CHEESE WHEEL CAKE
Provided by Food Network Kitchen
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line two 9-inch-round cake pans with wax paper or parchment and coat with cooking spray. Prepare the cake mix as the label directs; divide between the pans. Bake as directed.
- Let the cakes cool about 15 minutes in the pans, then remove to a rack and cool completely. Using a small serrated knife, trim the top edge of each cake at an angle to give it a rounded shape.
- Put 1 cake layer on wax paper or parchment, trimmed-side down. Spread with frosting; top with the other cake, trimmed-side up. Cover the whole cake with frosting, reserving 1 cup. Freeze at least 30 minutes.
- Meanwhile, make the sugared grapes: Brush the grapes with the beaten egg white, then spoon the granulated sugar on top. Let dry at least 1 hour at room temperature.
- Dust a work surface with confectioners' sugar. Roll out one-quarter of the fondant until about 1/8 inch thick, dusting with more confectioners' sugar as needed.
- Cut out an 8-inch circle of fondant and place on a sheet of wax paper or parchment. Center the cake on top.
- Add the scraps to the remaining fondant and roll out into a 13-inch circle, about 1/8 inch thick. Drape the fondant over the cake to cover completely.
- Smooth the fondant with your hands and tuck it in at the base of the cake; trim the excess with a knife. Cut out a wedge of the cake.
- Tint the reserved 1 cup frosting pale yellow with food coloring; spread on the cut sides of the cake. Rub the vegetable oil all over the fondant. Arrange on a boardwith the cookies and grapes.
THREE-CHEESE PARTY WHEEL
Instead of serving cheese spreads separately, layer them for an attractive appetizer. Sliced almonds and chopped parsley add crunch and color.
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 20
Number Of Ingredients 7
Steps:
- On sheet of waxed paper, spread Swiss almond cheese into 5-inch round, about 1/2 inch thick. With small metal spatula, smooth side and top.
- Evenly spread Cheddar cheese over Swiss cheese; smooth side and top.
- Evenly spread cream cheese spread over top; smooth side and top to even layers. Sprinkle almonds over top; press in lightly. Press parsley into side of cheese wheel. Serve immediately, or wrap in waxed paper and refrigerate until serving time.
- To serve, place cheese wheel on serving plate; arrange crackers around cheese. Garnish with currants.
Nutrition Facts : Calories 180, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 0 g, TransFat 0 g
CREAM CHEESE SHEET CAKE
This tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a crowd. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third pieces. -Gaye Mann, Rocky Mount, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 30 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Add flour until well blended. , Pour into a greased 15x10x1-in. baking pan. Bake at 325° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack. , For frosting, in a small saucepan, combine sugar and milk; bring to a boil over medium heat. Cover and cook for 3 minutes (do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir frosting; spread over top of cake. If desired, top with sprinkles.
Nutrition Facts : Calories 250 calories, Fat 13g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 125mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
DOUBLE-CHEESE WHEEL
A great "how did you do that?" appetizer, but there will be little time for questions with this delicious double-cheese dip.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 3h15m
Yield 24
Number Of Ingredients 6
Steps:
- Remove any waxed coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving 1/2-inch thick side and bottom; reserve cheese shell.
- Finely chop enough of the scooped-out cheese to measure 1 cup. (Reserve any extra for another use.)
- Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 tablespoons of the pine nuts and the basil in food processor. Cover and process using quick on-and-off motions until well mixed.
- Pack mixture into cheese shell.
- Sprinkle with remaining 1 tablespoon pine nuts; press lightly. Cover and refrigerate about 3 hours or until filling is firm.
- Cut into thin wedges. Serve with crackers.
Nutrition Facts : Calories 95, Carbohydrate 1 g, Cholesterol 20 mg, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg
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