4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make us a cheesecake. After each of them had presented their creamy creation, we asked a food scientist to review their work. Which style looks the best to you? Debate away, there are no wrong answers when it comes to cheesecake. And if you're wondering where Stephen was...we know. Watch until the end!
Check out the level 3 recipe on the ICE blog:
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4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious
The Absolute Best Cheesecake (It's Vegan!)
The Absolute Best Cheesecake (It's Vegan!)
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Ingredients:
Crust -
5 ounces of Vegan Graham Crackers
4 Tablespoons Refined Coconut Oil
Filling -
1 cup Raw Cashews
1 cup Coconut Cream
8 ounces of Vegan Cream Cheese
2/3 cup Pure Maple Syrup
2 Tablespoons Arrowroot or Cornstarch
1 teaspoon Vanilla Extract
2 teaspoons Lemon Zest
2 Tablespoons Lemon Juice
Pinch of Salt
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The Best No-Bake Lotus Biscoff Cheesecake Recipe! Tutorial
How to make a no bake Lotus Biscoff cheesecake! This recipe is so easy and delicious. With only 6-ingredients, it is so simple to make. The base is thick and buttery, made with caramelised biscuits, the cheesecake filling is super creamy and packed with Biscoff spread, then it's topped with a layer of melted Biscoff spread (aka cookie butter) and crushed Lotus Biscoff biscuits around the edge.
This is one of my most popular dessert recipes of all time, so I just had to bring you a full-length tutorial. This cheesecake is 8 in size and easily serves 12-14 people. It's a perfect showstopper dessert to place on the dining table after dinner. We always save a little room for dessert at home and if you're a Lotus Biscoff lover, you do not want to miss this one.
You'll find the ingredients list below and time stamps for each stage of the baking process.
You'll need a whisk for this recipe - You can use a hand/balloon whisk, but I do recommend using an electric whisk or stand mixer to make it quicker and easier. If you would like to know what brands I use in the kitchen, just ask me in the comments and I'll do my best to answer all of your questions.
Anyway, I'll stop waffling on, we have a cheesecake to make!
Ingredients list:
Base:
250g Lotus Biscuits
75g unsalted butter, melted
Cheesecake filling:
300ml double cream, cold
500g full-fat cream cheese, room temperature
300g Lotus Biscoff spread
50g icing sugar
Topping:
200g Biscoff spread, melted
2-3 Lotus biscuits, finely crushed + 1 whole Lotus biscuit
Ingredient tips:
FYI - Double cream is heavy cream / heavy whipping cream in the US.
FYI - Lotus Biscoff spread is also known as Speculoos spread or cookie butter.
TIP - Make sure you use a good, full-fat cream cheese, like Philadelphia, and drain away any excess liquid.
Tin Size:
I used an 8 (20cm) springform pan
Timestamps below:
Instructions:-
00:00 - What's Up Guy's
00:23 - Making the base (Lotus biscuits and melted butter)
01:30 - Lining your cake tin
02:04 - Making the cheesecake filling (Double Cream, Cream Cheese, Lotus Biscoff Spread, and Icing Sugar)
03:27 - Add your cheesecake filling on top of the base
04:24 - Chill the cheesecake in the fridge for at least 6 hours, preferably overnight
04:40 - Removing the cheesecake from the cake tin
05:28 - Melt the Biscoff spread in the microwave and add the toppings
06:24 - Cutting and slicing your Lotus Biscoff Cheesecake
06:44 - TASTE TEST!
07:05 - Outro, Like and Subscribe. Oh and ring the bell for the next video!
07:20 - Comment below your favourite cheesecake flavour
If you would like to check out my Chewy Chocolate Chip Cookies recipe, click here:
And my perfectly fudgy brownies recipe here:
Cheesecake Recipe
Speculoos Cheesecake
Lotus Biscoff Cheesecake
No-Bake Cheesecake
Easy Cheesecake recipe
#cheesecake #tutorial #recipe
Delicious Pear Cheesecake Recipe✨
I am going to share quick and easy pear cheesecake dessert recipe that’s absolutely delicious.
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Cheesecake may be incredibly temperamental, and its water bath makes it a headache and daunting to bakers. That's why I developed this recipe, which doesn't require a water bath! Although it is much simpler, neither the taste nor texture are sacrificed. You'll adore it, I can tell.
This pear cheesecake is simply amazing! It's time to give pears their time to shine and this cheesecake does just that! The addition of strawberry sauce and pineapple caramel sauce sends this pear cheesecake over the top!
This pear cheesecake is a delicious dessert that mixes pineapple caramel sauce, vanilla essence, strawberries, and walnuts. There is definitely no lack of flavour in this dish. With those deliciously flavoured ingredients, the crust is formed.
So, try making this simplest pear cheesecake recipe and enjoy any time of year because it has soft pears, a flawlessly smooth and creamy filling, and a crust. It will convince your family and friends. Also let us know your thoughts in the comments.
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Ingredients:
• Regular cream cheese
• Eggs
• Heavy cream
• Light brown sugar
• Vanilla extract
• Walnuts
• Graham crackers
• Salt
• Unsalted butter
• Pears – 3 Bosc and 3 Bartlett
• Strawberries
• Pineapple juice
▶️ Methods & instruction:
To know the making process please watch the full video.
▶️Top Tip:
Do not skip pre-baking your crust. This will give it a better texture in the end, and it’ll provide a sturdy base for your custard, keeping it from absorbing unwanted moisture while baking.
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#pearcheesecakerecipe #caramelpearcheesecakerecipe #CookWithLeo #howtomakecheesecake #pearcheesecakebars #quickpearrecipes #peardessert #cheesecakerecipe #pearcheesecake #caramelpears #pearrecipe #cheesecake #cakerecipe #cooking #recipe
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Perfectly Smooth & Creamy New York Cheesecake
I’m sharing all the tips & tricks to make the perfect New York cheesecake; the smoothest and creamiest baked cheesecake I’ve ever had. Follow the very simple steps to make it at home!
???? The ingredients to make cheesecake
[Crust]
• Graham crackers: 6.3 oz | 180 g, 12 rectangle sheets (1.5 US cups)
• Granulated sugar: 2 Tbsp
• Unsalted butter: 7 Tbsp (3.5 oz | 100 g)
• Additional unsalted butter to coat on a pan: Some
Pre-baking the crust (optional):
Bake (Preheated) it at 340 F | 171 C for about 7 - 8 mins.
* Let it cool completely before use.
[Cheesecake Filling]
• Cream cheese: 4 8-oz blocks (32 oz | 905 g)
• Granulated sugar: 8.8 oz | 250 g (1 1/4 US cups)
• Sour cream: 8.8 oz | 250 g (1 US cup)
• Heavy cream: 6.3 oz | 180 g (3/4 US cup)
• Cornstarch: 2 Tbsp ***Please level it off.
• Yolk: 3 yolks (about 1.8 oz | 50 g)
• Whole egg: 3 large eggs (about 5.8 oz | 165 g)
• Vanilla extract: 2 tsp
• Lemon juice: 2 tsp (Adjust it as you like!)
???? 3 Steps to bake it:
1. Bake (Preheated) it with a water bath * at 340 F | 171 C for 30 mins
2. Turn it down to 310 F | 154 C and bake for another 65-75 minutes. **
3. Open the door to check if it’s done, turn off the heat, leave the door open about an inch, and wait for 30 minutes before taking it out from the oven.
* Water bath: Use hot water with lots of steams coming out. Avoid boiling water.
** Do not open the door until the very end!
Chill it in the fridge for about 6 hours before taking it out from a pan.
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
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Oven bags (for a water bath)
The Pan I used today (for your reference!)
???? Other classic desserts:
Creme Brulee
Lemon Pound Cake
Fresh Fruit Tart
???? Other basic recipes:
Cream Cheese Frosting
Chocolate Sponge Cake
Eclairs
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Amazing Blueberry Cheesecake Recipe
Bursting with sweet blueberry flavor, this Blueberry Cheesecake recipe is extremely easy to make. Starting with a buttery graham cracker crust filled with a creamy cheesecake center dotted with juicy blueberries and topped with a luscious blueberry sauce, this cheesecake is perfect for any occasion. It’s light but decadent and guaranteed to impress.
RECIPE:
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