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Vegetable spray
1 1/2 cup ricotta cheese
1/2 cup light cream cheese
1/2 cup granulated sugar
3 tablespoons cocoa
1 egg yolk
1 teaspoon vanilla
3 egg whites
1/3 cup granulated sugar
3/4 cup strong, prepared coffee
3 tablespoons chocolate or coffee-flavoured liquer
16 lady fingers
Use a 9 inch square baking dish sprayed with vegetable spray. In a food processor, combine ricotta cheese, light cream cheese, first measure of sugar, cocoa, egg yolk, and vanilla until smooth. Transfer to bowl. In another bowl beat egg whites until soft peaks form. Gradually add second measure of sugar and continue to beat until stiff; gently fold the whites into the ricotta mixture. Combine coffee and liquer. Put the lady fingers in bottom of a dish sprinkle with half of the coffee- liquer mixture; spread half of ricotta mixture on top; repeat layers, cover and chill for at least 3 hours, or overnight.
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons margarine, melted
3 (8-ounce) packages cream cheese
3/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
3 large eggs
2 teaspoons vanilla extract
1/2 cup pecans, finely chopped
2 tablespoons pure maple syrup
1/3 cup pecan halves
Preheat oven to 350 degrees F. Combine graham cracker crumbs, sugar, and melted butter; press onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Raise oven temperature to 450 degrees F. In a bowl, combine cream cheese, brown sugar, and flour; mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla and stir in finely chopped pecans. Pour over the crust then bake at 450 degrees F for 10 minutes. Reduce the oven temperature to 250 degrees F and continue baking an additional 30 minutes. Loosen the cake from rim of the pan; cool before removing from the pan. Chill. Brush with maple syrup and top with pecan halves.
2 cups graham cracker crumbs
1/2 cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 (8 ounce) container sour cream
1/4 cup brewed espresso or strong coffee
2 teaspoons vanilla extract
Pressurized whipped cream
Caramel ice cream topping
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C). Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350 degrees F.
1 cup butter, softened
1 1/2 cups sugar, divided
3 eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
Orange zest from 1 orange
1/2 cup chopped pecans
1/4 cup orange juice
1/3 cup Grand Marnier liqueur (or more orange juice may be used)
Pecan halves
Cream butter with 1 cup of the sugar until light and fluffy. Beat in egg yolks. Sift together the dry ingredients; add to the first mixture alternately with sour cream, beating until smooth. Stir in orange zest and chopped pecans.
Beat egg whites until stiff; fold into batter. Pour batter into a buttered 9-inch tube pan and bake at 350 degrees F for 45 to 50 minutes.
Combine remaining 1/2 cup sugar with orange juice and Grand Marnier; pour over hot cake. Decorate top with pecan halves. Cool on rack before removing from pan.
