Mango-Pumpkin-Chocolate Cheesecake Recipe ????
Mango-Pumpkin-Chocolate Cheesecake Recipe ????
Chocolate Cheese Layer Ingredients:
-cream cheese (125g)
-sugar (15g)
-eggs (25g)
-dark chocolate 54,5% (50g)
-cream 33-35% (50g)
How to make Chocolate Cheese Layer:
1️⃣Mix room???? cheese and sugar until smooth using a spatula
2️⃣Add eggs, mix until smooth
3️⃣Bring cream to near-boil.Mix with the chocolate until smooth. Combine with the cheese mass
4️⃣Pour into the prepared crust (in 16cm ⌀ and 6cm h cake ring);refrigerate
Pumpkin Cheese Layer Ingredients:
-cream cheese (290g)
-sugar (65g)
-eggs (50g)
-pumpkin puree (190g)
-cornstarch (5g)
-cream 33-35% (25g)
How to make Pumpkin Cheese Layer:
1️⃣Start heating the puree. Mix cornstarch with 2 tbsp of cold water. Add to the puree and, while stirring continuously with a whisk, cook until thickened.Ensure it boils for at least 2min
TIP☝️To cook pumpkin puree, remove the skin and seeds from the pumpkin, cut it into medium-sized pieces, and bake at 150°C for about 1 hr until it becomes soft. Afterward, blend it until smooth
2️⃣Mix room???? cheese and sugar until smooth using a spatula
3️⃣Add eggs, mix until smooth
4️⃣Add puree, mix until smooth
5️⃣Add cream, combine
6️⃣Using a confectionery bag, pour the pumpkin layer onto the chocolate layer in a spiral motion, from the center and to the edges
7️⃣Bake at 100-110°C for 2-2,5hrs (top-bottom heat). To check for readiness, gently tap the edge of the cake ring; the center should have a slight jiggle while the edges are set
8️⃣Turn off the oven, and leave cheseecake inside for 30min. Then, cool at room???? ; refrigerate for at least 12hrs
9️⃣Heat the ring with a hairdryer, remove the cheesecake
Mango Compote Ingredients:
-mango puree (120g)
-fresh mango pieces (120g)
-sugar (40g)
-pectin NH (5g)
-lemon juice (8g)
How to cook Mango Compote:
1️⃣In saucepan, heat the puree to about 40°C
2️⃣Mix sugar and pectin, and gradually add to the puree, stirring constantly with a whisk. Let it boil for 10-15sec
3️⃣Incorporate mango pieces and lemon juice
4️⃣Cool slightly and pour over the stabilized cheesecake
5️⃣Refrigerate for 1hr to allow the compote to set. Enjoy!❤️
#cheesecake #cheesecakerecipe #pumpkincheesecake #pumpkinrecipes #chocolatecheesecake #mangorecipes #autumnfood #videorecipe #mangocake
White Chocolate Pumpkin Cheesecake Recipe - CookingWithAlia - Episode 214
**** PLEASE READ ****
To view the written recipe, click this link:
Ingredients:
15 oz (425 grams) cream cookies (like Oreo cookies)
4 packages of cream cheese (8 oz / 226 grams each)
8.8 oz (250 grams) white chocolate (good quality)
1 cup pumpkin puree (plain / not spiced)
3/4 cup (150 grams) white granulated sugar
1/2 cup (118 ml) whipping heavy cream
4 large eggs
Spices: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, pinch of ground cloves, and pinch of salt
1 teaspoon vanilla extract
Caramel Sauce (good quality)
Pumpkin cheesecake with spider web - Halloween recipe
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Deb cooks for us a dessert perfect for Halloween Day: the cheesecake with spiderweb. Don't be scared... it will sell like hotcakes!
***
Hi everybody, welcome to the haunted GialloZafferano kitchen. Today we'll be preparing together a delicious dessert perfect for Halloween Day: the pumpkin cheesecake. Let's see together what ingredients we'll need:
• 8,8 oz (250 g) of pumpkin flesh
• 1 cup (200 g) of sugar
• ½ tsp of ginger
• 1 tsp of cinnamon
• 2 tbsp of cane sugar
• 3 tbsp of lemon juice
• just over 2 cups (500 g) of Philadelphia cream cheese • 2 eggs + 2 egg yolks
• 1 1/3 sticks (150 g) of butter
• just under 1 cup (200 ml) of heavy cream
• 3,5 oz (100 g) of dark chocolate (for the spiderweb)
• 1 coffee or chocolate candy (for the spider)
• 1 pinch of salt
• 8,8 oz (250 g) of Digestive biscuits
Now, let's make our cheesecake:
Grease a 9-inch (24 cm) springform pan with butter. Then take some parchment paper, put the pan on it and, with a pencil, draw a circle of the same diameter of the pan. In the same way, make some strips long enough to cover the sides.
