How To make Apricot Chiffon No Bake Cheesecake
1 1/2 pounds cream cheese
room temperature
1 cup granulated sugar
1 tablespoon fresh grated orange & lemon peel
1 teaspoon vanilla extract
2 envelopes unflavored gelatin
1/4 cup orange juice :
fresh squeezed
apricot puree (recipe below) 1 pint whipping cream :
lightly whipped
nut crust -- made with pecans
In a large bowl beat cream cheese, sugar, citrus peels and vanilla with an ele ctric mixer until light and fluffy. Sprinkle gelatin over orange juice mixed w ith 1/4 cup water in a small saucepan. Stir over moderate heat until gelatin i s completely dissolved and liquid is almost boiling. Remove from heat. Whisk or stir Apricot Puree into cream cheese mixture. Whisk or stir in gelatin and then the lightly whipped cream. Scrape into Nut Crust. Tap on counter to brea k any large air bubbles.
Cover and refrigerate at least 4 hours, until firm. Before serving, wipe outs ide of pan with a sponge dipped in very hot water; run a thin metal spatula aro und cheesecake and remove sides of springform pan. Makes 16 servings.
APRICOT PUREE: Simmer 8 ounces dried apricots with 1 1/2 cups water in a heavy stainless saucepan about 15 minutes, until very soft. Puree smooth in a blend er or food processor, adding 1 tablespoon lemon juice and 2 tablespoons each Ap ry (tart apricot liqueur) and dark rum. Let cool while you make the crust.
By James and Susan Kirkland <kirkland@gj.net> on Feb 22, 1998.
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No Bake Rocky Road Cheesecake
1 1/3 cup chocolate biscuit crumbs
1/4 cup peanut butter
80 g melted butter
1/4 cup desiccated coconut
2x 250 g of cream cheese (room temperature)
1/4 cup sugar
250 g milk cooking chocolate melts
200 ml cream
1 tbsp unflavoured gelatin
1/4 cup boiling water
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1/2 cup red glace cherries chopped
Optional : to garnish
extra marshmallow
extra cherries
20 g of melted chocolate
How to make Apricot Yoghurt Cake with no butter or oil / Recipe しっとりアプリコットヨーグルトケーキ レシピ
Fluffy and moist Apricot Yoghurt Cake using apricot compote.
Easy recipe - Healthier option with No butter, oil or cream used.
Ingredients: *20cm diameter Round cake tin used
- 3 eggs (separate into egg white and yolk)
- 40g sugar
- 80mL milk (low fat milk used in this video)
- 300g Greek yoghurt
- 80g self-raising flour (or 80g plain flour + 1 teaspoon baking powder)
- Apricot compote made with fresh apricot and sugar
Recipe:
1. Make apricot compote - Cut fresh apricots into small cubes.
2. Place them in pot and add sugar (2 tablespoons).
3. Put pot on medium heat until apricot is soft. Leave it aside.
4. Separate egg yolk and white.
5. Mix egg yolk, milk and Greek yoghurt well.
6. Sift self-raising flour and combine.
7. Whisk egg while until firm meringue forms. Add sugar half way through.
8. Combine meringue and batter gently. *Make sure not to over mix
9. Pour batter into cake tin. Decorate with apricot compote.
10. Bake at 170°C for ~40minutes.
11. Let it cool and rest cake in fridge overnight.
12. Ready to enjoy.
材料: *(20cm 丸型)
- 卵 3個分 （卵黄と卵白に分ける）
- 砂糖 40g
- 牛乳 80mL (このレシピでは、低脂肪牛乳を使いました)
- ギリシャヨーグルト 300g
- 薄力粉 80g + ベーキングパウダー 小さじ1
- アプリコット コンポート：アプリコットと砂糖を煮込んだもの
レシピ:
1. アプリコットコンポートを作る - アプリコットを小さく切る。
2. 鍋に入れ、砂糖（大さじ２）を加える。
3. 中火にかけ、とろみがついたら火から下ろし粗熱をとっておく。
4. 卵黄と卵白を分ける。
5. 卵黄、牛乳、ギリシャヨーグルトを混ぜ合わせる。
6. 薄力粉とベーキングパウダーをふるい入れ、混ぜる。
7. 卵白をしっかりとたメレンゲになるまで泡立てる。途中、砂糖を加える。
8. 生地とメレンゲをさっくりと混ぜ合わせる。＊混ぜ過ぎないように気をつけてください。
9. 生地を型に流し入れ、アプリコットコンポートを飾る。
10. 170°C に予熱したオーブンで ~40分 焼く。
11. 粗熱をとり、冷蔵庫で一晩寝かせたら出来上がり。
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Apricot Cheesecake |Japanese Cheesecake | Summer!
This apricot cheesecake uses slightly tart apricots to give a perfect balance to the rich cheesecake. The cheesecake batter is inspired by the famous Mr. Cheesecake from Tokyo. Enjoy!
#cheesecake #mrcheesecake #asmrbaking
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Apricot Cheesecake
Makes one mini loaf pan (8.3D x 14.6W x 5.7H cm)
Sablé bottom
20g AP flour
20g butter
20g brown sugar
20g almond powder
Combine all the ingredients in a blender and mix until it’s incorporated. Make sure to use cold butter. Separate the dough into smaller pieces and bake in preheated oven at 175C for 15min. Cool completely and roll the sable into crumbs with a rolling pin. Fill the bottom of a lined pan with the sable and press together with a spoon.
Caramelized Apricot
1/3 vanilla pod
15g brown sugar
3 apricots (used 2 per mould)
20g water
10ml brandy
Split the vanilla pod in half and scrape the caviar with back of the knife, rub with sugar. In a frying pan over medium heat, cook the vanilla sugar until it begins to melt, add apricot and cook until it starts to brown, flipping over occasionally to avoid burning. Add water to deglaze and soften the apricot. When the water is evaporated, add brandy and stir. Set the apricot aside and let cool. Line the apricots on top of the sablé.
Cheesecake Batter
100g cream cheese
100g 33% whipping cream
95g sour cream
1/3 vanilla pod
40g brown sugar
50g egg
10g corn starch
5g lemon juice
Preheat the oven to 170C. Soften the cream cheese in microwave, on medium heat for 45sec. Split the vanilla pod in half and scrape out the caviar with back of the knife, rub with sugar. In a mixing bowl, add softened cream cheese, whipping cream, sour cream, vanilla sugar and blend with a stick blender until smooth. Add egg and blend until smooth. Sift in the corn starch and blend until smooth. Add lemon juice and blend until smooth. Pass the batter through a sieve to fill the baking pan lined with baking paper, sablé and apricots to 80% full. Prepare a water bath with 80C water and put into the preheated oven. Bake the cheesecake in water bath 170C for 25min, then 160C 15min. Cool on a cooling rack and then move to the fridge to chill. Serve chilled.
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????More Kissaten Inspired Bakes????
cream cheese chiffon
strawberry parfait
coffee jelly
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with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
Ingredients:
7 pineapple slices in syrup
1 and 1/2 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
1/4 cup of sugar (50g)
a pinch of salt
1 tsp of liquid vanilla
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 and 1/4 cup of all purpose flour (150g)
8 g of baking powder
some candied cherries (optional)
enjoy it !
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