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9-inch springform pan.
In a large mixing bowl, beat cream cheese and almond paste on medium-high speed of an electric
mixer until combined. Beat in 1 cup sugar until fluffy. Add eggs and sour cream all at
once, beating on low just until combined. Pour into crust. Bake at 325 degrees F for about 1 hour or
until center is nearly set when gently shaken. Cool for 15 minutes.
Loosen crust from sides of pan. Cool for 30 minutes more.
Remove sides of pan. Cool completely. Chill for 4 to 6 hours.
Raspberry Sauce: Thaw red raspberries. In a blender container blend berries until smooth. Press
through a sieve to remove seeds. In a saucepan, combine pureed raspberries, sugar and lemon juice.
Heat just until sugar dissolves. Cool. Pour into small container. Cover and chill.
Serve cheesecake with sauce and fresh raspberries.
Marzipan Cheesecake with Raspberry Sauce 204
Mascarpone Cheesecake in Mexican Chocolate Crust
Chocolate-Pecan Crumb Crust
1 (2 ounce) round tablet Mexican
table chocolate (such as Ibarra)
2 (1 ounce) squares semisweet chocolate
10 double graham crackers
1 cup pecan halves
2 teaspoons cinnamon
3 tablespoons brown sugar
4 tablespoons unsalted butter
Set oven rack in the middle of the oven and preheat oven to 400 degrees F.
Chop chocolate and drop through feed tube of a running food processor or blender. Add graham
crackers and pecans and process until they are fine crumbs. Pour crumbs into a 10- or 12-inch
diameter springform pan. Stir in cinnamon and brown sugar. Add melted butter and, using your
fingers, quickly mash the mixture until the crumbs hold together. Use your knuckles to press up the
sides, then press over bottom of pan. Bake 10 minutes. Cool.
Mascarpone Filling
1 tablespoon unflavored gelatine
1/4 cup cold water
1 1/2 pounds mascarpone cheese
24 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons lemon juice
1 1/2 tablespoons vanilla extract
1 1/2 cups cream
Dissolve gelatin in water in a small bowl, then set aside to soften for 5 minutes. To keep gelatine
liquefied, set bowl in a larger bowl of hot water.
Beat mascarpone and cream cheese at high speed with an electric mixer until fluffy. Gradually pour in
sugar while continuing to beat. At medium speed, beat in lemon juice and vanilla extract. Remove bowl
from mixer and, using a large rubber spatula, quickly fold gelatine into cheese mixture.
In a cold bowl and with cold beaters, whip cream to stiff peaks. Fold a scoop of cream into the
mascarpone mixture to lighten it and make it easier to blend with the cream. Then fold remaining
cream into the cheese base. Pour into cooled crust. Cover well with plastic wrap and chill at least 4
hours.
Decorate with shaved chocolate and more whipped cream piped at intervals around the rim of the
cake. Slice wedges with a knife dipped in a tall glass of hot water, then wiped dry.
Makes 16 servings.
Mascarpone Cheesecake in Mexican Chocolate Crust 205
Maxim's of New York Cheesecake
Crust for 8-inch Cake
1/4 cup graham cracker crumbs
1 teaspoon granulated sugar
1 tablespoon butter, melted
Crust for 9-inch Cake
3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
2 tablespoons butter, melted
Filling for 8-inch Cake
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
2 teaspoons vanilla extract
1 egg white (at room temperature)
1/3 cup sour cream
2 tablespoons granulated sugar
Filling for 9-inch Cake
1 1/2 pounds cream cheese, softened
3/4 cup granulated sugar
4 egg yolks
4 teaspoons vanilla extract
4 egg whites (at room temperature)
2 cups sour cream
1/3 cup granulated sugar
Preheat oven to 325 degrees F for an 8-inch cake or to 350 degrees F for a 9-inch cake.
In small bowl, combine crumbs, sugar and butter; blend well.
Butter sides of springform pan. Press crumb mixture into bottom of pan.
In a large bowl, beat cream cheese with an electric beater until light. Gradually add the sugar. Add egg
yolks one at a time, beating well after each addition. Stir in 1/2 of the vanilla extract.
Beat egg whites until stiff peaks form in a medium-size bowl. Very gently fold egg whites into cream
cheese mixture. Pour mixture over crumbs. Bake until set and lightly browned on top. Bake an 8-inch
cake for 30 to 35 minutes. Bake a 9-inch cake for 1 hour. Let cake cool on wire rack for 15 minutes.
