3 Comments so far

1. ~cindy~

   SUPER EASY LEMON CHEESECAKE

   1 pkg. Scotch finger biscuits
   3 large pkgs. Philadelphia cream cheese, softened
   1 can condensed milk
   300 ml whipping cream
   1 pkg. lemon jelly crystals
   1/2 cup boiling water
   juice of 2 large lemons
   zest of 2 large lemons
   extra cream to decorate (optional)

   Spray a medium sized deep pan with oil. Layer the biscuits on the bottom of the pan to form the crust. Dissolve the jelly crystals in the boiling water; stir to ensure they are completely dissolved and allow to cool.

   Cream together the cream cheese, condensed milk and lemon juice. Gently mix the cooled jelly mix into the cheese mixture, mixing well.

   Whip the cream until stiff and gently fold through the mixture. Add lemon zest, stirring gently. Pour the cheese mix into the pan. (Don’t stir too much or shake it up; the air whipped in keeps it light.)

   Hope you enjoy your meal:)

2. jers

   LEMON CHIFFON CHEESE CAKE

   1 1/2 cups graham cracker crumbs (18)
   1/3 cup sugar
   1 tsp. cinnamon
   1/2 cup butter, melted
   2 envelopes unflavored gelatin
   1/4 cup cold water
   2 slightly beaten egg yolks
   1/2 cup milk
   1 c. plus 2 tbsp. sugar
   1 tsp. salt
   1 tbsp. grated lemon rind
   2 c. cream-style cottage cheese
   1/4 cup lemon juice
   2 tsp. vanilla
   1/4 teaspoon, and extract
   1 c. heavy cream
   2 egg whites, stiffly beaten
   1/8 cup chopped nuts (optional)

   Combine Graham cracker crumbs, 1/3 cup sugar and cinnamon. Blend in melted butter. Press half of the crumb mixture into the bottom of a 9 in. springform pan. Reserve the rest of the crumbs for topping.
   Soften gelatin in cold water. In a double boiler or saucepan, beat egg yolks slightly, stir in milk, and the remaining amount of sugar and salt.

   Cook over hot, not boiling water, stirring constantly until mixture begins to thicken or coats the back of a spoon. Remove pan from heat. Stir in the softened gelatin. Add lemon rind. Cool to the consistency of thick honey, then beat until light and airy.

   Mash the cottage cheese until there are no more lumps. Add the lemon juice, vanilla and almond to extract. Blend in the gelatin mixture. Whip cream until stiff. Fold into gelatin mixture.

   Beat egg whites until stiff, but not dry. Fold them in gently. Turn mixture out into the pan which was previously lined with Graham cracker crumbs. Sprinkle top of mixture with reserved crumbs and finely chopped nuts.

   Chill several hours or overnight. Serve with blueberry or strawberry sauce, pureed fruit, or canned peaches.

3. TX2step

   Most cheesecakes take at least an hour to bake, and then need to be chilled…and that doesn’t take into account the time to mix it up! Try this instead:

   ROCKY ROAD FUDGE CAKE

   1 stick butter
   1 c. flour
   1 c. sugar
   4 eggs
   1 tsp. baking powder
   1 16-oz. can Hershey’s syrup
   2 c. miniature marshmellows
   1/2 c. chopped pecans
   Beat first ingredients together for 4 min. Bake in 9×13″ pan (well greased) at 350 for 30 min. While it’s still hot, spread with marshmellows & pecans. Then spread with topping below:
   TOPPING:
   1/2 stick butter
   2 sq. semi-sweet chocolate, melted
   1-1/2 c. powdered sugar
   1 egg
   1 tsp. vanilla
   Melt butter & chocolate in large saucepan. Add remaining ingredients and stir until well blended. Pour all over cake while it’s still very hot.

   This is a very gooey cake, so serve (scoop) it from the pan. It will taste like an up-side down Hot Fudge Sundae, if you put a scoop of vanilla ice cream on it. … or a big dollop of Cool Whip
   Serves 12