The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
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-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
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-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
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■１８cmケーキ型の分量
ビスケット 120ｇ
溶かしバター 60ｇ
クリームチーズ 400ｇ
グラニュー糖 120ｇ
サワークリーム 200ｇ
又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
生クリーム 150ｍｌ(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 １/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
Carmelized Banana Pudding Recipe
This delicious Carmelized Banana Pudding from my New Book is PACKED with flavor from the silky vanilla custard to the homemade banana caramel. It's a dreamy mashup of bananas Foster and banana pudding that'll have your heart from the first bite. You'll never want to make another banana pudding again! Thanks SO much to everyone who's already ordered a copy, and if you haven't pre-ordered one yet you can use the links below!
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Professional Baker Teaches You How To Make CHEESECAKE!
Chef Anna Olson teaches you how to make Banana Toffee Cheesecake from scratch!
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Ingredients
Crust
6 Tbsp (90g) unsalted butter, at room temperature
¼ cup (50g) packed demerara brown sugar
2/3 cup (100g) all-purpose flour
2 Tbsp (15g) cornstarch
¼ tsp (1g) salt
Banana Cheesecake
6 Tbsp (90g) unsalted butter
¾ cup (150g) packed demerara sugar
1 Tbsp (15 mL) lemon juice
½ tsp (1.5g) ground cinnamon
3 ripe medium-sized bananas, sliced
2 pkg (500g) cream cheese, at room temperature and cut into pieces
½ cup (100g) granulated sugar
½ cup (125 mL) whipping cream
2 Tbsp (15g) cornstarch
1 Tbsp (15 mL) vanilla extract
3 large eggs, at room temperature
½ cup (125 mL) toffee bits
Toffee Topping & Décor
½ cup (100g) packed demerara brown sugar
½ cup (125 mL) whipping cream
¼ cup (60 g) unsalted butter
¼ cup (60 mL) maple syrup
1 tsp (5 mL) vanilla extract
½ tsp (2.5g) salt
1-2 bananas, sliced
granulated sugar, for bananas
Directions
Crust
1. Preheat the oven to 300ºF (150ºC). Lightly grease a 9-inch (23 cm) springform pan.
2. For the crust, cream the butter and brown sugar by hand in a mixing bowl. Add the flour, cornstarch and salt and stir until combined but still crumbly. Press this into the bottom of the prepared pan using floured fingers to prevent sticking, if needed. Bake for about 30 minutes, until evenly browned. Cool completely before filling and keep the oven at 300ºF (150ºC). Wrap the pan in foil and place this in a roasting pan with sides.
Banana Cheesecake
1. For the cheesecake, stir the brown sugar and butter together in a sauté pan over medium-high heat until it begins to bubble. Add the lemon juice and cinnamon and simmer, stirring continuously, until the sugar liquefies. Add the bananas and stir to coat and once the sauce returns to a simmer, removing the pan from the heat to cool for a moment.
2. Beat the cream cheese with electric beaters or in a stand mixer fitted with the paddle attachment on medium-high speed until smooth. While mixing, gradually pour in the granulated sugar, scraping the bowl often. Add the whipping cream, corn starch and vanilla and beat in. Add the eggs one at a time on low speed, being sure that each are fully blended in, scraping down the bowl before adding the next. Stir in the toffee bits by hand.
3. Now that the banana mixture has cooled a little (but it does not need to cool to room temperature) purée this until smooth and fold it into the cheesecake batter. Pour the batter over the cooled crust, and fill the roasting pan with boiling water so that it comes up halfway up the sides of the pan (but not higher than the foil) and bake for about 50 minutes, until the cheesecake jiggles just in the centre. Turn off the oven and open the door, leaving the cheesecake to sit 20 minutes and then remove the cheesecake pan to cool on a rack. Within 5 minutes of removing from the oven, run a palette knife around the inside edge of the pan – this loosens the cheesecake to help prevent cracking. Cool the cheesecake completely before chilling for at least 6 hours (or overnight).
4. Run a palette knife around the inside of the chilled cheesecake pan and remove the outer ring. Transfer the cheesecake to a serving plate.
Toffee Topping and Décor
1. For the toffee topping, bring the brown sugar, cream, butter and maple syrup up to a full boil in a medium saucepan over high heat while whisking. Continue to boil for about 3 minutes, or until the toffee reaches 229ºF (109ºC) on a candy thermometer. Remove the pot from the heat and whisk in the vanilla and salt. If very fluid, set aside the sauce to cool (or transfer it from the hot pot to a heatproof pitcher) until thick but still pourable (if too thick, it can be reheated). Pour this over the cheesecake from the centre and coax the toffee sauce just a little over the edges, using a palette knife if needed. Let this cool for a few minutes and then chill the cheesecake until ready to serve.
2. To decorate the cheesecake, arrange a few slices of banana on a baking tray or other ovenproof dish (an inverted cake pan works well) - do not use parchment paper. Sprinkle the bananas generously with sugar and use a kitchen torch to melt and caramelize the sugar. Arrange these on the top of the cheesecake. For an added touch, pipe a little whipped cream on top, near each banana slice.
3. The cheesecake will keep for 2-3 days, refrigerated (although the caramelized banana slices will brown after a day).
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#ohyum
No-Bake Coconut Cheesecake Recipe
Easy and delicious no-bake cheesecake recipe. If you like coconut flavored desserts, you will love this coconut cheesecake.
Printable version:
More Cheesecake Recipes:
No-Bake Blueberry Cheesecake:
Lemon Cheesecake Bars:
No Bake Mango Cheesecake:
No-Bake Chocolate Cheesecake:
Caramel Pecan Cheesecake:
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RECIPE:
Ingredients:
For the crust:
200g (7oz) Biscuits/Graham crackers
6 tablespoons (90g) butter, melted
For the filling:
2¼ cups (500g) Cream cheese
3/4 cup (180ml) Coconut cream
1 cup (90g) Shredded coconut
300g (10.5oz) White chocolate
10g Gelatin + 50ml water
1 teaspoon Vanilla extract
For the topping:
1/2 cup (45g) Toasted coconut
Directions:
1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. In a large bowl beat cream cheese until soft and smooth, add coconut cream, vanilla extract and beat until smooth.
4. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth. Pour melted white chocolate into the bowl, beat until combined and smooth.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Add shredded coconut and stir until combined.
7. Pour the filling into the springform pan and refrigerate for at least 6 hours or overnight.
8. Release from the pan and decorate with toasted coconut.
Amazing Mini Cheesecakes Recipe
These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain!!
Recipe:
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Easy Banana Cake Recipe
Moist, soft, and tasty, this homemade Banana Cake recipe is the best I’ve ever had. Loaded with fresh banana flavor and slathered in a rich and tangy cream cheese frosting, this cake is a dessert everyone will love. You won’t believe how fluffy, moist and rich this Easy to make banana cake recipe is. This irresistible dessert is perfect for any occasion.
RECIPE:
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