How To make Chocolate Swirl Cheesecake Mw
1/4 c Butter
1 1/4 c Chocolate wafer crumbs or:
Chocolate graham wafer crumb 2 tb Sugar
granulated
2 oz Chocolate :
semisweet
12 oz Cream cheese softened
1/2 c Sugar :
granulated
3 Eggs
1 c Sour Cream
1 t Vanilla
In 9" microwavable quiche dish, round baking dish or deep pie plate, melt butter on high for 1 to 1 1/2 minutes. Stir in crumbs and 2 Tbsp sugar till evenly coated with butter. Press onto bottom and sides of pan. Microwave at High for 2-3 minutes or till firm. Rotate dish if necessary. In small dish, melt chocolate at Medium (50%) for 2-3 minutes, stirring to help chocolate melt. Set aside. In large bowl, beat cream cheese and sugar till light. Beat in eggs, one at a time, then add sour cream and vanilla and beat till smooth. Pour into baked crust. Drizzle chocolate over mixture in attractive pattern. Microwave, uncovered at Medium (50%) for 14 to 18 minutes, or till cheesecake is almost set in the centre. Rotate dish during cooking, if necessary. Cool on countertop to room temperature, then refrigerate till serving. Source: _Microwave Cooking with Style_
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Tiramisu Pudding Cake | Tiramisu Bavarois Cake
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240ml = 1 cup
15ml = 1 table spoon
5ml = 1 tea spoon
Please note : Cup measuring are really tricky, so all gram to cup conversions are approximate
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INGREDIENTS Ø 15cm / 6 inch
( coffee jelly )
15g ( 1 Tbsp ) water
3.5g ( 1 + 1/2 tsp ) gelatin powder
160g ( 2/3 cup ) hot water
3g ( 2 tsp ) instant coffee
8g ( 2 tsp ) sugar
60g ( 1/4 cup ) hot water
1.5g ( 1 tsp ) instant coffee
6 lady finger biscuits ( savoiardi )
( Tiramisu pudding )
30g ( 2 Tbsp ) water
6g ( 2 + 1/2 tsp ) gelatin powder
2 egg yolks
1 tsp vanilla extract
60g ( 5 Tbsp ) sugar
7.5g ( 1 Tbsp ) cornstarch / corn flour
200g ( 1/2 + 2/3 cup ) milk
13g ( 1 Tbsp ) butter
250g ( 8.8 oz ) mascarpone
80g ( 1/3 cup ) whipping cream
8g ( 2 tsp ) sugar
Cocoa powder
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#Pudding
#Cake
#Bavarois
#Coffee
#Bavariancream
#EaasyRecipe
#Nobake