YOU WON'T BELIEVE THIS! - NO-BAKE Cherry Ripple Cheesecake! - The Scran Line
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RECIPE
Sauce
250g - 1 3/4 cups cherries, halved, pitted
2 tbs granulated sugar
Base
380g (33 cookies) Oreo Chocolate biscuits, crushed
1/3 cup brown sugar
125g - 1/2 cup unsalted butter, melted
Cheesecake
750g (3 blocks) cream cheese, softened
105g - 1/2 cup caster sugar
60g - 1/4 cup sour cream
2 tbsp powdered sugar
105g - 1/2 cup milk powder
1 tsp vanilla extract
300ml - 1 1/4 cup heavy whipping cream
Extra cherries to serve
Instructions:
Sauce
Add the pitted cherries and sugar into the pan of a large saucepan and mix to combine. Place on a medium heat and cook until the mixture boils. About 2 minutes. Increase to high heat. Stir for 5 minutes and then take off the heat to cool to room temperature before adding to a blender to mix until smooth.
Base
Grease the sides of a 20cm springform pan and line with baking paper.
Add the Oreos and brown sugar to the bowl of a food processor and pulse until you reach fine crumbs. Add the butter and pulse to coat the crumbs. Pour the mixture into the springform pan and use the back of a spoon or flat based/straight sided cup to firmly press the crumbs into the bottom and sides of the cake pan. Chill in the fridge for 30 minutes.
Cheesecake
Add the cream cheese into the bowl of a stand mixer fitted with a paddle attachment. Alternatively, you can use a hand mixer for this. Mix until fluffy and smooth, about 3 minutes. Scrape down the bowl, swap the paddle attachment for the balloon whisk attachment and add the sugar. Mix for another couple minutes. Add the sour cream, powdered sugar, milk powder, sour cream and vanilla extract and mix until everything is well combined and fluffy.
Add the heavy cream to a clean bowl and use a balloon whisk (or regular beaters is using a hand mixer) to whip to stiff peaks. Add the cream to the cheese mixture and gently fold through until fluffy and well combined.
Add half the mixture into the chilled cake pan and use a spatula to spread around. Drizzle with some cherry sauce and swirl with a skewer. Add the rest of the cheesecake mixture and then drizzle some more cherry sauce, about 2 tsp (reserve the remainder to serve alongside the cheesecake). Swirl and place in the fridge for 6-8 hours. Overnight is best.
Notes
Cheesecake can be stored in an airtight container for up to three days.
Don’t be tempted to place the cheesecake in the freezer to set up as it will freeze and then melt as it defrosts losing it’s fluffy sliceable consistency.
Муссовый торт Вишня в шоколаде рецепт // Mousse cake Cherry in chocolate recipe
Нежный муссовый торт с классическим сочетание вишни и шоколада. Терпкий темный шоколад отлично дополняется кислинкой вишни. Минимум бисквита и два воздушных мусса.
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Муссовый торт “Вишня в шоколаде”
Кольцо для сборки 18 см
Шоколадный бисквит 16 см
Яйцо - 3 шт (среднее)
Соль - щепотка
Сахар - 110 гр
Масло сливочное - 40 гр
Молоко - 90 гр
Мука - 110 гр
Какао порошок - 15 гр
Разрыхлитель - 3 гр
Духовка - 170С
Время - 40-45 минут
Шоколадный мусс
Желатин - 6 гр
Вода - 35 гр
Шоколад темный - 150 гр
Сливки для шоколада 10-20% - 100 гр
Сливки 33% - 250 гр
Сахарная пудра - 25 гр
Вишневый мусс
Желатин - 7 гр
Вода - 40 гр
Белый шоколад - 150 гр
Вишня - 200 гр (замороженная)
Сливки 33% - 250 гр
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Delicious mousse cake with a classic combination of cherry and chocolate. Tart dark chocolate is perfectly complemented by the sourness of cherries. At least a sponge cake and two air mousse.
