Best Salted Caramel Cream Cheese Cake | Baked Caramel Cream Cheese Cake
#creamcheesecake #saltedcaramelcreamcheesecake #caramelcreamcheesecake #manjarisrecipe
Ingredients:
Caramel sauce
.sugar 1/2 cup (90g)
.salted butter 1/4 cup (30g)
.whipping cream 1/2 cup (125ml)
Cream cheese cake
.cream cheese 200g
.sour cream 100g ( if you don't find sour cream,you can use thick yogurt)
.brown sugar 1/2 cup (90g)
.egg 2
.corn flour 1 tbsp (10g)
.whipping cream 1/4 cup + 2 tbsp (90ml)
.lemon juice 1/2 tbsp (7ml)
.lemon zest 1 tsp
.praline
Praline recipe:
The oven I use:
Rainbow cake recipe:
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NO BAKE BUTTERSCOTCH CHEESECAKE / Salted Caramel Cheesecake / NILA'S CUISINE
NO BAKE BUTTERSCOTCH CHEESECAKE
My measurements:
1 cup - 250 ml
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Butterscotch Pie from Undertale | Arcade with Alvin
This week on Arcade with Alvin, Alvin is recreating the butterscotch pie from Undertale.
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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 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.
Butterscotch Cheesecake with Chocolate Drizzle
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This butterscotch cheesecake is decadently rich - so take just a small piece!
Graham cracker crust - recipe follows
3 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
2 tablespoons milk
4 eggs
Chocolate drizzle - recipe follows
Prepare graham cracker crust. Increase oven temperature to 350°F.
Beat cream cheese, sugar and flour in large bowl on medium speed of mixer until smooth. Place butterscotch chips and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Blend butterscotch mixture into cream cheese mixture. Add eggs, one at a time, mixing well after each addition. Pour mixture over prepared crust.
Bake 40 to 45 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool completely; remove side of pan.
Prepare chocolate drizzle; drizzle over top of cheesecake. Cover; refrigerate leftover cheesecake. Makes 12 servings.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
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