Cookies and Cream Shiny Mirror Glaze Cheesecake Entremet
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- Опубліковано 19 чер 2024
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Written Recipe: cupcakesavvyskitchen.com/cook...
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Sweet As Honey
#Cheesecake #Entremet #CookiesAndCream - Навчання та стиль
Love the music while watching your video - Excellent! Thank you
Stunning as ALWAYS! I'll have plenty of practice for Valentines day
Great!
Made these babies for my husbands birthday. I cannot express how yummy they were! Just wow. Another great one from you, thank you ❤️
Ohhhhh how fabulous!!! :-)
Always a moment of pure pleasure to watch you at work ! Thank you for your generosity in sharing your talent ! Cheers ☕️
You are very welcome. Thank you for your kind words :-)
Can I have the measurements for the ingredients
instaBlaster.
Simply, INCREDIBLE! 😘
Thank you!
One word: AMAZING!!!
I love recipes like this
Thanks Ashley! :-)
Όοο όνομα και πράμα.... ωραίο το ορεο!!!! Τέλειο!
Oh my goodness, I must try this! You make it look so easy and super yummy. Thanks for sharing.
It's super easy and you will definitely get some "wows" from your guests! :-)
Salute for your creativity and patience and, it's absolutely become more precious when you share your knowledge to us. *I wish I could learn from you more* . Thank you so very much.
You are very welcome! You can learn by watching over 450 videos I provide here on UA-cam for free. Good luck!
Beautiful!
Thank you!
Wow wow!! Bello como todo lo que haces amiga muchas gracias bendiciones...
Gracias
Yay! Some new entremets!! Hopefully you’ll make some new flavours :)))
Your desserts are eaten more by eyes then mouth.soo beautiful
How fabulous! Thank you :-)
Amazing as always, like before watching it
How fabulous! :-)
Hey, would it be possible to skip the gelatin ingredient? Or is it a “must have” kind of ingredient?
I love this video so much!
Thank you for sharing!
Delicious
Heaven in a shape of drenched chocolate. This is my love 😍 excellent video and better yet excellent dessert 😋
Thank you!
I like the trick with the gold leaf 🍁
Great for covering up the hole ;-)
Addicted to your channel and how easy you make everything look :) keep up the great work!!
Thank you for your kind words :-)
So beautiful and looks very tasty 😋
Thank you. It was delicious! :-)
The tutorial and music are so relaxing.........
I'm glad you like it.
Great video. Both the inside and the outside look sooo good. Also, there's finally someone who calls Oreos "Oreos" and not "sandwich cookies".
Thanks! It is what it is :-)
Stunning!!!
What kind of cream cheese did you use?
Wow thank for this
You're welcome! :-)
i tried it .. it taste amazing .. even the bitter that comes from the bisuite it blends with whole thing .. very very nice 👏👏👏
Fabulous! :-)
Amazing!!!😍😍
Thanks!
More than wonderful 🌸 thank you
You're very welcome! :-)
I'm so excited it's in the freezer 😍I'll see and tell you the result 💕
Oooooo fabulous! Can't wait to hear! :-)
@@CupcakeSavvysKitchen it was amazing thaannkk you very much for your recipe 😋😍🥰💕❤️
beautiful 👏👏👏👏👏
Thank you!
These are beautiful! Thank you so much for generously sharing your knowledge on your youtube channel! If I wanted to make one large heart shaped recipe, what size heart shaped mold would I need?
OMGoodness this looks so yummy!! I have a little paw print pan that I'm going to use to make these treats!!!
Une très belle recette.merci
Yummy! Are the baby oreos better to use than the regular size ones?
You're so talented!
Thank you for your kind feedback. :-)
Wow Amazing Mirror Glaze Cookies and Cream Cheesecake
Thanks :-)
Superb 👌👌☺️
Look very yummy 😋 😋
Beautiful! Two questions that I always wonder...
When you set aside the gelatin for the cheesecake, do you keep it in the bowl of hot water to keep it liquid? Or does that keep it too hot?
Can you reuse the excess mirror glaze that you catch in the pan?
I love your recipes, thank you for always making such wonderful desserts!
Yes I keep it in the bowl of hot water because I don't want it to start setting. By the time I am ready to use it, it's not as hot. You can re-use the excess Mirror glaze. Just scrape it up an freeze till you are ready to use. Bring back to room temp the blast in the microwave for 10 seconds at a time till ready to use.
I click the like button before i watch the video because I knew it will be amazing as always
Bahahahahahaha!!!! I LOVE that! :-)
Same here LOL
I like how you used a round cutter to make a clean bite out of the cake, so much attention to details.
Thanks :-)
How long can i keep the left over mirror glaze thank you
Amazing and easy videos, I would like to watch more 3d molds cakes from you, bcs it's easy and simple to make.
