Sopapilla Cheesecake Bars | Episode 1144
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Betty's Sopapilla Cheesecake--Recipe (and Gifts) from Monica from Arkansas
Betty demonstrates how to make Sopapilla Cheesecake. This recipe was sent to Betty's Kitchen by Monica from Arkansas. Monica also sent some lovely gifts, which are displayed in the video.
Sopapilla Cheesecake
Directions for Sopapilla Cake:
Preheat oven to 350 degrees (F).
Cheesecake filling:
16 oz. cream cheese, softened to room temperature
1 cup sugar
1 tsp. vanilla extract
Crusts:
Two 8 oz. cans of refrigerated crescent roll dough
Topping:
¾ cup sugar
1 tsp. cinnamon
½ cup butter, softened to room temperature
¼ cup honey
Spray a 13 x 9 x 2 baking dish with vegetable cooking spray and set aside. In a medium sized bowl, beat together the cream cheese, the 1 cup of sugar and vanilla extract until smooth. Set aside. Unroll one can of the crescent roll dough and lay the dough into the bottom of the prepared baking dish. Using your fingers, press the dough evenly into the bottom of the dish, being sure to join any of the perforated sections. You want the result to be one completely joined sheet of crescent roll dough evenly covering the bottom of the dish. Next, top the dough with the cheese mixture, spreading evenly. Then, unroll the second package of crescent roll dough onto the (clean) counter top. Just like with the first roll of dough, using your fingers, press the dough, being sure to join any perforated sections. Once you have a completely joined sheet of crescent dough, lift the sheet of dough from your counter top and place directly on top of the cream cheese mixture in the baking pan. It should completely cover the cheese mixture. In a small bowl, combine the softened butter, the ¾ cup of sugar and the cinnamon until mixed thoroughly. Using a teaspoon, evenly dot the cinnamon-sugar butter mixture over the top layer of crescent dough. Bake for approximately 30 minutes (but check on it sooner), depending on your oven, until puffed and golden brown. Remove from oven and drizzle with the honey. Cool completely before cutting and serving.
My family absolutely *loved* this cake! Thank you, Monica, for the delicious recipe and the wonderful gifts! --Betty :)
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The best desserts in Central Arkansas | Eat It Up
Skot Covert and friends take us to the best dessert spots around central Arkansas.
0:00 - Cinnamon Creme Bakery
1:56 - Sugar Dumplin's Cupcakes
4:33 - The Cove Yogurt + Cove
7:18 - Retro Sno
10:10 - Nona Bakes
단무지 김밥 아닙니다. 망고케이크 입니다. ????/(No bake) Full of mango! Mango Cheesecake.
망고 케이크 역시 요청이 많았어요.
망코 생크림 케이크, 치즈케이크, 무스케이크 다양한 요청을 주셨었는데요.
저도 고민 많이 하다가… 그중에 비교적 만들기 쉬운 노오븐 망고 치즈케이크로 했어요.
디자인이 도통 생각이 안나서 며칠 고민 했는데요.
결국 해외 블로거의 디자인을 슬쩍 베꼈습니다. ㅋㅋㅋㅋ
맛나요~~. 정말 맛있고 만들기 쉬우니 꼭 만들어 드세요. !!!
재료
♥︎ 오레오 쿠키 시트
오레오 쿠키 곱게 간 것 190g
녹인버터 80g
♥︎ 망고퓨레
곱게 간 망고 220g
♥︎ 크림치즈 필링
크림치즈 200g
생크림 130g
화이트 초콜릿 160g
레몬쥬스 8g
레몬제스트 레몬 1/3개
젤라틴 6g + 찬물 30g
여기서 크림 230g 을 덜어두고 나머지 크림에
망고퓨레 140g 를 섞는다.
♥︎ 망고젤리
망고퓨레 80g
물 40g
설탕 13g
젤라틴 3g + 물15g
♥︎ 망고 데코레이션
망고 1개분 + 여유분
It's a mango cake that's been requested a lot.
Mango whipped cream cake, cheesecake, and mousse cake.
I've been thinking about it a lot and... Among them,
made a no-oven cheesecake that is easy to make.
I couldn't think of the decoration, so I have thought it for several days.
Eventually, I copied the other blogger’s cake design. LOL
Anyway,
It's so delicious~~~~ and easy to make.
Try it and enjoy~!
Ingredients
♥︎ Oreo Cookie Sheet
190g Finely ground Oreo cookies
80g Melted butter
♥︎ Mango puree
220g Finely ground mango
♥︎ Cream cheese filling
200g Cream cheese
130g Heavy cream
160g White chocolate
8g Lemon juice
1/3 Lemon zest
6g Gelatin + 30g Coldwater
Reserve 230g of this cream.
and mix 140g of mango puree in the rest of the cream.
♥︎ Mango jelly
80g mango puree
40g water
13g sugar
3g gelatin + 15g cold water
♥︎ Mango Decoration
1 mango + extra
F.W. Woolworth Co. Harvest House Ice Box Cheesecake / Vintage
#cheesecake
#vintagerecipe
#woolworthrecipes
#cooking
#whippoorwillholler
#simplelife
#homesteading
#gardening
#canning
recipe
3 cups Graham cracker crumbs divided
1 stick melted butter
filling
8 ounces cream cheese
1 cup sugar
5 T. lemon juice
3 ounce royal lemon
gelatin
1 cup boiling water
1 1/2 cups heavy cream
Blessed Cookbook
15.00 includes shipping check or money order to Lori Brown po box 1183
Imboden, Arkansas 72434
shop with me
Creative Commons Attributions music ???? no copyright YouTube Studio music ????
밤에다 꿀을 섞었더니 꿀밤 치즈케이크 / Honey Chestnut Cheesecake for Autumn
*******
자세한 설명은 자막을 켜주세요.
그동안 영상속 자막과 번역 자막이 겹쳐서 너무 복잡해 보인다는 의견이 있어 방법을 바꾸었습니다.
*******
추석명절 잘 지내셨죠?
저에게는 노동절 이었지만..요 ㅋㅋ
이번에는 꿀과 밤으로 만든 고오급 치즈 케이크입니다.
사실 더블 프로마쥬 스타일이죠 ^^
이번 케이크에 뽁뽁이를 이용해서 벌집 모양도 만들었는데요.
저의 아주 오래전 영상 중 망고 치즈케이크도 딱 이렇게 했더랬죠. ㅋ
약간 셀프카피지만 맛은 완전 다른 케이크니 봐주세요 ^^
망고 치즈케이크 영상 바로가기
밤 페이스트와 밤꿀 그리고 아카시아 꿀을 이용해서 맛을 조합 해 보았어요.
뭔가 입에 착착 붙는 맛이에요.
특별히 복잡한 과정없는 쉬운 레시피로 만들었어요.
예전에 레몬 더블프로마주 레시피는 어렵다는 의견들이 많아서 (하지만 맛은 끝내줌)
이 번에는 과정을 많~이 줄였답니다. 하지만 재료 자체가 밤 페이스트와 꿀이라서 저절로 깊은 맛이 나네요.
레몬 더블 프로마주 바로가기
ㅋㅋ 깨알 영상 홍보…
영상 속에 제누아즈 만드는 과정은 생략했어요.
저의 생일케이크는 공사중 영상 참고하세요.
아래에 레시피와 링크 걸어둘게요.
재료
♥︎ 초코 제누아즈 (18cm)
초코 제누아즈 만드는 영상 바로가기 0:25 부분부터 보세요.
박력분 84g
코코아 가루 16g
달걀 3개
설탕 100g
무염버터 30g
우유 30g
소금1g
♥︎ 구운 꿀밤 치즈케이크
크림치즈 120g
밤페이스트 120g
달걀 1개
생크림 40g
꿀 30g
박력분 10g
♥︎ 레어 꿀밤 치즈케이크
마스카포네 90g
밤페이스트 45g
생크림 160g
꿀 30g
가루젤라틴 3.5g + 찬물 17g
♥︎ 약간의 휘핑 생크림
가루낸 제누아즈 1장
♥︎ 도구
육각 무스링 15.5 x 6cm
뽁뽁이 약간 탄탄한 것으로 준비
This time, it is a high-class cheesecake made with honey and chestnuts.
Actually, it's a Double Fromage style ^^
I also made a honeycomb shape by using bubble-wrap on this cake.
Among my videos, the mango cheesecake was just like this.
It's like a self-copy, but the taste is completely different, so please don’t judge me ^^
Go to the mango cheesecake video
I tried combining the flavors with chestnut paste, chestnut honey and acacia honey.
It tastes like something special to your mouth.
I made it with an easy recipe without any complicated process.
there were many opinions that the recipe for my Lemon Double Fromage is difficult (but the taste is awesome)
This time, the process has been reduced a lot.
However, the ingredients are chestnut paste and honey, so it tastes deep and nice.
Go to Lemon Double Fromage
I omitted the process of making Genoise in the video.
Please refer to my latest video ‘Construction Birthday Cake’.
I'll give you the recipe and link below.
Ingredients
♥︎ Chocolate Genoise (18cm)
Go to the video of making Chocolate Genoise Start at 0:25.
84g cake flour
16g cocoa powder
3 eggs
100g sugar
30g unsalted butter
30g milk
1g salt
♥︎ Baked honey chestnut cheesecake
120g cream cheese
120g chestnut paste
1 egg
40g heavy cream
30g honey ( I used chestnut honey)
10g cake flour
♥︎ Rare honey chestnut cheesecake
90g mascarpone cheese
45g chestnut paste
160g heavy cream
30g honey ( I used acacia honey)
3.5g powdered gelatin + 17g cold water
♥︎ a little amount of whipped cream.
1 powdered genoise sheet.
♥︎ tools
Hexagonal Mousse Ring 15.5 x 6cm
Bubble wrap.