Keto Chocolate Royal Cottage Cheesecake
Mold size: 6 x 3 inch (15 x 8 cm) mold
INGREDIENTS
1 cup (100g) blanched almond flour
3 tablespoons (21g) unsweetened cocoa powder
¼ cup (50g) powdered erythritol
¼ cup (60g) melted salted butter
1 ½ cups (350g) cottage cheese
½ cup (125g) plain Greek yogurt or sour cream
3 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
⅓ cup (65g) granulated erythritol or more
Bake at 350°F (177°C) for 50-60 minutes. Let it cool and refrigerate for at least 2 hours before serving.
Yields 8 servings
NET CARBS: 3.5g
FIBER: 2.7g
PROTEIN: 12.1g
FAT: 15.1g
CALORIES: 205
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#ketoserts #ketocheesecake #ketoroyalcheesecake
Pastel de queso cottage real de chocolate
Tamaño del molde: molde de 6 x 3 pulgadas (15 x 8 cm)
INGREDIENTES
1 taza (100 g) de harina de almendras blanqueadas
3 cucharadas (21 g) de cacao en polvo sin azúcar
¼ de taza (50 g) de eritritol en polvo
¼ de taza (60 g) de mantequilla salada derretida
1 ½ tazas (350 g) de requesón
½ taza (125 g) de yogur griego natural o crema agria
3 huevos grandes a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
⅓ taza (65 g) de eritritol granulado o más
Use ⅔ de la mezcla de chocolate para la corteza y la mezcla restante para las migas.
Hornee a 350°F (177°C) durante 50-60 minutos. Deje que se enfríe y refrigere por lo menos 2 horas antes de servir.
Rinde 8 porciones
CARBOHIDRATOS NETOS: 3.5g
FIBRA:2.7g
PROTEÍNAS: 12,1g
GRASA: 15.1g
CALORÍAS:205
Cheesecake reale al cioccolato
Dimensioni dello stampo: stampo da 6 x 3 pollici (15 x 8 cm).
INGREDIENTI
1 tazza (100 g) di farina di mandorle sbollentate
3 cucchiai (21 g) di cacao amaro in polvere
¼ di tazza (50 g) di eritritolo in polvere
¼ di tazza (60 g) di burro salato fuso
1 ½ tazza (350 g) di ricotta
½ tazza (125 g) di yogurt greco o panna acida
3 uova grandi a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
⅓ tazza (65 g) di eritritolo granulato o più
Utilizzare ⅔ della miscela di cioccolato per la frolla e la restante miscela per le briciole.
Infornare a 177°C per 50-60 minuti. Fate raffreddare e mettete in frigo per almeno 2 ore prima di servire.
Gâteau au fromage cottage royal au chocolat
Taille du moule : moule de 6 x 3 pouces (15 x 8 cm)
INGRÉDIENTS
1 tasse (100 g) de farine d'amande blanchie
3 cuillères à soupe (21 g) de cacao en poudre non sucré
¼ tasse (50 g) d'érythritol en poudre
¼ tasse (60 g) de beurre salé fondu
1 ½ tasse (350 g) de fromage cottage
½ tasse (125 g) de yogourt grec nature ou de crème sure
3 gros œufs à température ambiante
1 cuillère à thé (5mL) d'extrait de vanille
⅓ tasse (65 g) d'érythritol granulé ou plus
Utiliser ⅔ du mélange au chocolat pour la croûte et le reste du mélange pour la chapelure.
Cuire au four à 350 °F (177 °C) pendant 50 à 60 minutes. Laisser refroidir et réfrigérer au moins 2 heures avant de servir.
Cheesecake Royal de chocolate
Tamanho do molde: molde de 6 x 3 polegadas (15 x 8 cm)
INGREDIENTES
1 xícara (100g) de farinha de amêndoa branqueada
3 colheres de sopa (21g) de cacau em pó sem açúcar
¼ xícara (50g) de eritritol em pó
¼ xícara (60g) de manteiga com sal derretida
1 ½ xícaras (350g) de requeijão
½ xícara (125g) de iogurte grego natural ou creme de leite
3 ovos grandes em temperatura ambiente
1 colher de chá (5ml) de extrato de baunilha
⅓ xícara (65g) de eritritol granulado ou mais
Use ⅔ da mistura de chocolate para a crosta e o restante da mistura para as migalhas.
Asse a 350 ° F (177 ° C) por 50-60 minutos. Deixe esfriar e leve à geladeira por pelo menos 2 horas antes de servir.
