How To make Killer Cheesecake
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2 1/2 lb cream cheese,room temp
1 3/4 c granulated sugar
3 T all-purpose flour
1 ea Zest of 1 lemon
1 ea Zest of 1 orange
1/4 t vanilla extract
5 ea eggs
2 ea additional egg yokes
1/4 c whipping cream
Use a 9-inch springform pan lined generously with butter and patted with graham cracker crumbs Heat oven to 500 degrees. Prepare springform pan. With and electric beater, mix the cheese, sugar, flour, orange and lemon zests and vanilla until smooth. Add the eggs and yokes, beating in one at a time, and finally the cream. Pour the mixture into the prepared springform pan and bake for 10 minutes or until the top of the cake turns golden brown. Reduce oven temperature to 200-225 and bake for one hour longer. Remove cake from oven and cool on a rack until it reaches room temperature. Then release the sides of the pan. Do not remove the bottom of the pan. Place cake on a platter. Top with fruit or glaze, if desired, and serve.
How To make Killer Cheesecake's Videos
John's Killer Protein - Healthy Cheesecake Recipe!
Try this delicious cheesecake recipe made with John's Killer Protein® Lean Blend Irish Isolate and our DOLCE - Slender Indulgences® Strawberry Cheesecake flavor.
Sugar free and packed with the highest quality protein. Indulge without the guilt of empty calories - we call this our Skinny Protein Cheesecake.
John’s Killer Protein® - JKP Skinny Cheesecake
- 12 Oz. Fat Free Cream Cheese
- 2 Eggs
- 1 Tbsp Stevia
- 1/2 Tsp Salt
- 1 Tsp Vanilla Extract
- 1/4 C Milk
- 1/4 Greek Yogurt
- 1 DOLCE P- Slender Indulgence® Strawberry Cheesecake
-2 Scoops John’s Killer Protein® Lean Blend - Certified Grass-Fed Irish Isolate
Directions: Combine softened cream cheese with eggs and stevia and mix using an electric mixer. Add rest of ingredients and continue mixing for 2-3 minutes. Pour mixture in an 6 pan lined with parchment paper. Bake at 325 Degrees for 25 minutes, and then lower to 200 Degrees for an additional hour. Let cool in fridge for 4-5 hours.
Makes 6 servings - Macros per serving:
P 19g| F 2g| C 7g
Chocolate Cream Cheese Bundt Cake - The Best Chocolate Bundt Cake
This amazing Chocolate Cream Cheese Bundt Cake is a true delight for all chocolate lovers out there. It consists of a moist chocolatey cake, a creamy cream cheese filling and topped with chocolate ganache. So decadent, so tempting and so satisfying.
To print the recipe check the full recipe on my blog:
#chocolatebundtcake #chocolatecreamcheesebundtcake #chocolatecake
0:00 - Intro
0:37 - Chocolate cake batter
2:46 - Cream cheese filling
3:14 - Assemble the cake batter with the filling
4:34 - Baking time
4:49 - Invert onto a plate
4:57 - Chocolate ganache
5:33 - Enjoying the results
Makes about 14 servings
1/2 cup (113g) butter, room temperature
1/2 cup (110g) vegetable oil
1 1/2 cup (300g) sugar
3 eggs
1 tsp (5g) vanilla extract
1 cup (240g) buttermilk
2 1/4 cups (280g) all-purpose flour
3/4 cup (90g) cocoa powder
3 tsp (12g) baking powder
1 tsp (5g) salt
Cream Cheese Filling
12 oz (350g) cream cheese, room temperature
1/4 cup (50g) granulated sugar
1 egg
1 tsp (5g) vanilla extract
Chocolate Ganache
4 oz (120g) semisweet chocolate
1/2 cup (120g) whipping cream
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Raspberry Cheesecake Recipe! (GLUTEN FREE batter!!)
The DFK super smooth and creamy raspberry cheesecake recipe! We're making a graham cracker crust, a delicious and gluten-free cheesecake batter, and whipped cream stabilized with gelatin for an awesome decoration technique!
Cheers - Chef Scott
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FOR THIS RECIPE YOU NEED:
Nielsen-Massey Tahitian Vanilla:
Nielsen-Massey Madagascar Bourbon Vanilla:
Red Gel Food Color:
Half Sheet Pan:
Cake Pan:
Disposable Piping Bag:
Fine Mesh Sieve (Chinois):
Hand Blender:
Spatula:
Offset Spatula:
Whisk:
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Devil's Food Kitchen is a YouTube channel dedicated to helping cooks of all levels bake better.
Best cheesecake I’ve ever tasted .. and I got the recipe!!
Delicious cheesecake recipe.. I convinced the baker to let me record this .
You can find her at Shell’s killer bakery
Beth's Easy Cheesecake Recipe | ENTERTAINING WITH BETH
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BETH'S EASY CHEESECAKE RECIPE WITH RASPBERRIES
Serves 8
Ingredients:
For Crust:
18 full size graham crackers
1 tbsp (25 g) sugar
pinch of salt
6 tablespoons (90 g) butter
For Filling
2 (11.05 oz containers) (680 g) whipped Cream cheese
¾ cup (180 ml) of crème fraiche or sour cream
¾ cup (150 g) of sugar
¼ tsp (2.5 ml) salt
2 whole eggs
3 egg yolks
2 vanilla beans, scrapped and seeded
¼ cup (30 g) of flour
For Topping
½ cup (120 ml) of raspberry jam
1 pint of raspberries
For Homemade Whipped Cream
1 cup (240 ml) of heavy cream
1 tsp (5 ml) vanilla
1 tbsp (13 g) powdered sugar
METHOD:
Preheat oven to 325F/162 C.
Process graham crackers in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the sugar, salt and melted butter, until a lose meal develops.
Grease a 9 spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
In the bowl of an electric mixer, cream together the whipped cream, crème fraiche, sugar and salt. Then add the eggs one at a time, incorporating each well between additions. Then add the seeds of the vanilla beans, beat well, and then add the flour.
Pour the filling out into a cooled crust, and bake at 325 F/ 162 C for at least 1 hour. At this point insert a tooth pink and it should come up looking like cheesecake filling, if it's still runny, bake for 15 mins more.
Allow to cool for 10 mins. And then release it from the spring ring, and place in the fridge for at least 4 hours, or overnight is even better.
To decorate, heat the jam in the microwave for :30 (or in a sauce pan on a stove top until liquefied. Allow to cool slightly and then spoon over the top, leaving at least ½ inch of cheesecake between the crust and the jam.
Then place raspberries on top of jam, upright, covering all the jam.
Combine heavy cream, vanilla and sugar and whip with an electric mixer (or by hand with a wire whisk) until stiff peaks form.
Transfer the homemade whipped cream to a pastry bag fitted with a star tip and create star rosettes all along the perimeter of the cake, filling in the gap between the crust and the jam.
Keep refrigerated until ready to serve. Enjoy!
How to make cheesecake brownies | how to bake cream cheese brownies from a box | Simply Maha
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We all love a good brownie!! Today I’ll be showing you an AMAZING cheesecake brownie recipe. You’ll learn how to make the best cheesecake brownies using a brownie mix- so easy, so yummy and so addicting. These marble brownies will be a hit in your house.
Ingredients:
1. Brownie mix prepared according to package instructions
2. 8oz cream cheese SOFT at room temperature. I prefer using the tubes rather than the blocks
3. 1 egg
4. 1/4 cup sugar
5. Vanilla extract
Enjoy ❤️