Pump Toad: I put this recipe in about 100 times. Might as well do it again. You can use whatever topping you like. I just spread on some StrawBerry Preserves. - - - - - - - - - - - - - - - - - LOU'S - FLUFFY CHEESECAKE Ingredients: 6 extra large eggs, Separated 1 cup of Vanilla Ice Cream ( softened ) 1 ¼ Cups of Sugar ( ¾ cup for Batter and ½ cup for the Egg Whites ) 1 /4 pound of Butter (softened in micro wave and let cool but still soft) 2 packs of Philadelphia Cream Cheese. ( 16 Oz. )At room temp. 1 tablespoon of Lemon Juice (add another to taste ) 6 heaping Tablespoons of Orange juice 2 teaspoons of Vanilla Favor ( a good brand. ) Grate the skin of one orange , with a hand grater, fine side. ( 2 tablespoons ) OR 1 teaspoon of dried Orange Peel ( I use Mc CormickÂs ) 2 heaping tablespoons of AP flour ¼ cup of Cornstarch I do the Egg Whites first, ( donÂt have to rinse the beaters ) Beat the egg whites, Add the ½ cup of Sugar, A little at a time, at a medium speed for 1 minute. Beat for another 3 minutes, or until they hold stiff peaks. Put aside, until the batter is mixed. In a bowl large enough to hold the batter and beaten egg whites, Beat the Cream Cheese & ¾ cup of Sugar, until smooth Add the 6 egg yolks Lemon juice, Orange Juice, Softened butter, Vanilla flavor, Flour , Ice Cream and grated Orange skin. Beat this for 3 to 4 minutes, until smooth, add Cornstarch and mix on low speed 1 minute. Fold 1/3 of the beaten egg whites into the cake batter, Then fold in the remaining egg whites , very easily but well. Pour this into a 10 inch Spring Form Pan that has a Graham Cracker crust, on the bottom. Wrap the bottom with Allum. Foil, so nothing leaks out Place into a pre heated 320 degree oven on the middle shelf. I use a Baking Stone Bake for about 50 to 55 minutes or until the top is a Golden tan ( not Dark Tan !!! ) Turn the oven off , But leave the cake in, until it cools down. When cooled down, cover the top with Aluminum Foil and refrigerate, for at least 1 hour. You can add a topping of your choice , a Pineapple Sauce, preserves, thickened peach pie filling , etc. OK for freezing. LOU This was baked a little too long but was still great!!!

Terri: It was hard to find Velvety Smooth Cottage Cheese. LOL Even hard to find this Post, it went South. Shame no one picked up on the recipe, it is good. My computer still isn't working right. Keeps going light and dark. Lou

I've found that a cheesecake is more likely to crack if it has air in the batter (it expands when it cooks) and if it's cooked too fast. What I do is mix the ingredients just until they're blended, and not a second more, then cook it at 225 or 300. For my preference, it's done when the outside of the cheesecake is set but the center (2-3" in diameter) still jiggles when you tap the side of the springform with the flat of your fingernail. The larger the area of "jiggle", the creamier the cheesecake will be when it cools. Then I carefully remove it from the oven. The center of the cheesecake finishes cooking from the heat around the sides. This makes a creamy but set cheesecake. To have it more NY style (cakey), you need to bake it a little longer. I haven't had one crack in years doing this -- incorporating as little air as possible while mixing, cooking very slowly, and removing it when the center is still jiggly. And I should say this works only if you like creamy cheesecakes. I don't know how to prevent cracking if you want it "well-done"!

Hi. I found this one on dianesdesserts.com. I havent tried it yet, but it looks good. Diana's Desserts - Recipe in category Cheesecakes Toblerone Cheesecake Ingredients: 1 cup plain chocolate biscuits (chocolate wafer cookies), crushed 1/3 cup unsalted butter, melted 500 grams (two 8 oz. packages) cream cheese, softened 1/2 cup sugar 1/2 cup thickened cream, or heavy cream 200g (approximately 8 ounces) Toblerone chocolate (milk or dark chocolate), melted Garnish: Extra Toblerone chocolate (milk or dark chocolate), grated Confectioners' sugar Instructions: Melt the 1/3 cup of butter. Crush chocolate biscuits into crumbs. Mix together the chocolate biscuit crumbs and melted butter. Press mixture into bottom of lightly greased 23cm (9-inch) springform pan. Place in refrigerator to chill. Beat the cream cheese with an electric mixer for 2 minutes or until smooth. Place the chocolate in a small saucepan or in the top of a double boiler on low heat (water in bottom of double boiler should be at a slow simmer) and melt the 200g (approximately 8 ounces) of toblerone, stirring constantly. Add the sugar, melted toblerone, and heavy cream to cream cheese and continue beating until thoroughly combined and very smooth. Remove cheesecake base from refrigerator and spoon mixture into base. Smooth top of cake with a metal spatula. Refrigerate (in pan) for at least 4 hours or overnight. Before seving, remove cheesecake from refrigerator and release sides of springform pan. Place cheesecake on serving platter and garnish with the extra grated Toblerone chocolate and dust top with confectioners' sugar (optional). Tip: The longer you leave the cheesecake in the refrigerator, the firmer it will be; 12 hours or overnight is best. Makes 8-10 servings. Photograph taken by Diana Baker Woodall© 2002 Source: Rachael Submitted By: Rachael Date: May 16, 2002 © 2003 Diana Baker Woodall Site Design by Pacific Web