???? New York Style Cheesecake Recipe: Heavenly Delight!
Indulge your taste buds with our easy-to-follow New York Style Cheesecake recipe! Discover the secrets to creating a creamy, dreamy dessert that'll transport you to dessert heaven. Perfect for special occasions or when you simply crave a decadent treat.
Let's bake up some bliss! ????????
#cheesecake #newyork #dessert
No Bake Mini Cheesecakes Recipe + Homemade Cherry Topping
These mini cheesecakes boast a smooth and creamy texture that melts in your mouth. The combination of the buttery crust, velvety filling, and sweet-tart cherry topping creates an unforgettable flavor experience.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Graham Cracker Crust Ingredients:
►1 1/2 cups graham cracker crumbs (from 12 whole crackers)
►1 Tbsp granulated sugar
►8 Tbsp unsalted butter (1 stick)
Ingredients for No-Bake cheesecake:
►16 oz cream cheese (from 2, 8-oz blocks), room temperature
►2/3 cup granulated sugar
►2 Tbsp sour cream
►2 Tbsp lemon juice, freshly squeezed
►1 cup heavy whipping cream
►1 Recipe Cherry Topping (link to cherry Sauce recipe)
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:13 How to make no bake crust
1:37 How to make the delicious creamy filling
3:20 How to fill cupcakes baking sheet
4:12 How to make the cherry topping
5:11 Taste test and serving suggestions
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Heaven on Earth Cake
Heaven on Earth cake describes this delicious trifle-esque dessert perfectly. Moist angel food cake topped with tart cherry pie filling, creamy pudding, and lightly whipped cream make this cake out of this world!
__________⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ ___________
Grab the full, printable recipe on my blog:
INGREDIENTS
1 angel food cake a pre-made cake or bake a boxed angel food cake mix and let it cool
1 can cherry pie filling 540 milliliters, 18 ounces
1 package 4-serving instant vanilla pudding mix 102 grams, 3.6 ounces
1 1/2 cups milk 2%
1 cup sour cream
8 ounces Cool Whip
sliced almonds optional garnish
INSTRUCTIONS
Cut the cooled angel food cake into cubes about 1 inch in size.
Pro Tip: If you are baking the cake yourself for this recipe, make sure to let it cool fully before cutting it so that it doesn’t make the other ingredients too warm.
Pro Tip: The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
Layer half of the cake pieces evenly in the bottom of a 9×9 cake pan (metal or glass).
Spread 2/3 of the cherry pie filling evenly over the cake.
Layer the last half of the cake cubes over the cherry pie filling.
In a medium bowl stir together the pudding mix, milk, and sour cream until smooth, about 2 minutes. Spread evenly over the top of the cake.
Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the cherry pie filling over the top.
Place in the fridge and let chill 4 to 5 hours before serving.
Pro Tip: This cake needs at least 4 to 5 hours in the fridge so it can soak up all of the flavors. Overnight is even better.
Sprinkle slivered almonds on top of the cake before you serve it, optional.
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Jiggly Fluffy Japanese Cheesecake
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Here is what you'll need!
Fluffy Jiggly Japanese Cheesecake
Servings: 6-8
INGREDIENTS
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams ) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve
PREPARATION
Preheat oven to 320°F/160°C.
In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
Enjoy!
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Cheesecake Factory New York CHEESECAKE Recipe with White Chocolate: Surprisingly Easy & Irresistible
Get ready to indulge in the ultimate dessert experience with this irresistible recipe for New York Cheesecake infused with creamy white chocolate. Discover the secrets behind creating this heavenly delight that combines the richness of traditional New York cheesecake with the lusciousness of white chocolate. Dive into a slice of pure decadence and treat your taste buds to a sensational journey of flavors. This is a dessert you won't be able to resist!
***Turn ON the Subtitles (cc) and choose your language ***
For best results, please follow the recipe (video) without substitutions, unless specified. Metric measurements are accurate, and I use European butter (82%) in my recipes.
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Enjoy!
xo VUSS
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18 cm (7) baking ring/pan
300 g (2 c) flour, sifted
1/4 tsp salt
2 Tbsp sugar
230 g (1 c) butter
2-3 Tbsp water
1 Tbsp lemon juice
40-50 g (1.5 oz) white chocolate
400 g (14 oz) cream cheese
100 g (1/2 c) sugar
140 g (5 oz) sour cream
90 g (3 oz) heavy cream
2-3 tsp vanilla extract
80 g or 2 small eggs
Strawberries
Powdered sugar
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▶TIPs for NO Crack and The Winner Cheesecake:
* Oven must be preheated to 160 C (320 F)
* Place the pan(ovenproof) of hot water on the bottom shelf of the oven
* Cheesecake (pan) must be placed on the middle shelf (above the water pan) of the oven
* Do Not open the oven while the cheesecake is baking (baking time)
* Do Not remove the baked cheesecake from the oven: turn off the oven and leave the cheesecake in the oven for another 30-40 minutes, leave the oven door ajar (about 1/2 inch)
* Cool the cheesecake at room temperature for about an hour then refrigerate for 4-5 hours or overnight
ENJOY!
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Semolina Cheesecake Recipe: Indulge in a Heavenly, Light Dessert Delight!
Ingredients:
2 eggs at room temperature
65g granulated sugar
6g vanilla
65g vegetable oil
7g baking powder
65g fine semolina
250g cream cheese
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ENJOY!
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