Easy No Bake Mango Cheesecake
The mago cheesecake recipe (15cm round pan)
* Cookie Base
80g cookies (3oz)
40g melted butter (3 tbsp)
* Cream cheese filling
200g cream cheese (7oz)
50g sugar (4 tbsp)
1 tsp vanilla extract
50g yogurt (3.5 tbsp)
150g mango puree (1 cup)
2 tsp gelatine (6g)
2 tbsp cold water
bloom 5 minutes and microwave 15 seconds
100ml heavy cream (1/2 cup)
20g sugar (1.5 tbsp)
* Mango jelly
1.5 tsp powdered gelatine (4g)
60ml cold water (4 tbsp)
12g sugar (1 tbsp)
120g mango puree (3/4 cup)
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No-Bake Raspberry Mini Cheesecake Eggless Recipe | 노오븐 미니 라즈베리 치즈케이크 만들기 | ラズベリーレアチーズケーキの作り方 How to
Hi everyone ????????♀️ Today, I’d like to share how to make my delicious No-Bake Mini Raspberry Cheesecakes ???????????? They’re creamy, tasty and super cute!! Start with a rich crispy Oreo crust layered with raspberry infused cheesecake and sweet tangy raspberry jelly finished with a decadent mascarpone cheesecake on top ???? There is zero baking and no machines, so if you don’t have an electric mixer or oven, you’re in luck ???? These adorable mini raspberry cheesecakes are incredibly flavorful and perfect for an anytime dessert!! ???? Try it out and let me know what you think. Hope you enjoy! ????
To see more tasty treats, please click 'Like' and Subscribe ???? Thank you!
Mini Cheesecake Pan -
안녕하세요, 바닐라 캬라멜입니다!
오늘은 상콤달콤 너무너무 맛있는 미니 라즈베리 치즈케이크를 만들었어요 ???? 실패없는 오레오 크러스트 베이스부터 부드럽고 달콤한 라즈베리 치즈케이크, 상콤달콤한 라즈베리 젤리, 그리고 크리미하면서 환상적인 바닐라 마스카포네 치즈케이크 탑까지 4층의 레이어가 정말 한입먹는 순간 눈이 번쩍뜨이는 미친맛이에요 ???????? ???????? 미니버전으로 만들어서 더욱 귀여운것 같구요 특히나 100% 굽지않고 믹서없이 손으로 만들어서 기계를 사용하지 않는 노오븐 디저트를 만들고 싶으시다면 요녀석들을 강추드려요!! ???? 예쁜 칼라조합이 지금 같은 12월 크리스마스 시즌에도 너무나 잘 어울리구요 또 굽지않은 상콤달콤함이 어느계절에나 잘 맞는 맛있는 디저트랍니다 ☺️ 여러분도 꼭 한번 만들어 보세요!! ????
즐겁게 시청하세요 ????
'좋아요'와 '구독( 컨텐츠 제작에 큰 힘이 됩니다! 감사합니다 ????????
미니 치즈케이크 팬 -
Recipe
- Raspberry Cheesecake
Frozen Raspberries 12 oz
Sugar 7 Tbsp (for raspberry puree)
Salt 1 pinch (for raspberry puree)
Lemon Juice 2 Tbsp
Oreo Cookies 13 pcs
Unsalted Butter 3 Tbsp
Cream Cheese 3/4 cup
Plain Yogurt 2 Tbsp
Sugar 4 Tbsp (for cheesecake)
Heavy Cream 1/2 cup (for cheesecake)
Raspberry Puree 1/4 cup (for cheesecake)
Gelatin Powder 8 g
Raspberry Puree 1 cup (for jelly)
Mascarpone Cheese 4 Tbsp
Heavy Cream 1 cup (for top layer)
Confectioners Sugar 5 Tbsp
Vanilla Paste 1 tsp
- 라즈베리 치즈 케이크
냉동 라즈베리 340g
설탕 88g (라즈베리 퓨레용)
소금 1 꼬집 (라즈베리 퓨레용)
레몬즙 30g
오레오 쿠키 13개
무염버터 42g
크림치즈 180g
플레인 요거트 30g
설탕 50g (치즈케이크용)
생크림 120ml (치즈케이크용)
라즈베리퓨레 58g (치즈케이크용)
젤라틴파우더 8g
라즈베리퓨레 230g (라즈베리젤리용)
마스카포네 치즈 72g
생크림 240ml (탑레이어용)
파우더 슈가 80g
바닐라 페이스트 1 티스푼
George Street Shuffle by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
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#cheesecake #치즈케이크 #raspberry
15 Fancy Plating Hacks From Professional Chefs! So Yummy
Stay home and practice these 15 fancy plating hacks from professional chefs! For more plating hacks, delicious recipes, and beautiful cake decoration tutorials subscribe to So Yummy!
Check out our cookbooks for fun and easy dessert ideas
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Mirror Glaze Cake
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Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i
Blueberry Cheesecake Recipe | No-Bake No-Egg | Zebra Cheesecake
Everything about this cheesecake is simply incredible, from the biscuits crust to the lighter-than-air creamy fluffy filling.
It’s easy to make, don’t need to turn on your oven and it’s packed full of delicious blueberry puree.
