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Cheesecake

Ingredients


Crust:

5 ounces Graham cracker crumbs

3 tablespoons sugar

5 tablespoons of melted butter


Filling:

16 ounces (1/2 kilogram) cream cheese, softened

1/2 cup of sugar

1/2 teaspoon vanilla

Pinch of salt

2 large eggs


Topping:

8 ounces sour cream

1 tablespoon sugar

1/2 teaspoon of vanilla

1 tablespoon Chambord liqueur (a French liqueur)

1 cup of fresh raspberries

cheese cake

Directions

1. Preheat oven to 350 degrees F (or 200 C). 

2. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" pan.

3. To make filling, mix soften cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Pour mixture into crust.

4. Bake for approximately 40 minutes or until golden brown. My toaster oven can cook this cake in 15 minutes with top and bottom heaters on. Loosen cake from rim of pan. Let cool and remove rim of pan.

5. Frosting is optional. To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.

Note: Oreo cookies can replace the Graham crackers. Just remove the white filling from the Oreos, crush, and add melted butter.

Pumpkin Cheesecake

Ingredients


Crust:

5 ounces Graham cracker crumbs

3 tablespoons sugar

5 tablespoons of melted butter


Filling:

1 cup of pumpkin or butternut squash

16 ounces (1/2 kilogram) cream cheese, softened

2/3 cup of brown sugar

1/2 teaspoon Vanilla

Pinch of salt

2 large eggs

pumpkin cheese cake

Directions


1. Preheat oven to 350 degrees F (or 200 C). 

2. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" pan.

3. Clean pumpkin or squash and roast in an oven until soft. Remove pumpkin from shell and puree with a blender until well mashed.

4. Add soften cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Pour mixture into crust.

5. Bake for approximately 40 minutes or until golden brown. My toaster oven can cook this cake in 15 minutes with top and bottom heaters on. Loosen cake from rim of pan. Let cool and remove rim of pan.


Note: Oreo cookies can replace the Graham crackers. Just remove the white filling from the Oreos, crush, and add melted butter.

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