Bloody Halloween Cake - No-bake White Chocolate Mango Raspberry Cheesecake
This Bloody Halloween Cake is actually an amazingly delightful no-bake cheesecake, with one of my favorite flavor combinations, raspberries and mango. Oreo cookie crust followed by layers of white chocolate mango cream cheese filling with raspberry sauce insert. The cake is then coated in oreo crumbs and decorated with some melted marshmallow strands. Might look a bit creepy but the cheesecake itself is absolutely delicious.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 cookies
Raspberry Sauce
10 oz (300g) raspberries, fresh or frozen
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice
Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
White Chocolate Mango Cream Cheese Filling
7 oz (200g) white chocolate, small pieces
4 tbsp (60g) whipping cream
1 ½ cup (360g) mango puree
Yellow food coloring
10 oz (300g) cream cheese, room temperature
¼ cup (30g) powdered sugar
1 tsp (5g) vanilla extract
1 cup (240g) whipping cream (35% fat), chilled
1 tbsp (10g) gelatin powder
¼ cup (60 ml) cold water
Oreo Coating
5 oz (140g) oreo cookies
Marshmallow spider decoration
3.5 oz (100g) marshmallows
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eton mess raspberry cheesecake
This cheesecake is very easy to make and assemble. Great for birthdays. celebrations, mothers day, fathers day and others.
Ingredients:
1. 450g (15.8 oz.) packet double unfilled rectangular sponge cakes
2. 500g (17.6 oz.) cream cheese, at room temperature, chopped
3. 500g (17 6 oz.) (2 cups) sour cream
4. 2 1/2 tsp gelatin powder
5. 100g (3.5 oz.) mini meringues
6. 80g (1/4 cup) raspberry jam, plus 2 tbsp., extra
7. 60g (1/2 cup) frozen raspberries and blueberries
8. 160 ml (2/3 cup) thickened cream
9. 1 tbsp. freeze-dried raspberries, crushed
Method:
1. Place cakes side by side on a bench or on a chopping board. Release base of a 20cm (8 inch) springform pan. Place base on top of cakes, in the middle of the join. Use a sharp knife to cut around base to make 2 cake semicircles. Discard offcuts. Use a large serrated knife to cut each semicircle in half horizontally. Line springform baking pan with non-stick baking paper. Place 2 cake semicircles on lined base.
2. Use electric beaters to beat cream cheese in a bowl until smooth. Add the sour cream and best to combine.
3. Place 2 tbsp. water in a small microwave-safe bowl. Sprinkle with gelatin. Stir to combine. Microwave for 10 seconds (do not over overheat). Use a fork to whisk until gelatin dissolves. Add to the cream cheese mixture. Beat until combined. Transfer one-third of the cream cheese mixture to a bowl. Cover and set aside.
4. Reserve 15 meringues. Coarsely crush remaining meringues. Fold through remaining cream cheese mixture. Add jam and frozen berries. Swirl through. Do not overmix. Gently spoon cream cheese-berry mixture over sponge base and spread evenly. Smooth the surface. Top with remaining cake semicircles. Cover and place in the freezer for 1 hour or fridge for 1 hour 30 minutes to chill.
5. Add the cream to reserved cream cheese mixture and use electric beaters to beat until smooth. Swirl through the extra 2 tbsp. of raspberry jam.
6. Transfer the cheesecake to serving plate. Spread a thin layer of the cream mixture over top of the cake. Decorate with remaining meringues and freeze-dry raspberries. Makes 10-14 serves.
The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
--------------------------------------------------------------------
-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
■18cmケーキ型の分量
ビスケット 120g
溶かしバター 60g
クリームチーズ 400g
グラニュー糖 120g
サワークリーム 200g
又は 生クリーム100mlとヨーグルト100gで代用可
生クリーム 150ml(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 1/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
No-Bake/ No-Egg / 미니 라즈베리 치즈케이크 / Easy Raspberry Cheesecake Recipe
안녕하세요.
분 베이크입니다.
