4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make us a cheesecake. After each of them had presented their creamy creation, we asked a food scientist to review their work. Which style looks the best to you? Debate away, there are no wrong answers when it comes to cheesecake. And if you're wondering where Stephen was...we know. Watch until the end!
Check out the level 3 recipe on the ICE blog:
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4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious
Remaking Cheescake Factory's Classic Original Cheesecake | Copycat Kitchen | Delish
Despite the fact that they have one of the largest menus on the face of the earth, Cheesecake Factory is known primarily for their namesake option. Their original cheesecake.
Justin shows you how to perfectly recreate this timeless classic!
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DIRECTOR & CINEMATOGRAPHY: Chelsea Lupkin
HOST: Justin Sullivan
PRODUCER: Julia Smith
EDITOR: Ellie Black
GRAPHICS: Sarah Ceniceros
ANIMATION: Vineet Sawant
POST-PRODUCTION SUPERVISOR: Philip Swift
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No-Bake Blueberry Cheesecake Recipe
No-bake blueberry cheesecake recipe. easy to make, delicate and delicious cake that you must try!
Printable Version:
More cheesecake recipes:
No Bake Mango Cheesecake:
No-Bake Nutella Cheesecake:
No-Bake Strawberry Cheesecake:
Peanut Butter Cheesecake:
Chocolate Cheesecake:
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My favorite kitchen equipment:
20cm
Ingredients:
For the crust:
200g (7oz) biscuits
1/3 cup + 1 tsp (80g) butter, melted
For the filling:
300g (10.5oz) Blueberries, fresh or frozen
2 tablespoons (25g) Sugar
2 cups (450g) Cream cheese
2/3 cup (160ml) Heavy cream
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup (125g) Powdered sugar or less if your blueberries are very sweet
10g Gelatin powder
50ml Cold water
Topping:
7g gelatin powder + 35ml cold water
180g (6.5oz) blueberries, fresh or frozen
2 tablespoons (25g) sugar
70ml water
Directions:
1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small saucepan, heat blueberries, lemon juice and sugar. until sugar is dissolves and the berries softened. Blend until smooth. Let cool.
3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks. Add chilled blueberry mixture and mix until smooth.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Pour into the springform pan, spread evenly. Freeze for 1 hour while making the topping.
7. Blueberry jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 180g blueberries, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat, blend until smoot. Add bloomed gelatin and stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
8. Refrigerate the cake overnight.
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Kitchen Equipment:
9-Inch Spring Form Pan:
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Food Processor:
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Dutch Caramel Apple Cheesecake
Give In Creations. On this channel we bake, review, and eat delish cheesecake.
Camera work and Modeling done by Emeri Sams of Des Moines, Iowa
This episodes cheesecake comes from Pinterest.
The modifications I make...I discuss inside the video.
Please leave a Comment if you have any questions or requests.
DUTCH OVEN COOKING: Huckleberry Cheesecake
Please watch: Getting Ready For WINTER!!!! Practical Advice For Your Homestead
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Classic Cheesecake Recipe :Dutch Oven Recipe LOW CARB
GREAT for diabetics...keto diets..anyone wanting dessert on a diet..
Baking off the grid with no electricity and YES we can do a cheesecake cowboy style that's just like it came out of the New York Restaurant!!
Enjoy
Cream cheese (3 packages) or make your own!
4 eggs
Vanilla
Sweetner (honey, Agave, to taste)
1 Cup Sour Cream
Berries ( I use Huckleberrys which we just picked)
Soften the cream cheese and whip
Add one egg at a time
Add Sour Cream
Add 1 tsp Vanilla
Add Sweetner (to taste) I use about 1/4 cup
Fold in berries
Bake Dutch Oven 20 minutes
OR in oven for 30 minutes in a spring form pan
CARB COUNT 1 slice...LESS then 10 CARBS!!!!
95 CARBS for ENTIRE CHEESECAKE if you use
1 cup berries
1/2 C sugar
3 packages cream cheese
1/2 c sour cream
3 eggs
THATS the entire CARB count for whole cheesecake!!!
Apple Cheesecake: a unique and delicious dessert!
Ingredients:
12 biscuits
50g melted butter
2 packets philadelphia
1 packet mascarpone
100g sugar
2 eggs
1 tsp vanilla
4 peeled and chopped apples
100g dark brown sugar
1 tbsp cinnamon
75g sultanas
100g brown sugar
100g plain flour
100g butter
50g oats
Mix apples, sugar, cinnamon and sultanas
Bake for 25 min at 180°C/350°F
Crush the biscuits and mix them with melted butter
Mix together brown sugar, flour, butter and oats until it becomes a crumble
Beat mascarpone, philadelphia and sugar, add eggs and vanilla.
In a spring form press down the biscuit base, then add the cheesecake filling, add the chopped apples in a layer, then sprinkle over the crumble topping.
Bake for 1 hour at 160°C/320°F
Allow to cool for at least three hours in the fridge