Mini Mango Cheesecake Recipe by Food Fusion
An amazingly simple Mini Mango Cheesecake. A cheesecake without cream cheese. Make it, share it and enjoy your Mango Season. #happycookingtoyou #foodfusion #dessertlovers #desserts #EBM #PeekFreans
Written Recipe:
Recipe in English:
Ingredients:
-Peek Freans Marie Biscuits 120g
-Makhan (Butter) melted 60g
-Dahi (Yogurt) 300g
-Aam (Mango) chunks 200g
-Whipping cream chilled 150ml
-Condensed milk 30ml
-Lemon juice 1 tsp
-Mango essence ¼ tsp
-Yellow food color ½ tsp or as required
-Gelatin powder 1 tbs
-Hot water 2 tbs or as required
Directions:
-Wrap one side of 2.5-inch round cheese molds with cling film,place them on a tray & set aside.
-In a chopper,add marie biscuits & chop well.
-Add butter & chop until well combined.
-Add 30g of crumbled mixture in cling film wrapped cheese molds & press firmly to set an even layer then refrigerate for 30 minutes.
-On a bowl,place a sieve & muslin cloth,add yogurt,tie the muslin cloth & hang it for 6-8 hours or until water completely drained out then take out strained yogurt in a bowl (approx. 100g) & set aside.
-In a blender jug,add mango,blend to make puree & set aside.
-In a bowl,add whipping cream & beat until stiff peaks form.
-Add condensed milk,strained yogurt & beat well.
-Add mango puree,lemon juice,mango essence & beat well.
-Add yellow food color & beat well.
-In a small bowl,add gelatin powder,hot water & whisk well.
-Now add dissolved gelatin,beat well & transfer to a piping bag.
-Pipe out prepared cheesecake filling in molds,spread evenly & freeze for 4-5 hours in freezer or refrigerate overnight.
-Take out mini cheese cakes from molds,garnish with whipped cream,mango puree,mint leaves & serve (makes 6).
Recipe in Urdu:
Ajza:
-Peek Freans Marie Biscuits 120g
-Makhan (Butter) melted 60g
-Dahi (Yogurt) 300g
-Aam (Mango) chunks 200g
-Whipping cream chilled 150ml
-Condensed milk 30ml
-Lemon juice 1 tsp
-Mango essence ¼ tsp
-Yellow food color ½ tsp or as required
-Gelatin powder 1 tbs
-Hot water 2 tbs or as required
Directions:
-2.5-inch round cheese molds ki ek side per cling film laga lein aur tray mein rakh ker side per rakh dein.
-Chopper mein marie biscuits dal ker ache tarhan chop ker lein.
-Makhan dal ker ache tarhan chop ker lein.
-30g crumbled mixture ko cling film wrapped cheese molds mein dal ker firmly set ker ka layer bana lein aur 30 minutes kliya refrigerate ker lein.
-Bowl per sieve aur malmal ka kapra rakh dein,dahi dal ker malmal ka kapra tie ker lein aur 6-8 hours ya pani completely drain out hunay tak hang ker lein phir strained yogurt ko bowl mein nikal lein (approx. 100g) & side per rakh dein.
-Bowl mein whipping cream dal dein aur stiff peaks form ho janay tak ache tarhan beat ker lein.
-Condensed milk & strained yogurt dal ker ache tarhan beat ker lein.
-Mango puree,lemon juice & mango essence dal ker ache tarhan beat ker lein.
-Yellow food color dal ker ache tarhan beat karein.
-Chotay bowl mein gelatin powder aur garam pani dal ker ache tarhan whisk ker lein.
-Ab dissolved gelatin dal ker ache tarhan beat karein aur piping bag mein transfer ker lein.
-Molds mein cheesecake filling dal ker evenly pheela lein & freezer mein 4-5 hours ya overnight kliya refrigerator mein rakh dein.
-Mini cheese cakes from ko molds sa nikal lein,whipped cream,mangi puree aur podina sa garnish ker ka serve karein (makes 6).
Petite Blueberry Cheesecakes | Southern Living
A bite of these creamy, sweet cheesecakes will have all of your guests begging for the recipe. Petite Blueberry Cheesecakes are as precious as dainty petit fours, and are the perfect individual dessert for your party table.
Get the recipe for Petite Blueberry Cheesecakes:
Ingredients:
12 paper baking cups; 14 crisp gourmet cookies (such as Lotus Biscoff); 2 tablespoons butter, melted; Pinch of table salt; 1 1/2 (8-oz.) packages cream cheese, at room temperature; 1/3 cup sugar; 2 tablespoons fresh lime juice; 1/2 teaspoon vanilla extract; 2 large eggs; 1/4 cup blueberry preserves; 1/2 cup fresh blueberries; Garnish: lime zest
Want to see more Southern Living videos? Subscribe to our channel! -
In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
Subscribe to Southern Living Magazine:
Like us on Facebook:
Follow us on Pinterest:
Follow us on Twitter:
Follow us on Google+:
petite cheesecakes
These are very easy mini cheesecakes. very few ingredients and real easy to make.
place a vanilla wafer or a piece of graham cracker in the bottom of a cupcake liner.
