No bake butterscotch cheesecake/no cream cheese/no oven
No baking - Butterscotch Cheesecake. A recipe for an airy and quick dessert.
Cheesecake is one of everyone's favorite desserts. Hearty, tender, with a creamy, silky layer. Its preparation will not take you much time and effort. The addition of candy Cow gives an unusual taste to the dessert.
Ingredients:
200 g cookies
80 g butter
400 g cottage cheese
200 g sour cream
200 g candy Cow
200 ml milk
30 g gelatin
15 g vanilla sugar
2 tbsp. sugar
1 tbsp. cocoa powder
150 ml water
We prepare the products. Chop the cookies, mix it with melted butter. We put the cookie mixture into a mold, seal it well and put it in the freezer for 10 minutes.
At this time, we are preparing our layer.
Ladybug sweets are placed in a container, add milk and melt in a microwave oven. Or if it is convenient for you, we melt in a saucepan with a thick bottom, until a homogeneous mass. If you have not found the candy Cow, then you can take the candy Iris.
Gelatin is filled with water and also melted in a microwave oven.
We take cottage cheese, add sour cream, sugar, vanilla sugar. With a blender, we interrupt everything into a homogeneous mixture. Grind well with a blender until smooth. Add the cooled mass of sweets in milk to the cottage cheese. Mix it up. Add melted sweets with milk to the curd mixture, stir well. Next, add the melted cooled gelatin and stir again.
Pour our layer into a mold with frozen cookies and put it in the refrigerator for 3 hours. After the time has elapsed, we take our cheesecake out of the mold and crush it with cocoa powder. Our dessert is ready to eat.
No Bake Butterscotch Caramel Cheesecake With Homemade Cream Cheese| No Gelatin,Oven,Eggs|Cheesecake
No Bake Butterscotch Caramel Cheesecake With Homemade Cream Cheese| No Gelatin,Oven,Eggs|Cheesecake
#cheesecake #butterscotchcaramelcheesecake #newyearspecial
Ingredients:
For Butterscotch Crunch/ Praline:
Almonds - 1/3 cup
Sugar - 1/2 cup
Butter - 2 tsp
For Caramel Sauce :
Sugar- 1/2 cup
Butter - 1/4 cup (50 gm)
Cream - 1/2 cup
For Cake:
Digestive Biscuits - 130 gms
Cream Cheese - 1 cup (225 Gm)
Powdered Sugar - 4 tbsp ( 60 gm )
Cream - 1/2 cup (100 ml)
#nobakecheesecake #cararmelcheesecake #anyonecancookwithdalisha
#nobakecaramelcheesecake #homemadecreamcheese
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NO BAKE BUTTERSCOTCH CHEESECAKE/NO OVEN,NO EGGS,NO CREAM CHEESE/HOME MADE BUTTERSCOTCH SAUCE
NO BAKE BUTTERSCOTCH CHEESECAKE/NO OVEN,NO EGGS,NO CREAM CHEESE HOME MADE BUTTERSCOTCH SAUCE
No bake butterscotch cheesecake with homemade butterscotch sauce no creamcheese,no oven cheesecake, no eggs cheesecake, no bake caremal cheesecake, butterscotch cheesecake, cheesecake without eggs
Westgold Recipes: Caramel Baked Cheesecake with Butterscotch Sauce
This decadent baked cheesecake is creamy, rich and full of caramel flavour while still being light & fluffy so you can enjoy a second helping. Served with a silky butterscotch sauce and roasted rhubarb for the perfect flavour balance (and indulgence), this recipe is a definite crowd pleaser.
Full recipe available on our website:
Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network
It's easier than you'd think to create the marbled effect on top of this cheesecake!
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Chocolate-Butterscotch Swirl Cheesecake
Recipe courtesy of Food Network Kitchen
Total: 11 hr 45 min
Active: 35 min
Yield: 12 servings
Level: Easy
Ingredients
Crust:
2 cups chocolate wafer cookie crumbs (from about 40 whole cookies)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
4 ounces bittersweet chocolate chips
6 ounces butterscotch chips
1 teaspoon pure vanilla extract
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.
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Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network