BEST EGGLESS HOLIDAY CHEESECAKE
HAPPY HOLIDAYS!
Get into the kitchen and whip up this simple but luscious Eggless Holiday Cheesecake for your friends and family.
INGREDIENTS
Cheesecake base:
Digestive biscuits: 250g
Unsalted Butter: 75g
Holiday cheesecake batter:
Cream cheese: 450g
Icing sugar: 60g
Ganache: 100g
Whipped cream: 100g
Zest of 2 oranges
Mini marshmallows: 30g
Almond flakes: 30g
Hazelnuts: 30g
Final adornment:
Ganache: 80g
Marshmallows
( optional)
Chocolate chunks
Orange slices
Gold dust
(Please feel free to decorate it in your way).__________________________________________________________
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Tejasvi Chandela
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Harshlata Kumari
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MUSIC:
Ferris Wheel - Quincas Moreira
The Best No-Bake Lemon Cheesecake Recipe | Extra Rich & Creamy!
CLICK BELOW FOR RECIPE! ????????????
Calling all lemon lovers! This is the ultimate, the best no-bake lemon cheesecake recipe! You’ll love this lemony, zesty, creamy cheesecake. It’s made with a classic graham cracker crust; a rich and thick lemon filling; topped with homemade lemon curd and whipped cream. Every rich and creamy spoonful has tons of incredible lemon flavor. It’s perfect for summer when you don’t want to turn on the oven, or any time of the year you’re craving for some incredible cheesecake!
Get the full recipe here:
LEMON CURD Recipe:
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Items In My Kitchen: (Amazon Affiliate Links)
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*Stainless Steel Pot:
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Contents of this video:
00:00 Introduction
01:07 Making the Crust
02:08 Cheesecake Batter
04:57 Setting Instructions
05:36 Easy Whipped Cream
06:23 Transferring from Pan
06:48 Garnishing the Cake
07:35 Taste Test
#easyrecipe #lemon #cheesecake #dessert #nobake #tatyanaseverydayfood
Pomegranate Raspberry Cheesecake Recipe
Learn how to make this luscious pomegranate raspberry cheesecake. This recipe is great for a party as it can be made and chilled the day before. I hope you'll enjoy this creamy recipes.
Ingredients:
For the base:
* 1 1/3 cups almond flour
* 1/2 cup dark chocolate, white vegan
* 8 dates, pitted and ripped into pieces
For the pomegranate layer:
* 1 cup silken tofu
* 1 cup chocolate, white vegan
* 1 can coconut cream, refrigerated overnight
* 1 teaspoon agar agar powder
* 1/2 teaspoon vanilla bean extract
* 3/4 cup powdered sugar
* 3/4 cup pomegranate juice
For the vanilla layer:
* 1 cup silken tofu
* 1 cup chocolate, white vegan
* 1 can coconut cream, refrigerated overnight
* 1 teaspoon agar powder
* 1/2 teaspoon vanilla bean extract
* 3/4 cup water
* 3/4 cup powdered sugar
To decorate:
* 1 1/3 cups chocolate, white vegan
* 2 large pomegranates, seeds only
Full Recipe:
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**Disclaimer**
All the information in this cooking channel is for educational purpose only. Recipes, tips and tricks is for informational purpose only. These recipes aren't intended as medical advice, diagnosis or prescription. If you have any medical condition, please consult your doctor before trying any new diet. I'm not responsible for anything.
The Secret To the Best Vegan Cheesecake Recipes | Top 10 Easy No-Bake Vegan Cheesecakes
Indulge your taste buds with our latest video featuring the Top 10 Easy No-Bake Vegan Cheesecakes. ???????? Whether you're a seasoned vegan or just exploring the world of plant-based desserts, these recipes are sure to satisfy your sweet tooth without compromising on flavor or texture.
In this mouthwatering compilation, we guide you through the process of creating delicious vegan cheesecakes that are not only easy to make but also gluten-free. Say goodbye to baking hassles and hello to a delightful array of no-bake treats!
???? From the simplicity of our no-bake vegan cheesecake recipe to the wholesome goodness of gluten-free cheesecake, we've got you covered. Discover the art of crafting raw vegan cheesecakes that burst with natural flavors and nutrition. Worried about nuts or cashews? Fear not! Our selection includes vegan cheesecake recipes that are nut-free and cashew-free, yet irresistibly creamy.
???? Learn the secrets behind the best vegan cheesecake crusts and elevate your homemade dessert game. We're here to share the love for healthy vegan cheesecakes that taste as good as they make you feel. With our homemade vegan cheesecake recipe, you'll unlock the perfect blend of simplicity and decadence.
Discover the joy of creating your own vegan no-bake cheesecake that rivals any traditional cake in taste and satisfaction. Join us on this culinary journey and explore the diverse world of vegan desserts. Don't forget to like, share, and subscribe for more delectable recipes! ???????? #VeganCheesecake #NoBakeDesserts #PlantBasedTreats #HealthyCakes
✅OUR LIST INCLUDES
1. Passionfruit Pineapple Paradise Vegan Cheesecake
2. Cherry Chocolate Swirl Vegan Cheesecake
3. Pecan Praline Pleasure Vegan Cheesecake
4. Cinnamon Swirl Vegan Cheesecake
5. Tropical Paradise Vegan Cheesecake
6. Cookies ‘n’ Creamy Vegan Cheesecake
7. Salted Caramel Swirl Vegan Cheesecake
8. Strawberry Shortcake Vegan Cheesecake
9. Maple Pecan Vegan Cheesecake
10. Passion Peach Vegan Cheesecake
This video concerns the Top 10 Easy No-Bake Vegan Cheesecakes: Delicious & Healthy Desserts. But It also covers the following topics:
No-Bake Vegan Cheesecake Recipes
Easy Vegan Dessert Ideas
Healthy Cheesecake Alternatives
Video Title: Top 10 Easy No-Bake Vegan Cheesecakes: Delicious & Healthy Desserts
???? Indulge in Global Flavors: Subscribe for Top 10 International Vegan Desserts – No Baking, Pure Delight!
