Dennys Food and Recipes: Summer Food: Raspberry Almond Cheesecake Tartlets

                                             Photo: Helana Brigman

Dennys Food and Recipes: Summer Food: Raspberry Almond Cheesecake Tartlets: From Denny:  Do you enjoy cheesecake but want an easier way to make it?  Then this recipe is for you.  I like cheesecake too but find it too large for just two of us to eat and too time consuming to make unless I plan on entertaining a hungry crowd.

A springform pan is an absolute must to make a proper cheesecake - and the patience of a saint to leave the oven door cracked open as it slowly cools down for hours so you can hopefully avoid it cracking straight down the middle like an ugly scar.  Usually, I've been pretty lucky over the years.  Of course, when I wasn't lucky it was evident that a wonderful fruit topping like blueberry or strawberry could hide a multitude of sins just like gravy on a screwed up dinner. :)...

Dennys Food and Recipes: Summer Food: Raspberry Almond Cheesecake Tartlets

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Dennys Food and Recipes: Thanksgiving: Layered Pumpkin Cheesecake

Dennys Food and Recipes: Thanksgiving: Layered Pumpkin Cheesecake: From Denny:  This is the perfect holiday table dessert!  It's so showy it's sure to impress.  Three layers of tasty goodness are the gingersnap cookie crust as it's sturdy foundation to hold the spiced pumpkin cheese layer that is marbled with a vanilla layer.

Like most big cheesecakes, this one should be baked in a springform pan, where the cake cools in the pan for several hours before you remove the sides of the pan.  If you have never used a springform pan, it's so easy it will make you laugh, definitely nothing to be intimidated about at all.

Like any tasty cheesecake, this one is rich in calories too, so a small serving would be welcomed by most.  At a dinner party I like to cut a normal to small sized slice, placing it on one plate and then encourage couples to share so people don't have to feel guilty about busting their diet plan.  After all, the whole point of entertaining is for people to enjoy their tasty treats!...

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This design first started off as one of my photos of those favorite hot pink azalea blooms, in addition to many other filters, employing a kaleidoscope filter to create this abstract medallion effect. This design reminds me of how our beauty is always there, no matter what form it takes.  Of course, here in Louisiana, we take creative "French" license with English spellings. :)  The thought bubble is to remind others to support these women on their journey to wellness.  Lots of other styles of t-shirts and other products to enjoy too.  The link takes you to the page of all the products featuring this design.  Thanks for visiting!

Dennys Food and Recipes: Summer Recipe: Cool Fake Watermelon Cheesecake

Photo: Family Features 

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Isenheim Altarpiece: The Resurrection by Matthias Grünewald, completed 1515 (Photo credit: Wikipedia)

Dennys: News Politics Comedy Science Arts & Food: 8 Easter Posts To Enjoy: Food, Funny, Poems, Photos: From Denny:  When you blog for a few years you start amassing some interesting posts on a theme.

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Chefs Recipe 4 Valentines Day: Warm Chocolate Cheesecake

Another version of chocolate cheesecake - Image via flickr

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Usually, we serve cheesecake chilled.  Have you ever thought of eating your cheesecake while still warm from the oven?  Sara likes this recipe to enjoy that warm creamy chocolate delight.


Sara bakes these chocolate cheesecakes in small ramekins.  She didn't offer up a photo but check out the awesome one I found of another version of chocolate cheesecake at flickr, decked out in blackberries.

Recipe: Oreo Cheesecake Bites

From Denny: Here's an easy little gem that sounds absolutely DIVINE to make for this Easter weekend! You could always substitute another hard cookie that your family enjoys or you just have on hand.

The ancient Romans always used cheese in their cakes and make cheesecake for their Spring celebrations. Here's an easy recipe for your family!

Ingredients:

36 OREO Cookies, divided

1/2 cup (1 stick) butter or margarine, divided

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 tsp. vanilla

4 eggs

4 squares BAKER'S Semi-Sweet Chocolate



Directions: HEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends extending over sides of pan. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition (per serving)

Calories 220

Total fat 16g

Saturated fat 9g

Cholesterol 70mg

Sodium 180mg

Carbohydrate 17g

Dietary fiber 1g

Sugars 12g

Protein 3g

Vitamin A 10%DV

Vitamin C 0%DV

Calcium 4%DV

Iron

Recipe: Coco-Cherry Cheesecake Bars

Do these look awesome or what???!!!


Coco-Cherry Cheesecake Bars

From Pillsbury.com

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 egg, separated

1 package (8 oz) cream cheese, softened

2 eggs

1 can (14 oz) sweetened condensed milk (not evaporated)

1/4 teaspoon almond extract

3 drops red food color

1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels

1 bag (12 oz) semisweet chocolate chips (2 cups)

1/2 cup butter or margarine

1/2 cup whipping cream

DIRECTIONS

1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown.

2. Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.

3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.

4. Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.

5. Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.

6. Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.

High Altitude (3500-6500 ft): No change.

Find more recipes at www.pillsbury.com