Carrot Cheesecake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Carrot Cheesecake. A Carrot Cheesecake combines a rich and moist spice cake, full of grated carrots and chopped nuts, with a smooth and creamy cheesecake topping. I like how the cheesecake topping is baked with the carrot cake so the two layers fuse together during baking and the cheesecake turns a beautiful golden brown.
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Jiggly Fluffy Japanese Cheesecake
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Here is what you'll need!
Fluffy Jiggly Japanese Cheesecake
Servings: 6-8
INGREDIENTS
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams ) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve
PREPARATION
Preheat oven to 320°F/160°C.
In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
Enjoy!
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MUSIC
Asian Movement_Full
Licensed via Warner Chappell Production Music Inc.
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Chocolate Cheesecake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Cheesecake. This Chocolate Cheesecake is a real showstopper. It has three chocolate layers, starting with a sandy textured chocolate crust made with crushed chocolate wafers. The chocolate cheesecake filling folds melted semi sweet or bittersweet chocolate into a delicious mixture of cream cheese, sugar, eggs, and sour cream. It's sinfully rich and chocolately yet with a delightfully tangy flavor. The texture will remind you of a silky smooth chocolate mousse. While some cheesecakes may have a sour cream topping, since this cheesecake is all about chocolate, we are covering it with a shiny smooth layer of chocolate ganache.
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MINI CHEESECAKE - Cooking With Joy
MINI CHEESECAKE
Learn how to make mini cheesecake - a dreamy,
creamy dessert with a buttery graham crust. Top
with fluffy whip cream and frseh fruit for an elegant
dessert that's impossibly simple to make!
????INGREDIENTS????
Graham cracker crust
1 cup graham cracker crumbs
4 tbsp. unsalted butter ( melted )
2 tbsp. sugar
1/2 tsp. cinnamon
CHEESECAKE FILLING
28 ounce packages cream cheese (softened)
1/4 cup sour cream
1 tsp. lemon zest
2 tbsp. cornstarch
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup sugar
2 large eggs
whipped cream and berries ( as toppings)
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