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    You are in: Home / Cookbooks / Cheesecakes for every taste!
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    Cheesecakes for every taste!

    This is a collection of cheesecakes for every body's taste.The Pan Pacific Hotel in Vancouver BC Canada, always has a marvelous selection at their Sunday Brunch's and Holiday event Brunch's', the best Brunch anywhere in the world!
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    What a fantastic cheesecake!! I love chessescake and I must say this is one of my favorites - Enjoy!!

    Recipe #392989

    Southern Living; a classic

    Recipe #28718

    49 Reviews |  By keen5

    This appetizer proves that cheesecake is not just for dessert. Very good and the presentation of this is impressive. Enjoy! HELPFUL HINT: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands and avoid touching your face. Prep time includes overnight refrigeration.

    Recipe #83800

    Delicious and Light. I've been making this for 38 years, and it was passed to me from another great cook. This recipe is tried and true and will not fail you. Guaranteed to have people begging for the recipe!

    Recipe #308672

    This cheesecake is all about the silky smooth texture that is the real standout. Cheesecake can take on any flavor, but this is the classic cheesecake dessert. I have a lot of low-calorie cheesecake recipes, but this is the REAL deal.

    Recipe #190272

    Found this recipe in a pile of magazine clippings and it was so elaborate, I had to try it. The finished product is a gigantic HEAVY cake that will truly impress anyone.

    Recipe #150127

    These are the forerunner of modern baked cheesecakes, and this recipe originates from one of the first documented versions of this recipe. Curd cheese was very popular as an ingredient for desserts many hundreds of years ago, and these delightful little tarts have a Royal lineage; the story is that whilst Henry VIII was strolling in the gardens of Hampton Court Palace, he came across a group of ladies in waiting (to his queen, Catherine of Aragon), one of whom was Anne Boleyn - whom subsequently became his second wife; they offered him some of these tarts and he enjoyed them so much, that he named them after the Maids of Honour. I always make these for afternoon tea - they are delightfully light and fragranced with delicate orange flower water or rose water. Use any dried fruits that you have available - I find a mixture of seedless raisins and chopped candied peel works very well.

    Recipe #216860

    This is a decadent, moist cheesecake that never fails. I got the recipe from my sister-in-law who brings it to every family function. There are never any leftovers! *This cheesecake needs to be made and refrigerated one day in advance. Hope you enjoy!

    Recipe #132261

    1 Reviews |  By Mme M

    A very special tropical cheesecake! Make sure the bananas are sweet and ripe.

    Recipe #210800

    this is the main one I make for my company..give it a try its sure to please...even my mom can make this one..!!

    Recipe #85937

    1 Reviews |  By Derf

    This is the one I make most of the time, definately our favourite!! (cook time includes chill time)Top it with any thing you like, Blueberry sauce is a nice finish.

    Recipe #18211

    This is my Mom's Recipe for Cheesecake this is the best cheesecake I ever ate. It is a heavier cake.

    Recipe #154720

    Yes another one. This is from one of my mom's Amish cookbooks. Topping is optional. Does not include 10 hours refrigeration time.

    Recipe #189674

    I send out a big thank you to Stan Wishnafski for this recipe. He was a retired pastry chef, and we attended the same church for several years. I remember that he would often bring entire cheesecakes to church, to give to people as a way to say "thank you." I called it the cheesecake ministry! Stan said, "One of the more unusual characteristics cheesecake is the ripening process; it should be made at least 24 hours in advance. The dramatic difference between cured and uncured cake is hard to believe. It seems to increase in quality for at least 2 days, getting creamier while maturing." From my experience eating this, it's a lot like Costco cheesecake, rich and light at the same time, and not gummy like cheap cheesecakes.

    Recipe #60687

    I found this recipe a few years ago at www.epicurean.com. I have made this cheesecake several times and it is very good. Lemon or Key Limes are great in this cheesecake. I just made this over the holidays for a gift for friends for their Christmas supper dessert table with Key Limes. I discovered I had not put this recipe in my cookbook for cheesecakes. I was amiss so here is the Lemon Pucker Cheesecake for you to enjoy!

    Recipe #445136

    64 Reviews |  By 2Bleu

    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.

    Recipe #244193

    This is as close as I was able to come to the Cheesecake Factory Key Lime Cheesecake--a little creamier than the other versions posted here, and I think closer to the original.

    Recipe #342573

    I really love cheesecake and this one is very good.

    Recipe #193364

    2 Reviews |  By Bev

    I found this recipe clipping within my Mother's Recipe Box. It looks very old and well used. I have seen other Lindy's recipes listed within Zaar, however the ingredient amounts do vary. I hope you will enjoy it. Cooking time includes time to chill.

    Recipe #216610

    This cheesecake is so beautiful to look at we almost hated to cut into it! I'm glad we did, because it's the all-time best strawberry cheesecake we've ever tasted! I now use the crust ingredients for many other desserts requiring graham cracker crusts. It is somewhat time-consuming, but is well worth the effort. Many times I do the crust and filling steps one day and the glaze/strawberry decorating the next. (I prefer lemon juice in the glaze or 1/2 lemon juice and 1/2 Grand Marnier rather than the full 3 T of Grand Marnier, but use your own taste as judgment!) It must be chilled thoroughly before serving. (Tweaked from a Taste of Home recipe...) JULY 2011, NOTE: I very rarely make the glaze topping anymore. I'd like to be virtuous and say I'm trying to reduce sugar content, but it's mainly because I usually am short of time or lazy. I make and chill the cheesecake, then cut stems off strawberries and prettily arrange them pointy-side up on the top before serving. The cheesecake is still as beautiful and SOOO good, so you decide which way you want to go.

    Recipe #199491

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