What is the best recipe for cheese cake and butterscotch milkshake?!
i love cheese cake and i love butterscotch milkshake what is the best recipe for each of them!?Www@FoodAQ@Com
Answers:
Here is a 5 Star Recipe rated from 1700 people!. They ALL can't be wrong, can they!? LOL
Chantal's New York Cheesecake --
INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease a 9 inch springform pan!.
In a medium bowl, mix graham cracker crumbs with melted butter!. Press onto bottom of springform pan!.
In a large bowl, mix cream cheese with sugar until smooth!. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate!. Mix in sour cream, vanilla and flour until smooth!. Pour filling into prepared crust!.
Bake in preheated oven for 1 hour!. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking!. Chill in refrigerator until serving!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
AS FOR THE Butterscotch Milkshake; I only have an Alcoholic One!. Sorry but here it is anyhow!!!
Ingredients
1 ounce irish cream
1 ounce butterscotch schnapps
1 ounce chocolate caramel coffee creamer (made by International Delight)
Directions
1) Mix all ingredients into martini shaker!. Fill with ice!. Shake!.
2) Serve and enjoy!.Www@FoodAQ@Com
Chantal's New York Cheesecake --
INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease a 9 inch springform pan!.
In a medium bowl, mix graham cracker crumbs with melted butter!. Press onto bottom of springform pan!.
In a large bowl, mix cream cheese with sugar until smooth!. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate!. Mix in sour cream, vanilla and flour until smooth!. Pour filling into prepared crust!.
Bake in preheated oven for 1 hour!. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking!. Chill in refrigerator until serving!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
AS FOR THE Butterscotch Milkshake; I only have an Alcoholic One!. Sorry but here it is anyhow!!!
Ingredients
1 ounce irish cream
1 ounce butterscotch schnapps
1 ounce chocolate caramel coffee creamer (made by International Delight)
Directions
1) Mix all ingredients into martini shaker!. Fill with ice!. Shake!.
2) Serve and enjoy!.Www@FoodAQ@Com
The Cheesecake Factory German Chocolate Cheesecake
24 oz cream cheese, softened and cut into chunks
1? cup granulated sugar
2 eggs
1? cup dairy sour cream
1 tsp vanilla extract
Chocolate Cake:
4 oz unsweetened chocolate
1? cup (1 stick) butter
2 cup granulated sugar
4 eggs
2 tsp vanilla extract
1 1? cups all-purpose flour
1 qty Chocolate Glaze for sides
1 qty German Chocolate Topping
whipped cream for garnish (optional)
Chocolate Glaze:
1? cup semi-sweet chocolate chips
2 tbsp whipping cream
German Chocolate Topping:
2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 tsp vanilla extract
1 cup flaked coconut
1 cup chopped pecans
For Cheesecake: On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth!. Set aside!.
For Chocolate cake: In large microwave safe bowl, combine chocolate and butter!. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted!. Cool slightly!.
With fork, beat in sugar, eggs and vanilla extract until smooth!. Add flour and mix until blended!. Spoon into well-greased 9 ?" springform pan, spreading evenly!. Carefully, spread cheese mixture evenly over top of chocolate batter!. Bake in preheated 425 °F oven for 15 minutes!.
Reduce oven temperature to 350 °F and continue baking 55 to 60 minutes!.
Turn oven off, open oven door and let cake cool completely to room temperature in oven!. Refrigerate until well chilled!.
Remove sides from springform!. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top!. Spread sides with Chocolate Glaze!. Spread top evenly with German Chocolate Topping!.
Refrigerate until serving time!. Garnish with whipped cream, if desired!.
For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream!. Microwave on HIGH power for 45 to 60 seconds!. Beat until smooth!. Spread on sides of cheesecake!.
For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks!. Stir in sugar, butter and whipping cream!. Microwave on HIGH power 4 minutes, stirring every minute!. Remove from microwave and stir in vanilla extract!. Stir in coconut and pecans until well blended!.
Refrigerate until mixture is of spreading consistency!. Spread on top of the cheesecake!.
BUTTERSCOTCH MILKSHAKES
1 c!. milk
1 generous scoop ice cream
1/2 tsp!. vanilla
2 tbsp!. butterscotch, chocolate or your favorite fruit syrup or sauce
Measure all ingredients into blender!. Blend at low speed about 10 seconds!. Makes one serving!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
24 oz cream cheese, softened and cut into chunks
1? cup granulated sugar
2 eggs
1? cup dairy sour cream
1 tsp vanilla extract
Chocolate Cake:
4 oz unsweetened chocolate
1? cup (1 stick) butter
2 cup granulated sugar
4 eggs
2 tsp vanilla extract
1 1? cups all-purpose flour
1 qty Chocolate Glaze for sides
1 qty German Chocolate Topping
whipped cream for garnish (optional)
Chocolate Glaze:
1? cup semi-sweet chocolate chips
2 tbsp whipping cream
German Chocolate Topping:
2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 tsp vanilla extract
1 cup flaked coconut
1 cup chopped pecans
For Cheesecake: On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth!. Set aside!.
