Amazing Mini Cheesecakes Recipe
These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain!!
Recipe:
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Key Lime Pie Cheesecake Recipe
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This Key Lime Pie Cheesecake is my new favorite spring dessert! A great cake recipe for Easter or Mother's DaY It's also really easy to do and can be made the day ahead!
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KEYLIME PIE CHEESECAKE
Serves 8
Print Recipe here:
INGREDIENTS:
4.5 oz (125g) of chocolate wafer cookies
1 tsp (5 ml) sugar
pinch of salt
3 tbsp (45 ml) butter, melted
16 oz (452 g) of whipped cream cheese
1/3 cup (65 g) of sugar
2 eggs
1 ½ tsp (7.5 ml) vanilla
2 tbsp (15g) flour
1 14-oz (400 ml) can Sweetened Condensed Milk
4 egg yolks
½ cup (120 ml) key lime juice (about 12-13 key limes + one more key lime for the garnish)
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5ml) vanilla extract
METHOD:
Preheat oven to 350F (176C). Spray a spring form pan with baking spray and distribute well with a pastry brush and set aside.
Place the cookies, the sugar and salt in a food processor. Process until crumbs form. Add melted butter, continue to process until wet crumbs form. Transfer crumbs to the spring form pan and shake the pan to level the crumbs and then press them tin with a measuring cup or the bottom of a glass.
Bake crust for 5-6 minutes until fragrant. Allow to cool.
In the bowl of an electric mixer, combine cream cheese and sugar, beat on high until smooth. Add eggs, one at a time, beating in between each addition. Add vanilla extract and beat and then add flour and beat just until combined.
Pour cheesecake filling into cooled cookie crust, smoothing out with a spatula until layer is leveled out. Set aside.
In a large mixing bowl combine sweetened condensed milk, egg yolks and key lime juice. Whisk until smooth.
Pour the key lime mixture on top of the cheesecake mixture, making sure you are covering all the cream cheese with the pie filling. Smooth out with a small spatula.
Bake in a 350F(176C) oven for 35-40 minutes until cheesecake is set and jiggles slightly.
Allow to cool completely.
For whipped cream topping, combine heavy cream, powdered sugar and vanilla in the bowl of an electric mixer. Whip on high until stiff peaks form. Transfer to a pastry bag with a round tip. Pipe little dollops of whipped cream all of over cheesecake until covered.
Garnish with fresh lime zest on top and a thinly sliced lime wheel in the center. Chill overnight to set.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Vanilla Cheesecake with Berry Compote | Gordon Ramsay
A true Christmas treat - an exciting and quick cheesecake with strawberry and blueberry compote.
From Gordon Ramsay’s The F Word
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The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack.
INGREDIENTS:
-6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
-15 graham crackers (each 3 by 5 inches), broken into pieces
-1⁄3 cup packed dark-brown sugar
-1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
-1 ¼ teaspoons kosher salt (we use Diamond Crystal)
-2 ½ pounds cream cheese (five 8-ounce packages), room temperature
-1 1⁄3 cups granulated sugar
-5 large eggs, room temperature
-1 cup sour cream, room temperature
-1 teaspoon pure vanilla extract
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
#Cheesecake #Dessert #CookingHacks
Key Lime Cheesecake
Key lime Cheesecake ranks amongst the champions of the cheesecake team! Made with fresh key limes and/ or limes as well as the traditional ingredients of a cheesecake, this citrus, tart, summer-oriented dessert will sure satisfy you guests and/or family. Taste and overall profile is similar to a key lime pie but differs in texture due to the cream cheese and sour cream. These two ingredients provide an extra creamy texture and enhanced tangy flavor which sets it apart from the key lime pie. The crust is made with Biscoff tea biscuits which provide just the right of amount of flavor and slight spice without dominating the overall flavor profile of this key lime cheesecake.
Summer is here and what a great way to celebrate the warmer weather with this beautiful, delicious after-a-meal dessert!
NOTE: This cheesecake can be made with Key limes and/or limes.
Here is the recipe:
240g/ 1 cup Biscoff tea biscuits (crust)
74g/ 1/3 cup melted unsalted butter (crust)
400g/ 1-8oz packets cream cheese (room temperature)
133g/ 2/3 cup granulated sugar
100g/ 1/4 cup sour cream
78ml/ 1/3 cup heavy cream
2 eggs
21g/ 1.5 tbsp. cornstarch
2g/ 1/2 tsp vanilla
4g/ 1 tsp lime extract
79ml/ 1/3 cup lime juice
28g/ 2 tbsp. lime zest
Whipped Topping recipe:
155g/ 2/3 cup heavy cream (cold)
42g/ 3 tbsp. powdered sugar
1g/ 1/4 tsp lime extract
Whip heavy cream (cold) until slight thickness forms
Add powdered sugar and lime extract them whip until stiff peaks form
Bake Cheesecake @ 350F/176C for 50 minutes (ovens vary)
Turn off OFF and allow cheesecake to rest in oven for 30 minutes
Remove and allow to cool at room temperature for 1 hour
Place in refrigerator to setup/cool for 6 hours/overnight
Pipe whipped topping onto cheesecake using a piping bag and desired piping tip.
Decorate cheesecake with a key lime garnish
Chill/ refrigerate until served
The Best No-Bake Cheesecake Recipe with Strawberry Topping
Learn how to make this easy no-bake cheesecake dessert recipe. This refreshing cheesecake recipe is NO-BAKE, from the homemade crust to the velvety whipped filling and fresh strawberries.
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Ingredients for Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (from 12 whole crackers)
1 Tbsp granulated sugar
8 Tbsp unsalted butter (1 stick)
Ingredients for No-Bake Cheesecake:
8 oz cream cheese package, room temperature
2/3 cup granulated sugar
1 1/4 cups heavy whipping cream, chilled
12 oz mascarpone cheese, chilled
2 Tbsp lemon juice added 1 Tbsp at a time
Strawberry Cheesecake Topping:
8 oz Fresh Thin-Sliced Strawberries
1 Strawberry Sauce Recipe, strained and chilled
Fresh basil leaves for garnish, optional
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MINI CHEESECAKES
CHEESECAKE WITH BLUEBERRY SYRUP
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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
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