Italian Cheesecake

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Italian Cheesecake

Very easy to make Italian Cheesecake.  Made using a boxed yellow cake mix and ricotta cheese.

Italian Cheesecake
 
Prep time
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Author:
Serves: 15
Ingredients
  • 1 box yellow cake mix (follow directions to prepare cake)
  • 2 lbs. Ricotta cheese
  • ¾ cup sugar
  • 4 eggs
  • 1 ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Grease a 13 x 9 inch baking dish. Set aside.
  2. Follow directions for preparing cake, pour cake batter into greased baking dish.
  3. In large bowl, combine ricotta, sugar, eggs and vanilla together. Using an electric mixer beat for 3 minutes at medium speed. Pour cheese mixture over cake batter. Cut thru using a butter knife.
  4. Bake 1 hour or until toothpick comes clean in center.
Notes
Taste and see that the Lord is good!

 

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Lemon Cream Blueberry Cheesecake

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Lemon Cream Blueberry Cheesecake

Made this for Mother’s Day.  The whole family loved it!  Light and creamy cheesecake bursting with lemon flavor drizzled with a light blueberry topping just before serving.  YUM!  :)


Lemon Cream Blueberry Cheesecake
 
Prep time
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Author:
Serves: 12
Ingredients
  • CRUST:
  • 1 ½ cups graham crackers crumbs
  • 3 tablespoon white sugar
  • ⅓ cup butter, melted
  • FILLING:
  • 4 (8 ounce) packages cream cheese softened
  • 1 cup sugar
  • 4 egg yolks
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla
  • ½ cup sour cream
  • 4 egg whites
  • ⅓ cup sugar
  • BLUEBERRY TOPPING
  • 3 cups fresh blueberries
  • ¾ cup sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, unsalted
  • 1 tablespoon cornstarch
Instructions
  1. Preheat oven to 350 degrees. Lightly grease 9 inch springform pan. Cut a square of aluminum foil to wrap around the outside bottom of springform pan, making sure it covers at least 1 ½ inch up sides of pan.
  2. CRUST: Mix graham crumbs, sugar and butter; Press into bottom of springform pan.
  3. Cook for 8 minutes. Remove pan from oven and let cool on a rack.
  4. FILLING:
  5. In a large mixing bowl, beat cream cheese for 2 minutes or until creamy. Add sugar. Beat until combined. Beat in the egg yolks. Beat in lemon zest, lemon juice, vanilla, and sour cream until well blended.
  6. In a medium size bowl, beat egg whites until soft peaks form. Add remaining ⅓ cup sugar and beat until stiff peaks form. Fold meringue into cream cheese mixture until no meringue streaks remain. Pour filling into springform pan. Place in a 10 x 13 baking dish. Pour hot water into the baking pan up to 1 inch on the sides of the springform pan.
  7. Bake for 55 minutes. Turn off heat and open the oven door about 2 inches to allow cake to set. Let set for 1 hour in oven. Leave cheesecake in springform pan and refrigerate for 4 hours or longer before serving.
  8. Blueberry Topping
  9. Combine all topping ingredients in a saucepan over medium to high heat. Bring to simmer and cook for 4 minutes. Let cool. Refrigerate until ready to serve cheesecake. Pour the blueberry topping over cheesecake just before serving.
Notes
Taste and see that the Lord is Good!

 

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Lemon Velvet Cake

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Lemon Velvet Cake

If you love lemons….you will love this cake…..Adapted from a recipe I got off a box of Adams Lemon Extract…..Delicious!

Linking up today with “Stonegable”


Lemon Velvet Cake
 
Prep time
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This recipe was adapted from Adams Extract.
Author:
Serves: 10
Ingredients
  • 1 box lemon cake mix
  • 1 cup water
  • 1 teaspoon Lemon Extract
  • 1 (3 ounce) package lemon jello
  • ¾ cup canola oil
  • 2 eggs
  • 2 cups confectioners sugar
  • ½ cup fresh lemon juice
  • 1 tablespoon fresh lemon zest
Instructions
  1. Preheat oven to 350 degrees. Lightly grease and flour a 13x9x2 inch baking dish. Set aside.
  2. In a large bowl, combine dry cake mix, water, lemon extract, jello mix, oil and eggs. Beat with an electric mixer for 3 minutes. Spread batter in prepared pan.
  3. Bake for 30 to 35 minutes or until cake is done. While still hot prick entire cake with a fork. Mix confectioners sugar, lemon juice and zest.
  4. Pour over top of warm cake. Can be served with whipped cream.
Notes
Oh taste and see that the Lord is Good!

 

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Strawberry Cinnamon Bread

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Strawberry Cinnamon Bread

This delicious bread is very moist and is made with sweetened strawberries and cinnamon. Makes 2 standard loaves. You gotta love it!

Strawberry Cinnamon Bread
 
Prep time
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Author:
Serves: 20
Ingredients
  • 3 cups all purpose flour
  • 3 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoon cinnamon
  • 1 ¼ cup canola oil
  • 4 eggs (slightly beaten)
  • 2 (10 ounce) carton frozen strawberries (Thawed, sliced and sweetened)
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and flour 2 regular size loaf pans. Set aside.
  3. In large mixing bowl, combine flour, sugar, salt, baking soda and cinnamon together.
  4. Add oil and eggs to flour mixture. Using an electric mixer beat on medium speed until well combined.
  5. Fold strawberries into batter.
  6. Pour batter evenly into prepared loaf pans.
  7. Cook for 1 hour or until middle is done.
Notes
Taste and see that the Lord is Good!

 

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