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)
best New York Cheesecake Recipe :: watch 4K video :: famous hotel recipe:: Raspberries sauce tips
This is the best New York Cheesecake Recipe I tried.
**Watch 4K now :)
#cheesecake #newyorkcheesecake #cake #howtomakecake #baking
15cm Round Mold
80g Crushed Cookies
40g Melted unsalted butter
350g Cream cheese
100g Sugar
1g Salt
160g Sour cream
15g Lemon juice
2 Eggs
Vanilla extract
25g Corn starch or Chickpea Flour
110g Heavy cream
Raspberries sauce :
200g Frozen Raspberries
40g Sugar
1tbsp Water
Steam bake**
Make sure to double the bottom of your pan, protecting from the water leak.
180 ° C 30 min
150 ° C 25 min
Turn off the oven and leave it for 1 hour
Leave it at a room temperature 30 min
Leave it in a fridge for 3-5 hours
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超濃厚ニューヨークチーズケーキの作り方 New York Cheesecake Recipe
▼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) 1.5 times
18 cm (7 inch) → 24 cm (9.4 inch) 2 times
18 cm (7 inch) → 15 cm (6 inch) 0.66 times
■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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I would be grateful if I could get thumbs up!
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Emojoie Cuisine Recipe Book(In Japanese)
Salzburger: how to make the classic austrian dessert in few steps!
INGREDIENTS
7 egg whites
80g (0.4 cup) granulated sugar
2 egg yolks
1 tbsp (15g) vanilla sugar
30g (0.2 cup) flour 00
Butter (for brushing)
Powdered sugar (for sprinkling)
Jam (optional)
METHOD
Separate the egg whites from the yolks, place the egg whites in a deeper bowl. Whisk the solid egg whites by adding sugar, then add two egg yolks and vanilla sugar to the solid egg whites, then combine the ingredients with a wire. Add the sifted flour and mix lightly with a spatula.
Coat a refractory bowl or a deeper baking tray with butter, sprinkle strawberry jam on the bottom of the pan, then apply the prepared mixture and set to bake.
Bake at 205 degrees for 10 minutes.
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No-Bake Cheesecake | ASMR Cooking Sounds 4K
INGREDIENTS FOR A 18cm CAKE:
For the base
110g digestive biscuits, finely crushed
45g dairy-free butter, melted
For the filling
440g dairy-free cream cheese (we used VioLife)
125g granulated sugar
25g lemon juice
8g lemon zest, finely grated
190g soy milk
5g agar agar powder
For the topping
250g fruit of your choice, finely diced
25g granulated sugar
STEPS
- Grease an 18cm loose-bottomed, deep cake tin and line the base with baking parchment. Mix the digestives and the butter until evenly combined.
- Use a straight-sided glass to press the crumbs evenly across the base of the tin, and place in the fridge to cool for 20 minutes.
- For the filling, combine the cheese, the sugar, the lemon juice and the zest as evenly as possible. Heat up the filling mixture in a microwave at medium power (300W) or in a bain marie until reasonably hot (60°C/140°F)
- In a saucepan, simmer the milk with the agar for 2 minutes, stirring constantly.
- Combine the agar milk with the hot filling mixture, and pour over the biscuit base. Chill for 4 hours, or even better, overnight.
- For the topping, combine the fruit with the sugar, leave it to macerate for 20 minutes and use it to decorate the cake before serving.
SUBSTITUTIONS and TIPS
Sugar: You can use any granulated sugar you want for this recipe, but dark varieties will obviously yield a brown cheesecake. Liquid sweeteners are also an option, but the cheesecake will end up softer.
Butter: The plant-based butter can be substituted with 50/50 mixture of coconut oil and almond butter.
Zest: You can use the zest of any citrus fruit you like for this recipe. Some favourites are orange, Buddha’s hand, and obviously… lemon!
Agar agar: There is currently no substitute for the agar agar, as any other product will give you a completely different result.
Cheese: We have attempted this recipe with a variety of different plant-based cheeses, and they all gave us pretty impressive results. However, the one shown in the video (Violife cream cheese) is the absolute best we’ve found so far for sweet recipes. Another option would be to follow our recipe for basic cream cheese, and use that cheese to make the cake, which also works beautifully.
Vienna style Cheesecake recipe by a Master Baker
The Vienna Style Cheesecake is a very dens, creamy and flavorful cake. It's a simple fast recipe that can be also seen as a base recipe where you can add dry fruit, nuts or anything you like to it. I've topped my cheesecake with a chocolate ganache but you can also use glaze or just confectioners sugar.
Recipe for a 1/4 pan
1. Cheesecake (all ingredients should have room temp)
-1300g farmers cheese ground x2
-12 large eggs
-300g sugar
-320g unsalted butter
-35g all purpose flour
-12g vanilla paste
-zest of 1 lemon and 1 orange (optional)
2. Chocolate ganache
-120g unsalted butter
-100g confectioners sugar
-65g milk
-40g dutch cocoa powder
Melt in a pot butter + confectioner sugar + milk (don't cook it!!!!) take down from heat and add the dutch cocoa powder and stir. Don't mix too long or you end up with many air bubbles. Pour the warm ganache on top of 2h cooled cheesecake and chill the cake for 8h before cutting.