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How To make Grand Finale Cheesecake
1 SYMPHONY milk chocolate bar
-or milk chocolate bar with -almonds & toffee chips, -broken into pieces (7 oz) 4 pk Cream cheese, softened (3oz)
1/2 c Sugar
2 tb HERSHEY'S cocoa
1/8 t Salt
2 Eggs
1 t Vanilla extract
Whipped cream (opt)
ALMOND CRUST:
3/4 c Graham cracker crumbs
2/3 c Chopped slivered almonds
2 tb Sugar
1/4 c Butter or margarine, melted
Heat oven to 325'F. In small microwave-safe bowl, place chocolate. Microwave at HIGH (100%) 1 minute or until chocolate is melted and smooth when stirred. In large mixer bowl, beat cream cheese until fluffy. Stir together sugar, cocoa and salt; blend into cream cheese mixture. Add eggs and vanilla; beat until well blended. Add melted chocolate; beat just until blended. Pour into prepared ALMOND CRUST. Bake 35-40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish with shipped cream, if desired. Cover; refrigerate leftover cheesecake. ALMOND CRUST: In medium bowl, stir together graham cracker crumbs, almonds and sugar. Stir in melted butter or margarine. Press mixture onto bottom and up side of 8" springform pan or round pan with removable bottom.
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How to make a Delicious cheesecake !
Join us as we guide you step-by-step through this heavenly recipe, ensuring that even novice bakers can achieve a flawless cheesecake that will have everyone asking for seconds. From the velvety creaminess of the filling to the delicate, buttery graham cracker crust, we'll leave no stone unturned in our quest for cheesecake perfection.
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Cheesecake Buns that melt in your mouth
How to make Cheesecake Buns that melt in your mouth.
Here's what you'll need:
1 cup milk (250ml)
2 tsp instant yeast (6g)
3 tbsp sugar (45g)
3 tbsp milk powder (30g)
1 egg
3 and ½ cup all purpose flour (440g)
1 tsp salt (4g)
1/4 cup unsalted butter (55g)
CREAM CHEESE FILLING:
250 grams cream cheese (softened a bit)
1/4 cup sugar (50g)
1 tsp fresh lemon juice (5ml)
1 tsp vanilla extract (5ml)
1. In a large bowl, mix together milk, yeast, sugar, milk powder, and egg.
2. Add flour and salt. Mix until the dough forms.
3. Add softened butter and mix until butter is fully absorbed.
4. Knead, slap and fold until smooth and elastic.
5. Smooth into a ball.
6. Cover for 1 hour or until doubled in size.
7. Make the filling. Mix together softened cream cheese, sugar, lemon juice and vanilla until smooth. Set aside.
8. Then deflate the proofed dough by punching the air out.
9. Divide into 12 equal portions. About 70 grams each.
10. Smooth each dough into a ball. Bench rest for 10 minutes with cover.
11. Roll out each dough and flatten about half an inch thick.
12. Place in sheet pan, lined with parchment paper.
13. Cover for 30 minutes. Preheat oven at 170C/340F for 15 minutes.
14. Use a cup or glass to press in the center. Place filling and blueberries.
15. Brush the edges with buttermilk or milk.
16. Bake for 15-18 minutes.
17. Sprinkle with icing sugar on top.
18. Serve and enjoy!
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20. Please tell me from which country you're watching from so I can say hi to you and answer your questions about the recipe :)
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NEW YORK CHEESECAKE: LA RICETTA ORIGINALE! STREPITOSA! ????????????
Per colazione, a merenda, come dessert: è sempre un buon momento per gustare una bella fetta di NEW YORK CHEESECAKE! Con questa ricetta potrete prepararla a casa in tutta semplicità come foste in una bakery di New York! Provatela, la ameranno tutti!
00:00 – PRESENTAZIONE
00:05 – PREPARAZIONE BASE DI BISCOTTI
00:37 – COTTURA BASE
00:45 – PREPARAZIONE RIPIENO
02:02 – COTTURA CHEESECAKE
02:14 – PREPARAZIONE SALSA DI FRUTTI ROSSI
02:58 – RIPOSO CHEESECAKE
03:15 – IMPIATTAMENTO
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★ INGREDIENTI, DOSI e PROCEDIMENTO:
★ INGREDIENTI:
PER LA BASE (PER UNO STAMPO DEL DIAMETRO DI 24 CM)
Biscotti Digestive 360 g
Burro 180 g
Sale fino 1 pizzico
PER LA CREMA
Formaggio fresco spalmabile (a temperatura ambiente) 1,25 kg
Panna acida (a temperatura ambiente) 120 g
Zucchero 290 g
Uova (medie, a temperatura ambiente) 4
Amido di mais (maizena) 20 g
Estratto di vaniglia 2 cucchiaini
Scorza di limone 1
Succo di limone 1 cucchiaio
PER LA SALSA AI FRUTTI DI BOSCO
More 100 g
Mirtilli 100 g
Lamponi 100 g
Zucchero 50 g
Amido di mais (maizena) 20 g
Acqua q.b.
PER GUARNIRE
Frutti di bosco q.b.
Menta q.b.
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