{"id":205,"date":"2024-10-28T05:51:44","date_gmt":"2024-10-28T05:51:44","guid":{"rendered":"http:\/\/localhost\/?p=205"},"modified":"2024-10-28T05:51:44","modified_gmt":"2024-10-28T05:51:44","slug":"a-must-see-for-dessert-lovers-the-exclusive-secret-recipe-for-tiramisu-cheesecake-raspberry-chocolate-chip-cookies-and-new-york-style-lewin-cookies-is-revealed","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2024\/10\/28\/a-must-see-for-dessert-lovers-the-exclusive-secret-recipe-for-tiramisu-cheesecake-raspberry-chocolate-chip-cookies-and-new-york-style-lewin-cookies-is-revealed\/","title":{"rendered":"A must see for dessert lovers! The exclusive secret recipe for tiramisu cheesecake, raspberry chocolate chip cookies and new york-style lewin cookies is revealed!"},"content":{"rendered":"
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Tiramisu Cheesecake <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

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Sponge cake <\/span><\/p>\n

4 large eggs, separate<\/p>\n

3\/4 cup caster sugar, divided evenly<\/p>\n

1 tsp vanilla extract<\/p>\n

1\/2 cup medium gluten flour<\/p>\n

1\/4 tsp salt<\/p>\n

1\/2 tsp baking powder<\/p>\n

2 tablespoons instant espresso powder<\/p>\n

Rock sugar, used for dusting<\/p>\n

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Cheesecake filling <\/span><\/p>\n

8 oz cream cheese, softened<\/p>\n

1\/2 cup rock sugar<\/p>\n

1 tsp vanilla extract<\/p>\n

1 cup heavy cream<\/p>\n

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To make the tiramisu soaking syrup: <\/span><\/p>\n

Half cup of espresso, cool<\/p>\n

2 tablespoons coffee liqueur (e.g. Kahlua) (optional)<\/p>\n

2 tablespoons granulated sugar<\/p>\n

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Making Tiramisu Ingredients <\/span><\/p>\n

1 cup mascarpone cheese<\/p>\n

Half cup of rock sugar<\/p>\n

1 tsp vanilla extract<\/p>\n

Cocoa powder, used for dusting<\/p>\n

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Preparation method <\/span><\/p>\n

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Preheat the oven and prepare the pan: <\/span><\/p>\n

1 \ufe0f \u20e3 Preheat oven to 350 \u00b0 F (175 \u00b0C). Grease a 10 x 15-inch jelly roll pan and line with parchment paper. Oil the parchment paper as well.<\/p>\n

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To make a sponge cake: <\/span><\/p>\n

2 \ufe0f \u20e3 In a large bowl, whisk the egg yolks with 1\/2 cup caster sugar until thick and light yellow. Add vanilla extract and mix well.<\/p>\n

3 \ufe0f \u20e3 In a separate bowl, sift in the flour, salt, baking powder, and instant espresso powder. Gradually add the dry ingredients to the egg yolk mixture and beat until smooth.<\/p>\n

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White whipping: <\/span><\/p>\n

4 \ufe0f \u20e3 In a clean bowl, beat egg whites until soft and foamy. Gradually add the remaining 1\/4 cup caster sugar and beat until firm and foamy.<\/p>\n

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Mix the batter: <\/span><\/p>\n

5 \ufe0f \u20e3 Gently pour the whipped egg whites into the egg yolk mixture, one third at a time, until well combined and leaving no streaks.<\/p>\n

6 \ufe0f \u20e3 Spread the batter evenly into the prepared gelatin pan and smooth the surface with a spatula.<\/p>\n

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To bake the sponge cake: <\/span><\/p>\n

7 \ufe0f \u20e3 Bake for 12-15 minutes until the cake rebounds when lightly touched.<\/p>\n

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Ready to roll: <\/span><\/p>\n

8 \ufe0f \u20e3 Sprinkle a decent amount of rock sugar on a clean kitchen towel while baking the cake.<\/p>\n

9 \ufe0f \u20e3 Once the cake is baked, immediately put it upside down on a towel sprinkled with powdered sugar. Carefully tear off the parchment paper.<\/p>\n

