How To make Cheesecake To Live For(2 Of 2)
-Dottie Cross TMPJ72B DIRECTIONS
To make crust: Position rack in the center of the oven and preheat oven to 350 degrees. Coat a 9- or 10-inch springform pan with nonstick cooking spray.
In a medium-sized bowl, stir together crumbs, cereal and oil. Press into the bottom of the prepared pan and set aside. To make filling: Place cottage cheese in a fine sieve and press down on it with a wooden spoon to drain off liquid. Put the pressed cottage cheese in a food processor and process until smooth. Add yogurt cheese, cream cheese, sugar, eggs, egg whites, cornstarch, vanilla, lemon zest and lemon juice and process until smooth. Spoon the mixture over the crust. Set the pan on a baking sheet and bake until just set, 40 to 45 minutes for a 10-inch cake or 50 to 55 minutes for a 9-inch cake. remove from the oven and let stand at
room temperature fo 15 minutes. Retain oven temperature at 350 degrees. To make topping: In a small bowl, stir together yogurt cheese, sugar, and vanilla. Spoon over the baked cheesecake, starting at the center and extending to within 1/2 inch of the edge. Return the cheesecake to the oven and bake for 5 minutes longer. Let cool on a rack. Cover and refrigerate for at least 12 hours or for up to 3 days. To glaze cheesecake: Using a sharp knife, remove skin and white pith from oranges and discard. Cut segments away from their surrounding membranes and reserve. In a small saucepan, melt apricot preserves over low heat. Remove from the heat and stir in orange liqueur. With a pastry brush, brush about half of the apricot preserves mixture over top of the chilled cheesecake. Arrange kiwi fruit, orange segments and strawberries decoratively over top. Brush the remaining apricot preserves mixture over the fruit. Serves 16. 322 calories, 6 grams fat, 271 mg sodium, 36 mg cholesterol. Was: 413 calories, 32 grams fat,
248 mg sodium, 135 mg cholesterol.
Reformatted by: CLM, HCPM52C
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Cheesecake 101: Everything You Need To Know | Classic Cheesecake Recipe | Bake No Mistake
Welcome to Cheesecake 101! Liz has tested this classic cheesecake recipe over 50 times to make it absolutely perfect, and she shares the tried-and-true techniques that make it easy. Learn how to prepare a leak-free water bath, avoid those pesky air bubbles, and choose the right springform pan for the job. Plus, find out how to serve this classic dessert without it turning into a crumbly mess.
Get the recipe here:
#Recipe #HowTo #Cheesecake #Dessert #Baking #Allrecipes
0:00 Introduction
0:17 How to Make Graham Cracker Crust
1:16 Best Springform Pans for Cheesecake
2:42 Bake Graham Cracker Crust
3:50 Simple Cheesecake Filling
5:46 How to Prepare Cheesecake Water Bath
7:56 Let Cheesecake Set
9:00 How to Serve Cheesecake
10:32 Taste Test
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Cheesecake 101: Everything You Need To Know | Classic Cheesecake Recipe | Bake No Mistake
Basque Cheesecake Live Bake-Along! | Oh Yum 201 with Anna Olson
Recipe below! Professional chef Anna Olson is showing you a step-by-stop for making this delicious basque cheesecake (aka burnt cheesecake)! Check out the ingredients below, some potential starter recipes, and bake along with Anna live!
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Want some practice before this 201 recipe? Try these:
• New York-Style Cheesecake:
• Key Lime Cheesecake:
• Basque Cheesecake (aka Burnt Cheesecake) •
This crustless cheesecake is for dairy lovers, and for those who don’t want the stress of avoiding a cheesecake with cracks—this cheesecake is supposed to crack! The Basque region bordering Spain and France near San Sebastian is famous for its fine cuisine, and this cheesecake is all about simple contrasts. Custard-like at the centre and ricotta-like at the edges, the cake bakes with a deeply browned (“burnt”) top that has a slightly caramelized flavour. No vanilla or lemon zest here!
• Recipe Information & Ingredients •
Makes one 9-inch (23 cm) cheesecake
Serves 12 to 16
Prep Time: 15 minutes, plus chilling
Bake Time: 40 minutes
3 (8 oz/250 g) pkg cream cheese, softened and cut into pieces
1½ cups (300 g) granulated sugar
2 Tbsp (16 g) all-purpose flour
5 large eggs, at room temperature
1 large egg yolk
1½ cups (375 mL) whipping cream
• Directions •
1. Line the pan with crumpled parchment paper and preheat the oven to 400°F (200°C). Lightly grease a 9-inch (23 cm) springform pan. Crumple two large pieces of parchment paper. Line the pan with the parchment, overlapping the sheets so that the sides of the pan are completely covered and the paper comes above the top of the pan.
NOTE: The crumpled parchment is typical of this style of cheesecake and gives the cake its slightly uneven yet rustically appealing shape. The paper also holds the cheesecake in place while the cake rises significantly as it bakes and then collapses and sinks in the centre as it cools. And the paper helps you to remove the fragile cake from the pan.
2. Beat the cream cheese. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until fluffy and smooth, scraping down the bowl well. Slowly add half of the sugar while mixing, pausing to scrape down the bowl at least once before adding the remaining sugar. Beat in the flour.
NOTE: Scraping down the bowl often as you add the sugar to the cream cheese is the key to a smooth cheesecake. The firmer cream cheese can stick early on in the beating process, especially to the bottom of the bowl.
