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!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
Recipe For The Best Cheesecake Ever‼️
Crust:
1 1/2 cups graham cracker crumbs
2 tbsp sugar
1/3 cup of melted butter
Filling:
4 packages of cream cheese, 8 oz packs
1 1/2 tsp pure vanilla extract
2 tsp lemon juice
1 cup of sugar
3 eggs
Topping:
Strawberry Pie Filling (optional)
Bake on 300 degrees for about 55 mins.
Turn the oven off and let the cheesecake sit inside with the oven door half way open for about 30 more minutes.
Let cake cool for at least 6 hours but for BEST RESULTS refrigerate over night.
Add topping of choice.
Purchase seasonings and cookbooks at
CuttinUpWithBae.com
#cheesecake #strawberry #dessert
The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack.
INGREDIENTS:
-6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
-15 graham crackers (each 3 by 5 inches), broken into pieces
-1⁄3 cup packed dark-brown sugar
-1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
-1 ¼ teaspoons kosher salt (we use Diamond Crystal)
-2 ½ pounds cream cheese (five 8-ounce packages), room temperature
-1 1⁄3 cups granulated sugar
-5 large eggs, room temperature
-1 cup sour cream, room temperature
-1 teaspoon pure vanilla extract
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
#Cheesecake #Dessert #CookingHacks
*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
What is a NEW YORK cheesecake?
Thank you for the explanation @BerylShereshewsky!
Astro Restaurant
1361 6th Ave
New York, NY 10019
#shorts #Cheesecake #NewYorkCheesecake #question #NYC #foodie
My cooking and camera gear:
My other socials:
Instagram:
Twitter:
Discord:
TikTok:
The Easiest New York Cheesecake 2 Ways
Click here to bundle your home and car insurance with GEICO
NYC Cheesecake is the easiest and most delicious dessert you can make at home. With a few simple techniques and a topping of homemade strawberry jam, you can have one of the smoothest and creamiest desserts in the game. Not to mention, you can have your cake with no cracks using this simple technique. Love u .
Recipe:
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------