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How To make Heavenly Dessert Cheesecake
1 T Graham cracker crumbs
1 c Low fat cottage cheese
16 oz Nufchatel cheese*
2/3 c Sugar
2 T Unbleached all-purpose flour
2 T Skim milk
1/4 c Almond extract
* Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it should be softened. ~
~:
Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed.
How To make Heavenly Dessert Cheesecake's Videos
COCONUT CHEESECAKE ????????✨ dessert heaven! #shorts #asmr #recipe
Embracing the sweet allure of coconut and white chocolate in every heavenly slice of this cheesecake! ????????✨ Dessert goals achieved! ????RECIPE???? @khalidelmahi
INGREDIENTS for a 20 cm (8-inch) Cake Pan
• For the base:
150g (5.3 oz) crushed biscuits
50g (1.8 oz) melted butter
• For the filling:
200g (7 oz) cream cheese
100g (3.5 oz) coconut yogurt
100g (3.5 oz) melted white chocolate
2 tablespoons coconut powder
• For the glaze:
100g (3.5 oz) heavy cream
100g (3.5 oz) coconut yogurt
100g (3.5 oz) white chocolate
INSTRUCTIONS:
Blend the biscuits and combine them with melted butter. Press the mixture onto the base of a circular cake pan.
Next, prepare the filling by combining cream cheese, coconut yogurt, melted chocolate, and coconut powder. Pour the filling over the biscuit base.
Prepare the glaze by combining heavy cream, coconut yogurt, and melted white chocolate. Heat the glaze in a saucepan for a few minutes, then pour it over the cake to cover it. Dust with powdered sugar and let it rest in the fridge.
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Bounty Cheesecake. Heaven dessert. No Bake. #shorts
No Bake Bounty Chocolate Cheesecake. Easy to make this delicious biscuit base creamy coconut cheesecake filling topped with milk chocolate.
If you love coconut and cheesecake, then you will definitely love this Bounty cheesecake.
Ingredients List
For the Base:
300g - cookies
150g - unsalted butter
For the Filling:
600g - cream cheese (Philadelphia)
150g - whipping cream (Arla)
150g - condensed milk
60g - granulated sugar
15g - gelatin
60g - cold water
200g - coconut flakes
For the Topping:
85g - milk chocolate
2tsp - coconut oil
2pcs - chopped bounty bar
Instructions:
1. Grease the bottom and sides of a 20cm springform cake tin and line the bottom with parchment paper.
2. Using a food processor pulse cookies into fine crumbs. Add melted butter and pulse again until the mixture is evenly combined.
3. Spread the crumbs mixture to the springform tin, forming the bottom and sides.
4. Place in the fridge while preparing the filling.
5. Soak gelatin in cold water for 15 minutes. After that melt in the microwave or on the stove until liquid (do not bring to a boil)
6. In a large mixing bowl add cream cheese, whipping cream, condensed milk, sugar, melted gelatin and beat with an electronic hand whisk until well combined
7. Add coconut flakes and mix with spatula
8. Pour the mixture on the top of your biscuit base and level it with a spatula.
9. Put in the fridge to set for 4 to 8 hours
10. Melt chocolate with coconut oil in the microwave.
11. Pour chocolate mixture all over the top of the cheesecake and put in the fridge for another 15 minutes
12. Run a sharp knife around the edge of the tin, gently unclipping the side of the springform tin and lifting it away
13. Decorate it the way you like. I usually sprinkle some coconut flakes on the top of the chocolate and add some chopped bounty bar.
I hope you like the recipe.
Looking forward to hear your feedback.
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Cheesecake : A Heavenly Dessert Experience
Ever wondered why cheesecake is universally loved? Dive in with us as we explore the origins, variations, and irresistible allure of this classic dessert. From its rich, creamy texture to the irresistible graham cracker crust, we're serving up everything you ever wanted to know about cheesecake, right here on Brandyum!
Join us for this delightful dining experience, and discover your new favorite dessert. And remember, this is just a taste of what we offer. For exclusive content, pairing guides, and in-depth food explorations, check out our website at brandyum.com
Let's embark on this culinary adventure together!
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Blueberry Cheesecake Bars - Easy Recipe
Blueberry Cheesecake Bars - Easy Recipe. These Blueberry Cheesecake Bars are a heavenly dessert that combines the rich creaminess of cheesecake with the sweet flavor of juicy blueberries. The bars have a smooth and dense layer of cheesecake made from creamy cream cheese, vanilla, and a hint of lemon. This creamy base pairs perfectly with the burst of flavor from the fresh blueberry sauce, which creates a beautiful, marbled pattern as they swirl together during baking.
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#blueberrycheesecakebars #cheesecakebars #easycheesecakebars
0:00 - Intro
0:24 - Preparing the blueberry sauce
0:53 - Preparing the crust
1:43 - Preparing the cream cheese filling
2:21 - Assembling the cake
3:03 - Baking time
3:09 - Enjoying the bars
Ingredients
Makes 9 servings
For the Crust
7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
1/4 cup (60g) unsalted butter, melted
For the Blueberry Sauce
9 oz (250g) blueberries
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tsp (2g) cornstarch
Cream Cheese Filling
9 oz (250g) cream cheese, room temperature
2 tbsp (30g) sugar
1/4 tsp (1g) salt
lemon zest from a lemon
1 tsp (5g) vanilla extract
1 large egg, room temperature
1/4 cup (60g) sour cream
2 tsp (4g) cornstarch
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