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flour, blending well. Stir in 1/4 cup chopped walnuts, if desired. Spread evenly over partially baked
cheesecake.
Chocolate Ganache
In large microwave-safe glass bowl, combine 1 1/2 cups chocolate chips and 1/3 cup whipping cream.
Microwave on HIGH (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Stir in 2
tablespoons Jack Daniel's whiskey and 2 tablespoons corn syrup. Refrigerate until mixture thickens to
spreading consistency. Spread evenly over top of brownie topped cheesecake.
Jack Daniel's Upside Down Double Chocolate Cheesecake 182
John Clancy's Cheesecake
1 1/2 cusp graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
24 ounces cream cheese (at room temperature)
1 1/4 cups granulated sugar
6 eggs, separated
1 cup dairy sour cream
1/3 cup all-purpose flour
2 teaspoons vanilla extract
Grated rind of 1 lemon
Juice of 1/2 lemon
Generously grease a 9 x 3-inch springform pan with butter. Place pan in center of a 12-inch square of
aluminum foil; press foil up around sides of pan.
Combine graham cracker crumbs, the 3 tablespoons sugar, cinnamon and melted butter in a small
bowl until well blended. Press 3/4 cup of crumb mixture into bottom and sides of pan. Chill while
making filling. (Reserve remaining crumb mixture for topping.)
With electric mixer on low speed or with a wooden spoon, beat cream cheese in a large bowl until soft.
Gradually beat in 1 1/4 cups sugar until light and fluffy. Beat in egg yolks, one at a time, until well
blended. Stir in sour cream, vanilla extract, rind and lemon juice until smooth.
Beat egg whites until they hold stiff peaks. Fold whites into cheese mixture, soufflé-fashion, until well
blended. Pour into prepared pan. Bake at 350 degrees F for 1 hour and 15 minutes, or until top is
golden; turn off oven heat and allow cake to cool in oven for 1 hour. (Note: Do NOT open oven door.)
Remove cake from oven and allow to cool on a wire rack at room temperature. Sprinkle remaining
crumbs on top. Chill overnight before serving. Dust with confectioners' sugar just before serving.
John Clancy's Cheesecake 183
Junior Mint Cheesecake
2 (3 ounce) packages Junior Mints
24 ounce cream cheese (at room temperature)
2/3 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
1 graham cracker or chocolate crumb crust
Put mints in freezer and freeze.
Preheat oven to 350 degrees F.
Mix cream cheese and sugar until smooth. Add eggs, one at a time, beating after each addition. Mix in
vanilla extract. Chop frozen Junior Mints and sprinkle on cheesecake. Bake for 40 to 45 minutes or
until set. Cool. Chill overnight.
Junior Mint Cheesecake 184
Kahlua and Caramilk Cheesecake
1 Oreo Cookie Crumb Crust (prepared from recipe on box)
8 ounces cream cheese
1 small container Cool Whip
1/4 cup Kahlua
2 large Cadbury Caramilk chocolate bars
Press crumb crust into an 8- or 9-inch springform pan.
Beat the cream cheese and Kahlua. Fold in the Cool Whip.
Chop 1 1/2 bars of the Caramilk bars. Fold into the cream filling. Pour into an 8- to 9-inch springform
pan (containing the Oreo cookie crust). Chill.
Sprinkle remaining chopped Caramilk bars over top, lifting and dropping chocolate bits so that
caramel drizzles out.
Kahlua and Caramilk Cheesecake 185
Kahlua® Cheesecake
Zwieback Crust
2 envelopes unflavored gelatine
1/2 cup Kahlúa® Coffee Liqueur
1/2 cup water
3 eggs, separated
1/4 cup granulated sugar
1/8 teaspoon salt
16 ounces cream cheese
1 cup whipping cream
Shaved or curled semisweet chocolate
Prepare Zwieback Crust.
In top of a double boiler, soften gelatine in Kahlúa® and water. Beat in egg yolks, sugar and salt. Cook
over boiling water, stirring constantly, until slightly thickened. Beat cheese until fluffy. Gradually beat
in Kahlúa® mixture; cool.
Beat egg whites until stiff but not dry. Beat cream stiff. Fold egg whites and cream into cheese mixture.
