New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer
The first 1000 people to use this link will get a 1 month free trial of Skillshare-
Home-made cream cheese recipe:
Full written recipe for Eggless New York style cheesecake
Prep time: 15-20 minutes
Cooking time: 1 hour
Serves: 1 kg cheese cake
Ingredients:
• Parle G Biscuit 140 gm (you can use crackers biscuit too)
• Melted butter 80 gm
• Cream cheese 300 gm
• Powdered sugar ½ cup
• Fresh cream 3/4th cup
• Condensed milk 180 ml
• Vanilla extract 1 tsp
• Thick curd 1/4th cup
• Zest of 1 lemon
• Lemon juice of half lemon
• Corn starch 1 tbsp
• Any berry compote
Method:
• Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag.
• Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly.
• Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture.
• For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture.
• Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture.
• Pour the mixture over the baked base and tap to remove any air pockets.
• For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it.
• Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes.
• After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap.
• Once cooled down, refrigerate in the fridge for 5-6 hours.
• After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully.
• Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance.
#YFL #SanjyotKeer #Cheesecake
The Music I use in All my videos -
(Best for independent creators)
Follow us on all platforms:
Facebook -
Instagram -
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook -
Instagram -
Twitter -
Perfectly Smooth & Creamy New York Cheesecake
I’m sharing all the tips & tricks to make the perfect New York cheesecake; the smoothest and creamiest baked cheesecake I’ve ever had. Follow the very simple steps to make it at home!
???? The ingredients to make cheesecake
[Crust]
• Graham crackers: 6.3 oz | 180 g, 12 rectangle sheets (1.5 US cups)
• Granulated sugar: 2 Tbsp
• Unsalted butter: 7 Tbsp (3.5 oz | 100 g)
• Additional unsalted butter to coat on a pan: Some
Pre-baking the crust (optional):
Bake (Preheated) it at 340 F | 171 C for about 7 - 8 mins.
* Let it cool completely before use.
[Cheesecake Filling]
• Cream cheese: 4 8-oz blocks (32 oz | 905 g)
• Granulated sugar: 8.8 oz | 250 g (1 1/4 US cups)
• Sour cream: 8.8 oz | 250 g (1 US cup)
• Heavy cream: 6.3 oz | 180 g (3/4 US cup)
• Cornstarch: 2 Tbsp ***Please level it off.
• Yolk: 3 yolks (about 1.8 oz | 50 g)
• Whole egg: 3 large eggs (about 5.8 oz | 165 g)
• Vanilla extract: 2 tsp
• Lemon juice: 2 tsp (Adjust it as you like!)
???? 3 Steps to bake it:
1. Bake (Preheated) it with a water bath * at 340 F | 171 C for 30 mins
2. Turn it down to 310 F | 154 C and bake for another 65-75 minutes. **
3. Open the door to check if it’s done, turn off the heat, leave the door open about an inch, and wait for 30 minutes before taking it out from the oven.
* Water bath: Use hot water with lots of steams coming out. Avoid boiling water.
** Do not open the door until the very end!
Chill it in the fridge for about 6 hours before taking it out from a pan.
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
???? Printable Recipe + Written Steps
???? The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Oven bags (for a water bath)
The Pan I used today (for your reference!)
???? Other classic desserts:
Creme Brulee
Lemon Pound Cake
Fresh Fruit Tart
???? Other basic recipes:
Cream Cheese Frosting
Chocolate Sponge Cake
Eclairs
If you liked this video, please subscribe & share it with your baking friends!
❤️ Subscribe!:
???? Share the video:
???? My blog:
???? Instagram: @ayacaliva
MUSIC:
epidemicsound.com
#cheesecakerecipe #newyorkcheesecake #bakedcheesecake
4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make us a cheesecake. After each of them had presented their creamy creation, we asked a food scientist to review their work. Which style looks the best to you? Debate away, there are no wrong answers when it comes to cheesecake. And if you're wondering where Stephen was...we know. Watch until the end!
Check out the level 3 recipe on the ICE blog:
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious
*BEST EVER* EGGLESS MANGO CHEESECAKE RECIPE | WORLD BAKING DAY SPECIAL
Episode 21 of #SmallServeDesserts, a series where I bring you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨
It's #worldbakingday today ????✨, and what better way to celebrate it than with this delight of a recipe that is the perfect celebration of summer ????????This super creamy and smooth mango cheesecake is made from crushed digestive biscuits and cream cheese, topped with mango jelly ????????So, let’s bake together today to share this joy with our loved ones and enjoy sunshine on a plate????