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Remember always to Let Vegan Treats Be Your Sweet Escape!
???? Savor Health & Taste Together: Subscribe for Unique Vegan No-Bake Desserts from Around the Globe!
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#vegancheesecake #nobakedessert #healthydesserts #vegansweets #dairyfree #plantbasedtreats
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© Top10 International Desserts You'll Love
Luscious Cherry Almond Cheesecake
Get the recipe here:
Ingredients
For the Crust:
8 oz (250g) Biscoff cookies
5 tablespoons (71g) unsalted butter, melted
For the Filling:
24 oz (680g) cream cheese, softened
1 and 1/4 cup (290g) granulated sugar
2 tablespoons cornstarch (optional)
4 large eggs at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
For the Cherry Topping:
4 cups frozen, pitted cherries
1/2 cup granulated sugar
1/2 teaspoon pure almond extract
1/4 cup water plus 1 tablespoon cornstarch
For the Whipped Cream:
1 cup heavy whipping cream
1/2 cup confectioner's sugar
1/2 teaspoon pure almond extract
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Crust: Add the Biscoff cookies to a food processor and pulse until finely crushed. Place the crumbs into a bowl and add the melted butter and mix together until the crumbs are coated and the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch round springform pan.
Bake the crust on the center rack of the preheated oven for 7-8 minutes.
Reduce the oven's temperature to 300 °F, 150 °C.
Make the Filling:
In the bowl of a tabletop mixer that has been fitted with the paddle attachment, add the cream cheese and the sugar. Beat on low speed until smooth. Add the cornstarch and beat until incorporated. Add the vanilla and almond extract and beat on low speed adding the eggs one at a time. Add the sour cream and beat until smooth.
Pour the mixture into the pan. Bake for 60-65 minutes or util the edges have set and the center will still be slightly wobbly.
Turn the oven off and prop the door open with an oven mitt, towel, or wooden spoon. Allow the cheesecake to cool in th eoven for an hour and 15 minutes.
Remove the cake from the oven and allow it to cool to room temperature. Chill the cake in the refrigerator overnight.
Make the Cherry Topping:
Combine the cherries and sugar in a pot and cook over medium heat while you prepare the corstarch mixture. Combine the cornstarch with the water and whisk until smooth. Add it to the cherries and cook the mixture for 15 minutes until it thickens. Remove from the heat and add the almond extract. Stir together and transfer the topping into a bowl. Allow it to cool.
Make the Whipped Cream: Beat the cream, sugar, and almond extract together until thick and creamy. Transfer the whipped cream to a piping bag that has been fitted with an open star attachment.
Assemble the cake:
Carefully remove the cake from the pan and transfer it to a platter. Pipe whipped cream rosettes around the border of the top of the cake.
Fill the center with the cherry topping. Serve! Kali Orexi.
Notes
Make Ahead Instructions: The crust can be baked a day ahead of time and stored at room temperature. The cake can be baked, chilled and then frozen for up to 2 months. Thaw and top with cherries and whipped cream.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Blueberry Cheesecake Recipe (Vegan + Gluten Free)
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This blueberry vegan and gluten free cheesecake will blow your mind. It tastes so good and I love the colours of this cheesecake. Like my other raw cheesecakes, this one is made with CASHEWS as the base! If you’re skeptical about cashews’ ability to replace luxuriously creamy cream cheese, you wouldn’t be the first. I was skeptical for a while…until I tried it.
Paired with coconut milk, a bit of coconut oil, maple syrup, lemon juice, and vanilla, it makes a pretty damn close replica to the cheesecake you know and love. This cheesecake will not only satisfy your sweet tooth, but give you nutrients. You can make this recipe in individual ramekins or as a whole cake!
Ingredients
For the base
1 cup OR 125 gr of walnuts
1/2 cup OR 50 gr of coconut shreds
1 cup OR 175 gr pitted dates
1 teaspoon of vanilla extract or vanilla powder
Pinch of salt
For the blueberry layer
2 cups OR 300 gr of cashews, soaked for 8 hours
1 tbsp of vanilla extract or 1 tsp of vanilla powder
1/4 cup OR 52 gr of coconut oil, melted
1 lemon juiced
1/3 cup OR 113 ml of maple syrup
1 can of coconut milk (the creamy stuff at the top of a can)
1 cup blueberries ( reserve some for inside)
Blueberry jam on top
1 cup blueberries
1/2 cup sugar
Directions
Step 1: In a high-speed food processor or blender, blend the mixed nuts, dates, coconut, vanilla, and salt (it should form a sticky dough). Press the dough into the base of the cake pan and smooth it out with your fingers or with the back of a spoon. Place in the freezer while you prepare the “cheesecake” layer.
Step 2: Drain and rinse the cashews and place them in the blender. Add vanilla, melted coconut oil, lemon juice, and coconut milk, blueberries, maple syrup and blend on high until you’ve got a smooth consistency.
Step 3: Pour over the first layer of your cake and add few blueberries into the cheesecake. Then pop it back in the freezer for 1-2 hours to set. Take the cake out to defrost slightly about 20-30 minutes before you’re going to serve it.
Step 4: Make blueberry jam, in a pot add blueberries and sugar and cook for 15-20 min on low heat until jammy consistency. Decorate the finished cake with blueberry jam and berries.
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