EGGLESS BAKED CHEESECAKE | EPISODE 1 SMALL SERVE DESSERTS #shorts #smallservedesserts
Episode 1 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨ with these recipes I want to give you the confidence to experiment baking something new without worrying about failure or wastage ????
Today let’s make my all time favourite strawberry cheesecake that gets ready in no time and tastes so so good ????????????
So what are you waiting for ?
Try this delicious recipe and have a party for one today ????????????????
Ingredients-
????6 digestive biscuits
????3 tbsp melted butter
????½ cup cream cheese, softened
????2 tbsp heavy cream
????1/2 tbsp corn flour
????1/2 tsp vanilla extract
????1/4 cup condensed milk
????3 strawberries, puree
????2 extra strawberries, chopped
Instructions:
1. In a blender, add biscuits and process them until fully crushed. Now add melted butter and blend again.
2. Transfer the biscuit crumbs into a 4” inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.
3. In another bowl, add cream cheese, heavy cream, condensed milk, cornflour and vanilla extract.
4. Mix until the batter is fully combined.
5. Now transfer this on top of the biscuit base. Seal the bottom of the springform pan with two layers of aluminum foil so nothing leaks out.
6. Place the cheesecake tin in a bigger baking dish with hot water creating a water bath.
7. Bake in a preheated oven 160 celsius for about 40 mins.
8. Once baked fully run a knife around the edges while the cheesecake is still warm.
9. Transfer the cheesecake into the fridge to cool for about 2-4 hours.
10. Top it up with strawberry puree and chunks.
11. Slice it and enjoy!
Can’t wait for you to try this recipe and stay tuned for more episodes in this series
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How to Make No-Bake Cheesecake with Cool Whip | Get Cookin' | Allrecipes
Have a buttery and rich cheesecake that doesn't require an oven to make. In this video, Nicole makes a no-bake cheesecake with a smooth and creamy filling. This recipe mixes together room temperature cream cheese with ingredients like sugar, vanilla extract, and whipped cream to make the delicious filling. Using a store-bought pie crust, or a homemade one if you so choose, add the filling and refrigerate it until firm. This smooth and flavorful dessert is easy to make and every bit as good as baked cheesecake.
Get the recipe ????
???? Chapters:
0:00 Introduction
0:06 Making the Filling
0:40 Filling the Crust
1:20 Chilling the Cake
1:53 The Perfect Bite
2:58 Outro
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How to Make No-Bake Cheesecake | Get Cookin' | Allrecipes.com
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.
--------------------------------------------------------------------
-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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The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack.
INGREDIENTS:
-6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
-15 graham crackers (each 3 by 5 inches), broken into pieces
-1⁄3 cup packed dark-brown sugar
-1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
-1 ¼ teaspoons kosher salt (we use Diamond Crystal)
-2 ½ pounds cream cheese (five 8-ounce packages), room temperature
-1 1⁄3 cups granulated sugar
-5 large eggs, room temperature
-1 cup sour cream, room temperature
-1 teaspoon pure vanilla extract
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
#Cheesecake #Dessert #CookingHacks
How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
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#natashaskitchen #cheesecake #dessert
Professional Baker Teaches You How To Make CHEESECAKE!
Chef Anna Olson takes you step by step through her amazing New York cheesecake recipe.
This makes a 1 9-inch cheesecake.
CRUST INGREDIENTS
- 1 cup (225 g) graham cracker crumbs
- 2 Tbsp (25 g) sugar
- ¼ cup (60 g) unsalted butter, melted, plus extra for greasing the pan
CHEESECAKE INGREDIENTS:
- 4 pkg 250 gram packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp (275 g) sugar
- 3 Tbsp (22 g) cornstarch
- 2 tsp (10 ml) vanilla extract
- 2 tsp (4 g) finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup (375 ml) sour cream (not low-fat), divided
- 2 tsp (10 ml) lemon juice
CRUST DIRECTIONS:
1. Preheat the oven to 350ºF (176 C).
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
CHEESECAKE RIRECTIONS:
1. For the cheesecake, increase the oven temperature to 400ºF (205 C).
2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
3. Beat in the cornstarch, vanilla and lemon zest.
4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.
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