Happy Baking❤️
Ingredients-
????1/4 cup crushed biscuits
????1+1/2 tbsp melted butter
????6 tbsp cream cheese
????2 tbsp fresh cream
????1/2 tbsp cornflour
????2 tbsp mango puree
????1/4 cup condensed milk
Instructions:
1. In a food process add the biscuits and process them until fully crushed. Transfer to a large bowl. Add melted butter and combine using a spatula.
2. Transfer the biscuit crumbs into a 4-inch springform pan and press down evenly. Set it in the fridge for 10-15 minutes.
3. In a large bowl add cream cheese, condensed milk, mango puree, fresh cream and cornflour.
4.Mix the batter using an electric whisk until completely smooth transfer this on top of the biscuit base. Seal the bottom of the springform pan with two layers of aluminum foil so nothing leaks out.
5. Set the springform pan in a bigger baking dish with hot water creating a water bath.
Put the cheesecake to bake in a preheated oven @160 celsius for about 40-50 mins.
6. Once baked fully run a knife around the edges while the cheesecake is still warm. Transfer the cheesecake into the fridge to cool for about 7-8 hours.
7. For the jelly- In a bowl, add half of the store-bought jelly mixture and mix hot water as mentioned in the packet.
8. Pour the jelly mixture on top of the cheesecake and refrigerate for 40-45 mins.
Slice and enjoy!
bake with shivesh, shivesh bhatia, mango cheesecake, mango recipe, cheesecake, eggless cheesecake, how to make cheesecake at home, eggless cheesecake, quick desserts, desserts, dessert recipes, mango season, mango recipes, indian summer, mango desserts, mango cake at home, baking channel, food blogger, baking, food videos, world baking day, baking day
Classic Cheesecake Recipe | How Tasty Channel
Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end!
The tips to get a perfect cheesecake are three:
- don't over-beat the batter, specially when you add eggs
- bake at low temperature and don't over-baking
- cool down gradually
????PRINTABLE RECIPE AND TIPS:
--------------------------------------------------------------------------------------------------------------
Please, leave a comment and subscribe to my channel for more recipe videos!
FOLLOW ME:
FACEBOOK:
INSTAGRAM:
PINTEREST:
---------------------------------------------------------------------------------------------------------------
► CHEESECAKE COOKIE BARS:
► MINI CHEESECAKE IN 15 MINUTES:
► EGGLESS MINI CHEESECAKE:
► EGGLESS CHEESECAKE:
► CLASSIC CHOCOLATE CHEESECAKE:
► NO BAKE NO GELATINE CHEESECAKE:
► BASQUE BURNT CHEESECAKE:
► THE BEST CHOCOLATE CHIP COKIES:
--------------------------------------------------------------------------------------------------------
Video Gear Used For This Video:
Camera:
U.S.A. LINK:
ITALIAN LINK:
Lens:
U.S.A. LINK:
ITALIAN LINK:
Tripod:
U.S.A. LINK:
ITALIAN LINK:
Lighting:
U.S.A. LINK:
ITALIAN LINK:
Kitchen Tools Used In This Video:
Food Processor:
U.S.A. LINK:
ITALIAN LINK:
Knives:
U.S.A. LINK:
ITALIAN LINK:
DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and How Tasty receives a small commission. This help supports the channel and allows us to continue to make videos like this. Thank you so much for your support!
Cheesecake 101: Everything You Need To Know | Classic Cheesecake Recipe | Bake No Mistake
Welcome to Cheesecake 101! Liz has tested this classic cheesecake recipe over 50 times to make it absolutely perfect, and she shares the tried-and-true techniques that make it easy. Learn how to prepare a leak-free water bath, avoid those pesky air bubbles, and choose the right springform pan for the job. Plus, find out how to serve this classic dessert without it turning into a crumbly mess.
Get the recipe here:
#Recipe #HowTo #Cheesecake #Dessert #Baking #Allrecipes
0:00 Introduction
0:17 How to Make Graham Cracker Crust
1:16 Best Springform Pans for Cheesecake
2:42 Bake Graham Cracker Crust
3:50 Simple Cheesecake Filling
5:46 How to Prepare Cheesecake Water Bath
7:56 Let Cheesecake Set
9:00 How to Serve Cheesecake
10:32 Taste Test
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook:
Instagram:
Pinterest:
Cheesecake 101: Everything You Need To Know | Classic Cheesecake Recipe | Bake No Mistake