October 30, 2014

Scrolling Headlines:

Halloween Special Issue -

Thursday, October 30, 2014

UM alumni hopeful for their up-and-coming snowboard company -

Thursday, October 30, 2014

UMass hockey looks to end road trip on a high note with weekend series against Maine -

Thursday, October 30, 2014

#WrongDoor: Why I am not surprised? -

Thursday, October 30, 2014

B-horror films: hits and misses of the nightmare genre -

Thursday, October 30, 2014

Appreciating campus workers -

Thursday, October 30, 2014

UMass hosts Ebola panel to address concerns of the public -

Thursday, October 30, 2014

UMass Democrats hope to get more students connected -

Thursday, October 30, 2014

The broke college student horror comic buyers guide -

Thursday, October 30, 2014

UMass Republican Club: Not just for Republicans -

Thursday, October 30, 2014

To live and die and live again -

Thursday, October 30, 2014

The anatomy of a horror game -

Thursday, October 30, 2014

Berger has first shot at securing starting role with UMass basketball -

Thursday, October 30, 2014

Robert Johnson’s deal with the devil -

Thursday, October 30, 2014

Humans vs. Zombies: UMass’ most dangerous game -

Thursday, October 30, 2014

Group Halloween costumes inspired by the roles of Hollywood icons -

Thursday, October 30, 2014

A haunting at UMass -

Thursday, October 30, 2014

At the end of your rope? Write about it. -

Thursday, October 30, 2014

UMass men’s soccer heads down to Carolina for a weekend pair of games -

Thursday, October 30, 2014

‘Gienie’ in a bottle: Pigskin Pick’Em Week nine -

Thursday, October 30, 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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