BONUS FREE EBOOK Get your free ebook "101 Microwave Recipes" here: http://goodtimereads.com/free-ebook/ 101 Cheesecake Recipes By Allie Bishop Text Copyright © 2015 All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other non-commercial uses permitted by copyright law. Thank you for respecting the hard work of this author. For permission requests, write to the publisher: [email protected] For Mama Bishop Who taught me the joy of baking every weekend of my childhood. TABLE OF CONTENTS TIPS FOR THE PERFECT CHEESECAKE CHEESECAKES 1. Classic Cheesecake 2. Classic New York Cheesecake 3. Chocolate Cheesecake 4. No-Bake Chocolate Cheesecake 5. Gluten-Free Diet Cheesecake 6. Layered Zesty Blackberry Cheesecake 7. White Chocolate Raspberry Cheesecake 8. Walnut Crust Cheesecake 9. Savoiardi Cheesecake 10. Zesty Citrus Cheesecake 11. Tangy Cherry Jell-O Cheesecake 12. Layered Creamy Orange Cheesecake 13. Moist Pecan Cheesecake 14. Tropical Pineapple Cheesecake 15. Pumpkin Cheesecake 16. Pineapple Cheesecake 17. Peanut Butter Oreo Cheesecake 18. Banana Cheesecake 19. Chocolate Truffle Cheesecake 20. Chocomint Cheesecake 21. Green Tea Mousse Cheesecake 22. Frozen Blueberry and Lime Cheesecake 23. Salted Caramel Ginger Snap Cheesecake 24. Coffee Cheesecake 25. Chocolate Melt Cheesecake 26. Minty Cheesecake 27. Toffee Truffle Cheesecake 28. Lime Tinted Cheesecake 29. Creamy Vanilla Layered Cheesecake 30. Zesty Raspberry Cheesecake 31. Vanilla Cinnamon Cheesecake 32. Double Berry Cheesecake 33. Double-Chocomalt Cheesecake 34. Creamy Lemon Cheesecake 35. Melted Marshmallow Cheesecake 36. Caramel Apple Cheesecake 37. Butter-Nutty Cheesecake 38. Lemonberry Cheesecake 39. Chocolate Oreo Cheesecake 40. Nutella Cheesecake 41. Chocolate Snickers Cheesecake 42. Double Layer Creamy Pumpkin Cheesecake 43. Caramel Macchiato Cheesecake 44. Vanilla Mousse Cheesecake MINI CHEESECAKES 45. Red Velvet Cheesecake Cups 46. Blueberry Cheesecake Cups 47. Honey Cheesecups 48. Berry Cheesecake Cups 49. Mini Berry Cheesecups 50. Blackberry Cheesecups 51. Chocolate Cheesecake Cups 52. Miniature Cherry Cheesecakes SAVORY CHEESECAKES 53. Sundried Tomato Cheesecake 54. Roasted Pepper Pesto Cheesecake 55. Feta Cheesecake 56. Garlic Mushroom Cheesecake 57. Double Cheese Bacon Cheesecake 58. Smoked Salmon Cheesecake 59. Ricotta Asparagus Cheesecake with Swiss Almond Crust 60. Triple Cheese and Basil Cheesecake 61. Creamy Leek Cheesecake 62. Pecan and Olive Cheesecake Squares 63. Blue Cheese and Garlic Cheesecake 64. Mexican Cheesecake 65. Savory Vegetable Cheesecake 66. Chicken Cranberry-Orange Cheesecake 67. Cheesy Polenta Pepper Cheesecake CHEESECAKES WITH ALCOHOL 68. Frozen Blueberry Cabernet Cheesecake 69. Amaretto Cheesecake with Almond Brittle 70. Double Chocolate Mochaccino Liqueur Cheesecake 71. White Chocolate Frangelico Cheesecake 72. Triple Sec Cheesecake Icecream 73. Pecan Liqueur Cheesecake 74. Gingerbread Cointreau Cheesecake 75. Coffee Jelly Cheesecake 76. Banana Bourbon Cheesecake 77. Rum-Infused Mousse Cheesecake 78. White Chocolate Cheesecake with White Chocolate Brandy Sauce 79. Margarita Cheesecakes Snacks 80.Vodka Choc-Orange Ricotta Cheesecake 81. Rum Praline Cheesecake 82. Pina Colada Cheesecake 83. Tiramisu Cheesecake VEGAN CHEESECAKES 84. Rum and Chocolate Vegan Cheesecake 85. Classic Vegan Cheesecake 86. Tofu Cheesecake 87. Vegan Cashew Cheesecake 88. Vegan Strawberry Cheesecake 89. Vegan Cashew Lime Cheesecake Cups CHEESECAKE VARIATIONS 90. Dulce de Leche Cheesecake Bars 91. Lime Cheesecake Bars 92. Caffeinated Cheesecake Bars 93. Lemon Raspberry Cheesecake Bars 94. Zesty Cheesecake Brownies 95. Caramel Brownie Cheesecake 96. Cheesecake-Stuffed Strawberries 97. Mini Cheesecake Tarts 98. White Chocolate Cheesecake Lollipops 99. Toffee Cheesecake Bars 100. Bittersweet Apple Cheesecake Roll 101. Cranberry Cheesesquares ATTRIBUTIONS Tips For The Perfect Cheesecake Ever wondered how the restaurants always manage to serve up perfectly formed, velvety cheesecakes? And why do your cheesecakes always crack? Here's a few tips to avoid cracking and make your cheesecakes taste and look like a professional one: Mixing The Batter Make it a day ahead. Aim to make your cheesecake a day ahead. This will give you the time for the cheesecake to set properly. Use the best ingredients. With desserts such as cheesecakes, the quality of the ingredients can make a huge difference to the taste. Always use full fat ingredients, and the best quality you can find. Your guests will notice the difference! Bring ingredients to room temperature. Prepare your ingredients 20 to 30 minutes before you begin cooking so they have time to raise their temperature. If you are short on time, give the cream cheese a quick blast in the microwave for 30 