FINALE CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Mix the crumbs and 3 tablespoons of sugar together. Melt the butter and stir into the crumb mixture. Press into the bottom of a greased 9-inch round, springform cake pan. Set aside. Using an electric beater, blend the cream cheese and the remaining sugar together until creamy, wiping down the sides of the bowl and the beaters with a spatula to incorporate all the cheese. Add the eggs 1 at a time, beating after each addition. Add the vanilla and lemon juice to the cream, then slowly stir into the cheese mixture.
- Meanwhile, preheat oven to 350 degrees. Put the prepared round cake pan into a slightly larger rectangular pan. Pour the cheese mixture into the prepared pan. Set both pans in the oven and fill the rectangular pan with water, half way up the sides of the round pan. Bake until firm and golden brown, approximately 45 to 50 minutes. Cool completely before removing from the pan.
GRAND FINALE CAKE
I got this from a TV show years ago and haven't tried it yet, but it sounds yummy. The cheesecake part ends up on the bottom. You can serve it as is or topped with strawberries or blueberries.
Provided by Mrs. Ed
Categories Dessert
Time 1h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare cake mix according to package directions and pour in sprayed 9x13 pan.
- Mix the rest of the ingredients and pour on top the cake mix in the pan.
- Bake at 350 degrees for 60 to 70 minutes.
- Chill before serving.
Nutrition Facts : Calories 470.3, Fat 23.1, SaturatedFat 8.6, Cholesterol 144.4, Sodium 383.7, Carbohydrate 52.6, Fiber 0.4, Sugar 40.5, Protein 13.6
GRAND FINALE APPLE CAKE
My sister-in-law gave me this recipe a couple of years ago and I hate to admit that I just got around to making it a few weeks ago. It was even better the next day. She did not add any topping, but I spread some Caramel Ice Cream Topping while it was still warm. Why not try serving a little warm homemade Caramel Sauce on top that I posted here and let me know what you think.
Provided by Barb from Texas @TXGrandma_4110
Categories Cakes
Number Of Ingredients 15
Steps:
- Preheat oven 325 Combine chopped apples and sugar. Set aside for 15 minutes or overnight.
- Sift flour, salt, baking soda and spices.
- Stir in oil, eggs and worcestershire sauce. Add to apple mixture all at once and mix well.
- Fold in nuts and raisins. Pour into a greased 10 inch tube pan. I used a 9" x 13" pan.
- Bake at 325 degrees for 1 3/4 hours for tube pan (I baked on lower oven rack). Test with toothpick If using 9" x 13" pan bake for 45 minutes. Test with toothpick. My oven tends to cook fast.
GRAND FINALE CHEESECAKE
How to make Grand Finale Cheesecake
Provided by linda mcdougal @lilacmemaw
Categories Cakes
Number Of Ingredients 13
Steps:
- Heat oven to 325.
- ALMOND CRUST: In medium bowl, stir together graham cracker crumbs, almonds and sugar.
- Stir in melted butter.
- Press mixture onto bottom and up side of 8\" springform pan or round pan with removable bottom.
- In small microwave-safe bowl, place chocolate.
- Microwave on high 1 minute or until chocolate is melted and smooth when stirred.
- In large mixer bowl, beat cream cheese until fluffy.
- Stir together sugar, cocoa and salt; blend into cream cheese mixture.
- Add eggs and vanilla; beat until well blended.
- Add melted chocolate; beat just until blended.
- Pour into prepared ALMOND CRUST.
- Bake 35-40 minutes or until almost set.
- Remove from oven to wire rack.
- With knife, loosen cake from side of pan.
- Cool completely; remove side of pan.
- Refrigerate several hours before serving.
- Garnish with shipped cream, if desired.
- Cover; refrigerate leftover cheesecake.
STARS AND STRIPES GRAND FINALE CAKE
This beautiful red, white, and blue cake is perfect for any 4th of July gathering. This fun recipe is a great make ahead dessert; strawberries, blueberries, whipped cream, and angel food cake are layered and refrigerated to set overnight. The cake can be made with any macerated fruit.
Provided by Robin Lee Starnes
Categories Desserts Cakes Blueberry Cake Recipes
Time 8h45m
Yield 16
Number Of Ingredients 8
Steps:
- Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries.
- In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries.
- Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
- Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake.
- The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
- Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 50.5 g, Fat 7.8 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 6.3 g, Sodium 295.2 mg, Sugar 25.3 g
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