Ingredients (for an 8″ cheesecake)

Gluten Free Base:

Ingredients:

75g  Buckwheat Flour

40g  Cornflour

75g  Chestnut Flour

60g  Light Muscavado Sugar

Pinch of Salt

100g Butter (room temperature / slightly softened)

75g  Butter (melted - this is to mix with the above mixture after it’s baked)

Method:

Preheat oven to 170C/325F/Gas 3

Mix the dry ingredients together and rub in the 100g Butter until a crumbly mix forms which
you could form into a ball and roll out as biscuits or pastry if you wanted to, but leave it in
crumble / streusel form for this.
Spread the crumble onto a lightly greased or lined baking tray and bake for about 7 minutes
before taking it out and stirring around a bit to ensure fairly even baking. Return to the oven
for another 7 minutes or until the crumble is just getting crunchy without burning.

Allow the crumble to cool for at least an hour before making into the base.

To make into the cheesecake base, put the crumble into a food processor and process just
enough to make an uneven ‘rubble’. Add the melted butter and process one pulse at-a-time
until combined.

Line an 8″/20cm loose-bottomed sponge tin with baking parchment (or butter wrappers) so
that the parchment extends an inch or so above the top (the cheesecake’s quite deep).

Press the Base mixture into the bottom of the tin.

Cheesecake Mix:

700g Medium Fat Soft Cheese (eg Philadelphia - not the reduced fat version though)

150g Soured Cream

175g Unrefined Caster Sugar

25g  Cornflour

2      Eggs

1tsp Vanilla Extract

A generous handful of frozen raspberries.

Method:

Set oven at 150C/300F/Gas2.

Put the Soft Cheese, Soured Cream and Caster Sugar in a food processor and mix until
smooth. Srape down the sides.

Sprinkle the Cornflour over the top of the mix and process until blended.

Add the Eggs and Vanilla and process until blended. Scrape down the sides and process for
another few seconds.

Pour the mixture onto the prepared base.

Scatter some frozen Raspberries on the top.

Bake for about an hour - the cheesecake should be just set but retain a slight wobble in the
centre which will firm up as it cools.
Cool. I served this after only 3 hrs cooling but it’s best the next day, cold from the fridge. 

Ingredients
 9 whole low-fat cinnamon graham crackers, broken in half
 2 tablespoons unsalted butter, melted
 Cooking spray
 2 8-ounce packages Neufchatel cream cheese , softened
 2 8-ounce packages fat-free cream cheese, softened
 1 1/2 cups sugar
 1 cup reduced-fat sour cream
 2 large eggs plus 3 egg whites
 2 tablespoons all-purpose flour
 1 teaspoon vanilla extract
 1 teaspoon finely grated lemon zest
 Assorted toppings

Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until
crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the
outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with
cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes.
Let cool, about 10 minutes.

Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until
smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a
bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon
zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.

Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the
way up the sides of the springform. Bake until the cake is set but the center still jiggles, about
1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20
minutes.

Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then
cool completely. Chill until firm, at least 8 hours. Top as desired.

Ingredients
Crust:

 1 1/2 cups graham cracker crumbs

 4 tablespoons granulated sugar
  1/4 cup (1/2 stick) melted butter


Filling:

 3 (8-ounce) packages cream cheese , at room temperature

 1 cup granulated sugar
 5 eggs
 1 tablespoon vanilla extract


Topping:

 1 1/2 cups sour cream

 4 tablespoons granulated sugar
 1 teaspoon vanilla extract


Praline Sauce:

 2 tablespoons light brown sugar

 2 tablespoons cornstarch
 1 cup dark corn syrup
 1/2 cup chopped pecans
 1 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F.

For the crust, stir together the graham cracker crumbs, sugar, and butter. Pat this mixture into
the bottom and sides of a 9-inch spring form pan.

Make the filling: In a large bowl, beat together the cream cheese and granulated sugar. Beat in
the eggs, 1 at a time, and then beat in the vanilla. Pour the filling into the crust and bake for 1
hour. Remove the cake from the oven and cool for 10 minutes.

Meanwhile, make the topping: In a bowl, mix the sour cream, sugar, and vanilla until well
blended. Spread this mixture over the warm cake and return to the oven for 4 minutes. Let the
cake cool to room temperature in the pan, then cover with plastic wrap and refrigerate for at
least 4 hours or overnight. At serving time, use a table knife to loosen the cake from the pan.
Remove the sides of the pan and place the cake on a platter, leaving it on pan bottom. To
make the praline sauce, in a small heavy saucepan stir together the brown sugar and
cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick.
Remove the pan from the heat and stir in the nuts and vanilla. Cool slightly. Serve the
cheesecake, passing the sauce in a bowl with a small ladle. Store any leftovers in the
refrigerator.
Ingredients
 Cooking spray
 1 16-ounce container of part-skim ricotta cheese
 1/2 cup of reduced-fat sour cream
 4 ounces of neufchatel cheese, or reduced fat cream cheese, softened
 3 large eggs
 3/4 cup of sugar
 1/4 cup of all-purpose flour
 1 teaspoon of vanilla extract
 1 teaspoon of finely grated lemon zest
 1/4 teaspoon of salt
 2 cups fresh or frozen pitted sweet cherries
 1 tablespoon honey
 1 tablespoon lemon juice
 1/2 teaspoon unflavored gelatin
 1 tablespoon warm water

