The thought of cheesecake sends a vision of fruit, a creamy layer of fluff, and graham cracker crust. New cheesecake recipes are created regularly. When someone first thought of using jello as an ingredient in cheesecake, a way to speed up the preparation and setting time made homemade cheesecakes available to everyone. Suddenly, the world was introduced to springform pans.
A springform pan is made of two pieces. The sides and the bottom are removable. An interlocking band is the side. Usually two to three inches high, it sits on the round base. The band makes the sides, and can be closed or opened with a latch. The pieces are put together when needed for baking. When baking is done and the contents cooled, the latch is flipped, the band opened, and removed. The springform is ideal for cheesecakes, because they stay on the base, and will not be unsettled when the sides are removed.
You can get springform pans in many sizes. There is a 4.5 inch size used for individual servings. Standard sizes are 6, 9, and 10 inches. It is wonderful to be able to serve the cheesecake easily thanks to this pan. You can also make a torte easily. Always check the release on a springform pan you are buying, to be sure it works properly.
If your springboard pan starts leaking around the bottom of the band, wrap a layer of aluminum foil on the outside. That will hold the ingredients in until it is time to remove the band.
Lemon Jello A La Peach Cheesecake
Fresh fruit is always nice. Even when your favorite fruit is out of season, you can enjoy a fruit-flavored cheesecake. This recipe is both easy and delicious, thanks to jello, canned peaches, and the opportunity to use a pie pan, rather than a springform pan.
What You Need:
- 15 ounce can sliced peaches
- 3 ounce package lemon jello
- 1 cup sugar
- 2 teaspoons vanilla
- 1 pack 8-ounce cream cheese, softened
- 1 teaspoon lemon juice
- 1 cup condensed milk
- 1 stick butter or margarine
- 1/4 pound crushed graham crackers
How To Make It:
Open can of peaches and pour, with juice, into medium sauce pan. Bring to a boil, and add the lemon jello, stirring to dissolve and mix the crystals. Remove the pan from the burner and let the mixture cool. It will start to thicken.
In a medium mixing bowl, cream the vanilla, cream cheese, and 1/2 cup of the sugar. Add it to the jello and peaches mixture, slowly stirring to mix.
Whip the lemon juice and condensed milk in a medium glass bowl. Add the cream cheese and peach mixture to the milk. Blend well.
Melt the butter or margarine. Add the crushed cracker crumbs and the remaining 1/2 cup sugar. Hold some of the mixture aside to sprinkle on the top. Press the rest of the mixture on the bottom and sides of a 9 inch pie pan. Spoon the mixture onto the crust and spread evenly. Slice a fresh peach and decorate the top, if desired. Sprinkle the remaining crumbs mixture on the top. Refrigerate until set, about 4 hours, or overnight.
Once you discover how simple it is to make cheesecake, you will not be able to stop. They are nice for showers, potlucks, and picnics. Fruits, candies, and sprinkles make them easy to decorate.
Article Source: http://EzineArticles.com/?expert=KC_Kudra
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