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
CREAMY PISTACHIO CHEESECAKE #shorts
Ingredients
• 32oz cream cheese (at room temp)
• 1 cup granulated sugar
• 1 tbsp vanilla extract
• 5 eggs
• 1 cup heavy cream
• 1 cup pistachio raw pistachios (to make the butter)
White Chocolate Cream
• 1 cup heavy cream
• 1 cup melted white chocolate
• Whip both until paste forms
Preparation
• Preheat your oven to 400°F
• Use a food processor to blend your pistachios until a thick butter paste forms (it will take about 10 minutes)
• In a large bowl, whip your cream cheese, pistachio butter, sugar and vanilla extract until fluffy
• Add in your eggs and heavy cream, mix until smooth and creamy
• Pour your cheesecake mix into a 9inch springform pan and bake for 30 minutes (it will be jiggly when you take it out)
• Let cool completely and refrigerate over night
• Cover with white chocolate cream and crushed pistachios
• Slice, serve and enjoy!
HOW MANY TIMES CAN I SAY CHEESECAKE IN ONE VIDEO??
thank you so much for watching i love you all
please hit the subscribe button and check out these links right here;
TRADITIONAL GERMAN CHEESECAKE RECIPE | INTHEKITCHENWITHELISA
Auf Deutsch
I am sharing my tips and tricks on how to bake a perfect traditional German Cheesecake that is soft and creamy and oh so yummy! If you are living in America and cannot find quark anywhere I have found a link to a shop that sells quark and you can find it below. For those of you who come from Europe you should be able to find quark in some of the bigger stores. My guess would be that the German shops and the Eastern European stores sell it for sure.
THE RECIPE:
German Style Cheesecake (original recipe from Dr Oetker)
Base:
150g flour
½ tsp baking powder
75g sugar
Pinch of salt
1 egg
75g butter at room temperature
Cheesecake filling:
2 medium egg whites
200g cold whipping cream
500g quark (fat free)
100g sugar
2 tbsp lemon juice (can be left out)
35g corn starch
2 medium egg yolks
Turn oven to 200 C bottom top heat.
To make the base mix flour and baking powder in a medium bowl. Add sugar and salt, butter and one egg. Mix with hand mixer using kneading hooks on a low setting first and then turn to high setting. Stop mixing once the ingredients have combined and formed a dough (check the video for right consistency).
Cover a 24 cm (you can also use 21 cm tin for a higher and creamier cheesecake) springform tin with parchment paper and butter the base. Divide the batter into two and use one part to cover the base of the tin (see instructions in the video). Prick holes with the fork in the base and bake the base for 10 minutes at the bottom half of the oven. Leave the base to cool completely before proceeding.
Reduce the oven temperature to 160 C bottom top heat.
To make the filling, start with mixing quark, egg yolks, sugar, corn starch, lemon juice and vanilla (if you like). Mix well until all the ingredients have combined. In a separate bowl whisk egg whites with a hand mixer until stiff peaks. Then whisk the whipping cream until stiff. Now add whipped cream to the quark mix and mix well, but be careful not to overmix. Next add egg whites and fold in carefully to incorporate, but not overmixing to keep the airiness (detailed instructions in the video).
Take the rest of the dough and roll it into a sausage shape and attach to the sides of the baking tin. Then press the dough with your fingers to even it out (detailed instructions in the video). Then pour in the filling over the base and smooth it out.
Bake the cheesecake in the oven for 75 minutes on the bottom half of the oven. After 75 minutes turn the oven off, open the oven door slightly and leave the cake in the oven for another 5 minutes. This stops the cake from cracking on the top. Cool the cheesecake completely before removing it from the cake tin. Store in the fridge overnight for the perfect creamy consistency. Take the cheesecake to room temperature for at least 15 minutes (better half and hour) before serving.
Here is the link to the original recipe in German:
Here is the website to order quark in America
Give a thumbs up if you liked this recipe and subscribe to my channel for more weekly recipes!
FOLLOW ME HERE:
Instagram:
Pinterest:
#germancheesecake #cheesecakerecipe #germanrecipe
Cheesecake 101: Everything You Need To Know | Classic Cheesecake Recipe | Bake No Mistake
Welcome to Cheesecake 101! Liz has tested this classic cheesecake recipe over 50 times to make it absolutely perfect, and she shares the tried-and-true techniques that make it easy. Learn how to prepare a leak-free water bath, avoid those pesky air bubbles, and choose the right springform pan for the job. Plus, find out how to serve this classic dessert without it turning into a crumbly mess.
Get the recipe here:
#Recipe #HowTo #Cheesecake #Dessert #Baking #Allrecipes
0:00 Introduction
0:17 How to Make Graham Cracker Crust
1:16 Best Springform Pans for Cheesecake
2:42 Bake Graham Cracker Crust
3:50 Simple Cheesecake Filling
5:46 How to Prepare Cheesecake Water Bath
7:56 Let Cheesecake Set
9:00 How to Serve Cheesecake
10:32 Taste Test
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook:
Instagram:
Pinterest:
Cheesecake 101: Everything You Need To Know | Classic Cheesecake Recipe | Bake No Mistake
Basque Burnt Cheesecake [Super Creamy & Easy]
How To Make Basque Burnt Cheese Cake Recipe [ASMR]
バスク風焦がしチーズケーキ の作り方 [Eating sound]
Instagram:
Facebook:
●● Recipe (レシピ):
- 250g Creamcheese
(クリームチーズ)
- 60g Sugar
(グラニュー糖)
- 5g Cake flour
(薄力粉)
- 1 Egg yolk
(卵黄)
- 1 Egg
(卵)
- 150g Whipping cream
(生クリーム)
- Mold size 14cm
(ケーキ型)
- Bake at 220℃ for 30 minutes
(220℃ - 30分焼く)
- Cool off
(冷やす)
#ASMR #OhNino #NinosHome #Cheesecake
Trans:
1. 바스크 스타일 치즈케이크 만들기
2. Bánh PHÔ MAI Nướng Bùng Cháyyy~ vừa béo vừa thôm ngon nhaaa
3. Resep Basque Burnt Cheesecake
4. ชีสเค้กหน้าไหม้ต้นตำรับจากสเปน
5. कैसे बनाना है Burnt Cheesecake जला हुआ चीज़केक
6. 烧焦芝士蛋糕
7. طريقة عمل تشيز كيك سباستيان