Chef Bubba invites us to Spring and Easter
March 31, 2009
Even though in many areas of the North and Midwest there is a resurgence of winter, spring is forging ahead in the South. The old saying is April showers bring May flowers. We have gotten a head start with rain for the last week of March. Daffodils and pear trees won't be stopped from blooming. If you are suffering from SADS, Chef Bubba is here to get you in the mood for Easter and spring with an Easter cheesecake.
Preparation time: 40 min., Bake 1.5 hr.
Cool: 45 min., Chill: 4hr. Oven: 325 degrees F.
1 pkg 2-layer-size carrot cake
1 c. water
1/2 c cooking oil
3 8-oz pkg. cream cheese, softened
1 1/2 c. granulated sugar
2 tsp vanilla
Non stick cooking spray
1. Preheat oven to 325 degrees Farenheit. Grease and flour a 10'' springform pan; set aside. In a large bowl, mix cake mix, 1 c. water, oil, and 3 of the eggs at low speed with an electric mixer until completely combined. About 3 minutes. Pour into pan.
2. In another large bowl, beat the softened cream cheese with an electric mixer at medium speed until smooth. Beat in sugar and vanilla until smooth. Add remaining 3 eggs until combined. Pour mixture slowly over the carrot cake layer. Place cheesecake pan on a baking sheet.
3. Bake for 1 1/2 hrs. to 1 3/4 hrs. until the center is set. Top will be uneven and will settle somewhat as it cools. Cool 30 minutes. Loosen cake carefully from the sides of the pan. . Remove sides of the pan and refrigerate 4 hrs.
Optional: You may drizzle a mix of 2 Tbs. water with confectioners sugar to a consistency suitable for drizzling across the top for a slightly sweeter taste.
Makes 12-16 servings at approximately 500 calories per serving.
Enjoy, mes amis.
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