This text is in Arabic. It talks about how adding a layer of sour cream adds an extra flavor to this cheesecake made with cream cheese and decorated with small bunches of white, pink, and red cranberries. The recipe is from Martha Becks episode MBLB1002. The recipe calls for 3 1/2 pounds of cream cheese, 2 1/4 cups of sugar, 1/2 cup of all-purpose flour, 1 cup of sour cream, 1 1/2 teaspoons of pure vanilla extract, 5 large eggs, and more ingredients. The directions include heating the oven to 350 degrees, beating the cream cheese until fluffy, mixing the sugar and flour together, gradually adding the sugar mixture to the cream cheese, adding the sour cream and vanilla, adding the eggs one at a time, dividing the mixture evenly among the cupcake liners, baking for 15 minutes, letting the cupcakes cool, mixing the sour cream, sugar, and vanilla, spooning the mixture into the center of each cupcake, and returning the cupcakes to the oven for 10 minutes. The cupcakes should be cooled to room temperature on a wire rack and chilled in the refrigerator for at least two hours before decorating with cranberries.
27.04.2023 @ 01:37
This text is in Arabic. It talks about how adding a layer of sour cream adds an extra flavor to this cheesecake made with cream cheese and decorated with small bunches of white, pink, and red cranberries. The recipe is from Martha Becks episode MBLB1002. The recipe calls for 3 1/2 pounds of cream cheese, 2 1/4 cups of sugar, 1/2 cup of all-purpose flour, 1 cup of sour cream, 1 1/2 teaspoons of pure vanilla extract, 5 large eggs, and more ingredients. The directions include heating the oven to 350 degrees, beating the cream cheese until fluffy, mixing the sugar and flour together, gradually adding the sugar mixture to the cream cheese, adding the sour cream and vanilla, adding the eggs one at a time, dividing the mixture evenly among the cupcake liners, baking for 15 minutes, letting the cupcakes cool, mixing the sour cream, sugar, and vanilla, spooning the mixture into the center of each cupcake, and returning the cupcakes to the oven for 10 minutes. The cupcakes should be cooled to room temperature on a wire rack and chilled in the refrigerator for at least two hours before decorating with cranberries.