喜欢吃CHEESE CAKE的请进

塞外游子

厉害！高！[em01]

恩恩灵

<P>我就特别喜欢吃CHEESE CAKE,而且还是最爱的那种，我会做杏仁饼干，蛋塔还有好多好吃的，不过我不是妈妈，我才18岁，有时间交流经验吧</P>

顺时针遗忘

好饿,卖不?

lilili

<P>怎摸做啊 看起来很好吃啊 </P>
<P>我喜欢 教教拉</P>

yecheng

<H1 12pt 0in 3pt"><FONT face=Arial size=5>Hahin Cheesecake (2005)</FONT></H1>
<TABLE auto auto auto 5.4pt; WIDTH: 383.4pt; BORDER-COLLAPSE: collapse; mso-yfti-tbllook: 191; mso-padding-alt: 0in 5.4pt 0in 5.4pt" cellSpacing=0 cellPadding=0 width=639 border=0>

<TR 65.7pt; mso-yfti-irow: 0; mso-yfti-lastrow: yes">
<TD #ece9d8; PADDING-RIGHT: 5.4pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 5.4pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 153pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; HEIGHT: 65.7pt; BACKGROUND-COLOR: transparent" vAlign=top width=255>
<P 0in 0in 0pt"><B normal"><FONT face="Times New Roman">Graham Cracker Crust<o:p></o:p></FONT></B></P>
<P 0in 0in 0pt"><FONT face="Times New Roman">7 oz      Graham Crackers<o:p></o:p></FONT></P>
<P 0in 0in 0pt"><FONT face="Times New Roman">2 Tbsp  Margarine (melted)<o:p></o:p></FONT></P>
<P 0in 0in 0pt"><FONT face="Times New Roman">2 tsp      Sugar<o:p></o:p></FONT></P>
<P 0in 0in 0pt"><FONT face="Times New Roman">&frac14; tsp     Salt     <o:p></o:p></FONT></P></TD>
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<P 0in 0in 0pt"><B normal"><FONT face="Times New Roman">Filling<o:p></o:p></FONT></B></P>
<P 0in 0in 0pt"><FONT face="Times New Roman">1 &frac12; lb   Cream Cheese<o:p></o:p></FONT></P>
<P 0in 0in 0pt"><FONT face="Times New Roman">2/3 C     Sugar<o:p></o:p></FONT></P>
<P 0in 0in 0pt"><FONT face="Times New Roman">2            Eggs<o:p></o:p></FONT></P>
<P 0in 0in 0pt"><FONT face="Times New Roman">&frac14; C       Flour<o:p></o:p></FONT></P>
<P 0in 0in 0pt"><FONT face="Times New Roman">1 tsp      Vanilla<o:p></o:p></FONT></P></TD>
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<P 0in 0in 0pt"><B normal"><FONT face="Times New Roman">Topping<o:p></o:p></FONT></B></P>
<P 0in 0in 0pt"><FONT face="Times New Roman">1 C      Sour Cream<o:p></o:p></FONT></P>
<P 0in 0in 0pt"><FONT face="Times New Roman">2 Tbsp Sugar<o:p></o:p></FONT></P>
<P 0in 0in 0pt"><FONT face="Times New Roman">1 tsp     Vanilla<o:p></o:p></FONT></P>
<P 0in 0in 0pt"><FONT face="Times New Roman">           <o:p></o:p></FONT></P></TD></TR></TABLE>
<P 0in 0in 0pt"><B normal"><FONT face="Times New Roman">Directions:<o:p></o:p></FONT></B></P>
<P 0in 0in 0pt 0.25in; TEXT-INDENT: -0.25in; mso-list: l0 level1 lfo1; tab-stops: list .25in"><FONT face="Times New Roman">1.       CRUST:    Place crackers into plastic bag and crush with rolling pin (or any other method)<o:p></o:p></FONT></P>
<P 0in 0in 0pt 0.25in; TEXT-INDENT: -0.25in; mso-list: l0 level1 lfo1; tab-stops: list .25in"><FONT face="Times New Roman">2.       CRUST:    Mix graham crackers, margarine, sugar and salt<o:p></o:p></FONT></P>
<P 0in 0in 0pt 0.25in; TEXT-INDENT: -0.25in; mso-list: l0 level1 lfo1; tab-stops: list .25in"><FONT face="Times New Roman">3.       CRUST:    Press to the bottom of 10” wide 2” deep spring form pan (grease sides with margarine)<o:p></o:p></FONT></P>
<P 0in 0in 0pt 0.25in; TEXT-INDENT: -0.25in; mso-list: l0 level1 lfo1; tab-stops: list .25in"><FONT face="Times New Roman">4.       FILLING:  Mix cream cheese and sugar<o:p></o:p></FONT></P>
<P 0in 0in 0pt 0.25in; TEXT-INDENT: -0.25in; mso-list: l0 level1 lfo1; tab-stops: list .25in"><FONT face="Times New Roman">5.       FILLING:  Beat eggs into mixture<o:p></o:p></FONT></P>
<P 0in 0in 0pt 0.25in; TEXT-INDENT: -0.25in; mso-list: l0 level1 lfo1; tab-stops: list .25in"><FONT face="Times New Roman">6.       FILLING:  Stir in flour and vanilla<o:p></o:p></FONT></P>
<P 0in 0in 0pt 0.25in; TEXT-INDENT: -0.25in; mso-list: l0 level1 lfo1; tab-stops: list .25in"><FONT face="Times New Roman">7.       FILLING:  Pour into spring form pan lined with graham cracker crust<o:p></o:p></FONT></P>
<P 0in 0in 0pt 0.25in; TEXT-INDENT: -0.25in; mso-list: l0 level1 lfo1; tab-stops: list .25in"><FONT face="Times New Roman">8.       FILLING:  Bake at 350F for 30 minutes<o:p></o:p></FONT></P>
<P 0in 0in 0pt 0.25in; TEXT-INDENT: -0.25in; mso-list: l0 level1 lfo1; tab-stops: list .25in"><FONT face="Times New Roman">9.       TOPPING: Mix sour cream, sugar and vanilla<o:p></o:p></FONT></P>
<P 0in 0in 0pt 0.25in; TEXT-INDENT: -0.25in; mso-list: l0 level1 lfo1; tab-stops: list .25in"><FONT face="Times New Roman">10.    TOPPING: Spread on top of hot cheesecake<o:p></o:p></FONT></P>
<P 0in 0in 0pt 0.25in; TEXT-INDENT: -0.25in; mso-list: l0 level1 lfo1; tab-stops: list .25in"><FONT face="Times New Roman">11.    TOPPING: Bake 5 minutes more at 425F<o:p></o:p></FONT></P>
<P 0in 0in 0pt 0.25in; TEXT-INDENT: -0.25in; mso-list: l0 level1 lfo1; tab-stops: list .25in"><FONT face="Times New Roman">12.    Refrigerate<o:p></o:p></FONT></P>
<P 0in 0in 0pt 0.25in; TEXT-INDENT: -0.25in; mso-list: l0 level1 lfo1; tab-stops: list .25in"><FONT face="Times New Roman">13.    Enjoy!<o:p></o:p></FONT></P>

wendy_

很喜欢！刚巧今天买了2块，赞啊！