Graces Cheese Cake Milk Shake Food

STRAWBERRY CHEESECAKE MILKSHAKE

Steps:

• In a blender, combine the 1 pound strawberries with the strawberry jam, agave, and lemon juice. Blend until smooth, 20 to 30 seconds, then transfer to a container. (The strawberry sauce can be made ahead of time and stored in the refrigerator for up to 5 days.)
• In the blender, combine 1 cup of the strawberry sauce with the milk, cream cheese, ice cream and the remaining 4 strawberries. Blend on high speed until smooth.
• For each serving, add 1/4 cup of the remaining strawberry sauce to a 12-ounce glass; swirl the sauce around base of glass. Fill to the top with the ice cream mixture. Drink immediately.

THE BEST NO-BAKE CHEESECAKE

Steps:

• For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
• For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
• Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
• Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
• Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.

GRACE'S CAFE' MOCHA MILK SHAKE

Steps:

• EVERYTHING IN BLENDER. BLEND ON HI UNTIL FULLY BLENDED
• POUR INTO CHILLED MILK SHAKE GLASS OR PARFIET GLASS
• SPRAY A LIL DALIP OF READY WHIP ON TOP. SHAVE SOME CHOC ON TOP AND PLACE A CHERRY ON TOP 4 GAR NISH
• HOPE U LIKE IT I DID

CHEESECAKE MILKSHAKES (DESSERT FOR TWO)

Steps:

• In a blender, add the cream cheese, ice cream, 1/2 cup milk, and graham cracker crumbs. Blend on high until completely smooth.
• Pour into two tall glasses and top with whipped cream, cherry, and graham cracker crumbs.

GRAPE MILK SHAKE

Steps:

• Place drink mix in blender container. Add milk and ice cream; cover.
• Blend on high speed until smooth.
• Serve immediately.

SONIC STRAWBERRY CHEESECAKE SHAKE

Steps:

• Combine milk, ice cream, strawberries and cheesecake mix in a blender and mix on high speed until smooth.
• Pour into two 12-ounce glasses.
• Garnish the top with a squirt of whipped cream from a can and about a teaspoon of graham cracker crumbs from the cheesecake kit.
• Serve.

GRACE'S CHEESE CAKE MILK SHAKE

Steps:

• PLACE ALL INGREDIENTS IN BLENDER AND BLEND ON HI TIL ALL INGREDIENTS ARE WELL INCORPERATED
• POUR INTO CHILLED MILK SHAKE GLASSES
• HOPE U LIKE IT. IF U FEEL ITS TOO MUCH CHEESE CAKE PUDDING FOR UR TASTE JUST PUT IT TO UR TASTE NEXT TIME U MAKE IT. I LIKE TO TASTE IT
• ENJOY