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Roll up the sponge cake: <\/span><\/p>\n

Starting at the short end, gently roll the cake and towel into a tight spiral. Place seam side down on the grid rack to cool completely.<\/p>\n

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To make the cheesecake filling: <\/span><\/p>\n

1 \ufe0f \u20e3 1 \ufe0f \u20e3 Take a medium bowl and beat the cream cheese, rock sugar and vanilla extract until smooth and creamy.<\/p>\n

1 \ufe0f \u20e3 2 \ufe0f \u20e3 In a separate bowl, beat the whipped cream until stiff peaks form.<\/p>\n

1 \ufe0f \u20e3 3 \ufe0f \u20e3 Pour the whipped cream gently into the cream cheese mixture until well combined.<\/p>\n

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To make the tiramisu soaking syrup: <\/span><\/p>\n

1 \ufe0f \u20e3 4 \ufe0f \u20e3 In a platter, add chilled espresso, coffee liqueur (as used) and caster sugar. Stir until sugar is dissolved.<\/p>\n

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Assemble the tiramisu cheesecake: <\/span><\/p>\n

1 \ufe0f \u20e3 5 \ufe0f \u20e3 Carefully uncover the cooled cake and remove the towel. Brush the surface of the cake evenly with the tiramisu soaking syrup.<\/p>\n

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Stratification: <\/span><\/p>\n

1 \ufe0f \u20e3 6 \ufe0f \u20e3 Spread the cheesecake filling evenly over the soaked sponge cake, leaving a small edge line around the edge.<\/p>\n

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Ingredients to make tiramisu: <\/span><\/p>\n

1 \ufe0f \u20e3 7 \ufe0f \u20e3 In a bowl add mascarpone cheese, rock sugar and vanilla extract and stir until smooth and creamy.<\/p>\n

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Final assembly: <\/span><\/p>\n

1 \ufe0f \u20e3 8 \ufe0f \u20e3 Spread the mascarpone cheese mixture evenly over the cheesecake filling.<\/p>\n

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Roll up the cake again: <\/span><\/p>\n

1 \ufe0f \u20e3 9 \ufe0f \u20e3 Starting from the same end before, carefully roll the tart, gently peeling off the parchment paper as you roll. Place seam side down on the plate.<\/p>\n

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Relax and serve: <\/span><\/p>\n

2 \ufe0f \u20e3 0 \ufe0f \u20e3 Cover the cake with plastic wrap and chill in the refrigerator for at least 2 hours or overnight to set.<\/p>\n

2 \ufe0f \u20e3 1 \ufe0f \u20e3 Before serving, sprinkle with cocoa powder for the finishing touch. Slice and refrigerate to serve.<\/p>\n

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Raspberry Chocolate Chip Cookies \ud83c\udf6a <\/span><\/p>\n

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\ud83d\udcdd Ingredients: <\/span><\/p>\n

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-1 cup (2 sticks) unsalted butter, softened.<\/p>\n

-3\/4 cup caster sugar<\/p>\n

-3\/4 cup packaged light brown sugar<\/p>\n

-2 teaspoons vanilla extract<\/p>\n

-1 large egg<\/p>\n

-2 1\/4 cups medium gluten flour<\/p>\n

-1 tsp baking soda<\/p>\n

-1 teaspoon salt<\/p>\n

-1 cup (6 oz) semi-sweet chocolate chips<\/p>\n

-1 cup (4 oz) fresh raspberries<\/p>\n

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\ud83d\udc69 \u200d \ud83c\udf73 Description: <\/span><\/p>\n

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1. Preheat oven to 190 \u00b0C (375 \u00b0 F). Line a baking sheet with parchment paper.<\/p>\n

2. In a large bowl, beat together the butter, caster sugar and brown sugar until light and fluffy. Add vanilla and eggs and mix well.<\/p>\n

3. Take another bowl, add flour, baking soda and salt and stir well. Gradually add to the wet ingredients and mix until well combined.<\/p>\n

