How To make Orange Cappuccino Cheesecake
-ROSE RAY DSJN00A- 1 1/2 c Nuts
finely chopped
1 c Plus 2 tbs sugar :
divided
3 tb Butter melted
32 oz Cream cheese :
melted
3 tb Flour all purpose
4 Eggs
1 c Sour cream
1 tb Instant coffee powder
1/4 ts Cinnamon
1/4 c Orange juice
1 t Orange peel :
grated
Cinnamon sugar, whipped - cream and orange zest for - garnish
Preheat oven to 325~. Combine nuts, 2 tablespoons sugar and butter in medium bowl; mix well. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven. Increase oven temperature to 450~. Beat together cream cheese, remaining 1 cup sugar and flour in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Add coffee powder and cinnamon to orange juice; stir until coffee is dissolved. Gradually add juice mixture with orange peel to cream cheese mixture, mixing until well blended. Pour over crust. Bake 10 minutes. Reduce oven temperature to 250~. Continue baking cheesecake 1 hour.
Loosen cake from rim of pan; cool 10 minutes. Sprinkle with cinnamon sugar. Lightly score top of cheesecake with sharp knife. Cool completely before removing rim of pan. Spoon desired amount of whipped cream into pastry tube; pipe around edge of cheesecake. Sprinkle with orange zest, if desired. Decadent Cheesecakes from Cooking Class Magazine, March 1993.
How To make Orange Cappuccino Cheesecake's Videos
Orange and mascarpone cheesecake
Orange and mascarpone cheesecake with milk chocolate ice cream for this weeks Arbury @ Home
香橙轻乳蛋糕清新可口orange cheesecake
，芝士蛋糕，轻乳酪蛋糕，轻芝士蛋糕，最好吃的蛋糕，最好吃的乳酪蛋糕
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配方：奶油奶酪一整条225克，少几克没关系
50克无盐黄油
80克橙汁
蛋糕粉50克，新手可用60克
鸡蛋8-9个，去壳后450克，取蛋黄80克，高手可以增加但不能再减
白糖90-100克
柠檬汁或白醋一茶勺
9X12烤盘，底部小一些，143摄氏度烤1小时
重点：1 新手要预留3-4个蛋黄，免得蛋黄糊太稀，2 蛋黄要快速搅5-6分钟充分乳化，这个过程蛋黄糊会逐渐变得浓稠，当滴落不会立刻消失就搅打好了，橙汁不含脂肪，所以要打比较长的时间才能达到浓稠状态，如果液体温度超过了20度手断掉都不会浓稠的。3 蛋糕粉配方50克已经非常少了，高手也不要减面粉，不然吃起来很稀，跟没熟一样。如果面糊在18摄氏度依然达不到视频中的浓度可以加十克面粉补救。面粉少刚烤好直接吃会有点湿，但是冷藏后更好吃一点都不会干硬噎人。4 夏天室温太高蛋黄糊会稀一些，可以放冰箱降温到18-19摄氏度左右浓度就会比较合适。5低温的新鲜的蛋清中速打发性能稳定，蛋白打发到中性到干性之间都可以，注意提起打蛋头的速度，太快太慢都不能准确判断。6托盘中注入足量的温水，高度距离烤盘只有1厘米，跟面糊的高度基本一致。7新手混合蛋黄糊与蛋白的时候一定注意手法，像视频中抄底翻拌是不容易消泡的。 8蛋糕成功的关键，一是蛋黄糊乳化充分，浓度合适，不干不稀，二是蛋白打发到位。三是注意手法。蛋糕开裂原因：蛋白打得太硬/蛋黄糊太稠/托盘水太少/离上火太近。这个蛋糕的难点就在乳化蛋黄，比之前的轻乳蛋糕都要耗时耗力，要达到浓稠滴落不立刻消失状态，蛋糕基本就成功了
谢谢观看，欢迎留言
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Orange Diet Cheesecake Recipe (Low Fat dessert)
Click here to read the recipe step by step with photos:
#Cheesecake #LowFat #Recipe
No Bake Coffee Cheesecake | One Pot Chef
Check out this gloriously rich No Bake Cheesecake, inspired by everyone’s favourite cup of coffee - the cappuccino! Cream cheese is combined with instant coffee, condensed milk and white chocolate to create a soft, velvety batter. Poured over a cookie crumb base and chilled until set, this beautiful dessert is guaranteed to please any coffee lover - give it a go!
Ingredients:
200g of Plain Sweet Cookies (crushed)
100g of Unsalted Butter (melted)
500g of Philadelphia Style Cream Cheese (room temperature)
400g Can of Sweetened Condensed Milk
300g of White Chocolate
2 Tablespoons of Instant Coffee Powder
1 Tablespoon of Hot Water
Hot Chocolate Powder (for dusting - optional)
Preparation Time: About 20 minutes + Chilling Time
Chilling Time: About 6 hours
SERVES 8 -10
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The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
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-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
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-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
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■１８cmケーキ型の分量
ビスケット 120ｇ
溶かしバター 60ｇ
クリームチーズ 400ｇ
グラニュー糖 120ｇ
サワークリーム 200ｇ
又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
生クリーム 150ｍｌ(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 １/4個分
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Emojoie Cuisine Recipe Book(In Japanese)