I need a cheese cake recipe.?!
Answers:
Prep Time:
20 minTotal Time:
1 hr 20 minMakes:
16 servings, one slice each1 pkg!. (2-layer size) chocolate cake mix 1 pkg!. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 1 pkg!. (8 oz!.) PHILADELPHIA Cream Cheese, softened 1 cup powdered sugar 1-1/2 cups thawed COOL WHIP Whipped Topping 1 ice cream cone 1 piece red string licorice (2 inch) decorating gel colored sugar PREHEAT oven to 350°F!. Lightly grease two 9-inch round cake pans!. Prepare cake batter as directed on package!. Blend in dry pudding mix!. Pour evenly into prepared pans!.
BAKE as directed on package!. Cool 10 min!.; remove from pans to wire racks!. Cool completely!. Meanwhile, beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended!. Add whipped topping; stir until well blended!.
PLACE one of the cake layers on serving plate; spread with one-third of the cream cheese mixture!. Cover with remaining cake layer!. Spread top and side of cake with remaining cream cheese mixture!. Poke two small holes in bottom of ice cream cone; insert ends of licorice into holes leaving small loop at top!. Place cone next to cake to resemble ornament hanger!. Decorate top of cake with decorating gel and colored sugar as desired!. Store in refrigerator!.Www@FoodAQ@Com
20 minTotal Time:
1 hr 20 minMakes:
16 servings, one slice each1 pkg!. (2-layer size) chocolate cake mix 1 pkg!. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 1 pkg!. (8 oz!.) PHILADELPHIA Cream Cheese, softened 1 cup powdered sugar 1-1/2 cups thawed COOL WHIP Whipped Topping 1 ice cream cone 1 piece red string licorice (2 inch) decorating gel colored sugar PREHEAT oven to 350°F!. Lightly grease two 9-inch round cake pans!. Prepare cake batter as directed on package!. Blend in dry pudding mix!. Pour evenly into prepared pans!.
BAKE as directed on package!. Cool 10 min!.; remove from pans to wire racks!. Cool completely!. Meanwhile, beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended!. Add whipped topping; stir until well blended!.
PLACE one of the cake layers on serving plate; spread with one-third of the cream cheese mixture!. Cover with remaining cake layer!. Spread top and side of cake with remaining cream cheese mixture!. Poke two small holes in bottom of ice cream cone; insert ends of licorice into holes leaving small loop at top!. Place cone next to cake to resemble ornament hanger!. Decorate top of cake with decorating gel and colored sugar as desired!. Store in refrigerator!.Www@FoodAQ@Com
Sour Cream Cheesecake
Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar
Filling:
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream
Preheat oven to 300 degrees F!. Brush some of the melted butter around a 9 by 3-inch cake pan!. Adhere parchment to the bottom and the sides!.
In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar!. Press 2/3 of the mixture into the bottom of the parchment-lined pan!. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes!. Cool!. Reserve additional crumb mixture for sides!.
In a mixer with a paddle attachment, beat sour cream for 10 seconds!. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium!. Scrape the bowl!.
In a separate container, combine vanilla, eggs, yolks, and heavy cream!. With the mixer on medium, slowly pour the liquid mixture in!. When half of it is incorporated, stop and scrape!. Continue adding the mixture until the rest of the ingredients are incorporated!. Once completely combined, pour into the cooled crust!.
Lower oven temperature to 250 degrees F!. Place cheesecake into a preheated water bath, in the oven for 1 hour!. Turn the oven off and open the door for one minute!. Close the door for one more hour!. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving!.
When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds!. Unmold onto a cake round or serving dish!. Take the remaining graham cracker mixture and press into the sides of the cake!.
To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake!.
this is so good!.
good luck
happy eatingWww@FoodAQ@Com
Crust:
33 graham cracker squares, crumbled
4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
1 tablespoon sugar
Filling:
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream
Preheat oven to 300 degrees F!. Brush some of the melted butter around a 9 by 3-inch cake pan!. Adhere parchment to the bottom and the sides!.
In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar!. Press 2/3 of the mixture into the bottom of the parchment-lined pan!. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes!. Cool!. Reserve additional crumb mixture for sides!.
In a mixer with a paddle attachment, beat sour cream for 10 seconds!. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium!. Scrape the bowl!.
In a separate container, combine vanilla, eggs, yolks, and heavy cream!. With the mixer on medium, slowly pour the liquid mixture in!. When half of it is incorporated, stop and scrape!. Continue adding the mixture until the rest of the ingredients are incorporated!. Once completely combined, pour into the cooled crust!.
Lower oven temperature to 250 degrees F!. Place cheesecake into a preheated water bath, in the oven for 1 hour!. Turn the oven off and open the door for one minute!. Close the door for one more hour!. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving!.
When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds!. Unmold onto a cake round or serving dish!. Take the remaining graham cracker mixture and press into the sides of the cake!.
To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake!.
this is so good!.
good luck
happy eatingWww@FoodAQ@Com
It all depends on what kind you're after but I have several cheesecake recipes, including NY Style, Caramel Praline, and Peanut Butter & Chocolate Cheesecake along with tips and different crusts so you can mix and match with a cheesecake recipe, see source linkWww@FoodAQ@Com
This is my personal favorite recipe!.!.!. the link includes the recipe, pictures and instructions!. You'll love it! http://therepressedpastrychef!.blogspot!.c!.!.!.Www@FoodAQ@Com
Hello Rachelle,
Here is a link to my favorite cheesecake!.
http://www!.the-chocolate-spot!.com/white-!.!.!.
It is my favorite and pairs well with lots of different fresh fruit!. Good Luck!
I hope you get lots of great recipes!
GeneseeWww@FoodAQ@Com
Here is a link to my favorite cheesecake!.
http://www!.the-chocolate-spot!.com/white-!.!.!.
It is my favorite and pairs well with lots of different fresh fruit!. Good Luck!
I hope you get lots of great recipes!
GeneseeWww@FoodAQ@Com
I would just but it from the bakery!. Unless you want a day of clean up!.Www@FoodAQ@Com
I have about 100 in my cooking group if you want to come and look!.
http://groups!.msn!.com/CookingWithKayWww@FoodAQ@Com
http://groups!.msn!.com/CookingWithKayWww@FoodAQ@Com