Cheesecake

-
Crust

1/3 cup butter
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar; packed


1. Melt butter in a medium pan.
2. Stir in graham cracker crumbs and brown sugar until well
blended.
3. Press firmly into a 9 inch pan.


Filling

1 env. dessert topping (not prepared)
1/2 cup milk
1 pkg. cream cheese
1 cup icing sugar

1. Combine dessert topping and milk in a small bowl; beat on low until just moistened.
2. Beat on high until stiff peaks form.
3. Beat cream cheese and icing sugar in a medium bowl until smooth and light.
4. Fold in the dessert topping mixture and spread evenly over crust.
5. Chill for 3 hours or overnight.

NOTE: You can spoon a Tbsp. of pie filling over individual servings or serve as is.

Comments

  1. NicoleOctober 9, 2008 at 9:16 PM

    Assalamu alaikoum,
    What exactly do you mean by, "1 env. dessert topping (not prepared)"? What is dessert topping, and what is 1 env.?

    This looks delicious, and I want to make it.

    Thank you,
    Salaam,
    Nicole

    ReplyDelete
  2. AnonymousMarch 7, 2010 at 2:30 AM

    mashallah i would like to make that so thank you for making it see as easy as it looks!
    thanx abaayo/aboowe! xx salaam

    ReplyDelete

Post a Comment

Popular posts from this blog

Somali Cake

-
Image
This is a very simple cake. This spongy dessert is perfect with tea or coffee. 6 eggs; separated 1 cup sugar 1/2 tsp. cardamom powder 1 cup flour; sifted 1. Whip the egg whites on high until soft peaks form. 2. Add the sugar and cardamom; continue mixing. 3. Add the egg yolks one by one. 4. Fold the flour into the mixture. 5. Bake in a pre-heated 300 F oven for 45 minutes. 6. Cool on a wire rack.
Read more

Shaah (Somali Tea) and Somali Sweets

-
Image
Shaah (Somali Tea) and Somali Sweets Shaah 2 teabags 6 cardamom pods 6 cloves 1 cinnamon stick 5 thin slices of ginger 2 cups water 1/4 c. sugar 1 cup milk 1. In a kettle, add the teabags and the water. 2. Crush the cardamom, cloves, and the cinnamon using a pedestle and mortar. 3. Add the crushed spices, ginger, and sugar to the kettle. 4. Once it has boiled, reduce heat and simmer for 5 minutes. 5. Add the milk and gently bring to another boil. NOTE: * I use a little metal strainer when pouring into a teapot. That way I don't get any pieces in the pot. * You can omit the sugar and milk while cooking and just have it on the side. Somali Sweets Shushumu Kac Kac
Read more

A Step-by-Step Guide to Making Sambusa Wrappers

-
Image
I would first like to thank my wonderful neighbor Marium for showing me how to make this. Masha'Allah, she is such an expert that she is able to make 2 stacks of eight instead of 8 stacks of 2. This delicious Ramadan favorite comes out nice and flaky. Wrappers can be made in advance and frozen. Makes 32 large sambusa/samosa 5 cups flour + extra for rolling 2 ts. salt 1/2 cup oil + extra for rolling 2 cups water oil for frying 1. Combine all the ingredients in a large bowl. 2. Knead until a smooth dough is formed. 3. Wrap in plastic wrap and let rest for 30 minutes. 4. Knead for 2 minutes and then divide the dough into 16 pieces. 5. Press down each piece to form a 3 inch circle. 6. Coat the top with oil and sprinkle with flour. 7. Make 8 stacks with 2 in each stack. 8. Press down to try to keep them equal in size. 9. Flatten with a rolling pin until each stack is about 10 inches. 10. Heat a pan on low heat. 11. Place the stacked circles in the pan. (You don't want to cook the...
Read more