Baked Honey Cheesecake | One Pot Chef
Baked Honey Cheesecake is a rich, sweet, creamy dessert that is perfect for parties. Cream cheese, ricotta cheese, cream, flour and eggs are combined with a generous shot of honey. Poured onto a crushed cookie base and baked until golden, this light but decadent cheesecake will have everyone buzzing - give it a go!
ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE:
ONE POT CHEF COOKBOOKS - PAPERBACKS AND EBOOKS:
MY SECOND CHANNEL:
PLEASE SUBSCRIBE!
FOLLOW ME ON TWITTER
BECOME A FAN ON FACEBOOK
FOLLOW ME ON GOOGLE+
=================
RECIPE FACT SHEET
=================
INGREDIENTS IN THIS DISH:
250g of Plain Sweet Cookies (crushed)
100g of Butter (melted)
1 1/2 Teaspoons of Ground Ginger
250g of Cream Cheese (at room temperature)
400g of Ricotta Cheese
3 Tablespoons of Plain Flour
1 Cup of Whipping Cream
2 Eggs
1/4 Cup of Pure Honey + extra for drizzling
Optional: Fondant Honey Bees
1 Packet of White Icing Fondant (available in the cake decorating aisle or sugar aisle at the supermarket)
Black and Yellow Food Dye
Flaked Almonds
Preparation Time: About 15 minutes
Baking Time: About 50 minutes + Cooling Time + Chilling Time
SERVES 8 - 10
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
More cooking videos at:
Music Track:
Bright Wish
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
Honey and Vanilla Cheesecake - Andy Bates
This Honey and Vanilla Cheesecake doesn't just taste fantastic, but its berry and sugar snaps topping makes it's one of the most stylish looking desserts Andy's ever made. A cheesecake fit for any family occasion.
Find the full recipe here:
Click here to subscribe for weekly videos:
[Cheesecake #1] Ginger Soufflé Cheesecake : a subtle ginger flavor and cream cheese????
#ginger#cheesecake#souffle
After making white kimchi, there was ginger juice left, so I added ginger juice to cheesecake and baked it. It was very soft and not too sweet, so I was surprised when I made it. The combination of this cake and black tea is amazing. If you like ginger, you can make it by increasing the amount of ginger juice. The scent of ginger is very subtle, but it's a soufflé style, so it melts in your mouth without even chewing it. If you give it to the kids, they'll think it's not my mom ????. Kids don't like ginger flavor... If you are looking for a slightly unique dessert, try baking the Gingerbread Soufflé Cheesecake. I recommend it.
[Sheet Ingredients]
(room temperature) 186g whole egg, 24g yolk, 64g sugar, 60g cake flour
A: 15g butter, 0.5 tsp honey, 1.5 tsp milk
[Cheese mixture Ingredients]
(Room temperature) cream cheese 147g, sugar 26g, yolk 55g, ginger juice 9g, fresh cream 14g, soft flour 15g, cornstarch 2T,
A: 61g egg white, 32g sugar
[Make a sheet]
1. Put the whole egg, yolk and sugar in a bowl and melt the sugar with a whisk.
2. Heat the ball of step 2 to 40 degrees with a hot water bath, and melt the ingredients of A in the hot water pot.
3. Raise the bubble by lowering the ball of 2, and when the bubble becomes smooth, lower the speed to remove the bubble.
4. Sift the soft flour and put it in.
5. Mix part of 5 with A, add this to 4 and mix.
6. Pour the dough into the pan, beat it to remove air bubbles, and bake at 170 degrees for 24 minutes (based on smeg).
7. Cool and cut into 3 equal 1cm intervals.
[Cheese mixture] - Preheat to 170 degrees
1. Put cream cheese in a bowl and mix with a rubber spatula to make it smooth. Add sugar and mix.
2. Put the yolk in another bowl, place it on a medium hot water, heat it to about 40 degrees, add ginger juice and mix with a whisk.
3. Divide the yolk into 2 bowls with cream cheese and stir enough to avoid lumps.
4. Sift the soft flour and cornstarch through a sieve, mix well in step 3, add 14g of fresh cream, mix and sieve.
5. Make a meringue with A (egg white 61g, sugar 32g).
6. Divide the meringue into the dough of step 4 in 2 batches, and turn the rubber spatula over in a circle from the bottom to the top and mix without breaking the foam.
7. Cut the sheet 1cm into a pan and spread butter on the side of the pan/ Wrap 2-3 layers of foil
8. Pour the dough in step 6 and tap it twice to release air.
9. Put the cake pan in the oven pan, and pour hot water after putting it in the oven.
10. Put it in and immediately adjust it to 160 degrees for 30 minutes, then raise it to 175 degrees and bake in a hot water for 13 minutes.
11. When one laver has cooled, put it in the fridge and let it cool overnight, then remove it from the pan.
THANK YOU FOR WATCHING!
please share subscription, OK, button.
????
Easy baked cheesecake & my cheats Xmas trifle ???????????? | Marion's Very Merry Christmas Ep 4
My guide to holiday season desserts! Easy baked cheesecake infused with Chai tea spices and my mango xmas trifle recipe with all the shortcuts!
Get the recipes -
Chai-spiced Baked Berry Cheesecake:
Mango & Coconut Xmas Trifle:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Chocolate Ginger Cheesecake | Waitrose & Partners
Rich Harris whips up a rich and indulgent chocolate cheesecake, with a twist of ginger flavour in the biscuit base. See the full recipe |
Twitter |
Facebook |
Instagram |
Pinterest |
More great recipes, ideas and groceries |
Classic Cheesecake Recipe | How Tasty Channel
Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end!
The tips to get a perfect cheesecake are three:
- don't over-beat the batter, specially when you add eggs
- bake at low temperature and don't over-baking
- cool down gradually
????PRINTABLE RECIPE AND TIPS:
--------------------------------------------------------------------------------------------------------------
Please, leave a comment and subscribe to my channel for more recipe videos!
FOLLOW ME:
FACEBOOK:
INSTAGRAM:
PINTEREST:
---------------------------------------------------------------------------------------------------------------
► CHEESECAKE COOKIE BARS:
► MINI CHEESECAKE IN 15 MINUTES:
► EGGLESS MINI CHEESECAKE:
► EGGLESS CHEESECAKE:
► CLASSIC CHOCOLATE CHEESECAKE:
► NO BAKE NO GELATINE CHEESECAKE:
► BASQUE BURNT CHEESECAKE:
► THE BEST CHOCOLATE CHIP COKIES:
--------------------------------------------------------------------------------------------------------
Video Gear Used For This Video:
Camera:
U.S.A. LINK:
ITALIAN LINK:
Lens:
U.S.A. LINK:
ITALIAN LINK:
Tripod:
U.S.A. LINK:
ITALIAN LINK:
Lighting:
U.S.A. LINK:
ITALIAN LINK:
Kitchen Tools Used In This Video:
Food Processor:
U.S.A. LINK:
ITALIAN LINK:
Knives:
U.S.A. LINK:
ITALIAN LINK:
DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and How Tasty receives a small commission. This help supports the channel and allows us to continue to make videos like this. Thank you so much for your support!