Showing posts with label Cheesecake. Show all posts
Showing posts with label Cheesecake. Show all posts

No Bake Peppermint Cheesecake

September 07, 2019
If you're searching for the proper Christmas afters, this No Bake Peppermint Cheesecake are going to be excellent. nice refined peppermint flavors during this super straightforward cheesecake. Makes for an ideal vacation afters.

No bake cheesecakes area unit very easy to form, look decadent, and style thus unbelievable. Since my No Bake Pumpkin Cheesecake was such a success over Thanksgiving, i used to be able to start on a cheesecake for Christmas. It didn’t take ME terribly long to determine on a peppermint cheesecake. euphemism everybody loves peppermint throughout the vacations.

No Bake Peppermint Cheesecake
No Bake Peppermint Cheesecake

Our Peppermint White drinking chocolate was excellent for obtaining ME within the vacation mood last week. I forever chuck my love for peppermint throughout the year. My love for peppermint has been passed on to the remainder of my family. All of my kiddos were anxious for this Peppermint Cheesecake to be prepared so that they may dig in.

Last Christmas, I created homemade  Peppermint Patties to gift for the vacations. The kiddos eaten a number of of these and complete that they too were fans of peppermint.

No Bake Peppermint Cheesecake

INGREDIENTS:
Crust:

  • 22 Oreo Cookies
  • 3 tbsp melted Butter
  • 1 tbsp Sugar

Filling:

  • 16 oz softened Cream Cheese
  • 16 oz Heavy Cream
  • 1 cup Sugar
  • 1/4 cup Powdered Sugar
  • 1 tsp Peppermint Extract
  • 6 drops Pink Food Coloring

INSTRUCTIONS:

  1. Crush Oreos in food processor and add melted butter and sugar.
  2. Press mixture into bottom and partway up sides of springform pan.
  3. Refrigerate at least 30 minutes to firm.
  4. Beat cream cheese and sugar until well mixed. Set aside.
  5. Whip heavy cream and powder sugar until stiff peaks form.
  6. Fold and blend cream cheese mixture into whipped cream mixture.
  7. Add food coloring and peppermint into filling mixture.
  8. Pour/spread into pan.
  9. Refrigerate for at least 4 hours or until firm.
  10. You can garnish with dollops of whipped topping and crushed peppermints if desired.

Bake Chocolate Cheesecake

April 10, 2019
Nowadays I’m sharing this excellent easy, no bake chocolate cheesecake recipe. It’s creamy, it’s chocolate-y, AND it’s way easier than making conventional baked cheesecake.

Now, it’s no mystery that I honestly LOVE cheesecake. I’ve shared these chocolate chip cheesecake bars and a no bake cheesecake recipe on Lil Luna already this 12 months. but I don’t consider in too much of a very good aspect.

Bake Chocolate Cheesecake

So growing the right no bake chocolate cheesecake recipe became on my to do listing.

I really like the combination of wealthy chocolate and creamy, tangy cheesecake. but I wanted a recipe that had all of the characteristics of a traditional baked chocolate cheesecake with out the pressure.

Bake Chocolate Cheesecake

INGREDIENTS:
OREO CRUST:

  • 1 1/3 cup Oreo baking crumbs
  • 1/3 cup unsalted butter , melted

CHOCOLATE CHEESECAKE FILLING:

  • 1 cup whipping cream
  • 1 cup powdered sugar
  • 10 oz cream cheese , very soft
  • 1/4 cup sour cream
  • 8 oz semi-sweet chocolate , melted and cooled
  • 1 tsp vanilla extract

INSTRUCTIONS:

  1. Line an 8x8 or 9x9 inch square pan with aluminium foil.
  2. In a medium bowl stir collectively the Oreo crumbs and melted butter. 
  3. Press into the lowest of the prepared pan and region inside the freezer even as you are making the filling. 
  4. In a large bowl beat the whipping cream and 1/4 cup of the powdered sugar till stiff peaks form. 
  5. In a separate bowl beat together the cream cheese and final powdered sugar (three/four cup) until gentle. Then beat in the bitter cream, melted chocolate and vanilla extract. 
  6. Mix the whipping cream into the cream cheese mixture until lightly mixed. 
  7. Unfold the filling overtop of the Oreo cookie crust and place the cheesecake in the refrigerator for at least 4 hours to harden.

