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How To make Cheesecake (Belgian)
CRUST:
2 c Rolled oats (do not
-use instant oatmeal -or steel-cut oats) 2/3 c Brown sugar
1/2 c Butter, unsalted
-(at room temperature) FILLING:
11 oz Cream cheese
-(at room temperature) 3 Eggs
3/4 c Cottage cheese,
-small-curd 1 t Vanilla extract
Preheat oven to 350 degrees F. Mix crust ingredients with your hands until well blended. Put the mixture in a 9-inch springform pan and form a crust, pushing it about 1 1/2 inches up the sides of the pan. Bake the crust about 10 minutes at 350 degrees F. and let it cool. Beat (or mix) the filling ingredients, at very high speed, for seven minutes. The mixture must be very smooth. Put the filling in the baked crust. You may want to re-form the crust slightly first. Bake for 35-40 minutes at 350 degrees F. The cheesecake is done when the filling is firm, but not dark (burned) on top. Let it cool, then chill it. NOTES: * A moist cheesecake with a wonderful crust -- A college friend gave me this recipe, oh so many moons ago. It comes from his parents, and may have roots in Belgium. It is very different from the typical New-York-style dry cheesecake. Yield: Serves 6-8. : Difficulty: easy. : Time: 20 minutes preparation, 40 minutes baking. : Precision: measure carefully. : Alan M. Marcum : Sun Microsystems, Mountain View, California : sun!nescorna!marcum : Copyright (C) 1986 USENET Community Trust
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Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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NO BAKE BERRY CHEESECAKE RECIPE
Ingredients
250g | 8.8 oz Biscuits (digestives | graham crackers)
110g | 1 stick | ½ Cup Butter
500ml | 2 Cups Cream
225g | 8 oz Cream Cheese
85g | ⅔ Cup Icing Sugar
Zest + Juice from 1 Lemon
15g | 3 Teaspoons Gelatine Powder
2 Tablespoons Boiling Water
1 Can Berries in Syrup
15g | 3 Teaspoons Gelatine Powder
2 Tablespoons Boiling Water
Instructions
Place the biscuits into a food processor and process until fine crumbs form. Transfer to a small bowl.
Melt the butter and cool before pouring into the biscuit crumbs and mix until well combined.
Pour the crumbs into a lined cake tin and use the back of a spoon to compact down. Place the cake tin into the fridge to set.
Whip the cream until soft peaks form by hand or with a hand mixer. Set to the side.
In a medium sized bowl add the room temperature cream cheese and icing sugar. Beat together with a whisk until smooth and lump free.
Zest and juice the lemon and place into the bowl with the cream cheese. Mix to combine.
Dissolve the powdered gelatine in the boiling water and add to the mixing bowl, stirring to combine.
Add the cream to the cream cheese mixture and fold together until well combined. Pour the cheesecake filling on top of the cheesecake base and smooth. Place into the fridge for a few hours to set.
Blend the can of berries and strain through a sieve into a medium sized bowl.
Dissolve the gelatine in the boiling water and pour into the berries. Mix until combined.
Pour the berry mixture on top of the cheesecake and place into the fridge to set for at least 4 hours or overnight.
Serve topped with berries and fresh whipped cream.
Notes
Instead of gelatine you can also use agar agar or just freeze the cheesecake to set.
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Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Light & Creamy Eggless Chocolate Cheesecake Recipe
My creamy, fluffy, easy eggless chocolate cheesecake recipe is a perfect delicacy with a light and texture, all wrapped in a Choco shavings and loads of chocolates. Getting this no crack bake is easier than you think and it's so beautiful that you will not need any topping on this!
Ingredients:
For making chocolate layer
• 24 Pieces Chocolate Biscuits
• 50 Gr Butter
For making cream cheese
• 1 Litter Milk
• 1½ Tbsp Vinegar
• ¼ Cup Water
For Chocolate Cream Cheese Mixture
• 150 Ml Whipping Cream
• 50 Gm Dark Chocolate
• 100 Gm Cream Cheese
• 3 Tbsp Sugar Powder
• 1 Tsp Vanilla Essence
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