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How To make Tempting Trifle Cheesecake
BASE:
1 1/2 c Soft coconut macaroon cookie
BODY:
3 pk 8-ounce cream cheese, soften
3/4 c Sugar
4 ea Eggs
1/2 c Sour cream
1/2 c Whipping cream
2 T Sweet sherry
1 t Vanilla
TOPPING:
1 ea 10-ounce jar raspberry prese
1/2 c Whipping cream, whipped
1 x Toasted slivered almonds
BASE: Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325, 15 minutes. BODY: Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325, 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan; cool before removing rim of pan. Chill. TOPPING: Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Top with whipped cream and almonds.
How To make Tempting Trifle Cheesecake's Videos
Summer Fruit Cider Trifle
We have simply outdone ourselves by using not one but two of our tasty Brothers fruit cider flavours for this delicious Summer Fruit Trifle recipe.
This tempting fruit cider trifle looks amazing as a centrepiece at any party – or of course on your lap if you don’t want to share with anyone at all, we don’t judge at Brothers.
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Trust me, this cake with sponge fingers and pralines will be a success at first try
Trust me, this cake with sponge fingers and pralines will be a success at first try
Ingredients:
for the cream:
milk - 1 l (34 fl oz)
vanilla-flavored pudding powder - 2 sachets
milk - 200 ml (6.76 fl oz)
sugar - 180 g (6.35 oz)
vanilla sugar - 20 g (0.7 oz)
Cook over medium fire for 15 minutes
for the praline:
sugar - 80 g (2.82 oz)
water - 30 ml (1 fl oz)
hazelnuts - 80 g (2.82 oz)
Cook over medium fire for 10 minutes
mascarpone 200 g (7 oz)
whipping cream - 250 ml (8.45 fl oz)
sponge fingers - 300 g (10.6 oz)
milk - 250 ml (8.45 fl oz)
Tray size 22 x 36 cm (8.66 x 14.3 in)
IN THE FRIDGE 2 H
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Black Forest Trifle | English & URDU
This perfect combination of Cherries and Chocolate is sure to be a huge hit! Black Forest Cakes is one of my favourite cakes, but for a lighter treat, I created this recipe of a Black Forest Trifle which is equally as tasty!
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Black Forest Trifle: (serves 8)
- 80g Cherry Jelly Powder
- 1 Cup (250ml) water (or the amount mentioned on your jelly packet)
- Fresh Cherries (1/2 Cup)
- Dark Chocolate flakes (as needed)
- Double Cream (around 250g)
- Chocolate Cake (as needed)
- Tinned Cherries in liquid (1 tin)
- 1.5 tbsp Icing Sugar
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If you liked this video, you can see more of my content on my instagram:
A very special thank you to my sister, Raazia, for help in making this video! Check out her instagram here:
Please let me know in the comment section what recipe you want to see next time! ????
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⏱️ Timings ⏱️
0:00 Introduction
0:50 Ingredients
2:00 Jelly
2:40 Cherry Syrup
3:12 Cake
4:02 Whipped Cream
4:51 Assembly
6:21 Presentation
7:29 End Result
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#BlackForest #Dessert #trending
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MANGO TRIFLE RECIPE | MANGO TRIFLE PUDDING | DESSERT RECIPE
Mango trifle recipe - Mango trifle pudding - Mango dessert recipe
Trifle pudding is a layered dessert consisting of three basic layers of any cake (even store bought or leftover cake),fruit or jello and pudding or custard.It is extremely delicious and easy to put together. In this video I showed you how to make mango trifle pudding since mangoes are in season now. You can substitute mangoes with any other fruits of your choice.
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Ingredients required for mango trifle pudding-- serves 6 to 7
For the custard -
*Milk - 700 ml
*Custard powder (vanilla flavored) - 4 heaped tablespoons ( You can even use mango flavored custard powder)
*Sugar - 6 tablespoons
For the layers of the trifle pudding-
*Plain cake or pound cake or sponge cake or any type of cake of your preferance (store bought or you can make your own)- 1 pound or 454 gms ,cut into slices.
