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For the cheese cake:
1 lb of Philadelphia cream cheese
4 whole eggs
1 cup of heavy cream
1/2 cup of granulated sugar
1 each lemon
1 lb of sugar cookies
2 ounces of melted unsalted butter
2 ounces of can sugar
For the topping
4 ounces of Philadelphia cream cheese
4 ounces of heavy cream
3 ounces of sugar
2 ounces of melted semi-sweet chocolate

The Philadelphia cream cheese cake


In a bowl put the cream cheese with the sugar and the zest of the lemon, and smashed with a fork, mix together, incorporate the whole eggs and the heavy cream, add the pinch of salt and squeeze in the juice of the left lemon.Keep on the refrigerator. In another bowl put the fine grounded sugar cookies, mix it with the can sugar and the melted unsalted butter, mix and spread evenly on non stick 12 inch spring baking mold, refrigerate the mold with the spread it ground cookies mixture to set, for about 15 minutes. Remove the cream cheese bowl mixture and the spring mold out of the refrigerator, then poor in the cream cheese mixture and bake it at 300 F. for about 55 minutes. Remove out of the oven and let it completely chill. For the topping put in the mixer the Philadelphia cream cheese with the cream and sugar all together and mix it well until foamy and stiff.Spread the cheese mixture on top of the chilled bake cheese cake, then molded out of the baking spring pan, place on a round cake board. Decorate the top with the semisweet melted chocolate.Put the melted chocolate in a parchment paper cone, cut the tip and made evenly stripe on top of the Philadelphia cream cheese cake, then with the toothpick broken the stripes simultaneously.

Dessert Recipe

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