Cheesecake Baked Apples - La Cooquette
Cheesecake baked apples are the perfect solution for a cold winter! Keep warm and enjoy this mix between apple pie and cheesecake! Ingredients below!
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-------------------------------------------------------------- INGREDIENTS -----------------------------------------------------------------------------
To make 4 cheesecake baked apples:
-4 red apples (some varieties bake better than others)
-210 grams or a bit less than 8oz of cream cheese or Philadelphia cheese
-¼ cup of white sugar
-1 egg
-1 tsp. of clear vanilla extract
-2 tsps. of cinnamon
-2 tsps. Of cornstarch diluted in ¼ cup of water
-¼ cup of brown sugar
-2 tbsps. Dulce de leche or cajeta
-the juice of 2-3 lemons (to keep apples from browning)
-2 tbsps. Of unsalted butter
-¼ cup of your favorite nuts, chopped (I used pecans)
-If you need to convert any units/measurements, this is a great tool:
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Welcome to La Cooquette, a yummy destination for all food lovers! I love eating and cooking fun and easy recipes, Latin food, and to also discover flavors, cultures and wonderful places in my culinary trips.
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The Only APPLE PIE Recipe You'll Need
Everyone has to make this Classic Apple Pie Recipe for Thanksgiving! You will love the flaky pie crust and the apple pie filling will surprise you!
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EASY Homemade Pie Crust Recipe:
Ingredients for Homemade Apple Pie:
►1 recipe for double pie crust:
►6-7 Granny Smith Apples, peeled, cored (2 1/4 lbs or 7 cups thinly sliced)
►1 1/2 tsp cinnamon
►8 Tbsp unsalted butter
►3 Tbsp all-purpose flour
►1/4 cup of water
►1 cup granulated sugar
►1 egg + 1 Tbsp water, for egg wash
Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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Diabetes Recipe: Apple Cheesecake Torte
Beth's Easy Cheesecake Recipe | ENTERTAINING WITH BETH
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BETH'S EASY CHEESECAKE RECIPE WITH RASPBERRIES
Serves 8
Ingredients:
For Crust:
18 full size graham crackers
1 tbsp (25 g) sugar
pinch of salt
6 tablespoons (90 g) butter
For Filling
2 (11.05 oz containers) (680 g) whipped Cream cheese
¾ cup (180 ml) of crème fraiche or sour cream
¾ cup (150 g) of sugar
¼ tsp (2.5 ml) salt
2 whole eggs
3 egg yolks
2 vanilla beans, scrapped and seeded
¼ cup (30 g) of flour
For Topping
½ cup (120 ml) of raspberry jam
1 pint of raspberries
For Homemade Whipped Cream
1 cup (240 ml) of heavy cream
1 tsp (5 ml) vanilla
1 tbsp (13 g) powdered sugar
METHOD:
Preheat oven to 325F/162 C.
Process graham crackers in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the sugar, salt and melted butter, until a lose meal develops.
Grease a 9 spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
In the bowl of an electric mixer, cream together the whipped cream, crème fraiche, sugar and salt. Then add the eggs one at a time, incorporating each well between additions. Then add the seeds of the vanilla beans, beat well, and then add the flour.
Pour the filling out into a cooled crust, and bake at 325 F/ 162 C for at least 1 hour. At this point insert a tooth pink and it should come up looking like cheesecake filling, if it's still runny, bake for 15 mins more.
Allow to cool for 10 mins. And then release it from the spring ring, and place in the fridge for at least 4 hours, or overnight is even better.
To decorate, heat the jam in the microwave for :30 (or in a sauce pan on a stove top until liquefied. Allow to cool slightly and then spoon over the top, leaving at least ½ inch of cheesecake between the crust and the jam.
Then place raspberries on top of jam, upright, covering all the jam.
Combine heavy cream, vanilla and sugar and whip with an electric mixer (or by hand with a wire whisk) until stiff peaks form.
Transfer the homemade whipped cream to a pastry bag fitted with a star tip and create star rosettes all along the perimeter of the cake, filling in the gap between the crust and the jam.
Keep refrigerated until ready to serve. Enjoy!
