About: World Chocolate Cheesecake

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About: World Chocolate Cheesecake Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Before you begin, be sure all the ingredients are at room temperature. Combine the cream cheese or ricotta and eggs thoroughly before adding any liquid extracts, heavy cream, or sour cream. Lumps are impossible to remove once the liquid ingredients have been added. The paddle attachment of an electric mixer is ideal for mixing the batter. If you must use regular whipping beaters, set the mixer at low or medium-low speed. Fold in whipped cream and beaten egg whites with a wire whisk or a rubber spatula. Fold gently and slowly, being careful not to deflate the volume of the whipped ingredients.

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rdfs:label	World Chocolate Cheesecake
rdfs:comment	Before you begin, be sure all the ingredients are at room temperature. Combine the cream cheese or ricotta and eggs thoroughly before adding any liquid extracts, heavy cream, or sour cream. Lumps are impossible to remove once the liquid ingredients have been added. The paddle attachment of an electric mixer is ideal for mixing the batter. If you must use regular whipping beaters, set the mixer at low or medium-low speed. Fold in whipped cream and beaten egg whites with a wire whisk or a rubber spatula. Fold gently and slowly, being careful not to deflate the volume of the whipped ingredients.
dcterms:subject	World Recipes Sour cream Recipes Cream cheese Recipes Egg Recipes Cheesecake Recipes Semi-sweet chocolate Recipes
abstract	Before you begin, be sure all the ingredients are at room temperature. Combine the cream cheese or ricotta and eggs thoroughly before adding any liquid extracts, heavy cream, or sour cream. Lumps are impossible to remove once the liquid ingredients have been added. The paddle attachment of an electric mixer is ideal for mixing the batter. If you must use regular whipping beaters, set the mixer at low or medium-low speed. Fold in whipped cream and beaten egg whites with a wire whisk or a rubber spatula. Fold gently and slowly, being careful not to deflate the volume of the whipped ingredients. Cheesecake bases are usually made from cookie crumbs mixed with softened or melted butter. Although most recipes call for graham cracker crumbs, almost any cookie will do. Cheesecake can be made 2 to 3 days in advance and kept covered with plastic wrap in the refrigerator. Also, the cake can be frozen for up to 3 weeks. Defrost before serving. * Contributed by World Recipes Y-Group

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