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Additional resources for F-18 Hornet
In small bowl, beat reserved egg whites on high speed until stiff; fold into batter. Pour into pans. Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately. 5 Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Remove waxed paper. Cool completely, about 1 hour. 6 Separate 3 eggs; save egg whites for another use. In 2-quart saucepan, stir egg yolks, 1 cup granulated sugar, 1⁄2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed.
Cool completely. 5 Run metal spatula along side of cheesecake to loosen; remove side of pan. Serve cheesecake with sauce. Store cheesecake and sauce covered in refrigerator. 1 Serving: Calories 350 (Calories from Fat 190); Total Fat 21g (Saturated Fat 13g); Cholesterol 85mg; Sodium 250mg; Total Carbohydrate 34g (Dietary Fiber 2g); Protein 8g This is a great recipe to make ahead of time. Cover the cooled cheesecake with foil and refrigerate no longer than 3 days. Cover and refrigerate the sauce no longer than 2 days.
5 Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Remove waxed paper. Cool completely, about 1 hour. 6 Separate 3 eggs; save egg whites for another use. In 2-quart saucepan, stir egg yolks, 1 cup granulated sugar, 1⁄2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in coconut and pecans.