MACARONI AND MEATBALLS RECIPE RECETAS

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LIMEADE RECIPE | ALLRECIPES



Limeade Recipe | Allrecipes image

A delicious and refreshing drink made with limes. Serve over ice on a hot day.

Proporcionado por DRAGONVENUS

Categorías     Non-Alcoholic Punch

Tiempo Total 10 minutes

Tiempo de Preparación 10 minutes

Rendimiento 8 servings

Número de Ingredientes 3

3 limes
⅔ cup white sugar
2 quarts cold water

Paso a Paso:

  • Cut limes in half and squeeze lime juice into a 2 quart pitcher. Add sugar and stir until dissolved. Fill pitcher with cold water, stir and chill in refrigerator.n

Información Nutricional : Calories 72 calories, CarbohydrateContent 19.3 g, FatContent 0.1 g, FiberContent 0.7 g, ProteinContent 0.2 g, SodiumContent 7.6 mg, SugarContent 17.1 g

INSTANT POT® CHEESECAKE RECIPE | ALLRECIPES



Instant Pot® Cheesecake Recipe | Allrecipes image

Cheesecake? In a pressure cooker? You bet. A creamy cheesecake relies on beating lots of air into the batter before cooking it. It also requires steaming. When you bake a cheesecake in the oven, you also need to put a pot of hot water underneath the springform pan to ensure the top of the cheesecake does not crack. In an Instant Pot®, all you need is a little water and the trivet. The result is a decadent cheesecake with no fuss. Serve with fruit on top, such as ripe blackberries.

Proporcionado por Shauna James Ahern

Categorías     Cheesecake

Tiempo Total 3 hours 48 minutes

Tiempo de Preparación 30 minutes

Hora de Cocinar 40 minutes

Rendimiento 1 6-inch cheesecake

Número de Ingredientes 11

¾ cup crushed graham crackers
2 teaspoons white sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter
2 (8 ounce) packages cream cheese, at room temperature
⅔ cup white sugar
¼ teaspoon kosher salt
1 teaspoon vanilla extract
1 lemon, zested
2 eggs, at room temperature
⅔ cup sour cream

Paso a Paso:

  • Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.
  • Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.
  • Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
  • Pour 1 1/2 cups of water into the bottom of the Instant Pot®; add the trivet. Lower the filled springform pan carefully into the Instant Pot®. Lock the lid into place.
  • Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.
  • Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.

Información Nutricional : Calories 396.8 calories, CarbohydrateContent 26.5 g, CholesterolContent 128 mg, FatContent 29.9 g, FiberContent 0.4 g, ProteinContent 7 g, SaturatedFatContent 18 g, SodiumContent 331.8 mg, SugarContent 20.5 g

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