How To make Divne Cheesecake
CRUST: 1 c Graham-cracker crumbs
3 tb Sugar
1/4 ts Cinnamon
3 tb Butter
FILLING: 3 pk Cream cheese (8oz)ea,
At room temperature 2 ts Grated fresh lemon peel
5 lg Eggs
1 c Sugar
1/4 ts Salt
CREAMY TOPPING: 1 1/2 c Sour cream
2 tb Sugar
1/2 ts Vanilla
1 cn Cherry pie filling
FOR GARNISH: Blueberries Artificial or fresh leaves
CRUST: Lightly grease bottom and sides of a 9-inch springform pan. Mix crumbs, sugar and cinnamon in a small bowl. Add butter, stir until blended. Press evenly over bottom and 2 inches up the sides of prepared pan. Refrigerate while preparing filling. FILLING: Heat oven to 350'F. Beat cream cheese and lemon peel in large bowl of electric mixer until smooth and creamy. Add eggs, sugar and salt and beat until blended, scraping down sides of bowl occasionally. Once blended, beat 10 minutes or until mixture is smooth, creamy and pale. Pour into prepared pan. Bake 50 minutesa or until cake is set and top feels firm. Remove from oven and let stand in pan on wire rack 20 minutes (cake will continue to set and top may crack during cooling). CREAMY TOPPING: With a wooden spoon beat sour cream, sugar and vanilla about 1 minute until smooth. Pour over cake and spread
gently over surface. Return to oven and bake 10 to 12 minutes until set. Cool in pan on wire rack, then refrigerate until cold or up to 2 days. TO SERVE: Run knife around cake to loosen. Remove pan sides. Cake can be frozen ( leave on pan bottom), well wrapped, up to 1 month. Just before serving spoon pie filling over top. TO GARNISH: Arrange blueberries in the shape of a bunch of grapes on the cherries. Add the leaves. Scatter more blueberries around. Makes 18 servings.
How To make Divne Cheesecake's Videos
Chocolate Cheesecake | No Bake Cake Recipe | Divine Taste With Anushruti
Watch how to make Eggless Chocolate Cheesecake, a mouth watering recipe by Anushruti.
Here is a guilt trip down the chocolate cheesecake lane. Sinfully sweet and easy to make, no bake chocolate cheesecake, which you should definitely try for this Christmas. It is amazingly sweet and serves best to satisfy the chocolaty craving of chocolate addicts!
Note : You can either make this in a deep dish 8″ springform pan or a 9″ regular pan. Garnishing is optional and you could leave it plain, sprinkle some grated chocolate over it or make some pretty decorations.
Ingredients:
For the base:
- 125 gm (8 large or 10 regular) digestive biscuits
- 1 tbsp cocoa powder
- 60 gm (1/4 cup) butter at room temperature
For the cake filling:
- 5 gm agar agar or chinagrass
- 250 ml (1 cup) water
- 500 gm (2 cups) mascarpone cheese
- 160 gm (1 cup) icing sugar or confectioners sugar
- 200 gm (3/4 cup) thick yogurt
- 1 tbsp pure vanilla extract or vanilla paste
- 250 gm dark chocolate (1 1/2 cups) chopped or semi sweet chocolate chips + 2 tbsp butter
Method:
Prepare the base:
- Place the biscuits in a zip loc pouch, seal and with the help of a rolling pin, crush the biscuits to a fine powder. Alternatively, process the biscuits in a food processor until they turn into a fine powder.
- Put the biscuit powder in a mixing bowl, add the cocoa powder and the room temperature butter and mix with your finger tips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder. Alternatively, make this in a food processor.
- Press this mixture over a the base of a deep 8” (20 cm) or regular 9” (23 cm) springform pan or a pan with a detachable base.
- Refrigerate for half an hour or place in the deep freezer for 10 min.
Prepare the filling:
- If the china grass is in bars, process it into flakes in a blender. Place the chinagrass in a bowl of water (1 cup, 250 ml) and allow it to soak while you prepare the other ingredients for the filling.
-In a large bowl or the bowl of a stand mixer if using one, beat the mascarpone, sugar & yogurt until smooth and creamy, with a wire whisk or a hand blender or the paddle attachment if using a stand mixer. Stir in the vanilla, mix well and keep aside.
-Melt the chocolate with the butter in a double boiler. Allow to cool slightly and then slowly stir it into the mascarpone mixture and mix well.
-Place the chinagrass with the water and allow it to melt, stirring all the while, over a low flame. Once it melts completely pour it over a strainer into the cheese-chocolate mixture, stirring the cheese mixture all the while.
-It is important to keep stirring the cheese mixture as china grass sets very fast and we need to prevent the formation of tiny lumps.
Immediately pour the prepared mixture into the prepared crust.
-Allow to set in the refrigerator for 3 to 4 hours before serving.
Garnish with grated chocolate if desired.
Makes one deep 8” or regular 9” cheesecake.
*For a gluten free version, use gluten free cookies!
Host: Anushruti RK
Copyrights: Rajshri Entertainment Private Limited
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No-Bake Cheesecake - Everyday Food with Sarah Carey
Sarah Carey makes a decadent No Bake Cheesecake in a few simple steps without ever having to turn on the oven. It’s the perfect warm-weather treat that your whole family will love.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Easy No Bake Cheesecake Recipe - Childhood favorite!!
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This no bake cheesecake recipe was printed on a can of sweetened condensed milk back in the day. My grandmother made the hell out of it to the point I got sick of it.
I can see why she loved it so much. It comes together in minutes with only 4 ingredients and taste sooooo divine!
I was craving this childhood throwback so I whipped some up for my fam. Now I'm back in love with this creamy, sweet, tart and decadent no bake cheesecake. I've already made it twice this month and have plans to make it again with a shortbread cookie crust and a lemon raspberry glaze.
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Music by Kevin Macleod
Mini Cheesecake Recipe - CookingWithAlia - Episode 347
Let's make delicious mini cheesecakes Halloween style!
WRITTEN RECIPE:
INGREDIENTS:
5.2 oz (150 grams) chocolate cream cookies
5 tablespoons (70 grams) butter (melted)
8.8 oz (250 grams) cream cheese
1/4 cup and 2 tablespoons (75 gram) white granulated sugar
1 large egg
1 teaspoon vanilla extract
5 tablespoons (100 ml) heavy whipping cream
Orange food coloring
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Divine Cheesecake Delight: Irresistible Recipe for Creamy Bliss! ????✨
Embark on a journey to cheesecake perfection with our Baked Cheesecake Mastery! ????✨ In this video, we'll guide you through the steps to create a heavenly and creamy cheesecake that will elevate your dessert game. From the luscious cream cheese filling to the golden perfection achieved in the oven, every slice is a delectable treat. Ideal for special occasions or when you simply crave a slice of decadence. Subscribe for more dessert inspirations and hit the like button if you adore the art of cheesecake making! ????????????
This No Bake Cheesecake Recipe is So Divine, You Won’t Believe It’s Not from a Baker
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INGREDIENTS
- Biscuits 200 g (crushed)
- Mixed nuts 100 g
- Melted butter 80 g
- Cream cheese 200 g
- Nutella 200 g
- Cream 200 ml
- 50 g dark chocolate + 50 ml cream (melted
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