Tag Archive for birthday cheesecake

We’ve Been on a Cheesecake Kick

The birthday cakes for three of our families’ 2015 birthday celebrations have all been cheesecakes.  We’ve had a couple of the Snickerdoodle variety, and then one Lemon Ricotta cheesecake.  The birthday peeps in my family have been on a cheesecake quest, and we have had some great results.

For my oldest son’s birthday this past December he had requested a Snicker Doodle cheesecake.  We found a recipe on Pinterest that sounded good, and it turned out fantastic!   We topped this cheesecake off with some Cinnamon Whipped Cream. Ooh, la, la.

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Then for the January/February birthdays we had a Snicker Doodle repeat because my Mom had not been at the party when the first one was created.  Once again, fantastic flavor great recipe.  I highly recommend it if you’re a cheesecake, snicker doodle, or cinnamon lover, or a lover of all three!

SnickerDoodle Cheesecake Recipe-

Source: Better Homes and Gardens

Makes 12-16 servings (depending on how you slice it)

Ingredients:
  • 1 10-ounce package shortbread cookies, finely crushed
  • 1 tablespoon sugar
  • ¼ cup butter, melted
  • (2), 8-ounce packages cream cheese, softened
  • 3 eggs
  • 8-ounce carton sour cream
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar
Directions:
  1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F.
  2. For crust, in a medium bowl stir together crushed cookies and 1 tablespoon sugar. Stir in melted butter until combined. Press mixture onto the bottom and 1½ inches up the sides of a 9-inch springform pan; set aside.
  3. For Filling– In a large mixing bowl, beat cream cheese, sour cream, the 1 cup sugar, the flour, vanilla and ½ teaspoon of the cinnamon with an electric mixer on medium to high-speed until smooth. Using a fork, lightly beat eggs. Stir eggs into the cream cheese mixture.
  4. In a small bowl, stir together the 1 tablespoon sugar and the remaining ½ teaspoon cinnamon. Pour cream cheese mixture into crust-lined pan, spreading evenly. Sprinkle with sugar-cinnamon mixture. Place spring-form pan in a shallow baking pan.
  5. Bake for 40 to 50 minutes or until a 2½-inch area around outside edge appears set when gently shaken. Cool in spring-form pan on a wire rack for 15 minutes.
  6. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove the sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least 4 hours or overnight before serving.
  7. To Store: Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 5 days.

 

For our March birthday celebration I baked a Lemon Ricotta cheesecake for my daughter Hilary’s birthday.  I’m pretty sure Hilary and I also found this recipe on Pinterest.  It was a luscious, lemony, delight and we would definitely repeat this recipe.  The zesty lemon flavor was just amazing.  It is an extremely rich and decadent dessert.

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Lemon Ricotta Cheesecake Recipe-

Source: Bettycrocker.com

Makes 12 -16 servings (depends on how you slice it)

Ingredients:

  • 1 10-ounce package shortbread cookies, finely crushed
  • 1 tablespoon sugar
  • ¼ cup butter, melted
  • (2) 8 oz. packages cream cheese, softened
  • 1-¼ cups sugar
  • 2-3 tablespoons grated lemon peel (1 large)
  • 2 tablespoons fresh lemon juice
  • 1 (15oz) container whole-milk ricotta cheese
  • 3 eggs

Garnish: (optional)

  • ½ cup whipping cream
  • 16 candied lemons

Directions:

  1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 325°F.
  2. For crust, in a medium bowl stir together crushed cookies and 1 tablespoon sugar. Stir in melted butter until combined. Press mixture onto the bottom and 1½ inches up the sides of a 9-inch spring-form pan; set aside.
  3. For filling, beat cream cheese in a large bowl on medium speed until fluffy.  Add the sugar; beat until very soft and creamy.  Add lemon peel and lemon juice; mix well.  Beat in ricotta cheese.  Be sure you are using the whole milk ricotta for that extra special touch of decadence!
  4. Add the eggs, on at a time, beating just until combined and scraping down sides of bowl after each addition. Pour mixture into the crust-lined pan.
  5. Bake for 70-80 minutes or until sides of cheesecake are set and puffed, but center still moves slightly when pan is tapped.
  6. Cool cheesecake in pan on wire rack for 1 hour.  Cover and refrigerate at least 3 hours or overnight before serving.
  7. Garnish with whipped cream and candied lemons, if you wish.

