Tag Archives: cake

HOMEMADE CHEESECAKE RECIPE

9 Aug

INGREDIENTS:

CRUST:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tbsp melted butter
FILLING:
  • 2 packs softened cream cheese
  • 2 cans softened whipped cream cheese spread
  • 1 1/4 cups sugar
  • 2 tsp vanilla
  • 2 tbsp lemon juice
  • 5 eggs
  • 2 tbsp all purpose flour
SOUR CREAM LAYER:
  • 2 cups sour cream
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 1 tbsp lemon juice
*GARNISH (OPTIONAL)
  • Sliced fresh strawberries
  • Strawberry sundae syrup
  • Whipped cream
PREPARATION:
  1. Heat oven to 325°F.
  2. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch pan.
  3. Bake for 10 minutes.
  4. Cool for 3 to 5 minutes.
  5. Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended.
  6. On low speed, add eggs 1 at a time, beating well after each addition until blended.
  7. Add flour; beat until smooth.
  8. Pour filling over crust.
  9. Bake for 55 minutes.
  10. Cool on cooling rack for 10 minutes.
  11. Meanwhile, in small bowl, mix sour cream layer ingredients.
  12. Spoon and spread sour cream mixture evenly over top of cheesecake.
  13. Bake 10 minutes longer.
  14. Run knife around edge of pan to loosen cheesecake.
  15. Cool completely on cooling rack, about 2 hours.
  16. Cover; refrigerate for at least 3 hours or overnight.
  17. Before serving, remove side of pan.
  18. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream.
  19. Store in refrigerator.
INDULGE! ^_^

DULCE DE LECHE MOCHA ICE CREAM DESSERT

9 Aug

 

INGREDIENTS:

PRALINE CRUMBS

  • 10 rectangular graham crackers
  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup chopped nuts
FILLING AND TOPPING
  • 4 cups slightly softened  dulce de leche flavored  ice cream
  • 1 jar hot fudge
  • 4 cups slightly softened coffee flavored ice cream
  • 1 1/2 cups whipping cream
  • 1/3 cup coffee flavored liqueur
PREPARATION:
  1. Heat oven to 350°F.
  2. Arrange crackers in single layer in ungreased 15x10x1-inch baking pan.
  3. Melt butter in medium saucepan over medium-high heat.
  4. Stir in brown sugar. Boil for 2 minutes.
  5. Remove from heat.
  6. Stir in peanuts.
  7. Pour and spread over crackers.
  8. Bake for 10 minutes.
  9. Cool for 30 minutes.
  10. Crush crackers into coarse crumbs.
  11. Sprinkle half of crumbs in bottom of ungreased 13×9-inch glass baking dish.
  12. Cut and remove carton from dulce de leche ice cream.
  13. Cut the ice cream into 1/2-inch-thick slices.
  14.  Arrange slices over crumbs, overlapping slightly.
  15. Spread ice cream with spatula until even pressing down firmly.
  16. Freeze for 1 hour or until firm.
  17. Place hot fudge ice cream topping in resealable 1-quart plastic bag.
  18. Cut a small hole in the bottom corner of the bag with topping.
  19. Squeeze the bag to pipe fudge topping over ice cream.
  20. Scatter remaining half of the praline crumbs over fudge layer.
  21. Freeze 30 minutes or until fudge is firm.
  22. Cut and remove the carton from coffee ice cream.
  23. Cut the ice cream into 1/2-inch-thick slices.
  24. Arrange slices over crumbs, spreading ice cream until smooth; press down firmly.
  25. Freeze while preparing topping.
  26. Beat the whipping cream in large bowl until stiff peaks form.
  27. Fold in liqueur.
  28. Spread over the top of the dessert.
  29. If desired, garnish with chocolate curls.
  30. Freeze for 4 hours or until firm.
–>> Let stand at room temperature for 20 to 30 minutes before serving time.
INDULGE! ^_^