How To make Orange Butterscotch Cheesecake2
BASE:
1 1/4 c Old fashioned or quick oats,
1/4 c Packed brown sugar
2 tb Flour
1/4 c Margarine, melted
BODY:
3 pk 8-ounce cream cheese, soften
3/4 c Granulated sugar
2 ts Grated orange peel
1 t Vanilla
4 ea Eggs
TOPPING:
1/2 c Packed brown sugar
1/3 c Light corn syrup
1/4 c Margarine, melted
1 t Vanilla
BASE: Combine oats, brown sugar, flour and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 15 minutes.
BODY: Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325, 1 hour and 5 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. TOPPING: Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired.
How To make Orange Butterscotch Cheesecake2's Videos
EASIEST CHOCOLATE CAKE Recipe (Egg/Eggless) in a Bundt Pan! | Best Basic Cake | Beginner's Baking
Here's my foolproof Chocolate Cake recipe which is the easiest that even my little brother easily whips up and serves. True story!
I have included both Egg & Eggless versions of this one! Updating the recipe in the description soon!
Till then follow me on Instagram:
Blueberry Teasecake!!! DIY Made Easy Ep. 038
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Recipe
4% INW Yes, We Cheesecake
2% TFA Cheesecake (Graham Crust)
3% WF Blueberry Gummy Candy
S2 Flavor Stash
INW Biscuit
TFA Cheesecake graham crust
TFA ry4 double
TFA vanilla swirl
LB vanilla ice cream
TFA DX Peanut Butter
FLV Vanilla Pudding
INW Yes We Cheesecake
TFA Ripe Strawberry
OOO Marshmallow Vanilla
FW Butterscotch Ripple
VT Persian Lime
WF Blueberry Gummy Candy
FA Fuji
WF Angel Cake
FA PAZZO King
JF Sweet Strawberry
FE(SC) Lemon
LA Watermelon
JF Yellow Cake
FW Creme de Menthe
TFA Banana Nut Bread
TFA Pistachio
FA Pear
FW Butter Pecan
FW Blood Orange
CAP Vanilla Custard
OOO Chocolate Milk
FLV Cream
WF Island Mango
VT Butter Base
VT Fizzy Sherbet
Tie Dye Cheesecake Bars | Delish
So groovy man.
DIRECTIONS
1. Preheat oven to 325° and line a 8-x-8” pan with parchment paper.
2. Make crust: In a food processor fitted with a metal blade, blend graham crackers until fine crumbs form. Add to a bowl with melted butter and mix until combined. Press tightly into prepared pan.
Making cheesecake filling: In a large bowl, beat together cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla extract, and salt and beat until combined.
3. Divide mixture between four small bowl (or one bowl for each color you're using) and add a couple drops of a different food coloring to each bowl. Stir to combine, adjusting color as desired. Add spoonfuls of the dyed cheesecake mixture to graham cracker crust, alternating colors until you’ve used up all the mixture. Swirl the colors together with a knife.
4. Bake until only slightly jiggly, about 40 minutes. Let cool slightly, then refrigerate until completely cold, at least 3 hours and up to overnight.
5. Slice into bars and serve.
INGREDIENTS
FOR THE CRUST
9 graham crackers (1 sleeve)
6 tbsp. melted butter
1/4 c. sugar
FOR THE CHEESECAKE
2 8-oz. blocks cream cheese, softened
1/4 c. sour cream
3/4 c. sugar
2 large eggs
1/2 tsp. vanilla extract
pinch of kosher salt
Neon food dye
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Rich And Creamy CLASSIC CHEESECAKE DRIZZLED IN CHOCOLATE | Recipes.net
Go back to the classics and prepare this rich and creamy classic cheesecake drizzled in chocolate. It's a simple and no-fuss dessert that has only 8-ingredients. Best of all, you don't need an oven to satisfy your cheesecake cravings!
???? Check the full recipe on how to make Classic Cheesecake Drizzled in Chocolate here:
Ingredients:
Crust:
1½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
½ tsp ground cinnamon
Filling:
16 oz cream cheese at room temperature
2 cups chilled heavy cream
⅓ cup granulated sugar
2 tsp lemon juice
Topping:
¾ cup milk or dark chocolate chips, melted
⬇️ How to make Classic Cheesecake Drizzled in Chocolate ⬇️
Crust:
0:10 Combine all the ingredients in a large mixing bowl. Mix until the texture resembles wet sand
0:28 Press the mixture onto the bottom and along the sides of an 8-inch springform cake tin and set aside in a chilled area. Allow to firm up, at least an hour.
Filling:
0:44 In a mixing bowl attached to a hand beater, add cream cheese and lemon juice. Cream until pale and light, roughly 5 to 7 minutes.
1:00 Add heavy cream and sugar into another mixing bowl. Beat until stiff, roughly 6 to 8 minutes, then fold into your cream cheese and lemon mixture until evenly incorporated.
Assembly:
1:42 Pour the filling into the firm crust and spread evenly.
2:02 Set aside in a chilled and allow to firm up, anywhere from 6 hours to overnight.
2:12 Once firm, remove the springform brace from the cheesecake.
2:18 Drizzle melted chocolate all over the cheesecake, in a pattern per your preference.
2:29 Return once more in a chilled area and allow the chocolate drizzle to firm up for at least 30 minutes.
2:38 Once firm, portion accordingly and serve.
???? For more recipes:
???? For more cheesecake recipes:
???? Follow us on Tiktok:
#nobakeclassiccheesecakedrizzledinchocolate #classiccheesecakedrizzledinchocolate #richandcreamyclassiccheesecake #classiccheesecake #cheesecakerecipe
Quickest, Softest Eggless Chocolate Cake | Fluffiest Chocolate Cake in JUST 6 minutes #SHORTS
Chocolate cake in just 6 minutes? YES, please !
this is honestly the SOFTEST chocolate cake ever and so quick to put together! You just need to transfer the batter into a micro safe dish and cook it in the microwave for 6 minutes ( may take slightly longer or shorter depending on the power of your micro)
For this recipe you need to cook the cake on the regular heating mode- what you’d use to re-heat your food!
#Chocolate #Cake #Eggless
Ingredients -
* ¾ cup vegetable oil
* 1 + ¼ cup super fine sugar
* 1 cup yogurt ( homemade dahi works)
* 1+ ½ cup maida
* ¾ cup cocoa powder
* 1 tsp baking powder
* ½ tsp baking soda
* ¼ cup milk
1. For Chocolate Ganache -
2. For Mixing Bowl -
3. For Microwave Safe Dish -
Benton’s (ALDI) Soft Baked Cookies: Fudge Brownie & Lemon Cheesecake Review
This is a taste test/review of the Benton’s (ALDI) Soft Baked Cookies in two flavors including Fudge Brownie and Lemon Cheesecake. They were $1.99 each.
* Fudge Brownie 2 cookies (40g) = 180 calories
* Lemon Cheesecake 2 cookies (40g) = 190 calories
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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