How To make Helen's Cheesecake
3/4 c Pecans, coarsely ground
3/4 c Graham crackers, crushed (or
-boxed graham cracker -crumbs) 3 tb Unsalted butter, melted
4 8 oz.
- 4 Eggs
1 1/4 c Sugar
1 tb Fresh lemon juice
2 ts Vanilla
2 c Sour cream
1/4 c Sugar
1 t Vanilla
-Mazzola No-Stick spray -cream cheese, at room -temperature
Crust: Mix ground pecans, crushed graham cracker crumbs and butter together. Press onto bottom of a 9" or 10" springform pan that has been sprayed generously with Mazzola No-Stick spray. Set aside. Filling: Preheat oven at 350 degrees. Beat cream cheese in a large bowl with an electric mixer until smooth. Add eggs, 1 1/4 cups sugar, lemon juice and 2 tsp. vanilla. Beat thoroughly. Spoon over crust. Set pan on baking sheet. Bake 9" pan for 50-55 minutes or 10" pan for 40-45 minutes at 350 degrees. Remove from
oven and let stand at room temperature for 15 minutes (leave oven on). Topping: While cheesecake is baking, combine sour cream, 1/4 cup sugar and 1 tsp. vanilla. Blend well. Cover and refrigerate. Once cake has stood at room temperature for 15 minutes, spread topping over. Return to oven and bake 5 minutes longer. Let cool thoroughly then refrigerate for at least 24 hours or preferably 2 to 3 days. Remove from pan and enjoy! ***This recipe comes from an old Supervisor of mine (Helen). She used this recipe to sell her cheesecakes professionally. It appears rather basic but is a huge hit with any cheesecake officianado! We used to have raffles as fundraisers for this cheesecake.***
How To make Helen's Cheesecake's Videos
Burnt Cheesecake from La Viña Bar in San Sebastian
Burnt Cheesecake from La Viña Bar in San Sebastian Recipe
I got this recipe from Andrea Duty.
1 Kg Philadelphia cream cheese (36 oz)
340 g granulated sugar (1 and 2/3 cup)
7 large eggs
36 g all-purpose flour (1/4 cup scooped and leveled)
484 g heavy cream (2 cups)
Helen's Fabulous Cheesecake - Who's Doing the Dishes?
Helen prepares a cheesecake as her last clue.
New York Style Cheesecake Recipe #cheesecake #Helen's Flavour #homestyle_crunchies
The secret in making a delicious cheesecake is simple: you have to retain the smoothness and delicate taste of the cream cheese, and you can only do so by storing all your ingredients at room temperature before starting to work. Each ingredient also plays a vital role in baking success- the eggs and cornstarch serve as the binder and stabilizer of the cheesecake, the sour cream gives the cheesecake a smoother texture, and the sugar not only provides sweetness but also contributes to the moisture of the cheesecake.
Ingredients
For the crust:
12 pieces chocolate chip cookies, crushed
1/4 cup melted butter
For the cheesecake:
3 packs (225 g) cream cheese, softened
1 cup granulated sugar
3 Tbsp cornstarch, sifted
2 tsp vanilla extract
lemon zest
4 eggs
200 g sour cream
juice of 1/2 pc of a lemon
Directions
Preheat oven at 400 degrees Farenheit.
1. Grease the bottom and sides of an 8 ring mold springform pan wrapped with aluminum foil.
2. Grind chocolate chip cookies in a grinder and add melted butter.
3. Transfer mixture onto the prepared pan. Spread and press evenly. Chill until ready to use.
4. In a mixing bowl using the hand mixer, beat the cream cheese and sugar until smooth.
5. Add the cornstarch, vanilla, lemon zest and the eggs one at a time. Add the sour cream and lemon juice last and stir.
6. Pour the mixture onto the prepared pan and spread evenly.
7. Set the pan in the center of a large roasting pan that is filled with hot water.
8. Bake the cheesecake in the center of the preheated oven at 400 degrees Farenheit for 10 minutes. Then lower down to 225 degrees Farenheit for 25 minutes without opening the oven door.
9. Do not remove the cheesecake from the pan once it is already cooked. Place it inside the refrigerator for at least 24 hours before removing from the pan.
10. Top with the topping of your choice.
11. Slice and enjoy!
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Helen's Home Cooking; Scottish Tablet
Scottish Tablet is as sweet as they come in every sense of the word.
I was asked if I could film this, so I hope it goes down well. It's not as smooth or soft as Fudge
but superbly delicious
Let me Know what you think.
BLUEBERRY CHEESECAKE | HELEN TULOP
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Here’s the ingredients:
2 cups crushed grahams
3 tbsp sugar
3/4 cup melted unsalted butter
475 gr cream cheese
1 cup white sugar
5 eggs (one at the time)
1 and half pack of all purpose cream
5 tbsp all purpose flour
1 lemon juice
1 can of blueberry
Sweet by Ottolenghi & Helen Goh: Cinnamon Pavlova, Praline Cream and Fresh Figs
Fresh, evocative ingredients, exotic spices and complex flavourings in cakes, biscuits, tarts, puddings, cheesecakes and ice cream.
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There is something here to delight everyone - from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.
SWEET by Ottolenghi & Helen Goh is now available online and at leading bookstores countrywide: