We had a Sunday luncheon at our house last weekend . It was one of those "hot, summer's gone and autumn's here but you'd never kn...
We had a Sunday luncheon at our house last weekend . It was one of those "hot, summer's gone and autumn's here but you'd never kn...
Enjoy an ooey, gooey campfire smore in decadent cheesecake form with this easy recipe! A classic graham cracker crust surrounds a rich chocolate filling topped with toasted marshmallows and chocolate ganache. You simply have to try this Smores Cheesecake!
Skip the oven and go straight to dessert.
Photo courtesy of B.J. LaCasse, Fine Texas Cuisine The Lure The Finished Product From the kitchen of One Perfect Bite... They say third times a charm. There must be some truth to that, because it took me that long to get this cake right. I've made lots of cheesecakes over the years, but always keep coming back to my old favorite develop by Craig Claiborne for the New York Times. I thought for sure I'd found one to best it when I came across a recipe for a Margarita Cheesecake in Jon Bonnell's, Fine Texas Cuisine. While the directions were imprecise, I thought I could work my way through the omissions and still come up with a gorgeous cake. It didn't work that way. No pan size was given and I learned, to my chagrin, that a standard 9-inch springform pan wasn't large enough for the volume of batter the recipe produced. When the three hours it should have taken to bake the cake turned to four, I realized that that a convection oven was probably used to test the recipe. The biggest disappointment was the appearance of the cake. It bore no resemblance to the gorgeous photograph that lured me to the recipe in the first place. I realize that recipes used in restaurants don't always transpose to the home kitchen. This may have been one of those cases, but it is clear to me that the recipe was never tested in a home kitchen or these omissions would have been caught. The thing is, I didn't pay for the cookbook or three pounds of cream cheese to learn that this way. I groused a bit, actually I cussed a lot, but I was determined to make a Margarita Cheesecake. I did that by going back to ground zero. I added orange liqueur, tequila, lime juice and zest to Craig Claiborne's recipe and ended up with a fabulous cheesecake that's worthy of the fifth of May or Mother's Day. Here's the recipe that worked. Margarita Cheesecake...from the kitchen of One Perfect Bite, inspired by Craig Claiborne Ingredients: 1⁄2 tbsp. butter, at room temperature 1 tablespoon finely grated lime zest 2-1/2 tablespoons fresh lime juice 2-1/2 tablespoons orange liqueur 2-1/2 tablespoons tequila 2 pounds cream cheese, room temperature 1 teaspoon vanilla extract 1-3⁄4 cups sugar 4 eggs 1/3 cup graham cracker crumbs Directions: 1) Move oven rack to lowest position in oven and preheat oven to 350°. Grease a 3-inch deep 8" round one-piece cake pan all the way up to and including its rim with butter. 2) Combine lime zest, lime juice, orange liqueur and tequilla in a small bowl. Set aside. 3) Place cream cheese into bowl of a standing mixer and beat on medium high, scraping sides and bottom of bowl with a rubber spatula often, until completely smooth. Beat in vanilla and sugar well. Add eggs one at a time, beating well after each addition, but do not overbeat. Stir in juice and liqueur mixture lemon zest and juice with a spatula or spoon. 4) Generously spray buttered cake pan with nonstick spray, then pour in batter. Place cake pan inside a larger 3-inch deep pan. Place it in oven and pour hot water into larger pan, about 1-1/2-inches deep. Bake until top of cake is rich golden brown and feels dry when touched, about 1-1/2 to 1-1/2 hours (cake will be soft inside and become firm when cooled and refrigerated). 5) Lift cake pan out of water and place it on a cake rack. Let cake cool in pan for 3 hours. Cover pan with plastic wrap. Place a flat plate on top, invert, and remove pan. Sprinkle bottom of cake with graham cracker crumbs. Gently place another flat plate on top of crumbs. Very carefully invert again (without squashing cake), leave plastic wrap in place, and refrigerate cake overnight. Very carefully remove plastic wrap. Yield: 8 to 10 servings. Cook's Note: This is a soft cheesecake and can be difficult to cleanly slice. I actually put the cake in the freezer for an hour before cutting to assure clean looking slices. You might also enjoy these recipes: Mini Black-Bottom Cheesecakes with Jam - The Food Addicts Mocha Cheesecake - Evil Shenanigins Mini Red Velvet Cheesescakes - Slashfoods
My no-bake Mango Cheesecake. Ridiculously simple. Finger licking delicious.
