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
Peach Flower No-Bake Cheesecake 桃のお花のレアチーズケーキ お誕生にも!
Peach Flower No-Bake Cheesecake 桃のお花のレアチーズケーキ お誕生にも!
This is a no-bake or rare cheesecake that you can make without cooking.
You just mix the ingredients in order, and chill!
少し残っていたクリームチーズと桃缶でレアチーズを作ってみました。
ヨーグルトを使っているので爽やかなレアチーズになりました。
材料を順に混ぜてあとは冷やすだけ! 黄桃を使ってお花みたいにすると、豪華になります。
お誕生ケーキにもどうぞ^^
チャンネル登録お願いします♪ Subscribe to my channel
【Ingredients】15cm(5.9inch) square Cake Pan
*Base
50g Biscuits
30g Melted butter
*No-Bake Cheesecake Batter
Cream cheese 140g (room temperature)
35g granulated sugar
100g Plain yogurt
5g Lemon juice
3g Gelatin powder
20g Water
*Canned yellow peach
*Nappage to taste
*Mint leaves
【材料】15cm 角型
*土台
ビスケット 50g
溶かしバター 30g
*レアチーズ生地
クリームチーズ 140g (室温)
グラニュー糖 35g
プレーンヨーグルト 100g
レモン汁 5g
ゼラチンパウダー 3g
水 20g
*黄桃缶詰
*ナパージュ 適宜
*ミントの葉
【作り方】
①ビスケットを細かく砕いて溶かしバターを加えてよく混ぜて
型の底に敷き詰め、冷蔵庫で冷やしておく。
②ゼラチンは水を加えて、600wで30秒ほどレンジ加熱して溶かしておく。
③室温に戻したクリームチーズにグラニュー糖を加えて良く混ぜる。
④プレーンヨーグルト、レモン汁、溶かしたゼラチンの順に加えて良く混ぜる。
⑤これを、①に流して冷蔵庫で約3時間ほど冷やし固める。
⑥桃缶は、よくシロップを切り、キッチンペーパーなどでふき取り
2mm位に薄くスライスして、中心から順に巻いて薔薇の花のように形を作っておく。
⑦レアチーズが冷えて固まったら、型から外し、上に桃の花を飾る。
⑧ナパージュを塗り、ミントの葉を飾れば出来上がり!
*ゼラチンは少な目にしていますので、持ち運ぶ場合はゼラチンを5~6gほどでしっかり固めてください。
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
2 cups of marshmallow (I used mini but you can use bigger ones just cut them in halves )
1/2 cup red glace cherries chopped
Optional : to garnish
extra marshmallow
extra cherries
20 g of melted chocolate
Mini Lemon Cheesecake Recipe | Top Tasty Recipes
Mini Lemon Cheesecake Recipe | Top Tasty Recipes
Hello everyone!
Its been a few months we did not share new mini cheesecake recipe with you.Here is new one today! This is the first lemon cheesecake recipe on our page and we sure you gonna love this recipe,too.
Ingredients;
200g biscuits
80g melted butter
500g cream cheese or labneh cheese
200 ml cream
1/2 + 1/4 Cup sugar
1 tbsp flour
1 tbsp starch
2 eggs
1 tsp poppy seed (optional)
1/3 cup lemon juice
1/3 cup water
1 egg yolks
1 tbsp starch
1/2 tsp turmeric
1/2 tbsp butter
After you try our recipe, please share your comments with us.
Bon Appetit !
For more CHEESECAKE recipes;
No-Bake Triple Nutella Cheesecake Recipe | It Is So Simple Recipe ! | Eggless | Top Tasty Recipes
OREO CHEESECAKE ICE CREAM RECIPE | WITHOUT GELATIN & STARCH | Top Tasty Recipes
BASQUE BURNT CHEESECAKE RECIPE | Creamy & Easy | Top Tasty Recipes
NO-BAKE Mini Nutella Cheesecake Recipe | Top Tasty Recipes
MINI OREO CHEESECAKE RECIPE | Top Tasty Recipes
MINI CARAMEL CHEESECAKE RECIPE | So Simple Way To Make The Perfect Cheesecake | Top Tasty Recipes
MINI PUMPKIN CHEESECAKE RECIPE | Top Tasty Recipes
NO BAKE OREO CHEESECAKE | Top Tasty Recipes
#lemoncheesecake
#cheesecake
#cheesecakerecipe
No-Bake Mango Cheesecake
With simple ingredients to find, you can make an impressive dessert! -
-
#ChefSheilla #Chef #Recipe #Cooking #Tutorial
Martha Stewart’s New York-Style Cheesecake | Martha Bakes Recipes | Martha Stewart
Martha Stewart shares her recipe for the ultimate, no-crack New York-style cheesecake. Begin with a delicious graham cracker crust topped with a smooth and rich filling, and end up with a gorgeous cheesecake that’s baked to perfection for the most incredible bite. If you’re searching for the best cheesecake recipe on the internet, you’ve already found it. All you have to do now is bake!
Get the recipe here:
#MarthaStewart #Cheesecake #Recipe #Desserts #Baking #HowTo
0:00 Introduction
0:22 Preparing Your Springform Pan
1:16 Preparing the Graham Cracker Crust
2:40 Preparing the Cheese Filling
5:17 Baking the Cheesecake
6:00 Finished New York-Style Cheesecake
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s New York-Style Cheesecake | Martha Bakes Recipes | Martha Stewart
Mango Passion Fruit Mousse Cake
The mango and passion fruit mousse cake recipe (the final cake is 16cm diameter x 4.5cm height)
* Almond dacquoise (almond sponge)
2 egg whites
40g sugar
15g almond powder (almond flour)
15g all purpose flour
1 tsp vanilla extract
2 tsp melted unsalted butter
* Mango passion fruit mousse
30g passion fruit juice (without seeds)
70g mango puree
10g sugar
25g white chocolate
1 gelatine sheet (1.5g)
100g heavy cream (35%)
10g powdered sugar
* Passion fruit jelly
80g passion fruit (including seeds)
20g sugar
1-2 tbsp water
a pinch of salt
1 gelatine sheet (1.5g)
* Diplomat cream filling
2 egg yolks
25g sugar
1 tsp vanilla paste
15g all purpose flour
150ml hot milk (70C)
2 gelatine sheets (3g)
200g heavy cream (35%)
10g powdered sugar
* Mirror glaze
80g sugar
80g water
80g glucose syrup
60g condendes milk
60g white chocolate
3 gelatine sheets (5g)
yellow food color
* Chocolate for decoration : 80-100g, extra passion fruit and mangos for decoration
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