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Monday, May 4, 2015

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Sunday, May 3, 2015

UMass softball eliminated from A-10 playoff contention as 2015 season ends -

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UMass women’s lacrosse takes home seventh straight A-10 championship -

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UMass tight end Jean Sifrin goes undrafted in NFL draft, signs with Indianapolis Colts as undrafted free agent -

Saturday, May 2, 2015

UMass men’s lacrosse topped by Towson in CAA title game -

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UMPD investigating burglary in Washington Hall -

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Marty Meehan’s appointment as UMass president comes as little surprise -

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UMass women’s lacrosse advances to A-10 championship with 12-3 win over George Mason -

Friday, May 1, 2015

Not done yet: UMass men’s soccer’s Matt Keys and hockey’s Troy Power still pursuing pro dreams after graduation -

Friday, May 1, 2015

UMass Lowell Chancellor Marty Meehan elected president of UMass system -

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UMass men’s lacrosse upsets No. 1 seed Fairfield to advance to CAA championship -

Thursday, April 30, 2015

Walk-off home run sinks UMass softball in pitching duel with UConn -

Thursday, April 30, 2015

UMass rowing looks to defend A-10 title Saturday in New Jersey -

Thursday, April 30, 2015

UMass search committee names two finalists for system president -

Thursday, April 30, 2015

Senior Columns 2014-2015 -

Thursday, April 30, 2015

Krauthammer critiques Obama doctrine -

Thursday, April 30, 2015

UMass Baseball goes into weekend on a major skid -

Thursday, April 30, 2015

‘Mad Men’ remains the best of the best -

Thursday, April 30, 2015

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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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