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Taylor - Heavenly Cheesecakes

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Overview: Heavenly Cheesecakes includes 30 different recipes of incredible, delicious cheesecakes, recepes include

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Heavenly Cheesecakes

A yummy collection of some of my best cheesecake recipesincluding some frozen cheesecakes, and some cheesecake bars.

By Sheila Taylor

Copyright 2013

A Bit About Me

My name is Sheila Taylor and I love to bake and cook food. Not only do I love to create a great tasting dish, I also enjoy making the presentation look beautiful.

It wasnt until 2008 that my interest in cooking started growing to the point where I realized that there is more to cooking/baking than JUST following a recipe. As a child, I grew up helping my mother cook and bake in a traditional family style, and I learned a lot from my Mother. However, after I got married, and had my first child, I began my career as a stay-at-home mom, and thats when things began to change.

One day by mere coincidence, I bumped into the cooking show called: Master Chiefand found myself intrigued with the show. I had never seen the possibilities of what can be done with food, and this opened my eyes to a whole new world. I was hooked, and inspired. Of course, this new found interest led me to many other food shows, including Gordon Ramsey, Bobby Flay, and Paula Deen. These people and their shows are what have opened my mind to new ways of cooking.

Baking has always been my strong point, and desserts have been my favorites, but recently cooking has become a large part of this hobby. It really is a hobby. I sincerely enjoy spending time in the kitchen, perfecting recipes (to my liking) and trying to impress my husband with a new dish (poor hubby is lab testing subject). I must say, as a result of my new interest, my husband has also become interested is cooking, and together we perfect our new dishes. Its fun and rewarding.

A lot of my friends and family loved my cheesecakes, and that really was the point where people started encouraging me to compile a recipe book. With the help of my husband, I was able to create my first cookbook and put it on Amazon Kindle, and since then, Ive never looked back.

My goal is to bring happiness to your family by way of excellent food. Sounds like a stretch right? But in reality, food is a very important part of happiness. See the quotes below:

We must have a pie. Stress cannot exist in the presence of a pie.
David Mamet, Boston Marriage

One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf, A Room of Ones Own

After a good dinner one can forgive anybody, even ones own relations.
Oscar Wilde, A Woman of No Importance

Its trueyoure always happier when your stomach is full. The taste of the food, is of course, the more important thing.

Look for my other recipes on Amazon Kindle:

  • Caught In The Cookie Jar
  • Drinks Gone Mild
  • The Soup Experience
  • 5 Star Appetizers (coming soon)
Copyright 2012

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Disclaimer Notice:

Please note the information contained within this document is for educational purposes only.

Every attempt has been made to provide accurate, up to date and reliable complete information no warranties of any kind are expressed or implied. Readers acknowledge that the author is not engaging in rendering legal, financial or professional advice.

By reading any document, the reader agrees that under no circumstances are we responsible for any losses, direct or indirect, that are incurred as a result of use of the information contained within this document, including - but not limited to errors, omissions, or inaccuracies.

White Chocolate Raspberry Cheesecake

An incredibly refreshing and delicate cheesecake that will make your friends say WOW

Crust 1 cup slivered almonds optional 2 cups 7 oz graham crackers - photo 1

Crust:

1 cup slivered almonds (optional)

2 cups (7 oz.) graham crackers, crushed

1 stick butter, melted

Filling:

8 oz. fine-quality white chocolate

4 pkgs. (8 oz. each) cream cheese, softened to room temp.

cup plus 2 T. sugar

4 large eggs

1 T. all-purpose flour

1 tsp. vanilla

cup seedless raspberry jam, slightly warm and whisked to remove any lumps

Fresh raspberries & shaved white chocolate for garnish

Preheat oven to 350 . In a small bowl, stir together crust ingredients. Press into the bottom and 1 inch up the sides of a 10 springform pan. Wrap bottom and sides of pan with a double layer of wide, heavy-duty foil. Bake for 10 minutes. After crust is removed from oven, place a large pan (large enough for the springform to fit inside of) filled with 1 inch of water into the oven to preheat.

In a large bowl, mix cream cheese and sugar together. Mix in eggs one at a time, just so they are blended in each timedont overbeat. Add flour and vanilla. Melt white chocolate in a small bowl in the microwave, about 1 minute. Stir and then microwave longer in 15 second increments, if needed. Mix chocolate into cream cheese mixture by adding a little at a time, mixing after each addition. Pour over crust. Drizzle jam over batter, then lightly swirl the top with a knife or toothpick.

Bake in water bath in preheated oven for 50 minutes, or until cake slightly jiggles in the center when lightly shaken. Turn oven off and allow cake to sit in the oven for another hour. Remove from oven and run knife around the edge of the pan to loosen. Cool to room temperature, then refrigerate overnight.

For garnish, place fresh raspberries around edge of cake and in the center of the cake. For the white chocolate curls, melt a couple ounces of white chocolate in a small microwave dish lined with wax paper. Allow to cool until set, but not completely hardened. Remove from wax paper and use a potato peeler to shave curls from the side of the chocolate block. Curls should be about inch wide. Arrange as desired over the cheesecake.

Snappy Pumpkin Cheesecake

The pumpkin swirl on top of this cheesecake makes this an eye-catching dessertand tastes as good as it looks!

Crust:

1 cups crushed ginger snap cookies

cup finely chopped pecans

cup butter melted

Filling:

2 pkgs. (8 oz. each) cream cheese, softened to room temp.

cup sugar, divided

1 tsp. vanilla

3 eggs, lightly beaten

1 cup canned pumpkin

1 tsp. ground cinnamon

tsp. ground nutmeg

In a small bowl, combine cookie crumbs and pecans; stir in butter. Press into bottom & 1 inch up sides of 9 springform pan. Wrap bottom and sides of pan with a double layer of wide, heavy-duty foil. Bake at 325 for 10 min. After crust is removed from oven, place a large pan (large enough for the springform to fit inside of) filled with 1 inch of water into the oven to preheat.

In a large mixing bowl, beat cream cheese and cup sugar until combined. Add eggs and vanilla, beat on low speed until just combined. Place 1 cup of the batter in a separate small bowl; stir in the pumpkin, spices, and remaining sugar. Remove cup of pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by the teaspoonful over the top; cut through filling with knife to swirl. Place into water bath in preheated oven. Bake for 50-60 min. or until center is just set and top appears dull. Cool to room temperature and then refrigerate overnight.

Turtle Pecan Cheesecake
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