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How To make Ricotta Cheesecake with Ginger
CRUNCHY CRUST:
1 c Grape Nuts cereal
2 tb Oil or melted butter
1 tb Apple juice
FILLING:
3/4 c Apple juice
2 tb Agar flakes
1 c Low-fat ricotta cheese
2/3 c Plain nonfat yogurt
1 pn Ground ginger
1/4 ts Ground nutmeg
1/2 c Sliced strawberries
TO MAKE CRUST: Preheat oven to 350 degrees F. Oil bottom and sides of a 9" springform pan. Place Grape Nuts in a blender and process until finely ground. Place crumbs in a small mixing bowl. Blend oil and one tablespoon apple juice into crumbs to moisten. Moisten fingers with water and pat crumb mixture into bottom of pan. Bake for 8 minutes, remove from oven and set aside to cool. TO MAKE FILLING: Bring apple juice to a boil and whisk in agar. Reduce heat and simmer until agar is dissolved, about 5 minutes. Remove from heat and set aside to cool for one minute. (If let sit too long, will solidfy.) Combine agar mixture, cheese, yogurt and ginger in a food processor and blend until very smooth. Pour into crust, sprinkle with nutmeg and chill for 2 hours or overnight. Serve cheesecake garnished with sliced strawberries.
How To make Ricotta Cheesecake with Ginger's Videos
Guava Ricotta Cheesecake
Shena is back and she's showing us how to make a ricotta cheesecake that is the perfect level of sweetness—not too sweet, and not too rich. She tops it with an indulgent guava topping that is sure to change up your cheesecake game!
Get the recipe:
18 sugar graham crackers
1/2 cup melted butter (1 stick)
8 ounces cream cheese
1 (14-ounce) can condensed milk
15 ounces ricotta cheese
1 tablespoon vanilla
4 eggs
For the full recipe, click here:
For more with Shena, watch Shena's Sweet Spice:
How To Make Raspberry And Ginger Cheesecake
Raspberry and Ginger Cheesecake Recipe. A wonderful, naughty but nice and refreshing cheesecake that is as easy to make as it is to eat! Devour our Raspberry and Ginger Cheesecake Recipe.
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Pumpkin Ricotta Cheesecake
This pumpkin ricotta cheesecake is so easy to make yet so super delicious. All of the creaminess of a regular cheesecake the use of ricotta makes it lighter and fluffier so you can eat more! So good
Cheesecake Lovers: A Lemon Cheesecake With Gingersnap Crust!
Experience the zesty allure of Lemon Cheesecake—a tangy, creamy delight that will leave you craving more. Get ready for a mouthwatering journey of citrusy brightness and luscious decadence. Indulge your dessert desires like never before.
=== ???????????? RECIPE ===
Crust:
36 gingersnap cookies, ground to crumbs
3 tablespoons granulated sugar
6 tablespoons melted butter
Filling:
2 pounds (900g) cream cheese
8 ounces (240g) sour cream
3 large eggs
8 ounces (220g) granulated sugar
Zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon lemon extract
To make the crust:
Preheat the oven to 350°F (180°C)
Using a food processor, grind the gingersnaps down to crumbs. (If you don’t have a food processor, place the gingersnaps in a zip-top bag and crush them with a rolling pin or heavy pan until reduced to crumbs.)
Place crumbs in a bowl and add the sugar and melted butter. Mix to combine.
Spray the springform pan with cooking spray. Transfer the crumbs to the bottom of the springform pan. Smooth to an even layer on the bottom of the pan. Bake for 8 minutes. Cool on a wire rack.
To make the filling:
In a large bowl, add the cream cheese and sugar. Mix on medium speed until smooth and fluffy.
Then add the sour cream, lemon juice, lemon zest, and lemon extract. Mix well to combine.
While the mixer is still on, add the eggs one at a time, mixing in between each one until well combined.
Pour the batter into the springform pan, and smooth out the top if needed.
Place the springform pan in a large roasting pan that has a rack.
Add 1 inch (2.5cm) of hot water to the roasting pan.
Bake for 60 to 70 minutes or until the center is just set.
Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for another hour. Remove from the oven and water bath and cool on a wire rack. Once completely cooled, cover tightly and refrigerate for 4 hours or overnight.
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=== ???? CHAPTERS ===
00:00 About Today's Episode
00:19 Lemon Cheesecake Introduction
01:02 Making the Ginger Snap Crust
02:15 The Spring Form Pan
03:04 Baking the Crust
03:28 Making the Filling
06:03 Add the Filling to the Crust
06:39 Setting up the Water Bath
07:58 Baking Instructions
08:42 Tasting and Recipe Recap
10:51 Social Media and Video Recommendations
#letscelebratetv #peterlee
COPYRIGHT © 2023 Let's Celebrate TV / LGManor Productions - ALL RIGHTS RESERVED.
Ricotta Cheesecake | Cookin’ with Dad #7
RECIPE
* Preheat oven to 400F
* In one bowl mix by hand: 30 ounces of ricotta, 1 cup sugar, 1 tsp salt, 1 tsp flour, juice and zest of 1 lemon, juice and zest of 1 orange, 1 tbsp vanilla extract
* Use an electric mixer to whisk for about 10 minutes until fluffy
* Pour into a 9-inch springform pan that is buttered and lined with parchment paper. Tap pan on the table.
* Bake for 1 hour. Use a toothpick to check if it’s done - if it comes out dry, it’s done!
* Let chill in the fridge for 1+ hour
* Sift powder sugar on top
* Enjoy immediately or the next morning with a nice cup of espresso!
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MUSIC
New York, 1924 by Ross Bugden
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Thanks for all the love! ❤️
carrot ricotta cheese cake - Eggless carrot ricotta cheese cake - baking recipes
This is one of the simple cakes to make! if you don't have ricotta cheese you can replace it with cottage/ crumbled paneer. This is even good for beginners! Super soft and yummy recipe! This perfect for dessert when you serve with ice cream or tea time snack or even good for breakfast/ brunch. you can pack for your kids snack box too
for details refer to
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Ingredients
All-purpose flour - 2 cups
baking soda - 1 teaspoon
baking powder - 1 teaspoon
ginger powder - 1/4 teaspoon
Cinnamon powder - 1 teaspoon
Salt to taste
Cold butter - 5 tablespoon
Milk - 1/2 cup (whole milk)
brown Sugar - 1/2 cup
white sugar - 1/2 cup
carrot - 3/4 cup (grated)
ricotta cheese - 3/4 cup