How To make Bulls Eye Cheesecake Part 2
See part 1 To dark mixture, add instant coffee & through a fine strainer, the cocoa. Stir until coffee & cocoa haved issolved & there are no visible specks of either. Now to form design. You have a scant 4 cups of each mixture. The two will be placed alternately in pan. Each segment will be scant 1 cup of mixture. Use two 1 cup glass measuring cups, one for the dark & one for the light. It does not matter which color you use first. Pour either directly into middle of the prepared pan. It will spread out by itself to cover bottom of pan. Then pour same of the other mixture directly into middle of the first. This will spread out by itself also. Then use first color again, right in the middle. Continue until you have used all of both batters or four additions of each mixture. Now, handle pan very carefully in order not to disturb design. Place cake pan in larger pan & pour hot water into larger pan about 1 1/2" deep. If the larger pan is aluminum add about 1 tsp. cream of tartar to hot water to keep pan for discoloring. Carefully transfer to oven & bake 1 1/2 hours. Then remove cake pan from hot water & set aside to cool. During baking the top of the cake will darken to a rich honey color & will rise up to & sometimes above the top of the pan; during cooling it will sink down to its original level. When bottom of cake has reached room temperature the cake is ready to be unmolded. Dip bottom of pan in wide fry pan of boiling water for 10-15 seconds before unmolding. After dipping bottom of pan in water, dry pan, cover it with flat plate or board, carefully hold cake pan & board firmly together & turn them over. If cake doesn't slip out of pan easily, bang pan & platter or board against work surface. Remove pan. Sprinkle crumbs over cake ( this will become bottom & crumbs will keep it from sticking to plate) cover with serving plate, turn it all over again, leaving cake right side up. Refrigerate. Will slice best if you dip a knife into a deep pitcher of very hot water before making each cut. The hotter the water, the better. From theservs@gate.net (Thomas E. Haug) -----
How To make Bulls Eye Cheesecake Part 2's Videos
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Matcha Double Cheesecake - Truly Next Level Cheesecake, Oreo Crumbs + Cheese In 2 Textures 半熟抹茶芝士蛋糕
Matcha, cream cheese, Oreo, tiramisu. All my favorite things in one. This is truly the next level cheesecake. I hope you guys will like it.
Ingredient list (for 9 inch pan):
Crusts:
- Oreo crumbs, 6 cups (4 cups for the bottom and wall, 2 cups for the top)
link:
- melted butter, 3 tbsps ( you can use less if you use oreos with cream)
Bottom layer:
- cream cheese, 2 cups
- 4 eggs
- salt, 1/2 tsp (1/4 tsp for store bought cream cheese)
- sugar, 1/2 cup
- potato starch, 2 tbsps
- matcha powder, 3 tbsps
link:
Top layer:
- 4 egg white
- 4 egg yolks
- sugar, 1/3 cup
- mascarpone cheese, 9 oz
- rum, 2 tbsps
- matcha powder, 3 tbsps
Vegan tie dye lime cheesecake (zero waste tutorial)
VEGAN TIE DYE LIME CHEESECAKE RECIPE
Ingredients:
1/2 cup raw almonds
1/2 cup raw walnuts
1 cup Medjool dates, pits remove
1/2 teaspoon sea salt
3 cups raw cashews (soaked overnight or quick soaked in hot water for 15-20 minutes)
1 and 1/4 cup coconut cream (If using homemade coconut cream, use 1 cup cream and 1/4 cup residual coconut milk)
1/2 cup maple syrup (or honey if not vegan)
1/3 cup coconut oil
2 limes
1 lemon
1 tsp. pure vanilla extract
1/4-1/2 teaspoon spirulina powder
Instructions:
1. Place cashews in a bowl and submerge them in very hot water. Set aside. If you have soaked your cashews overnight you DO not need to do this step.
2. To make the crust, add almonds to a food processor and pulse gentle until finely broken up. Add walnuts and pulse again until texture resembles graham cracker crumbs.
3. Add sea salt and medjool dates (MAKE SURE PITS ARE REMOVED) and process on high until all ingredients are thoroughly combined and crust sticks together when pressed between fingers.
4. Grease an 8 inch spring loaded pie pan lightly with coconut oil using your fingers.
5. Dump crust mixture into pie pan and press down with fingertips until there is an even layer is spread against the bottom of the pan. Set in freezer.
6. Heat coconut oil and maple syrup in small saucepan over low heat until melted. Turn off heat.
7. Zest ONE lime. Juice both limes and lemon. Add zest and juice to high powered blender.
8. Drain cashews and add to blender. Add coconut cream and vanilla to blender.
9. Blend on high until smooth and creamy with no lumps. If you are having trouble blending, add more coconut cream/milk to thin it out slightly.
10. Remove pie crust from freezer and pour cheesecake filling into pan, reserving 2 tablespoons for tie dye design. Use a spatula to smooth the top of the cheesecake.
11. Pour residual filling into measuring cup. Add spirulina powder until desired color is reached. Add some coconut milk or water to thin it out so the mixture has a pourable consistency. It should not be watery but thin enough to pour in a thin line.
12. Slowly pour spirulina mixture in a spiral shape or bullseye pattern on top of cheesecake.
13. Drag a stainless steel or wooden toothpick from the center of the cheesecake to the edge. Moving in a clockwise direction, repeat this step until you are back to your first stroke.
14. Place cheesecake in freezer for 5-6 hours or until firm. If frozen overnight, pie will need to thaw for around 20 minutes.
Music: Lyfo - High
(Green Tea) Matcha Cheesecake Recipe - How to make Matcha Cake Recipes
This is a creamy and simple cheesecake with the addition of green tea powder to give it a taste of the Orient! Green tea powder can be found at Asian grocery stores and online.
Ingredients
40g unsalted butter
40g milk
4pcs eggs
100g sugar
110 flour
20g matcha powder
50g cream cheese
60g sugar powder
200g heavy cream (whipped 50%)
7g gelatin (7g gelatin powder + 7g water)
10g hot water
5g matcha powder
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No-Bake Calamansi Matcha Cheesecake Recipe | Philippine Lime Matcha Cheesecake
Hey Foodies! This No-Bake Mousse-like Calamansi Matcha Cheesecake will surely put a smile on your face. It's refreshingly rich and I love how the bitter notes of matcha calms down the tangy flavor of Calamansi. The yogurt and Calamansi really goes well with the richness of this cheesecake. ????
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