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This is the drawing I did for Frisket's Cake Portfolio :) I originally drew the picture on regular paper, and made a copy of the original. I used the copy to trace it onto watercolour paper, and then I inked the watercolour paper and watercoloured the whole thing...and this is how it turned out :)
The original will be for sale at Anthrocon 2005. I've made prints of this drawing too :)
The original will be for sale at Anthrocon 2005. I've made prints of this drawing too :)
Category Artwork (Traditional) / All
Species Unspecified / Any
Size 565 x 789px
File Size 122.1 kB
LOL! XD When it comes to cheesecake, I think the only one I'll share it with is my hubby ;) MUAHAHAHA!
But yeah, here's the recipe I use:
2 8oz. blocks Philadelphia cream cheese
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons mint extract
1 cup mini chocolate chips
2-3 drops of green food colouring (optional)
1 already-made graham cracker pie shell
Pre-heat your oven to 350oF.
In a big bowl, toss in the cream cheese, sugar, eggs, vanilla and mint extract and mix with an electric blender until it's all well mixed together. Then add in the chocolate chips and food colouring.
Pour the mixture into the ready-made pie crust and bake for about 30-35 minutes. Take it out and let cool (the cheesecake will look puffy, but once it starts cooling, it'll shrink back down). Once cooled, place in the fridge for about 3 hours (or overnight) to keep it cold.
That's all there is to it :) I've made it so many times, I've memorized the recipe! XD
But yeah, here's the recipe I use:
2 8oz. blocks Philadelphia cream cheese
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
2 teaspoons mint extract
1 cup mini chocolate chips
2-3 drops of green food colouring (optional)
1 already-made graham cracker pie shell
Pre-heat your oven to 350oF.
In a big bowl, toss in the cream cheese, sugar, eggs, vanilla and mint extract and mix with an electric blender until it's all well mixed together. Then add in the chocolate chips and food colouring.
Pour the mixture into the ready-made pie crust and bake for about 30-35 minutes. Take it out and let cool (the cheesecake will look puffy, but once it starts cooling, it'll shrink back down). Once cooled, place in the fridge for about 3 hours (or overnight) to keep it cold.
That's all there is to it :) I've made it so many times, I've memorized the recipe! XD
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