Irresistible Cheesecakes PDF

1
About the Book Cover

While watching my lovely daughter, Kaity dippin’ a strawberry into warm
chocolate, your Heart will Crave & Bleed for this Death By Chocolate
Cheesecake.
Grab a knife & cut a piece to satisfy your lust for a slice of a thick layer of
luscious & orgasmic chocolate cream cheese, topped with a layer of Chocolate
Ganache resting atop of a thick Brownie crust. This cheesecake is something
every chocolate lover must not resist to try once in their lifetime. Hurry the
clock is ticking before it runs out because if you’re going to kick the bucket,
might as well as it be from this Death By Chocolate Cheesecake!!!
2
No day is complete without dessert.
~Chef Paul
3
A Very Special Thank You to...
Capt. John L. Sullivan, Janice Nied Peters,
and Karen Putz
4
Items needed for baking perfect cheesecakes
(Available mostly on Amazon, but you can buy it from stores that sell baking items)
These are list of items that I have purchased on Amazon since I don’t have a good store that sells
baking items. If you have a store nearby you, then you can go out and enjoy shopping. But what’s
wonderful is that Amazon offers everything and it is shipped directly to your home at a low price.
I have included the product name that you can just type in the search bar and it will lead you
directly to it. Keep in mind there are many selections that you can choose from but they all work
well.
• Viennese Spatula (This is best tool for loosening cheesecake from sides of spring form pans)
• Offset Icing Spatula
• Revolving cake stand (this helps you to spread frosting while rotating the cheesecake)
• Pre-cut 9” round parchment paper for spring form pan
• 9” spring form pans
• Hand or stand mixer
• Bowl scraper/rubber spatula
• Food processor
• Measuring cups
• Measuring spoons
• 9”-10” round cake boards (for serving cheesecakes on)
• double boiler pot (used for melting chocolate)
• vanilla beans (not necessary but it helps with flavor, you can use vanilla extract)
• shaved chocolate
• butane torch (used for browning marshmallows on S’mores cheesecake or can use broiler in
oven)
• 10 X 10 X 5 cake box (this is perfect for transporting cheesecakes as well it will prevent
cheesecakes getting smeared by plastic or foil covering)
5
Introduction
In November of 2012, I wrote and released my first cookbook, Sear Me Hear Me. This cookbook
is available on Amazon. I created this cookbook to share all the recipes that I have learned from my
family by watching them cook up a scrumptious meals as well as many recipes that I learned over my
30 years as a Chef. It consists of many recipes that you commonly find in fancy restaurants as well as
home cooked meals.
Then came along a great idea of writing a cookbook which solely focuses on cheesecakes. This
cookbook, Irresistible Cheesecakes, will enable you to make many different varieties of delectable
flavorful cheesecakes. These cheesecakes will empower you to serve to your families and friends
during holidays, birthdays, or even give them one just because you love them.
I thought it would be fun for you to create your own cheesecakes in the comfort of your home from
your heart. Along the way through trials and tribulations, I have learned how to make a perfect
cheesecakes with many secrets that only professional Chefs know.
In this book, you can now take advantage of having these recipes and easy to follow steps to create
a mouthwatering luscious cheesecakes. You will be proud to serve it with style and flair. So let’s get
ready, gather everything needed, and start baking some succulent cheesecakes.
So repeat after me while screamin’ & dancin’

OH LA LA Cheeseycakes!!
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Table of Contents
Andes Creme De Menthe Cheesecake Page 8
Bacon Truffle Cheesecake Page 10
Bailey’s Irish Cream Cheesecake Page 12
Blueberry & Vanilla Bean Cheesecake Page 14
Candy Store Cheesecake Page 16
Caramel Apple Walnut Cheesecake Page 18
Carrot Cake Cheesecake Page 20
Chocolate Chip Cookie Dough Cheesecake Page 22
Chocolate Dipped Oreo Cheesecake Page 24
Cranberry Relish Cheesecake Page 26
Death by Chocolate Cheesecake Page 28
German Chocolate Cheesecake Page 30
Goofy’s Peppermint Cheesecake Page 32
Key lime Cheesecake. Page 34
New York Style Cheesecake Page 36
Pecan Bourbon Pumpkin Cheesecake Page 38
Raspberry Champagne Cheesecake Page 40
Raspberry Truffle Cheesecake Page 42
Reese’s Peanut Butter Cup Cheesecake Page 44
S’mores Cheesecake Page 46
Spooktacular Halloween Chocolate Chip Cheesecake Page 48
Star Spangled Banner Cheesecake Page 50
Strawberry Shortcake Cheesecake Page 52
Turtle Cheesecake Page 54
Valentine’s Sweethearts Cheesecake Page 56
Tips & Secrets for a perfect Cheesecake Page 58
Do’s & Don’ts of Cheesecake Baking Page 59
7
Andes Cream De Menthe Cheesecake
Is there a more decadent dessert in the world than this Andes Cream De’ Menthe cheesecake?
For my lovely daughter, Kaity...NOPE. This is it!! This rich, cheesy, creamy & minty cheesecake
is superbly Heavenly!! Don’t even think about asking her for a bite because it’s all hers!!
They’re perfect for any occasion, especially for St. Paddy’s Day. Fun to share with families,
friends, and neighbors while trying not to get pinched when taking a bite into this Heavenly
and Minty cheesecake with an Oreo crust. Now, can you see why my daughter has a hard time
sharing this with anyone?
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Andes Cream De Menthe Cheesecake
Crust: Chocolate Ganache Frosting:
1 pkg. Oreo cookies (crumbled) 1 cup semi-sweet chocolate chips
5 tbsp. unsalted butter (melted) (coarsely chopped)
1/2 cup heavy cream
Cheesecake filling:
4 (8oz.) pkg. cream cheese Crème de Menthe Border:
(room temperature) 6 oz cream cheese (room temperature)
1/4 cup Crème de Menthe liquor 1/3 cup granulated sugar
1 1/2 cups granulated sugar 3 tbsp. Crème de Menthe
6 lg. egg whites 2 drops green food coloring
2/3 cup Andes chips
2 drops green food coloring
(can use mini chocolate chips)
1 cup Andes mint chips
(can use mini semi-sweet chocolate chips)
Preheat oven to 275 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or
use pre-cut 9” round parchment paper. Spread Crisco on bottom and sides of spring form pan; set
aside.
To make crust- In a food processor, pulse Oreo cookies till finely crumbled. Add melted butter
and pulse till moist. Pour and press onto bottom of spring form pan; set aside.
To make cheesecake filling- In a mixing bowl with mixer on med-high speed, beat cream cheese
and sugar till smooth. Add Crème de Menthe and green food coloring, beat till incorporated. Add
egg whites and beat till incorporated (do not over beat). Then with a spatula, fold in Andes mint
chips (or mini chocolate chips). Pour and spread onto crust.
Bake in oven for about 1 hour and 30 minutes or when toothpick inserted in center comes
out almost clean but still moist (don’t over bake). Remove from oven and let cool to room
temperature. With a Viennese spatula or plastic knife, scrape around edge of spring form pan
to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for least 8 hours or
overnight.
To make Chocolate Ganache- In a double boiler over medium heat, heat heavy cream and
chocolate chips. Mix till smooth and melted. Pour and spread on top of cheesecake. Sprinkle 2/3
cup Andes chips (or mini chocolate chips) on top. Refrigerate for 1 hour to chill.
To make Crème de Menthe border- In a mixing bowl with mixer on med-high speed, beat
cream cheese and sugar till smooth. Add Crème de Menthe and green food coloring; beat well
till smooth. Put frosting in a pastry bag and then pipe around outer edge of cheesecake. Sprinkle
Andes chips on top. Refrigerate for at least 4 hours to chill.
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Bacon Truffle Cheesecake
Oh Bacon Truffle Cheesecake!! How dare you arouse me
with your sweetness and crunchy character that makes it irresistibly inconceivable to ignore.
Everything tastes GREAT with Bacon after all, right?
Every breath and bite you take, the creamy cheesecake filling, the smoothness, and crunchy taste
of toffee along with the Hickory flavor of bacon will push you back into oblivion!!
Okay Okay! Ya must be LOOKIN’ at me and THINKIN’ “Bacon on a cheesecake??”
Trust me, I made this for a friend, John Schlaeger known as “The Baconator” and his loved
ones. They were at loss for words to describe this divine cheesecake.
All they could say was this “This is the champion of all cheesecake!”
10
Bacon Truffle Cheesecake
Candied Bacon: Cheesecake Filling:
16 slices hickory smoked bacon 4 (8 oz.) pkg. cream cheese
(divided and chopped) (room temperature)
2 tbsp. brown sugar 3/4 cup light brown sugar
1 tsp. ground cinnamon 2 tbsp. unsalted butter (melted)
5 lg. eggs
Crust: 1 tsp. vanilla extract
1 cup graham crackers (crumbled) 1/2 cup chopped Health Toffee candy bar
5 tbsp. butter (melted) 12 slices candied bacon (prepared)
Topping:
4 slices candied bacon (prepared)
1/4 cup chopped Heath Toffee candy
Caramel sauce (for topping)
Preheat oven to 350 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan.
Spread Crisco on bottom and sides of spring form pan; set aside. Wrap 2 layers of aluminum foil
around outside edges and bottom of spring form pan; set aside.
To make candied bacon- In a small mixing bowl, mix together brown sugar and cinnamon; set
aside.
In a skillet over medium heat, cook bacon till browned and drain excess grease well. Return bacon
pieces to skillet and then sprinkle brown sugar/cinnamon mixture on top to lightly coat bacon.
Cook till brown sugar begins to caramelize. Remove from heat and set aside to cool.
To make crust- In a food processor, pulse graham crackers and sugar till finely crumbled. Add
melted butter and pulse till moist. Pour and press crumbs onto bottom of spring form pan; set
aside.
and sugar till smooth. Add butter and beat well. Add eggs (one at a time) and beat well after each
addition. Add vanilla extract, crushed toffee, and prepared candied bacon bits and beat well. Pour
and spread onto crust. Arrange spring form pan in a large roasting pan and fill with hot water
halfway up sides of spring form pan.
Bake in oven for about 1 hour and 10 minutes or till slightly jiggly in center. Remove pan from
oven and then remove spring form pan from water bath and remove aluminum foil. Let cool to
room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring form
pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate overnight to chill.
To make Topping- Drizzle top with caramel sauce, chopped toffee, and prepared candied bacon.
11
Baliey’s Irish Cream Cheesecake
OMG!! This Boozy and Sinful Irish Cream Cheesecake starts with a layer of Oreo Cookie crust
and then it’s married with a layer of Bailey’s Irish Cream cheese filling and finally topped with
a thick layer of sexy chocolate Ganache!! Who says this would not be great a
St. Patrick’s Day dessert?
I made and brought this cheesecake to a cookout party for long time wonderful friends,
Brian and Eileen Wagner. Due to her daughter Rachel Wagner always begging me to make a
cheesecake for her.
Guess what?? She LOVED it and she asked her mother, “Why is it every time I taste Chef Paul’s
foods and now this cheesecake, they always beat every food I have tasted in my life?”
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Baliey’s Irish Cream Cheesecake
Crust: Chocolate Ganache:
1 pkg. Oreo cookies (crumbled) 1/2 cup heavy cream
5 tbsp. unsalted butter (melted) 1 cup semi-sweet chocolate (chopped)
Cheesecake filling: Bailey’s Cream Cheese Topping:

3 (8 oz.) pkg. cream cheese 5 oz. cream cheese (room temperature)
(room temperature) 3 tbsp. Baileys Irish Cream
1 1/2 cups granulated sugar 1 tbsp. granulated sugar
1/2 cup cornstarch Pirouline Cookie sticks
3 lg. eggs (optional, if you can find them)
1 1/2 tsp. vanilla extract
1/2 cup Baileys Irish cream
use pre-cut 9” round parchment paper). Spread Crisco on bottom and sides of spring form pan.
Wrap 2 layers of aluminum foil around sides and bottom of spring form pan; set aside.
and sugar till smooth. Reduce mixer speed to low, add cornstarch and beat till incorporated. Add
eggs (one at a time) and beat well after each addition. Add vanilla extract and Bailey’s, beat till well
blended. Pour and spread onto crust. Arrange into a large roasting pan and then fill pan with hot
water till it reaches about 1/2 way up sides of spring form pan.
Bake in oven for 1 hour or till set around edges and slightly jiggly in center Remove from oven
and then remove spring form pan from water bath and remove aluminum foil. Let cool to room
overnight.
To make Chocolate Ganache- In double boiler, add heavy cream and chopped chocolate. Stir and
mix till smooth. Pour and spread on top of chilled cheesecake.
To make Bailey’s cream cheese topping- In a mixing bowl with mixer on medium speed,
beat cream cheese and sugar till smooth. Add Bailey’s and mix well. Put in a pastry bag and
decorate top around edges. Top each cream cheese topping with small pieces of Pirouline cookies
(optional).
13
Blueberry & Vanilla Bean Cheesecake
You cannot say that this Blueberry and Vanilla Bean Cheesecake isn’t indulgent. My Aunt Judy
says “It is refreshing with any kinds of berries!!”
Every mouthful you take of this berry-luscious and creamy-luscious scrumptiously fresh vanilla
bean cream cheese filling is worth every silky, blueberry-luscious bite. WOW I am going off
here with weird words here but I can say that it’s worth every syllable!!! It’s so flexible that you
can bend the rules by doing any fresh berries on top of this wonderful cake. Just get some fresh
berries from Farmer’s Market or any stores near you to make this scrumptious dessert.
Don’t be shy and go ahead and make it!!
14
Blueberry & Vanilla Bean Cheesecake
Crust: Cheesecake Filling:
1 cup graham crackers (crumbled) 4 (8 oz.) pkg. cream cheese
1/4 cup granulated sugar (room temperature)
5 tbsp. unsalted butter (melted) 1 cup granulated sugar
1 tbsp. vanilla extract
Blueberry Topping: 1 vanilla bean (cut in half lengthwise and
2 cups fresh blueberries scrape out seeds or use 3 tsp. vanilla extract)
1 tbsp. water 4 lg. eggs
2 tbsp. granulated sugar 1/2 cup sour cream
1 tsp. cornstarch
1 tsp. cold water Cream Cheese Borders:
1 1/2 tsp. fresh lemon juice 5 oz. cream cheese (room temperature)
1 1/2 tbsp. granulated sugar
use pre-cut 9” round parchment paper) Spread Crisco on bottom and sides of spring form pan; set
aside.
To make crust- In a food processor, pulse graham crackers and sugar till finely chopped. Add
aside.
To make Cheesecake filling- In a mixing bowl with mixer on medium speed, beat cream cheese
and sugar till smooth. Add vanilla extract, sour cream, and vanilla bean seeds, then beat till
smooth. Add eggs (one at a time) and beat well after each addition. Pour and spread onto crust.
Bake in oven for about 1 hour or till golden brown and still jiggly in the center. Remove from
oven and let cool to room temperature. With a Viennese spatula or plastic knife, scrape around
edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate
for at least 8 hours or overnight.
To make Blueberry Topping- In a pot over medium heat, add blueberries, 1 tbsp. water, lemon
juice, and granulated sugar. Stir constantly till sugar dissolves. Bring to a boil and then reduce heat
to low. Simmer for 5 minutes, stir occasionally. In a mixing bowl, mix cornstarch with 1 tsp. cold
water, then slowly pour into sauce and then stir well.. Cook till it thickens. Remove from heat
and put in a container. Refrigerate for 4 hours to chill. In a mixing bowl with mixer on med-high
speed, beat cream cheese and sugar till smooth. Put in a pastry bag and pipe round the outer edge
of cheesecake. When ready to serve, scoop blueberry sauce on top of cheesecake.
Hint: This cheesecake can be served with your choice of berries i.e.: raspberries, black berries,
cherries, strawberries, or your choice of topping. Just use the same recipe as if using blueberries.
15
Candy “Store” Cheesecake
Can you imagine being a kid all over again?? Visualize that you are entering a Candy store and
you’re seeing all these candies in front of you.
Too many choices to choose from causes your sugar level to shoot through the roof!! Is there
anything more creative than this Candy “Store” Cheesecake. Imagine having a fantasy dream
in Willie Wonka’s Chocolate Factory and then involving it with a fork and a nice piece of a
cheesecake covered with your favorite candy!!
It’s a creamy vanilla-nily cheesecake topped with oooooey gooey caramel sauce topping and
covered with a handful of candies of your dreams!!
It’s a work of genius and I can tell you that this one couple that I know, Marcia & Greg
Huffman had to fight over each piece of it. It’s like being a child again when you don’t wanna
share your candies!!
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Candy “Store” Cheesecake
Crust: Topping:
1 cup graham cracker crumbs (crumbled) 2/3 cup caramel sauce
1/4 cup granulated sugar 3-4 candy bars (your choice, chopped)
5 tbsp. unsalted butter (melted)
1 cup milk chocolate chips
Cheesecake filling:
3 (8 oz.) pkg. cream cheese
(room temperature)
1 cup sour cream
1 1/2 cups granulated sugar
4 lg. eggs
aside.
To make crust- In a food processor, pulse graham crackers and sugar till finely crumbled.
Add butter and pulse till moist. Pour and press onto bottom of spring form pan, then sprinkle
chocolate chips on top; set aside.
To make cheesecake filling- In a mixing bowl with mixer on medium speed, beat cream cheese
and sugar till smooth. Add sour cream and vanilla extract and beat well. Add eggs (one at a time)
and beat well after each addition. Pour and spread onto crust.
Bake in oven for 1 hour and 15 minutes. Turn oven off and and then open it slightly but not
all the way. Let cheesecake stay in oven for 30 more minutes. Remove from oven and let cool
completely. With a Viennese spatula or plastic knife, scrape around edge of spring form pan
to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for at least 8 hours or
overnight to chill.
To make topping- Drizzle and spread caramel sauce on top of cheesecake and then sprinkle
chopped candy on top. Refrigerate for at least 2 hours to chill.
Hint: You can mix and match any candies that are shown in the picture or you can choose to have
it all in one choice of candy.
17
Caramel Apple Walnut Cheesecake
This Caramel Apple Walnut Cheesecake is what Fall is all about!! Something about apples,
caramels and walnuts makes all of us feel cozy and warm inside. Blends perfectly with colorful
fall leaves, sweaters, ciders, and crisp Autumn air.
All that sweet Caramel goodness mixed with Granny Smith’s apples, baked over a graham
cracker crust and topped off with sweetened sour cream and toasted walnuts.
Let’s say if someone showed up on your doorstep with this cheesecake,
they would probably sway side to side from the sight and smell.
18
Caramel Apple Walnut Cheesecake
Crust: Caramel Filling:
1 cup graham crackers (crumbled) 1/2 cup Smucker’s brand caramel sauce
5 tbsp. unsalted butter (melted) 2 lg. Granny Smith’s apples
1/4 cup granulated sugar (peeled, cored and diced small)
1/2 cup chopped walnuts
Cheesecake filling:
3 (8 oz.) pkg. cream cheese Frosting:
(room temperature) 1 cup sour cream
6 lg. eggs 1/4 cup powdered sugar
1 tsp. vanilla extract 1/2 cup chopped walnuts
3/4 cup sour cream
1 cup granulated sugar
1 tbsp. corn starch
1 tsp. ground cinnamon
aside.
To make crust- In a food processor, pulse graham crackers and sugar till finely crumbly. Add
melted butter and pulse till moist. Pour and press onto bottom of spring form pan; set aside.
To make Caramel filling- In a mixing bowl, mix caramel topping, walnuts, and apples together
till coated and set aside.
To make cheesecake filling- In a mixing bowl with a mixer on medium speed, beat cream cheese
and sugar till smooth. Add eggs, (one at time) and beat well after each addition. Add vanilla
extract and sour cream, then beat till smooth. Then add corn starch, and cinnamon, then beat till
smooth. With a spatula, fold in caramel/apple mixture into cream cheese till incorporated. Pour
and spread onto crust. Arrange spring form pan on top of cookie sheet pan (this will prevent filling
from over flowing onto bottom of oven).
Bake in oven for 1 hour and 15 minutes. Turn off oven, then leave cheesecake in for 1 hour
(do not open oven, this will keep baking cheesecake). Remove from oven and let cool to room
to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for at least 8 hours or
overnight.
To make frosting- In a mixing bowl, add sour cream and powdered sugar, mix well till
incorporated. Spread evenly on top of cheesecake and then sprinkle walnuts on top. Drizzle extra
caramel sauce over frosting.
19
Carrot Cake Cheesecake
Elmer Fudd says “Where is the WABBIT?” Bugs Bunny replied back “What’s up Doc!!”
Ole Bugs was a rascally rabbit, with a bad habit of stealing carrots and ditching the carrots in
his hide-a-way hole that caused Elmer Fudd to scream BUGS!!!
Two wonderful cakes came together to make this ultimate Carrot Cake Cheesecake. If you like
carrot cake or cheesecake, you have to try this one! It’s an GREAT dessert that is certainly going
to enthuse everyone. This would be perfect to make for Easter or any celebrations. Really!! Bugs
Bunny says “Who wouldn’t love this?”
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Carrot Cake Cheesecake
Carrot cake Crust: Cheesecake Filling:
1 cup all-purpose flour 3 (8 oz.) pkg. cream cheese
1/3 cup granulated sugar (room temperature)
1/2 cup chopped walnuts 2/3 cup sour cream
1/2 cup vegetable oil 1/2 cup granulated sugar
1 tsp. vanilla extract 3 lg. eggs
2 lg. eggs 3 tbsp. all-purpose flour
1 1/2 cups shredded carrots 1 cup grated carrots
1 tsp. baking powder 3 tsp. ground cinnamon
3/4 tsp. baking soda 1 teaspoon vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground ginger Cream cheese Frosting Topping:
1/2 tsp. ground cloves 8 oz. pkg. cream cheese (room temperature)
2 tbsp. sour cream
1/2 cup powdered sugar plus 2 tablespoons
1 tsp. vanilla extract
1/3 cup chopped walnuts (toasted)
Preheat oven to 350 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-cut 9”
round parchment paper) Spread Crisco on bottom and sides of spring form pan; set aside. Spread walnuts on
baking pan and toast in oven for about 5-7 minutes. Remove from oven and let cool. In a mixing bowl, sift all dry
ingredients for carrot cake crust together; set aside.
To make Carrot cake Crust- In a mixing bowl with mixer on medium speed, add sugar, vegetable oil, and vanilla
extract, beat well. Add eggs (one at a time) and beat well after each addition. Add sifted flour/spice ingredients and
beat till incorporated. With a spatula, fold in chopped walnuts and shredded carrots. Pour and spread onto bottom
of spring form pan. Arrange onto a baking pan. Bake in oven for 25-30 minutes or till toothpick inserted in center
comes out clean. Remove from oven and let cool completely. When cooled (if cake is puffy on top) remove cake
from spring form pan and then carefully slice puffy part off with a long knife and set aside (this can be used to put
on top of cheesecake). You want the bottom crust to be flat. Return the cake bottom back into spring form pan
and then wrap sides and bottom of spring form pan with 2 layers of aluminum foil; set aside.
To make cheesecake filling- In a mixing bowl with mixer on med-high speed, beat cream cheese, sour cream,
and sugar till smooth. Add eggs (one at a time) and beat well after each addition. Add flour, cinnamon, and vanilla
extract, beat well. With a spatula, fold in shredded carrots. Pour and spread on top of baked carrot cake. Then wrap
2 layers of aluminum foil on bottom and sides of the spring-form pan. Arrange into a large roasting pan and then
fill halfway up sides with hot water.
Bake in oven for 1 hour. Turn off oven and let cheesecake sit in oven for 30 minutes with door closed. Remove
from oven and water bath. Remover foil from pan and let cool to room temperature. With a Viennese spatula or
plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides).
Refrigerate for least 8 hours or overnight.
To make Cream Cheese Frosting topping- In a mixing bowl with mixer on medium speed, beat cream cheese and
powdered sugar till smooth. Add vanilla extract and sour cream and beat till smooth.
Arrange the reserved sliced carrot cake on top of cheesecake. Then spread cream cheese topping evenly on top of
cheesecake. Sprinkle chopped walnuts around edge of cheesecake. Refrigerate for at least 4 hours before serving.
21
Chocolate Chip Cookie Dough Cheesecake
Don’t STRESS because C is for Cookies as well as C is for Cheesecakes.
Cookie Monster says “C” is also related to the name for this monstrous cheesecake.
Be aware of your surroundings because will the Cookie Monster share this with you? He LOVES
this smooth, creamy, decadent cheesecake loaded with sweet morsels and cookie dough with a burst
of mini chocolate chips. It’s served on top of a Chocolate, buttery Chips Ahoy Cookie crust.
This does bring back lots of memories of when we all were a child reaching for cookies in
Gramma’s cookie jar. We constantly stood and fought for the right to lick the mixer attachments
and bowl which was used to mix those succulent chocolate chip cookie dough!!
22
Chocolate Chip Cookie Dough Cheesecake
Crust: Cookie Dough:
20 Chips Ahoy Chocolate chip cookies 1 stick unsalted butter (room temperature)
(crumbled) 1/2 cup granulated sugar
3 sheets Graham crackers 1/2 cup light brown sugar
5 tbsp. unsalted butter (melted) 2 tbsp. milk
Cheesecake filling: 1 cup all-purpose flour
4 (8 oz.) pkg. cream cheese 1 cup mini chocolate chips
(room temperature)
1 cup granulated sugar Topping:
4 lg. eggs 8 oz. cream cheese (room temperature)
1 tsp. vanilla extract 3 tbsp. granulated sugar
1 cup sour cream 5 tbsp. heavy cream
1 cup mini chocolate chips
aside.
To make cookie dough- In a mixing bowl with mixer on medium speed, beat butter and both
sugars till smooth. Add milk and vanilla extract and beat well. Add flour and mini chocolate
chips, mix well till incorporated. With a teaspoon, scoop and roll dough into balls and arrange on
a baking pan lined with parchment paper. Put in freezer to chill/harden while making rest of the
cheesecake.
To make crust- In a food processor, pulse cookies and graham crackers till finely crumbled. Slowly
add melted butter and pulse till moist. Pour and press onto bottom of spring form pan; set aside.
To make cheesecake filling- In a mixing bowl mixer on med-high speed, beat cream cheese and
sugar till smooth. Add eggs (one at a time) and beat well after each addition. Add vanilla extract
and sour cream and beat till blended. Pour and spread 1/2 of filling onto crust. Then gently fold
in 1/2 of frozen/chilled cookie dough balls and 1 cup mini chocolate chips into remaining batter.
Pour and spread into spring form pan.
Bake in oven for 1 hour. Turn off oven and slightly open door. Let cheesecake sit in oven for
another 45 minutes. With a Viennese spatula or plastic knife, scrape around edge of spring form
pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for least 8 hours or
overnight.
To make topping- In a mixing bowl, beat cream cheese and sugar till smooth. Add heavy cream
and beat till smooth. Pour and spread on top of cheesecake till smooth. Sprinkle remaining cookie
dough and mini chocolate chips on top.
23
Chocolate Dipped Oreo Cheesecake
Oreo cookies are one of the favorite cookies in everyone’s childhood. Oreo cookies ALWAYS
makes us feel like kids again. Just make sure you have a tall glass of cold milk!!
This Scrumptious Chocolate Dipped Oreo Cheesecake is picturesque. There are Oreo cookies in
the crust, layer of cookies right in the center of the cheesecake and finally white chocolate dipped
Oreos around the edges on top of cheesecake!!
You are guaranteed to have a Oreo in every single mouth watering bite! My daughter’s
wonderful husband, Cody Gates mouth was watering just looking at it when I brought it over
to his adobe!!
24
Chocolate Dipped Oreo Cheesecake
Crust: Chocolate Dipping sauce:
1 pkg. Oreo cookies (crumbled) 1 1/2 cup white chocolate chips
5 tbsp. unsalted butter (melted) (can use semi-sweet chocolate)
1 1/2 tsp. vegetable oil
Cheesecake filling:
4 (8 oz.) pkg. cream cheese Cream Cheese Borders
(room temperature) and Topping:
3/4 cup granulated sugar 6 oz. cream cheese (room temperature)
2 tbsp. corn starch 1/4 cup granulated sugar
3 lg. eggs 3 Oreo cookies (crumbled)
1 cup heavy cream 12 whole Oreo cookies
2 tsp. vanilla extract (for dipping and borders)
10 Oreo cookies
Preheat oven to 350 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-
cut 9” round parchment paper) Spread Crisco on bottom and sides of spring form pan; set aside.
To make crust- In a food processor, pulse Oreo cookies till finely crumbled. Add melted butter and
pulse till moist. Pour and press onto bottom of spring form pan; set aside.
To make cheesecake filling- In a mixing bowl with mixer on med-high speed, beat cream cheese and
sugar till smooth. Reduce mixer speed to medium, add corn starch and beat well. Add heavy cream and
vanilla extract, and then beat well. Add eggs (one at a time) and beat well after each addition. Pour 1/2
of cream cheese filling into spring form pan. Arrange 1 layer of Oreo cookies flat around outside edges
and 1 in center. Gently press down cookie into batter and then pour remaining cream cheese filling on
top.
Bake in oven for 1 hour or when toothpick inserted in center comes out semi-moist. Remove from oven
and let cool to room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring
form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for least 8 hours or
overnight.
To make cream cheese borders- In a mixing bowl with mixer on med-high speed, beat cream cheese
and sugar till smooth.
To make chocolate dip for Oreo cookies- In a double boiler, add chocolate chips and vegetable oil,
mix till melted and smooth.
Spread a thin layer of cream cheese on top of cheesecake and put remaining cream cheese in pastry bag.
Pipe 12 borders around the edge. Sprinkle 3 crumbled Oreos on top in center.
Dip Oreo cookies half way into melted chocolate and then arrange them on top of cream cheese border
in upright position (12 cookies total). With a big spoon, drizzle remaining chocolate across top of
cheesecake (do not have to use all of chocolate). Refrigerate for 2 hours to let the chocolate firm up.
25
Cranberry Relish Cheesecake
Cravin’ for something new to grace your dessert table during Thanksgiving or even Christmas??
Instead of the traditional pumpkin pie, apple pie, pecan pie, or anything made with pumpkin,
Wow all your wonderful families, friends, and guests with this Cranberry Relish Cheesecake.
A very dense cream cheese filling dotted with fresh Vanilla Beans topped with a sweet and tartly
fresh homemade Cranberry relish graces the top of this cheesecake. It will lift your spirit during
Holiday season!!
My best friend and brother, John Sullivan said this is one of the best and favorite cheesecake!!
26
Cranberry Relish Cheesecake
Crust: White Chocolate Ganache:
1 cup graham crackers (crumbled) 8 oz. semi-sweet white chocolate chips
1/4 cup granulated sugar (chopped)
5 tbsp. unsalted butter (melted) 1/2 cup heavy cream
Cheesecake Filling: Cranberry Topping:

4 (8 oz.) pkg. cream cheese 12 oz. bag fresh cranberries
(room temperature) 3/4 cup orange juice
1 cup granulated sugar 2/3 cup brown sugar
2 tsp. vanilla extract 1/3 cup white sugar
4 lg. eggs 1 cinnamon stick
1/2 cup heavy cream
Preheat oven to 300 degrees. Cut parchment paper to fit onto bottom of spring form pan (or use
pre-cut 9” round parchment paper) Spread Crisco on bottom and sides of spring form pan; set
aside.
To make Cranberry Topping- Combine all ingredients in a sauce pan over med-high heat and
bring to a boil. Reduce heat to medium and cook for 15-20 minutes or till most of liquid has
reduced (stir occasionally). Remove from heat and refrigerate to chill (it will thicken as it cools).
To make crust- In a food processor, add graham crackers and sugar, pulse till finely crumbled.
Add melted butter and pulse till moist. Pour and press onto bottom of spring form pan; set aside.
To make Cheesecake filling- In a mixing bowl with mixer on medium speed, beat cream cheese
and sugar till smooth. Add eggs (one at a time) and beat well after each addition. Slowly add
vanilla extract and heavy cream, beat well till incorporated. Pour half of filling onto crust. Then
with a spoon, dollop cranberry topping on top (be sure to save some for topping). Pour and spread
remaining cheesecake filling on top.
Bake in oven for about 1 hour or till cake is golden brown and still jiggly in center. Remove from
edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides).
In a double boiler over medium heat, add heavy cream and white chocolate chips. Mix till smooth
and melted. Pour and spread on top of cheesecake. Refrigerate for least 8 hours or overnight.
Before serving, pour remaining cranberry topping on top.
27
Death By Chocolate Cheesecake
WARNING!!
Just looking at this Death By Chocolate Cheesecake can and will make you enter into Willy Wonka’s
Chocolate Factory. Remember that you were warned!!
Ridiculously and perfectly layered with large amounts of chocolates, starting with a Brownie crust,
then topped with a luscious, creamy, rich-ful and sinful cheesecake layer. Then graciously topped
with a silky, dreami-licious dark chocolate Ganache and lastly topped with chocolate curls.
It is totally wickedly delicious and very tempting not to say no to this cheesecake!!
Perfect for all the Chocoholics Lover among us!!
28
Death By Chocolate Cheesecake
Brownie Crust: Cheesecake filling:
2/3 cup all-purpose flour 10 oz. semisweet Ghirardellis chocolate
1 stick unsalted butter (chopped)
1 1/3 cup granulated sugar 4 (8 oz.) pkg. cream cheese
3 tbsp. unsweetened cocoa powder (room temperature)
2 lg. eggs 1 1/3 cups granulated sugar
1 tsp. vanilla extract 1/4 cup unsweetened cocoa powder
1/2 cup semi-sweet chocolate chips 4 lg. eggs
Topping:
3/4 cup heavy cream
10 oz. semisweet Ghirardellis chocolate
(chopped)
Chocolate shavings for garnish (optional)
aside.
To make brownie crust- In a double boiler, add butter and unsweetened cocoa powder, stir well
till melted and smooth. Remove from heat and then add sugar, stir till incorporated. With a
whisk, stir in eggs and vanilla extract. With a spatula, fold in flour and chocolate chips. Pour and
spread onto bottom of spring form pan.
Bake in oven for about 20 minutes or when toothpick inserted in center comes out moist. Remove
from oven and let cool completely in refrigerator. Reduce oven temperature to 325 degrees.
To make cheesecake filling- In a double boiler, add chopped chocolate, stir till melted and
smooth. Remove from heat and cool chocolate slightly, then set aside. In a mixing bowl with
mixer on med-high speed, beat cream cheese and sugar till smooth. Reduce mixer speed to
medium and add cocoa powder, beat till incorporated. Add eggs (one at a time) and beat well after
each addition. Add lukewarm melted chocolate and mix well. Pour and spread onto crust.
Bake in oven for about 1 hour or till center is just set. Remove from oven and let cool to room
overnight.
Next day, to make topping 2 hours before serving- In a pot over low heat, add heavy cream and
chopped chocolate, stir till melted and smooth, remove from heat and let cool slightly. Pour and
spread on top of cheesecake. Refrigerate till chocolate firms up, about 1 hour.
When ready to serve, release cheesecake from spring form pan and transfer to a platter. Sprinkle
top with chocolate shavings.
29
German Chocolate Cheesecake
Here is an eye-popping recipe that will give you exciting pleasure due to it’s inviting sight and
sweet taste from it’s chocolaty cream cheese filling topped with a pecan/coconut topping drizzled
with chocolate. All that on top of a rich and buttery Oreo cookie crust.
This is a perfect dessert for that someone’s birthday as well as any special occasion that would
require anything in chocolate. Like they say “Can’t go wrong with anything made with
Chocolate!”
Chocolate is something that makes life a blast. It also provides comfort in times when we are
stressed. It brings happiness during every precious moments in our lives!!
Enjoy this Deutch Schokolade Kasekuchen as passionately as I do!!
30
German Chocolate Cheesecake
Crust: Frosting:
1 pkg. Oreo cookies (crumbled) 1/3 cup sweet condensed milk
5 tbsp. butter (melted) 4 tbsp. unsalted butter
1/3 cup granulated sugar
Cheesecake filling: 1 lg. egg (beaten)
3 (8 oz.) pkg. cream cheese 1/2 cup chopped pecans
(room temperature) 1/2 cup coconut flakes
1/3 cup cocoa powder
3 lg. eggs
Topping:
Hot fudge ice cream topping
aside.
To make cheesecake filling- In a mixing bowl with a mixer on med-high speed, beat cream cheese
and sugar till smooth. Add cocoa powder and vanilla extract, beat till smooth. Add eggs (one at a
time) and beat well after each addition. Pour and spread onto crust.
Bake in oven for about 35 minutes. Remove from oven and let cool to room temperature. With a
Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this
will keep it from sticking to sides). Refrigerate for at least 8 hours or overnight.
To make frosting- In a medium pot over medium heat, add condensed milk, butter, egg, and
sugar. Stir constantly for about 8 minutes or till it becomes golden brown. Remove from heat and
add coconut flakes and pecans, mix well. Pour and spread on top of cheesecake. Refrigerate for at
least 4 hours before serving.
Before serving- In a pot of water, put hot fudge jar in water and bring to a simmering boil. Let it
simmer till it becomes soft and pour able. With a spoon, drizzle hot fudge on top of cheesecake.
31
Goofy’s Peppermint Cheesecake
While decorating his Christmas tree, Goofy is eyeing them pepperminty candy canes
adjourning on the Christmas tree which are yummi-licious. He was told that he was not
allowed to touch this Peppermint Cheesecake till Christmas Eve!!
But he so desperately wants a piece ‘cuz it tastes like Christmas.
Thinkin’ that maybe if he can sneak a bite and hopin’ that he won’t get caught by
Santy Clausy peekin’ thru the window!! So t’was the night before Christmas, he decided to wait
till Santy Clausy stops by to drop gifts and share a piece with him
so that he can get tons of Love and Cheers as well as lots of presents!!!
32
Goofy’s Peppermint Cheesecake
Crust: White Chocolate Ganache:
1 cup graham crackers (crumbled) 8 oz. semi-sweet white chocolate chips
5 tbsp. unsalted butter (melted) (chopped)
1/4 cup granulated sugar 1/2 cup heavy cream
3/4 cup Peppermint Candy (crushed)
Cheesecake filling:
(room temperature)
3 tbsp. corn starch
4 lg. eggs
1 cup heavy cream
2 tbsp. Peppermint Schnapps liquor
3/4 cup mini chocolate chips
1 cup Peppermint Candy Cane (crushed)
use pre-cut 9” round parchment paper). Spread Crisco on bottom and sides of spring form pan;
set aside.
melted butter and pulse till moist. Pour and press onto bottom of spring form pan; set aside.
and sugar till smooth. Add corn starch, blend well. Add heavy cream and peppermint schnapps,
mix well. Add eggs (one at a time) and beat well after each addition. With a spatula, fold in mini
chocolate chips and 1 cup crushed peppermint candy. Pour and spread into spring form pan.
Bake in oven for 1 hour. Remove from oven and let cool to room temperature. With a Viennese
spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep
it from sticking to sides). Refrigerate at least 8 hours or overnight.
To make White Chocolate Ganache- In a double boiler over medium heat, add heavy cream and
white chocolate chips. Mix till smooth and melted, then pour and spread on top of cheesecake.
Sprinkle 3/4 cup crushed peppermint candy on top. Refrigerate for 1 hour to chill.
33
Key Lime Cheesecake
This deliciously smooth Key Lime Cheesecake packs a full punch of citrusy & tarty flavor!!
It is one of the most well-loved desserts in the world & it comes from our own backyard located
in Key West Florida.
Go ahead and dream that you’re breathing in the cool Florida air while starring into the setting
sun sinking into the blue water sea in the distant off the coast.
This creamy and lusciously tarty fresh Key Lime Cheesecake is perfect for you!! My brother/best
friend, John Sullivan eyes gazed into his Key Lime cheesecake slice. Then he grabbed a fork and
