Dit moet zowat hét beste recept van het internet zijn: cheesecake mousse met zoute karamel en popcorn. Een recept van 'From The Kitchen'.
A filling curry from Asma Khan and Nigel Slater’s lemon mousse cake – part 2 of our favourite egg recipes
When I was still in high school, Mike moved into an apartment with one of his friends. Until then, we hadn’t had a place to hang out together alone (there was no metro in Charlotte, alas). We had loafed about at our parents’ houses, sat in my driveway, and driven a billion miles all around … Read more...
Wow, doesn't this Chocolate Mousse Cheesecake look amazing! I'm pretty it would be the hit at your next meal! For the cheesecake: 1 pound (two 8-ounce boxes) cream cheese, at room temperature ⅔ cup granulated sugar ¼ teaspoon salt (I always use kosher salt) 1 teaspoon pure vanilla extract 2 large eggs, at room temperature ⅔...Read More
Marcus Wareing's stunning mascarpone mousse dessert is paired with orange, honeycomb and milk ice cream for a gourmet twist on the humble cheesecake
Recipe video above. Some cheesecakes are quite dense and very rich (like New York Cheesecake), whereas others are so airy they are almost like soufflé, like the the famous Japanese Cotton Cheesecake. This cheesecake lies in between - the filling is smooth and rich, but not heavy and dense because it is baked and also due to the addition of sour cream. It's a truly beautiful cheesecake, a classic you will treasure forever!PS There is no need to use a fiddly water bath for baking to avoid surface cracks. You just need to bake at a low temperature and cool in the oven.
Halloj!
A buttery, hazelnut biscuit base is topped with a rich cream cheese filling and a punchy, boozy negroni jelly in this knock-your-socks off cheesecake. If you love this idea, then take a look at our gin and tonic cheesecake, too.
Met deze mini cheesecakes kun je eindeloos variëren! De heerlijke basis van koekjesdeeg en cheesecakebeslag kan worden gecombineerd met diverse toppings zoals speculoos, kersen, citroen en chocolade. Of mix en match de toppings voor een unieke smaakbeleving! Je zult versteld staan van de mogelijkheden met deze mini cheesecakes op tafel!
When it comes to desserts, cheesecake is the cream of the crop. Everyone has their favourite kind, from the gorgeously burnished Basque cheesecake to the classic New York variety, with raspberries or fresh fruit on top. A baked cheesecake will...
Crushed Anzac biscuits, passionfruit, whipped cream and meringues make up this instant cheesecake and Eton mess mash-up dessert.
Cavacas is a popover style Portuguese pastry. It is light and airy, and the glaze has a hint of lemon. Delicious!
Kasesahnetorte is a classic German cake originally made with quark, but Greek yogurt is a perfect substitute and much easier to find in the U.S.
Add flour, baking powder, sugar, and salt to a large mixing bowl and stir to combine. Cut cold butter into cubes and work into flour mixture with dough scraper until butter is divided into pea-sized pieces. Add egg and continue mixing, bringing dough together using your hands. Form into a disc and wrap tightly in plastic wrap. Leave to chill for approx. 30 min. in the refrigerator.
This show-stopping rhubarb and lemon cheesecake recipe looks, and tastes, absolutely gorgeous.
I recently managed to get some fresh passionfruits at the market and had to make some mini cheesecakes with them. I love the tangy-ness t...
This Matilda's chocolate cake is made with moist one bowl chocolate cake layers that are topped and filled with the most luscious and glossy chocolate fudge frosting that is swirled onto the cake beautifully.
Creamy cheesecake mousse with a deep caramel flavor, a touch of salt, and caramel corn crunch.
Delicious Milo Mousse Chocolate Slice made with a chewy, rich chocolate base and a soft and creamy mousse topping.
This recipe for Hungarian Chocolate Mousse Cake, Sutemeny Rigo Jancsi, is made with a chocolate sponge cake, chocolate mousse, and chocolate glaze.
Oozing caramel Rolos are the perfect inso for a cheesecake
I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat. Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Avec cette texture à la fois ferme et fondante en bouche, je vous assure que ce flan ravira vos papilles ! Riches en protéines et bons lipides, faibles en glucides, on peut le consommer au goûter o…
This dessert features a layer of creamy, chocolatey homemade Nutella and another layer of an espresso-flavored cheesecake mousse. Which means it’s doubly indulgent, but it’s wholesome and 100% vegan and gluten-free!
This passionfruit cheesecake can be served as one big cake or a little mini cheesecakes for a party. Make ahead and refrigerate cheesecakes until ready to serve. Recipe uses KitchenAid blender.
With less than 5 ingredients, this dreamy light lemon souffle cheesecake is the perfect treat to welcome long-awaited spring!
