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Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake - Strawberry-strawberry Cheesecake
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Cakesandfrostings - Cheesecake -  Strawberry-strawberry Cheesecake Post by :TheVirtualOne Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1719

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

Cakesandfrostings - Cheesecake - Strawberry-strawberry Cheesecake

1 (10-ounce) package shortbread cookies (such as Lorna Doone)
5 tablespoons unsalted butter, melted

10 ounces frozen unsweetened strawberries (about 2
3/4 cups), thawed, juices reserved
3 (8-ounce) packages cream cheeese, room temperature
1 cup sugar
2 tablespoons all-purpose flour
3 large eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1/3 cup strawberry or currant jelly
3 (1-pint) baskets fresh strawberries, hulled, halved

For crust: Preheat oven to 325 degrees. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Grind cookies in processor to coarse crumbs. Add butter and blend until crumbs are evenly moistened. Press crumb mixture over bottom and 1 inch up sides of prepared pan. Bake crust just until golden, about 8 minutes. Set aside while preparing filling. Maintain oven temperature.

For Filling: Puree thawed strawberries, and juices in processor until smooth. Measure 3/4 cup puree (reserve any remaining puree for another use); do not wash bowl. Add cream cheese and sugar to processor. Blend until smooth. Using on/off turns, blend in flour. Add eggs; process until smooth, scraping down sides of bowl occasionally. Add 3/4 cup strawberry puree, lemon juice, vanilla extract and almond extract; process until well blended. Transfer filling to prepared crust.

Bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes. Place hot cheesecake on rack. Refrigerate uncovered on rack until cold, at least 4 hours. (Can be made
2 days ahead. Cover and keep refrigerated.)

For topping: Using small knife, cut around pan sides to loosen cake; remove pan sides. Stir jelly in heavy saucepan over low heat until melted. Arrange berry halves atop cheesecake in concentric circles; brush
with warm jelly to glaze. Chill at least 1 hour and up to 8 hours.

Source: Bon Appetit-3/02
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Cakesandfrostings - Cheesecake -  Strawberry Cheesecake Cakesandfrostings - Cheesecake - Strawberry Cheesecake

Cakesandfrostings - Cheesecake -  Strawberry Cheesecake
Servings: 10 24 ounces cream cheese 4 eggs 1 cup strawberry pourable fruit 2 teaspoons vanilla 1 cup sour cream 1 teaspoon vanilla 1 cup sour cream 1/4 teaspoon salt Strawberries, sliced Preheat oven to 325 degrees F. Beat softened cream cheese in large bowl until creamy. Blend in pourable fruit, vanilla, and salt. Add eggs, one at a time, beating well after each addition. Pour into greased 9" springform pan. Bake for 50 minutes. Combine sour cream and vanilla; mix well. Carefully spoon over warm cheesecake. Bake another 10 minutes, or until just set. Turn oven off and leave

Cakesandfrostings - Cheesecake -  Sour Cream With Vanilla Bean Cheesecake Cakesandfrostings - Cheesecake - Sour Cream With Vanilla Bean Cheesecake

Cakesandfrostings - Cheesecake -  Sour Cream With Vanilla Bean Cheesecake
Serves: 12 18 chocolate wafers, finely crushed (or similar cookie) 1/4 teaspoon cinnamon 1/4 cup butter, melted 1 pound cream cheese, room temperature 2 eggs at room temperature, lightly beaten 2/3 cup plus 3 tablespoons sugar, divided use 1 vanilla bean, split in half lengthwise and seeds scraped 1-1/2 cups sour cream Heat oven to 350°F with baking sheet on center rack. In a bowl stir together crushed wafers and cinnamon with a fork. Drizzle in butter, and stir until mixture is moist. Press mixture into a 9" springform pan, forming a crust just over 1" high around the sides. You