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Homemade 7up Pound Cake Recipe From Scratch Cooking With Carolyn

From - Posted: Aug 30, 2013 - 104,241 views
Cooking | Homemade 7up Pound Cake Recipe From Scratch Cooking With Carolyn | Homemade 7up Pound Cake Recipe From Scratch Cooking With Carolyn
Homemade 7up Pound Cake Recipe From Scratch Cooking With Carolyn
Homemade 7up Pound Cake Recipe From Scratch Cooking With Carolyn
Duration: 07 minute 23 seconds 
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So here's my easy 7up Pound Cake recipe. It's inexpensive and really easy to share at parties or family outings. It would be a great addition to your Labor Day cookout this weekend. This cake has more of a fluffy and slightly dense texture. It's not super heavy, and it has a crust on top that I just love. Enjoy! For more recipes go to http:gdseasoning.com7up Pound Cake RECIPE LINK BELOW: http:granddiamondseasoning.comrecipesviewhomemade_7up_pound_cakeHERE IS A LINK THAT EXPLAINS THE SIZE OF MY CAKE PAN:
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How to Make Easy Homemade New York Style Cheesecake No Fuss Recipe FULL RECIPE AND MEASUREMENTS ARE HERE CLICK ON SHOW MORE!!! Right BelowIt is possible to make the ultimate most delicious homemade "New York Style" cheesecake right in your own kitchen. This is one of the best and simplest cheesecake recipes that you will find and you will WOW your family and friends in only a few easy steps. My cheesecake recipe is perfect for every holiday or just a weekend dinner. I even have a tip below on how to make this for Passover -See Cooks notes.This Ultimate Cheesecake is easy to prepare and will rival that of any great restaurant or deli. They'll think you bought it but you'll beam with pride when you tell them you made it at home! Watch my video, make your own and send me a comment to let me know how it went!Start to Finish: 5 hours (includes cooling time)Prep Time: 30 minutesServings: 16Ingredients:Crust1 12 cups graham cracker crumbs 14 cup of sugar 8 tablespoons butter, (1 stick) meltedFilling4 (8 oz) packages of cream cheese, softened 1 14 cup sugar 2 teaspoons vanilla 2 tablespoon lemon juice 5 eggs 2 tablespoons of flourSour Cream Layer1 pint of sour cream 13 cup of sugar 12 teaspoon vanilla 1 tablespoon lemon juiceGarnish (optional)Fresh sliced strawberries Strawberry sundae syrup Whipped cream -- See my video for how to make home made Whipped Cream Directions:HEAT oven to 325°F.In a bowl mix graham cracker crumbs, sugar and butter, press onto bottom and slightly up the sides of 10-inch spring-form pan. Bake in oven for 10 minutes.While crust is baking, make the filling by beating the cream cheese, sugar, vanilla and lemon with electric mixer until smooth and well blended. Add eggs, 1 at a time, mixing at medium speed after each egg is added until all is blended making sure to scrape down the batter with a spatula. Add flour and mix until smooth.Remove crust from oven, but keep oven on and let the crust cool for 5-10 minutes then pour the filling over crust. Bake for about 50-55 minutes or until cake is cooked but has a slight giggle in the center.Remove from oven, again keeping oven on and set aside for 5-10 minutes so it cools slightly while you make the sour cream topping. In a small bowl mix the sour cream, sugar, vanilla and lemon. Spoon over the top of the cheesecake and spread evenly. Put cake back in oven and bake for 10 minutes.Remove from oven and loosen cake from rim of pan with knife. Cool before refrigerating. Cover and refrigerate at least 3 hours or over night.Before serving, remove rim from pan and plate and slice cake. Garnish each slice with fresh strawberries and a drizzle of strawberry sundae syrup along with some whipped cream.Cooking Tips:Wrapping foil around the bottom of the pan helps to keep anything from dripping out while baking.It is best to store the cheesecake in the spring-form pan until ready to serve. The pan will protect it from getting bumped in the refrigerator.Slice cake using a hot, wet knife, wiping knife blade clean in between slices.Store leftover cheesecake in the refrigerator.Whipped Cream Cheese can be replaced for half of the recipe. I sometimes like to use 2 whipped and 2 regular 8 oz. packages.Other options for the crust: You can replace the Graham Crackers with Chocolate cookies or vanilla wafer,If making this recipe for Passover you can use crushed macaroons or crushed matzo for the crust in place of the Graham Crackers. If you need to replace the flour in the recipe you can use potato starch.See more tips at
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