3. Add the eggs and cream. Lightly whisk the eggs and egg yolk together in a small bowl. Add the eggs to the cream cheese mixture a little at a time on medium-low speed, stopping to scrape the bowl before adding more, until all have been incorporated. Keep mixing on medium-low speed as you pour in the cream slowly. The batter will be very fluid. Pour the cheesecake batter into the prepared pan.
4. Bake the cheesecake for about 40 minutes. It will soufflé and turn a deep brown on top but still quiver in the centre when the pan is gently moved. Let the cheesecake cool in its pan on a rack for at least 2 hours before chilling overnight.
NOTE: Unlike North American cheesecake, this cake is baked at high temperature. It is expected to soufflé and then sink, and will turn a deep brown and crack as it bakes…and it is absolutely delicious!
5. Serve the cheesecake in the parchment paper. Remove the ring from the springform pan and use the parchment paper to lift the cheesecake onto a cutting board or serving platter (leave the parchment on the cake). Push down the paper to reveal more of the cheesecake and use a hot dry knife to cut slices.
NOTE: This cheesecake is typically enjoyed on its own, but you could serve it with fresh berries or with a drizzle of Pedro Ximénez, a sweet aged Spanish sherry with dried fruit characteristics.
The cheesecake will keep loosely covered in the fridge for up to 2 days. Do not freeze.
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Professional Baker Teaches You How To Make CHEESECAKE LIVE!
Anna Olson bakes Cheesecake live! Come and join her live and ask her all of your sponge cake related questions!
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Classic Cheesecake Recipe:
Flavour Add-Ins for the Basic Recipe:
For chocolate:
Add 1/2 cup (70 g) cocoa powder and 2 oz (60 g) melted dark chocolate
Lemon:
Add 1/4 cup (60 mL) lemon juice and zest of 1 lemon
Marble:
Stir 2 oz (60 g) of melted dark chocolate into half the batter. Dollop and swirl in the pan using a skewer
Pumpkin:
Add 1 1/4 cups (280 g) pure pumpkin puree and 1 1/2 tsp pumpkin pie spice
White Chocolate:
Add 5 oz (150 g) melted white chocolate
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The ONLY No Bake Chocolate Cheesecake Recipe You'll Ever Need | Live Tutorial
Packed with Cadburys Dairy Milk, this NO BAKE CHOCOLATE CHEESECAKE Week is the only chocolate cheesecake recipe you'll ever need - no faff, no gelatin, no waterbath and eggless ????
⬇️⬇️ STEP BY STEP RECIPE
WATCH NEXT
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???? No Bake Baileys Cheesecake -
⭐️⭐️ SUBSCRIBE TO CHANNEL
???????? VIDEO CHAPTERS
00:00 How to make no bake chocolate cheesecake
04:50 Recipe overview
06:59 Ingredients overview
11:10 Equipment overview
14:57 Making the biscuit base and adding the chocolate fingers
22:22 Lining the springform pan
31:31 Making the cheesecake filling
49:00 Assembling the cheesecake
54:25 Making the chocolate ganache
01:04:30 Recipe recap
01:07:44 What's coming up next
Join Lou, the Dessert Obsessed Baker at Crumbs and Corkscrews for a live baking class as she teaches you how to make a no bake chocolate cheesecake with Cadburys Dairy Milk.
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Best Desserts ????????????Basque Burnt Cheesecake
This Cheesecake is akin to a Soufflé or Mousse with Rough and Irregular edges leading to a soft and melting heart. ????
The secret is in fact all there, in that scorched surface that adds that unique and unmistakable aroma to its complexity, which recalls notes of salted caramel or browned butter.
Ingredients
500 g cream cheese
300 g sour cream
200 g mascarpone
400 g heavy whipping cream
3 tbsp corn starch
1 tbsp flour
2 1/2 cups granulated sugar
4 egg
1 tbsp vanilla
Instructions
Preheat the oven to 420F.
Lightly grease a 9-inch springform pan, and layer it with parchment paper.
In a small bowl, whisk the corn starch and flour. Set aside.
In a large mixing bowl, add room temperature cream cheese, mascarpone, and sour cream. Mix until the mixture is smooth and creamy. Add the heavy whipping cream, vanilla and mix well. Then sift in the flour mixture and gently fold it into the batter until combined as shown in the IG Reel.
Using an electric or hand mixer, beat the sugar and eggs until fluffy for about 4 min. Add the egg mixture into the cheesecake mixture and stir well.
Pour the cheesecake batter into the prepared pan. Bake for 22-23 min.
After that, broil the cheesecake in the oven until the top has burned to the color in the Reel, only for 20-30 sec. (Note: The cake is ready at this point but the center will still be quite jiggly.)
Remove from the oven and cool. Chill in the refrigerator for at least 6-7 hours, or better overnight.
You can serve it plain, or with chocolate ganache or caramel sauce.
Bon Appétit, Buen Provecho and Afiyet Olsun!
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Real Women of Philadelphia, Season 2: Cheesecake of the Year Contest
Is your cheesecake worthy of the title of Cheesecake of the Year? Show us! Visit RealWomenofPhiladelphia.ca to enter your original cheesecake recipes and photos for your chance to win $5,000 and get your recipe in Canadian Living Magazine. The contest starts Monday, August 13, 12 noon ET, and ends Sunday, September 2, 11:59 pm ET.
Visit RealWomenofPhiladelphia.ca today!