How To make Luscious Almond Cheesecake(Overnight)

The Best No-Bake Lemon Cheesecake Recipe | Extra Rich & Creamy!

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Calling all lemon lovers! This is the ultimate, the best no-bake lemon cheesecake recipe! You’ll love this lemony, zesty, creamy cheesecake. It’s made with a classic graham cracker crust; a rich and thick lemon filling; topped with homemade lemon curd and whipped cream. Every rich and creamy spoonful has tons of incredible lemon flavor. It’s perfect for summer when you don’t want to turn on the oven, or any time of the year you’re craving for some incredible cheesecake!

Get the full recipe here:

LEMON CURD Recipe:

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Contents of this video:
00:00 Introduction
01:07 Making the Crust
02:08 Cheesecake Batter
04:57 Setting Instructions
05:36 Easy Whipped Cream
06:23 Transferring from Pan
06:48 Garnishing the Cake
07:35 Taste Test

#easyrecipe #lemon #cheesecake #dessert #nobake #tatyanaseverydayfood

Easy Almond Joy Cheesecake Recipe - Twisted Mikes

#easyrecipe #yummy #cheesecake #delicious #almondjoy

This easy cheesecake recipe is delicious. We take a traditional cheesecake and make it into a delicious almond joy cheesecake. This cheesecake recipe is easy, it's easy, it's delicious. Give this cheesecake recipe a try.

Preheat oven to 400
cut parchment paper and line a 9 spring form pan.

In mixer combine the following.

40 oz cream cheese
1 cup sugar
1 cup coconut cream.
mix until smooth

add the following.
1 tsp vanilla
3 eggs
1 cup coconut cram
1/2 tsp baking powder
1/3 cup cake flower
mix until just mixed. pour into prepared cheesecake pan with parchment paper. Bake at 400 for 45 minutes.

cool to room temp, then place in refrigerator and cool overnight.

On top add coconut, toasted pecans, and melted milk chocolate.

serve. Delicious.


We have been asked about what spices we used often on the truck and what equipment we use. We have put those links below.

Applewood smoked sea salt:
white pepper:
honey powder:
Ninja Blender:
kitchenaid mixer:

Amaretti Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 695

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Bidi bidi bon bon

Luscious Cherry Almond Cheesecake

Get the recipe here:

Ingredients
For the Crust:

8 oz (250g) Biscoff cookies
5 tablespoons (71g) unsalted butter, melted
For the Filling:

24 oz (680g) cream cheese, softened
1 and 1/4 cup (290g) granulated sugar
2 tablespoons cornstarch (optional)
4 large eggs at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
For the Cherry Topping:

4 cups frozen, pitted cherries
1/2 cup granulated sugar
1/2 teaspoon pure almond extract
1/4 cup water plus 1 tablespoon cornstarch
For the Whipped Cream:

1 cup heavy whipping cream
1/2 cup confectioner's sugar
1/2 teaspoon pure almond extract
Instructions
Preheat the oven to 350 °F, 180 °C.

Make the Crust: Add the Biscoff cookies to a food processor and pulse until finely crushed. Place the crumbs into a bowl and add the melted butter and mix together until the crumbs are coated and the mixture resembles wet sand.

Press the mixture into the bottom of a 9-inch round springform pan.

Bake the crust on the center rack of the preheated oven for 7-8 minutes.

Reduce the oven's temperature to 300 °F, 150 °C.

Make the Filling:

In the bowl of a tabletop mixer that has been fitted with the paddle attachment, add the cream cheese and the sugar. Beat on low speed until smooth. Add the cornstarch and beat until incorporated. Add the vanilla and almond extract and beat on low speed adding the eggs one at a time. Add the sour cream and beat until smooth.

Pour the mixture into the pan. Bake for 60-65 minutes or util the edges have set and the center will still be slightly wobbly.

Turn the oven off and prop the door open with an oven mitt, towel, or wooden spoon. Allow the cheesecake to cool in th eoven for an hour and 15 minutes.

