Traditional  Cheesecake






1 cup graham cracker crumbs

1 tablespoon granulated sugar

3 tablespoons cold butter





4 packages (8 ounces each) cream cheese, softened

1 1/4 cups granulated sugar

1 tablespoon lemon juice

2 teaspoons vanilla extract

3 eggs, lightly beaten



Raspberry Sauce (optional) ~ Recipe Below





3 packages (10 ounces each) frozen sweetened raspberries, thawed

1/4 cup granulated sugar

1 tablespoon lemon juice





For sauce, drain raspberries, reserving the juice in a small saucepan; set berries aside.


Bring juice to a boil.

Reduce heat; simmer, uncovered, for 15 to 20 minutes or until reduced to 3/4 cup.


In a blender, puree reserved raspberries; press through a sieve to remove seeds.


In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice.

Cover and refrigerate until chilled.


To serve, spoon raspberry sauce onto dessert plates; top each with a slice of cheesecake.






Preheat oven to 350 degrees.


In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly.


Grease the sides only of a 9 inch springform pan.


Press crumb mixture onto bottom of pan.


Place on a baking sheet.

Bake for 10 minutes.

Cool on a wire rack.


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

Add eggs; beat on low speed just until combined.


Pour over crust.

Return pan to baking sheet.


Bake for 45 to 55 minutes or until center is almost set.


Cool on a wire rack for 10 minutes.


Carefully run a knife around edge of pan to loosen; cool 1 hour longer.


Refrigerate overnight.


Just before serving, remove sides of pan.


Serve with Raspberry Sauce if desired.


Serves 12



 (Refrigerate leftovers.)






Lemon  Pudding  Cups






1 package (.3 ounce) lemon gelatin

2 cups boiling water

1 pint lemon sherbet, softened

1 tablespoon lemon juice

1 tablespoon grated lemon peel

6 tablespoons whipped topping






In a large bowl, dissolve gelatin in boiling water.


Slowly stir in the sherbet, lemon juice and lemon peel.


Pour into six dessert cups.


Cover and refrigerate overnight.


Garnish with whipped topping.



Serves 6






Orange  Souffle






1 teaspoon plus 2 tablespoons butter, divided

2 tablespoons plus 1/2 cup granulated sugar, divided

5 tablespoons all-purpose flour

1/4 teaspoon salt

1 cup milk

4 eggs, separated

2 tablespoons grated orange peel

1 teaspoon orange extract

1/8 teaspoon cream of tartar




Preheat oven to 400 degrees.


Use 1 teaspoon butter to grease bottom and sides of a 6 cup souffle dish.

Thoroughly coat inside of dish with 2 tablespoons sugar; tap out excess sugar and discard.


In a saucepan, combine the flour, salt and 1/4 cup sugar; gradually whisk in milk until smooth.

Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.


Transfer to a bowl; whisk in egg yolks, orange peel, extract and remaining butter.


In a bowl, beat egg whites and cream of tartar on medium speed until foamy.

Gradually add remaining sugar, 1 tablespoon at a time, beating until soft peaks form.


With a spatula, stir 1 cup of the whites into the orange batter until no white streaks remain.

Fold in remaining egg whites until combined.


Gently pour into prepared dish.


Bake for 25 to 30 minutes or until a knife inserted near the center comes out clean.


Serve immediately.



Serves 8








 Salem's Den  Salem 2004 and Beyond

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