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
Raspberry Cheesecake Tart | Raspberry Cheesecake Tart Recipe
Raspberry Cheesecake Tart / Raspberry Cheesecake Tart Recipe.
Ingredients
For the cheesecake filling
200 g cream cheese ( room temperature)
125 g cream
2/3 cup sweetened condensed milk
1 cup heavy cream
8 grams gelatine dissolved in 1/4 raspberr water
raspberries and blueberries
For the tart⬇️
for the topping⬇️
#rasberrycheesecaketart
Strawberry Cheesecake Macarons - French Macarons
Note: Measurement in grams is recommended
Ingredients: 15-20 macarons
83 grams powdered sugar
83 grams almond flour
58-60 grams egg whites (room temp)
pinch of salt
58 grams of sugar
pink food coloring
For the Top:
your favorite sprinkles (optional)
Strawberry Cheesecake Filling:
2 Tbsp (28 grams) unsalted butter (room temp)
1/4 cup (56 grams) cream cheese (room temp)
1-2 Tbsp strawberry jam (strain through a sieve)
1/2 cup (50 grams) powdered sugar
#macarons #frenchmacarons #strawberrymacarons
KITCHEN TOOLS I USE:
Non-Stick Silicone Sheets - Macaron mats -
Stackable 9-Piece Bowl Set ,Clear -
Luminarc Stackable Bowl 10-Piece Set, Glass -
Cake Decorating Supplies, 493 PCS Cake Decorating -
SHARDOR Immersion Hand Blender, Variable 9-Speeds with Turbo Mode -
Stainless Steel Whisk 8+10+12, Blending, Whisking, Beating -
Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant -
CAMERA THAT I USE TO FILM VIDEOS:
Sony Alpha a6400 Mirrorless Digital Camera with 18-135mm f/3.5-5.6 OSS Lens -
Christina Tosi's Liquid Cheesecake #cooking #food #cheesecake
How to make liquid cheesecake pie with cinnamon struesel:
For the liquid cheesecake:
8 ounces cream cheese
3/4 cups sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons milk
1 egg
Heat the oven to 300°F.
Put the cream cheese in the bowl of a stand mixer and mix on low speed for a couple of minutes.
Add the sugar and mix for a few minutes until the sugar has been incorporated.
In a bowl, whisk together the cornstarch and salt.
Add the milk and egg and whisk until smooth.
With the mixer on medium-low speed, stream in the cornstarch-egg mixture.
Pour the batter into a pan and bake for 15 minutes.
Let cool.
Cinnamon Streusel
1/4 cup flour
1/4 cup rolled oats
1 tsp cinnamon
1/4 tsp kosher salt
2 tbsp brown sugar
2 tbsp butter melted
1/8 tsp vanilla extract
Mix all together.
Brown 80g of butter.
To make the pie:
Heat the oven to 350 degrees F.
Place graham crackers crumbs in pie pan.
Spread half of the cheesecake on the bottom.
Spread 1/2 the brown butter in an even layer over the cheesecake.
Scatter the brown sugar over the butter. Tap it down with the back of your hand to keep it in place.
Sprinkle evenly with the salt and cinnamon.
Gently spread the remaining cheesecake over everything.
Sprinkle evenly with the cinnamon streusel.
Bake the pie for 40 minutes.
Cool the pie on a wire rack and serve warm.
Enjoy!
#liquidcheesecake #cinnamonbunpie #cheesecakepie
6 Easy Fruit Dessert Recipes
After a big meal, end on a light note with one of these 6 easy fruit dessert recipes.
RECIPES:
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Blueberry Puff Pastry - 0:08
Poached Apricots with Yogurt - 1:30
Triple Berry Danish Cheesecake - 2:12
Lemon Sorbet - 3:24
Apple Nachos - 4:10
Poached Pears - 5:18
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Sweet Potato Casserole CHEESECAKE (!!) RECIPE | No-Bake Cheesecake Recipe
We're putting a twist on traditional Sweet Potato Casserole - we're turning it into a cheesecake! It tastes so delicious and comes with toasted mini marshmallows on top! RECIPE & PRODUCTS MENTIONED BELOW!
Sweet Potato Pie Cheesecake Recipe
INGREDIENTS
Base:
¼ cup margarine or butter
5 cups marshmallows
½ tsp vanilla extract
6 cups rice krispies cereal
cooking spray
½ cup white chocolate chips, melted
Filling:
1 medium-sized yam
400g cream cheese, room temperature
180g granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
400ml whipping cream
¼ cup lemon juice
½ tsp vanilla extract
2 tsp powdered gelatin
3 tbsp water
orange and brown food coloring
Topping:
2 cups mini marshmallows
kitchen torch
DIRECTIONS
Make the crust:
1. Combine the marshmallows and butter in a microwave safe bowl. Microwave for 30 second intervals, until the marshmallows have fully melted, about 2 minutes. Mix well, then add the vanilla and mix until everything is fully combined.
2. Add the rice krispies and mix until fully incorporated.
3. Spray a 9” springform pan, and your hands, with cooking spray and press the rice krispies into the pan to make a crust.
4. Evenly spread the white chocolate onto the inside of the rice krispie crust. Place the pan in the fridge while you make the filling.
Make the filling:
1. Poke the yam several times with a fork. Dampen the yam with water and wrap it in plastic wrap. Microwave for 4-6 minutes, until soft. Allow the yam to cool completely, then remove the peel.
2. Beat the cream cheese with an electric mixer until smooth. Add the sugar and yam and mix to combine. Add the whipping cream, lemon juice, vanilla extract and orange food coloring and mix until combined.
3. Combine the gelatin and water in a small bowl and microwave for 30 seconds, or until the gelatin has fully melted. Add this to the cheesecake mixture and mix well until combined.
4. Pour into the springform pan and smooth the surface. Place in the fridge overnight, or until firm.
To decorate:
1. Place mini marshmallows all over the top of the cheesecake.
2. Use a kitchen torch to brown the marshmallows. Make sure to do this in a ventilated area, otherwise your smoke detector may go off!
3. Slice up the cheesecake and enjoy!
PRODUCTS MENTIONED:
9-inch Springform pan:
Electric mixer:
Food coloring:
Kitchen blow torch (gas not included - I got mine at a convenience store):
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New videos every Tuesday & Thursday! Make sure you tune in!
As always, thank you!!
xx
Cayla
For all of you who are amazing and have read this far, here is a clue for Thursday’s video: Roasted sweet potatoes!
This is not a sponsored video.
BLUEBERRY CHEESECAKE MACARONS - The Scran Line
Grab the RECIPE here:
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HELPFUL LINKS:
To convert grams into US cups, please follow this link:
To convert grams into metric cups, please follow this link:
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
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BLUEBERRY CHEESECAKE MACARONS
Makes 30
For the macaron shells:
300g almond flour
300g powdered sugar
110g liquefied egg whites (see below)
300g caster sugar
75g water
110g liquefied egg whites
1 tsp blueberry essence
1 drop blue food gel
1 drop purple food gel
1 drop pink food gel
purple colour mist (food safe spray)
blue colour mist (food safe spray)
Frosting
1 batch fluffy cheesecake frosting
2 tbsp blueberry jam
1 tsp blueberry essence