Chocolate and other food groups

I know, you're thinking, 'Another cheesecake!' Yep. This one I made for back to school this year. I chose this recipe because I only had 2 packages of cream cheese. Frankly, though, it is not my favorite. It wasn't bad, but it had a light and fluffy texture more like a chiffon cream cheese pie than what I would call a real cheesecake. Still, that might be just what appeals to you! "Philly" Cheesecake 1 c. graham cracker crumbs 3 Tb. butter, melted 2 pkgs. cream cheese, softened 1/2 c. sugar 1 Tb. lemon juice 1 tsp. lemon peel 1/2 tsp. vanilla 2 eggs, separated Combine crumbs and butter; press onto bottom of 9" springform pan. Bake at 325 for 10 minutes. Combine cream cheese, sugar, juice, peel, and vanilla, mixing at medium speed until well blended. Add egg yolks, one at a time. Fold in stiffly beaten egg whites; pour over crust. Bake at 350 for 45-55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving. 10-12 servin...

Made for Christmas one year. Tart, creamy, and delicious. Lime Cheesecake 1 Tb. crushed graham crackers 3/4 c. crushed graham crackers 4 Tb. flour 1 Tb. sugar 3 Tb. butter or margarine, melted 3 8-oz. pkgs. light cream cheese, softened 3/4 c. sugar 8 oz. light sour cream 1/4 c. flour 3 eggs 1/2 c. milk 2 tsp. lime peel 1/4 c. lime juice 1 tsp. vanilla 10 drops green food coloring 1/2 c. light cream cheese Spray 9 inch springform pan with nonstick coating. Sprinkle sides of pan with 1 Tb. crushed graham crackers. Set pan aside. For crust, stir together 3/4 c. crushed graham crackers, 4 tsp. flour, 1 Tb. sugar, and melted butter. Press mixture onto bottom of prepared pan. Bake at 350 for 5 minutes. In large mixing bowl, combine cream cheese and 3/4 c. sugar. Beat until smooth. Add 8 oz. sour cream, 1/4 c. flour, eggs, milk, lime peel, lime juice, vanilla, and food coloring. Beat at low until just combined. Pour filling onto baked crust. Place pan in a shallow baking pan. Bake at 350 for ...

This is a different type of cheesecake using unflavored gelatin to create a silkier, smoother texture with a very fine crumb. This cheesecake is not baked, but the crust is cooked until firm. Berry Smooth Cheesecake 1 c. graham cracker crumbs 3 Tb. sugar 3 Tb. butter, melted Combine crumbs, sugar, and butter; press onto bottom of 9" springform pan. Bake at 325 for 10 minutes; cool. Cheesecake: 1 envelope unflavored gelatin (like Knox) 1/4 c. cold water 8 oz. cream cheese, softened 1/2 c. sugar Dash salt 1 pkg. (10 oz) frozen strawberries or raspberries, thawed Milk 1 c. whipping cream, whipped Soften gelatin in cold water, then stir over low heat until dissolved. Combine cream cheese, sugar, and salt until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid to equal 1 cup. Gradually add milk mixture and gelatin to cream cheese, mixing well. Chill until slightly thickened. Fold in whipped cream and strawberries; pour filling over crust. Chill until firm. S...

Here's a tip for slicing cheesecake. Use a length of dental floss to cut through the cake. You can also use a long knife. Dip it into hot water for a few seconds, then cut straight down. Black Forest Cheesecake 1 c. chocolate water crumbs (crushed Oreos work here) 3 Tb. melted butter 2 8 oz. pkgs. cream cheese (16 oz. total), softened 2/3 c. sugar 2 eggs 1 c. chocolate chips, melted or 6 oz. semisweet chocolate, melted 1/4 tsp. almond extract 21 oz. can cherry pie filling Cool Whip or sweetened whipped cream Combine cookie crumbs and butter; press onto bottom of 9" springform pan. Bake at 350 for 10 minutes. Combine cream cheese and sugar until well blended. Add eggs, one at a time, and mix well. Blend in melted chocolate and extract. Pour over crust. Bake at 350 for 45 to 55 minutes. Loosen cake from rim of the pan, but cool completely before removing rim of pan. Chill. Just before serving top with cherry pie filling and whipped cream. Tip: So how do you know when your cheese...