bit into a piece and you could see his eyes squint and jaws lock with exhilaration!!
34
Key Lime Cheesecake
Crust: Key Lime Glaze:
1 cup graham crackers (crumbled) 2 tbsp. key lime juice (can use regular limes)
5 tbsp. unsalted butter (melted) 1/4 cup granulated sugar
1/4 cup granulated sugar 3/4 tbsp. corn starch
1/4 cup water
Cheesecake filling:
2 (8 oz.) pkg. cream cheese Key Lime Cream cheese border:
(room temperature) 6 oz. cream cheese (room temperature)
1 cup granulated sugar 3 tbsp. granulated sugar
1 cup sour cream 2 tbsp. key lime juice (can use regular limes)
1/4 cup freshly squeezed key lime juice lime zest (cut into thin strips)
(if you can’t get them, use regular limes)
2 tbsp. corn starch
3 lg. eggs
2 Key limes (zested)
1/4 tsp. vanilla extract
Then wrap bottom and sides of spring form pan securely with 2 layers of aluminum foil.
melted butter, pulse till moist. Pour and press onto bottom of spring form pan; set aside.
To make cheesecake filling- In a mixing bowl with a mixer on med-high speed, beat cream cheese
and sugar till smooth. Add sour cream, lime juice, lime zest, and vanilla extract, then mix till
incorporated. Add corn starch and mix till smooth. Add eggs (one at a time) and beat well after
each addition. Pour and spread into spring form pan and place in a large roasting pan and pour
hot water up to 1” on sides of spring form pan.
Bake in oven for 55 minutes or till cheesecake is almost set in center. Turn oven off and leave
cheesecake in oven for 1 hour. Then with a Viennese spatula or plastic knife, scrape around edge
of spring form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for 8
hours or overnight.
To make Key Lime glaze- In a small pot over medium heat, add all ingredients and whisk till
smooth. Bring to a boil (stir constantly) and cook for 3 minutes. Remove from heat and let cool
slightly. Pour and spread on top of cheesecake all way to edge. Refrigerate till firm and set.
To make Key Lime Cream cheese borders- In a mixing bowl with mixer on med-high speed,
beat cream cheese and sugar till smooth. Add key lime juice and beat well till incorporated. Put in
a pastry bag and pipe around outer edge of cheesecake. Then arrange key lime zest on top.
35
New York Style Cheesecake
Why go to New York for a slice of this wonderful tangy piece of cheesecake that comes with a
graham cracker crust, followed by a tangy and creamy cream cheese filling. Plus it’s topped with
a layer of citrusy and creamy sour cream that will compel everyone to go back for seconds which
may leave you without a piece to savor.
There are many varieties of NY Style Cheesecake out there, but this one hits my palette with
lust. I guarantee that you will float high above the Statute of Liberty with glee.
36
New York Style Cheesecake
Crust: Sour Cream Topping:
1 cup graham cracker (crumbled) 1 1/2 cup sour cream
1/4 cup granulated sugar 3 tbsp. granulated sugar
5 tbsp. unsalted butter (melted) 1 tsp. vanilla extract
1/2 tsp. lemon zest
Cheesecake filling: 1/2 tsp. orange zest
(room temperature)
1 tsp. grated lemon zest
1 tsp. grated orange zest
5 lg. eggs
set aside.
To make sour cream topping- In a mixing bowl, add sour cream, sugar, orange/lemon zest, and
vanilla extract, mix well; set aside.
butter and pulse till moist. Pour and press onto bottom of spring form pan. Bake in oven for
about 10 minutes. Remove from oven and let cool. Increase oven temperature to 425 degrees.
To make cheesecake filling- In a large mixing bowl with a mixer on med-high speed, beat cream
cheese and sugar till smooth. Add vanilla extract, orange zest, and lemon zest. Beat till smooth,
Add eggs (one at a time) and beat well after each addition. Pour and spread in spring form pan.
Bake in oven at 425 degrees for about 7 minutes. Then reduce oven temperature to 200 degrees
and bake for 1 hour and 10 minutes or till set (when toothpick inserted in center comes out
clean). Remove from oven and let cool to room temperature. With a Viennese spatula or plastic
knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking
to sides).
To make sour cream topping- Preheat oven to 425 degrees. Pour and spread sour cream topping
on top of cooled cheesecake. Bake in oven for 5 minutes. Remove from oven and let cool to room
temperature. Refrigerate for least 8 hours or overnight.
37
Pecan Bourbon Pumpkin Cheesecake
Bourbon and Pecans are a match made in heaven!! Why? Because they complement each other
well due to their sweetness & nutty flavor.
Bourbon is not only put into the cheesecake filling, it’s also infused into the cream cheese that
graciously borders the top of cheesecake. It isn’t baked, the bourbon is married into it and it
harmonizes the pumpkin flavors of this cheesecake which makes it a great Fall dessert.
Finally, it’s decorated with some toasted pecans around the edges to add crunchiness to it.
Also, don’t forget to pay attention to the snappiness of the graham cracker crust.
38
Pecan Bourbon Pumpkin Cheesecake
Crust: Garnish/Topping:
1 cup graham crackers (crumbled) 6 oz. cream cheese
5 tbsp. unsalted butter (melted) 1 tbsp. bourbon whiskey
1/4 cup granulated sugar 1/4 cup brown sugar
1/3 cup toasted pecan pieces
Cheesecake Filling: whole pecans
3 (8 oz.) pkg. cream cheese 1/2 cup caramel sauce
(room temperature)
1 3/4 cups light brown sugar
4 lg. eggs
1 (15 oz.) can pumpkin
2 tbsp. bourbon whiskey
1/4 cup all-purpose flour
2 tsp. pumpkin pie spice
set aside.
butter and pulse till moist. Pour and press onto bottom of spring form pan; set aside.
and brown sugar till light and fluffy. Add eggs (one at a time) and beat well after each addition.
Add pumpkin and bourbon, and beat till incorporated. Add flour and pumpkin pie spice; beat on
low till smooth. Pour and spread onto crust.
Bake in oven for 1 hour and 15 minutes or till center is set. Turn off oven, slightly open oven door.
and leave cheesecake in oven for 30 minutes. Then remove cheesecake from oven and let cool to
pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for at least 8 hours or
overnight.
To make Garnish/Topping- Preheat oven to 350 degrees. Toast whole and chopped pecan pieces
for about 8 minutes; remove from oven and let cool. In a mixing bowl with mixer on med-high
speed, beat cream cheese and brown sugar till smooth. Add bourbon and beat well. Then put in
pastry bag and pipe around outer edge of cheesecake.
Pour and spread caramel sauce in center of cheesecake and then sprinkle pecan pieces on top.
Arrange whole pecans on top of piped cream cheese around edge.
39
Raspberry Champagne Cheesecake
Greet every New Year with Champagne, Kisses, and Sing the song, “Auld Lang Syne” at
midnight. This Raspberry Champagne Cheesecake will do just that with a BANG!!!
This decadent cheesecake has fresh raspberries that covers the bottom over a graham cracker
crust filled with a champagne infused cream cheese.
OHHH, and then there is that ruby red fresh raspberry coulis floating on top! When sliced and
served, this sauce actually rains down the sides of cheesecake onto the plate. I have actually seen
people lick their plates clean. I do highly encourage you to do the same!!
40
Raspberry Champagne Cheesecake
Crust: Cream cheese border:
1 cup graham cracker crumbs (crumbled) 8 oz. cream cheese (room temperature)
1/4 cup granulated sugar 1/4 cup sugar
1 cup fresh raspberries
Raspberry Coulis:
Cheesecake filling: 12 oz. fresh raspberries
3 (8 oz.) pkgs. cream cheese 1/2 cup water
(room temperature) 1/2 cup sugar
1 cup champagne 1 tbsp. cornstarch
1 1/2 cups granulated sugar 2 tbsp. cold water
2 tbsp. cornstarch
3 lg. eggs
1 egg yolk
use pre-cut 9” round parchment paper). Spread Crisco on bottom and sides of spring form pan,
set aside on a baking pan. In a small pot over med-high heat, add champagne. Bring to a boil and
cook till liquid is reduced to about 1/4 cup (about. 8 minutes). Remove from heat and let cool.
To make crust- In a food processor, pulse graham cracker crumbs and sugar till finely crumbled.
Add melted butter and pulse till moist. Pour and press onto bottom of spring form pan. Arrange
raspberries berries on top of crust; set aside.
and sugar till smooth. Add cornstarch and reduced champagne, and beat well. Add eggs and egg
yolks (one at a time) and beat well after each addition. Pour and spread over raspberries.
Bake in oven for 55-60 minutes or till center is almost set. Remove from oven and let cool to
overnight.
To make cream cheese border- In a mixing bowl with mixer on med-high speed, beat cream
cheese, sugar, and vanilla extract till smooth. With a pastry bag, pipe cream cheese around the
edge of cheesecake. Refrigerate to chill while making Raspberry Coulis.
To make Raspberry Coulis- In a medium pot over med-high heat, cook raspberries with sugar
and water. Bring to a boil and then reduce heat to simmer. Cook for about 5 minutes. Remove
from heat and drain sauce through a fine sieve/drainer (discard seeds). Return sauce back to pot
over medium heat. In a mixing bowl, mix together cornstarch and 2 tbsp. cold water. Slowly pour
into sauce (stir occasionally) and cook till it thickens. Remove from heat and let cool to room
temperature. When cooled, pour sauce on top of cheesecake (don’t use all sauce; you will have
