Welcome back you our channel we are discussing hot and cold and their effects in the kitchen. Temperature is very important in the kitchen and in the lab. Things like meat must reach a certain temperature when cooking before they are safe to eat. This week we are trying a few experiments with hot and cold water and Avery gets her first take of cheesecake! Check below for a recipe and a list of supplies.
Experiments
Hot Water
Cold water
4 jars
Raspberry Swirl Cheese Cake
1 (Pkg) Oreos of your choice
2 (8oz. pkg.) Cream cheese, room temp
1 C. Sour cream room temp
½ C. Sugar
½ t. Vanilla extract
2 Eggs, room temp
Jam
1 C. Raspberries
1 t. Orange juice or lemon juice
1/3 C. Sugar
1. Preheat oven to 350 degrees and prep cupcake tin with liners..
2. In pot add berries and sugar and boil on high for 5-7 minutes constantly stirring so it does not burn. When mixture coats the back of a spoon remove from heat and let cool. Add orange juice.
3. Place a cookie at the bottom of each liner.
4. In a mixing bowl, beat cream cheese, sour cream, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into prepped liners. Stir jam; drizzle over the filling. Cut through filling with a toothpick to swirl the jam.
5. Bake for 25-30 min. or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Let stand at room temperature for 30 min.