TRIPLE Layered Strawberry Cheesecake without Gelatin | No bake Cheesecake Recipe
Hey everyone. Here's a video on How to make a Triple Layered no bake Strawberry cheesecake without gelatin and with agar agar at home ...
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EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com
Is it Possible to be World's Best Cheesecake Baker? JB Delicious Bakery aka JM Rosen's Cheesecakes
Thirty three years as head baker! He went to work in a bakery and never left. With diligence, hard work, and never giving up, this Baker turned into a very popular California Wholesale Bakery. Fernando Casillas, JM Rosen Cheesecakes Head Baker now Owner. As owner of JM Rosens California, Fernando's bakery, J.B.Delicious DessertCheesecakes bakery is now offering online ordering from Bakery. Order New York Style Cheesecake, Chocolate Fantasy Cheesecake, Pumpkin Cheesecake, Neapolitan Cheesecake, Original Chocolate Cake, Carrot Cake, Holiday Desserts, and Snicker Bar Cheesecake. Many desserts that others cannot match! Used to be Frank Sinatra's Favorite Cheesecake when he was in Hollywood. Join our Facebook Page:
Tanpa cream cheese, Magic Flan Cake / Caramel Chocolate Cheese Cake / The impossible chocoflan cake
Hai... kali ini Hel buat caramel cheesecake kesukaan Hel, mirip seperti caramel cheesecake yang pernah Hel share dulu, tapi kali ada lapisan chocolate cake nya, dan cream cheese nya Hel ganti dengan keju spread yang lebih gampang ditemukan (ini di indomaret / alfamart ada jual biasanya).
Hel pakai mixer dan oven dari Mito ( Keunggulan produk Mito akan Hel share di bawah ya.
Resep didapat dari Instagram tungkuhitam (inspired by Kathrine Kwa) dengan modifikasi.
Resep Caramel Chocolate Cheese Cake
By @CookingwithHel
Loyang diameter 18cm.
Bahan caramel:
Gula 130gr masak dengan api kecil hingga menjadi caramel, proses cukup lama ya, sekitar 15 menit (tergantung kompor masing-masing), bila mulai mencair aduk-aduk dengan cara teflon nya diputar (gak perlu pakai sendok/sutil). Setelah meleleh semua langsung tuang ke loyang, dan ratakan
Bahan caramel cheesecake:
- telur 3 butir
- gula 75gr
- keju spread 170gr (bisa pakai creamcheese)
- susu UHT 300ml
- vanilla pasta setengah sdt (ini diskip gpp)
Cara buat:
- kocok telur, gula, vanilla sampai tercampur rata
- masukan keju spread, aduk rata
- masukan susu, aduk rata
- tuang ke loyang di atas lapisan caramel sambil disaring
Bahan chocolate cake:
- telur 3 butir
- gula 50gr
- terigu protein rendah 65gr
- coklat bubuk 10gr
- butter 50gr, cairkan
Cara buat:
- Panaskan oven suhu 160° - 175° C, siapkan juga air panas untuk metode pemanggangan au bain marie
- Mixer telur, gula hingga mengembang pucat berjejak
- Masukkan terigu dan coklat bubuk sambil diayak, aduk lipat / aduk balik sampai tercampur rata
- Masukkan butter cair, aduk lipat / aduk balik sampai tercampur rata
- Tuang ke atas lapisan cheese, adonan coklat ini akan mengapung ya, jadi gak akan tercampur dengan adonan cheese nya
- Masukkan ke oven taruh di atas loyang besar, dan loyang besar nya diisi air panas hingga tinggi 1 cm
- Oven suhu 160°-175° C selama 45-50 menit
- Bila sudah matang dinginkan suhu ruang sampai tidak panas, lalu simpan kulkas minimal 4 jam sebelum dinikmati ya.
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Dapatkan Harga Banting Diskon Terbesar pada 11 November 2020 hanya di LAZADA 11.11
Gratis Ongkir + Voucher Rp. 1.111.000 setiap hari.
