Cheesecake

The function of cream cheese is to add structure to the product. Usually flour will provide the majority of the structure of a cake (since it contains gluten, a protein), but in a cheesecake, there is less flour due to the addition of cheese. Additionally the cheese adds a unique texture and flavor.

Ingredients: 1-1/4 cups of graham cracker crumbs

1/3 cup of butter, melted

1/4 cup of sugar

20 ounces of frozen strawberries, thawed

10 ounces of chocolate syrup

1 teaspoon of confectionary sugar

24 ounces of cream cheese, softened

1/4 cup of lemon juice

14 ounces of sweetened condensed milk

2 tablespoons of cornstarch

3 eggs

1 tablespoon of water ( to dilute its optional)

Instructions: Combine the graham cracker crumbs, the butter and sugar. Press onto the bottom of the ungreased 9 inch pan. Refrigerate for 30 minutes.

In a blender of food processor, combine 1 tablespoon of cornstarch and strawberries. Cover and process untill smooth. Pour into a saucepan and boil +stir for 2 minutes. set aside 1/3 cup of strawberry sauce and cool. Cover and refrigerate remaining sauce. Take the other tablespoon of cornstarch, chocolate syrup, and confectionary sugar and stir. Refrigerate.

In a bowl, beat cream cheese until light and fluffy. Beat in milk gradually. Add lemon juice, mix, add eggs, beat on low just until combined. Pour half of the cream cheese mixture over the crust of crumbs. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Do same for chocolate sauce. Carefully spoon remaining cream cheese over both strawberry and chocolate sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry and chocolate sauce.

Bake at 325° for 55-65 minutes. Cool on a wire rack for 10 minutes. Loosen carefully with knife. Cool 1 hour longer. Refrigerate overnight.

Remove side of pan next morning.

12-16 servings.

Cheesecake is yellow

A chilled rather than baked cheescake recipe could be varied to have either a layer of lemon curd on top or swirled into the cheese filling before it has set. This would give a lemony cheesecake.

I don't think there is a cheesecake for the sims 3.

These are the sims 3 (original) dessert recipes:

Cookies

Cobbler

Key Lime Pie

Baked Angel Food Cake

Ambrosia

it will not turn out right, you can also use sweetened condensed milk. If you want a fluffyer cheese cake separate yolks from wites add yolks in separate bowl blend whites to stiff peaks and fold in 1/4 at a time.

This should not be a problem, just remember, because of the smaller diameter of the pan, the product will be thicker and may require additional baking time to insure it is cooked thoroughly.

Good luck and Happy Eating.

You can freeze almost anything and warm it up again at a different time. Although, certain things can rot if not stored properly in a freezer.

375 degrees for 40 mins
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A simple cream cheese frosting is made with

3 ounces( 1 package) cream cheese

1tbsp warm water not boiling **

1 tsp vanilla extract

3 cups sifted confectioners sugar

beat butter water and vanilla gradually add the sugar and beat until smooth

you should let me know if you liked the frosting and how it went with your cake or cupcakes =)

meringues are just smaller versions of pavlova. pavlova is the full shebang it comes with ice cream, strawberries, cream, blueberries and anything else. but meringues are smaller and just with out ice cream, cream, blueberries and strawberries.

Yes, as long as you have been refrigerating it.

Store bought cheesecakes will tend to last longer than home-cooked due to preservatives, however overall, it would be best to consume the cheesecake within 3-4 days of opening / cooking, in order to enjoy it at its best.

You would have difficulty removing it from the pan without breaking it. If you don't have a spring form pan try using a Swiss roll or lamington tray and make the cheesecake as a slice. If you line the tray with baking paper it should be easy to remove without breaking.

Cheesecake is not baked

Crumbled digestive biscuits in base, then add topping, then put in fridge.

No. Buttermilk taste like yoghurt; it's more acid than milk. So using it in mac and cheese will give a fairly revolting result.

Mix one part sour cream, one part creamcheese and four parts heavy cream. Mix in a saucepan while over low heat. when it gets to 185 F, cover and let cool at room temp for three hours. viola!

It will last and be good for a few days if it is stored properly.

The FDA (Food and Drug Administration)

I was just researching this and found this web site. http://www.tennesseecheesecake.com/FAQS.html It indicates you can (with their cheesecake by rewrapping it appropriately). I'm stretching to include Cheesecake Factory cheesecake (and others) in this advise. If we get sick I'll send a follow up!!! : )

no.. because by that time all the air in the doughy part of the cake will have popped causing it to fall sticking it back in the oven will bake the rest of the way but it wont be the same and will be dense in the middle

You can buy it from the Cheesecake Factory, you just have to ask for it. They use ille espresso beans.
(But don't ask to buy it from CCF. It's sold at places like William Sonoma, and upscale grocery shops... without the markup. Having worked at CCF, it's my recommendation)