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    You are in: Home / Cookbooks / xSweet Cheesecake
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    xSweet Cheesecake

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    Don't expect a classic, heavy cheesecake taste with this one! It's more of a parfait to me - and so wonderful. The creamy, dreamy texture is sure to please. It can be made with or without a 'crust'. I chose to make mine with a Ladyfinger (look for my recipe) bottom and sides, so I used a 9 inch pan instead of 8 inch. This is the only cheesecake I've made that didn't crack! :)

    Recipe #39432

    Ricotta cheesecake has a delicate texture and many times it is best to serve the cake from the baking pan. Make sure the cake is well chilled before serving it either at room temperature or slightly chilled. Slice into even wedges and either sprinkle it with a dash of liqueur or serve it with fresh fruit.

    Recipe #5118

    I served this appetizer with a mixture of crackers at our Zaar pot luck tapas party ........ everybody said that it was delicious! I used a mixture of Roquefort & Blue cheese. If your food processor isn't large enough, use an electric mixer on low speed.

    Recipe #213387

    Here's a fabulous dessert to make for festive gatherings this fall! The filling is a combination of New York style cheesecake and pumpkin pie. The crust features rolled oats and finely chopped walnuts. Simply spiced with cinnamon and nutmeg, altogether, it's divine!!

    Recipe #392497

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