How To make Chocolate Amaretto Cheesecake2

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.
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-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


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Emojoie Cuisine Recipe Book(In Japanese)

NEW YORK STYLE BASIC CHEESECAKE

New York Style Basic CheeseCake

Crust:
2 and 1/2 cup crushed grahams
1 tbsp sugar
3/4 cup unsalted melted butter

cheesecake ingredients:
450 grams cream cheese
1 and 3/4 cups sugar
6 eggs
3/4 cup sour cream
2 tsp vanilla extract
a pinch of salt
3 tbsp all purpose
lemon zest ( optional )

Bake 450 degrees farenheit for 15 minutes, after 15minutes reduce to 225 degrees farenheit for an hour.

Note: All my cooking videos are far from being perfect but to inspire homecooking ideas.

#CheeseCake #NewYorkCheeseCake #CheeseCakeRecipe

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Pumpkin spice tiramisu Basque cheesecake ???? 南瓜提拉米苏巴斯克

It's pumpkin spice season and I love the scent of pumpkin spice. I can smell it all day! So I wanted to infuse the spirit of psl into cheesecake. A blend of two of my favourite things. This cake is a calorie bomb but so sinfully delicious so proceed with caution ????

Recipe (6 inch cake)
300g cream cheese (room temp)
80g sugar
150g beaten egg
100g heavy cream
40g hot heavy cream
5g instant coffee powder
90g pumpkin puree
10g cake flour
Pumpkin spice (store bought or home made. I blended cinnamon, nutmeg, and ginger powder together)

- Line a 6 inch round cake pan
- Whisk together hot cream and instant coffee
- Blend pumpkin with coffee cream in a blender
- Cream together cream cheese and sugar until smooth
- Add egg in a few additions
- Add 100g heavy cream
- Add pumpkin coffee mixture and pumpkin spice (to taste)
- Sift in cake flour
- Strain mixture into cake pan
- Bake in a preheated oven at 230C (445F) for 25 minutes
- Let cake cool then refrigerate for at least 4 hours
???? ???? ????
Cream Cheese topping
30g cream cheese (room temp)
15g sugar
120g whipping cream
- Cream together cream cheese and sugar
- Pour in whipping cream and whip cream till thick but still slightly fluid
- Pour onto cooled cheesecake and smooth out

食谱（6寸蛋糕）
300g 奶油奶酪（室温软化）
80g 糖
150g 蛋液
100g 淡奶油
40g 热淡奶油
5g 速溶咖啡粉
90g 南瓜泥
10g 低筋面粉
南瓜香料（肉桂粉，肉豆蔻粉，姜粉）*可以不加

- 6寸蛋糕模具铺上烘培纸备用
- 热奶油和速溶咖啡混合均匀
- 南瓜泥和咖啡奶油一起倒入料理机搅拌均匀
- 奶油奶酪和糖搅拌至顺滑
- 蛋液分次加入搅拌均匀
- 加入淡奶油
- 加入南瓜咖啡糊和南瓜香料
- 筛入低筋面粉
- 面糊过筛倒入模具
- 230C 预热的烤箱里烤25分钟
- 蛋糕凉透后冷藏至少4小时

奶酪层（我视频配料表里忘加了）
30g 奶油奶酪（室温软化）
15g 糖
120g 淡奶油
- 奶油奶酪和糖一起搅拌均匀
- 倒入淡奶油打发至有纹路浓稠

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