Simply Elegant!

ALMOND CHEESECAKE

WOW! Just lovely, aren't we?

This cheesecake is so easy, but the reward is great. Rich, decadent, and utterly divine...a perfect addiction (ha! a typo...but I'll leave it, because it will probably be true!)....the perfect addition to your Holiday dessert table.

I posted this as a sugar free version in my other blog - but we don't mess around here at Stick to Your Hips! Fully fatted cream cheese, and real sugar is the way we roll. (If you want the more figure-friendly recipe, you'll find it here. It's just as good, and no one will ever know it's sugar free...guaranteed!)

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Crust:

Vegetable cooking spray

1 1/2 cups graham cracker crumbs

1/4 cup ground almonds

1/3 cup butter, melted

Filling:

Four 8-ounce pkgs cream cheese, softened

1 1/4 cups sugar

1 1/2 teaspoons almond extract

1 teaspoon vanilla extract

4 eggs

1/4 cup heavy whipping cream

1 tablespoon flour

Topping:

2 cups sour cream

1/4 cup sugar

1 teaspoon vanilla extract

Cherry Topping:

1 can cherry pie filling

2 tablespoons Amaretto or Amaretto flavored syrup such as DaVinci or Torani

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Preheat oven to 325 degrees.

Spray a 10 inch spring-form pan with vegetable cooking spray and place on a baking sheet.

In a medium bowl combine the cracker crumbs, almond flour and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes. Allow to cool while making the filling.

In a large bowl whip the softened cream cheese until smooth. Beat in the sugar, vanilla and almond extracts. Beat in the eggs one at a time just until blended. Beat in the heavy cream and flour just until combined.

Pour into cooled crust and bake for 1 hour or until set on the edges and jiggly in the very center 2-inches. Keep oven on.

In a small bowl whisk together the sour cream, 1/4 cup sugar, and vanilla extract. Spread to the very edges of the baked cheesecake. Return to the oven for 5 minutes.

Allow to cool on a wire rack for 10 minutes. Run a sharp knife around the edge and cool completely BEFORE removing the sides of the pan. Wrap tightly and chill overnight.

In a small bowl combine the pie filling and the amaretto of syrup. Pour over entire cake just before serving, or spoon on individual slices, if preferred.

Sweet Summer!

FRESH STRAWBERRY CHEESECAKE

(No-Bake)

Oh, good gosh...I thought I'd put this on the blog earlier this summer. I hope you can still find strawberries, but if not, and you want to make this, try ANY other fresh fruit.

Absolutely gorgeous, with a filling that's light and fluffy, not dense or cakey like a baked cheesecake.

I say it's no-bake, although I did use a pastry crust. A graham cracker or cookie one would be just as great.

Life doesn't get much better! Seriously...if it does, tell me how!

If you're looking for a no-sugar-added version of this very recipe...I have it HERE.

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One pastry pie crust, baked and cooled completely OR graham crumb crust, baked, cooled
2 cups heavy whipping cream OR One 8-ounce container Cool Whip, thawed
Two 8-ounce pkgs reduced-fat cream cheese, softened
1 1/4 cup powdered sugar
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups chopped fresh strawberries
Enough whole berries, cut in half to cover the pie
1/3 cup strawberry jam, melted

If using heavy whipping cream, in a medium bowl, beat cream and into soft peaks and set aside in the refrigerator.

In a large bowl, beat cream cheese until smooth. Beat in sugar, vanilla, and almond extract. Fold in whipped cream OR Cool Whip and chopped strawberries. Spoon and mound filling into cooled crust. Garnish with strawberry halves.

Brush melted jam over berries and chill until set. Cover loosely and store in fridge.

What have we here...?

OREO CHEESECAKE

Two of our favorite things snuggled up together - how scandalous. Let's just look the other way, and let it be though, shall we?

Creamy white and packed with crunchy bits of cream-filled wafer cookies this cake will make a huge splash whenever you serve it!

~My sugar free version of this exact recipe HERE

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Vegetable cooking spray
1 pkg Oreos, divided
1/4 cup butter, melted
Four 8-ounces pkgs regular or reduced-fat cream cheese, softened
1 1/4 cups sugar
2 teaspoons vanilla extract
3/4 cups sour cream
1/4 cup heavy whipping cream
4 eggs

Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil, so that the butter doesn't seep out and burn in the oven, and place on a baking sheet. Set aside.

Finely crush 3/4 of the pkg of the Oreo cookies and place in a medium bowl along with the melted butter. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.

In a large bowl whip the softened cream cheese just until smooth. Beat in the sugar, vanilla, sour cream, and whipping cream just until blended. One at a time, beat in eggs just until incorporated. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice.

(Cheesecakes will be creamy-soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest!) Makes 18 servings.

Come over for coffee...you'll be glad you did!

CAPPUCCINO CHEESECAKE

Rich, creamy, velvety-smooth with that bite from the coffee and wonderfulness of deep, dark chocolate....what a way to go!

(One thing that I think is super important in regards to cheesecakes: They are best made at least one day before serving. They actually get better and better the longer they are allowed to chill. I leave mine for two days.)

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1 1/4 cups chocolate cookie crumbs
1/8 teaspoon cinnamon
4 tablespoons butter, melted

Four 8-ounce pkgs cream cheese, room temperature
1 1/4 cups sugar
4 1/2 teaspoons instant coffee crystals (decaf is fine)
1 1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
1 tablespoon cornstarch
4 eggs

Ganache
1/2 cup heavy cream
1/2 teaspoon instant coffee crystals
4 ounces dark chocolate, cut into chunks

Preheat oven to 325 degrees. Spray a 9-inch springform pan with vegetable cooking spray and set aside.
In a medium bowl combine cookie crumbs, cinnamon, and butter. Mix well. Pat into the bottom of the prepared pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and allow to cool while making the filling.

In a large bowl beat the cream cheese until smooth. Beat in sugar, coffee crystals, vanilla, cream, and cornstarch. Add in eggs, one at a time, just until combined. Pour filling into baked crust. Return to oven and bake for 55-60 minutes or until just set on edges, but the middle is still slightly jiggly. Turn off oven and open the door. Allow the cheesecake to remain in the oven for 1 hour. Cool completely on a wire rack. Wrap and place in fridge to chill (overnight is best).

When cake is very cold run a sharp knife around the edge to loosen sides. Remove pan and place cake on serving plate.

Place chocolate chunks into a small bowl. Simmer heavy cream and 1/2 teaspoon coffee crystals just until scalded, but not boiling. Pour over chocolate and allow to sit for 5 minutes. Stir melted chocolate into cream mixture until very smooth. It should be thin enough that when you lift the spoon it drizzles easily. If it's too thick add a tablespoon or more of cream until it's the right consistency. Pour over cooled cake and spread causing some to drip down over the edges. Return to fridge until chocolate is set and then serve. Makes 20 servings.