Pour into prepared pan. Chill for 4 or 5 hours, or overnight. Remove from refrigerator 15 minutes
before serving.
Decorate with shaved or curled chocolate. To add flavor, spoon a little Kahlúa® over each serving.
Zwieback Crust
1 1/2 cups fine zwieback crumbs
1/3 cup granulated sugar
1/3 cup melted butter
Blend all ingredients together. Press firmly over bottom and halfway up the sides of a 9-inch
springform pan. Bake at 350 degrees F for 8 to 10 minutes. Cool.
Kahlua® Cheesecake 186
Kahlúa Fudge Cheesecake
Crust
1 1/2 cups chocolate crumbs
5 tablespoons butter, melted
2 tablespoons granulated sugar
Filling
1 pound cream cheese
3/4 cup granulated sugar
4 eggs
1 1/4 cups heavy ream
1/3 cup Kahlúa
6 ounces semi-sweet chocolate chips
Glaze
1/2 cup semi-sweet chocolate chips
1 tablespoon heavy cream
1 tablespoon butter
1 tablespoon light corn syrup
1 tablespoon Kahlúa
Preheat oven to 325 degrees F.
Mix chocolate crumbs, sugar and butter. Press into a springform pan. Bake crust for 4 to 5 minutes.
Allow to cool.
Using a mixer, blend softened cream cheese and sugar. Add eggs, one at a time, until well mixed. When
smooth, add 3/4 cup heavy cream along with Kahlúa. Mix well and set aside.
Over low heat, melt 6 ounces semi-sweet chocolate chips with 1/2 cup heavy cream, stirring until
smooth. Pour cream cheese mixture over crust. Pour chocolate mixture into a circle over cream cheese
mixture. Swirl chocolate through mixture with a knife. Bake cake for about 1 hour 20 min or until
knife inserted in middle comes out clean.
Melt Glaze ingredients over very low heat. Stir until smooth as it melts. Spoon on top of chilled cake,
allowing some to run down sides.
NOTE: allow cheesecake to cool, cover with aluminum foil and refrigerate overnight before cutting.
Makes 16 servings.
Kahlúa Fudge Cheesecake 187
Key Lime Cheesecake
2 large eggs
1 (14 ounce) can sweetened condensed milk
1 packet unflavored gelatin
1/2 cup fresh key lime juice
8 ounces softened cream cheese
4 ounces sour cream
1 cup heavy cream, whipped with some sugar
9-inch graham cracker crust
Key lime slices, optional
Beat eggs in a medium bowl with mixer on high for 2 minutes. Beat 2 minutes longer on medium speed
while adding milk and gelatin.
Pour mixture into a saucepan and cook on low to simmer, stirring constantly until thickened, about 15
to 20 minutes.
Remove from heat and stir in 1/4 cup lime juice, stirring until smooth and thick. Let cool.
Beat the cream cheese, sour cream and remaining lime juice until smooth. Fold in the whipped cream
and then the milk/gelatin mixture mixing well.
Pour into pie crust and refrigerate until set, about 2 1/2 hours or overnight. Garnish with lime slices.
Key Lime Cheesecake 188
Lemon Cheesecake
3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 tablespoon butter or margarine, softened
40 ounces cream cheese, softened
1 2/3 cups granulated sugar
5 eggs
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1/4 cup lemon juice
Combine the first 3 ingredients; stir well, then set aside. Grease the bottom and sides of a 10-inch
springform pan with butter. Add crumb mixture; tilt pan to coat sides and bottom. Chill.
Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add the 1
2/3 cups sugar, beating well at high speed. Add sugar, beating well at high speed. Add eggs, one at a
time, beating well after each addition. Stir in salt, vanilla extract and lemon juice. Pour mixture into
the prepared crust. Bake at 300 degrees F for 1 hours and 20 minutes. The center may be soft, but will
set when chilled. Cool on a wire rack; cover and chill for 8 hours.
Lemon Cheesecake 189
Lemon Refrigerator Cheesecake
1 cup graham cracker crumbs
2 tablespoons margarine, melted
1 tablespoon granulated sugar
16 ounces cream cheese, softened
1 can sweetened condensed milk
1/2 cup plus 1 tablespoon lemon juice
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