extra).
41
Raspberry Truffle Cheesecake
OHH LA LA CARRISSA!!
This Raspberry Truffle Cheesecake is simply Divine!!
Fresh raspberries, chocolate and cream cheese are a marriage made in Heaven.
The truffles that adorn the top layer are purely decadent!! They burst with fresh raspberry
flavored cheesecake hidden with a silky milk chocolate coat at each bite.
Sometimes little things in life are worth making. Just taking a little bite or two of this
cheesecake will lead you into the dreamy Land of Willie Wonka’s Chocolate Factory.
42
Raspberry Truffle Cheesecake
Crust: Chocolate Ganache Frosting:
4 oz. semi-sweet white chocolate chips
Raspberry Topping:
Cheesecake filling: 1/2 cup raspberry jam
(room temperature) Raspberry Truffles (makes 12)
1 1/4 cups granulated sugar 8 oz. cream cheese (room temperature)
1/2 cup raspberry jam 8 sheets graham crackers (crumbled)
2 tbsp. water 2 tbsp. granulated sugar
1/2 cup sour cream 1/4 cup fresh red raspberries
2 tsp. vanilla extract 1/2 cup raspberry preserves
4 lg. eggs 1 lb. semi sweet chocolate chips
2 tsp. vegetable oil
Preheat oven to 475 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-cut 9” round
parchment paper). Spread Crisco on bottom and sides of spring form pan. Wrap 2 layers of aluminum foil around sides
and bottom of spring form pan; set aside. In a small bowl add raspberry jam and water. Stir well and set aside.
To make crust- In a food processor, pulse Oreo cookies till finely crumbled. Add butter and pulse till moist. Pour and
press onto bottom of spring form pan. Sprinkle white chocolate chips on crust; set aside.
To make cheesecake filling- In a mixing bowl with mixer on med-high speed, beat cream cheese and sugar till smooth.
Add sour cream and vanilla extract; beat well. Add eggs (one at a time) and beat well after each addition. Pour and
spread half of filling onto crust. Then slowly pour raspberry filling on top (in circular motion). Then with a toothpick,
swirl raspberry sauce to give it a marble effect. Pour and spread remaining cheesecake filling on top. Arrange spring form
pan into a large roasting pan and then fill it halfway up sides with hot water.
Bake in oven for 12 minutes at 475 degrees and then reduce temperature to 350 degrees. Bake for another 50-60
minutes or till top of the cheesecake turns golden brown. Remove from oven and then remove spring form pan from
water bath. Remove foil from pan and let cool to room temperature
Raspberry topping- When cooled, spread 1/2 cup raspberry jam on top of cheesecake. With a Viennese spatula or
plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides).
To make Chocolate Ganache- In a mixing bowl, add chopped chocolate chips and set aside. In a double boiler over
medium heat, stir heavy cream and chocolate chips, stir till melted and smooth. Remove from heat. Pour and spread on
top of cheesecake. Arrange 12 raspberry truffles (steps to make below) around edge of cheesecake. Refrigerate for 1 hour
to chill.
To make Raspberry Truffles- In a food processor, pulse graham crackers till finely crumbled; set aside. In a mixing
bowl with mixer on low speed, beat cream cheese and sugar till smooth. Add fresh raspberries and raspberry preserves,
and beat till incorporated. With a spatula, add graham crackers and fold well. With a tablespoon, scoop mixture and
then roll into a ball. Arrange on a sheet pan with wax paper. Freeze for 2 hours to chill.
In a double boiler over medium heat, add chocolate chips and vegetable oil; stir till melted and smooth. With a
toothpick inserted in center, dip raspberry balls into chocolate and arrange them back on wax paper (remove toothpick).
Repeat step till all balls are done. Refrigerate for 1 hour to let chocolate firm up. Store in an airtight container.
Hint: This recipe can use dark chocolate or white chocolate.
43
Reese’s Peanut Butter Cup Cheesecake
This cheesecake is a Peanut Butter Lover’s dream.
If you love chocolate and peanut butter layered on top of a buttery Oreo cookie crust, then you
will be on Cloud 9 with this cheesecake!! And if you like peanut butter cups, there’s pretty much
no greater indulgence.
It is so heavenly creamy, rich, and full of peanut butter flavor. The chocolate Ganache topping
creates an explosive feeling in your mouth along with the mini Reese’s peanut butter cups that
adorn the edge of the cheesecake and give it a Holy Momma Mia factor.
This surely is guaranteed to please any Peanut Butter Lover!!
44
Reese’s Peanut Butter Cup Cheesecake
Crust: Topping:
12 mini peanut butter cups
Cheesecake filling: 4 oz. cream cheese (room temperature)
4 (8 oz.) pkg. cream cheese 2 tbsp. peanut butter
(room temperature) 2 tbsp. brown sugar
1 1/2 cups light brown sugar
1 cup creamy peanut butter
1/2 cup heavy cream
5 lg. eggs
Then wrap 2 layers of aluminum foil bottom and outside of spring form pan; set aside.
To make crust- In a food processor. pulse Oreo cookies till finely crumbly. Add melted butter and
and brown sugar till smooth. Add peanut butter, heavy cream, and vanilla extract, and beat well
till smooth. Add eggs (one at a time) and beat well after each addition. Pour and spread onto crust
and then arrange spring form pan in a large roasting pan. Pour hot water in pan halfway up the
sides of spring form pan.
Bake in oven for about 1 hour and 10 minutes or till center is almost set. Turn off oven and let
cheesecake sit in oven (door closed) for 1 hour. With a Viennese spatula or plastic knife, scrape
around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides).
Refrigerate for at least 8 hours or overnight.
To make topping- In a double boiler over medium heat, add heavy cream and chocolate chips;
stir till melted and smooth. Pour and spread evenly on top of cheesecake. Refrigerate for 2 hours
to chill.
When chocolate is hard, remove from refrigerator. Then in a mixing bowl with mixer on med-high
speed, beat cream cheese, peanut butter, and brown sugar till smooth. Put cream cheese mixture
in a pastry bag and then pipe 12 dollops around outer edge of cheesecake. Arrange mini peanut
butter cups on top. Refrigerate for 2 hours to chill.
45
S’mores Cheesecake
What a better way to serve this S’mores Cheesecake than with a bonfire roarin’ & cracklin’ in
the background!
The wonderful combinations of thick, succulent, and creamy cheesecake filling, toasted
marshmallows, and graham cracker crust topped with chocolate fudge is totally to die for and
the perfect summer evening dessert under the night sky filled with stars!!
Every bite of this cheesecake is guaranteed to make ya want S’more.
Whatcha waitin’ for, Get that Bonfire goin’!!
46
S’mores Cheesecake
Crust: Cheesecake filling:
1 1/2 cups graham cracker crumbs 4 (8 oz.) pkgs. cream cheese
(crumbled) (room temperature)
1/2 cup brown sugar 3 lg. eggs
3/4 cup mini chocolate chips 3/4 cup granulated sugar
1 cup mini marshmallows 2 tbsp. corn starch
Topping:
10 oz. hot fudge topping (warmed)
2 cups mini marshmallows
set aside. Then wrap 2 layers of aluminum foil on bottom and sides of spring form pans; set aside.
To make crust- In a food processor, pulse graham cracker crumbs and brown sugar till finely
crumbled. Add melted butter and pulse till moist. Pour and press onto bottom of spring form pan.
Evenly sprinkle mini chocolate chips and mini marshmallows over crust; set aside.
and sugar till smooth. Add corn starch and beat till incorporated. Add eggs (one at a time) and
beat well after each addition. Add vanilla extract and heavy cream; beat well. Pour and spread onto
crust. Arrange spring form pan into a large roasting pan and put in oven. Pour hot water into
roasting pan about half way up sides of spring form pan.
Bake for in oven 1 1/2 hours. Remove from oven and let cool to room temperature. With a
Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this
will keep it from sticking to sides).
Turn on broiler in oven. Spread warm hot fudge over top of cheesecake and spread marshmallows
evenly on top. Place cheesecake back in center of oven (under broiler). Let marshmallow toast till
lightly browned. Remove from broiler and let cheesecake cool completely. Cover and refrigerate
Hint: If you don’t have a broiler, you can use butane torch to brown marshmallows. Or you can
turn oven heat as high as you can get it to go and put cheesecake in oven to brown marshmallows
on top.
47
Spooktacular Halloween Cheesecake
I DARE you to indulge in this Spooky Chocolate Chip Cheesecake to satisfy your chocolate
cravings. Just beware of those little nasty critters crawlin’ around the edges.
Ya will be frighteningly tempted for a bite!!
As spooky as it looks, it starts with a buttered layered Oreo Cookie crust topped with a creamy
cream cheese mini chocolate chips layer. Finally, it’s splayed with a succulent layer of
sweet Chocolate Ganache.
Just get yourself a knife and stab thru the web. Beware not
to disturb the spiders and then indulge without fear!!
48
Spooktacular Halloween Cheesecake
Crust: Chocolate Ganache:
1 pkg. Oreo cookies (crumbled) 3/4 cup heavy cream
5 tbsp. unsalted butter (melted) 1 1/4 cups semi-sweet chocolate chips
Cheesecake filling: Web Icing:

