Raspberry Cheesecake Recipe
Easy to make, fun and just sensational Raspberry Cheesecake Recipe. Enjoy!
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Raspberry Cheesecake Recipe
750gr cream cheese
1 cup sugar
3 eggs
1 teaspoon natural vanilla extract
2 tablespoons raspberry jam
1 package of ladyfingers cookies
Topping
500gr whipping cream
1 teaspoon natural vanilla extract
2 tablespoons raspberry jam or to taste
1 cup fresh or frozen raspberries
Triple chocolate mousse cake
Triple chocolate mousse cake recipe | easy chocolate mousse cake | chocolate mousse cake | chocolate mousse cake recipe | how to make chocolate mousse cake | chocolate cakes | chocolate cake recipes
#triplechocolatemoussecake #chocolatemoussecake #chocolatemoussecakerecipe #chocolatecake #chocolatecakerecipe #spicebites
Spice Bites Blog – 345
Chocolate Mousse Cake is an amazing combination of chocolate cake, This Chocolate Mousse Cake recipe is a classic! With layer of moist chocolate cake and layer of smooth and creamy chocolate mousse, all covered in dark chocolate, this mousse cake recipe so delicious & satisfying, you will enjoy every bites of it. It’s so freaking good!...
ingredients:
for the cake ;
one egg - room temperature
sugar 1/4 cup (50g)
vanilla extract 1tsp 95ml)
cooking oil 1/4 cup (60ml)
milk 1/4 cup (60ml)
flour (maida) 1/2 cup (68g)
cocoa powder 2tbsp (15g)
baking powder 1/2 tsp (2.5g)
for the dark chocolate mousse ;
whipping cream 150ml
semi sweet dark chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the milk chocolate mousse;
whipping cream 150ml
milk chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for the white chocolate mousse;
whipping cream 150ml
white chocolate 80g
milk 1/4 cup (60ml)
gelatin or agar agar 2g (1sheet)
for top chocolate layer;
semi sweet dark chocolate 60g
milk 3tbsp (45ml)
***baking pan 8 inch
***cake ring 6 inch
***bake preheated oven at 180c for 15 to 20 minutes
*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***
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Baked Raspberry and Lemon Cheesecake | Gordon Ramsay
A zesty, fruit-filled New York-style cheesecake with raspberry and lemon.
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Betty's Olive Garden Black Tie Mousse Cake--Recipe by Adrienne (baylor_gal)
Betty demonstrates how to make a Black Tie Mousse Cake. This demonstration was requested by one of my viewers, SweetDementedAlice. I obtained the link to this particular version of the cake, which was placed on cooks.com in 2009 by baylor_gal (Adrienne). This is a wonderful cake; it has reportedly been served at Olive Garden Restaurant. Here is a link to the recipe that I followed as faithfully as I could:
Here is a print copy of the recipe from that link:
*the Real* Black Tie Mousse Cake by Olive Garden by baylor_gal
Added to cooks.com September 28, 2009 | Recipe #392181
baylor_gal's Note: This is IT. The real deal. Very time consuming, but WORTH IT. Delicious and decadent, this is a four-layer chocolate mousse cake.
Black Tie Mousse Cake
BOTTOM LAYER
1 (18 ounce) box of ordinary cake mix (devil's food)
SECOND LAYER
1 teaspoon Knox unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces semi-sweet chocolate chips
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon granulated sugar
THIRD LAYER
3 egg yolks
1/4 cup granulated sugar
3 tablespoons flour
1 teaspoon Knox unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla extract
FOURTH LAYER
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semi-sweet chocolate chips
1/2 cup white chocolate chips (optional)
Directions:
There are FOUR layers to make:
BOTTOM LAYER (cake):
Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
SECOND LAYER (the chocolate mousse):
Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.
THIRD LAYER (the custard):
Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
FOURTH LAYER (the icing):
Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing.
Refrigerate the cake. Serve cold. Delicious! Enjoy! --Adrienne
Thanks to Adrienne (baylor_gal) for the great recipe! Also, thanks to Nira of Jakarta, Indonesia, for the beautiful crystal cake stand, and thanks to Patricia of Patricia's Cuisine for the new top I wore in the video! Also, thanks to SweetDementedAlice for suggesting this great dessert!
My family used this cake as a birthday cake for my son-in-law, Chris. We *loved* it! I hope you will, too! Love, Betty ♥♥♥♥♥
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