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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Grade A bourbon vanilla beans for custards, ice cream, extracts
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heat oven to 350f. place 1 wafer, flat-side down in each of 24 paper-lined medium muffin cups. beat cream cheese and 1/2 cup sugar with mixer 2 min. or until well blended. add eggs, 1 at a time, beating after each just until blended. stir in zest. spoon over wafers. bake 13 to 15 min. or until centres are almost set. cool completely. mix sour cream and remaining sugar. spoon over cheesecakes; spread to evenly cover tops. sprinkle with coconut. refrigerate.