Mini Cinnamon Roll Cheesecakes

April 09, 2019
With cinnamon sugar aggregate mixed with a mild mini cinnamon cheesecake, the Cinnamon Roll Mini Cheesecakes are very amusing and really delicious! And because they may be "cinnamon rolls", they may be truly suitable for breakfast, proper?

While you throw it in a cinnamon roll and cover it with frosting, it tastes even greater scrumptious. that is really one of the satisfactory parts of breakfast. what's higher is whilst you integrate pancakes and cinnamon rolls and make cinnamon roll pancakes. Um, yes, please!

Mini Cinnamon Roll Cheesecakes

There's absolute confidence that a nice night dinner is making breakfast for dinner, but what approximately making breakfast for dessert? I suggest, permit's be honest - most of the pastries known as "breakfast" can clearly double as a dessert so it definitely suits.

And of course any mini is higher, right? So glaringly this mini cinnamon cheese roll has the entirety for them....

Mini Cinnamon Roll Cheesecakes

INGREDIENTS:
CRUST:

  • 1 cup (134g) vanilla wafer cookie crumbs
  • 2 tbsp sugar
  • 1/2 tsp ground cinnamon
  • 4 tbsp (56g) Challenge butter, melted

CHEESECAKE FILLING:

  • 12 ounces (339g) Challenge cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 3 tbsp (24g) flour
  • 1/2 tsp ground cinnamon
  • 1/2 cup (115g) sour cream
  • 1 tsp vanilla extract
  • 2 eggs

CINNAMON SUGAR FILLING:

  • 1 1/2 tbsp ground cinnamon
  • 1/4 cup (52g) sugar

FROSTING:

  • 3 tbsp Challenge butter
  • 1/2 cup + 2 tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 1/2 tbsp milk

INSTRUCTIONS:
CRUST:

  1. Preheat oven to 325°F (162°C). upload cupcake liners to a cupcake pan.
  2. combine the vanilla wafer cookies crumbs, sugar, cinnamon and melted butter. Divide the aggregate between the cupcake liners (approximately 2 tablespoons consistent with cup) and press into the bottoms.
  3. Bake the crusts for 5 minutes then do away with from oven. permit to chill whilst you are making the filling.

CHEESECAKE FILLING AND FROSTING:

  1. Reduce oven to 300°F (148°C).
  2. In a massive bowl, mix the cream cheese, sugar, flour and cinnamon till blended (Use low velocity to maintain less air from entering into the batter, that may purpose cracks). Scrape down the perimeters of the bowl.
  3. Three. upload the bitter cream and vanilla extract. Beat on low pace till properly combined.
  4. Upload the eggs one at a time, beating slowly and scraping the perimeters of the bowl after every addition. Set filling aside.
  5. Five. In a small bowl, combine the cinnamon and sugar for the cinnamon sugar filling
  6. Upload approximately half of to a few/four of a tablespoon of filling into each cupcake, then sprinkle some cinnamon sugar over the filling, absolutely overlaying the filling. Repeat  extra instances for a total of 3 layers of filling and cinnamon sugar. The cupcakes should be more often than not complete.
  7. Bake the cheesecakes for 15-17 mins, then flip off the oven and depart the door closed for every other 5 mins.
  8. Crack the oven door and permit cheesecakes to cool for 15-20 mins, then placed inside the fridge to finish cooling.
  9. Nine. while cheesecakes are cooled, take away them from the pan.
  10. To make the frosting, blend the butter till clean.
  11. Add the powdered sugar, vanilla extract and mix and blend till clean.
  12. Upload the frosting to a piping bag geared up with a small spherical piping tip (or a ziplock bag with the corner reduce off) and pipe a swirl of frosting onto each cheesecake.
  13. Thirteen. Refrigerate cheesecakes till equipped to serve.

