he sides) of a 9-inch springform pan using your fingers
ocolate in squiggles, forming a 6-inch circle. Sprinkle with some of
(I use an 8-inch springform pan).
Cheesecake: Beat together cream
n 9, 10 or two 6 inch cheesecake pans or 24 cupcakes.
6 inch springform pan (or 9 inch pan for a shorter cheesecake).
Cut the sponge cake into cubes and place them over the base of 6 small dessert glasses. Sprinkle the with liqueur. Next, beat the cream cheese and sugar in a bowl with an electric mixer until creamy. Gradually add evaporated milk, beating until the mixture is smooth, then add the melted chocolate and continue beating until well combined.
Pour the chocolate mixture over the sponge cubes in the glasses then refrigerate for several hours or overnight until well chilled.
utside of a 9\" springform cheesecake pan with 2 layers of
o 350\u00b0F Spray a 6-inch springform pan with baking spray
p the sides of a 6-inch springform pan. Bake in the
f a lightly greased 10-inch spring-form pan. Beat cream
he bottom of a 9 inch cheesecake pan with removable bottom and
In a food processor, whirl 1/2 package of the cookies, including filling, until they form fine crumbs; mix in butter. Scoop crumbs into a 9-inch cheesecake pan with removable bottom and press crumbs evenly over bottom of pan and about 1/2-inch up sides. Chill crust to firm, about 20 minutes.
oard into 12 (1/8-inch-thick) slices (1 1/2
Combine crumbs, brown sugar and butter.
Pat into 9-inch cheesecake pan or 9 x 12-inch baking dish.
Bake 10 minutes at 350\u00b0.
Cool.
Combine in blender:
cottage cheese, honey, yolks, salt, peel and lemon juice, vanilla and yogurt.
Beat egg whites to soft peaks; gradually add sugar and beat stiff.
Fold in cheese mix until blended.
Turn into prepared crumb pan.
Bake 1 hour at 250\u00b0. Turn off oven; leave in oven 1 hour longer.
Cool and chill.
Whirl 1/2 package of cookies, including filling, in food processor until they form fine crumbs. (Or crush in bag with a rolling pin.)
Mix in butter.
Scoop crumbs into 9-inch cheesecake pan with removable bottom and press evenly over bottom and about 1/2-inch up sides. Chill about 20 minutes until firm.
bowl.
Line a 6-inch bottomless ring mold with aluminum
ou use the 6 inch tortillas it makes about 6 or 7 rolls
00b0.
Spray a 9-inch springform pan with non-stick
bowl or platter of 6-inch flour tortillas, cut into sixths
Place 1-2 vanilla wafers in bottom of each cupcake baking cup, if making one large cheesecake crush wafers with spoon and fill bottom of pie plate.
Mix cream cheese with sugar.
Mix in sugar, eggs and vanilla.
Pour into cupcake cups or pie plate.
Bake at 350\u00b0F for 15-20 minutes for cupcakes or 25 minutes for pie plate.
Cover cupcakes or full size cake with canned cherries.