OH MY GOD!!! Thank you soooooooooooo much for bringing back the gram measurements for the ingredient list!!! As always, your desserts always look incredibly delicious and super elegant!
It looks so delicious I really want to try this! Is there anyway we can make without the gelatin? Can it be replace with agar agar? How much do I need to take agar agar?
Awwww how fabulous! I am thrilled!!! Please tag me on Instagram if you like as I would LOVE to feature one of your creations that I have inspired in my Insta Stories! HAPPY BAKING! :-)
Okay so I made this over the weekend and it was really good! My whole family loved it and wanted more lol! A few notes: • I think there was a lot more whipping cream added than what was actually needed, it made the filling kinda 'watery' in a way so I think adding less whipping cream would have been better for me (I added about 500 ml instead of 600 ml) • If you're making this to enjoy the day after, I don't think freezing overnight would be necessary; all I did was freeze the cheesecake for about an hour or so then left it in the fridge overnight and it was perfect! • This makes a LOT, I made 12 mini cheesecake bites with and I still had a bunch of filling leftover, but not enough of the crust to make more cheesecakes: so, I would probably half everything next time :) Overall, amazing recipe, and I'm so excited to try a new one in the future!
How fabulous! Thank you for the feedback! They freeze beautifully for a couple of months so maybe make more of the base, assemble extra and keep them on hand in the freezer when unexpected guests arrive! I always have desserts lurking around in the freezer “just in case”. In terms of quantity, you can definitely halve. I don’t use a lot of the base crumb in each so it’s usually enough for me. I’m thrilled you made it :-)
Pls tell me how long can I leave the cheesecake bars out, as I noticed it's mousse?... I'm having a function,can it be in the refrigerator for 3-4 hours?
OH MY GOD!!! Thank you soooooooooooo much for bringing back the gram measurements for the ingredient list!!!
As always, your desserts always look incredibly delicious and super elegant!
I must admit I do prefer grams as well but I need to show both for the subscribers that like to use cups :-)
اقسم بالله جربت وصفاتها كلهم طلع أكثر من رائعين والله وصفاتها ناجحين مليون بالمائة
هذا رائع
@@CupcakeSavvysKitchen شكرا لك اختي والله درت أكثر من وصفة رائعين شكرا لك اختي
Hi I Love all ur Videos.. you are so Inspiring
Thank you!
I tried this recipe with white toblerone.. and It came out really well!
A small wine cork works wonders for pressing down the biscuit base in a small mould
Great idea!
It looks so delicious I really want to try this! Is there anyway we can make without the gelatin? Can it be replace with agar agar? How much do I need to take agar agar?
These videos have made me get up off my depressed ass and enjoy making desserts again
Awesome job
Awwww how fabulous! I am thrilled!!! Please tag me on Instagram if you like as I would LOVE to feature one of your creations that I have inspired in my Insta Stories! HAPPY BAKING! :-)
@@CupcakeSavvysKitchen i will one day 😉
Also...would a chilled branding iron have the same effect as a chilled stamp for the chocolate discs
Beautifully done ... once again I have to congratulate you and thank you for sharing such great ideas and techniques ! Bravo 👏
Enigma 01 thank you for your continued support and loyalty. It much spot and doesn’t go unnoticed:-)
You deserve the support. Best wishes to you ! 💕
Okay so I made this over the weekend and it was really good! My whole family loved it and wanted more lol! A few notes:
• I think there was a lot more whipping cream added than what was actually needed, it made the filling kinda 'watery' in a way so I think adding less whipping cream would have been better for me (I added about 500 ml instead of 600 ml)
• If you're making this to enjoy the day after, I don't think freezing overnight would be necessary; all I did was freeze the cheesecake for about an hour or so then left it in the fridge overnight and it was perfect!
• This makes a LOT, I made 12 mini cheesecake bites with and I still had a bunch of filling leftover, but not enough of the crust to make more cheesecakes: so, I would probably half everything next time :)
Overall, amazing recipe, and I'm so excited to try a new one in the future!
