with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
Ingredients:
7 pineapple slices in syrup
1 and 1/2 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
1/4 cup of sugar (50g)
a pinch of salt
1 tsp of liquid vanilla
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 and 1/4 cup of all purpose flour (150g)
8 g of baking powder
some candied cherries (optional)
enjoy it !
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Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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No Bake Pineapple Cream Cheese Pie
Get the recipe:
A refreshing, no bake dessert that's easy to make!
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Ingredients:
8 ounce package softened cream cheese
1/2 cup sugar
20 ounce can crushed pineapple, drained
8 ounce container Cool Whip
9 inch graham cracker pie crust
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Pineapple Upside-Down Cheesecake | My Food and Family
Who doesn't love pineapple upside-down cake? Now imagine it taken to a whole new level as cheesecake! Try this electrifying Pineapple Upside-Down Cheesecake recipe for dessert. Your friends and family will be asking for the recipe after the first bite.
Get the recipe here:
What you need:
2 Tbsp. brown sugar
5 Tbsp. butter, melted, divided
2 cans (8 oz. each) pineapple slice s in juice, well drained
7 maraschino cherries, well drained, stemmed
1 cup graham cracker crumbs
3/4 cup plus 3 Tbsp. granulated sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. vanilla
3 eggs
Let's make it:
1. Heat oven to 325ºF.
2. Mix brown sugar and 2 Tbsp. butter in 9-inch round pan until blended; spread to evenly cover bottom of pan. Top with pineapple slices, cutting if necessary to make even layer. Place cherries in centers of pineapple slices.
3. Combine graham crumbs, 3 Tbsp. granulated sugar and remaining butter; press gently into tops of pineapple slices.
4. Beat cream cheese and remaining granulated sugar with Mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over pineapple.
5. Bake 55 min. to 1 hour or until center is almost set. Run knife around side of pan to loosen cake; cool completely. Invert cheesecake onto plate; carefully remove pan. Refrigerate cheesecake 3 hours.
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Light & Fluffy Pineapple Cheesecake w/ Pineapple Bun Cookie Crust Recipe / 菠萝芝士蛋糕 [GF]
Have you ever devoured only the cookie topping of a Pineapple Bun (菠萝包), a popular Hong Kong sweet bread & left the bread behind…like me? Have you ever craved for a light & delicate cheesecake- almost like a cross between a soft souffle texture of the Japanese “Cotton” Cheesecake & creaminess of the NY Style Cheesecake? If so, you will love this refreshing summer recipe. An explosion of piña colada flavors from the fresh golden juicy pineapple & coconut cream sauce pairs perfectly with melt-in-your-mouth airy smooth cream cheese & a crunchy layer of sweet pineapple bun cookie crust. Gluten free option included.
Light & Fluffy Pineapple Cheesecake Recipe (with Pineapple Bun “Bo Lo Bao” Cookie Crust & Coconut Cream Sauce)/ 菠萝芝士蛋糕 [Gluten Free (GF) option]
Yield 6 inch round (approx 8 servings)
(DRY- Pineapple Bun “Bo Lo Bao” Cookie Crust)
1/3 cup + 1 Tbsp (49g) Cake Flour or GF Flour + 1/4 tsp xanthan gum
2 tsp (6g) coconut flour
1/8 cup (14g) powdered sugar
1 Tbsp (8g) custard powder or milk powder
1/8 tsp baking soda
1/8 tsp baking powder
(WET- Pineapple Bun “Bo Lo Bao” Cookie Crust)
2 Tbsp (28g) unsalted butter, soften/ room temp
1/2 large egg yolk (10g)
1/2 Tbsp (8g) coconut cream
(Cheesecake Bottom- Pineapple Bun “Bo Lo Bao” Cookie Crust )
1/8 tsp sea salt
1 Tbsp (10g) granulated sugar OR organic cane sugar
2 Tbsp (28g) unsalted butter, melted
_____________
(Light & Fluffy Cheesecake)
2/3 cup (6 oz; 170g) cream cheese, softened/ room temp
1/4 cup + 1 Tbsp (60g) granulated sugar OR organic cane sugar
3/4 cup (6oz; 170g) sour cream, room temp
2 Tbsp + 1/2 tsp (33ml) heavy cream, room temp
3/4 tsp vanilla extract
3 large eggs, separated
1/4 tsp cream of tartar
_____________
(Fresh Pineapple Topping)
1 cup (8oz; 248g) canned or fresh crushed pineapple, undrained
1/2 Tbsp (4g) cornstarch or arrowroot flour
2 Tbsp (20g) granulated sugar OR organic cane sugar
(Coconut Cream Sauce)
1/2 cup (4oz; 116g) coconut cream
2 tsp (6g) powdered sugar
Pineapple Bun “Bo Lo Bao” Cookie Crust Instructions:
1) Preheat oven to 350ºF.
