SARA LEE ORIGINAL CHEESECAKE RECIPE | TOP SECRET RECIPES
In 1949 a bakery owner named Charles Lubin pioneered the frozen-foods business when he invented a top-quality cream-cheese cake for sale in supermarkets and restaurants. He named the cheesecake after his daughter, Sara Lee. Though skeptics believed that a frozen baked item could not be sold in large grocery stores, Lubin's cheesecake was such a success that only two years later, in 1951, he opened the Kitchens of Sara Lee and began to add other items to his line. In the early 1950s Lubin introduced the aluminum foil pan, which allowed his products to be baked, quickly frozen, and sold in the same container. Today the Kitchens of Sara Lee produce more than 200 varieties of baked goods. And few people know that this diverse company has also been successful in manufacturing and marketing coffee, meats, and even pantyhose under the Hanes and Liz Claiborne labels. Try out more of my famous and fun desserts. Source: Top Secret Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 1 hours 0 minutes0S
Prep Time 30 minutes0S
Cook Time 30 minutes0S
Number Of Ingredients 11
Nutrition Facts : Calories 596 calories
CHRISTMAS PUDDING CHEESECAKE RECIPE | BBC GOOD FOOD
Cross a Christmas pudding with a cheesecake and what do you get? A fantastic alternative festive dessert with a crunchy ginger base and creamy filling
Provided by Tom Kerridge
Categories Dessert
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield Cuts into 10 slices
Number Of Ingredients 14
Steps:
- To make the base, mix the gingernuts and sugar in a large bowl and sprinkle in the flaky salt. Pour in the melted butter and mix with a wooden spoon to form a biscuit crumb-like mixture. Press into a 20cm round springform cake tin, spreading the mixture in an even layer to the corners. Chill in the fridge for 30 mins until set.
- Put the Christmas pudding, brandy, stout and orange zest in a blender, and whizz to a purée.
- Using an electric hand whisk, beat the cream cheese with the double cream, sugar and vanilla seeds, then fold through the purée. Spread the mixture over the biscuit base and leave to chill in the fridge overnight.
- The next day, peel the clementines, slice into rounds and place on a baking tray. Sprinkle them with sugar, then blowtorch until caramelised and leave to cool. Release the cheesecake from the tin and arrange the clementines on top. Will keep for three days in the fridge.
Nutrition Facts : Calories 634 calories, FatContent 44 grams fat, SaturatedFatContent 27 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 42 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 1.2 milligram of sodium
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