New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer
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Home-made cream cheese recipe:
Full written recipe for Eggless New York style cheesecake
Prep time: 15-20 minutes
Cooking time: 1 hour
Serves: 1 kg cheese cake
Ingredients:
• Parle G Biscuit 140 gm (you can use crackers biscuit too)
• Melted butter 80 gm
• Cream cheese 300 gm
• Powdered sugar ½ cup
• Fresh cream 3/4th cup
• Condensed milk 180 ml
• Vanilla extract 1 tsp
• Thick curd 1/4th cup
• Zest of 1 lemon
• Lemon juice of half lemon
• Corn starch 1 tbsp
• Any berry compote
Method:
• Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag.
• Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly.
• Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture.
• For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture.
• Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture.
• Pour the mixture over the baked base and tap to remove any air pockets.
• For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it.
• Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes.
• After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap.
• Once cooled down, refrigerate in the fridge for 5-6 hours.
• After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully.
• Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance.
#YFL #SanjyotKeer #Cheesecake
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Honey cheesecake: super fluffy and yummy!
INGREDIENTS
3 eggs, separated
125g (½ cup) butter, softened
125g (½ cup) powdered sugar
15ml (1 tbsp) lemon juice
3g (1 tsp) vanilla powder
65g (½ cup) all-purpose flour
7g (1 tbsp) cornstarch
3g (½ tsp) baking powder
500g (2 cups) cream cheese
METHOD
1. Preheat the oven to 170°C/340°F.
2. In a large bowl whip soft butter with powdered sugar and vanilla until the cream is pale and fluffy. Add egg yolks and mix again.
3. Combine the butter base with cream cheese and mix everything until fully incorporated.
4. In another bowl whisk the flour with baking powder and cornstarch.
5. Separately whisk egg whites with lemon juice until stiff.
6. Mix dry ingredients into the butter and cream cheese mixture. Fold in whipped egg whites.
7. Pour the batter into a 16cm baking pan and bake for 40 minutes.
8. Let the cheesecake cool down completely before slicing.
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honey cheesecake without biscuits | honey cake #cheesecake #recipe
BLAT:
2 oua
1 pahar zahar pudra
3 linguri miere de albine
1 lingurita bicarbonat de sodiu
300g faina
50g unt nesarat
CREMA
300ml smantana pentru frisca
43g zahar vanilat
4 linguri miere albine
250g crema de branza /(Philadelphia)
300ml smantana acrisoara /(iaurt simplu)
12g gelatina
Extra zahar daca este nevoie !
DECOR
Gem de caise diluat cu apa
Blat insiropat cu lapte
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#cake #ideas #honey #cheesecake #honeycakerecipe #medovik
노오븐!???? 허니 치즈케이크 만들기 : No-Bake Honey Cheesecake Recipe : はちみつレアチーズケーキ | Cooking tree
달콤하고 향긋한 꿀이 주르륵 흐르는 노오븐 허니 마스카포네 치즈케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
달콤하고 향긋한 꿀이 주르륵 흐르는 노오븐 허니 마스카포네 치즈케이크를 만들었어요~
고소한 마스카포네 치즈와 달콤한 꿀이 들어있어 정말 향긋하고 맛있더라구요~*^^*
윗면에는 뽁뽁이를 이용해 벌집 무늬를 만들고 꿀을 흘려주니 먹음직스럽고 반짝반짝 해서 시선이 가는 것 같아요~
냉동실에서 얼린 뒤 뽁뽁이를 조심히 살살 떼어내면 잘 분리 되더라구요~
생각보다 꿀과 치즈케이크의 조합이 좋아서 맛있게 잘 먹었답니다~^^
즐겁게 시청하세요~♬ Enjoy~
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
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▶틀 사이즈 Mold size : 15cm x 7cm
▶재료
따뜻한 물 60g
꿀 20g
판젤라틴 2g
부순 다이제 쿠키 70g
녹인 무염버터 35g
달걀노른자 1개
물 25g
설탕 35g
꿀 20g
마스카포네치즈 150g
판젤라틴 6g
레몬즙 5g
60% 정도 휘핑한 생크림 300g
▶레시피
1. 따뜻한 물, 꿀을 섞고 찬물에 10분 정도 불린 판젤라틴의 물기를 꼭 짜 넣고 섞은 뒤 반구 몰드에 붓고 냉동실에서 2시간 정도 굳힌다.