I don't have to say much, all of you know me by now, ^^. I start to think that maybe one day I will have 100 recipes with Oreo as an ingredient in my blog, haha. But I think you won't mind to see a lot of it, right? For me Oreo always be a symbol of comfort and happiness, the reason of this feeling is very simple, the delicious food from our childhood always bring back good memory. I just find one more quotation that catches my heart "People aren't rich because of money but because of their memory" (from Tissa Kiros), ^^ for me all my memory filled with good thing about food and family, and yes, I think I'm a millionaire by now, haha. So, I never wait for anything that will make me feel like a little kid again. This recipe came from one of my favorite book : ..........................., I used many recipes from this book even there are some problem when I make "Fraisier" I still think that this one is not bad at all. Because I believe that even you try so hard, fault can happen, and for us who live our life by reading the recipe (haha), all we have to do is read the recipe more carefully, that all. The only problem for this recipe that I found is the quantity of the Oreo cookies in the original recipe is too little, I don't know the size of the Oreo that sell in Japan, but my Oreo is about 4cm in diameter, anyway if yours is bigger you can reduce the cookies that you will use in the base (or use the same quantity and have a thicker base, that I think it's still delicious, ^^). This cake is very easy to make, and don't require any special equipment. But if you love to bake and make a lot of desserts, I suggest you to buy a bottle of Kirsch, because a bit of this liqueur will make your dessert and can much more delicious. Kirsch is a clear, colorless fruit brandy traditionally made from double-distillation of morello cherries, and the smell of Kirsch is cherry like. There are a lot of brands to choose from, as always I recommend that you buy the one that you can taste it by it own. I don't have to say much about this cake, the only thing that I will tell you is "It's delicious!!!!!!!" Oreo Cheesecake Makes 15cm cake Base 8 ..................................... Oreo cookies 30g ................................. Butter (melted) Filling 100g ............................... Cream cheese 50g ................................. Sour cream 60g ................................. Sugar ......................................... Lemon juice from half of the lemon 3g .................................... Gelatin sheet 10ml ............................... Kirsch 150ml ............................. Whipping cream 4 ...................................... Oreo cookies (take the filling out) Decoration ......................................... Whipped cream ......................................... Mini Oreo Take the filling out of the cookies. Crush the cookies with the rolling pin. Pour the melted butter into the cookie crumb, mix to combine, then put all the crumb into the cake pan with removable bottom or cake ring, press evenly. Refrigerate until require. Bloom the gelatin sheet in cold water for 5 minutes. Discard the water and pour the Kirsch into the gelatin bowl, melt the gelatin by placing the bowl over the hot water (or warm in microwave for 10 seconds, stir until melt). Beat the cream cheese until soft (you can make the cream cheese soft and smooth by placing the bowl over the warm water). Pour the sour cream in beat to combine, follow by sugar, lemon juice, and gelatin mixture beat to combine. Whip the cream until soft peaks, spoon 1/3 of the cream into the cream cheese mixture fold to combine, then pour the cream cheese mixture into the whipped cream and fold to combine. Pour half of the filling into the pan, place the cookies over, then cover with the rest of the filling. Refrigerate until firm (about 12 hours), take out of the pan and decorate with whipped cream and mini Oreo. Oreo Cheesecake: Oreo again! I never have enough of it ^^
Chocolate cheesecake is an American classic. Martha's version gets upgraded with a triple dose of chocolate: a base of chocolate cookie crumbles, a chocolate filling, and glossy chocolate topping.
Cheesecake! Bananas Foster! Can you say.....heavenly dessert? This starts with a perfect cheesecake. Want to know how I got this cheesecake? I did not make it. It was gifted to me. Yup! My friend and I get together to bake on school vacations. Well, she needed to make a cheesecake for her daughter's science project. She was testing if it would crack using the method below. Curious about the results? It did not crack! After baking it, she gifted it to me to 'play' with. Now THAT is friendship. I had my heart set on a bananas foster cheesecake so
This Caramel Apple Blondie Cheesecake has a layer of apple spice blondie topped with no-bake caramel cheesecake. The cake is topped with cinnamon apples and caramel sauce for a taste of pure heaven!
Rockola continues to draw the masses to Concert in the Park every summer. Jim and Carmen graciously offered to set up our spot at noon and t...
Il primo amore non si scorda mai e chi mi segue da un pò sa che per me le cheesecake sono il dolce del cuore per antonomasia!!! Non ...
With a premade graham cracker crust, apple pie filling, and caramel ice cream topping, this is one of the best cheesecake dessert recipes I've ever tried!
Many chefs and restaurant folks say they’ve spent their entire lives in the industry, and sure, washing dishes at fifteen is pretty close to lifelong when you’ve surpassed middle age. But Alan Rosen really has been hanging around eateries since the day he was born (and before, if you count being in the womb). The […]
You will love this Caramel Toffee Crunch Cheesecake! The homemade caramel is so easy and the chocolate covered crust is outrageous!
big round up of Christmas projects, crafts, recipes, treats, decor and more.
Enjoy cheesecake in the form of an easy bar with layers of caramel, rich toffee and crunchy nuts.
This German chocolate cheesecake is a delicious combination of creamy vanilla cheesecake topped with creamy coconut, almonds, and chocolate. It is rich, delicious, and perfect for any occasion.
THIS IS MY 4 LAYER CARAMEL APPLE TOFFEE CHEESECAKE CREATION. IT WAS SERVED WITH WARM CARAMEL SAUCE POURED ON TOP! IT WAS A LOT OF WORK BUT WELL WORTH IT! LET ME KNOW IF YOU TRY IT! STEP 1: CARAMEL APPLE CAKE LAYERS: *NOTE: (I MADE THIS GF BY USING 2CUPS OF 'CUP 4 CUP' FLOUR) 2/3 cup soft butter 2 cups packed light brown sugar 2 egg 2 tsp vanilla 2 cup All-Purpose Flour 2 tsp baking powder 1/2 tsp salt 1 cup peeled, chopped tart apple (1 large apple) 1/2 cup toffee bits (Heath) Preheat oven
Copycat Cheesecake Factory Triple Chocolate Cheesecake Have you had the Godiva cheesecake from the Cheesecake Factory yet? It is unreal. Flourless chocolate cake, chocolate cheesecake, chocolate mousse and it is finished off with chocolate ganache. Quite incredible! It is also naturally gluten free which is a bonus for my hubby. Needless to say, we have indulged in this cake a few times and so I knew I had to make my own. This recipe works! I used my favorite flourless cake recipe which as simple as can be. The other layers are equally as simple, all just requiring chilling time!
Cheesecake recipe. The dynamic duo of carrot cake and cheesecake find themselves mingling in this over the top elegant and easy dessert.
These are the perfect little treats to devour… one by one! Store in the refrigerator. Makes about 2 dozen Cheesecake Bites to share!
