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How To make Chocolate Mint Meringue Cheesecake
1 c Chocolate Wafer Crumbs
3 T Margarine, Melted
2 T Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 t Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Creme (1 Jr)
Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.
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How to Make Chocolate Peppermint Cheesecake
Dark chocolate and spicy peppermint are a flavor marriage made in heaven. This over-the-top Chocolate Peppermint Cheesecake can be made a day ahead since it tastes even better the next day!
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3 EASY Shot Glass Desserts Cups Do Ahead Lemon Meringue Chocolate Whopper Vanilla Mermaid Cheesecake
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LEMON MERINGUE DESSERT CUPS: Can be made the day before.
Makes 12-16
BASE:
Handful of Biscuits/Crackers
1/2 Tablespoon Unsalted Butter Softened
LEMON CURD:
2 Eggs
1/2 Cup Sugar
60g Unsalted Butter
100mL Lemon Juice
MERINGUE TOPPING:
90g Egg whites (3 Large Egg whites)
180g Caster Sugar
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WHOPPERS CHEESECAKE: Can be made 2 days ahead
INGREDIENTS: Makes 12
BASE:
8 Arnott's Choc ripple Biscuits
1 Tablespoon Softened Unsalted Butter
FILLING:
1 Cup Maltesers (Whoppers)
250g Cream Cheese
1/2 Cup Caster Sugar
1 Teaspoon Vanilla
300ml Whipping Cream
CHOCOLATE GANACHE SAUCE:
150g dark Chocolate Melts
100mL Whipping Cream
TOPPING:
Crushed Maltesers (Whoppers)
12 wole Maltesers (Whoppers)
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MERMAID VANILLA CHEESECAKES: Can be made 2 days ahead
INGREDIENTS: Makes 6 med-large Cups
125g Sweet Biscuits of Choice
250g Cream Cheese
3/4 Cup Icing Sugar
2 Teaspoons Vanilla Extract
300mL Whipping Cream
Blue Gel Colour:
Violet Gel Colour:
1/3 Cup Melted Candy Melts
Sprinkles
Edible Crisp Pearls
Meringues - LEAVE OUT FOR EGGLESS VERSION!
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Dessert Cups:
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Mint Chocolate Cheesecake featuring Philadelphia Cream Cheese.mp4
HOW TO Make Delicious Chocolate Cheesecake Recipe
Get 90 Deliciously Decadent Cheesecake Recipes FREE. Download to your computer immediately.
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CHEF MILTON REBELLO Mint and chocolate cheesecake @ Hotel Saskatchewan with Global news
Chef Milton Rebello- Mint and chocolate cheesecake @ Hotel Saskatchewan with Global news
EASY VEGAN CHOCOLATE & MINT RAW CHEESECAKE
Chocolate & Mint Raw Vegan Cheesecake
RECIPE
For chocolate base:
⅓ cup melted coconut oil
pinch of salt
¼ cup maple syrup
½ cup + 2 tbsp cocoa powder
For mint cheesecake cream:
2 cups cashews, soaked in 3 cups of water for at least 2 hours and drained
½ cup melted coconut oil
½ cup maple syrup
3 tbsp lemon juice
pinch of salt
½ cup mint leaves
½ tsp spirulina
½ tsp wheatgrass powder
METHOD
For chocolate base:
1. Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate.
2. Leave to cool until only slightly warm.
3. Spoon the mixture into a 9 inch baking tin and cover the entire base of the baking tin with the mixture.
4. After the base is covered, freeze for at least ½ hour.
For mint cheesecake cream:
1. Combine all mint cheesecake cream ingredients in a blender and blend until smooth.
2. Transfer the mixture on top of the frozen chocolate base. Make sure the mixture is flat and smooth on top.
3. Freeze the vegan cheesecake for at least ½ hour.
4. Take the vegan cheesecake out of the freezer and remove the sides of the baking tin.
5. Add any topping you would like. (I used a Vegan Chocolate bar and mint leaves)
Enjoy!!
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