How To make Spirited Pumpkin Cheesecake
PECAN CRUST:
1 tb Butter room temp
1 1/4 c Finely chopped pecans
1/4 c Fine dry bread crumbs
2 tb Sugar
2 tb Butter: melted & cooled
:
CHEESECAKE 2 1/4 lb Cream cheese :
room temp
1/4 c Brandy or cognac
3/4 c Cooked pumpkin pureed
1 1/2 c Lt brown sugar :
packed
1/3 c Sugar
1 1/2 ts Cinnamon
3/4 ts Ground ginger
1/4 ts Ground nutmeg
1/8 ts Ground cloves
1/8 ts Ground mace
3 Lg eggs room temp
2 Lg egg yolks :
room temp
Pecan Crust: Heat oven to 350, place rack in center. Coat bottom and sides of 9" spring form pan evenly with unmelted butter and set aside. Mix dry ingredients in med. bowl. Drizzle melted butter over dry mix and stir and toss to coat until slightly darkened and uniform. Press crust evenly on sides and bottom of pan and refrigerate 5 minutes. Bake until crust is slightly dry, 8 - 10 minutes, cool on wire rack to room temp. Cheesecake: Cut cream cheese into 1" chunks, place in large mixer bowl and beat at med speed until completely smooth. Continue beating while slowly adding brandy. Add pumpkin and mix well. Continue beating while very slowly adding sugars, scraping sides of bowl as needed. Beat until smooth, add spices blend well. Beat whole eggs with the yolks in small bowl at med speed until blended. Add eggs, about 1/4 c at a time to cheese mix, beating well and
scraping sides of bowl after each addition. Pour batter into cooled Pecan Crust, spread top smooth. Gently rotate pan several quarter-turns to settle batter. Bake until sides of cake are well set and center is just set, about 1 hour and 25 minutes. Turn oven off. Let cake stand in oven with door propped open 8" for 30 minutes. Place on wire rack away from drafts, let cool undisturbed until sides and bottom are completely cooled. Remove sides of pan and refrigerate uncovered overnight or at least 8 hours. Cover loosely with plastic wrap and refrigerate until serving time. from " The Perfect Cheesecake" by editors of Consumer Guide
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【ハロウィンお菓子】カオナシチョコクリームパン/万圣节无脸男巧克力夹心面包 Spirited Away No Face Chocolate Cream Bun/Halloween Brötchen
◆チャンネル登録はこちら↓
【ハロウィンお菓子】《千と千尋の神隠し》のカオナシチョコクリームパン(6個)
強力粉 : 250g
塩 : 3g
砂糖 : 25g
バター : 30g
ココア :8g
ブラックココアパウダー : 12g
(なければココアと黒の食色で代用ok)
卵1個
牛乳 : 60ml
ぬるま湯:45ml
ドライイースト : 3g
*チョコクリームフィリング
チョコレート : 40g
ココア:8g
牛乳 : 250ml
砂糖 : 50g
コンスターチ : 25g
バター : 6g
*チョコペン
ホワイトチョコ
ミルクチョコレート
紫の食色
-------------------------------------------------------------------------------------------
《千与千寻》 万圣节无脸男巧克力夹心面包(6个)
高筋面粉 : 250g
盐 : 3g
砂糖 : 25g
无盐黄油 : 30g
