How To make Mini Cheesecakes with Lemon Sauce
1 1/2 c Graham cracker crumbs
1/4 c Sugar
1/4 c Butter or margarine; melted
16 oz Cream cheese
1 cn Sweetened condensed milk; 14
3 Eggs
1/4 c Bottled lemon juice
8 oz Sour cream; at room temperat
golden lemon sauce:
1/3 c Sugar
1/4 c Bottled lemon juice
2 ts Cornstarch
1 Egg yolk
1 Salt
1 tb Butter
1/2 c Water
-----yellow food coloring, o Preheat oven to 300 degrees. Combine crumbs, sugar and margarine; press equal portions onto bottoms of 24 lightly greased * or paper-lined muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and bottled lemon juice: mix well. Spoon equal amounts of mixture into each prepared cup. Bake 20 minutes, or until set. Spread tops with sour cream. Bake 5 minutes longer. Cool. Chill. Serve with Golden Lemon Sauce. Refrigerate leftovers. SAUCE: In small saucepan, combine sugar, cornstarch and dash of salt. Add water, lemon juice and egg yolk; mix well. Over medium heat, cook and stir until thickened. Remove from heat; stir in butter and yellow food coloring, if desired. Cool. Chill. (Makes about 1 cup.) NOTE: * If greased muffin cups are used, cool baked cheesecakes in pan. Freeze 15 minutes; remove with narrow spatula. -----
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For 6 mini cheesecakes (8 x 4 cm)
The cookie base
110g cookies
30g almonds (chopped or processed)
50g white chocolate
3 tbsp milk
Cream cheese filling
200g cream cheese
150g white chocolate
210g heavy cream (50g warm to mix with white chocolate; and 160g cold heavy cream - whipped)
Raspberry jelly
150g raspberries
25g sugar
1 tbsp lemon juice
6g gelatine (bloomed)
Extra raspberries and blueberries for garnish
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Amazing Mini Cheesecakes Recipe
These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain!!
Recipe:
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EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
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NO-BAKE Mini Cheesecake Bites Recipe
Ever craved a cheesecake that is over the top yummy and No - bake? These mini cheesecake bites are the easiest most delicious way to enjoy cheesecake in small treats. They are cute and little, no eggs added, requires no baking, and supper easy and fun to make!!
KITCHEN UTENSILS USED
Get the Muffin pan here;
INGREDIENTS
10 sheets of graham crackers
1 Tbs sugar
5 Tbs melted butter
2 8oz Cream cheese
3/4 cups sweetened condensed milk
1 tsp vanilla extract
1 tsp lemon zest
2 Tbs lemon juice ( about half a lemon)
Strawberries and marmalade for serving
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3 EASY Mini Cheesecakes No Bake Eggless Chocolate Raspberry Oreo
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INGREDIENTS: Makes 12
#1 COOKIES & CREAM
CRUMB BASE:
150g Oreo OR Chocolate Cookie Crumbs
70g Unsalted Butter Melted
FILLING:
(NOTE: The gelatine is optional. If you leave it out, whip to very stiff peaks before moulding.)
2 Teaspoons powdered Gelatine (Optional)
2 Tablespoons Boiling Water (Optional)
250g Cream Cheese
1/2 Cup Caster Sugar OR Icing Sugar
300mL Whipping Cream
2 Teaspoons Vanilla
3/4 Cup Oreo OR Chocolate Cookie Crumbs
TOPPING:
200mL Whipping Cream
1 Tablespoon Icing Sugar
Oreo OR Chocolate Cookie Crumbs
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INGREDIENTS: Makes 20
#2 WHITE CHOCOLATE AND RASPBERRY
BASE:
200g Sweet Biscuits of choice crushed
100g Unsalted Butter melted
CHEESECAKE FILLING:
500g Cream Cheese (2 packets)
160g Caster Sugar (Superfine sugar)
400ml Whipping Cream
4 Teaspoons Gelatine Powder
4 Tablespoons Boiling Water
100g Frozen or Fresh Raspberries
200g White Chocolate of Choice Melted
TOPPINGS: (Optional)
1 Cup Melted White Chocolate
Oil Based Powdered Food Colouring
Lemon Curd (Optional - Leave out for Eggless!):
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INGREDIENTS: Makes 16-18
#3: CHOCOLATE
BASE:
200g Crushed Graham Crackers
80g Melted Unsalted Butter
CHOCOLATE FILLING:
3 Teaspoons Gelatine Power
3 Tablespoons Boiling Water
250g Cream Cheese
3/4 Cup Caster Sugar
1 Cup Melted NESTLÉ Calypso Kibble (Dark Compound Chocolate) - OR a Dark Chocolate you enjoy eating
600mL Whipping Cream
2 Teaspoons Vanilla Extract
TRUFFLE TOPPING:
300g NESTLÉ Calypso Kibble (Dark Compound Chocolate) - OR a Dark Chocolate you enjoy eating
150g Whipping Cream
NB: Drizzle with melted chocolate or truffle mixture
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Easy Mini Cheesecakes With Caramel Sauce - Natasha's Kitchen
Mini Cheesecakes with caramel sauce are completely delicious. The cheesecake base is just 3 ingredients. Cheesecake Factory can't touch this!
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Ingredients For the Crust:
1 1/2 cups graham cracker crumbs from 12 whole crackers*
6 Tbsp unsalted butter, melted
1/2 tsp cinnamon
For the Mini Cheesecakes:
16 oz cream cheese from two 8oz packages, softened
3 large eggs room temperature
14 oz sweetened condensed milk
What You Will Need:
24 standard cupcake liners and 24 count muffin tin
Whipped Cream and Topping Ingredients:
1 cup heavy cream chilled
1 Tbsp granulated sugar
1/2 tsp vanilla extract
1/4 tsp Cinnamon to garnish
1 cup caramel sauce
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