Directions
Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray. Place ricotta
in a food processor and process until smooth and creamy. Add sour cream, cream cheese,
eggs, sugar, flour, vanilla, lemon zest and salt. Process until well blended. Pour into the
prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to
cool, then cover and chill in the refrigerator for 3 hours.

Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil. Remove
the pan from the heat. In a small bowl stir the gelatin in the warm water until dissolved then
stir the dissolved gelatin into the cherry mixture. Cover and chill in the refrigerator for 3
hours, stirring once or twice, until the mixture is thickened but not yet formed to the pan.

After the 3 hours chilling, top the cheesecake with the cherry mixture and then serve, or keep
in the refrigerator, covered, for up to three days.

Per Serving:

Calories 290; Total Fat 12g; (Sat Fat 7 g, Mono Fat 3.5 g, Poly Fat .6 g) ; Protein 12 g; Carb
34 g; Fiber 1 g; Cholesterol 115 mg; Sodium 230 mg

Excellent source of: Calcium, Protein, Selenium

Good source of: Phosphorus, Riboflavin, Vitamin A

Ingredients
Crust:

 1 cup slivered almonds, lightly toasted

 2/3 cup graham cracker crumbs
 3 tablespoons sugar
 1 tablespoon unsalted butter, melted

Filling:

 2 (8-ounce) packages cream cheese , room temperature

 2 (8-ounce) containers mascarpone cheese, room temperature
 1 1/4 cups sugar
 2 teaspoons fresh lemon juice
 1 teaspoon vanilla extract
 4 large eggs , room temperature

Topping:

 1/2 cup chocolate-hazelnut spread (recommended: Nutella)

 1/4 cup whipping cream

Directions
For the crust: Preheat oven to 350 degrees F.

Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with
3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food
processor. Add the butter and process until moist crumbs form. Press the almond mixture onto
the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and
beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar
in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber
spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until
blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting
pan. Pour enough hot water into the roasting pan to come halfway up the sides of the
springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently
shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake
to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2
days.

For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in
the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
Makes 24 servings.

Prep Time: 15 minutes

Cook Time: 45 minutes

Refrigerate: 4 hours

INGREDIENTS

1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1/2 teaspoon McCormick® Ginger, Ground

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

1/4 cup milk

2 tablespoons flour

1 1/2 teaspoons McCormick® Pure Lemon Extract

1 teaspoon McCormick® Pure Vanilla Extract

3 eggs

DIRECTIONS

1. Preheat oven to 350°F. Mix graham cracker crumbs, butter and ginger. Press firmly onto
bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.

2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well
blended. Add milk, flour and extracts; mix well. Add eggs, 1 at a time, beating on low speed
after each addition just until blended. Pour over crust.

3. Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.

4. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Garnish
as desired. Store leftover bars in refrigerator.

Tips

Berry Topping: Garnish top of cheesecake with 4 cups assorted berries, such as blackberries,
blueberries, sliced strawberries and raspberries. Brush berries with 3 tablespoons currant or
apple jelly, melted and cooled slightly.

Flavor Variations: Prepare as directed. Use 1 1/2 teaspoons McCormick® Pure Orange
Extract or 2 teaspoons McCormick® Raspberry Extract in place of the Lemon Extract.

Lime Cheesecake Bars: Prepare as directed, omitting the milk and Lemon Extract. Add 1/3
cup fresh lime juice and 1 teaspoon grated lime peel (optional) with the flour and vanilla.
Ingredients
Crust:

 1 cup finely chopped pecans

 1/2 cup all-purpose flour
 1/2 cup brown sugar
 1/4 cup graham cracker crumbs
 2 tablespoons unsalted butter, softened
 1 egg yolk

Filling:

 1 1/2 cups pumpkin puree*

 1/2 cup brown sugar
 2 eggs, beaten
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg
 1/2 teaspoon ground ginger
 1/2 teaspoon kosher salt
 1 1/2 pounds deli-style cream cheese
 1/2 cup maple syrup
 2 tablespoons bourbon whiskey
 1/8 cup sour cream
  *Use oven-roasted, fresh pumpkin or good-quality canned pumpkin, not presweetened
pumpkin pie filling.

Topping:

 1 cup sour cream

 1 teaspoon bourbon whiskey
 1 teaspoon sugar
 Special equipment: a 9-inch springform pan, an electric mixer

Directions
For the crust: Preheat oven to 350 degrees F.

