EAGLE BRANDANDREG; SWEET POTATO PIE
Provided by Food Network
Time 1h
Yield 8-10 servings
Number Of Ingredients 10
Steps:
- HEAT oven to 350 degrees F. Beat sweet potatoes and butter in large bowl until smooth. Add sweetened condensed milk, orange peel, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust.
- BAKE 40 minutes or until golden brown. Cool. Garnish as desired.
MINI CHEESECAKES
Provided by Food Network
Categories dessert
Time 1h
Yield Makes 24 mini cheesecakes
Number Of Ingredients 11
Steps:
- 1. Line muffin pan with paper muffin cups. Place one wafer cookie in the bottom of each cup, set aside.
- 2. Mix cream cheese, sugar, and vanilla and almond extracts until smooth. Slowly add eggs and sour cream, mix until creamy. Stir in chopped SNICKERS® Bars.
- 3. Spoon mixture into muffin cups and bake in a preheated 375°F oven until set, about 25 minutes. Cool completely and refrigerate until ready to serve. To serve:
- 4. Combine coconut with a few drops of food coloring to desired shade of green. Arrange on top of cheesecakes to resemble a nest. Fill nests with M&M'S® Brand Speckled Chocolate Eggs. Serve at room temperature.
CAMPFIRE MINI CHEESECAKES
Keaton Ashton didn't go into season nine of Kids Baking Championship expecting to nab the $25,000 grand prize. "Really, my only goal was to make it past the first couple of challenges," says the 13-year-old from Sugar City, ID. But he emerged as a front-runner during the first episode when judges Valerie Bertinelli and Duff Goldman instructed the kid bakers to decorate mini cheesecakes with edible brushstrokes. "I thought, what's something that's out of the box?" he says. His s'mores-inspired cheesecakes, topped with brushstroke flames made from candy melts, wowed the judges so much that they named him the challenge winner, foreshadowing his ultimate victory. Try this recipe inspired by his clever idea. -Francesca Cocchi for Food Network Magazine
Provided by Food Network
Categories dessert
Time 1h30m
Yield 12 campfire mini cheesecakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 325˚ F. Line a 12-cup muffin pan with paper liners. Beat the cream cheese, eggs, sugar, vanilla, lemon juice and salt in a large bowl with a mixer until smooth. Remove a heaping 1/4 cup of the batter to a small bowl and mix in the cocoa powder until smooth.
- Mix the graham cracker crumbs and melted butter in a separate small bowl. Press into the muffin cups to make a crust. Pour in the plain batter, then gently swirl in the chocolate batter with a spoon.
- Bake the cheesecakes until set, about 30 minutes. Let cool, then refrigerate until chilled, about 2 hours. Top with mini marshmallows, caramel sauce and the candy melt brushstrokes.
- Melt 1/2 cup each red, orange and yellow candy melts in separate small bowls in the microwave in 30-second intervals, stirring. Using the back of a spoon, make swipes of each color on a parchment-lined baking sheet. Let harden, then arrange on the cheesecakes to look like flames.
FINALE CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Mix the crumbs and 3 tablespoons of sugar together. Melt the butter and stir into the crumb mixture. Press into the bottom of a greased 9-inch round, springform cake pan. Set aside. Using an electric beater, blend the cream cheese and the remaining sugar together until creamy, wiping down the sides of the bowl and the beaters with a spatula to incorporate all the cheese. Add the eggs 1 at a time, beating after each addition. Add the vanilla and lemon juice to the cream, then slowly stir into the cheese mixture.
- Meanwhile, preheat oven to 350 degrees. Put the prepared round cake pan into a slightly larger rectangular pan. Pour the cheese mixture into the prepared pan. Set both pans in the oven and fill the rectangular pan with water, half way up the sides of the round pan. Bake until firm and golden brown, approximately 45 to 50 minutes. Cool completely before removing from the pan.
HELEN'S CHEESECAKE
Steps:
- Butter a 9-inch or 10-inch springform cake pan. Set aside 3/4 cup of the crumb dough to sprinkle over the top. Press crumb mixture on bottom and up sides of form (as much as will stick).
- Preheat oven to 325 degrees. Mix butter, egg yolks, sugar together. Add cheese, vanilla, grated rind and lemon juice, flour and baking powder. Beat 4 egg whites until peaked. Fold into cheese mixture and pour on top of dough. Add chopped walnuts to reserved crumb mixture and sprinkle mixture over the top.
- Bake for 1 hour or until set. Turn off heat, open oven door and let stand for 1 hour or until cooled. Remove rim of spring form pan and set cake with its cake bottom on serving plate.
MINI CHOCOLATE CHEESECAKES
Kids will love making these little chocolate cupcakes, with a crunchy biscuit base and Easter egg topping
Provided by Sarah Cook
Categories Treat
Time 50m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 150C/130C fan/gas 2. Line the holes of a muffin tin with 12 paper muffin cases. Put the biscuits in a food bag and bash to small crumbs with the end of a rolling pin. Tip into a bowl, stir in the melted butter until the crumbs are nicely coated, then spoon between the paper cases. Press down into the bottoms to make a firm base.
