cheese cakes

[flower22]

~Cafe Au Lait Cheese Cake~
Ingredients:

6 [ackets average sized cookies
1/2 teaspoon ground cinnamon
2 Envelopes unflavored (halal)gelatin
1/4 cup cold water
1/2 cup boiling water
3/4 cup brown sugar
1/2 teaspoon salt
3 cups Cottage Cheese -- Creamed
4 teaspoons instant coffee powder
1 teaspoon vanilla
2 Envelopes Whipped Topping Mix

Directions:

Break cookie crumbs into blender container, add cinnamon. Blend into crumbs. Remove and set aside.

In 1 cup measure soften the (halal)gelatin in cold water. Add to blender container along with the boiling water. Let stand until (halal)gelatin appears to be dissolved, about 1-2 minutes. Add brown sugar and salt. Blend until dissolved. Add cottage cheese, coffee powder and vanilla. Blend until smooth.

In large mixer bowl prepare together the 2 envelopes of low calorie whipped topping mix according to directions. Fold in cheese mixture. Pour into 8 inch springform pan. Sprinkle cookie crumbs over the top of cheesecake. Chill for 2 1/2 to 3 hours. Remove sides of pan. Cut into wedges.

[flower22]

Ingredients:
1 bag (12 oz. size) fresh strawberries
3/4 cup water
1/3 cup sugar
1 1/4 cup sugar
2 pounds cream cheese, at room temperature
2 teaspoons vanilla
4 eggs
1 pint sour cream, at room temp
***Crust***

2 cups crushed crackers
1 1/2 teaspoon cinnamon
1/3 cup melted butter

Directions:

Preheat oven to 350 F.

Mix cinnamon and crushed crackers together. Add melted butter and mix until well blended. Using fingers, press crust mixture into bottom and 2/3 of the way up the sides of a 9-inch springform pan. Bake crust for about 6 minutes until set. Set aside. Reduce oven temperature to 300 F degrees.

In a medium saucepan, combine strawberries and water. Bring to a boil over medium heat and cook, stirring occasionally, until the strawberries are left floating and the mixture reduces to 1-1/4 cups, about 10 minutes. Remove from heat and stir in 1/3 cup sugar until dissolved.

Pour the mixture through a coarse sieve to strain; let the puree cool completely. Set aside.

In a large bowl, use an electric mixer to beat the cream cheese with the remaining 1 1/4 cup sugar and the vanilla at until smooth. Beat in the eggs one at a time, beating until just blended. Stir in the sour cream.

Spoon half the batter into the prepared pan. Drop 8-10 rounded teaspoons of the strawberry puree (about 1/3 of the puree) randomly over the batter. Spoon half of the remaining batter evenly over the first layer and dot with half of the remaining puree. Repeat with the remaining batter and puree.

Try to space the puree so one layer is not directly on top of the puree in another. Take a blunt knife and gently swirl it through the batter to distribute the strawberry puree, taking care not to disturb the crust.

Place the pan on a baking sheet and bake in the lower part of the oven for 1 hour. Turn the oven off and leave the cheesecake in for 1 hour longer, without opening the door. Transfer the cake to a rack and let cool to room temperature. Cover and chill overnight before serving.

[flower22]

Ingredients:
8 ounces cream cheese, softened
1 egg, beaten
1/2 cup sugar
1/2 teaspoon vanilla
12 vanilla wafers

Directions:

Cream together the cream cheese, egg, sugar and vanilla. Place a vanilla wafer in bottom of 12 paper cupcake liners. Spoon 1 to 1-1/2 tablespoons of cream cheese mixture on top.

Bake at 350F for 15 minutes. Top with cherry pie filling.

[lazzhar]

Looks yammy

[flower22]

it is very

-elhamdoulilah-
you should try making that last one it's very easy.