How To make Cocoa Nut Meringue Cheesecake2
BASE:
1 pk 7-ounce flaked coconut, toas
1/4 c Chopped pecans
3 tb Margarine, melted
BODY:
2 pk 8-ounce cream cheese, soften
1/3 c Sugar
3 tb Cocoa
2 tb Cold water
1 t Vanilla
3 ea Eggs, separated
TOPPING:
1 d Salt
1 ea 7-ounce jar marshmallow crem
1/2 c Chopped pecans
BASE: Combine coconut, pecans and margarine; press onto bottom of 9-inch springform pan. BODY: Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350, 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. TOPPING: Beat egg whites and salt until foamy; gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans on cheesecake to within 1/2 inch of outer edge. Carefully spread marshmallow
creme mixture over top of cheesecake to seal. Bake at 350, 15 minutes. Cool.
How To make Cocoa Nut Meringue Cheesecake2's Videos
???????? ครีมชีสฟรอสติ้งคีโต | BEST Keto Cream Cheese Frosting | 5 minute-Low Carb & Easy Recipe
Need a quick and easy Cream Cheese Frosting to decorate your cakes and cupcakes? My easy Keto Low Carb Cream Cheese Frosting recipe takes just 5 ingredients and 5 minutes. This frosting is smooth and creamy, and will pair beautifully with just about any cupcake!!
สำหรับเพื่อนๆที่กำลังมองหา ครีมชีสฟรอสติ้งคีโต เอาไว้แต่งหน้าเค้กหรือคัพเค้ก เราขอแนะนำ | ครีมชีสฟรอสติ้งคีโต สูตรนี้เป็นสูตรโลว์คาร์บ มีส่วนผสมเพียงแค่ 5 อย่าง และที่สำคัญทำง่ายและอร่อยมากค่ะ ใช้เวลาเพียงแค่ 5 นาทีเท่านั้น ถ้าเพื่อนๆพร้อมแล้ว ไปลงมือทำกันเลยนะคะ !!!!
Ingredients:
8 oz (226 g) Cream Cheese (softened)
4 tbsp (57 g) Unsalted Butter (softened)
1/2 cup (201g) Erythritol
2 tsp Vanilla extract (8 g)
2 tbsp Heavy cream (28 g)
ส่วนผสม:
ครีมชีส 8 ออนซ์ (226 กรัม) (อุณหภูมิห้อง)
เนยจืด 4 ช้อนโต๊ะ (57กรัม) (อุณหภูมิห้อง)
อิริทริทอล 1/2 ถ้วยตวง (201 กรัม)
กลิ่นวนิลา 2 ช้อนชา (8 กรัม)
เฮฟวี่ครีม 2 ช้อนโต๊ะ (28 กรัม)
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cheesecake recipes , mobile app ebook.
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Cook the Topping for Pumpkin Cheesecake
Cook the Topping for Pumpkin Cheesecake. Part of the series: Pumpkin Cheesecake Recipe. Learn how to cook the topping for Pumpkin Cheesecake with expert dessert recipe tips in this free cooking video.
Vegan Lemon Cheesecake Recipe
Vegan Cheesecake is here! It's delish and pretty easy. The hardest part is waiting for this beauty to set before devouring the entire cake.
Ingredients
Base Layer
170g Dates
150g Almonds
2 scoops VPA Chocolate Premium Plant (Vegan Protein)
Pinch of Salt
3 tbsp Coconut Oil
Cheesecake Layer
2 cans Coconut Cream
½ cup Corn Flour
½ cup Coconut Sugar
3 Lemons (Zest and Juice)
½ tsp Turmeric
300g Soft Tofu
Method
In a food processer, add all base ingredients and blitz on high until everything only just comes together. (not smooth)
Transfer to a lined tray or spring form tin.
Press mixture down firmly and chill.
In a saucepan, add coconut cream and corn flow. Whisking until lump free.
Add remaining ingredients (setting some zest to the side) and heat on stovetop for 10 minutes. Regularly whisking to prevent lumps from forming.
Pour over the base and chill overnight.
Sprinkle with remaining Zest.
MACROS (per serve)
Cals: 272
Protein: 7.9
Fat: 17.9
Carbs: 18.4
Raspberry Lemonade Cheesecake Bars
Raspberry Lemonade Cheesecake Bars
(Recipe By Tessa Arias, Handle the Heat)
INGREDIENTS
For the crust:
10 whole graham crackers
4 tablespoons (2 ounces) unsalted butter, melted
For the cheesecake:
2 (8-ounce) packages 1/3-less fat cream cheese, at room temperature
1/2 cup sugar
2 lemons, zested and juiced
2 large eggs
1 teaspoon vanilla extract
2 tablespoon flour
1/8 teaspoon salt
For the raspberry swirl:
1/2 cup fresh raspberries
2 tablespoons sugar
DIRECTIONS
For the crust:
Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil, leaving an overhang.
In the work bowl of a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse until moistened. Press the mixture into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
For the cheesecake:
In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until well combined and smooth. Beat in the lemon zest, lemon juice, eggs, and vanilla until combined. Add in the flour and salt and beat until just combined. Spread the mixture over the crust.
For the raspberry swirl:
In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Dollop the unbaked cheesecake with spoonfuls of the raspberry puree. Use a skewer to make swirls.
Bake for 30 minutes, or until set at the edges but ever so slightly jiggly in the middle. Cool completely in the pan on a wire rack. Cover and chill the cheesecake in the fridge until very cold, at least 3 hours. The cheesecake can be stored in the fridge for up to 2 days.
Before serving, use the foil to remove the cheesecake from the pan. Cut into 15 squares. Serve chilled.
Music: Hungaria
Latché Swing
Insanely Delicious Desserts You Need To Try Before You Die
No matter where you might travel around the world, the one thing you can always count on is being able to find a good dessert. Sweets are an international love language, and they’re as varied and beautiful as the cultures they come from. But with so many kinds of desserts in the world, how do you know which ones are most worth eating?
As fun as it might sound, trying every single dessert out there is a near impossible task, but we’ve narrowed the list down for you. From Germany’s Black Forest cake to Portugal’s pastéis de nata, these are the most insanely delicious desserts you need to try before you die.
#Desserts #Food #Delicious
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Lamingtons | 16:45
Dan tats | 17:13
Kanafeh | 17:40
Linzertorte | 18:08
Kulfi | 18:37
Pavlova | 19:11
Sticky toffee pudding | 19:37
Malva pudding | 20:03
S'mores | 20:33
Pastéis de nata | 21:00
Churros | 21:30
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