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How To make Americana Peanut Cheesecake
-Dottie Cross TMPJ72B 3/4 c Chopped roasted peanuts; div
2 tb Chopped roasted peanuts; div
1 c Graham cracker crumbs
1/3 c Butter or margarine, melted
2/3 c Creamy peanut butter
4 pk (3 ounces each) cream cheese
-softened 1 cn (14 ozs) sweetened condensed
1/3 c Lemon juice
1 ts Vanilla extract
1 pk (4 ozs) frozen whipped toppi
-thawed In small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1" up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set. In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours, or until well chilled. Source: Great Holiday Baking
(Woman's Day) Reformatted by: CYGNUS, HCPM52C
How To make Americana Peanut Cheesecake's Videos
Peanut Butter Cookies, ricetta americana dei biscotti al burro di arachidi
Peanut Butter Cookies, ricetta, storia e curiosità dei biscotti al burro di arachidi:
I Peanut Butter Cookies sono tra i biscotti più amati dagli americani, fin dal 1932, anno in cui su una rivista apparve quella che è ormai una ricetta leggendaria! Per realizzare questi cookies al burro di arachidi, occorrono pochi ingredienti ed il procedimento è davvero semplice! Basta prestare un po' d'attenzione ed in poco più di mezz'ora avrete in tavola dei morbidi, dolcissimi e succulenti #PeanutButterCookies, i favolosi biscotti americani al burro di arachidi! Pronti a realizzarli insieme?
Ingredienti per 12/16 cookies:
- 185g di burro di arachidi cremoso
- 250g di farina
- 1 cucchiaino raso di bicarbonato (o lievito per dolci)
- un pizzico di sale
- 110g di burro
- 100g di zucchero semolato
- 100g di zucchero muscovado (o zucchero di canna)
- 1 uovo
- 1 cucchiaino di estratto di vaniglia
#americanfoodshop #ricetteamericane #peanutbuttercookies
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Can We Make A Cheesecake Factory Dish Just By Seeing It? • Tasty
Can Rie and Alix make a Cheesecake Factory dish just by seeing it on the menu? Check it out to see what happens!
Presented by Tasty, The Cheesecake Factory, & DoorDash
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The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
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-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
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-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
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■18cmケーキ型の分量
ビスケット 120g
溶かしバター 60g
クリームチーズ 400g
グラニュー糖 120g
サワークリーム 200g
又は 生クリーム100mlとヨーグルト100gで代用可
生クリーム 150ml(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 1/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
LA FAMOSA TORTA che sta facendo impazzire il mondo, le torte di #videoricetteinsieme
#videoricetteinsieme #mousse #burrodiarachidi
INGREDIENTI:
150 grammi biscotti secchi
60 grammi burro
arachidi a piacere
zucchero 70 grammi
70 grammi burro di arachidi
70 grammi di zucchero a velo
500 grammi di panna
5 grammi di gelatina
INGREDIANTS:
150 grams dry biscuits
60 grams of butter
peanuts to taste
sugar 70 grams
70 grams peanut butter
70 grams of powdered sugar
500 grams of cream
5 grams of gelatin
Cheesecake alle fragole:
#videoricetteinsieme
Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
Basque Cheesecake Live Bake-Along! | Oh Yum 201 with Anna Olson
Recipe below! Professional chef Anna Olson is showing you a step-by-stop for making this delicious basque cheesecake (aka burnt cheesecake)! Check out the ingredients below, some potential starter recipes, and bake along with Anna live!
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Want some practice before this 201 recipe? Try these:
• New York-Style Cheesecake:
• Key Lime Cheesecake:
• Basque Cheesecake (aka Burnt Cheesecake) •
This crustless cheesecake is for dairy lovers, and for those who don’t want the stress of avoiding a cheesecake with cracks—this cheesecake is supposed to crack! The Basque region bordering Spain and France near San Sebastian is famous for its fine cuisine, and this cheesecake is all about simple contrasts. Custard-like at the centre and ricotta-like at the edges, the cake bakes with a deeply browned (“burnt”) top that has a slightly caramelized flavour. No vanilla or lemon zest here!
• Recipe Information & Ingredients •
Makes one 9-inch (23 cm) cheesecake
Serves 12 to 16
Prep Time: 15 minutes, plus chilling
Bake Time: 40 minutes
3 (8 oz/250 g) pkg cream cheese, softened and cut into pieces
1½ cups (300 g) granulated sugar
2 Tbsp (16 g) all-purpose flour
5 large eggs, at room temperature
1 large egg yolk
1½ cups (375 mL) whipping cream
• Directions •
1. Line the pan with crumpled parchment paper and preheat the oven to 400°F (200°C). Lightly grease a 9-inch (23 cm) springform pan. Crumple two large pieces of parchment paper. Line the pan with the parchment, overlapping the sheets so that the sides of the pan are completely covered and the paper comes above the top of the pan.
NOTE: The crumpled parchment is typical of this style of cheesecake and gives the cake its slightly uneven yet rustically appealing shape. The paper also holds the cheesecake in place while the cake rises significantly as it bakes and then collapses and sinks in the centre as it cools. And the paper helps you to remove the fragile cake from the pan.
2. Beat the cream cheese. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until fluffy and smooth, scraping down the bowl well. Slowly add half of the sugar while mixing, pausing to scrape down the bowl at least once before adding the remaining sugar. Beat in the flour.
NOTE: Scraping down the bowl often as you add the sugar to the cream cheese is the key to a smooth cheesecake. The firmer cream cheese can stick early on in the beating process, especially to the bottom of the bowl.
3. Add the eggs and cream. Lightly whisk the eggs and egg yolk together in a small bowl. Add the eggs to the cream cheese mixture a little at a time on medium-low speed, stopping to scrape the bowl before adding more, until all have been incorporated. Keep mixing on medium-low speed as you pour in the cream slowly. The batter will be very fluid. Pour the cheesecake batter into the prepared pan.
4. Bake the cheesecake for about 40 minutes. It will soufflé and turn a deep brown on top but still quiver in the centre when the pan is gently moved. Let the cheesecake cool in its pan on a rack for at least 2 hours before chilling overnight.
NOTE: Unlike North American cheesecake, this cake is baked at high temperature. It is expected to soufflé and then sink, and will turn a deep brown and crack as it bakes…and it is absolutely delicious!
5. Serve the cheesecake in the parchment paper. Remove the ring from the springform pan and use the parchment paper to lift the cheesecake onto a cutting board or serving platter (leave the parchment on the cake). Push down the paper to reveal more of the cheesecake and use a hot dry knife to cut slices.
NOTE: This cheesecake is typically enjoyed on its own, but you could serve it with fresh berries or with a drizzle of Pedro Ximénez, a sweet aged Spanish sherry with dried fruit characteristics.
The cheesecake will keep loosely covered in the fridge for up to 2 days. Do not freeze.
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