EASY CHEESECAKE RECIPE / SOFT and SO YUMMY #13
EASY CHEESECAKE RECIPE
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INGREDIENTS:
- CREAM CHEESE -500gr
- Butter Cookies -300gr
- Eggs 5 pieces
- Sugar 170gr
- Butter -120gr
- 20% sour cream 100gr
- Potato starch- 40gr
- Vanilla- 5gr
- Strawberry syrup or cherry
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#cheesecakerecipe #simple cheesecake recipe #baked cheesecake recipe
Smooth, creamy and oh so delicious! Strawberry Cheesecake Bars Recipe
Get the full recipe and step by step directions at:
Delicious STRAWBERRY CHEESECAKE BARS perfect for all your summer get togethers! Strawberry flavor is not an afterthought in these delicious cheesecake bars. It may seem impossible but these bars have more intense flavor than a strawberry!
Velvety Smooth New York Cheesecake | New York Cheesecake Recipe
In this video, I will show you my take on the Classic New York Cheesecake. This New York Cheesecake is so smooth and velvety it is a total taste sensation.
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INGREDIENTS:
For The Biscuit Base
250g digestive biscuits
75g unsalted butter
For The Cream Cheese Layer
1kg soft full fat soft cheese
250g caster sugar
300ml soured cream
3 tablespoons plain flour
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
For The Sour Cream Topping
2 teaspoons lemon juice
2 tablespoons icing sugar
300ml soured cream
Serves 10-12
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Easy Strawberry Cheesecake Recipe No Bake, Super Smooth Dessert, Delicious, and Silky
Easy Strawberry Cheesecake Recipe No Bake, Super Smooth Dessert, Delicious, and Silky. So rich and delicious, full of strawberry flavor. Super easy to make and no need to bake. RECIPE BELOW:
INGREDIETS:
Crust:
⦁ 2 packages graham crackers
⦁ 8 tablespoons butter (melted)
Filling:
⦁ 32 ounces cream cheese (softened)
⦁ 3/4 cup sugar (granulated)
⦁ 3 tablespoons sugar (confectioners)
⦁ 2 teaspoons vanilla extract
⦁ 1 tablespoon gelatin
⦁ 1/4 cup boiling water
⦁ Strawberries and/or chocolate sauce (optional)
Puree:
⦁ 4 ounces strawberries fresh or frozen
⦁ 1 tablespoons sugar granulated
⦁ 1 teaspoons lemon juice
DIRECTIONS
Crust:
⦁ Crush the graham crackers (It is helpful to use a large, gallon sized Ziplock bag) and melt the butter.
⦁ In a large bowl mix the crushed grahams and the butter.
⦁ Place a sheet of parchment paper at the bottom of the springform pan, then close the springform pan. Add the crust mixture, then spread it evenly with a spoon and press firmly with a potato masher (or something similar), until the crust is hard.
⦁ Place a sheet of plastic wrap over the springform pan, then place in the refrigerator for one hour, or freezer for 1/2 hour.
In the meantime, make the puree:
⦁ Using a food processor or a blender, beat the strawberries to a pulp.
⦁ In a small sauce pan, mix the strawberries, sugar and lemon juice, then heat until lightly boiling and the puree is well blended. Set to the side.
Filling !!!Do NOT start this step until the crust is ready!!!
⦁ Add the cream cheese to a large bowl fitted for stand mixer, then beat until the cream cheese is broken down a bit, then add then add the granulated sugar, confectioners sugar, and the vanilla extract, and continue to beat until well blended.
⦁ Whisk together the gelatin and boiling water until well blended, then add to the cream as well as the puree, then continue to mix by hand (wooden spoon or spatula) or by the stand mixer.
⦁ Spread the cream cheese mixture on top of the crust and smooth it evenly with a cake spatula or spoon, then cover with plastic wrap and refrigerate for at least two hours.
⦁ Add some strawberries and/or chocolate sauce to the top (optional).
For other great cheese cake recipes:
#strawberrycheesecake #cheesecake #strawberryrecipes
It took me months to perfect this VANILLA CAKE recipe! Soft fluffy vanilla cake
RECIPE:
When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A great base recipe that can be paired with literally any type of frosting and filling!
HOMEMADE CAKE RELEASE:
INGREDIENTS:
For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake ????
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature. See note 3 below if using a homemade buttermilk substitute.
Bake at 165 °C (329°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Vanilla Buttercream Frosting (see note 2 below)
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk - heavy or whipping cream okay too
Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required).
Note 2. This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.
Note 3. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 1/4 cups (275g).
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How I Make the BEST Cheesecake Recipe Ever So Smooth and Creamy Perfect for Beginners No Fail Recipe
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