No Bake Cheese Cake Crust
1 1/2 cups graham cracker crumbs*
1/2 cup chopped walnuts OR pecans OR almonds
1/2 cup sugar
1/2 stick butter, melted
Preheat oven to 350 F. Mix together graham cracker crumbs, nuts and sugar. Add melted butter and stir to combine. Press into bottom of 9 inch or 10 inch springform pan. Bake crust 7 minutes. Remove from oven and let crust cool down to room temperature on a wire rack for 30 minutes. *You can use plain cookies. Use a food processor to pulverize the cookies into crumbs. Almond cookies make a wonderful taste contrast to most cheesecake fillings. You can also use ready-to-use graham cracker crumb crusts.
1 pound cream cheese, softened
1/2 cup sugar
28 ounces sweetened, condensed milk
1 1/2 teaspoons vanilla extract
1/3 cup fresh lemon juice
In a large bowl, beat the cream cheese, sugar and condensed milk until smooth. Add lemon juice and vanilla extract and continue to beat until very creamy. Pour the mixture into the cooled crust. Refrigerate for 3 hours or until set and firm. Serve with fresh fruit topping of your choice.
Fresh Strawberry Topping
1 pint strawberries 1/3 cup honey
Hull and slice strawberries, put into a bowl and cover with honey. Use this topping for plain cheesecake.
12 ounces dried apricots
1 1/2 cups water
1 Tablespoon fresh lemon juice
1/2 cup chocolate chips
Combine apricots and water in a small saucepan and allow to set for 2 hours. Simmer the apricots on extremely low heat for 20-25 minutes with a tight cover on pot. Let apricots cool down and process with all of stewing liquid into a puree in food processor. Stir in lemon juice. Swirl this puree into cheesecake batter after it has been poured into crust. Throw chocolate chips into the batter and let refrigerate according to directions. Decorate cheesecake with slivers of apricots and some chocolate chips.
2 cups frozen blueberries
2 Tablespoons confectioners sugar
1 cup sour cream
Take one cup of the blueberries and distribute (throw) them throughout the cheesecake filling after it has been poured into crust. Refrigerate for 2 1/2 hours. Combine remaining 1 cup of blueberries, sugar and sour cream, spread on top of cheesecake and refrigerate for an additional hour or until cheesecake is completely firm.