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Meanwhile, in a large bowl, using a handheld mixer on medium-high speed, beat cream cheese, lemon zest, salt, and remaining 1/2 cup confectioners’ sugar until light and creamy, 1 to 2 minutes.
This cheesecake makes enough for 16 servings. VARIATION Prepare as directed, substituting 3 cups mixed fresh berries for the package of frozen berries and increasing the sugar mixed with the Neufchatel mixture to 1 cup. HOW TO SOFTEN CREAM CHEESE Place completely unwrapped package of cream cheese in microwaveable bowl.
HEAT oven to 325°F. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. BEAT cream cheese, 1 cup sugar and vanilla with mixer until well blended.
Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps). Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Yield: 2 quarts. For more great Ice Cream Recipes visit www ...
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar.
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The company went through some changes over the years and the trademarked Philadelphia name was sold to the Phenix Cheese Company in South Edmeston, New York. In 1928, Phenix merged with Kraft to form the Kraft-Phenix Cheese Company. Philadelphia Cream Cheese has remained a staple product in the average household and in many eateries and bagel ...