How To make Caramel Mocha Cheesecake
-BSWN00A 11 Oreo cookies
crushed
3 tb Butter or marg. :
melted
24 oz Cream cheese
1/3 c Dark brown sugar
5 ts Cornstarch
3 Eggs
1 Egg yolk
1/3 c Sour cream
1 1/4 ts Vanilla extract
2 1/2 ts Instant coffee
2 1/2 ts Hot water
2 1/2 tb Sugar
1 3/4 c Milk choc. chips -- melted
1/4 c Dark corn syrup
To make crust; stir together crushed cookies & melted butter in a small bowl, until well-combined. Press crumb mixture evenly into bottom of a 9" springform pan. In a large bowl, combine cream cheese, brown sugar & cornstarch. Beat with mixer until smooth. Add eggs & egg yolk one at a time, beating well after each addition. Stir in sour cream & vanilla. Stir together instant coffee & hot water; set aside. Place 3/4 c. cream cheese mixture in a small bowl. Add dissolved coffee. Stir in sugar. Stir choc. chips & corn syrup into remaining cheese mixture. Pour 1/2 of choc. mixture over crust. Spoon 1/2 of coffee mixture over choc. mixture. Pour remaining choc. mixture over coffee mixture. Spoon on remaining coffee mixture. Swirl a knife handle through filling to create a marbling effect. Bake at 350d. 15 min. Lower temp. to 225d. & bake 1 hr & 10 min. longer or until center no longer looks wet. Remove cake from the oven & run a knife around inside edge of the pan. Turn oven off. Return cake to oven for 30 min. Chill uncovered overnight. Source: The Cincinnati Enquirer/San Bernardino County Sun
How To make Caramel Mocha Cheesecake's Videos
Fluffy Japanese Cheesecake
Japanese Cheesecake (6 inch / 15cm)
INGREDIENTS :
A) 100g cream cheese
76g milk
35g unsalted butter
B) 35g All purpose flour
C) 38g egg yolks
D) 78g egg whites
40g sugar
日式芝士蛋糕 (6 寸 / 15cm)
份量: 一個6吋蛋糕
A) 100g 忌廉芝士
76g 牛奶
35g 牛油
B) 35g 普通麵粉
C) 38g 蛋黃
D) 78g 蛋白
40g 細砂糖
INSTRUCTIONS :
Step 1- Preheat oven 150°c. Double boil ingredients (A) Cream cheese, milk, butter in a mixing bowl. Whisk until no lump. Put ingredients (B) All purpose flour, mix well. Last ingredients (C).
Step 2- Beat egg whites, sugar separate into 3 portions. Egg white must be refrigerated before start beating (more stable when mixing) ; beat into soft peak.
Step 3- Separate egg whites into 2 portions, fold gently with cheese mixture using a spatula.
Step 4- Using the baking oil, spray on a 6” inch mould on all edges.
Step 5- Pour the mixture into mould. Stir the surface till smoothly with a stick. Prepare a tray then pour hot water around 1 inch height and bake the cheesecake in 150°c for a total of 70 minutes. First, bake 20 minutes with door close. Secondly, bake 25 minutes and leave a gap at oven’s door (around 1.5 cm) to let the hot steam slowly release out. This is to prevent the cake rises too high and the cheesecake surface from cracking. Third, rotate the cake and bake for another 25 minutes leaving a small gap while it bakes until golden brown. Total baking time is 70 minutes.
Important tips.
1. Cake pan must fully cover and spray with baking oil spray (the cake will rise perfectly)
2. Before start mixing,the egg white must refrigerate after separated with egg yolk.
3. Your egg whites need to be soft peak after adding sugar in.
4. Bake the cake at 150 c° with water bath. First 20 minutes, second 25 minutes(turn over the cake and leave a small gap at oven door) third 25 minutes. Before start the third 25 minutes, your cheesecake surface must starting turn golden brown. If not, you need to rise the temperature to 160° for the third 25 minutes.
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Chocolate Cheesecake
This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.
Recipe:
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????????✨Mocha Caramel Mini Cheese Cake Recipe⭐????????
