Food recipes
Double chocolate mascarpone cheesecake
Double chocolate mascarpone cheesecake Ingredients: martha white foods, martha white's buttermilk biscuit mix, dry margarine, regular, 80% fat, composite, stick, without salt milk, fluid, 1% fat, without added vitamin...
Double chocolate mascarpone cheesecake
Ingredients:
martha white foods, martha white's buttermilk biscuit mix, dry
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
il villaggio, mascarpone cheese,
cream, whipped, cream topping, pressurized
sugars, granulated
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
il villaggio, mascarpone cheese,
cream, whipped, cream topping, pressurized
sugars, granulated
Directions:
Melt together the milk chocolate and 3/4 can of condensed milk in a bowl over a simmering pan on the hob
At the same time melt the white chocolate and the rest of the condensed milk in the same way, stirring both occasionally.
Once melted leave both to cool
In a large bowl mash the biscuits up with a rolling pin (or use a processer if you have one) until it resembles breadcrumbs
Melt the margarine in the microwave for 40 seconds and mix into the biscuits until sticky
Spread the mixture evenly into the bottom of a large flan dish and leave in the fridge to set whilst you prepare the cheesecake
Place the 200g of mascarpone in a large bowl with the 400ml cream and 3 tbsp sugar and whisk with an electric mixer until thick
Fold in the milk chocolate mixture well and pour over the biscuit base.
Leave in the fridge to set for 3-4 hours
Once the middle layer has set, mix together the white chocolate mix with the remaining mascarpone cheese, cream and sugar until thick.
Pour onto the top of the cheesecake and carefully spread it out evenly
Leave to set for a further 3-4 hours or overnight
Once set serve and enjoy
Ingredients:
martha white foods, martha white's buttermilk biscuit mix, dry
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
il villaggio, mascarpone cheese,
cream, whipped, cream topping, pressurized
sugars, granulated
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
il villaggio, mascarpone cheese,
cream, whipped, cream topping, pressurized
sugars, granulated
Directions:
Melt together the milk chocolate and 3/4 can of condensed milk in a bowl over a simmering pan on the hob
At the same time melt the white chocolate and the rest of the condensed milk in the same way, stirring both occasionally.
Once melted leave both to cool
In a large bowl mash the biscuits up with a rolling pin (or use a processer if you have one) until it resembles breadcrumbs
Melt the margarine in the microwave for 40 seconds and mix into the biscuits until sticky
Spread the mixture evenly into the bottom of a large flan dish and leave in the fridge to set whilst you prepare the cheesecake
Place the 200g of mascarpone in a large bowl with the 400ml cream and 3 tbsp sugar and whisk with an electric mixer until thick
Fold in the milk chocolate mixture well and pour over the biscuit base.
Leave in the fridge to set for 3-4 hours
Once the middle layer has set, mix together the white chocolate mix with the remaining mascarpone cheese, cream and sugar until thick.
Pour onto the top of the cheesecake and carefully spread it out evenly
Leave to set for a further 3-4 hours or overnight
Once set serve and enjoy