How To make I Say"Cheesecake"
1 1/2 cups crushed low-fat graham wafers
1 tablespoon sugar
1 egg white
1 cup low-fat 1% cottage cheese
2 cups low-fat sour cream
1/2 cup sugar
2 tablespoons all-purpose flour
1 egg
2 egg whites
2 teaspoons vanilla
1 19 ounces ca cherry or blueberry pie filling
or fresh
fruit to :
top cake
Preheat oven to 375F.
Spray an 8-inch springform pan with non-stick spray. Set aside.
In a small bowl, mix together graham crumbs and sugar. Add egg white. Stir until well blended. Press crumb mixture firmly over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 8 minutes. Be careful not to overbake. Set aside to cool. Reduce oven to 300F.
In blender, process cottage cheese and sour cream until smooth (about 1 minute). Add sugar, flour, egg, egg whites, and vanilla and process again until well blended.
Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving. Run a knife along inside edge of pan and remove sides. Serve with pie filling or fresh fruit on top.
Makes 8 large slices.
PER SLICE with cherry pie filling): 281 calories, 3.6 g fat, 53.7 g carbohydmie, 11 g protein, 234 mg sodium, 31 mg cholesterol CALORIES FROM FAT: 11.1%
Converted by MC_Buster.
How To make I Say"Cheesecake"'s Videos
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焼き立て濃厚スフレチーズケーキ の作り方 [Eating sound]
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●● Recipe (レシピ):
- 160g Creamcheese
(クリームチーズ)
- 20g Unsalted butter
(無塩バター)
- Hot water
(お湯)
- 50ml Milk
(牛乳)
- 40g Cake flour
(薄力粉)
- 4 Egg yolks
(卵黄)
- 4 Egg whites
(卵白)
- 1/4Tsp Lemon juice
(レモン汁)
- 80g Sugar
(グラニュー糖)
- Hot water
(お湯)
- Bake at 160℃ for 20 minutes
(160℃ - 20分焼く)
- Wait for 5 seconds
(5秒待つ)
- Bake at 110℃ for 60 minutes
(110℃ - 60分焼く)
- Honey
(はちみつ)
#ASMR #OhNino #NinosHome #Cheesecake
Trans:
1. 폭신폭신 일본식 치즈케이크 만들기
2. Bông Lan Phô Mai Nhật Bản cực NGON cực BÉO, nói xạo làm chó luôn á
3. Resep Japanese Cheesecake
4. ชีสเค้กญี่ปุ่นเด้งดึ๋ง
5. 日式轻乳酪蛋糕
6. كيكة الجبنة على الطريقة اليابانية
7. जापानी चीज़केक
The Best New York Cheesecake Recipe | Cupcake Jemma Channel
What's not to love about a New York Cheesecake? It's creamy, it's tangy, it's smooth. Any why should you bake THIS New York Cheesecake? Because it has a full deep-dish Buttery Biscuit Crust, not just a base, and it has a caramelised topping with NO cracks. Really, this is the only New York Cheesecake recipe that you will ever need.
For best results bake your cheesecake in a water-bath. But remember to wrap your tin in tin foil to keep any liquid from getting into your spring form pan. Try to use a dish that only just fits your cake tin inside - too much water will create too much steam and so your cheesecake will become very moist and will crack. If you can't use a water bath then add a small tin/oven proof dish to the bottom of your oven with an inch of boiled water in it to create steam and humidity.
We'd love to see how your New York Cheesecake came out so share your photos with us on Instagram using the tag #cupcakejemma
If you love Cheesecake as much as we do see below for other Cheesecake vids:
Burnt Basque Cheesecake:
Malteser Cheesecake:
Cheesecake Brownies:
And if you haven't yet seen our New York Vlog....
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Preheat your oven to 175C (fan assisted)
This recipe is for a 9/23cm round tin
For the Crust
400g Digestive Biscuits (or Graham Crackers if you're in the US!)
1/2 tsp Salt
170g Melted Unsalted Butter
For the Cheesecake
500g full fat Cream Cheese at room temp
150g Caster Sugar
200g Sour Cream
200g Double Cream
2 Eggs
1 Egg Yolk
2 tbsp Corn Flour
1 tbsp Vanilla Extract
1 tsp Salt
3 tbsp Lemon Juice
-----------
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No Bake Lemon Cheesecake | Say Cheesecake and Die
Being a huge fan of the Goosebumps books as a young one (and an old one) and being overly excited about the movie coming out this week, I decided to pay homage to one of my favourite of the series, Say Cheese and Die. You are welcome.
The No Bake Lemon Cheesecake Recipe is available on my website
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How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
Vanilla Extract Recipe:
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► 6 Quart Stand Mixer:
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#natashaskitchen #cheesecake #dessert
Ferrero Rocher & Nutella Cheesecake (no bake)
150 g chocolate / digestive biscuits
2 tbsp melted butter
250g cream cheese
1/3 cups of caster / icing sugar
1/2 cup of Nutella
300ml of double cream
Ferrero Rocher & chopped hazelnut for topping
#cheesecake #nobakechocolatecake #nobakecheesecake #dessert #dessertcup #dessertrecipes #dessertcake #desserts #dessertlovers
DFC & Great Canadian Baking Show – Cheesecake recipe
See Mahathi Mundluru, GCBS’s season 4 runner-up, and culinary and fitness superstar Wallace Wong (‘the Six Pack Chef’) prepare the Cappuccino and Chocolatissimo Cheesecake recipe.