Black  Forest  Cheesecake

 

 

 

 

INGREDIENTS:

1 package (8 ounces) cream cheese, softened 

1/3 cup granulated sugar

1 cup (8 ounces) sour cream 

2 teaspoons vanilla extract

1 carton (8 ounces) frozen whipped topping, thawed

1 prepared chocolate crumb crust (8 inches)

1/4 cup baking cocoa 

1 tablespoon confectioners sugar

1 can (21 ounces) cherry pie filling

 

 

 

DIRECTIONS:

 

In a large bowl, beat cream cheese and sugar until smooth.

Beat in the sour cream and vanilla.

Fold in whipped topping.

Spread half of the mixture evenly into crust.

 

Fold cocoa and confectioners sugar into remaining whipped topping mixture.

 

Carefully spread over cream cheese layer.

 

Refrigerate for at least 4 hours.

 

Cut into slices; top each slice with cherry pie filling.

 


Serves 8

 

 

(Refrigerate leftovers.)

 

 

 

 

 

Blueberry  Swirl  Cheesecake

 

 

 

 

INGREDIENTS:

2 packages (8 ounces each) cream cheese, softened

1/2 cup granulated sugar

1/4 teaspoon vanilla extract

2 eggs, lightly beaten   

1 prepared graham cracker crust (9 inches)

1 can (21 ounces) blueberry pie filling, divided

 

 

 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a large bowl, beat the cream cheese, sugar and vanilla until smooth.

Add eggs, beating just until combined.

 

Pour into crust.

 

Drop 1/2 cup of pie filling by heaping teaspoonfuls on to the cream cheese mixture.

Cut through with a knife to swirl the pie filling.

 

Bake for 35 to 40 minutes or until center is almost set.

 

Cool on a wire rack for 1 hour.

 

Refrigerate for 2 hours.

 

Top with remaining pie filling.

 

 

Serves 8

 

 

(Refrigerate leftovers.)

 

 

 

 

 

Caramel  Flan

 

 

 

 

INGREDIENTS:

1/2 cup granulated sugar

1 2/3 cups sweetened condensed milk

1 cup milk

3 eggs

3 egg yolks

1 teaspoon vanilla extract   


 


DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a large skillet over medium heat, cook sugar until melted, about 12 minutes.

Do not stir.

When sugar is melted, reduce heat to low and continue to cook, stirring occasionally,

until syrup is golden brown; about 2 minutes.

 

Quickly pour into an ungreased 2 quard round souffle dish,

tilting to coat the bottom.

Let stand for 10 minutes.

 

In a blender, combine the condensed milk, milk, eggs, yolks and vanilla.

Cover and process for 15 seconds or until well blended.

 

Slowly pour over syrup.

 

Place the souffle dish in a larger baking pan.

Add 1 inch of boiling water to baking pan.

 

Bake for 55 to 60 minutes or until center is just set (mixture will jiggle).

 

Remove souffle dish from larger pan.

Place on a wire rack; cool for 1 hour.

 

Cover and refrigerate overnight.

 

To unmold, run a knife around edge and invert flan on to a large rimmed serving platter.

 

Cut into wedges or spoon in to dessert plates.

 

Spoon sauce over each serving.

 

 

Serves 8

 

 

 

 

             

   

    

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