How To make Daiquiri Cheesecake Cheesecake
- VCDT13A 1 1/2 pk Graham crackers
crushed
1/3 c Sugar
Springform pan Filling: And softened in a microwave 5 Jumbo eggs separated
2 Env. knox gelatin
2/3 c Fresh lime juice
1 1/2 ts Fresh grated lemon peel
1/2 c Powdered sugar
Crust: 6 Butter :
melted
Mix and pat into bottom and Bake at 350 for 10 mins. 24 oz Cream cheese -- unwrapped
On high 2/3 c Sugar
1/2 c Light rum
1 1/2 ts Fresh grated lime peel
1 pt Whipping cream
Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into sugar. Add to gelatin mixture with lime juice; rum and rinds and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.
How To make Daiquiri Cheesecake Cheesecake's Videos
Daiquiri Cheesecake
Los Secretos de San Pedro
Daiquiri Cheesecake
Clara Ravazzani nos recibe en su propia cocina en las afueras de José Ignacio (Uruguay) entre el campo y el mar para revelarnos los secretos de su restaurante, San Pedro.
Utilizando ingredientes naturales y orgánicos de su propia huerta, Clara nos comparte trucos y consejos para llevar adelante una cocina gourmet de forma práctica.
Producción: 2010
Conducción: Clara Ravazzani
Producción General: Matías Baridon - Martín Cerviño
Dirección: Matías Baridon
Edición: Diego Bentancourt
Fotografía: Andres Bartet - bartetbracho.com
Cámaras: Nicolás Riani - Matías Baridon
Gráficos: Federico Reyes
Música:
Camino al Sol - Maíma
“Cuando Menos lo Esperabas” - Maíma
Guerreros de la Luz - Maíma
El Huérfano - Gezuma
El Huérfano - Gezuma
Serena - Maíma
“Lluvia de Verano” - Maíma
Organics Inside - Alex Maíz
“Pal Momento” (instrumental) - La Orquesta del Beat Invisible
“La Montaña de los Sueños Lucidos - Segunda Parte” - Claudio
“Last Night” (Master Chillhouse) - Charlie Loop
“Listen to the Words I Don’t Say” - Fernando Picón Mix - Charlie Loop
ouzomusic.com
charlieloop.com.uy
Producción:
MT Films - microtime.tv
How To Make Cheesecake - Celebrating 200k subs
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No-Bake Strawberry cheesecake Recipe | How to Make Strawberry cheesecake
No-Bake Strawberry cheesecake - an easy and beautiful dessert recipe that you don't need to bake at all. Follow this recipe to learn how to make homemade strawberry cheesecake.
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RECIPE:
Ingredients:
For the base:
400g (14.1oz) biscuits/ graham cracker
2/3 cup (150g) butter, melted
For the filling:
300grams (10.5oz) strawberries
600g (21.1oz) cream cheese (room temperature)
2 cups + 1tbsp (500ml) heavy cream
1.25 cups (150g) powdered sugar
1 teaspoon vanilla extract
18 grams gelatin powder
90ml cold water
For the topping:
300g (10.5oz) strawberries
3 tablespoons (37g) sugar
10 grams gelatin powder + 50ml cold water
100ml water
Directions:
1. To make the crust: In a food processor, process biscuits until fine. add melted butter and process again until combined. Press onto bottom of 24cm/9-inch springform pan. Refrigerate while preparing filling.
2. To make the filling: Whisk together the gelatin and the cold water in a small bowl, set it aside to let the gelatin absorb the water.
3. In a bowl of stand mixer place the cream cheese, powdered sugar and vanilla extract. beat until smooth. Gradually add heavy cream and beat until incorporated.
*Note: In the video I'm using flat beater to beat the cheese mixture. it's better to use a balloon whisk for better results.
4. Melt the gelatin in the microwave for 15 seconds. Pour the gelatin to the cheese mixture. Beat until incorporated and starts to thicken.
5. Cut the strawberries in half and arrange them around the edges of the pan. Try to use similar size strawberries. Pour the filling into the pan. Place in the freezer while making the topping.
6. To make the topping: in a small bowl whisk gelatin and cold water. Set aside for 5-10 minutes. In small saucepan place strawberries, sugar and water. Cook over medium-high heat until the sugar is dissolves and simmer for 5 minutes. Puree the strawberries with a hand blender until very smooth (to get darker red color add few drops of red food coloring). Let cool 5 minutes and add the gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
7. Refrigerate the cake overnight.
Kitchen Equipment:
9-Inch Spring Form Pan:
Cake stand:
Food Processor:
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Canon EOS 80D:
Sigma 17-50mm f/2.8 Lens:
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Frozen Strawberry Daiquiri with Lime Sugar - Everyday Food with Sarah Carey
Recipe:
Sarah Carey blends up this essential drink for your next back yard party, a fresh Strawberry Daiquiri, coat the rim with with lime and sugar to add another twist of flavor to this classic Summer cocktail.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cheesecake de Maracuyá | Recreo Dulce
Hoy Luchi nos enseña a hacer una Cheesecake Maracuyá: ¡no vas a poder resistirte a esta combinación de sabores!
Síguenos en nuestras redes para ver más recetas!
Receta Completa
Ingredientes:
Para el relleno:
450 gr. de queso crema firme
500 ml. de crema de leche
250 gr. de pulpa de maracuyá sin semillas
400 gr. de leche condensada
15 gr. de gelatina sin sabor
100 ml. de agua
Para la base:
250 gr. de galletitas vainilla
150 gr. de manteca
Para la gelatina:
150 gr. de pulpa de maracuyá con semillas
150 ml. de de agua
100 gr. de azúcar
15 gr. de gelatina sin sabor
75 ml.de agua
Procedimiento:
Procesar las galletitas. Añadirle la manteca derretida.
Formar la base en un molde desmontable o un aro de 20 cm.
Hervir la pulpa de maracuyá. Si tiene semillas licuarla un poco y colarla.
En un bowl batir el queso crema a temperatura ambiente y la leche condensada.
Añadir la gelatina hidratada y fundida en el microondas.
Batir la crema a medio punto e integrar a la preparación con espátula.
Verter el relleno sobre la base.
Llevar al congelador 1 a 2 horas.
Para la cobertura:
Colocar en una olla la pulpa de maracuyá, el azúcar y el agua.
Cocinar hasta que el azúcar se disuelva.
Con un tenedor quitar los trozos grandes de la pulpa. Integrar la gelatina hidratada y fundida.
Colocar sobre la torta y congelar hasta que la gelatina tome cuerpo.
Daiquiri cheesecake cheesecake de maracuya
Oswaldo Gross