How To make Java Cheesecake
1 cup finely crushed zwieback
2 tablespoons butter or margarine -- melted
1 tablespoon honey
1 envelope unflavored gelatin
2 beaten egg yolks
1/2 cup skim milk
1/3 cup ricotta cheese
2 tablespoons sugar
2 teaspoons instant coffee crystals
1 teaspoon vanilla
1 envelope (1 1/2 oz.) dessert topping mix
1/2 cup skim milk
4 egg whites
Combine crushed zwieback, butter and honey; reserve 2 tablespoons for topping. Press remaining mixture onto bottom of buttered 7 or 8 inch springform pan. Ch ill. Soften gelatin in 1/4 cup water.
In saucepan combine egg yolks, 1/2 cup milk, ricotta, sugar, coffee crystals, vanilla and 1/3 cup water. Stir in gelatin mixture. Cook and stir over medium -low heat 20 minutes or until mixture coats a metal spoon; do not boil. Remove from heat; chill until partially set, stirring occasionally.
Prepare topping according to package directions, using remaining milk. Fold i n gelatin mixture. Beat egg whites to stiff peaks. Fold in gelatin mixture. T urn into prepared pan. Cover; chill until firm. Remove sides of pan; sprinkle reserved crumbs atop. Serves 10.
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Gulab Jamun Cheesecake Recipe || No-Bake, No Egg, No Gelatine Cheesecake || Eid Cake Special
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I have used a 7 loose base cake tin for Gulab Jamun Cheesecake.
INGREDIENTS:
For Base:
1 & 1/2 cups or 150 grams of digestive biscuits
1/4 cup or 60 grams of melted butter
For Cheesecake:
2 cups or 450 grams of cream cheese
1/8 tsp saffron (optional)
1/2 tsp cardamom powder
1/2 tsp vanilla essence
1/2 cup or 60 grams powder sugar
1/2 cup or 120 grams double/heavy cream
12 pieces of Gulab Jamun
For Topping:
1/2 cup or 120 grams double/heavy cream
1 tbsp powdered sugar
1/2 tsp cardamom powder
1/2 tsp vanilla essence
2 pieces of Gulab Jamun (for decoration)
Ground pistachio for garnishing (optional)
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No-Bake Triple Chocolate Mousse Cake Recipe
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional)
Cocoa powder
Fresh berries
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
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No Bake Blueberry Cheesecake!
No Bake Blueberry Cheesecake!
FRENCH VANILLA CHOCO CHEESECAKE #cheesecake #vanilla #chocolate #recipe
~ Recipe ~
Ingredients .
• 1 tbsp vanilla extract
• 3 eggs
• 1 cup heavy cream
• 1 cup 300 French Vanilla
•1/3 cup cake flour
• 1/2 tsp baking powder 40oz cream cheese ( at room temp )
•3/4 cup granulated sugar
~ Ingredients for the ganache
•1/2 cup 300 French Vanilla
• 1 cup heavy cream
• 5 oz bittersweet dark chocolate . . Preparation
• Preheat your oven to 400 ° F
• Whip your cream cheese , sugar , cake flour , baking powder and vanilla extract until fluffy
• Add in your eggs , heavy cream and Java Monster then mix until smooth and creamy Add a sheet of parchment paper to an 8 inch cake pan
• Pour your cheesecake mix into the parchment paper and bake for 45 minutes ! Prepare you chocolate ganache by melting chocolate in the heavy cream and Java Monster over medium heat
• Let cool completely and refrigerate over night ! Pour your chocolate ganache , slice , serve and enjoy !
Gulab Jamun Cheesecake Recipe | How To Make Gulab Jamun Cheesecake | No Bake Cheesecake | Tastemade
This festive season surprise your guest with this amazing creation from Tastemade India menu list.
No-Bake Gulab Jamun Cheesecake with a twist is a match made in heaven.
#diwalisweets #diwali2020 #jamuncheesecake
Ingredients:-
For the Gulab Jamun Cheesecake's base
Coarsely ground digestive biscuits:- 1 cup
Motichoor Ladoo:- 5
Gulab Jamun:- 6
Milk:- ¼ cup
Clarified Butter (Ghee):- 2 tbsp
Cheesecake Mixture:
250 grams of Cream Cheese
Whipping Cream:- 100 ml
Gelatin:- 10ml
Vanilla Essence:- 1 tsp
Decoration: 3 Motichoor Ladoo
3 Gulab Jamun
Chopped Pistachios:- ¼ cup
Method of Preparation
- For the Cheesecake base, combine biscuit powder with milk and clarified butter till it binds well.
- Put the mixture on the base of the cake tin and spread it evenly using the back of the spoon
- Stick the tin in the refrigerator for 10 minutes
- For the filling, whisk the cream cheese using an electric whisk and then fold the whipping cream along with vanilla essence, gelatin (gelatin prep: soak the gelatin in cold water for 10 minutes and warm it for a second) and mix till the filling turns smooth
- Now place 6 Gulab Jamuns and Motichoor ladoos in a circular form
- Pour the cream cheese mixture over it and spread it evenly by tapping the tin
- Refrigerate for 2 hours or till it completely set
Garnish with chopped pistachios, Gulab Jamun, and Motichoor Ladoos.
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No-Bake Eggless Gulab Jamun Cheesecake Recipe
Quick and easy step-by-step recipe of Gulab Jamun Cheesecake