How To make Olive Garden Apple Praline Cheesecake
WALDINE VAN GEFFEN VGHC42A
CRUST 1 c Graham cracker crumbs
2 tb Sugar
2 tb Butter
APPLE MIX 1/4 c Butter
1/2 c Light brown sugar
2 lb Red delicious apples :
peeled
Cored, dice 1/2" pcs 1 t Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice
PRALINE TOPPING 1 1/2 c Dark brown sugar
1/2 c Butter softened
1 c Pecan pieces
APPLE CHEESECAKE 16 oz Cream cheese :
softened
1/2 c Granulated sugar
3 lg Eggs
1 c Heavy whipping cream
CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended. Press into the bottom of a 9" springform pan. Set aside. APPLE MIX-In a Dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve. TOPPING-In a small bowl, mix all ingredients together with a fork until well incorporated. Reserve. CHEESECAKE-In a large bowl with an electric mixer cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes. Allow to cool to room temperature before removing the sides of the pan. Refrigerate until ready to serve. Garnish with whipped cream. Source: The Olive Garden. Recipe By :
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Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
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cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
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gelatin or agar agar 2g (1sheet)
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white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
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***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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