[Must-See Tutorial] Luxury Cheesecake and Malvaviso Pineapple Cake Fudge

Cheesecake with Malva Viso

📝 Ingredients:

Bottom material

-150 g crushed Graham’s biscuits

-50 g granulated sugar

-115 g unsalted butter, melted

Cheesecake filling

-450 g cream cheese, room temperature

-125 g rock sugar

-1 teaspoon vanilla extract

-225 g whipped cream (whipped cream type)

-240 g marshmallow cream

Ingredients

-225 g of whipped cream (for decoration).

-Mini marshmallows (for decoration)

-Chocolate shavings or chocolate sauce (optional)

🔔 Manufacturing instructions:

Step 1: Prepare the base material

-Mix ingredients: Mix together crushed biscuits, caster sugar and melted butter in a bowl. Stir until thoroughly combined.

-Make the cake base: Press the mixture firmly into the bottom of a 23 cm spring mould pan to form a uniform layer. Set aside.

Step 2: Prepare the cheesecake filling

-Mix cream cheese: In a large bowl, beat cream cheese at room temperature until smooth and creamy.

-Add sugar and vanilla extract: Gradually add rock sugar and vanilla extract and stir until thoroughly combined.

-Add the whipped cream: Carefully add the whipped cream and marshmallow frosting and beat until the mixture is light and fluffy.

Step 3: Assemble the cheesecake

-Pour in the filling: Spread the cheesecake filling evenly on the bottom of the prepared springform baking pan.

-Refrigerate: Cover with the cheesecake lid and chill in the refrigerator for at least 4 hours until firm.

Step 4: Garnish and Serve

-Add toppings: Once set, spread extra whipped cream over the cheesecake. Garnish with mini marshmallows, chocolate chips, or chocolate sauce if desired.

-Slice and serve: Carefully uncover the sides of the springform pan, slice the cheesecake, refrigerate and serve.

Preparation time: 20 minutes | Cooldown time: 4 hours | Total time: 4 hours 20 minutes | Number of people: 10

🍍 Pineapple Cake Fudge 🍰

📝 Ingredients:

-300 g white chocolate chips

-1 can (400 g) sweetened condensed milk

-60 g unsalted butter

-120 ml pineapple juice (from canned pineapples)

-60 g chopped pineapple, drained

-1/2 tsp vanilla extract

-1/4 tsp salt

-80 g maraschino cherries, chopped

-50 g brown sugar, light or dark

-30 g pecans, optional, for garnish

🔔 Manufacturing instructions:

Step 1: Prepare the baking tray

-Line a 20 x 20 cm baking sheet with parchment paper or lightly oil to prevent sticking.

Step 2: Melt the fondant base

-In a medium saucepan, melt the white chocolate chips, condensed milk and butter over low heat. Stir frequently until the mixture is smooth and fine.

Step 3: Add pineapple flavor

-Stir in pineapple juice, pineapple chops, vanilla extract, salt and brown sugar. Continue blending until the mixture is smooth and well combined.

Step 4: Add the cherries

-Gently add the chopped maraschino cherries so that they are evenly distributed in the fudge mixture.

Step 5: Prepare the fudge

-Pour the fondant mixture into the prepared pan and spread evenly. Sprinkle chopped pecans on top if desired for extra crispiness and garnish.

Step 6: Refrigerate the fondant

-Refrigerate the fondant for at least 2 hours until set.

Step 7: Slice and serve

-Once the fondant is set, remove it from the molds with parchment paper and cut into small squares.

Preparation time: 15 minutes ■ Cooldown: 2 hours ■ Total time: 2 hours and 15 minutes ■ Number: 16

Churros with hot chocolate 🥖

📝 Ingredients:

Make a chocolate cake

250 ml of water 💧

200 g wheat flour 🌾

1 teaspoon salt 🧂

2 tablespoons sugar 🧁

1 tablespoon olive oil * 1 egg 🥚