🍯 Almond and Caramel Cheesecake 🌰 🍰 🌰 🍰
Ingredients
* Base material: *
-1 ½ cups biscuit crumbles 🍪
-¼ cup melted butter Please
-2 tablespoons sugar 🍚
To make the filling: * *
-250 g room temperature cream cheese 🧀
-half a cup of sugar 🍚
-1 egg 🥚
-1 teaspoon vanilla extract 🌿
-½ cup fresh cream 🥛
Caramel & Almond Ingredients: * * * * *
-½ cup brown sugar 🍯
-2 tablespoons butter Please
-¼ cup whipped cream 🥛
-½ cup sliced almonds 🌰
Description
-Preheat oven to 350 ° F (180 °C). 🔥
-Mix the cookie crumbles with the melted butter and sugar. Press into bottom of cake tin and bake for 10 minutes.
-In a bowl add cream cheese and sugar and beat until smooth. Add eggs, vanilla, and whipped cream. Mix well. 🥄
-Pour the mixture onto the cookie base and bake for 25-30 minutes until the center is firm. Let it cool. ❄
-To make the ingredients, add brown sugar and butter in a skillet and heat over medium heat until melted. Add the cream and beat until smooth and caramelized. 🔄
-Add sliced almonds and stir well. 🌰
-Pour the topping over the cake and refrigerate for at least 2 hours before serving.
-Enjoy this crispy and sweet cream cake! 😍
⏳ * Time and nutritional value:
Preparation time: 20 minutes 🔥 Cooking time: 30 minutes 🔥 Cooldown: 2 hours 🔥 Total time: 2 hours and 50 minutes 🔥 Calories: 380 kcal per serving 🔥 🍽 , for eight people.
Chocolate ganache cheesecake
Ingredients
Bottom material
-200 g of maria or digestive biscuits
-100 g melted butter
Stuffing
-500 g cream cheese (room temperature)
-200 ml heavy cream
-150 g of sugar
-2 eggs
-1 teaspoon vanilla extract
Making Chocolate Ganache
-150 g semisweet chocolate
-100 ml milk cream
Preparation
1. Prepare the cake base: Crush the cookies and mix with the melted butter. Press the mixture into the bottom of the spring mould and place in the refrigerator for 15 minutes.
2. Make the filling: Stir cream cheese with sugar until creamy. Add eggs one by one, then cream and vanilla extract. Stir until thoroughly combined.
3. Baking: Pour the mixture onto the cookie base and bake at 160 °C for 40-50 minutes until firm in the center. Allow to cool and chill in the refrigerator for at least 4 hours.
4. Prepare Ganache chocolate sauce: Heat the heavy cream until it does not boil, remove from the heat and add the chopped chocolate. Mix until smooth.
5. Assembly: Pour ganache over the cooled cheesecake and garnish with chocolate chips or chocolate shavings. Refrigerate 30 minutes before serving.
Ready to go! Creamy cheesecake with an irresistible chocolate flavor.
Cream cheese jelly with chocolate candy
📝 Ingredients
Biscuit base
200 g Maria biscuits (crushed).
90 g melted butter
Jelly
190 g cream cheese (1 pack)
1 can of condensed milk (397 g)
1 can of evaporated milk (360 ml)
1 cup hot water
2 packs of gelatin (14 g)
1 cup small colorful chocolates
Preparation
Prepare the cookie base:
1. Grind the cookies into fine powder.
Mix with melted butter to form a sandy dough.
In an oiled springform pan, press the biscuit mixture into the bottom to make it firm and even.
Place in the refrigerator for 15-20 minutes to harden.
2. Prepare gelatin:
Place the gelatin in 1/4 cup cold water and let it sit for 5 minutes. Then dissolve it in a cup of hot water and stir thoroughly so that it doesn’t clump.
Whisk cream cheese, condensed milk, and evaporated milk until smooth.
Add the dissolved gelatin and mix well.
3. Assembly:
Place the colored chocolate on the cookie base.
Carefully pour the gelatin mixture over the chocolate so that it is evenly distributed.
4. Refrigeration:
Refrigerate for 4 to 6 hours until the jelly is completely firm.
5. You can enjoy after demoulding:
Make a circle around the edge of the mold with a knife to loosen the jelly.
Carefully remove the mold and enjoy.
Homemade twist 😋
Ingredients
1 cup water
1/4 cup butter
1 cup wheat flour
1/4 tsp salt
2 eggs
Frying oil
Sprinkle with sugar and cinnamon (optional)
Preparation
1. Heat water and butter in a skillet until boiling.
2. Add flour and salt, stirring constantly until the mixture comes off the side of the pan (about 3-5 minutes).
3. Remove from the heat and let cool slightly. Then add the eggs one by one, mixing well after each addition until the batter is smooth.
4. Pack the batter into a piping bag with a star piping nozzle to give it the desired shape. If you don’t have a piping bag, you can also use a plastic bag with a corner cut off.
5. Heat the oil in the skillet over medium-high heat. When the oil is very warm, place the small strips of dough directly into the oil.
6. Fry for about 2-3 minutes until golden and crispy. Remove the fritters with a slotted spoon and place them on paper towels to wipe off any excess oil.
7. Add appropriate amount of sugar and cinnamon powder to a bowl, and sprinkle it on the fritters while it is hot.
[Warm Tips]
When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities into grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly.
Here are the approximate weights of some common ingredients for reference:
Cup Weight Conversion
1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:
all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)
granulated sugar: 1 cup ≈ 200 g
brown sugar: 1 cup ≈ 220 g (lightly pressed)
butter: 1 cup ≈ 227 g
milk: 1 cup ≈ 240 g
water: 1 cup ≈ 240 g
Spoon weight conversion
1 tablespoon (tablespoon, tbsp) = 15 ml
Flour: 1 tablespoon ≈ 8-10 g
White sugar: 1 tablespoon ≈ 12.5 g
Cream: 1 tablespoon ≈ 14 g
Water: 1 tablespoon ≈ 15 g
1 teaspoon (teaspoon, tsp) = 5 ml
Flour: 1 teaspoon ≈ 3-4 g
White sugar: 1 teaspoon ≈ 4 g
Salt: 1 teaspoon ≈ 6 g
vanilla extract: 1 teaspoon ≈ 5 g
Notes
Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.
Precise measurements: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, rather than relying entirely on cups or spoons.
Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may vary slightly.
If you have a more accurate conversion method, you can also tell me!
END
