How To make Chambord Cheesecake
Ingredients
1
cup
chocolate wafer or graham crumbs
2
tablespoon
sugar
3
tablespoon
butter or margarine, melted
19
oz
cream cheese, softened
1
cup
sugar
1/4
teaspoon
vanilla
3
each
eggs
1/2
cup
raspberry jam, seedless
2-4
tablespoon
raspberry liquer
Directions:
Heat oven to 350 degrees. Mix crumbs, 2 tb sugar and the butter together. Press into bottom of 9 inch springform pan. Bake 10 minutes; cool.
Heat oven to 300 degrees. Beat cream cheese in large mixer bowl. Add l cup sugar gradually, beating until fluffy. Add vanilla, jam, and liquer. Beat in eggs 1 at a time. Pour over crumb mixture.
Bake until center is firm, about l hour. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan.
How To make Chambord Cheesecake's Videos
Recipe Chocolate-Chambord Cheesecake
Recipe - Chocolate-Chambord Cheesecake
INGREDIENTS:
●1 chocolate wafer pie crust (purchased, or coarsely grind about 6 chocolate wafers. Sprinkle onto bottom of springform pan coated)
●1 cup sugar
●1 cup low fat cottage cheese
●1/2 cup fat free cream cheese
●6 tablespoons unsweetened cocoa
●1/4 cup Chambord raspberry liquor (or other raspberry liquor or Amaretto or almond-flavored liquor)
●1 teaspoon vanilla extract
●1/4 teaspoon salt
●1 (8 ounce) container low-fat cream cheese
●1 large egg
●2 tablespoons semi-sweet chocolate chips
No-Bake Red Velvet Mini Cheesecakes | with Golden Oreo Crust, Berries & White Chocolate!
FULL RECIPE HERE:
These no-bake red velvet cheesecakes are easy to make with Golden Oreo crust and a mousse-like no-bake cheesecake filling. Top them with fresh berries and chocolate to make them extra fancy! These treats are a great choice for Valentine's Day!
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The BEST Ferrero Rocher Cheesecake Recipe!! Rich, Chocolate Cheesecake with Hazelnuts!
FULL RECIPE HERE:
If you're a fan of Ferrero Rocher chocolate candy, you'll love this chocolate-y cheesecake! This luscious and rich Ferrero Rocher cheesecake is made with a whole jar of Nutella, loaded with hazelnuts and hazelnut liqueur and topped with a silky chocolate ganache. A must-try for the chocolate lover!
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Chocolate Raspberry Mousse Cake
Chocolate Raspberry Mousse Cake is an elegant and decadent dessert bursting with raspberry flavor. Raspberries and chocolate have always made such a great match and this cake has both in abundance. This mousse cake has a moist cocoa brownie at the bottom, topped with a crunchy chocolate raspberry crunch and a delightful raspberry mousse. The cake is then covered with a chocolate ganache and beautifully decorated with fresh raspberries.
#chocolateraspberrymousse #moussecake #chocolateraspberrycake
To print the recipe check the full recipe on my blog:
Chapters:
0:00 - Intro
0:47 - Raspberry sauce
1:43 - Preparing gelatin
2:04 - Cocoa brownie
2:58 - Pan size
03:16 - Baking time
3:22 - Chocolate raspberry crunch
5:03 - Raspberry mousse
5:59 - Refrigerating time
6:02- Preparing for glazing
6:23 - Chocolate glaze
6:53 - Glazing the cake
7:33 - Decorating the bottom of the cake
8:06 - Decorating the top of the cake
9:07 - Enjoying the cake!
Ingredients
Makes 12 servings
Cocoa Brownie
1/3 cup (70g) vegetable oil
1/3 cup (70g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1 large egg
1/4 cup (30g) all-purpose flour
Chocolate Raspberry Crunch
2.5 oz (70g) shortbread cookie crumbs
1/2 cup (30g) paillete feuilletine
3 tbsp (6g) freeze-dried raspberries, optional
1.5 oz (40g) milk chocolate
1.5 oz (40g) semisweet chocolate
3 tbsp (42g) butter
Raspberry Mousse
18 oz (510g) raspberries, fresh or frozen
⅔ cup (135g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (10g) gelatin powder
¼ cup (60ml) water
1 ⅔ cup (400g) whipping cream, 35% fat, chilled
Chocolate Glaze
5.5 oz (150g) semi-sweet chocolate
6 oz (170g) whipping cream
For decoration
Fresh raspberries
Powdered sugar
Chocolate shards
Fresh mint leaves
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Eric Lanlard's Sacher & Raspberry Torte Recipe | #TBT
Here's my own version of the classic Sacher Torte! Recipe below!
Ingredients:
3 X 20cm discs of pre-made sponge cakes
A handful of fresh raspberries soaked in Framboise
For the syrup:
250ml water
300ml Framboise liqueur
150g caster sugar
For the ganache:
250ml double cream
250g dark chocolate, broken into pieces
For the decoration:
150g dark chocolate broken into pieces
1 block of couverture for shaving
Handful of raspberries soaked in Framboise
Cocoa butter printed acetate band
Happy Baking!
E xx
Chambord and Raspberry creme brûlée