Cream Cheese | 3 Ingredients | How to make Cream Cheese | @yummyfoodrecipess
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Cream Cheese cookies
Cream Cheese Mug Cake
Cinnamon Roll Pancakes with cream cheese frosting
Make Cream Cheese At home quick n easily..
Ingredients
1 liter milk
2 to 3 tbsp Lemon or vinegar
1 or 1/2 tsp salt as per tatse
In a saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.
Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals.
Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes.
There will be a green liquid on the bottom and thick curdles on top. Remove from the heat.
Lay a sieve with cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and cool for about 15 minutes.
Transfer curds to a food processor and process until curds have come together and are totally smooth and creamy. It will take around 3-4 minutes. Keep going if your cream cheese is grainy.
Add salt as per taste or add any herbs of your choice.
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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
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✨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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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
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Amazing No Bake Cheesecake Recipe
Looking for a stunningly versatile dessert that will work for literally any occasion? My No Bake Cheesecake recipe is here for you. Whether you top it with fresh fruit, homemade preserves, or even store-bought chocolate or caramel sauce, this 9-ingredient basic cheesecake is the perfect creamy canvas to finish any meal with style. This no-bake cheesecake recipe is the perfect choice when you’re looking for an impressive-looking (and tasting!) treat that’s super low-lift. Whether you’re hosting a fancy dinner party or brunch, or if you’re looking for a crowd-pleasing dessert for your holiday table, you just can’t go wrong with tangy, creamy no bake cheesecake.
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