New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer
The first 1000 people to use this link will get a 1 month free trial of Skillshare-
Home-made cream cheese recipe:
Full written recipe for Eggless New York style cheesecake
Prep time: 15-20 minutes
Cooking time: 1 hour
Serves: 1 kg cheese cake
Ingredients:
• Parle G Biscuit 140 gm (you can use crackers biscuit too)
• Melted butter 80 gm
• Cream cheese 300 gm
• Powdered sugar ½ cup
• Fresh cream 3/4th cup
• Condensed milk 180 ml
• Vanilla extract 1 tsp
• Thick curd 1/4th cup
• Zest of 1 lemon
• Lemon juice of half lemon
• Corn starch 1 tbsp
• Any berry compote
Method:
• Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag.
• Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly.
• Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture.
• For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture.
• Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture.
• Pour the mixture over the baked base and tap to remove any air pockets.
• For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it.
• Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes.
• After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap.
• Once cooled down, refrigerate in the fridge for 5-6 hours.
• After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully.
• Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance.
#YFL #SanjyotKeer #Cheesecake
The Music I use in All my videos -
(Best for independent creators)
Follow us on all platforms:
Facebook -
Instagram -
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook -
Instagram -
Twitter -
The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
--------------------------------------------------------------------
-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
■１８cmケーキ型の分量
ビスケット 120ｇ
溶かしバター 60ｇ
クリームチーズ 400ｇ
グラニュー糖 120ｇ
サワークリーム 200ｇ
又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
生クリーム 150ｍｌ(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 １/4個分
After subscribing to my channel, if you click the bell mark, you can receive new video notifications.
I would be grateful if I could get thumbs up!
SUBSCRIBE→
-----------------------------------------------------------------
We post unpublished photos and videos on YouTube to the Instagram. I also have a preview of the next new video, so please do follow it ~
Facebook
Twitter
Emojoie Cuisine Recipe Book(In Japanese)
How to Make Easy Creamy Homemade New York Style Cheesecake - No Fuss Recipe - Click for Ingredients
- Most Watched Video - NO WATER BATH!!
FULL RECIPE AND MEASUREMENTS ARE HERE CLICK ON SHOW MORE!!! Right Below
It is possible to make the ultimate most delicious homemade New York Style cheesecake right in your own kitchen. This is one of the best and simplest cheesecake recipes that you will find and you will WOW your family and friends in only a few easy steps. My cheesecake recipe is perfect for every holiday or just a weekend dinner. I even have a tip below on how to make this for Passover -See Cooks notes.
This Ultimate Cheesecake is easy to prepare and will rival that of any great restaurant or deli. They'll think you bought it but you'll beam with pride when you tell them you made it at home! Watch my video, make your own and send me a comment to let me know how it went!
Start to Finish: 5 hours (includes cooling time)
Prep Time: 30 minutes
Servings: 16
Ingredients:
Crust
1 1/2 cups graham cracker crumbs
1/4 cup of sugar
8 tablespoons butter, (1 stick) melted
Filling
4 (8 oz) packages of cream cheese, softened
1 1/4 cup sugar
2 teaspoons vanilla
2 tablespoon lemon juice
5 eggs
2 tablespoons of flour
Sour Cream Layer
1 pint of sour cream
1/3 cup of sugar
1/2 teaspoon vanilla
1 tablespoon lemon juice
Garnish (optional)
Fresh sliced strawberries
Strawberry sundae syrup
Whipped cream -- See my video for how to make home made Whipped Cream
Directions:
HEAT oven to 325°F.
In a bowl mix graham cracker crumbs, sugar and butter, press onto bottom and slightly up the sides of 10-inch spring-form pan. Bake in oven for 10 minutes.
While crust is baking, make the filling by beating the cream cheese, sugar, vanilla and lemon with electric mixer until smooth and well blended. Add eggs, 1 at a time, mixing at medium speed after each egg is added until all is blended making sure to scrape down the batter with a spatula. Add flour and mix until smooth.
Remove crust from oven, but keep oven on and let the crust cool for 5-10 minutes then pour the filling over crust. Bake for about 50-55 minutes or until cake is cooked but has a slight jiggle in the center.
Remove from oven, again keeping oven on and set aside for 5-10 minutes so it cools slightly while you make the sour cream topping. In a small bowl mix the sour cream, sugar, vanilla and lemon. Spoon over the top of the cheesecake and spread evenly. Put cake back in oven and bake for 10 minutes.
Remove from oven and loosen cake from rim of pan with knife. Cool before refrigerating. Cover and refrigerate at least 3 hours or over night.
Before serving, remove rim from pan and plate and slice cake. Garnish each slice with fresh strawberries and a drizzle of strawberry sundae syrup along with some whipped cream.
Cooking Tips:
Wrapping foil around the bottom of the pan helps to keep anything from dripping out while baking.
