How To Make A Strawberry Cheesecake Cake Roll Recipe With Alix • Tasty
Learn how to make Alix's strawberry cheesecake cake roll recipe!
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BURNT BASQUE CHEESECAKE
BURNT BASQUE CHEESECAKE
3 cups (675 grams) cream cheese, at room temperature
1 cup white sugar
5 whole eggs
1 cup cream (heavy, or thickened, or all-purpose, or sour cream)
Creamy Pinoy Cheesecake| Creamy cheesecake recipe|melt in your mouth| Bake N Roll
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Ingredients:
Chiffon cake roll
all purpose flour 130 grams (1 cup)
sugar 90 grams ( 1/3 cup + 1 tbsp)
cornstarch 20 grams ( 1 tbsp + 1 tsp)
salt 2 grams (1/4 tsp)
baking powder 5 grams (1 1/4 tsp)
eggyolks 6 large
oil 60 grams (1/4 cup)
warm milk 75 grams ( 1/3 cup) Fullcream or evap
vanilla 1 tsp
eggwhite 6 large
sugar 100 grams 1/2 cup
cream of tartar 1/4 tsp or lemon
SMBC: swiss meringue butterceam
eggwhites 75 grams (1/3 cup)
sugar 150 grams (2/3 cup)
butter 140 grams (1 1/2 cup)softened
creamcheese 1 pack 226 grams (1 1/2 cup)
Baking time : 18 to 20 minutes (use a toothpick to check the doneness of your cake.
Oven temp: 160°c
Happy Baking!❤
Korean Giant Cheese Cake Roll | Cheesecake Roll | Korean Swiss Roll Recipe
Korean Giant Cheese Cake Roll | Cheesecake Roll | Korean Swiss Roll Recipe
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5 Egg yolk
a pinch of Salt
50 g ( Powdered Sugar ) 1/4 cup
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5 Egg white
50 g ( Powdered Sugar ) 1/4 cup
70 g ( Cake Flour / AP Flour ) 2/3 cup
Temperature 170°c ( 25 - 30 minutes )
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250 g ( Cream Cheese )
50 g ( Condensed Milk ) 1/4 cup
100 g/ml ( Whipping Cream )
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200 g/ml ( Whipping Cream )
1 tbsp ( Condensed Milk )
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Roasted Almonds
Chocolate Filling
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Banana Cheesecake Roll
Ingredients
Cheesecake Layer
1 3/4 cups cream cheese
2/3 cup sugar
1 egg
1/4 tsp vanilla extract
Banana Bread Layer
1 large ripe banana
3/4 cup flour
1/4 tsp baking powder
1/3 cup muscovado sugar
2 eggs
1 firm banana, thinly sliced
Extra sugar, for dusting
Decorations
Icing sugar, to dust
1/3 cups dark chocolate
2 tbsp butter
Steps
Cheesecake Layer
Preheat the oven to 375, then grease and line the bottom of the swiss roll tin.
Put all of the cheesecake layer ingredients into a large mixing bowl and whisk until smooth.
Spread it out evenly in the baking sheet, using a palette knife to smooth it over.
Bake for 15 minutes, until it is cooked through.
Banana Bread Layer
While the cheesecake layer is baking, put the banana into a large mixing bowl and mash it up with a fork.
Add the flour, baking powder, sugar and eggs and whisk together until smooth.
Pour the mixture over the cooked cheesecake and spread it around evenly.
Arrange the thin slices of banana on top, then bake for another 10-15 minutes - until fully cooked and springy in the middle.
Sprinkle a few spoonfuls of caster sugar over the top of the hot sponge then lay a piece of baking paper over it. Taking care, as it will be hot, flip the whole thing over so that the sponge is on the bottom.
Remove the baking paper and trim the edges of the cake, then roll the cake up, starting at a thin end.
Once the cake is rolled, wrap the leftover sheet of paper around it to secure it, and leave to cool - this will take around 2 hours.
When the cake has cooled, dust it with icing sugar.
Decorations
Melt the chocolate and butter together, in the microwave or in a bowl set over a saucepan of simmering water.
When melted, mix together until smooth and glossy, then put it into a piping bag.
Cut a small hole, then drizzle over the cake from side to side.
Leave to set for 30 more minutes, then slice and serve.
