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> -----
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Biscoff Cheesecake
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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.
#Baking #Nestle #NoBake
????????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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????????????????????????????????????????????????????????????????????
#JapaneseCuisine #Recipe #HowTo #Umami #Satisfying #ShotoniPhone
#cheesecake
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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.
Best ever baked cheesecake | Food | Woolworths SA
Hint: add ALL the strawberries!
SHOP STRAWBERRIES:
There’s no better way to celebrate strawberry season than with a ridiculously delicious, indulgent strawberry cheesecake. Hold onto your aprons, it’s about to get very domestic goddess-y around here…
Preheat the oven to 160°C.
For the base:
Crush 200 g chocolate digestive biscuits into a fine crumb, mix with 150 g melted butter and press into the base of a 30 cm spring form cake tin. (Tip: Place baking paper between the cookie base and the bottom of the tin to ensure foolproof unmolding.)
For the filling:
Beat 750 g smooth cream cheese until smooth. On medium speed, add 250 ml sour cream, 4 free range eggs, 112 g caster sugar, 1 tablespoon cornflour and the seeds of half a vanilla pod. Spoon the mixture into the cake tin and set aside.
For the strawberry swirl:
Combine 400 g frozen strawberries and 50 g caster sugar and blend until smooth. Simmer in a saucepan for 2 minutes and allow to cool. Spoon 2–3 tablespoons of the strawberry coulis over the cake. Using a butter knife, lightly swirl the bright red syrup into the surface of the cheesecake until beautifully marbled. Reserve the rest of the coulis.
For the assembly:
Place the marbled cheesecake in the oven and bake at 160°C for 50 minutes until the sides are set, but the centre is still a bit wobbly. Switch off the oven and allow the cake to cool in the oven for 2 hours. Top with fresh, syrupy strawberries and more strawberry drizzle. Dust with icing sugar and serve.
The Story of the World's Best Secret Cheesecake Recipe
This is the story of my mother's delicious secret cheesecake recipe that is loved by all who make it and get to taste it. They all agree, the Best in the world. That includes @Dustin Hoffman, @TomDaley and @janeFigueiredo You'll love the stories and stay for the recipe.
Remember to SUBSCRIBE and give me a THUMBS UP. Also hit the little BELL to be notified every time I upload a video.
I'm an artist, 82-year-old award-winning blogger, Instagrammer, YouTuber, commercial actress, mother, grandma and wife of 62 years. I've been kissed by wolves, shaken Steve Jobs’ hand, flown a WW2 Spitfire fighter aircraft over the White Cliffs of Dover and have way too many lipsticks. It's all about women of a certain age.
You can watch me make it on a year old Instagram Live post here in YouTube:
The Recipe is below.
GRANDMA ANNA'S SECRET CHEESECAKE RECIPE
THE WORLD’S BEST
ANNA’S CHEESECAKE RECIPE
10 inch Springform pan
Preheat oven to 350 degrees
Crust:
2 cups of Graham Cracker Crumbs (Nabisco -13 1/2 oz. box)
1/4 pound butter (1 stick)
Pinch of cinnamon
Melt the butter and mix with the cinnamon and graham cracker crumbs
Press down into pan (a little bit higher on the sides)
Bake for 5 minutes at 350, take out of oven and let it cool)
Turn off oven
Filling:
Four 8 oz. packages of Philadelphia Cream Cheese at room temperature
4 eggs
1 Cup Sugar
Pinch of cinnamon
1 tablespoon of cake or regular flour
Put cream cheese into a mixing bowl ( 4 pkgs of cream cheese)
Add 1 cup of sugar and 1 tablespoon of flour, pinch of cinnamon and beat mixture
Add 1 egg at a time and beat into mixture
Add mixture into pan
Bake 40 minutes at 375
(PUT INTO COLD OVEN – DO NOT PREHEAT)
After baking the filling remove from oven. Let cool for 30 minutes before smoothing the topping onto the cake.
Topping:
1 pint container or sour cream
3 tablespoons of sugar
1 tsp of vanilla or almond extract
Beat several minutes together. Smooth on top of cheesecake. Bake for 8 minutes.
Take out cake and place on something to cool. Place in fridge overnight
Take off collar of spring form pan and pat more graham cracker crumbs onto the sides of the cake and enjoy! Bon Appetite´
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