to 45 seconds on high to warm it. Blend the cream cheese well. Make sure the cream cheese is blended well and all lumps are removed in order to have a smooth, creamy cheesecake. In line with the instruction above, use either a whisk or an electric mixer on medium-low in order to avoid getting air in the batter. Add cornstarch or flour. A secret chef's tip - cornstarch or flour will prevent the eggs from over- coagulating and causing cracks. If your recipe doesn't have either of these, add between 1 tablespoon and 1/4 cup to the batter when you add the sugar. Don't over mix. The lighter nature of cheesecakes means that you want to be careful with your mixing. Mix until the ingredients are incorporated, but don't beat air into the batter. Air in the batter will expand when you heat it, and constrict when it cools down, leaving cracks in your cheesecake. Use a food processor. Even better than an electric mixer is a food processor, if you have one. A food processor blends well, but incorporates less air, resulting in a smooth, creamy batter. Rest before cooking. Allow your batter to rest for 5 minutes in between making it and pouring it into the crust. This will allow any air to rise to the surface and help prevent cracking. Cooking Your Cheesecake Prebake your crust. If you want a crispy crust to complement the creaminess of the cheesecake, simply bake the crust for 8 to 10 minutes in an oven preheated to 350 °F (175 °C). Make sure you allow it to cool before the filling is added. Baking the crust also helps it to stay intact when served. Run a knife around the edge. Once you have poured the filling into the crust, run a knife around the edge, between the cheesecake and the pan. This will help the cheesecake to pull away from the sides as it cooks so that no cracks are formed. Do this again once the cheesecake has finished cooking. This will allow it to pull away from the edge as it cools, also preventing cracks from forming. Finally, do this again as you unmold the cheesecake. This allows it to come out in one beautiful piece without sticking to the edge. Use a water bath. To help prevent the cheesecake cracking, place the pan into a larger pan filled with warm water of a depth of half the springform pan. This helps moderate the temperature so that it remains constant, helping the cheesecake to set slowly and evenly. This is especially important for crustless cheesecakes. If you are using a springform pan, place foil around it so the water doesn't leak into the cheesecake. The exception to this, is a pastry crust, which may become soggy with the use of a water bath. Cook slowly. Cheesecakes rely on eggs to help bind the cheesecake and form its structure. If they are heated too fast they puff up, creating cracks when they cool and constrict. The maximum a cheesecake should be cooked at is 350 °F (150 °C). The cheesecake should be placed in the middle of the middle rack of an oven. Do NOT open the oven door. Cheesecakes are extremely sensitive to sudden changes in temperature. Avoid opening the door as much as you can. Every time you open the door, much of the heat is lost, causing a sudden drop in temperature. This will cause the cheesecake to fall or crack. Never open the door in the first 30 minutes of baking. Don't overcook. A cheesecake is done when there is still a 2 - 3 inch diameter in the centre that is wobbly and unset, while the edges are set and slightly puffy. The cheesecake will continue to cook slightly even when the heat is removed, and it will set the rest of the way in the refrigerator. Don't poke your cheesecake! In any cheesecake recipe, the baking times are only a guideline. You should use the visual cues mentioned above to determine when your cheesecake is done. Don't use a knife or toothpick to check, as this can cause the cheesecake to crack. Don't bump your cheesecake. Be as gentle as you can with your cheesecake, and try not to jar it, especially when in the baking or cooling process. Cool slowly. To prevent cracking, once the cheesecake is done, open the oven door and leave the cheesecake inside for at least another hour. Then take out and allow it to cool to room temperature. Once at room temperature it can be refrigerated. This slow process prevents cracks caused by constricting too fast as it cools. Never move a warm cheesecake into the refrigerator, it will cause it to contract dramatically, causing cracks. Refrigerate in the pan. Leave the cheesecake in the pan it was cooked in while it is setting in the refrigerator. This will help it keep its shape. Serving and Storage Serve at room temperature. Remove from the refrigerator 20 to 30 minutes before serving, and allow the cheesecake to warm to room temperature. This is when they taste the best and the most creamiest.