What cheesecake will we be making next?  I am not really certain, but 2015 could definitely be proclaimed as “The Year of the Cheesecake” here at The Party House.  And by the way the serving of these cheesecakes for our crowd lasted approximately 2.3 minutes.  I’m pretty sure at each birthday celebration within 5 minutes of serving, all of the cheesecakes were devoured.  Let me know what your favorite cheesecake flavor is. Enjoy, I’d love to hear some new thoughts and ideas.

 

This post linked to the GRAND Social

Baked Cake - Cooling

A Few of My Favorite Recipes

This weekend I will be enjoying some vacation time with my family.  While I’m away I wanted to share some of my favorite recipes with all of you that I have written about from time to time.  If you try any of them let me know how they turned out.  I would love to hear from you.

> Green Jello Salad – This is a family favorite that “normally” only gets made at Christmastime.  That is of course unless someone happens to request it as their birthday cake.

 

 

>Raspberry Cheesecake – We’ve always had a cheesecake obsession around here.  This recipe is definitely a keeper.  This one is made with a fresh raspberry sauce.  Yum, yum.

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> Lemon Squares – This recipe dates back many, many moons ago. I’m sure this recipe was passed along to me from my Mom.  Lovely, luscious, lemony squares of delightfulness. You’ve got to try them!

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> Pistachio Pudding Cake – You cannot go wrong with a pudding cake.  It will always be moist, always.  This is a recipe I have requested for my own birthday more times than I can count.  It’s always so great when your Mom bakes your birthday cake!

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> Zucchini Muffins – I’m looking forward to getting my garden going this year and baking some of these tasty muffins.  They are so freezer friendly too!

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After writing this post I am sure I will have to do some baking when we get back from our trip.  Enjoy, enjoy and I will be back in town early next week.

Birthday Cheesecake – New York Style

For my son, Zach’s,  21st birthday he requested a cheesecake, a baked cheesecake,  the rich and yummy kind.  Well there’s no better recipe than a New York style cheesecake.  While at Sam’s Club doing my birthday party shopping I picked up a 3lb box of cream cheese. And lo and behold there was a recipe for New York style cheesecake right on the side of the box, so I did not have to go any further for the recipe. 

Gather your ingredients:

  • 1c. graham cracker crumbs
  • 3 Tbsp. sugar
  • 3 Tbsp. butter or margarine, melted
  • 2½ lb. cream cheese, softened
  • 1 c. sugar
  • 3 Tbsp. flour
  • 1 Tbsp. vanilla
  • 1 c. sour cream
  • 4 eggs
  • Fresh fruit or (1) can of pie filling for the topping

Then follow these simple directions:

  • Preheat the oven to 325º.  Find your silver 9-inch springform pan.  Look in the back of your cupboard, this is not one you use all of the time.  If you are using a dark, non stick pan reduce your oven temperature to 300º.
  • For the graham cracker crust: Mix crumbs, 3 Tbsp sugar,  and melted butter together in a small bowl with a fork.  The mixture will be crumbly.  Press the crumb mixture into the bottom of the springform pan, and a little bit should press up the sides of the pan.  About  ½ an inch up the side of the pan.  Bake this for 10 minutes.
  • Beat the cream cheese, 1 c. sugar, flour and vanilla with electric mixer on medium speed until well blended.  Add sour cream, mix well.  Add eggs, 1 at a time, mixing on low-speed after each just until blended.  Pour this mixture over the crust.
  • Bake 1 hour 10 minutes or until center is almost set.  Cool cake, and then refrigerate in the pan overnight to be sure the cheesecake is completely set.  To remove from the pan, run a knife or metal spatula around rim of pan to loosen the cake.  Top with fresh fruit or pie filling before serving. 

For the topping on this birthday cheesecake, the birthday boy requested fresh raspberries.  They are in season right now and were delicious.  You could also used a canned pie filling or any other fresh fruit of your choice.  This recipe make enough cheesecake to serve 16 slices.  It is a very rich cake, and will be all the rave at your next party.  If you haven’t made a baked cheesecake in a while this is a great “go-to” recipe for a yummy, delicious dessert.

**Photo credit to Elaine Zee for the lovely cheesecake pic.  Thanks Elaine!

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