asachs01 · November 24, 2024 14:58
diff --git a/cushaw_cheesecake.html b/cushaw_cheesecake.html
 <!DOCTYPE html>
 <html lang="en">
 <head>
    <meta charset="UTF-8">
    <title>Cushaw Cheesecake Recipe</title>
 </head>
 <body>
    <div itemscope itemtype="http://schema.org/Recipe">
        <h1 itemprop="name">Cushaw Cheesecake</h1>
        <div>
            <strong>Recipe By:</strong> <span itemprop="author">Your Name</span>
        </div>
        <div>
            <strong>Description:</strong>
            <p itemprop="description">A creamy, spiced cheesecake made with cushaw squash.</p>
        </div>
        <div>
            <h2>Ingredients</h2>
            <ul>
                <li itemprop="recipeIngredient">1 ½ cups graham cracker crumbs</li>
                <li itemprop="recipeIngredient">6 tablespoons melted butter</li>
                <li itemprop="recipeIngredient">2 tablespoons sugar</li>
                <li itemprop="recipeIngredient">2 ½ cups cooked, mashed cushaw</li>
                <li itemprop="recipeIngredient">12 oz cream cheese (softened)</li>
                <li itemprop="recipeIngredient">½ cup brown sugar</li>
                <li itemprop="recipeIngredient">¼ cup granulated sugar</li>
                <li itemprop="recipeIngredient">1 teaspoon ground cinnamon</li>
                <li itemprop="recipeIngredient">½ teaspoon ground nutmeg</li>
                <li itemprop="recipeIngredient">½ teaspoon vanilla extract</li>
                <li itemprop="recipeIngredient">4 tablespoons butter (softened)</li>
                <li itemprop="recipeIngredient">¼ cup heavy cream</li>
                <li itemprop="recipeIngredient">3 large eggs</li>
                <li itemprop="recipeIngredient">2 tablespoons all-purpose flour</li>
            </ul>
        </div>
        <div>
            <h2>Instructions</h2>
            <ol itemprop="recipeInstructions">
                <li>Preheat the oven to 325°F.</li>
                <li>Prepare the crust: Mix the graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan. Pre-bake for 8-10 minutes at 350°F. Let cool.</li>
                <li>Prepare the filling: Blend the cream cheese, cushaw, sugars, cinnamon, nutmeg, and vanilla until smooth. Add the butter and heavy cream, blending well. Beat in the eggs one at a time. Add the flour and mix until smooth.</li>
                <li>Pour the filling into the prepared crust.</li>
                <li>Bake in a water bath for 60-75 minutes, or until set around the edges but still slightly jiggly in the center.</li>
                <li>Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Cool completely on a wire rack, then refrigerate for at least 4-6 hours (overnight is best).</li>
                <li>Top with whipped cream or Chantilly Cream and a sprinkle of cinnamon or nutmeg before serving.</li>
            </ol>
        </div>
    </div>
 </body>
 </html>
	<!DOCTYPE html>
	<html lang="en">
	<head>
	<meta charset="UTF-8">
	<title>Cushaw Cheesecake Recipe</title>
	</head>
	<body>
	<div itemscope itemtype="http://schema.org/Recipe">
	<h1 itemprop="name">Cushaw Cheesecake</h1>
	<div>
	<strong>Recipe By:</strong> <span itemprop="author">Your Name</span>
	</div>
	<div>
	<strong>Description:</strong>
	<p itemprop="description">A creamy, spiced cheesecake made with cushaw squash.</p>
	</div>
	<div>
	<h2>Ingredients</h2>
	<ul>
	<li itemprop="recipeIngredient">1 ½ cups graham cracker crumbs</li>
	<li itemprop="recipeIngredient">6 tablespoons melted butter</li>
	<li itemprop="recipeIngredient">2 tablespoons sugar</li>
	<li itemprop="recipeIngredient">2 ½ cups cooked, mashed cushaw</li>
	<li itemprop="recipeIngredient">12 oz cream cheese (softened)</li>
	<li itemprop="recipeIngredient">½ cup brown sugar</li>
	<li itemprop="recipeIngredient">¼ cup granulated sugar</li>
	<li itemprop="recipeIngredient">1 teaspoon ground cinnamon</li>
	<li itemprop="recipeIngredient">½ teaspoon ground nutmeg</li>
	<li itemprop="recipeIngredient">½ teaspoon vanilla extract</li>
	<li itemprop="recipeIngredient">4 tablespoons butter (softened)</li>
	<li itemprop="recipeIngredient">¼ cup heavy cream</li>
	<li itemprop="recipeIngredient">3 large eggs</li>
	<li itemprop="recipeIngredient">2 tablespoons all-purpose flour</li>
	</ul>
	</div>
	<div>
	<h2>Instructions</h2>
	<ol itemprop="recipeInstructions">
	<li>Preheat the oven to 325°F.</li>
	<li>Prepare the crust: Mix the graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan. Pre-bake for 8-10 minutes at 350°F. Let cool.</li>
	<li>Prepare the filling: Blend the cream cheese, cushaw, sugars, cinnamon, nutmeg, and vanilla until smooth. Add the butter and heavy cream, blending well. Beat in the eggs one at a time. Add the flour and mix until smooth.</li>
	<li>Pour the filling into the prepared crust.</li>
	<li>Bake in a water bath for 60-75 minutes, or until set around the edges but still slightly jiggly in the center.</li>
	<li>Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Cool completely on a wire rack, then refrigerate for at least 4-6 hours (overnight is best).</li>
	<li>Top with whipped cream or Chantilly Cream and a sprinkle of cinnamon or nutmeg before serving.</li>
	</ol>
	</div>
	</div>
	</body>
	</html>