Northamptonshire Cheesecakes Recipes

NORTHAMPTONSHIRE CHEESECAKES

Northamptonshire Cheesecakes image

The Midland shires have a considerable number of recipes for cheesecakes. This one is filled with a curd or cream cheese, fruit and almond mixture.

Provided by MarieRynr

Categories Cheesecake

Time 40m

Yield 14-16 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces prepared shortcrust pastry
6 ounces curds or 6 ounces cream cheese
2 ounces butter
2 eggs
3 ounces caster sugar
4 ounces currants
1 finely grated lemon, rind of
1/4 teaspoon almond extract
1/2 teaspoon ground nutmeg, for dusting

Steps:

Roll out the pastry on a lightly floured surface and use to line 14 to 16 lightly greased patty tins.
Set oven to 350ºF or mark 4.
In a bowl, beat the curd or cheese until smooth.
Put the butter, eggs and sugar in a saucepan and heat gently, stirring , until thickened, but do not allow to boil!
Remove from the heat and stir in the curd or cheese, then add the currants, lemon rind and almond essence.
Combine well and fill the tins.
Sprinkle a little nutmeg over each and bake for 20 to 25 minutes until well risen and golden.
Serve hot or cold.

Nutrition Facts : Calories 176.7, Fat 9.6, SaturatedFat 3.9, Cholesterol 40.8, Sodium 161.5, Carbohydrate 20.2, Fiber 1.5, Sugar 11.7, Protein 3.8

OUR BEST CHEESECAKE

Our Best Cheesecake image

Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 6h25m

Yield 16

Number Of Ingredients 8

Ingredients

1 ¾ cups HONEY MAID Graham Cracker Crumbs
⅓ cup butter, melted
1 ¼ cups sugar, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Steps:

Heat oven to 350 degrees F.
Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Top with pie filling before serving.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g

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