How To make Heath Bar Mocha Cheesecake
8 Heath English Toffee bars
1.4 oz size
:
CRUST 9 ounces Chocolate wafer cookies
3 tablespoons Butter :
melted
FILLING:
1 1/3 cups Heavy cream
5 tablespoons Instant coffee crystals
24 ounces Cream cheese softened
1 cup Sugar
4 Eggs
1 tablespoon Vanilla extract
:
TOPPING----- 12 ounces Milk chocolate chips
Preheat oven to 325~. Coarsely chop 4 Heath bars. Finely chop remaining 4 bars. Reserve separately. CRUST: IN a food processor, grind cookies into fine crumbs. Add melted butter and process until mixed. Press into bottom and about 1" up sides of a 9 1/2" springform pan. Sprinkle coarsely chopped Heat bars over crust. Refrigerate while preparing filling. FILLING: In a 1-cup glass measure, combine 1/2 cup cream and coffee crystals. Heat in a microwave oven on HIGH 40-60 seconds, or until coffee dissolves when stirred. Refrigerate until cool, about 15 minutes. IN a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1-2 minutes. Beat in 1/2 cup cream, eggs, and vanilla until well mixed, 1-2 minutes. With mixer on low speed, beat in chilled coffee-cream mixture; continue beating 5 minutes. Turn into prepared crust. Bake 1 hour and 15-20 minutes, or until cheesecake looks set around edges and center still jiggles slightly. Let cake cool; then refrigerate. TOPPING: When cake is cool, in top of a double boiler, heat together chocolate chips and remaining 1/3 cup cream, stirring often, until melted and smooth. Let cool in refrigerator until slightly thickened. Spread topping over cheesecake. Sprinkle finely chopped candy bars on top. Refrigerate until chocolate layer is set and cake is well chilled, 6 hours. Run a knife around edge of pan to loosen cake and remove springform side of pan.
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NYC Cookie Recipe | The Best New York Style Chocolate Chip Cookies You'll Ever Try! | Cupcake Jemma
OHH MY! You will never eat a cookie as delicious as these! Super fat chunky cookies with a crispy shell and a soft gooey centre, packed with oozy chocolate chips and crunchy, buttery walnuts.
The cookies in New York were UNREAL and we couldn't wait to get back to the C&D bakery to try our hands at our own recipe. Jemma is still resting up and will be back with you guys soon so in the meantime Dane and Sally have knocked it out the park with this recipe and now you can too! Enjoy!
Don't forget to tag your photo's on Instagram with #cupcakejemma so we can see them! And remember to check out out NY vlog for more of the best sweets in NYC
Ingredients:
100g Walnuts (Without Skins)
400g Milk Chocolate Chips
230g Cold Butter, Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
200g Self-Raising Flour
300g Plain Flour
1/4 tsp Salt
1/4 tsp Bicarbonate of soda
2 tsp Baking Powder
2 LG eggs
-----
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FUDGEE BARR CAKE | 2 Ingredient Recipe | No Bake | No Steam | No Cook
koIf you are looking for a very easy to make dessert, this is perfect for you. Try this Fudgee Barr Macapuno Cake, No Bake, No Steam, No cook. You will definitely like this.
Ingredients are:
10 pcs. macapuno Fudgee barr
1 can Angel Kremdensada
Macapuno (optional)
#Howtomake #FudgeeBarrcake #Macapuno
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Chocolate Trouble Dessert
Can you say EASY?? I mean, this is absolutely the easiest yet so delicious!!! Chocolate cake mix, instant chocolate pudding, cool whip and heath bars...that's all you need. A definite crowd favorite!! Trust me on that one. Go to chefboyrd2.com for the recipe...and check out other recipes while you are there!! Thanks
Mocha Almond Cheesecake
Mocha Almond Cheesecake by Mary Andersson, Sedro-Woolley WA.
Mocha Chocolate Brownie Trifle made with 4 ingredients | Best & Easy Crowd Pleasing Dessert
#Mocha chocolate #brownie trifle is one easy dessert that is ready in no time, and is a crowd pleaser! Made with just 4 main ingredients, it is perfect to make for potlucks, picnics, or when you have friends over for dinner. It not only is quick and simple to put together, but also is very economical. This is one of those desserts that is loved by all age groups. It is rich and decadent, and every bite is heavenly!
You can add more #coffee if you prefer a stronger, more intense ‘mocha’ flavor. My family likes it less intense so I use just a teaspoon.
Here’s the written recipe for your convenience:
1 box brownie mix of your choice (bake according to instructions and set aside to let cool)
1/2 or full tub of cool whip (16 oz) depending on how many layers you’re making.
1/2 tub of pillsbury dark chocolate frosting, plus 2 to 3 tbsp extra for topping
1 tsp or more of instant coffee powder dissolved in 1/4 cup water
Whisk together the cool whip, coffee and chocolate frosting until smooth, fluffy and fully combined.
Cut the cooled brownies into cubes. Place half of the cubes into your serving dish. Add half the creamy mocha filling and spread. Add another layer of brownies and mocha cream. Heat the 2 or 3 tablespoons of frosting in the microwave for 10-15 seconds to make it a bit runny. Drizzle over the top of the trifle to decorate. You can also garnish with salted caramel, chopped nuts or your choice, toffee bits, chopped #chocolate (milk, dark or white chocolate, all taste great in this)
Serve chilled. I usually make this the night before and it’s perfect ????????
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