|The Festive Food of America|
|by Martina Nicolls|
Part of a series, this book brings together a kitchen calendar of America's favourite recipes, reflecting the harvests and seasons of the year.
1 - 10 of 37 for cheesecake 24 oz cream cheese
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Preheat oven to 375 degrees. Cream the softened cream cheese with the sugar. ... each tart with canned pie filling or fresh fruit. Yields: 16 to 20 tarts.
Preheat oven to ... electric mixer, beat cream cheese until smooth. Add ... bath for the cheesecake. Bake in ... before slicing. Refrigerate for storage.
In small bowl, beat cream cheese, confectioners sugar, ... wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pan. Serve warm.
To make the ... blend the regular cream cheese and sugar until ... or until the cheesecake is set and ... Makes one 10-inch cheesecake; serves 10 to 12.
Mix cream cheese, sugar and ... chocolate and coffee. Pour into crust. Bake at 350 degrees for 40 minutes. Cool - refrigerate 3 hours. Top with fresh fruit.
Mix crust ingredients together and divide into 12 cupcake liners, press firmly. Mix filling together, beat until fluffy. Fill cups evenly. Bake for ...
Mix and put ... mixer. Beat whipping cream and fold into ... tablespoons sugar and 1/2 teaspoon vanilla. Can also top with cherries, blueberries, or other fruit.
STRAWBERRY FILLING: Bring ... Spread with spoon. CHEESECAKE FILLING: Beat cream cheese until smooth. Gradually ... pipe over cheesecake in zigzag lines.
Combine cream cheese, sugar and ... in beaten eggs and evaporated milk. Carefully pour over cheese cake mixture. Bake at 350 degrees for 65 to 70 minutes.
Heat oven to ... 15 seconds. Add cream cheese. Blend on ... Spread topping carefully over top. Mix 1 cup dairy sour cream, 2 tbsp. sugar and 2 tsp. vanilla.
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