可可粉 :8g
黑色可可粉 : 12g
(没有的话可以用可可粉和黑色食用色素来代替)
鸡蛋1個
牛奶 : 60ml
温水:45ml
干酵母 : 3g
*巧克力夹心馅
巧克力 : 40g
可可粉:8g
牛奶 : 250ml
砂糖 : 50g
玉米淀粉 : 25g
无盐黄油 : 6g
*巧克力笔
白色巧克力
黑巧克力或牛奶巧克力
紫色食用色素
-------------------------------------------------------------------------------------------
《Spirited Away 》No Face Chocolate Cream Bun ( 6pieces)
Bread flour : 250g
Salt : 3g
Sugar : 25g
Butter : 30g
Cocoa powder :8g
Black cocoa powder : 12g
1 Egg
Milk : 60ml
Warm water:45ml
Dry yeast : 3g
*Chocolate Cream Filling
Chocolate : 40g
Cocoa powder:8g
Milk : 250ml
Sugar : 50g
Corn starch : 25g
Butter : 6g
*Chocolate pen
White Chocolate
Milk Chocolate
Purple food color
-------------------------------------------------------------------------------------------
Halloween Brötchen - Ohngesicht aus《 Chihiros Reise ins Zauberland》(6 stück )
Weizenmehl Type 550 : 250g
Salz : 3g
Zucker : 25g
Butter : 30g
Kakaopulver:8g
Schwarzes Kakaopulver : 12g
1 Ei
Milch : 60ml
Wasser:45ml
Hefe : 3g
*Schokolade Cream Filling
Schokolade : 40g
Kakaopulver:8g
Milch : 250ml
Zucker : 50g
Speisestärke : 25g
Butter : 6g
*Schokoladenstift
weiße Schokolade
Milch Schokolade
Lila Lebensmittelfarbe
Music:甘茶の音楽工房
#ハロウィンお菓子 #ハロウィンパン #万圣节面包 #チョコクリームパン
#パン作り #カオナシ
Pumpkin man stick cheesecake【量産向】パンプキンマンのスティックチーズケーキ【ハロウィン】
【Halloween recipe】Pumpkin stick cheesecake Mellow and tasty pumpkin cheesecake! 【Eating Videos】⇒
【instagram】⇒
デコレーションが楽しい スティック型のチーズケーキ♪ 配る場合は潰れやすいので箱に入れてあげてください☺
※シナモンパウダーが苦手な方ははぶいても大丈夫です。
20×20㎝のスクエア型1台分
・かぼちゃ(100g)
・水(小さじ)
・クリームチーズ(200g)
・卵(1)
・生クリーム(50ml)
・グラニュー糖(80g)
・シナモンパウダー(小さじ1/4)
・ホットケーキミックス粉(10g)
・お好みのビスケット(120g)
・バター(50g)
・チョコペン・シュガートッピング
1 20x20cm square mold·
・Pumpkin (100 g)
・water(1 tsp)
・Cream cheese (200 g)
・Egg (1)
・Fresh cream (50 ml)
・Granulated sugar (80 g)
・Cinnamon powder (1/4 teaspoon)
・Pancake mix powder (10 g)
・biscuit (120 g)
・Butter (50 g)
・Chocolate pen / Sugar topping
Tigger’s Pumpkin Pudding recipe【ティガーのかぼちゃプリン】作り方
Tigger is the best friend of Winnie the Pooh, and I made Tigger’s simple pumpkin pudding! Pumpkins are delicious during this season, so I recommend it! かぼちゃが美味しい季節になってきましたね(-ω-)/ 今回はプーさんの親友、ティガーくんの【かぼちゃプリン】を作ってみましたよ^^ しっとり濃厚なかぼちゃの味がクセになるお味です♪
※今回もディズニーツムツムスイーツレシピから選抜して作ってみましたが、作り方、材料は自分なりに作りやすいよう少々変更させて頂いております。気になった方は是非書籍をお求めくださいね☆
ココット皿2個分
(直径7~8㎝・高さ3㎝)
・かぼちゃ(100g)
・牛乳(100ml)
・生クリーム(50ml)
・砂糖(25g)
・粉ゼラチン(小さじ2)
・ハチミツ(15g)
・マシュマロ(1つ)
・チョコペン
(ノーマル・オレンジ・ホワイト・ピンク・)
Two cocotte dishes
(8cm in diameter, 3cm tall)
・Pumpkin (100g)
・Milk (100ml)
・Fresh cream (50ml)
・Sugar (25g)
・Powdered gelatin (2 tsp)
・Honey (15g)
・marshmallow
・Chocolate pen