Pumpkin Swirl Cheesecake
This is an old episode that I just dug up. Thanksgiving or not, this is a fabulous cheesecake! The gingersnap crust is the secret to the awesome flavor! As always, you may go to shannonlindell.com and use the email link to request a printable copy of any of the recipes.
The Try Guys Bake Cheesecake Without A Recipe
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Creamy Classic Cheesecake
As opposed to a New York Style cheesecake which is much denser, this version of a classic cheesecake is rich yet lighter and creamier.
Same video without Music
INGREDIENTS
CRUST
150g Biscuits
50g Melted butter
FILLING
650g Cream cheese
300g Sugar
1tsp Salt
350ml Sour Cream
90ml Heavy Cream
3 Eggs, Room temp
30g AP Flour
1 tsp Vanilla
RASPBERRY COULIS
200g Raspberries, Frozen
40g Sugar
PROCEDURE
PRE-BAKING
1. Bring the cream cheese and egg at room temperature.
2. Pre-heat the oven to 180°C.
3. Butter the springform pan and line with baking paper. Wrap the outside of the pan with aluminum foil.
CRUST
1. Crush the biscuits into crumbs. (I used hobnob for this recipe but you may use graham crackers, digestive, etc.)
2. Add the melted butter and mix.
3. Pour into the prepared pan and spread it out evenly. Using a glass or something similar with a flat bottom, press the crust to compact it evenly.
FILLING
1. Combine the cream cheese, sugar, and salt together in a bowl and whisk until light and fluffy.
2. Add in the sour cream and mix.
3. Pour in the heavy and and whisk to combine.
4. Add the eggs one at a time. Mix just until fully incorporated. Do not overmix as this will aerate the batter creating bubbles in the final product.
5. Add in the flour and vanilla and mix until well combined. The batter should be smooth and creamy.
BAKING
1. Pour the batter into the prepared pan and transfer into a large deep tray.
2. Pour hot water up to an inch to the sides of the pan.
3. Bake at a conventional oven (no fan) at 180°C for 30 minutes then at a lower temperature of 150°C for another 30 minutes.
4. Leave the cheesecake inside the oven for another hour without opening the door. This step ensures that the cake is fully cooked.
5. Let it cool completely and wrap. Place in the fridge overnight or at least for 4 hrs to allow the cake to set.
RASPBERRY COULIS
1. Place the raspberries and sugar in a sauce pan and bring to a boil.
2. Stir and mash while simmering for a minute or until it has thickened a little bit.
3. Strain through a sieve and discard the seeds. Cool completely before using.
SLICING
1. Dip the knife in hot water and wipe with a towel to pat dry. This ensures a clean and smooth cut everytime.
*Serve and enjoy!
Thanks for watching!
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Professional Baker Teaches You How To Make CRÈME CARAMEL!
Crème Caramel is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 4
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
Custard
2 large eggs
2 egg yolks
6 Tbsp (75 g) granulated sugar (caster sugar)
2 cups (450 mL) 2% milk
1 tsp (5 mL) vanilla extract
pinch salt
Caramel
3 Tbsp (45 mL) water
½ cup (100 g) granulated sugar (caster sugar)
1 tsp (5 mL) lemon juice
Recipe
1. Preheat the oven to 300 F (150 C). Place four 5-ounce (150 mL) ramekins in a baking pan with sides just taller than the ramekins.
2. In a large mixing bowl, whisk the whole eggs and egg yolks with the sugar. Pour in the milk and whisk gently, and then whisk in the vanilla and salt. Strain the mixture and let it sit while preparing the caramel, to let any bubbles on the mixture dissipate.
3. Bring the water, sugar and lemon juice up to a full boil over high heat without stirring, and continue to boil until it turns an amber colour. While the sugar boils, occasionally brush the sides of the pot with water, to keep the sugar from crystallizing. Pour the caramel into the four ramekins equally. Let cool a minute.
4. If there are still quite a few bubbles visible on the custard surface, spoon them off. Slowly pour the custard mixture into the ramekins, and dab off any new bubbles with a paper towel. Pour boiling water into the baking pan so that it comes halfway up the sides of the ramekins. Cover the baking pan with aluminum foil (or a lid)and bake for 30 to 35 minutes, until a skewer inserted into the centre of the custard comes out clean. Immediately (but carefully) remove the ramekins from the water bath to cool on a cooling rack and then chill completely, at least 3 hours.
To serve, run a palette knife around the inside edge of a ramekin. Place a dessert plate over the ramekin and invert both. Lift the ramekin off, leaving the custard on the plate with the caramel as a sauce.
TIP: I use my canning jar tongs to remove the ramekins easily from the water bath without burning my fingers.
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