Low Carb Butterscotch Cheesecake
Ingredients
1 cup water
1 pkg. plain gelatin
2 8oz pkgs. cream cheese, cut into cubes
8 pkgs. Splenda
2 Tbls. sugar free butterscotch instant pudding

Preparation:
In a large bowl, microwave water until hot. Dissolve gelatin in water. Add the cream cheese cubes and stir until softened. Blend well with electric mixer. Add the Splenda and pudding and blend well. Pour into paper lined muffin tins and chill until firm.
Makes 10 cheesecakes. 2.32 g carbs each

Cheese Wellington
This rich, savory appetizer would be wonderful served before a meal on a cold night. Or serve it as a main course all on its own, with lots of vegetables and crackers.
1 pkg. frozen puff pastry, thawed
1 round Edam cheese, red rind removed
1 Tbsp. honey Dijon mustard
1 egg, separated
Cut two circles from the puff pastry dough, one 7-1/2″ round, and one 7″ round. Place cheese, with the rind removed, on the smaller circle. Spread with mustard. Brush edge of the pastry with slightly beaten egg white. Cover completely with larger circle of dough. Seal edges well and crimp with fork. Brush top of dough with egg yolk. You can refrigerate the Wellington at this point, well covered, for several hours.
Preheat oven to 400 degrees. Place the Wellington in a pie pan and bake at 400 degrees for 20-25 minutes. Break through the top crust to serve.
From the recipe collection of Pillsbury Foods

Strawberry Marbled Cheesecake
This recipe is by Sarah Farago, Winner Wellington Cheese Festival 2003, 12 and Under Category
Crust
¼ cup butter, melted
1 cup vanilla wafer crumbs
3 Tablespoons sugar

Cheesecake Filling
24 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs
10 ounces frozen strawberries (thawed), in syrup
1½ teaspoons cornstarch

Preparation
Puree strawberries and cornstarch in blender. Heat in saucepan over medium heat until thickened, then cool. Combine melted butter, vanilla wafer crumbs and sugar. Press onto bottom of 9-inch spring form pan. Bake at 350 degrees F. for 10 minutes.
Beat cream cheese with electric mixer until smooth. And sugar and vanilla and continue mixing with electric mixer. Add 4 eggs, one at a time, beating well after each addition. Pour half of the batter over the crust then add half of the strawberry mixture by spoonfuls to the batter. Pour remaining batter into pan then add the strawberry mixture by spoonfuls. Swirl the mixture with a knife until it resembles a marbled effect. Bake at 300 degrees F. for 50-60 minutes or until set. Allow cheesecake to cool then remove from rim of pan. Chill overnight before serving. If desired, decorate with Cool Whip and strawberries.
Serves 12.

Jo Wilder’s Cheesecake
Jo was the wife of Jim Wilder who was principal of the Wellington Elementary Schools in the 1960s. Jo was known throughout the community for her cheesecake which she made often for many occasions-weddings, graduations, church socials, and family gatherings.
This is from a recipe collection of the late Margery Young of Wellington who won First Place in 2000 in the “plain cheesecake” category in the Wellington Cheese Festival’s Cheesecake Bakeoff.

Preparation:
In a 9″x13″ cake pan, prepare a zwieback crust using the same method that is used to prepare a graham cracker crust. Use 1 box of zwieback (crushed) and ¼ pound of melted butter.

Combine:
3½ eight-ounce packages Philadelphia Cream Cheese
5 eggs, added 1 at a time
1 cup sugar
1½ teaspoon vanilla
Pour this mixture over the crust and bake at 300 degrees for 30 minutes. Watch for puffiness at edges.

Next, combine the following:
1 pint sour cream
½ cup sugar
½ teaspoon vanilla
Smooth this mixture over the cheesecake and return to oven for 5 minutes.

Philadelphia Cream Cheese Pie
From Betty Kepler

Filling:
2 8-oz. packages of cheese (soft)
2 eggs
1 ½ cups sugar
Salt
1 teasp. vanilla
1 pint sour cream

Put all together in mixer. Mix just a little. Place mixture in graham cracker crust pie shell. Bake at 350 degrees for ½ hour and no more. Sprinkle graham cracker crumbs over top.

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