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Cake CHEESE CAKE
 
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mukadder
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 08 May 2007
Posts: 84
Location: Kars

PostPosted: Sat May 12, 2007 8:24 am    Post subject: CHEESE CAKE Reply with quote

CHEESE CAKE

Blend until smooth:
1/2 c blanched almonds
1 c hot water
Add the following:
3/4 c honey
1 tsp vanilla
1/2 tsp coconut flavor or up to 1 tsp
1 brick of tofu
2 - 3 tbsp lemon juice
1 tbsp Emes gelatin

Blend until smooth. Pour into partially baked Nutri-grain pie crust. Bate about 30 minutes at 350o, or until set
Variation: Replace coconut flavor with 1 to 2 tablespoons of yeast flakes
Topping:
2 c unsweetened grape juice or pineapple juice
4 tbsp minute tapioca
2 - 3 dried pineapple rings, chopped (juice dipped)
Simmer until thick and clear. Blend until smooth. Return to pan and add:
2 c blueberries (or more as desired)
Serve over “Cheese” Cake.
Variation: Replace pineapple rings with 6 to 8 pitted dates, chopped.

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Doctor
English Admin
English Admin


Joined: 15 Jan 2007
Posts: 1266
Location: KKTC

PostPosted: Wed Jun 06, 2007 8:09 am    Post subject: Cheesecake Reply with quote

Cheesecake

· 12 l milk
· 0.3 l all-purpose flour
· 1 tablespoon rennet
· 1 l cream
· 6 eggs
· 250 g granulated sugar
· 200 g almonds
· 10 pieces bitter almonds

Proceed as follows:
1. Heat the milk to 37 oC. Add the all-purpose flour and the rennet. Stir until the mixture thickens.
2. Let it stand until it separates into cheese and whey. Stir a few times so that the cheese separates from the whey.
3. Strain the mixture and make certain virtually all of the whey is removed.
4. Stir cream, granulated sugar, eggs and finely chopped almonds and bitter almonds into the "cheese".
5. Pour the mixture into suitable buttered forms. Place the forms in a water bath and bake them at low heat in the oven (175 oC) until the mixture solidifies and acquires a light brown colour.

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mrt60
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 30 Jun 2007
Posts: 381

PostPosted: Wed Jul 04, 2007 4:09 pm    Post subject: Cheesecake Reply with quote

Cheesecake

Serves 12
Per serving: 8.2g Protein, 28g Fat, 4g Carbs
Butter for the pan
2 pounds cream cheese, at room temperature
1 1/2 cups Equal Spoonful (I use Splenda)
4 large eggs, at room temperature
Zest of 1 lemon, minced, optional
Zest of 1 orange, minced, optional
2 tablespoons heavy cream
1 teaspoon pure vanilla extract

Preheat the oven to 350F. Butter a 9-inch spring-form pan and set aside.
Using an electric mixer, beat the cream cheese well on medium speed until it’s absolutely smooth. Slowly beat in the sweetener. Add the eggs one at a time and beat well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.
Pour the cheesecake into the prepared pan and smooth the top. Bake for 10 minutes. Turn the heat down to 275F and bake for 1 hour, or until the edges are lightly brown. Turn off the oven.
Run a knife around the edge of the pan and return the pan to the oven to cool slowly. Don’t worry if the centre of the cheesecake looks a little wiggly; it will firm up in the oven.
Cover the cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days. To serve, run a knife around the edges again and remove the sides of the pan.

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Sabastian
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 Jun 2007
Posts: 1034

PostPosted: Tue Sep 25, 2007 8:51 am    Post subject: Lindy's Cheesecake Reply with quote

Lindy's Cheesecake

1 cup all-purpose flour
1/2 cup margarine or butter -- softened
1/4 cup sugar
1 tablespoon grated lemon peel
1 egg yolk
5 (8 ounce) packages cream cheese -- softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
1/4 teaspoon salt
5 eggs
2 egg yolks
1/4 cup whipping (heavy) cream
3/4 cup whipping (heavy) cream
1/3 cup toasted slivered almonds, if desired

Move oven rack to lowest position. Heat oven to 400º. Lightly grease springform pan, 9 × 3 inches; remove bottom. Mix 1 cup flour, the margarine, 1/4 cup sugar, 1 tablespoon lemon peel and 1 egg yolk with hands. Press one-third of the mixture evenly on bottom of pan. Place on cookie sheet.
Bake 8 to 10 minutes or until golden brown; cool. Assemble bottom and side of pan; secure side. Press remaining mixture all the way up side of pan.
Heat oven to 475º. Beat cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, the orange peel, 1 tablespoon lemon peel, the salt and 2 eggs in large bowl until smooth. Continue beating, adding remaining eggs and 2 egg yolks, one at a time, until blended. Beat in 1/4 cup whipping cream on low speed. Pour into pan.
Bake 15 minutes. Reduce oven temperature to 200º. Bake 1 hour. Turn off oven and leave cheesecake in oven 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover and refrigerate at least 12 hours.
Remove cheesecake from side of pan. Beat 3/4 cup whipping cream in chilled bowl until stiff. Spread whipped cream over top of cheesecake. Decorate with almonds. Refrigerate any remaining cheesecake.

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Sabastian
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 Jun 2007
Posts: 1034

PostPosted: Mon Nov 05, 2007 6:39 am    Post subject: Cheesecake Reply with quote

Cheesecake

Ruth Turnock

7 x 11 pan
Graham Cracker Crust
1 pound Cream Cheese
1 Cup Sugar
1/4 Tsp. Salt
2 Tbsp. Flour
2 Tbsp. Lemon Juice
1/2 Tsp. Vanilla
2 Eggs
1/2 Cup Milk
Sour Cream

Pat graham cracker crust into pan. Preheat oven to 400°. Beat cream cheese until fluffy. Mix sugar, salt and flour; add to cream cheese alternately with remaining ingredients. Pour into pan and turn oven down to 200°. Bake one hour. Leave in oven 1/2 hour to cool. Spread with sour cream. Let cool completely then refrigerate.

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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