Cheesecake Brownies

March 22, 2019
I have the fondest memories of brownie bites as a baby. Pulling aside the velcro on my turquoise lunchbox, I’d search for the white and blue Hostess bag earlier than tearing it aside with my enamel. And by way of “tooth,” I imply “a few aggregate of the braces and/or dual-clock retainers” (keep in mind the ones?) I wore for seven horny years. I’d then fish out brownie after brownie till attaining the last bite, at which factor I’d attain again into the bag and contact unhappiness with my finger suggestions. vacancy.

Cheesecake Brownies

To this present day, I still marvel how anyone could’ve rationalized so few brownie bites constituted a unmarried serving. They’re miniature to begin with, why decrease the quantity in the bag? My culinary angst subsequently ended a few weekends ago after I determined it became excessive time I ditched the single servings and take topics into my very own hands.

Cream cheese, similar to pancetta and Parmesan and sour cream, makes any dish higher, so it changed into a natural addition. exceptional of all, you can depart sadness in the dust because this recipe yields 30 of the 2-chew treats. Thirty. That’s like two complete servings.

Cheesecake Brownies

INGREDIENTS:
FOR THE BROWNIE BATTER:

  • 4 large eggs
  • 1 1/4 cups baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon instant espresso powder
  • 2 teaspoons water
  • 2 teaspoons vanilla extract
  • 2 1/4 cups sugar
  • 1 cup unsalted butter, melted
  • 1 1/2 cups all-purpose flour

FOR THE CHEESECAKE FILLING:

  • 1 (8-oz.) package cream cheese, softened
  • 3 Tablespoons sugar
  • 1 large egg yolk

INSTRUCTIONS:

  1. Preheat the oven to 350ºF.
  2. In a big bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso blended with water, and vanilla till properly blended.
  3. Stir within the sugar and melted butter till properly combined, then stir within the flour. (A firm rubber spatula works best.) Set brownie batter apart.
  4. In a separate bowl, put together the cheesecake filling by way of stirring together the cream cheese, sugar and egg yolk till properly combined. switch the mixture to a pastry bag or plastic bag.
  5. Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe a generous quantity of cheesecake filling atop the brownie batter, after which top off each cup with a further teaspoon of brownie batter.
  6. Bake for approximately 12 mins, or till a toothpick inserted comes out smooth.
  7. Permit the brownie bites cool for 10 mins within the pan and then transfer them to a cooling rack to hold cooling, or enjoy heat.

Blueberry Lemon Chiffon Cake

March 17, 2019
Blueberry Lemon Chiffon Cake

A blueish purple cake is such a pain the neck to provide while not food product value-added. Natural pigments like anthocyanins found in fruits and vegetables appear to not stay prettily purple when baking. So, i attempted to play with its color. the color of the pigment will be simply altered by either adding AN acid or AN alkali. Acids like juice, vinegar and alkali like sodium bicarbonate.

Blueberry Lemon Chiffon Cake
Blueberry Lemon Chiffon Cake

I additionally found that South yank blueberries tend to own a redder hue, compared to those planted in North American country. once I seared the blueberry paste, I found that it turned magentaish, one thing just like the color of Barney the archosaurian reptile as a result of I created it with SA blueberries, mature in Chile. i attempted another batch with Argentinean blueberries and that they too, turned to the color of Barney.

When I created my Blueberry Ripple yoghourt frozen dessert last time with yank blueberries, the color was a lot of blueish. that was why I realized the color distinction. Your opinion might take issue from mine, this can be strictly my very own opinion. So, so as to show it to become a lot of violet, I value-added some sodium bicarbonate bit by bit to show it into the color i would like. do not get it too blue as once it gets created into a batter, it turns bluer. which could justify why some blueberry bakes flip achromatic. Too basic already. i suppose that's a lot of rampant with northern blueberries. To counter that, add in some juice.

Actually initially I did not consider turning this into a lemon flavored chiffon. however once I mixed the blueberry paste with the nutrient batter, it turned blue!!! Ohio.. currently i am setting out to worry that it will flip gray instead once baked. which was why I value-added in some juice and zest within the finish to counter it. This cake was bluer once recent out from the kitchen appliance, i glanced at the crack. however because it cooled down, it turned to be a soft lilac colored chiffon. Oh well, higher than a gray chiffon. Hahaha!

