Lady Roses Faux Pink Champagne Kissed Cheesecake Recipes

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LADY ROSE'S CHEESECAKE WITH SOUR CREAM TOPPING



Lady Rose's Cheesecake with Sour Cream Topping image

I added a little twist to my basic cheese cake recipe & this is the one I came up with. My husband was especially pleased since I was making it for his work's party. I ended up making two of them, but because I had never made it this way before, I was curious to see if it tasted okay. ItS ABSOLUTELY AWESOME. I opted to use...

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 1h40m

Number Of Ingredients 16

4 pkg 8 oz each cream cheese room temperature
1 box 1 ounce sugar free instant jello cheesecake pudding & pie filling
4 large eggs, room temperature
1 c sugar
1 c sour cream
1 tsp vanilla extract
1 tsp lemon extract
SOUR CREAM TOPPING
1 c sour cream
2 Tbsp sugar
1 tsp lemon extract
GRAHAM CRACKER CRUST
1 3/4 c graham cracker crumbs
1/4 c turbinado sugar (raw sugar) or use regular
1 tsp cinnamon
1 stick butter, melted

Steps:

  • 1. Preheat oven to 350 degrees F. Spray a 9 inch spring form pan with cooking spray. Now wrap the bottom of the pan in several layers of aluminum foil. Roll foil about half way up sides of pan. I used 3 layers. Be sure to cover bottom well so water does not seep into bottom while cheesecake is baking.
  • 2. Combine crust ingredients into a small bowl & stir to blend.
  • 3. Then add melted butter to crust ingredients and stir until thourgly mixed and mixture looks crumbly.
  • 4. Pour crumb mixture into prepared pan,& spread evenly over pan. With the back of a measuring cup press crumbs firmly into bottom and up the sides of pan about 2 inches.
  • 5. Now bake in a preheated 350 degree F. oven for 8 minutes. Then remove and set aside to cool. REDUCE OVEN TEMPERATURE TO 325 DEGREES F.
  • 6. In a medium size bowl add all 4 of the cream cheeses, pudding mix, & sugar, then beat slowly to blend just till mixed. Add eggs one at a time, but only beat till incorporated into batter. Now remove beater and use a spatula, add the extracts and sour cream. Stir by hand just until blended. I do this part by hand so as not to incorporate too much air into batter.
  • 7. Pour batter into pan and smooth out top of cheesecake. Place cheesecake in a LARGER PAN, sit on oven rack. THEN POUR ENOUGH BOILING WATER in pan TO COME HALF WAY UP THE SIDES OF SPRINGFORM PAN.
  • 8. REDUCE OVEN TEMPERATURE TO 300 DEGREES F. Bake for 1 hour and 20 minutes. Cake should be set but not firm. It will not get real dark on top. After cooking time has elapsed. Turn oven OFF. but leave door slightly open, for about 15 minutes.
  • 9. While door is open prepare the sour cream topping. When the 15 minutes has elapsed, brush the sour Cream topping carefully over cheesecake. Continue to leave door open for an additional 45 minutes.DO NOT TURN OVEN BACK ON. Then set on counter to cool completely. Then place in fridge to chill overnight or at least 4 or 5 hours.

CORDON ROSE CHEESECAKE



Cordon Rose Cheesecake image

Provided by Food Network

Categories     dessert

Number Of Ingredients 11

Packaged ladyfingers
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 tablespoon cornstarch, optional
3 large eggs
3 tablespoons lemon juice, freshly squeezed
1/4 teaspoon salt
3 cups sour cream
4 to 5 cups strawberries, hulled
1/4 cup currant jelly
1 tablespoon Chambord or water

Steps:

  • Preheat oven to 350 degrees. Leave the ladyfingers attached and trim rounded bottoms so that you will have a ring of ladyfingers resembling a picket fence. Line the sides of the pan with the ladyfinger ring, rounded sides against the side of the pan. Add or trim if necessary to complete the ring. Line the bottom with more ladyfingers, rounded sides down, trimming as necessary to fill the spaces. Set aside. In a large mixing bowl, beat the cream cheese and sugar until very smooth (about 3 minutes), preferably with a whisk beater. Beat in the cornstarch. Beat in the eggs, beating until smooth and scraping down the sides once or twice. Add the lemon juice and salt and beat until incorporated. Beat in the sour cream just until blended. (This can also be done in a food processor). Pour the batter into the prepared pan. Set the pan in the larger pan and surround it with 1-inch of very hot water. Bake the cake in 350 degree oven for 45 minutes. After 25 minutes, cover loosely with foil to keep ladyfingers from over-browning. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove it to a rack and cool to room temperature (about 1 hour). Cover with greased plastic wrap and refrigerate overnight. To unmold, wipe sides of pan several times with a towel run under hot water and wrung out. Arrange strawberries on top. If you have rinsed them, make sure they are thoroughly dry. In a small saucepan or microwave oven, heat the currant jelly until melted and bubbling. Strain it into a small cup and stir in the Chambord or water. Brush it onto berries.

