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Horchata Latte Cheesecake. Because I had a dessert platter in mind, I wanted the cheesecake slices to be small. I decided to use a 7-inch springform pan to get cute little slices. I still think graham crackers make the best cheesecake crust. But I did use coconut sugar and I added some melted coconut butter in there.
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In a large bowl, whisk together the milk, Rumchata, and pudding mix. Continuing whisking for about 2 minutes. Place the bowl into the refrigerator and allow it to set up for about 5 minutes. Remove the bowl from the refrigerator and fold in the Cool Whip. Pipe or spoon the RumChata cheesecake pudding into each of the cups.
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Add one egg at a time while continuing to mix. Add in the RumChata and mix on low speed until well incorporated into the cheesecake filling. Remove the cheesecake crust from the freezer and pour the filling into the crust. Next, add 1 1/2 cups of water to the Instant Pot then place the trivet inside.
Horchata Latte Cheesecake + Galentine's Day Dessert Platter Meg is Well
Cover the cheesecake completely in aluminum foil. Add a trivet (preferably with long handles) into the instant pot along with 1 cup of water. Place the cheesecake on the trivet and place the lid on sealing. Set the Instant Pot to 40 minutes on high pressure. Allow the pot to naturally release for 10 minutes.
Horchata Latte Cheesecake + Galentine's Day Dessert Platter Meg is Well
Preheat the oven to 350°F and make the crust first. To do this, combine the Cinnamon Toast Crunch cereal in a food processor until pieces are broken to fine crumbs. Then pulse in some melted butter, sugar and a dash of salt. Press the mixture into a 9-inch springform pan and bake for 10 minutes.
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Press in bottom (and part way up side if you want) of 9-inch springform pan. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 325° F. 3. When crust is cool, wrap bottom of pan with heavy-duty foil, making sure it goes up the sides a few inches. Wrap pan one or two more times with foil. 4.
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Set aside. In the bowl of a stand-up mixer, with the paddle attachment, combine the cake flour, almond meal, sugar, baking powder, cinnamon and salt. At a slow speed, add the cubed butter and mix until it resembles soft crumbs. In a bowl or measuring cup, whisk together the milk, egg whites and vanilla.
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To make Mexican Horchata Cheesecake Bar Bites, a crust is made from a mix of graham crackers and butter, which is then topped with a creamy cheesecake filling flavored with cinnamon, vanilla, and sometimes even a hint of rice milk to mimic the horchata flavor. The bars are baked until the cheesecake sets and then chilled before cutting into.
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Beat in yogurt, RumChata and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes.
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2. Combine cream cheese and sugar using an electric mixer. Add corn syrup, rum cream, and cinnamon; beat until smooth. Fold in the whipped topping and divide the mixture evenly among the glasses. 3. Top each with a dollop of whipped topping, graham cracker crumbs or a sprinkle of cinnamon. Chill 1 hour before serving.
Horchata Latte Cheesecake + Galentine's Day Dessert Platter Meg is Well
For Horchata Cheesecake. Preheat oven to 325 degrees Fahrenheit. Line the bottom of a 9" springform pan with parchment paper. Spray with nonstick spray. Grind the cookies in a food processor until ground. In a bowl, mix the ground cookies and the melted butter. Press this mixture on the bottom of the springform pan.
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In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in 3/4 cup sugar, followed by eggs, one at a time, and egg yolk, beating well and scraping bowl after each addition. With mixer on low, beat in remaining filling ingredients until smooth. Scrape mixture into foil-wrapped pan.
Horchata Latte Cheesecake + Galentine's Day Dessert Platter Meg is Well
Add vanilla extract and continue mixing. In a separate bowl, add flour, baking powder, cinnamon and salt. Whisk together to break up any lumps. Preheat the oven to 350 degrees F. Add the flour mixture to the wet ingredients about a 1/4 cup at a time so you don't end up in a cloud of flour dust.
Horchata Latte Cheesecake + Galentine's Day Dessert Platter Meg is Well
Combine the rice, cinnamon sticks, and 4 cups of water in a bowl. Soak in the refrigerator overnight or a minimum of 4 hours. (TIP: Break up cinnamon sticks to infuse more flavor.) Discard the cinnamon sticks (little pieces are ok) and pour the rice and water into a blender. Blend on low for 2-3 minutes until well-blended.
Horchata Latte Cheesecake + Galentine's Day Dessert Platter Meg is Well
Set aside. Step 2 In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese with sugars until no lumps remain. Add eggs, one at a time, then stir in vanilla and.
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To make cheesecake filling: In medium bowl, mix cream cheese and powdered sugar until smooth and creamy. In separate bowl, whip heavy cream until soft peaks form, add vanilla extract and mix until stiff peaks form. Add cream cheese mixture into beaten heavy cream mix on low speed just to combine. Add RumChata liqueur, ground cinnamon and mix.