오늘은 향긋하고 달콤한 라즈베리를 이용해서 굽지 않고 만들 수 있는 노 베이크 치즈 케이크를 만들어 보겠습니다.
오븐을 사용하지 않는 레시피라서 초보 베이커들에게도 알맞은 디저트랍니다.
그리고 평소에 데코레이션에 자신이 없으셨던 분들도 쉽게 따라 할 수 있는 데코레이션입니다.
누구나 너무 예쁜 케이크를 만들 수 있어요.
일반 치즈 케이크와는 달리 요거트와 라즈베리 퓨레가 들어가서 더욱 맛이 좋답니다.
만드는 내내 라즈베리의 향이 너무 좋았어요.,
예쁘고 귀여운 치즈 케이크~!
맛있는 치즈 케이크
부담 없는 작은 사이즈로 즐겨 볼까요~?
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해 볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
▇ ▇ 화면 오른쪽 상단에 점 세 개를 클릭하시면 ..▇ ▇
자세한 설명을 보실 수 있습니다.
1. 화면 상단 점 세 개 클릭 --
2. 자막 선택, 또는 자막 사용 중지...해 주세요.
● 재료/ Ingredients
( 7cm * 3.5 cm , 6개 // 또는 15cm*5cm , 1개 )
♥ 라즈베리 치즈케이크
통밀 쿠키 ( 다이제스티브 쿠키 ) 115g (9 개)
설탕 10g
무염버터 60g
크림치즈 160g
무가당 요거트 70g (탈수한 상태)
설탕 70g
가루 젤라틴 6g
물 30g
레몬즙 10ml
바닐라 익스트랙 3ml
생크림 200g
라즈베리 퓨레 80g
♥ 레몬향 가득한 젤리
물 115g
레몬즙 5g
설탕 20g
가루 젤라틴 5g
물 25g
♥ 데코레이션용 데이지 꽃장식 만들기
* 영상 속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
시청해주셔서 감사합니다~~
● 분 베이크 인스타그램 바로가기
No- Bake Raspberry Cheesecake 覆盆子芝士蛋糕
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Ingredients材料:
150g (9 pieces) Digestive biscuits, finely crushed (消化饼干碎)
60g/ 1/4 cup butter (牛油)
350g/12.2 oz cream cheese (奶油芝士)
100g/1/3cup + 2 tbsp caster sugar (细砂糖)
300ml dairy whipping cream (动物性鲜奶油)
1 tbsp gelatine powder (鱼胶粉)
3 tbsp water (水)
Divide mixture into 2 portions (分成两份)
Add in 2 tbsp of raspberry puree in a portion
一份加入2汤匙覆盆子泥
Add in 1 tsp lemon juice in a portion
一份加入1茶匙柠檬汁
170g/6oz Raspberries puree(覆盆子泥)
1 tsp lemon juice (柠檬汁)
For garnishing (装饰)装饰:
1 tsp gelatine powder (鱼胶粉)
2 tbsp water (水)
1 1/2 tbsp caster sugar (细砂糖)
3 tbsp hot water (热水)
** add into remaining raspberry puree
加入剩余的覆盆子泥拌匀
MINI CARAMEL CHEESECAKE RECIPE | So Simple Way To Make The Perfect Cheesecake | Top Tasty Recipes
MINI CARAMEL CHEESECAKE RECIPE | So Simple Way To Make The Perfect Cheesecake | Top Tasty Recipes
Hello everyone!
This saturday we are sharing a great cheesecake recipe! Caramel lovers gonna love these mini, creamy and super delicious cheesecakes! It is so simple to make! We hope you will like this recipe!
Ingredients;
250 gr biscuits
90 gr butter (Melted)
500 gr labneh or cream cheese
200 ml cream (Room Temperature)
1/2 cup+1 tbsp sugar
1 Tbsp all purpose flour
1 Tbsp starch
2 Eggs (Room Temperature)
1/2 cup+1 tbsp sugar
2 tbsp butter
200 ml cream
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Bon Appetit !
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#caramelcheesecake
#cheesecake
#minicheesecake