56.
Make your cheesecake at least a day ahead of time to allow the flavors
to mingle. And, as in all of these recipes, have all of the ingredients at
room temperature before starting.
Graham cracker crust included with Vanilla Cheesecake may be used
on all flavors.
Cheesecake Storage and Freezing
As with any dairy product, store cheesecake covered in the refrigerator.
Covering the cheesecake may cause condensation to collect on the top;
this may produce discoloration in chocolate cakes. If some moisture
does collect, simply wipe it off with a paper towel. It may be stored for
up to a week in the refrigerator. If you want to keep it longer, place it in
the freezer. All of these cakes freeze beautifully and can be kept for up
to 2 months. To freeze a cheesecake, remove it from the pan, freeze it
uncovered on a tray for at least 6 hours. Next, wrap it in heavy weight
foil or place it in an airtight plastic bag. Then put it back into the
freezer until needed. It is best to freeze the cake without the topping on
it. Thaw the unfrosted cake in the refrigerator overnight or at room
temperature for approximately 3 hours. Cheesecake may also be frozen
by the slice using these same steps.
Helpful Hints for Cheesecakes
Vanilla Cheesecake
eggs, room temperature 2 Lg
vanilla extract 1 TBL
lemon extract 1 tsp
orange extract 1 tsp
cream cheese, softened 3 (8-oz) pkg
sugar p cup
cornstarch 3 TBL
Program
Topping
vanilla flavored almond bark 4-oz
sour cream 3 cup
Graham Cracker Crust
graham cracker crumbs 1 cup
sugar 1 TBL
butter, melted 2 TBL
cream cheese, spreadable 4 cup
Basic Recipe & Method
1. Remove the pan from the machine. Attach the kneading blade to
the shaft. Make sure all ingredients are at room temperature. Eggs
in the shell may be placed in warm water for 15 minutes to bring
them to room temperature. Add eggs to the pan.
2. Use a measuring spoon to measure the vanilla extract, lemon
extract and orange extract; add to the pan.
3. Remove foil from cream cheese and place on a microwave-safe
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