International Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Mouth watering, stomach growling...
Help!
I'm craving cheesecake!! And all of the ones I can find here are just not right (too much cake, not enough cheese... as in, not thick enough so the taste is just not right).
Does anyone have a good cheesecake recipe? (even better if you know the ingredients in Spanish to help me out at the grocery store)
I'd like to make a marble cheesecake, but I'd settle with a plain one too.
Re: Mouth watering, stomach growling...
I'm not a cheesecake person but I totally drool all over the raw strawberry cheesecake I find at my favorite natural market here in NYC. It's raw, so no baking involved... this is a recipe I saved:
http://www.therawtarian.com/raw-cheesecake-recipe
A co-worker of mine has tried it and said it was easy and turned delicious
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Chocolate Swirl Cheesecake
This recipe will fill two pre-made Oreo crusts, but the same quantity will also fill a 9-inch spring form pan, and you can make the same type of crust out of Oreo crumbs, graham crackers, digestive biscuits, chocolate cookies, or whatever you have, and a few tablespoons of melted butter. If you choose to halve the recipe to fill only 1 pre-made crust, use 1 whole egg and 1 egg white.
2 Oreo pie crusts
3 8oz. Packages of regular or low-fat cream cheese (NOT fat free) at room temperature
1 cup Sugar
3 Eggs
? cup Melted Butter or Margarine
6 oz of Milk Chocolate Chips (not semi-sweet)
In a medium bowl, beat cream cheese until smooth. Add sugar, eggs, and butter. Beat until well-blended and creamy.
Put chocolate chips into a zip-lock sandwich bag and seal. Immerse bag in a small saucepan of boiling water until chips are melted and smooth.
Fill each crust half-way with filling. Cut a small corner off of the zip-lock bag, and squeeze ? of the chocolate on top of the filling. Swirl with a knife. Add the rest of the filling to the two crusts, then the rest of the chocolate, and swirl again.
Bake at 350? until edges are puffed and slightly cracked (30-35 minutes). Allow to cool completely at room temperature before placing in refrigerator.