Irish cookie cholcolate cake

8 oz Cadbury plain Irish chocolate
16 shortbread cookies crushed
6 oz of butter 6 oz of sugar
2 eggs or 1/2 cup of egg beaters

1. melt chocolate abnd butter in sauce pan over boiling water. but do not touch & do not stir until all is melted

2. Add sugar & stir

3. Add beaten eggs & stir

4. Mix in cookie crumbs & mix well

5. Turn mix out on a baking tin & flatten & then put into fridge or freezer for 6 to 12 hours or more if needed

• 12 ounces (340 gram) of chocolate (eating chocolate rather than cooking chocolate)

• 4 ounces (113 gram) of butter or margarine

• One regular sized can of condensed milk

• One or two packets of biscuits(called cookies in the US)

2 Large Floppy Johns 2 Tart pops

[edit] Steps

1. Place 6 oz of chocolate, 4 oz of butter or margarine, and the contents of one can of condensed milk in a double boiler.

2. Stir.

3. Melt over medium heat.

4. Remove it from the heat.

5. 
   

Stir in an amount between one, and one and a half packets of biscuits. Break / crush / stir in the biscuits. More crumbs from more biscuits gives a firmer cake; fewer crumbs or biscuits gives you a gooey cake with lumps of biscuits in it.

6. Line a cake tin with aluminum foil or clingfilm - or use one of those tins with a loose bottom. Tip the chocolate biscuitey mixture into the tin and smooth so it is roughly level.

7. Stick it in the fridge to chill for 4 - 6 hours, or more.

8. Remove from pan. When chilled and firm, turn the cake out onto a plate.

9. Melt approximately 6 oz of chocolate, and pour or spread it onto the top of the cake. You may like to use some white chocolate to create a pattern or write a greeting on top.

Eggless Biscuit Chocolate Cake Recipe

Ingredients

• One or two packets of DIGESTIVE Biscuits (Parle - G or Marie)

• About 1 1/2 to 2 cups of Chocolate-350 grams of chocolate

• 100 grams of butter

• Condensed Milk- One cup

Method

1. Put about one cup of chocolate, butter, and the contents of one can of condensed milk in a double boiler.

2. Stir.

3. Melt over medium heat.

4. Remove it from the heat.

5. Stir in an amount between one, and one and a half packets of biscuits. Break / crush / stir in the biscuits. More crumbs from more biscuits gives a firmer cake; fewer crumbs or biscuits gives you a gooey cake with lumps of biscuits in it.

6. Line a Cake tin with aluminum foil or clingfilm - or use one of those tins with a loose bottom. Tip the chocolate biscuitey mixture into the tin and smooth so it is roughly level.

7. Stick it in the fridge to chill for 4 - 6 hours, or more.

8. Remove from pan. When chilled and firm, turn the cake out onto a plate.

9. Melt the rest of chocolate, and pour or spread it onto the top of the cake. You may like to use some white chocolate to create a pattern or write a greeting on top.

10. Eat!

Irish Cream Cheesecake     ”TO”

Ingredients:

1-1/4 cups Sugar, divided
1 cup crushed Vanilla-Flavored Wafers (apprx. 30 wafers)
1/4 cup Butter, melted
1 envelope Unflavored Gelatin
1/4 cup Water
2 (8 ounces each) packages Cream cheese, softened
1 (8 ounces) container Whipped Topping, thawed
1/4 cup plus 2 tablespoons Bailey's Irish Cream
Whipped Cream and Strawberries for garnish, optional
          Preparation:    

Mix 1/4 cup sugar, wafers and butter. Firmly press crumbs into bottom of springform pan by hand. Place water in small pan. Sprinkle gelatine over top and let stand 1 minute. Cook on low for 3 minutes, stirring constantly.

Mix cream cheese and remaining 1 cup sugar until well blended. Gradually add gelatine mixture and liqueur. Refrigerate until slightly thickened. Gently stir in the whipped topping; pour over crust. Refrigerate several hours or until firm. Serve with strawberries and cream. Keep stored in refrigerator.

No-Bake Cheesecake

90g digestive biscuits, finely crushed
90g shortbread biscuits, finely crushed
3 tablespoons butter, melted
3 1/2 tablespoons caster sugar
200g cream cheese
extra 5 tablespoons caster sugar
2 tablespoons lemon juice
1/2 cup cream, lightly whipped
sliced fresh strawberries (optional)

In a bowl, mix together digestive biscuit crumbs,
shortbread crumbs, melted butter and the 3 1/2 tablespoons sugar.

Press biscuit mixture
into an 18cm springform cake pan and refrigerate.

In another bowl, beat cream cheese,
extra sugar and lemon juice.

Fold whipped cream
into cream cheese mixture
and spread over the biscuit base.

Cover with foil and freeze for 1 hour.

Remove to refrigerator for 30 minutes before serving.

 

- to nie “ten”

PREP TIME	20 Min
COOK TIME	1 Hr 20 Min
READY IN	9 Hrs 20 Min
Original recipe yield 1 - 9 inch Springform Pan

INGREDIENTS (Nutrition)

• 1 1/2 cups chocolate cookie crumbs

• 1/3 cup confectioners' sugar

• 1/3 cup unsweetened cocoa powder

• 1/4 cup butter

•  

• 3 (8 ounce) packages cream cheese, softened

• 1 1/4 cups white sugar

• 1/4 cup unsweetened cocoa powder

• 3 tablespoons all-purpose flour

• 3 eggs

• 1/2 cup sour cream

• 1/4 cup Irish cream liqueur

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).

2. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.

3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.

4. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

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Easy Pandan Coffee Cheesecake with no Bakin

Crust:
300 grams butter cookies, crushed
2 sachets coffee powder, dissolved in
1/2 cup butter, melted

Filing:
1 pack cream cheese
1/8 cup powdered sugar
1/2 cup condensed milk
1/2 cup evaporated milk

1/2 pack allpurpose cream, chilled
1 tsp. pandan flavoring
1/4 cup water
2 tbsp. unflavored gelatin

Cooking Tips:

Folding in cream means combining the other ingredients with the cream gently and carefully to avoid loss of air incorporated in the cream during whipping. The whipped cream stays light and fluffy if ingredients are folded in and added in the cream one by one.

1. Mix crushed cookies with butter-coffee mixture and press onto bottom of a container of choice or an 8" springform pan. Chill until firm.
2. Using a mixer, blend cream cheese, sugar, 1/4 cup of condensed milk, evaporated milk and all purpose creme until smooth. Divide mixture into two parts and set aside.
3. To make the coffee filling, dissolve the coffee powder in the remaining condensed milk. Fold into one of the cream cheese mixtures and set aside.
4. To make the pandan filling, fold in the pandan flavoring to the other cream cheese mixture and also set aside.
5. In a pan, combine water and gelatin and set aside. After 2 minutes, bring to a boil and dissolve gelatin. Pour equally over the two filling mixtures.
6. Spoon the two filling mixtures onto the crust then swirl with a fork. Refrigerate until firm. Pipe with whipped creme on the sides.

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