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fandomhigh2006-08-14 07:48 am
absolutesnark) wrote in fandomhigh2006-08-14 07:48 am
Entry tags:
Baking Workshop 8/14, Monday Morning
"Good morning," Piper greets as the students arrive. "Today, you're going to make cheesecake. I brought a sample as well as muffins. Take whatever you want."
"I'd like each of you to bring a recipe of your choice next week. That's what you'll be making," she continues. "Try not to use a recipe that requires open flames."
She hands them a list of ingredients and instructions. "As always, I'm around if you have questions."
Equipment Needed
Measuring Cups
Measuring Spoons
Bowls
Springform Pan
Mixer
Knife
Crust Ingredients
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
Filling Ingredients
3 packages cream cheese, softened
3/4 cup sugar
3 eggs
2 cups sour cream
2 teaspoons vanilla
Topping Ingredients
2 tablespoons sugar
1 teaspoon vanilla
Instructions
Heat oven to 325°F.
Combine all crust ingredients in medium bowl.
Press onto bottom and 1-inch up sides of ungreased 9-inch springform pan.
Bake for 10 to 12 minutes or until golden brown. Cool.
Combine cream cheese and sugar in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Gradually add eggs, one at a time, beating well after each addition.
Reduce speed to low; add 1/2 cup sour cream and 2 teaspoons vanilla. Beat until well mixed.
Pour cream cheese mixture into baked crust.
Bake for 80 minutes or until set 2 inches from edge of pan.
Meanwhile, combine remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl.
Evenly spread over top of hot cheesecake.
Continue baking for 7 minutes.
Loosen sides of cheesecake from pan by running knife around inside of pan; remove sides of pan.
Cool completely (about 2 hours).
Leave uncovered until completely cooled. Store refrigerated.
[ooc: ingredients and instructions from here]
"I'd like each of you to bring a recipe of your choice next week. That's what you'll be making," she continues. "Try not to use a recipe that requires open flames."
She hands them a list of ingredients and instructions. "As always, I'm around if you have questions."
Equipment Needed
Measuring Cups
Measuring Spoons
Bowls
Springform Pan
Mixer
Knife
Crust Ingredients
1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
Filling Ingredients
3 packages cream cheese, softened
3/4 cup sugar
3 eggs
2 cups sour cream
2 teaspoons vanilla
Topping Ingredients
2 tablespoons sugar
1 teaspoon vanilla
Instructions
Heat oven to 325°F.
Combine all crust ingredients in medium bowl.
Press onto bottom and 1-inch up sides of ungreased 9-inch springform pan.
Bake for 10 to 12 minutes or until golden brown. Cool.
Combine cream cheese and sugar in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Gradually add eggs, one at a time, beating well after each addition.
Reduce speed to low; add 1/2 cup sour cream and 2 teaspoons vanilla. Beat until well mixed.
Pour cream cheese mixture into baked crust.
Bake for 80 minutes or until set 2 inches from edge of pan.
Meanwhile, combine remaining sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl.
Evenly spread over top of hot cheesecake.
Continue baking for 7 minutes.
Loosen sides of cheesecake from pan by running knife around inside of pan; remove sides of pan.
Cool completely (about 2 hours).
Leave uncovered until completely cooled. Store refrigerated.
[ooc: ingredients and instructions from here]
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