at one time was writing a cookbook about cheesecakes, I have collected over 5000+ different cheescake recipes.
Most were sweet style desserts, but some were savory dishes.
I will look for my folder for some more
3 tbsp. olive oil
1 red onion, sliced thin
2 garlic cloves
3 yellow squash
1 yellow bell pepper, cut in strips
1 red bell pepper, cut in strips
1/4 c. heavy cream
1 tsp. saffron
3 tbsp. fresh basil
10 oz. Boursin cheese (found in dairy section in packages)
1 lb. cooked lobster meat
2 c. grated Gruyere cheese
Butter bottom and sides of springform pan. Heat olive oil in pot; add onion, garlic, squash, pepper; cook for 10 minutes or until soft.
In a bowl, whisk the eggs and cream, saffron, basil, boursin cheese. Add the lobster meat and then cooked vegetables. Add the Gruyere cheese and pour into the springform pan.
Place pan on tin foil or cookie sheets in case of leaking. Bake at 350 degrees for 1 hour. Serves 8 nicely.
Wild Mushroom and Crab Cheesecake
1 3/4 C. fresh bread crumbs from French bread
1 C.. freshly grated Parmesan cheese (about 3 oz.)
6 T. butter, melted
1 T. olive oil
1 C. chopped onion
1 C. chopped red bell pepper
4 C. coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake)
28 oz. cream cheese, room temperature
2 t. salt
1 t. ground black pepper
1/2 C. heavy cream
2 C. crabmeat (about 10 oz.), drained well and picked over
1 C. grated smoked Gouda cheese (about 4 oz.)
1/2 C. chopped fresh parsley
1 French baguette, sliced and toasted
Prepare the crust: Preheat oven to 350�F. Mix bread crumbs, Parmesan cheese and butter in a medium bowl. Press mixture onto bottom of a 9 inch springform pan. Bake crust until golden brown, about 10 minutes.
Prepare the filling: Meanwhile, heat oil in a heavy skillet over medium-high heat. Add onion and bell pepper; saute for 2 minutes. Add mushrooms; saute until liquid evaporates and mushrooms begin to brown, about 10 minutes. Set aside.
Using an electric mixer, beat cream cheese, salt and pepper in a large bowl until mixture is fluffy. Beat in eggs one at a time; then whip in cream. Mix in vegetable mixture, crabmeat, Gouda cheese and parsley.
Pour filling over crust. Place cheesecake on a baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool.
Run small sharp knife around pan sides to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cold or at room temperature with toasted baguette slices.
Cheddar Sausage Cheesecake
1 1/4 cups butter crackers crumbs
1/3 cup sharp cheddar cheese (about 3 oz)
1/4 cup butter or marg. melted
1 lb. mild Italian pork sausage
1 medium onion finely chopped
2 pkgs cream cheese (8 oz.) softened
1/4 cup all-purpose flour
8 oz. sour cream
1/2 tsp ground sage
1/4 tsp white pepper
2 cup sharp cheddar cheese shredded (about 8 oz)
Preheat oven to 350�F.
Combine first 3 ingredients; mix well. Press evenly onto bottom of a 9-inch springform pan. Set aside.
Remove sausage from casings; crumble into a heavy. Add onion; cook until sausage is browned and onion is tender, stirring to crumble sausage. Drain and cool.
Beat cream cheese until fluffy in a large mixing bowl; add eggs, one at a time, beating well after each.
Add flour, sour cream, sage and pepper; beat at low speed just until smooth and blended.
Stir in two cups cheese and sausage mixture. Pour into pan.
Bake for 15 minutes. Reduce heat to 225�F. and bake 1 hour and 15 minutes.
Cool 30 to 45 minutes on rack. Remove side of pan.
1 C. finely crushed tortilla chips
3 T. butter or margarine, melted
2 packages (8 ounces ea) cream cheese, softened
1 packet taco seasoning (divided)
1 package shredded Colby/Monterey Jack cheese
1 can (4 ounce) chopped green chilies, drained
1 cup sour cream
1 C. chopped bell pepper
1/2 C. sliced green onion
1/3 C. chopped tomatoes
1/4 C. pitted ripe olive slices
Heat oven to 350�F. Stir in chips and butter in small bowl; press into 9-inch spring form pan. Bake 15 minutes.
Beat cream cheese and eggs in large mixing bowl at medium speed until well blended. Add 1/2 of taco seasoning. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes.
Mix remaining taco mix with the sour cream. Spread sour cream over cheesecake. Bake for 15 more minutes.
Cool on a rack. Loosen cake from rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving.
CajunKing’s Pasta Bake
1/4 Cup Butter
1/4 Cup A-P Flour
3 Cups Milk
1 Pound Spaghetti
3/4 Cup Chopped Ham
1/2 Cup Sharp Cheddar Cheese, grated
1/2 Cup Emmenthaler or Gruyere Cheese, grated
1/2 Cup Ricotta Cheese
1/2 Cup Parmesan Cheese, grated
1/2 Cup Bread Cumbs
To make the white sauce:
Melt Butter in a heavy saucepan, add the flour and stir until bubbly
Whisk in milk and cook over medium heat stirring until thick about 12-15 minutes.
