How To make Cheese Cake,White Chocolate
-DRND29A 3/4 c Blanched almonds
ground
3/4 c Quick oats :
uncooked
3/4 c Graham cracker crumbs
1/4 c Sugar
1/4 c +2 T butter melted
2 pk (8oz) cream cheese :
softened
1 c Sugar
16 oz Sour cream
1 t Vanilla extract
8 oz White chocolate -- melted
4 Egg whites
1/8 ts Cream of tartar
1 tb Powdered sugar
Combine first 5 ingredients in medium bowl; blend well. Press into bottom and 2" up sides of 10" spring form pan. Bake at 350 for 5 min. Cool. Combine cream cheese and 1 cup sugar; beat at medium speed until fluffy. Add sour cream and vanilla; mix well. Stir in melted white chocolate. Beat egg whites at high speed until foamy; add cream of tartar beating until soft peaks form. Fold egg whites into Cream cheese mixture; spoon into crust. Bake at 325 degrees for 55 minutes; turn oven off. Leave cheesecake in oven 30 min., open oven door and leave in an additional 30 minutes. Cool. servings (From Andra Schabo) NOTE: This take some time to put together but is well worth the effort. We always make this for holidays.
How To make Cheese Cake,White Chocolate's Videos
No-bake White Chocolate Raspberry Cheesecake Recipe! ASMR
White Chocolate Cheesecake
In this recipe, the white chocolate helps reduced the need for other ingredients. The sweetness from the chocolate and combination of this with the cream cheese and all purpose cream with around 25% of fat helps elevate this simple treat into a creamy delicious worth it dessert!
This recipe is a quick no back dessert you can make anytime of the week!
White Chocolate Cheesecake (using 5 ingredients) Recipe:
Servings: 7
Written recipe at
Ingredients:
10 – 12 pcs. Graham crackers
1/3 cup unsalted butter (melted)
1 tablespoon unsalted butter
1 cup white chocolate chunks
1 cup cream cheese
2 cups all purpose cream
½ cup white chocolate (shredded)
Directions:
For the crust; in a blender or grinder, add the graham crackers and grind. Once this looks like sand, add 1/3 cup of melted butter and grind again. Set aside.
In a pan, place a parchment paper at the bottom, or make a makeshift cross using two long strips of parchment paper. Then place the bottom parchment. These can help lift out the cake later.
Place the crust mixture in the pan and press this down. Keep this in the fridge to chill while making the filling.
For the filling; melt white chocolate and 1 tablespoon of unsalted butter in the microwave for 15 to 30 seconds. Mix this till it looks smooth.
In another bowl, whisk the cream cheese till fluffy, add all purpose cream 1 cup at a time, and melted white chocolate and whisk well. Add this over the graham crust. And chill for 3 hours to overnight. Keep 1 – 2 cups of filling in a piping bag with a star tip.
Once chilled, pull the ‘cross’ corners to lift the cake up. Or place a plate over the pan and flip and tap the bottom of the pan. Take the pan and parchment paper off. Use another plate and flip this back again. So the graham crust is at the bottom. Use a spatula to smoothen the edges.
Use the pipe to decorate all over the top of the cheesecake, chill if the topping turns too soft. Top with white chocolate shreds before serving.
No-bake white chocolate cheesecake bars - 6 ingredients
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Ferrero Rocher Cheesecake #easyrecipe #shorts #ASMR
No-Knead Cherry & Chocolate Brioche Recipe
Brioche is one of my favourite doughs to work with. It is extremely simple to make and it’s super versatile and that is why I keep coming back to it. The brioche playlist on my channel is full of different recipes savoury and sweet. Sweet ones are usually the more popular ones, so I decided to make this cherry and chocolate filled loaf.
I saw a similar recipe on the King Arthur Baking website and thought I could adapt it to my style and turn it into a nice sliceable loaf. Once again, my USA Pan Pullman tin came in handy. It’s been used quite a lot in the last few months and for good reason. It is one of my favourite pieces of baking equipment. You can use a regular 2lb (900g) tin for this recipe.
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