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Before you jump to Sour Cream Cheesecake FUSF recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That has totally changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are unable to adjust things for the better without everyone’s active contribution. Each and every family ought to start generating changes that are environmentally friendly and they should do this soon. The kitchen is a good starting point saving energy by going much more green.
Refrigerators and freezers use a lot of electricity, particularly when they are not running as effectively as they should. In case you can get a new one, they use about 60% less than the old models which might be more than ten years old. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.
The kitchen on its own gives you many small means by which energy and money can be saved. Efficient living is actually something we can all accomplish, without difficulty. Mostly, all it takes is a little common sense.
We hope you got benefit from reading it, now let’s go back to sour cream cheesecake fusf recipe. To cook sour cream cheesecake fusf you only need 21 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Sour Cream Cheesecake FUSF:
- Take of Crust.
- Provide 15 of graham crackers.
- You need 2 tablespoons of sugar.
- Take Pinch of salt.
- Provide 4 tablespoons of melted, unsalted butter plus 1 teaspoon.
- Take of Filling.
- You need 1 lb. of room temperature cream cheese.
- You need 1 lb. of room temperature marscarpone cheese.
- Take 1 1/3 cups of sugar.
- You need Pinch of salt.
- You need 2 teaspoons of vanilla.
- You need 4 of room temperature eggs.
- Provide 2/3 cup of sour cream.
- Prepare 2/3 cup of heavy cream.
- You need of Topping.
- Prepare 1/2 cup of sour cream.
- Use 1/4 cup of confectioners sugar.
- Get 1/2 teaspoon of vanilla extract.
- Use 1 cup of frozen pineapple chunks.
- Take 1/3 cup of brown sugar.
- Provide 2 tablespoons of unsalted butter.
Steps to make Sour Cream Cheesecake FUSF:
- Preheat oven to 350. Wrap 9 inch springform pan 3 times in heavy foil..
- Pulse graham crackers in food processor until finely ground. Place in bowl and add sugar, melted butter and salt. With clean hands combine, then press evenly into bottom of pan. Bake for 10 minutes, then cool completely. Reduce oven heat to 325..
- Place cream cheese and marscarpone in mixer bowl. Mix on medium speed for 3 minutes. Add sugar and beat for additional 3 minutes. Add salt and vanilla, then eggs one at a time, still on mediums speed. Add sour cream and then heavy cream. Scrape down sides and bottom of bowl. Pour into prepared pan. Set cheesecake into large roasting pan and pour 2 quarts boiling water into pan. Set on lower oven rack and bake 1 1/2 hours. Turn off heat, crack door one inch and let sit one hour..
- Remove from oven and cover with foil, without touching top of cheesecake. Chill at least 4 hours or overnight..
- Just before serving mix sour cream with vanilla and confectioners sugar, chill while preparing pineapple. In small skillet melt butter over high heat, add pineapple and sprinkle brown sugar over fruit. Cook stirring, until fruit is brown and caramelized. Spread sour cream topping over cheesecake top and place fruit on top..
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