تشيز كيك شوكولاتة رويال كوتاج
حجم القالب: 6 × 3 بوصات (15 × 8 سم)
مكونات
1 كوب (100 جم) دقيق لوز مقشر
3 ملاعق كبيرة (21 جم) مسحوق كاكاو غير محلى
نصف كوب (50 جم) مسحوق إريثريتول
نصف كوب (60 جم) زبدة مملحة مملحة
1 1/2 كوب (350 جم) جبن قريش
نصف كوب (125 جم) زبادي يوناني عادي أو كريمة حامضة
3 بيضات كبيرة في درجة حرارة الغرفة
1 ملعقة صغيرة (5 مل) خلاصة الفانيليا
نصف كوب (65 جم) إريثريتول محبب أو أكثر
استخدمي نصف خليط الشوكولاتة للقشرة والمزيج المتبقي للفتات.
اخبز في 350 درجة فهرنهايت (177 درجة مئوية) لمدة 50-60 دقيقة. اتركها تبرد لمدة ساعتين على الأقل قبل التقديم.
Czekoladowy Królewski Sernik
Rozmiar formy: forma 6x3 cali (15x8 cm)
SKŁADNIKI
1 szklanka (100g) blanszowanej mąki migdałowej
3 łyżki (21g) niesłodzonego kakao w proszku
¼ szklanki (50g) erytrytolu w proszku
¼ szklanki (60g) roztopionego solonego masła
1 ½ szklanki (350g) twarogu
½ szklanki (125g) zwykłego greckiego jogurtu lub kwaśnej śmietany
3 duże jajka w temperaturze pokojowej
1 łyżeczka (5 ml) ekstraktu waniliowego
⅓ szklanki (65g) granulowanego erytrytolu lub więcej
Użyj ⅔ mieszanki czekoladowej na ciasto, a pozostałej mieszanki na okruchy.
Piecz w 177°C przez 50-60 minut. Pozostaw do ostygnięcia i wstaw do lodówki na co najmniej 2 godziny przed podaniem.
ANGELS TEARS Cottage Cheese Pie Recipe - Better Than any Cheesecake
If you're looking for a delicious and easy cottage cheese pie recipe, look no further than Angels Tears . This dessert tastes better than any cheesecake you've ever had, and it's perfect for any occasion!
In this recipe, you'll be making a delicious cottage cheese pie that will be perfect for any occasion! You'll only need a few simple ingredients to make this pie, so it's easy to prepare and perfect for a busy day. After trying this recipe, you'll never go back to cheesecake again!
Ingredients for dough:
250 g of all-purpose flour
80g of sugar
10 g of baking powder
130 g of cold butter
1 egg yolk
1 tbsp of sour cream
For cheesecake filling:
500 g of cottage cheese
120 g of sugar
3 egg yolk
100 g of sour cream
10 g of vanilla sugar
35 g of corn starch ( or 2 tbsp of semolina or flour)
For protein weight:
4 eggs white
3 tbsp of powdered sugar
First bake at 160C degree for 20 min, after adding the protein weigh bake for another 15 min at 160C degree.
It is important to cover the cake with a lid and leave it in a cool place in order to form a condensate in the form of caramel color droplets.
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LEAVE A COMMENT or ask me a question about the recipe. I will be happy to answer you.
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EGGLESS BAKED CHEESECAKE | EPISODE 1 SMALL SERVE DESSERTS #shorts #smallservedesserts
Episode 1 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨ with these recipes I want to give you the confidence to experiment baking something new without worrying about failure or wastage ????
Today let’s make my all time favourite strawberry cheesecake that gets ready in no time and tastes so so good ????????????
So what are you waiting for ?
Try this delicious recipe and have a party for one today ????????????????
Ingredients-
????6 digestive biscuits
????3 tbsp melted butter
????½ cup cream cheese, softened
????2 tbsp heavy cream
????1/2 tbsp corn flour
????1/2 tsp vanilla extract
????1/4 cup condensed milk
????3 strawberries, puree
????2 extra strawberries, chopped
Instructions:
1. In a blender, add biscuits and process them until fully crushed. Now add melted butter and blend again.
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 another bowl, add cream cheese, heavy cream, condensed milk, cornflour and vanilla extract.
4. Mix until the batter is fully combined.
5. Now 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.
6. Place the cheesecake tin in a bigger baking dish with hot water creating a water bath.
7. Bake in a preheated oven 160 celsius for about 40 mins.
8. Once baked fully run a knife around the edges while the cheesecake is still warm.
9. Transfer the cheesecake into the fridge to cool for about 2-4 hours.
10. Top it up with strawberry puree and chunks.
11. Slice it and enjoy!
Can’t wait for you to try this recipe and stay tuned for more episodes in this series
bake with shivesh, shivesh bhatia, strawberry cheesecake, mini cheesecake, cheesecake recipe, eggless recipes, eggless baking, baking channel, strawberry season, food channel, baking, cheesecake at home, how to make cake at home, shorts, viral shorts, must try cake recipe, recipes, cake recipes, strawberry cake, small batch baking, small batch cooking
Easy No Bake Blueberry Cheesecake (with oatmeal crust!)
