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

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

    Recipe #451710

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

    Recipe #58172

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

    Recipe #180963

    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

    Recipe #451680

    I made this for a Christmas party and everyone gave it rave reviews. I made it the day before the party to make sure it was chilled well. The recipe originally came from a message board on AOL posted by Steph. It's a winner!

    Recipe #122453

    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

    From a Philadelphia Cream Cheese ad.

    Recipe #452100

    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

    1 Reviews |  By Mirj

    Ideal for both breakfast and dessert ;-)

    Recipe #13979

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

    Recipe #279070

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

    Recipe #288074

    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

    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 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

    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

    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 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

    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

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