Fluffy and fine cheesecake recipe made of the simplest ingredients
Fluffy and fine cheesecake recipe made of the simplest ingredients
ingredients:
egg whites - 8 pieces
yolks - 8 pieces
sugar - 250 g (8.8 oz)
vanilla-flavored pudding powder - 120 g (4.23 oz)
cheese cream - 1 kg (2.2 lb)
butter - 200 g (7 oz)
milk - 350 ml (11.83 fl oz)
biscuits - 400 g (14 oz)
dark chocolate - 300 g (10.6 oz)
hot cream - 250 ml (8.45 fl oz)
coconut flakes - 30 g (1 oz)
Tray size 25 cm x 25 cm (10 in x 10 in)
IN THE OVEN 160 °C (320 °F)/ 1 HOUR
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Snickers cheesecake - impossible to express in words the taste of this cake
Snickers cheesecake - impossible to express in words the taste of this cake
ingredients:
biscuits - 400 g (14 oz)
cocoa - 10 g (0.35 oz)
butter - 150 g (5.3 oz)
cheese cream - 500 g (17.64 oz)
sugar - 100 g (3.5 oz)
liquid cream - 150 ml (5.07 fl oz)
eggs - 2 pieces
roasted peanuts - 100 g (3.5 oz)
sugar - 115 g (4.18 oz)
butter - 50 g (1.76 oz)
hot cream - 80 ml (⅓ cup)
Tray with diameter 20 cm (8 in)
IN THE OVEN 130°C (267 °F)/90 MIN
IN THE FRIDGE 1 H
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Three ingredient cheesecake
A gloriously light and fluffy cheesecake with just three simple ingredients! Sounds impossible, but it is true.
This is a Japanese-style souffle-like cheesecake, so don't expect the rich and decadent New York variety. Top with almost anything you can imagine - fresh fruit and cream, berry coulis, lemon curd, etc.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Amazing Strawberry Cheesecake Recipe
You will not believe how easy it is to make this showstopping Strawberry Cheesecake. Rich and creamy, this dessert is a dream as it is as delicious as it is gorgeous. You won't be able to get enough of this thick and smooth cheesecake paired with a classic graham cracker crust and topped with a thick strawberry topping.
RECIPE:
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Creamy and Decadent New York Cheesecake (No Waterbath)
This recipe, to me, is cheesecake at its finest and it's a frickin knockout. And don't worry, I already made every cheesecake-baking mistake so you won't have to. Upgrade your kitchen with Misen’s cookware and knives. Go to and use promo code LAGERSTROM to get 20% off your first order.
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RECIPE
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GRAHAM CRACKER CRUST
▪375g (3 8-packs) GRAHAM CRACKERS
▪110g or 1c walnuts, toasted
▪40g or 1/4c sugar
▪3g or 2/3tsp salt
▪30g or 1/4c flour
▪170g (1.5 sticks) butter, melted
Add ingredients except for butter to a food processor and spin until broken down into a sandy texture. Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it’s still crumbly, spin in a bit more butter.
Spread into a greased 9” springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides. See video @2:10 for method. Add remaining crumbs into the pan and press into an even layer on the bottom of the pan.
Par bake at 350F/175C for 10 minutes
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CHEESECAKE FILLING
▪900g/4 blocks cream cheese, room temperature
▪225g/8oz goat cheese, room temp
▪240g or 1c sugar
▪5g or 1tsp salt
▪30g or 1/4c corn starch
▪125g or 1/2c sour cream
▪Zest of 1 lemon
▪5g or 1tsp vanilla extract
▪5 whole large eggs + 2 yolks
Mix cream cheese, goat cheese, sugar, salt, and corn starch using paddle attachment on medium speed, scraping sides of bowl after about 30 seconds. Mix for another minute or so until well combined. Add in sour cream, lemon zest, and vanilla and continue to mix for another minute until combined. Scrape paddle and bowl well. With mixer on medium, add eggs, 1 at a time, mixing until just combined, scraping sides halfway through. Careful not to over mix/whip after the eggs are added.
Pour mixture into fully cooled crust shell.
Bake at 325F/160C for 60 minutes. At this point, the cheesecake should have risen and still be jiggly in the center. Turn off oven and allow to cool in the oven, door closed for 45 minutes. Remove from the oven and allow to come to room temperature. Tent with foil and refrigerate for at least 10 hours.
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CHERRY TOPPING
▪350g/12oz Frozen Dark Cherries (i’m using unsweetened frozen)
▪Pinch salt
▪150g or 2/3c sugar
▪1 lemon, zest and juice
Add cherries, salt, sugar, zest and juice of lemon to a saute pan over high heat. Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy. When done, temp should be around 225F/105C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use.
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CHAPTERS
0:00 Intro
:21 Graham cracker crust
3:31 Making and baking the custard
6:21 Misen chefs knife (ad)
7:22 Finishing the cheesecake bake
8:43 Cherry topping
10:40 Cheesecake plating time
12:05 Let's eat this thing
#cheesecake #newyorkcheesecake #dessert
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EASY BASQUE BURNT CHEESECAKE Recipe/Impossible to Mess Up
This basque burnt cheesecake is the easiest baking recipe and it is so creamy and delicious, the top is an almost burnt surface with the rustic appearance and cracked edges, which makes it the perfect basque burnt cheesecake that’s impossible to mess up!
Ingredients:
- 15g all purpose flour
- 1/2 tsp salt
- 1 tbsp lemon juice
- 500g cream cheese
- 4 eggs
- 120g castor sugar
- 250ml whipping cream
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