S1E7: Cappuccino Cheesecake
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welcometomimiskitchen.com/episodes/s1e7cappuccinocheesecake
Today’s recipe is an out-of-this-world Cappuccino Cheesecake! It’s rich and complex with lots of flavors and textures that we all know and love, and goes great with coffee after dinner with guests! This is a moderately challenging dessert, and it may take a few tries to get right, and that’s okay… it took me four tries to perfect, and I’ve been baking most of my life! Don’t get discouraged if it’s not perfect, even messed-up cheesecake is still cheesecake. We love tasty accidents here in Mimi’s Kitchen! It costs about $15 to make, and will serve 12-16 depending on your slices. The total prep time is about 40 minutes, and about an hour in the oven.
It’s fun to challenge ourselves in the kitchen and learn new techniques, and this is definitely a recipe for when you can give it your undivided attention. It’ll keep in the fridge for 3-4 days, if it even lasts that long! See you next week when we make another family-favorite dessert, Zac Bars! Until next time, remember, even the simplest dishes can mean the most!
(Note: If you don’t have access to a stand mixer for this one, a hand mixer works as well! If you still want to mix on Easy St., maybe you can bribe a friend to borrow their KitchenAid with a slice of the final cheesecake!)
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Chocolate Cappuccino Tart | So Easy & No Bake Dessert!
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INGREDIENTS:
For the base
• 50 grams (2oz) dark chocolate, broken into pieces
• 75 grams (3oz) butter
• 15 digestive biscuits, finely crushed*
For the filling
• 350 grams (12oz) dark chocolate, broken into pieces
• 100 grams (4oz) butter
• 1 heaped tsp instant coffee granules dissolved in 1 tsp boiling water*
• 250 ml (9fl oz) double cream
• 200 grams (7oz) full-fat crème fraîche
For the topping:
• good quality cocoa powder or follow the recommended toppings as mentioned in the original recipe
NOTES:
1.) BISCUITS – I was using 124 grams of crushed Lotus Biscoff for my version. The original recipe calls for 15 digestive biscuits*
2.) CRÈME FRAICHE – If not readily available in your area, you can substitute this with sour cream or Greek yogurt. Just make sure to choose the full fat version ????
3.) COFFEE – I used a single shot of good espresso. The original recipe calls for a heaped teaspoon of instant coffee granules dissolved in one teaspoon of boiling water. Follow whatever suits you best!
4.) Check the original recipe here -
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How To Make Cappuccino Cheesecake - No Bake Recipe
#cappuccino #cheesecake #dessert #recipe
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No-bake cappuccino cheesecake was pretty hard to stay away from! Thankfully, I can enjoy it without spiking my blood sugar; it’s a low-carb, sugar-free, gluten-free combined in this irresistible cheesecake recipe.
● Ingredients
♥ Mold size: 15x7cm
♥ Cake Base
60g biscuits
40g melted unsalted butter
♥ Cream cheese mixture
150g cream cheese
60g sugar powder
250g heavy cream (whipped up 50%)
10g gelatin
7g cappuccino coffee
10g cocoa powder
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Professional Baker Teaches You How To Make CAPPUCCINO CUPCAKES!
Cappuccino Cakes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes about 24 mini cakes
Ingredients
6 Tbsp (90 g) unsalted butter at room temperature
½ (100 g) cup sugar
1 large egg at room temperature
½ (125 ml) cup sour cream
2 Tbsp (1 oz or 30 ml) strong espresso
1 tsp (5 ml) vanilla extract
1 cup (150 g) all-purpose flour
½ tsp (2 g) baking powder
¼ tsp (2 g) baking soda
¼ tsp (2 g) salt
pinch ground cinnamon
Assembly
pretzel twists, for “cup handles”
2/3 cup (160 ml) whipping cream, whipped and lightly sweetened
dark chocolate, for grating
Directions
1. Preheat the oven to 325 F (162 C) and grease a 24-cup mini muffin tin.
2. Beat the butter and sugar together until well-combined, then beat in the egg. Stir the sour cream, espresso and vanilla together and add this to the butter mixture, blending well.
3. In a separate bowl, sift the flour, baking powder, baking soda, salt and cinnamon together. Add this to the butter mixture and stir just until blended. Spoon or pipe this into the prepared mini muffin tin and bake for about 18 minutes, until a tester inserted in the centre of a mini cake comes out clean. Cool the cakes in the tin before turning out.
4. To assemble, break or cut the pretzel twists so that the large curls can be stick into the side of each mini cake to replicate the handle of an espresso cup. Pipe or dollop a little whipped cream on top of each mini cake and sprinkle with some grated chocolate. Chill to cupcakes up to 4 hours before serving.
The cakes can be stored, undecorated, in an airtight container for up to 4 days, or for 4 to 6 hours refrigerated, once topped.
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How To Make Easy Chocolate Cream Pie!
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How To Make Easy Chocolate Cream Pie!
In today's show, I’ll be making an easy chocolate cream pie! This chocolate pie recipe makes a super smooth and creamy pie your family and guests are sure to love! It's quick and easy and a great pie to bring to parties and get-togethers!
This chocolate pie recipe is on page 250 in our Dining On A Dime Cookbook.
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Delicious Dessert Recipe | Cappuccino Cup | Homemade Recipes Ideas
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INGREDIENTS:
150g Biscuits
50g Butter
1 TBS(Table Spoon) cocoa powder
Nasecafe Powder
1 TS(Tee Spoon) for the sirup
1 TBS(Table Spoon) for Cream
1 TBS(Table Spoon) Sugar
50ml Hot Water
1 TBS(Table Spoon) Irish Cream
200ml Milk
250ml Cream 32%+
80g Vanilla Instant Pudding
Team:
Producer : Kelner Elena
Director : Arnoldov Andrey
Editor : Kelner Yuri
Music : Intended Force - Kevin MacLeod
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