// Tracker

Type	Title	Replies	Views	Last Post
	by Anonymous	1	18	Mar 9 2012 - 9:19am by Anonymous

// Latest Posts

poptarts White Chocolate Rasberry Cheesecake Jan 31, 2012 10:49 AM Prep Time: 1 Hr Cook Time: 1 Hr Ready In: 10 Hrs Servings (Help) US Metric Calculate Original Recipe Yield 1 - 9 inch cheesecake Ingredients 1 cup chocolate cookie crumbs 3 tablespoons white sugar 1/4 cup butter, melted 1 (10 ounce) package frozen raspberries 2 tablespoons white sugar 2 teaspoons cornstarch 1/2 cup water 2 cups white chocolate chips 1/2 cup half-and-half cream 3 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 3 eggs 1 teaspoon vanilla extract Directions In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. poptarts Candy Cane Fudge Dec 14, 2011 9:59 AM Prep Time: 20 MinReady In: 2 Hrs 20 Min Servings (Help) US Metric Calculate Original Recipe Yield 2 1/4 pounds Ingredients 2 (10 ounce) packages vanilla baking chips 1 (14 ounce) can sweetened condensed milk 1/2 teaspoon peppermint extract 1 1/2 cups crushed candy canes 1 dash red or green food coloring Directions Line an 8 inch square baking pan with aluminum foil, and grease the foil. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares. Footnotes Flawless Fudge Advice Nutritional Information Amount Per Serving Calories: 88 | Total Fat: 3g | Cholesterol: 2mg poptarts Individual Orange and Chocolate Cheesecakes (Recipe courtesy Giada De Laurentiis) Dec 12, 2011 3:58 PM Total Time: 1 hr 45 min Prep 35 min Inactive 25 min Cook 45 min Yield: 6 servings Level: Intermediate Ingredients 1/3 cup finely crushed chocolate wafers 2 tablespoons butter, melted 1/4 cup ricotta cheese 2 ounces cream cheese 1/4 cup sugar, plus 2 tablespoons 1 orange, zested 1 egg Butter, for greasing Directions Special equipment: mini muffin tin Preheat the oven to 350 degrees F. Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly. In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups. Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve. poptarts Cheesecake Parfaits Dec 12, 2011 3:48 PM Total Time: 3 hr 15 min Prep 15 min Inactive 3 hr 0 min Yield: 6 to 8 servings Level: Easy Ingredients 2 (3-ounce) boxes cheesecake instant pudding mix 2 cups heavy whipping cream 1 cup milk 2 cups sour cream Vanilla Wafers Fresh Raspberries Whipped Cream, if desired Directions In medium bowl, combine pudding mix, cream, milk, and sour cream. Beat at medium speed with an electric mixer until soft peaks form. Cover and chill 2 to 3 hours. In individual serving dishes, layer pudding mixture, vanilla wafers, and raspberries. Repeat layers, ending with raspberries, serve immediately. Top with whipped cream, if desired.

// Posts

// Looks

// Layouts

// Videos

// Recipes

// Top People

poptarts Beaner toughcookienyc