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New PDF release: Cheesecakes : and other cheese desserts

By Mac Woo

ISBN-10: 9814346594

ISBN-13: 9789814346597

Cheesecakes and different Cheese Desserts positive factors 60 luscious cheese-based recipes to be loved and shared with friends and family. From chilled and baked cheesecakes to cheesecake truffles, those candy treats are designed to be made in serving parts rather than the standard cake sizes, making them ideal for wonderful an intimate team of shut associates, or just for indulging in a few your self! locate recipes for hot Cheese Soufflés, Nutella Cheesecake, Ricotta Frozen Yoghurt and White Chocolate and Strawberry Parfaits and plenty of extra during this enjoyable and encouraging cookbook.

With shiny photos and worthwhile the best way to create appealing taking a look cheese cakes, Cheesecakes and different Cheese Desserts presents nice principles on how one can provoke family with decadent treats at domestic!

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Additional info for Cheesecakes : and other cheese desserts

Sample text

To maintain its truffle-like consistency, take care not to overbake the tartlets. 5-cm (3-in) diameter tartlet pans. 1 portion Filling Prepare Chocolate Sweet Crust Dough. 5-cm (1/4-in) thick. Using an 11-cm (41/2-in) cookie cutter, cut out 6 rounds. Transfer dough rounds to tartlet pans, lining the bottom and sides evenly. Trim off excess dough with a paring knife. Prick base all over with a fork and refrigerate shells for at least 1 hour before using. Unsalted butter 11/4 Tbsp Warm water 12/3 Tbsp Dark chocolate 70 g (21/2 oz), ¿nely chopped Cream cheese 75 g (23/4 oz) Castor (super¿ne) sugar 21/2 Tbsp Egg 1, large, lightly beaten In a medium bowl, beat cream cheese and sugar until creamy.

1 portion Filling Prepare Chocolate Sweet Crust Dough. 5-cm (1/4-in) thick. Using an 11-cm (41/2-in) cookie cutter, cut out 6 rounds. Transfer dough rounds to tartlet pans, lining the bottom and sides evenly. Trim off excess dough with a paring knife. Prick base all over with a fork and refrigerate shells for at least 1 hour before using. Unsalted butter 11/4 Tbsp Warm water 12/3 Tbsp Dark chocolate 70 g (21/2 oz), ¿nely chopped Cream cheese 75 g (23/4 oz) Castor (super¿ne) sugar 21/2 Tbsp Egg 1, large, lightly beaten In a medium bowl, beat cream cheese and sugar until creamy.

Remove cheesecake from oven and cool on a wire rack. Refrigerate for at least 6 hours before unmoulding. Prepare honey-roasted cashew nut brittle. In a medium saucepan, warm sugar and water over medium heat until sugar has completely dissolved. Increase heat to high and bring mixture to the boil, stirring occasionally, until medium amber in colour. This takes 8–10 minutes. Stir in chopped cashews. Working quickly and carefully, spread mixture evenly on an oiled baking sheet. Leave to cool before peeling off baking sheet and breaking brittle into pieces.

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Cheesecakes : and other cheese desserts by Mac Woo


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