2) Sift all the dry ingredients. Whisk to combine. Set aside.
3) With a mixer on medium speed, cream butter till pale yellow.
4) Add egg yolk & coconut cream. Beat till thick.
5) Add all the dry ingredients till crumbs become moist but still separate.
6) Transfer dough to a silpat lined baking sheet.
7) Bake cookie for 12 minutes. Edge becomes a golden brown.
8) Allow cookie to cool in room temperature.
9) With a food processor, crush cookie into a fine crumb.
10) Add sugar & salt. Mix. Then add melted butter & mix.
11) Lightly spray a 6”inch round pan (@ 3” height with removable base). Line base & sides with parchment paper (1 @ 6”inch round & 3”inch H x 19”inch L).
12) Press cookie crumbs into the bottom & aprox 1 to 1 1/2” inch up the sides of the pan. Set it on a baking sheet. Bake for 8 minutes @ 350ºF . Cool in room temperature.
13) Wrap pan (covering all sides) with 2 layers of aluminum foil. Set aside.
Light & Fluffy Pineapple Cheesecake Instructions:
1) Preheat oven to 350ºF.
2) With a mixer on low speed, beat cream cheese & sugar till smooth.
3) Add yolks & sour cream. Mix. Then add heavy cream & vanilla till smooth.
4) In a separate medium bowl on medium speed, whip egg whites. Once it begins to foam, add cream of tartar. Continue to whip till stiff peaks.
5) Fold whipped egg whites into cream cheese mixture till just combined. Pour over crust. Gently shake pan to level top.
6) Place pan on a baking sheet. Add water (at least 1/2”H) to the baking sheet & bake for 50 minutes. Cake should have a firm jiggle when gently shake the pan.
7) Turn off oven heat. Leave cake in the oven for an hr with oven door closed.
8) Cool at room temperature. Then refrigerate overnight or for at least 4 hours.
9) Remove side parchment paper. Add pineapple topping & serve with coconut sauce. Best eaten cold. Enjoy!
Pineapple Topping Instructions:
1) In a saucepan, combine pineapple, cornstarch, & sugar.
2) Place over low heat. Bring mixture to a gentle boil. Stirring constantly till mixture thickens. Remove from heat. Transfer to a bowl & cool at room temperature. Refrigerate if made a day in advance.
3) If too thick, add pineapple juice (1 Tbsp at a time) for desired consistentcy. Serve over cheesecake.
Tip: Refrigerate extras.
Coconut Cream Sauce Instructions:
1) In a small bowl, combine coconut cream & powdered sugar.
2) Refrigerate till ready to serve with cheesecake.
Note: Recipe was adapted from-
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#lightcheesecake #pineappledessert #菠萝包
No Bake Pineapple Cheesecake Recipe by Fine Art of Cooking 美味菠萝芝士蛋糕, 无需烘烤
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This pineapple cheesecake looks elegant and enticing. It tastes refreshingly fruity and creamy. It is a no-bake, quick and easy recipe.
INGREDIENTS:
Cake Base
10 Graham crackers - 5 oz (142 g)
4 oz (113 g) Butter
Cake Filling
1 can, 20 oz (590 ml) crushed pineapple in juice
16 oz (450 g) cream cheese
8 oz (225 g) heavy cream
1 can, 14 oz (397 g) sweetened condensed milk
1/4 oz (7.1 g) unflavored gelatin
1 tsp vanilla bean paste
1/2 teaspoon salt
Cake Topping
3/4 cup pineapple juice from the canned crushed pineapple
1/8 oz (3.55 g) gelatin
Pineapple slice for garnish, optional
Cake pan: 8” x 3 “ (20.32 x 7.62 CM)
8 inch Detachable cake pan:
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Music: Youtube audio library - Dream of the Ancestor
#Pineappledessert #nobakedessert #pineapplecake