Crust

• 1 10-ounce package shortbread biscuits
• 5 tablespoons unsalted butter, melted

Filling

• 10 ounces frozen unsweetened strawberries, thawed with juices reserved
• 3 8-ounce packages cream cheese, room temperature
• 1 cup sugar
• 2 tablespoons all purpose flour
• 3 large eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Topping

• 1/3 cup strawberry or currant jelly
• 3 1-pint baskets fresh strawberries, hulled, halved lengthwise

Directions:

CRUST:

Preheat oven to 325°F.

Butter a 9-inch-diameter pan with 2 3/4-inch-high sides.

Grind biscuits in processor to coarse crumbs.

Add butter and blend until crumbs are evenly moistened.

Press crumb mixture over bottom and 1 inch up sides of prepared pan.

Bake crust for 8 minutes or until just golden.

Set aside while preparing filling.

Maintain oven temperature.

FILLING:

Puree thawed strawberries and juices in processor until smooth.

Measure 3/4 cup puree; do not wash bowl.

Add cream cheese and sugar to processor.

Blend until smooth.

Using on/off turns, blend in flour.

Add eggs and process until smooth.

Add 3/4 cup strawberry puree, lemon juice, vanilla extract, and almond extract.

Process until well blended.

Transfer filling to prepared crust.

Bake cake for about 1 hour 15 minutes or until centre is softly set and edges begin to colour, puff and crack.

Place hot cheesecake on cooling rack.

Refrigerate uncovered on rack until cold, at least 4 hours.

TOPPING:

Using small knife, cut around pan sides to loosen cake; remove pan sides.

Stir jelly in saucepan over low heat until melted.

Arrange berry halves on top of the cheesecake.

Brush with warm jelly to glaze.

Chill at least 1 hour and up to 8 hours.

• 1 cup of fresh raspberries.
• 3 eggs.
• 1 cup of sugar
• 1 3oz pkt cream cheese.
• 6 tablespoons of butter.
• 1 ½ teaspoon of vanilla.
• 2 ½ teaspoon of baking powder.
• 2 cups of plain flour.
• ½ teaspoon of salt.

Directions:

Preheat oven to 400°F.

Grease muffin tin or alternatively line each with paper cases.

In a bowl, beat together the cream cheese with ¼ cup of sugar, 1 egg and ½ teaspoon of vanilla until completely smooth.

Put to one side for later.

In a saucepan, combine the butter, milk and remaining vanilla stir continually over a medium heat until the butter has melted.

Cool the mixture until until warm to touch, then beat in the remaining 2 eggs, 1 at a time.

In a large bowl, combine the baking powder, flour, salt, and remaining ¾ cup of sugar.

Add butter and milk mixture to the flour and baing powder mixture and stir until blended.

Add the raspberries and gently fold into the mixture.

Divide the mixture equally amoung each muffin tin/paper case.

Spoon approximately 2 teaspoons of cream cheese mixture on top of each of the muffins.

Bake about for about 20 minutes or until the muffins are springy but firm.

• 2 tablespoons of sugar.
• 1 ¼ cup of crushed graham cracker crumbs.
• 4 tablespoons of softened butter (or margarine).
• 3 packets (8 oz) of cream cheese.
• 3 medium eggs.
• 1 cup of sugar.
• 2 ½ teaspoons of vanilla.
• 1 pint of sour cream.
• 3 tablespoons of sugar.
• 1 teaspoon of vanilla.
• 1 packet (10 oz) of frozen raspberries.
• 2 tablespoons of sugar.
• 1 tablespoon of cornstarch.

Directions:

Preheat your oven to 350°F (175°C)

Blend the crushed graham crackers, sugar and softened butter and pat into bottom only of large, deep, springform pan.

Mix together the cream cheese, eggs, sugar and vanilla until smooth and pour into pan.

Bake for 35 minutes.

Refrigerate for 30 minutes.

Mix together the sour cream, sugar and vanilla until smooth and spread over cake.

Bake for 5 minutes at 350°F (175°C).

Refrigerate until cool.

For the topping, cook the raspberries with sugar and cornstarch over medium heat, stirring until thickened.

Cool and add to the top of the cheesecake.

Refrigerate.

• One 9-inch pie shell.
• 6 ounces of cream cheese, softened.
• ¾ cup of cooked pumpkin.
• 2 medium sized eggs.
• 1 ½ cups of sugar.
• ¼ cup of flour.
• ½ teaspoon of ground nutmeg.
• ½ teaspoon of ground cinnamon.

Directions:

Preheat your oven to 350°F (175°C).

Beat the cream cheese, eggs and sugar together until the mixture is smooth.

Add the pumpkin.

