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Cheesecake Flowcharts (Apron on, Hair tied back, Wash hands, Spray and…
Cheesecake Flowcharts
- Apron on, Hair tied back, Wash hands
- Spray and wipe down work space
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- Line muffin tin with cupcake liners
- Mix the crushed Oreos with melted butter
- Evenly distribute between the cupcake liners, push down
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- Remove from oven and leave to cool
- Mix cream cheese, sour cream, sugar and vanilla extract
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- Gently fold in the crushed Oreos
- Evenly distribute filling between the cups
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- Remove from oven and cool for 1 hr
- Cover in plastic wrap and Refrigerate for 2-3 hours
- Combine crushed malt biscuits, sugar and melted butter
- Divide mixture between cupcake liners and press down
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- Mix the cream cheese, sugar and cocoa powder
- Add the sour cream, vanilla extract and milk
- Add the eggs one at a time, beating slowly
- Divide the batter between the cupcake liners
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- Turn off oven and leave the door closed for 15 min
- Open the oven door and allow to cool for 10 min
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- Once cool, place a couple squares of choc on top, then a marshmallow
- Broil until the choc is melted and the marshmallow is slightly browned
- Combine malt biscuits, brown sugar, 1/4tsp salt and melted butter
- Press into bottom of cupcake liners
- Beat cream cheese and sugar
- Add egg, beat until just blended
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- Cool completely, refrigerate for 1 hr
- Place caramels in a heat proof bowl
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- Place over pot of boiling water
- Cook until caramels are completely melted
- Drizzle about 1tsp caramel over each cheesecake
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- Divide evenly among cupcake liners and press down
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- Place blueberries in a small saucepan at low heat
- Use a potato masher to crush and add 1Tbsp sugar
- Cook, stirring, for 3 minutes
- Strain into a heatproof bowl
- Repeat process with raspberries
- Mix cream cheese, sugar, cream and vanilla essence
- Place 4tsp water in a bowl and add 4tsp gelatine powder, set aside for 2 min
- Microwave on high for 20 sec
- Whisk with fork to dissolve
- Add to cream cheese mixture
- Divide evenly between 3 bowls
- Whisk the blueberry mixture into one of the cream cheese bowls and mix in half of the gelatine powder
- Repeat with raspberry mixture
- Divide the left over cream cheese mixture among the biscuit bases, spreading with a spoon. Carefully top with a layer of blueberry and raspberry mixture.
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- Combine oreos with melted butter
- Divide the mixture between the cupcake liners and press down
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- Combine crushed malt biscuits, sugar, salt and melted butter
- Press the mixture into the cupcake liners
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- Mix the cream cheese, sugar, salt and vanilla extract
- Beat in egg yolks, one at a time
- In a separate bowl beat two egg whites
- Gently fold egg whites into cream cheese mixture
- Divide mixture evenly between the cupcake liners
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- Let cheesecakes rest for 10 minutes
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- Melt choc and spread over cakes
- Dip strawberries in choc and place on top
- Melt choc in pot over water
- Mix the cream cheese and sour cream
- Add in sugar, cocoa powder, eggs, egg yolks, and cream.
- Fold in the chocolate and add in the vanilla essence
- Divide evenly among the cupcake liners
- Bake for 15 min, then turn off oven and leave for 5 min
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- Melt choc in saucepan over heat
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- Add ganache to each cheesecake
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