How To make Cheesecake Supreme
3/4 c All-purpose flour
3 tb Sugar
1 t Lemon peel
grated
6 tb Butter
1 Egg yolk :
slighly beaten
1/2 ts Vanilla
24 oz Cream cheese -- softened
1 c Sugar
2 tb All-purpose flour
1/4 ts Salt
2 Eggs
1 Egg yolk
1/4 c Milk
3/4 c Sugar
2 tb Cornstarch
ds Salt 1/3 c Water
4 c Cherries
To prepare crust, combine the 3/4 cup flour, the 3 tablespoons flour, the 3 tablespoons sugar, and the 1/2 teaspoon of the lemon peel. Cut in butter till
crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of the vanilla. Pat 1/3 of the dough onto the bottom of an 8 or 9 inch spring- form pan (with sides removed). Bake in a 400F oven for 7 minutes or till golden. Cool. Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside. For the filling, in a large mixer bowl beat together the softened cream cheese, remining lemon peel, and remaining vanilla till fluffy. Stir together the 1 cup sugar, the 2 tablespoons flour, and the salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just till combined. Stir in milk. Turn into crust-lined pan. Bake in a 450F oven for 10 minutes. Reduce heat to 300F; bake 50 to 55 minutes more or till center appears set and a knife comes out clean. Cool 15 minutes.Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with Cherry Sauce. Cherry Sauce: In a saucepan combine 3/4 cups sugar, 2 tablespoons cornstarch, and dash salt. Stir in 1/3 cup water. Stir in 4 cups fresh or frozen unsweetened pitted tart red cherries, thawed. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Cover. Chill without stirring. (Or, use one 21 ounce can cherry pie filling instead of sauce.) Recipe By :
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Gone are the days that we have to suffer from food avoidance syndrome. Recipe modification is the future approach to obesity. Who knew that these so-called fattening foods based on the conventional wisdom liberate us from nutritional misinformation.
Ingredients:
1 scoop Dymatize casein protein powder
2 tbsp Greek yogurt & cream cheese blend
1/2 packet unflavored gelatin
1/2 packet instant plain oatmeal
1/2 tbsp sugar free pancake syrup
1/4 tsp ground cinnamon
1 packet nutritive sweetener
1 serving Polaner jelly
Optional topping:
Fruit of your choice
273 kcal/ 34g P/ 5g F/ 26g C/ 5g fiber
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Merch:
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Scott's Food Reviews. I'm not a foodie, I'm just a fatty. Today I will be reviewing... Finest Supreme Variety Cheesecake
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Fruit Smoothie No-Bake Cheesecake Recipe | PHILADELPHIA Cream Cheese
Baking skills not up to par? No worries, because PHILADELPHIA Cream Cheese has you covered with this awesome Fruit Smoothie No-Bake Cheesecake recipe. Follow these simple instructions and be on your way to enjoying a delicious dessert in no time! Check out the full recipe and others like it by visiting
Prep Time: 15 Min
Total Time: 4 Hr. 15 Min.
Servings: 16
INGREDIENTS
- 2 cups graham cracker crumbs
- 6 Tbsp. butter, melted
- 3 Tbsp. sugar
- 4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
- 3/4 cup sugar
- 1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries, blackberries), thawed, well drained
- 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed