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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Grade A bourbon vanilla beans for custards, ice cream, extracts
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heat oven to 350f. beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until blended. add eggs, 1 at a time, beating on low speed after each just until blended. place 1 wafer in each of 12 paper-lined muffin cups; cover with cream cheese batter. bake 20 min. or until centres of cheesecakes are almost set. cool completely. refrigerate 2 hours. meanwhile, tint remaining sugar with food colouring. (see tip.) melt chocolate as directed on package. add to noodles in medium bowl; stir to evenly coat. shape into 12 nests, using 2 tbsp. for each. cut triangular piece from each marshmallow for the bird's beak; dip sticky side in coloured sugar. place 3 beaks in each nest. top cheesecakes with nests just before serving.