Easy No Bake Blueberry Cheesecake
Today I'm going to show you how to make no bake cheesecake.
This blueberry cheesecake is packed with protein and is made without gelatin.
It's lower in calories compared to classic cheesecakes with under 200 calories per slice.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
WATCH NEXT:
✅Healthy Oatmeal Carrot Cake:
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This is why you'll love this no bake cheesecake:
It's so light and creamy!
So easy to make!
It's packed with protein! (because of the cottage cheese)
Lower in calories! (under 200 calories per slice)
????Get a FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
NO BAKE BLUEBERRY CHEESECAKE RECIPE
Ingredients:
Crust:
1/2 cup quick cooking oats (45g)
1/4 cup ground oats (25g)
1/2 cup ground walnuts (65g)
1.5 tbsp melted butter
1.5 tbsp honey
1.5 tbsp water
Filling:
2 cups cottage cheese (450g)
1 cup heavy cream (240ml)
1/4 cup honey (85g)
1 tsp vanilla extract
1 tbsp lemon juice
Blueberry topping:
1 cup frozen blueberries (120g)
1 tbsp honey
1 tbsp lemon juice
1 tbsp + 1 tsp chia seeds
1/4 cup water
NUTRITIONAL INFO (sliced in 12 equal squares):
179 calories, fat 9.7g, carb 16.5g, protein 7.7g
Preparation:
1. For the crust, in a large bowl add quick cooking oats,
ground oats, ground walnuts, melted butter, honey
and water.
2. Mix with a fork, until the mixture starts to come
together and it’s crumbly.
3. Press the crust into the cheesecake pan (I use 8-inch
or 20cm springform pan), and let it chill in the fridge.
4. For the filling; in another bowl, add the blended
cottage cheese, honey, vanilla extract and lemon
juice, and mix until smooth.
5. Beat the heavy cream until stiff, fold gently into the
cheese mixture, then pour the filling onto the crust.
Smooth the top, and put in the fridge until you make
the topping.
6. For topping, in a saucepan, add the blueberries,
honey, lemon juice, chia seeds and water, and cook
everything for about 5 minutes.
7. Let it cool to room temperature, then pour over the
cheesecake. Chill for 6 hours. Slice and enjoy!
Enjoy!
COTTAGE CHEESE CAKE WITH RAISINS. DELICIOUS POUND CAKE RECIPE. BEST CHRISTMAS CAKE RECIPE
Homemade cottage cheese (Curd-raisins) cake with raisins. This cake is so delicious and aromatic, this tasty cake does not lose its taste even on the second day after baking! Ideal cake recipe for your Christmas holiday table.I used dried raisins in this cottage cheese cake ( raisins-curd cake), which adds a unique flavor to it. If you don’t have raisins, you can use any dried fruits for this recipe.
Ingredients;
180 g of cottage cheese
150 g of sugar
100 g of melted butter
2 eggs
100 g of dried raisins
200 g of all-purpose flour
40 ml of milk
1 pinch of salt
10 g of baking powder
10 g of vanilla sugar
Bake in preheated oven at 180C degree for about 45 minutes.
Please, Don't forget to subscribe, rate the video???? and hit the bell button for you to be notified every time I upload new recipes. Thank you and stay positive my friends! ????????????
LEAVE A COMMENT or ask me a question about the recipe. I will be happy to answer you.
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How to make Blueberry Cottage Cheese Cake / Recipe - カッテージチーズケーキの作り方
How to make Blueberry Cottage Cheese Cake Recipe カッテージチーズケーキの作り方
There is no butter, oil or cream used in the cake but please note that there is butter used to coat the cake pan. Apologies for the confusion in the video :(
Ingredients:
- 2 eggs
- 80g brown sugar (30g added to egg yolk and 50g added to egg white) [2.5tablespoon to egg yolk, 1/4cup to egg white]
- 70mL low fat milk [1/3cup US]
- 250g low fat Cottage cheese [1cup US]
- 50g self-raising flour [1/2cup US]
- Fresh blueberries for decoration
*Preheat oven at 180°C
*Coat 18cm circular cake tin with butter then flour. Alternatively you can use baking sheet.
Recipe:
1. Separate egg white and yolk.
2. Mix egg yolk, 30g sugar, milk and strained cottage cheese well.
3. Beat egg white with hand mixer and gradually add 50g sugar. Beat until firm meringue forms.
4. Sift self-raising flour into batter and combine well.
5. Fold meringue into batter gently. *Over mixing will break the meringue.
6. Pour batter into cake tin. Decorate with fresh /can / jam blueberry.
7. Bake at 180°C for ~40minutes or until baked.
8. Rest and let it cool in fridge.
9. Ready to enjoy.
Music: