There are many sensational cheescake recipes from around the world. Connoisseurs will, no doubt have enjoyed baked versus cold, French versus New York cheesecakes and many more as well. Perhaps you are looking for a refreshing change. Why not try this traditional, sensational cheesecake!

Ingredients:

Filling
250 grams of reduced fat cream cheese (room temperature)
1 cup of reduced fat condensed milk (room temperature)
juice of two lemons
lemon zest from one lemon
1 cup whipping cream
1 teaspoon vanilla essence

Base
2 cups of finely crushed plain sweet biscuit crumbs
2 rounded teaspoons of cocoa powder
2-3 oz of melted butter

Topping
1 cup mango pulp
2 rounded teaspoons of gelatin
2 oz of hot water

Directions:

Base
Thoroughly mix biscuit crumbs, sifted cocoa powder and melted butter. Press firmly into the base of greased cheesecake pan. Place in the refrigerator to set whilst preparing the filling. Plain biscuits can vary in butter content. If you find the base does not form a ball when squeezed in your fist, add a little more melted butter to ensure the base will hold together when cold.

Filling
In an electric mixer, beat cream cheese until softened and fluffy. Add condensed milk, lemon zest and vanilla essence until well combined. In a separate container, with very clean beaters, whisk the cream until firm peaks form. Set aside. Add the lemon juice to the cream cheese and condensed milk mixture. Beat well. The lemon juice will start to react and cause the mixture to thicken. On a very slow speed beat in the whipped cream until just combined. Pour mixture onto chilled biscuit base. Place cheesecake into the refrigerator for 3 hours to firm up.

Topping
Dissolve the gelatin powder in the hot water according to manufacturer’s directions. Mix dissolved gelatin into mango pulp and place in the refrigerator in a small bowl. When nearly set, but still pourable, pour mango and gelatin mixture over the chilled cheesecake. Return to the refrigerator and chill several hours before serving.

Ingredients:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter or margarine melted
2 pounds cream cheese
1 cup sugar
8 ounces sour cream
1/4 cup cocoa
2 eggs
1 cup flour
3/4 cup heavy whipping cream

Directions:
In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, 1/4 cup cocoa, and 3/4 cup heavy whipping cream, mix on second speed until smooth and creamy.

At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine. Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan. Now you add slowly to the pan your cheesecake mix as not to disturb the crumbs too much, now you should have a full pan.

Preheat your oven to 275 degrease and not more, when your oven is hot place the cake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy. You can put a coconut pecan topping on it if you like.

New York Cheesecake

Ingredients:
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter ir margarine melted
2 pounds cream cheese
1 cup sugar
8 ounces sour cream
2 eggs
1 cup flour
3/4 cup heavy whipping cream

Directions:
In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until smooth and creamy.

At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine. Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan. Now you add slowly to the pan your cheesecake as not to disturb the crumbs too much, now you should have a full pan.

Preheat your oven to 275 degrease and not more, when your oven is hot place the cake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy. On this cheesecake you can top it with anything you like cherries, blueberries, strawberries and so on.

This is an absolutely spectacular recipe for chocolate oatmeal cookies. Though oatmeal cookies are not considered a cool, modern dessert by many, there is a reason that traditional recipes survive over the decades. This recipe proves it!

Ingredients:
3/4 lb. semisweet chocolate chips
1/2 cup soft unsalted butter
1 egg
1/2 cup sugar
1/4 tsp. vanilla extract
3/4 cup all purpose flour
1/4 tsp. baking soda
1 tsp. baking powder
3/4 cup quick or old fashioned oats, uncooked
1/4 tsp. salt (optional)

Directions:
Oven should be preheated to 375°F. Separate 1 cup chocolate chips from the rest and melt this in a saucepan over low heat. Set aside.

Beat sugar and butter together in a bowl until smooth and fluffy. Add the melted chocolate, vanilla, and egg.

Remaining ingredients should be combined in another bowl. Stir in the remaining chocolate chips and the chocolate mixture made previously.

Place rounded tablespoonfuls on an ungreased cookie sheet, bake 8-10 minutes as needed, then cool 1 minute on the cookie sheet before removing cookies to a wire cooling rack.

To freeze cookies, cool rapidly to retain freshness. All dairy and egg-based foods should be cooled in a refrigerator. Place the single-serving amounts in freezer-proof containers and seal tightly. If aluminum foil is preferred, wrap and fold edges to seal securely and place on a flat surface to prevent cookies from becoming misshapen.

Place containers in freezer until frozen. Once the cookies are safely frozen, the flat surface, such as a cookie sheet, can be removed to save freezer space. Cookies will stay fresh in the freezer for up to 2 months. Before unwrapping, make sure to thaw cookies completely at room temperature.