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2026-11-10 17:05:15

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Ball Mastery with 3 Cones 콘 3개를 이용한 볼 마스터리

Ball Mastery with 3 Cones 콘 3개를 이용한 볼 마스터리

Cherry Cheesecake Tortilla Roll-Ups Ingredients For the Cheesecake Filling - 8 oz (225 g) cream cheese, softened - ½ cup sour cream - ½ cup powdered sugar - 1 teaspoon vanilla extract - 1 cup whipped topping (Cool Whip), thawed For the Cherry Filling - 2 cans (21 oz each) cherry pie filling For the Roll-Ups - 6 large flour tortillas (8–10 inches) - 3 tablespoons unsalted butter, melted - ¼ cup granulated sugar - 1½ teaspoons ground cinnamon - ½ cup graham cracker crumbs Directions 1. Preheat the oven. Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish with butter or nonstick cooking spray. 2. Prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy, about 2 minutes. 3. Add the remaining ingredients. Add the sour cream, powdered sugar, and vanilla extract. Beat until thick, smooth, and fluffy. Gently fold in the thawed Cool Whip until fully incorporated. The filling should be creamy but thick enough to hold its shape. Refrigerate for 15–20 minutes. 4. Prepare the cherry filling. Open both cans of cherry pie filling. Reserve approximately 1½ cups for spreading around the roll-ups in the baking dish. Use the remaining cherry filling inside the tortillas. 5. Prepare the tortillas. Lay the six flour tortillas flat on a clean work surface. If they feel stiff, warm them in the microwave for 10–15 seconds so they become flexible and easy to roll without cracking. 6. Add the cheesecake layer. Spoon approximately ⅓ cup of cheesecake filling onto the lower-middle portion of each tortilla. Spread it into a thick rectangular strip, approximately 5 inches long and 2 inches wide. Keep the filling about 1 inch away from the sides. Do not spread it across the entire tortilla. 7. Add the cherries. Spoon approximately ¼ cup of cherry pie filling directly over the cheesecake layer on each tortilla. Arrange the whole cherries along the length of the cream cheese filling, keeping a little of the glossy red sauce around them. The cherry layer should be generous enough to create a visibly thick, fruity center. 8. Roll the tortillas. Fold the left and right sides slightly inward, then roll each tortilla tightly from the filled edge into a compact cylinder. Keep the cheesecake and cherry filling enclosed without squeezing it out. Place each roll seam-side down. 9. Assemble the baking dish. Spread about ½ cup of the reserved cherry pie filling across the bottom of the prepared baking dish. Arrange the six filled tortillas side by side in a single layer, seam-side down. Spoon the remaining reserved cherries and sauce into the spaces between the rolls and around their edges. Leave the tops of the tortillas mostly uncovered so they can become golden brown. 10. Prepare the cinnamon-sugar topping. In a small bowl, combine the granulated sugar and ground cinnamon. Place the graham cracker crumbs in a separate bowl. 11. Brush with melted butter. Using a pastry brush, generously brush the exposed top and sides of every tortilla roll with melted butter. Make sure the butter reaches the edges to help the tortillas develop a lightly crisp, golden crust. 12. Add the topping. Sprinkle the cinnamon-sugar mixture evenly over the buttered tortillas. Follow with a light, uneven sprinkling of graham cracker crumbs. Leave some tortilla surface visible beneath the topping to create the rustic, toasted appearance shown in the photo. 13. Bake until golden. Place the baking dish on the middle oven rack and bake uncovered for 20–25 minutes, or until the tortillas are golden brown with darker toasted cinnamon-sugar patches. The cherry filling around the rolls should be bubbling gently, and the cheesecake centers should be warm, soft, and creamy. 14. Rest before serving. Remove the baking dish from the oven and let the roll-ups rest for 10–15 minutes. This allows the cheesecake filling to thicken slightly while keeping the centers creamy and the cherries glossy.

Cherry Cheesecake Tortilla Roll-Ups Ingredients For the Cheesecake Filling - 8 oz (225 g) cream cheese, softened - ½ cup sour cream - ½ cup powdered sugar - 1 teaspoon vanilla extract - 1 cup whipped topping (Cool Whip), thawed For the Cherry Filling - 2 cans (21 oz each) cherry pie filling For the Roll-Ups - 6 large flour tortillas (8–10 inches) - 3 tablespoons unsalted butter, melted - ¼ cup granulated sugar - 1½ teaspoons ground cinnamon - ½ cup graham cracker crumbs Directions 1. Preheat the oven. Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish with butter or nonstick cooking spray. 2. Prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy, about 2 minutes. 3. Add the remaining ingredients. Add the sour cream, powdered sugar, and vanilla extract. Beat until thick, smooth, and fluffy. Gently fold in the thawed Cool Whip until fully incorporated. The filling should be creamy but thick enough to hold its shape. Refrigerate for 15–20 minutes. 4. Prepare the cherry filling. Open both cans of cherry pie filling. Reserve approximately 1½ cups for spreading around the roll-ups in the baking dish. Use the remaining cherry filling inside the tortillas. 5. Prepare the tortillas. Lay the six flour tortillas flat on a clean work surface. If they feel stiff, warm them in the microwave for 10–15 seconds so they become flexible and easy to roll without cracking. 6. Add the cheesecake layer. Spoon approximately ⅓ cup of cheesecake filling onto the lower-middle portion of each tortilla. Spread it into a thick rectangular strip, approximately 5 inches long and 2 inches wide. Keep the filling about 1 inch away from the sides. Do not spread it across the entire tortilla. 7. Add the cherries. Spoon approximately ¼ cup of cherry pie filling directly over the cheesecake layer on each tortilla. Arrange the whole cherries along the length of the cream cheese filling, keeping a little of the glossy red sauce around them. The cherry layer should be generous enough to create a visibly thick, fruity center. 8. Roll the tortillas. Fold the left and right sides slightly inward, then roll each tortilla tightly from the filled edge into a compact cylinder. Keep the cheesecake and cherry filling enclosed without squeezing it out. Place each roll seam-side down. 9. Assemble the baking dish. Spread about ½ cup of the reserved cherry pie filling across the bottom of the prepared baking dish. Arrange the six filled tortillas side by side in a single layer, seam-side down. Spoon the remaining reserved cherries and sauce into the spaces between the rolls and around their edges. Leave the tops of the tortillas mostly uncovered so they can become golden brown. 10. Prepare the cinnamon-sugar topping. In a small bowl, combine the granulated sugar and ground cinnamon. Place the graham cracker crumbs in a separate bowl. 11. Brush with melted butter. Using a pastry brush, generously brush the exposed top and sides of every tortilla roll with melted butter. Make sure the butter reaches the edges to help the tortillas develop a lightly crisp, golden crust. 12. Add the topping. Sprinkle the cinnamon-sugar mixture evenly over the buttered tortillas. Follow with a light, uneven sprinkling of graham cracker crumbs. Leave some tortilla surface visible beneath the topping to create the rustic, toasted appearance shown in the photo. 13. Bake until golden. Place the baking dish on the middle oven rack and bake uncovered for 20–25 minutes, or until the tortillas are golden brown with darker toasted cinnamon-sugar patches. The cherry filling around the rolls should be bubbling gently, and the cheesecake centers should be warm, soft, and creamy. 14. Rest before serving. Remove the baking dish from the oven and let the roll-ups rest for 10–15 minutes. This allows the cheesecake filling to thicken slightly while keeping the centers creamy and the cherries glossy.

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