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व्यंजन विधि » संदेश - पेज 743
arrow right cheese cake

Cheese CakePosted by jerseyjan at recipegoldmine.com May 20, 20012 pounds cream cheese, room temperature3/4 cup granulated sugar2 tablespoons cornstarch3 large eggs1/2 pint heavy cream2 teaspoons vanilla extractLemon rind, optionalI use a chocolate wafer crust . Put into a 9-inch springform pan and bake 1 hour or so (till slightly browned at edges) at 350 degrees F. Don't over-bake...tends to dry out the cake.Can also bake in 2 ready made crusts (graham or chocolate). Adjust time if making 2 pies to 30 minutes.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

arrow right chocolate cookie cheesecake

Chocolate Cookie Cheesecake1 1/2 cups cream-filled chocolate sandwich cookie crumbs2 tablespoons butter or margarine, melted1/4 cup firmly packed brown sugar1 teaspoon ground cinnamon32 ounces cream cheese, softened1 1/4 cups granulated sugar1/3 cup whipping cream2 tablespoons all-purpose flour1 teaspoon vanilla extract4 eggs1 1/2 cups coarsely chopped cream-filled chocolate sandwich cookies16 ounces sour cream1/4 cup granulated sugar1 teaspoon vanilla extract1 cup whipping cream1 1/4 cups semisweet chocolate morsels1 teaspoon vanilla extractCombine first 4 ingredients in a medium bowl. Firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F for 5 minutes; set aside.Beat cream cheese at medium speed of an electric mixer until smooth. Gradually ad the 1 1/4 cups sugar, beating well. Add the 1/3 cup whipping cream, flour and the 1 teaspoon vanilla extract; beat well. Add eggs, one at a time, beating after each addition. Pour one-third of batter into the prepared pan. Top with cookie pieces; pour in remaining batter. Bake at 350 degrees F for 45 minutes.Combine sour cream, the 1/4 cup sugar and the 1 teaspoon vanilla extract. Spread evenly on cheesecake. Bake at 350 degrees F for 7 minutes. Turn oven off, and leave in oven for 30 minutes. Remove cheesecake from oven, and let cool completely on a wire rack.Combine the 1 cup whipping cream and semisweet chocolate morsels in a saucepan; stir over low heat until chocolate melts. Stir in the 1 teaspoon vanilla extract. Pour mixture over cheesecake while still warm. Refrigerate until serving time.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

arrow right crescent cheesecake

Crescent Cheesecake2 packages Pillsbury Crescent dinner rolls 2 (8 ounce) packages Philadelphia cream cheese1 teaspoon vanilla extract1/2 cup granulated sugarTopping 1/3 cup granulated sugar 1 teaspoon cinnamon 1/4 cup butterPreheat oven to 350 degrees F.Butter a 9 x 13-inch pan. Cover bottom of pan with one entire package of crescent rolls (push together sections to make one large piece).Filling: Whip together cream cheese, vanilla extract and sugar. Add filling on top of crescent rolls. Cover filling with other package of crescent rolls.Melt butter and cover crescent rolls.Mix sugar and cinnamon in one bowl and sprinkle over top.Bake for 20-25 minutes. Let cool before serving.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

arrow right deli cheesecake

Deli CheesecakeThis cheesecake requires no crumb crust and is incredibly rich.16 ounces cream cheese1 pound ricotta cheese1 1/2 cups granulated sugar4 eggs1/4 cup (1/2 stick) butter, melted and cooled3 tablespoons flour3 tablespoons cornstarch2 1/2 teaspoons vanilla extract2 cups sour creamPreheat oven to 350 degrees F.In a large bowl, cream the cheeses and sugar. Beat in the eggs one at a time, beating well after each addition. Add the melted and cooled butter, flour, cornstarch and vanilla extract. Beat until mixture is well combined. Fold in the sour cream and mix well.Pour into an ungreased, 9 1/2-inch spring-form pan. Place pan in the middle of the preheated oven and bake for 1 hour.Turn off the oven, leaving the cheesecake in for another 2 hours without opening the oven door.Let cake cool completely in pan and then chill in refrigerator for at least 2 hours. "Spring" the pan, remove the cake and garnish with berries or top with glaze, if desired.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