In a large bowl soften 1- 8 Oz package of cream cheese, add 3/4 cup sugar, 2 eggs, 1 tablespoon lemon juice and 1 teaspoon of vanilla. Beat with a mixer until smooth. Spoon into muffin cup 3/4 full. Bake at 350 for 15 minutes. Top with any pie filling you want, cherry, blueberry etc. you can also top with fresh berries. Enjoy! Please leave a comment, hit the like, bell and subscribe buttons. Have a wonderful sweet day.
Mini White Chocolate Raspberry Cheesecake / No Bake / Easy Recipe
Mini White Chocolate and Raspberry Cheesecake Recipe / No Bake / Easy Recipe / ASMR cooking
My IG:
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
My baking and camera equipments:
- If you like the video, please leave a like.
- Subcribe my channel for more videos. And click the bell so you don't miss my new videos.
Thanks for watching !
How to Make Mini Cheesecakes
Creamy, perfectly flavored Mini Cheesecakes that make a great addition to any party or get-together. This simple recipe yields the BEST tasting mini cheesecakes!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
Full Printable Recipe:
Muffin Tins (Affiliate Link):
Digital Scale (Affiliate Link):
Pryex bowls (Affiliate Link):
Ingredients
Graham cracker crust:
3/4 cup graham cracker crumbs 85g
1 1/2 Tablespoons granulated sugar
4 Tablespoons salted butter melted
Mini Cheesecakes:
16 oz softened cream cheese 455g
1/2 cup sugar 100g
1/2 cup sour cream 80g
3/4 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs lightly beaten, room temperature preferred
Instructions
00:00 Introduction
00:22 Preheat oven to 325F (160C) and line a 12-count muffin tin with paper liners. Set aside.
00:27 In a medium-sized bowl stir together graham cracker crumbs and 1 ½ Tablespoons sugar. Add melted butter and stir again until ingredients are moistened and completely combined.
01:09 Portion about 2-3 teaspoons of the crust mixture into each liner in your prepared muffin tin. Use a spoon or the (clean) bottom of a ¼ cup measuring cup to tamp down crumbs so they are evenly packed into the bottom of each liner. Set aside while you prepare your mini cheesecake filling.
Cheesecake
01:47 Place cream cheese in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and stir on low speed until smooth and creamy (don’t whip the cream cheese or excessively beat it, you don’t want to incorporate too much air into the batter).
02:19 Add sugar and stir again until well-combined.
02:28 Add sour cream, vanilla extract, and salt. Stir until ingredients are well-combined, pausing occasionally to scrape the sides and bottom of the bowl so there are no lumps.
02:54 Gradually add eggs, one at a time, until just incorporated. Keep the mixer on low-speed and do not over-beat. Once again scrape the sides and bottom of the bowl and stir on low-speed once more to ensure ingredients are completely combined.
03:39 Evenly divide batter into muffin tin liners (I like to use an ice cream scoop with a lever release to do this, just makes it easy!).
04:03 Transfer to 325F (160C) oven and bake for 17-20 minutes or until edges are just beginning to turn a very light golden brown and centers are set. Do not over-bake or the texture will be dry and mealy.
04:16 Allow cheesecakes to cool completely to room temperature and then gently remove each mini cheesecake from muffin tin. Transfer to refrigerator and chill completely (about 3 hours) before serving.
04:31 If desired, top with whipped cream, strawberry sauce, blueberry sauce, or chocolate ganache!
Notes
This recipe can be doubled without issue or alteration.
Mini cheesecakes can be kept in an airtight container in the refrigerator for up to one week. These mini cheesecakes also freeze well and can be kept frozen (in an airtight container) for several months.
Facebook:
Instagram:
Pinterest:
Email List:
DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows us to continue to make videos like this. Thank you for the support!
Easy cheesecake recipe.Mini cheesecakes recipe.New York style cheesecake.
Hi everyone! TJ is here????
Today is my husband’s birthday and I want to make him a small surprise - his favorite New York style cheesecake ???? The recipe is pretty easy itself. Just follow all instructions and you’ll get a delicious and sweet dessert :)
????Please don’t forget to turn the subtitles for step by step instructions!
Ingredients for 8 mini cheesecakes
Cookies - 200gr
Butter - 50-gr
FILLING:
Cream cheese - 450 gr
Sugar -100 gr
Whipping Cream-100ml
Eggs - 2 eggs
Vanilla extract or vanilla - 2 drops