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How To make Crisp Jalepeno Cheesecake
CRUST:
1 pk Graham crackers; powdered
4 tb Butter
1/8 c Brown sugar
CHEESECAKE:
32 oz Cream cheese
1/8 c Brown sugar
3/4 c Sugar
1 1/8 c Sour cream
1/4 c Flour
1 ts Vanila
4 Eggs; large
1/4 ts Ginger
1/4 ts Cinnamon
3 Jalepenos; medium size
TOPPING:
1/2 c Sour cream
1/8 c Sugar
2 Eggs; large
Combine all crust ingredients; press into the bottom of a 10 inch spring form pan; bake for 10 minutes at 350f; cool Beat the cream cheese and sour cream until smooth; add all other cheese cake ingredients slowly, beating after each addition until smooth; pour onto crust; bake 1 hour at 225f. Combine all topping ingredients; whip to a froth; pour over cheesecake; bake 15 minutes at 300f. Cool slowly; chill before serving Garnish with whipped topping or fruit as desired. NOTE: It is supposed to be a little mushy when done rather than solid like most cheesecakes, however if you prefer a "normal" cheesecake raise the temp about 25 degrees and cook a little longer. The original recipe called for serving warmed (nuked), I like it chilled with "Union Grill Strawberry Sauce" on top
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A simple jalapeño popper recipe
INGREDIENTS:
- jalapeños
- cream cheese (I used Philadelphia)
- your favourite BBQ rub (I used @bbq__queen which has a perfect balance of sweet and heat)
- streaky bacon
- @blendsmokedhoney for drizzling over at the end
- cheese kransky chipolatas
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METHOD:
- place enough lit charcoal into your cooker so you can reach 400-450F (I used 3/4 of a chimney worth of @firebrandbbq lump charcoal in the @tb2bbqsmokers Kettle Kone)
- slice jalapeños in half and scoop out seeds (save for a hot dish later on)
- slice kranskys in half
- fill jalapeños with cream cheese
- sprinkle your BBQ rub over the top
- place kransky on top of cheese cheese
- wrap popper with streaky bacon and pop a toothpick through the middle to aid its integrity and makes it easy to pick up once it’s cooked.
- place a chunk of fruit wood over charcoal to provide a mild smoke infusion (I utilised @bradkingsfirewood)
- place on grill indirect from heat source and cook for approx 30 mins or until bacon crisps up
- lastly, drizzle @blendsmokedhoney over the poppers to provide a sweet and salty flavour profile
- these were cooked on my @weberbbqausnz Kettle
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Ramzan Day 9
Learn how to make jalapenos popper at home
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Mozeralla Cheese Recipe:
Crispy Fried Jalapeño Mac and Cheese Balls
Crispy Fried Jalapeño Mac and Cheese Balls
Crispy Fried Jalapeño Mac and Cheese Balls make for a perfect appetizer. This is also a great way to use up leftover Mac and Cheese.
Course: Appetizer
Cuisine: American
Prep Time: 10m
Cook Time: 10m
Total Time: 30m
10 min: 10m
Servings: 16 Balls
Author: Anjali
- Frying Pan
- 1 cup Elbow Macaroni cooked as per package instructions
- 1 stick Unsalted Butter
- 1 Tbsp AP Flour
- ½ cup Whole Milk
- 2-3 cloves Garlic minced
- 1 medium sized Jalapeno minced
- 1 cup Shredded Cheese White Cheddar or Mozzarella
- 1 Tsp Salt & Pepper
- 1 cup Cornstarch to coat the balls
- ½ cup Vegetable Oil to deep fry the balls
1) If you have store-bought Mac and Cheese or Leftover Mac and Cheese, skip this step. Cook Elbow Macaroni until it gets al dente. Melt Butter in a Pan. As the Butter melts, add the flour and stir until combined and the raw smell goes away. Now, gradually, add the milk and keep stirring over medium-low heat, so that there are no lumps formed. Add the chopped Garlic and Jalapenos and cook until they get tenderized. Finally, add the cooked Macaroni to the sauce. Stir until combined. Add the Salt & Pepper and stir to combine. Turn off the heat and stir in the cheese. Allow it to cool down to room temperature. If you have precooked Mac and Cheese, heat it in a pan or in the oven with some finely chopped Jalapenos. Stir every few minutes and cook until the Jalapenos gets mixed with the Mac and Cheese. Allow it to cool down to room temperature.
2) Take 1 Teaspoon of the Mac and Cheese, and roll it into balls.
3) Coat the Balls evenly with cornstarch
4) Deep fry the Balls in hot oil until they get crispy on all sides. Serve hot.
calories 440KCal
Cheese-Stuffed Jalapeño Poppers // Presented by Fondoodler
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Here is what you'll need!
Cheese-Stuffed Jalapeño Poppers
Yields: 12 jalapeño poppers
INGREDIENTS
12 jalapeños
1 block pepper jack cheese
24 toothpicks
4 eggs
1-2 cups flour, as needed
1-2 cups bread crumbs, as needed
PREPARATION
1. Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
2. Fill the jalapeños with pepper jack cheese, either melted or cubed.
3. Place the top back on the jalapeños and secure with two toothpicks inserted diagonally. (Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.)
4. Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
5. Heat oil to 325°F/160°C. Fry each jalapeño popper until golden brown (about 2-3 minutes).
6. Cool and allow extra oil to drip off on a plate lined with paper towels.
7. Season with salt and serve immediately once cooled enough to handle.
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