Cheesecake:
Combine 1st 3 ingredients;
u continue to prepare the cheesecake.
Filling preparation:
till slightly jiggly.
Transfer baked cheesecake to a wire rack to
ie filling on top of cheesecake, cover and chill at least
Heat oven to 475\u00b0.
Beat cream cheese, sugar, salt, flour, orange peel, lemon peel and 2 of the eggs in a large bowl until smooth.
Continue beating, adding remaining eggs and egg yolk, 1 at a time.
Beat in 1/4 cup whipping cream on low speed.
Pour into crusts.
Bake 15 minutes.
Reduce oven temperature to 200\u00b0 and bake 1 hour.
Turn off oven; leave cheesecake in oven 15 minutes.
Cover and refrigerate at least 12 hours but no longer than 48 hours.
Combine margarine, graham cracker crumbs and sugar; pat firmly in bottom of 9-inch spring-form pan.
In large mixer bowl, beat cream cheese until fluffy.
Add Eagle Brand milk; beat until smooth.
Add eggs and lemon juice; mix well.
Pour into prepared pan.
Bake at 300\u00b0 for 50 to 55 minutes or until cake springs back when lightly touched.
Let cool to room temperature; chill. Remove side of pan.
Spread sour cream over cheesecake.
Garnish as desired.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until blended.
Add eggs and mix until blended.
Pour into crust and bake at 325\u00b0 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with topping of your choice. Store leftover cheesecake in the refrigerator.
Spray 10in springform pan with cooking spray.
Toss the flour in the pan, coating well.
Mix cream cheese and eggs.
Add sugar and vanilla, mix well.
Fold in sour cream.
Pour into pan.
Bake in center of 325* oven for 1-1-2 hour.
Turn oven off, allow cheesecake to sit in oven for 1 hour.
Chill.
Top with choice of toppings.
Mix together the cake mix and the butter until resembling bread crumbs, then press into the base of a greased/oiled and lined cake pan/tin.
Bake for 20 minutes at 350 - keep an eye on this as all ovens vary in temperature, watch it doesn't go too brown.
Remove from the oven, allow to cool and then add your chosen filling and cook or chill as the recipe requires.
blending well.
Pour into baked crust and place in oven
Cheesecake:
Preheat oven to 150c. &
Cut already-baked cheesecake into uniform pieces approximately 1-
Fry bacon until brown; drain excess fat.
Fry onion with the bacon until it's clear.
Add remaining ingredients and simmer for 20 minutes or until it thickens.
This recipe can be tripled and simmered overnight in crock-pot.
It makes a nice dish to take to parties or picnics.
r until set.
The cheesecake will rise slightly, crack in
br>In blender, place all cheesecake ingredients. Cover; blend on high
Cook bacon til crisp and drain, reserving 2T drippings.
Crumble bacon and set aside.
Cook onion in drippings until tender.
Add with bacon to beans, then add rest of ingredients and mix well.
Baked uncovered at 325 degrees for approximately 1 hour.
ans pork and beans or baked beans.
Stir beans into
Peel (or you can leave peels on) and dice the baked potatoes. Set aside. In Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using slotted spoon, remove bacon to paper towel. Drain, reserving 1-1/2 teaspoon drippings. Add soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper and potatoes to the drippings. Cook uncovered for 10 minutes or until heated through, stirring occasionally. Stir in sour cream and cook for 1-2 minutes or until heated through - do not boil. Garnish with cheddar cheese and bacon.
Peel and dice the baked potatoes; set aside.
In
ush up to remove the cheesecake from the cup. Use a