Easy Beautiful Desserts

INGREDIENTS 8 OREO Chocolate Sandwich Cookies , crushed 1/4 cup butter, melted 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened 3/4 cup sugar 1/2 cup  Sour Cream 3 eggs 12 (1 ounce) squares  Semi-Sweet Baking Chocolate, divided  1/2 cup whipping cream  METHOD Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust. Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely. Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove fr...

INGREDIENTS 3 8oz pkg 1/3 less fat Philadelphia Cream Cheese 1 ¼ cup sugar or Splenda ¼ tsp kosher salt ½ tsp lemon extract 1 tsp real vanilla flavoring 1 tbp lemon juice 3 large eggs 2 cups fat free sour cream (divided) 1 cup fat free half and half ¼ cup sifted flour 2 ½ cups lemon curd (divided) *1 ¼ logs of sugar cookie dough for crust Crust:PREPARATION METHOD * Prepare cookie dough crust ahead of time. Form cookie dough into a ball and roll out to fit a greased 10-inch spring form pan. It is okay if dough spreads up the sides (looks decorative after baking). Pre bake crust until light golden brown. Let cool completely before pouring batter in. Cream together in a mixer, cream cheese, sugar, salt, lemon extract and vanilla flavoring (add lemon juice last). Make sure all ingredients are completely mixed;set aside. In a Separate mixing bowl, lightly beat eggs, 1½-cup lemon curd, 1 cup of the sour cream, and 1 cup half & half. Turn mixer on low and slowly add to creamed mixture...

INGREDIENTS 12 digestive biscuits 100gms Butter, softened 1 tsp clear honey 2 Lemons, finely grated zest and juice 1 tbsp icing sugar 500gms Mascarpone 1/4 punnet Strawberries 1 sprig Mint 150ml raspberry sauce, to serve spun Sugar, to serve PREPARATION METHOD 1. Crush the biscuits into small pieces and combine with the butter and honey. Put this mixture into 4 metal rings and press evenly into the bottom of the moulds.  2. Stir the lemon juice, zest and icing sugar into the cheese, being sure not to mix it too much as this will cause the mixture to split. Taste as you go - if you have very juicy lemons you may not need all the juice.  3. Spoon the mix into the rings and use a palette knife to press it down to prevent air gaps. Sit onto serving plates and remove the rings, loosening with with a hot cloth or blowtorch.  4. Decorate the tops with the strawberries and sprigs of fresh mint. Spoon the sauce around the side and top with spun sugar. 

INGREDIENTS 1 1/2 cups finely crushed graham crackers 1/4 cup sifted powdered sugar 1/3 cup melted butter or margarine 2 cups fresh or frozen strawberries 1/2 cup sugar 3 8-ounce packages of cream cheese 1 can (14 ounces) sweetened condensed milk 4 eggs 1 teaspoon vanilla 1 cup chocolate chips, melted and cooled PREPARATION METHOD In a bowl, combine crushed graham crackers and powdered sugar. Blend in melted margarine. Press into the bottom of a 9" springform pan.  In another bowl, combine the strawberries with 1/2 cup of granulated sugar; set aside.  For the filling: Using an electric mixer, beat the cream cheese with the condensed milk until combined. Add vanilla and eggs. Divide this mixture in half. Add the melted chocolate to one half of the mixture. Pour this (the chocolate batter) into the crust lined pan. Add the strawberry and sugar mixture to the remaining batter. Spoon over the chocolate filling.  Bake at 350 degrees for 50-60 minutes. Remove from oven and coo...

  INGREDIENTS package cake mix, lemon 1/3 cup butter, softened 1 egg 8 ounces cream cheese, softened 1 cup powdered sugar 2 tablespoons lemon peel, grated 2 tablespoons lemon juice 2 eggs METHOD Blend dry cake mix, butter, and 1 egg. Press into ungreased 13x9x2 pan. Beat cream cheese until smooth. Gradually blend in powdered sugar. Stir in peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat 2 eggs into remaining cheese mixture until blended. Spread over cake mixture. Bake at 350 F until set, about 25 minutes; cool completely. Spread with reserved cream cheese mixture. Refrigerate until firm

INGREDIENTS-SERVES-6 4 cups peeled, cored, sliced apples  1/4 cup water  3/4 cup all-purpose flour  1 cup granulated sugar  1 teaspoon ground cinnamon  1/2 teaspoon salt  1/2 cup softened butter  PREPARATION: Place apples in a lightly buttered baking pan or dish, about 10 x 6 or 9-inch square. Add water. Combine flour, sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over the apples.  Bake apple crunch at 350° for 35 to 45 minutes, or until apples are tender. Serve apple crumble warm with ice cream, if desired. 

INGREDIENTS-SERVES-6  (1-pound) loaf French or Italian bread, cubed  3 cups milk  1/4 cup heavy cream  1/2 cup coffee flavored liqueur  1 cup sugar  1 cup packed light brown sugar  1/4 cup cocoa powder  1 tablespoon vanilla extract  2 teaspoons almond extract  1 1/2 teaspoon cinnamon  6 eggs, lightly beaten  8 ounces semisweet chocolate, grated  4 ounces white chocolate, in large chunks or pistolles Kahlua Sauce: INGREDIENTS 1/3 cup unsalted butter, cut into 6 pieces  1 cup Kahlua  1/2 cup sugar  1 egg, lightly beaten  3/4 cup whipping cream, whipped to soft peaks, for garnish METHOD Preheat oven to 325 degrees F.  Lightly grease a 13 by 9-inch baking dish and place the bread in the dish; sprinkle with white chocolate chunks. In a large bowl, whisk together the milk, cream, and liqueur. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture t...