Raspberry cheesecake with Silikomart 3D mould FRUTTI ROSSI
La nuova tendenza è FRUTTATA! Una serie di stampi in silicone per realizzare delle succose creazioni a forma di frutta dall’originale effetto 3D. Impossibile resistere al gusto delicato dei lamponi che copriranno i vostri dessert realizzati con il kit Frutti Rossi. Il kit è composto da una tortiera provvista di una rivoluzionaria bordatura interna che conferisce una leggera forma arrotondata alla base e uno stampo per ricreare in modo realistico un suggestivo tappeto di lamponi in 3D che vi ammalieranno al primo sguardo. Il kit Frutti Rossi garantisce risultati impeccabili non solo in versione semifreddo, ma anche in versione cotta.
Misure:280x120 h 65 mm
Volume:1510 ml
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The new trend is FRUITY! A series of silicone moulds to create juicy fruit-shaped creations with an original 3D effect. Impossible to resist the delicate taste of the raspberries that will cover your desserts created with the Frutti Rossi kit. This kit is composed by a silicone mould for the base that is provided with a revolutionary internal border that gives a slight rounded shape and a second silicone mould to recreate a realistic and a suggestive carpet of raspberries. These amazing little fruits in 3D will enchant you at the first sight. Frutti Rossi kit ensures flawless results not only in semifreddo version, but also with baked creations.
Size:280x120 h 65 mm
Volume:1510 ml
***
La nouvelle tendance est FRUITÉE! Une série de moules en silicone pour réaliser des créations juteuses en forme de fruits avec un original effet 3D. Impossible de résister au goût délicat des framboises qui recouvriront vos desserts réalisés avec le kit Frutti Rossi. Le kit est composé d'un moule à gâteau équipé d'une innovante bordure intérieure qui donne une légère forme arrondie à la base et d'un moule pour recréer de façon très réaliste un tapis suggestif de framboises en 3D qui vous enchantera au premier coup d'oeil. Le kit Frutti Rossi garantit des résultats impeccables non seulement dans la version parfait, mais aussi avec des préparations cuites.
Size:280x120 h 65 mm
Volume:1510 ml
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No-Bake Raspberry Mini Cheesecake Eggless Recipe | 노오븐 미니 라즈베리 치즈케이크 만들기 | ラズベリーレアチーズケーキの作り方 How to
Hi everyone ????????♀️ Today, I’d like to share how to make my delicious No-Bake Mini Raspberry Cheesecakes ???????????? They’re creamy, tasty and super cute!! Start with a rich crispy Oreo crust layered with raspberry infused cheesecake and sweet tangy raspberry jelly finished with a decadent mascarpone cheesecake on top ???? There is zero baking and no machines, so if you don’t have an electric mixer or oven, you’re in luck ???? These adorable mini raspberry cheesecakes are incredibly flavorful and perfect for an anytime dessert!! ???? Try it out and let me know what you think. Hope you enjoy! ????
To see more tasty treats, please click 'Like' and Subscribe ???? Thank you!
Mini Cheesecake Pan -
안녕하세요, 바닐라 캬라멜입니다!
오늘은 상콤달콤 너무너무 맛있는 미니 라즈베리 치즈케이크를 만들었어요 ???? 실패없는 오레오 크러스트 베이스부터 부드럽고 달콤한 라즈베리 치즈케이크, 상콤달콤한 라즈베리 젤리, 그리고 크리미하면서 환상적인 바닐라 마스카포네 치즈케이크 탑까지 4층의 레이어가 정말 한입먹는 순간 눈이 번쩍뜨이는 미친맛이에요 ???????? ???????? 미니버전으로 만들어서 더욱 귀여운것 같구요 특히나 100% 굽지않고 믹서없이 손으로 만들어서 기계를 사용하지 않는 노오븐 디저트를 만들고 싶으시다면 요녀석들을 강추드려요!! ???? 예쁜 칼라조합이 지금 같은 12월 크리스마스 시즌에도 너무나 잘 어울리구요 또 굽지않은 상콤달콤함이 어느계절에나 잘 맞는 맛있는 디저트랍니다 ☺️ 여러분도 꼭 한번 만들어 보세요!! ????
