GLUTEN FREE CHOCOLATE CHIP CHEESECAKE BARS | 4 Ingredient Gluten Free Dessert
These Gluten Free Chocolate Chip Cheesecake Bars are an easy 4 Ingredient Dessert you need to make today. Store bought gluten free cookie dough, cream cheese, sugar, and an egg are the only ingredients you need to make this yummy dessert that everyone will love.
Recipe Link:
Gluten Free Cookie Options:
Immaculate Baking Company
Sweet Loren's
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Music: Gold by Rob Simonsen
Amaretto Cheesecake Loren - Kitchen Cat
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★ Kitchen Cat ★ Amaretto Cheesecake Loren Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 c : Sugar
1/3 c : Amaretto Liquor
1/2 : Stick Butter, Melted
1 ts : Vanilla
8 oz : Cream Cheese
4 : Eggs, Lightly Beaten
1 : 1/2 c Graham Cracker Crushed
1/4 ts : Salt
15 oz : Ricotta Cheese
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How to Make No-Bake Cheesecake
A Video produced by the students of Windward High School. Ferndale, WA.
Professional Baker Teaches You How To Make QUICHE!
Quiche is 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 recipes below!
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SAVORY PIE CRUST
Yield: Enough for one 2-crust pie
Prep Time: 15 minutes
Ingredients
4 cups (500 g) cake & pastry flour
1 ½ tsp (7 g) salt
1 cup + 2 Tbsp (250 g) unsalted butter, at room temperature and cut into pieces
½ cup (125 mL) cool water
2 eggs
Directions
1. Place the flour and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment (food processor not recommended.) Add the butter and mix with electric beaters (or on medium-low speed) until the butter is fully incorporated into the flour – it will have a sandy texture (the opposite of a conventional North American pie crust technique).
2. Whisk the water and eggs together and add this all at once to the flour. Mix ONLY until the dough takes on a rough, shaggy texture but does not come together. Do not shape or handle the dough but place it in a smaller bowl, cover the bowl with plastic wrap and chill for 2 hours to set the butter.
3. Turn the shaggy dough out onto a clean work surface and bring it together with your hands by flattening and folding the crumbs and crumbles in as you do. Divide the dough into 2 pieces and shape into discs.
4. At this point, the dough can be rolled and used as recipes specify, or wrapped and chilled or frozen for later use.
LEEK & GRUYERE QUICHE
Yield: 1 9-inch fluted quiche
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients
½ recipe savoury pie crust
1 Tbsp butter
1 ½ cups (375 mL) chopped leeks, white and light green part only
1 cup (80 g) coarsely grated Gruyere cheese
4 large eggs
1 2/3 cups (400 mL) whipping cream
pinch grated nutmeg
pinch salt & pepper
Directions
1. On a lightly floured work surface, roll out the pastry to a circle just under ¼-inch thick. Line an ungreased fluted removable-bottom tart pan, dusted with flour, pressing into the edges well and trimming away any excess dough. Chill the pastry for 30 minutes.
2. Preheat the oven to 400 F (200 C). Place the chilled pastry shell on a parchment-lined baking tray. Pierce the bottom of the crust with a fork to prevent air pockets from forming. Place a piece of foil completely over the crust and fill the shell with raw rice or beans (or pie weights). Bake the crust for 10 minutes, then remove the foil with the weights and bake 10 minutes more. The crust will only brown at the edges, less than a traditional pie crust. Allow the crust to cool while preparing the filling.
3. Reduce the oven temperature to 350 F (180 C). Melt the butter in a sauté pan over medium heat and add the leeks, sautéing until tender, about 10 minutes. Sprinkle the leeks over the bottom of the cooled crust and top this with the grated Gruyere.
4. Whisk the eggs lightly, then whisk in the cream, nutmeg, salt & pepper (add just a pinch of salt, since most of the seasoning comes from cheese). Pour this slowly into the crust, allowing the filling to seep in between the leeks and cheese. Bake the quiche for 40 to 45 minutes, until it no longer jiggles when gently moved. Allow the quiche to cool for 15 minutes before slicing to serve.
Alternatively, the quiche can be baked a day ahead and chilled, then warmed in a 300 F (140 C) oven for 30 minutes before serving.
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Low Carb Triple Chocolate Protein Cheesecake- Ketogenic Recipe
Low Carb Triple Chocolate Protein Cheesecake- Ketogenic Recipe
It was delicious. Each piece is a complete 'meal'. I ate it everyday last week and still lost .3% body fat. This was my second fave cheesecake ever. First is still the turtle pumpkin, link down below.
Ingredients:
CRUST:
-1/2 cup Flax Seed Flour
-3/4 Cup coconut flour
-1/4 Erithritol
-1/4 Cup unsweetened cocoa powder
-4 tbsp melted butter
-2tbsp EVOO
FILLING
-2 scoops Isapro chocolate
-1/4 cup unsweetened cocoa'
-1/4 cup eryithitol
-1 scoop Isalean chocolate protein
-3-4 eggs (room temp)
-6 oz unsweetned 100% dark chocoalte bar
-1 tsp vanilla extract
-10 drops liquid stevia
-24 oz cream cheese (room temp)
-2 tbsp butter
-1/3 of cup coconut milk
TOPPING:
-3 oz 100% dark chocolate
-1/2 teaspoon vanilla extra
-3/4 cup coconut milk
- 1/3 cup eryithitol
Turtle Pumpkin Cheesecake recipe:
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