Baklava cheesecake: the creamy and tempting Turkish dessert!
INGREDIENTS
For the base:
8 phyllo pastry sheets
45 g (3 tbsp) butter, melted
For the pistachios:
100 g (1 cup) pistachios, chopped
40 g (2 tbsp) butter, melted
70 g (½ cup) powdered sugar
For the syrup:
180 ml (¾ cup) water
150g (¾ cup) sugar
5 ml (1 tsp) lemon juice
For the filling:
420g (1 ⅔ cup) cream cheese
200ml (¾ cup) full-fat cream
150g (¾ cup) sugar
1 tsp vanilla sugar
30g (2 tbsp) all-purpose flour
1 egg
METHOD
1. Preheat the oven to 190°C/374°F.
2. Fold the phyllo pastry sheet and layer the into a 20 cm baking pan making sure to cover the bottom and the sides. Brush each sheet with melted butter. Bake for 3-4 minutes.
3. Meanwhile, combine chopped pistachios with butter and powdered sugar.
4. Layer half of the pistachio mixture on the bottom of the phyllo base, pressing with a spoon well.
5. Whip ingredients for the filling together. Gently pour the filling on top of the cheesecake base.
6. Lower the oven temperature to 160°C/320°F. Bake the cheesecake for 1 hour.
7. Mix ingredients for the syrup in the saute pan, and place over medium-low heat. Cook for 10 minutes after boiling.
8. Pour some syrup on top of the cheese filling and brush some on the sides.
9. Top with the remaining pistachios and some more syrup.
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Romanian Easter cheesecake - delicious, gluten free, easy to make, and with keto option
#Romania #Easter #cheesecake
No matter if you celebrate Catholic Easter or the Orthodox one (like most Romanians), this recipe is a delight for any holiday.
Romanian Easter cheesecake - delicious, gluten free, easy to make, and with keto option
All ingredients are at room temperature.
450 g cream cheese (can be replaced with farmer cheese or ricotta),
227 g salted butter (if unsalted – add 1/2 tsp salt)
150 g keto sweetener or sugar
110 g coconut flour
330 g Greek yogurt or sour cream
7 eggs,
zest from one lemon and one orange
1 tsp baking powder,
1 tsp rum extract, 1
10 g raisins
For a keto version, replace raisins with unsweetened dried cranberries
In a bowl, with an electric mixer, cream the softened butter and sweetener/sugar until light and fluffy.
Add the cheese and mix.
Add the yogurt and stir to combine.
Add the 7 eggs and mix to incorporate them into the mixture.
Scrub the sides of the bowl, to make sure all the ingredients are well combined.
Add the baking powder.
Add the coconut flour and the citric zest.
Add the rum extract and mix well.
Add the raisins and use a spatula to incorporate them into the mixture.
Let the mixture sit for 10-15 minutes.
Grease with butter a 10 inch springform pan, including the sides - line the bottom with parchment paper.
Pour the cheese mixture in the pan.
Level it up nicely.
Notice that the pan is two-thirds full, to avoid overflow.
Cover the springform pan with aluminum foil.
Using a tip of a knife, make small holes in the aluminum foil.
Bake in a preheated oven at 350 F for 30 minutes.
After 30 minutes, remove the aluminum foil – notice that the mixture did rise almost until the tip of the pan.
Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
This is how my Romanian Easter cheesecake looks right out of the oven. Allow it to cool completely.
For the best and tastiest results, place the Easter cheesecake in the refrigerator for at least 6 hours, but overnight is best.
After at least 6 hours, remove the outer ring and set it on a serving plate.
Dust the cheesecake with powdered sweetener/sugar, and decorate to your liking.
And this is a slice of this delicious Easter festive cheesecake.
It is a beautiful, simple dessert that you might enjoy for Easter and I hope you try it.
Store extras in an airtight container in the refrigerator for up to 4 days.
Enjoy! Happy and blessed Easter!
Lutos Biscoff Delight || Cheesecake -- Easy Recipe 2021(eggless & no baking)
No-Bake Homemade Lotus Biscoff Cheesecake | NO Gelatin, NO Eggs | Easy Cheesecake Recipe
Sizzling Septmber - Day 3 - How to make my low fat cheesecake
Today I thought I would show you how i make my low fat cheesecake, following on from a few comments on yesterdays, whats in my grocery bags video. PLEASE READ ON FOR MORE CHEESECAKE INFORMATION AND WHAT YOU NEED BELOW.
WHAT YOU WILL NEED - INGREDIENTS:
Half Spoon sugar or sweetener granules
600grams of low fat cottage cheese
2 packets of dream topping or dream topping light
12 digestive biscuits
Synthetic butter or low fat butter alternatives such as 'I cant believe its not butter'
1/2 pint of milk - we used skimmed as thats all we have in the house
Equipment:
Blender
Whisk (preferably electric or the hand winding type but not essential)
A cake tin
Any sort of pan to melt the butter and biscuits
A spatula
A mixing bowl and large glass measuring jug
Spoons for tasting and mixing
A small plastic bag to put the biscuits in for baking
A rolling pin or empty glass bottle to break up the biscuits
This recipe is all about mixing to your taste, we add about 6 dessert spoons of sugar to sweeten up, but you can change up the recipe to suit you, you can use different biscuits for the base, chocolate digestives make an amazing base - but not so low fat. You can also use real butter and full fat milk. The main fat saving part of this recipe is the cottage cheese and dream topping mixture - which is the main part of the dessert.
You can also add toppings if you like, we eat it plain - New York cheesecake style, the mix is also nice with several dessert spoons of lemon curd in to add a lemony twist to it, this is optional and also low fat.
It will need to set in the fridge for approximately 2 hours, but its worth the wait.
Please let me know if you make this and what you think of it.
See you tomorrow xx
Remember im on facebook and twitter @ spaceysno1girl
Das ist das Beste, was ich je gegessen habe! Dessert in 5 Minuten, kein Ofen, keine Kondensmilch!
Das ist das Beste, was ich je gegessen habe! Dessert in 5 Minuten, kein Ofen, keine Kondensmilch!
Neues Dessert in 5 Minuten. Kein Mehl, kein Backofen, kein Frischkäse! Kuchen ohne backen.
Das leckerste Dessert in 5 Minuten ohne Mehl, ohne Ofen, minimales Fett!
Kuchen in Form wird Ihre Familie und Freunde überraschen. Sie werden diesen No-Bake-Kuchen lieben. Leckerer, schneller, leichter und mittelsüßer Kuchen für die Feiertage oder einfach zum Tee oder Kaffee. Ein ideales zartes Quarkdessert ohne Backen.
Schokoladenkuchen Zutaten und Zubereitung:
0:00 Kekse (100 g).
0:07 Formulargröße 16x16 cm.
0:24 Eigelb (2 Stk.).
0:30 Zucker (80g).
0:51 Maisstärke (20 g).
1:17 Milch (400g).
1:38 Kochen Sie 1 Minute nach dem Erscheinen der ersten Blasen.
1:57 Butter (20 g).
2:17 Hälfte auslegen.
3:09 Kakao (15 g).
4:14 30 Minuten in den Kühlschrank.
4:21 Schokolade (80 g).
4:27 In der Mikrowelle aufwärmen.
4:49 Sahne (50 ml.).
5:47 30 Minuten in den Kühlschrank.
6:07 Schreibe ein paar Worte oder setze ein Emoji in die Kommentare. Es hilft, das Video zu verbreiten. Vielen Dank.
6:18 Guten Appetit und Kanal ABONNIEREN.
6:28 Setze ein LIKE und vergiss die Glocke nicht.
#BestesEssenhier #Schnellrezept #Rezept
Mass Appeal Low Carb Cheesecake Bites & Crustless Mini Quiches!
Cakes, pies, cookies and of course cheesecake! There's always lots of holiday desserts to tempt your taste buds! But if you're going to a holiday party bring a dessert you know you can enjoy without the guilt!