Trust me, this cheesecake is the answer to all your dessert problems! It’s not too sweet, amazing blueberries taste and a digestive cookie crust!
You will need:
Digestive Cookies 150 g
Melted butter 80 g
Blueberries (fresh or frozen) 250 g
Sugar 40 g
Lemon Juice 10 ml
Cream Cheese 325 g
Powdered sugar 60 g
Heavy Cream 250 ml
Gelatine 10 g
Vanilla Extract 1 tsp
Ring cake pan 18 cm diameter
In the fridge for 3/4 hours or better overnight
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Mirror Glaze Raspberry Mousse Cake | No Bake No Eggs
Raspberry Mousse Cake with Mirror Glaze – I usually don’t really fancy raspberry flavor, but if you make it into a mousse, it tastes out of this world. I also love how the mirror glaze turned out. It’s my first time using white chocolate to make a mirror glaze, and it amazingly turned out pretty shiny and glossy. For those who don’t desire using gelatins, just replace the same amount with agar agar powder.
FOR FULL RECIPE
Ingredients:
• Praline Crunch
I’m using 6-inch ring
50g [1 cup] cornflakes
80g [1 cup + 2 tbsp] sugar
15ml [1 tbsp] water
90g [1 cup] roasted almonds
28g [2 tbsp] melted butter
• Raspberry Puree
300g [1½ cup] frozen raspberry
50g [¼ cup] sugar
15ml [1 tbsp] lemon juice
• Raspberry Jelly
30ml [2 tbsp] water
10g [1 tbsp] gelatin powder
240g [1 cup] raspberry puree
• Raspberry Mousse
7g [2 tsp] gelatin powder
20ml [1½ tbsp] water
85g [½ cup] couverture white chocolate
60g [¼ cup] whipped cream, hot
80g [⅓ cup] raspberry puree
240g [1 cup] whipping cream
30g [2 tbsp] fine sugar
• Chocolate Mirror Glaze
14g [1½ tbsp] gelatin powder
60ml [¼ cup] water
200g [1 cup] sugar
100ml [⅓ cup + 1 tbsp] water
150g [½ cup] condensed milk
240g [1½ cup] couverture white chocolate
3-4 drops red food colorings
• Chocolate Deco
50g [¼ cup] couverture white chocolate
Deco:
Fresh Raspberries
Edible gold flakes
Instructions:
• Almond Praline Crunch
1. Crush the corn flakes. Set aside.
2. In a non-stick pan, add sugar. Cover over low heat until the sugar is caramelised. Do not stir while it is caramelised. You may check the consistency while moving the pan around.
3. Off the heat. Add in salt and the roasted almond. Mix until they come together. Do this very quickly. Place the praline on a baking sheet for cooling. Break them in smaller piece and place them in a food processor. Pulse a few times until they become sand, then pulse continuously until it becomes a paste. Transfer the paste onto a bowl.
4. Add in the crushed corn flakes and the melted butter. Transfer them into a 6-inch pan, lined transparent sheet around and a non-stick parchment paper on the bottom.
5. Freeze for 30 minutes or while working on the next item.
• Raspberry Puree
1. In a pot, add the frozen raspberries and sugar.
2. Cook over medium heat until it becomes a sauce.
3. Remove from the heat. Strain the mixture.
4. Add the lemon juice, mix until combined. Set aside.
• Raspberry Jelly
1. In a small bowl, add water and gelatins.
2. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
3. Microwave the gelatins until it’s completely melted and dissolved.
4. Add the gelatins into 1 cup of raspberry puree. Mix until combined.
5. Pour on top of the praline crunch.
6. Refrigerate for 1-2 hours or until it’s set.
• Raspberry Mousse
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a bowl, add white chocolate and hot whipping cream. Let it sit for about 5 minutes.
3. After 5 minutes, stir until no lumps. If there are still lumps, pop into the microwave for a few seconds to melt and dissolve the white chocolate completely. Mix until well combined.
4. Add in the raspberry puree. Mix until well combined. Add in the bloomed and melted gelatins (microwave the bloomed gelatins earlier until melted and dissolved.) Mix until well combined.
5. In a large mixing bowl, mix the whipping cream until soft peaks. Add in the raspberry puree chocolate mixture, mix with an electric mixer for a few seconds to combine, do not over mix. Switch to a spatula to mix until well combined.
6. Place a 7-inch ring over the refrigerated praline and raspberry jelly. Then add in the raspberry mousse. Spread the surface evenly.
7. Refrigerate for 6 hours or overnight.
• Mirror Glaze
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a pot, add sugar, water and condensed milk. Stir the mixture occasionally, bring it to a simmer. Once it reaches a simmer, off the heat. Add in the bloomed gelatins. Mix until the gelatins is well dissolved.
3. Pour the hot mixture over the white chocolate. Gently whisk it until there is no lumps. The mixture should be soft and smooth.
4. Add a few drops of red food colorings. Mix until well combined.
5. Strain the mixture. Let it cool until it reaches 35°C-37°C or until you feel it’s room temp when you touch with your palm. The mixture is ready to pour over the mousse cake.
6. Let the glaze drip for a few seconds. Transfer the cake over a cake board.
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