How To make Helen's Cheesecake
3/4 c Pecans, coarsely ground
3/4 c Graham crackers, crushed (or
-boxed graham cracker -crumbs) 3 tb Unsalted butter, melted
4 8 oz.
- 4 Eggs
1 1/4 c Sugar
1 tb Fresh lemon juice
2 ts Vanilla
2 c Sour cream
1/4 c Sugar
1 t Vanilla
-Mazzola No-Stick spray -cream cheese, at room -temperature
Crust: Mix ground pecans, crushed graham cracker crumbs and butter together. Press onto bottom of a 9" or 10" springform pan that has been sprayed generously with Mazzola No-Stick spray. Set aside. Filling: Preheat oven at 350 degrees. Beat cream cheese in a large bowl with an electric mixer until smooth. Add eggs, 1 1/4 cups sugar, lemon juice and 2 tsp. vanilla. Beat thoroughly. Spoon over crust. Set pan on baking sheet. Bake 9" pan for 50-55 minutes or 10" pan for 40-45 minutes at 350 degrees. Remove from
oven and let stand at room temperature for 15 minutes (leave oven on). Topping: While cheesecake is baking, combine sour cream, 1/4 cup sugar and 1 tsp. vanilla. Blend well. Cover and refrigerate. Once cake has stood at room temperature for 15 minutes, spread topping over. Return to oven and bake 5 minutes longer. Let cool thoroughly then refrigerate for at least 24 hours or preferably 2 to 3 days. Remove from pan and enjoy! ***This recipe comes from an old Supervisor of mine (Helen). She used this recipe to sell her cheesecakes professionally. It appears rather basic but is a huge hit with any cheesecake officianado! We used to have raffles as fundraisers for this cheesecake.***
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I got this recipe from Andrea Duty.
1 Kg Philadelphia cream cheese (36 oz)
340 g granulated sugar (1 and 2/3 cup)
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Ingredients:
For sponge cake:
2 eggs
1 ½ tbsp. vegetable oil
1 ½ tbsp. milk
½ tsp vanilla extract
Pinch of salt
60g sugar
70g (1/2 cup) all-purpose flour
For pandan pastry cream
6 pandan leaves
100ml coconut milk (1/2 cup less 1 tbsp)
1 tbsp tapioca starch
1 tbsp all-purpose flour
1 egg
45g (3 tbsp) sugar
A few drops pandan extract
1 tbsp unsalted butter
¼ cup coconut flakes
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Fresh, evocative ingredients, exotic spices and complex flavourings in cakes, biscuits, tarts, puddings, cheesecakes and ice cream.
SWEET includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire's Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.
There is something here to delight everyone - from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.
SWEET by Ottolenghi & Helen Goh is now available online and at leading bookstores countrywide:
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Rather than making one large chocolate tart to serve after a meal, it’s sometimes fun to make lots of individual ones. A shard of Sesame Brittle works well on top of these tahini tarts.
SWEET includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire's Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.
There is something here to delight everyone - from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.
SWEET by Ottolenghi & Helen Goh is now available online and at leading bookstores countrywide:
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