BLENDER CHEESECAKE ?!? | COOK WITH ME! | EASY HOLIDAY RECIPE
Happy Friday eve!! I had to make my famous Ninja blender cheesecakes yesterday and thought it might be a good idea to film and share it with you! It is THE easiest way to make a homemade cheesecake in my opinion!! It comes out so creamy and there is very minimal clean up - yay! This will be a perfect dessert to add to your holiday spread this upcoming season :) Thanks for watching! As always, Amanda xoxo
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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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Basque Burnt Cheesecake- (Blender Edition)
Basque Burnt Cheesecake Edition of One-Blender Bliss!
Hello, fellow bakers and dessert connoisseurs! ???????????? If you're tired of dealing with a lot of dirty dishes after making a delectable delicacy, my One-Blender Basque Burnt Cheesecake is the recipe for you! ????????
In my most recent YouTube video, I reveal the best kitchen technique for stress-free baking. Everything in this dish is made in a blender, from the creamy cheesecake batter to the flawlessly browned, caramelised top.
It's a win-win situation with minimal cleanup and maximal flavour! Furthermore, what is the end result? A delectable, melt-in-your-mouth cheesecake that will make your taste buds delighted.
Are you ready to streamline your baking routine? Watch the video by clicking the link in my bio, and let's make some magic together! #SimplifiedBaking #OneBlenderBaking #BasqueBurntCheesecake
#singaporebaking
No-Bake Avocado Cheesecake Recipe | Blender Cheesecake Recipe | No Oven Cheesecake recipe
Hey Foodies! This creamy avocado cheesecake is a lighter twist on the classic. It doesn’t require any baking and you only need a blender to make one! An easy and perfect dessert to share with friends and family! ????
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Ingredients:
3 medium size ripe avocados
300g Cream Cheese, room temperature
200ml All purpose cream
1/2 cup milk + 1/4 cup
1/2 cup Coconut sugar
1 tbsp Chia Seeds (optional)
10g gelatin powder + 3 tbsp Hot water
Crust:
100g crush graham crackers
1/2 cup Melted butter
1 tbsp flax seeds (optional)
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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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HOW TO MAKE CHEESECAKE IN COOKER | BAKED CHEESECAKE WITHOUT OVEN | SMALL SERVE DESSERTS
Episode 13 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 ❤️✨
For all the oreo and cheesecake lovers, there is nothing better than this delicious oreo cheesecake recipe ✨????
This creamy delight is made in the pressure cooker and trust me, it can't get easier than this to enjoy a cheesecake at the comfort of your home ????????????????
Ingredients
✨5 whole oreo biscuits
✨3 tbsp butter
✨1/2 cup cream cheese
✨1/4 cup condensed milk
✨2 tbsp fresh cream/ whipping cream
✨1/2 tbsp corn flour
✨1/2 tsp vanilla extract
Method
1. Scrape the cream off the biscuits and crush only the cookies in a blender.
2. Add melted butter and blend again till a sandy texture is achieved.
3. Pour this mixture into a lined 4” cheesecake mould and press diwn evenly. Freeze for 8-10 mins.
4. For the cheesecake batter, combine softened cream cheese, condensed milk, cream, cornflour and vanilla until everything is nicely combined.
5. Pour this over the biscuit layer and tap gently a few times to remove any air bubbles.
6. Now take a pressure cooker and add some salt to it. Place a stand in the middle of the cooker and now let the salt heat for 5-7 minutes with the lid on.
7. Meanwhile, place your cheesecake in a slightly bigger mould filled with upto 1 inch water. This ensures that the cheesecake doesn’t dry out during the cooking process.
8. Once the salt is warm, carefully place the water bath on the stand and close the pressure cooker lid.
9. Cook on low heat without the whistle for about 40 mins and then chill in the fridge for atleast 2-4 hours.
10. Decorate with some whipped cream and mini oreos and enjoy!
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