Cheese cake recipe #2

Here is another great recipe - from Chanie (Tenenbaum) Hurowitz's mother in law.

Crust:
6 oz. cookie crumbs
1 stick marg.
5 oz. ground nuts - not walnut - bitter taste
4 TBSP sugar

Mix altogether and press into a pringform pan.

Grate 8 oz. of baking chocolate on top.

Filling:

2 TBSP corn starch
1 cup milk
12 oz. Farmers cheese
1 8 oz. whipped cream cheese
3/4 cup sugar
1 vanilla sugar - 1 TBSP
2 eggs

Preheat oven to 350. Dissolve corn starch in milk and add the rest of the ingredients. Mix until smooth. Pour over the crust and bake for 1 hour or until a toothpick comes out clean.

Glaze:

1 bar of Rosmary chocolate
1 Tsp coffee dissolved in 2 TBSP hot water
1 Tsp light corn syrup

Melt chocolate, add coffee and corn syrup - mix well. Spread evenly over cooled pie!

I hope you all have a great YOm TOv!!

Ahuva

P.S. Isru Chag is my parents anniversary

Cheese Cake Recipe

O.K. So here it is - the triple chocolate layer cheese cake recipe:

For the Crust:

2 cups graham cracker crumbs
2 TBSP sugar
3 TBSP butter/marg melted

For the filling:

five 8-oz packages of whipped cream cheese
4 large eggs
2 cups of sugar
1/4 cup of sour cream
3 oz. white milk chocolate
3 oz. milk chocolate
3 oz. caramel chocolate - (shmerling caramel chocolate bar)

For the glaze:

1/2 cup heavy cream
2 TBSP milk
1/2 TBSP butter
2 1/2 oz. milk chocolate chopped
2 1/2 oz. semisweet chocolate chopped

Directions:

Make the crust:

Preheat oven to 300. In a large bowl combine the crumbs, sugar, and the butter. Press into a 9 inch springform pan and bake for 10 -15 min.

Make the filling:

Beat the cream cheese, eggs, sugar, and sour cream until mixture is well combined.Divide into tree bowls and set aside. Melt each of the chocolate bars separately and beat each one into a separate bowl mixture. ie: the white chocolate into one bowl, the milk chocolate into another and so on. Reduce oven temperature to 250. Pour the milk chocolate layer over the crust - smoothing the top, pour the caramel layer next - smoothing the top and top it with the white layer. Wrap foil around the bottom of the springform pan and halfway up the sides. Fill a baking dish with 1/2 in of water and place the cheesecake in the middle and place in the center of the oven. Bake for 2 1/2 to 3 hours - or until the edges are set. Let the cheesecake cool for 1 hour and chill it covered overnight.

Making the Glaze - this is optional but if you are already making the cheesecake you might as well!!!!! in a pot - heat the cream, milk and butter until the mixture comes just to a boil. add the chocolate and bring to a boil stirring constantly - simmer it and stir occasionally for 7 min. Let the glaze cool. Pour over cheesecake and let it stand for several minutes.

Slice and serve and have a great time!!

Ahuva

Quick cooking

This recipe has been tried and tested and it's easy and delicious. Enjoy and let us know how you liked it.

Sweet'N Sour Chicken

1 lb chicken shnitzel cut into bite size pieces.
soy sauce for marinating.

Sauce:
1 C brown sugar
1 C vinegar
2 tsp soy sauce
1/4 cup water
3 carrotts, cut into julienne strips
2 red pepper, cut into julienne strips
1 small can pineapple pieces with juice
2 tsp cornstarch
few drops of water

Method:
Marinate chicken in soy sauce.
In a pot, bring sugar, vinegar, Soy sauce and water to a boil. Add carrotts, red peppers and pineapple pieces with the juice and bring to a boil again. Mix in cornstarch and few drops of water.
Fry the chicken pieces in hot oil until golden brown. Just before serving, pour sauce over chicken and serve with brown rice. YUM!!