arrow right everyday cheesecake

Everyday CheesecakeCrust1 1/4 cups graham cracker crumbs1/4 cup granulated sugar1/3 cup Crisco?, meltedFilling16 ounces cream cheese, softened1 (14 ounce) can sweetened condensed milk3 eggs3 tablespoons lemon juice1 (8 ounce) container sour cream (at room temperature)1 (21 ounce) can cherry pie filling, chilledPreheat oven to 300 degrees F.Combine crumbs, sugar and shortening; press firmly on bottom of a 9-inch deep-dish pie pan.In a large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and lemon juice. Pour into prepared pan. Bake 45 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Let cool, then chill. Top with pie filling.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

arrow right midori cheesecake

Midori CheesecakeCrust1 1/2 cups graham cracker crumbs1/2 cup butter, meltedFilling24 ounces cream cheese1 cup granulated sugar1/8 teaspoon salt4 eggs2 tablespoons Midori liqueurMix crust ingredients and press in springform pan.Mix filling ingredients and pour into crust. Bake for 1 hour at 350 degrees F.Turn off oven, prop open door, and let cheesecake sit until completely cooled. Remove cheesecake from oven, loosen cheesecake from edge of pan and refrigerate until ready to serve.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

arrow right marx brothers cheesecake

Marx Brothers CheesecakeSource: Bon Appetit, April 19891/4 cup plus 2 tablespoons (3/4 stick) unsalted butter, at room temperature1/2 cup plus 1 tablespoon toasted pecans (about 2 ounce) finely ground2 cup graham cracker crumbs48 ounces cream cheese, at room temperature2 cups granulated sugar2 large eggs3 large egg yolks2 teaspoons vanilla extract1/2 cup sour creamPreheat oven to 250 degrees F. Rub 2 tablespoons butter over bottom and up sides of a 10-inch diameter springform pan with 3 inch high sides. Add pecans, shaking and turning pan to coat bottom and sides.Mix cracker crumbs with remaining 1/4 cup butter in small bowl. Press into bottom of pan.Using electric mixer, beat cream cheese in large bowl until softened. Add sugar, eggs, yolks and vanilla and beat until smooth. Fold in sour cream. Pour batter into prepared pan. Bake until knife inserted 2 inches from center comes out clean, about 1 1/2 hours. Turn off oven. Leave cheesecake in oven 20 minutes. Transfer to rack and cool completely. Refrigerate overnight.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

arrow right milnot cheesecake

Milnot Cheesecake1 small box lemon gelatin1 cup boiling water 8 ounces cream cheese 1/2 cup granulated sugar 1 teaspoon vanilla extract1 can Milnot, whipped 3 1/2 cups graham cracker crumbs2/3 cup margarine, meltedDissolve gelatin in boiling water. Chill until slightly thickened.Cream together cream cheese, sugar and vanilla extract. Add to gelatin and blend well. Fold in stiffly whipped Milnot.Mix graham cracker crumbs and melted margarine together. Put on bottom and sides of 9 x 12-inch pan, saving 1/2 cup for top. Add filling and sprinkle the 1/2 cup crumbs on top. Chill overnight.Garnish with fruit if desired. Freezes beautifully.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

arrow right passover cheesecake

Passover CheesecakeThe cream cheese used must be manufactured under rabbinical supervision to be kosher. Look for the kosher symbol located on the package (either a K or a U inside a circle).1 cup crushed matzos1/4 cup granulated sugar1/4 cup butter, melted24 ounces cream cheese, softened1 cup granulated sugar3 eggs1/2 teaspoon grated lemon rind1 tablespoon lemon juiceLemon slicesCombine first 3 ingredients in a bowl; blend well. Press in bottom of an ungreased 9-inch springform pan. Set pan aside.Combine cream cheese and 1 cup sugar; beat at medium speed of an electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Add lemon rind and lemon juice; mix well. Spoon cream cheese mixture over crust. Bake at 375 degrees F for 45 minutes or until cheesecake is set. Remove from oven, and cool on a wire rack. Chill for 8 hours. Garnish with lemon slices, if desired.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