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Mousse cake “Cherry in chocolate”
Ring 18 cm
Chocolate sponge cake ring 16 cm
Egg - 3 pieces (medium)
Salt - a pinch
Sugar - 110 g
Butter - 40 g
Milk - 90 g
All-purpose flour - 110 g
Cocoa powder - 15 g
Baking powder - 3 g
Oven - 170C
Time - 40-45 minutes
Chocolate mousse
Gelatin - 6 g
Water - 35 g
Dark chocolate - 150 g
Light cream for chocolate - 100 g
Whipping cream - 250 g
Powdered sugar - 25 g
Cherry mousse
Gelatin - 7 g
Water - 40 g
White chocolate - 150 g
Cherry - 200 g (frozen)
Whipping cream - 250 g
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#муссовыйторт #тортрецепт #шоколадныйторт #moussecake #cakerecipe #chocolatecake
Как приготовить муссовый торт дома рецепт. Рецепт муссового торта с шоколадом. Шоколадный торт с вишней. Торт на день рождения вкусный и не сложный. Простой рецепт торта на праздник.
Raw Cherry and White Chocolate Mini Cakes (Gluten Free, Dairy Free, Vegan) | Pastry Maestra
Besides being delicious, my raw cherry and white chocolate mini cakes are also gluten free, refined sugar free and vegan – because you’ve asked for it!
The RECIPE is here:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
Don't forget to subscribe to my site, so I can send you a copy of my FREE 365 pages e-book The Pastry Chef, and also subscribe to my YouTube channel (& Hit The Notification Bell) so you'll be the first to know when I post a new video! Thanks for watching!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
#pastrymaestra #pastrytutorial #rawcake
Dark Chocolate Cherry Cake | Eggless & Without Oven | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE Chocolate Cherry Cake | Eggless & Without Oven | Yummy
INGREDIENTS:
HOT MILK - 1/2 CUP
CHOCOLATE - 1/4 CUP
SUGAR - 1/3 CUP
OIL - 1/3 CUP
CONDENSED MILK - 1/2 CUP
FLOUR - 1 CUP
COCOA POWDER - 1/4 CUP
BAKING POWDER - 1 TSP
BAKING SODA - 1/2 TSP
WHIPPING CREAM - 1/2 CUP
SUGAR - 1 & 1/2 TBSP
PINK FOOD COLOR - FEW DROPS
CHERRY SYRUP
CHERRY
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Chocolate Cherry Jam // Canning with Pur Mason Jars
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Black Forest Mousse Cake - Chocolate Cherry Mousse Cake
There is no doubt why Black Forest Cake is such a loved dessert worldwide. This Black Forest Mousse Cake consists of a chocolatey cake at the bottom, followed by a silky white chocolate mousse with a black cherry and kirsch jelly insertion. The cake is topped with a smooth chocolate glaze and decorated with chocolate decorations and maraschino cherries. This Black Forest Mousse Cake can be a great idea for celebrating Valentine's Day.
To print the recipe check the full recipe on my blog:
#blackforestcake #blackforestmoussecake #chocolatecherrycake
0:00 - Intro
0:45 - Cherry Jelly
1:45 - Cocoa Brownie
2:57 - Pan Size
3:22 - Baking Time
3:30 - White Chocolate Mousse
4:49 - Assemble the cake
5:39 - Chocolate Decoration Leaves
7:00 - Chocolate Glaze
8:00 - Glaze the cake
8:26 - Decorate the cake
9:28 - Enjoying the results
Ingredients:
Cherry Jelly
10 oz (300g) fresh or frozen cherries, cut into quarters
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice
2 tbsp (30ml) cherry brandy - kirsch
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Cocoa Brownie
1 large egg
1/3 cup (70g) sugar
1 tsp (5g) almond extract
1/3 cup (70g) vegetable oil
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt
1/4 cup (30g) all-purpose flour
White Chocolate Mousse
8 oz (230g) white chocolate, cut in small pieces
2/3 cup (160g) whipping cream
1 2/3 cup (400g) whipping cream (35% fat), chilled
2 tsp (8g) gelatin powder
3 tbsp (45ml) cold water
Chocolate Glaze
6 oz (180g) semisweet chocolate
3/4 cup (180g) whipping cream
2 1/2 tbsp (37ml) milk
2 1/2 tbsp (37g) unsalted butter, at room temperature
Chocolate Decoration leaves
2.5 oz (70g) semisweet chocolate
1 oz (30g) semisweet chocolate, for tempering
edible gold powder
For Decoration
mini chocolate rocks
Maraschino cherries
Background music:
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