How long can I keep cheesecake in the refrigerator?
With proper storage, it can be kept in the refrigerator for three to four days. Even though the cookies soften over time, their taste remains the same!
Can different flavors of cake filling be used?
That’s right! You can use any 21-ounce pie filling with cherries, blueberries, strawberries, or apples and it will work just fine. Stay away from casts and other rough fillings.
Which pan size is best?
A 23 x 30 cm baking tray is ideal to achieve the desired thickness and layering. Works with all 8×12 to 9×13 frying pans.
Cherry pie filling, 1 and 1/3 cup size, required.
100 milliliters powdered sugar
1/3 cup pecans, chopped
73 cookies, or 3 and 1/3 cups, crushed from vanilla wafer cookies
2 cups (8 ounces) cold whipping cream, equal to 4 cups 1 cup melted butter, 2 stick butter, 2 cups milk, and soft cheese
Two servings, 3.4 ounces each pudding mix, vanilla, instant
Directions:
Preheat oven to 350°F. Spread butter into a 1-inch 9×13 baking dish.
Take three and a half cups of finely ground vanilla wafers. Add the ground vanilla bean paste and melted butter to the bowl.
Distribute the vanilla waffle butter mixture evenly over the prepared foods. Bake in the oven for fifteen minutes. Let it cool completely.
While the crust is cooling, prepare the cheesecake crust. Combine powdered sugar and cream cheese in a large bowl and mix until smooth. Add 2 cups cold cream and stir until combined. Put aside.
Whisk the milk and vanilla powder mixture in a separate bowl for 2 minutes or until the mixture thickens. Once the mixture has risen it will take 5 minutes. Add 2 more cups cold whip.
After the vanilla pod has cooled, distribute it evenly with the chemistry mixture. The cherry pie filling should be spread evenly over the top.
After filling the cherry shells, carefully pour the vanilla pudding mixture over them.
Pour the remaining 1 and 1/3 cups of cream over the top and distribute the pecans evenly.
Let it cool in the refrigerator for at least two hours before cutting and serving. To enjoy!
Important note: To prevent swelling and obtain a smooth mixture, let the cream cheese come to room temperature before whipping.
Make sure the chemical oil filling is smooth and thick by beating in an electric mixer. Adding more air this way will result in a creamier texture.
If you have it on hand, you can easily use graham cracker crumbs instead of wafer cookies. Don’t forget to adjust the amount according to the size of your meal.
If you want a cake without cherries, you can use blueberries, apples or whole strawberries. But it should be a 21 oz can.
For best results, allow the whip to cool thoroughly and remove excess moisture before placing it in the solution.
Use caution when dispersing particles to avoid overmixing. Clean the spatula between each batch.
Place the cheese in the refrigerator at least overnight to enjoy it. Again, the top of the walnut will lose some of its hardness.
If desired, butter or fresh cherries can be placed on the slices.
Store all leftovers tightly covered in the refrigerator for five days. Vanilla wafers may soften over time.
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