How To make Honey and Lemon Cheesecake
6 oz Rich shortcrust pastry
2 Eggs
1 lb Curd cheese
6 tb Thick honey
2 Lemons
4 oz Sultanas
Preheat the oven to 400F. Roll out dough and use to line 8 1/2 inch loose-bottomed flan tin, reserving any trimmings. Pick bottom. Bake blind for 10 min, then remove form oven and reduce temperature to 350F. Separate the eggs. Put the yolks into a bowl with the cheese, honey and the grated rind of one of the lemons. Squeeze juice from both lemons and add to the bowl with the sultanas. Mix well. In another bowl, whisk the egg whites to soft peaks and fold into the cheese mixture with a metal spoon. pour into flan case and smooth the surface. Roll out dough trimmings and cut into thin strips with a pastry wheel. Arrange in a lattice pattern over the filling. Bake for 50-55 minutes till set. Cool in tin, then turn out and serve cold By Lynn Rausch <lrausc19@starnetinc.com> on Jul 31, 1996 -----
How To make Honey and Lemon 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. )
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
~~~~THANKS FOR WATCHING~~~~
????????????????????????????????????????????????????
#easycookingwithdas
#Deliciou_Dessert_ecipe
EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
___________________________________________
Honey Lemon Cheese Cake
Honey Lemon Cheese Cake demonstration featuring Chris Cosce, dietetic intern with Rutherford Regional Medical Center
No-Bake Honey Cheesecake Recipe | Just Cook!
#nobake #cheesecake #recipe
No-Bake Honey Cheesecake
Creamy and delightful no-bake honey cheesecake with honey jelly and apricot jam.
Yes, it’s sweet. Yes, it’s tangy. Absolutely Yes, it’s DELICIOUS. You’re welcome ????
Hey everyone! LIKE and SUBSCRIBE For more videos like this one. New videos every week.
SUBSCRIBE:
INSTAGRAM:
FACEBOOK:
INGREDIENTS:
FOR THE BASE
* 180g Digestive Biscuit Crumb
* 90g Butter, melted
FOR THE HONEY JELLY
* 170g Honey
* 118ml Water
* 1 1/2 tbsp Gelatine Powder
FOR THE HONEY FILLING
* 300g Cream Cheese
* 60g Caster Sugar
* 50g Honey
* 180g Plain Yoghurt
* 200ml Double Cream
* 2 tbsp Lemon Juice
* 10g Gelatine Powder
FOR THE TOPPING
* 3 tbsp Honey
* 3 tbsp Apricot Jam
I recommend a round 20cm (8 inch) deep springform cake tin (pan)
--------------------------------------------------------------------
Thank you for watching! Just Cook!
--------------------------------------------------------------------
➡️ 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. ❤️
Honey lemon cheesecake 檸蜜芝士蛋糕
Hope u like this video and here are some reminders when u r making the cake:
1. Make sure the cream cheese is stored in room temperature for about 20 mins
2. Store the cake in the refrigerator for about 5-6 hours before eating it ????
Here is the link to @Happy Amy ‘a channel, remember to check out her other videos as well!
Yuzu Cheesecake Recipe｜Ohyoo Cooking
Yuzu Cheesecake Recipe
▪ Ingredients：
whole egg 150g
honey 30g
sugar 50g
cake flour78g
unsalted butter 25g
cream cheese 140g
sugar 35g
honey 20g
unsweetened yogurt 80g
gelatin 4g
whipping cream 150g
yuzu juice 20g
▪ Mold size：
28×28cm
▪ Baking：
170°C/338°F 30min
▪ How to make：
1. First make honey sponge cake, stir whole egg, honey, sugar over hot water, about 38℃-40℃/100°F -104°F can be taken off, start to whip, whip until the batter drops will not immediately disappear state.
2. Add the flour through a sieve and mix until there is no dry powder, add the butter heated to 50℃/122°F and mix well.
3. Pour into molds and bake, cool after removing from the oven and set aside.
4. To make yuzu cheese, soak the gelatin in ice water and set aside, then mix the cream cheese softened at room temperature, add sugar and honey and continue to mix well.
5. Squeeze the soaked gelatin and melt it in the microwave, no more than 60℃/140°F , pour it into the cheese paste, add yogurt and mix well together.
6. Add the yuzu juice to the cheese batter and stir well.
7. Whip the whipping cream until it is smooth and thick, 5-6 minutes. Pour into the cheese batter, mix well, then put into a laminating bag, squeeze into a mold, smooth out, and refrigerate for at least four hours.
8. Take out the chilled yuzu cheesecake and unmold, you can use a hot towel on the mold to make it easier to unmold.
#cheesecake
#yuzucake
#cheesecakerecipes