How To make Creamy Cheesecake (The Birthday Cheesecake)
4 pk (8 oz. ea) cream cheese
2 ea Med eggs
1 c Sugar, less 2 Tbsp.
1 ts Vanilla
2 tb Cornstarch
1 c Sour cream
1 ts Almond extract
Crust: 2 c Graham cracker crumbs
1 ea Stick of butter, melted
2 tb Sugar (from above cup)
For crust: Mix the 2 T sugar with crumbs. Add melted butter. Place in a 9" springform pan. (Mixture will go at least 1" up the sides.) Chill
this crust in the freezer while you make the filling. Filling: Preheat oven to 450. Beat the cream cheese with sugar, eggs, vanilla and cornstarch. (A food processor works great for this.) Blend until very smooth. Add the sour cream and almond extract. Pour into the chilled crust. Bake 10 minutes. Reduce temperature to 200 and bake for 45 minutes more. Now turn off the oven completely and leave cheesecake in with the door slightly ajar for 2 or 3 more hours. Chill. This is the creamiest cheesecake we've ever had!! -----
How To make Creamy Cheesecake (The Birthday Cheesecake)'s Videos
Strawberries And Cream Cheesecake Cake
This Strawberries and Cream Cheesecake Cake is the stuff cake dreams are made of! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is delicious and hardcore! Recipe:
EASY BAKED CHEESECAKE
1 1/4 cup crushed grahams
1/4 cup melted butter
1 tbsp sugar
3 cups (675 grams) cream cheese
1 cup sugar
4 eggs
1 tbsp cornstarch
No-Bake Vanilla Cheesecake (Creamy & No Gelatine)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a digestive biscuit base that has a slightly salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
???? Make cheesecakes like a pro, learn the secrets and get all our recipes ➡️
▶ Printable recipe, tips and instructions
Things I used in this recipe:
Springform pan (similar):
Offset spatula:
Cake stand:
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EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● 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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Perfectly Smooth & Creamy New York Cheesecake
I’m sharing all the tips & tricks to make the perfect New York cheesecake; the smoothest and creamiest baked cheesecake I’ve ever had. Follow the very simple steps to make it at home!
???? The ingredients to make cheesecake
[Crust]
• Graham crackers: 6.3 oz | 180 g, 12 rectangle sheets (1.5 US cups)
• Granulated sugar: 2 Tbsp
• Unsalted butter: 7 Tbsp (3.5 oz | 100 g)
• Additional unsalted butter to coat on a pan: Some
Pre-baking the crust (optional):
Bake (Preheated) it at 340 F | 171 C for about 7 - 8 mins.
* Let it cool completely before use.
[Cheesecake Filling]
• Cream cheese: 4 8-oz blocks (32 oz | 905 g)
• Granulated sugar: 8.8 oz | 250 g (1 1/4 US cups)
• Sour cream: 8.8 oz | 250 g (1 US cup)
• Heavy cream: 6.3 oz | 180 g (3/4 US cup)
• Cornstarch: 2 Tbsp ***Please level it off.
• Yolk: 3 yolks (about 1.8 oz | 50 g)
• Whole egg: 3 large eggs (about 5.8 oz | 165 g)
• Vanilla extract: 2 tsp
• Lemon juice: 2 tsp (Adjust it as you like!)
???? 3 Steps to bake it:
1. Bake (Preheated) it with a water bath * at 340 F | 171 C for 30 mins
2. Turn it down to 310 F | 154 C and bake for another 65-75 minutes. **
3. Open the door to check if it’s done, turn off the heat, leave the door open about an inch, and wait for 30 minutes before taking it out from the oven.
* Water bath: Use hot water with lots of steams coming out. Avoid boiling water.
** Do not open the door until the very end!
Chill it in the fridge for about 6 hours before taking it out from a pan.
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
???? Printable Recipe + Written Steps
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Oven bags (for a water bath)
The Pan I used today (for your reference!)
???? Other classic desserts:
Creme Brulee
Lemon Pound Cake
Fresh Fruit Tart
???? Other basic recipes:
Cream Cheese Frosting
Chocolate Sponge Cake
Eclairs
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Blueberry cheesecake recipe | no bake blueberry cheesecake recipe
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Ingredients :
For cheesecake :
Gelatin : 2 to 2 and 1/2 tea spoons
Water : 100ml / around 1/2 cup
Biscuits : 180 grams
Unsalted melted butter : 100 grams / 1/2 cup
Heavy cream/whipping cream : 200 grams / 1 cup
Cream cheese : 200 grams /1 cup
Icing sugar or powdered sugar : 100 grams /3/4 cup
Lemon juice : 2 tea spoons
For blueberry topping
Blueberries : 200 grams
Water : 100ml
Sugar : 2 to 3 tablespoons
Lemon juice : 2 tea spoons
Gelatin : 1 tsp