Now, place the parchment circle on the bottom of the springform pan, press it down, and do the same with the strips to completely line the sides.
Melt the butter in a small saucepan. Meantime, crush the Digestive biscuits with the cane sugar in a blender.
Now combine the butter with the biscuits... and stir until you have a soft mixture.
Once ready, pour the biscuit and butter mixture into the springform pan and press it down on the bottom and sides, to make it adhere. Now keep the pan in the fridge for at least 30 minutes to set the crust.
Cut the pumpkin into finger-wide slices, peel and boil in a small amount of water with a pinch of salt. Once cooked, use a blender to make a puree. Now, combine in the blender... the Philadelphia cream cheese... the pumpkin puree... the sugar... the lemon juice... the ginger, the cinnamon and a pinch of salt... 2 whole eggs and 2 yolks... and finally the heavy cream. At this point, turn on the blender and let it run until you have a smooth and even mixture.
The filling for our cheesecake is ready. Take the crust out of the fridge, here it is, which in the meantime has set up.
Now pour in the filling... and bake the cheesecake in preheated oven at 350°F (180°C) for 50 minutes.
Melt the chocolate in a bain marie. Now pour it into a parchment cone or, if you prefer, a pastry bag. After that, we'll decorate our cheesecake.
We'll decorate our cheesecake with a nice spiderweb. Take a fixed point on the cheesecake and draw a few lines from there. Then place the coffee or chocolate candy and draw some small legs so that it looks like a spider. Now we can finish spinning the spiderweb.
Our pumpkin cheesecake with spiderweb is finally ready. Be careful because it will sell like hotcakes... stop there, Thing! From GialloZafferano, and Thing... happy Halloween and see you next time!
Pumpkin Chocolate Cheesecake Bar
With layers of chocolate cookie, creamy pumpkin cheesecake, and even more rich chocolate, you won't be able to stop eating these all season long.
Ingredients:
- ½ cup, plus 2 tablespoons butter
- 2 cups chocolate crumbs
- two 8-ounce packages cream cheese, full fat
- 1 large egg
- ¾ cup canned pumpkin
- ¾ cup granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup dark chocolate chips
Instructions:
1. Preheat the oven to 350°F.
2. In a small pot over medium heat, melt n cup of the butter. Pour it over the chocolate crumbs in a medium mixing bowl and use a wooden spoon or spatula to combine and evenly coat the crumbs.
3. Press the chocolate crumbs firmly into the prepared pan to create the base. Bake for 10 minutes. Remove from the oven and set aside.
4. In a stand mixer fitted with a paddle attachment, cream the cream cheese until light and fluffy. Scrape down the sides of the bowl and add the egg, pumpkin, sugar, spices and salt. Beat again to combine until smooth. Scrape down the sides of the bowl at least once during this process.
5. Pour the batter over the chocolate base and return it to the oven to bake for another 30 minutes, or until the filling is firm to the touch. Remove the bars from the oven and allow it to cool completely.
6. Meanwhile, in a double boiler over medium heat, or a small heatproof bowl set over simmering water, melt the chocolate chips and the remaining 2 tablespoons butter. Pour the melted chocolate over the top of the cooled pumpkin layer and use a small offset spatula to help spread it evenly. You can give the pan a light tap on the edge of the counter to help settle the chocolate in one smooth layer.
7. Place the pan in the refrigerator for about 30 minutes so the chocolate sets up. Once the chocolate has set, run a knife along the edges of the pan that aren’t lined with parchment paper. Use the parchment handles to carefully lift the slab from the pan in one piece.
Then use a large chef’s knife to cut the slab into 16 bars.
For more holiday dessert ideas, visit americanlifestylemag.com/blog.
10 BEST CHOCOLATE TRUFFLES RECIPE Pt3 How To Cook That
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The BEST Pumpkin Cheesecake
This easy pumpkin cheesecake recipe has a light and creamy filling with all your favorite fall spices, and lots of pumpkin flavor in a crunchy graham cracker crust all topped with dollops of whipped cream. It's the perfect dessert for thanksgiving, the holidays and any fall day!
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