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How To make Greek Style Cheesecake
BODY:
1 x Margarine
3 pk 8-ounce cream cheese, soften
1/2 c Sugar
2 tb Flour
3 ea Eggs
1/2 c Plain yogurt
1/2 ts Grated lemon peel
TOPPING:
1/3 c Honey
1 tb Margarine
BODY: Line bottom of 9-inch springform pan with wax paper. Lightly grease sides of pan with margarine. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in yogurt and peel. Pour into prepared pan. Bake at 325, 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. TOPPING: Combine honey and margarine in small saucepan. Bring to boil over medium heat, stirring constantly. Continue boiling 1 minute. Cool to spreading consistency. Spread over chilled cheesecake just before serving. Garnish with lemon peel and fresh mint, if desired.
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(15cm cake pan, removable bottom)
Recipe:
-Biscuit base-
90g Digestive biscuits
45g melted unsalted butter
-Cheesecake filling-
200g cream cheese softened
60g sugar
100g greek yogurt
100g whipping cream
3 tbsp lemon juice
40g water
5g gelatin powder
Easy No-Bake Cheesecake without gelatin:
#asmr #nobake #cheesecake
Baked Raspberry Swirl Yoghurt Cheesecake | Simple Summer Desserts | Coles
Impress your guests when you serve up this simple, yet impressive baked raspberry swirl yoghurt cheesecake for dessert tonight. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more summer desserts check out the full playlist
Raspberry swirl yoghurt cheesecake
Serves 12 Prep 20 mins (+ cooling & 2 1/2 hours chilling time) Cooking 1 1/4 hours
250g plain biscuits
140g butter, melted
300g fresh or frozen raspberries
2 tbs caster sugar
500g cream cheese, softened
2 cups (560g) Jalna Greek Style Yoghurt
1/3 cup (115g) honey
1 tsp vanilla bean paste
3 Coles Australian Free Range Eggs
Jalna Greek Style Yoghurt, extra, to serve
Raspberries, extra, to serve
1. Grease the base and side of a 20cm (base measurement) round springform pan with baking paper. Process the biscuits in a food processor until finely crushed. Add butter and process until well combined. Spoon into prepared pan. Use a flat-bottomed glass to spread and press the biscuit mixture evenly over the base and side of the pan. Place in the fridge for 30 mins to chill.
2. Meanwhile, place raspberries and sugar in a small saucepan over medium heat. Cook, stirring, for 5 mins or until the raspberries break down and the mixture thickens. Strain through a fine sieve into a bowl. Discard solids. Set aside to cool.
3. Preheat oven to 150°C. Place the cream cheese, yoghurt, honey and vanilla in a clean food processor. Process until smooth. Add the eggs and process until smooth. Pour into the prepared pan. Drizzle with half the raspberry mixture and swirl with a skewer to marble.
4. Place cheesecake on a baking tray. Bake for 1 hour 10 mins or until just set. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 2 hours to cool. Place in the fridge for 3 hours to chill.
5. Transfer cheesecake to a serving plate. Serve with extra yoghurt, extra raspberries and remaining raspberry mixture.
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The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
--------------------------------------------------------------------
-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
■18cmケーキ型の分量
ビスケット 120g
溶かしバター 60g
クリームチーズ 400g
グラニュー糖 120g
サワークリーム 200g
又は 生クリーム100mlとヨーグルト100gで代用可
生クリーム 150ml(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 1/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
Meal Prep Protein Cheesecake For The Entire Week
Time to meal prep some protein cheesecake for the week :) Enjoy!
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Macros entire Recipe: 1738 Calories, 77C, 25F, 289P
Ingredients:
- 800 fat free cream cheese
- 800g Skyr/0% fat greek yogurt
- 4 whole eggs
- 120g Vanilla Whey
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