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How To make Honey Vanilla Cheesecake
FILLING:
4 oz Reduced-fat cream cheese
16 oz Low-fat cottage cheese
1 c Fat-free ricotta cheese
2 tb Cornstarch
1 c Honey
1 tb Vanilla extract
1 c Fat-free egg substitute
Pureed raspberries, or - strawberries, if desired Sugar (as topping, if - desired) 1 Gingersnap crust (below)
GINGERSNAP CRUST:
32 Old Fashioned crisp
- gingersnap cookies, - crushed 2 tb Sugar
1 Egg white
CHEESECAKE In a food processor or blender, blend until smooth cream cheese, cottage cheese, ricotta cheese, and cornstarch. Add honey and vanilla extract and blend again. Add egg substitute and blend until mixture is smooth. Pour into prepared crust (see below). Bake 20 minutes at 300 degrees then reduce oven temperature to 250 degrees and bake 60 minutes longer or until sides are set and center is fluid but not sloshing. Turn off oven and allow cake to cool 1 hour in oven. Remove and cool to room temperature. Chill, covered, overnight before slicing. Serve topped with pureed strawberries or raspberries, adding bit a sugar, if desired. Makes 16 servings. GINGERSNAP CRUST Combine thoroughly in food processor or blender gingersnap cookies and sugar. Add egg white, blending until mixture is moisened. Press mixture on bottom and up sides of 8- or 9-inch springform pan. Bake at 350 degrees for 10 to 12 minutes. Remove crust from oven. Reduce heat to 300 degrees. Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes.
How To make Honey Vanilla Cheesecake's Videos
Honey cheesecake | Delicious Honey Cheesecake | Easy Dessert Recipe | easy cooking with das
#Honey_Cheesecake_Recipe
ingredients:
Biscuits 120gm
butter 30gm
gelatin 10gm
water 40ml
Cream cheese 200gm
Honey 4tbsp
yogurt 3tbsp.
whipping cream 200gm
Orange juice 100ml
sugar 2tbsp
1/2 tsp yellow food colour ( optional)
200gm Whopping cream
3tbsp Honey
1tbsp gelatin
3tbsp water
( Freeze for 2-3 hour. )
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~~~~THANKS FOR WATCHING~~~~
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#Deliciou_Dessert_ecipe
Honey and Vanilla Cheesecake - Andy Bates
This Honey and Vanilla Cheesecake doesn't just taste fantastic, but its berry and sugar snaps topping makes it's one of the most stylish looking desserts Andy's ever made. A cheesecake fit for any family occasion.
Find the full recipe here:
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Mix Condensed Milk and Cream Cheese Then Be Amazed!
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“How do you make no-bake cheesecake from scratch?” The answer is so simple and straightforward, you’ll love it!
For my easy no-bake cheesecake, you’ll use a store-bought graham cracker crust. Beat all the ingredients (except the pie crust ;-) and the pie filling) until they are thoroughly blended. You’ll need a hand mixer to get a nice smooth filling. Pour the mixture in your store-bought crust, smooth it out, and chill. That’s all there is to it.
허니???? 베이크드 치즈케이크 만들기 : Honey Baked Cheesecake Recipe - Cooking tree 쿠킹트리*Cooking ASMR
달콤한 꿀을 넣어 더 촉촉한 구운 치즈케이크를 만들었어요~
▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽
더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below.
달콤한 꿀을 넣어 더 촉촉한 구운 치즈케이크를 만들었어요~
크림치즈와 마스카포네 치즈를 섞어 만들었는데, 상큼하면서도 고소한 맛이 느껴지더라구요~
저는 윗면에 구움색을 내주기 위해서 180도에서 5분 정도 더 구웠는데 생략하셔도 괜찮답니다~^^
꿀을 넣고 커스터드 크림을 만들어 차갑게 식힌 후 마스카포네 치즈와 섞어 윗면에 올려봤는데 은은한 꿀향이 나면서 케이크와 잘 어울리는 것 같아요~
집에 미니 와플 과자가 있어서 작게 잘라 장식하고 꿀도 방울방울 짜주니 꿀 케이크의 느낌이 나더라구요~~
즐겁게 시청하세요~♬ Enjoy~
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▶틀 사이즈 Mold size : 15.5 x 7.8 x 6.5cm
▶재료
부순 로투스 40g
녹인 무염 버터 15g
크림치즈 200g
마스카포네 치즈 130g
플레인 요거트20g
생크림 15g
우유 15g
꿀 20g
바닐라빈 페이스트 1/8ts
설탕 50g
달걀 2개
박력분 5g
옥수수전분 15g
달걀노른자 1개
꿀 25g
옥수수전분 8g
뜨거운 우유 100g
바닐라빈 페이스트 1/8ts
마스카포네 치즈 50g
▶레시피
1. 부순 로투스 쿠키와 녹인 버터를 섞은 뒤 틀 바닥에 꾹꾹 눌러 평평히 깔고 냉장실에 넣어둔다.
