Vegan Recipe: White Chocolate | Edgy Veg
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You can make this delicious white chocolate recipe at home using cashew's, cacao butter, sugar and vanilla. No holiday recipe is complete without it.
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I'm the EdgyVeg, a regular person who wants you to be able to make easy vegan recipes, whether you're a veteran or becoming a vegan. Hopefully my vegan cooking will help you love what you eat regardless of your food preference!
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Shiny Mirror Glaze White Chocolate Raspberry Mousse Entremet by Cupcake Savvy's Kitchen
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A Shiny Mirror Glaze is such a simple and effective decoration for any mousse or cheesecake and definitely on TREND at the moment! This cute little Entremet Mirror Glaze dessert will WOW any guest! Enjoy!
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INGREDIENTS:
RASPBERRY & WHITE CHOCOLATE MOUSSE:
1 Qty Raspberry Sauce (set aside 1 Tablespoon for swirling)
250g White Chocolate
600mL Double Cream
2 Teaspoons Gelatine
2 Tablespoons Cold Water
RED MIRROR GLAZE:
50mL Water
70g Condensed Milk
100g Glucose Syrup
100g White Chocolate
100g Caster Sugar
3 Teaspoons Gelatine bloomed in 60mL cold water
White Gel Colour
Red Gel Colour
Brown Gel Colour
DECORATIONS:
Melted White Chocolate
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Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license
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Chocolate Cherry Berry Cheesecake | No Bake | Kravings
It's summer and the stores are bursting with fresh Cherries and Berries and who want's to turn that oven on anyway? This is the best season for a refreshing no bake cheesecake. No fuss and full on flavor. Here are the ingredients and steps to make this recipe!!!
I've made many a cheesecake in my day, I've set them in Cheesecake pans, mini tins and molds and they always turn out amazing. I've made Cheesecake with a lime jello top layer but this time, I added some Jello right into the cheesecake batter. The results are delicious!
Chocolate Cherry Berry Cheesecake
2 cups Oreo cookie crumbs
1/4 - 1/2 cup melted Butter
500 gms of cream Cheese
Juice of 1/2 Lemon
300 ml sweetened condensed Milk
2 tbsps of Cocoa powder
1 pkg Gelatine (1 tbsp - 15 ml)
30 gms Cherry Jello
1/4 each Cherries & Berries
1 cup Chocolate curls
More Cherries and Berries for garnishing
Add melted butter to the cookie crumbs so it’s just moist and pack it down tightly in a cake pan
I’ve used an 18 x 18 cm pan but you can use a similar size springform pan as well
Chill the Oreo base for at least 20 - 30 mins
Warm up the Cheese in the microwave and beat
Add the Lemon juice and the condensed Milk
Dissolve the cocoa in a little water and add half and beat well to incorporate
Dissolve both the gelatine and jello in some hot water, mix and allow to cool before adding to the mixture
Pour over the set Oreo base on top of the berries
Add more berries as required
Set in the fridge for at least 8 hours
At the 1-2 hr mark, remove and add the Chocolate curls before returning to the fridge
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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NO BAKE WHITE CHOCOLATE AND MANGO CHEESECAKE
FULL RECIPE:
White Chocolate and Mango Cheesecake is a perfect summer dessert. Luscious mango and white chocolate teamed together is a delicious pairing. It’s super quick and very easy to make, looks impressive, and tastes of the tropics all sweet, and tangy. Finished with a crunchy sweet coconut biscuit base. So easy and oh so delicious!
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BLACK & WHITE Chocolate CAKE Recipe | Delicious Dessert Idea | Fancy Chocolate Cake | Baking Cherry
Chocolate cake recipe - Black & white chocolate cake! Make your cake with buttercream filling and ganache frosting! Fancy chocolate cake - So yummy and delicious birthday cake recipe!
Black and white chocolate cake recipe. A fluffy chocolate cake filled with creamy white chocolate buttercream and topped with a delicious chocolate ganache! This fancy chocolate cake is a delicious dessert idea! Perfect for any occasion!
