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Carrot 'n' Raisin Cheesecake

cakes, cheesecakes, american 1 cup graham cracker crumbs 3 tablespoon granulated sugar 3 tablespoon margarine -- melted 24 oz cream cheese -- softened 1/2 cup granulated sugar 1/2 cup all-purpose flour -- 1 unbleached 4 large eggs 1/4 cup orange juice -- unsweetened 1 cup carrot -- finely shredded 1/4 cup raisins 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 tablespoon orange juice -- unsweetened 1 cup powdered sugar -- sifted Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.

Banana Nut Cheesecake

cakes, desserts, cheesecakes 1 cup chocolate wafer crumbs 1/4 cup margarine, melted 16 oz cream cheese softened 1/2 cup sugar 1/2 cup mashed ripe bananas 2 each large eggs 1/4 cup chopped walnuts 1/3 cup milk chocolate chips 1 tablespoon margarine 2 tablespoon water Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.

8 Minute Cheesecake

cheesecakes 1 pkg (8 oz.) cream cheese -- 1 softened 1/3 cup sugar 1 cup (1/2 pt.) sour cream 2 teaspoon vanilla 1 (8 oz.) container birds eye 1 cool whip whip 1 keebler 1 fresh strawberries for 1 garnish 1 ready crust graham cracker 1 pie crust Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries if desired.

Buenas, le quiero dar las gracias a todos ustedes que me han escrito, por favor dejenme saber lo que ustedes quieren que yo añada a la pagina y asi lo haremos. zulema2@hotmail.com      or        mvoministerio@yahoo.com Hello, thank you for all of your emails, please let me know what you would ike and i will add it to the page. zulema2@hotmail.com      or        mvoministerio@yahoo.com

Ingredientes:

● 340 gr. de Fetuccini. ● 90 gr. de mantequilla sin sal. ● 150 ml. de nata de leche. ● 1/2 cucharadita de sal. ● pimienta blanca molida. ● nuez moscada. ● 90 gr. de queso parmesano rallado. ● 2 Cucharadas de perejil. ● Ramita de perejil para adorno.

Preparación:
Cocer el Fetuccini seco (de 6 a 8 minutos) hasta que este "al dente" . Sacarlo del fuego y desaguarlo bien y volver a colocarlo en la olla ya seca. Aparte, en un sartén poner la mantequilla y la nata a fuego bajo. Cocer hasta que se derrita la mantequilla y se formen burbujas en la mezcla. Cocer un par de minutos más. Agregar sal, pimienta y nuez moscada. Sacar del fuego. Poco a poco agregar el queso revolviendo parmesano hasta que se homogeneice y se vea listo. En caso de ser necesario, volver a calentar brevemente para que el queso quede bien unido. (No dejar que se formen burbujas para que el queso no forme grumos y se ponga duro). Verter la salsa encima de los Fetuccini en la olla. Revolver con cuidado y a fuego lento de 2 a 3 minutos hasta que quede bien mezclado. Espolvorear perejil picado y adornar con la ramita de perejil (si se desea). Servir inmediatamente.
Enviado por: Alberto Talamandra