Chocolate Malted Milk Cheesecake recipe from Pillsbury. Festive Fruited Cheesecake Flag. I love the idea of celebrating patriotic holidays with desserts crafted to look like the American flag but until now, I’ve never really attempted the feat.
However, after assembling this fruited-cheesecake flag, I’m beginning to think edible flag craftmanship may be in my future. How’s that for a new hobby? This simple cheesecake is made ultra-delicious by a brown sugar shortbread crust. As with all cheesecakes, the crust is easily my favorite part and that is certainly the case here as well. The creamy, light cheesecake filling is baked, cooled and topped with fruit to resemble the American flag. Biting into a square of luscious cheesecake topped with juicy berries is my kind of patriotic dream.
Festive Fruited Cheesecake Flag Note: For truly white stripes, cover alternating rows with just confectioners’ sugar rather than lightly dusted strawberries. Ingredients Directions Coat a 13-by-18-inch rimmed baking sheet with cooking spray. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) Chocolate Pumpkin Cheesecake Bars. Chocolate. Pumpkin. Cheesecake. You really can’t ask for more. Creamy cheesecake flavored with pumpkin and marbled with chocolate with a chocolate cookie crust. This is heaven in your mouth. You might think that because it’s cheesecake that it’s difficult, but it’s not at all. Seriously, make this. Chocolate Pumpkin Cheesecake Bars makes 16 bars For the Crust: 20 chocolate wafer cookies (about half a 9 ounce package) 2 Tablespoons sugar 4 Tablespoons unsalted butter, melted For the Filling: 2 packages bar cream cheese, 8 ounces each 1 cup sugar 1 cup canned pumpkin puree 3 large eggs 3 Tablespoons all-purpose flour 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 4 ounces semisweet chocolate, chopped Preheat oven to 350 degrees.
Set aside. In a food processor blend cookies with sugar until finely ground; add butter and pulse until moistened. Place cream cheese in food processor and blend until smooth. Place chocolate in a medium-sized microwave safe bowl. Cool in pan. Other recipes you may like: Japanese Cotton Marble Cheesecake. It has been quite sometimes I bake Japanese cotton cheesecake.
This time I created some marble pattern with some cocoa powder. Since I'm baking for this month Aspiring Bakers with the theme gluten-free bakes, I used rice flour instead. The result is still as great as ordinary cake or all-purpose flour. I’m submitting this post to Ingredients:(A) 130g cream cheese 45ml milk 20g butter 3 egg yolks 1 tsp vanilla extract 30g rice flour (can replace with cake or all-purpose flour) 10g corn flour (B) 3 egg whites 70g caster sugar 1 tsp lemon juice (can replace with 1/2 tsp vinegar) (C) chocolate batter 1 tbsp cocoa powder 1 tbsp hot water * dissolve and set aside. Strawberry Cheesecake Easy Ice Cream.