How To make Jellied Cheesecake
6 ounces graham crackers
3 tablespoons sugar
1/2 cup melted butter
filling:
2 1/2 tablespoons gelatin
1/4 cup water
1 1/2 cups crushed pineapple
milk 1/4 cup milk
2 1/2 tablespoons custard powder
1 pound cottage cheese
2 egg whites
1/4 cup sugar
1 cup cream
sweetened whipped cream to garnish crystallized ginger :
chopped
1. Make the crust by crushing the graham crackers and mixing with the sugar and the melted butter. Press 3/4 of the mixture on the bottom and sides of a 9 inch springform pan. Set aside the remaining crust mixture.
2. Mix the gelatin and the water and allow to soak for 5 minutes.
3. Drain the pineapple and add enough milk to the pineapple liquid to
make 2 cups. Put into a saucepan and heat.
4. Add the gelatin and mix until the gelatin is dissolved.
5. Mix the custard powder with the 1/4 cup of milk and add to the
saucepan. Stir constantly until thick.
6. Stir in the cheese and pineapple. Cool.
7. Beat the egg whites until almost stiff. Beat in the sugar.
8. Whip 1 cup of cream and fold into cheese mixture with beaten egg
whites.
9. Pour into the crust and sprinkle the remaining crust mixture on
top. Refrigerate until firm.
10. Serve garnished with sweetened whipped cream and ginger. Serves
8.
busted by sooz
How To make Jellied Cheesecake's Videos
No Bake Fruit Jelly Cheesecake???? | Eggless & Without Oven
Cheesecake lover? How about the jelly cake.
I show you the new way to enjoy it together. No-bake cheesecake with jelly cake, isn`t it amazing?
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Ingredients (for 6 cakes | 2.5 inches cake ring and jelly mold )
????cheesecake
80g oat cookies
40g melted butter
150g cream cheese
60g plain yogurt
40g sugar
1tbsp lemon juice
100g heavy cream ( 50% whipped )
4g gelatin
4tbsp water
????fruit jelly
1 and 1/4cup water
1tbsp lemon juice
12g powdered gelatin
Direction
For the biscuit base crush biscuits
Transfer to a bowl pour melted butter and mix it
Place the mixture into a cake ring and press it firmly
Chill it in the fridge
For the filling, place the room temperature cream cheese into a bowl
Add yogurt and sugar and mix it well
Add the heavy cream and mix it
Place lemon juice and melted gelatin and mix it
Use a piping bag pour the filling into the prepared crushed base
Spread on top and fridge for 2 hours
For the jelly cake melt the gelatin first
Clean and cut the fruits
Pour the gelatin mixture and place the fruits
Leave it in the fridge for 2 hours
After chilled remove the cake and jelly
United cheesecake and jelly cake
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Unauthorized theft of this video or 2nd edit and reupload is prohibited.
Including thumbnail images or written recipes.
Trans
fruit jelly cheesecake
تشيز كيك جيلي الفاكهة
Чизкейк с фруктовым желе
Cheesecake alla gelatina di frutta
果冻芝士蛋糕
Tarta de queso con gelatina de frutas
과일젤리 치즈케이크
#cheesecake#jellyckae#fruitjelly
????Music provided by BGM President
????Track : Waltz for Golden Retriever -
How to make Strawberry Jelly Cheesecake Easy No-bake recipe
Our favourite dessert during family gatherings!
Ingredients:
Digestive biscuits - 300g
Unsalted butter - 150g
Gelatin powder - 2 tbsp
Cream cheese - 500g
Sugar - 120g
Vanilla essence - 1 tsp
Strawberry jelly powder - 1 box (85g)
Water
This dish is brought to you by Gheena M (daughter of Ah bu Leong) and dedicated to our grandmother, who spent all of her life making amazing home-cooked food for all of us.
Difficulty: 2/5
Time needed: 1 full day (Actual work about 30 mins)
Serves: 10-12 people
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Music from
Osmanthus Lychee Jelly Cheesecake Recipe
With Mid-Autumn Festival being just around the corner, we are keeping up with the festive spirits with this Osmanthus Lychee Jelly Cheesecake recipe that offers a delicious oriental twist to classic strawberry cheesecake jelly hearts.
Full recipe:
Made with Eu Yan Sang's Osmanthus Ruby Tea and Organic Barbary Wolfberries, this Osmanthus Lychee Jelly Cheesecake recipe is the perfect chilled dessert to accompany your mooncake feasting!
We used Eu Yan Sang's Herbal Cookies Oatmeal With Goji as the base but feel free to substitute with shortbread or graham crackers or your favourite cookie base. Sitting atop the crunchy cookie base, comes the smooth, velvety cream cheese layer, followed by a refreshing top jelly layer made with brewed Osmanthus Ruby Tea and fresh lychee - It's hard not to love this mouth-watering combi!
#themeatmensg #easyrecipe #cheesecake
————
Ingredients:
200g Eu Yan Sang Herbal Cookies Oatmeal With Goji
100g Butter (melted)
170g Cream cheese, softened
30g Icing sugar
80ml Milk
1 tsp Gelatine powder
40ml Whipping cream
750ml Lychee water
2 bags Eu Yan Sang Osmanthus Ruby Tea
10g Eu Yan Sang Organic Barbary Wolfberry Fruit
6 tsp Gelatine powder
9 Lychees
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P.S. We’ve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends.
