WHAT'S COOKING AT
What's cooking? You mean
what's baking! As strange as it seems, the Acoustica team
doesn't just create incredibly easy to use software.
Sometimes we get in the kitchen and mix up something to eat (we
like good food)! One of our members, designed, baked and sold
award winning cheesecakes for 18 years! It seems fitting,
especially at this time of year to share a secret formula with
you. Here it is:
CARMEL NUT CHEESECAKE
1/3 cup brown
(8 oz. each) cream cheese, room temperature
1 cup and 1/3 cup flour
1 cup, 2 tbsp. dark corn syrup
1/3 cup and 3/4 cup white sugar
1/4 lb. (one stick) butter
4 1/4 tsp. vanilla
2 cups pecans piece
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oven to 425°. Combine 1 cup flour, 1/4 lb. butter, the 1/3
cup white sugar, and 1/4 tsp. vanilla in food processor.
Pulse for 20 seconds or until crumbly. Press firmly onto the
13 x 9 pan bottom (not a spring form pan). Bake crust in preheated oven for 5
minutes. Remove pan from oven and set aside.
batter: Beat 3 pkg. cream cheese and the 3/4 cup white sugar
in large bowl with electric mixer on medium speed until
smooth. Add 2 tsp. vanilla and 3 eggs, one at a time. When
well blended, pour batter over crust and spread evenly.
Sprinkle 2 cups pecan pieces over the batter.
topping: In a medium bowl stir together with a fork 1/3 cup
flour and 1/3 cup brown sugar. Slowly add 1 cup, plus 2
tbsp. dark corn syrup, stirring until smooth. Add 2 tsp.
vanilla, and 3 eggs, one at a time.
topping evenly over top of pecans and cheesecake batter.
pan in 425° oven and bake for 10 minutes. Reduce oven
temperature to 350° and bake 20 minutes.
oven and cool. Refrigerate 3 hours. Best served cold.
Makes 12 - 16 servings.
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