Dairy Cheesecakes

DELICIOUS LOW-FAT Cheesecake
(Makes one 9" cake pan size cheesecake)
Vanilla or Chocolate Filling Ingredients:
8 oz light cream cheese
1 c. sugar (3/4 c. if not using cocoa)
16 oz. nonfat cottage cheese (2c)
6 T. cocoa powder (optional)
1/4 c. wheat flour (white flour if not using cocoa)
2 t. vanilla (1 T. if not using cocoa)
1 egg

Bottom Crust Recipe
Easy Crust Ingredients:
6 graham cracker sheets (almost 1 c. crushed)
3 T. butter, melted
1 T. milk
OR
Scratch Crust Ingredients:
1/2 c. wheat flour        2 T. applesauce (or oil)
1/4 c. oat flour            1/2 T. butter, melted
3T. sugar                    1/2 T. honey
1/8 t. salt                     1/2 T. milk
1/4 t. baking powder

Directions:
1. Preheat oven to 325*
2. Prepare graham crust & press onto the bottom (not sides) of a 9"cake pan.
(if you want to have enough for the sides of the pan,
use bigger crust recipe in the regular cheese cake below)
3. Pre-bake crust if it is from scratch for 10 min.
4. Lower temperature to 300*
5. Blend the filling in a blender until smooth, then pour into crust
(May sprinkle 2 T. semisweet chocolate chips on top if desired)
6. Bake for 50-55 min.  Cover and chill for 8 hours.

TRADITIONAL CREAM CHEESE Cheesecake
(Makes one 9"cake pan size cheesecake)
Regular Cheesecake Filling Ingredients:
12 ounces cream cheese (at room temperature)
2 eggs
3/4 c. sugar
1/2 t. vanilla
Topping Ingredients:
1 c. sour cream
1/4 c. sugar
1/2 t. vanilla

Sides & Bottom Crust Recipe
Easy Crust Ingredients:
9 graham cracker sheets (1 1/4c. crushed)
4 1/2 T. butter, melted
1 1/2 T. water or milk

Scratch Crust Ingredients:
2/3 c. wheat flour        2T. +2 t. applesauce (or oil)
1/3 c. oat flour            2t. butter, melted
1/4 c. sugar                 2t. honey
1/6 t. salt                     2t. water or milk
1/3 t. baking soda

Directions:
1. Cream sugar & cream cheese. Add eggs & beat well. Add vanilla
2. Prepare graham cracker crust
3. Press onto the bottom and sides of a 9"cake pan.
(pre-bake scratch crust for 10 min)
4. Pour filling into crust and bake at 325* for 25 min.
5. Remove from oven and turn oven up to 375* and make topping
6. Spread on hot cheesecake and cook for 5 minutes longer.
7. Cook and chill before serving.

SADIE’S CHEESECAKE

(Makes one DEEP 9"cake pan size cheesecake)

FILLING INGREDIENTS:

24 oz Cream Cheese (3 blocks-8oz each)

1 c. sugar

3 eggs

½ c. sour cream

½ c. heavy cream

1 t. vanilla

CRUST INGREDIENTS:

1 c. graham cracker crumbs (7 crackers)

½ c. sugar

½ c. melted butter

(Makes one SHALLOW 9"cake pan size cheesecake)

FILLING INGREDIENTS:

16 oz Cream Cheese

2/3 c. sugar

2 eggs

1/3 c. sour cream

1/3 c. heavy cream

2/3 t. vanilla

CRUST INGREDIENTS:

⅔  c. graham cracker crumbs (6 crackers)

⅓  c. sugar

½ c. melted butter

DIRECTIONS:

-Bake in a convection oven at 215* for 2hr + 15 min. (less for shallow pan) 

Place a pan below to catch any leaks

-Cool for 2hr. Wrap and freeze.

SHEETCAKE CHEESECAKE  

Cracker Crust:

1 ½ -2c Graham Cracker crumbs (12 rectangles blended)

½ c. sugar

½ c. melted butter

2 T. milk

Topping:

32 oz Cream Cheese (4 blocks)

1 ⅓ c. sugar

4 eggs

⅔ c. sour cream

⅔ c. heavy cream

1 ½ t. vanilla

(-Bake convection oven 215* for 1hr, cool, cover, freeze)