Sacher Torte Austrian chocolate cake recipe
▼Ingredients
Ø18cm
120g dark chocolate
100g butter
50ml milk
3 egg yolks
40g granulated sugar
3 egg whites
40g granulated sugar
75g cake flour
30g cocoa powder
100g apricot jam
150g dark choco
150ml heavy creame
30g sugar
30ml water
10g butter
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超濃厚ニューヨークチーズケーキの作り方 New York Cheesecake Recipe
▼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) 1.5 times
18 cm (7 inch) → 24 cm (9.4 inch) 2 times
18 cm (7 inch) → 15 cm (6 inch) 0.66 times
■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
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Emojoie Cuisine Recipe Book(In Japanese)
No-Bake Cheesecake | ASMR Cooking Sounds 4K
INGREDIENTS FOR A 18cm CAKE:
For the base
110g digestive biscuits, finely crushed
45g dairy-free butter, melted
For the filling
440g dairy-free cream cheese (we used VioLife)
125g granulated sugar
25g lemon juice
8g lemon zest, finely grated
190g soy milk
5g agar agar powder
For the topping
250g fruit of your choice, finely diced
25g granulated sugar
STEPS
- Grease an 18cm loose-bottomed, deep cake tin and line the base with baking parchment. Mix the digestives and the butter until evenly combined.
- Use a straight-sided glass to press the crumbs evenly across the base of the tin, and place in the fridge to cool for 20 minutes.
- For the filling, combine the cheese, the sugar, the lemon juice and the zest as evenly as possible. Heat up the filling mixture in a microwave at medium power (300W) or in a bain marie until reasonably hot (60°C/140°F)
- In a saucepan, simmer the milk with the agar for 2 minutes, stirring constantly.
- Combine the agar milk with the hot filling mixture, and pour over the biscuit base. Chill for 4 hours, or even better, overnight.
- For the topping, combine the fruit with the sugar, leave it to macerate for 20 minutes and use it to decorate the cake before serving.
SUBSTITUTIONS and TIPS
Sugar: You can use any granulated sugar you want for this recipe, but dark varieties will obviously yield a brown cheesecake. Liquid sweeteners are also an option, but the cheesecake will end up softer.
Butter: The plant-based butter can be substituted with 50/50 mixture of coconut oil and almond butter.
Zest: You can use the zest of any citrus fruit you like for this recipe. Some favourites are orange, Buddha’s hand, and obviously… lemon!
Agar agar: There is currently no substitute for the agar agar, as any other product will give you a completely different result.
Cheese: We have attempted this recipe with a variety of different plant-based cheeses, and they all gave us pretty impressive results. However, the one shown in the video (Violife cream cheese) is the absolute best we’ve found so far for sweet recipes. Another option would be to follow our recipe for basic cream cheese, and use that cheese to make the cake, which also works beautifully.
No Bake, Light Texture | Incredible Cheesecake Recipe
This is the tastiest cake I've personally tasted so far this year. Hopefully it doesn't end here, but this cake will be hard to beat!
Technically it is a cheesecake, because, well, there's cheese in it. However, it is very light in texture, lemony, refreshing.. Therefore it tastes somewhat similar to maybe a lemon-mousse cake, while retaining the creaminess and without the lemon being too overpowering.
The cake was inspired by the Austrian Topfen (Quark) Cake. Unfortunately I didn’t have Topfen on hand, but I had the ricotta, so here we are. Ricotta makes it slightly lighter in texture, but in principle it remains very similar - Ricotta and Quark are both cheeses!
I used my own sponge cake for the base, of which you can find the super simple video recipe here:
Obviously you can also easily buy sponge cakes in most supermarkets, or replace them with biscuits of your choice, or similar.
Preparation time: 45 minutes
Refrigeration time: about 4 hours in total
Yield: one 8 inch / 20 cm cake
Ingredients:
- sponge cake for the base ( recipe: )
- 7 gelatin leaves
- 250 g 7 1 cup Ricotta cheese
- 70 g / ½ cup icing sugar (if you like it really sweet, add another tablespoon or two)
- pinch of salt
- zest of ¼ lemon and ¼ orange
(untreated), zested
- juice of ½ lemon
- 100 g / ¾ cup sour cream
- 400 ml / 1⅔ cup whipping cream
- 350 ml / 1⅓ cup liquid lemon jelly (jello)
- 70 g / ¼ cup apricot jam
- fruits and berries to decorate
****
Timestamps
00:00 Intro
00:53 Gelatin, cold water
01:05 Ricotta, icing sugar, salt
01:18 Lemon zest, orange zest, lemon juice, sour cream
01:55 Whipped cream
02:08 Combining the ingredients
03:08 Pouring over the sponge cake and refrigerating
03:31 Lemon jelly and apricot jam
04:38 Decorating with fruit
05:25 Serving the cake
***
#cake #cheesecake #torte #torta #tortas #ricotta #asmr #rezept #rezepte #schnellundeinfach #schnelle #unglaublich #dessert #desserts #cheesecakes #quickdessert #dessertrecipe #essenrezepte #nobake #nobakedessertrecipe #nobakedessert #nooven #noovencake #recette #recettegourmande #recipe #gâteau #facile #fácil
No-Bake Strawberry Cheese cake Recipe 苺のレアチーズケーキの作り方
▼Ingredients
Mold Ø 18 cm
100g biscuits
50g butter
12 strawberrys
250g cream cheese
200g yogurt
90g sugar
200ml heavy cream
10g gelatin
50g sugar
50ml water
100g raspberry
4g gelatin
Thank you for your cooperation in translation.
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Emojoie Cuisine Recipe Book(In Japanese)
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