Stir in the flour, nutmeg, and the cinnamon. Beat well.

Pour into the pie shell and bake for one hour.

• 8 oz of Philadelphia (or other brand) cream cheese.
• 8 oz of whipped topping.
• 1/3 cup of sugar.
• 1 prepared 9-inch crust.

Directions:

Mix the cream cheese and the sugar in a bowl until smooth.

Gently stir in the whipped topping.

Spoon into the crust.

Put in the fridge for about four hours or until set.

Serve.

• 2 cups of crushed coconut cookies.
• 2 teaspoons of grated lemon rind.
• ½ cup of butter, melted.

FILLING:

• 2 grapefruit.
• 3 oranges.
• 3 eggs.
• 2/3 cup of sugar.
• Pinch of salt.
• ½ cup of orange juice.
• 1 ¼ tablespoons of gelatin.
• ¼ cup of water.
• 1 lb of cream cheese.
• 1 ¼ tablespoon of lemon juice.
• 2 teaspoons of grated orange rind.
• 1 teaspoon of grated lemon rind.
• 2/3 cup of cream.

Directions:

Mix together the crushed coconut cookies, grated lemon rind and melted butter. Firmly press on the bottom of a 9-inch springform pan.

Peel the grapefruit and the oranges and cut the segments into small pieces.

Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler.

Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat.

Soak the gelatin in the water for 5 minutes, then stir into the warm custard until dissolved.

Press the cream cheese through a strainer and beat with the remaining orange juice, lemon juice and grated rinds until smooth. Beat into the custard.

Fold in the pieces of grapefruit and orange. Lightly whip the cream and beat the egg whites until they form soft peaks.

Fold the cream and egg whites into the cream cheese mixture.

Pour into the prepared springform pan and chill for 8 hours or overnight.

• 1 (9 inch) pre-made crust
• 2 (8 ounce) packages cream cheese
• 2 cups semisweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 325 degrees F (165 degrees C).

Melt chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. set aside.

In a medium bowl, mix the cream cheese until smooth and creamy.

Gradually add the sweetened condensed milk, then beat in the eggs and vanilla.

Finally, stir in the melted chocolate.

Pour into the prepared crust.

Bake for 1 hour in the preheated oven, until the centre is set.

Allow cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving.

• 3 tablespoon of sugar.
• 3 tablespoon of margarine, melted.
• 24 ounces of cream cheese, softened.
• 3/4 cup of sugar.
• 3/4 cup of graham cracker (or other biscuit) crumbs.
• 3 large eggs.
• 1 teaspoon of vanilla.
• 21 ounces of cherry pie filling (one can).

Directions:

Combine the crumbs and margarine and press onto bottom of 9-inch springform pan.

Bake at 325F (160C) for 10 minutes.

Combine the cream cheese and the sugar, mixing at medium speed in an electric mixer until they are well blended.

Add the eggs one at a time, mixing well after each is added.

Blend in the vanilla.

Pour over crust.

Bake at 450F (230C) for 10 minutes.

Reduce the temperature to 250F (120C) and continue baking for 30 minutes or until set.

Loosen the cake from the rim of pan. Allow to cool before removing rim of pan.

Chill.

Top with the cherry pie filling and serve.

• 2 [8 3/4-ounce / 250-g each] packages light or regular cream cheese.
• 1/2 cup brown sugar.
• 1/2 teaspoon vanilla.
• 2 eggs.
• 1/3 cup caramel-flavored topping sauce.
• Toasted chopped pecans.
• 1 9-inch ready made crust/base.

Directions:

Mix together cream cheese, brown sugar and vanilla with an electric mixer, until smooth.

Add eggs, one at a time; mix on low speed until just blended.

Pour into pie shell.
Combine caramel-flavored topping sauce and toasted chopped pecans.

Drop small spoonfuls of mixture into a random pattern, over cheesecake.

Gently swirl caramel, using the tip of a knife.

Bake into a preheated 350°F [180°C] oven for 30 to 35 minutes, until center is almost set.

Cool.

Refrigerate for at least 3 hours or overnight.

• 1/2 cup biscuit crumbs.
• 2 tablespoons melted butter.
• 1 package (8 ounces) cream cheese, softened.
• 1/2 cup sifted confectioners’ sugar.
• 1 can (20 ounces) crushed pineapple, well drained.
• 16 ounces whipped topping.

Directions:

Mix biscuit crumbs with melted butter, reserving 2 tablespoons; press into the bottom of an 8 to 9-inch springform pan; chill.

Whip cream cheese with confectioners’ sugar until fluffy then stir in pineapple.

Fold whipped topping into the pineapple mixture then spread over crust.

Sprinkle with reserved crumbs and chill thoroughly.