|Professional Pastry Chef|
|by Joseph Amendola|
Long considered the pastry chef's bib le, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen.
Results 1 - 10 of 1,840 for cheesecake crust
Beat cream cheese and almond extract until fluffy. Beat in eggs well, one at a time. Gradually and thoroughly beat in 2/3 cups sugar. Pour into an ...
41% calorie reduction ... rack while preparing cheesecake. Beat cream ... cheesecake mixture over crust. Bake at ... substitute 3 packets Equal® sweetener. Equal
Combine ground chocolate ... into prepared chocolate crust. Bake at ... minutes. Chill. Serve. Garnish with orange peel strips, if desired. Makes 12 serving.
1. Mix together ... into the prepared crust and chill. 5. ... cool. 8. Spread the topping over the cheese cake and chill again before serving. Serves 6-8.
Crust: Combine above ... at 375 degrees for 35 minutes or until just set. Cool. Chill well about 4-5 hours. Filling will be soft. Makes about 10 servings.
Do not bake crust before filling is ... and vanilla, spreading over top and sprinkling with chopped nuts or simply add one of the Comstock pie fillings.
Blend together flour ... pat out remaining crust into pan. Bake ... mix onto cooled crust. Bake at 350 degrees for 35-40 minutes. Cool, chill and serve.
Beat together cheese, ... the center. Cool cheesecake at room temperature ... degrees for 15 to 20 minutes. Serve with fruit on top or at side, as a garnish.
Mix cake ingredients with hand mixer. Pour into buttered glass dish and bake at 350 degrees for 30 minutes. Cool at room temperature for 20 minutes. ...
Mix until crumbly. ... cherry) over unbaked crust. Then sprinkle ... mixture. Spoon into baked pie crust. Store in refrigerator 2-3 hours before serving.
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