Italian Ricotta Cheesecake | Southern Living
No matter how you begin planning your holiday dinner menu, be sure you have a grand finale. This is the time to pull out the family classics, those recipes for cakes and pies that your family waits all year to enjoy. But it is also a great time to try a brand new recipe, one you are sure will be added to the list of favorites. And for the sweet certainty of scrumptious, lasting impressions, serve this citrus-flavored ricotta cheesecake.
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Chocolate Decorative Cake by Martha Collison | Tala
We’ve teamed up with Martha Collison to bring you some perfect seasonal recipes for you to try at home. ????
This chocolate Christmas decorative cake is a sure winner for those who aren’t keen on the traditional sweet treats of Christmas.
Effortlessly created with our Decorative Cake Pan, recreate this Christmas showstopper!
Tala Equipment:
Glass Jar with Bamboo Lid
Dry Cook’s Measure
Indigo & Ivory Mixing Bowl
Silicone Spoon Spatula
Wooden Spoon
Glass Measuring Jug
Set of 5 Measuring Spoons
Stainless Steel Whisk
Decorative Cake Pan
Mini Decorative Cake Pan
Ice Cream Scoop
Cooling Rack
Boozy Bundt Cake:
Makes 1 large bundt cake and 6 mini bundt cakes
For 1 large cake only, reduce amounts by 1/3rd
Ingredients:
180g vegetable oil
375g plain flour
300g caster sugar
225g light brown soft sugar
115g cocoa powder
3 tsp bicarbonate of soda
1 ½ tsp salt
225ml milk
3 eggs
180ml coffee
3 tbsp coffee cream liquor
Ganache:
175g dark chocolate, finely chopped
175ml double cream
2 tbsp coffee cream liquor (optional)
1 tbsp honey
Christmas sprinkles, to decorate
1. Preheat the oven to 180C/1600C fan. Grease a large bundt tin and the holes of 6 mini bundts well with soft butter, making sure to get into every crevice.
2. Combine the sugars, flour, cocoa powder, bicarbonate of soda and salt together in a bowl. In a large jug, whisk together the oil, milk, eggs, coffee and liquor until smooth.
3. Make a well in the centre of the dry ingredients and slowly pour in the wet mixture, half at a time, whisking all the time. Mix until smooth, then pour into the prepared bundt tin.
4. Bake in the preheated oven for 12 minutes for small or 55 minutes for large, or until the cakes are springy to touch and, when inserted, a skewer comes out clean. Leave to cool in the tin for 10 minutes, then carefully invert onto a serving plate and lift off the tin. It’s important to do this whilst the cake it still warm or it may become stuck.
5. For the ganache, place the chopped chocolate into a heatproof bowl or jug. Combine the cream, honey and liquor in a small saucepan and heat until steaming, then pour over the chopped chocolate and stir until smooth. Drizzle over the cake, then top with sprinkles and serve!
This cake will keep for up to 4 days.
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Chocolate Covered Fresh Strawberry Pound Cake
Original Author: JenCarisbadcravings
This is a recipe that I tried, and it ended up on my 'Keeper' list. I used cake flour in this recipe, and prefer it in all my cake recipes. The prettier the bundt pan, the prettier the cake in my book.
Ingredients:
3c All Purpose flour (If you use cake flour please read for adjustments).
3oz Strawberry gelatin(Strawberry Jello-Mix).
1/4tsp Baking soda
1/2tsp Salt
1c (2 sticks) Salted butter softened @ room temperature.
3c Sugar
6 Large eggs room temperature
2tsp Vanilla Extract
1tsp Lemon Extract
1c (8oz) Sour cream
1c Diced strawberries
Chocolate Sauce/Ganache Sauce Ingredients:
1c Heavy cream
1tbsp Salted butter
8oz Semisweet chocolate, chopped in chunks
2tbsp Corn syrup
1/2tsp Vanilla Extract
1/4tsp Ground cinnamon
Instructions:
1. Preheat oven to 325F degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with cooking spray and flour or grease, and flour the inside. Set aside.
2. Sift the 3c of flour, strawberry gelatin, baking soda, and salt into a medium bowl and set aside.
3. Beat the butter until creamy then add sugar and beat until fluffy, scraping sides down as needed, about 5 minutes. Add eggs, one at a time, beating until just the yellow disappears after each egg.
4. With mixer running on liw, gradually add flour mixture to the butter mixture in thirds, alternately with sour cream in between each third. Beat on low until just combined.
5. Turn off mixer and gently fold into batter until combined. Spoon batter into prepared pan and tap pan on counter a few times to even and release air bubbles.
6. Bake until wood pick inserted near center of cake comes out clean, 85-100 mintues. You may need to cover the top of the cake with foil near the end of cooking time to prevent excess brownig.
7. Let cake cool in pan for 10 minutes then remove from pan, and let cool completely on a wire rack.
8. When cake is cool, prepare chocolate ganache. Spoon half of chocolate ganache over cake. Spoon remaining ganache over individual servings.
Ganache Instructions:
1. Melt butter in heavy cream in a medium sauce pan over medium heat, stirring occasionally.
2. Once butter has meltef, stir in chocolate and melt til smooth. Stir in corn syrup, vanilla extract, and ground cinnamon.
3. Remove from heat and cool to room temperature.
How To Make Three Delicious Cheesecakes: Peach, Pumpkin & Key Lime | Recipe | Well Done
Nothing beats a delicious cheesecake after a great meal. Here we feature three of our most popular recipes: Peach-Ricotta Cheesecake with Pecan Crust, Pumpkin-Pecan Cheesecake, Mini Vegan Key Lime Icebox Pies.
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Full Recipe HERE ►►
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Well Done feeds the food obsessed with snack hacks, easy and creative recipes, tasty trends and more ways to do it yourself. From Food + Wine and Cooking Light to PEOPLE and Southern Living, we’re giving you all the product reviews, techniques, and homemade meals exclusively from all the brands you love.
How To Make Three Delicious Cheesecakes: Peach, Pumpkin & Key Lime | Recipe | Well Done
4 Apples and 10 Minutes for this Delicious Apple Cake❗️ Simple and Delicious Cake Recipe❗️
Prepare 4 apples and 10 minutes for this delicious and easy apple cake!
Everyone is looking for this recipe! An apple cake that melts in your mouth!
Today I bake a simple cake with apples. This quick apple cake is soft, tender and prepared in 10 minutes! When I have apples and want to have a delicious apple cake, I like to make this very quick and simple recipe. Easy and delicious! Have fun!
The main ingredient: a lot of love❤️
*** The recipe: (baking pan size: 20cm / 8 inches)
2 / eggs
65g / granulated sugar (4+1/2 tablespoons)
8g / vanilla sugar ( 1/2 tablespoon)
A pinch of salt
Mix well
100ml / milk (1/2cup - 1 tablespoons )
40ml / vegetable oil ( 3 tablespoons)
80g / all-purpose flour (1/2 cup)
10g / baking powder ( 1,5 tablespoons)
Mix well
1 teaspoon / orange zest
3-4 / sweet apples
Pour into the batter and mix well!
Bake in the preheated oven at 180 ° C / (356 ° F) for 50-55 minutes!
Bon Appetit!
#Cake#applecake#applecakerecipe#fruitcake#healthycake#Quickrecipe#cakerecipe
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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