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Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake - Passover Cheesecake
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Cakesandfrostings - Cheesecake -  Passover Cheesecake Post by :TraderA Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2778

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

Cakesandfrostings - Cheesecake - Passover Cheesecake

4 extra large eggs
1 c sugar
1/4 c fresh lemon juice
grated rind of 1 lemon
1/8 t salt
1 lb. cottage cheese (I use Breakstone small curd)
1 lb. cream cheese
2 c sour cream
1/4 c potato starch


Preheat oven to 350. Blend eggs, sugar, lemon juice, rind and salt. Add cottage cheese, cream cheese and sour cream. Blend until smooth and creamy. Add potato starch and blend. Pour into well greased 9" springform pan.

Place in center of oven and line oven on rack below to catch any leaking. Bake 60-70 minutes. Do not remove from oven or open oven door. Allow cake to cool in oven for at least 4 hours. Chill and serve with your favorite fruit sauce.
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Cakesandfrostings - Cheesecake -  Peanut Butter Cup Cheesecake Cakesandfrostings - Cheesecake - Peanut Butter Cup Cheesecake

Cakesandfrostings - Cheesecake -  Peanut Butter Cup Cheesecake
1 (9 oz.) pkg. chocolate cookie wafers 4 tbl. Butter, melted 4 (8 oz.) pkgs. soft cream cheese 1 cup Sugar 4 Eggs 3 tbl. Flour 1/3 cup Milk 1 1/2 tsp. Vanilla 6 (1.8 oz.) pkgs. peanut butter cups (2/pkg.), chopped 1 cup Heavy cream, whipped Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9" spring- form pan. Set aside. In a large bowl, beat together cream cheese and sugar with an electric mixer
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Cakesandfrostings - Cheesecake -  Olive Garden Peaches 'n Cream Cheesecake Cakesandfrostings - Cheesecake - Olive Garden Peaches 'n Cream Cheesecake

Cakesandfrostings - Cheesecake -  Olive Garden Peaches 'n Cream Cheesecake
Base: 1 egg 1/3 cup sugar 1/4 teaspoon vanilla 1/4 cup all-purpose flour 1/4 teaspoon baking powder 1 pinch salt 2 tablespoons water Filling: 2 pounds cream cheese softened 1 cup sugar 4 eggs 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream 1/4 cup peach liqueur or peach schnapps or juice 2 cups canned or firm peaches sliced, drained Base-Preheat oven to 375F. Lightly grease base of 10" springform pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed - 4 minutes - to a thick yellow foam. Mix in sugar on low speed until smooth.
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