[Two knots]

I make many different cheesecakes…this is an Italian cheesecake that i scaled down to fit into a 7” cheesecake pan…I make a lot of small cheesecakes.

firstly, make sure that you do not use convection bake for cheesecake or any other baked cakes or cookies …as convection bake dries out baked goods.
Recipe adjusted to 7” spring pan


Italian cheesecake for 7” spring pan

2 cups ricotta ( 16 oz container)
1/2 cup sugar
2 Tab + 2 tsp. flour
3 eggs
1 tea vanilla
mix ricotta, sugar, flour and vanilla with spatula
then add eggs one at a time and continue
mixing with a spatula ...then pour into gram cracker
lined pan.
Graham cracker crust
7 graham crackers
4 Tab butter
3 Tab sugar
mix all in mini processor and press into pan

Bake 325* for 35 minutes …center wI’ll be slightly giggly
but firmes up after it cooled down.

After it cooled down I popped it in the freezer for one hour
then in refrigerator...by the time our son came over (on his way
to the driving range) it was in refrigerator for two hours.
I learned this trick, so you don’t have to wait for 24 hours to
fully developed it’s flavor. It was delicious.

 

[Two knots]

Date Nut Cheesecake!

I made up this recipe 👍💕
I combined my date nut bread recipe and my cheesecake
Recipe. I thought instead of cream cheese on top of date nut why not cheese cake???
This is the second time that I made this cheesecake recipe the first time
i made it to fit my 9” spring pan…this time I adjusted it to fit my 7” spring pan

I adjusted my date nut to a quarter recipe and estimated the baking time for 6 minutes before putting the cheesecake on top of the partially baked date nut bread.
Here is what I did...
This is for a 7” spring pan

For the date nut bread
I cut my date nut cake in 1/4
and I cut my cheesecake recipe
In 1/2

For the date nut bottom
1/2 cup chopped dates
1 tablespoon butter
3 Tablespoon light brown sugar
1/4 cup hot strong coffee
1/2 tea vanilla
2 teaspoons vodka to enhance flavor

Mix above all together after it cools down
add 0ne half of an egg ( save the other half of the egg for the cheesecake)
1/4 cup + 3 tablespoons flour
1/4 teaspoon soda
1/4 teaspoon salt
1/8teaspoon baking powder
Mix all together by hand and then lastly
add 1/4 cup chopped walnuts.
Put into greased 7” spring pan
and bake 6 minutes at 350*

Remove and pour cheesecake recipe on top
Return to oven for 20 minutes...shut off oven
and leave cake in oven for 20 more minutes ( no peeking)

1/2 of my cheesecake recipe
1 bar cream cheese ( 8 oz )
1/2 cup sugar
1 teaspoon vanilla
1 1/2 eggs
1 cup sour cream
beat cream cheese with sugar, then add eggs one at a time,
beat after each addition ...add vanilla and sour cream and mix
Best served the next day…or do my trick
After it cools down put it in the freezer for one hour…then chill it
In the fridge for three hours…then you can eat it!
Note: to cut an egg in half - scramble it and divide it into two 1/4 cup
Measuring cups..

 

[Two knots]

Blueberry cheese tarts
I revised my cheese cake recipe to
make tarts. This recipe filled 14 cupcakes.
Recipe:
1 (8 oz) bar cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 egg and 1 egg yolk
1 cup sour cream
Mix with electric beater the cream cheese,
Sugar, vanilla and eggs…then add the sour
cream last and mix just until blended.( don’t over beat
the sour cream)

Put in the bottom of the cup cake papers
Graham cracker crust or a vanilla wafer
Heat oven to 350°…
Bake for 15 - 18 minutes …remove from oven
and then I made the blueberry topping…

Heat in sauce pot about 3 tablespoons strawberry
Preserves and 1 teaspoon honey, stirring constantly
Just for a couple of minutes until the preserves liquify.
Remove from stove and gently stir in a handful of
Blueberry’s and spoon on top the cheese tarts…chill for at least
3 - 4 hours…they are yummy.
Note: do not use convection bake…convection oven dries
out all baked good…especially cheesecake.

 

[Wooleybooger]

Hmm, that looks like it might work in a champagne coupe. Looks about the right amount for a 7 oz coupe, The crust would need to be baked separately, cut to fit or use the vanilla wafer. I wonder how those glasses would work in the oven.

 

[Two knots]

Extra Creamy Lime Cheesecake
I experimented again with a
Small Cheesecake this was sooo good,
damn good! I didn’t mix this enough and it
didn’t come smooth enough, however, it didn’t
effect the taste.👍

7” spring pan required.

