Scented with bourbon and orange and swirled with cream cheese ... paper and pie weights; continue baking at 400°F until crust is lightly browned on bottom, 10 to 12 minutes. Cool crust completely ...
I’m a firm believer that any classic holiday pie tastes ... to beat the cream cheese and sugar thoroughly until it’s fluffy. Just like when making cake batter, you have to whip the mixture ...
There are many varieties of cream cheese available. Look for young cheeses with a far-off use-by date. Cream cheeses are designed to be eaten as fresh as possible. Eat 3-4 days after opening.
Cook the potatoes in a large saucepan of salted water until tender, drain and leave to cool. Cut them into ... then add half the cream mixture and cheese. Season with salt and pepper.