How fabulous! Thank you for the feedback! They freeze beautifully for a couple of months so maybe make more of the base, assemble extra and keep them on hand in the freezer when unexpected guests arrive! I always have desserts lurking around in the freezer “just in case”. In terms of quantity, you can definitely halve. I don’t use a lot of the base crumb in each so it’s usually enough for me. I’m thrilled you made it :-)
Me encantan tus vídeos, gracias por compartir y enseñarnod tanto
Me encantan tus vídeos, gracias por compartir y enseñarnod tanto
I'm so excited to try this recipe this weekend! Also, I was wondering if it would be possible to do a honey lavender cheesecake recipe?
Fabulous! Honey Lavender sounds delicious!
Can't wait to make this ,not only look good but sure it is soooooo yummy👏👏👏
Fabulous!
thank u & god bless u i'll start my own work thanks to u ...i love u & god bless u
Wonderful! :-)
Woww!! That was gorgeous. I wonder how 10k ppl saw it and only 655 marked their likes. Ppl r sooo stingy
He he he!
Thank you very much ⭐️⭐️⭐️🌹🌹🌹
You’re welcome :-)
You are the best chapeau
Nabila Ferraz thank you!
Amazing and yummy as usual,
Can you please tell me substitute of tobleron and if we want to use agar agar in place of the gelatin.
You can use any chocolate you enjoy eating. You can also use gar agar to set.
@@CupcakeSavvysKitchen thank you sister for reply, how and what will be the quantity of agar agar
Super
Lovely recipe ....we dont get whipping cream here in Nz we just get cream ...so what do i do instead ?
Any cream that can be whipped to stiff peaks is fine.
Hi top recepe keep it up👍 can we use gelatine leaf from mauritius
Yes, you can use Gelatine Leaf.
Yummmm looks lovely. 🤗
Thanks Dona.
You are the best
That's very sweet...thank you! :-)
OMG... As always, rich of incredible ideas. Thank you dear... 😘
Thanks :-)
Hi can I use vegetarian gel instead
Wow
Thanks :-)
se puede sustituir el queso por mantequilla???
Pls tell me how long can I leave the cheesecake bars out, as I noticed it's mousse?... I'm having a function,can it be in the refrigerator for 3-4 hours?
That’s far too long. They will go very soft and I would be very concerned about food safety. I would leave them out for less than 30 minutes.
ايهما الماء الساخن الذي في الوعاء او الذي في الفنجال😊
في الوعاء
@@Nadianadia-jt3yk اختي شكراااااااااااا جزيلا لردودك😊😊😊😊
@@Nadianadia-jt3yk من اي بلد انت لو سمحتي
كلاهما الماء الساخن
@@CupcakeSavvysKitchen 😳😵
Ricooo..😙🍰🎂
alma anael lopez Galvez thanks for watching!
😋😋
Thank you!
😋
Definitely!
The recipe calls for waaaay to much whiping cream! The mouse was to watery so i added half of the cream the second time than they came out great🤗
Yummy looks so delicious all of them would be gone!!!...😎😘😮😱😃😄😆😊❤️😀😍☺️😁💯🥰😲😋😋😋😋👩🍳
Owlcitylove2001 Booboo500 he he he! Thanks!
Cupcake Savvy's Kitchen your welcome
Your video is nice but you should make it faster
Ansaf Kv there’s no rush....relax and enjoy the music and the process. I find it a wonderful opportunity to have some downtime :-)
creeme cheese هل هي نوع من كريمة الخفق ام ماذا
لا أنها جبنة مثل الماسكربون أو فيلادلفيا
لا أنها جبنة مثل الماسكربون أو فيلادلفيا
@@Nadianadia-jt3yk اااااا شكرا لردك اختي
@@Nadianadia-jt3yk 😘🥰😘🥰
👍👍👍❤
Grammage gélatine please
Gelatine
Great Yazini yep!
Thank you