How To make Bulls Eye Cheesecake Part 1
32 oz Cream cheese; room temp
1/4 c Sour cream
1 ts Vanilla
1/4 ts Almond extract
1/4 ts Salt
4 lg Eggs
2/3 c Sugar
2/3 c Dark brown sugar
1 ts Powdered (not granulated)
Instant coffee 2 ts Unsweetened cocoa powder
1/4 c Graham cracker crumbs
Adjust rack 1/3 up from bottom of oven & preheat to 350. Carefully butter 8x3" cheesecake pan all the way up to the rim & including inside rim itself or cake will stick to rim as it rises & will therefore not rise evenly. Will also need a large pan (for hot water) to place cake pan in while baking; the larger pan must not be as deep as the cheesecake pan, & it must be wide enough so it will not touch the sides of cake pan. Set aside. In large bowl of electric mixer beat cheese until soft & smooth, frequently scraping sides of bowl with rubber spatula & beaters themselves with finger to be sure cheese is uniformly smooth. Beat in sour cream, then vanilla & almond extracts, salt & then eggs, one at a time, scraping bowl occasionally & beating after each addition until incorporated. Remove bowl from mixer. You will have 6 cups of mixture. Place half (3 cups) in another bowl that is large enough to allow you to stir in it. Add sugar to one bowl & brown sugar to the other. With rubber spatula for each bowl stir ingredients for 1 minute until sugar has dissolved & mixtures have thinned out. SEE PART 2 -----
How To make Bulls Eye Cheesecake Part 1's Videos
抹茶の濃厚レアチーズケーキNo-Bake Matcha cheesecake Recipe
※抹茶のジュレに加えるグラニュー糖は動画では20gですが、正しくは35gでした。
お詫びして訂正致します。
クリームチーズにサワークリームと生クリームを加えて濃厚な味のレアチーズケーキにしました。
抹茶のジュレが落ち着いた甘さを演出しています。
Sour cream and heavy cream were added to cream cheese to make a very gentle No-Bake cheesecake.
Matcha jelly creates a calm sweetness.
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【ingredients】(12cm bottom type)
(bottom)
6(53g) biscuit
20ml Melted butter
(Cheese cream)
120g Cream cheese
90g sour cream(room temperature)
90ml heavy cream
40g Granulated sugar
1 tsp lemon juice
2g gelatin
20ml Water (for gelatin)
(decoration)
4g Matcha
35g Granulated sugar
20mlhot water
25g heavy cream
2g Gelatin powder
20mlWater (for gelatin)
【材料】(12㎝ 底取れ型)
(ボトム)
チョイスビスケット 6枚(53g)
溶かしバター 20ml
(チーズクリーム)
クリームチーズ 120g
サワークリーム(室温)90g
生クリーム 90ml
グラニュー糖 40g
レモン汁 小さじ1
ゼラチン 3g
水(ゼラチン用) 20ml
(トップ)
抹茶 4g
グラニュー糖 35g
熱湯 20ml
生クリーム 25g
ゼラチンパウダー 2g
水(ゼラチン用) 20ml
◆ここで使用したケーキ型です。
貝印 ホール ケーキ型 ( 底取れ タイプ ) 12cm Kai House Select DL-6101
【作り方】
準備…ケーキに加えるゼラチンを水でふやかして、電子レンジで温めて完全に溶かしておきます。
①ビスケットは袋のまま麺棒などで細かく砕いて、溶かしバター(電子レンジ600wで20-30秒温める)と混ぜて、型に敷いてコップで押し固めて冷蔵庫で約30分冷やします。
②ボールにクリームチーズを入れて電子レンジ600wで約30秒温めてそこへサワークリームを加えてホイッパーでクリーム状にして、グラニュー糖を加えて良く混ぜます。
③約40℃温めた生クリームを加えて混ぜた後にゼラチン液を加えて良く混ぜ、ケーキ型に流しいれて冷蔵庫で約1時間冷やします。
④水にゼラチンパウダーを加えてふやかしたら電子レンジで温めて完全に溶かしておきます。
⑤グラニュー糖に抹茶を加えてよく混ぜます。
そこへ熱湯を加えながらよく混ぜて、さらに沸騰直前まで温めた生クリームと④の溶けたゼラチンを加えて良く混ぜてこします。
⑥③の上から⑤を流し入れて冷蔵庫で6時間以上冷やします。
⑦約40℃のお湯で温めたタオルでケーキを温めて型から外します
※ケーキを切る時はお湯でナイフ(包丁)を40℃くらいに温めて切ります。一度切ったら必ずペーパーなどでナイフ(包丁)を綺麗に拭いてから切ってください。
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◆How to make chocolate mousse cake【it's a simple recipe】なめらかチョコレートムースケーキ【簡単♪ゼラチンで作る天使の食感】
◆お店のふわふわパンケーキ【ホットケーキミックスで簡単♪】Fluffy thick pancake
◆How To Make No-Bake Cheesecake食べきりサイズの濃厚レアチーズケーキ【簡単♪初めてでも成功率99.9%】
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No Bake Matcha Cheesecake! Irresistible & Tasty Dessert Recipe!
