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How To make Cheesecake (Food Processor)
CRUST:
6 oz Zwieback cookies
3/4 c Sugar
1 t Cinnamon
1/4 lb Butter
CAKE FILLING:
1 1/2 lb Cream cheese
1 c Sugar
4 Egg whites
1 1/2 t Vanilla
TOPPING:
2 c Sour cream
2 T Sugar
1/2 t Vanilla
1/3 c Almonds, slivered
1 T Butter
Preheat oven to 375 degrees F. Use the steel blade of the food processor; drop the zwieback cookies into the processor, one at a time, and process until fine. Add the sugar and cinnamon. Melt butter and pour in. Process 2 seconds or until crumbs are moistened. Reserve 3/4 cup of crumbs. Press the rest into bottom and sides of a buttered 10-inch springform pan. Bake 10 minutes. Refrigerate 30 minutes. Wash the food-processor bowl. Preheat oven to 350 degrees F. Cut the cheese into 1 oz pieces. Process with steel blade until smooth. In another bowl, beat the eggs until stiff. Blend sugar into the egg whites and pour into processor bowl. Process with cream cheese until smooth. Add vanilla. Process for 2 seconds. Pour mixture into crust and bake for 25 minutes. Preheat oven to 475 degrees F. Mix together the sour cream, sugar and vanilla. Pour and spread over the top of cake. Sprinkle reserved crumbs to cover topping. Arrange slivered almonds over the crumbs. Bake for 7 minutes. Refrigerate overnight. The next morning open the springform pan and knock off excess crust. Enjoy. NOTES: * Food processor cheesecake -- This is reputedly the 1980 A&S Cheesecake contest award winner. I have an nth generation copy of the recipe, but it is the best cheesecake I have tasted. : Difficulty: moderate. Precision is required. : Time: 11/2 hours. : Precision: measure carefully. : John Ioannidis : Columbia University, New York, USA : ji@columbia.edu : Copyright (C) 1986 USENET Community Trust
How To make Cheesecake (Food Processor)'s Videos
Blueberry Cheesecake | Cooking With Smeg
Calling all cheesecake lovers and baking enthusiasts!
We've got a delectable Blueberry Yoghurt Cheesecake for you to try????????
To get started on this yummy creation, you will need the following ingredients.
Base Layer:
150g of rolled oats
1 tbsp of wholemeal flour
1 tbsp of sugar
4 tbsp of sunflower oil
Topping:
450g of blueberries
1/2 of a lemon, juiced
3 tbsp of sugar
500g of Greek yoghurt
250g of cream cheese
You will then need to follow the below method.
For the base:
1.) Preheat the oven to 160° fan
2.) Stir together all the ingredients for the base in a mixing bowl
3.) Pack the mixture into the base of a lined springform 20cm cake tin
4.) Bake for 10-12 minutes, until set and golden on top
For the topping:
1.) Blend a quarter of the blueberries, lemon juice and 1tbsp of sugar in a food processor
2.) Pass the mixture through a fine sieve into a large mixing bowl
3.) Add in your Greek yoghurt, cream cheese and remaining sugar. Blend this all for a second time
4.) Spoon and evenly spread the mixture on top of the base
5.) Top with the remaining blueberries
6.) Cover and place into freezer for 4 hours.
Remember, to remove the cake from the freezer 45 minuets before serving.
Our Top Tips:
For a low sugar, low fat version, substitute with sweetener, low fat yoghurt and cream cheese. You can even use any berry you fancy, whether that is fresh or frozen!
Let us know below if you have given this a try????????
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How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
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►Cork Trivet Heat Pad:
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►Non-stick Springform Pan:
►Tea Kettle:
► Glass Mixing Bowls:
►Clear Measuring Cups:
► 6 Quart Stand Mixer:
►Heavy-Duty Aluminum Foil:
►Rectangular Roaster:
►White Cake Stand:
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New York Cheesecake with Thermomix TM6
Whatsapp 97971880 for more details
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New York Cheesecake in 60 Seconds
NY Cheesecake in 60 seconds
Recipe: (23cm springform pan)
Crust:
400g graham crackers (Digestive)
30g (3/8 cup) sugar
150g (1.5 sticks – 2/3 cup) butter
3g salt (Large pinch)
Filling:
675g (3 cups) cream cheese
225g (1 cup) sugar
90g (almost ½ cup) heavy cream
360g (1.5 cups) sour cream or labaneh
35g (4.5 tbsp) flour
3 eggs
Salt + vanilla (large pinch)
Strawberry sauce:
110g (1/2 cup) sugar
500g strawberries
Preparation:
Crust:
1. Beat crackers until fine with a food processor or by hand
2. Melt the butter and add into the crackers along with the sugar and the salt and mix
3. Place into the springform pan and press it down using any flat object
4. Bake in the oven at 180c for 8-12 mins or until the edges are starting to brown
5. Allow to cool completely before pouring the batter
Filling:
1. With a stand mixer, hand mixer, or a whisk, beat the cream cheese and the sugar until no lumps remain
2. Add the cream and mix until fully incorporated
3. Add the flour, sour cream (labaneh), vanilla & salt and mix until fully incorporated
4. Finally, add one egg at a time and mix fully before adding the next
5. Pour the batter into the readied springform pan and wrap the sides with aluminum foil (to keep water from seeping into the cheesecake)
6. In a large pan or deep baking sheet, place the cheesecake and pour hot water to a height of 4cm
7. Place in the oven at 180c for 1 hour, then turn off the oven and keep the cheesecake inside for another hour before removing (do not open the oven door)
8. Once out of the oven, allow it to cool to room temp then wrap and place in the fridge for at least 4 hours or overnight before eating
Strawberry sauce:
1. Cut the strawberries into quarters and place into a medium saucepan along with the sugar
2. Allow the sugar and the strawberries to sit for 10 minutes (maceration)
3. On medium heat, cook strawberries until very soft and barely visible (around 10-15 minutes)
4. Optional: pour half the sauce into a bowl or cup and puree before adding the rest to give a more liquid consistency
***Credits to Tasty for the recipe***
#food #foodie #cake #cheesecake #dessert
1 Minute BLENDER CHEESECAKE | NO FLOUR❗️Super Creamy❗️
Ingredients:
Base
250g Digestive
80g Unsalted Butter
370g Cream Cheese
1 can Condensed Milk
1 Egg
Topping
350g Frozen Strawberries
150g Frozen Cherries
2 tbsp Sugar
1 tsp Lemon Juice
8 springform pan
Bake 25 min at 370F
#cheesecake #cheesecakefactory #easycheesecake
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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