How To make Heath Bar Mocha Cheesecake
8 Heath English Toffee bars
1.4 oz size
:
CRUST 9 ounces Chocolate wafer cookies
3 tablespoons Butter :
melted
FILLING:
1 1/3 cups Heavy cream
5 tablespoons Instant coffee crystals
24 ounces Cream cheese softened
1 cup Sugar
4 Eggs
1 tablespoon Vanilla extract
:
TOPPING----- 12 ounces Milk chocolate chips
Preheat oven to 325~. Coarsely chop 4 Heath bars. Finely chop remaining 4 bars. Reserve separately. CRUST: IN a food processor, grind cookies into fine crumbs. Add melted butter and process until mixed. Press into bottom and about 1" up sides of a 9 1/2" springform pan. Sprinkle coarsely chopped Heat bars over crust. Refrigerate while preparing filling. FILLING: In a 1-cup glass measure, combine 1/2 cup cream and coffee crystals. Heat in a microwave oven on HIGH 40-60 seconds, or until coffee dissolves when stirred. Refrigerate until cool, about 15 minutes. IN a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1-2 minutes. Beat in 1/2 cup cream, eggs, and vanilla until well mixed, 1-2 minutes. With mixer on low speed, beat in chilled coffee-cream mixture; continue beating 5 minutes. Turn into prepared crust. Bake 1 hour and 15-20 minutes, or until cheesecake looks set around edges and center still jiggles slightly. Let cake cool; then refrigerate. TOPPING: When cake is cool, in top of a double boiler, heat together chocolate chips and remaining 1/3 cup cream, stirring often, until melted and smooth. Let cool in refrigerator until slightly thickened. Spread topping over cheesecake. Sprinkle finely chopped candy bars on top. Refrigerate until chocolate layer is set and cake is well chilled, 6 hours. Run a knife around edge of pan to loosen cake and remove springform side of pan.
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Recipe Brownie Mocha Trifle Recipe
Recipe - Brownie Mocha Trifle Recipe
INGREDIENTS:
-1 package fudge brownie mix (8-inch square pan size)
●1-3/4 cups cold milk
●2 packages (3.4 ounces each ) instant vanilla pudding mix
●1/4 cup cold brewed coffee
●2 cups whipped topping
●1 Heath candy bar (1.4 ounces), crushed
Butter Caramel Recipe #recipe #shortswithcamilla
English Toffee Cheesecake is packed with English Toffee flavor!
English Toffee Cheesecake is an amazing cheesecake that is sure to create conversation at your next party or event or at the dinner table for your family and friends. This cheesecake is packed with English Toffee bits and topped with a delicious chewy toffee topping along with more English toffee bits. Wow! I encourage you to head to the kitchen and make this really delicious cheesecake as I am sure you will make it time and time again.
Here is the recipe:
For the Crust:
192 g/ 1.5 cups crushed tea biscuits (crust)
75g/ 1/3 cup melted unsalted butter (crust)
14g/ 1 tbsp. brown sugar
For the Filling:
680g/ 3-oz packets cream cheese (room temperature)
150g/ 2/3 cup granulated sugar or stevia sweetener
64g/ 1/3 cup light brown sugar
60g/ 1/4 cup sour cream
296g/ 1 cup English toffee bits
171g/ 3 eggs
6g/1.5 tsp vanilla flavoring
4g/ 1 tsp pure chocolate flavoring
30g/ ¼ cup cornstarch
English toffee bits (sprinkles on top)
Preheat oven to 350F/176C
Crush tea biscuits using a food processor or by hand.
Combine tea biscuits, light brown sugar, and melted butter until sand-like texture.
Line springform with parchment paper.
Form crust in spring form pan and press firmly into pan.
Bake crust in oven at 350 F/176C for 10 mins and remove to cool.
In a large bowl, combine cream cheese and sugars mix until creamy.
Add eggs and combine.
Add vanilla, and chocolate flavoring and combine.
Add sour cream and combine.
Add cornstarch and combine.
Place a large sheet of foil between baking tray and springform pan.
Wrap foil around bottom and sides of springform pan.
Pour batter into spring form and spread evenly.
Place hot water into baking sheet till the surface is covered (water bath).
Bake 350F/ 176C for 60 minutes.
Turn off oven OFF and leave cheesecake in over for 30 mins.
Remove and allow to cool at room temperature for 1 hour.
Place cheesecake in refrigerator to chill/setup for 6 hours/overnight.
Chewy toffee topping:
100g/ 1/2 cup granulated sugar
50g/ ¼ cup brown sugar
62g/ 4.5 tbsp. unsalted butter
150g/ 2/3 cup heavy cream
2g/ 1/2 tsp vanilla
In a saucepan over medium heat, add sugars, heavy cream, and butter.
Stir gently until all ingredients are combine and melted.
Place a candy or digital thermometer into the pan, increase the heat to medium-high.
Bring to a boil (without stirring) until the temperature reaches 239F/115C.
Remove from heat and add vanilla and combine.
Let stand until mixture reduces to 140F/60C.
Stir until it becomes smooth and creamy.
Cover top of cheesecake.
Sprinkle toffee bits on top.
Refrigerate until served.
.
Chewy toffee topping:
100g/ 1/2 cup granulated sugar
50g/ ¼ cup brown sugar
62g/ 4.5 tbsp. unsalted butter
150g/ 2/3 cup heavy cream
2g/ 1/2 tsp vanilla
In a saucepan over medium heat, add sugars, heavy cream, and butter.
Stir gently until all ingredients are combine and melted.
Place a candy or digital thermometer into the pan, increase the heat to medium-high.
Bring to a boil (without stirring) until the temperature reaches 239F/115C.
Remove from heat and add vanilla and combine.
Let stand until mixture reduces to 140F/60C.
Stir until it becomes smooth and creamy.
Cover top of cheesecake.
Sprinkle toffee bits on top.
Refrigerate until served.
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The Worst Drink in America - Baskin Robbins Heath Shake - Men's Health
Meet one of the unhealthiest drinks in America. The Heath Shake from Baskin Robbins. This unhealthy shake contains over 2,000 calories and over 100 grams of fat.
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NYC Cookie Recipe | The Best New York Style Chocolate Chip Cookies You'll Ever Try! | Cupcake Jemma
OHH MY! You will never eat a cookie as delicious as these! Super fat chunky cookies with a crispy shell and a soft gooey centre, packed with oozy chocolate chips and crunchy, buttery walnuts.
The cookies in New York were UNREAL and we couldn't wait to get back to the C&D bakery to try our hands at our own recipe. Jemma is still resting up and will be back with you guys soon so in the meantime Dane and Sally have knocked it out the park with this recipe and now you can too! Enjoy!
Don't forget to tag your photo's on Instagram with #cupcakejemma so we can see them! And remember to check out out NY vlog for more of the best sweets in NYC
Ingredients:
100g Walnuts (Without Skins)
400g Milk Chocolate Chips
230g Cold Butter, Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
200g Self-Raising Flour
300g Plain Flour
1/4 tsp Salt
1/4 tsp Bicarbonate of soda
2 tsp Baking Powder
2 LG eggs
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MERCH MERCH MERCH!:
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