Follow our step by step video how to make a no bake matcha (green tea) cheesecake that is both: so yummy and healthy! Easy recipe and tasty cake! Yay!
New York-Style Cheesecake - Everyday Food with Sarah Carey
A crumbly graham-cracker crust and silky cream-cheese filling make this classic New York-style cheesecake a winner. Top it with fruit or leave it plain -- this irresistible recipe is going to become your go-to.
Recipe -
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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 - Everyday Food with Sarah Carey
Vegan tie dye lime cheesecake (zero waste tutorial)
VEGAN TIE DYE LIME CHEESECAKE RECIPE
Ingredients:
1/2 cup raw almonds
1/2 cup raw walnuts
1 cup Medjool dates, pits remove
1/2 teaspoon sea salt
3 cups raw cashews (soaked overnight or quick soaked in hot water for 15-20 minutes)
1 and 1/4 cup coconut cream (If using homemade coconut cream, use 1 cup cream and 1/4 cup residual coconut milk)
1/2 cup maple syrup (or honey if not vegan)
1/3 cup coconut oil
2 limes
1 lemon
1 tsp. pure vanilla extract
1/4-1/2 teaspoon spirulina powder
Instructions:
1. Place cashews in a bowl and submerge them in very hot water. Set aside. If you have soaked your cashews overnight you DO not need to do this step.
2. To make the crust, add almonds to a food processor and pulse gentle until finely broken up. Add walnuts and pulse again until texture resembles graham cracker crumbs.
3. Add sea salt and medjool dates (MAKE SURE PITS ARE REMOVED) and process on high until all ingredients are thoroughly combined and crust sticks together when pressed between fingers.
4. Grease an 8 inch spring loaded pie pan lightly with coconut oil using your fingers.
5. Dump crust mixture into pie pan and press down with fingertips until there is an even layer is spread against the bottom of the pan. Set in freezer.
6. Heat coconut oil and maple syrup in small saucepan over low heat until melted. Turn off heat.
7. Zest ONE lime. Juice both limes and lemon. Add zest and juice to high powered blender.
8. Drain cashews and add to blender. Add coconut cream and vanilla to blender.
9. Blend on high until smooth and creamy with no lumps. If you are having trouble blending, add more coconut cream/milk to thin it out slightly.
10. Remove pie crust from freezer and pour cheesecake filling into pan, reserving 2 tablespoons for tie dye design. Use a spatula to smooth the top of the cheesecake.
11. Pour residual filling into measuring cup. Add spirulina powder until desired color is reached. Add some coconut milk or water to thin it out so the mixture has a pourable consistency. It should not be watery but thin enough to pour in a thin line.
12. Slowly pour spirulina mixture in a spiral shape or bullseye pattern on top of cheesecake.
13. Drag a stainless steel or wooden toothpick from the center of the cheesecake to the edge. Moving in a clockwise direction, repeat this step until you are back to your first stroke.
14. Place cheesecake in freezer for 5-6 hours or until firm. If frozen overnight, pie will need to thaw for around 20 minutes.
Music: Lyfo - High
Found Cancer in my Chicken Meat ???? #Shorts
Today I was quartering a chicken and found large masses of cancer in the chicken breasts. I have never seen this in chicken meat before. I have heard of cancer in pork meat but never seen it in chicken before. This is an example of why you should quarter your own chickens because you can see everything and discard the meat instead of just cutting around it. The grocery store refunded me and gave me a new chicken that was fine. In all my years first time seeing this. Let me know in comments if you have ever seen this before. #shorts
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GLUTEN-FREE MATCHA CHEESECAKE | Melt in your mouth
Today I'm going to be making Matcha cheesecake.
After the Sakura, we have the green season.
And that makes me feel like having a bittersweet Matcha cheesecake!
The recipe is from my old recipe book for my pastry shop I used to run.
I never use flour to set cheesecake. I only use an egg to set a cake so that you can enjoy the melt in your mouth texture.
・cake (12cm/4.7 inches)
150g cream cheese
60g sugar
12g matcha
1 large egg (60g)
90g heavy cream
・whipping cream
50g heavy cream
3g sugar
・garnishing
1 teaspoon matcha
1 teaspoon sugar
1/2 tablespoon hot water
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