Amazing No Bake Cheesecake Recipe
Looking for a stunningly versatile dessert that will work for literally any occasion? My No Bake Cheesecake recipe is here for you. Whether you top it with fresh fruit, homemade preserves, or even store-bought chocolate or caramel sauce, this 9-ingredient basic cheesecake is the perfect creamy canvas to finish any meal with style. This no-bake cheesecake recipe is the perfect choice when you’re looking for an impressive-looking (and tasting!) treat that’s super low-lift. Whether you’re hosting a fancy dinner party or brunch, or if you’re looking for a crowd-pleasing dessert for your holiday table, you just can’t go wrong with tangy, creamy no bake cheesecake.
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HOW TO MAKE LEMON AND GINGER CHEESECAKE
#cheesecake #baking #food
HOW TO MAKE A LEMON AND GINGER CHEESECAKE
THE RECIPE FOR THIS IS;
300 GRAM PACKET OF GINGERNUT BISCUITS any variety
2 LARGE LEMONS
80 GRAMS OF MELTED BUTTER
400 GRAMS OF PHILADELPHIA SOFT CREAM CHEESE
300 ML OF CONDENSED MILK
250 ML OF DOUBLE CREAM
Cream has not been whipped but poured together with condensed milk to combine
#baking #cooking #food
Gordon Ramsay's Fresh Ginger Sponge Cake Recipe | Almost Anything
Hello Everyone,
Welcome To The Gordon Ramsay's Masterclass And Cooking Videos On Youtube. Increase Your Cooking Experience And Cooking Skill & Techniques.
Please Read The Following Texted Cooking Guided Added By Almost Anything Team, To Know Quantities Which, Of course, Can Be Added Per Person, Enjoy !!!
____________
How To Cook Sponge Cake By Gordon Ramsay ?
Every cook should master how to make a light, even sponge. Once you have, you
can use it as a canvas for any flavours you like. Chocolate and ginger is a classic
combination that works really well here.
175g butter, at room temperature, plus extra for greasing
175g plain flour, plus extra for dusting
175g caster sugar
3 eggs, beaten
1 tsp vanilla extract
1 tsp baking powder
About 2 tbsp milk, to loosen
FOR THE ICING
200g plain chocolate, finely chopped
50g unsalted butter
300ml double cream
2 tbsp golden syrup
FOR THE GINGER CREAM FILLING
300ml double cream
2 tbsp icing sugar
3cm piece of fresh root ginger, peeled and finely grated
1. Preheat the oven to 180°C/Gas 4. Lightly butter and flour a deep 20cm loose-bottomed
cake tin.
2. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, add the
vanilla extract and mix well.
3. Sift in the flour and baking powder and fold in gently using a spatula until completely
combined. Add a little milk, if necessary, to create a batter of dropping consistency.
4. Pour the mixture into the cake tin, smoothing it down with the back of a spatula.
Knock the tin on the work surface to get rid of any air pockets and to create a level mix.
Bake in the preheated oven for 25 minutes until golden and just firm to touch.
5. To test if the cake is cooked, insert a knife or metal skewer into the middle: it should
come out clean. Remove from the oven and leave to cool in the tin for 10 minutes before
turning out onto a wire rack to cool completely.
6. Make the icing while the cake is baking because it needs to thicken for 30 minutes
before use. (If it is too runny, it will pour off the sides and look messy.) Put the chocolate
and butter into a heatproof bowl. Place the cream and golden syrup in a saucepan and stir
over a medium heat until they come just to the boil. Pour immediately into the bowl,
stirring until the chocolate and butter have completely melted, and the mixture is thick
and glossy. Set aside.
7. To make the filling, whip the cream and icing sugar to soft peaks, then mix in the
ginger.
8. Once the sponge is cool, cut it in half horizontally. Spread the ginger cream over one
half, then place the other half on top, pressing down lightly to push the cream to the edges.
9. Using a spatula, spread the icing over the cake and allow to set before serving.
Thanks For Watching,
Almost Anything Team.
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[ENG] Vegan Baked Gingerbread Cheesecake | Nut-free and gluten-free recipe
✿ We’re delighted to be partnering with Natural Delights Medjool Dates once again to bring you this delicious vegan Gingerbread Cheesecake recipe which is creamy and tangy and full of warm holiday flavours. This recipe is dairy-free, nut-free and gluten-free.
Learn more about Natural Delights Medjool Dates and their range of products as well as a store locator to find a store near you ▶
✿ PRINTABLE RECIPE ▶
✿ VIDÉO EN FRANÇAIS (French version) ▶
✿ KEY MOMENTS
01:37 Prepare and soak the Medjool dates
02:13 Make the crust
03:24 Press the crust into the mould
03:57 Bake the crust
04:12 Make the filling
05:38 Place the filling into the crust
06:12 Bake the cheesecake
06:33 Cheesecake is ready
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