Best 6 Mimis Cheesecake Torte Recipes

MIMI'S CHEESECAKE SUPREME

Steps:

• CRUST:.
• Generously butter a 9-inch springform pan.
• Sprinkle the graham cracker crumbs over sides and bottom of pan so that it is covered.
• CHEESECAKE:.
• Let the cream cheese soften at room temperature for 1-1 1/2 hours.
• With electric mixer beat till creamy.
• Add the vanilla.
• In a separate small bowl mix the sugar, flour, and salt well.
• Gradually blend into the cheese mixture.
• Add eggs and egg yolks one at a time, beating after each addition just to blend.
• Add the sour cream.
• Gently stir in whipping cream.
• Gently pour into springform pan so that you don't remove the graham cracker crumbs.
• Bake at 450 degrees for 12 minutes.
• Reduce heat to 300 degrees and continue baking for 55 minutes.
• Remove from oven and cool.
• Loosen sides with spatula after 1/2 hour.
• Remove sides at the end of 1 hour.
• Allow to cool 2 hours longer.
• Regrigerate and put a glaze on it before serving or serve with sauce on each plate.
• TOPPINGS THAT I HAVE USED: Fresh strawberries that I have put sugar to make a thin sauce; melt down some raspberry jam and cool a little and then put in some fresh raspberries; a thin hot fudge sauce; cherry pie filling in a can--also blueberry pie filling.

MINI CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
• In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
• Fill each baking cup 2/3 full with cream cheese mixture.
• Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

MINI CHEESECAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
• Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
• In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

GRANDMA'S CHEESE TORTE CHEESECAKE (UNBAKED)

Steps:

• 1. In small bowl, pour in cold water and sprinkle with Knox gelatin.
• 2. In mixing bowl, beat egg yolks slightly, add sugar, salt and milk. Cook over boiling water until like custard. Add water/gelatin mix into hot mixture and stir till dissolved and cool.
• 3. In another bowl beat softened cream cheese and vanilla. Then add to cooled mixture.
• 4. Finally whip, egg whites till stiff add in whipped cream and fold into mixture.
• 5. Graham cracker crust: Mix crushed graham crackers with 1/3 cup melted butter or margerine. Line bottom of pan with graham cracker mix into a slightly greased 9x13 pan.
• 6. Pour mixture over crust and cover with additional dry graham crackers.
• 7. Refrigerate for 8 hours.

BUTTERSCOTCH-MAPLE CHEESECAKE TORTE

Steps:

• Heat oven to 300°F. Grease 9-inch springform pan, and line the bottom with a circle of cooking parchment paper.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add 1 can condensed milk, and beat again until well combined. Add melted butterscotch chips, and mix well. Add 4 eggs and the vanilla; pour into pan.
• Bake 60 to 70 minutes or until puffed around edge and center still jiggles slightly when moved. Cheesecake will puff up around the edges and then sink when taken out of the oven. Allow cheesecake to cool 1 hour at room temperature, then refrigerate 4 to 6 hours or until chilled. Level top of cheesecake with large serrated knife.
• Meanwhile, increase oven temperature to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour. In large bowl, beat Maple Cake ingredients with electric mixer on medium-high speed until well combined. Pour into pans.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out on cooling racks to cool completely, about 1 hour.
• In large bowl, place contents of both frosting containers. Beat in 2 teaspoons maple flavor with electric mixer on low speed. Remove 1/3 cup of the frosting, and place in decorating bag fitted with large star tip; set aside. Place 1 cake layer on serving platter or cake stand; frost top with thin layer of frosting. Top with cheesecake layer, and frost top with thin layer of frosting. Top with final cake layer, and frost entire side and top with remaining frosting. Pipe icing stars around top edge of cake.
• In 1-quart saucepan, heat Butterscotch-Maple Drizzle ingredients over medium-high heat until melted and mixture can be stirred smooth with whisk. Let cool until barely warm but still pourable. Drizzle mixture over cake. Place 1 butterscotch chip upside down into each piped star to garnish.
• Cover and refrigerate leftovers.

STRAWBERRY CHEESECAKE TORTE

Steps:

• Line a 15x10x1-in. baking pan with ungreased parchment. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment; cool completely., Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes., In a bowl, beat cream cheese, milk and lemon juice until smooth. Beat in whipped topping and pudding mix. Reserve 1 cup. Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with pudding mixture., Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat layer. Top with third cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon zest. Store in refrigerator.