Heat oven to 350\u00b0.
Have crust ready.
Beat cream cheese slightly.
Add eggs, sugar, vanilla and lemon peel; beat until light and fluffy.
Pour into crust.
Bake until firm, about 25 minutes.
Spread Cheesecake Topping carefully over pie; cool. Refrigerate at least 8 hours.
Makes 8 servings.
prepare Pastry for Deep-Dish Pie. On a lightly floured surface
Mix the powdered sugar and peanut butter (I prefer Jif) until it resembles \"Bisquick\".
Spread almost 3/4 of the mixture on the baked, cooled pie shell crust.
Combine
cream\tcheese,
1/2 cup sugar, lemon juice, 1/4 teaspoon vanilla and salt in bowl; mixing well.
Add eggs, 1 at a time,
mixing well after each addition.
Pour into pie shell. Bake on baking sheet at 325\u00b0 for 25 to 30 minutes or until set. Combine sour
cream,
2
tablespoons
sugar
and
1/4 teaspoon vanilla in bowl.
Spread over pie.
Bake for 10 minutes longer; cool.\tChill until firm.
Garnish with fruit.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Beat cream cheese until fluffy; add sweetened condensed milk gradually until well blended.
Beat in yogurt, lime peel and food coloring until smooth.
In a separate bowl, whip the cream with sugar until small peaks form.
Gently fold 3/4 of the whipped cream into the cream cheese mixture.
Line the baked, cooled pie crust with 2 tablespoons almonds.
Spoon filling on top.
Chill at least 3 hours; garnish with remaining whipped cream, lime slices and 1 tablespoon toasted almonds if desired.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
emperature.
Spoon pie filling on top of cheesecake, cover and chill
br>Pour into the cooled baked pastry shell.
Beat egg
prepared (baked) 9\" pie crust.
Top pie with meringue (recipe to follow
u continue to prepare the cheesecake.
Filling preparation:
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
tay slightly.
Allow the baked cheesecake to remain in the oven
till slightly jiggly.
Transfer baked cheesecake to a wire rack to
Chill baked crust.
Preheat broiler 10
Preheat oven to 350\u00b0.
Grease a 9 x 1 1/4-inch pie plate. Place milk, vanilla, eggs, sugar and baking mix in blender container.
Cover and blend on high for 15 seconds.
Add cream cheese.
Cover and blend on high for 2 minutes.
Pour onto plate. Bake until center is firm, 40 to 45 minutes; cool.
Spread Cheesecake Topping carefully over top.
Garnish with fruit, if desired.
op are slightly golden and cheesecake has set.
Remove from
o room temperature. Spoon into baked pie shell.
Whip the cream
Preheat oven to 300\u00b0.
In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice. Mix well.
Pour into pie crust. Bake 50 to 55 minutes or until center is set.
Top with sour cream. Bake 5 minutes longer. Cool, then chill. Top with pie filling.
Makes one 9-inch cheesecake.
o avoid lumps in your cheesecake.
Preheat the oven to