Apple Cheesecake Elegante - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Apple Cheesecake Elegante Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 ts : Nutmeg
1/4 c : Sugar
1/2 ts : Cinnamon
1/2 ts : Lemon Rind; Grated
2 tb : Lemon Juice
1 pk : Cheesecake Mix, 10 1/2 Oz.
1/4 c : Brown Sugar
2 c : Canned Applesauce
2 tb : Butter or Margarine
1/4 ts : Mace
1 1/2 c : Cold Milk
1/4 c : Butter or Margarine, Melted
1/3 c : Walnuts, Ground or Finely
Caramel Decoration for Desserts! (Sugar Decoration Garnish Spun Sugar)
Making caramel decorations for desserts. In this recipe video, we'll show you how to add a level of sophistication to your next dessert, by making these simple caramel sugar decorations to use as a garnish.
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These garnishes of caramelized sugar can be used to decorate cakes or individual plated desserts. Like any small decorative work, they take a little practice – they key is to boil your sugar right until it starts caramelizing. This provides a cooked sugar with more flexibility, and will be easier to work with. There’s nothing more delicious than melted caramel. You only need 2 ingredients to easily make the perfect, melted caramel. Use this type of melted caramel to make beautiful, sculpted designs to make you look like a plating pro!
If you love this how to make caramel decorations for desserts, let us know what you think in the comments below! #dished #caramel #garnish
0:00 Caramel Decorations
0:43 Flat Caramel Decorations
1:07 Caramel Cylinder Decoration
1:32 Caramel Cage Decoration
1:52 Caramel Spiral Decoration
Ingredients for making sugar decorations for desserts:
1/2 cup of sugar
Non stick cooking spray
Instructions for making spun sugar decorations for desserts:
- First things first, you need to make some caramel.
- This is really simple, just add sugar and a little water to a pot and turn the heat on to medium
- Allow the water to hydrate the sugar as much as possible without stirring it
- If there are still lumps of dry sugar, you can gently shake the pan the mix it in
- As the sugar bubbles away, some crystals will start to form on the inside edge of the pot
- To remove these, all you need is a brush and a little cold water to gently brush down the sides of the pot
- The colour should start to darken after a few minutes
- Resist the urge to stir it with a spoon but if you sense that it’s cooking unevenly, you can lightly swirl the mixture every so often
- Once you have a rich caramel colour, remove it from the heat
- Now it needs to cool slightly before you can start to work with it
- For these first decorations, take a small spoonful of caramel and drizzle it a few inches above a piece of parchment paper
- Move the spoon around to create whatever shape or pattern you want
- This should give you a good feel for the consistency of the caramel and you can have fun making up new shapes and patterns
- It's a great place to start when making caramel decorations
- Once you’ve mastered that, you can move on to the next decoration
- For this you’ll need a long piece of parchment paper sprayed with non stick cooking spray
- Again take a spoonful of your caramel but this time hold the spoon higher above the parchment paper and rapidly drizzle from side to side
- The idea is to get long thin strands of caramel
- Now quickly use a pallet knife to gently loosen the caramel from the paper and carefully gather the strands together
- You need to work fast here to ensure they stay malleable
- You should be able to gently roll the gathered strands into a loose circle which has a gorgeous delicate look
- For the next decoration you’ll need a ladle generously sprayed with cooking spray
- Now holding the ladle upright drizzle the caramel in thin strands back and forth across the back of the scooped end
- You want to criss cross the strands to create a delicate caramel cage
- After a few seconds, the sugar should be hard enough for you to gently slide it off the ladle
- For this last one you want your caramel to be quite a bit cooler than before
- It should also be much thicker and you should be able to carefully pinch off a piece and pull it out to create a strand of caramel
- Now position a lightly greased wooden spoon under the strand of caramel and use your thumb to hold it in place
- Slowly, making sure to keep a consistent strand, wrap the caramel tightly around the handle
- Once you are satisfied, break off the ends and very carefully slide the caramel spiral off the end of the handle
- Now you have a beautiful and fun decorations for your favorite desserts
▶️ Caramel Decoration - How To Make Caramel Sugar Cage
➡️ If you recreate this caramel decorations for desserts recipe please link and mention us in your video so we can find you and give you a shout out!
This sugar decorations for desserts recipe is part of our essential recipes series:
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