0:00 - Intro
0:08 - Chocolate Cake
2:33 - White Chocolate Filling
4:21 - Assembling the Cake
5:51 - Chocolate Ganache Frosting
7:23 - Serving the Cake
7:42 - Eating this Delicious Cake
#cake #chocolate #recipe
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Raspberry Swirl Cheesecake Recipe
#entertainingwithbeth #CookingChannel #RaspberryCheesecake
This raspberry swirl cheesecake recipe is a fantastic cheesecake recipe for Valentine's Day. It's rich, and creamy and completely decadent with its chocolate cookie crust, and raspberry sauce. It's also a cheesecake recipe that doesn't require a water bath thanks to my secret ingredient.
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RASPBERRY SWIRL CHEESECAKE
Serves 8
*PRINT RECIPE HERE*
*Save Recipe To Whisk!
INGREDIENTS:
CHOCOLATE COOKIE CRUST:
1 cup (100g) chocolate cookie crumbs (20 Famous Chocolate Wafers)
2 tsp (8.4g) sugar (omit if using Oreos they are sweet enough)
3 Tbsp (45ml) melted butter
Pinch of salt
FILLING:
2-12 oz (680g) whipped cream cheese
¾ cup (180 ml) of sour cream
1 cup (216g) of sugar
¼ teaspoon (2.5 ml) salt
2 whole eggs
3 egg yolks
1 Tbsp (15 ml) vanilla extract
¼ cup (30 g) of flour
RASPBERRY SWIRL:
12 ounces raspberries (save 3 raspberries for the garnish!)
1 Tbsp (12.6g) sugar
GARNISH:
Fresh mint sprigs
METHOD:
Bring sour cream and cream cheese to room temperature.
Separate egg yolks and bring them to room temperature.
Preheat oven to 350F.
Spray a 9 cheesecake pan with baking spray and set aside.
In a food processor, process the chocolate wafers into a fine crumb. Then add the sugar and butter and process until combined. Place crumbs in the cheesecake pan, and shake pan to level out. Then tamp down the crumbs with a 1-cup measuring cup or glass.
Bake the crust for 7-9 minutes. Remove the crust from the oven and set aside to cool.
Reduce oven to 325F to come down in temperature in preparation for baking the cheesecake.
Set aside 3 raspberries of the same height and size, for the garnish.
Place the raspberries in a clean food processor, add the sugar. Pulse until pureed.
Place a fine mesh sieve over a medium-sized bowl. Pour the raspberry puree into the sieve and work it through with a spatula to extract the juice and separate the seeds. Discard seeds and set the juice aside.
To prepare the filling, beat the cream cheese with the sugar. Then add the whole eggs, one at a time beating in between each addition.
Then add the egg yolks, one at a time, beating in between each addition and scraping down the bowl as needed. Add the sour cream, beat to combine.
Then add the vanilla and the salt, beat to combine.
Then add the flour, gently beat to combine, scrape down the bowl, and beat a final time.
Pour the cheesecake batter into the pan. Shake the pan gently to level out the batter.
Dollop approximately 1 teaspoon of raspberry puree all over the cheesecake, leaving some white areas in between for contrast. Do not use all the puree, the rest is for serving on top of the cheesecake.
Take a wooden skewer, and with the pointy side, run it through the dots of puree creating decorative swirls. Stop when you are happy with it.
Bake at 325F for 45 mins. Do Not Open the door!
Then turn the oven OFF. Do not open the door! And allow the cheesecake to cool in the oven for 30 minutes. It will continue to bake through and set.
Remove the cheesecake from the oven to cool at room temperature for 15-20 minutes
Refrigerate uncovered, for a minimum of 4 hours, but overnight is even better!
Garnish the cake with 3 raspberries and a sprig of mint in the center.
Serve with the raspberry puree spooned over the top of each slice, and garnish each plate with fresh mint.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!