4. Stir in the chocolate chips and raspberries.<\/p>\n

5. Drip a tablespoon of batter on the prepared baking sheet, about 2 inches apart.<\/p>\n

6. Bake for 10-12 minutes, until golden brown around the edges.<\/p>\n

7. Let it dry on the baking sheet for a few minutes before putting it on the grill.<\/p>\n

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Four delicious New York-style Lewin cookies <\/span><\/p>\n

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Ingredients <\/span><\/p>\n

190 g cold unsalted butter (190 g).<\/p>\n

135 g brown sugar<\/p>\n

135 g white sugar<\/p>\n

2 large eggs<\/p>\n

2 teaspoons vanilla extract<\/p>\n

355 g medium-gluten flour<\/p>\n

1 teaspoon baking powder (4 g)<\/p>\n

1 teaspoon sodium bicarbonate (4 g)<\/p>\n

1 teaspoon salt (5 g)<\/p>\n

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Flavor supplements: <\/span><\/p>\n

Classic flavors: <\/span><\/p>\n

1\/4 batter (330 g)<\/p>\n

1\/3 cup chopped walnuts (40 g)<\/p>\n

1\/3 cup chocolate chips (50 g)<\/p>\n

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Biskov Taste <\/span><\/p>\n

1\/4 of the batter (330 g)<\/p>\n

1\/4 cup biscuit spread (50 g)<\/p>\n

1\/2 cup crushed Biscoff biscuits (60 g)<\/p>\n

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Matcha flavor <\/span><\/p>\n

1\/4 batter (330 g)<\/p>\n

2 teaspoons matcha powder (8 g)<\/p>\n

1\/3 cup white chocolate chips (50 g)<\/p>\n

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Double chocolate flavor <\/span><\/p>\n

1\/4 batter (330 g)<\/p>\n

2 tablespoons dark cocoa powder (12 g)<\/p>\n

1\/2 cup chocolate chips (75 g)<\/p>\n

1\/3 cup chopped walnuts (50 g).<\/p>\n

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Production instructions <\/span><\/p>\n

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Creamy butter and sugar: <\/span> Using a large bowl, beat the cold butter until softened. Add brown sugar and white sugar and stir until well combined.<\/p>\n

Add the wet ingredients: <\/span> Add eggs one by one, mixing well after each addition, then add vanilla extract and mix well.<\/p>\n

Mix the dry ingredients: <\/span> Combine flour, baking powder, baking soda, and salt. Gradually add to the butter mixture until well combined.<\/p>\n

Roll into balls, about 110 grams each.<\/p>\n

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Taste variations: <\/span><\/p>\n

Classic flavors: <\/span> Mix 1\/4 of the dough with nuts and chocolate chips.<\/p>\n

Biscoff: <\/span> Mix 1\/4 of the dough with Biscoff spread and cookie crumbles.<\/p>\n

Matcha: <\/span> Add matcha powder and white chocolate chips.<\/p>\n

Double Chocolate: <\/span> Fold the cocoa powder, chocolate chips, and nuts into the remaining dough.<\/p>\n

Shaping the dough: <\/span> Form each portion of dough into balls, about 110 g each. Freeze the dough for at least 1 hour or overnight.<\/p>\n

Roasting: <\/span> Preheat oven to 360 \u00b0 F (180 \u00b0C). Place balls of dough on a lined baking sheet at least 2 inches apart. Bake for 12 minutes.<\/p>\n

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Cool and serve: <\/span> Allow the cookies to cool on the baking sheet-add toppings hot if desired, then serve and enjoy!<\/p>\n

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Food for thought: <\/span> Romans 12:12-Be rejoicing in hope, patient in trouble, and faithful in prayer.<\/p>\n

Dear friends, please enjoy! All the love<\/p>\n

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\u00a0 Tiramisu Cheesecake \u00a0 \u00a0 Ingredients \u00a0 Sponge cake 4 large eggs, separate 3\/4 cup…<\/p>\n","protected":false},"author":1,"featured_media":10205,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-205","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bake"],"_links":{"self":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/comments?post=205"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/205\/revisions"}],"predecessor-version":[{"id":12224,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/205\/revisions\/12224"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10205"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}