31854 mom cheesecake the the Recipes

flour, salt, cooking oil (mom uses canola), cold water (some folks use 2 tbsp water and 2 tbsp milk, but mom prefers the taste of the crust with all water)

cream cheese, heavy cream, cold water, sugar-free instant pudding mix (any flavor , i like white chocolate and cheesecake the best)

cheesecake, cream cheese, softened, sugar, eggs, sour cream, vanilla, cake, unsweetened chocolate, butter, sugar, eggs, vanilla, flour, chocolate glaze, semisweet chocolate chips, whipping cream, german chocolate topping, egg yolks, sugar, butter, softened and cut into small pieces, whipping cream, vanilla, flaked coconut, chopped pecans

cheesecake, fat-free cottage cheese, vanilla extract, sugar, cereal, cinnamon, sugar, water

cheesecake filling (i use philadelphia ready to eat ), fresh lemon zest, grand marnier, vanilla extract, salt, sugar, cinnamon flavored animal crackers (i use cats cookies from trader joes, the regular flavor), flour, baking powder, egg, milk, vegetable oil (for deep frying), powdered sugar (optional), blueberry syrup (recipe below ) (optional)

ground beef, onion (minced ), red kidney beans (drained ), pork and beans (mom uses campbell s), condensed tomato soup (concentrate, not the heat and serve , mom uses campbell s), ketchup (mom uses heinz), prepared chili sauce (mom uses heinz), salt and pepper

philadelphia cream cheese, sugar, cool whip (enough to layer top cheesecake), fruit , to put in the mixture (enough to put on top cheesecake), pie crust

tomato-basil tortilla, fresh spinach leaves, avocado, chopped, pico de gallo, prepared, goat cheese, low-calorie italian salad dressing (i use the 5-6 sprays of the italian salad spritzer)

stalks celery, onion, garlic (or 2-4 tbsp of diced from the jar you can adjust to taste.), tomato paste (i prefer contadina), tomatoes (use what you prefer, but i like the diced italian seasoning type), tomato sauce, ground beef or 1 lb stewing beef, cut in cubes (optional), olive oil (can use vegetable oil if you prefer), sliced mushrooms (optional), black olives, chopped or sliced (optional), bell pepper (optional), oregano, thyme, sweet basil, rosemary, cumin, italian seasoning, can be used in place of the above spices, bay leaf, crushed red pepper flakes (optional), garlic powder, onion powder, salt, black pepper

ricotta cheese, cream cheese, sour cream, butter, sugar, eggs, vanilla, lemon juice, flour

graham cracker crumbs, melted butter, cinnamon sugar, eggs beaten, cream cheese, 8 oz. each softened, sugar, salt, vanilla, almond extract, sour cream

flour, salt, cooking oil (mom uses canola), cold water (some folks use 2 tbsp water and 2 tbsp milk, but mom prefers the taste of the crust with all water)

head lettuce (washed,dried very well ), frozen peas (medium. size bag-rinsed & patted dry really well), water chestnut (drained well ), green onions, cubed cheddar cheese (shredded is not as good), diced celery, hellman mayonnaise (the best brand to use )

cheesecake crust, graham cracker crumbs, chopped walnuts, sugar, cinnamon, butter, melted, cheesecake filling, cream cheese, softened (i m a cream cheese snob - i only use philadelphia), sugar, all-purpose flour, vanilla bean, scraped (discard pod or save for other use) or 1 tsp. vanilla extract, milk, slightly beaten eggs, shredded lemon zest (i use a microplane zester for this), raspberry sauce, fresh or frozen raspberries, sugar, cornstarch, splash lemon juice

cheesecake instant pudding, milk chilled, vanilla vodka, tequila tequila rose strawberry cream, cool whip thawed

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

onion, chopped, garlic, oil, ground beef, tomato paste, diced tomatoes, water, salt, pepper, basil, lasagna noodles, cooked, two bags mozzarella cheese (reserve enough to completely cover the top of the lasagna), parmesan cheese

chopped carrot, peeled and chopped cucumbers, boiling water (to cook the veggies), salt, water (for cooking the lentils), yellow lentils (moong dal), turmeric powder, shredded coconut , plus, shredded coconut, cumin seed, red chile, little water, curry leaves, salt, vegetable oil, mustard seeds, urad dal (skinned and split black gram )