Amazing Blueberry Cheesecake Recipe
Bursting with sweet blueberry flavor, this Blueberry Cheesecake recipe is extremely easy to make. Starting with a buttery graham cracker crust filled with a creamy cheesecake center dotted with juicy blueberries and topped with a luscious blueberry sauce, this cheesecake is perfect for any occasion. It’s light but decadent and guaranteed to impress.
RECIPE:
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How To Make Fresh Strawberry Glaze | Perfect for Cheesecakes Cakes and Cupcake ????|Jamila Azar Egypt
A recipe that is perfect to top a cheesecake with or fill a cake or cupcake with. # #recipe #homemade #strawberry
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Strawberry Sauce or Glaze:
► 2 cups of Strawberry (Fresh or Frozen)
► ½ cup Sugar
► ¼ cup Water
► 1 tablespoon Cornstarch
Put the strawberries and sugar in a saucepan to simmer for 10 minutes. Then blend the strawberries, dissolve the cornstarch in the water and add to the saucepan. Let this boil until it thickens, and depending on how thick you want it you let it boil more or less. But also keep in mind that it thickens as it cools.
Enjoy!
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Strawberry Jell-O Glaze
This easy strawberry glaze is made with strawberry Jell-O flavor gelatin. You can use strawberry juice/puree to replace the water in this recipe.
This is a double-batch recipe that I made for a few recipes. You can reduce it by half for one-time use.
The room temperature glace is pourable and great for making fresh strawberry pie, trifle, cake topping, or mixed with frosting/buttercream.
When refrigerating the glaze, it will turn solid since it is made with gelatin. I let it come to room temperature and stir it well until it is spreadable. Then I can use it for cake filling or Swiss roll filling.
You can also reheat the glaze in the microwave for 30 seconds and stir until it returns to the pourable stage. Add 15 seconds intervals if needed.
Substitute the strawberry gelatin with a different flavor of gelatin for variety.
Ingredients:
3 cups water
2 cups sugar
6 tbsp cornstarch
1/4-1/2 tsp salt
2 (3 oz.) boxes of strawberry Jeel-O flavor gelatin
1 tsp vanilla extract
2-4 tbsp unsalted butter, softened if using (Note: I do not use the butter at this time.)
Method:
1. In a medium saucepan, combine water, sugar, cornstarch, and salt together until the cornstarch is dissolved.
2. Cook the mixture over medium heat, stirring constantly, and bring it to a boil.
3. When the mixture turns translucent and starts boiling, turn off the heat.
4. Add the strawberry gelatin to the hot mixture and stir well vigorously with a wire whisk until the gelatin is dissolved for about 2 minutes.
5. Stir in vanilla extract and softened butter, if using.
6. Transfer the glaze to a bowl and let it come to room temperature for a pourable glaze.
7. If Keep the graze in the fridge after using it, it will solidify like soft jello. You can reuse it by bringing it to room temperature and stirring it well until spreadable. Great for cake filling.
8. If you want a pourable stage, microwave it for 30 seconds and stir well until liquified. Microwave for 15 seconds (intervals) more if needed.
Creamy and Decadent New York Cheesecake (No Waterbath)
This recipe, to me, is cheesecake at its finest and it's a frickin knockout. And don't worry, I already made every cheesecake-baking mistake so you won't have to. Upgrade your kitchen with Misen’s cookware and knives. Go to and use promo code LAGERSTROM to get 20% off your first order.
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RECIPE
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GRAHAM CRACKER CRUST
▪375g (3 8-packs) GRAHAM CRACKERS
▪110g or 1c walnuts, toasted
▪40g or 1/4c sugar
▪3g or 2/3tsp salt
▪30g or 1/4c flour
▪170g (1.5 sticks) butter, melted
Add ingredients except for butter to a food processor and spin until broken down into a sandy texture. Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it’s still crumbly, spin in a bit more butter.
Spread into a greased 9” springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides. See video @2:10 for method. Add remaining crumbs into the pan and press into an even layer on the bottom of the pan.
Par bake at 350F/175C for 10 minutes
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CHEESECAKE FILLING
▪900g/4 blocks cream cheese, room temperature
▪225g/8oz goat cheese, room temp
▪240g or 1c sugar
▪5g or 1tsp salt
▪30g or 1/4c corn starch
▪125g or 1/2c sour cream
▪Zest of 1 lemon
▪5g or 1tsp vanilla extract
▪5 whole large eggs + 2 yolks
Mix cream cheese, goat cheese, sugar, salt, and corn starch using paddle attachment on medium speed, scraping sides of bowl after about 30 seconds. Mix for another minute or so until well combined. Add in sour cream, lemon zest, and vanilla and continue to mix for another minute until combined. Scrape paddle and bowl well. With mixer on medium, add eggs, 1 at a time, mixing until just combined, scraping sides halfway through. Careful not to over mix/whip after the eggs are added.
Pour mixture into fully cooled crust shell.
Bake at 325F/160C for 60 minutes. At this point, the cheesecake should have risen and still be jiggly in the center. Turn off oven and allow to cool in the oven, door closed for 45 minutes. Remove from the oven and allow to come to room temperature. Tent with foil and refrigerate for at least 10 hours.
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CHERRY TOPPING
▪350g/12oz Frozen Dark Cherries (i’m using unsweetened frozen)
▪Pinch salt
▪150g or 2/3c sugar
▪1 lemon, zest and juice
Add cherries, salt, sugar, zest and juice of lemon to a saute pan over high heat. Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy. When done, temp should be around 225F/105C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use.
