How To make Bulls Eye Cheesecake Part 2
See part 1 To dark mixture, add instant coffee & through a fine strainer, the cocoa. Stir until coffee & cocoa haved issolved & there are no visible specks of either. Now to form design. You have a scant 4 cups of each mixture. The two will be placed alternately in pan. Each segment will be scant 1 cup of mixture. Use two 1 cup glass measuring cups, one for the dark & one for the light. It does not matter which color you use first. Pour either directly into middle of the prepared pan. It will spread out by itself to cover bottom of pan. Then pour same of the other mixture directly into middle of the first. This will spread out by itself also. Then use first color again, right in the middle. Continue until you have used all of both batters or four additions of each mixture. Now, handle pan very carefully in order not to disturb design. Place cake pan in larger pan & pour hot water into larger pan about 1 1/2" deep. If the larger pan is aluminum add about 1 tsp. cream of tartar to hot water to keep pan for discoloring. Carefully transfer to oven & bake 1 1/2 hours. Then remove cake pan from hot water & set aside to cool. During baking the top of the cake will darken to a rich honey color & will rise up to & sometimes above the top of the pan; during cooling it will sink down to its original level. When bottom of cake has reached room temperature the cake is ready to be unmolded. Dip bottom of pan in wide fry pan of boiling water for 10-15 seconds before unmolding. After dipping bottom of pan in water, dry pan, cover it with flat plate or board, carefully hold cake pan & board firmly together & turn them over. If cake doesn't slip out of pan easily, bang pan & platter or board against work surface. Remove pan. Sprinkle crumbs over cake ( this will become bottom & crumbs will keep it from sticking to plate) cover with serving plate, turn it all over again, leaving cake right side up. Refrigerate. Will slice best if you dip a knife into a deep pitcher of very hot water before making each cut. The hotter the water, the better. From theservs@gate.net (Thomas E. Haug) -----
How To make Bulls Eye Cheesecake Part 2's Videos
Cook With Me | Cheesecake 4 Ways Pt. 2
Welcome back #StreetLaneGang today I have another cooking video for you guys! Today we are making my original cheesecake not 1, not 2, not 3 but 4 ways. In this video i used a stand mixer but you can use a hand mixer. This is part 2.
*NOTE: Do not over mix, to avoid cracks (as i did in the video). Just mix until combined
*PSA: The strawberry cheesecake didn't turn out well, it was mushy tasting but i will make an updated video at some point on how to properly make one.
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(Green Tea) Matcha Cheesecake Recipe - How to make Matcha Cake Recipes
This is a creamy and simple cheesecake with the addition of green tea powder to give it a taste of the Orient! Green tea powder can be found at Asian grocery stores and online.
Ingredients
40g unsalted butter
40g milk
4pcs eggs
100g sugar
110 flour
20g matcha powder
50g cream cheese
60g sugar powder
200g heavy cream (whipped 50%)
7g gelatin (7g gelatin powder + 7g water)
10g hot water
5g matcha powder
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10 Minutes Breakfast Egg Toast Recipe In Air Fryer
10 Minutes Breakfast Egg Toast Recipe In Air Fryer
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Matcha Double Cheesecake - Truly Next Level Cheesecake, Oreo Crumbs + Cheese In 2 Textures 半熟抹茶芝士蛋糕
Matcha, cream cheese, Oreo, tiramisu. All my favorite things in one. This is truly the next level cheesecake. I hope you guys will like it.
Ingredient list (for 9 inch pan):
Crusts:
- Oreo crumbs, 6 cups (4 cups for the bottom and wall, 2 cups for the top)
link:
- melted butter, 3 tbsps ( you can use less if you use oreos with cream)
Bottom layer:
- cream cheese, 2 cups
- 4 eggs
- salt, 1/2 tsp (1/4 tsp for store bought cream cheese)
- sugar, 1/2 cup
- potato starch, 2 tbsps
- matcha powder, 3 tbsps
link:
Top layer:
- 4 egg white
- 4 egg yolks
- sugar, 1/3 cup
- mascarpone cheese, 9 oz
- rum, 2 tbsps
- matcha powder, 3 tbsps
ANOTHER 5 Non-Alcoholic Mocktails | Recipe by Yum Lounge
Try out these ANOTHER 5 Easy & Quick Non-Alcoholic Mocktail Drinks recipes, at home, by Yum Lounge. These drinks are so refreshing in Summer. Although, nobody is stopping you to make them in Winters or any other season ;)
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Baked Bull's-Eye Eggs - Everyday Food with Sarah Carey
Score big with Mom this Mother's Day! I love being in the kitchen with my kids, and my daughter Mickayla helped develop this recipe, so it's very special for me. We had so much fun making it and eating it—it's a simple dish that is super easy to make so kids and Mom alike are sure to be happy.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Baked Bull's-Eye Eggs - Everyday Food with Sarah Carey