German Cheesecake⎪Grandma’s Recipe⎪@bekindfox
The recipe for the world best German Cheesecake is from my grandmother and I am not the only one to say that it is the “bestest” of the world! It is fresh and fluffy and not heavy or too sweet, have a try!
Ingredients:
Base:
200g of flour
100g of sugar
a pinch of salt
1 egg
80g of butter
1 pack of vanilla sugar (13g)
2 tea spoons of baking powder
Filling:
900g of quark (curd, fresh cheese, ricotta…)
1 pack of vanilla pudding powder
1 pack of vanilla sugar
150g of sugar
juice of 1 lemon (cest optional)
3 egg yolks
125g of double cream
180° C for 1 hour in the oven
MUSIC:
(Franz Gordon, Humdrum Days)
(David Celeste, A Picture on the Piano)
(Eneide, Soft Reminder)
My grandmas CHEESECAKE Recipe!!
Hi Becerra Family, We want to share with you guys this special recipe that my grandmother taught us
Please share with us/ let us know if you make the cheesecake ????
Recipe :
•2 pie crust
•1 cream cheese bar [1 bara queso crema]
•1 can of evaporated milk [1 lata de leche evaporada]
•1 can of condensed milk [1 lata de lechera]
•2 eggs [2 huevos]
Bake for 45 mins at 350* [honear por 45 min a 350 grados]
Link for the lounge chair
Xoxo, The Becerra Family
Grandma's Swedish Cheesecake Recipe
Making my Grandma's Swedish Cheesecake Recipe. I grew up eating this and it's ruined all other cheesecakes for me. I then learned how to make it and my family forces me to bake every time I see them, and I do it out of love even if I grumble sometimes. I have also paid many debts off with this easy recipe. Now, to be frank, there is nothing really Swedish about this recipe, it's just what my family calls it because Grandma's family is from Sweden. I hope you all enjoy and make it your own.
Nonna Romana's Ricotta Cheesecake - Rossella's Cooking with Nonna
Join Rossella and her Nonna Romana as they make a simple and delicious Ricotta Cheesecake with no crust. A simple recipe that Nonna Romana learned from her mother Regina.
Full Recipe Here:
This recipe is in my Cookbook:
Grandma's Cheesecake Recipe || KIN EATS
To make this desert visit for ingredients.
Hungry for more? Savor tasty KIN EATS videos & recipes here: Find the full Lemon Topped Cheesecake recipe by clicking on Show more below.
We love this rich, decadent cheesecake recipe from Sienna. It's got that traditional graham cracker crust and all the creamy flavors you want in a cheesecake...and it's topped with her grandmother's secret weapon! Beautiful and delicious!
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New York Cheesecake with Fresh Lemon and Lemon Leaves
Serves 8-10
For the Crust:
2 cups (170 g) graham crackers
2 tbsp (25 g) sugar
½ tsp (2.5 mL) salt
5 tbsp (75 g) butter, melted
For the Filling:
2 lbs (900 g) cream cheese, at room temperature
1⅓ cup (265 g) sugar
2 tsp (10 mL) vanilla
Zest of 1 lemon
4 large eggs
⅔ cup (160 mL) sour cream
⅔ cup (160 mL) heavy cream
For the Topping:
2 cups (475 mL) sour cream
⅓ cup (35 g) powdered sugar
1 tsp (5 mL) vanilla
2 lemons, thinly sliced and de-seeded
Lemon leaves
Preheat the oven to 350°F (175°C) with the rack in the lower third of the oven.
Wrap the outside of a 9 (23 cm) spring form pan with a few layers of aluminum foil to seal it and prevent the cheesecake from leaking.
In a food processor, pulse the graham crackers until they are finely ground into crumbs. Dump into a bowl and add the sugar, salt and melted butter. Mix well so that all the crumbs are coated with butter. Push the crumbs into the bottom of the spring form pan forming an even layer. Par-bake the crust in the oven for 10 minutes. Remove and cool. Reduce the oven temperature to 325°F (160°C).
To make the filling, beat the cream cheese with an electric mixer until it is soft and smooth, about 2 minutes. Add in the sugar, vanilla and lemon zest and beat for another 2 minutes. Add in the eggs, one at a time, making sure to scrape down the sides of the mixing bowl after each egg and mix until well incorporated. Follow with the sour cream and heavy cream and mix until smooth.
Place the spring form pan into a deep casserole dish or roasting pan. Pour the filling into the spring form pan and place in the oven. Carefully add warm water to the roasting pan until it is halfway up the side of the spring form pan. This water bath will help the cheesecake to cook evenly. Cook the cheesecake for 1½ hours.
After the cheesecake has cooked, turn the oven off and crack the door to allow the cheesecake to cool. This slow cooling method prevents cracks from forming on the top of the cheesecake.
Cool the cheesecake in the refrigerator for a minimum of 4 hours and up to overnight.
To make the topping for the cheesecake, whisk together the sour cream, sugar and vanilla. Chill in the refrigerator.
Finish the cheesecake by evenly dispersing the sour cream topping over it using a cake spatula.
Garnish the cheesecake with the lemon slices and lemon leaves.
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My Grandma’s Baked Cheesecake! Everyone will ask for the recipe!
This Baked Cheesecake has a really delicate flavor, it is light, not too sweet and incredibly delicious! Quick and Easy to make.
Ingredients:
500g farmer cheese/quark
4 yolks
3 egg whites
150g butter melted
1/2 cup (120g) sugar
1/2 cup (90g) flour, sifted
1 lemon zest
1/2 tsp vanilla extract
1/4 tsp salt
Bake in the oven 180C/356F for 40-45min. Leave in a tin to cool down for at least 30min.
email for communication: ilona.esl@gmail.com
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#bakedcheesecake #easyrecipe #cheesecakerecipe