Lime Cheesecake
I used my 7” spring pan
1 1/4 bars of cream cheese ( 10 oz)
2 eggs
1/2 sugar both white and light brown.
(I used 6 tablespoons of regular
sugar and 2 tablespoons of light brown sugar
to make 1/2 cup of sugar)
Juice from one lime
1 teaspoon vanilla
lime zest from one lime
Lastly add - 1 cup of sour cream.

Put it into a graham cracker crust. Put more lime
zest on top.
Baked it in regular oven ( do not use convection bake)*
for 20 minutes…then shut off oven and leave in oven
for 20 more minutes…do not peek.

When you take it out of the oven it will be a little jiggly,
It firms up after it cools.
*Note: convection baking dries out the cream cheese.

Chill overnight…or do my trick…after the cake cools down,
Place it in the freezer for one hour, then chill in fridge for 3
hours…and then you can eat it the same day😄💕🙄 As I
just did.🙄😋

 

[Two knots]

Hmm, that looks like it might work in a champagne coupe. Looks about the right amount for a 7 oz coupe, The crust would need to be baked separately, cut to fit or use the vanilla wafer. I wonder how those glasses would work in the oven.

No, you would have to bake it in the cupcake pans, then unpeeled the wrapper and place in a glass.

 

[Wooleybooger]

Looks like you weren't suffering from Covid, just a lack of cheesecake.

On the coupe glasses, maybe a custard on a shortcake crust with strawberry topping. Only needs chilled. Use a custard mix like Birds.

 

[Two knots]

You mean like this …
pudding with strawberries underneath.
I had a handful of strawberries that I wanted to use up.
so, I cut them up put them in a sauce pot with a teaspoon of sugar
and a few squirts of lime…mashed them and cooked them for a few minutes, and also added a tablespoon of strawberry preserves…cooled it down and put it on the bottom of a Margarita glass, then made one box of Jello vanilla pudding (the one that you cook) after it cooled down I
spooned it into the glasses and chilled it. Garnished with strawberries
and whipped cream. Yum😋

 

[Two knots]

Here’s another recipe that only needs to be chilled and it’s delicious.

 

[Wooleybooger]

Yeah something like that in a glass like this.

 

[Two knots]

Got off my cheesecakes
another Small 7” cheesecake.



This is the first time that I added blueberries. ( 1 cup of fresh blueberries)
It was out of this world. They also sell these 7” small pans on ebay.
It’s a perfect size for two people.

Here is the recipe
1 - 8 oz Bar Cream Cheese
1/2 cup sugar (less 1 Tablespoon)*
2 eggs
1/8 teaspoon kosher salt
1 teaspoon vanilla
1 cup of sour cream
* if you like it sweet don’t remove the one tablespoon sugar

Mix cream cheese and sugar, salt, vanilla until well blended
then add eggs one at a time, lastly fold in sour cream and mix well
by hand with a spatula...pour into 7” spring pan with graham cracker crust...
Bake at 350* for 15 minutes...shut off oven and leave cake in oven for 20 minutes ( don’t peek) Remove and chill overnight...

Or, another trick I learned
after it cools down place in freezer for about 1 1/2 hours...then refrigerate
for the remainder of the day, and then have for dessert after dinner.

Note: this will be slightly giggly when you remove it from the oven...
it firms up after cooling..

 

[Wooleybooger]

Well since you want cheesecake check the link in this thread. There are several.

For Those That Like Honey

The National Honey Board recipes. Enjoy. https://honey.com/recipes

www.familycheftalk.com

 

[Two knots]

Here’s my family Italian cheesecake recipe…this recipe could easily be cut in half ( for a 7” pan) and you can also substitute a graham cracker crust…of course the cooling time would be reduced as well.

 

[Two knots]

Cheesecake Tarts
made in cupcake pans. Chill overnight. Or, place in freezer for about one
hour and then in fridge for a couple of hours…

First, I put about 4 Tablespoons of strawberry preserves in
the microwave to melt it down…then put about 1/2 teaspoon
of preserves on top and then the sliced strawberries.

I made a graham cracker crust for the bottom ( you could also
use a vanilla wafer…

For the cheesecake
( I modified my original cheesecake recipe)

1 bar cream cheese (8 oz)
1/2 cup sugar
1 egg & 1 egg yolk
1 teaspoon of vanilla
1 cup of sour cream
Beat the first 4 ingredients with electric mixer until
well blended…lastly add the sour cream
Bake 18 minutes @ 350° (do not use convection bake)

 

[KitchenWench]

I'll have to dig up the recipe but your Italian Cheesecake reminds me very much of my Easter Ricotta Pie one. I never thought about doing it for Christmas. Maybe next year...

 

[Two knots]

Yes, traditionally this is made for Easter, however, I make it for all holidays.