No Bake foolproof Raspberry Cheesecake -Recipe- Kitchen Diary Secrets /Page 1
Welcome to my Kitchen Diary. Get inspired by over years collected recipes from my family and friends.
Easy, creamy and so delicious. No oven is needed. With this cheesecake you can`t go wrong. Even the topping can be versatile. Try also blueberries or kiwi or strawberries or what you prefer. For this 12 servings recipe you need….
bottom:
250 gr. ground cookies (if wholegrain or graham, add some sugar)
150 gr. butter melted
a pinch of salt
for the filling:
200 gr. cream cheese (not fat reduced)
juice of 1 lemon
1 tablespoon vanilla extract
1 pack Jello raspberry or „Götterspeise“ (you could also use lemon or strawberry or cherry)
100 gr. sugar
500 ml cream
Topping:
200 gr. raspberries (or strawberries or any fruits)
1 heaped tablespoon corn starch mixed with
100 ml water or juice
2 tablespoon sugar
1 teaspoon lemon juice
How to do…
1.
Soak jello with 1 cup cold water and set aside
2.
crumble cookies, melt butter and mix together with salt, looks like wet sand. Press in a 11 inch (29cm) pan and chill.
3.
Mix cream cheese with vanilla extract, lemon juice and sugar.
4.
Heat Jello until completely dissolved. Let cool
5.
Whip cream.
6.
Add Jello to cream cheese mixture
7.
Gently add whipped cream to cream cheese mixture.
8.
Fill your pan and tap it several times to remove air bubbles. Then let cool for 1 hour.
9.
Meanwhile mix sugar and cornstarch and add 100 ml water. Cook berries on medium heat and add the water mixture. Let it bubble for 2 minutes. Then let cool.
10.
Add berry sauce on top and let the cake cool for min 4 hours or even better over night.
Enjoy!
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Pumpkin Pecan Cheesecake - FOOLPROOF
#PumpkinPecanCheesecake #Foolproof #Thanksgivingdessert
Pumpkin Pecan Cheesecake - Foolproof | In this video, I'll show you how to make a creamy, crack free Pumpkin Pecan Cheesecake that's Foolproof. I'll also show you how to make pumpkin puree from fresh pumpkin.
⬇️ Recipe Below ⬇️
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⬇️ Recipe Below ⬇️
Pumpkin Pecan Cheesecake with Salted Caramel
recipe by shereen pavlides
This is a make ahead dessert. There’s almost 2 hours baking time, 2 hours resting time and 3 hours - to overnight refrigeration time, but it’s worth, every minute of the wait. Plan ahead.
1 1/2 cups graham cracker crumbs
2 tablespoon sugar
3/4 teaspoon ground cinnamon
4 tablespoons unsalted butter - melted
3 (8-ounce) packages cream cheese - room temperature
1 cup freshly roasted pureed pumpkin
1 1/4 cup sugar
1/2 cup sour cream
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
4 large eggs - room temperature
1 cup caramel syrup (Mrs. Richardson’s recommended) - divided
2 cups chopped pecans - toasted, divided
coarse sea salt
Heat oven to 325 degrees F.
In a large bowl, mix graham crackers, sugar, cinnamon and butter until well combined. Lightly spray a 9” non-stick springform pan with non-stick cooking spray. Add prepared graham crackers, pressing evenly and firmly on the bottom and 1/2-inch up the sides (using a ramekin or bottom of a 1 cup measuring cup). Bake until crust is lightly golden, 8 - 10 minutes. Remove to cool.
Decrease oven to 225 degrees F. and open the door to help drop the internal temperature for a few minutes. Check temperature read with an oven thermometer, once 225 degrees F., is reached, close the door. {Note: this is a very important step, to ensure the oven is at the proper temperature, so the cheesecake does not crack!}
Meanwhile: in a stand mixer fitted with the whisk attachment, mix cream cheese, pumpkin, sugar, sour cream and spices until smooth. Add eggs, one at a time until blended. Scraping down the sides and bottom cavity of the bowl, re-mixing until smooth.
Pour cream cheese mixture into the cooled graham cracker crust. Bake until set with a slight wiggle in the center, 1 hour 45 minutes. Turn off the oven and open the door ajar to vent, leaving the cheesecake inside for 15 minutes. {This step prepares the cheesecake for room temperature so it doesn’t crack}.
Remove to a cooling rack to fully cool at room temperature, about 2 hours. Cover the springform pan with a clean kitchen towel, not touching the cake, tightly fitting under the pan and refrigerate until completely set, 3 hours - overnight. {If condensation forms, the towel will absorb it instead of dripping on the cake, making it soggy}.
Place caramel in a microwave safe bowl and microwave on HIGH until pliable and slightly warm but not hot, 10 - 15 seconds.
Remove springform pan, slice and top each piece with 2 tablespoons pecans, drizzle about 1 1/2 tablespoons caramel over the pecans and lightly sprinkle with sea salt. Repeat remaining slices. Makes 10 slices.
prep time: 18 minutes
bake time: 1 hour 45 minutes
cool time: 2 hours +
refrigerate time: 3 hours - overnight
serves: 10
Cheesecake Recipe (Foolproof) | Best Tutorial
Everyone loves a good cheesecake. We have developed this foolproof recipe that allows you to enjoy this delicious treat with only a few very accessible ingredients. This super creamy cheesecake recipe is a must try.
Ingredients:
Crust-
Biscuits- 125 g (approx. 15 pieces)
Condensed Milk- 2 tbsp
Filling-
Cream cheese- 300 g (1.5 cups)
Sweetened Condensed Milk- 1can - 2 tbsp
Lemon Juice- 3 tbsp
Lemon Zest- 1 tsp
Vanilla essence- 1 tsp
Salt- A pinch
AP Flour- 2 tbsp
Egg- 1 whole
In our unique Cheesecake recipe we used condensed milk to make a chewy crust. If you prefer a more crumbly crust use 3 tbsp of melted butter instead.
For making double the amount use a pan 8-9 inch in diameter.
Credits: Sabiba Rahman Faraizi | Wasit Uzayer Faraizi
Gear:
Camera - Canon 60D
Lens - 18-55mm EF
Computer - intel core i3 6100 | Nvidia GTX 1050ti | 2x4GB @ 2400MHz
Burnt Basque Cheesecake | Super Easy 1 Minute Recipe Video #SHORTS
How to make the most decadent and easy Burnt Basque Cheesecake. This is a foolproof method
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The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack.
INGREDIENTS:
-6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
-15 graham crackers (each 3 by 5 inches), broken into pieces
-1⁄3 cup packed dark-brown sugar
-1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
-1 ¼ teaspoons kosher salt (we use Diamond Crystal)
-2 ½ pounds cream cheese (five 8-ounce packages), room temperature
-1 1⁄3 cups granulated sugar
-5 large eggs, room temperature
-1 cup sour cream, room temperature
-1 teaspoon pure vanilla extract
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
#Cheesecake #Dessert #CookingHacks