How To make Creamy Cheesecake (The Birthday Cheesecake)

5-ingredient No-bake Lotus Biscoff Cheesecake Bars

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

---------------------------------- RECIPE ------------------------------------
✨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!


----------------------------------------­­­­­­­­­--------------------------------­-­-­-­-­-­-­-­-­----
#cheesecake#nobake#easyrecipes#foodmetrica

❤️Support my work:

????Get FREE Guide Easy baking recipes Substitutions:

SUBSCRIBE ►

----------------------------------------­­­­­­­­­--------------------------------­-­-­-­-­-­-­-­-­----

????????‍????Instagram @food_metrica:

----------------------------------------­­­­­­­­­--------------------------------­-­-­-­-­-­-­-­-­----

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
___________________________________________

The creamiest CHEESECAKE I've ever had! Easy New York cheesecake recipe (no water bath)

RECIPE:
SHOP:

If you’re looking for a super creamy baked cheesecake recipe that is easy to make (with no water bath required), then this recipe is it! It’s rich, creamy, slightly tart and has the most irresistible biscuit base. I’d go so far as to say it’s the BEST cheesecake recipe I’ve tried!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Cheesecake Crust
▢3 cups (360 g) plain sweet biscuits - you can use graham crackers, superwine, Arnott's marie biscuits etc. I used superwine biscuits (my preferred option)
▢¾ cup (170 g) unsalted butter - melted
▢3 tbsp (35 g) white granulated sugar

Bake crust at 160 °C (320°F) with the fan on for 8 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (350°F).

Cheesecake Filling
▢4 cups (905 g) cream cheese - 32 oz in the US. Needs to be room temperature.
▢2 tbsp (15 g) flour - plain, all purpose
▢1¼ cups (250 g) white granulated sugar
▢¾ cup (180 g) sour cream - room temperature
▢2 tsp vanilla extract/essence
▢1½ tsps fresh lemon juice - optional, but recommended
▢⅛ tsp salt
▢4 large eggs - room temperature

Bake cheesecake at 140°C (285°F) with the fan on for 75 mins. If you don't have a fan option (convection mode) then increase baking temperature to 160 °C (320°F)

-------------------------------------------------------------

BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

-------------------------------------------------------------

SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -

OR

Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:

-------------------------------------------------------------

Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)

If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)

Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)

Thanks for watching!

Creamy Pinoy Cheesecake| Creamy cheesecake recipe|melt in your mouth| Bake N Roll

Hi welcome to my channel Bake N Roll.


#howtomakecreamypinoycheesecake
##creamycheesecakeroll
#creamypinoycheesecake

Ingredients:

Chiffon cake roll

all purpose flour 130 grams (1 cup)
sugar 90 grams ( 1/3 cup + 1 tbsp)
cornstarch 20 grams ( 1 tbsp + 1 tsp)
salt 2 grams (1/4 tsp)
baking powder 5 grams (1 1/4 tsp)

eggyolks 6 large
oil 60 grams (1/4 cup)
warm milk 75 grams ( 1/3 cup) Fullcream or evap
vanilla 1 tsp

eggwhite 6 large
sugar 100 grams 1/2 cup
cream of tartar 1/4 tsp or lemon

SMBC: swiss meringue butterceam

eggwhites 75 grams (1/3 cup)
sugar 150 grams (2/3 cup)
butter 140 grams (1 1/2 cup)softened

creamcheese 1 pack 226 grams (1 1/2 cup)

Baking time : 18 to 20 minutes (use a toothpick to check the doneness of your cake.

Oven temp: 160°c

Happy Baking!❤

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


???? The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
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


If you liked this video, please subscribe & share it with your baking friends!
❤️ Subscribe!:
???? Share the video:

???? My blog:
???? Instagram: @ayacaliva

MUSIC:
epidemicsound.com

#cheesecakerecipe #newyorkcheesecake #bakedcheesecake