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All the creamy tang and autumnal color of a pumpkin-flavored cheesecake, with none of the normal cheesecake drama. This twist on the classically burnt confection from northern Spain cooks up in a ...
Pour into a round cheesecake pan, completely wrap with foil and place into a hot water bath. Bake at 300 degrees for 40 minutes. Turn the cake around and bake for another 20 minutes.
Culinary students at Palamanui Campus recently hosted Flavors of Japan. Kitchen managers Scott Largent and Jacob Malapit, along with chef instructors Paul Heerlein, Fernand Guiot and Catherine Harlan ...