How To make Amaretto Cheesecake with Raspberry Sauce
(Crust): 1/4 c Butter
2 c Chopped almonds
2 tb Granulated sugar
(Filling): 12 oz Cream cheese, softened
1/2 c Granulated sugar
3 Eggs
1 c Sour cream
2 tb Amaretto
1/2 ts Vanilla
1/2 ts Almond extract
(Sauce): 3 c Frozen unsweetened
-raspberries, thawed 2 ts Amaretto
Sugar
In 9-inch microwavable quiche dish, shallow round baking dish or deep pie plate, melt butter at high (100 per cent power) 1 to 1 1/2 minutes. Stir in almonds and sugar until evenly coated with butter. Press into bottom and sides of dish. Microwave at high 2 to 3 minutes or until firm. If necessary, rotate
dish during cooking. Beat cream cheese and sugar until light. Beat in eggs one at a time. Add sour cream, 2 tablespoons Amaretto or almond liqueur, vanilla and almond extract. Beat until smooth. Pour into baked crust. Microwave uncovered at medium (50 per cent power) 14 to 18 minutes or until cheesecake is almost set in centre. Rotate dish partway through cooking, if necessary. Cool on countertop to room temperature, then cover and refrigerate until serving time. Reserve some whole raspberries for garnish. Puree remaining raspberries. Push through sieve to remove seeds. Stir 2 tablespoons Amaretto or almond liqueur into puree. Add sugar to taste. To serve, spoon some sauce on to dessert plates. Place slice of cheesecake on sauce. Garnish with reserved berries. If you prefer, use 1 cup graham cracker crumbs with 1/2 cup finely chopped almonds for the crust. Use a
food processor and pulse to chop nuts to an even consistency, rather than a fine powder. Also, you could substitute strawberries for the raspberries. To omit liqueur, increase almond extract in the filling to 1 teaspoon and use just a drop in the raspberry puree. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 -
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Raspberry Cheesecake - In The Kitchen With Jonny Episode 199
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Ingredients:
for the crust
14 sheets of graham crackers (1-3/4 cup/200g)
1 stick(8 Tbsp/113g) butter, melted
1/4 (4 Tbsp/50g) cup sugar
for the cheesecake:
4 (8 oz) packages of cream cheese, at room temperature (900g in total)
1-1/3 cups of sugar
2 tsp vanilla bean paste or extract
1/4 tsp of salt
Zest of 1 medium lemon
4 large eggs
1 (8 oz) container of sour cream (3/4 cup/227g)
Raspberry cheesecake topping:
1 (12 oz) jar of raspberry jam
2-3 (6 oz) containers of fresh raspberries
NOTE: 1. If you are baking it on a water bath, make sure to cover the spring form pan well with aluminum foil so no water gets
inside.
2. Take the cheesecake out of the oven when is ready and allow it to sit at room temperature for 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight. Run a knife around the edges to remove cheesecake.
Classic Cheesecake Recipe with Raspberry Sauce!!
FULL RECIPE HERE:
A great recipe for fluffy and creamy classic cheesecake! This simple cheesecake recipe is simply divine! Plus tons of tips for how to make a perfect cheesecake every time!
And don't forget to watch this video to make delicious raspberry coulee for this cake! A MUST have!
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How to make Perfect Cherry Compote | Homemade Cherry Pie Filling
#cherrycompote #cherrypiefilling
This homemade cherry pie filling recipe is perfect, quick and very easy to make. I have measured the main ingredients in grams to be very precise which will give you perfect result each time. This recipe calls for sweet cherries. If the cherries you are using are sour, then increase the amount of sugar by 50g keeping the measurements of other ingredients as it is.
Full Ingredient List
500g Sweet Cherries (fresh)
100g Sugar
2 pinches salt
1 Teaspoon lemon juice
1/8 cup (30 ml)Water
2 (10g) Tablespoon Corn Flour
4 Tablespoon water
Recipe
1. Wash and pit cherries.
2 Place the pitted cherries in a thick bottom pan along with water and sugar.
3. Switch on the flame and start cooking on medium heat.
4. Add salt.
5. Let it cook on medium heat for around 10 minutes.
6. The mixture will start bubbling and become foamy due to presence of sugar.
7. Keep cooking for 7-8 minutes more on medium heat. Give it a gentle stir from time to time.
8. The cherries will become soft.
9. Reduce the flame to low and make a slurry of corn flour and water. Mix well so that the slurry is lump free.
10. Add to the sauce and mix well.
11. With the flame on low just cook the sauce for 1 Minute more.
12. The sauce will thicken instantly. Do not overcook as the sauce thickens more as it cools down.
13. Switch off the flame. Add in the lemon juice and mix well.
14. Transfer to a sterilised jar once it cools down completely.
Notes
1. Do not leave the compote unattended after adding the corn starch slurry. It will stick to the bottom in no time creating lumps and ruining the texture.
2. Stir very gently while cooking the cherries so that they turn soft without ruining their shape.
3. Feel free to use this filling in cakes. pies, ice creams or cheesecakes.
4. The compote stays good in refrigerator for 15 days. I do not recommend storing beyond a fortnight as it is preservative free.
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➡️HOMEMADE STRAWBERRY COMPOTE RECIPE
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➡️FRESH CHERRY POUND CAKE (WITH HINDI VOICE OVER)
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No-Bake Vanilla Cheesecake with Raspberry Swirls | Easy & Delicious!
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This stunning raspberry swirl cheesecake garnished with raspberry hearts is so easy to make! You’ll love this no-bake vanilla cheese cake with a chocolate cookie crust! The cheesecake itself is super rich, creamy, incredibly delicious! The raspberry hearts or swirls on the top are made with a simple raspberry sauce. This no-bake cheesecake is perfect for special occasions, such as Valentine’s Day and Mother’s Day!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:53 Making Chocolate Cookie Crust
01:56 Preparing Cheesecake Batter
03:44 Adding Gelatin to Cheesecake
04:33 Making Raspberry Sauce
05:50 Making Raspberry Swirls
07:00 Setting & Serving
08:47 Taste Test
#nobake #cheesecake #desserts #baking #valentinesday #tatyanaseverydayfood
Amazing Mini Cheesecakes Recipe
These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain!!
Recipe:
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Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly
The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)
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Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)
Bake at 170C for 20 - 22 minutes (preheated oven)
Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down
Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds
Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted
Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water
- My baking and camera equipments:
Cake pan (10 x 15 in or 40 x 25 cm):
Cake ring:
Hand mixer:
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