Easy and So Tender in Just 5 Minutes Raspberry Almond Cheesecake
#cheesecake#almondcake#berrycake#raspberrycake
Ingredients:
1 1/3 cup (200g) flour
6 1/2TBsp (80g) cold butter
1.8oz (50g) almond flakes
Filling:
14oz (400g) cream cheese, room temperature
4 eggs
1 cup (200g) sugar
vanilla
3TBsps rice flour or farina flour or semolina flour or cream of wheat cereal
raspberries (optional)
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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How To Make Chocolate Almond Cheesecake
How To Make Chocolate Almond Cheesecake
Ingredients:
Crust:
2 Cups Crushed Graham Crackers or Wafers
1/2 Cup Sliced Almonds (Optional)
7 Tbsp Butter, Melted
1/4 Tsp Salt
Topping:
1 Cup Light Brown Sugar
1/2 Cup Flour
1/2 Cup Sliced Almonds
5 Tbsp Butter, Room Temperature
Filling:
2 8oz Cream Cheese, Room Temperature
1/2 Cup Sugar
1 Cup Yogurt / 4oz Sour Cream
2 Large Eggs,
1 Tbsp Almond Extract
1/2 Tsp Vanilla Extract
1/4 Tsp Salt
1 Cup Nutella / Melted Chocolate
Powdered Sugar, For Garnish
Directions:
1 Special Equipment: a 9-inch springform pan
2 Preheat the oven to 350F
3 For the crust: Add the graham crackers and the almonds to a food processor if you have one. Process until finely chopped. Add the butter and salt and process to the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan. Refrigerate until ready to use.
4 For the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until the mixture has the texture of a crumble topping. Set aside.
5 For the filling: Place the cream cheese, sugar and yogurt in a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Add the eggs, almond extract, vanilla extract and salt; beat another minute on medium. Reduce the speed to low and beat in chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping.
6 Bake until the center of the cake is just set, 45minutes - 1 hour. Let cool to room temperature, then refrigerate until completely chilled.
7 Serve cold, with a dusting powdered sugar if desired.
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Chocolate Almond Cheesecake: Delicately Rich and Satisfying Flavor
Hello, friends! Today, I'll share the recipe of my favorite chocolate cheesecake for all chocolate lovers who avoid sugar. A tender chocolate-almond cheesecake made with erythritol - a delightful sugar-free pleasure.
Chocolate Almond Cheesecake
Ingredients:
For The Crust:
~ 2/3 cup almonds
~ 0.5 teaspoon baking powder
~ 2 tablespoons oat flour
~ 2 tablespoons cocoa
~ 2 tablespoons erythritol (or coconut sugar)
~ 2 tablespoons sunflower seeds
~ 30 ml sunflower oil (coconut or another of your choice)
~ 20 ml milk (coconut or any other according to your taste)
For the Filling:
~ 250g ricotta cheese
~ 200g cream cheese
~ 2 eggs
~ 5 tablespoons erythritol (or coconut sugar)
~ 0.5g vanillin
~ 1 teaspoon cinnamon
For the Glaze:
~ 40g dark chocolate (I used 70% chocolate with erythritol and mango)
~ 20ml milk
For Garnish:
~ Almond flakes (optional)
Instructions:
~ Preheat the oven to 160°C.
For the crust:
~ Blend the almonds and sunflower seeds until crumbly. Add oat flour, cocoa, erythritol, milk, baking powder, and sunflower oil. Mix until homogeneous.
~ Spread the mixture into a baking pan (approximately 20 cm in diameter) to form the crust. Bake the crust for 10-12 minutes in the oven.
~ For the filling: Combine ricotta, cream cheese, eggs, 5 tablespoons erythritol, vanillin, and cinnamon until smooth.
~ After baking the crust, pour the filling on top.
~ Return the pan to the oven and bake for 35 minutes at 100°C until the filling sets. Optionally, place a water tray beneath the cheesecake.
~ Cool the cheesecake to room temperature.
~ For the glaze: Melt the chocolate in a water bath, not exceeding 42°C. Then add room-temperature milk, mixing until uniform. Cover the cheesecake with the chocolate glaze.
~ Chill the cheesecake in the refrigerator for several hours or overnight.
~ Once cooled, garnish the cheesecake with almond flakes if desired.
Enjoy! Your cheesecake is ready.
This cheesecake is a delicious and healthy alternative to classic sweet desserts due to its sugar-free and wholesome ingredients.
Estimated nutritional content per 100 grams of cheesecake:
* Calories: around 270 kcal (varying with ingredient proportions)
* Protein: approximately 8-10 grams
* Fat: about 15-20 grams
* Carbohydrates: around 20-25 grams
Chocolate Coconut Almond Cheese Cake
Ingredients:
30 chocolate wafers
3 tbs of sugar
1/4 cup of melted butter
1 tbsp of butter
A pinch of shredded coconut & chocolate chips
4 packs of 8 ounce of Philadelphia Cream Cheese
3 eggs
14 ounces of shredded coconut
1 cup of sugar
1 tbsp vanilla extract
1/4 tsp coconut extract
2 cups cup of chocolate chips
1/2 a cup of heavy whipping cream
Place wafers in ziplock bag and roll over them with a baking roller.
After crust is ready in pan, preheat oven to 350 degrees for 8 minutes
Bake at 350 for 1 hour
Let sit for 10 minutes to cool