Velvety CREAM CHEESE BUTTERCREAM frosting that isn't too soft! Great for piping
RECIPE:
SHOP:
Okay this cream cheese frosting is literally THE BEST you’re going to try. It’s rich, creamy, tart and has the perfect level of sweetness. It’s great for piping too!
The secret? LEMON JUICE! With the addition of fresh lemon juice (yes – it must be FRESH!), there’s an added layer of tartness. It adds an incredible depth of flavour and is the perfect combo with cream cheese!
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BAKING ESSENTIALS:
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VERY BERRY FRENCH TOAST!
VERY BERRY FRENCH TOAST RECIPE! ~ In this video I will be showing you how to make very berry French toast. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!
Items used in video ~
Glass Bowls:
Kitchen Utensils Set:
Measuring Cups:
Measuring Spoons/Cups:
Ingredients:
Berry Sauce:
1/2 Cup Strawberry
1/2 Cup Blueberry
1/2 Cup Raspberry
3 Tbsp Water
2 Tbsp Sugar
2 Tsp Lemon Juice
1/4 Tsp Cinamon
1/8 Tsp Nutmeg
Cream Cheese Filling:
4 oz Cream Cheese
1/2 Cup Powdered Sugar
2/3 Cup Heavy Cream
Egg Mixture:
2 Tbsp Butter
2 Eggs
2/3 Cup Heavy Cream
2 Tbsp Light Brown Sugar
2 Tbsp Sugar
1/2 Tsp Vanilla Extract
Dash or 1/8 Tsp Nutmeg
1-2 Tsp Cinnamon
Fruits:
Blueberries
Strawberries
Rasberries
Whipped Cream (Optional)
Powdered Sugar (Optional)
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How to Make Your Own Cream Cheese at Home? ???? 3 Different Cheese Recipes in Just 5 Minutes!
Cheese lovers, rejoice! ???? In this video, I'll be teaching you how to make your own scrumptious cream cheese at home in just 5 minutes! I'll share 3 delightful cheese recipes that you can whip up in no time: Plain cream Cheese, Truffle Oil Cream Cheese, and Basil and Walnut Cheese. Say goodbye to store-bought cheese and hello to homemade deliciousness! ????????
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Plain cream cheese
2 liters(67oz) pasteurized, daily whole milk
2-3 tablespoons extra virgin olive oil
1 lemon juice
Salt to taste
Truffle oil cream cheese
1 liter (34 oz) pasteurized, daily whole milk
2 tablespoons extra virgin olive oil
1,5 tablespoons truffle oil
1/2 lemon juice
Salt to taste
Basil and walnut cheese
2 liters (67 oz) pasteurized, daily whole milk
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 lemon juice
A small bunch of basil
A handful (50 gr., 1,5-2 oz) of walnut
Salt to taste
• To make our own cream cheese, first we need to boil the milk. If you are going to use raw milk, you have to keep the milk over 72 C (162 F) about 15 seconds or boil for 2-3 minutes. If you are using pasteurized milk like I do, just boiling it will be enough.
• Boil 2 liters of milk on high heat, then turn the heat down to the lowest when it’s at boiling point, and pour 1 lemon juice over it. You will see the curdle form immediately. At this point, don’t stir too much and wait for curdle to gather.
• When the milk curdles and the green layer appears, collect the curdle with a sieve.
• While the cheese is still hot add salt to taste. At this point, you already made a cheese and it is called ‘lor’ in Turkish. Don’t let the leftover water to waste. You can use it to make soup, give it to your pets, water your plants with it, or even for drink it yourself.
• To make the plain cream cheese, put the warm curdle in a food processor. Add 2-3 tablespoons of extra virgin olive oil and more salt if you so desire. This step should be done while the cheese is still hot. This is important to keep the cheese creamy and smooth.
• Pulse the food processor about 3 minutes until the cheese becomes smooth, continue for a few more minutes if there’s still granules in the cheese. After you’re done with this process, enjoy your homemade cream cheese!
• For truffle oil cream cheese, you can spare the half of your cream cheese, or boil 1 liter of pasteurized daily whole milk from scratch and curdle it with a half lemon’s juice. After same sieving steps like above, add the cheese, 2 tablespoons of extra virgin olive oil, and salt to taste into the food processor while the cheese is still hot. Pulse it again for 3 mins.
• After making cream cheese, add 1,5 tablespoons of truffle oil into the food processor and pulse until the cheese becomes completely smooth. We didn’t add the truffle oil when cheese is really hot to prevent the truffle oil from getting cooked.
• For basil-walnut cream cheese, curdle 2 liters of milk by following the steps above. While it is hot, put into the food processor and add 4 tablespoons of extra virgin olive oil, 2 tablespoons of butter in room temperature and salt to your taste.
• Pulse the food processor until the cheese becomes completely smooth. After that, transfer the cheese in a large bowl to cool down. Otherwise hot cheese will darken the basil.
• Wash and dry a small bunch of basil and chop roughly. Don’t forget the take thick stems out.
• Roughly chop a handful of walnuts as well.
• Mix the walnut and basil with cream cheese, make sure you give it a good mix.
• Then wrinkle a baking paper and lay it out on the counter. Wrinkles will help the paper not to roll back on itself.
• Spread the cheese on the bottom quarter of the paper and roll it into a giant sausage.
• Twist both ends.
• Refrigerate for 3-4 hours to harden, so to you will be able to slice the cheese.
• After that, remove it from the refrigerator, and enjoy your homemade basil-walnut cream cheese. Bon appetit! or afiyet olsun! As we say in Turkish.
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Easy Cheese Ball Recipe With Cream Cheese, Bacon & Green Onion (Low Carb, Gluten-Free)
This easy cheese ball recipe with cream cheese, bacon, and green onions takes just 10 minutes to prep! Make it ahead for an effortless, impressive appetizer.
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Wholesome Yum creates natural, gluten-free, low carb recipes with 10 ingredients or less. If you are looking for healthy easy recipes that don't require a lot of time, this channel is for you. You'll find all low carb and keto recipes, as well as lots of paleo, LCHF, sugar-free, diabetic friendly, THM, and more.
MORE LOW CARB RECIPES TO TRY:
* 3-Ingredient Paleo Crackers (Low Carb, Gluten-Free):
* Cream Cheese Jalapeno Poppers With Bacon (Low Carb, Gluten-Free):
* Easy Fried Zucchini And Squash Recipe (Low Carb, Gluten-Free):
New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer
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Home-made cream cheese recipe:
Full written recipe for Eggless New York style cheesecake
Prep time: 15-20 minutes
Cooking time: 1 hour
Serves: 1 kg cheese cake
Ingredients:
• Parle G Biscuit 140 gm (you can use crackers biscuit too)
• Melted butter 80 gm
• Cream cheese 300 gm
• Powdered sugar ½ cup
• Fresh cream 3/4th cup
• Condensed milk 180 ml
• Vanilla extract 1 tsp
• Thick curd 1/4th cup
• Zest of 1 lemon
• Lemon juice of half lemon
• Corn starch 1 tbsp
• Any berry compote
Method:
• Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag.
• Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly.
• Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture.
• For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture.
• Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture.
• Pour the mixture over the baked base and tap to remove any air pockets.
• For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it.
• Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes.
• After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap.
• Once cooled down, refrigerate in the fridge for 5-6 hours.
• After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully.
• Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance.
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