CHERRY ALMOND TART
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Cherry & Almond Tart
Serves 8:
3 cups cherries, pitted plus 1 tablespoon sugar
2 tablespoons apricot jam, to coat crust
For the Crust:
• 1 and ¼ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 1 teaspoon pure almond extract
• 6 ounces cold unsalted butter, cubed
• 4 tablespoons ice cold water
For the Almond Filling:
• 4 ounces unsalted butter, softened at room temperature
• ½ cup granulated sugar
• 2 eggs
• 2 teaspoons pure almond extract
• 1 teaspoon pure vanilla extract
• 1 and ½ cups finely ground almond flour
• ¼ teaspoon salt
• Zest of a small lemon or orange
For the Streusel Topping (optional):
• ¼ cup all-purpose flour
• 3 tablespoons granulate sugar
• 1 and ½ tablespoon unsalted butter, melted
• 1 teaspoon lemon zest
• Pinch of salt
• 1 tablespoon sliced almonds
Preheat oven to 350 °F, 180 °C.
Make the Crust:
• Combine the flour, sugar, and salt in the bowl of a tabletop mixer fitted with the paddle attachment.
• Add the butter and beat on low speed until the butter crumbles into very small pieces.
• Add the almond extract and the water and mix on low speed just until the dough sticks together.
• Transfer onto a well-floured work surface and roll out to a 12-inch circle. Transfer to a 10-inch tart pan with a removable bottom. Trim the excess dough that is hanging outside the pan and press into the sides of the pan and into any thin areas.
• Freeze at least 1 hour up to 1 month. (It’s a great idea to make a few of these and keep them handy in the freezer.)
Make the Streusel:
• Combine all of the ingredients in a small bowl and mix well. Place in the refrigerator until ready to use. This streusel can be made in larger batches and stored in an airtight container in the freezer and added to cakes and muffins.
Make the Almond filling:
• Combine the butter and sugar in the bowl of a tabletop mixer fitted with the paddle attachment and beat until incorporated.
• Add the eggs, vanilla, and almond extract and beat until incorporated.
• Combine the almond flour with the lemon zest and salt in a mixing bowl. Whisk together. Add to mixer and beat until incorporated.
Make the Tart:
• Pierce the bottom of the tart shell with a fork.
• Bake on the center rack of the oven for 30 minutes.
• Spread the apricot jam on bottom of crust and top with the almond filling.
• Arrange the pitted cherries on top of the almond filling.
• Top with streusel.
• Bake 40-45 minutes.
• Transfer the tart onto a cooling rack and allow to cool to room temperature before removing from tart pan.
• Serve with whipped cream, ice cream, or dusted with confectioner’s sugar. Enjoy!
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4 Healthy Cheesecake Recipes Without Cookie Crust
These cheesecake recipes are healthier because they have better ingredients. They don't have a cookie crust, refined sugars, and artificial flavors or colors. They are not lighter in calories, but they pack a lot of nutrients and are a much better option than sugary desserts.
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LUXURIOUS MATCHA CHEESECAKE - no bake! Vegan, oil-free, gluten-free
Move aside, matcha lattes... this vegan matcha cheesecake will be your new obsession this summer! No bake needed for this luscious pie, not even the crust. It's kinda like an ice cream cake, but made with healthier, raw plant-based ingredients - also gluten-free and oil-free. It looks gorgeous with the green from the matcha and the contrast with vanilla swirls on top. This easy dessert is sure to be a show-stopper at your next summer potluck or party.
Crust ingredients:
1 + 1/4 cups almond flour
1/4 cup almond butter
1/4 cup agave nectar
pinch salt
Filling ingredients:
1 cup raw cashews
1/2 cup coconut milk
3 Tbsp. lemon juice
1/4 cup + 1 Tbsp. maple syrup
1 tsp. vanilla extract
pinch salt
2 tsp. matcha powder
Chapters
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RECIPES YOU MIGHT LIKE:
Vegan Snickerdoodles
Upside Down Caramel Apple Cake
Easy Vegan Pumpkin Pie Smoothie
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Baked Cheesecake | Gluten Free Vegan Desserts
For All Gluten Free Vegan Desserts Lovers :)
This Vegan Baked cheesecake could be one of the easiest vegan desserts to make, it's also one of the most impressive. Firm texture while being soft, creamy and decadent with the oat-almond crust!
It's luscious and decadent and can be customised with many flavours and toppings.