2. 부순 다이제 쿠키와 녹인 무염버터를 섞고 틀에 넣어 꾹꾹 눌러 깐 뒤 냉장실에 넣어둔다.
3. 뜨거운 물이 담긴 냄비에 달걀 노른자가 담긴 볼을 올리고 물, 설탕, 꿀을 넣고 설탕이 녹을 때까지 섞은 뒤 마스카포네 치즈를 넣고 섞는다.
4. 냄비에서 내리고 찬물에 10분 정도 불린 판젤라틴의 물기를 꼭 짜 넣고 섞은 뒤 레몬즙을 넣고 섞는다.
5. 60% 정도 휘핑한 생크림에 (4)를 넣고 섞은 뒤 틀에 조금 넣고 평평히 한다.
6. 반구 몰드에 굳힌 꿀 젤리를 틀에 넣고 남은 무스를 조금 남기고 모두 넣은 뒤 평평히 한 뒤 냉장실에서 30분 정도 굳힌다.
7. 남은 치즈케이크 반죽에 노랑 식용색소를 조금 넣고 섞는다.
8. 틀에 남은 반죽을 붓고 15cm로 자른 뽁뽁이를 올려 눌러 모양을 낸 뒤 냉동실에서 3시간 정도 굳힌다.
9. 뽁뽁이를 떼어내고 스팀타올로 틀 겉면을 감싸 살짝 녹인 뒤 틀을 제거하고 위에 꿀을 뿌려 마무리한다.
▶Ingredients
60g Warm water
20g Honey
2g Gelatin sheet
70g Crushed digestive cookie
35g Melted unsalted butter
1 Egg yolk
25g Water
35g Sugar
20g Honey
150g Mascarpone cheese
6g Gelatin sheet
5g Lemon juice
300g Whipped cream (whipped up 60%)
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Thank you for watching~
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이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the link below to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^
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*유리볼 : 루미낙 코스모스 유리볼
*스패츌라 : 무인양품
*손거품기 : 쿠지이프로
No Bake Honey Cheesecake
How To Make Honey CheeseCake No Bake No Oven Without Oven [ASMR]
はちみつチーズケーキ の作り方 [Eating sound]
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I learned how to decorate this cake from Cooking Tree channel
●● Recipe (レシピ):
Dough:
- 100g Biscuits
(ビスケット)
- 40g Melted butter
(溶かしバター)
- Refrigerate for 20 minutes
(冷蔵庫で20分)
Honey Creamcheese:
- 5g Gelatin
(ゼラチンパウダー)
- 25ml Water
(水)
- Wait for 15 minutes
(15分待つ)
- 200g Creamcheese
(クリームチーズ)
- 50g Yogurt
(ヨーグルト)
- 60g Honey
(はちみつ)
- Hot water
(お湯)
- 200g Whipping cream
(生クリーム)
- Freeze 20 minutes
(冷凍 20分)
- 1/2Tsp Gelatin
(ゼラチンパウダー)
- 5ml Water
(水)
- Wait for 15 minutes
(15分待つ)
- 50g Orange juice
(オレンジジュース)
- 5g Sugar
(グラニュー糖)
- Cool off
(冷やす)
- Food Coloring
(食品着色料)
- Freeze 3 hours
(冷凍 3時)
- Wait for 90 minutes
(90分待つ)
- Warm water
(温水)
#ASMR #OhNino #NinosHome #CheeseCake
Trans:
1. [노오븐]허니 치즈케이크 만들기
2. [KO CẦN LÒ] Bánh Phô Mai Mật Ong béo ngậy thơm lừng ngất ngây
3. [No Oven] Cara Membuat Madu CheeseCake
4. [No Oven] ชีสเค้กรังผึ้ง
5. कैसे बनाना है Honey CheeseCake
6. 蜂蜜芝士蛋糕
7. تشيز كيك العسل بدون فرن طعمه
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Full Recipe:
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