arrow right tangerine cheesecake

Tangerine CheesecakeCrust1 cup flour, unsifted1/4 cup granulated sugar1 tablespoon tangerine rind, grated1/2 cup butter1 egg yolk1/2 teaspoon vanilla extractPreheat oven to 400 degrees F.Mix flour, sugar and grated tangerine rind in bowl. Add butter, egg yolk and vanilla extract. Cut in with pastry blender and then knead with fingers until smooth. Pat 1/3 of dough over bottom of 9-inch spring-form pan. Bake for 5 minutes or until golden. Cool. Pat remaining dough evenly around sides to 1/2 inch from top.Filling40 ounces cream cheese (at room temperature)1 1/4 cups granulated sugar3 tablespoons flour1 tablespoon tangerine rind, grated1/4 teaspoon salt1/4 teaspoon pure vanilla extract5 eggs2 egg yolks1/4 cup tangerine juicePlace cream cheese in large bowl of electric mixer and beat at low speed until smooth and creamy. Mix together sugar, flour, grated tangerine rind and salt. Gradually beat into cream cheese, continuing to use low speed. Beat in eggs and egg yolks, one at a time. Blend in tangerine juice. Pour into prepared pan. Place aluminum foil under pan on oven rack and bake in 400 degree F oven for 8 to 10 minutes until crust browns lightly.Reduce heat to 225 degrees F and bake 1 hour and 20 minutes longer. Cool slowly (do not put in cold place) and then refrigerate.Tangerine Topping2/3 cup ground tangerines, seeds removed before grinding1 cup granulated sugarTo grind tangerines, cut into pieces and remove seeds. Put through medium blade of food chopper or grind in an electric blender. Measure and place in saucepan. Add sugar. Stir over moderate heat until sugar dissolves. Cook, stirring frequently, until mixture is thick like marmalade, 20 to 30 minutes.Cool and spoon over top of cheesecake before serving.Serves 12.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

arrow right vanilla vanilla cheesecake

Vanilla Vanilla Cheesecake3 vanilla beans32 ounces cream cheese, thoroughly softened1 1/4 cups granulated sugar (ideally, use Vanilla Sugar; see below)4 eggs (at room temperature)1 1/2 cups sour cream2 1/2 tablespoons vanilla extract (use Tahitian vanilla extract, if possible)Line the bottom of a 9 1/2-inch spring-form pan with foil. Butter the foil and the sides of the pan. Wrap the bottom of the pan in 2 layers of heavy-duty foil.Preheat the oven to 325 degrees F.Add the softened cream cheese to the vanilla seed pulp in the large bowl. Beat with an electric mixer at low speed until the cream cheese is creamy and the vanilla is thoroughly distributed. Add the sugar and beat at medium-low speed until everything is thoroughly creamy, scraping down the sides once or twice. If you like your cheesecake especially fluffy, you could beat at medium speed for a couple of minutes at this step, until the mixture just begins to stiffen a little.Add the eggs, one at a time, beating well at low speed and scraping down the sides after each addition. Beat in the sour cream and vanilla extract, scraping again and beating well until uniform. Scrape the batter into the prepared pan. Place the pan in a large roasting pan or jelly roll pan and pour very, very hot water into the pan around it. (Baking the cheesecake in a water bath helps to keep the edges from drying out and the top from cracking.)Bake the cheesecake for about one hour. To check it, tap gently on the top at the center; it should jiggle considerably, but not seem liquid.When this stage is reached, turn off the oven, leave the door just slightly ajar, and leave the cheesecake in the oven for another 45 minutes.Remove cheesecake from oven, remove it from the water bath, remove the outer layers of foil, and cool on a wire rack until tepid. Refrigerate at least four hours, preferably overnight. Run a thin knife around the outside edge of the cheesecake, remove the side of the spring-form pan, and put a layer of plastic wrap and a cookie sheet on top of the cheesecake. Invert the whole affair, remove the bottom of the pan, and peel off the foil. Place your serving plate on the bottom of the cheesecake, invert again, wrap well in plastic wrap and refrigerate. For optimal flavor and texture, remove the cheesecake from the refrigerator at least one hour before serving.Vanilla SugarSplit the vanilla beans lengthwise, and scrape the oily seed pulp into a large mixing bowl. Scrape as much out as you can, but try to avoid getting a lot of the pod lining, as it is fibrous. (A little bit is unavoidable and not really a problem.) Put the scraped-out pods back into the little bottles that they came in, fill bottles with sugar, close them tightly, and set them aside. The next time you make this cheesecake, sift this sugar (which is now vanilla sugar) and use it as the sugar in the recipe for maximal vanilla flavor.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

arrow right white chocolate cheesecake

White Chocolate Cheesecake8 ounces Philadelphia Brand? Cream Cheese, softened2 small boxes Jell-O? White Chocolate Flavor Instant Pudding and Pie Filling2 cups cold milk, divided1 (8 ounce) container Cool Whip? Whipped Topping, thawed1 (6 ounce) prepared graham cracker Crumb CrustBeat cream cheese and 1/2 cup of the milk in large bowl with wire whisk until smooth. Add remaining 1 1/2 cups milk and pudding mixes. Beat with wire whisk 1 minute. Stir in whipped topping until smooth and well blended. Spoon into crust. Refrigerate 4 hours or until set. Garnish with white chocolate curls made with Baker's? Chocolate. Store leftover pie in refrigerator.Makes 8 servings.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

