Dessert Recipes
Bailey's Irish Creme Chocolate Chip Cheesecake
Irish Strawberry and Cream Cheesecake
Lemon Buttermilk Tart
Mississippi Mud Cake
Sugar-free Crustless Cheesecake
Sylvia's No-Bake Cheesecake
© Laura Harper
Sugar-free Crustless Cheesecake
5 (8-ounce) packages cream cheese
1 3/4 cups Splenda
3 tablespoons all-purpose flour
1 1/2 teaspoons orange zest
1 1/2 teaspoons lemon zest
1/2 teaspoon pure vanilla extract
5 large eggs
2 large egg yolks
1/4 cup heavy cream
Topping:
Mix together 2 cups sour cream,2 tablespoons Splenda, and 1/2 teaspoon vanilla
Spray the sides and bottom of 10-inch springform pan generously with Pam.
In a large bowl, cream together cream cheese with sugar, slowly add in 3 tablespoons flour, orange zest, lemon zest, and vanilla until the mixture is smooth. Gradually add in eggs and 2 additional egg yolks, one at a time, beating lightly after each addition. Stir in cream. Pour the filling into the prepared pan and bake in a 500°F (260°C) oven for 12 minutes. Reduce temperature to 200°F (95°C) and bake for 60 minutes more. Spread topping mixture over top of cake and bake 5 minutes more. Cool in the pan on a rack. Chill overnight; remove the sides of pan only and put on serving plate. I like to serve this with a mixture of peaches, raspberries, strawberries, and blueberries on the side for those not counting carbs.
NOTE:
This is the cheesecake I made for Paddy's dinner for Roy and Hermy's anniversary in May 2004.
4 eggs
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 cup butter, melted
1 teaspoon vanilla
1 cup coconut
1 1/2 cups chopped walnuts
1 tsp. salt
1 jar marshmallow creme
Mix together flour and cocoa; set aside. Mix together butter, vanilla, coconut, and nuts; set aside. Mix together eggs and sugar; add dry ingredients and mix well. Add liquid ingredients and mix well. Put in greased 13x9-inch pan. Bake 30 minuted ONLY in 350 degree oven. Immediately remove from oven and spread with marshmallow creme. Put on frosting and swirl.
Frosting:
1 pound powdered sugar
1/2 cup cocoa
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla
1 cup coarsely chopped walnuts
Melt butter in saucepan; add all other ingredients and mix well.
NOTE: I had never heard of this cake until my friend Carol from Amarillo, Texas brought it to a potluck thing while I was living in New England. I have changed a couple things over the years and now am afraid that having this thing in the same house with me will cause my blood sugar to go straight into orbit. However, it is here because it was Eddie's favorite when he was growing up; it probably still is.
Crust:
1 cup flour
1/4 cup brown sugar
1 cup chopped pecans
1 stick margarine
Mix together and press into well greased oblong pan. Bake at 350 degrees 10-15 minutes. Cool in refrigerator several hours before adding filling.
Filling:
8 ounces softened cream cheese
3/4 cup powdered sugar
1 teaspoon vanilla
2 cups whipped cream
Beat together and put on crust. Add topping and chill.
Topping:
1. Blueberry Pie Filling
2. Cherry Pie Filling
3. Pineapple Filling
Irish Strawberry and Cream Cheesecake
1 cup pecan sandie cookie crumbs
3 tablespoons butter, melted
4 8-ounce packages cream cheese, softened
1 cup sugar or Splenda
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/4 cup Irish cream liqueur
4 large eggs
1 1/4 cups sour cream, divided
3 tablespoons strawberry preserves
Stir together cookie crumbs and butter; press mixture into bottom of a lightly greased 9-inch springform pan. Bake crust at 325° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300°.
Beat cream cheese, 1 cup sugar, and 3 tablespoons flour at medium speed with an electric mixer until smooth. Gradually add vanilla and Irish cream liqueur, beating just until blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add 3/4 cup sour cream, beating just until blended.
Pour half of batter into prepared crust. Dollop strawberry preserves over batter; gently swirl batter with a knife to marble. Top with remaining batter.
Bake at 300° for 55 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set.) Turn off oven; let cheesecake stand in oven 15 minutes. Remove cheesecake from oven. Cool completely on a wire rack. Cover and chill for at least 8 hours.
Release and remove sides of pan. Spread remaining 1/2 cup sour cream evenly over top of cheesecake; garnish with fresh strawberries, if desired.
Dough:
1 1/3 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1 egg yolk
1 1 /2 tablespoons ice water
Filling:
3/4 cup buttermillk
1/2 cup granulated sugar
2 large eggs
5 tablespoons lemon juice
2 tablespoons all-purpose flour
1/2 teaspoon lemon peel
Grease and flour a 9 or 10-inch tart pan with removable bottom.
Combine flour, sugar, and salt in a large mixing bowl. Cut the butter into the flour to the consistency of crumbs.
Whisk the yolk and water in a small bowl. Pour yolk mixture into flour and stir to blend. Gather the dough and press it together until it forms a ball. Cover with plastic wrap and refrigerate for 1 hour.
Remove dough from refrigerator 20 minutes before rolling. Lightly flour a pastry board or work surface. Roll out dough to 1/4-inch thick and 12 inches in diameter. Transfer to tart pan, fold excess dough in, and press against sides. Freeze crust until firm, about 30 minutes.
Line crust with foil and fill with ceramic pie weights or dried beans. Bake at 350 degrees until crust is set, about 12 minutes. Remove the foil and weights and bake until crust is golden, about 10 to 12 minutes more. Remove from oven and let cool.
Put all filling ingredients into a medium-size bowl and whisk until well blended. Pour into crust and bake until filling is set, about 30 minutes. Cool completely. Refrigerate and serve cold.
Bailey's Irish Creme Chocolate Chip Cheesecake
Crust:
Pam
2 cups crushed vanilla wafers
1/4 cup sugar
6 tablespoons butter melted
Filling:
2 1/4 pounds cream cheese, room temperature
1 2/3 cups sugar
5 eggs, room temperature
1 cup Baileys Irish Cream Liqueur
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
Topping: (If Desired)
2 cups Cool Whip
1 teaspoon instant coffee powder (not granules)
Garnish:
Chocolate curls
Preheat oven to 325 degrees.
Coat 9-inch diameter spring-form pan with Pam. Combine vanilla wafers and sugar in pan; stir in the butter. Press the mixture into the bottom and 1 inch up sides of pan. Bake until light brown about 5 minutes. Remove from oven (keep oven turned on to 325 degrees).
Using an electric mixer, beat cream cheese until smooth. Gradually mix in sugar, then beat in eggs 1 at a time. Add liquer and vanilla. 7
Sprinkle half of chocolate chips over crust. Spoon filling into crust; sprinkle with remaining chocolate chips.
Bake until puffed, springy in the center and golden brown - about 1 hour and 20 minutes. Cool completely.
Blend coffee powder into Cool Whip; spread mixture over top and sides of cooled cake. Garnish with chocolate curls. Refrigerate until serving time. Refrigerate any leftovers.