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
----------------------------------------------------------------------------------------------
-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.
----------------------------------------------------------------------------------------------
■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)
Apricot Cheesecake Recipe | Cake Recipes
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Easy No Bake Mango Cheesecake
The mago cheesecake recipe (15cm round pan)
* Cookie Base
80g cookies (3oz)
40g melted butter (3 tbsp)
* Cream cheese filling
200g cream cheese (7oz)
50g sugar (4 tbsp)
1 tsp vanilla extract
50g yogurt (3.5 tbsp)
150g mango puree (1 cup)
2 tsp gelatine (6g)
2 tbsp cold water
bloom 5 minutes and microwave 15 seconds
100ml heavy cream (1/2 cup)
20g sugar (1.5 tbsp)
* Mango jelly
1.5 tsp powdered gelatine (4g)
60ml cold water (4 tbsp)
12g sugar (1 tbsp)
120g mango puree (3/4 cup)
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Easy Mini Cheesecakes Recipe
Inspired by Cheesecake Factory, these mini cheesecakes have a super creamy texture and taste. They are easy to make and great to take to parties and gatherings. Enjoy them as they are or with your favorite marmalade and berries. Yum!
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EASY No Bake FRUIT TART (use any fruit)
This easy Fruit Tart recipe has a graham cracker crust and a no-bake cheesecake filling and is topped with tons of fresh fruit. It's the perfect summer dessert - or make it all year long with your favorite fruits!
Sponsored by Challenge Dairy
PRINTABLE RECIPE:
CRUST:
1 ½ cups (162g) graham cracker crumbs
7 tablespoons (99g) unsalted Challenge Butter
¼ cup (50g) granulated sugar
FILLING:
¾ cup (178ml) cold heavy whipping cream
8 ounces (225g) Challenge Cream Cheese , room temperature
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
TOPPING:
1 pound Assorted fruits (approximately)
2 tablespoons apricot or raspberry jam
2 teaspoons lime juice or water
INSTRUCTIONS
Make the crust: stir together the graham cracker crumbs with the melted butter and sugar. I like stirring with a fork so it’s nice and sandy. Pour mixture into a 10-inch tart pan with removable bottom. Press into the bottom and up the sides, chill until ready to fill.
Make the filing: add heavy whipping cream to a large bowl and beat with a hand or a stand mixer until stiff peaks form. Refrigerate while making filling.
Add cream cheese, sugar and vanilla to another large bowl. Mix using a hand or a stand mixer until smooth and creamy.
Add whipped cream to the cream cheese mixture and use a spatula to fold it in. This will take a while, fold it gently being careful not to break the whipped cream. Do not stir or beat, fold it carefully.
Press filling into prepared crust. Chill while preparing fruit. Don’t top with fruit until within a few hours of serving.
Slice fruit and arrange on top of cheesecake. Add the jam to a small bowl and microwave until smooth, about 30 seconds, then stir in the lime juice or water. Use a pastry brush to brush the glaze over the fruit to make it shiny.
Serve chilled within one day. You can make the cheesecake up to 24 hours ahead, just don’t top it until the day of serving.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Velvet Glaze Apricot Dôme Tart | Apricot Tart Recipe
This Apricot Dôme spotlights the delicious apricot in all its grandeur. And nothing beats a homemade apricot tart, especially when it’s made with fresh apricots. Enjoy!
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Cherry Tart:
Raspberry & Almond Tart:
Apricot Tart:
*recipe for 4.5” x 13.5”/11.5 x 35cm tart pan
● Apricot Coulis
½ cup (125g) apricot purée
⅔ cup (125g) chopped apricots
⅔ cup (120g) granulated sugar
1 tsp (5g) NH pectin
one gelatin sheet (2g)
2 tsp (10g) lemon juice
● Diplomat Cream
Pastry Cream:
1 ⅘ cup (450g) milk
⅕ cup (50g) heavy cream
5 egg yolks (90g)
½ cup (90g) granulated sugar
⅕ cup (25g) cornstarch
¼ cup (25g) pastry flour
2 tbsp (30g) cocoa butter
4 gelatin sheets (8g)
¼ cup (50g) butter
2 tbsp (30g) mascarpone
Whipped Cream:
1 cup (250g) heavy cream
vanilla
● Sweet Dough
5 cups (540g) pastry flour
1 cup (130g) powdered sugar
⅔ cup (60g) almond flour
1 cup (240g) cold butter
2 medium eggs (100g)
pinch of salt
● Almond Cream
¼ stick of softened butter (38g)
⅔ cup (56g) almond flour
⅓ cup (70g) marzipan/almond paste
one large egg (65g)
3 tbsp (35g) granulated sugar
3 tsp (9g) cornstarch
lime zest
● Glazing
yellow velvet spray
red velvet spray
● Assembly
fresh apricots
brush with neutral glaze
● Steps:
1. For the Coulis, mix half the sugar with pectin. Heat apricot purée and the remaining sugar. When the apricot purée reaches 77-86°F (25-30°C) whisk in the pectin mix and boil one minute. Turn off the heat and add the lemon juice, chopped apricots and the hydrated gelatin. Pour in 0.8”/3cm silicone molds and freeze.
2. Diplomat Cream: combine the egg yolks with sugar, flour and cornstarch. Heat milk and heavy cream over medium low and pour over the egg yolk mix, gradually. Strain and return to the saucepan. Cook the cream, whisking constantly, until thickened. Boil for about a minute. Finish with the butter, cocoa butter, mascarpone and hydrated gelatin. Blend until smooth and let it cool in the fridge. Smooth out the pastry cream and set aside. Whip the heavy cream and vanilla on medium speed until soft peaks. Combine with the pastry cream. Fill 2.8”/7cm silicone molds with the Diplomat Cream, insert the Apricot Coulis and top with more Diplomat Cream. Freeze minimum 4h.
3. In the bowl of a mixer combine flour, powdered sugar, salt, almond flour and butter. Mix using the flat beater until you get a “sand-like” texture. Add the eggs and mix until it almost forms a ball. Refrigerate for 20 minutes.
4. Roll the dough to 3mm thickness, cut a rectangle using the tart pan and pinch it. Cut four 0.5”/2 cm width strips. Brush the base with water to stick the edges and then trim them. Use heat resistant plastic wrap or parchment paper, add rice, beans or chickpeas and refrigerate for 20 minutes. Bake at 325 °F (165°C), for 15 minutes. Remove the rice and bake for another 12 minutes.
5. For the Almond Cream, combine the marzipan, butter, sugar and lime zest. Cream until softened. Add the egg, almond flour and cornstarch. Fill the tart and bake at 350 °F (170°C), for 13-15 minutes.
6. Glaze the apricot dômes with yellow & red velvet spray.
7. Place the dômes on top of the tart. Garnish with fresh apricots, diplomat cream, apricot coulis and almond flakes.
● Tips:
1. After baking the tart, scrape the edges until smooth. Also, in order to prevent sogginess, brush it with 2 egg yolks (35g) and ⅔ tbsp (10g) cream and bake for another 7 minutes.
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