How To make French Cheesecake
CRUST:
Shortbread; See Recipe # 22 CHEESECAKE:
1 lb Cream Cheese
1/2 lb French Cheese; *
1/3 c Sugar; Granulated
1 T Unbleached Flour
4 Eggs; Large, Separated
1/4 c Sour Cream
1/4 c Heavy Cream
1 t Real Vanilla Extract
1 T Confectioners' Sugar
NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS * Use the Soft Double Creme French Cheese in this recipe. ~ ~:
Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving.
How To make French Cheesecake's Videos
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
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✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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White chocolate Oreo cheesecake ASMR
How to make Strawberry Cheesecake French Toast Rolls! tutorial
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How to Make the Creamiest Cheesecake
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La meilleure façon de ... Réussir son cheesecake - 750g
Chef Damien vous dévoile la recette du célèbre cheesecake new-yorkais.
A vous de jouer !
La recette par ici :
Ingrédients (pour 4 personnes) :
Pour la base :
200g de biscuit type Lu
100g de beurre fondu
Pour le cheesecake :
600g de Philadelphia ou pâte de ce type
150g de crème fraîche épaisse
120g de sucre
2 œufs
1 gousse de vanille
15g de Fécule de maïs
Préparation :
Concassez les biscuits plus ou moins fin selon vos préférences et ajoutez le beurre fondu
Ajoutez le mélange au fond du moule et tasser légèrement en faisant remonter très légèrement les bords.
Réservez au frais le moule le temps de préparer l'appareil pour figer le beurre et avoir une base bien ferme.
Préchauffez votre four à 160°C.
Dans un saladier mélangez au fouet le fromage type philadelphia avec la crème fraîche épaisse. faut bien mélanger 2 minutes pour homogénéiser.
Ajoutez la gousse de vanille grattée.
Ajoutez le sucre et mélanger pour faire fondre le sucre
Ajouter les œufs, la fécule de maïs.
Mettez l’appareil sur la préparation à base de biscuit.
Lissez la surface (astuce : on peut tapoter le moule pour que ça se répartisse bien) et enfournez pendant 40 minutes environ.
Laissez refroidir 1 à 2 heures avant de démouler. quand on le sort du four ça tremblote mais après refroidissement ça doit être tout dur.
Toutes les recettes et astuces sur 750g.com
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French Cheesecake Recipe
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