For Chocolate cake: In large microwave safe bowl, combine chocolate and butter!. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted!. Cool slightly!.
With fork, beat in sugar, eggs and vanilla extract until smooth!. Add flour and mix until blended!. Spoon into well-greased 9 ?" springform pan, spreading evenly!. Carefully, spread cheese mixture evenly over top of chocolate batter!. Bake in preheated 425 °F oven for 15 minutes!.
Reduce oven temperature to 350 °F and continue baking 55 to 60 minutes!.
Turn oven off, open oven door and let cake cool completely to room temperature in oven!. Refrigerate until well chilled!.
Remove sides from springform!. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top!. Spread sides with Chocolate Glaze!. Spread top evenly with German Chocolate Topping!.
Refrigerate until serving time!. Garnish with whipped cream, if desired!.
For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream!. Microwave on HIGH power for 45 to 60 seconds!. Beat until smooth!. Spread on sides of cheesecake!.
For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks!. Stir in sugar, butter and whipping cream!. Microwave on HIGH power 4 minutes, stirring every minute!. Remove from microwave and stir in vanilla extract!. Stir in coconut and pecans until well blended!.
Refrigerate until mixture is of spreading consistency!. Spread on top of the cheesecake!.
BUTTERSCOTCH MILKSHAKES
1 c!. milk
1 generous scoop ice cream
1/2 tsp!. vanilla
2 tbsp!. butterscotch, chocolate or your favorite fruit syrup or sauce
Measure all ingredients into blender!. Blend at low speed about 10 seconds!. Makes one serving!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
for a butterscotch shake, add a cup of milk to a blender, 3 scoops of vanilla I/C, a dash of vanilla extract, and about 3 Tbsp of butterscotch ice cream topping (from a jar)!. Blend!. Add more milk or ice cream depending upon how thick or thin you want it!. And if you like a malt, add a heaping Tbsp of malted milk powder and blend!.
=================
Best Cheesecake
Crust
2 cups grahm cracker crumbs
1/2 cup sugar
4 Tsb melted butter
1 large egg white lightly beaten
Preheat oven to 375oF!. Mix all crust ingredients and press into bottom and a little way up sides of 10 inch springform pan!. Bake for 5-10 minutes!. Cool until reaches room temp!.
Filling
5 packages of cream cheese
1 3/4 cups of sugar
2 large eggs
1 Tsb fresh lemon juice
1 Tsb vanilla extract!.!.pure if have
2/3 cup heavy cream
Reduce oven to 325oF!. Wrap bottom of sprinform pan with alumium foil!. A few sheets!.
Beat cream cheese and sugar until smooth!. Best if done when cream cheese is at room temperature!. In a small bowl lightly beat eggs, lemon juice and vanilla!. With mixer running slowly add egg mixture to cream cheese!. In about 4 increments!.Add heavy cream next!. Mix well!.
Pour cream cheese filling into springform pan!. Place springform pan in a shallow roasting pan and fill roasting pan with enough hot water to come up half inch of springform pan!.
Bake for 60 to 90 minutes, or until center is firm !.Www@FoodAQ@Com
=================
Best Cheesecake
Crust
2 cups grahm cracker crumbs
1/2 cup sugar
4 Tsb melted butter
1 large egg white lightly beaten
Preheat oven to 375oF!. Mix all crust ingredients and press into bottom and a little way up sides of 10 inch springform pan!. Bake for 5-10 minutes!. Cool until reaches room temp!.
Filling
5 packages of cream cheese
1 3/4 cups of sugar
2 large eggs
1 Tsb fresh lemon juice
1 Tsb vanilla extract!.!.pure if have
2/3 cup heavy cream
Reduce oven to 325oF!. Wrap bottom of sprinform pan with alumium foil!. A few sheets!.
Beat cream cheese and sugar until smooth!. Best if done when cream cheese is at room temperature!. In a small bowl lightly beat eggs, lemon juice and vanilla!. With mixer running slowly add egg mixture to cream cheese!. In about 4 increments!.Add heavy cream next!. Mix well!.
Pour cream cheese filling into springform pan!. Place springform pan in a shallow roasting pan and fill roasting pan with enough hot water to come up half inch of springform pan!.
Bake for 60 to 90 minutes, or until center is firm !.Www@FoodAQ@Com
2 Cups Vanilla Ice Cream
1 1/2 - 2 Cups Low Fat Buttermilk
1/4 - 1/2 Cup Sugar (Depending on the sweetness of your ice cream)
1 TSP Lemon Zest
Step1 Add buttermilk, sugar, and lemon zest to blender!. Blend for 30 seconds to dissolve sugar!.
