Tag: baileys cheesecake

How to make No-Bake Ombre Berry Cheesecake
No-Nke Ombre Berry Cheesecake – a wonderful combination with a wonderful berry flavor that is sure to please everyone. Homemade berry sauce is used to color the layers so there are no artificial colors.

Home Cooking Adventure
Ingredients
Makes 8 servings
Makes about 8 servings
Crust
5 oz (150g) digestive biscuits/graham crackers
3 tbsp (45g) butter, melted
Berry Sauce
3.5 oz (100g) raspberries
3.5 oz (100g) blackberries
3.5 oz (100g) blueberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (15ml) water
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Cream Cheese Mixture
10 oz (300g) cream cheese, room temperature
1 3/4 cup (400g) whipping cream, 35%fat, chilled
1/2 cup (60g) powdered sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water
1. Prepare the berry sauce so it has time to cool before preparing the cream cheese mixture. Place the berries, sugar, lemon juice and water in a small sauce pan and place over medium heat. Bring to a simmer, stirring occasionally for about 15 minutes, until the sauce thickens.
2. Remove from heat and sieve to remove seeds.
3. While the sauce is preparing prepare the gelatin. Dissolve gelatin in cold water and let it swell for about 5-10 minutes.
4. Place gelatin over low heat just until the gelatin dissolves and then pour it over sieved berry sauce. Let the berry sauce cool at room temperature while you prepare the rest.
5. Prepare the crust. Place the cookies or crackers into a bag and use a rolling pin to turn into crumbs. Transfer the crumbs into a bowl and stir in butter.
6. Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon.
7. Prepare the cream cheese mixture. Dissolve gelatin in cold water and let it swell for about 5-10 minutes.
8. Meanwhile in a large bowl mix cream cheese with powdered sugar. In another bowl whip the whipping cream until stiff peaks form. Gradually incorporate whipped cream into the cream cheese mixture.
9. Place gelatin over low heat just until the gelatin dissolves and then pour it over cream cheese mixture and incorporate.
10. Divide cream cheese mixture into three different bowls. Pour about two thirds of the berry sauce into one bowl. Pour the other third into the second bowl. Leave the other bowl as it is.
11. Pour the deep purple cream cheese mixture over the crust and spread evenly. Freeze for about 10-15 minutes.
12. Pour the light purple cream cheese mixture and freeze for 10-15 minutes.
13. Finish with the plain cream cheese mixture. Use an offset spatula to spread evenly.
14. Refrigerate for about 6 hours or overnight until set.
15. Before serving decorate with fresh berries and mint leaves.

July 13, 2021
How to make Japanese Cheesecake
Japanese Cheesecake – a very delicate cheesecake, with a soft, moist, light and fluffy layer if you haven’t tried it, give it a try.

Home Cooking Adventure
Ingredients
Makes about 8-10 servings
6 eggs
9 oz (250g) cream cheese, room temperature
3 1/2 tbsp (50g) butter, room temperature
3 oz (100ml) milk
1/2 tsp (3g) vanilla extract, optional
1 tbsp (15ml) lemon juice
2 oz (60g) flour
2 1/2 tbsp (20g) cornstarch
1/4 tsp (2g) salt
2/3 cup (135g) sugar
1. Preheat oven to 325F(160C). Lightly grease an 8 inch (20cm) springform pan and line the bottom and sides with parchment paper. The sides need to be about 4 inch (10cm) in height. Wrap the pan with 2 layers of heavy duty aluminum foil.
2.Separate the egg whites from the yolks.
3. Melt cream cheese, butter and milk over a double boiler. Remove from heat and add vanilla extract. Let it cool. Add the egg yolks and lemon juice and then sift the flour, the cornstarch and salt over the mixture. Whisk until well combined.
4. Star whipping the whites until foamy. Gradually add sugar and whip the whites until soft peaks form.
5. Gradually fold the whipped whites into the cream cheese mixture.
6. Pour the butter into the prepared pan, tap the pan to release air bubbles, place the pan into a larger pan and place in the oven.
7. Pour hot water until about half way up the sides of the pan.
8. Bake for 1 hr and 10 minutes until golden brown and then turn off oven and leave the cheesecake in the oven with the door slightly opened for 15-30 minutes.
9. The cake deflates a little bit and pulls away from the sides of the pan.
10. Remove the pan from the oven and let it cool. Transfer into a serving plate and refrigerate for 4 hours or overnight.
11. Dust with powdered sugar before serving. Cut with a hot knife.

