April 17, 2014

Scrolling Headlines:

John Ashcroft faces criticism during speech -

Thursday, April 17, 2014

UMass football continues move in new direction in annual Spring Game -

Thursday, April 17, 2014

Student rally in support of Gordon, LGBTQ community -

Thursday, April 17, 2014

Thousands gather in Amherst Commons for 23rd Annual Extravaganja -

Thursday, April 17, 2014

Sexual violence is not ‘normal’ -

Thursday, April 17, 2014

One year after Boston Marathon bombings, UMass doctor Pierre Rouzier continues passion to help -

Thursday, April 17, 2014

Photo Slideshow: UMass United Rally -

Thursday, April 17, 2014

Get Yourself Tested at UMass -

Thursday, April 17, 2014

Library labyrinth targets stress -

Thursday, April 17, 2014

There is nothing to debate about global warming -

Thursday, April 17, 2014

UMass hits the road to take on LaSalle -

Thursday, April 17, 2014

No. 11 UMass women’s lacrosse looks to extend winning streak against Richmond -

Thursday, April 17, 2014

Southeastern Conference commissioner Mike Slive latest McCormack Executive-in-Residence -

Thursday, April 17, 2014

Got a little Irish in you? -

Thursday, April 17, 2014

UMass doctoral student awarded Soros Fellowship -

Thursday, April 17, 2014

UMass Dressage Team discusses the lesser-known sport -

Wednesday, April 16, 2014

Canelas: Things worth watching in Spring Game 2014 -

Wednesday, April 16, 2014

‘The Walking Dead’ finale resurrects a dull season -

Wednesday, April 16, 2014

Five places to study at UMass -

Wednesday, April 16, 2014

UMass tennis team battles injuries as season comes to an end -

Wednesday, April 16, 2014

Deadly Sins Cheesecake

No other dessert defines and dominates the tasty treats of winter season quite like a really great cheesecake. It’s one of the worst desserts for people watching their figures, but biting into this recipe will taste better than skinny could ever feel.

Courtesy of tastefood.info

So named a “Deadly Sins” cheesecake because it was a priest’s take on a New York cheesecake, this treat is worth every bad thing it does to beach body efforts.

NOTE: All ingredients need to be at room temperature before preparation.

Materials:

A beater bowl and a beater (preferably an electronic mixer)

A 10-inch springform pan

Any large-sized pan that can handle the volume of about 1-2 inches of water and the added cheesecake during baking.

1/4 lbs. Sweet Butter (approximately one stick)

1.5 cups of granulated sugar

Four 8 ounce packages of cream cheese

One 16 ounce container of sour cream

Two tablespoons of cornstarch

One teaspoon of lemon juice

One teaspoon of vanilla

Five eggs

Directions:

NOTE: Baking a crust is optional. For those who want a crust, a simple graham cracker crust will suffice.

1) Before preparing and mixing any ingredients, preheat the oven to 375 degrees.

2) Mix butter and granulated sugar at a medium speed until it becomes a light cream.

3) Add one package of cream cheese at a time, making sure each package is smoothly blended before adding the next.

4) Add the entire container of cream cheese and mix until smooth.

5) Add cornstarch, lemon juice and vanilla. Mix until fully blended.

6) Add one egg at a time, mixing until fully blended before adding another egg.

7) Pour the mixed batter into the springform pan and wrap the pan in aluminum foil to avoid any leaking.

8 ) Add one to two inches of water into a large-sized pan and place the springform pan in the center of the pan.

9) Bake for about an hour and 15 minutes. Check the cheesecake every 15 minutes to avoid over baking.

10) Wait until the cheesecake is cooled down before taking the cheesecake out of the springform pan.

11) Fruit toppings are optional and can be a great accent for this dish.

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