2. 크림치즈, 마스카포네 치즈를 부드럽게 풀고 플레인 요거트, 생크림, 우유, 꿀, 바닐라빈 페이스트를 넣고 섞은 뒤 설탕을 넣고 섞는다.
3. 달걀을 나눠 넣고 섞고 박력분, 옥수수전분을 체 쳐 넣고 섞은 뒤 체에 걸러 틀에 붓고 170도 오븐에서 20분, 150도 40분, 180도 5분 정도 굽는다.
4. 실온에서 식히고 냉장실에 넣어 차갑게 식힌다.
5. 냄비에 달걀노른자, 꿀, 옥수수전분을 섞고 뜨거운 우유를 조금씩 부으며 섞고 바닐라빈 페이스트를 넣고 섞는다.
6. 약불에 올려 저으며 걸쭉해질 때까지 가열한 뒤 랩을 덮어 차갑게 식힌다.
7. 커스터드를 체에 내려 마스카포네 치즈에 넣고 섞어 짤주머니에 담아 냉장고에서 차갑게 한다.
8. 케이크 위에 크림을 올려 마무리한다.
▶Ingredients
40g Crushed Lotus Cookies
15g Melted unsalted butter
200g Cream cheese
130g Mascarpone Cheese
20g Plain Yogurt
15g Whipping cream
15g Milk
20g Honey
1/8ts Vanilla bean paste
50g Sugar
2 Eggs
5g Cake flour
15g Corn starch
1 Egg yolk
25g Honey
8g Corn starch
100g Hot milk
1/8ts Vanilla bean paste
50g Mascarpone Cheese
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시청해주셔서 감사합니다~♥
Thank you for watching~
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Unauthorized theft of this video or 2nd edit and reupload is prohibited.
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
Ricotta and Honey Cheesecake Recipe
This easy ricotta and honey cheesecake is so creamy and light. The recipe requires only few basic ingredients and 20-30 minutes of work. If you like honey in your desserts and cakes, you will love this honey cheesecake. This recipe doesn’t contain any processed sugar and if you are using low fat ricotta it makes this recipe much healthier than a regular cheesecake. Serve this baked ricotta cheesecake with fresh fruits and an extra drizzle of honey.
Printable recipe:
More Cheesecake Recipes:
No-Bake Tiramisu Cheesecake:
Caramel Pecan Cheesecake:
No-Bake Chocolate Cheesecake:
No-Bake Kinder Bueno Cheesecake:
No-Bake Blueberry Cheesecake:
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For the crust:
7oz (200g) Biscuits/Graham crackers
1½ oz (50g) Ground almonds
7 tablespoons (100g) butter, melted
1/2 teaspoon cinnamon
For the filling:
2 pounds (900g) Ricotta cheese, fresh
1/2 cup (120ml) heavy cream
3/4 cup (250g) Honey
Zest from one lemon
1 tablespoon lemon juice
2 tablespoons (15g) Cornstarch
2 teaspoons Vanilla extract
4 Eggs
Directions:
1. Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies into fine crumbs. Add ground almond and melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Bake for 7-8 minutes. Set aside while making the filling.
3. In a large bowl place ricotta, honey and salt. Beat until incorporated and smooth. Add heavy cream, lemon juice, lemon zest and vanilla extract, beat until combined. add cornstarch and beat until combined. Add eggs, one at the time, beating to combine after each addition. Do not over beat.
4. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. Pour the filling over the crust. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan. Bake the cheesecake for 50-60 minutes, until the edge is set but the center jiggles slightly. Turn off the heat and leave it another hour in the oven. Let cool to room temperature for one hour, then refrigerate for at least 4 hours.
5. Release chilled cheesecake from the pan and serve.
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