즐겁게 시청하세요 ????
'좋아요'와 '구독( 컨텐츠 제작에 큰 힘이 됩니다! 감사합니다 ????????
미니 치즈케이크 팬 -
Recipe
- Raspberry Cheesecake
Frozen Raspberries 12 oz
Sugar 7 Tbsp (for raspberry puree)
Salt 1 pinch (for raspberry puree)
Lemon Juice 2 Tbsp
Oreo Cookies 13 pcs
Unsalted Butter 3 Tbsp
Cream Cheese 3/4 cup
Plain Yogurt 2 Tbsp
Sugar 4 Tbsp (for cheesecake)
Heavy Cream 1/2 cup (for cheesecake)
Raspberry Puree 1/4 cup (for cheesecake)
Gelatin Powder 8 g
Raspberry Puree 1 cup (for jelly)
Mascarpone Cheese 4 Tbsp
Heavy Cream 1 cup (for top layer)
Confectioners Sugar 5 Tbsp
Vanilla Paste 1 tsp
- 라즈베리 치즈 케이크
냉동 라즈베리 340g
설탕 88g (라즈베리 퓨레용)
소금 1 꼬집 (라즈베리 퓨레용)
레몬즙 30g
오레오 쿠키 13개
무염버터 42g
크림치즈 180g
플레인 요거트 30g
설탕 50g (치즈케이크용)
생크림 120ml (치즈케이크용)
라즈베리퓨레 58g (치즈케이크용)
젤라틴파우더 8g
라즈베리퓨레 230g (라즈베리젤리용)
마스카포네 치즈 72g
생크림 240ml (탑레이어용)
파우더 슈가 80g
바닐라 페이스트 1 티스푼
George Street Shuffle by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
#cheesecake #치즈케이크 #raspberry
아름다운 과일 젤리 치즈케이크 / Amazing cake / Beautiful Fruit Jelly Cheesecake Recipe / Vanilla Sponge Cake
안녕하세요.
분 베이크입니다.
오늘은 젤리 속에 치즈 케이크를 통째로 넣은 아름다운 과일 젤리 치즈케이크를 만들어 보겠습니다.
역시 자연이 주는 색이 참 아름다워요.
특별한 데코를 하지 않아도 과일을 붙이는 것만으로도 이렇게 아름다운 케이크가 되니 말이에요.
평소에 굽지 않는 치즈케이크에 크림이 너무 많아서 부담스러우셨던 분들이 이 케이크를 만들어 보세요.
적당한 크림과 스펀지 케이크 때문에 만족하실 거에요.
이 웅장하고 아름다운 케이크 하나만 있으면 특별한 날에 어울리는 아름다운 케이크를 만들 수 있을 거에요.
푹신한 스펀지 케이크와 부드러운 치즈 크림의 조화~!
탱글탱글한 젤리와 상큼한 과일의 만남~!
아름다운 만큼이나 정말 맛이 좋답니다.
판 젤라틴을 사용하실 분들은 같이 계량된 물의 양을 빼 주세요.
동일한 양의 젤라틴을 찬물에 불린 후에 사용하면 됩니다.
그리고 이번엔 컵 계량도 함께 했으니 저울이 없으신 분들도 한 번 도전해 보세요.
아름다운 과일 젤리 치즈 케이크~!
맛있는 케이크~!
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.
▇ ▇ 화면 오른쪽 상단에 점 세 개 클릭하시면 ..▇ ▇
자세한 설명을 보실 수 있습니다.
1. 화면 상단 점 세 개 클릭 --
2. 자막 선택, 또는 자막 사용 중지 해 주세요.
