TESTING, TESTING...MINI BLACK SESAME CHEESECAKES Mini Black Sesame Cheesecake with Oreo Cookie Crust How fortunate I am to be able to do some product testing and recipe experiments! It's a whole lot of fun (when stuff turns out beautifully delicious!) For this test recipe, incorporating "The Product"...an instant Black Sesame Dessert mix (it's a dessert soup), I decided to go the cheesecake route. I began by pressing my cookie crumb crusts into my cheesecake molds This is the product I have been testing. I looked on the side of the package to try to figure out the proportions of "other ingredients" aside from the black sesame. Here's the cream cheese and sesame batter... ...and the whipped cream that'll lighten the texture of the cheesecake. I decorated the mini cheesecakes with some toasted whole black sesame seeds to indicate the flavour of the cute little grey desserts (important if you don't want to explain why your cheesecake is grey!) Ta-da! The oreo crumb crust can be substituted with a graham cracker crust or even a cake crust
NY Cheese Cake Recipe New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 - 90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Let cool completely before covering with plastic wrap. Makes one - 9 inch (23 cm) cheesecake. To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. View comments on this recipe on YouTube
2 Ingredient Flourless Nutella Cake I am so so so excited to share this recipe with you today that I created. Yes, it’s only 2 ingredients. And I mean really two ingredients. Not one of those recipes that say two or three ingredients and then one of the ingredients is something like “pre-made dough” or “cake mix.” All you need is Nutella and eggs. With only two ingredients, it’s so simple to make. And the taste? Here are some updated photos from a recent version where I did 1 1/2 times the recipe to get a taller cake. I haven’t been this excited about a recipe since I made my bacon fried eggs or my nutella lava cookies. For more Nutella recipes, you can check out my collection here. Notes: So there’s been a lot of comments on this post and while many people have made it successfully, there have been a few people who complain their cake tastes “eggy” or it didn’t work. * The key to the texture of the cake and to not end up with something “eggy” is the whipped eggs which are whipped until triple the volume. Print Recipe 1.
Desserts 3 Ingredient Souffle Cheesecake aka Japanese Cotton Cheesecake Name: Japanese-Cotton-Cheesecake.jpg Views: 8212 Size: 57.2 KB ID: 14268" class="align_right size_medium" />I like "Easy" recipes. This one is about as easy as it gets. It's a Cheesecake, no it's a soufflé. No, that's not it either. It's both, it's a Cheesecake soufflé and be damned, it is literally just 3 easy ingredients. What's in it: 4 oz White Chocolate 3 Eggs 4 oz Cream Cheese (room temperature) Separate the eggs, refrigerate the whites. Preheat oven to 350F Melt the white chocolate in a double boiler or in microwave for 30 seconds at a time. Remove from heat, add egg yolks and mix well. Whip egg whites with a mixer until peaks form. Line a cheesecake pan with buttered parchment paper. Bake in a soufflé pan or cheesecake pan set in an inch of water.
Cinnamon Doughnut Muffins I made up these little gems this afternoon in the hopes we would have them for Sunday breakfast tomorrow morning. However, they are SO GOOD, I don’t anticipate them making it through the night. They will be devoured before bedtime. The town I live in does not sport a donut shop, can you believe that? Light, airy and just perfectly, perfect, the recipe makes nine (which is perfect for breakfast) but five have already been eaten by hungry little (and big) mouths.I just know these muffinswill be searched out through the evening. Everyone will just have to be happy with eggs for breakfast because that’s all there will be! In a large bowl,sift flour, baking powder, salt, nutmeg and cinnamon; whisk to combine. In another bowl, combine sugar, oil, egg, and milk. Stir wet ingredients into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half-full; place one teaspoon jam on top. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Print Recipe
Pastry Q&A: Pastry and Bakery Questions Answered The Many Faces of Buttercream At it's most simple definition, buttercream is an icing with fat and sugar. Some recipes for buttercream contain eggs, such as those based with a meringue or a pâte á bombe (cooked yolks with sugar). Some contain nothing more than butter and/or shortening and powdered sugar. Of the many different variations and recipes one can find, typically they all can be classified in one of the following different kinds of buttercreams below. Others may organize them differently, but I classify buttercreams this way: Meringue Based: Italian Buttercream: A cooked meringue made with a hot sugar syrup. My favorite? A note for the recipe ingredients: If not specified always use unsalted butter. Italian Buttercream Adapted from "Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake" by Dede Wilson, who in this book gives a very detailed description on how to make this buttercream. Place the 1 1/4 c sugar and the water in a saucepan. Wilton.
new york vanilla cheesecake with blueberries Method Grease and line a 24cm springform cake tin and preheat the oven to 180ºC/350ºF/gas 4. Prepare the base. Turn the oven to 200°C/400ºF/gas 6. Tip the mixture into the tin, level the surface and sit on a baking sheet and place in the centre of the oven. Put the blueberries in a pan, sprinkle over the sugar and add a splash of water. Nigel Slater's aubergine curry recipe The recipe Peel 2 medium onions and roughly chop them. Halve and thickly slice 2 medium aubergines. Soften the onions and aubergines in 6 tbsp of olive oil in a large, deep pan. The trick Be prepared for the aubergines to soak up a lot of oil. The twist Chop and change the spices to suit your taste. Email Nigel at nigel.slater@observer.co.uk