Three yummy cheesecake recipes & pro tips {Guest Post}

I’m very excited to introduce you to Jennifer, she is writing todays guest post for Older Mommy Still Yummy.   While she is new to the publishing world, Jennifer has been baking and cooking ever since she was a little girl and she is currently working on a series of food-related articles, all featuring 3-5 delicious, easy-to-make recipes.  While not working part-time as a bank teller, Jennifer fills her days with hiking, writing, time with her kids, and – of course – cooking.  She looks forward to the weekends when all of her hobbies can finally come together!

Below are three of Jennifer’s delicious cheesecake recipes, and I think any of them would be a perfect end to a summer barbecue, family get together or formal dinner party.   Thanks Jennifer!

3 Sweet, Satisfying and Seductive Cheesecake Recipes 

Who says you have to dine out to enjoy a delicious slice of cheesecake? With just a few helpful tips, and an easy, but luxurious cheesecake recipe, you can create many different varieties in the comfort of your own home.

Cheesecake is a versatile dessert that’s relatively inexpensive to make – andnot only can you change the flavor of the filling, but the crust as well. Below, you’ll find some of our favorite cheesecake recipes that are perfect whether you’re hosting a dinner party, attending an end-of-summer picnic, planning a romantic evening with your partner, or just whipping up a quick dessert for your family.

But don’t head to the kitchen quite yet. There are a few secret tips that will help you make a perfectly creamy cheesecake each time, every time:

• Soften your cream cheese naturally and gradually – When using cream cheese, make a point to leave it out on the counter about an hour before you use it so it can soften naturally and gradually. This will also help ensure the cream cheese doesn’t melt or get watery. If you do need to use the microwave, unwrap it and put it in a microwave-safe bowl, then microwave for 30 seconds and check at 10-second intervals.
• Use the oven light – Use the light instead of opening the oven if you can. Movement around a cheesecake that’s baking can crack the top or crust – and while it’ll still taste the same, the presentation is altered. Pro tip: If the cheesecake cracks on top, cover it with a whipped topping.
• Make sure the cheesecake is cool before refrigerating – Cheesecake is one dessert that’s still delicious even after a few days. If you decide to refrigerate it to save the leftovers, make sure it’s completely cool before you do so or it will get soggy.
• Cool cheesecakes in the oven – Sounds silly, right? Unless it specifically says differently on the recipe, cheesecakes should be allowed to cool in the oven. To do that, simply leave the oven door ajar after the cake is finished baking. Leave it in the oven until it’s completely cool.

~  Chocolate Truffle Cheesecake  ~

16 servings

18 chocolate sandwich cookies, finely crushed (about 1-1/2 cups crumbs)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla

1 pkg. (12 oz.) semi-sweet chocolate chunks, melted, & slightly cooled

4 eggs

 

Preheat oven to 300°F.

 

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, sweetened condensed milk and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 65 – 70 min, or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours before serving.

Refrigerate any leftovers.

 

{Photo credit – Kim Joar Bekkelund – Flickr – Creative Common}

 

 

Layered Coconut Cream Cheesecake Bars

16 servings

84 vanilla wafers, divided
6 Tbsp. butter, melted
1 pkg. (8 oz.) cream cheese, softened
2 Tbsp. Sugar
1 tub (8 oz.) whipped topping, thawed, divided
2 pkg. (3.4 oz.) vanilla flavor instant pudding mix
2-1/2 cups cold milk
1-1/2 cups shredded coconut, toasted, divided

 

Reserve 24 wafers. Crush remaining wafers; mix with butter. Press into bottom of 13×9-inch pan. Refrigerate while preparing filling.

Beat cream cheese and sugar with mixer until blended. Whisk in 1 cup whipped topping. Carefully spread over crust. Stand reserved wafers around edges.

Beat pudding mixes and milk with whisk in medium bowl 2 min. Stir in 1 cup of the remaining whipped topping and 3/4 cup coconut; spread over cream cheese layer. Top with remaining whipped topping and coconut. Refrigerate 5 hours before serving.

Refrigerate any leftovers.

 

{Photo credit – meagan.chromik - Flickr – Creative Common}

 

  ~  Chocolate Royale Cheesecake  ~

16 servings

18 chocolate sandwich cookies, finely crushed (about 1-1/2 cups)

2 Tbsp. butter or margarine, melted
4 pkg. (8 oz.) cream cheese, softened
1 cup granulated sugar
2 Tbsp. all-purpose flour
1 pkg. (8 squares) semi-sweet baking chocolate, melted, cooled slightly
1 tsp. vanillacheesecake,
4 eggs
1 Tbsp. powdered sugar, sifted
1/3 cup mixed berries (blueberries and raspberries)

 

Preheat oven to 325°F.

 

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

Meanwhile, beat next 3 ingredients with mixer until well blended. Add melted chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.

Pour batter over crust.

Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours prior to serving.

Just before serving, garnish with with powdered sugar and berries.

Refrigerate any leftovers.

 

{Photo credit – Mike65444 – Flickr – Creative Common}

 

 

Jennifer