New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer
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Home-made cream cheese recipe:
Full written recipe for Eggless New York style cheesecake
Prep time: 15-20 minutes
Cooking time: 1 hour
Serves: 1 kg cheese cake
Ingredients:
• Parle G Biscuit 140 gm (you can use crackers biscuit too)
• Melted butter 80 gm
• Cream cheese 300 gm
• Powdered sugar ½ cup
• Fresh cream 3/4th cup
• Condensed milk 180 ml
• Vanilla extract 1 tsp
• Thick curd 1/4th cup
• Zest of 1 lemon
• Lemon juice of half lemon
• Corn starch 1 tbsp
• Any berry compote
Method:
• Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag.
• Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly.
• Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture.
• For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture.
• Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture.
• Pour the mixture over the baked base and tap to remove any air pockets.
• For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it.
• Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes.
• After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap.
• Once cooled down, refrigerate in the fridge for 5-6 hours.
• After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully.
• Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance.
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Beth's Easy Cheesecake Recipe | ENTERTAINING WITH BETH
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BETH'S EASY CHEESECAKE RECIPE WITH RASPBERRIES
Serves 8
Ingredients:
For Crust:
18 full size graham crackers
1 tbsp (25 g) sugar
pinch of salt
6 tablespoons (90 g) butter
For Filling
2 (11.05 oz containers) (680 g) whipped Cream cheese
¾ cup (180 ml) of crème fraiche or sour cream
¾ cup (150 g) of sugar
¼ tsp (2.5 ml) salt
2 whole eggs
3 egg yolks
2 vanilla beans, scrapped and seeded
¼ cup (30 g) of flour
For Topping
½ cup (120 ml) of raspberry jam
1 pint of raspberries
For Homemade Whipped Cream
1 cup (240 ml) of heavy cream
1 tsp (5 ml) vanilla
1 tbsp (13 g) powdered sugar
METHOD:
Preheat oven to 325F/162 C.
Process graham crackers in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the sugar, salt and melted butter, until a lose meal develops.
Grease a 9 spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
In the bowl of an electric mixer, cream together the whipped cream, crème fraiche, sugar and salt. Then add the eggs one at a time, incorporating each well between additions. Then add the seeds of the vanilla beans, beat well, and then add the flour.
Pour the filling out into a cooled crust, and bake at 325 F/ 162 C for at least 1 hour. At this point insert a tooth pink and it should come up looking like cheesecake filling, if it's still runny, bake for 15 mins more.
Allow to cool for 10 mins. And then release it from the spring ring, and place in the fridge for at least 4 hours, or overnight is even better.
To decorate, heat the jam in the microwave for :30 (or in a sauce pan on a stove top until liquefied. Allow to cool slightly and then spoon over the top, leaving at least ½ inch of cheesecake between the crust and the jam.
Then place raspberries on top of jam, upright, covering all the jam.
Combine heavy cream, vanilla and sugar and whip with an electric mixer (or by hand with a wire whisk) until stiff peaks form.
Transfer the homemade whipped cream to a pastry bag fitted with a star tip and create star rosettes all along the perimeter of the cake, filling in the gap between the crust and the jam.
Keep refrigerated until ready to serve. Enjoy!
Easy Cheesecake with Raspberries
Ingredients:
Dough:
1 cup flour
100g cold butter
1/2 cup sugar
1 egg
Filling:
400g mascarpone
350g farmer or ricotta cheese
160g sugar
10g vanilla sugar
zest of 1 lemon
1TBsp lemon juice
20g cornstarch
raspberries
#cheesecake#tasty#easy
NECTARINE RASPBERRY CHEESECAKE PIE RECIPE | INTHEKITCHENWITHELISA
I have a pie recipe that I absolutely love. I love it especially because it is so quick and easy to put together, it tastes just like cheesecake and there are so many different flavors you can make it with. So I thought I would re-visit this recipe (Traditional Finnish Blueberry Pie Recipe) and make a summery version of it with nectarine and rasperries. That is how my Nectarine Raspberry Cheesecake Pie recipe was born. You can find the recipe below???????????? Enjoy!????
I have another version of this pie with blueberries - TRADITIONAL FINNISH BLUEBERRY PIE RECIPE | MUSTIKKAPIIRAKKA
RECIPE
100g butter at room temperature
80g sugar
100g flour
15g oats
1tsp baking powder
1 egg
200g quark+2tbsp sugar
1 nectarine
100g frozen raspberries + 1tbsp cornstarch
300g quark
2tbsp sugar
1 egg
Preparation instructions in the video. If you have any questions about the recipe please feel free to ask me in the comments.
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#cheesecakepie #cheesecake #cheesecakerecipe
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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World's Best Eggless Cheesecake | Blueberry Cheesecake Recipe | Mother's Day Special
A creamy blueberry cheesecake is a recipe that every baker should have! The buttery base, combined with the creamy cheesecake filling and the sweet and tart blueberry topping is a match made in heaven.
If you're trying to make something special for #MothersDay , then this dessert should definitely be on the list. I'm sure your mom will love all the effort that you put into it.
Written recipe-
Baked cheesecake with eggs-
Ingredients:
Crust
2 + ½ cups (250 grams) crushed biscuits
1/2 cup (113 grams) melted butter (salted)
Filling
1+ 1/2 cup (225 grams) cream cheese, softened
1/2 cup (120 grams) heavy cream
2 tablespoons (15 grams) corn flour
2 teaspoons (15 grams) vanilla
1/2 teaspoon (2 grams) lemon zest
1 cup (306 grams) condensed milk
Topping
2 cups (380 grams) frozen blueberries
1/4 cup (55 grams) sugar
1 tablespoon (14 grams) lemon juice
2 teaspoons (5 grams) corn flour
3 tablespoons (44 grams) water
A main ingredient here is cream cheese. If you can't find cream cheese in your local stores, you can very easily make it at home! Watch my video on How To Make Cream Cheese At Home-
If you don't want to use cream cheese, you can very easily substitute it with hung curd instead.
Another important ingredient is condensed milk. I love using condensed milk in my cheesecakes. You can make condensed milk at home by following this simple recipe:
Homemade Condensed Milk
Ingredients:
2 cups milk
1/2 cup sugar
1/4 tsp baking soda
Process:
In a heavy bottom pan add milk and sugar and bring it to a boil while stirring it constantly.
Cook for atleast 10 minutes or until it reduces to little more than half it’s quantity.
Now lower the flame and add baking soda. Stir it constantly for next 5 to 7 minutes till it becomes slightly thick.
Transfer it in a jar and let it cool down completely.
A perfect baking pan for a cheesecake is a spring form pan. You can find the one I use on this link :
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