*Mango puree or canned mango pulp - 2 & ½ cups. If you use fresh mangoes then use good quality, ripe mangoes without much fibers. Blend the mangoes (without adding any water)and then pass it through a strainer to get rid of the fibers. *** Please resist the temptation of adding too much mango pudding purée on the cake as the layers may turn runny. Just apply a thin film .
*Add sugar to your mango puree depending on the sweetness of your mangoes. My mango pulp was bit tart so I needed to add about 4 teaspoons
*Heavy whipping cream (optional) - 1 & ½ cups
*Icing sugar or confectioners sugar (optional) for adding to whipped cream - 4 tablespoons
*Diced up mangoes - 1 cup
Refrigerate for a minimum of 6 hours , overnight will be better.
Please write to me in the comment section with any questions.Would love to hear from you and get your feedback.
Send photos of your culinary success after trying out my recipes to -
My Email - bumbicurry@gmail.com
????Please check out my other recipes as well -
????Vegetarian recipes-
????Tofu and paneer recipes-
????Lunchbox recipes-
????Chicken curry recipes -
????Vegan recipes-
????Fish and prawn recipes-
????Egg recipes-
????Desserts -
????Pasta recipes -
????Background music - Golden Days By Topher Mohr And Alex Elena ( from YouTube audio library)
#dessertrecipes #mangorecipes #summerrecipes
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
No-Bake Triple Chocolate Mousse Cake Recipe
This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional)
Cocoa powder
Fresh berries
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
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Ramadan Flavors: No-Bake Turkish Delight Cheesecake
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#turkishdelights #ramadan2021 #iftarideas #feedfeed #eatlikeavegan #healthydesserts #veganrecipes #foodstyling #igfood #plantbased #reels #pastry #veganism #recipe #onthetable #bestofvegan #foodvideo #plantpower #flatlay #thenewhealthy #pinkpitaya #superfood
The holy month ????is upon us.
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I may not fast or celebrate Eid festivities, but I can feel the positive energy in the air.
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Living in Dubai ???????? has introduced me to so many cultures and cuisines. It’s truly a blessing to live here, amidst all of you.
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As a token of love, I have decided to share some wholesome treats ????for Suhoor/Iftar. This #reel is dedicated to everyone who is fasting and striving to keep their diet in check.
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It’s my way of showing you how to tuck in nutrient-rich ????????dishes without compromising taste or presentation.
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So what’s inside this delicious dessert ?????
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I gave the classic cheesecake a Turkish twist to brighten your feed. My triple-layered dessert starts with a nutty pistachio crust and ends with a refreshing rosewater ???? jelly. Nestled between these lovely layers is a lusciously creamy mousse.
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Each bite of this Turkish delight is an explosion of Middle Eastern flavors wrapped in nutritious???? goodness. Yum!
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All you have to do is whip it, stir it, and assemble it. (No baking involved!)????????♀️
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Crust:
•1cup raw pistachio
•3 Tbsp toasted coconut
•2 Tbsp raw cashews
•2 Tbsp pumpkin seeds
•4-5 tbsp coconut oil
•2-3 Tbsp maple syrup
•Pinch of pink salt
White mousse:
•1 ½ cup raw cashews, soaked overnight
•3 tbsp rose water
•1 vanilla bean pod caviar
•¼ cup coconut milk
•¼ cup coconut oil
•½ cup maple syrup
•¼ cup cocoa butter
•¼ tsp pink salt
Rose jelly
•1 cup water
•2-3 tbsp cane sugar
•4 tbsp rose water
•2 tsp agar-agar
•1 tsp pink pitaya powder
Lastly, I would like to wish all my Muslim followers Ramadan Mubarak ????.
May this auspicious month fill your homes with lots of joy ????and blessing. Hopefully, these tasty treats make it to your festive table and spread smiles all around.
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Stay tuned for more mouthwatering recipes from yours truly????????????.