Giada De Laurentiis Makes Honey Ricotta Cheesecake | Everyday Italian | Food Network
Giada's Honey Ricotta Cheesecake features a crust made from biscotti!!
Subscribe ►
Get the recipe ►
Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Honey Ricotta Cheesecake
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 50 min
Prep: 20 min
Inactive: 10 min
Cook: 1 hr 20 min
Yield: 12 to 16 servings
Ingredients
6 tablespoons (3/4 stick) unsalted butter, melted
1 (12-ounce) container fresh whole milk ricotta, drained
2 (8-ounce) packages cream cheese, room temperature
3/4 cup sugar
1/4 cup orange blossom or clover honey
1 tablespoon orange zest
4 large eggs
8 ounces purchased biscotti
Directions
Preheat the oven to 350 degrees F.
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#EverydayItalian #GiadaDeLaurentiis #FoodNetwork #HoneyRicottaCheesecake
Giada De Laurentiis Makes Honey Ricotta Cheesecake | Everyday Italian | Food Network
Yuzu Cheesecake Recipe｜Ohyoo Cooking
Yuzu Cheesecake Recipe
▪ Ingredients：
whole egg 150g
honey 30g
sugar 50g
cake flour78g
unsalted butter 25g
cream cheese 140g
sugar 35g
honey 20g
unsweetened yogurt 80g
gelatin 4g
whipping cream 150g
yuzu juice 20g
▪ Mold size：
28×28cm
▪ Baking：
170°C/338°F 30min
▪ How to make：
1. First make honey sponge cake, stir whole egg, honey, sugar over hot water, about 38℃-40℃/100°F -104°F can be taken off, start to whip, whip until the batter drops will not immediately disappear state.
2. Add the flour through a sieve and mix until there is no dry powder, add the butter heated to 50℃/122°F and mix well.
3. Pour into molds and bake, cool after removing from the oven and set aside.
4. To make yuzu cheese, soak the gelatin in ice water and set aside, then mix the cream cheese softened at room temperature, add sugar and honey and continue to mix well.
5. Squeeze the soaked gelatin and melt it in the microwave, no more than 60℃/140°F , pour it into the cheese paste, add yogurt and mix well together.
6. Add the yuzu juice to the cheese batter and stir well.
7. Whip the whipping cream until it is smooth and thick, 5-6 minutes. Pour into the cheese batter, mix well, then put into a laminating bag, squeeze into a mold, smooth out, and refrigerate for at least four hours.
8. Take out the chilled yuzu cheesecake and unmold, you can use a hot towel on the mold to make it easier to unmold.
#cheesecake
#yuzucake
#cheesecakerecipes
Honey Lemon Cheese Cake
Honey Lemon Cheese Cake demonstration featuring Chris Cosce, dietetic intern with Rutherford Regional Medical Center
노오븐~ 레몬 치즈케이크 만들기 : No-Bake Lemon Cheesecake Recipe | Cooking tree
상큼하게 정말 맛있는 노오븐 레몬 치즈케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
상큼하게 정말 맛있는 노오븐 레몬 치즈케이크를 만들었어요~
중간에 넣은 레몬 커드가 상큼하면서도 쫀득한 식감이 나서 치즈케이크 맛과 정말 잘 어울리네요~
치즈케이크에도 레몬 제스트를 넣어 은은한 레몬 향이 나서 더 상큼하게 즐길 수 있답니다~^^
레몬 과육을 살짝 끓여 위에 투명하게 굳혀 마무리 했는데 레몬의 청량한 느낌과 잘 어울리는 것 같아요~
레몬을 끓이지 않고 그냥 사용하면 너무 시고 잘 굳지 않을 수 있어 꼭 끓어 사용해야 좋답니다~
만들어 먹었던 치즈케이크 중에 top3 안에 드는 정말 맛있는 케이크 인 것 같아요~~
즐겁게 시청하세요~♬ Enjoy~
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
-----------------------------------------------------------------
▶틀 사이즈 Mold size : 15cm
▶재료
부순 다이제 쿠키 80g
녹인 무염버터 40g
크림치즈 200g
설탕 50g
플레인요거트 40g
바닐라익스트랙 3g
레몬 제스트
젤라틴 4g
50%정도 휘핑한 생크림 120g
물 75g
레몬즙 60g
설탕 45g
옥수수전분 15g
무염버터 15g
달걀노른자 1개
젤라틴 2g
레몬 100g
설탕 50g
물 50g
젤라틴 5g
▶레시피
1. 부순 다이제 쿠키에 녹인 무염버터를 넣고 섞은 뒤 15cm 틀 바닥에 평평히 깔고 냉장실에서 굳힌다.
