I came across this simple Japanese Cotton cheesecake by ochikeron some time back. The recipe was so simple that you only need 3 ingredient. Since this is a small cake, I decided to make 2 cakes with 2 flavors (White Chocolate & Dark Chocolate). Let start baking it! White Chocolate & Dark Chocolate Cotton Cheesecake...Yum Will AGEE prefer this White Chocolate Japanese Cotton Cheesecake? Or AGEE prefer this Dark Chocolate Japanese Cotton cheesecake? Japanese Cotton Cheesecake Adapt recipe from Ochikeron -For better understanding, do view the video. (For 6 inches non removal cake tin) Things needed:- 125g of cream cheese (Soften cut into cubes) 120g of white chocolate chips/bar 3 large cold eggs Steps **Preheat the oven till 170C Place your white chocolate on a big stainless steel bowl and melt your white chocolate chips under hot water (Double boiling method). Add in the Cream cheese into the melted white chocolate mixture and mix well till it is well combined. Separate the egg yolks & egg whites. Add in the 3 egg yolks into the batter and mix well. Set aside and prepare the Meringue. On a clean bowl, add in your 3 eggs whites and use a electric whisk and beat till firm peak form. Look at picture 9, I had tested that the meringue is ready as when I do the turn over test. (Try at your own risk) Add in 1/3 of the meringue into the batter and fold in slowly using a spatula till it is well combined. Add in 1/2 of the meringue into the batter and fold in slowly using a spatula till it is well combined. Lastly add in the remaining meringue into the batter and fold in till it is well combined. I prefer to use a whisk to fold in. Individual preference. Pour the batter into the cake tin. (Remember to lay the baking sheet for the cake tin.) Place the cake tin into a baking tray, pour in some hot water onto the baking tray and put into the oven. This is water bath baking to prepare the cheesecake from cracking. Bake the cake for 15mins under 170C then reduce the temperature to 160C to bake for another 15mins. Lastly, off the power but continue to let it bake inside the oven for another 15mins. Once baking is done, transfer the baking tin on a wire rack and let it cool down completely. Sprinkle some icing sugar (optional) onto the cake and it is ready to serve! TAGlicious's Note ** For Dark chocolate version, steps are the same. Just replace the amt of white chocolate to dark chocolate. ** If you are using a removable tin, do remember to use aluminium foil to wrap your cake tin to avoid water sip into your tin during water bath baking. ** I chilled the cheesecake overnight before serving as we prefer to serve the cheesecake cold. White chocolate Japanese Cotton Cheesecake is the winner! Verdict: we can't really taste the cheese in Dark chocolate cheesecake, it taste more more like a chocolate cake. . Hope you like my sharing today! Do give it a try. TAGlicious Ciao~ Do like and join me at my Facebook page Taglicious
Pie just got some serious competition.
Here's a fork-tender and buttery roasted fennel recipe. If you've never had fennel like this, you are in for a treat!Once baked, the fennel sheds its licorice-like flavor and gains a creamy texture and caramelized taste that everyone will love. It's excellent as a starter or a tasty side dish.
A survey entitled What does the country eat? has recently been taken in Hungary, in which the winner by a landslide was the Gerbeaud cake, which turned out even more popular than strudel and honey cream cake. Here’s the recipe of Hungary’s favorite cake. Walnut Gerbeaud cake Ingredients for about 36 slices For the dough […]
This is the easiest shortbread cookie you will ever make! Just 4 ingredients and you will have a delicious melt in your mouth cookie.
When your Italian bestie asks you to teach her how to make pasta, it’s not only a universal delight, it’s destiny. We got busy making our homemade ravioli.
Crisp, spiced, hearty and delicate - these onion fritters are gluten free, vegan and utterly delicious.
A healthier version of the popular fruit pizza! This version is free of gluten, grain, dairy, and refined sugar! Can easily be made vegan by omitting the egg and using the dairy-free alternatives listed.
Need a yummy Hostess Gift or a special tray of sweets to bring to a Tea or Shower? I gotcha covered! If you have 30 minutes I can ...
This spinach and walnut spread is a typical first course on a Georgian table. Easy to throw together, flavourful and healthy, it's sure to be a hit on your own table, as well!
As the garden is blooming at its best, here's how to preserve those blossoms for delicious future use.
Amygdalota are delicious Greek-style chewy almond cookies that are crisp on the outside while chewy on the inside. I'll give you two ways to make them and a couple ways to make them your own!
60 Cookie Recipes from Around the World to celebrate the holidays from 25 different countries. Shortbreads, gingerbreads and gluten-free and vegan options.
We are at the end of the first week of this Mega Marathon and today’s alphabet is ‘G’. I had quite a few choices for this alphabet but I wanted to cover as many states of India as…
This time of year I can never get enough zucchini. That is until I can't stand anymore zucchini. After you've made your share of zucchini pasta, zucchini carpaccio, and salads, it can get to be a bit overwhelming. That's when I turn to this super easy Chilled Zucchini Walnut Basil Soup recipe.
These tiny Almond Pistachio Crescent Cookies are a twist on the traditional French vanillekipferl (or “croissants de lune” in French) , which are part of the bredele cookie spread served for St Nic…
If you feel like you’ve mastered Pasta 101: Make Pasta from Scratch, then it’s time to graduate to Pasta 201: Tortellini Edition. In today’s class, you will learn the fine art of rolling, stuffing, and shaping these fetching little dumplings, all for the eventual goal of serving them to your adoring fans.
