5 SHOCKING food processor recipes (not hummus!)
Check out the blog post 13 Unique Ways to Use A Food Processor
The Food Processor that I used in this Video.
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Creamy and Decadent New York Cheesecake (No Waterbath)
This recipe, to me, is cheesecake at its finest and it's a frickin knockout. And don't worry, I already made every cheesecake-baking mistake so you won't have to. Upgrade your kitchen with Misen’s cookware and knives. Go to and use promo code LAGERSTROM to get 20% off your first order.
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RECIPE
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GRAHAM CRACKER CRUST
▪375g (3 8-packs) GRAHAM CRACKERS
▪110g or 1c walnuts, toasted
▪40g or 1/4c sugar
▪3g or 2/3tsp salt
▪30g or 1/4c flour
▪170g (1.5 sticks) butter, melted
Add ingredients except for butter to a food processor and spin until broken down into a sandy texture. Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it’s still crumbly, spin in a bit more butter.
Spread into a greased 9” springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides. See video @2:10 for method. Add remaining crumbs into the pan and press into an even layer on the bottom of the pan.
Par bake at 350F/175C for 10 minutes
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CHEESECAKE FILLING
▪900g/4 blocks cream cheese, room temperature
▪225g/8oz goat cheese, room temp
▪240g or 1c sugar
▪5g or 1tsp salt
▪30g or 1/4c corn starch
▪125g or 1/2c sour cream
▪Zest of 1 lemon
▪5g or 1tsp vanilla extract
▪5 whole large eggs + 2 yolks
Mix cream cheese, goat cheese, sugar, salt, and corn starch using paddle attachment on medium speed, scraping sides of bowl after about 30 seconds. Mix for another minute or so until well combined. Add in sour cream, lemon zest, and vanilla and continue to mix for another minute until combined. Scrape paddle and bowl well. With mixer on medium, add eggs, 1 at a time, mixing until just combined, scraping sides halfway through. Careful not to over mix/whip after the eggs are added.
Pour mixture into fully cooled crust shell.
Bake at 325F/160C for 60 minutes. At this point, the cheesecake should have risen and still be jiggly in the center. Turn off oven and allow to cool in the oven, door closed for 45 minutes. Remove from the oven and allow to come to room temperature. Tent with foil and refrigerate for at least 10 hours.
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CHERRY TOPPING
▪350g/12oz Frozen Dark Cherries (i’m using unsweetened frozen)
▪Pinch salt
▪150g or 2/3c sugar
▪1 lemon, zest and juice
Add cherries, salt, sugar, zest and juice of lemon to a saute pan over high heat. Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy. When done, temp should be around 225F/105C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use.
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CHAPTERS
0:00 Intro
:21 Graham cracker crust
3:31 Making and baking the custard
6:21 Misen chefs knife (ad)
7:22 Finishing the cheesecake bake
8:43 Cherry topping
10:40 Cheesecake plating time
12:05 Let's eat this thing
#cheesecake #newyorkcheesecake #dessert
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Copycat Cheesecake Factory Pumpkin Cheesecake
This homemade version of The Cheesecake Factory’s famous dessert tastes even better than the original. It has a cinnamon infused graham cracker crust, thick layers of creamy pumpkin spiced cheesecake topped with white chocolate whipped cream. It’s easy to make your family will love it!
Get the printable recipe here:
Crust Ingredients
1 1/2 Cups Graham Cracker Crumbs, about 9 graham crackers
1/2 Teaspoon Cinnamon
1/3 Cup Sugar
6 Tablespoons of Butter, melted
Pumpkin Cheesecake Ingredients
32 Ounces Cream Cheese
1 1/3 Cups Sugar
1 Tablespoon Vanilla Extract
4 Large Eggs
1 (15 Ounce) Can Pumpkin Purée
2 Tablespoons Pumpkin Spice
2/3 Cup Sour Cream
2/3 Cup Heavy Cream
White Chocolate Whipped Cream
1 Cup Heavy Cream
2 Tablespoons White Chocolate Instant Pudding
1 Tablespoon Sugar
Graham Cracker Crust
1. Crush the graham crackers into fine crumbs. I like to do this with a food processor.
2. Keep the crumbs in the food processor, then add the cinnamon, sugar and melted butter. Mix them together in the processor.
3. Press the graham cracker mixture onto the bottom and part way up the sides of a 10-inch springform pan.
4. Bake the crust at 350 degrees for 10 minutes. Allow it the cheesecake to cool to room temperature while you prepare the cheesecake.
Springform Pan Preparation
1. Prepare the springform pan for the water bath by laying three rectangles of foil on the counter top.
2. Place the pan on top of the foil layers and fold the first piece around the pan.
3. Repeat with the other pieces of foil to ensure that the bottom and sides of the pan are completely covered.
Pumpkin Cheesecake
1. Place the softened cream cheese to the bowl of a stand mixer and beat for about 4 minutes until it is smooth and creamy.
