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Whether you're
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Recipe of the
Day
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Marbled Cheesecake Hearts
Category:
Cakes, Cheesecakes, Desserts, Valentine
Wine:
Pouilly
Fuisse, B&G, France
Composed of 100% Chardonnay. The wine is a brilliant pale straw yellow with elegant aromas of flowers and white peaches and underlying notes of mint.
Yield: 12 pieces
| 2 |
cups |
finely crushed
crème-filled chocolate sandwich cookies (about 24 cookies) |
|
tbsp |
Butter or
margarine, melted |
| 8 |
oz |
packages cream
cheese, softened |
| 14 |
oz |
can Eagle®
Brand Sweetened Condensed Milk (NOT evaporated milk) |
| 3 |
pcs |
eggs |
| 2 |
tsp |
Vanilla
extract |
| 1 |
oz |
squares
unsweetened chocolate, melted |
Procedures
- These luscious heart-shaped bars will win your Valentine’s heart.
- Preheat oven to 300°.
- Line 13x9-inch baking pan with heavy foil; set aside.
- Combine crumbs and butter; press firmly on bottom of foil-lined pan.
With mixer, beat cream cheese in large bowl until fluffy.
- Gradually beat in Eagle Brand until smooth.
- Add eggs and vanilla, mix well.
- Pour half the batter evenly over prepared crust.
- Stir melted chocolate into remaining batter; spoon over vanilla
batter.
- With table knife metal spatula, gently swirl chocolate batter through
vanilla batter to marble.
- Bake 45 to 50 minutes or until set.
- Cool.
- Chill at least 1 hour.
- Use foil to lift out of pan.
- For hearts, cut with heart-shaped cookie cutter or, with knife, cut
around waxed paper heart shape. Or, cut into bars.
- Store covered in refrigerator.
- Prep Time: 20 minutes
- Courtesy of: Eagle Brand Sweetened Condensed Milk
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This site was last updated on
07.08.2007
More information: webmaster@egourmetcheese.com
Copyright © 1997-2006 eGourmetCheese.com All right reserved.
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