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How To make Tin Roof Cheesecake
1 1/2 pk GRAHAM CRACKERS, crushed (or
-1 package GRAHAM CRACKERS and 1/2 cup -PEANUTS, Chopped) 1/3 c SUGAR
5 tb BUTTER, melted
Mix and pat into 10" -springform pan (bottom and -up sides). CAKE 32 oz CREAM CHEESE (good quality),
-remove from Package, place into pyrex -bowl and Microwave for 2 minutes on -high) 1 c SUGAR
5 JUMBO EGGS, REMOVE FROM
-SHELL and warm in Microwave for 25 seconds. 1/2 c WHIPPING CREAM (unwhipped)
1/4 c CORNSTARCH
1 ts VANILLA
1/2 c PEANUTS, chopped
1/2 c CHOCOLATE SAUCE/HOT FUDGE
-SAUCE ** ** ** ** Beat the cheese until light. Add sugar and beat again. Add eggs, one at a time, beating after each. Add cream, cornstarch, vanilla and mix well. Stir in nuts (optional). Pour into prepared pan. Drop sauce in spoonful at a time and swirl with a knife. Bake at 350-degrees for 1 hour or so with a pan of water at the bottom of the oven to keep the humidity high. Cake is done when edges are firm but middle is still somewhat soft. When possible let the cake cool in the oven with the door ajar but run a knife around the edge of the cake to loosen from pan BEFORE it cools or it will crack down the middle. Cool several ours or overnight. Top with more fudge sauce and peanuts. Enjoy. This one is rich so be prepared!
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Baking an Authentic 18th Century Apple Pie from 1796 | Historical Cooking | Cottagecore Recipe
In this captivating culinary journey, join me as we transport ourselves back to the year 1796 and recreate a timeless classic: Apple Pie. ???????? Unearth the secrets of baking this iconic dessert using an authentic 18th-century recipe, complete with historical insights and techniques. Watch as I attempt to follow the confusing instructions for Amelia Simmon's Puff Paste recipe from her cookbook American Cookery and discover some new methods for using apple scraps and peelings from Hannah Glasse's The Art of Cookery Made Plain and Easy.
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Contents of Video ______
00:00 Intro
00:34 Welcome
02:00 Historical Recipes
05:12 Apple Picking
06:06 Making the Pie
10:53 The Reveal
11:38 End
How to make STRAWBERRY CHEESECAKE DUMP CAKE
#HowToMakeStrawberryCheeseCakeDumpCake
#HowToMakeStrawberryCheeseDumpCake #HowToMakeCheeseCakeDumpCake #HowToMakeDumpCake #StrawberryDumpCakeRecipe #HowToMakeCheesecakeDumpCake
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1/2 CUP MELTED BUTTER
STEP BY STEP TUTORIAL
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'BAKING' THE SADDEST LOOKING CHEESECAKE OF ALL TIME | Lily Pebbles
Attempting to make a cheesecake with Rich!
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Here's the recipe we used, but no cherries.
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Home Made Strawberry Cheesecake Recipe
#HomeMadeStrawberryCheesecakeRecipe #Cheesecakerecipe #Cheesecake
An easy to do at home Strawberry Cheesecake, from start to finish.
Ingredients :-
Base :-
100/125 grams of hard Butter
Half a packet of Chocolate Digestives
Half a packet of Ginger Biscuits
Topping :-
400 Grams soft cheese ( 2 Packs )
584 mls double cream ( 2 Tubs )
1 jelly (Strawberry)
Tablespoon of sugar
Strawberries and chocolate to melt for decoration
You can substitute the jelly for what ever flavour cheesecake you fancy:
- Lime or orange jelly with fresh lemon juice for a citrus kick
- Raspberry jelly and top with raspberries and white chocolate
- Use gelatine and vanilla extract for a New York style cheesecake
Mix up the biscuits, or just use plain digestives - the choice is yours.
The options are endless! Have fun and experiment with flavours - let us know how you did. We've used an 8 inch loose bottomed tin (2 inch depth) and we had enough mixture left over to make an individual one as shown! You can make one big one or several individual ones, either straight in to serving dishes or in tins.
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