2. 크림치즈를 부드럽게 풀고 설탕을 넣고 섞은 뒤 플레인요거트, 바닐라익스트랙을 넣고 섞고 레몬 제스트를 넣고 섞는다.
3. 찬물에 10분 정도 불리고 물기를 제거하고 전자레인지에 10초 정도 돌려 녹인 젤라틴을 넣고 섞은 뒤 50% 정도 휘핑한 생크림을 넣고 섞는다.
4. 틀에 반죽의 1/2을 붓고 냉동실에서 20분 정도 굳힌다.
5. 물, 레몬즙, 설탕, 옥수수전분을 냄비에 넣고 섞은 뒤 약불에 올려 걸쭉해질 떄까지 저으며 가열한다.
6. 불에서 내리고 무염버터를 넣고 섞고 달걀노른자를 넣고 섞은 뒤 녹인 젤라틴을 넣고 섞는다.
7. 굳은 치즈케이크 위에 레몬 커드를 붓고 평평히 한 뒤 냉동실에서 20분 정도 굳히고 남은 치즈케이크 반죽을 모두 붓고 평평히 해 냉동실에서 20분 정도 굳힌다.
8. 레몬 과육과 설탕을 냄비에 넣고 끓인 뒤 불에서 내리고 물과 불린 젤라틴을 넣고 섞는다.
9. 틀에 붓고 냉장실에서 3시간 정도 굳힌다.
▶Ingredients
80g Crushed digestive cookies
40g Melted unsalted butter
200g Cream cheese
50g Sugar
40g Plain yogurt
3g Vanilla extract
Lemon zest
4g Gelatin
120g Whipped heavy cream (whipped up 50%)
75g Water
60g Lemon juice
45g Sugar
15g Corn starch
15g Unsalted butter
1 Egg yolk
2g Gelatin
100g Lemon
50g Sugar
50g Water
5g Gelatin
----------------------------------------------------------------
시청해주셔서 감사합니다~♥
Thank you for watching~
-----------------------------------------------------------------
▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the video Settings subtitle add-on to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
비디오 설정 자막을 추가 기능을 통해 자막을 추가 해주시면 감사하겠습니다~^^
#치즈케이크 #레몬케이크 #노오븐치즈케이크
Honey cheesecake | Delicious Honey Cheesecake | Easy Dessert Recipe | easy cooking with das
#Honey_Cheesecake_Recipe
ingredients:
Biscuits 120gm
butter 30gm
gelatin 10gm
water 40ml
Cream cheese 200gm
Honey 4tbsp
yogurt 3tbsp.
whipping cream 200gm
Orange juice 100ml
sugar 2tbsp
1/2 tsp yellow food colour ( optional)
200gm Whopping cream
3tbsp Honey
1tbsp gelatin
3tbsp water
( Freeze for 2-3 hour. )
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
~~~~THANKS FOR WATCHING~~~~
????????????????????????????????????????????????????
#easycookingwithdas
#Deliciou_Dessert_ecipe
No Bake Honey Cheesecake ชีสเค้กหน้ารังผึ้ง อร่อยไม่ง้อเตาอบ | Video & Recipe
#ชีสเค้กรังผึ้ง หรือ No bake Honey Cheesecake ชีสเค้กน่ารัก หน้าตาคล้ายรังผึ้ง ทำง่ายๆ ไม่ง้อเตาอบ รสชาติอร่อยฟิน เข้มข้นละมุน หอมกลิ่นน้ำผึ้งผสมน้ำเลม่อน ได้ความหวานอมเปรี้ยว ตักเข้าไปเจอกับชั้นเยลลี่น้ำผึ้งเลม่อนสีเหลืองใส กินแล้วสดชื่นนน ดูแล้วอย่าลืมทำตามกันด้วยนะ กดดูสูตรได้ตามลิงค์ข้างล่างเลย
เข้าดูสูตรและวิธีทำแบบละเอียดได้ที่ลิ้งค์นี้:
คลิกดู Video and Recipe อื่นๆ ได้ที่ :
ติดตามพวกเราต่อได้ที่
Website:
Facebook Group:
Twitter:
Youtube:
Instagram:
#HoneyCheesecake #ชีสเค้กน้ำผึ้ง #ชีสเค้กรังผึ้ง