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Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake Lindys
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Cakesandfrostings - Cheesecake Lindys Post by :Bev_Cassidy Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1253

Click below to download : Cakesandfrostings - Cheesecake Lindys (Format : PDF)

Cakesandfrostings - Cheesecake Lindys

2 cups all-purpose flour
1/4 cup sugar
Finely grated peel of 1/2 lemon
2/3 cup firm butter, cut in small pieces
1 egg, beaten

1-1/2 lb. cream cheese, softened
1 cup sour cream
2/3 cup sugar
2 tablespoons all-purpose flour
5 egg yolks
3 egg whites
Finely grated peel and juice of 1 orange
Finely grated peel and juice of 1 lemon
1/2 teaspoon vanilla extract

To prepare crust, sift slour into a large bowl. Add sugar and lemon peeel. Using 2 knives or a pastry blender, cut in butter until mixture resembles coarse bread crumbs. Add egg and work to form a smooth dough; do not over work.

Place dough in a plastic bag and refrigerate 30 minutes. Preheat oven to 475 degrees. Grease an 8-inch springform pan. On a lightly floured surface, roll dough to a 1/4-inch thickness. Line greased pan with dough. Set aside.

To prepare filling, beat cream cheese, sour cream, sugar, flour and egg yolks and whites in a large bowl. Stir in citrus peel and juice and vanilla. Beat until smooth. Spoon filling into prepared crust.

Bake in preheated oven 15 minutes. Adjust oven to 275 degrees. Bake 50 minutes more. Cool before removing from pan. (Do not overbake as cheesecake will crack in center) Makes 10 to 12 servings
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Cakesandfrostings - Cheesecake Lindys New York Cakesandfrostings - Cheesecake Lindys New York

Cakesandfrostings - Cheesecake Lindys New York
1 Cup Flour -- SIFTED ALL PURPOSE 1/4 Cup Sugar 1 Teaspoon Grated Lemon Rind 1/2 Cup Butter 1 Egg Yolk -- SLIGHTLY BEATEN 1/2 Teaspoon Vanilla 5 8 Oz Pkgs Cream Cheese -- SOFTENED 1 1/2 Tsps Grated Lemon Rind 1 1/2 Tsps Grated Orange Rind 1/4 Teaspoon Vanilla 1 3/4 Cups Sugar 3 Tablespoons Flour 5 Eggs 2 Egg Yolk 1/4 Cup Whipping Cream Crust Recipe followsGlaze Recipe followsPREHEAT OVEN TO 400-DEGREES COMBINE FLOUR, SUGAR, AND LEMON RIND. CUT IN BUTTER UNTIL CRUMBLY.ADD YOLK AND VANILLA. MIX. PAT 1/3 OF DOUGH IN THE BOTTOM OF A 9-INCH SPRING FORM

Cakesandfrostings - Cheesecake Lemon By Schmitty Cakesandfrostings - Cheesecake Lemon By Schmitty

Cakesandfrostings - Cheesecake Lemon By Schmitty
1 18 1/4 or 18 1/2 ounce package yello cake mix 4 eggs 1/4 cup vegetable oil 1 (8 ounce) package cream cheese, softened 1 (14 ounce3)can Eagle Brand Sweetened condensed milk (Not Evaporated) 1/4 to 1/3 cup ReaLemon Lemon Juice from Concentrate 2 teaspoons grated lemon rind 1 teaspoon vanilla extract Preheat oven to 300 degrees. Reserve 1/2 cup dry cake mix. In large mixer bowl, combine remaining cake mix, 1 egg and oil; mix well (mixture will be crumbly). Press firmly on bottom and 1 1/2 inches up sides of greased13 X 9 inch baking dish. In same bowl,