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.
How To make Apricot Chiffon No Bake Cheesecake's Videos
레몬 치즈케이크 만들기 : Lemon cheesecake Recipe - Cooking tree 쿠킹트리*Cooking ASMR
상큼한 레몬향이 기분까지 싱그럽게 해주는 레몬 치즈케이크를 만들었어요~
▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽
더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below.
상큼한 레몬향이 기분까지 싱그럽게 해주는 레몬 치즈케이크를 만들었어요~
치즈 케이크 반죽에 레몬을 살짝 졸여 넣었더니 중간중간 씹혀서 더 상콤하더라구요~^^
저는 레몬을 좋아해서 괜찮았는데, 너무 신게 싫으시면 레몬 졸인 것은 생략하고 만드시면 좋을 것 같아요~
크림에도 레몬 커드를 섞어 넣어 느끼하지 않고 상큼해서 치즈케이크와 함께 먹기 정말 좋더라구요~~
뉴욕 치즈케이크보다는 조금 더 부드러운 식감의 치즈케이크랍니다~
즐겁게 시청하세요~♬ Enjoy~♪
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▶틀 사이즈 Mold size : 15cm x 4.5cm
▶재료
버터 비스킷 100g
녹인 무염버터 45g
레몬 1/3개
설탕 15g
크림치즈 300g
설탕 80g
중력분 10g
플레인요거트 80g
레몬즙 15g
바닐라익스트랙 2g
달걀 2개
물 50g
레몬즙 40g
설탕 30g
옥수수전분 12g
무염 버터 10g
레몬제스트 조금
달걀노른자 12g
휘핑한 생크림 (생크림 50g + 설탕 5g)
레몬필
▶레시피
1. 부순 버터 비스킷과 녹인 무염 버터를 섞은 뒤 틀 바닥에 꾹꾹 눌러 깔고 냉장실에 넣어둔다.
2. 레몬과 설탕을 냄비에 넣고 졸인다.
3. 크림치즈를 부드럽게 풀고 설탕을 넣고 섞은 뒤 중력분을 넣고 섞는다.
4. 플레인 요거트, 레몬즙, 바닐라 익스트랙을 넣고 섞은 뒤 달걀을 넣고 섞는다.
5. 끓인 레몬을 넣고 섞고 반죽을 틀에 부은 뒤 뜨거운 물이 담긴 팬에 올려 160도 예열된 오븐에서 60분 정도 굽고 실온에서 식힌 뒤 냉장실에서 차갑게 식힌다.
겉면을 스팀타월로 살짝 녹인 뒤 틀에서 제거한다.
6. 물, 레몬즙, 설탕, 옥수수 전분을 냄비에 넣고 섞고 걸쭉해질 때까지 저으며 가열한 뒤 무염 버터, 레몬 제스트를 넣고 섞고 달걀 노른자를 넣고 섞는다.
7. 식힌 레몬 커드를 부드럽게 풀고 휘핑한 생크림에 넣고 섞은 뒤 치즈케이크 위에 올린다.
8. 레몬필, 슈가파우더로 장식한다.
▶Ingredients
100g Butter biscuit
45g Melted unsalted butter
1/3 Lemon
15g Sugar
300g Cream cheese
80g Sugar
10g Plain flour
80g Plain Yogurt
15g Lemon juice
2g Vanilla extract
2 Eggs
50g Water
40g Lemon juice
30g Sugar
12g Corn starch
10g Unsalted butter
Lemon zest
12g Egg yolk
Whipped cream (50g whipping cream + 5g sugar)
Lemon peel
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Thank you for watching~
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Unauthorized theft of this video or 2nd edit and reupload is prohibited.
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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How To Make No-Bake (No Dairy) Citrus Cheesecake Bars
I post all recipes here:
No Bake Apricot Crumble Cheesecake
Hi guys if incase you decide to make butternut snap cookies here is the link for the recipe
if not you can make any base for the cheesecake or any cookie will do
For the base
2 packets of 250 g of butternut snap biscuit
2 tbsp of desiccated coconut
1/2 cup macadamia nuts ( any nuts you prefer)
1tsp cinnamon powder
1/2 tsp nutmeg
75 g of butter
For the filling
300 g of Apricot in syrup or 1 1/4 cup chopped apricots
2x 250 g cream cheesse
3/4 cup sugar
2 tbsp lemon juice
1 tbsp gelatin
1/4 cup hot water
1 cup whipping cream
Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe
There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.
It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.
However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.
It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.
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Apricot Pound Cake without Oven - Nida's Cuisine - Fresh Apricot Cake
■Full written recipe:- ????
Apricot Pound Cake:-
Ingredients:
▪Plain flour............ 100 gms (3/4 cup)
▪Homemade Butter........ 120 gms
▪Baking powder.......1/2 Tsp
▪Eggs..........2 pcs
▪Icing sugar........1/2 cup
▪Vanilla essence.......1/2 tsp
▪Apricots................5 pcs (chopped them)
▪Sugar ...........2 tbsp
●Bake for 30 to 40 mins at 180°c in a preheated oven.
●Bake for 30 to 40 mins in a preheated pan (Pateela) on a low to medium flame.
#Cake
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▪Bread chicken swiss roll recipe here ????
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