Cheesecake Sandwiches Food

MACARON SANDWICHES WITH COCONUT LIME CHEESECAKE FILLING

Steps:

• Whisk the milk, sugar, lime juice and butter in a medium saucepan over medium heat. Add the egg yolks and whisk constantly until the curd thickens, 8 to 10 minutes. Strain the curd through a fine-mesh strainer into a medium bowl and cool in the fridge or over an ice bath. Fold the curd into the mascarpone, and add the coconut and lime zest.
• Take a Giant Macaron and spread with a generous tablespoon of the mascarpone filling. Top off with another macaron and dig in.
• Preheat the oven to 300 degrees F. Combine 100 grams of egg whites with the tant pour tant and add desired color or flavoring and reserve. Boil the sucrose with the water to soft ball stage, or 240 degrees F. Add the sucrose mixture to the dried egg whites and the remaining 110 grams of egg whites to a stand mixer with a whisk attachment and whip until stiff peaks. Fold the tant pour tant mixture into the whipped meringue. Pipe in a bag to desired diameter, and let dry at room temperature for 20 to 30 minutes. Bake for 10 to 20 minutes depending on size. Yield: 12 to 16 macarons.
• Recipe courtesy Chef Andy Schneider at Le Reve Cafe and Patisserie

PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))

Steps:

• Heat a griddle or a large saute pan over medium-high heat.
• When hot, cover bottom with olive oil.
• Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
• Add the garlic, salt and pepper, and cook for about 30 seconds.
• Then, push the mixture off to one side of the griddle.
• Add the meat to the hot part of the griddle.
• Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
• Mix the meat and the carmelized onions and bell pepper together.
• Divide into 2 portions, and top both portions with the cheese to melt.
• If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
• Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
• When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

OUR BEST CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

CHEESECAKE SANDWICHES

Steps:

• Beat cream cheese and sugar with mixer until blended. Stir in COOL WHIP.
• Cover bottom (flat) side of each of 10 cookies with about 2 Tbsp. cream cheese mixture; top each with second cookie to form sandwich. Dip half of each sandwich in chocolate; gently shake off excess chocolate. Place in single layer in airtight container.
• Freeze 3 hours or until firm.

THE BEST EVER GRILLED CHEESE SANDWICH

Steps:

• Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere. , To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

CHIPS AHOY! CHEESECAKE SANDWICHES

Steps:

• Beat cream cheese and sugar in a large bowl.
• Stir in whipped topping.
• Scoop 2 Tb. of the mixture onto the bottom of each of the 10 cookies.
• Top with the second cookie.
• Dip 1/2 of each sandwich in the melted chocolate.
• If desired roll or lightly press edges in sprinkles, nuts or chocolate chips.
• Place in a single layer in a airtight container.
• Freeze 3 hours.

CHEESECAKE

Steps:

• Beat cream cheese, sugar, eggs and vanilla til smooth.
• Put in greased 9-inch pan.
• Place in 350 oven for 35 minutes Take out and let rest 15 minutes Mix sour cream, sugar and vanilla Pour on top of cheesecake.
• Bake 10 more minutes.
• Put pie filling on, if desired.

FROZEN STRAWBERRY CHEESECAKE SANDWICH COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
• Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
• Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

FROZEN STRAWBERRY CHEESECAKE SANDWICHES

Steps:

• 1. Preheat an oven to 350 degrees F (175 degrees C).
• 2. Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
• 3. Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth.
• 4. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg.
• 5. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine.
• 6. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• 7. Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• 8. Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth.
• 9. Place the strawberries in a blender or food processor. Blend until smooth.
• 10. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
• 11. Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar-sized cookie.
• 12. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.

NO-BAKE PB&J SANDWICH CHEESECAKE

Steps:

• For the crust: Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray.
• Put half of the cookies and 1/4 teaspoon of the salt into a food processor and process until the cookies are broken down to fine crumbs. Add 3 tablespoons of the melted butter and pulse until just combined and the mixture resembles wet sand.
• Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture.
• For the peanut butter cheesecake: Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
• Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, peanut butter powder, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate while you make the strawberry jelly.
• For the strawberry jelly: Pour 1 1/2 cups water a medium saucepan and sprinkle the gelatin over top. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the strawberry jelly and bring to a simmer over medium heat. Cook, whisking occasionally, just until the gelatin and jelly dissolve, 1 to 2 minutes. Sprinkle in the strawberry gelatin powder top whisk until dissolved.
• Pour the gelatin mixture into a large bowl and use a spoon to scoop away any bubbles on the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
• Pour the thickened gelatin mixture over the cheesecake. Refrigerate until the gelatin is almost completely set, about 20 minutes.
• Meanwhile, put the remaining 8 ounces cookies and 1/4 teaspoon salt into a food processor and process until the cookies are broken down to fine crumbs. Add the remaining 3 tablespoons melted butter and pulse until just combined and the mixture resembles wet sand.
• Sprinkle the crumb mixture evenly over the top of the gelatin and gently press it into a smooth layer. Refrigerate until firm, at least 4 hours and up to overnight.