July 5, 2021
How to make Raspberry Cheesecake Bites
These raspberry cheesecakes are one of the best for summer. The creamy, fruity blend, covered in cookie crumbs, is irresistible.

Home Cooking Adventure
Ingredients
Makes about 20 cheesecake bites
10 oz (300g) cream cheese, softened to room temperature
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
1/2 cup (80g) fresh raspberries
5 oz (150g) digestive biscuits/graham crackers
1 cup (240g) whipping cream
fresh raspberries for serving
1. Place cream cheese in a bowl and mix with sugar and vanilla extract. Add fresh raspberries and mix until incorporated.
2. In another bowl whip the cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture.
4. Cover with plastic wrap and freeze for 2-3 hours until able to form into balls.
5. Crash digestive biscuits or graham crackers using a food processor or place them in a ziplog bag until crumbs form.
6. Using an ice cream scoop take equal portions of cream cheese mixture and roll into crumbs.
7. Place the balls into a parchment paper lined baking pan and freeze for a couple of hours.
8. Let the cheesecake bites sit for 5 minutes at room temperature before serving.Serve alongside fresh raspberries.
July 1, 2021
How to make Chocolate Cream Puffs
Delicious Chocolate Cream Puffs, topped with chocolate pastry cream and topped with chocolate ganache, a great treat for chocolate lovers.

Home Cooking Adventure
Ingredient
Make about 25 cream puffs
Choux cake
1 cup (125 g) all-purpose flour
3.5 oz (100 ml) milk
3.5 0z (100 ml) water
2 teaspoons (10 g) sugar
1/2 teaspoon (2g) salt
5 1/2 tablespoons (80g) unsalted butter
4 eggs
Chocolate cake ice cream
4 egg yolks
1/3 cup (70g) sugar
1/3 cup (40g) cornmeal
2 cups (480 ml) milk
4 oz (120g) semi-weekly chocolate, chopped
1 tablespoon (15g) unsalted butter
Chocolate Ganache
4 oz (120g) half a week chocolate
1/2 cup (120g) whipped cream

1. First, prepare the pastry cream to be ready before the choux pastry is baked.
2. Beat egg yolks with sugar until slightly pale.
3. Mix the cornstarch well. Pour milk into a saucepan and bring to a boil. Pour about a third of the hot milk over the egg yolk mixture. Pour the entire mixture into a saucepan with the milk. Cook while stirring until thickened.
4. Keep the heat just enough to cook all the cornmeal. Turn off the heat, add the chocolate and keep stirring until the chocolate is completely melted. Pour the cream into a clean bowl and let it cool for 5 minutes, then stir in the butter. Let it cool slightly, cover with cling film, and press directly onto the surface of the ice cream to avoid skin forming on the surface. Refrigerate before use.
5. Preheat oven to 350F (180C).
6. Prepare the choux pastry. Sieve flour. Boil milk, water, sugar, salt and butter in a saucepan.
7. Remove from heat and add all flour at once and combine vigorously with wooden spoon until homogeneous.
8. Place the pan back on low heat and while stirring, cook for 1 or two minutes to absorb any moisture from the dough and until it has drawn away from the walls of the pan. You should see some dough sticking to the bottom of the pan.
9. Transfer dough to a large bowl and let cool slightly. Add the eggs one at a time, carefully mixing each egg into the batter using a wooden spoon or even a stand mixer. It will produce a smooth, uniform powder that will retain its shape.
10. Fit a pastry bag with a large ½ inch (1cm) round tip and dough tube into 1 – 1/2 inch (3-4 cm) circles on a parchment-lined baking sheet.
11. Bake for 25-30 minutes until golden and puffy.
12. Poke each stick with a skewer to release the steam and cool on a wire rack. Split the cake in half.
13. Remove the pastry cream from the refrigerator and beat until smooth. Transfer the pastry cream to a 1/4 inch (6 mm) plain-tipped piping bag or star.
14. Cake cream tube to fill cream puffs. Top with pastry lid.
15. Prepare the chocolate ganache. In a small saucepan, heat the cream over medium-low for a few minutes until hot. Are not
need to boil or simmer. Turn off the heat, pour chopped chocolate on top and let stand for 1-2 minutes. Stir until
evaporate.
16. Spoon or transfer ganache to a 1/8 inch (3mm) smooth top piping bag and pour ganache over top
the top of the cake.

