0:50
Raspberry & White Chocolate
40min · 6 servings This raspberry cheesecake (no bake) with a buttery biscuit base, creamy white chocolate & fresh raspberry cheesecake filling and topped with even more fresh raspberries. Base; • 250 g shortbread biscuits • 80 g unsalted butter Cheesecake Filling; • 250 g fresh raspberries • 250 g white chocolate • 500 g full fat cream cheese • 100 g icing sugar • 350 ml double cream Decoration; • 500 g raspberries Method; For the Base • Blitz the biscuits in a food processor to a small crumb, or use traditional method zip lock bag and rolling pin to crush the biscuits. Add the melted butter, straight in to l food processor and pulse few times until the mixture is combined or mix it in a bowl. • Add the biscuit mixture into a 8 inches deep springform tin and press do
KitchenDiariesbyZubda
0:34
Pâtisseries au moka : ☆ CRÈME • 250 ml de crème non fouettée • 250 g de mascarpone • 16 g de solution de frappe • 8 g de sucre vanillé • 40 g de sucre semoule ☆ 3,6 g d'espresso ☆ REMPLISSAGE • 10 biscuits au cacao • caramel ☆ GARNITURE • nougatine • les grains de moka • • #buttercream #cookies #desserts #party #torta #cupcake #cakeoftheday #instagram #bolo #baker #sweets #foodstagram #fondant #cakedesigner #weddingcake #foodblogger #bhfyp #homebaker #brownies #coffee #patisserie #bake...
0:14
Personal yeast cakes filled with butter and cinnamon - krantz
A recipe for 32 personal cakes 500 grams of flour A quarter teaspoon of salt. 100 grams of sugar Yeast spoon 100g soft butter cut into cubes, at room temperature A glass of milk at room temperature ：！p7 100g very soft butter A cup of brown sugar Cinnamon spoon A spoonful of vanilla essence
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