2 (3 ounce) packages cream cheese, softened
1/2 cup finely chopped onion
1/4 cup chopped celery
2 eggs
1/4 cup milk
1 (12 ounce) can bakers' milk
2 tablespoons white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon orange extract
1 egg, beaten
1/4 teaspoon vanilla extract
1 1/2 pounds heavy cream, chilled
1 (423 ounce) can condensed cream of chicken pie filling
3 cubes chicken bouillon
3 cups crushed cornflakes cereal
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together cream cheese and onion. Set aside. Stir together celery, eggs, milk, and sugar until evenly distributed. Cover, and refrigerate at least 2 hours (plus or minus 45 minutes).
Sprinkle with vanilla extract, and beat in the bakers' milk and chicken bouillon cubes until well blended. Mix in cereal and mix until smooth. Pour batter into prepared pans.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on a rack.
I would definitely make it again. The only changes I would make is to saute the onions first in a tablespoon of butter (or olive oil) until they are softened and then add them to the cheesecake crust first with 1 cup of sugar then bake it for a few minutes. The beauty of this recipe is that you can add in just about anything that can be mixed easily, it will turn out. I used a hand full of cream cheese frosting and about 3/4 c chopped walnuts. You can make this recipe as is, and it will remain that way. The only changes I would make is to put the filling (except the filling you used) in a medium saucepan and bring to a boil, then reduce heat to low and let simmer for about a full hour. Then, using a piping bag, pipe the filling into a medium shallow dish, about 1/2" deep, and leave
This is a great cheesecake recipe. I put the brownie mix in my piping bag with a large tip, than filled the cupcake paper up half way with the cheesecake crust. Just before frosting the tops, I pipe a generous amount of icing sugar over the top - perfect color and a little different. I used a small 5" pie shell, and skipped the icing sugar altogether. Even with a 10" pie shell, this was easy to remove the cake from the oven without disturbing the cheesecake itself.
I have made this twice: first, as written, in a medium saucepan (a bit more than half the heat) and then in a double boiler (half the heat). It turned out great! Delicious texture and great flavor!
⭐ ⭐ ⭐ ⭐ ⭐