June 24, 2021
How to make Classic Cheesecake
This cheesecake classic is one of the best desserts ever, rich and decadent. Almost no one can stop for a moment.

Home Cooking Adventure
Ingredients
Makes about 10-12 servings
Crust
9 oz (250 g) digestive biscuits or graham crackers
6 tbsp (80 g) unsalted butter, melted
Cream Cheese Filling
2 pounds ( 1kg) cream cheese, room temperature
1 cup (240g) sour cream
1 cup (200g) sugar
1 tsp (5g) vanilla
5 eggs, room temperature
1 tbsp (8g) cornstarch
pinch of salt
lemon zest from 1 lemon
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor until crumbs form.Pour the melted butter over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300F (150C).
3. Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and salt and mix until combined.
4. Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
5. Pour the cream cheese mixture over the prepared crust.
6. Bake for 45-55 minutes. Turn off the heat and leave it another hour in the oven.
7. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
8. Decorate with your favorite fruits and dust with powdered sugar if desired before serving.

June 17, 2021
How to make Caramel Apple Crisp Cheesecake
This Caramel Apple Crisp Cheesecake is one of the most decadent fall desserts you can ever prepare. A cookie crust followed by a creamy caramel cheesecake layer, topped with spiced apples and crispy crumble on top, all drizzled with more salted caramel sauce. It is absolutely heavenly, an amazing combination of flavors and textures.

source:Home Cooking Adventure
Ingredient
Make about 10-12 servings
Salty caramel sauce
1 cup (200g) of sugar
1/4 cup (60 ml) water
1/2 cup (120g) whipped cream
2 Tbsp (30g) unsalted butter, room temperature
1 teaspoon (5g) of vanilla extract
1 teaspoon (5g) salt
Earth’s crust
7 oz (200g) of digestive biscuits or graham crackers
2 tablespoons (30g) of sugar
1/4 cup (60g) unsalted butter, melted
Cream Cheese Caramel
25 oz (700g) cream cheese, room temperature
3 tablespoons (45g) of sugar
1/2 tbsp (2g) salt
1 teaspoon (3g) cinnamon
Lemon peel from 1 lemon
1 teaspoon (5g) of vanilla extract
1 1/2 tbsp (15g) of flour
1/3 cup (80g) sour cream
1/3 cup (80g) caramel sauce
3 large eggs, room temperature
apple sauce
3 medium apples (about 250g) – peel, cut pomegranate seeds
1 tablespoon (15 ml) of lemon juice
2 Tbsp (30g) brown sugar
1 teaspoon (3g) of cinnamon
1/4 teaspoon (1g) nutmeg
Crispy topping
1/2 cup (50g) rolled oats
1/2 cup (63g) flour
1/4 cup (60g) butter, melted
1/3 cup (70g) brown sugar

December 22, 2020