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Before you jump to Raspberry Cheesecake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.
It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some changes. This needs to happen soon and living in ways more friendly to the environment should become an objective for every individual family. Read on for some ways to go green and save energy, generally in the kitchen.
A lot of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old ones that are more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is actually clean, which means that the motor needs to run less regularly, will also save electricity.
From the above it ought to be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living is not that hard. It’s concerning being practical, most of the time.
We hope you got benefit from reading it, now let’s go back to raspberry cheesecake recipe. You can have raspberry cheesecake using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Raspberry Cheesecake:
- You need 16 oz cream cheese
- Get 20 oz sweetened condensed milk
- Take 2 tsp vanilla extract
- Prepare 2/3 cup Realemon, lemon juice
- You need 1 can Raspberry pie filling
- You need 1 box Graham cracker crumb crust
Steps to make Raspberry Cheesecake:
- Prepare graham cracker crumb crust according to box instructions. Press firmly into a 9x9 cake pan.
- Using a hand mixer beat cream cheese until smooth. Add the condensed milk a little at a time while beating. Next add the vanilla and lemon juice, mix until smooth.
- Pour mixture onto crumb crust and smooth mixture flat with a spatula. Refrigerate for at least 2 hours over night.
- Spread raspberry filling on top and serve.
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