4 (8 oz.) pkg. cream cheese 1/2 cup powdered sugar
(room temperature) 1-2 tbsp. heavy cream
5 lg. eggs
1 cup mini chocolate chips
set aside. Then wrap outside of spring form pan with 2 layers of aluminum foil.
To make crust- In a food processor, pulse Oreo cookies till finely crumbly. Add melted butter and
and sugar till smooth. Add vanilla extract and mix well. Add eggs (one at a time) and beat well
after each addition. With a spatula, add mini chocolate chips and mix well. Pour and spread onto
crust. Arrange spring form pan in a large roasting pan and then put in oven. Pour hot water into
roasting pan halfway up the sides of spring form pan.
Bake in oven for about 1 hour and 20 minutes or when shaken, center jiggles slightly. Remove
from oven and let cool to room temperature. With a Viennese spatula or plastic knife, scrape
around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides).
To make Chocolate Ganache- In double boiler, add chocolate chips and heavy cream; mix till
melted and smooth. Pour and spread on top of chilled cheesecake.
To make Web Icing- In a mixing bowl, add powdered sugar and heavy cream and mix till smooth
(be sure it’s not too thin. If too thick add more heavy cream little by little).
Put icing in a pastry bag with a small tip and form a circular motion, starting in center and work
your way outside. Then with a toothpick, starting in center and then pull it towards the edge of
cheesecake (this will form a spider web).
49
Star Spangled Banner Cheesecake
Oh, say can you see, by the dawn’s early light,
What so proudly we hailed at the Twilight’s last gleaming,
Whose broad stripes and bright stars, thro’ the perilous fight
O’er the ramparts we watched were so gallantly streaming?
And the rockets’ red glare, the bombs bursting in air,
Gave proof thro’ the night that our flag was still there,
O say, does that star-spangled banner Yet wave
O’er the land of the free and the home of the Brave!!
Perfect for 4th of July BBQ’s as well as all flag days such as Memorial Day, Veteran’s Day and
President’s Birthday.
50
Star Spangled Banner Cheesecake
Crust: Sour Cream Topping:
1 cup graham crackers (crumbled) 2 cups sour cream
1/4 cup granulated sugar 1/3 cup granulated sugar
Cheesecake Filling: Berries Topping:

