How To make Washington Cheesecake
ROSE CAPOCCIA (DRND29A)
CRUST:
1 c Graham cracker crumbs
1/4 c Sugar
1/4 c Touch of Butter Spread
FILLING:
24 oz Cream Cheese softened
3/4 c Sugar
2 tb Flour
3 Eggs
2 tb Milk
1 t Vanilla
:
TOPPING----- 2 tb Almond-flavored liqueur(opt)
21 oz Can Cherry Pie Filling
CRUST: Heat oven to 325 degrees. Mix crumbs; sugar and spread; press onto bottom of 9-inch springform pan. Bake 10 minutes. FILLING: Increase oven temperature to 450. Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and vanilla; pour over crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 30 to 35 minutes or until set. loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. From the Official U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a
How To make Washington Cheesecake's Videos
Lemon Berry Cheesecake Muffins
Celebrate Mother’s Day with these berry delicious Lemon Berry Cheesecake Muffins. These little muffins are perfect for brunch or an afternoon snack!
FULL RECIPE:
No-bake cherry cheesecake | In the Kitchen at 2nd Harvest | Washington Grown
This simple and light cheesecake recipe is sure to become a family favorite! Get this and hundreds of other great recipes at
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White Chocolate Raspberry Cheesecake | In the Kitchen at 2nd Harvest | Washington Grown
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White Chocolate Raspberry Cheesecake
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Making of the Hummingbird Cheesecake
The Cakeroom Bakery presents the behind the scenes of how magical hummingbirds make this amazing new cheesecake dessert we offer at the bakery. We are located in Washington DC. You can order on-line for pickup or delivery in the local metro DC area. We make everything from scratch with love just for you!
The recipe’s origin is from Jamaica and a 1960s press release from Air Jamaica, which used a hummingbird logo on the exterior of its jets. Jamaica explains both the tropical ingredients and the name. In the Caribbean, it’s also known as “Doctor Bird” cake, a nickname for the red-billed streamertail, an indigenous member of the hummingbird family and the island’s national bird.
Washington Cheesecake - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Washington Cheesecake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ts : Vanilla
1/4 c : Touch of Butter Spread
3 : Eggs
1/4 c : Sugar
3/4 c : Sugar
21 oz : Can Cherry Pie Filling
24 oz : Cream Cheese; Softened
1 c : Graham Cracker Crumbs
Rose Capoccia (Drnd29a)
2 tb : Milk
2 tb : Flour
2 tb : Almond-flavored Liqueur(Opt)
Greek Yogurt Chocolate Cheesecake in Sharp's Steam Oven
These individual-sized Chocolate Cheesecakes baked in Sharp's Superheated Steam Countertop Oven (SSC0586DS) will impress your party guests. Can be gluten-free.
For more information:
More Sharp Steam Ovens:
INGREDIENTS
Graham Cracker Crust
- 240 grams gluten free graham crackers or sub regular graham crackers
- 5 tablespoons butter melted
Chocolate Greek Yogurt Cheesecake
- 8 ounces cream cheese full fat
- 1 cup Greek yogurt full fat
- 6 tablespoons maple syrup
- 3 ounces unsweetened baking chocolate melted
- 2 teaspoons vanilla
- 1 egg
INSTRUCTIONS
Graham Cracker Crust
1. Prepare the crust by adding the graham crackers into a food processor, and processing until crumbs form. Add the melted butter, and pulse a few times until combined. Press the graham cracker mixture into the bottom of a 9-inch springform pan.
Chocolate Greek Yogurt Cheesecake
1. See below for instructions on how to bake this cheesecake in a regular oven.
2. Rinse out the food processor bowl, and add the cream cheese. Process to soften the cream cheese, stopping to scrape down the sides if necessary.
3. Add the Greek yogurt, melted chocolate, maple syrup, and vanilla. Process until mixed very well. Scrape down the sides as necessary to completely mix into the cream cheese.
4. Add the egg, and process again to mix well.
5. Pour the cheesecake batter into the springform pan on top of the crust.
6. Cover the pan with foil, and then bake in the Sharp Superheated Steam Countertop Oven by setting it to WARM on 260º F for 45 minutes. If baking in a conventional oven, cover the cheesecakes with foil, and bake on 275º for 1 hour.
7. Once the cheesecakes are finished baking, allow to cool, and then allow to set for at least 3 hours in the refrigerator.
8. Serve the cheesecake with berries or whipped cream.
9. Store the cheesecake in the refrigerator for up to 5 days. This cheesecake recipe also freezes well. Wrap tightly, and then store in the freezer for up to 3 months.
Mini Greek Yogurt Chocolate Cheesecakes:
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