inthekitchen
7 . Drizzle chocolate ganache in a perpendicular direction across the cake , making sure the chocolate ganache is fluid . 8 . Heat in the microwave for 5 second increments if it is too thick . Cool at room temperature if it becomes too watery . 9 . Refrigerate for at least 4 hours for the cheesecake to set . 10 . Keep the cheesecake frozen ; removing it about 10 minutes before serving to allow it to thaw out at room temperature .
Skor No-Bake Cheesecake
( cover ) Skor pops a classic cheesecake adding the right amount of crunch to a winning chocolate caramel match .
INGREDIENTS Cheesecake Filling 1 cup Philadelphia cream cheese , softened 3 / 4 cup brown sugar 1 1 / 3 cup whipped cream ( see recipe on page 14 ) 1 / 3 cup skim milk 1 / 4 cup caramel cream , purchased 1 / 4 cup crushed Skor pieces
Chocolate Crust See recipe on page 14
Chocolate Ganache Drizzle See recipe on page 14
Garnish chocolate ganache ( in a squeeze bottle ) for drizzle caramel cream ( in a squeeze bottle ) for drizzle crushed Skor pieces
METHOD Filling 1 . In a large bowl beat the cream cheese with an electric mixer until completely smooth . 2 . Add brown sugar and continue mixing until smooth . 3 . Add caramel cream and continue mixing until smooth . 4 . Slowly fold in the whipped cream until smooth . 5 . Add Skor pieces and mix well with a spatula .
Caramel Cream Drizzle See method for Dark Chocolate Ganache Drizzle on page 15 .
Assembly 1 . Pour the batter into the prepared crust and spread evenly using a spatula . 2 . Gently push down and tap the batter with a spatula , then gently shake the pan to get rid of any bubbles . 3 . Add toppings before the cheesecake is set . 5 . Drizzle the top of the cake with room temperature caramel sauce . 6 . Sprinkle desired amount of Skor pieces all over the cheesecake .
Yield 1 cake
Chocolate Supreme No-Bake Cheesecake Brownie Cookies
continued from page 14
INGREDIENTS 1 / 2 cup white granulated sugar 3 / 4 cup brown sugar 1 / 2 cup unsweetened cocoa powder 1 2 / 3 cups + 1 / 4 cup flour 1 tsp baking powder 1 / 4 tsp salt 2 eggs 1 / 2 cup butter , melted 1 cup dark chocolate chips 3 Tbsp water
METHOD 1 . Whisk together white sugar , brown sugar , cocoa powder , flour , baking powder and salt . 2 . Add eggs one at a time and mix with a wooden spoon . 3 . Add melted butter and mix . 4 . Add chocolate chips and water and fold with hands until mixed completely . 5 . Roll into balls ( approx . 2 oz ) and flatten slightly on cookie sheet . 6 . Bake at 325 ° F for 13 minutes , turning half way through .
Yield 17 cookies
16 ciao ! / apr / may / two thousand twenty-four