Crust: ¾ cup ground pecans ¾ cup graham cracker crumbs 3 tablespoons butter, melted Filling: 4 eggs 1- 1/4 cups sugar 2 teaspoons of vanilla extract 1 tablespoon lemon juice 4 packages cream cheese, softened Topping: ¼ cup of sugar 2 cups of sour cream 1 teaspoon of vanilla extract 1 can of strawberries
combine pecans, crumbs and butter. Press onto the bottom of a 10 inch spring form pan. Set aside. For filling, beat the cream cheese in a large bowl until smooth. Add eggs, sugar, lemon juice and vanilla. Beat well spoon over crust Bake at 350 degrees for 50 minutes or until filing is set. Let stand for 15 minutes, combine the sour cream, vanilla and sugar. Spread over cheese cake and return to the oven for 5 minutes. Cool and refrigerate for 24 hours. Add strawberries.
¾ cup ground pecans = mL ¾ cup graham cracker crumbs = mL 3 tablespoons melted butter = mL 1 ¼ cups sugar = mL 1 tablespoon lemon juice = mL 2 teaspoons vanilla extract = 9.86 mL 2 cups sour cream = mL ¼ cups sugar = mL 1 teaspoon vanilla extract = 4.93 mL Calculation: 1 tbs X 1mL / tbs = mL
Heat is absorbed, gas is absorbed, changes state The heat is absorbed into the pie to cook it A chemical change is when you cannot get back the ingredients you started with
It changes the physical state of the substance The crust gets brown and it gets crisp instead of soft
Name – Calcium Phosphate Formula – Ca 3 (PO 4 ) 2 Ca +2 P -3
Name – sulfur dioxide Formula – SO 2 Nonpolar Intermolecular forces
Crust Cups Ground Pecans Cups Graham Cracker Crumbs tablespoons Melted butter Filling eggs cups sugar teaspoon vanilla extract tablespoon lemon juice packages cream cheese Crust -.8 cups sugar cups sour cream teaspoon vanilla extract can strawberries Ex: 25 servings x 3/4cup = 2.3 cups ground pecans 8 servings
No it is not because you can’t have 3.1 teaspoons or 15.5 eggs.
I got the recipe from a cookbook at home I learned how to do all this stuff from lecture in class Grahams-Original-Graham-Crackers oz/ #Ingredients