Season with salt and pepper and set aside
To make the Pasta Bake:
Cook the Spaghetti in boiling water until al dente. Drain and toss with half of the white sauce mix. Set aside, let cool completely
Combine the ham and cheeses with the remaining white sauce and mix well set aside.
Butter a 10 inch spring form pan. Dust with 1/4 cup of the bread crumbs
When pasta is cool enough, wet your hands and line the prepared pan with three quarters of the pasta mixture, pressing against the bottom of the pan and up the sides of the pan
Fill the center with the ham & cheese mixture, top with the remaining pasta mixture.
sprinkle the remaining breadcrumbs, drizzle with olive oil.
Bake at 350 degrees for 50 to 60 minutes, until golden brown
Let cool for 15 minutes, remove sides of the pan and serve
Add sauted mushrooms to the ham and cheese mix
Add sauted onions, peppers to the mixture
Use your favorite brownie recipe. Bake those brownies in the pan, cool ’em and top ’em with your favorite chocolate mousse recipe, the flufy kind. Chill it well, run a wet knife around the edges, unmold and impress the heck out of everybody.[:p]
For old fashioned Apple cakes, peach cakes, pear cakes, cherry cakes. All with heavy fruit, heavy batter, I like to use a spring pan.
Basic dough recipe:
First peel, slice your fruit, 4 cups. Add 1 tsp cinnamon and 1/2 cup sugar. Set aside.
In another bowl, beat 1 stick butter, 6oz cream cheese. Add 1 cup sugar, beat. Add 2 eggs beat. Add 1 tsp vanilla. Mix in seperate bowl 2 cups flour, 1 1/2 tsp baking powder, 1/4 tsp salt. Add that to butter mix. Fold in your fruit. Pour into springform pan which has been buttered, floured. Bake 350 about 1 hour to 1 hour 15 min. Let cool. Great.
I have used round springform pans for years (usually for cheescakes). However, I picked up a 13" x 9" springform pan on sale a month or so ago — haven’t used it yet, but it is represented in this link, along with other sizes/forms:
There are some recipes on the site as well.
A delicious simple plum cake or torte that can be made with reduced sugar is always made in a springform pan. There are several recipes available if you go to Google and ask for plum cake or plum torte recipes – the most common and famous one has somehow over the years gotten the New York Times name associated with it.
BTW: Those pans come in sizes from about 4 inches to 12 inches – most cake recipes call for 8 to 10 inch pans.
Thanks for the recipes MFL, and the ideas Mr.Hoffman..I am especially appreciative of the Pumpkin cheesecake recipe for the upcoming holidays…
A springform pan would be great for making a chicken phyllo pie, apizza rustica, a tympano, any baked pasta dish. How about an omlet torta?
Stephen Rushmore Jr.
Low Carb Cheesecake
From Laura Dolson,
This is a basic cheesecake recipe. It is fairly dense (and becomes more so when completely cold). We like it with a strawberry topping, especially when strawberries are in season. I haven’t tried very much variation as far as fat levels in the cream cheese, but I think you can substitute, at least to an extent. When I tried just substituting low fat for one of the bricks, the batter seemed slightly looser, but I only detected a slight difference in the final product.
3 packages (1 and 1/2 lbs) cream cheese (room temperature)
4 eggs (preferably room temperature)
1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
1 and 1/3 cups worth of artificial sweetener (I like liquid concentrates for this recipe)
1/4 cup sour cream
1 cup almond meal
2 T melted butter
2T worth artificial sweetener
Heat oven to 375 F.
Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath.
Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
Raise oven heat to 400 F, or lower to 350 F if you’re using a water bath (see below).
Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Chill completely. Top with fruit, if desired, such as Sugar-Free Strawberry Topping.
Makes 16 servings.
Low Carb Pumpkin Cheesecake
1 � cups almond meal
� teaspoon each of ginger and cinnamon
4 Tablespoons melted butter
4 Tablespoons sugar substitute
3 8 oz packages cream cheese at room temperature
2 � teaspoons cinnamon
1 teaspoon nutmeg
� teaspoon ginger
� teaspoon allspice
� teaspoon cloves
� teaspoon salt
1 � cups sugar substitute, or to taste – I like Sweetzfree (see below)
1 can (about 15 oz) pumpkin
1 Tablespoon vanilla
5 eggs, preferably room temperature
� cup heavy cream
Heat oven to 375 F. Prepare springform pan: I like to put a piece of parchment paper over the bottom of the pan – no need to cut it to size, just snap it into place when you put the tighten the sides.
Wrap the bottom and sides of the pan in heavy-duty foil. You’ll be baking the cheesecake with the springform pan set in baking pan half-full of boiling water, so you want to protect from leaks.
1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8-10 minutes, until fragrant and beginning to brown.
2) Beat until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff ha,22,332700.003,1,3264,188.8.131.52
332702,332700,332700,2007-09-30 21:37:19,RE: spring form pan”
I just received a spring form pan as a gift- as a non baker( but a good cook!)I am looking for recipes for this particular pan.I know of cheesecake, but would love simpler, less sugar recipes.Thanks and Go Packers!!!
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