Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Return to the FareShare Recipe  Master Index

FareShare Recipes

Search our Recipe Archives.  Click Here!

 

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Chat Recipes
April 24, 1999

 

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

IRC Chat Number 59

The FareShare Menu

April 24, 1999

Return to menu.

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                    *  Exported from  MasterCook  *
                           Snickers Cheesecake
Recipe By     : Betsy Burtis
Serving Size  : 12   Preparation Time :0:00
Categories    : Fareshare Chat 059
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
     1/2  box           Oreo cookie crumbs -- to 3/4 box
   2      tablespoons   sugar
   6      tablespoons   unsalted butter -- melted, cooled
     3/4  cup           peanuts, dry-roasted -- ground
                        Filling:
  32      ounces        cream cheese -- softened
   3                    eggs
   1      cup           sugar
   1 1/2  teaspoons     vanilla
   1      cup           peanut butter -- softened
   6                    Snickers Bar -- in small dice
                        Glaze:
     1/4  cup           semisweet chocolate chips -- melted
     1/2  cup           peanuts, dry-roasted -- finely chopped
For Crust:  Butter or spray 9" springform pan. Combine Oreo cookie crumbs 
and sugar. Add melted butter; blend until moist clumps form. Press onto 
bottom and up sides of pan. Chill while preparing filling.
For Filling:  Position rack in center of oven and preheat to 300F. Using 
electric mixer, beat cream cheese, peanut butter, and sugar in large bowl 
until fluffy, about 3 minutes.  Add eggs 1 at a time, beating just until 
combined after each addition. Beat in vanilla. Stir in Snickers bar chunks. 
Transfer filling to prepared crust. Place springform pan in oven. To prevent
cracking, put a small baking pan with water in the oven along side the 
springform pan. Bake until cheesecake puffs and edges crack slightly, about 
1 1/2 hours.
Transfer cake to rack. Run small knife around sides of cake to loosen. Cool
completely.  
Melt chocolate chips in a baggie in the microwave. Cut small hole in corner 
of baggie and drizzle choclate over top of cake. Sprinkle the chopped 
peanuts on top of the chocolate and press down gently on the nuts to adhere 
them to the melted chocolate. Cover cake with plastic wrap and chill cake 
overnight.
(Can be prepared 3 days ahead. Cover and keep chilled.)
[Candice] Very easy one.
Formatted for MasterCook by Candice.
Contributed to the FareShare IRC Chat, 24 April 1999, by Candice.
                   - - - - - - - - - - - - - - - - - - 

Return to menu.

                     *  Exported from  MasterCook  *
                           Tangerine Cheesecake
Recipe By     : Marilyn Sultar,  "Manna to Mousse"
Serving Size  : 12   Preparation Time :0:00
Categories    : Fareshare Chat 059
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CRUST:
   1      cup           Graham Crackers -- Crushed
   2      tablespoons   Melted Butter
   2      tablespoons   Sugar
                        FILLING:
  24      ounces        Cream Cheese -- Softened
   2      tablespoons   Tangerine Juice
   4                    Eggs
   1      tablespoon    Grated Tangerine Peel
   1      cup           Sugar
                        TOPPING:
   1 1/2  cups          Sour Cream
   2      tablespoons   Sugar
   2      teaspoons     Vanilla
   2      tablespoons   Tangerine Juice -- freshly squeezed
Combine first 3 ingredients thoroughly. Press into bottom and sides of 9" 
springform pan. Bake 5 minutes and cool; (350 degrees F. oven). Turn oven to 
250 degrees F. 
Place 1 8-ounce package cream cheese and 1 egg in large mixer bowl; beat 
thoroughly. Repeat with remaining cheese and eggs, beating well after each 
addition. Gradually add sugar alternately with juice. Beat at medium speed 
for 10 minutes. Stir in peel. Pour into crust and bake 25 minutes. Turn off 
heat; let cake stand in oven 45 minutes and then remove. 
Turn oven to 350 degrees F. Thoroughly combine topping ingredients. Let 
stand at room temperature. Gently spread over warm cake. Return to preheated 
350 degree F. oven for 10 minutes. Partly cool on wire rack. Refrigerate 
overnight.
[Candice] That one is good with chocolate drizzled over the top. They really 
are all tried and very good recipes.
Discussion:
[] Candice, a question. Have you ever made a cheesecake with a shortbread 
crust? 
[] My Italian Aunt makes a Ricotta Cake with a pastry crust.
[] I bet it is delicious. I have a friend from Sicily that makes a ricotta 
cheesecake but I don't believe it has a pastry crust.
[Candice I have a recipe that has a shortbread crust but don't believe I 
have ever made it.
Formatted for MasterCook by Candice.
Contributed to the FareShare IRC Chat, 24 April 1999, by Candice.
                   - - - - - - - - - - - - - - - - - - 

Return to menu.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!