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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Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
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✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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NO BAKE White Chocolate Coconut Cheesecake recipe + Coconut white chocolate ganache | Fuzz & Buzz
Say Hello to this yummy NO BAKE White Chocolate Coconut Cheesecake recipe with Coconut white chocolate ganache. No gelatin or condensed milk in it, this cheesecake is very light and we can assure, that you will be eating more than one slice!
This is the perfect No-bake white chocolate cheesecake recipe if you like Fluffy, Refreshing, and an easy to make dessert!
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#nobake #cheesecake #chocolate
EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
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● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
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Chocolate Coconut Almond Cheesecake
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This was the most delicious cheesecake!! I hope you enjoy! Join my Facebook page!
CRUST
1 3/4 cups chocolate graham cracker crumbs (I used regular)
1/2 cup finely chopped almonds
1/3 cup C&H sugar
1/3 cup Challenge Butter, melted
CHOCOLATE LAYER
4-ounce bars semisweet chocolate, chopped
6 tablespoons Challenge Butter
1/2 cup C&H sugar
2 tablespoons Bob's Red Mill all-purpose flour
2 large eggs
CHEESECAKE LAYER
4 (8-ounce) packages Challenge Cream Cheese, softened
1 cup C&H sugar
1 teaspoon coconut extract
4 large eggs
1 cup sweetened flaked coconut
GANACHE
1 4-ounce bar bittersweet chocolate, chopped
1/4 cup heavy whipping cream
Garnish: Toasted coconut flakes
CRUST
Preheat oven to 300°. In a medium bowl, combine cracker crumbs, almonds, and C&H sugar. Add melted Challenge Butter, stirring to combine. Press mixture into bottom and up sides of a 10-inch springform pan.
Bake for 8 minutes.
CHOCOLATE LAYER
In a small saucepan, combine semisweet chocolate and Challenge Butter. Cook over medium-low heat, stirring constantly, until melted and smooth. Add sugar and Bob's Red Mill flour, whisking until smooth. Add eggs, whisking until combined. Pour mixture into prepared crust. Bake for 15 minutes or until barely set. Cool for 30 minutes.
CHEESECAKE LAYER
In a large bowl, beat Challenge Cream Cheese, C&H sugar, and coconut extract at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Stir in coconut. Pour mixture over chocolate layer; bake for 1 hour and 10 minutes. Cool for 2 hours on a wire rack.
GANACHE
In a small saucepan, combine bittersweet chocolate and cream. Cook over medium-low heat, stirring constantly, until smooth; spoon over cheesecake. Chill for at least 4 hours. Garnish with coconut, if desired. Store cheesecake, covered, in refrigerator up to 3 days.
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Aloha, welcome to my kitchen. I'm located in the beautiful state of Hawaii. You can expect fast & easy breakfast, lunch, dinner, desserts & crafts that even a kid can help with. As you are in my kitchen, you will experience the sounds of a real household in the background, giving you that homey feel. Do not expect a fancy show or episode, I am just me. A down to Earth, local girl who always keeps it real.
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Probably The Best No bake Keto Cheesecake You'll Ever Have! Takes only 15 minute to make!!
This decadent no-bake keto chocolate cheesecake it's rich, creamy, and super easy to make. It's an impressive keto no-bake dessert that takes less than 15 minutes to make from scratch. While the crust is chilling in the fridge, prepare the creamy keto cheesecake filling by mixing all the ingredients into a large bowl.
Full Printable Recipe:
The Keto Holidays eCookBook:
The hardest part is waiting for it to set for at least 4 hours. I recommend making it in the evening so it's ready for the next day. Trust me, everyone will love this keto dessert and ask for the recipe!!
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