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How To make Mocha Blanca Cheesecake
CRUST:
1 c Vanila wafers, finely crushd
2 tb Melted butter or oleo
1 tb Sugar
1 tb Cocoa
FILLING:
1 tb Instant coffee powder
2 tb Kahlua
4 oz White chocolate, grated
16 oz Low-fat cream cheese, soften
16 oz Regular cream cheese, soften
1 c Sugar
4 Eggs
TOPPING:
1 c Sour cream
2 tb Sugar
1 ts Kahlua
1 ts Cocoa
1. TO PREPARE THE CRUST: Combine the crumbs, melted butter, sugar and
cocoa with a fork. Press into bottom of a 9 inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing filling. 2. TO PREPARE THE FILLING: Bring a kettlr of water to a boil for the water bath. Dissolve the coffee powder in the Kahlua. Put the chocolate into the top of a double boiler and place over hot water. When allmost melted, remove from the heat and stir until completly melted. 3. Combine the low-fat and regular cream cheeses and the sugar in a food processor, processing to blend. Add the coffee mixture, the chocolate and eggs. Process just untilblended and creamy. 4. Pour filling into crust, smoothing the top. Place the pan in a large baking pan: pour boiling water into baking to come half way up the sides of the springform pan. Bake in a preheated 350 degree oven for 1 hour. Remove the pan from the oven; remove springform from the water bath. 5. TO PREPARE THE TOPPING: Stir together sour cream, sugar and Kahlua. spread on top of the hot cheesecoake and put back into oven for 5 min
How To make Mocha Blanca Cheesecake's Videos
Rich And Fragrant Triple Chocolate Mousse Cake
The triple chococlate mousse cake is so delicious and quite easy to make. You can find the recipe below (final cake16cm, 6 - 7 cm height)
Chocolate brownies (18cm mold)
20g dark chocolate
20g butter
30ml milk (2 tbsp)
1egg
30g sugar
a pinch of salt
30g all purpose flour
8g cocoa powder
1/2 tsp baking powder
30g hazelnuts (optional but better)
Bake it 180C for 20 -22 minutes, cool down and cut into a 16cm circle
Whipped cream: (keep it cold all the time)
300g cold heavy cream
8g powdered sugar
Chocolate mousse
55g dark chocolate, please use chocolate chips or chopped chocolate, so it is melted easier and faster (I use couverture chocolate Callebaut 54.5%)
35g heavy cream
1 gelatine sheet (1.5g)
1 tbsp milk (15ml)
87g cold whipped cream
55g milk chocolate (Callebaut 33.6%)
35g heavy cream
1 gelatine sheet (1.5g)
1tbsp milk
87g cold whipped cream
55g white chocolate (Callebaut 28%)
35g heavy cream
1 gelatine sheet (1.5g)
1tbsp milk
87g cold whipped cream
Cocoa powder
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Chocolate Mocha Cheesecake with Michael's Home Cooking
Chocolate Mocha Cheesecake has a hint of coffee flavor. It is so smooth and velvety. I hope you try this soon!
Ingredients:
Chocolate Animal Crackers (1 and 1/2 cups)
1/2 stick butter (2 ounces)
3 packages cream cheese (24 ounces total)
1 cup sour cream (8 ounces)
1/2 cup brown sugar
1/2 cup white sugar
3 eggs
1 and 1/2 cups semi-sweet chocolate chips (7 ounces)
1/4 cup strong coffee OR heavy cream
1 Tablespoon vanilla extract
Topping:
3/4 cup semi-sweet chocolate chips (5 ounces)
Makes 12 servings
Bake @ 350F for 60 minutes, then turn oven off and crack the door open and leave the cheesecake in the oven for one more hour. Remove from oven and allow to come to room temperature, then apply the topping if you choose to make it.
Your pan should be 22 to 23 centimeter size or close to that or 9 inches.
Thank you for watching!
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GAWIN MONG EXTRAORDINARY DESSERT ANG KOPIKO BLANCA, ANG SARAP NG LASA!
Gawin mong extraordinary dessert ang Kopiko Blanca, Ang Sarap! | COFFEE PUDDING
Ingredients:
????1 sachet (25g) jelly powder clear
????2 sachet Kopiko Blanca (or any coffee mix available)
????3 cups water
????200 ml condensed milk
????1 can (410ml) evaporated milk
???? chocolate syrup (Optional)
????chocolate chopped/chips (Optional)
#CoffeePudding #InstantDessert #KainNoypi #JellyPudding
2 Ingredients only / Sobrang Sarap na Dessert / No Bake Fudgee Barr Cake
How to make 2 ingredients fudgee barr cake
#fudgeebarr #2ingredients #fudgeebarrcake
Ingredients used
10 pcs dark chocolate fudgee barr
1 can kremdensada (410ml)
Procedure
Slice fudgee barr into half.
.In a mixing bowl, scoop the overnight chilled kremdensada.
Beat for 10 to 12 minutes to double the volume.
Arrange a layer of fudgee barr in the tub
Spread the cream layer.
Repeat the same process until tub is full.
Chilled overnight.
Slice and enjoy
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Subscribe LPR KITCHEN :
Mini Chocolate Cheesecakes Recipe
If you loved our easy mini cheesecakes recipe then you'll love these beauties also because they're the chocolate version of it! These easy mini chocolate cheesecakes are easy to make (yes, really) and this is an improved recipe to help you even more. Creamy chocolaty cheesecakes, who doesn't love that right? Do try!
???? Make cheesecakes like a pro, learn the secrets and get all our recipes ➡️
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Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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