Step2 Add ice cream and blend until smooth!.
Step3 Pour into 16 oz glass or disposable cup!. Be sure to store excess in the freezer for future use!.
Step4 Top with whipped cream and a cherry !.
http://www!.ehow!.com/how_2306615_make-che!.!.!.
**************************************!.!.!.
chocolte cheesecake milkshake
1/2 (8 ounce) package cream cheese
2 cups milk
6 scoops chocolate ice cream (use vanilla if you prefer)
Place the cream cheese and 1 cup milk in a blender, and blend until smooth!. Place the remaining milk and ice cream in the blender, and continue to blend until smooth!. Serve cold!.
http://allrecipes!.com/Recipe/Chocolate-C!.!.!.
**************************************!.!.!.
Milkshake Recipe
Milkshakes can be made in almost any flavor!. Just use your imagination!
The basics are as follows:
Ingredients:
1 1/2 cups vanilla ice cream
(you can substitute frozen yogurt)
1 cup milk
1 teaspoon vanilla extract
sugar to taste (optional)
Add one cup of fruit (bananas or strawberries or peaches, etc!.), or syrup (chocolate, butterscotch, etc!.), or peanut butter (about 2T), to flavor your
milkshake!.
Blend in a blender, adding more or less ice cream for thicker or thinner shakes!.
**************************************!.!.!.
Butterscotch:
1 cup skim milk
2 tablespoons instant pudding mix, any flavor **butterscotch
1 tablespoon Cool Whip
1 teaspoon vanilla
8 ice cubes
Directions
1Put all the ingredients into a blender and process till smooth and thick!.
**************************************!.!.!.
Butterscotch milkshake
3 cups cold fat-free milk 1 pkg!.
(4-serving size) butterscotch Instant Pudding
3 scoops (about 1-1/2 cups) vanilla ice cream
POUR milk into blender!. Add dry pudding mix and ice cream; blend on high speed 15 sec!. or until well blended!.
SERVE immediately!. (Or, refrigerate until ready to serve, stirring just before serving!. Mixture thickens as it stands!. Thin with additional milk, if desired!.)
*************************************Www@FoodAQ@Com
1 1/2 - 2 Cups Low Fat Buttermilk
1/4 - 1/2 Cup Sugar (Depending on the sweetness of your ice cream)
1 TSP Lemon Zest
Step1 Add buttermilk, sugar, and lemon zest to blender!. Blend for 30 seconds to dissolve sugar!.
Step2 Add ice cream and blend until smooth!.
Step3 Pour into 16 oz glass or disposable cup!. Be sure to store excess in the freezer for future use!.
Step4 Top with whipped cream and a cherry !.
http://www!.ehow!.com/how_2306615_make-che!.!.!.
**************************************!.!.!.
chocolte cheesecake milkshake
1/2 (8 ounce) package cream cheese
2 cups milk
6 scoops chocolate ice cream (use vanilla if you prefer)
Place the cream cheese and 1 cup milk in a blender, and blend until smooth!. Place the remaining milk and ice cream in the blender, and continue to blend until smooth!. Serve cold!.
http://allrecipes!.com/Recipe/Chocolate-C!.!.!.
**************************************!.!.!.
Milkshake Recipe
Milkshakes can be made in almost any flavor!. Just use your imagination!
The basics are as follows:
Ingredients:
1 1/2 cups vanilla ice cream
(you can substitute frozen yogurt)
1 cup milk
1 teaspoon vanilla extract
sugar to taste (optional)
Add one cup of fruit (bananas or strawberries or peaches, etc!.), or syrup (chocolate, butterscotch, etc!.), or peanut butter (about 2T), to flavor your
milkshake!.
Blend in a blender, adding more or less ice cream for thicker or thinner shakes!.
**************************************!.!.!.
Butterscotch:
1 cup skim milk
2 tablespoons instant pudding mix, any flavor **butterscotch
1 tablespoon Cool Whip
1 teaspoon vanilla
8 ice cubes
Directions
1Put all the ingredients into a blender and process till smooth and thick!.
**************************************!.!.!.
Butterscotch milkshake
3 cups cold fat-free milk 1 pkg!.
(4-serving size) butterscotch Instant Pudding
3 scoops (about 1-1/2 cups) vanilla ice cream
POUR milk into blender!. Add dry pudding mix and ice cream; blend on high speed 15 sec!. or until well blended!.
SERVE immediately!. (Or, refrigerate until ready to serve, stirring just before serving!. Mixture thickens as it stands!. Thin with additional milk, if desired!.)
*************************************Www@FoodAQ@Com