● 재료/ Ingredients
( 237ml = 1컵 )
♥ 바닐라 스펀지 케이크
(몰드 사이즈 : 15cm*7cm)
달걀 3
설탕 75g ( 1/3 컵 + 1/2 Tbsp )
소금 한 꼬집
바닐라 익스트랙 3ml
꿀 20g ( 1 Tbsp+ 1 tsp )
우유 30g ( 2 Tbsp )
박력분 95g ( 1/2 컵 + 3 Tbsp )
무염 버터 30g ( 2 Tbsp )
♥ 치즈 케이크
크림치즈 270g ( 1 컵 + 1/3컵 ) )
무가당 요거트 160g ( 3/4 컵 + 1 Tbsp )
설탕 95g ( 7 Tbsp )
레몬즙 10g ( 2 tsp )
가루 젤라틴 7g ( 1 Tbsp )
물 35g ( 2 Tbsp + 1 tsp )
생크림 150g (50% 휘핑함) ( 1/2 컵 + 2 Tbsp - 휘핑하기 전 )
♥ 투명 젤리
가루 젤라틴 75g ( 1/2컵 )
물 375g ( 1 1/2 컵 + 1 Tbsp )
뜨거운 물 750g ( 3 컵 + 2 Tbsp )
설탕 250g ( 1 컵 + 4 Tbsp )
레몬즙 50g (3 Tbsp + 1 tsp )
♥ 사용한 과일
딸기, 금귤 ( 오렌지 아님), 드래곤 후르츠, 망고, 샤인머스켓,레드 체리, 키위 ( 인서트용)
#ASMR #fruitjellycake #Amazingcake
♥ 데코레이션용 데이지 꽃장식 만들기
* 영상속에 자세한 내용이 있어요.
구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...
어떠세요~?
특별한 베이킹이 되셨나요~?
영상에 최대한 공정과 설명을 담았습니다.
**BGM--
Song : 임샛별 - 봄날의 걸음마
자료출처 :
Music promoted by DayDreamSound :
시청해주셔서 감사합니다.
● 분 베이크 인스타그램 바로가기
BEST Oreo Cheesecake Recipe
Calling all Oreo lovers!! This creamy Oreo cheesecake is chock full of those delicious cookies, covered in a beautiful swirled chocolate ganache and crowned with whipped cream. Beyond delicious and so easy to make!
Full Recipe:
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The Best Strawberry Cheesecake Recipe! With Whipped Cream & Chocolate Strawberries!
*GET THE RECIPE:
The ultimate strawberry cheesecake recipe with loads of fresh berries, strawberry preserves and even chocolate strawberries on top! This stunning berry cheesecake is what desserts dreams are made of! The cake is so light and fluffy and dotted with berries! I love to add some extra strawberry preserves and whipped cream when serving this cheesecake! It’s the perfect dessert idea for Valentine’s Day, birthdays and celebrations!
Chocolate Strawberries Video:
INGREDIENTS:
10 graham crackers, about 1 ½ cups cookie crumbs
1/3 cup (75 g) unsalted butter, melted
4, 8-oz (907 g) packages cream cheese, softened
1 cup (245 g) sour cream
1 cup (200 g) white granulated sugar
4 large eggs
2 tsp (10 ml) vanilla extract
1 tbsp (8 g) cornstarch
2 cups (250 g) diced, fresh strawberries
½ cup (120 ml) strawberry preserves
For Whipped Cream:
2 cups (475 ml) heavy cream, chilled
1 tsp vanilla extract
1 cup (120 g) confectioner’s sugar
½ cup (120 ml) strawberry preserves, for serving
Chocolate strawberries, for garnish
GET THE RECIPE:
SUPPLIES/TOOLS:
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
*Fat Daddios 9-inch Springform Pan: – one of my favorite springform pans! This sturdy pan won’t bend out of shape!
*Frosting Tips: – I love to use jumbo decorating tips and this set has all my favorites!
*CuisinArt Food Processor: – this simple yet powerful food processor can handle any job.
Items In My Kitchen: (Amazon Affiliate Links)
*Beyond Borscht Cookbook:
*The European Cake Cookbook:
*Copper KitchenAid Mixer:
*KitchenAid Handheld Mixer:
*Wusthof Ikon Knife Set:
*Epicurean Cutting Boards:
*Mauviel Copper Frying Pans:
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Mirror Glaze Cake
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Inspired by -
How to make a shiny mirror glaze cake!
Here is what you'll need!
White Chocolate Mousse
Servings: 1
INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)
PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.
Mirror Glaze
Servings: 1
INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice
PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!
Mirror Glaze Cake
Servings: 8-10
INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze
PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i