Nice and Easy Desserts

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Ingredients
2 8-oz. packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 Graham Cracker crust

Procedure
Beat cream cheese, sugar and vanilla on medium speed with an electric mixer until very well blended. Make sure all the cream cheese gets mixed in well. Add eggs and mix. Pour into crust and bake at 350 degrees F for about 40 minutes. Refrigerate for 2 to 3 hours then serve.

For Chocolate flavor:
Melt four squares of semi-sweet baking chocolate; add after eggs and mix until blended.  

Servings: 8 slices

Adapted from a recipe in Nigel Slater’s The Kitchen Diaries, this cheesecake was baked without a bain-marie (water bath).

Ingredients
2 225-gram blocks of cream cheese, softened
1 250-ml brick of all purpose cream (room temperature)
3/4 c. plus 2 tbsps. of white sugar
4 eggs
1-3/4 c. of graham cracker crumbs
1/3 c. of butter
1 can of blueberry pie filling

Procedure

1. Preheat the oven to 275°F. Melt the butter and stir into the graham cracker crumbs. Using the back of a teaspoon, press firmly onto the bottom of an 8-inch spring form pan.

2. In a bowl, beat the cream cheese, sugar and eggs until smooth (about 1 minute with an electric mixer on medium speed). Pour in the cream and mix on low speed for about 30 seconds or just until blended. Pour into the crust-lined pan.

3. Bake in a 275°F oven for 2 hours. Cool to room temperature then chill for an hour or two before pouring in the topping. It is normal for the cheesecake to shrink at the center as it cools and it’s actually a good thing because it creates a natural ridge around the top of the cake to hold toppings and prevent it from falling down the sides.

4. Pour the contents of the can of blueberry filling on the cheesecake after it has cooled. For best results, chill the blueberry filling too before pouring it on the cheesecake.

Serving: 8 - 10

This is the most famous Italian cake recipe and if you like easy cheesecake recipes this version is very quick and easy to make.

Ingredients
4 eggs, room temperature
10 tablespoons granulated sugar
500 grams mascarpone cheese
250 grams lady fingers
1 cup coffee
2 tablespoons cocoa powder

Procedure
1. Beat egg yolks with 5 tablespoons of sugar with a whisk to become foamy. Combine mascarpone cheese in it and stir it together.

2. Separately beat egg whites with 5 tablespoons of sugar until stiff, add to the mascarpone mixture and stir it together. Arrange it in this order:

• Briefly dip the lady fingers in cool coffee (don’t soak it too much or they’ll fall apart) and cover the bottom of the cake pan 
• Pour a half of the cream over the lady fingers
• Add another layer of fingers
• Pour another layer of cream 
• Sprinkle the cocoa powder on the top of tiramisu cake

3. Refrigerate it overnight.

Serving: 6 - 8

Chocolate Chip Cheesecake

Ingredients

CRUST:
1/4 cup butter, melted
18 Oreo cookies, crushed into crumbs

FILLING:
3 (8 oz. each) packages of cream cheese, softened
1 can of sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
1 teaspoon all-purpose flour

Procedure

CRUST:
Combine butter and Oreo crumbs. Press into bottom of a 9-inch springform pan.

FILLING:
1. In a large mixing bowl, beat cream cheese until fluffy. Add sweetened condensed milk and beat until smooth. Add eggs and vanilla; mix well.

2. In a small bowl toss 1/2 cup mini chocolate chips with the teaspoon of flour. Stir into cheese mixture. Then pour over crust. Sprinkle the remainder of the chocolate chips over top.

3. Bake at 300°F (150°C) for one hour. Bring to room temperature and then chill before serving.

Servings: 12

Ingredients
1 pack (1 lb. 4 oz.) Oreo Chocolate Sandwich Cookies, divided
1/3 cup margarine or butter, melted
3 pack (8 oz. each) Cream Cheese, softened
3/4 cup sugar
4 eggs
1 cup Sour Cream
1 tsp. vanilla

Procedure
1. Crush 30 cookies finely and coarsely chop remaining cookies; set aside. Mix finely crushed cookie crumbs and margarine in bowl. Press on bottom and 2 inches up side of 9-inch springform pan; set aside.

2. Beat cream cheese and sugar in bowl with electric mixer on medium speed until creamy. Blend in eggs, sour cream and vanilla; fold in chopped cookies. Spread mixture into prepared crust.

3. Bake at 350°F for 55 to 60 minutes or until set. (If necessary to prevent top from overbrowning, tent with foil during last 15 to 20 minutes of baking). Cool on wire rack at room temperature.

4. Refrigerate for at least 4 hours. Remove side from pan. Garnish with whipped cream, or fruits or cookie halves if desired.

Serving: 8