4 Ingredient Peanut Butter Chocolate Chip Cookies - gimmesomeoven.com #cookies #recipe

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How to Develop an Original Cheesecake Recipe

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NY Cheese Cake! TUESDAY, DECEMBER 28, 2010 New York Cheesecake To me, this is the single best cheesecake I have ever had. I discovered this Jim Fobel's cookbook about 20 years ago, and it is the one I return to again and again. It is creamy smooth, lightly sweet, with a touch of lemon. This cheesecake has become the favorite of family and friends who've had the good fortune to be served this slice of heavenly goodness. Ordinarily I don't serve a topping because it is so good, but for those of you who like a cheesecake with a little something, I opened up a can of blackberry pie filling and put a nice dollop on the top. I do this for you. You may have noticed that this cheesecake does not have any kind of crust, neither bottom or sides. You may also have noticed that there are no cracks in the top. That is because this cheesecake is baked in a bain-marie, a water bath. This is one of the secrets to a truly creamy cheesecake. You'll need advance planning to prepare this recipe, but if you do, I believe you will fall in love with this recipe as much as I have. New York Cheesecake (Jim Fobel's Old-Fashioned Baking Book) 5 large eggs, room temperature 2 cups (one pint) sour cream, room temperature 4 8-ounce packages cream cheese, room temperature 8 tablespoons (one stick) unsalted butter, room temperature 1 1/2 cups sugar 2 tablespoons cornstarch 1 1/2 teaspoons vanilla extract 1 teaspoon fresh lemon juice 1 teaspoon grated lemon zest Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended. In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes. Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan. Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight. **My Notes: I can't stress enough how important it is to let those first 4 ingredients in this recipe come to room temperature. I've hurried the cream cheese and have had unsightly lumps of it in my batter. **I've italicized the mixing instructions to emphasize blending the ingredients to achieve the desired texture. ** Have a platter or other large dish that will hold the hot and drippy springform pan after you remove it from the bain-marie. When you remove the bain-marie from the oven, the water is very hot, so please exercise extreme caution. Before removing the roasting pan, have a plan on where you are going to set it so you are not holding the pan, desperately searching for a clear space to set it down. I find it impossible to remove the cheesecake from the bain-marie while it is in the oven, so I remove the entire set-up from the oven. I make every effort not to burn my wrists or the back of my hands while removing the springform pan; I haven't been burned yet, but I have soaked the edges of the potholders in the hot water, and it's amazing how fast that steaming water is wicked up to my tender fingers! **When you first remove the cheesecake from the oven, it looks light and puffy, and there may be some hairline cracks in the top. Do not despair. As the cheesecake cools, it will gently deflate and the hairline cracks disappear.

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Better Than Sex Cake Recipe - delicious chocolate poke cake with whipped cream topping and topped with caramel and heath bar bits! #dessert #recipe #treat #sweet #recipes

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skinny water recipe with lots of flavor and zero points thanks to lemon, lime, grapefruit, mint and cucumber, a refreshing easy delicious summer beverage

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Chicken breast tenderloins sautéed with sun-dried tomatoes and penne pasta in a creamy mozzarella cheese sauce seasoned with basil, crushed red pepper flakes. If you love pasta, if you love Italian food – you’ll LOVE this recipe! #Chicken #Mozzarella #Pasta with Sun-Dried #Tomatoes #recipe

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Pink Oreo Cheesecake Cookies #ValentinesDay #Treat

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Alright it's settled. Disney themed girls night, we will watch Disney movies and drink disney cocktails I LOVE IT

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No bake peanut butter cheesecake

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Polka Dot Cheesecake #recipe #dessert #yummy #tryingthis #food #chocolate #cheesecake #cake

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Copycat DQ Blizzard Recipe. I think i need to invest in an ice cream maker

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Peanut Butter Cup Pretzel Cheesecake Bars. - Sallys Baking Addiction

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Peanut Butter Sheet Cake - peanut butter and icing - does it get any better than that? That's my sweet tooth talking.

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Cheese-Stuffed Burger Dogs | How To Make The Ultimate Cheese-Stuffed Burger Dog

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Chocolate Oatmeal Revel Bars Recipe - via My Crazy Good Life

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Chocolate Chip Peanut Butter Oatmeal Scones

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Six Sisters' Stuff: Ham & Swiss Poppy Seed Sandwich Sliders Recipe

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Baked Peanut Butter Apple Oatmeal Recipe on twopeasandtheirpod.com Love this easy baked oatmeal and it reheats well too! Make a pan and eat all week! Tastes great with a little vanilla greek yogurt on top.

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movita beaucoup | beaucoup seafood chowder | http://movitabeaucoup.com

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Atelier Designers September 2015

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eggplant involtini

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Crab Pie - its like a crab cake meets quiche

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Ham and Potato Corn Chowder

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Matar Paneer - Fresh peas and soft cheese in spicy curry

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Hot & Sour Chicken (Indo Chinese)

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a healthier version of veggie chow mein

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Makes 24 Hot Tots 2 cups zucchini, grated 2 eggs 1/2 of an onion, diced and sauteed in 1 TBS Butter 1/4 cup Mozararella cheese 1/4 cup freshly grated Parmesan cheese 1/2 cup dry Italian it breadcrumbs kosher salt and pepper to taste Preheat oven to 400 degrees 1. Squeeze Zucchini of excess water and pat dry 2. Saute onions in butter until translucent 3. Mix all ingredients together and put into prepared mini muffin pan Bake 15-18 minutes

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Skinny Shamrock Shake. A healthy avocado mint smoothie that tastes just like a McDonald's Shamrock Shake. All natural, gluten free, and vegan #stpatricksday Vegan Recipes RePinned By: Live Wild Be Free www.livewildbefree.com Cruelty Free Lifestyle & Beauty Blog. Twitter & Instagram @livewild_befree Facebook http://facebook.com/livewildbefree

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Honey Glazed Shrimp - maybe I can add walnuts for Walnut Shrimp....

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Bloody Mary BBQ Sauce Recipe from createdbydiane

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