Cooking with Cheese from the USA

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cooking with cheese from the USA Classic New York Cheesecake Made with soft and creamy U.S. origin cream cheese, this cheesecake is pure decadence. INGREDIENTS: Biscuit Base • 75g Digestive Biscuit, crushed • 33g Unsalted Butter, melted Cream Cheese Filling • 375g U.S. Cream Cheese • 103g Caster Sugar • 32g Corn Flour • 75g Eggs • 75g Sour Cream DIRECTIONS: Biscuit Base • Pour the cream cheese filling into the prepared • Place the crushed digestive biscuits in a large bowl mold. and stir in the melted butter. • Bake in a water bath at 140˚C for about 1 hour • Line a 16 cm round cake mold with parchment and 20 minutes until cheesecake mixture is paper. firm. • Fill the mold with the biscuit base and press it • Remove from oven and cool to room temperature firmly into a flat base. before placing it into a freezer for about 2 hours. Cream Cheese Filling • Unmold the cheesecake and let it fully defrost in • Beat cream cheese and caster sugar together until the chiller before serving. Top with fresh berries, if smooth. desired. • Add corn flour and eggs. Continue mixing until smooth and creamy. Makes 1 cake. • Add sour cream and continue mixing till fully incorporated. This recipe only serves as a reference. ©2020 USA Cheese Guild®. Did you know? More cheese is made in the USA Beyond Expectations! than any other country in the world. That’s right, 25% of all Variety. Flavor. Value. cheese is made in the USA, including over 1,000 varieties..

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Proximate Composition of Ten Types of Biscuits and Their Susceptibility to Tribolium Castaneum Herbst (Tenebrionidae: Bostrichidae) in Nigeria
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