Cheesecake Puffs
ingredient
Bottom material
-1 cup Graham’s cookie crumbs
-1 tablespoon sugar
-5 tablespoons melted butter
+ Cheesecake filling
-8 oz cream cheese, softened.
-½ cup rock sugar
-2 teaspoons vanilla extract
-1 cup heavy whipped cream
+ frosting
-Caramel sauce (store-bought or homemade).
-6 oz semisweet chocolate, finely chopped.
-¼ cup heavy cream
-Chopped almonds
-Mini chocolate chips
prepare
Prepare the base material
-In a bowl, combine cereal cookie crumbs, sugar and melted butter.
-Mix well until all ingredients are well combined.
-Press the mixture firmly into the bottom of a mini cheesecake tin or mini muffin tin.
+ Beat cheesecake filling.
-Beat softened cream cheese and rock sugar with an electric mixer until smooth and creamy.
-Add vanilla extract and stir again.
-Gradually add the whipped cream and continue to beat until the filling is light and fluffy.
+ Assemble the cheesecake.
-Add cheesecake filling to each mini cheesecake base.
-Smooth the top with a spoon or spatula.
-Chill the cheesecake in the refrigerator for at least 4 hours until firm.
+ Prepare chocolate ganache.
-In a small saucepan, heat the heavy cream over medium heat until it starts to boil.
-Remove from heat and add chopped chocolate.
-Let sit for a few minutes, then whip with a whisk until smooth.
+ Add ingredients.
-Drizzle or spoon a tablespoon of caramel sauce over the cooled cheesecake.
-Add chocolate ganache on top.
-Before the ganache hardens, sprinkle with chopped almonds and mini chocolate chips for extra crispiness.
+ Allow to cool again.
-Refrigerate for at least another 30 minutes until the chocolate ganache is firm.
Chocolate Sticky Cookies
Ingredients
-115 g unsalted butter
-150 g compressed light brown sugar
-50 g caster sugar
-1 large egg
-15 ml of pure vanilla extract
-250 g wheat flour
-15 g cornstarch
-5 g baking powder
-2 g sodium bicarbonate
-2 g of salt
-340 g semi-sweet chocolate chips
-60 g chopped walnuts
Preparation method
Step 1: Prepare the dough
-Preheat oven to 180 °C. In a large bowl, combine the butter with the brown and caster sugar until the mixture is smooth and fine. Add the eggs and vanilla extract and mix well.
Step 2: Mix the dry ingredients
-In a separate bowl add flour, cornstarch, baking powder, baking soda and salt. Gradually add the dry ingredients to the butter mixture and beat until well incorporated.
Step 3: Add chocolate chips and nuts
-Add chocolate chips and chopped walnuts to the batter and mix well.
Step 4: Bake the cookies
-Use an ice cream scoop or two spoons to place the dough in a parchment-lined baking dish, leaving a space between each cookie. Bake for 10-12 minutes until golden brown around the edges but still soft in the center.
Step 5: Cool and serve
-Allow the cookies to cool on the tray for a few minutes, then remove them to a grid rack to cool completely. Enjoy your chocolate sticky cookies.
Creamy Refreshing Mango Carlotta 🥭 🍰
🧾 Ingredients
1 kg ripe mango, peeled and cut into pieces 🥭
1 can of condensed milk (397 g) 🥄
One can of evaporated milk (360 ml) 🥛 One can of evaporated milk (360 ml
190 g cream cheese 🧀 1 can of evaporated milk (360 ml) 🥛 1 can of evaporated milk (360 ml
1/2 cup lemon juice 🍋
1/2 tsp vanilla extract 🍦
2 packs of Maria cookies 🍪
👨 🍳 Description:
Whisk the cream: Place the mango, condensed milk, evaporated milk, cream cheese, lemon juice and vanilla extract in a blender. Mix until smooth and creamy.
Assemble: Place a layer of Maria cookies in the mold and then a layer of cream. Repeat until the last layer of cream.
Refrigerate: Cover with plastic wrap and refrigerate for at least 4 hours (ideally overnight).
Garnish (optional): Top with mango chunks, lemon zest, or crumbles of cookies before serving.
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