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xSweet Cheesecake

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Moist, light, and probably too many calories... This cheesecake was an Italian cheesecake. I downloaded about 6 recipes, read a bit, then used mostly Rachael Ray's recipe; Martha Stewart, and La Travola's directions; and a few twists of my own. I had never made any kind of cheesecake before, so I had no clue what I was doing... I need to write down this recipe before I forget! I had heard that Italian cheesecakes were dry; this was not, it was moist, light, sweet, and slightly citrus flavor, but subtle. Time includes rest times.

Recipe #496012

From a Philadelphia Cream Cheese ad.

Recipe #452100

I think I saw a picture in a magazine that created this in my mind

Recipe #451710

Posting this for safekeeping, since it combines two of my favorite things -- cheesecake and guava. Adapted from "In the Sweet Kitchen" by Regan Daley. NOTES: 1. Fresh guavas are recommended for the filling, but I'm sure that canned ones would work just fine if, like me, you can't get your hands on a decent fresh guava in your area. 2. Allow at least two days to make this, because both the unbaked crust and the finished cheesecake need chilling time, preferably overnight. The unglazed cheesecake can be made up to 3 days ahead. Cook time includes chilling times.

Recipe #373893

This is the perfect choice for a elegant dinner party. This cake is being posted in honor of my friend Anna...The Brew Mistress. I hope you all enjoy this delicious cake.

Recipe #359713

I first had it in a restaurant here in town...lovely!

Recipe #279070

There used to be a restaurant here in PR that had the BEST mango cheesecake but the rest. closed down. A friend got me the recipe, so I actually modified it quite a bit and came out with something even better than the original! So, here is a little taste of Puerto Rico, enjoy!

Recipe #220444

From his Good Eat's Show. Putting it on the database as it isn't here yet and looking forward to making it SOON.

Recipe #190758

I feel sad for anyone who has never been to a Cheesecake Factory restaurant. This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes I double the crust portion of the recipe just so I can have a thicker crust.

Recipe #107544

1 Reviews |  By ellie_

Posted per request for Caribbean recipes. Prep time includes standing time and cooling time (5 hours).Recipe source: Turtle Bay Cookbook.

Recipe #91383

A delicious and cute recipe I found from Donna Hay's Food Fast Cookbook. Absolutely delish!!

Recipe #58172

This is the consummate cheesecake. You won't want any other's after you've had this one. I like to take my ingredients out on Friday morning before work and bake it Friday night when it's cool and quiet. That way it's ready to serve early Saturday.

Recipe #14561

Recipe #451680

This is a recipe from my Sister In Law who makes the best cheesecake in the world! It is very simple as long as you follow the instructions to the T.

Recipe #397334

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

From Bon Appetit...some berries that would be good are raspberries, blackberries, strawberries, and/or blueberries. Time does not include a minimum of 2 hours chill time.

Recipe #377197

This fun dessert starts with your favorite cheesecake recipe, minus the crust. I made #107544 for this. Your freezer is your friend on this, and the toppings are unlimited as you use your imagination. Leftovers should be kept in the freezer, and they should be eaten soon after being taken out, as they tend to fall off the sticks if left out too long.

Recipe #306766

finaly a real cheesecake none of that low-carb junk dont bother counting caleries enjoy yourself, have a slice of heaven.

Recipe #288074

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

From the book, Pop it, Stir it, Fix it, Serve it. Preparation time does not include chillng time.

Recipe #180963

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