Best Mint Cheesecake, Yummy Ingredients: 120g Oreo biscuits 85g...

Best Mint Cheesecake, Yummy

Ingredients:

120g Oreo biscuits

85g Melted butter

350g Soft Cream Cheese

250g Icing sugar

250ml Whipping cream

2 Large Mint Aero Bars

Decorations:

2 Packets Mint Aero Balls

Left over Aero bars from above recipe

300 ml whipping cream

150 grams white chocolate

chocolate melts

Grated chocolate

Method:

Cheesecake Tin Size 8″ or 20cm.

Crush biscuits in ziplock bag with rolling pin or blitz in your processor.

Add in the melted butter.

Mix Soft Cheese, Chocolate Bars and icing sugar.

Whip the whipping cream and add to the mixture.

Grate the 2 Aero bars.

Add 3/4 of them to the mixture and combine.

Spread mixture on your biscuit base.

Add the remainder of grated Aero Bars to the top of the cheesecake.

Decorate with Aero Balls.

Leave to set in the fridge and enjoy!

I really like cheesecake, so when I saw this recipe online I just had to share it with you.

Pecan Pie Cheesecake

Take your pecan pie to the next level. You can make the topping up to an hour in advance and keep at room temperature. But don’t refrigerate it or else the butter will solidify!

INGREDIENTS

FOR THE CHEESECAKE

Cooking spray, for pan

3 8-oz bars cream cheese, softened

1 c. brown sugar

3 large eggs

1/4 c. sour cream

2 tbsp. all-purpose flour

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

FOR THE CRUST

1 sleeve graham crackers, finely crushed

5 tbsp. melted butter

1/4 c. brown sugar

pinch of kosher salt

FOR THE PECAN PIE TOPPING

4 tbsp. butter

1/2 c. brown sugar

1/2 tsp. ground cinnamon

1/4 c. heavy cream

1 3/4 c. whole or chopped pecans

pinch of kosher salt

DIRECTIONS

Preheat oven to 325º and grease an 8″ or 9″ springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.

Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.

Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.

Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don’t refrigerate as the butter will solidify.)

Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.

Source Credits: Delish

No-bake chocolate & Rolo cheesecake

INGREDIENTS:

For the base

50g butter

200g chocolate digestive biscuits, finely crushed

For the filling

300g milk chocolate, broken up

100g dark chocolate, broken up

500g mascarpone, at room temperature

250ml cream

6 tbsp thick caramel sauce

For the topping

55g dark chocolate

170ml cream

tube of Rolos, chopped and a few left whole

INSTRUCTIONS

Grease and line a deep 23cm spring-form cake tin. Melt the butter in the microwave, then pour into a large bowl and stir through the biscuit crumbs to coat. Press into the base of the cake tin and chill.

For the filling, gently melt the milk and dark chocolate in a bowl over a pan of barely simmering water, then leave to cool slightly. In a large bowl, mix the mascarpone until smooth. In another bowl, whip the cream to soft peaks. Whisk the mascarpone and chocolate together, then fold into the cream until thick.

Spoon dollops of the chocolate mix into the tin, followed by spoonfuls of caramel sauce. Marble with a skewer, then chill for at least 4 hours or until set.

Meanwhile, to make the topping, melt the chocolate and cream in a bowl set over a pan of barely simmering water. Set aside to cool at room temperature.

When the cheesecake has set, carefully remove from the tin, transfer to a serving plate and pour the ganache over the top. Decorate by piling up the Rolos in the centre of the cheesecake

Source Resepte.net

https://www.facebook.com/groups/909647782505962/permalink/1370437063093696/

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