How To make Cheesecake Mine
4 lg Eggs
3 tb Flour
1 1/2 c Sugar
3 tb Cornstarch
2 lb Cream cheese, softened
4 8oz. packages
2 ts Vanilla
1/2 c Butter - 1 stick softened
1 pt Sour cream
Fruit topping optional
Beat eggs in large bowl. Blend in sugar, flour and cornstarch. Add remaining ingredients blending well after each addition. Blend until smooth. Pour into 9 inch springform pan. Pan will be very full.Bake for 1 hour at 325F. Turn oven off and leave cake to cool with oven door open for another hour. Remove and refigerate. Note: This recipe does not call for a crust. I usually use a basic graham cracker or chocolate cookie with butter crust. I have used a 10in pan for this cake as well. This is a very tall cake you can use more or less sugar to your taste. Decorate with fruit, chocolate whatever you want! From a PTA cookbook.
How To make Cheesecake Mine's Videos
Chocolate Cheesecake
This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.
Recipe:
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BEST Oreo Cheesecake Recipe
Calling all Oreo lovers!! This creamy Oreo cheesecake is chock full of those delicious cookies, covered in a beautiful swirled chocolate ganache and crowned with whipped cream. Beyond delicious and so easy to make!
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Christmas Candy Cane Cheesecake Recipe | No Bake Cheesecake
This Candy Cane Cheesecake is a fast and easy No Bake Cheesecake recipe to make this Christmas!
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If you would like to learn how to make a Christmas Cheesecake then just follow this Candy Cane Cheesecake Christmas Recipe.
Get the full recipe for this Candy Cane Cheesecake
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If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Food Processor
Mixing Bowl
Wooden Spoon
Cake Pan
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NO BAKE CANDY CANE CHEESECAKE RECIPE
Ingredients
250g / 9oz Digestive Biscuits or Graham Crackers, crushed
½ Cup / 113g / 1 Stick Butter, melted
2 Cups / 500ml Cream
250g / 9oz Cream Cheese
½ Cup / 60g Icing Sugar or Powdered Sugar
1-2tsp Peppermint Essence
5 Candy Canes
Whipping Cream to serve
Instructions
In a mixing bowl combined the crushed biscuits and melted butter. Pour the mixture into a lined 8inch or 20cm cake tin and use the back of a spoon to compact evenly to form the cheesecake base. Place in the fridge to set.
Whip the cream until soft peak form using a hand mixer or a whisk. Set to the side.
Combine the cream cheese, sugar, and peppermint essence in a mixing bowl and whisk to combine until smooth. Pour in the whipped cream and fold together.
Place the candy canes in a plastic bag and use a heavy object to roughly crush them. Pour most of the candy canes into the cheesecake mixture, reserving a small amount for decorating before serving. Gently for the cheesecake filling until the candy canes are mixed through.
Pour the cheesecake filling into the cake tin and use an offset spatula to smooth out the top. Place into the fridge for at least 4-6 hours to set.
Serve the cheesecake topped with whipped cream and crushed candy canes.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
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CAMERA EQUIPMENT I USE
CAMERA
LENS
LENS
TRIPOD
EDITING SOFTWARE
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Super Easy Recipe / No-Bake/ No-Egg / 라즈베리 치즈케이크 / Raspberry Cheesecake Recipe / Zebra cake / 컵 계량
안녕하세요.
분 베이크입니다.
오늘은 아주 만들기 쉽고 간단하면서도 아름다운 케이크를 만들게요.
향긋하고 달콤한 라즈베리를 이용해서 굽지 않고 만들 수 있는 노 베이크 치즈 케이크입니다.
오븐을 사용하지 않는 레시피라서 더운 여름날 알맞은 디저트랍니다.
그리고 평소에 데코레이션에 자신이 없으셨던 분들도 얼마든지 아름다운 케이크를 만들 수 있어요.
게다가 만드는 공정도 어렵지 않다면 안 만들 이유가 없겠죠?
케이크의 중심 부분에 크림을 번갈아 부어 주기만 하면 되거든요~~
계속 부어주고 냉장고에서 굳히기만 하면 나중에 케이크를 잘랐을 때 “Zebrz“ 무늬가 나온답니다.
그리고 일반 치즈 케이크와는 달리 요거트와 라즈베리 퓨레가 들어가서 더욱 상큼하고 맛이 좋아요.
아름답고 맛있는 치즈 케이크~!
Zebra 치즈케이크...
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해 볼까요~~
● 재료/ Ingredients
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
● Ingredients
● 케이크 완성 사이즈 ( 18cm*3.5cm )
● 아름다운 라즈베리 치즈케이크
( 몰드 사이즈 : 18cm)
그레이엄 쿠키 80g (작은 쿠키 23개)
설탕 10g
무염 버터 45g
코코아 가루 10g ( 허쉬 )
크림치즈 270g ( 1 컵 + 1/4컵 )
설탕 75g ( 1/3 컵 + 2 tsp )
무가당 요거트 65g (탈수한 상태) - ( 4 Tbsp )
레몬즙 7.5ml ( 1/2 Tbsp )
바닐라 익스트랙 5ml ( 1 tsp )
가루 젤라틴 7g ( 1 Tbsp )
물 35g ( 2 Tbsp + 1 tsp)
생크림 170g ( 3/4 컵 )
라즈베리 퓨레 50g ( 1/4컵 )
식용 색소
● 요거트 수분 제거하는 방법 영상
#ASMR #raspberrycheesecake #Amazingcheesecake
* 영상 속에 자세한 내용이 있어요.~~
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
시청해주셔서 감사합니다~~
**BGM--
????Music provided by 브금대통령
????Track : Doopba -
????Track : 너와 나, 아침 -
● 분 베이크 인스타그램 바로가기
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