Wish I can see mold 3D "cloud cake" from you, I would like to see how you make it..
👏💯
Ur deserts jus look so classy.🌟🌟🌟🌟🌟
Thanks Charista! :-)
Hi! Where do you keep the glazed dessert? Is it ok to keep it in the fridge or the glaze will melt? Thank you!
تشهي🤤🤤
Could I omit the cocoa powder in the biscuit recipe to make it a vanilla biscuit? Thanks! This looks yummy!
wow... really interesting video... I'm gonna try it out... thanks
Fabulous!
Very nice 👍❤️ excellent i like it ❤❤❤
Amazing video! insipired me! may i ask where you got the tray (that you used for the cookies) from?, the tiny detail in the cookies is amazing and i would like to achieve this.
Thank you! This is the mat I used amzn.to/2XeRPUn
Hi all the way from NY I absolutely love your channel. Question can I freeze these after it’s completely assembled if so how long does it stay fresh. Thanks so much 😋
You can but they may not be as shiny when defrosted. They cab freeze for a couple of weeks or if unglazed, they will freeze for a month.
Looks lovely, and I very much appreciate the fact that there is a lot of cocoa and not too much sugar in the mirror glaze and in the base. My problem is the cheesecake filling, because I'm not fond of cream cheese.
Ann Sidbrant you can use a mousse filling ua-cam.com/video/M6FZr7lkNp0/v-deo.html
hello ask me a question thickened / double cream is the blend of 3 teaspoon gelatine and 3 tablespoon water?
I'm from another country and I do not understand that part.
Thank you
Mmmmmmm very niiiiiiice thanks 👍 👍 👍 😋😋😋😋😋
You're welcome :-)
Hiiii! Thank you for sharing these amazing desert recipes. I have one question about gelatine powder: is it agar agar powder that you are using?
I have used powdered Gelatine.
Professional. Machae lah.I like it .bravos
Thank you! :-)
Hi! Would you happen to know why mirror glaze become transparent when I pour it on to the cheesecakes?
Sweet fantastic share my friend
Thank you! :-)
Wow I'll try it now. I've subscribed to your channel. I am Ghada from Egypt
غادة جمعه welcome!
May i know which country is Cupcake Savy Kitchen from?
Thank you for free tutorial🙏💋I almost wanted to pay to learn these kind of classy cakes
I line in Australia :-)
I wonder if this gelatine can be replaced with the colorful ones? The ones with flavors? Regardless of the color
Hello is that a food processor that you are using? If so may I ask where did you get it from?
Hello! Can I use this recipe to make a 26cm heart shape “cake”? Instead of the mini hearts? Thanks
Sure can!
super nice 👍
pls mk royalicing cookies some easy yet stunning design tht ur sooo perfect at🙏🏻🙏🏻😃😃
Royal icing is one thing I have absolutely noooo experience with :-(
...................so done!!!
It's very beautiful 💖 Instead of double Thikened cream can I use normal whipping cream? I want to make it for my husband's birthday 🥰 he will love it. Only problem I couldn't find that Double Thikened cream 😔
Top 💖
Thanks :-)
Wow!
Nancy H Alwin what a fabulous reaction! :-)
@@CupcakeSavvysKitchen Ha! I think its called being "speechless" with wonderment. Keep up these amazing videos, and I will keep on reacting! :D
What kind of gelatin did you use? Can I use agar agar? Or vegetable gelatin? Thank you
Wow
Thanks :-)
Hi... Thanks for this amazing recipe.... May I know if I need to keep the filling in freezer or in normal refrigerator for chilling?
In the freezer overnight is best because it makes un-moulding easier. Once glazed you then refrigerate to thaw.
@@CupcakeSavvysKitchen got it... Thanks 😊
you are good I'm gonna make it for my next party
Great!
Beautiful as always, please tell substitute for eggs
1/4 Cup applesauce per egg.
Hello! Hows the texture of the cookie? Can it hold with buttercream as well? And if so, do you also have a vanilla version? Thank you!
The texture works well with buttercream. I haven't uploaded a Vanilla version yet.
@@CupcakeSavvysKitchen I see I see. Are you posting up soon? I can't wait!
Amazing i love it .do you mined if i ask you : can i use crushed nuts instead of Oreos.thank you🌹🌹
Yes you can :-)
Cupcake Savvy's Kitchen thank you so much
What is applesauce and in this recipe total 1/2 cup i have to used?
😍😍😍😍😍😍😍
May I ask are you used cold water or hot water to blooming the gelatin powder? Some of the recipes say cannot use boiling water for gelatin.
U always amaze me with your great recipes . I just want to know how long can this desert kept outside cause I'm from Malaysia n the weather is hot?
Please don't keep it out for them 30 minutes of the weather is very hot.
