Honey cheesecake | Delicious Honey Cheesecake | Easy Dessert Recipe | easy cooking with das
#Honey_Cheesecake_Recipe
ingredients:
Biscuits 120gm
butter 30gm
gelatin 10gm
water 40ml
Cream cheese 200gm
Honey 4tbsp
yogurt 3tbsp.
whipping cream 200gm
Orange juice 100ml
sugar 2tbsp
1/2 tsp yellow food colour ( optional)
200gm Whopping cream
3tbsp Honey
1tbsp gelatin
3tbsp water
( Freeze for 2-3 hour. )
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No-Bake Honey Cheesecake Recipe | Just Cook!
#nobake #cheesecake #recipe
No-Bake Honey Cheesecake
Creamy and delightful no-bake honey cheesecake with honey jelly and apricot jam.
Yes, it’s sweet. Yes, it’s tangy. Absolutely Yes, it’s DELICIOUS. You’re welcome ????
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INGREDIENTS:
FOR THE BASE
* 180g Digestive Biscuit Crumb
* 90g Butter, melted
FOR THE HONEY JELLY
* 170g Honey
* 118ml Water
* 1 1/2 tbsp Gelatine Powder
FOR THE HONEY FILLING
* 300g Cream Cheese
* 60g Caster Sugar
* 50g Honey
* 180g Plain Yoghurt
* 200ml Double Cream
* 2 tbsp Lemon Juice
* 10g Gelatine Powder
FOR THE TOPPING
* 3 tbsp Honey
* 3 tbsp Apricot Jam
I recommend a round 20cm (8 inch) deep springform cake tin (pan)
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Yuzu Cheesecake Recipe｜Ohyoo Cooking
Yuzu Cheesecake Recipe
▪ Ingredients：
whole egg 150g
honey 30g
sugar 50g
cake flour78g
unsalted butter 25g
cream cheese 140g
sugar 35g
honey 20g
unsweetened yogurt 80g
gelatin 4g
whipping cream 150g
yuzu juice 20g
▪ Mold size：
28×28cm
▪ Baking：
170°C/338°F 30min
▪ How to make：
1. First make honey sponge cake, stir whole egg, honey, sugar over hot water, about 38℃-40℃/100°F -104°F can be taken off, start to whip, whip until the batter drops will not immediately disappear state.
2. Add the flour through a sieve and mix until there is no dry powder, add the butter heated to 50℃/122°F and mix well.
3. Pour into molds and bake, cool after removing from the oven and set aside.
4. To make yuzu cheese, soak the gelatin in ice water and set aside, then mix the cream cheese softened at room temperature, add sugar and honey and continue to mix well.
5. Squeeze the soaked gelatin and melt it in the microwave, no more than 60℃/140°F , pour it into the cheese paste, add yogurt and mix well together.
6. Add the yuzu juice to the cheese batter and stir well.
7. Whip the whipping cream until it is smooth and thick, 5-6 minutes. Pour into the cheese batter, mix well, then put into a laminating bag, squeeze into a mold, smooth out, and refrigerate for at least four hours.
8. Take out the chilled yuzu cheesecake and unmold, you can use a hot towel on the mold to make it easier to unmold.
#cheesecake
#yuzucake
#cheesecakerecipes
Ricotta and Honey Cheesecake Recipe
This easy ricotta and honey cheesecake is so creamy and light. The recipe requires only few basic ingredients and 20-30 minutes of work. If you like honey in your desserts and cakes, you will love this honey cheesecake. This recipe doesn’t contain any processed sugar and if you are using low fat ricotta it makes this recipe much healthier than a regular cheesecake. Serve this baked ricotta cheesecake with fresh fruits and an extra drizzle of honey.
Printable recipe:
More Cheesecake Recipes:
No-Bake Tiramisu Cheesecake:
Caramel Pecan Cheesecake:
No-Bake Chocolate Cheesecake:
No-Bake Kinder Bueno Cheesecake:
No-Bake Blueberry Cheesecake:
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For the crust:
7oz (200g) Biscuits/Graham crackers
1½ oz (50g) Ground almonds
7 tablespoons (100g) butter, melted
1/2 teaspoon cinnamon
For the filling:
2 pounds (900g) Ricotta cheese, fresh
1/2 cup (120ml) heavy cream
3/4 cup (250g) Honey
Zest from one lemon
1 tablespoon lemon juice
2 tablespoons (15g) Cornstarch
2 teaspoons Vanilla extract
4 Eggs
Directions:
1. Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add ground almond and melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. In a large bowl place ricotta, honey and salt. Beat until incorporated and smooth. Add heavy cream, lemon juice, lemon zest and vanilla extract, beat until combined. add cornstarch and beat until combined. Add eggs, one at the time, beating to combine after each addition. Do not over beat.
4. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake the cheesecake for 50-60 minutes, until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours.
5. Release chilled cheesecake from the pan and serve.
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Lemon Cheesecake – Bruno Albouze
This 'no bake' cheesecake will stun you in many aspects. First off, the crust – if you are tired of graham crackers, here is an healthier approach: granola crust. Now, let's talk about the filling. Wether cheesecakes come out too cheesy (like my jokes ????), too salty (like the ocean), too sweet (like your puppy), too dense (like your memory foam mattress), or too light like many French cheesecake interpretations based on mousses... Well, I got the answer for you. A the perfectly balanced cheesecake you have ever dreamed of. A new concept based on ganache montée and beaten cream cheese. Citrus?... trust Buddha's hand ????
To get the full recipe go to
Pastry Fundamentals Course
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No Bake Honey Cheesecake ชีสเค้กหน้ารังผึ้ง อร่อยไม่ง้อเตาอบ | Video & Recipe
#ชีสเค้กรังผึ้ง หรือ No bake Honey Cheesecake ชีสเค้กน่ารัก หน้าตาคล้ายรังผึ้ง ทำง่ายๆ ไม่ง้อเตาอบ รสชาติอร่อยฟิน เข้มข้นละมุน หอมกลิ่นน้ำผึ้งผสมน้ำเลม่อน ได้ความหวานอมเปรี้ยว ตักเข้าไปเจอกับชั้นเยลลี่น้ำผึ้งเลม่อนสีเหลืองใส กินแล้วสดชื่นนน ดูแล้วอย่าลืมทำตามกันด้วยนะ กดดูสูตรได้ตามลิงค์ข้างล่างเลย
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#HoneyCheesecake #ชีสเค้กน้ำผึ้ง #ชีสเค้กรังผึ้ง