Butter a 9-inch springform pan and line the bottom and sides with parchment paper.

Combine the pecans, flour, brown sugar, graham cracker crumbs, butter, and egg yolk
together in a large bowl. Press the mixture evenly onto the bottom of the springform pan.
Bake for 10 minutes. Set aside to cool.

Turn the oven down to 300 degrees F.

For the filling: Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt
in a large mixing bowl. Set aside.

Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth.
Combine with the sour cream and pumpkin mixture. Pour over the prebaked crust. Bake for
60 to 70 minutes, or until the center shows little to no movement when the pan is tapped. Set
aside to cool.

Increase oven temperature to 350 degrees F.

For the topping: Combine the sour cream, bourbon, and sugar together in a small bowl.

Spread over the cooled cheesecake. Bake for 10 minutes. Remove from the oven and let stand
for 15 minutes. Refrigerate for 3 hours or until well chilled. Remove from the springform pan
and peel away the parchment paper. Slice and serve.
Creamy Amaretto Cheesecake

For the crust ~

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
For the topping ~
1/4 cup sliced almonds, crushed
1/2 tablespoon melted butter
1 teaspoon sugar
For the filling ~
1 lb regular cream cheese, softened
1/3 cup sugar
2 large eggs
1-1/3 cups sour cream
1 tablespoon melted butter
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons Amaretto di Saronno liqueur

Prepare the crust ~

Preheat the oven to 325°F and position a rack in the lower portion. Combine the graham
cracker crumbs, sugar and melted butter in a small bowl until well mixed. Transfer to a 9-inch
springform pan and press firmly into an even layer in the bottom. Set aside.

Prepare the topping ~

Place the sliced almonds between two sheets of waxed paper and crush into small bits with a
meat pounder or rolling pin. In a small bowl, toss the crushed almonds with the melted butter
and sugar. Spread on a baking sheet lined with aluminum foil and place in the oven to toast
lightly while you prepare the filling, about 7 or 8 minutes. Set aside.
Prepare the filling ~
In a large mixing bowl, beat the cream cheese, sugar and eggs until smooth. Add the sour
cream, melted butter, vanilla extract, almond extract and Amaretto and blend until thoroughly
mixed and smooth. Pour into the springform pan, place on a baking sheet and bake for 45
minutes. The cake should appear set but still wiggle in the center if gently shaken from side to
side.

When the cheesecake is done, shut off the oven, open the door completely, and leave the cake
in the oven for about 30 minutes. Gradual temperature changes help prevent the top from
cracking. Remove from the oven, sprinkle the topping evenly over the cake and place on a
cooling rack for another 30 minutes. Transfer to the refrigerator for a minimum of 4 hours.

Makes 12 servings

Recipe Notes ~
To eliminate the alcohol from this recipe, increase the almond extract to 1-1/2 teaspoons,
increase the sour cream to 1-1/2 cups and add an extra tablespoon of melted butter to the
filling.

For a lemony variation, substitute lemon extract for the almond and use Limoncello instead of
Amaretto. The quantities remain the same. Reserve a tablespoon of the graham cracker
mixture for topping. You can also make an orange version ~ substitute orange extract for the
almond and Grand Marnier (or Triple Sec) for the Amaretto. Top with some shaved dark
chocolate.

Marshmallow Cranberry Cheesecake

You Will Need
3/4 cup graham cracker crumbs
1/2 cup finely chopped macadamia nuts
2 tablespoons sugar
1/4 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 packages (8 ounces each) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1 can (16 ounces) whole-berry cranberry sauce
1 cup heavy whipping cream
Photos by Rob Hagen and Dan Roberts
Cranberry speckled cheesecake over a decadent macadamia nut crust.
Sugared Cranberries:
1 package (12 ounces) fresh cranberries
1 envelope unflavored gelatin
1/4 cup cold water
2/3 cup superfine sugar

What to Do
1. In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the
bottom of a greased 9- in. springform pan. Place on a baking sheet. Bake at 350° for 10
minutes or until lightly browned. Cool on a wire rack.

2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low
heat, stirring until gelatin is completely dissolved; cool slightly. In a large mixing bowl, beat
cream cheese and marshmallow creme until blended. Beat in cranberry sauce. Add cooled
gelatin; mix well. In a small mixing bowl, beat cream until stiff peaks form. Fold into cream
cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.

3. Scrub cranberries in soapy water; rinse and dry completely. In a microwave-safe bowl,
sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes,
stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy.

4. Lightly brush mixture over all sides of berries. Place on a wire rack over waxed paper;
sprinkle with superfine sugar. Let stand at room temperature for up to 24 hours (do not
refrigerate or the sugar will dissolve).

5. Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of
pan. Spoon sugared cranberries over cheesecake. Refrigerate leftovers.