Easy No Bake Mango Cheesecake
The mago cheesecake recipe (15cm round pan)
* Cookie Base
80g cookies (3oz)
40g melted butter (3 tbsp)
* Cream cheese filling
200g cream cheese (7oz)
50g sugar (4 tbsp)
1 tsp vanilla extract
50g yogurt (3.5 tbsp)
150g mango puree (1 cup)
2 tsp gelatine (6g)
2 tbsp cold water
bloom 5 minutes and microwave 15 seconds
100ml heavy cream (1/2 cup)
20g sugar (1.5 tbsp)
* Mango jelly
1.5 tsp powdered gelatine (4g)
60ml cold water (4 tbsp)
12g sugar (1 tbsp)
120g mango puree (3/4 cup)
My baking and camera equipments:
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Easy way to bake Mocha Caramel Chiffon Cake / Caramel Mocha Cake
John 16:33 I have told you these things, so that in Me you may have peace. In this world you will have trouble. But take heart! I have overcome the world.
Dry Ingredients
1 c cake flour
1/4 cup of sugar
1/2 tbsp. baking powder
1/4 tsp. salt
1tsp coffee
Wet Ingredients
4 eggyolks
1/4 c oil
1/3 c water or milk
1 tsp vanilla
1tbsp. dissolved coffee
Merigue
4 eggwhites pinch of cream of tartar
1/2 c sugar
Frosting
Whipit 1 cup
1/3 c cold water
PROCEDURES.
Mix all the dry ings. first then follow the wet ings.
Mix it well. Do not Over mix the batter.
Next Mix the batter and meringue. Mix it using cut and fold. Do not overmix.
Meringue Procedures
Once the egg white become foamy that is the time you put the cream of tartar then add the sugar gradually. Make sure that your meringue is on stiff peak. (Pwede nyo po itaob ang bowl na may meringue pag hindi na nahulog or dumulas ok na sya, )
PREHEAT OVEN TO 180 C for 25-30 minutes
In baking po hindi po pareparehas ang init ng ating oven kaya pwde kau mag adjust pwdeng mas matagal xa maluto kaya wag po bukas ng bukas ng oven para po maging maayos ang pagluto ng ating cake gumamit po ng toothpick upang malaman kung luto na pag wala nang sumama sa toothpick it means luto na ang cake. Kilalanin nyo po ang inyong oven.
KUNG MAPAPANSIN NYO ANG BAGAL NA NG VIDEO SA BANDANG NAGSUSULAT NA SINADYA KO PP YUN PARA PO MAKITA NG MGA KA BAKERS NATIN PANO ANG TAMANG PAGSUSULAT SA CAKE KASO NASOBRAHAN AKO SA SLOW HEHEHEHE.... skip nyo na lang .
No-Bake Twix Cheesecake
If you like Twix Bars and you like salted caramel you should definitely try this No-Bake Twix Cheesecake. A crispy biscuit crust, a caramel cream cheese filling and chopped twix bars, topped with salted caramel and chocolate ganache. It is one of the most decadent desserts I have ever made. It is simply heavenly and very easy to prepare.
#twixcheesecake #nobakedessert
To print the recipe check the full recipe on my blog:
0:00 - Intro
0:44 - Salted caramel sauce
2:10 - Cookie crust
2:54 - Pan size
3:14 - cutting Twix bars
3:48 - Preparing cream cheese filling
4:07 - Adding salted caramel to cream cheese filling
5:19 - Folding chopped Twix bars
6:00 - Refrigerating time
6:06 - Topping the cheesecake with salted caramel
6:36 - Chocolate ganache
7:36 - Decorating the cheesecake
8:24 - Enjoying the results
Ingredients
Makes 10-12 servings
Crust
9 oz (250g) digestive biscuits or graham crackers
½ cup (110g) butter, melted
Salted Caramel Sauce
1 ½ cup (300g) sugar
1/4 cup (60ml) water
1/2 cup (180g) whipping cream
3 tbsp (45g) unsalted butter, room temperature
1 ½ tsp (7.5g) vanilla extract
1 ½ tsp (7.5g) salt
Cream Cheese Filling
21 oz (600g) cream cheese, room temperature
¼ cup (30g) powdered sugar
2 tsp (10g) vanilla extract
½ cup (120g) Caramel sauce
1 cup (240g) whipping cream (35% fat), chilled
4 xtra twix bars, (150g), chopped
½ cup (120g) Caramel on top of the cheesecake
Refrigerate until you prepare the chocolate ganache
Chocolate Ganache
4 oz (120g) semisweet chocolate
4 oz (120g) whipping cream
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