It is best to store the cheesecake in the spring-form pan until ready to serve. The pan will protect it from getting bumped in the refrigerator.
Slice cake using a hot, wet knife, wiping knife blade clean in between slices.
Store leftover cheesecake in the refrigerator.
Whipped Cream Cheese can be replaced for half of the recipe. I sometimes like to use 2 whipped and 2 regular 8 oz. packages.
Other options for the crust: You can replace the Graham Crackers with Chocolate cookies or vanilla wafer,
If making this recipe for Passover you can use crushed macaroons or crushed matzo for the crust in place of the Graham Crackers. If you need to replace the flour in the recipe you can use potato starch.
See more tips at
Update August 2018 – Although it’s not in the video, I made a small tweak for a fluffier and even more amazing version of this just this weekend when my son came back home from NYC: change the ingredients for the main cheesecake filling so that you add a bit more sugar (1 and 1/3 cup of sugar instead of 1 and 1/4 cup) and add 1 cup of sour cream. Amazing tweak!
Simple New York Style Cheese Cake | Cheesecake Recipe Easy
This is an easy to make Newyork style cheese cake recipe for beginners with minimal ingredients, yet tasty.
Basic cheesecake recipe at home
For printable written Recipe :
New York Cheese Cake Recipe
******************************
Biscuits 15 to 20 Nos ( Gram Crackers or any other biscuit)
Butter 4 tbsp melted (1/4 cup or 57 g)
Cream Cheese 800 g (3 Cups )
Sugar 1 Cup (200g)
Egg 4 Nos
Vanilla Extract 1 tsp
Bake over a water bath at 350 F / 180 C for 1 hr
If you do not have cream cheese , this is how to make at home.
1 liter whole milk
2 teaspoons salt
4 tablespoon lemon juice or white vinegar
In a saucepan, heat the milk on medium heat, stirring gently .One the milk start to boil reduce heat and Add lemon juice one tbsp at a time while stirring the milk . When The milk curdles strain it , add salt and blend it to a cream consistency.
In this video I am using cream cheese spread which always gives me lighter and creamier textured cake.
If you like my video please comment and subscribe !
FOLLOW ME:
►FACEBOOK:
HOW TO MAKE CHEESECAKE IN COOKER | BAKED CHEESECAKE WITHOUT OVEN | SMALL SERVE DESSERTS
Episode 13 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨
For all the oreo and cheesecake lovers, there is nothing better than this delicious oreo cheesecake recipe ✨????
This creamy delight is made in the pressure cooker and trust me, it can't get easier than this to enjoy a cheesecake at the comfort of your home ????????????????
Ingredients
✨5 whole oreo biscuits
✨3 tbsp butter
✨1/2 cup cream cheese
✨1/4 cup condensed milk
✨2 tbsp fresh cream/ whipping cream
✨1/2 tbsp corn flour
✨1/2 tsp vanilla extract
Method
1. Scrape the cream off the biscuits and crush only the cookies in a blender.
2. Add melted butter and blend again till a sandy texture is achieved.
3. Pour this mixture into a lined 4” cheesecake mould and press diwn evenly. Freeze for 8-10 mins.
4. For the cheesecake batter, combine softened cream cheese, condensed milk, cream, cornflour and vanilla until everything is nicely combined.
5. Pour this over the biscuit layer and tap gently a few times to remove any air bubbles.
6. Now take a pressure cooker and add some salt to it. Place a stand in the middle of the cooker and now let the salt heat for 5-7 minutes with the lid on.
7. Meanwhile, place your cheesecake in a slightly bigger mould filled with upto 1 inch water. This ensures that the cheesecake doesn’t dry out during the cooking process.
8. Once the salt is warm, carefully place the water bath on the stand and close the pressure cooker lid.
9. Cook on low heat without the whistle for about 40 mins and then chill in the fridge for atleast 2-4 hours.
10. Decorate with some whipped cream and mini oreos and enjoy!
bake with shivesh, shivesh bhatia, cheesecake, oreo cheesecake, no oven cheesecake, pressure cooker cheesecake, how to make cheesecake at home, easy cheesecake recipe, oreo dessert, cheesecakes, quick desserts, eggless baking, baking channel, food, food blogger, weekend binge, weekend desserts, how to make cheesecake without oven, cake, cake recipes, instant pot cake, cake in a pressure cooker
The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack.
INGREDIENTS:
-6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
-15 graham crackers (each 3 by 5 inches), broken into pieces
-1⁄3 cup packed dark-brown sugar
-1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
-1 ¼ teaspoons kosher salt (we use Diamond Crystal)
-2 ½ pounds cream cheese (five 8-ounce packages), room temperature
-1 1⁄3 cups granulated sugar
-5 large eggs, room temperature
-1 cup sour cream, room temperature
-1 teaspoon pure vanilla extract
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
#Cheesecake #Dessert #CookingHacks