4 (8 oz.) pkg. cream cheese fresh raspberries
(room temperature) fresh blueberries
1 1/3 cup granulated sugar 2 (8 oz.) pkg. cream cheese
1 tsp. vanilla extract (room temperature)
4 lg. eggs 2 tsp. vanilla extract
1/2 cup heavy cream 2 tbsp. granulated sugar
set aside.
aside.
To make Sour Cream Topping- In a mixing bowl, add sour cream, granulated sugar, and vanilla
extract; mix well. Cover and set aside at room temperature.
To make Cheesecake filling- In a mixing bowl with mixer on med-high speed, beat cream cheese
and sugar till smooth. Add vanilla extract and beat till smooth. Add eggs (one at a time) and beat
well after each addition. Add heavy cream and beat till smooth. Pour and spread onto crust.
oven and with a spatula, pour and spread sour cream topping on top of cheesecake. Return back
to oven and bake another 5 minutes. Remove from oven and let cool to room temperature. With
a Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake
(this will keep it from sticking to sides). Refrigerate for at least 8 hours or overnight.
To make Berries topping- In a mixing bowl with mixer on med-high speed, beat cream cheese
and sugar till smooth. Add vanilla extract and mix well. Arrange berries on top to make it look like
an American flag (leave spaces between raspberries for cream cheese). Put cream cheese into pastry
bag and then pipe around edges as well as between raspberries.
51
Strawberry Shortcake Cheesecake
Sharing this Strawberry Shortcake Cheesecake will not be enough to share with Love and Joy!!
Ya must not resist the temptation to give this gratifying piece of cheesecake a bite
that’s covered with a succulent layer of fresh strawberries. It smothers the top of
fresh whipped cream and creaminess of cream cheese border accented with vanilla
resting on top of a bed of shortcake!!
Grab a plate and sink a fork into a slice so ya can indulge yourself into a
dream of a strawberry patch!!
52
Strawberry Shortcake Cheesecake
Shortcake Crust: Cheesecake Filling:
6 tbsp. unsalted butter (room temperature) 4 (8 oz,) pkg. cream cheese
1 cup all-purpose flour (room temperature)
2 lg. eggs 1 2/3 cup granulated sugar
1 cup granulated sugar 1 tbsp. vanilla extract
1/3 cup sour cream 1/4 cup corn starch
1/2 tsp. vanilla extract 2 lg. eggs
2 tbsp. corn starch 3/4 cup heavy cream
1/2 tsp. baking soda
Strawberry Topping:
Whipped Cream Cheese Topping: 12-14 medium fresh strawberries
8 oz. cream cheese (room temperature) (cut into quarter size)
2 tbsp. heavy cream 7 tbsp. strawberry glaze
use pre-cut 9” round parchment paper). Spread Crisco on bottom and sides of spring form pan; set
aside.
To make Shortcake crust- In a mixing bowl with mixer on med-high speed, beat butter and sugar
till fluffy. Add eggs (one at a time) and beat well after each addition. Add sour cream and vanilla
extract, and beat well. Add flour, corn starch, and baking soda, and beat till incorporated. Pour and
spread onto bottom of spring form pan. Bake in oven for about 20-25 minutes or till golden brown.
Remove from oven and let cool. When cooled, wrap 2 layers of aluminum foil around sides and
bottom of spring form pan.; set aside.
To make Cheesecake filling- In a mixing bowl with mixer on med-high speed, beat cream cheese
and sugar till smooth. Add eggs (one at a time) and beat well after each addition. Add corn starch,
vanilla extract, and heavy cream; beat well till smooth. Pour and spread onto bottom of spring form
pan. Arrange spring form pan into a large roasting pan and then fill halfway up sides with hot water.
Bake in oven for 1 hour and 15 minutes or till top is golden brown and it slightly jiggles in center.
Remove from oven and then remove cheesecake from water bath. Remove aluminum foil. Let cool
to room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring form
overnight.
To make Whipped Cream Cheese Topping- In a mixing bowl with mixer on medium speed, beat
cream cheese, vanilla extract, heavy cream, and sugar till smooth. Pour and spread 1/2 on top of
cheesecake. Then pipe remaining whipped cream cheese around edge.
To make Strawberry Topping- In a mixing bowl, add strawberries and strawberry glaze. Fold gently
with spatula and then pour on top in center.
53
Turtle Cheesecake
I promise you that you will not resist the temptation to eat this turtle cheesecake. Why?? Because
it is incredibly luscious! It starts with a layer of graham cracker crust, then OOZES with a
layer of caramel from the middle. It is next, covered with toasted pecans, and more caramel and
melted chocolate around the edges. For the grand finale, it’s topped with some Turtle candies
which makes it scream, OHHHHH LA LA!!! All these luscious flavors and textures makes it
mouthwatering which will make everyone DROOL!!
Trust me that it never ceases to amaze me when I see people become starry eyed and hear them
moan, YUMMMMM!!
54
Turtle Cheesecake
Crust: Topping:
1 cup graham crackers (crumbled) 1/2 cup Smucker’s caramel sauce
5 tbsp. unsalted butter (melted) 1/2 cup Smucker’s fudge sauce
1/4 cup granulated sugar 3/4 cup toasted chopped pecans
1 cup semi-sweet chocolate chips
Cheesecake filling: 3 tbsp. heavy cream
4 (8 oz.) pkg. cream cheese 3 Turtle candies
(room temperature)
5 lg. eggs
1/2 cup Smucker’s caramel sauce
set aside.
melted butter and pulse till moist. Pour and press onto bottom of spring form pan. Wrap outside
of spring form pan with 2 layers of aluminum foil; set aside.
and sugar till smooth. Add vanilla extract, beat well. Add eggs (one at a time) and beat well after
each addition. Pour 1/2 cream cheese filling into spring form pan, and then pour 1/2 cup caramel
sauce over filling in a circular motion. Pour rest of cheesecake filling over caramel sauce.
Bake in oven for about 1 hour or when shaken, center jiggles slightly. Remove from oven and let
cool to room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring
form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for least 8
hours or overnight.
To assemble- When chilled completely, remove cheesecake from spring form pan and set on a
plate. Sprinkle top with toasted chopped pecans. Drizzle caramel sauce and warm fudge sauce
across top. Then top it with toasted chopped pecans.
In a double boiler pot over med-low heat, add heavy cream and chocolate chips. Stir till melted
and smooth. Then with a large spoon, dollop melted chocolate around the edge of cheesecake and
let it drip over the edges. Arrange 3 Turtle candies on top in center. Refrigerate for at least 4 hours
to chill.
55
Valentines Sweetheart’s Cheesecake
Slay your Valentine or Sweetheart with this Cheesecake.
There are so many words needed to describe this cheesecake. For your chocolate companion who
loves chocolate, this romantic cheesecake will give them every reason to dream of chocolates like
a child in a chocolate factory.
Give your heartthrob a slice of this, then there will be no pressure to get reservations at any
Bistros in town. No need to stress out to order flowers or chocolates.
Romance will be in the air from the White Chocolate Dipped Strawberries lying atop of this
magnificent cheesecake smeared with Chocolate Ganache.
By going the extra mile for your loved one, this will show that you really love them.
56
Valentines Sweetheart’s Cheesecake
Crust: Cheesecake filling:
1 cup chocolate graham cracker crumbs 4 (8 oz.) pkg. cream cheese
(crumbled) (room temperature)
1/2 cup granulated sugar 1 cup granulated sugar
5 tbsp. unsalted butter (melted) 1 tbsp. vanilla extract
1 cup sliced fresh strawberries 1 vanilla bean (cut in half lengthwise and
scrape out seeds or use 3 tsp.
Chocolate Ganache: vanilla extract)
1 cup semi-sweet chocolate chips 4 lg. eggs
(coarsely chopped)
1/2 cup heavy cream White Chocolate Dipped Strawberries:
12 medium strawberries
3/4 cup semi-sweet white chocolate chips
(can use regular chocolate)
2 tsp. vegetable oil
set aside.
To make chocolate dipped strawberries- In a double boiler over medium heat, add white
chocolate chips and vegetable oil. Stir till melted and smooth. Remove from heat and dip
strawberries about 3/4 way and arrange on baking pan lined with wax/parchment paper.
Refrigerate to chill while making cheesecake.
To make crust- In a food processor, pulse graham crackers and sugar till finely crumbly. Add
melted butter and pulse till moist. Pour and press onto bottom of spring form pan. Then arrange
sliced strawberries on top of crust; set aside.
and sugar till smooth. Add vanilla extract and/or vanilla bean seeds; beat till smooth. Add eggs
(one at a time) and beat well after each addition. Pour and spread onto crust.
edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate
To make Chocolate Ganache- In a double boiler over medium heat, add heavy cream and
chocolate chips. Stir till melted and smooth. Remove from heat and pour and spread on top of
cheesecake. Arrange 12 Chocolate dipped strawberries around edge of cheesecake.
57
Tips and Secrets
from Chef Paul Hansen for a perfect Cheesecake
1. Quality of ingredients are very important- I use name brand products only especially for cream cheese. Philadelphia cream cheese is the
best available in most supermarkets (Do not use generic or store brand cream cheese). Generic brand cream cheese is very thin and too
watery while Philadelphia cream cheese is thicker and creamier. Every items listed in recipe is best with name brand products because it
will give you a perfect succulent cheesecake. Also make sure your spices are fresh and aromatic.
2. Many fruits are best from certain places where it’s grown over other places. In many cases depending where you live, those fruits may not
be available. Best thing to look for is look at the quality and color of the fruits itself. For strawberries, look for those that are completely red
without yellowish/white top and tender. For blueberries, look for those that are blue in color not purplish/yellowish.
3. Mise en Place (culinary term for everything in place) Before starting your exquisite cheese cake, measure out all ingredients to make sure
they are all there and ready. This will enable you to have everything ready to put it together quickly without hassle.
4. I like using Crisco to keep my cheese cakes from sticking to spring form pans because it has no flavor and does not burn like butter can.
You may use coconut oil if you prefer.
5. Parchment paper for spring form pan- Reason why I like using parchment papers on bottom of spring form pan is because it helps
remove cheesecake from bottom of spring form pan cleanly without damaging the crust (if cheesecake sticks to bottom, then you will have
a messy cheesecake).
6. Viennese spatula is my favorite and best kept secret for separating cheese cake from sides of spring form pan. It is so flexible and thin
which helps scrape cheese cakes cleanly without damaging the sides. Best time to use this is 15 minutes after you remove cheese cake from
oven, just lightly separate cheese cake and then let it cool to room temperature. Put in refrigerator over night and then before taking cheese
cake out of pan, run Viennese spatula around the edge again to loosen it up again.
7. Revolving cake stand- This is a magical equipment that helps you to spread frosting/melted chocolate with a offset icing spatula while
rotating cheese cake (this gives you a smooth icing).
8. Offset Icing Spatula- The angled blade of the spatula keeps your fingers out of icing while creating a smooth surface while icing the top
of cheese cake. It is designed for flexibility which gives you better control.
9. Double Boiler pot- I prefer this method to melt my chocolate chips or caramels or anything that needs to be melted rather than using
microwave oven. This enables you to properly melt chocolate without burning it. In microwave oven, there is a chance that you may over
cook it and it will give you a burn taste. If you want a perfect smooth chocolate without the burn taste, trust me, this method is the way to
go.
10. Remember all ovens are different especially those in high altitude areas as well as old ovens. Baking time can be affected due to many
circumstances, but it’s best to know your oven well. Do not rely on the baking time I posted in recipe completely. You may set your timer
for several minutes before the actual baking time to be safe. If needed to cook longer or shorter, do that. My best kept secret to how I tell
when my cheese cake is ready close to the baking time is to shake the spring form pan and if it jiggles slightly in center it’s done (don’t
worry if it’s too soft because when you refrigerate it overnight, it will firm up).
11. When a recipe calls for ingredients to be at room temperature, just take it out the night before (best for cream cheese and butter). This
will enable it to be at right temperature when mixing without clumps.
12. There are few recipes that calls for you to wrap 2 layers of aluminum foil around the spring form pan. You must be asking why? The
reason for this is because it will prevent water from seeping through spring form pan when it is baking in a bath of hot water.
13. Do not use microwave oven at anytime if you don’t want your cheese cake to glow in the dark. I don’t recommend using it for cheese
cakes.
14. The best kept secret which I saved for last- After cheese cake is done and ready to eat, always dip your knife into hot water (as hot as
possible), then wipe it off with a clean towel before cutting into your beautiful cheese cake. The reason for this is it will help you cut a slice
cleanly without a mess (cold knife will not cut through cleanly) cheese cake will look very sloppy).
15. Second best kept secret- It’s ok to mess up and not having a perfect cheese cake on your first try because the most important thing here
is, it will still be good. The second time around, I guarantee you will get better the more you do it. I didn’t do well at first but I got better
so if I did it, then you can do it too!
58
Do’s & Don’ts
of Cheesecake Baking from Chef Paul Hansen
I. When in doubt, wake up and bake a cheese cake.
II. A messy kitchen is a not sign of happiness! Bake cheese cake not war!
III. Smile and sing while baking! Grouchy & Bitchiness does not bake a happy
kitchen!
IV. Kitchen guidelines? There is none, your kitchen means your rules. Only love is
allowed!
V. Don’t be seeing doubles! Drink wine or beers after you finish baking unless you
want to present a tipsy cheesecake.
VI. Don’t shop while cheese cake is baking unless you want to see fire department
spraying your house with water.
VII. Bored? Pull up a chair and turn on oven light. You can’t open the oven while
cheesecake is baking, just watch it through the oven glass like you’re watching a
movie, and eat bon bons.
VIII. Baking is cheaper than therapy. Just get rollin’, beatin’, mixin’, whippin’,
spreadin’, pipin’, and then get smilin’.
IX. Love is fun while baking. Don’t think of it as labor, think of it as energy of love.
X. Stay aloof & bake on!
XI. Gather everyone, Give Thanks and then eat cheesecakes. Every little memories
will last for lifetime!
XII. Cheesecakes only gets baked with lots of LOVE!!
59
While sittin’, lookin’ at & dreamin’ of cheesecakes, you start a pond of drool!! When you need a lift or a
comfort zone to sink into, you whip up some chocolate or sweetness to perk you up to the point of being
irresistible.
Go venture into your kitchen & whip up some goodness to bake a cheesecake that is rich with orgasmic
love!! With anticipation, you gather all your equipments to create a buttery crust that will start as a base
for the sweet & succulent layers of cream cheese loaded with bold flavors that will make the earth below you
shake.
Without temptation, you gather up every ingredients needed to create a cheesecake that cuts like warm
butter with your eyes closed trying to control your knees from trembling underneath you with every
tempting bite of every cheesecakes that is so irresistibly impossible to ignore!!
Louder & Louder your screams will cause you to blurt with LOVE!!
OHH La La Cheeseycakes!!
60

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About the Book Cover

So repeat after me while screamin’ & dancin’

Cheesecake filling: Bailey’s Cream Cheese Topping:

Cheesecake Filling: Cranberry Topping:

Cheesecake filling: Web Icing:

Cheesecake Filling: Berries Topping:

I. When in doubt, wake up and bake a cheese cake.

X. Stay aloof & bake on!

XII. Cheesecakes only gets baked with lots of LOVE!!

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