These Stollen bites keep very well for several weeks. If you can resist them, they never last more than a couple of days in our house. Authentic German Stollen Bits with Marzipan Filling Recipe
Linzer cookies are one of my absolute favourite cookies to make around the festive season. Not only are they quick and easy, they always look so beautiful.
This Tahini Date Banana Bread is moist and chewy with a crunchy sesame seed crust. Vegan, easy to make and so delicious!
If you can’t get hold of chard, use spinach or another leafy green in this warming soup. Some grated parmesan would go very nicely here, as would some buttered bread to mop everything up
Su queste pagine ho già raccontato più volte la mia passione per le erbe, intese sia come piante aromatiche che come erbette spontanee. Quando arriva la bella stagione, e se il tempo me lo consente, non posso fare a meno di avventurarmi nei prati e nei boschetti vicini a casa in cerca di questi doni preziosi e ricchi di virtù, che regalano ai piatti profumi spesso indimenticabili. A proposito di ortiche, ad esempio, non scorderò mai certe minestre deliziose che preparava la mia nonna nella casa in montagna, dove tutto magicamente sembrava acquistare un sapore migliore; o le frittate ed i risotti che a primavera si tingevano di delicate sfumature di verde e di gusti sempre diversi, a seconda del bottino riportato dalle scampagnate. Non preparo spesso la pasta ripiena. A casa nostra è una tradizione prettamente natalizia e durante il resto dell’anno tendo a trascurarla un po’, sebbene sia una pietanza che mi piace molto, ma questa volta ho voluto fare onore così al primo mazzo di ortiche: pochi ingredienti, uno stampino a forma di fiore, una pennellata di colore, ed ecco pronto un primo un po’ speciale. Questo è ciò che più si avvicina alla mia idea di lusso: il verde della campagna a primavera, il profumo delle erbe aromatiche appena colte, qualche ora da dedicare alla propria passione in una mattina piena di luce e una persona amata con cui condividere queste piccole gioie. Ravioli di ortiche e ricotta alle erbe aromatiche Ingredienti per 4 persone: Per la pasta all’uovo 200 g di farina 0 100 g di semola rimacinata 3 uova 1 presa di sale Per il ripieno 1 mazzetto di ortiche (solo le foglie più piccole e tenere) – circa 100 g una volta lessate 250 g di ricotta fresca di mucca (quella di pecora la trovo con difficoltà, ma in questo ripieno penso starebbe altrettanto bene, se non meglio) 3 cucchiai di parmigiano grattugiato 1 tuorlo 1 pizzico di noce moscata sale e pepe Per il condimento le foglioline di 3 rametti di maggiorana qualche stelo di erba cipollina fiori di rosmarino appena colti olio extravergine d’oliva ( o burro) pepe nero parmigiano grattugiato per servire Disporre sulla spianatoia le farine e sgusciarvi nel mezzo le uova. Aggiungere un pizzico di sale ed iniziare ad amalgamare con delicatezza, impastando e massaggiando l'impasto per una decina di minuti, fino ad ottenere un panetto dalla consistenza liscia. Coprire l'impasto con una ciotola o avvolgerlo in un foglio di pellicola e lasciarlo riposare per mezz'ora. Mettere a mollo le ortiche in acqua fresca e sciacquarle più volte per eliminare i residui di terra e neutralizzare l’effetto urticante. Privarle dei gambi e conservare solo le foglie più piccole e tenere. Sbollentarle per pochi minuti, quindi raffreddarle sotto un getto di acqua corrente, strizzarle bene e tritarle finemente con una mezzaluna. In una ciotola amalgamare la ricotta con il tuorlo, sale, pepe ed un pizzico di noce moscata; aggiungere il parmigiano e le ortiche tritate e tenere da parte. Riprendere l'impasto e stenderlo sottilmente su una spianatoia infarinata con il matterello fino ad ottenere uno spessore uniforme, ruotando spesso la sfoglia e arrotolandola sul matterello. Distribuire dei mucchietti di ripieno a distanza regolare su metà della sfoglia; con un pennello da cucina inumidire la sfoglia con un po’ d’acqua o di albume sbattuto tra un mucchietto e l’altro, quindi coprire con la parte di impasto rimasta libera. Premere bene in modo da far fuoriuscire l’aria e quindi ritagliare i ravioli con un coppapasta o con l’apposita rotella. Reimpastare i ritagli e procedere fino ad esaurimento del ripieno. In una capace pentola portare ad ebollizione abbondante acqua, salare e cuocere i ravioli. Scolarli e trasferirli in una zuppiera, condendoli con le erbe aromatiche, l’olio ed una macinata di pepe. A piacere spolverare di parmigiano grattugiato.
The perfect bread to take with you on your next adventure: it’s stunning, easy, and flavorful and doesn’t require any utensils to eat or condiments to top it. Summertime is about getting out and exploring new realms - just be sure to pack a picnic.
Le gâteau "le meilleur du monde " ou verdens beste en norvégien, est un gâteau à base de meringue, de crème à la vanille et d’amandes. En septembre 2002, les auditeurs de Nitimen, émission de divertissement norvégienne, l'ont élu meilleur gâteau du monde. Il peut constituer une originale bûche de Noël. Niveau de difficulté : facile
Rabska Cake or Rab Cake. A very aromatic sweet made with almonds, maraschino liqueur and citrus traditionally in a spiral shape.
You won't believe how delicious this crepe cake with whipped ganache is—prepare to be wowed!. This mouthwatering crepe cake with whipped ganache is perfect for any occasion, combining the delicate texture of freshly made crepes with the rich, creamy goodness of ganache. Follow our easy steps to create a stunning dessert that will impress your friends and family!
Move over, lavender.