Turn oven up to 400 degrees F. Blend sour cream, and remaining sugar and the remaining vanilla
extract in a medium-size bowl. Gently spread over top of cheesecake and bake until set, 5 to 7 minutes
for an 8-inch cake or 10 minutes for a 9-inch cake. Cool to room temperature on wire rack. Chill at
least 4 hours in the refrigerator.
Maxim's of New York Cheesecake 206
Mexican Chocolate Cheesecake
16 squares cinnamon graham crackers
3 tablespoons butter
1/2 cup finely chopped almonds
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
6 eggs
1 cup heavy cream
6 ounces semisweet chocolate
2 tablespoons prepared coffee
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons cinnamon
Crush graham crackers into fine crumbs.
In a small saucepan, melt the butter, then stir in cracker crumbs and almonds; mix thoroughly.
Butter the bottom and sides of a 9-inch springform pan. Pat the crumb mixture in an even layer over
the bottom of the pan.
In a food processor or blender combine cream cheese, sugar, eggs and heavy cream. Blend until
smooth. Process in several batches, if necessary. Pour the mixture into a large bowl. Preheat the oven
to 350 degrees F.
Melt the chocolate in the coffee over low heat, stirring, until it is smooth and well blended. Cool
slightly. Stir chocolate, vanilla and almond extracts and cinnamon into the cheese mixture. Mix
thoroughly. Pour the mixture over the crumb crust. Bake for 1 hour or until the cake is set and the
center is no longer liquid. Cool, then chill thoroughly before unmolding. Glaze, if desired, with 2 to 4
ounces melted semisweet chocolate and garnish with 2 tablespoons finely chopped almonds.
Mexican Chocolate Cheesecake 207
Midori Cheesecake
Crust
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
Filling
24 ounces cream cheese
1 cup granulated sugar
1/8 teaspoon salt
4 eggs
2 tablespoons Midori liqueur
Mix crust ingredients and press in springform pan.
Mix filling ingredients and pour into crust. Bake for 1 hour at 350 degrees F.
Turn off oven, prop open door, and let cheesecake sit until completely cooled. Remove cheesecake from
oven, loosen cheesecake from edge of pan and refrigerate until ready to serve.
Midori Cheesecake 208
Milnot Cheesecake
1 small box lemon gelatin
1 cup boiling water
8 ounces cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 can Milnot, whipped
3 1/2 cups graham cracker crumbs
2/3 cup margarine, melted
Dissolve gelatin in boiling water. Chill until slightly thickened.
Cream together cream cheese, sugar and vanilla extract. Add to gelatin and blend well. Fold in stiffly
whipped Milnot.
Mix graham cracker crumbs and melted margarine together. Put on bottom and sides of 9 x 12-inch
pan, saving 1/2 cup for top. Add filling and sprinkle the 1/2 cup crumbs on top. Chill overnight.
Garnish with fruit if desired. Freezes beautifully.
Milnot Cheesecake 209
Mini Cheddar Cheesecakes
8 vanilla wafers
6 ounces cream cheese, softened
1/3 cup sharp Cheddar pasteurized
process cheese spread
2 eggs
1/2 cup granulated sugar
1 teaspoon lemon juice
1 (20 ounce) can blueberry or cherry pie filling
Preheat oven to 350 degrees F. Line 8 (2 1/2-inch) cupcake pans or muffin tins with paper liners. Place
one vanilla wafer in the bottom of each.
In a medium bowl, with electric mixer at medium speed, beat together cream cheese and Cheddar
cheese for 2 minutes. Add eggs, sugar and lemon juice; beat an additional 3 minutes (mixture will not
be smooth).
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Dobre pomysły nie mają przeszłości, mają tylko przyszłość. Robert Mallet
De minimis - o najmniejszych rzeczach.
Dobroć jest ważniejsza niż mądrość, a uznanie tej prawdy to pierwszy krok do mądrości. Theodore Isaac Rubin
Dobro to tylko to, co szlachetne, zło to tylko to, co haniebne.
Dla człowieka nie tylko świat otaczający jest zagadką; jest on nią sam dla siebie. I z obu tajemnic bardziej dręczącą wydaje się ta druga. Antoni Kępiński (1918-1972)
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