2. Add the sugar to the cream cheese and beat for another 3 minutes.
Next, add the vanilla and eggs, one at a time, beating for 1 minute in between each addition.
3. Mix in the pumpkin puree and pumpkin spice, mixing just until combined.
4. Gently add the sour cream followed by the heavy cream.
5. Pour the cheesecake batter into the springform pan then place the pan into the roasting pan filled with enough hot water to go half way up the side.
6. Bake the cheesecake in the water-filled roasting pan at 325 degrees for 90 minutes.
7. When the cheesecake has finished baking, prop open the oven door and allow the cheesecake to cool in the over for one hour. This will help prevent the cheesecake from cracking.
8. Remove the cheesecake from the oven and from the roasting pan and cover it loosely with foil. Refrigerate it for at least 4 hours, but overnight is best.
White Chocolate Whipped Cream
1. Pour the heavy cream, sugar, and white chocolate pudding mix into the bowl of a stand mixer with a whisk attachment.
2. Beat on high until the cream begins to thicken.
3. Add the whipped cream to a piping bag with a large star tip and pipe swirls onto the pumpkin cheesecake.
Blueberry Cheesecake | Cooking With Smeg
Calling all cheesecake lovers and baking enthusiasts!
We've got a delectable Blueberry Yoghurt Cheesecake for you to try????????
To get started on this yummy creation, you will need the following ingredients.
Base Layer:
150g of rolled oats
1 tbsp of wholemeal flour
1 tbsp of sugar
4 tbsp of sunflower oil
Topping:
450g of blueberries
1/2 of a lemon, juiced
3 tbsp of sugar
500g of Greek yoghurt
250g of cream cheese
You will then need to follow the below method.
For the base:
1.) Preheat the oven to 160° fan
2.) Stir together all the ingredients for the base in a mixing bowl
3.) Pack the mixture into the base of a lined springform 20cm cake tin
4.) Bake for 10-12 minutes, until set and golden on top
For the topping:
1.) Blend a quarter of the blueberries, lemon juice and 1tbsp of sugar in a food processor
2.) Pass the mixture through a fine sieve into a large mixing bowl
3.) Add in your Greek yoghurt, cream cheese and remaining sugar. Blend this all for a second time
4.) Spoon and evenly spread the mixture on top of the base
5.) Top with the remaining blueberries
6.) Cover and place into freezer for 4 hours.
Remember, to remove the cake from the freezer 45 minuets before serving.
Our Top Tips:
For a low sugar, low fat version, substitute with sweetener, low fat yoghurt and cream cheese. You can even use any berry you fancy, whether that is fresh or frozen!
Let us know below if you have given this a try????????
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No Bake Cheesecake
This delicious no bake cheesecake is light, creamy and beyond easy to make. You'll like the perfectly sweet filling with a touch of tang and the fragrant crust packed with toasted pecans.
RECIPE:
My no bake cheesecake is perfect for when you’re having people over and want to make something in advance, you have a few minutes to make a delicious dessert that can please a crowd, or you just don’t want to turn the oven on! I like my cheesecakes light and creamy, so I pulled out a couple of tricks in this recipe to make that happen no super-dense bricks for us!
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How I got my man - Creamy Cheesecake in a food processor
Follow me on instagram @mich.wong!
They say the way to a mans heart is through his tummy - I shamelessly agree. This is another special recipe close to my heart, and extremely delicious too. By blending the cheesecake filling in a food processor, it ensures a smooth custard like texture that isn't heavy at all. Also, you have the option of blending it smoother for a fluffier finish, or until just combined like I did for a denser bite.
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Total time:
2~3min (Crust) + ~7min (Baking of crust) + 5min (Cheesecake filling) + 35-40min (Baking) + 3-4hrs (Cool) + Overnight (Chill) =
~1hr (excluding cooling time) - 1 day
PROCESS
6 Digestive biscuits
~melted butter (by eye)
BAKE
175 degrees celcius for 7-10 min/until fragrant
PROCESS
80g Milk
2 Packages cream cheese
100g Sugar
2 Eggs
150g/1 tub Greek Yogurt (any flavour will do)
2tsp Vanilla extract
STIR
30g Flour
1/2 a lemons zest (more if you want a stronger lemon flavour)
BAKE
175 degrees celcius for 35-40 min until sides are set and center is slightly wobbly
COOL
In oven with door ajar for 3-4hrs
CHILL
6hrs - Overnight in fridge
ENJOY :)
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ITS SO SIMPLE RIGHT. Try it out and you'll enjoy it as much as we do. Let me know if you have any questions or comments down below.
Love,
Michelle