1 / 11

Strawberry Cheesecake

Strawberry Cheesecake. Cassidy Osborne and Brooke Hamlett. Original recipe. Crust: ¾ cup ground pecans ¾ cup graham cracker crumbs 3 tablespoons butter, melted Filling: 4 eggs 1- 1/4 cups sugar 2 teaspoons of vanilla extract 1 tablespoon lemon juice

rene
Download Presentation

Strawberry Cheesecake

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Strawberry Cheesecake Cassidy Osborne and Brooke Hamlett

  2. Original recipe Crust: • ¾ cup ground pecans • ¾ cup graham cracker crumbs • 3 tablespoons butter, melted Filling: • 4 eggs • 1- 1/4 cups sugar • 2 teaspoons of vanilla extract • 1 tablespoon lemon juice • 4 packages cream cheese, softened Topping: • ¼ cup of sugar • 2 cups of sour cream • 1 teaspoon of vanilla extract • 1 can of strawberries

  3. Recipe Directions • combine pecans, crumbs and butter. Press onto the bottom of a 10 inch spring form pan. Set aside. • For filling, beat the cream cheese in a large bowl until smooth. Add eggs, sugar, lemon juice and vanilla. Beat well spoon over crust • Bake at 350 degrees for 50 minutes or until filing is set. Let stand for 15 minutes, combine the sour cream, vanilla and sugar. Spread over cheese cake and return to the oven for 5 minutes. • Cool and refrigerate for 24 hours. • Add strawberries.

  4. Recipe converted metric • ¾ cup ground pecans = 177.44 mL • ¾ cup graham cracker crumbs = 177.44mL • 3 tablespoons melted butter = 44.37 mL • 1 ¼ cups sugar = 295.74 mL • 1 tablespoon lemon juice = 14.79 mL • 2 teaspoons vanilla extract = 9.86 mL • 2 cups sour cream = 473.18 mL • ¼ cups sugar = 59.15 mL • 1 teaspoon vanilla extract = 4.93 mL Calculation: • 1 tbs X 1mL /.067628tbs = 14.79 mL

  5. Chemical change • Heat is absorbed, gas is absorbed, changes state • The heat is absorbed into the pie to cook it • A chemical change is when you cannot get back the ingredients you started with

  6. Physical change • It changes the physical state of the substance • The crust gets brown and it gets crisp instead of soft

  7. An ionic compound involved • Name – Calcium Phosphate • Formula – Ca3(PO4)2 • Ca+2 • P-3

  8. A covalent compound involved • Name – sulfur dioxide • Formula – SO2 • Nonpolar • Intermolecular forces

  9. stoichiometry • Crust • 2.3 Cups Ground Pecans • 2.3 Cups Graham Cracker Crumbs • 9.4 tablespoons Melted butter • Filling • 12.5 eggs • 3.9 cups sugar • 6.3 teaspoon vanilla extract • 3.1 tablespoon lemon juice • 12.5 packages cream cheese • Crust • .8 cups sugar • 6.3 cups sour cream • 3.1 teaspoon vanilla extract • 3.1 can strawberries • Ex: 25 servings x 3/4cup = 2.3 cups ground pecans 8 servings

  10. Is it practical to make adjusted amount? • No it is not because you can’t have 3.1 teaspoons or 15.5 eggs.

  11. Work cited • I got the recipe from a cookbook at home • I learned how to do all this stuff from lecture in class • http://www.walmart.com/ip/Nabisco-Grahams-Original-Graham-Crackers-14.4-oz/10292704#Ingredients

More Related