LADY ROSE'S FAUX PINK CHAMPAGNE KISSED CHEESECAKE



LADY ROSE'S FAUX PINK CHAMPAGNE KISSED CHEESECAKE image

I had wanted to make this Cheesecake a few weeks ago, but decided to make my OVER THE TOP ITALIAN CREAM CHEESE CAKE INSTEAD TO PLEASE MY HUSBAND since he had been waiting since October. I had worked out the details in my head, and was pretty sure it would work. I just love the flavor, I had a small sample after I took the last...

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 1h45m

Number Of Ingredients 18

graham cracker crumb crust
1 3/4 c graham cracker crumbs
1/4 c granulated sugar
1 stick butter, melted
CHEESECAKE MIXTURE
2 lb cream cheese, softened (4-8 oz. pkgs)
4 large eggs, room temperature
1 1/4 c granulated sugar
1 pkg kool aid (0.13 oz) cherry or strawberry
1 c sour cream, room temperature
2 tsp vanilla extract
1 box vanilla instant pudding & pie filling (3.4 oz)
SOUR CREAM TOPPING
1 1/2 c sour cream, room temperature
3 Tbsp granulated sugar
2 tsp almond extract
1 tsp lemon juice
garnish- 4 strawberries, 15-20 hershey kiss candies, hot pink sugar sprinkles

Steps:

  • 1. PREHEAT OVEN TO 350 DEGREES F. I used a 9X 9 springform Pan.
  • 2. Add graham crackers and sugar to small bowl, then pour in melted butter, and mix together.
  • 3. Pour crumbs into bottom of springform pan and with bottom of measuring cup press in pan and about 2 inches up the sides till firm and in place.
  • 4. Bake in preheated 350 degree F. oven for 8 minutes, then allow to cool.
  • 5. Reduce oven temperature to 325 degrees F. Fill kettle with water and bring to a boil. Save till needed.
  • 6. When crust has cooled, line bottom of pan with double layer of aluminum foil, folding along side of pan.
  • 7. Prepare cheesecake filling by adding cream cheese, pudding & pie filling,sugar,sour cream & kool aid in a large bowl. Beat till mixed
  • 8. Crack 4 eggs and add one at a time to cream cheese mixture. Blend just till mixed.
  • 9. Pour into prepared crust. Smooth top with spatula, and place cheesecake pan into a larger pan. Carefully add boiling water till it reaches about half way up sides of cheesecake pan.
  • 10. Bake in preheated 325 degree oven for 50 minutes, then lower temperature to 300 degrees, and continue to bake for an additional 30 minutes.
  • 11. Prepare topping by combining sour cream with sugar , extract, and lemon juice. Stir to blend. Turn oven off after 1 hour and 20 minutes, and leave door slightly ajar for 15 minutes.
  • 12. Then spoon sour cream mixture over top of cake, leaving it inside oven for an additional 45 minutes. Remove from oven and allow to cool completely on wire rack. Cover with saran rack and refrigerate for at least 4 -5 hours, or preferably over night, before serving.
  • 13. Top with your favorite garnish, I used 4 strawberries sliced in 3-4 thin slices from the stem, then shingled the slices, adding hershey kiss candy as extra garnish. Sprinkle top with hot pink sugar crystals if desired. Top with whipping cream if desired.
  • 14. Slice and serve.

SOUR CREAM TOPPING FOR CHEESECAKE



SOUR CREAM TOPPING FOR CHEESECAKE image

THIS SIMPLE & EASY SOUR CREAM TOPPING CAN BE USED WITH ANY CHEESECAKE. It really does add the right amount of tartness to the cheesecake. Can leave it plain, or sometimes add a few COLORED sugar crystals ON TOP TO MAKE IT MORE FESTIVE . I did this when I made my Lady Rose's Faux Pink Champagne Kissed Cheesecake. You can use a...

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 50m

Number Of Ingredients 4

1 1/2 c sour cream, room temperature
3 Tbsp granulated sugar
2 tsp almond extract ( or extract of your choice)
1 tsp lemon juice

Steps:

  • 1. In a small bowl, add the room temerature sour cream, sugar, extract and lemon juice. Stir to blend flavors together. Then spread on top of cheesecake.
  • 2. Leave cheesecake in oven after it has cooked with the oven turned off for 15 minutes, and door is slightly opened. Then add sour cream topping on top of cheesecake, and leave in oven for 45 minutes. Remove from oven to a wire rack and allow cake to cool completely.
  • 3. Let cake cool completely at least 4 or 5 hours in fridge or over night, then add additional garnish like colored sugar crystals or your favorite fruit & or candies.
  • 4. Slice serve and enjoy.

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