|Mexican Regional Cooking|
|by Diana Kennedy|
The companion volume to "The Cuisines of Mexico", this book offers hundreds of new ways to enjoy Mexican foods.
Results 1 - 10 of 30 for company cheesecake
Result Page: 1
Combine graham cracker crumbs, walnuts, ground cinnamon and melted butter. Press in bottom and up 2/3 of sides of 9 inch spring form pan. Beat eggs, ...
Crust: Preheat oven to 400 degrees. Combine first 3 ingredients and cut in butter. Add yolks and extracts. Pat 1/3 of dough onto bottom of ...
Heat oven to 350 degrees. Stir cracker crumbs and 2 tablespoons sugar. Mix in butter. Press into bottom of 9-inch pan. Bake 7-10 minutes. Cool. ...
Beat cream cheese, gradually adding 1 cup sugar until fluffy with mixer. Add peel and vanilla. Beat in eggs, one at a time. Pour over crumbs. Bake 1 ...
Heat oven to 350 degrees. Stir together graham cracker crumbs and 2 tablespoons sugar. Mix in butter thoroughly. Press mixture evenly in bottom of 9" ...
Heat oven to ... Loosen edge of cheesecake with knife before ... constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in blueberries; cool.
Heat oven to ... Loosen edges of cheesecake with knife before ... constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in blueberries; cool.
Mix graham cracker crumbs, chopped walnuts, cinnamon and melted butter. Press on bottom and sides of 9 inch springform pan. Combine eggs, cream ...
Combine crumbs, sugar ... sour cream, vanilla and sugar. Pour over cheesecake carefully. Bake 10 minutes more. Cool and chill 12 to 24 hours before serving.
Mix 1 3/4 ... stirring constantly. Cook until clear. Cool to room temperature. Place remaining berries atop cheesecake. Pour glaze over and chill about 2 hours.
Result Page: 1
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