How To make Kahlua Cheesecake
1 1/2 c ZWIEBACK COOKIES, crushed
1/3 c SUGAR
1/3 c BUTTER, melted
Preheat oven to 350-degrees -F. Blend all ingredients -together. Press firmly on -bottom and Up sides halfway of a 9-inch -springform pan. Bake 8-10 minutes. Cool. CAKE 2 Envelopes UNFLAVORED GELATIN
1/2 c KAHLUA
1/2 c WATER
3 EGGS, separated
1/4 c SUGAR
1/8 ts SALT
16 oz CREAM CHEESE, softened
1 c WHIPPING CREAM
** CRUST
How To make Kahlua Cheesecake's Videos
Kahlua Coffee Brownie Cheesecake
This Kahlua Coffee Brownie Cheesecake is made with a dense brownie on the bottom, kahlua and coffee cheesecake in the middle, and a layer of homemade chocolate ganache and kahlua whipped cream on top! It's such an incredible combination of flavors and textures! Recipe:
Baileys Chocolate Cheesecake No Bake
#Cheesecake #Baileys #Chocolate
Baileys Chocolate Cheesecake No Bake
How to make a Bailey Chocolate Cheesecake without having to bake it. This is a full video tutorial and recipe. Easy to follow along with steps.
FULL RECIPE
TIMINGS:
Prep Time: 30 mins.
Setting Time: 5 hours.
Total Time: 5 hours 30 mins.
SERVINGS:
Serves 16 people.
INGREDIENTS:
For the biscuit base
• 1 ½ cups (150g/5oz) digestive biscuit.
• 1 ½ cups (150g/5oz) hobnob biscuits.
• 10 ½ tablespoons (150g/5oz) butter, melted.
For the cheesecake
• 3 ⅓ cup (750g/26oz) cream cheese full fat or mascarpone.
• 1 cup (125g/4 ½ oz) icing sugar.
• 1 ¼ cups (300ml/10.14 fl oz) double cream.
• 8 tablespoons (130ml/4.3 fl oz) Baileys Irish Cream.
• ⅔ cup (100g/3 ½ oz ) milk chocolate grated.
For the ganache
• ⅔ cup (100g/3 ½ oz) dark chocolate.
• 8 tablespoons (130ml/4.3 fl oz) double cream.
For the decoration
• ¾ cup (200ml/6.7fl oz)l double cream.
• 1 tablespoon of icing sugar.
• 1 teaspoon of vanilla extract.
• 1 teaspoon of cocoa powder (optional).
• 2 tablespoons of milk chocolate grated.
• 14 - 16 chocolate truffles - Baileys or Lindt Lindor.
METHOD
To make the biscuit base:
1. using a food processor blitz the biscuits into crumbs or place them in a bag and bash them with a rolling pin.
2. Pour the biscuit crumb into a bowl and add the melted butter and mix.
3. Using a spoon press the mixture into the bottom of an 8 /20cm springform tin.
4. Place in the refrigerator for 30 minutes to set.
For the cheesecake filling:
1. Whisk the cream cheese and icing sugar together until smooth.
2. Add the double cream and the Baileys Irish Cream and whisk again until the mixture is thick and holds its shape. Fold in the grated chocolate.
3. Pour the mixture into the tin on top of the biscuit base and smooth with a spatula or spoon.
4. Place in the refrigerator for a minimum of 4 hours or overnight to set.
For the ganache:
1. chop the chocolate into small pieces.
2. Heat the cream until hot - do not boil.
3. Pour over the chopped chocolate and leave for 4 minutes.
4. Stir the cream and chocolate until all the chocolate has melted - if there are a few lumps of chocolate remaining place in the microwave at 10-second intervals and stir until melted.
5. Pour over the cheesecake and tilt the tin so that the ganache covers the cheesecake - you can also use a pallet knife but you need to work quickly as the ganache will start to set.
6. Place in the refrigerator for 1 hour.
To decorate:
1. Using a warm knife insert it between the chocolate ganache and the side of the tin and slide the knife along the side of the tin until the chocolate ganache is released from the tin.
2. Remove from the tin and place it on a serving plate.
3. Whip the double cream with icing sugar and vanilla essence.
4. Fold in a teaspoon of cocoa powder.
5. Pipe the cream around the sides of the cheesecake.
6. Place the chocolate truffle on top of the cream.
7. Sprinkle the grated chocolate on top of the chocolate ganache.
8. Place in the refrigerator until your ready to serve and store any leftovers in the refrigerator and eat within 2 days.
9. Mmm Scrummy!!!
Chocolate Kahlua Cake from Scratch
Chocolate Kahlua Cake is an easy chocolate bundt cake with a hint of Kahlua coffee liqueur and studded with chocolate chips, and it's made entirely from scratch - no box mix here! It's as perfect to bring to a potluck as it is to serve after a fancy evening or holiday dinner. Moist and rich, this is the ultimate chocolate bundt cake to make!
Link:
Chocolate Cheesecake
This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.
Recipe:
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NO BAKE CHOCOLATE KAHLUA CHEESECAKE
No Bake Chocolate Kahlua Cheesecake!
online cake delivery in delhi
The creamiest CHEESECAKE I've ever had! Easy New York cheesecake recipe (no water bath)
RECIPE:
SHOP:
If you’re looking for a super creamy baked cheesecake recipe that is easy to make (with no water bath required), then this recipe is it! It’s rich, creamy, slightly tart and has the most irresistible biscuit base. I’d go so far as to say it’s the BEST cheesecake recipe I’ve tried!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Cheesecake Crust
▢3 cups (360 g) plain sweet biscuits - you can use graham crackers, superwine, Arnott's marie biscuits etc. I used superwine biscuits (my preferred option)
▢¾ cup (170 g) unsalted butter - melted
▢3 tbsp (35 g) white granulated sugar
Bake crust at 160 °C (320°F) with the fan on for 8 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (350°F).
Cheesecake Filling
▢4 cups (905 g) cream cheese - 32 oz in the US. Needs to be room temperature.
▢2 tbsp (15 g) flour - plain, all purpose
▢1¼ cups (250 g) white granulated sugar
▢¾ cup (180 g) sour cream - room temperature
▢2 tsp vanilla extract/essence
▢1½ tsps fresh lemon juice - optional, but recommended
▢⅛ tsp salt
▢4 large eggs - room temperature
Bake cheesecake at 140°C (285°F) with the fan on for 75 mins. If you don't have a fan option (convection mode) then increase baking temperature to 160 °C (320°F)
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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