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How To make Cheesecake (Food Processor)
CRUST:
6 oz Zwieback cookies
3/4 c Sugar
1 t Cinnamon
1/4 lb Butter
CAKE FILLING:
1 1/2 lb Cream cheese
1 c Sugar
4 Egg whites
1 1/2 t Vanilla
TOPPING:
2 c Sour cream
2 T Sugar
1/2 t Vanilla
1/3 c Almonds, slivered
1 T Butter
Preheat oven to 375 degrees F. Use the steel blade of the food processor; drop the zwieback cookies into the processor, one at a time, and process until fine. Add the sugar and cinnamon. Melt butter and pour in. Process 2 seconds or until crumbs are moistened. Reserve 3/4 cup of crumbs. Press the rest into bottom and sides of a buttered 10-inch springform pan. Bake 10 minutes. Refrigerate 30 minutes. Wash the food-processor bowl. Preheat oven to 350 degrees F. Cut the cheese into 1 oz pieces. Process with steel blade until smooth. In another bowl, beat the eggs until stiff. Blend sugar into the egg whites and pour into processor bowl. Process with cream cheese until smooth. Add vanilla. Process for 2 seconds. Pour mixture into crust and bake for 25 minutes. Preheat oven to 475 degrees F. Mix together the sour cream, sugar and vanilla. Pour and spread over the top of cake. Sprinkle reserved crumbs to cover topping. Arrange slivered almonds over the crumbs. Bake for 7 minutes. Refrigerate overnight. The next morning open the springform pan and knock off excess crust. Enjoy. NOTES: * Food processor cheesecake -- This is reputedly the 1980 A&S Cheesecake contest award winner. I have an nth generation copy of the recipe, but it is the best cheesecake I have tasted. : Difficulty: moderate. Precision is required. : Time: 11/2 hours. : Precision: measure carefully. : John Ioannidis : Columbia University, New York, USA : ji@columbia.edu : Copyright (C) 1986 USENET Community Trust
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With 13 attachments and 30 usage methods, applications cover a wide range – from genuine full-course cooking to easy single items.
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Classic Cheesecake Recipe | How Tasty Channel
Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end!
The tips to get a perfect cheesecake are three:
- don't over-beat the batter, specially when you add eggs
- bake at low temperature and don't over-baking
- cool down gradually
????PRINTABLE RECIPE AND TIPS:
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Cream Cheese | 3 Ingredients | How to make Cream Cheese | @yummyfoodrecipess
#creamcheese #cheese #cheescake #yummyfoodrecipes
#homemadecreamcheese
#howtomakecreamcheese
Cream Cheese cookies
Cream Cheese Mug Cake
Cinnamon Roll Pancakes with cream cheese frosting
Make Cream Cheese At home quick n easily..
Ingredients
1 liter milk
2 to 3 tbsp Lemon or vinegar
1 or 1/2 tsp salt as per tatse
In a saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.
Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals.
Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes.
There will be a green liquid on the bottom and thick curdles on top. Remove from the heat.
Lay a sieve with cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and cool for about 15 minutes.
Transfer curds to a food processor and process until curds have come together and are totally smooth and creamy. It will take around 3-4 minutes. Keep going if your cream cheese is grainy.
Add salt as per taste or add any herbs of your choice.
#cheese
#creamcheeseglazed
#creamcheesefrosting
#cheesscaks
#creamcheese
#creamcheeserecipe
#howtomakecreamcheese
#howtomakecheddarcheese
Copycat Cheesecake Factory Pumpkin Cheesecake
This homemade version of The Cheesecake Factory’s famous dessert tastes even better than the original. It has a cinnamon infused graham cracker crust, thick layers of creamy pumpkin spiced cheesecake topped with white chocolate whipped cream. It’s easy to make your family will love it!
Get the printable recipe here:
Crust Ingredients
1 1/2 Cups Graham Cracker Crumbs, about 9 graham crackers
1/2 Teaspoon Cinnamon
1/3 Cup Sugar
6 Tablespoons of Butter, melted
Pumpkin Cheesecake Ingredients
32 Ounces Cream Cheese
1 1/3 Cups Sugar
1 Tablespoon Vanilla Extract
4 Large Eggs
1 (15 Ounce) Can Pumpkin Purée
2 Tablespoons Pumpkin Spice
2/3 Cup Sour Cream
2/3 Cup Heavy Cream
White Chocolate Whipped Cream
1 Cup Heavy Cream
2 Tablespoons White Chocolate Instant Pudding
1 Tablespoon Sugar
Graham Cracker Crust
1. Crush the graham crackers into fine crumbs. I like to do this with a food processor.
2. Keep the crumbs in the food processor, then add the cinnamon, sugar and melted butter. Mix them together in the processor.
3. Press the graham cracker mixture onto the bottom and part way up the sides of a 10-inch springform pan.
4. Bake the crust at 350 degrees for 10 minutes. Allow it the cheesecake to cool to room temperature while you prepare the cheesecake.
Springform Pan Preparation
1. Prepare the springform pan for the water bath by laying three rectangles of foil on the counter top.
2. Place the pan on top of the foil layers and fold the first piece around the pan.
3. Repeat with the other pieces of foil to ensure that the bottom and sides of the pan are completely covered.
Pumpkin Cheesecake
1. Place the softened cream cheese to the bowl of a stand mixer and beat for about 4 minutes until it is smooth and creamy.
2. Add the sugar to the cream cheese and beat for another 3 minutes.
Next, add the vanilla and eggs, one at a time, beating for 1 minute in between each addition.
3. Mix in the pumpkin puree and pumpkin spice, mixing just until combined.
4. Gently add the sour cream followed by the heavy cream.
5. Pour the cheesecake batter into the springform pan then place the pan into the roasting pan filled with enough hot water to go half way up the side.
6. Bake the cheesecake in the water-filled roasting pan at 325 degrees for 90 minutes.
7. When the cheesecake has finished baking, prop open the oven door and allow the cheesecake to cool in the over for one hour. This will help prevent the cheesecake from cracking.
8. Remove the cheesecake from the oven and from the roasting pan and cover it loosely with foil. Refrigerate it for at least 4 hours, but overnight is best.
White Chocolate Whipped Cream
1. Pour the heavy cream, sugar, and white chocolate pudding mix into the bowl of a stand mixer with a whisk attachment.
2. Beat on high until the cream begins to thicken.
3. Add the whipped cream to a piping bag with a large star tip and pipe swirls onto the pumpkin cheesecake.
No Bake Cheesecake
This delicious no bake cheesecake is light, creamy and beyond easy to make. You'll like the perfectly sweet filling with a touch of tang and the fragrant crust packed with toasted pecans.
RECIPE:
My no bake cheesecake is perfect for when you’re having people over and want to make something in advance, you have a few minutes to make a delicious dessert that can please a crowd, or you just don’t want to turn the oven on! I like my cheesecakes light and creamy, so I pulled out a couple of tricks in this recipe to make that happen no super-dense bricks for us!
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