flovent not covered by insurance I have really grown to love making cheesecakes.
hydrochlorothiazide generic cost without insurance They are such an impressive and decadent dessert that people seem to be afraid of, but they really aren’t all that hard.
voltaren emulgel buy Trust me, I was right there with you. I was terrified of these things. But with a few tried and true tricks I believe anybody can make a totally delicious and epic cheesecake. As long as you are patient. Like I totally wasn’t this one time.
tugain 10 solution price in india It was ONE TIME PEOPLE.
retin a cream price philippines Learn from my mistakes. Don’t be impatient. Don’t be like Taylor and you won’t end up making a cheesecake disaster. To tell you the truth, I’m taking that cheesecake on again this week.
lamivudine cost I have a little more experience under my belt and I’m like a patience ninja now. Only when it comes to cheesecakes, though.
model x price I had never made a cheesecake cake before this one, though and it. Was. AWESOME. Seriously, you guys will love this.
clomid uk Boston Cream Pie is one of my all time FAVORITE desserts. I want to Boston Cream Pie-ify everything in my life from now on I love it so much.
mesterolone price This dessert is like Boston Cream Pie and cheesecake had a baby and that baby became Superman and is saving the world one empty stomach at a time.
The cheesecake is silky and decadent, the yellow cake is light and airy, the custard is sweet and OH MY GANACHE. That sweet sweet chocolate nectar poured over top is what my dreams are made of.
I LOOOOOOVE ganache. And it is the PERFECT finishing touch to a dessert filled with as much sweetness as this one. My recipe uses semi-sweet and bittersweet chocolate combined with vanilla, some karo syrup to make it silky smooth and a touch of salt to make all of those flavors explode.
If you are looking to impress, this is the dessert you want to make.
If you are looking for a dessert that you won’t even be able to resist digging forks into straight from the pan, this is the dessert you want to make.
If you are just looking for a dessert that is going to make your world turn, this is the dessert you want to make.
If you aren’t picking up what I’m putting down here, I’ll make it easy for you: YOU WANT TO MAKE THIS DESSERT!
- 16 oz. cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 large eggs
- 3 teaspoons vanilla extract
- 1 stick butter, softened
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups milk
- 1/8 cup vegetable oil
- 1 tablespoon vanilla extract
- 3 large eggs
- 3 cups heavy cream
- 1 large box of vanilla instant pudding
- 3/4 cup milk
- 1 cup heavy cream
- 8 oz. chocolate, chopped (I use 1/2 bittersweet, 1/2 semi-sweet)
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- Preheat oven to 325° F and prepare a nine-inch springform pan by lining it with parchment paper or spraying liberally with non-stick cooking spray.
- To the bowl of an electric mixer add room temperature cream cheese and sugar and beat until smooth. (It’s really important that the cream cheese is not straight out of the fridge or else you will get lots of lumps!) Stop the mixer, scrape down the sides of the bowl and add sour cream, eggs and vanilla extract and mix just until combined. (Overmixing cheesecake will cause bubbles to form while it bakes, so make sure to get all your lumps out in the first mix with the sugar and cream cheese.)
- Pour mixture into prepared spring-form pan and bake for 30-40 minutes or until the filling is set around the edges but still soft in the center.
- Turn the oven off, crack the door open and let the cheesecake rest in there for 30 minutes. After 30 minutes is up take the cheesecake out of the oven and let it cool to room temperature. Cover and put in the freezer to make it easier to assemble the dessert. (I just covered it in the springform pan, and it still came out of the pan easily when frozen.)
- Preheat oven to 350° F. Prepare two nine-inch round cake pans by spraying with non-stick cooking spray, or lining with parchment paper. Set aside.
- To the bowl of a stand mixer add butter and mix until smooth. Add flour, sugar, baking powder and salt and mix to combine. Stop, scrape down the sides of the bowl and add milk, oil, vanilla and eggs and mix together until smooth.
- Pour batter into prepared cake pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool to room temperature before removing from pans and wrapping in plastic wrap and placing in freezer to make assembly easier.
- In the bowl of an electric mixer beat whipping cream until almost stiff. Add pudding mixes on low speed until well combined. Add milk to smooth out consistency.
- Pour heavy cream into a saucepan over medium/high heat and bring to a boil.
- In the meantime add chopped chocolate, corn syrup, vanilla and salt to a medium sized bowl. Pour hot cream into bowl over chocolate and let rest for 5 minutes undisturbed. When five minutes has gone by slowly stir ingredients together until the mixture becomes completely smooth and glossy. Set aside for 10 minutes at room temperature before using.
- Unwrap frozen cake layers and place one layer on cake stand or work area. Unwrap frozen cheesecake and remove from spring-form pan. Lay frozen cheesecake on top of first layer of frozen yellow cake. Lay the second frozen yellow cake layer on top of the frozen cheesecake. Pour custard filling over top layer of yellow cake and smooth with a spatula. You can use as much or as little of this as you want but the more you use the more top heavy all the pieces will be (so lay them on their sides when serving). Finish the cake off by pouring ganache over the top and down the sides. Cover the cake and place in the refrigerator for a couple of hours so the cheesecake and cake layers can soften before serving.
- *To lighten the work load I like to make the cheesecake and the yellow cake the day before and freeze them overnight. Then I assemble the cake in the morning and place in the refrigerator so it has a couple of hours to soften.
- **The yellow cake recipe is from Iambaker and it is THE BEST. She's a cake miracle worker.
So can I let you in on a little secret? That custard on top is REALLY REALLY REALLY ridiculously good and stupid easy. I won’t tell your friends if you won’t.