Ingredients (6-inch)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST
• 1/2 cup GF rolled oats
• 1/2 cup raw almonds
• 1 Tbsp coconut sugar (more to taste)
• 2-3 Tbsp melted coconut oil
• Pinch sea salt
FILLING
• 3/4 cup raw cashews, soaked overnight
• 3/4 cup coconut cream, scoopable
• 120g vegan cream cheese (we used Tofutti)
• 1/3 cup maple syrup (adjust to taste)
• 1/2 Tbsp cornstarch
• 1 tsp pure vanilla extract
• 1 medium lemon juiced & zested
Instructions
1. Add oats, almonds, sea salt, and coconut sugar to a food processor and blend until a fine meal is achieved.
2. Add melted coconut oil then mix until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough. If too dry, add a bit more melted coconut oil.
3. Transfer mixture to parchment-lined pan and spread evenly to distribute. Then press down firmly until it’s evenly distributed and well packed.
4. Bake for 10-15 minutes or until the edges are golden brown. Remove from oven to cool slightly.
5. Add all ingredients for the filling to a blender and blend until very creamy and smooth. Taste and adjust flavour as needed.
6. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
7. Bake for 40-50 minutes, until the edges look very slightly dry and the centre appears only slightly jiggly.
8. Let cool completely. Once cooled, cover and place in the fridge overnight. Enjoy as it is or top with berry sauce and fresh berries :)
9. Store leftovers in an airtight container in the fridge for up to 3-4 days.
#vegan #plantbased #glutenfree
Decadent Keto Cheesecake: Indulge in Low Carb Bliss
Looking for a lip-smacking dessert that fits perfectly into your keto lifestyle? Look no further! Introducing our mouthwatering recipe for a Delicious Keto Cheesecake. This decadent treat is not only low in carbs and sugar-free, but it also promises a heavenly taste that will leave you craving more. With just a few simple ingredients and easy-to-follow steps, you can create a guilt-free dessert that satisfies your sweet tooth while keeping you in ketosis.
Our Decadent Keto Cheesecake will take your taste buds on a blissful journey, offering a creamy texture and rich flavors that are simply irresistible. Whether you're following a keto diet or simply want to savor a healthier version of this classic dessert, this recipe is tailored for you. The combination of high-quality cream cheese, keto-friendly sweeteners, and a perfectly crisp crust will surely impress both your palate and guests.
By opting for this keto cheesecake recipe, you won't have to compromise on taste or worry about derailing your low carb journey. Plus, it's a fantastic option for those who are diabetic or watching their sugar intake. With the added hashtag #ketocheesecake, you'll find similar keto-friendly recipes and inspiration to spice up your dessert menu.
So, why wait? Give this Delicious Keto Cheesecake recipe a try and indulge guilt-free in every luscious bite. We guarantee it will become your go-to treat for all occasions! Share this recipe with your friends and family who are also following a keto lifestyle, and remember to subscribe to our channel for more mouthwatering #ketorecipes. Get ready to satisfy your cravings while maintaining your healthy, low-carb goals!
Recipe;
Title: Decadent Keto Cheesecake: Indulge in Low Carb Bliss
Ingredients:
- 2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sweetener (such as erythritol or stevia)
- 1/2 cup melted butter
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sweetener
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 1/4 cup unsweetened almond milk
Instructions:
1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a mixing bowl, combine the almond flour, cocoa powder, and 1/4 cup of granulated sweetener. Stir well.
3. Add the melted butter to the dry mixture and mix until it forms a crumbly texture.
4. Press the crust mixture into the bottom of the prepared springform pan, creating an even layer. Set aside.
5. In a separate mixing bowl, beat the softened cream cheese and 1 cup of granulated sweetener until smooth and creamy.
6. Add the eggs, one at a time, beating well after each addition.
7. Stir in the vanilla extract, heavy cream, sour cream, and unsweetened almond milk until fully combined.
8. Pour the cheesecake batter over the crust in the springform pan, spreading it evenly.
9. Smooth the top with a spatula and tap the pan gently on the counter to remove any air bubbles.
10. Place the pan in the preheated oven and bake for 50-60 minutes, or until the center is set but slightly jiggly.
11. Once baked, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
12. Remove the cheesecake from the oven and let it cool completely at room temperature.
13. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set.
14. When ready to serve, carefully remove the sides of the springform pan.
15. Slice and enjoy your decadent keto cheesecake, indulging in low carb bliss!
Remember, this recipe is keto-friendly and low in carbs, allowing you to enjoy a delicious dessert.
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AMAZING HONEY CHEESECAKE | classic Italian style cheesecake| step by step luscious cheesecake
#cheesecake #honey #healthyfood
Bake the most amazing golden cheesecake!! Rustic look, classic beautiful and delicious!!
Crust:
1 pack biscuits 100 gr
1/4 cup almond flour
Filling:
210 gr. mascarpone cheese
400 gr. Ricotta cheese
Lemon rind
Half lemon juice
1tsp vanilla extract
1cup raw hone
1 1/2 tbs. cornstarch
11/2 tbs. Water
2 eggs