How To make Chocolate Amaretto Cheesecake (Sealing)
6 Chocolate wafers, crushed
1 1/2 c Light cream cheese
1 c Sugar
1 c Low fat cottage cheese
2 tb Chocolate morsels
1/4 c + 2 T unsweetened cocoa
1/4 c Flour
1/4 c Amaretto
1 ts Vanilla
1/4 ts Salt
1 Egg
Chocolate curls Sprinkle chocolate wafers in bottom of a 7 inch springform pan. In a food processor put cream cheese and the next seven ingredients. Process until smooth. Add the egg and process just until well blended. Fold in chocolate morsels. Slowly pour mixture over the crumbs in the pan. Bake at 300F for 65-75 min. or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of springform pan and transfer to a serving plate and garnish with chocolate curls. Source: Brigitte Sealing, Cyberealm BBS Watertown NY Typed for you by: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 -----
How To make Chocolate Amaretto Cheesecake (Sealing)'s Videos
Four DIY Liqueurs
Here are the recipes:
4 DIY LIQUEURS
CHOCOLATE LIQUEUR
4 oz. (120 ml) Rum
50g Dark Chocolate (70%)
75g Powdered Sugar
3 1/2 oz. (105ml) Cream
2 Tbsp Unsweetened Cocoa Powder
PREPARATION
1. In a pan, mix together cream, powdered sugar and cocoa powder. Heat over low.
2. Slowly add the dark chocolate and stir gently until melted. Remove from heat and allow to cool.
3. Add rum to mix and stir until smooth. Pour mix into bottle and store in the refrigerator. Enjoy responsibly!
NUTELLA CREME LIQUEUR
8 oz. (240ml) Vodka
6 oz. (180ml) Heavy Whipping Cream
1/2 Cup Nutella (Room Temperature)
1/4 Cup Sugar
1/2 Tsp Vanilla extract
PREPARATION
1. In a saucepan whisk together nutella, sugar and vanilla. Cook over medium heat slowly adding whipping cream. Gently combine until smooth and creamy.
2. Continue to heat until it begins to simmer. Remove from heat and allow to cool.
3. Whisk in vodka, pour mix into bottle and refrigerate. Enjoy responsibly!
IRISH CREAM
6 oz. (180ml) Irish Whiskey
4 oz. (120ml) Cream
7 oz. (210ml) Sweetened Condensed Milk
1 1/2 Tbsp Chocolate Syrup
1/2 Tsp Vanilla Extract
1/2 Tsp Instant Coffee
PREPARATION
1. Add all ingredients to a blender and mix until just combined.
2. Strain mix if needed.
3. Pour mix into bottle, seal and store in the refrigerator. Enjoy responsibly!
COFFEE LIQUEUR
6 oz. (180ml) Vodka
1/4 Cup Instant Coffee
8 oz. (240ml) Boiling Water
1 Cup Brown Sugar
1 Cup White Sugar
1/4 Tsp Vanilla Extract
PREPARATION
1. Place coffee and water into a large bowl and stir. Add sugars and stir again until cooled slightly.
2. Add vodka and vanilla and stir again. Cover and allow to sit at room temperature for two weeks. Stir every now and then.
3. Strain mix into bottle and refrigerate. Enjoy responsibly!
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Amaretto Truffles
Hazel's cookery programme - Christmas special 2016
Tiramisu Nutella Truffles | How Tasty Channel
The perfect Tiramisu flavor just in one bite with a luscious Nutella filling...nothing better for your Holiday Season!
These Truffles are made with the best italian ingredients: Espresso Coffee, Savoiardi cookies, Mascarpone cheese and Nutella of course! No bake and super easy to make.
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Southfork Cheesecake Company
Danae Deines owner of the Southfork Cheesecake Company in Cody WY, talks about the over 40 different varieties of gourmet cheesecake she makes, specializing in wheat and gluten free deserts as well as Diabetic Cheesecakes. She shows you how she makes her mouthwatering Caramel Cowboy Cheesecake and invites you to stop in the next time you're in the Cody area. For more information on Danaea's South Fork Cheesecake Company, check out her website at southforkcheesecakecompany.com
Prinjolata
Delicious PRINJOLATA - Just in time for Carnival! ????
???? Makes 15 Portions
✅ Only 250 Calories per Portion
Prinjolata – the traditional Maltese sweet for Carnival time.
Ingredients:
300g Oats
280g Sponge cake
100g pine nuts
80g almonds
14 cherries
80g dark chocolate
80ml frangelico (amaretto / whiskey / vermouth)
300ml almond milk unsweetened
Can of coconut milk (refrigerated overnight)
Method
• Crush the oats in a food processor.
• Add the almonds and half of the dark chocolate.
• In a sizeable bowl, break the sponge cake by hand and mix with the mixture of oats, almonds and dark chocolate.
• Set aside a few cherries and pine nuts to decorate. Add the rest of the cherries and pine nuts to the mixture.
• Add the frangelico.
• Knead the dough by hand adding a small amount of milk at a time.
• Cover a plate with the stretch and seal, form the prinjolata and freeze for 30 minutes.
• In a food processor fitted with an egg whisker, add the top part only of the refrigerated coconut milk and whisk.
• Melt the chocolate.
• Take the prinjolata out of the freezer.
• Spread the prinjolata with the whisked coconut milk and garnish with melted chocolate, cherries and pine nuts.
Enjoy
Homemade Custard filling Simple Recipe
Ingredients;
2 cups whole milk
2 eggs
3 Tbsp corn starch
1 tsp vanilla extract
Pinch of salt
1/2 cup sugar