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134 lines
2.6 KiB
134 lines
2.6 KiB
3 years ago
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---
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ServingSize: 6
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cssclass: recipeTable
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Tag: []
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Date: 2021-09-21
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location: [51.514678599999996, -0.18378583926867909]
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CollapseMetaTable: Yes
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Meta:
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IsFavourite: False
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Rating: 0
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Recipe:
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Courses: Dessert
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Categories: Cake
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Collections: American
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Source: Internal
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PreparationTime: 10
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CookingTime: 60
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Ingredients:
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- 8 . digestive biscuit crumbs
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- 50 grams butter, melted
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- 600 grams cream cheese
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- 2 tablespoons all-purpose flour
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- 175 grams caster sugar
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- 2 . eggs, plus 1 yolk
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- 1 . small pot soured cream
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- 1 . vanilla extract
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- 300 grams fresh or frozen blueberries
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- 1 . icing sugar
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---
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Parent:: [[@Recipes|Recipes]]
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-BlueberrycheesecakeEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-BlueberrycheesecakeNSave
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# Blueberry cheesecake
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```toc
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style: number
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```
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---
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### Practical Informations
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|-|-
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**Courses**: | `$=dv.current().Recipe.Courses`
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**Categories**: | `$=dv.current().Recipe.Categories`
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**Collections**: | `$=dv.current().Recipe.Collections`
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**Serving size**: | `$=dv.current().ServingSize`
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**Cooking time**: | `$=dv.current().Recipe.CookingTime` min
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---
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### Ingredients
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```dataviewjs
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var ing = [];
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for (var i = 0; i < dv.current().Ingredients.length; i++) {
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var name = dv.current().Ingredients[i].replace(dv.current().Ingredients[i].split(" ")[0] + " " + dv.current().Ingredients[i].split(" ")[1], "");
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var unit = dv.current().Ingredients[i].split(" ")[1];
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var amount = dv.current().Ingredients[i].split(" ")[0];
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ing[i] = "🥣 " + (amount / 6 * dv.current().ServingSize) + " " + unit + " <b>" + name + "</b>"
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}
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dv.list(ing)
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```
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---
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### Instructions
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1. Melt the butter and pour onto the cracker crumbs and mix well. Press into the bottom of a 9-inch spring form pan. Bake at 325F until the crust is set, about 10-12 minutes. Allow to cool.
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2. In a large bowl beat the cream cheese with the flour, caster sugar, eggs, soured cream and vanilla extract with an electric mixer until light and fluffy.
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3. Pour the mixture into the pan and bake for 35-40 minutes until set. Remove from the oven and leave to cool.
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4. Heat half the blueberries in a pan with 2 tablespoons icing sugar and stir gently until juicy. Squash the blueberries with a fork then continue to cook for a few minutes. Add the remaining blueberries, remove from the heat and allow to cool.
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5. Pour the blueberries over the cheesecake just before serving.
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