How To make Fabulous Cheesecake
Graham Cracker Crust
1 c Graham Cracker Crumbs
1/2 c Pecans :
Chopped
1/4 c Butter Melted
1 ts Granulated Sugar
Cheesecake:
16 oz Cream Cheese softened
2 c Cottage Cheese
1 1/2 c Granulated Sugar
4 Eggs :
slightly beaten
6 tb Cornstarch
6 tb Flour
1 1/2 tb Fresh Lemon Juice
1 ts Vanilla
1/2 c Butter melted & cooled
1 pt Sour Cream
Blueberry Glaze:
1 c Granulated Sugar
3 tb Cornstarch
1 c Reserved Blueberry Juice
Canned 31 oz Blueberries, Canned :
Drained Graham Cracker Crust: Combine all ingredients and press into the bottom of a buttered 10-inch spring-form pan. Cheesecake: Combine cream cheese and cottage cheese; beat until smooth and creamy. Gradually add sugar, beating well. Add eggs and beat until well mixed. Add cornstarch, flour, lemon juice and beat until smooth. Add melted butter and sour cream, beating until smooth. Pour filling into the graham cracker crust. Bake in preheated 325 Degree F. over for 1 hour and 10 minutes or until firm around the edges. Turn off oven. Let cheesecake stand in oven 2 hours with door closed. Remove and let cool completely. Remove from pan and chill. Top with Blueberry Glaze. Chill again for 10 to 12 hours, if possible before serving. Blueberry Glaze: Combine sugar and cornstarch in a small saucepan. Blend thoroughly. Gradually stir in blueberry juice. Crush 1/2 cup of drained blueberries and add to sugar mixture in pan. Cook over medium heat, stirring constantly until mixture thickens and boils. Continue to boil for about 2 minutes or until mixture is clear. Cool. Arrange remaining blueberries over top of thoroughly chilled cheesecake. Pour cooled glaze over the blueberries. Chill. Recipe By : CLARISSA FINCO <CFINCO@UGA.CC.UGA.EDU> -----
How To make Fabulous Cheesecake's Videos
????????Fabulous Berry Cheesecake for Mom #howto #shorts
????????Fabulous Berry Cheesecake for Mom #howto #shorts
RUSSIAN BELOW
15 cm / 6 inch
Crust :
Oreo cookies - 70 g
Butter - 30 g
Cheesecake mix (eggless for gelatin base) - 400 g - split to 3 parts - 200 / 100/ 100g
100-s mix with :
Raspberry puree - 100 g
Blueberry puree - 100 g
I was adding gelatin : water = 3g : 15g - soak for 2 min and microwave for 10 sec.
Raspberry- blueberry jelly made with mixed berry flash -100 g total(with soaked gelatin)
Decorated with vanilla frosting, fresh berries and rosemary
????????Сказочный ягодный чизкейк для мамы
15 см/6 дюймов
Корочка:
Печенье Орео - 70 г
Сливочное масло - 30 г
Смесь для чизкейка (без яиц для желатиновой основы) - 400 г - разделить на 3 части - 200/100/100 г
100-е смешать с :
Малиновое пюре - 100 г
Голубики пюре - 100 г
Я добавляла желатин в каждый слой: вода = 3 г: 15 г - замочить на 2 минуты и поставить в микроволновку на 10 секунд.
Желе малиново-черничное с ягодным миксом - всего 100 г (с замоченным желатином) 2г желатина
Украшен ванильным кремом, свежими ягодами и розмарином.
???????????? Equipment shown in video*:
GLOBAL KNIFE, model# G-64, 6.25 blade (my favorite 'go-to' knife!)
From California
With love,
Sasha ✨⭐️
ITADAKIMASU! • ИТАДАКИМАСУ! ????????????????????????
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Phil Vickery’s Jubilee Strawberry Cheesecake | This Morning
It’s officially the sweetest time of the year, as strawberry season is here! With 87,000 tons of Britain's favourite fruit expected to be consumed this year, Phil Vickery is at a strawberry farm in Surrey to whip up his deliciously simple strawberry cheesecake - the perfect addition to any jubilee party.
Broadcast on 01/06/22
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New York Style Cheesecake | न्यू यॉर्क स्टाइल चीज़केक | Sanjeev Kapoor Khazana
A decadent silken smooth cheesecake with a strawberry compote is a fabulous dessert. That crumbly base and the dense cheesecake make for a sinful indulgence.
NEW YORK STYLE CHEESECAKE
Ingredients
1½ cups cream cheese
¼ cup melted butter + for brushing
1½ cups powdered digestive biscuits
3 eggs
1 cup castor sugar
½ lemon
1 cup sour cream
2 tbsps corn flour
1½ tbsps refined flour (maida)
1 tsp vanilla essence
Strawberry compote to serve
Fresh mint leaves for garnish
Method
1. Preheat the oven at 160°C.
2. Brush melted butter on the bottom and the sides of a lined 6” round cake tin.
3. Take the powdered biscuits in a bowl. Add melted butter and mix well. Transfer this into the prepared cake tin, press it with the back of a spoon and level out the top. Place it in the refrigerator for 10-15 minutes.
4. Meanwhile, break in the eggs in another bowl and lightly whisk the eggs.
5. Put the cream cheese in a large bowl. Beat the mixture using an electric hand beater till the cream cheese turns light.
6. Add castor sugar and zest the lemon into the bowl. Continue to beat till the sugar melts.
7. Add sour cream and beat till well combined.
8. Sift the corn flour and refined flour directly into the bowl. Beat well.
9. Add the eggs mixture and vanilla essence and gently fold in till well combined. Transfer this mixture into the biscuit lined cake to ¾. Tap it a few times to remove any air bubbles.
10. Place the cake tin on a baking tray, cover with an aluminum foil and add some hot water into the baking tray. Place this in the preheated oven and bake for 1 hour. Remove it out of the oven and allow to cool to room temperature. Once cooled, place it in the refrigerator for 2-3 hours or chilled completely.
11. De-mould the cheesecake, add the strawberry compote, and garnish with mint leaves. Cut and serve.
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Gooey Caramel Pecan Pie meets tangy classic Cheesecake in this fabulous dessert mashup! Enjoy decadent Pecan Pie Cheesecake as handy bars, or make as a round centerpiece cake for your holiday parties.
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#aspicyperspective #foodblog #foodie #instayum #hungry #thekitchn #onmytable #dailyfoodfeed #foodlove #foodpic #instafood #foodstagram #tasty #pecanpiecheesecake #cheesecake #cheesecakebars #pecanpie #pecancheesecake #dessert #thanksgiving
Pistachio Cheesecake
In this episode, I share a coveted recipe developed by Helen Couloufacos of Helen's Fabulous Cheesecakes in NYC for her Pistachio-White Chocolate Cheesecake. Its beautiful light green color comes from Pistachio Paste, and is the perfect dessert for St. Patrick's Day.