Blueberry Lemon Chiffon Cake
Blueberry Lemon Chiffon Cake

Ingredient:

Blueberry paste:
  • 125gm blueberries
  • 50gm water


Cook blueberries in the water over low heat until it turns mushy. Puree the cooked berries together with the liquid. Set aside to cool down.


The cake:


  • 4 egg yolks
  • 70gm corn oil
  • 50gm sugar
  • 135gm blueberry paste
  • 125gm cake flour
  • ½ tsp baking powder
  • 1tsp (packed) lemon zest
  • ½ Tbsp lemon juice 
  • (some baking soda for colour adjustment)
  • 4 egg whites
  • 1 tsp lemon juice
  • 90gm sugar


Durection:

  1. Preheat oven to 160(fan)/180C. Prepare a clean 22/25cm tube pan. Do not grease it.
  2. Combine the yolk, sugar and oil and mix. Mix in the blueberry paste.
  3. Sift flour and baking powder. Mix into (2)
  4. Mix in lemon zest. Use lemon juice to adjust colour. If it turns too pink, add some baking soda. It the batter is too blue for you, use more lemon juice. It's hard to say how much as natural pigments varies in different berries.
  5. In a clean bowl, beat egg whites until frothy. Put in lemon juice and beat until soft peaks.
  6. Gradually put in sugar and beat until stiff peaks.
  7. Put 1/4 of the egg whites into the batter. Fold. Repeat with another 1/4 of the egg whites.
  8. Pour batter into the egg whites and fold.
  9. Pour folded batter into prepared tube pan and lightly shake it left and right to level it.
  10. Bake for 40 minutes or until done.
  11. Invert immediately upon removal from oven and let it cool down totally before removing from the mould and slicing to serve.

Mint Chocolate Cheesecake Popsicles Recipe

February 07, 2019
If you persist My Baking Addiction, you've got most likely complete that I have been on a fairly sincere No Heat Cheesecake bitch. With just a couple of human ingredients, you'll strike in collaboration a fast course that your entire stemma gift compassion.

Mint Chocolate Cheesecake Popsicles Recipe
Mint Chocolate Cheesecake Popsicles


And They are pretty much foolproof thus you'll vary the ingredients to feature your own primary trauma and create a strain fresh have an effect on.

When being silly with a strike food sort of no-bake cheesecakes, it occurred to Maine that chilling the placement instruction power ignoble pretty extraordinary strike drinkable cheesecake popsicles. At foremost i used to be a small amount skeptical that the half would truly freeze, however let Maine swear you, they were a raging success.

The frozen whipped topping and emollient cheese allow the ice lolly to defend a slim softness - nearly equivalent a fudgesicle. Pool that prospering texture with the grind of Deception Covering and therefore the modification from shredded up coin umber cookies and you possess a course to mention!

If you are speculative however I served these up cheesecake name, perversion over and defect out my billet. I arrange you are having a unreal sign to summer. Strip unagitated - eat popsicles.

YIELD: 8-10 POPSICLES PREP TIME: 10 MINUTES PLUS FREEZE TIME

Mint Chocolate Cheesecake Popsicles Recipe


INGREDIENTS:
  • 1 (8 ounce) package cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon pure peppermint extract
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • 12 Andes Creme de Menthe Cookies, finely chopped (see note below)
  • Magic Shell, optional


DIRECTIONS:
  1. In a stupendous construction, with an automobile mixer, pound the cream cheese and sweeten on medium-high velocity until ceraceous and creamy, roughly 3 minutes. 
  2. Add in the extracts and mix until well occluded, scratch felled the sides of the bowlful as requisite. Using a safety spatula, hold in the whipped topping until until it is fully merged into the take mallow miscellanea. Plica in candy drink cookies.
  3. Containerful the filling into a dough bag or astronomic zip top bag. Snipping sufficiency of the end off the bag to allow you pipe the combining into your popsicle molds. 
  4. Erstwhile your molds are stentorian, gently tap the popsicle mould alkali on the countertop to ply ending any air pockets. Solidify according the manufacturers directions.
  5. If desirable, grace apiece popsicle with Witching Covering and cut cookies.




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