Lemon Cheesecake – Bruno Albouze
This 'no bake' cheesecake will stun you in many aspects. First off, the crust – if you are tired of graham crackers, here is an healthier approach: granola crust. Now, let's talk about the filling. Wether cheesecakes come out too cheesy (like my jokes ????), too salty (like the ocean), too sweet (like your puppy), too dense (like your memory foam mattress), or too light like many French cheesecake interpretations based on mousses... Well, I got the answer for you. A the perfectly balanced cheesecake you have ever dreamed of. A new concept based on ganache montée and beaten cream cheese. Citrus?... trust Buddha's hand ????
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Pecan Pie Cheesecake Recipe (Bars or Cake!)
Pecan Pie Cheesecake Recipe (Bars or Cake!)
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.
GET THE RECIPE by clicking the link in our @aspicyperspective profile:
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No-Bake Coffee Cheesecake
Fabulous creamy intense coffee cheesecake, no bake, and no gelatin! If you’re a coffee and cheesecake lover (of course), then this delicious treat is for you. I made this for our family gathering the other day and everybody loved it ????
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NO BAKE CHEESECAKE recipe!
#weekendatthecottage #easydeliciousrecipes #nobakecheesecake
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Light with a soft texture and subtle orange flavour, the NO BAKE CHEESECAKE is one heavenly dessert.
This unexpected twist on the classic cheesecake recipe is another treasured find from my mom’s recipe box. I’m always amazed and surprised when I search through my mother’s old recipes by some of the creations we enjoyed back in the day: dump cakes, surprise casseroles, Jello salads. Food trends have certainly changed over the years, but the unique flavours of the recipes - such as this one - were ones our family came to appreciate, and I still do.
Preparing this recipe wasn’t so easy - one look at my mom’s recipe card (photos attached) shows what I was up against; her vague directions and missing quantities presented quite a challenge, but as we all know, I love a challenge, especially when it involves a culinary endeavor. I tried and tested numerous versions until I got it right. I think my mom would approve.
Here we go then - things to consider when you prepare this NO BAKE CHEESECAKE:
CHEESE – This dessert is prepared using cottage cheese. I opted for the full-proof 4% thinking a rich flavour was the order of the day. The most difficult (read: frustrating) part of the recipe is where we pass the cottage cheese through a mesh sieve. It takes more time than I imagined, and got me thinking, “Why couldn’t we just use ricotta cheese?” Ah, I guess it’s just one of life’s great mysteries!
DOUBLE BOILER – There’s a key step in the process where we heat milk, sugar, egg yolks and gelatin in the top of a double boiler. It too took longer than I expected - about 10 minutes - before the mixture was thickened enough to coat the back of a spoon. Be patient.
CITRUS SUBSTITUTION – The original recipe calls for lemon zest and lemon juice, but because I had already made the cheesecake a number of times for the test runs, I decided to substitute the lemon for orange - I just prefer the flavour. That said, feel free to try your version using the lemon or even lime. A citrus flavour belongs in this recipe.
CHILL OUT – We like the idea of this dessert being a perfect make-ahead, so we tested different refrigeration times. Although we’re recommending refrigerating overnight, you’ll still have great results if you refrigerate for six hours. Stay cool!
I’m hoping this treasured family recipe becomes something your family and friends enjoy as much as mine do. NO BAKE CHEESECAKE is superb.
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Junior's Restaurant Serving Up Iconic Cheesecake
National Cheesecake Day is on Tuesday, and Junior's Restaurant is known for having the world's most fabulous cheesecake.
Cheesecake Recipe | No-Bake | How to make Cheesecake | Nestle Mint Aero Cheesecake
Mint Aero Cheesecake
Ingredients
For the biscuit base
1 ½ cups (300/10 ½ oz) oreo/digestive/graham creacker
½ cup + 1 tbsp (120g/4 ½ oz) butter, melted.
For the cheesecake
2 ½ cups + 2 tbsps (600g/21 ½ oz) mascarpone cheese.
¾ cup + 1 tbsp (120g/4 ½ oz) icing sugar.
2 tsps peppermint extract
1 ¼ cups (300ml/10.14 fl oz) double cream/heavy cream
1 cup + 2 tbsps (200g/7 oz) mint aero chocolate
Green food gel colouring
For the ganache
½ cup (100g/3 ½ oz) milk chocolate.
¼ cup + 3 tbsps (100ml/3.3 fl oz) double cream.
For the cream
¾ cup (200ml/6.7fl oz)l double cream.
1 tablespoon of icing sugar (optional)
1 teaspoon of vanilla extract (optional)
For the decoration
Mint Aero Bubbles and small mint aero bar, chopped up
Small bar of Mint Aero, grated
METHOD:
For the Base:
1. Place the biscuits in a food processor and blitz until they turn to crumbs.
2. Pour into a bowl and add the melted butter, mix until fully incorporated.
3. Press the mixture into a 20cm/8inch springform tin, there is no need to grease the tin.
4. Place in the fridge for 30 minutes.
For the Cheesecake filling:
1. Beat the cream cheese, icing sugar and peppermint extract until soft.
2. Add the double cream and whisk again until the cream is mixed in, the mixture will be liquidy. You need to be careful at this stage while whisking as the food colouring will need adding and will take longer to mix it in so I would recommend only whisking until the cream is combined.
3. Add the green gel food colouring and mix again at a low speed until the food colouring is fully mixed in and when the mixture thickens up. Stop at this stage as if you whisk for longer the cream will be overmixed and the filling won’t be as nice.
4. Fold in the chopped mint aero chocolate.
5. Spoon the mixture on top of the biscuit base and smooth out with a spatula or pallet knife.
6. Place in the fridge for a minimum of 7 hours but preferably overnight.
For the Ganache:
1. chop the chocolate into small pieces.
2. Heat the cream until hot - do not boil.
3. Pour over the chopped chocolate and leave for 4 minutes.
4. Stir the cream and chocolate until all the chocolate has melted - if there are a few lumps of chocolate remaining place in the microwave at 10-second intervals and stir until melted.
5. Pour over the cheesecake and tilt the tin so that the ganache covers the cheesecake - you can also use a pallet knife but you need to work quickly as the ganache will start to set.
6. Place in the refrigerator for 1 hour.
For the Decoration:
1. Remove from the tin and place on a serving plate.
2. Whip the double cream, vanilla extract and icing sugar until you have soft peaks.
3. Pipe 12 rosettes on the edge of the cheesecake - I use a 2D piping tip.
4. Place an aero piece in the centre of each of the cream rosettes.
5. Sprinkle aero crumbs over the centre of the cheesecake and add a Nestle Mint Aero Bubble and/or piece to the cream rosettes.
6. Mmm Scrummy!!!
STORAGE:
• Keep in the fridge until ready to serve.
• Will keep in the fridge for up to 3 days.
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