April 13, 2024
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April 13, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT


Once you try this cheesecake you will never make any other cheesecake!!! “

4 (8oz.) whipped cream cheese

16 oz. sour cream

¼ 1b. sweet butter (1 stick)

5 eggs

2 Tbsp. corn starch

1 ¼ cup sugar

1 ¼ tsp. vanilla

1 tsp. lemon juice

Preheat oven to 375º.

Let first four ingredients stand at room temperature for 1 hour. Blend cream cheese, sour cream and butter. Add cornstarch, sugar, vanilla, and lemon juice.Beat well. Beat in 1 egg at a time. Beat until smooth. Pour into 9 ½ inch Spring form pan. Place in large roasting pan filled with warm water. Bake for 1 hour or until top is golden brown. Turn off oven and let cool in oven with door open for 1 hour. Let stand at room temperature for 2 hours. Refrigerate for 6 hours.


Cubed mangos (can be frozen and can be any type of fruit)

1 cup sugar

1 cup cream (I use coconut cream)

1 cup ice

Blend together, place in plastic bag. Freeze, remove and place in bowl. Mix it very mushy and return to freezer until ready to serve.


10 egg yolks

8 egg whites

2/3 cup sugar

¾ cup apricot preserves

10 TBLS butter

2/3 cup chopped pecans

8 oz bittersweet chocolate

1 cup ground pecans very fine like flour

Preheat oven 350 degrees

Grease an 8 inch Spring form pan. In a large bowl, mix together the yolks and sugar, do not beat but stir until sugar dissolves.In double boiler place melt butter and chocolate and stir until smooth over hot water and low heat.Stir melted chocolate mixture into the egg yolk and sugar mixture until blended. Remove one cup of the mixture as set aside to use as frosting for the cake. Fold the ground pecans into the mixture remaining in the bowl. Beat the egg whites until stiff but not dry. Stir ¼ of the egg whites into the nut mixture. Gently fold in the remaining whites. Pour the mixture into the prepared pan and bake 50 to 60 minutes or until center feels springy to the touch.


150 grams bitter chocolate

1 ¼ glass sugar (220 grams)

200 grams margarine

2 packages vanilla sugar

6 eggs – separated

Make snow – whip egg whites till stiff

In double boiler, melt sugar, chocolate, margarine, vanilla and the 6 egg yolks. Mix continuously until you get a smooth consistency. Let cool. Add a small amount of snow into the mixture to lighten it up. Then add mixture slowly to egg white snow and fold (DO NOT BEAT) until incorporated. Pour batter into 8 inch circular pan lined with wax paper. Bake at 375 in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. If you have a paper doily, you can place it on the top of cake and dust with powdered sugar to make it pretty.


1 (12 ounce) package soft tofu

1/2 cup soy or almond milk

1/2 cup white sugar

1 tablespoon vanilla extract

1/4 cup maple syrup

Cranberry Glaze:

1/2 cup sugar

1 tablespoon cornstarch

3/4 cup cranberries

2/3 cup water

Preheat oven to 350 degrees F

In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into greased 9-inch spring form pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven and allow to cool; refrigerate until chilled. Stir together sugar and cornstarch in a small saucepan. Add cranberries (washed and stems picked off) and water. Cook on stove until reduced into a glaze. When cake is cooled, pour over cake.

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