arrow right s'mores cheesecake

S'Mores CheesecakeCrust1/2 cup butter, melted 2 1/4 cups graham cracker crumbs 1/3 cup granulated sugarFilling16 ounces cream cheese, softened 1 can sweetened condensed milk 2 teaspoons vanilla extract3 eggs 1 cup mini chocolate chips 1 cup miniature marshmallowsTopping1 cup miniature marshmallows 1/2 cup chocolate chips 1 tablespoon butterTo make the crust: Combine melted butter, graham cracker crumbs and sugar. Press into the bottom of a 10-inch springform pan. Set aside.To make the filling: In a large mixing bowl, beat cream cheese, sweetened condensed milk and vanilla until smooth. Add eggs and beat until combined. Stir in chocolate chips and marshmallows. Pour over crust. Bake at 325 degrees F for 40 to 45 minutes, until center is almost set.To make the topping: Remove cheesecake from oven and sprinkle marshmallows over top. Return to the oven and bake another 4 to 6 minutes, until the marshmallows are puffed.Meanwhile, melt chocolate chips and butter together. Drizzle over the marshmallows. Let cool to room temperature and then refrigerate overnight before serving.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

arrow right crazy cupcakes

Crazy Cupcakes1 1/2 cups all-purpose flour1 cup granulated sugar3 heaping tablespoons cocoa powder1 teaspoon salt1 teaspoon baking soda6 tablespoons vegetable oil1 tablespoon vinegar1 teaspoon vanilla extract1 cup warm waterPreheat oven to 350 degrees F.Sift flour, sugar, cocoa, salt and baking soda into a large mixing bowl and stir with a fork until well blended. Make three holes in the dry ingredients. Put oil in the first hole, vinegar in the second hole and vanilla extract in the third hole. Pour water over all ingredients and stir to blend.Line a 12-hole muffin tin with paper baking cups and fill 1/2 to 3/4 full with batter. Bake for 20 to 25 minutes or until a wooden pick inserted in center of cupcake comes out clean.Yields 12 small cupcakes.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

arrow right s'more cupcakes

S'More Cupcakes1 cup fine graham cracker crumbs1/2 cup sifted flour1 1/2 teaspoons baking powderPinch of salt1/4 cup butter or margarine (at room temperature)*1/4 cup shortening (at room temperature)1 cup granulated sugar2 eggs plus 1 egg white**1/2 teaspoon vanilla extractAbout 18 marshmallows, each cut in half, dividedAbout 4 plain milk chocolate candy bars, unwrapped, broken into individual squares and dividedSift together the first 4 ingredients; set aside.Preheat oven to 375 degrees F.In a medium bowl, cream butter and shortening together thoroughly until smooth. Gradually add sugar, beating until light and fluffy. Add eggs and egg white, beating well after each addition. Beat in vanilla extract. Stir in dry ingredients, mixing well. Spoon batter into muffin pans (2 3/4-inch diameter or 1 7/8-inch diameter) lined with paper baking cups, about one-third to one-half full. Insert a marshmallow half or miniature marshmallow into each; top each marshmallow with 1 to 2 chocolate candy squares. Bake for about 18 to 20 minutes (about 12 to 15 minutes for 1 7/8-inch diameter cupcakes) or until done.Remove from oven. Top each hot cupcake with an additional chocolate candy square and then a marshmallow half or miniature marshmallow. Broil, about 6 to 8 inches from heat source, just until marshmallows melt and turn a light brown on top. Remove cupcakes from oven and allow to cool before serving.Yields about 15 to 18 (2 3/4-inch) or 3 to 4 dozen (1 7/8-inch) cupcakes* May omit butter or margarine and/or shortening, if desired; add 1/2 to 1 cup Smucker?s Shortening & Oil Baking Replacement to batter.** May omit eggs, if desired; add the equivalent in egg substitute of 2 eggs, i.e., Egg Beaters, to batter. Do not omit egg white.NOTE: use miniature marshmallows for 1 7/8-inch diameter cupcakes. Do not cut each in half.

Bandu2 - Herit.gif  श्रेणी: व्यंजन विधि   »   1 पुस्तकें   »   तारीख: 19/03/2010 00:00   »   द्वारा: Mouhamadou-bamb ...

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