How To make Choc& Orange Cheesecake
2 oz Butter, Melted
6 oz Chocolate Digestive biscuits
-crushed 1 lb Full-fat cream cheese
5 oz Soft light or dark brown
-sugar 5 fl Double Cream, Whipped
11 g Sachet of gelatine
3 tb Orange Juice
8 oz Plain chocolate, melted
TO DECORATE:
Reserved Cream Mandarin Orange Segments Melted Chocolate
Stir the melted butter into the crushed biscuits, mixing well. Press into a 20.5 cm (8 inch) spring-clip tin. Chill. Beat together the cheese and sugar until smooth. Stir in most of the cream, reserving a little for decoration. dissolve the gelatine by sprinkling over the orange juice in a small bowl and standing over a pan of hot water. Fold into the cheese mixture. Beat in the melted chocolate and pour over the biscuit base. Chill until set. Remove cheesecake from tin and place on a serving dish. Pipe or spoon reserved cream on top and decorate with mandarin orange segments. drizzle with a little melted chocolate. Source: Woman's Realm
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We're into the second week of the Bake the Book Challenge and we couldn't;t be more excited to share the recipe for the Breakfast Bowl Cupcakes!! It's a super moist yogurt sponge, filled to the brim with a blueberry goo, topped with a duo of yogurt & blueberry buttercreams and finished with a selection of homemade granola & fruit! Simply divine and potentially your new favourite breakfast ????... Don't forget to use the hashtag #crumbsanddoiliesbook when posting snaps of your bakes because we love seeing how you get on!!
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125g caster sugar
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¼ tsp bicarb
140g caster sugar
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85g olive oil
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Watermarbling Pumpkin Brownies SPOOKY EDITION ????LIVE - Simplybakelogical
HOLO THERE! Live this Simply Saturday at 11AM ET/8AM PT for a special Holoween treats baking stream with Beyyyn! We're making pumpkin cheesecake brownies and we'll have to WATERMARBLE the swirl pattern! Witches rise up. See all you bakers in the chat????
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