Ultimate Double Fromage Cheesecake Recipe
Double Fromage Cheesecake – If you’re talking about cheesecake, double fromage cheesecake has all world of cheesecakes. It consists of a layer of baked cheesecake and a layer of no-bake cheesecake (both are amazing), with a base of vanilla sponge cake sheet. I'm inspired by a famous Hokkaido Cake shop called LeTao. I’ve been there once and tried their double fromage, it was amazing. You can make this 2-3 days ahead, no problem storing it in fridge. I hope you’re inspired to make this cake, it’s not difficult at all. Enjoy!
FOR FULL RECIPE, visit my blog at
Ingredients:
• Sponge Cake Sheet
3 egg yolks
25g [2 tbsp] fine sugar
36g [2½ tbsp] light oil
30ml [2 tbsp] milk
¼ tsp salt
1 tsp vanilla extract
55g [¼ cup + 3 tbsp] cake flour
3 egg whites
¼ tsp cream of tartar
40g [3 tbsp] fine sugar
• Baked Cheesecake
225g [1 cup] cream cheese
45g [3 tbsp] fine sugar
50g [3½ tbsp] plain yogurt
1 large egg
50g [3½ tbsp] whipping cream
1 tsp lemon juice
1 tsp vanilla extract
8g [1 tbsp] cornstarch
• No-Baked Cheesecake
200g [¾ cup + 2 tbsp] mascarpone cheese
50g [¼ cup] fine sugar
1 tsp vanilla extract
6g [2 tsp] gelatin powder
20g [1½ tbsp] water
250g [1 cup + 1 tbsp] whipping cream (200g will be used for the cheesecake, 50g will be used to cover the cake later)
Instructions:
• Sponge Cake Sheet
1. Preheat oven at 150°C/300°F.
2. Separate the eggs in 2 large bowls.
3. In the yolk bowl, add sugar. Mix vigorously until creamy and pale.
4. Add in the oil, milk, vanilla and salt. Mix vigorously until well combined.
5. Sift in the flour in 3 batches. Whisk gently until combined, do not over mix. Set aside.
6. In the egg white bowl, add the cream of tartar. With an electric mixer, mix on low for few seconds until foamy. Add in the sugar in 3 batches. Continue mixing on high while adding the sugar until stiff peaks formed.
7. Fold the egg whites into the yolk batter in 3 batches. Fold in gently in a circular motion until the white disappear. Add another batch and continue folding in with the whisk. Towards the end, switch to a spatula to scrape the bowl to unsure even mixing.
8. Transfer batter into a 7-inch pan, greased and lined with parchment paper.
9. Bake in preheated oven at 150°C/300°F for 45 min or until inserted skewer comes out clean.
10. Let the cake cool completely before slicing.
11. Slice cake into 2 sheets.
12. For one of the sheets, trim all the brown edges and cut the sides using a 6-inch mould. Place this 6-inch cake sheet into a loose base 6x6 inch pan. Set aside.
• Baked Cheesecake
1. In a large bowl, add the cream cheese and sugar. Mix until combined.
2. Add in the yogurt and egg, mix until well combined respectively.
3. Add in the cream, lemon juice and vanilla, mix until well combined.
4. Sift the cornstarch into the batter. Mix until well combined.
5. Strain the batter. Then pour the batter into the prepared pan, on top of the sponge cake sheet.
6. Prepare a water bath with half in hot water. Wrap the pan with a foil to avoid water going into the loose pan.
7. Bake in preheated oven at 150°C/300°F for 30 min. Leave the oven door gap open and let the cake cool for 30 minutes. Refrigerate the cake while preparing for the next step.
• Baked Cheesecake
1. In a large bowl, add the mascarpone cream cheese and sugar. Mix until the mixture is smooth.
2. In a small cup, add gelatin and water. Let it bloom for 5 minutes.
3. In another large bowl, whip the whipping cream until thickened.
4. Add 200g [¾ cup + 1 tbsp] whipping into the cheese mixture, and refrigerate the remaining whipping cream for later use. Whisk the cheese mixture until well combined.
5. Microwave the bloomed gelatin for a few seconds until it melts. Add the melted gelatin into the cheese mixture. Mix until well combined.
6. Add into the pan, on top of the baked cheesecake layer. Cover with cling film and refrigerate for at least 3 hours or overnight.
• Baked Cheesecake
1. For the other cake sheet, trim all the brown edges. Cut into small pieces and blend until fine crumbs.
2. For the remaining whipping cream, whip it up until soft peaks.
3. Remove the cake from the pan. Cover the cake with the thin layer of cream.
4. Cover the cake with the cake crumbs.
5. Refrigerate for 30 min before cutting the cake.
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