How To make Amaretto Whisper Cheese Cake
-JUDI M. PHELPS 1 1/2 c Chocolate wafer crumbs
1 c Almonds -- finely chopped and
-lightly toasted 3/4 c Butter
softened
1/3 c Sugar
:
FILLING----------- 3 8 oz. packages cream cheese
-softened 1 c Sugar
4 Eggs
1/3 c Heavy cream
1/4 c Plus 1 teaspoon Amaretto
TOPPING:
2 c Sour cream
2 tb Sugar
1 t Amaretto
Lightly toasted slivered -almonds (for garnish)
CRUST: Combine crumbs, almonds, butter and sugar in a bowl. Press into bottom and sides of a 9-inch springform pan. FILLING: Cream cheese and sugar together in a large mixer bowl. Add eggs, one at a time, beating well after each addition. Add cream and Amaretto. Beat until light. Pour into crust. Bake at 375 degrees F. for 40 minutes. Let stand for 5 minutes on wire rack. Filling will not be set. TOPPING: Combine sour cream, sugar and Amaretto. Spread evenly on cake. Bake 5 to 10 minutes; top will still be jiggly in center. Cool completely on rack. Cover lightly and chill overnight. Remove from springform pan. Place almond slivers around outside edge of top of cake. Serves 10 servings. Source: Cooking for Applause. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
How To make Amaretto Whisper Cheese Cake's Videos
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Martha Collison's Mini Lemon & Rose Cakes | Waitrose
Martha Collison's pretty cupcakes are simple to make and full of zesty lemon and delicate rose flavour.
Preparation time: 20-25 minutes
Cooking time: 15 minutes
Makes: 12
Ingredients:
50g butter, plus extra for greasing
100g caster sugar
3 Waitrose British Blacktail Large Free Range Eggs
1 tsp rose water
100g plain flour
½ tsp baking powder
Finely grated zest of 1 lemon
Cooks’ Ingredients Rose Petals, to serve
For the icing:
100g icing sugar
½ - 1 tsp rose water
Pink food colouring
For the full recipe |
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Baileys cheesecake THE MOVIE
Olivier Troalen, chef at La Boheme French restaurant in Lymm shows you how to make THE most delicious Bailey's cheesecake. Truly scrumpious.
Happy Hobbit: Bombur's Bundt Cake - Episode 76
Ever have a craving for a chocolately cake that tastes more dark than sugary? Then look no further than Bombur's Bundt Cake!
BOMBUR'S BUNDT CAKE
CHOCOLATE BUNDT CAKE
Cake Ingredients:
2 cups / 475 ml chocolate porter or stout beer
8 tablespoons unsalted butter, plus more for the pan
3/4 cup / 75g natural cocoa powder (non-dutched)
1 cup / 5 oz / 140 g whole wheat flour
1 cup / 4.5 oz / 125 g all-purpose flour
1 cup / 4.25 oz / 120 g muscovado or dark brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon fine grain sea salt
3 large eggs
1 1/2 cups / 355 ml plain whole yogurt
3/4 cup / 180 ml pure maple syrup
Directions:
Combine all the dry ingredients and mix, then add the moist. Whisk until combined. Pour into greased pan and bake in the oven at 350 F for 30 minutes. Allow to cool on a rack for 10 minutes. Using a knife, gently loosen the sides of the cake then flip over onto a cooling rack. Allow to cool completely before frosting.
Icing Ingredients:
3/4 cup / 2.75 oz / 75 g powdered sugar
1/4 cup / 25g natural cocoa powder (non-dutched)
2 tablespoons buttermilk
Directions:
Mix all ingredients together and stir, stir, stir! When slightly runny, drizzle over the chocolate cake.
Now it's time to feast like Bombur would! :D