In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here. (Preparation and baking time shown does not include cooling and refrigeration time.)
This is adapted from sparkpeople.com. It sounds yum and it's only 177 calories/4.2 grams fat per serving. I'm not crazy about fat-free cream cheese and sour cream, so I will probably try it using the light versions instead, which will up the calories and fat content, but not by much.
aka: 'How to Make the Perfect Cheesecake' This recipe includes very detailed instructions for preparation which is the key to any great cheesecake. *This is my signature recipe that I have spent many many hours perfecting the
ingredients and techniques for. This is not 'NY Style' but real 'NY Cheesecake'.
The end result is a wonderful cheesecake that some will tell you to eat with a towel, because it's like an 'O' in your mouth.
This recipe comes from a local St.John's site called Rock Recipes.It is similiar to the Cheesecake Factory's.It is easy to put together and tastes delicious.I used parchment paper in the bottom and sides of the springform pan,it worked well.
This recipe is originally from Taste of Home but I found it in a Robin Hood Baking Festival booklet. I made it for a Valentine's Day luncheon at work and had three requests for the recipe before the meal was over!
A creamy, refreshing dessert that is quite easy to make but has to be started the day before you plan to serve it as it requires a long chilling time. The chilling time is included in the cooking time. From Canadian Living Magazine.
I found this recipe on the internet and have to say it is divine. I use Nellie & Joe's Key Lime Juice to save time and I like to add a little more zest than what is called for in the recipe. Sometimes a crack will develop and I really don't know what to do to prevent it. I've tried every suggestion and sometimes it just cracks, but at least the flavor won't be affected. The cooking time includes chilling.
An easy and very tasty little dessert that's so quick to whip up, and are just as quick to disappear! I experimented with several recipes to get this one because my husband wanted a cheesecake I could add bacon to, yes I said BACON! I found one that used maple syrup and maple bacon, so I pieced this recipe together, made a separate batch for him with maple bacon in it, both versions were a hit! Brought the tarts for my co-workers and the best quote was "holy smokes are these good!"