How To make White Chocolate and Lime Ribbon Cheesecake
***CRUST*** 3/4 cup slivered almonds
toasted
7 graham crackers :
broken
2 1/2 tablespoons sugar
5 tablespoons butter chilled
:
cut in pieces ***FILLING*** 16 ounces cream cheese at room temperature
1/4 cup sugar
9 ounces white chocolate :
melted
cooled to lukewarm 3 eggs :
extra-large
1/4 cup whipping cream
1 teaspoon light rum
1 teaspoon vanilla extract
pinch salt 1 1/2 cups Lime Curd
3 egg whites -- extra-large
at room temperature 1 recipe White Chocolate Whipped Cream
1 ounce white chocolate :
grated
For crust: Position rack in center of oven and preheat to 325
How To make White Chocolate and Lime Ribbon Cheesecake's Videos
AMAZING Cheesecake Brownies Recipe
You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite.
Recipe:
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Shiny Mirror Glaze White Chocolate Raspberry Mousse Entremet by Cupcake Savvy's Kitchen
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A Shiny Mirror Glaze is such a simple and effective decoration for any mousse or cheesecake and definitely on TREND at the moment! This cute little Entremet Mirror Glaze dessert will WOW any guest! Enjoy!
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INGREDIENTS:
RASPBERRY & WHITE CHOCOLATE MOUSSE:
1 Qty Raspberry Sauce (set aside 1 Tablespoon for swirling)
250g White Chocolate
600mL Double Cream
2 Teaspoons Gelatine
2 Tablespoons Cold Water
RED MIRROR GLAZE:
50mL Water
70g Condensed Milk
100g Glucose Syrup
100g White Chocolate
100g Caster Sugar
3 Teaspoons Gelatine bloomed in 60mL cold water
White Gel Colour
Red Gel Colour
Brown Gel Colour
DECORATIONS:
Melted White Chocolate
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Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license
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Tastemade Lemon Lime Cheesecake Cupcakes Save this recipe
INGREDIENTS
For the macaron shells:
300g ground almonds
300g pure icing sugar (without corn flour added to it)
110g liquefied egg whites (see below)
+ 300g caster sugar
75g water
110g liquefied egg whites
Pearl Colour mist (wilton)
Red colour mist (wilton)
2 drops deep pink americolor food gel
Frosting
1 batch fluffy vanilla buttercream frosting
2 tsp rose essence (see notes)
Rose Champagne jelly
400ml rose champagne
5 tbsp powdered gelatin + 5 tbsp cold water
LET'S GET COOKING...
1.Rose Champagne jelly
2.Add the gelatin and water to a mixing bowl and mix together until well combined. Allow to sit for 5 min. Microwave for 15 seconds to melt and set aside.
3.Add the champagne to a large microwave safe bowl and microwave for 5 min. Add melted gelatin and mix until completely dissolved. If it doesn’t dissolve completely, add to microwave for another minute and mix again.
4.Transfer to a large baking tray and refrigerate for 4 hours (at least)
5.Once the jelly is set, use a small piping tip to cut out circles of jelly. Set aside in the fridge.
6.Macarons
7.Add the icing sugar and almond meal into a food processor and process until well combined. This will help get rid of any lumps in the sugar. Alternatively, you may sift the two together. This must be done at least 3 times.
8.Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.
9.Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallising. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.
10.When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the COLOUR and vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.
11.Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Fold everything together by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe.
12.Spoon the batter into a piping bag with a round tip.
13.Pipe rounds of batter about 3.5cm (1.38 inches) in diameter, spacing them 2cm apart on (flat) baking trays lined with baking parchment. Sprinkle with sprinkles.
14.Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn’t be sticky when you touch them. It’s at this point that you can preheat a fan forced oven to 180C (360F)
15.Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they’re baked, let them cool completely.
16.To prepare frosting combine buttercream and rose essence and mix until well combined.
17.Spray the macaron shells with the pearl spray. Let them dry for 15 min before you spray one side with red mist.
18.Fit the end of a piping bag with a small French tip. Place a piece of jelly in the middle of one of the cookies. Frost a double swirl of frosting around it. And sandwich with the other cookies
Key Lime Cheesecake | Delicious Living with Katie Mae
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The BEST Triple Lemon Meringue Cheesecake Recipe!! With Lemon Cookie Crust & Lemon Curd!!
FULL RECIPE HERE:
The ultimate lemon cheesecake with lemon shortbread crust, home-made lemon curd and fluffy meringue topping! The fluffiest and lightest lemon cheesecake ever!
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Chocolate Cherry Berry Cheesecake | No Bake | Kravings
It's summer and the stores are bursting with fresh Cherries and Berries and who want's to turn that oven on anyway? This is the best season for a refreshing no bake cheesecake. No fuss and full on flavor. Here are the ingredients and steps to make this recipe!!!
I've made many a cheesecake in my day, I've set them in Cheesecake pans, mini tins and molds and they always turn out amazing. I've made Cheesecake with a lime jello top layer but this time, I added some Jello right into the cheesecake batter. The results are delicious!
Chocolate Cherry Berry Cheesecake
2 cups Oreo cookie crumbs
1/4 - 1/2 cup melted Butter
500 gms of cream Cheese
Juice of 1/2 Lemon
300 ml sweetened condensed Milk
2 tbsps of Cocoa powder
1 pkg Gelatine (1 tbsp - 15 ml)
30 gms Cherry Jello
1/4 each Cherries & Berries
1 cup Chocolate curls
More Cherries and Berries for garnishing
Add melted butter to the cookie crumbs so it’s just moist and pack it down tightly in a cake pan
I’ve used an 18 x 18 cm pan but you can use a similar size springform pan as well
Chill the Oreo base for at least 20 - 30 mins
Warm up the Cheese in the microwave and beat
Add the Lemon juice and the condensed Milk
Dissolve the cocoa in a little water and add half and beat well to incorporate
Dissolve both the gelatine and jello in some hot water, mix and allow to cool before adding to the mixture
Pour over the set Oreo base on top of the berries
Add more berries as required
Set in the fridge for at least 8 hours
At the 1-2 hr mark, remove and add the Chocolate curls before returning to the fridge
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels
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