Remove the cake from the oven and allow it to cool to room temperature. Chill the cake in the refrigerator overnight.

Make the Cherry Topping:

Combine the cherries and sugar in a pot and cook over medium heat while you prepare the corstarch mixture. Combine the cornstarch with the water and whisk until smooth. Add it to the cherries and cook the mixture for 15 minutes until it thickens. Remove from the heat and add the almond extract. Stir together and transfer the topping into a bowl. Allow it to cool.

Make the Whipped Cream: Beat the cream, sugar, and almond extract together until thick and creamy. Transfer the whipped cream to a piping bag that has been fitted with an open star attachment.

Assemble the cake:

Carefully remove the cake from the pan and transfer it to a platter. Pipe whipped cream rosettes around the border of the top of the cake.

Fill the center with the cherry topping. Serve! Kali Orexi.

Notes
Make Ahead Instructions: The crust can be baked a day ahead of time and stored at room temperature. The cake can be baked, chilled and then frozen for up to 2 months. Thaw and top with cherries and whipped cream.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

No-Bake Raspberry Cheesecake (Vegan, Gluten-Free) #veganrecipes

#madebyme #homemade #easyrecipe #healthydessert #sugarfreesweet #healthy #vegan #veganrecipes #raspberry #cheesecake #vegancheesecake #nobake #nobakedesserts

Craving creamy, dreamy cheesecake but keeping it plant-based? Look no further than this luscious Vegan Raspberry Cheesecake! ✨ Imagine a buttery nut crust cradling a velvety smooth cashew filling, all topped with a vibrant raspberry swirl. It's pure heaven in every bite, and the best part? You only need a handful of simple ingredients and a blender to whip this beauty up.

Here's a glimpse of what you can expect in this video:

A drool-worthy close-up shot of the finished cheesecake, its creamy filling glistening with ruby red raspberry swirls.
Scenes of the easy-to-make crust, featuring wholesome nuts and dates blending into a delicious, crumbly base.
The magic of transforming soaked cashews into a luxuriously smooth cheesecake filling, with the help of a high-powered blender. ✨
The vibrant raspberry swirl coming to life, as fresh raspberries get blended into a luscious sauce and gently swirled into the creamy filling.
And of course, the ultimate satisfaction of slicing into that heavenly cheesecake and taking the first bite.
But this vegan cheesecake isn't just about taste; it's about:
Indulging your sweet tooth without the dairy or eggs.
Using simple, natural ingredients that are kind to your body and the planet.
Creating a stunning dessert that's as impressive as it is delicious.
So, ditch the store-bought cheesecakes and get ready to bake up some magic in your own kitchen! This Vegan Raspberry Cheesecake is sure to become your new favorite treat.
Ingredients:
Base:
- 1/2 cup pecans.
- 1/2 cup dates.
- 2 tablespoons cocoa powder
Raspberry swirl:
- 125g raspberries
- 1 tbsp maple syrup
- 1 cup cashew soaked overnight
- 300 g coconut cream
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- Juice of 1 lemon
- zest of 1 lemon
- 1 tablespoon vanilla extract
Steps:
Base:
1- line the cake tin with greaseproof paper and set aside.
2- Add the pecans, dates, cocoa powder to a food processor and and pulse it until it forms a dough. press the dough evenly into the bottom of the tin then set aside in the fridge.

Filling:
1- blend the cashews, coconut cream, coconut oil, maple syrup, vanilla extract, lemon juice and lemon zest together into the food processor until smooth.
2- Pour half of this mixture into the tin and spread evenly, then freeze for 2 hours.
3- Add some raspberries to the remaining mixture in the food processor.
4- place in the freezer for 2 hours again.
5- remove the tin, then add some raspberries and coconut powder on the top AND ENJOY!!

Raspberry Swirl:
In a small pan over medium heat, add the raspberries and maple syrup. allow to simmer for 3-5 minutes until the fruits break down. set aside.

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