Oct 052010
 

Pictures

Simple Ingredients

Simple Ingredients

Mixing Cream Cheese and Sugar

Mixing Cream Cheese and Sugar

Adding Eggs

Adding Eggs

Those little specks you see are the Vanilla Bean Crush (YUMMY!!!)

Those little specks you see are the Vanilla Bean Crush (YUMMY!!!)

Poured into Crust

Poured into Crust

Fresh Out of the Oven

Fresh Out of the Oven

Crunch Topping

Crunch Topping

A Lot of Brown Sugar Mixed with a Little Water

A Lot of Brown Sugar Mixed with a Little Water

After the Broiler

After the Broiler

 

1 Piece!

1 Piece!

Creme Brulee Cheesecake

2 8 ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 whole eggs
1 whole egg yolk
1 6 ounce graham cracker crumb pie crust
1/2 cup brown sugar
1 tablespoon water

Mix cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and egg yolk; mix until blended.

Pour into crust.

Bake at 350F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Heat broiler just before serving. Mix brown sugar and water; spread over cheesecake. Place on cookie sheet. Broil 4 to 6 inches from heat 1 to 1-1/2 minutes or until topping is bubbly. Serve immediately.

Recipe found here. Serves 8

My Notes: First off let me say this is a very easy good cheesecake. Now with the things I didn’t like, or would do differently. The broiling of the brown sugar, as you can see from my photos, there was some burnt spots. I don’t like that! The cheesecake needed to be placed lower and cooked for a longer time. At that height and time it did almost nothing and longer then that time and you get burnt spots. Live and learn!

Also it doesn’t last well. The sugar starts to pool in the bottom of the pan over night. Of course my solution to this is to just eat it all right away! After 2 days there was so much sugar syrup in the bottom that the crust was soggy and I ended up tossing it. It was very painful to me!!

Sep 052010
 

Pictures

Easy Ingredeints

Easy Ingredeints

Whipped Cream

Whipped Cream

Beating Cream Cheese and Sugar

Beating Cream Cheese and Sugar

Add Orange Juice Concentrate

Add Orange Juice Concentrate

Adding Orange Extract

Adding Orange Extract

Almost Done

Almost Done

Adding Whipped Cream and Orange Zest

Adding Whipped Cream and Orange Zest

Filling!

Filling!

In the Pie Shell

In the Pie Shell

Added the Mandarin Orange Slices and Done!!

Added the Mandarin Orange Slices and Done!!

Easy Mandarin Orange Cheesecake
Adapted from this recipe.

Crust:
1 6 ounce graham cracker pie crust
Filling:
2 8 ounce packages cream cheese, softened
1 cup sugar
1/4 cup orange juice, frozen concentrate, thawed
2 teaspoons orange extract
1 cup heavy whipping cream, whipped
2 teaspoons grated orange peel, optional
1 11 ounce can mandarin oranges, drained and patted dry

Combine crust ingredients and press into the bottom of a 9-in. pie plate. Bake at 350° for 6-8 minutes or until lightly browned. Cool.

Meanwhile, for filling, beat cream cheese and sugar in a bowl until light and fluffy. Add concentrate and extract; beat well. Fold in whipped cream and orange peel if desired. Spread evenly into crust. Arrange oranges in decorative design on top of filling. Chill at least 3 hours.  Yield:  8 servings.

This is super easy to make. I love a no-bake cheesecake!!!

Aug 012010
 

Simple and yummy!

Pictures

the Ingredients

the Ingredients

Mixing Things Up!

Mixing Things Up!

About to go in the Oven

About to go in the Oven

Fresh Out of the Oven

Fresh Out of the Oven

After Sitting

After Sitting

Plated and Topped with Cool Whip

Plated and Topped with Cool Whip

Orange Cheesecake

2 8 ounce packages cream cheese (I use 1 regular and 1 lowfat)
1/2 cup sugar
1 tablespoon fresh orange juice
1 teaspoon orange zest
1/2 teaspoon vanilla
2 whole eggs
1 6 ounce graham cracker pie crust
Cool Whip, optional

Mix cream cheese, sugar, juice, zest, and vanilla on medium until well blended. Add eggs; mix until blended.

Pour into crust.

Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with Cool Whip.