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OVEN FANTASY MITO -
????Oven 33 L
????KIPAS /CONVECTION
????LAMPU
????ROTISERRIE
????LOW WATT 450 W-850 watt ( akan menurun secara berkala)
????Loyang : Lebar 35 Cm x 29-30 cm
????Bisa panggang 2 tingkat ( untuk kue kering)
MIXER MITO MX100 -
✅ 5 L kapasitas
✅ 3 hook ( planetary, doughhook, beater)
✅ Bisa ngadon donut/roti, tepung kering max 500 gr
✅ Powerfull mesin 3000-16000 RPM ( rata rata mesin power 8000 rpm)
✅ Stainless steel bowl
✅ Ada TERMOSTAT “ alat deteksi panas” berhenti jika mesin kepanasan untuk mencegah kerusakan
✅ 12 kecepatan
✅ Garansi 1 tahun
✅ 24 service center seluruh indonesia
Buat teman² yg udah cobain resep Hel, bisa posting hasilnya di Instagram dan tag @cookingwithhel, nanti Hel repost di story. Buat yang udah like dan subscribe terima kasih buat supportnya.
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#magicflancake #caramelcheesecake #caramelcreamcheese #chocolatecake #caramelpudding #caramelcheesecakepudding #mewahnyafantasi #fantasikanovenmu #oven #mitooven #fantasy #ovenfantasy #ovenlistrik #ovenlowwatt #mito #mixermito #mixer #resepmito #chocoflancake #impossiblechocoflancake
Making A 4-Flavor Cheesecake: Behind Tasty
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Ruby Chocolate Cake Dessert Recipe - Delicious and Sweet Strawberry Dessert - Make it yourself!
This Cake Dessert is a Delicious, eye-catching and elegant Cake Dessert, with Ruby - and White Chocolate, as well as Almond Crunch. It will awaken all your taste buds - you can expect a gourmet cake experience, if you love desserts! ???? ????????
It is made with a delicious almond cake base, creamy white chocolate mousse and intense strawberry compote. The cake dessert is covered in Ruby Chocolate and decorated nicely with white chocolate. Ruby chocolate has a naturally beautiful pink color, it is very tasty and has small notes of Berries.
I call it Chocolate-Strawberry Fantasy Dessert and in the video I show you Step-by-Step how to make this Delicious Cake Dessert.
There are quite a few work processes in making this cake, but you will not regret making it..! ???? ????
You can see how to make the Chocolate Cake Dessert in the video - and here´s the recipe:
Chocolate-Strawberry Fantacy Cake:
Decoration:
Crushed Almonds - Ruby Chocolate - White Chocolate
Strawberry Compote:
500g Strawberries - 50g sugar - 1 tsp. Vanilla
1. Mix it all together, cook it for 5 min and blend.
2. Pour into silicone molds and freeze.
Cake Base:
2 Eggs - 55g Sugar - 1 tsp Vanilla - 30g White Chocolate - 20g Almond Flour - ½ tsp. baking powder.
1. Mix Eggs, Sugar, Vanila and salt - Whip for 3 min.
2. Melt White Chocolate and Butter together
3. Mix Flour, Almond Flour, Baking Powder
4. Put flour mixture into egg mixture and stir it together.
5. Then add chocolate and butter mixture and mix it.
6. Spread the whole mixture in an oven pan and bake for 9 min. 160 degree C
7. Use a round cake cutter on the cake base, so the cake fits the mould.
White Chocolate Mousse:
70g Egg yolks - 30g Sugar - 200g + 50g Whipping Cream - 3 leaves Gelatine (put in Cold Water) - 100g White Chocolate.
1. Whip Egg yolks and Sugar in 3 mins.
2. 200g whipping Cream whip lightly
3. Warm 50g Whipping Cream with the 3 soaked Gelatine Leaves
4. Add White Chocolate and melt it.
5. Mix the Cream/Gelatine mixture with Egg Yolks mixture
6. Carefully mix the lightly whipped cream in the mixture
The Cake Dessert needs to be finished:
1. Pour the Chocolate Mousse into molds, slightly up to the edge.
2. Carefully put the frozen Strawberry Compote in the middle and finish with cake base on top.
3. Freeze for min. 5 hours
4. Take the dessert out of the moulds and put them in the fridge for 1 hour. (The strawberry compote shall defrost inside)
5. Coat with Ruby Chocolate and Crushed Almonds.
6. Decorate with Chopped White Chocolate and Chocolate decorations (see the video).
The dessert is ready to eat????????
Love from Susanne????
Have you seen my other video with delicious Passion fruit
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#rubycake #rubystrawberrycake #rubydessert #beautifuldessert
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