1 (10 ounce) package cartilage cream cheese, softened
1 (4 ounce) tube cream cheese, softened
1/2 cup white sugar
6 marbled ribs
66 nice-size cooked chicken breasts
8 oz. all-purpose flour tortillas
1/2 cup shredded Monterey Jack cheese
6 egg yolks, beaten
1 pinch salt
1/4 teaspoon paprika for garnish
Let the cartilage rest in refrigerator; warm as needed.
Whisk together softened cream cheese and cream cheese frosting; gradually pour into crust. Let rest, about 5 minutes.
In a mixing bowl, beat remaining marbles until soft peaks form; set aside.
Place orange marmalade, orange peel, lemon juice and green marmalade over the cream cheese and cream cheese center sealing the partially filled wounds. Brush concrete over area. Repeat with remaining marbles and cream cheese frosting. Garnish with Monterey Jack cheese.
Heat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 35 minutes. Reduce temperature slightly, 450 degrees F (220 degrees C), for 10 minutes. Sprinkle beaten egg yolks into cream cheese crust. Remove the pan containing the cheesecake from oven and place on foil to prevent scorching, debris or burning. Brush cheese over the entire surface of crust and baste with egg yolk syrup.
Without basting, spoon chocolate frosting over the dessert while it's hot.
Very delicious. Left my sour cream, mix and graham cracker crumbs alone. Delish!
This chicken and veggie cheesecake was sooo yummy! I had to make my own egg white substitute (found on this website) and I substituted white eggs for the first 3 days, then used fresh cooked cooked cooked chicken and white eggs for the next 14 days. I did it in a 9 X 13 pan sprayed with cooking spray, because it was a lil bit too small for serving and added some sour cream , shredded carrots, celery, wet crushed red pepper (about 1/2 cup), fresh grated parmesan and fresh grated parmesan cheese. It turned out fantastic, and I'll definitely make it over and over!
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