How To make Orange Cappuccino Cheesecake
-ROSE RAY DSJN00A- 1 1/2 c Nuts
finely chopped
1 c Plus 2 tbs sugar :
divided
3 tb Butter melted
32 oz Cream cheese :
melted
3 tb Flour all purpose
4 Eggs
1 c Sour cream
1 tb Instant coffee powder
1/4 ts Cinnamon
1/4 c Orange juice
1 t Orange peel :
grated
Cinnamon sugar, whipped - cream and orange zest for - garnish
Preheat oven to 325~. Combine nuts, 2 tablespoons sugar and butter in medium bowl; mix well. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven. Increase oven temperature to 450~. Beat together cream cheese, remaining 1 cup sugar and flour in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Add coffee powder and cinnamon to orange juice; stir until coffee is dissolved. Gradually add juice mixture with orange peel to cream cheese mixture, mixing until well blended. Pour over crust. Bake 10 minutes. Reduce oven temperature to 250~. Continue baking cheesecake 1 hour.
Loosen cake from rim of pan; cool 10 minutes. Sprinkle with cinnamon sugar. Lightly score top of cheesecake with sharp knife. Cool completely before removing rim of pan. Spoon desired amount of whipped cream into pastry tube; pipe around edge of cheesecake. Sprinkle with orange zest, if desired. Decadent Cheesecakes from Cooking Class Magazine, March 1993.
How To make Orange Cappuccino Cheesecake's Videos
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
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✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
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-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
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■１８cmケーキ型の分量
ビスケット 120ｇ
溶かしバター 60ｇ
クリームチーズ 400ｇ
グラニュー糖 120ｇ
サワークリーム 200ｇ
又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
生クリーム 150ｍｌ(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 １/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
노오븐☕️ 커피 젤리 치즈케이크 만들기 : No-Bake Coffee Jelly Cheesecake Recipe | Cooking tree
커피를 그대로 굳힌 젤리가 올라간 노오븐 커피 젤리 치즈케이크를 만들었어요.
저는 원두 30g을 핸드드립으로 내려 사용했는데 젤리에 사용하는 커피는 취향에 맞춰 진하기와 당도를 조절해 만드시면 좋을 것 같아요.
커피 치즈케이크는 살짝 묽게 만들어 굳혔더니 아주 부드럽더라구요.
초콜릿을 섞은 반죽과 함께 2층으로 만드니 더 예쁜 것 같아요~
즐겁게 시청하세요~♬ Enjoy~
*여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다!
Your subscriptions, likes, and comments give me a lot of strength.♡
*자막이 준비되어 있습니다! Subtitles are prepared.
It's an automatic translation, so it might be a little wrong,
but I hope it helps a little bit.^^
-
[재료 Ingredients]
- 틀 사이즈 Mold size : 15cm
부순 로투스 100g
녹인 무염버터 45g
물 35g + 젤라틴 7g
따뜻한 우유 50g
인스턴트 커피 가루 4g
크림치즈 300g
연유 120g
바닐라 익스트랙 3g
생크림 250g
다크 커버춰 초콜릿 40g
물 35g + 젤라틴 7g
커피 150g
설탕 25g
100g Crushed lotus cookies
45g Melted unsalted butter
35g Water + 7g Gelatin
50g Warm milk
4g Instant coffee powder
300g Cream cheese
120g Condensed milk
3g Vanilla extract
250g Heavy cream
40g Dark couverture chocolate
35g Water + 7g Gelatin
150g Coffee
25g Sugar
[만드는 과정]
1. 부순 로투스 쿠키에 녹인 버터를 넣고 섞은 뒤 사각 무스 틀(15cm)에 넣고 평평하게 누른 뒤 냉장실에 넣어둔다.
2. 물에 가루 젤라틴을 넣어 10분 이상 불리고 따뜻한 우유에 인스턴트 커피를 넣어 완전히 녹인다.
3. 실온 상태의 크림치즈를 부드럽게 풀고 연유와 바닐라 익스트랙을 넣고 섞는다.
4. 우유에 녹인 커피를 크림치즈 반죽에 넣고 섞은 뒤 불린 젤라틴을 전자레인지에 20초 정도 가열해 완전히 녹인다.
5. 녹인 젤라틴을 크림치즈 반죽에 넣고 섞고 생크림을 약 60~70% 정도 휘핑해 크림치즈 반죽에 넣고 섞는다.
6. 커피 크림치즈 반죽의 1/3 정도를 다른 볼에 담고 녹인 다크 커버춰 초콜릿을 넣고 골고루 섞는다.
7. 무스 틀에 1/3 양의 반죽을 부어 냉동실에서 20분 정도 굳힌 뒤 커피 크림치즈 반죽을 모두 붓고 냉장실에서 3시간 정도 굳힌다.
8. 물에 가루 젤라틴을 넣고 1분 이상 불리고 원두 커피에 설탕을 넣고 섞은 뒤 불린 젤라틴을 넣고 섞는다.
9. 무스 틀에 붓고 냉장실에서 1시간 이상 굳힌다.
-
*제 영상은 유튜브와 네이버TV에만 업로드 되고 있고
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
*멤버십에 가입해 월 2회 제공되는 선공개 영상의 혜택을 즐겨 보세요~
Join the membership and enjoy the benefits of the pre-released video
that is provided twice a month!^^
#커피치즈케이크 #노오븐치즈케이크 #Coffeecheesecake #Noovencheesecake
ഓറഞ്ച് ചീസ് കേക്ക് ,Non-Bake Orange Cheesecake || Eggless Recipe
How to make Non-Bake Orange Cheesecake,Eggless Recipe
Ingredients
Orange jelly:-
Orange juice-200ml
Sugar-2tbsp/25gm
Gelatin-5gm
Cold water-20ml
Orange-1
Sugar-1/4cup
Water-1cup
Rare Cheesecake:-
Cream cheese-200gm
Sugar-3tbsp/40gm
Yogurt-3tbsp/50gm
Gelatin-5gm
Cold Milk-2tbsp/30ml
Whipping cream-200ml
Orange juice-40ml/ 2 1/2 tbsp
Orange zest-1tsp
15cm round mold
Cream Cheese:
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