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home > recipes > cheesecakes > mexican cheesecake 2
from NY, US For the crust: 5 slices white bread with crust 2 Tbs (30 ml) sugar 4 Tbs (60 ml) butter, melted For the filling: 1 lb (450 g) cream cheese at room temperature 3/4 cup (180 ml) sugar 1/4 tsp (1 ml) salt, plus a pinch for the egg whites 1 Tbs (15 ml) all-purpose flour 1/2 tsp (2 ml) vanilla extract 1/4 tsp (1 ml) ground cinnamon 3 egg yolks 2 egg whites To make the crust, pulverize the bread in an electric blender or food processor - there should be about 1 2/3 cups (415 ml). Combine with the sugar in a bowl and drizzle with the melted butter, mixing well. Pat into a 9-inch (23 cm) pie pan and refrigerate for 30 minutes. Combine the cream cheese with 1/2 cup (125 ml) of the sugar, 1/4 tsp (1 ml) salt, and the flour, vanilla extract, and cinnamon in a food processor or bowl of an electric mixer and process or beat until smooth. In a separate bowl beat the egg whites with a pinch of salt until stiff peaks form. Gradually beat in the remaining 1/4 cup (60 ml) sugar until the whites are stiff and shiny. Fold 1/3 of the egg whites into the cheese mixture, then gently fold in the remainder. Spoon the mixture into the crust and bake in a preheated 375F (190C) oven for 5 minutes. Lower the heat to 325F (165C) and bake 25 minutes more. Turn off the oven and let the pie cool in the oven for 15 minutes with the oven door closed. Remove from the oven and cool to room temperature before serving. Serves 6 to 8.

Mexican Cheesecake 2


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keyword: mexican
keyword: cheesecake
ethnicity: mexican
recipes for cheesecakes
recipes by butterflydog
Email Address:
(posted March 23, 2012)

from NY, US

For the
crust:
5 slices white
bread with
crust
2 Tbs (30 ml)
sugar
4 Tbs (60 ml)
butter, melted
For the filling:
1 lb (450
g)
cream cheese at room temperature
3/4 cup (180 ml)
sugar
1/4 tsp (1 ml)
salt, plus a pinch for the egg whites
1 Tbs (15 ml)
all-purpose
flour
1/2 tsp (2 ml)
vanilla extract
1/4 tsp (1 ml) ground
cinnamon
3
egg yolks
2
egg whites

To make the
crust, pulverize the bread in an electric blender or food processor - there should be about 1 2/3 cups (415 ml). Combine with the sugar in a bowl and drizzle with the melted butter, mixing well. Pat into a 9-inch (23 cm) pie pan and refrigerate for 30 minutes.

Combine the
cream cheese with 1/2 cup (125 ml) of the sugar, 1/4 tsp (1 ml) salt, and the flour, vanilla extract, and cinnamon in a food processor or bowl of an electric mixer and process or beat until smooth. In a separate bowl beat the egg whites with a pinch of salt until stiff peaks form. Gradually beat in the remaining 1/4 cup (60 ml) sugar until the whites are stiff and shiny. Fold 1/3 of the egg whites into the cheese mixture, then gently fold in the remainder. Spoon the mixture into the crust and bake in a preheated 375F (190C) oven for 5 minutes. Lower the heat to 325F (165C) and bake 25 minutes more. Turn off the oven and let the pie cool in the oven for 15 minutes with the oven door closed. Remove from the oven and cool to room temperature before serving.

Serves 6 to 8.



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