FRUIT GLAZED NO-BAKE CHEESECAKE (Mrs. Galang's Kitchen S4 Ep2)
Creamy and Decadent New York Cheesecake (No Waterbath)
This recipe, to me, is cheesecake at its finest and it's a frickin knockout. And don't worry, I already made every cheesecake-baking mistake so you won't have to. Upgrade your kitchen with Misen’s cookware and knives. Go to and use promo code LAGERSTROM to get 20% off your first order.
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RECIPE
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GRAHAM CRACKER CRUST
▪375g (3 8-packs) GRAHAM CRACKERS
▪110g or 1c walnuts, toasted
▪40g or 1/4c sugar
▪3g or 2/3tsp salt
▪30g or 1/4c flour
▪170g (1.5 sticks) butter, melted
Add ingredients except for butter to a food processor and spin until broken down into a sandy texture. Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it’s still crumbly, spin in a bit more butter.
Spread into a greased 9” springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides. See video @2:10 for method. Add remaining crumbs into the pan and press into an even layer on the bottom of the pan.
Par bake at 350F/175C for 10 minutes
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CHEESECAKE FILLING
▪900g/4 blocks cream cheese, room temperature
▪225g/8oz goat cheese, room temp
▪240g or 1c sugar
▪5g or 1tsp salt
▪30g or 1/4c corn starch
▪125g or 1/2c sour cream
▪Zest of 1 lemon
▪5g or 1tsp vanilla extract
▪5 whole large eggs + 2 yolks
Mix cream cheese, goat cheese, sugar, salt, and corn starch using paddle attachment on medium speed, scraping sides of bowl after about 30 seconds. Mix for another minute or so until well combined. Add in sour cream, lemon zest, and vanilla and continue to mix for another minute until combined. Scrape paddle and bowl well. With mixer on medium, add eggs, 1 at a time, mixing until just combined, scraping sides halfway through. Careful not to over mix/whip after the eggs are added.
Pour mixture into fully cooled crust shell.
Bake at 325F/160C for 60 minutes. At this point, the cheesecake should have risen and still be jiggly in the center. Turn off oven and allow to cool in the oven, door closed for 45 minutes. Remove from the oven and allow to come to room temperature. Tent with foil and refrigerate for at least 10 hours.
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CHERRY TOPPING
▪350g/12oz Frozen Dark Cherries (i’m using unsweetened frozen)
▪Pinch salt
▪150g or 2/3c sugar
▪1 lemon, zest and juice
Add cherries, salt, sugar, zest and juice of lemon to a saute pan over high heat. Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy. When done, temp should be around 225F/105C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use.
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CHAPTERS
0:00 Intro
:21 Graham cracker crust
3:31 Making and baking the custard
6:21 Misen chefs knife (ad)
7:22 Finishing the cheesecake bake
8:43 Cherry topping
10:40 Cheesecake plating time
12:05 Let's eat this thing
#cheesecake #newyorkcheesecake #dessert
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The Tastiest Jelly Cheesecake With Fruit | Baking Tutorial
Sue has a very tasty idea! Today we’re gonna cook a half fruit and a half jelly fluffy cheesecake. But it's not just a common desert!
First comes the batter for the sponge cake. We need three eggs and 75 grams of sugar, and a pinch of salt. Then we’ll add some vanilla extract and 20 grams of honey and mix it all up! Do it well, so that no sugar clumps are left. The next step is to warm this egg mixture up to 38-42 degrees Celsius. A quick tip: you can place the bowl with the batter on a bowl with hot water. And mix it again using a hand mixer. Next, we’ll add the 30 millilitres of milk, 95 grams of flour, 30 grams of unsalted butter. And mix it properly. The batter is ready and we can finally bake it. You can bake it at 160 degrees Celsius for half an hour to get a fluffy sponge cake. Then we need to cut it into 4 round pieces. Ask an adult to help you with it!
Then it's the frosting's turn! We mix 270 grams of cream cheese with 160 grams of unsweetened yogurt and 95 grams of sugar. Then we add 5 millilitres of vanilla extract and 10 grams of lemon juice. And mix everything up! Don’t forget to add 7 grams of powdered gelatin and 35 grams of water, because the melted gelatin makes the frosting thicker. The final step is to add 50% whipped heavy cream.
After that we can finally put our cake together using a special pan. We'll put different types of fruit on each layer and place it in the fridge for 2-3 hours. We have one more stage! Сover the whole cake with fruit and pour a special lemon gelatin mixture, then place it in the fridge for 2-3 hours. The cake is ready!
Guys, you should try making this delicious cheesecake at home!
And don’t forget to check more tasty recipes on our channel:
THE TASTIEST AMONG US CAKE || Fun And Easy Recipe
Yummy And Easy | Making Jelly Tangerines At Home!
Making Surprise Cake With M&Ms Candies
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Mirror Glaze Cake
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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
How to make a shiny glossy glaze | Neutral mirror glaze | Pastry 101
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Have you wondered how pastry products can look so shiny? It’s actually really simple – it’s basically glaze applied on top. You can buy the glaze from the store but you can also make it. Here’s a recipe for a home-made shiny mirror glaze.
When purchasing store-bought stuff, the search keywords would be mirror glaze, neutral glaze, nappage.
▶Neutral Mirror Glaze◀
*Unfortunately you can’t replace corn syrup/glucose with another ingredient for this recipe.
Water 50g
Sugar 100g
Corn syrup/Glucose 150g
Gelatin 8g (gold strength 200 bloom. if using powdered gelatin, use same weight for same strength)
Lemon Juice 15g
① Bloom gelatin in ice cold water.
② Add water, sugar and corn syrup into a saucepan and boil it up to 105℃.
③ Add the bloomed gelatin (squeezed) and lemon juice.
④ Use around 28~40℃
How to store: You can store in the fridge for up to 3~4 days.
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Handmixer: Luxel or Tornado
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Silicone Mat: Silpat( or Silpat equivalent(
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Whisk: Matfer
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How To Make German Fruit Cake Recipe (Obsttorte)
This German Fruit Cake recipe has a super soft cake base, is loaded with glazed berries and the secret ingredient frosting has amazing flavor! Our spin on the classic Obstkuchen Obsttorte (Fruit Cake).
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MORE FRUIT CAKES:
No-Bake Cheesecake Recipe with Strawberry Topping:
Triple Berry Crumb Cake Recipe:
Easy Strawberry Cake with Strawberry Sauce:
Blueberry Lemon Cake Recipe:
This fruit cake is great for any special occasion, including Christmas and Easter ????
????INGREDIENTS HOW TO MAKE GERMAN FRUIT CAKE:
For the Sponge Cake:
3 large eggs, room temperature
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/2 tsp vanilla extract
For the Fruit & Glaze Decorating:
1 1/2 cups mixed berries
3 Tbsp seedless raspberry jam + 1 1/2 Tbsp hot water
For the Frosting:
1 cup heavy whipping cream, chilled
4 Tbsp (45 grams) Instant Pudding Mix (White chocolate flavored - I used Godiva brand)
3 Tbsp powdered sugar
2 Tbsp milk, or to reach desired texture
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