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CHAPTERS
0:00 Intro
:21 Graham cracker crust
3:31 Making and baking the custard
6:21 Misen chefs knife (ad)
7:22 Finishing the cheesecake bake
8:43 Cherry topping
10:40 Cheesecake plating time
12:05 Let's eat this thing
#cheesecake #newyorkcheesecake #dessert
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How to make a shiny glossy glaze | Neutral mirror glaze | Pastry 101
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Have you wondered how pastry products can look so shiny? It’s actually really simple – it’s basically glaze applied on top. You can buy the glaze from the store but you can also make it. Here’s a recipe for a home-made shiny mirror glaze.
When purchasing store-bought stuff, the search keywords would be mirror glaze, neutral glaze, nappage.
▶Neutral Mirror Glaze◀
*Unfortunately you can’t replace corn syrup/glucose with another ingredient for this recipe.
Water 50g
Sugar 100g
Corn syrup/Glucose 150g
Gelatin 8g (gold strength 200 bloom. if using powdered gelatin, use same weight for same strength)
Lemon Juice 15g
① Bloom gelatin in ice cold water.
② Add water, sugar and corn syrup into a saucepan and boil it up to 105℃.
③ Add the bloomed gelatin (squeezed) and lemon juice.
④ Use around 28~40℃
How to store: You can store in the fridge for up to 3~4 days.
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Handmixer: Luxel or Tornado
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Silicone Mat: Silpat( or Silpat equivalent(
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#neutralglaze #glaze #nappage #glacage #sugarlane #조한빛 #슈가레인
Strawberry Mousse Mirror Glaze Cake Recipe
Strawberry mousse mirror glaze cake - beautiful and elegant and delicious cake. This recipe may look difficult, but if you follow the steps you'll get the most impressive cake you have ever made with beautiful mirror glaze.
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No-Bake Strawberry Cheesecake:
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Ingredients:
For the strawberry confiture (18cm):
250g (8.81oz) strawberry puree
1/3 cup (63g) sugar
12g (1½ tbsp) cornstarch (corn flour)
12g gelatin powder
70ml cold water
Basil/mint leaves – optional
Cake layer (18cm):
80g (2/3 cup) flour
60g (1/3 cup – 1 tsp) sugar
60g butter (4 tablespoons), softened
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch salt
1 egg
60g (2.11oz) strawberry puree
1 teaspoon vanilla extract
Lemon vanilla mousse (20cm):
18g gelatin powder
100ml water
480ml (2 cups) milk
360ml (1½ cups) heavy cream
3/4 cup (150g) sugar
90g (6 tablespoons) butter
6 medium eggs yolks
27g (3 1/3 tbsp) cornstarch
1½ teaspoons pure vanilla paste
Zest of one lemon
Mirror glaze:
1½ cups (300g) sugar
200g (2/3 cup) sweetened condensed milk – 7oz
150ml water
20g gelatin
120ml (1/2 cup) cold water
350g (12.34oz) white chocolate
Gel food coloring
Directions:
1. strawberry confiture layer: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.
2. In a small saucepan mix sugar and cornstarch, add strawberry puree and chopped basil or mint. Bring to a simmer stirring constantly, until thickens. Remove from heat. add the bloomed gelatin and stir until the gelatin has dissolved. Let cool to room temperature.
3. Prepare 18cm cake ring with plastic wrap stretched on the bottom. Pour the mixture into the ring. Place in the freezer.
4. Strawberry cake layer: preheat oven to 160C (320F). in a small bowl mix flour, baking powder, baking soda and salt. Set aside.
5. In a large bowl beat soft butter and sugar, until light and fluffy. Add egg and vanilla extract, beat until incorporated and smooth. And strawberry puree and beat until smooth. Gradually add flour mixture and mix until smooth.
6. Pour into 18cm (7-inch) cake ring and bake for 25 minutes. Let cool completely, release from the ring, gently cut the top to make even layer and place in the freezer while making the next stage.
7. lemon vanilla mousse: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.
8. In a small saucepan heat milk with lemon zest and vanilla extract, do not boil. Set aside. To a larger saucepan add sugar, cornstarch and mix. Add egg yolks and mix well. Gradually add the warm milk through a sieve and whisk constantly. Heat the mixture over low-medium heat, whisking constantly, until thickens. Remove from heat, add butter, stir until incorporated. Add the bloomed gelatin and stir until the gelatin has dissolved. Cover with plastic wrap and let cool to room temperature. Whip heavy cream to soft peaks, add the milk mixture unto the whipped cream and gently stir until combined.
9. Assemble the cake: prepare 20cm (8-inch) cake ring with plastic wrap stretched on the bottom. Pour half of the mousse, shake and spread evenly, freeze for 5 minutes, gently place strawberry confiture in the center. Pour the remaining mousse, leaving 1 cm space on top and spread evenly. Make sure you cover all the space around the confiture layer. Place the cake layer on top, gently press and spread the mousse. Cover with plastic wrap and freeze for at least 8 hours.
10. Before you start making the mirror glaze: Release the cake from the ring using a hair dryer to defrost the edges. Remove the cake collar and put back to the freezer.
11. Mirror glaze: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes
12. Into medium sized saucepan and water, sugar and sweetened condensed milk. heat over medium-low heat, stirring occasionally, until the sugar has dissolved and the mixture begins to simmer. Remove from heat, add the bloomed gelatin. Stir until the gelatin has dissolved.
13. Pour the hot mixture over the white chocolate and let sit for 5 minutes. Blend until completely smooth, add food coloring and blend again. Sieve and let cool to 32-35C (90-95F) before pouring over the frozen cake.
14. Pour the glaze on top of the cake. After 10-15 minutes remove the drips with a spatula. Refrigerate until the cake reaches to edible temperature.
Equipment:
Cake Collar:
cake ring:
Hand mixer:
Spatula:
Digital Kitchen Scale:
Cake Stand: