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How To make Marbled Chocolate Cheesecake (Lo Cal)
2/3 c Skim milk
1/4 c Skim milk
1 ea Envelope unflavoured gelatin
6 T Sugar
2 ea Eggs, separated, room temp.
2 t Vanilla extract
12 oz Low fat cottage cheese
3 T Unsweetened cocoa
1 x
chocolate crumb crust:
1/2 c Vanilla wafer crumbs
1 T Unsweetened cocoa
1 1/2 T Butter or marg. melted
In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim
milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan.
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Chocolate Cheesecake Bars with Peanut Butter Swirl
Healthier baked chocolate cheesecake bars. These are the creamiest cheesecake bars with an almond base, delicious chocolate cheese filling and topped with chocolate ganache and peanut butter. They're baked without using the water bath (bain marie) method. With my tips, you will avoid cracks in any baked cheesecakes that you'll make.
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No-Bake Mocha Cheesecake | Chocolate Coffee Swirl Cheesecake
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———————————————————————————————————————————————————————
240ml = 1 cup
15ml = 1 table spoon
5ml = 1 tea spoon
Please note : Cup measuring are really tricky, so all gram to cup conversions are approximate
_______________________________________________________________________________________________
INGREDIENTS Ø 15cm / 6 inch
100g ( 3.5 oz ) Lotus Biscoff biscuits ( caramelised biscuit )
40g ( 3 Tbsp ) butter
15g ( 1 Tbsp ) water
3.5g ( 1 + 1/2 tsp ) gelatin powder
5g ( 1 Tbsp ) instant coffee
45g ( 3 Tbsp ) milk
150g ( 5.3 oz ) cream cheese
50g ( 1/4 cup ) sugar
60g ( 1/4 cup ) sour cream
60g ( 1/4 cup ) whipping cream
15g ( 1 Tbsp ) water
2.5g ( 1 tsp ) gelatin powder
60g ( 2.1 oz ) dark chocolate ( 50% cocoa )
120g ( 1/2 cup ) whipping cream
100g ( 3.5 oz ) cream cheese
36g ( 3 Tbsp ) sugar
Coffee beans
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#Swirl
#Nobake
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Cheesecake Brownies | Easy to Make, Best of Both Worlds
Put together the best of both worlds with this cheesecake brownie recipe finished with a beautiful marble top that is much easier to make than it looks.
Preppy Kitchen's original recipe:
Follow me on Instagram @david.j.lam for updates and extra content
Brownie
1 cup Flour (120g)
1 1/2 cup Chocolate Chips
1 cup Butter (2 sticks)
3/4 cup Cocoa Powder
1 tsp Espresso Powder
sprinkle of salt
1 cup Granulated Sugar
1/2 cup Light Brown Sugar
2 Eggs
1 Egg Yolk
1 tbsp Vanilla Extract
Cheesecake
16 oz Cream Cheese (2 blocks)
1/2 cup Granulated Sugar
1 tbsp Vanilla Extract
2 Eggs
1/2 cup Sour Cream
1 tsp Lemon Juice
Baking
350F for 10 min, then reduce to 325F for 35min
Let cool to room temperature and chill in fridge for 1+ hour
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Marbled Blueberry Cheesecake || Ally Bakes
I have a classic cheesecake recipe, check it out!! INGREDIENTS & AMOUNTS:
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Ally Bakes is a channel dedicated to baking with love, making quirky cake designs, and teaching you how to make baked goods with recipes that are developed and tested by Allysa (pronounced ah-lie-zah), a trained baker and lover of all good food.
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The ultimate Vegan Keto Cheesecake | + Taste Test
The ultimate Keto Cheesecake is absolutely easy to make and super delicious! I love keto cake recipes. This recipe is a no-bake keto recipe.
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== Ingredient==
-- cake ground --
* 200 gr cashews
* 4 tbsp coconut oil
* 1/2 cup shredded coconut
--- filling ---
* 2 tsp psyllium husk
* vanilla extract
* sugar-free sweetener
* dutch process 4tbsp cocoa powder and 2-4 tbsp hot water
-- topping --
* fresh raspberries
* cocoa nibs
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7 WAYS to create new Keto Recipes
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I've added here the NET CARB Amount for every Ingredient on the List.
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Professional Baker Teaches You How To Make CHEESECAKE!
Chef Anna Olson takes you step by step through her amazing New York cheesecake recipe.
This makes a 1 9-inch cheesecake.
CRUST INGREDIENTS
- 1 cup (225 g) graham cracker crumbs
- 2 Tbsp (25 g) sugar
- ¼ cup (60 g) unsalted butter, melted, plus extra for greasing the pan
CHEESECAKE INGREDIENTS:
- 4 pkg 250 gram packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp (275 g) sugar
- 3 Tbsp (22 g) cornstarch
- 2 tsp (10 ml) vanilla extract
- 2 tsp (4 g) finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup (375 ml) sour cream (not low-fat), divided
- 2 tsp (10 ml) lemon juice
CRUST DIRECTIONS:
1. Preheat the oven to 350ºF (176 C).
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
CHEESECAKE RIRECTIONS:
1. For the cheesecake, increase the oven temperature to 400ºF (205 C).
2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
3. Beat in the cornstarch, vanilla and lemon zest.
4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.
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