Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze Entremet by Cupcake Savvy's Kitchen
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Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze! A very easy and stunning dessert to make which will surely WOW your guests. Also known as Entremet, this beautiful dessert consist of a chewy dense Chocolate Brownie Base topped with a luscious Black Forest flavored Cheesecake Mousse Dome topped off with a pretty shiny Mirror Glaze which is surprisingly easy to make. Enjoy!
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INGREDIENTS:
CHOCOLATE BROWNIE BASE
120g Unsalted Butter
3 Large Eggs
170g Dark Chocolate
3 Tablespoons Cocoa Powder
1 Cup Granulated Sugar
1 Teaspoon Vanilla Extract
1 Cup All Purpose Flour
1/4 Teaspoon Baking Powder
CHEESECAKE FILLING
250g Softened Cream Cheese
1/2 Cup Caster Sugar
300ml Thickened/Whipping Cream
1 Tablespoon Gelatine
3 Tablespoons Hot Water
100g Dark Melted Chocolate
2 Tablespoons Cherry Syrup from bottled Cherries
Cherries
MIRROR GLAZE
50mL Water
70g Condensed Milk
100g Glucose Syrup
100g White Chocolate
100g Caster Sugar
2 Teaspoons Gelatine bloomed in 60mL cold water
White Gel Colour
AmeriColor Violet Gel Colour
AmeriColor Super Red Gel Colour
GARNISH
Melted white chocolate for topper
Edible Pearls
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Bottled Cherries:
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Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license
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RED VELVET CHEESECAKE CAKE RECIPE - DIY Dessert - So Yummy, Tasty and Delicious Cake - Baking Cherry
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#cake #recipe #dessert
Red Velvet Cheesecake Cake Recipe. A soft and moist cake, filled with a creamy cheesecake, and topped with whipped cream. Tasty and delicious!
Ingredients: Sugar, vegetable oil, vanilla extract, eggs, food coloring gel, cocoa powder, milk, vinegar, all-purpose flour, salt, baking soda, cream cheese, powdered sugar, heavy whipping cream, water, unflavored powdered gelatin, and powdered milk.
Black Forest Cheesecake (recreated look) ❤
my creations
Donal's Delicious Raspberry and White Chocolate Cheesecake Bites | This Morning
Just when you thought a cheesecake couldn't get any better, Donal is introducing us to the no bake cheesecake bar for a sweet Thursday pick me up! They are minimal fuss and are an ultimate crowd pleaser. With the classic flavour combo of white chocolate and raspberry, you'll struggle to say no to a second slice.
Broadcast on 10/03/22
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Cheesecake Squares Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cheesecake Squares. I'm always looking for different ways to make a cheesecake. So for this recipe I decided to make it in bar form. Cheesecake Squares (or Bars) are baked in a 9 x 13 inch (23 x 33 cm) rectangular pan making them ideal for a large crowd. They still combine the grainy texture of a Graham Cracker Crust with a smooth and creamy Cream Cheese Filling. Only the filling is a much thinner layer. And I like that. You can serve this as a plated dessert, with fresh berries, a fruit or chocolate sauce, or even lemon curd. But my favorite way is to just pick one up and eat it out of hand.
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Easy No Bake Black Forest Cheesecake - Quick, Simple, and so Tasty!
Chocolate and cherry lovers will go crazy for this no-bake black forest cheesecake. Made with velvety cream cheese, whipped cream, tart cherry pie filling, and rich chocolate shavings to create a dessert with a dreamy mousse-like texture, this treat is as decadent and delicious as it sounds.
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Grab the full, printable recipe on my blog:
INGREDIENTS
6 ounces pre-made Oreo pie crust
12 ounces cream cheese, room temperature
½ cup granulated sugar
¾ cup full-fat sour cream
1½ teaspoons vanilla extract
3 ounces semi-sweet baking bar, chopped (I used Ghirardelli brand)
8 ounces tub whipped topping, thawed
1 cup canned cherry pie filling, I used Duncan Hines/Comstock more fruit
Chocolate curls, optional garnish
For the Chocolate Curls
4 ounces semi-sweet chocolate baking bar, broken into small pieces (I used Ghirardelli brand)
1 tablespoon vegetable shortening, I used Crisco
INSTRUCTIONS
Remove the plastic cover for the pre-made Oreo pie crust and set it aside.
In a large mixing bowl, using a handheld mixer on medium speed, beat the cream cheese and granulated sugar for 1 minute or until light and fluffy.
Add the sour cream and vanilla extract. Beat for an additional 30 seconds until all the ingredients are fully incorporated.
Transfer half of the cream cheese mixture to another large mixing bowl. Set both bowls aside.
Add the chopped semi-sweet baking bar to a small microwave-safe bowl and heat for 1 minute at 60% power. Stir, then heat again for another 30 seconds to 1 minute at 60% power. Stir until smooth.
To one of the bowls with the cream cheese mixture, fold in the melted semi-sweet chocolate until fully incorporated. Set aside.
Divide the thawed whipped topping equally between the chocolate cream cheese bowl and the plain cream cheese bowl.
Fold the whipped topping gently into each of the mixtures. These will be the black and white layers of your pie.
Spread your chocolate cream cheese mixture into an even layer onto the bottom of your pre-made Oreo cookie crust.
Top that with the plain cream cheese mixture and spread it into an even layer as well.
Cover your pie with the plastic piece that came with the crust (you will just flip it over, and it creates a lid for your pie) and refrigerate your no-bake black forest pie for 8 hours to overnight.
Once your pie has chilled and fully firmed up, you will top it with the canned cherry pie filling. I used a heaping cup of the cherry pie filling (I made sure it was mostly cherries and not the sauce) and mounded them in the center of the no-bake black forest cheesecake, making sure to leave 1 to 2 inches around the edge for the optional chocolate curls.
Chocolate curls
Add the semi-sweet chocolate pieces and vegetable shortening to a small, microwave-safe bowl. Microwave for 45 seconds to 1 minute or until the chocolate is melted. Stir to make sure the chocolate is smooth.
Pour the melted chocolate onto a rimmed baking tray that has been flipped upside down.
Using an offset spatula, spread the melted chocolate into a very thin, even layer.
Place the tray into the freezer for 3 to 5 minutes. You should be able to leave a fingerprint in the chocolate when touched but not a dent.
Using a sharp, straight-edged spatula push up from the bottom of the chocolate in small sections to create the curls. If your chocolate is too hard, you will just get broken pieces and not curls. You can let it sit at room temperature for just a minute or so to soften up enough to create your curls.
Once you have made your curls place them on a freezer-safe plate and place them into the freezer until ready to garnish your no-bake black forest cheesecake.
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