P.P.S. Can’t find a recipe you like? Drop us a comment or ping us on our socials.
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Jelly Cheesecake (No Bake )
Hi guys today I will be sharing a recipe I found on Taste . com just modify it and make my own version
Ingredients:
5 flavoured jelly ( any flavour you prefer in my video I use mango, berry ,lime,raspberry, orange )
100 g melted butter
20 pcs marie or any plain biscuits will do
2 packs or 500 g cream cheese
1 can 395 g condensed milk
1/4 cup boiling water
3 tsp of unflavoured gelatine
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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いちごのレアチーズケーキの作り方 No-Bake Strawberry Cheesecake＊Eggless & Without oven｜HidaMari Cooking
HidaMari Cooking(ひだまりクッキング)へようこそ。
このチャンネルでは、チョコレートや抹茶、季節のフルーツを使ったお菓子のレシピを中心に投稿しています。
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ひだまりクッキングのレシピ本「365日食べたい!ひだまりさん家の定番おやつ」
書店さんで見かけた方はぜひ手にとってみてくださいね。
こちらのリンクから中身もチェックできます↓
ーーーーーー
こんにちは☺動画を見ていただきありがとうございます。
今日は、いちごをたっぷり使ったいちごのレアチーズケーキのレシピです。
レアチーズケーキの中にもいちごのピューレを入れて、爽やかな味わいに仕上げました。
レモンゼリーの中にいちごをたっぷり詰め込んで、春らしい色合いに。
▷材料（φ15cmの丸型）：
■レアチーズケーキ
ビスケット 100g
溶かしバター 30g
クリームチーズ 200グラム
サワークリーム 90グラム
砂糖 30グラム
牛乳 30グラム
ゼラチン 6グラム
イチゴピューレ 80グラム
生クリーム 200ml
砂糖 15グラム
■ストロベリーピューレ
いちご 220g
砂糖 30グラム
レモン果汁 10グラム
■いちごゼリー
いちごピューレ 150g
水 35グラム
ゼラチン 5グラム
■レモンゼリー
水 200g
レモン果汁 10グラム
砂糖 40g
ゼラチン 7g
ーーーーーー
ひだまりについて改めて自己紹介します！
Who is HidaMari Cooking?
お仕事のご依頼はこちら
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道具や材料の購入先：
こちらの記事で使っている道具や型の紹介をしています。
型編
道具編
▽Amazon
口径25cmの耐熱ガラスボウル：iwaki 2.5L
口径20cmの耐熱ガラスボウル：HARIO 3個セット
直径18cmの耐熱スポンジ型：iwaki スポンジ型
赤い耐熱シリコンヘラ：COLIN 3個セット
ハンドミキサー：dretec(ドリテック)
ケーキスライサー（検索するといろいろな出品者が出てきます
フードプロセッサー：BRUNO（ブルーノ）
6個取りマフィン型
繰り返し使えるオーブンシート
▽富澤商店（通販または実店舗）
シリコンの泡立て器
持ち手が木のふるい
クーベルチュールチョコレート：大東カカオのスイートチョコレート
450gの発酵無塩バター（明治、よつ葉、カルピス、高千穂、森永など）
その他製菓材料
▽Cotta （通販専門）
450gの無塩バター（よつ葉、高千穂、明治、森永など）
クーベルチュールチョコレート：カカオバリー、バンホーテン
その他製菓材料
繰り返し使えるオーブンシート
ーーーーーー
よく頂く質問などについて。
Q.バターは無塩ですか？有塩ですか？
お菓子には基本的に無塩バターのみ使用しています。
無塩バターに塩を加えるレシピは有塩バターではだめなのか？と質問をいただくのですが、狙った塩加減にしたいため無塩バターを使っています。
※一部過去の動画は「バター」のみの記載になってしまっています。
今後は字幕に「無塩バター」と表記するよう心がけますが、
それ以前の字幕に「バター」としか書かれていなくても
「無塩バター」を使用しています。
Q.オーブンは予熱しますか？
焼成温度に合わせて予熱しています。
家庭用オーブンは庫内が小さく扉を開けた時に熱が逃げやすいため、
焼成温度＋10〜20℃で予熱し、焼くものを入れてから焼成温度に合わせて焼いています。
こちらも今後は字幕で「〇〇℃に予熱したオーブンで□□分焼く」といった形で表記するように心がけます。
Q.倍量で作りたいのですが。
12cm丸型を15cm丸型に→1.5倍
12cm丸型を18cm丸型に→2.2倍
12cm丸型を21cm丸型に→3倍
15cm丸型を12cm丸型に→0.6倍
15cm丸型を18cm丸型に→1.5倍
15cm丸型を21cm丸型に→2倍
12cm(4.7inch)→15cm(6inch) =×1.5
12cm(4.7inch)→18cm(7inch) =×2.2
12cm(4.7inch)→21cm(8.2inch)=×3
15cm(6inch)→12cm(4.7inch) =×0.6
15cm(6inch)→18cm(7inch) =×1.5
15cm(6inch)→21cm8.2(inch)=×2
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#hidamaricooking をつけて投稿してもらえると嬉しいです♪
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