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@dweckkitchen: Bunda masih bingung mau ganti kitchen sink apa?🤔 Mindweck punya rekomendasi nih buat bunda, yang pastinya bisa bikin dapur bunda jadi lebih modern🤩‼️ Jadi jangan bingung lagi, yuk di chekout sekarang #kitchenware #kitchensink #kitchensinkmodern #upgridekitchensink #rekomendasikitchenware

DWECK Kitchen
DWECK Kitchen
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Monday 04 November 2024 05:01:37 GMT
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“Anh muốn được cùng em về vùng biển vắng, nơi tình yêu là bản nhạc, và chúng mình là ca từ đẹp nhất.” 🎵🌊 #viethuong #BienVaEm #VeVungBienVang #TinhYeuVaAmNhac #HoaiPhuongVietHuong
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creamy chocolate oreo cheesecake 🤎 bye this came out SO good. easy recipe: crust: •3 packs chocolate graham crackers( i used @Honey Maid ) or use about 24 oreos. •¼ cup + 2 tbsp (90 g) unsalted butter, melted finely crush the graham crackers & add the melted butter, ( you may need more butter depending on your preference. ) press into a lined 8x8 spring form pan & set aside. cheesecake: • 3 blocks (24 oz / 675 g) cream cheese, room temp • 1 cup (200 g) granulated sugar • ½ cup (120 g) sour cream, room temp( or plain greek yogurt ) • 3 large eggs, room temp • 8 oz (225 g) dark or semisweet chocolate, melted & slightly cooled • 2 tbsp (15 g) unsweetened cocoa powder • 1 tsp vanilla extract • pinch of salt • 5 oreos, roughly chopped (for folding in) preheat your oven to 325•F. for the filling, beat cream cheese and sugar until smooth, then mix in sour cream, cocoa powder & vanilla . add eggs one at a time mixing gently, then fold in your cool melted chocolate , and fold in chopped oreos. pour the filling over the crust ( if you’re doing a water bath wrap the aluminum foil tightly around the cheesecake and place in the water) bake for 55-65 minutes, until the edges are set and the center is still slightly wobbly, like jello. turn off the oven, leave the door cracked, and let the cheesecake rest for an hour before bringing it to room temperature. once you take the cheesecake out of the oven run a knife across the edges to prevent it cracking when cooling. after it comes to room temp, chill overnight. ( ideally at least 4 hours, but i recommend 7+) ganache topping : • ½ cup (120 ml) heavy cream • 4 oz (115 g) dark or semisweet chocolate( 2/3 cup ) 3-4 oreos, ( for the top) for the topping, make a ganache by heating heavy cream and pouring it over chocolate chips, stirring until glossy. spread a thin layer over the cheesecake and i whipped some of the cooled ganache to pipe around the edges and finished with oreo halves on top. ( baking tip: i HATE doing the water baths for the cheesecake so instead i put a pan on the rack underneath the cheesecake and fill it with boiling water. ) some extra tips: make sure the cream cheese, eggs & sour cream are room temp. this helps prevent lumps. don’t overmix when adding the eggs, it can incorporate too much air into the cheesecake enjoy!! :) #oreo #chocolate #cheesecake #Recipe #baking
creamy chocolate oreo cheesecake 🤎 bye this came out SO good. easy recipe: crust: •3 packs chocolate graham crackers( i used @Honey Maid ) or use about 24 oreos. •¼ cup + 2 tbsp (90 g) unsalted butter, melted finely crush the graham crackers & add the melted butter, ( you may need more butter depending on your preference. ) press into a lined 8x8 spring form pan & set aside. cheesecake: • 3 blocks (24 oz / 675 g) cream cheese, room temp • 1 cup (200 g) granulated sugar • ½ cup (120 g) sour cream, room temp( or plain greek yogurt ) • 3 large eggs, room temp • 8 oz (225 g) dark or semisweet chocolate, melted & slightly cooled • 2 tbsp (15 g) unsweetened cocoa powder • 1 tsp vanilla extract • pinch of salt • 5 oreos, roughly chopped (for folding in) preheat your oven to 325•F. for the filling, beat cream cheese and sugar until smooth, then mix in sour cream, cocoa powder & vanilla . add eggs one at a time mixing gently, then fold in your cool melted chocolate , and fold in chopped oreos. pour the filling over the crust ( if you’re doing a water bath wrap the aluminum foil tightly around the cheesecake and place in the water) bake for 55-65 minutes, until the edges are set and the center is still slightly wobbly, like jello. turn off the oven, leave the door cracked, and let the cheesecake rest for an hour before bringing it to room temperature. once you take the cheesecake out of the oven run a knife across the edges to prevent it cracking when cooling. after it comes to room temp, chill overnight. ( ideally at least 4 hours, but i recommend 7+) ganache topping : • ½ cup (120 ml) heavy cream • 4 oz (115 g) dark or semisweet chocolate( 2/3 cup ) 3-4 oreos, ( for the top) for the topping, make a ganache by heating heavy cream and pouring it over chocolate chips, stirring until glossy. spread a thin layer over the cheesecake and i whipped some of the cooled ganache to pipe around the edges and finished with oreo halves on top. ( baking tip: i HATE doing the water baths for the cheesecake so instead i put a pan on the rack underneath the cheesecake and fill it with boiling water. ) some extra tips: make sure the cream cheese, eggs & sour cream are room temp. this helps prevent lumps. don’t overmix when adding the eggs, it can incorporate too much air into the cheesecake enjoy!! :) #oreo #chocolate #cheesecake #Recipe #baking

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