@@CupcakeSavvysKitchen Thank u very much😁
If i dont have food processor, what can i use/do to make fine crumbs for the biscuit? Thanks for the response❤
can this recipe be made easily into a 8" entremet? or should it be bigger? thanks!
Merci pour vos videos et votre partage ;je cherche une recette de ce genre mais sur le BOUNTY existe t elle deja? MERCI
Je n'ai pas de prime. Pardon.
Hello. I will be trying this. May i know the shelf life of this reciepe?❤
The water for the mirror glaze is it warm, hot or cold? Temperature
You can use either.
Do u have a recipe for mirror glaze 4 cookies?
Can you freeze the glaze and reuse it again for another baking project?
thanks for sharing this vidoe. i tried the biscuite its bitter is that taste because the cocoa powder is too much ??? and can i make the glaze and put it in the fridge for later use . thanks again
It totally comes down to the quality of cocoa powder used. Some are very bitter while others are sweeter.
thanks . and can i make the glaze in the morning and serve it in the afternoon .. cos i want to serve it tonight ❤❤ thanks agsin for your attention
Nice video :)
Also i have a couple of queries.
1. Is it mandatory to use icing sugar fr the cheesecake filling, or would normal sugar suffice.
2. Is gelatine required in the cheesecake filling, as you are anyways freezing the filling overnight to get the required structure
Sruti Sridharan I’m not cupcake savvy, but I think I can answer your questions.
1) icing sugar would probably be preferred as it would incorporate itself into the filling well for it to be nice and smooth, as normal sugar would make for a very crunchy filling.
2) I believe these desserts are to be eaten chilled, not frozen, so gelatine is required for structure to eat it at a lower temperature, so that it’s still smooth and creamy when you eat it. Hope I could help
Perfect response :-)
You can use granulated sugar if you wish but icing sugar dissolves better. Gelatine helps with the structure and shape of the heart as the dessert is eaten thawed not frozen. Place in the refrigerator after glazing to thaw :-)
Can I have the measurements for the ingredients
Lo Yukyee the measurements are in the box below video
So do you use the tsp of vanilla for the filing or not because i didn't see you put it in.
Yes, add it at the same time as the cream.
Where did you get the heart mold from?
hello can i use the CHOCOLATE BISCUIT BASE for a mousse cake??
Yes you can :-)
can we use agar agar powder instead of gelatin? Also measurement for it?
Hello. It’s wasn’t very fluid when cooled. Does that mean too much gelatin? Is it fixable by adding more cream
O it’s amazing
If you please can you write me the recipe in detail
Thanks a lot
Full ingredient list below the video ;-)
Help. Thank you for the lovely tutorial its wonderfully detailed but when I make the biscuit base it seems to go to a sticky sludge, I have done it twice now. I do don't own a blender so I am rubbing it by hand (yes I have hot hands) but it's fine until I put the eggs in then it just goes too wet. Thinking maybe my eggs are too large can I use just one egg. Please help as my mouse is sitting in the freezer and I really want to eat one 😁
What will be the substitute for egg in biscuits
Amazing! Please could you tell me the quantities of the ingredients to make the chocolate base biscuits? Thank you
Valeria Vincenza Alvino thanks! All ingredients with measurements are listed below the video in the description box. Click to expand and scroll down.
@@CupcakeSavvysKitchen found them. Thank you so much! Happy to follow your patisserie activity on Instagram.
Valeria Vincenza Alvino how fabulous! Thank you :-)
Thank you so much for sharing!!! Brilliant!
If I were to make 20 of these for my husbands surprise party and the venue is 50 minutes away....
How would you do it?
Or should I not sign myself up for this possible disaster? lol ....
I used to be a wedding cake baker so I have some tricks up my sleeve but not for these beautiful mini cakes. Any suggestions? TIA
Ultimately it's your decision BUT they definitely need to be chilled at all times. They may loose their shape if they are not chilled and food safety is really important with the dairy content.
@@CupcakeSavvysKitchen Thank you for your reply. Yes, food safety and keeping cold are top priorities. If I can figure how to keep them cold...is there a way you think it would work to transport them? Thanks again for your help and sharing your beautiful work with us.
Your desserts are awesome move over Zumbo
Awwww what a lovely comment! Thank you! :-)
what brand of GELATINE are you using? is it ok to use KNOX ?
Yes I use KNOX a lot :-)
tried that on my last no bake cheesecake but it failed..my cheesecake is runny:(
but i have tried to make your butter frosting...and it was so perfect....hope you can give me advise on how to make full proof no bake creamcheese....coz im planning to make it for business ..thanks
Hello,If I don't want to put Oreo, Can I use another kind of biscuit like lotus or raspberry?
Can i make this with a big version? I mean instead of small hearts but big?
Can i use curd instead of egg