Black & White Cheesecake Recipe

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Black & White Cheesecake Ingredients

1/2 cup marshmallow creme or
3/4 cup milk, heated to boiling
1 cup mini-marshmallows
16 oz cream cheese, softened
9 oz prepared graham cracker crust
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1 package unflavored gelatin
1 tsp vanilla (opt)
1/4 cup milk, cold

A Recipe for
Black & White Cheesecake

Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

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This is a recipe for Black & White Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)

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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
Doug Larson

Black & White Cheesecake

A nickel will get you on the subway, but garlic will get you a seat.
Old New York Proverb

Black & White Cheesecake Directions

Spread marshmallow creme or scatter marshmallows over bottom of
prepared crust; set aside.

In blender, sprinkle unflavored gelatin over cold milk; let stand 2
minutes. Add hot milk; process at low speed until gelatin is
completely dissolved, about 2 minutes. Add cream cheese, sugar, cocoa
powder and vanila; process at high speed until blended.

Gently pour into prepared crust and chill until firm, about 2 hours.

Source: Readers Digest, April 1993 Typed by .\\ichele

Serves: 10

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