Amaretti Chocolate Cheesecake :: Easy and delicious asmr | Simona Callas #25
Amaretti Chocolate Cheesecake :: Easy and delicious asmr | Simona Callas #25
Hello, I am Simona Callas and this is an easy, creamy, nice flavored and delicious dessert. More details about the recipe and the ingredients I used can be found here:
Timestamps
0:00 Intro
0:16 Moist brownie
3:06 Chocolate Cheesecake Mousse
6:21 Dark mirror glaze
7:57 Portioning and serving
Stock media provided by MytonMusic / Pond5
No Bake Almond Amaretto Cheesecake #shorts
Chef Eddy makes this No Bake Almond Amaretto Cheesecake the way it should be made – using real Amaretto liqueur. Quick, easy, and with incredible flavor, this tasty cheesecake will be the hit of any party. #dixiecrystals #nobakecheesecakerecipe #amaretto
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Baking Mad Monday: Lemon Amaretti Cheesecakes
Delicious, amaretti-laden mascarpone cheesecakes!
This recipe makes 4 individual cheesecakes
Ingredients:
For the base
100g amaretti biscuits, crushed
50g unsalted butter
For the filling:
450g mascarpone cheese
250ml double cream
Finely grated zest and juice of 2 lemons
100g golden caster sugar
100g lemon curd
To decorate:
4 tbsp apricot glaze
1 tbsp water
Fine strips of unwaxed lemon zest
50g white chocolate, melted
Method:
1. Stand 4 x 9cm mould rings on a baking sheet lined with greaseproof paper.
2. Prepare the biscuit crumbs by placing in a freezer bag and crushing with a rolling pin. I like to leave a few larger chunks among them so the base has a nice crunchy texture. Place the crushed biscuits in a bowl, add the melted butter and stir until well combined. Divide the biscuit mixture between the moulds and press into the base. Place in the fridge to set while you make the filling.
3. Put the mascarpone in a bowl, add the double cream and beat until soft and smooth. Add the lemon zest, juice and the sugar and mix well.
4. Fill each mould to two-thirds full then spread 2-3 teaspoons of lemon curd over the top. Finish by filling each mould to the top with the remaining mascarpone mixture and level off so the top is even and smooth. Put the cheesecakes in the fridge to chill for a few hours to set. Alternatively they can be placed in the freezer.
5. Make a glaze by warming and slightly reducing the apricot glaze and water in a saucepan. Top each cheesecake with some strips of lemon zest and brush gently with the apricot glaze. Finally pipe the melted white chocolate over the top using a paper cornet, or alternatively just drizzle over lightly. When you are ready to serve, use a blow torch or the warmth from your hands to gently warm the moulds and release the cheesecakes.
Enjoy!
E x
Amaretti and Prune Cheesecake
Full recipe available at
Enjoy the irresistible prune flavor by adding them into a cheesecake. They’re known to be good for digestion and much more. Before using them, soak them in white rum. Make the buttery base from amaretti cookies and flavor further with espresso and vanilla. You’ll have to be patient though, but it’ll worth the wait.
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Sicilian Cake with Ricotta Cheese and Disaronno
How to make this Sicilian cake with ricotta cheese and Disaronno liqueur. The addition of Disaronno liqueur gives this unique ricotta cheesecake a unique and delicious taste.
Ingredients
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Sponge: 3 eggs, 100g sugar, zest of 0.5 lemon, 100g plain flour, 1 tsp baking powder
Filling: 100g sugar, 750g ricotta cheese, 0.5 tsp cinnamon, 50g candied peel, 50g grated dark chocolate,
8 tbsp Disaronno
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Cheesecake Albero di Natale | Christmas Tree
???????? Un dolce buonissimo, molto bello e facile da realizzare. Ecco la bellissima Cheese Cake di Babbo Natale. Grazie @piu_dolci per aver realizzato questa fantastica ricetta ????????
A wonderful Christmas Cheesecake, amazing and easy to make.