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How To make Cheesecake (Belgian)
CRUST:
2 c Rolled oats (do not
-use instant oatmeal -or steel-cut oats) 2/3 c Brown sugar
1/2 c Butter, unsalted
-(at room temperature) FILLING:
11 oz Cream cheese
-(at room temperature) 3 Eggs
3/4 c Cottage cheese,
-small-curd 1 t Vanilla extract
Preheat oven to 350 degrees F. Mix crust ingredients with your hands until well blended. Put the mixture in a 9-inch springform pan and form a crust, pushing it about 1 1/2 inches up the sides of the pan. Bake the crust about 10 minutes at 350 degrees F. and let it cool. Beat (or mix) the filling ingredients, at very high speed, for seven minutes. The mixture must be very smooth. Put the filling in the baked crust. You may want to re-form the crust slightly first. Bake for 35-40 minutes at 350 degrees F. The cheesecake is done when the filling is firm, but not dark (burned) on top. Let it cool, then chill it. NOTES: * A moist cheesecake with a wonderful crust -- A college friend gave me this recipe, oh so many moons ago. It comes from his parents, and may have roots in Belgium. It is very different from the typical New-York-style dry cheesecake. Yield: Serves 6-8. : Difficulty: easy. : Time: 20 minutes preparation, 40 minutes baking. : Precision: measure carefully. : Alan M. Marcum : Sun Microsystems, Mountain View, California : sun!nescorna!marcum : Copyright (C) 1986 USENET Community Trust
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Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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Triple Layered No Bake Oreo Cheesecake recipe:
• Directions:
1) Preheat oven to 163°C. Grease a springform and wrap the exterior in foil.
2) In a food processor blitz cookies to crumbs, then add melted butter and mix well.
3) Pat the crumbs into the springform and bake for 10 mins. Set aside to cool. (Leave the oven on)
4) In a bowl over a pot with simmering water add the chopped chocolate and allow to melt. Remove from heat and set aside.
5) In a large bowl whisk the cream cheese till smooth. Add sugars and cocoa powder and beat till smooth.
6) Add eggs, heavy cream and mix till combined.
7) Fold in the molten chocolate and vanilla till combined.
8) Pour batter into springform. Place the springform in a pan and add water upto 1 inch up the side of the springform.
9) Bake in the oven for 1 hour 10 min till the center is cooked but not fully set.
10) Remove the springform out of pan. Remove the foil carefully and run a knife around the side of the cheesecake. Allow to cool outside.
11) Fridge 6 hours to overnight.
12) In a medium bowl add the chocolate chips and hot whipping cream and whisk till fully combined and glossy.
13) Pour over cool cheesecake and set aside to set for 3 hours.
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