Best 4 Karens Secret Cheesecake Recipes

NEAPOLITAN CHEESECAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F. Butter an 8 inch by 3 inch springform pan, and line the bottom with parchment paper. Dust the sides of the pan with flour.
• Melt the chocolate and butter in the microwave in 30 second increments, stirring in between, until melted. Let cool.
• When the chocolate has cooled, whisk in the sugar, salt, and vanilla. Add the eggs, one at a time, whisking each in thoroughly. Fold in the flour until just combined.
• Pour the batter into the prepared pan and bake for 15 minutes. Remove the pan from the oven and let cool for 10 to 15 minutes. Lower the oven temperature to 300 degrees F.
• In a bowl, using a hand mixer, mix the cream cheese, mascarpone, cornstarch, and sugar until smooth. Add the cream, salt, and vanilla bean paste. Mix on medium until the ingredients are well combined. Add the eggs, one at a time, and mix on low speed until fully incorporated. Do not over beat.
• Pour the cheesecake mixture over the cooled brownie layer and tightly wrap the pan with two pieces of heavy duty foil. Place the pan in a larger pan or roasting pan, and fill the larger pan with hot water about halfway up the sides of the cake pan. Place the whole thing in the oven and bake for 60 to 70 minutes, until the cheesecake is just slightly jiggly in the middle.
• Turn off the oven and leave the cheesecake in the oven with the door ajar for 15 to 30 minutes. Remove the cheesecake from the oven and the water bath, and let cool completely, 3 to 4 hours. Cover and refrigerate for at least 8 hours.
• Place 3 tablespoons of the water in a small bowl and sprinkle the gelatin over it. Set aside for 10 to 15 minutes to bloom.
• Put the strawberries and sugar in a saucepan hand heat over medium, stirring often. Bring to a boil and then simmer for 20 minutes, until syrupy. Mix the cornstarch in three tablespoons of warm water, and add it to the strawberry mixture. Cook a few minutes more, until thickened. Remove the pan from the heat and whisk in the gelatin mixture. Pour the mixture into a bowl to cool.
• In a chilled bowl, whip the whipping cream on medium speed until soft peaks form. Fold the whipped cream into the cooled strawberry mixture.
• Spread the strawberry cream mixture over the cheesecake, and return the cake to the refrigerator until set.
• Finely chop the chocolate chips and place in a heatproof bowl. Add the cream and microwave in 30 second bursts, stirring in between, until the mixture is smooth. Let cool until it is spreadable.
• When the cake has set (see note above about freezing the cake), spread the ganache over the top.

KAREN'S MAGIC CAKE MIX COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine cake mix, white chocolate chips, toffee chips, eggs, vegetable oil, and brown sugar in a large bowl; mix until dough comes together. Form dough into 2-inch balls.
• Pour confectioners' sugar into a shallow bowl. Roll each ball of dough in the confectioners' sugar until coated. Arrange on an ungreased baking sheet.
• Bake in the preheated oven until edges are firm, 8 to 10 minutes.

KAREN'S CHOCOLATE CHEESECAKE

Steps:

• Mix graham cracker crumbs, 1/3 cup sugar and melted butter.
• Press mixture onto bottom and up sides of a 9 inch springform pan.
• Beat cream cheese, 3/4 cup sugar, cocoa and vanilla until light and fluffy.
• Add eggs and blend well.
• Pour into prepared crust and bake at 375 for 20 minutes or until almost set.
• Remove from oven and cool.
• Cover and chill several hours. Overnight is best.

KAREN'S SECRET CHEESECAKE

Steps:

• Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 minutes.
• Add the egg and flour and mix until a smooth dough is formed.
• With your hands, shape it into a ball and flatten it into a disc.
• Wrap it in plastic wrap and refrigerate it until it's firm.
• Remove the sides from the springform pan (10 1/2" or 9 1/2") and press one third of the pastry evenly over the bottom.
• Place on baking sheet and bake in 400F oven for 6 minutes or until golden.
• Remove from the oven and cool.
• Increase oven temperature to 500°F.
• Butter the sides of the springform pan and attach it to the bottom.
• Press the remaining pastry about two thirds up the sides.
• Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally.
• Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly.
• Add eggs and yolks one at a time, beating well after each egg.
• Scrape the bowl one or two more times.
• Add in the sour cream; the mixture will be thin.
• Pour it into the pastry-lined springform pan.
• Place the pan on a baking sheet.
• Bake it in the oven at 500F for 8 minutes or until the top is golden.
• Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly.
• When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hours.
• Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight.
• Remove the sides of the springform pan.
• Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake.
• Keep it refrigerated until serving time!