This cheesecake is a real delight! Get it?
A receita em português está em baixo. Этот торт я приготовила по случаю Дня Рождения блога моей подруги Mané . Се...
This traditional Russian dessert is similar to a no-bake cheesecake. Dried-pineapple cutouts embellish this cake, but Martha sometimes uses jelly beans instead.
Happy Birthday to ME! Haha I'm quite amused by this myself but I actually baked myself a birthday cake! I've been so soooo busy over the past two months that I hardly had time to rest, much less for baking. I probably did some simple bakes like financiers and chiffon cakes but didn't have the extra motivation or energy to take pictures and post them up here...haha. Anyway, this year's birthday was a blast! Most of it made awesome by a very special someone. I really appreciate the thought and effort that goes into the little details, to make this occasion an extra special one for me. God is really really good, I had awesome company to celebrate my birthday with, and have extraordinary memories for keeps too! I wish I can slowly savour every moment, every person, every experience :). Because this was a "rushed" cake given my pretty crazy schedule, I decided to go with a simple Mango Mousse Cake. Mum bought some really sweet and juicy mangoes a while ago and I decided to go with what I had on hand instead of the initially-planned Fruit Rouges cake. I put this together in under 3 hours and I think it looks pretty decent! For today's dinner, I went to The Line at Shangri-La Hotel with my family. We are so stuffed that we can't even eat one more slice of cake! I guess we'll have to wait till tomorrow to cut the cake then...hence no pictures of the sliced cake as of now. I made this using a much-raved about recipe from Rei's blog. I tested the mousse and it tasted good! I hope the overall cake will taste alright too! Ooh...I can't resist sharing these pretty pink tulips I received for my birthday with you too...so lovely! I am submitting the Mango Mouse Cake to Aspiring Bakers#5 - Fruity March ( Mar2011) hosted by Jess from Bakericious. Recipe follows... Mango Mousse Cake adapted from All The Matters Ingredients: [Sponge Cake ](A) 2 egg whites 40g fine sugar (B) 2 egg yolks 30g fine sugar 1/2 tsp vanilla essence 50g milk 24g corn oil 68g cake flour (sifted) 1/4 Tsp bicarbonate of soda (sifted) [Mango Mousse]8g gelatine sheets 25g hot water 150g whipping cream 1.5 tbsp icing sugar 200g mango puree (if refrigerated, bring to room temperature) 140g diced mango [Mango Glaze] 100g mango puree (bring to room temperature) 3 gelatin sheets 3 tbsp boiling water Preparation: [Sponge Cake] 1) Prepare and line a 7 x 7 inch baking tin. In a clean bowl, whisk egg white until foamy. Slowly add sugar and whisk till stiff peak form. 2) In another bowl, whisk egg yolks and sugar till pale and fluffy. 3) Add vanilla essence, milk and corn oil to egg yolk mixture then fold in the sifted flour mixture. 4) Fold in the egg yolk mixture into egg white mixture. 5) Bake at 150°C for around 30 minutes or till skewer comes clean. Let the cake cool and slice horizontally 2 slices and trim them into 6 x 6 inch square. [Mango Mousse]1) In a mixing bowl, whip whipping cream with icing sugar to soft peak state. Refrigerate to chill. 2) In a small bowl, dissolve gelatine sheets in hot water. When the gelatine is fully dissolved, add to mango puree. Add rum to the mixture. Mix well. 3) Add the mango mixture to whipped cream. Mix well until incorporated. 4) Use a 7 x 7 inch cake ring, place a layer of cake and pour in mango mousse, or use a large piping tip to pipe the mixture. Do take note of the corners. Add mango cubes and cover them with some mousse. Let it slighty set for about 10 minutes in the fridge. 5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge. [Mango Glaze] 6) Dissolve gelatine in hot water. Mix in mango puree. Wait till the mousse is set and the topping is cooled, arrange sliced fruits, if using, pour in the topping carefully. Let the cake chill for at least 3 hours before removing the cake ring. Yields a 7 by 7 inch square cake.
Light and airy vegan strawberry mousse cake made with a delicious jelly topping. An impressive yet simple vegan dessert!
Baklava Cheesecake Cups are a delicious and unique dessert that combines two beloved treats. They are perfect for Eid or any special occasion.
This dessert features a layer of creamy, chocolatey homemade Nutella and another layer of an espresso-flavored cheesecake mousse. Which means it’s doubly indulgent, but it’s wholesome and 100% vegan and gluten-free!
This is a Chocolate Ricotta Cheesecake with chocolate crumb crust with Amaretto.
Burnt Basque cheesecake with Homemade Lemon Curd toppings
This gorgeous Eton mess cheesecake with a sweet berry swirl will keep you coming back for more.