- To make the filling, put the ricotta, eggs, vanilla and melted chocolate in a large mixing bowl. Sift in the icing sugar. Beat everything together with an electric whisk or a wooden spoon until very well combined. Spoon into the paper cases right up to the tops, then tap the whole tin on the bench to get rid of any air bubbles. Bake for 30 mins, then remove from the oven and gently push 3 mini eggs into the top of each cheesecake. Let the cheesecakes cool completely before serving. Can be kept in the fridge for up to 3 days.
Nutrition Facts : Calories 409 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
MINI NEW YORK CHEESECAKES
Everyone's favourite dessert is now bitesize! This simple-to-make traybake can be cut into mini bites for the ultimate sweet canapé
Provided by Valerie Barrett
Categories Dessert, Dinner
Time 1h25m
Yield Makes 48 squares or 96 rectangles
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 3. Line the base and sides of a 20x30cm shallow cake tin with baking parchment.
- Put the ginger biscuits into a food processor and whizz to very fine crumbs. Add the melted butter, using the pulse until well mixed. Tip the mixture into the tin and spread out evenly. Using the back of a metal spoon, press the mixture down firmly.
- Clean the food processor bowl and add the ricotta, cream cheese, soured cream, eggs, caster sugar, cornflour, vanilla extract, lemon rind and juice. Whizz until smooth, then pour the mixture into the cake tin. Bake in the oven for about 40 mins until the mixture is lightly set all over. Remove and allow to cool to room temperature.
- Whisk the cream to soft peaks. Spread thinly over the top of the cheesecake. Chill the cheesecake overnight.
- To serve, remove the cheesecake from the tin and peel the paper from the sides. cut into 48 small squares or halve again to make 96 rectangles. Arrange on a serving plate. Put the lemon curd into a small disposable piping bag. Snip off the end and pipe zigzags on the cheesecakes. Alternatively, place a small raspberry on top of each square.
Nutrition Facts : Calories 124 calories, Fat 8.6 grams fat, SaturatedFat 5.2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7.9 grams sugar, Fiber 0.1 grams fiber, Protein 1.5 grams protein, Sodium 0.4 milligram of sodium
MINI CHEESECAKE TARTS
Make and share this Mini Cheesecake Tarts recipe from Food.com.
Provided by Bev I Am
Categories Cheesecake
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Beat cream cheeses at medium speed with an electric mixer until smooth; add sugar and flour, and beat well.
- Add eggs, 1 at a time, beating until blended after each addition.
- Stir in extracts.
- Lightly coat 6 (4-inch) tart pans with removable bottoms with vegetable cooking spray; sprinkle pans evenly with gingersnap crumbs, shaking to coat bottom and sides of pans.
- (Let excess crumbs remain, evenly covering bottom of each tart pan.)
- Place tart pans on a baking sheet.
- Divide cheesecake batter evenly between tart pans.
- Bake at 350° for 18 to 20 minutes or until set.
- Remove from oven, and let cool on a wire rack 30 minutes; remove from tart pans. (A pancake turner works great for removing the tarts from the bottom of the pans and transferring them to a serving platter.)
- Divide fruit evenly, and arrange decoratively over each cheesecake.
- Garnish with mint, if desired.
Nutrition Facts : Calories 360.4, Fat 11.3, SaturatedFat 5.7, Cholesterol 94.7, Sodium 506.2, Carbohydrate 51.3, Fiber 0.6, Sugar 30.4, Protein 13.2
BORDEN'S MINI CHEESECAKES
These are festive little cakes After cooled garnish with a sprinkle of cake sprinkles or get creative and use fresh berries; fresh sliced fruits; toasted coconut..... Prep time unknown; baking time 20 minutes THE BORDEN'S EAGLE BRAND CONDENSED MILK PROVIDES THE SWEETNESS TO THE CHEESECAKE MIXTURE...SUGAR IS NOT NEEDED. (except for stated amount in crust.)
Provided by L DJ3309
Categories Cheesecake
Time 20m
Yield 24 mini cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F.
- Line cupcake tin with cupcake papers (24).
- Combine crumbs, sugar and butter; press equal portions onto bottom of cupcake papers.
- In large mixing bowl beat cheese until fluffy.
- Gradually beat in condensed milk until smooth.
- Add eggs and vanilla; mix well.
- Spoon equal amounts into prepared cups (about 3 tbl per cup).
- Bake 20 minutes or until cakes spring back when touched lightly.
- Cool and chill.
- Garnish with fresh berries or sliced fruits; chocolate shavings; toasted coconut; or cake sprinkles for a festive look.
Nutrition Facts : Calories 210.8, Fat 14.3, SaturatedFat 7.9, Cholesterol 65.6, Sodium 164.4, Carbohydrate 16.9, Fiber 0.1, Sugar 14.3, Protein 4.2
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