|by Yan Kit Martin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
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Results 1 - 10 of 10 for different types of cheesecakes
Mix cheese cake ... directions, except, instead of 1 1/2 cups ... enough to fill to top. Sprinkle coconut over entire pie. Garnish with Christmas Candy.
Preheat oven to ... press into bottom of a 9-inch springform ... Cool to room temperature. Chill. Remove side of pan before serving. Refrigerate leftovers.
Place all but ... Pressing into bottom of 13x9x2 pan to ... with whipped cream and shaved chocolate. Can be split by baking in 2 (9 inch) pans 50 minutes.
In small pan ... crust on bottom of greased 10 inch ... starts to get golden. Cool. Sprinkle cinnamon-sugar on crust just before pouring in cheese filling.
In 2 quart glass bowl or dish measure, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs then lemon juice, ...
Let cream cheese, ... halfway up side of cake pan (This ... Remove and let stand for 2 hours. Cover and refrigerate for at least 6 hours before serving.
Cream together cream cheese, lemon juice, and vanilla in large bowl. Gradually beat in sweetened condensed milk; set aside. Combine Half-n-Half, ...
Heat oven to ... Press in bottom of prepared pan. Bake ... confectioner's sugar. Cool completely in pan on rack. Cut in squares. Store in refrigerator. Makes 48.
Blend eggs, cream ... in the bottom of each of the ... minutes. Allow to cool, then spoon pie filling on top. Refrigerate. Yields 36 individual cheesecakes.
Grease bottom and sides of 9" deep dish ... 350 degrees for 35 to 40 minutes until crust is golden brown. Filling will appear soft. Store in refrigerator.
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