How To make Coconut Choco Cheesecake2
BASE:
1 c Graham cracker crumbs
3 tb Sugar
3 tb Margarine, melted
BODY:
2 ea 1-ounce squares unsweetened
2 tb Margarine
2 pk 8-ounce cream cheese, soften
1 1/4 c Sugar
1/4 ts Salt
5 ea Eggs
1 cn 3 1/2-ounce flaked coconut
TOPPING:
1 c Sour cream
2 tb Sugar
2 tb Brandy
BASE: Combine crumbs, sugar and margarine. Press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. BODY: Melt chocolate and margarine over low heat, stirring until smooth. Cool. Combine cream cheese, sugar and salt, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350, 1 hour. TOPPING: Combine sour cream, sugar and brandy; carefully spread over cheesecake. Bake at 300, 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate shavings, if desired.
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Easter Caramel Coconut Cheesecakes | Blair's Home Cookin'
Happy Easter! These Easter cupcakes are out of this world amazing! You must make them for Easter or for any occasion. Trust me your family will thank you!
Easter Caramel Coconut Cheesecakes
For Graham Cracker Crust:
1 cup (85g) or 1 sleeve of Graham Cracker crumbs
1 Tbsp. (12.50) sugar
4 Tbsp. (56.80) melted butter
For Cheesecake filling:
2-8 oz (480g) blocks cream cheese
½ cup (50g) sugar
2 eggs
1 tsp. vanilla extract
Topping:
1 jar of caramel topping
1 cup (100g) toasted coconut
35 mini chocolate eggs
Directions
In a medium bowl combine graham crackers, melted butter, and sugar. Take your cupcake pan and line with jumbo/large cupcake liners. Add a heaping tablespoon of graham cracker mixture to each cupcake liner. Press mixture using bottom of ¼ cup or a small cup. Set aside. For your cheesecake filling place in a large bowl your cream cheese, sugar, vanilla, and eggs and mix until it is smooth and creamy. Add 2 Tbsp of cheesecake filling to your cupcake liners. Bake at 350 degrees F for 15 to 20 minutes until middle is set. Be careful not to overbake. Once cheesecakes have come out of oven add a heaping spoonful of caramel topping on top of cheesecakes. Make sure caramel covers each cheesecake. Place in fridge for an hour so caramel can set up. Take out of fridge and had a pile of your toasted coconut along with 3 chocolate eggs on top to each mini cheesecake. They are best eaten completely chilled overnight. Enjoy!
Note-To toast coconut take a small pan lined with parchment paper and sprinkle your coconut on the pan. Bake at 350 degrees for 5 minutes until preferred golden color.
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10 Easy Cheesecake Recipes - How to Make Cheesecake #2
This is 10 Easy Cheesecake Recipes that you want to try at home with your family.
1. Toffee Crisp Cheesecake:
2. Banana Cheesecake With Coconut and Dulce de Leche:
3. White Chocolate Strawberry Cheesecake:
4. Cookie Butter Cheesecake Bars:
5. Savory Cheesecake:
6. Mini Spiced Autumn Cheesecakes:
7. No-Bake Spiderweb Cheesecake:
8. No-Bake Fig Cheesecake:
9. Dome Tart Cheesecake:
10. Matcha Zebra Cheesecake:
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Burnt Basque Cheesecake | Super Easy 1 Minute Recipe Video #SHORTS
How to make the most decadent and easy Burnt Basque Cheesecake. This is a foolproof method
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2 Ingredient Raw Vegan Cheese and Cheesecake! - 2 Recipes
2 raw Vegan Recipes! Easy to make homemade plant-based cheese and cheesecake that's incredibly good for you- high protein, high minerals, great collagen builder and a super food. Yes cheesecake that's good for you! Learn more about Irish Sea Moss at MarkusSeaMoss.com where you can also purchase it. Yes these are in the cookbook Love on a Plate available at HealthyCookbook.com - a great gift for people you care about. Cara ran two of the world top raw food restaurants in California for 20 years and now she shares her recipes with you and shows you how to make them yourself. She is 50 years old by the way in this video. Be inspired. Enjoy the video and change your life. Subscribe and tell your friends.
Our health channel is full of fun, educational videos
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EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
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No-Bake Coconut Raspberry Cheesecake | Cheesecake Recipe
Hi! Welcome to totos-RECIPES
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240ml = 1 cup
15ml = 1 table spoon
5ml = 1 tea spoon
Please note : Cup measuring are really tricky, so all gram to cup conversions are approximate
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INGREDIENTS Ø 15cm / 6 inch
90g ( 3.1oz ) biscuits
40g ( 3 Tbsp ) butter
30g ( 2 Tbsp ) water
7g ( 1/2 Tbsp + 1 tsp ) gelatin powder
200g ( 7 oz ) cream cheese
75g ( 1/3 cup + 2 tsp ) sugar
120g ( 1/2 cup ) coconut cream
120g ( 1/2 cup ) whipping cream
some Raspberries ( 100g - 150g )
Desiccated coconut
#Cheesecake
#Coconut
#Raspberry
#Coconutcream
#NoBake