Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake - Triple Chocolate Cheesecake
Famous Authors (View All Authors)
Cakesandfrostings - Cheesecake -  Triple Chocolate Cheesecake Post by :Assassin007 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1590

Click below to download : Cakesandfrostings - Cheesecake - Triple Chocolate Cheesecake (Format : PDF)

Cakesandfrostings - Cheesecake - Triple Chocolate Cheesecake

Base:
1 packet of Greens triple chocolate muffin mix
1 egg
3 tbs oil
1 cup water

Filling:
500g light cream cheese softened
1/2 cup caster sugar
1 cup thickened cream
3 eggs

Sauce:
1 cup frozen or tinned raspberries pureed


Grease and flour a deep 28cm roasting/baking tin. Preheat oven 180c.

Mix muffin mix (put chocolate chips aside) with egg, oil and water with a wooden spoon. Pour into baking tin. Bake for 15 to 20 minutes or until lightly browned. Sprinkle choc chips over top or retain choc chips to sprinkle over top or mousse. Cool. Reduce oven temp to 160c

Place filling ingredients into mixing bowl mix on high for 2 minutes pour over base. Place in oven cook 20 to 25 minutes or until set in centre. Cool in tin and place in fridge for 1 hour.

Prepare Mousse mix as directed on pack. Spread over top of cheesecake layer. Place in fridge for 30 minutes. Slice place on plate and pour some of the rasperry sauce over top or around sides. Can be topped with whipped cream unsweetened if you like.
If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Cheesecake -  Vanilla Bean Cheesecake With Cranberry Jewel Topping Cakesandfrostings - Cheesecake - Vanilla Bean Cheesecake With Cranberry Jewel Topping

Cakesandfrostings - Cheesecake -  Vanilla Bean Cheesecake With Cranberry Jewel Topping
Crust: 12 vanilla sandwich cookies; such as Vienna fingers (6 1/2 ounces) broken into pieces 5 tbl unsalted butter; cut into pieces, room temperature 1/4 c sugar Filling:2 vanilla beans; split lengthwise 1/2 c whipping cream 1 1/2 lb cream cheese; room temperature 1 c sugar 1 pinch salt 4 large eggs Topping: 1 bag fresh or frozen cranberries; (12-ounce) 3/4 c sugar 1/2 c frozen cranberry juice cocktail; thawed 1/4 c water For Crust: Position rack in center of oven and preheat to 350 F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter
PREVIOUS BOOKS

Cakesandfrostings - Cheesecake -  Sugar-free Cheesecake Cakesandfrostings - Cheesecake - Sugar-free Cheesecake

Cakesandfrostings - Cheesecake -  Sugar-free Cheesecake
Filling:2 (8 oz) Philadelphia Cream Cheese (softened) 1 cup plain yogurt 1/2 cup honey 1 tsp. vanilla grate a rind of 1 lemon Crust:2 cups crushed graham crackers 1 stick of butter 2 Tbsp. honey 1/2 tsp. cinnamon dash of nutmeg Mix crust together and press into pie plate. Add the above filling! Save a little bit of the crust to sprinkle on the top.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT