Cheese Cakes

Crumb mixture:

½ cup Bakers Choice lotus crunchies
1 Tbsp. butter
1 tsp. brown sugar

Cream cheese layer:

8 oz. whipped cream cheese
1 egg
1 Tbsp. flour
1 tsp Bakers Choice vanilla extract
1/2 cup sugar

Lotus cheese layer:

8 oz. whipped cream cheese
1 egg
½ cup Bakers Choice lotus cream
⅓ cup +1 Tbsp sugar
1 tsp. Bakers Choice vanilla extract
1½ tsp flour

Lotus glaze:

1 1/4 cup Bakers Choice lotus chips
4 Tbsp. milk
2 Tbsp. corn syrup

Garnish:

8 oz. whipped cream cheese
1 1/2 cups confection sugar
1 tsp. Bakers Choice vanilla extract

Directions:

Crust:
Mix all ingredients in an 8” round tin foil and flatten.

Cream cheese layer:
Blend with a hand blender and pour batter over crust. Sprinkle a handful of lotus chips and freeze for 2 hours.

Lotus cheese layer:
Blend ingredients and pour batter over first layer. Keep at room temp. for 30 minutes before inserting in the oven (to defrost the first layer). Preheat oven 350°. Insert cheesecake in a bath of water and bake for 40 minutes. Reduce heat to 325° and bake for an additional 30-40 minutes. Allow to cool in closed oven. When cooled place in freezer until solid frozen.

Glaze:
In a double boiler mix all ingredients until melted.
Pour over cheese cake and allowing it drip down over the sides.

Garnish:
Mix ingredients by hand. With a piping bag decorate cheese cake with cream cheese mixture, lotus chips and melted white chocolate.

Cookie dough:

3 sticks margarine or butter
1 cup sugar
1 cup brown sugar
1 Tbsp. vanilla sugar
3 eggs
3 ½ cups flour
1 tsp. baking powder
¾ tsp. baking soda
1 ½ cup Bakers Choice dairy chocolate chips

Cheesecake Layer:

1 lb. farmer cheese
12 oz. whipped cream cheese
8 oz. sour cream
1 cup sugar
3 eggs
1 tbsp. vanilla sugar
1 cup milk
2 tbsp. corn starch

Chocolate Cream:

1 Bakers Choice dairy white chocolate cream

Directions:

Cookie Dough layer: Beat margarine with sugar until fluffy. Add eggs one at a time, mix in rest of ingredients.
Press 1-inch layer of cookie dough into a 9-inch pan. (Set aside remaining dough for second layer.)

Cheesecake layer: Combine all ingredients for cheesecake and mix well. Pour over cookie dough and bake at 350° for 1 hour. Allow to cool in the oven.

Cookie: Press the rest of the cookie dough in a 10-inch fluted tart pan or a 10-inch disposable pan. Bake for 20-25 minutes (Until cookie is dry to touch).

Assemble: Cream top of cooled cheesecake with dairy white chocolate cream.
Place 10-inch cookie on top of white chocolate cream.

Crust:
1 Bakers Choice Chocolate crunchies
2 Tbsps. Butter
1/3 cup Dairy Chocolate chips
1/4 cup sugar

Cheesecake layer:
2 8 oz. whipped cream cheese
2 eggs
1 tbsp vanilla sugar
3/4 cup sugar
1 cup Bakers Choice Dairy Chocolate chip

Instructions:

Crust:
Combine all ingredients in a 9×13 aluminum pan and place in oven at 350 for 5 min to melt, mix it together and let it cool. Press it into the pan.

Cheesecake layer:
Blend all ingredients except for chocolate chips until smooth, then add in the chocolate chips. Pour batter over the crust. Bake at 350 for 20 min. Then lower the oven to 300 and continue baking for 1 hr and 30 min.
Let cool in oven.

Vanilla chocolate mousse! Smooth, creamy and simply delicious!

RECIPE:
1/2 cup whipping cream
1/2 cup Bakers Choice white dairy chocolate cream
4 oz. cream cheese
2 tbsp. confection sugar
1/2 tsp. vanilla extract
Pinch of salt

INSTRUCTIONS:
1) In a medium bowl, beat the whipping cream at a high speed until stiff peaks form. Set aside.
2) In another bowl, beat the cream cheese and and confection sugar until light and fluffy.
3) Beat in the white chocolate cream, vanilla extract and salt on medium speed until combined.
4) Fold in the whipped cream.
5) Serve immediately or refrigerate 1-2 hours for a firmer version.
.
Recipe adapted from mybakeingaddiction

Chocolate crunch:

2 cups Bakers Choice chocolate crunch

6 Tbsp. Bakers Choice nougat powder

1 stick butter melted

Nougat mousse:

2- 8 oz. cream cheese

2 Normans plain Greek yogurt

1 Tbsp. Bakers Choice nougat powder

2 cups confection sugar

3 Tbsp. instant vanilla pudding

Klick chocolate balls or Bakers Choice nougat chips

1 pkg mousse cups

1 pkg small forks

Directions :

Crunch

Combine chocolate crunch and nougat powder. Stir in melted butter.

nougat mousse

Combine and blend well cream cheese, Greek yogurt and confectioners sugar.

Divide mixture in half. Add instant vanilla pudding to one half and the other instant chocolate pudding.mix well until smooth.

To assemble

Chocolate crunch, Nougat mousse, Klick balls or nougat chips, Repeat.

Tip: use decorating bag to fill nougat mousse.

yields approx. 12-15 mousse cups

Crumbs:

22 chocolate sandwich cookies-crushed
6 Tbsp. melted butter
¾ bottle Bakers Choice dairy vanilla chocolate balls

Cheese mixture:

4- 8 oz. cream cheese
4 eggs
3.5 oz. Bakers Choice nougat powder
¾ cup sugar
¼ cup brown sugar
4 Tbsp. flours
¼ cup heavy cream
1 tsp. Bakers Choice vanilla extract

Topping:

1 cup heavy cream
½ cup confection sugar
Remaining nougat powder – for sprinkling

Garnish:

3 oz. dairy chocolate bar- melted
Bakers Choice dairy chocolate and vanilla balls
Nougat chips (option 2)

Directions :

Crumb
Mix together all ingredients and press into a 9×13 baking pan

Cheese mixture
Blend together all ingredients until smooth (with food processor or immersion blender). Pour over
crumbs. Place in preheated oven over a pan of water and bake for 1 hour and 15 minutes on 300, or
until firm when you shake the pan slightly. Keep the cheese cake in a closed oven for 2 hours, then
refrigerate overnight or until cool.

Topping
Beat heavy cream until stiff, slowly add confectioners sugar. Spread evenly over cheese cake,
Sprinkles nougat powder over topping. Refrigerate for approx. 2 hours
Cut into 1 ½ inch squares.
Yields approx. 20 squares

Garnish:
Place melted chocolate into bag. Cut of the tip of the bag and pipe one inch squares of chocolate on
parchment paper. add chocolate and vanilla chocolate balls over the chocolate squares. Place a
toothpick in the corner of each chocolate square and freezer for 5 minutes. Then place chocolate into
the center of the cheese square.
Option 2
Freeze nougat chips. Crush nougat chips in food processor with an “s” blade. sprinkles crushed nougat
chips and decorate with chocolate and vanilla balls.