It comes with three discs with various-sized pierced openings and is dishwasher-safe for easy cleanup.. Lenox 4-Piece Tuscany Classics Iridescent Wine Glass Set.

cheesecake recipes.will use a water bath to help the filling cook evenly, but this recipe skips that sometimes-fiddly step.

Baking the cheesecake first at a higher temperature (325°F) before reducing the heat (to 250°F) allows the outside of the cake to set while the filling cooks slowly and stays deliciously creamy.. Make ahead.If you'd like, you can make this eggnog cheesecake in advance and freeze it.Thaw the cake in the fridge the night before you want to enjoy it — and hold the whipped cream until right before you serve.. Save.(Keep screen awake).

plus 2 tablespoons cold water, divided, plus more for rinsing.rose syrup (rooh afza), divided.

agar-agar powder.

uncooked corn vermicelli (falooda sev) or rice vermicelli.Stir together Moscato, lemon juice, and vanilla in a small bowl; set aside..

Beat butter in a stand mixer fitted with the paddle attachment on medium speed until pale yellow and creamy, about 5 minutes.Gradually add sugar and salt, beating until light and fluffy, about 5 minutes, stopping to scrape sides of bowl as needed.

Add eggs, 1 at a time, beating well after each addition and stopping to scrape sides of bowl as needed.Reduce mixer speed to low; gradually add flour alternately with Moscato mixture, beginning and ending with flour, beating until blended after each addition.