Dutch Apple Pie
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New York Cheesecake Recipe (Creamy)
Dense and creamy! More than just a dessert, this is the best New York style cheesecake recipe. One of our favorite things about New York. Go ahead and give it a try. Bon Appetit!
Tips:
- Use high quality full fat cream cheese. You will understand the difference in taste and texture.
- The ingredients must be at room temperature before you begin cooking.
- Whisk at the lowest speed when using the mixer. Thus, prevent cracks that may occur on cheesecake.
- After the cake is baked, turn off the oven and leave the door open and wait for it to cool.
What is the Difference Between Regular Cheesecake and New York Cheesecake?
Cheesecake is a dessert that consists of multiple layers. It comes in two types, cooked and uncooked. The reason there are several different recipes for cheesecake is that the cake differs according to the region where it is cooked and the cultural background. B.C. There is a cheesecake dessert recipe of Greek cuisine dating back to the 5th century.
There are 5 different types due to the fact that this dessert is consumed a lot in the United States. The most popular is New York Style Cheesecake.
So why do these differences arise? Let's look at the answer to this question together. In the simplest form, the main ingredients of cheesecake are cream cheese, egg and egg yolk.
New York Style: Sour cream is used alongside the main ingredients. A more intense and smoother flavor comes out with sour cream. An even baking is achieved by using the locked cake tin. A golden brown outer shell is obtained.
Chicago Style: Main ingredients such as the classic recipe are used, but the amount of cheese is slightly higher. It is cooked in an oiled bowl to ensure the outside portion is hard and inside is very soft.
Pennsylvania Dutch Style: A less watery cheese is preferred. It has a sour taste. Unlike other cheesecakes, fresh fruit is not placed on the cake but on the bottom before baking.
Roman Style: Made with Ricotta cheese or mascarpone cheese instead of cream cheese. It has a slightly drier texture.
Country Style: It is added to the main ingredients in milk. Thus, a slightly tighter texture is obtained.
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Pennsylvania Dutch Lemon Sponge Pie, Pies of March Collaboration 2023
Welcome to Day One of the Pies of March. This Collaboration is going to get you excited and inspired to bake pies for Easter. In this video, I walk you though how to make a Pennsylvania Dutch Lemon Sponge Pie which I think taste better than a Lemon Meringue Pie. They might be cousins. Make sure to comment on this video and all the others to have your chance at winning the grand prize. The Live Stream giveaway is going to be on April 3rd at 6pm EST on this channel.
click here for the printable recipe card -
Click here for link to the cookbook - Check this out!
1st - Mennonite Farmhouse -
2nd - Noreen’s Kitchen -
3rd - MyTableOfThree -
4th - The Tilted Crown Gourmet -
5th - Pike Creek Farm -
6th - That 1870’s Homestead -
7th - The Flavorful Home -
8th - 2LeeLou Creates -
9th - The Mudbrooker -
10th - Homesteading with the Zimmermans -
11th - Lazy Days Ahead -
12th - Big Valley Living -
13th - Helga’s Pennsylvania Cooking -
14th - Kettle Kitchen -
15th - Valerie Hargett -
15th - Hat Creek Homestead -
16th - My Aussie Garden & Kitchen -
17th - Greg’s Kitchen -
18th - Ann’s Southern Kitchen -
19th - Julie - Keeper of My Home -
20th - Bear Bones Living -
21st - Not For Nothing Homestead -
22nd - Anne Dale Homestead -
23rd - Prepper Potpourri -
24th - Grace & Fire -
25th - 9 Acre Family Farms -
26th - Two Drs Homestead -
27th - C & C Farm -
28th - Bloo’s Self Reliance -
29th - Jeni’s Scratch Made Kitchen -
30th - The Inquisitive Farmwife -
31st - Mudd & Mascara Homestead -
April 3 at 6pm EST Live stream Giveaway on the Mennonite Farmhouse Channel
00:00 Introduction and Collaboration Announcement
01:37 Lemon Sponge Pie Recipe and Ingredients
02:12 Zesting and Juicing the lemon
04:32 Separating the eggs whites from the yolks
05:28 Making the filling
07:11 Whipping the egg whites
08:27 Adding and folding the eggs
09:39 Baking the Lemon Sponge Pie
11:41 Taste test of the Lemon Sponge Pie
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Apple Pie Recipe | Emojoie ASMR cooking
Apples are in season so I made an apple pie this time!
I made three apple pies through trial and error.
We tried three different times to boil the apples for 10, 20, and 30 minutes.
The video footage shows an example of cooking apples for 30 minutes. This makes it look like apple jam, so I recommend simmering for 10-20 minutes.
A freshly baked apple pie with crème fraîche épaisse from France, clotted cream from England, and vanilla ice cream is very delicious.
I will show you how to make a simple apple tart with leftover pie dough at the end of the video.
Please watch the video until the end.
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Pie dish 21cm
◼Pie dough (brisée)
200g flour
3g (½ tsp) salt
30g sugar
130g cold unsalted butter
35g cold water
*Make two doughs with the ingredients above for the bottom dough and the top dough.
◼Filling
8-9 apples (1.35 kg apple slices)
75g unsalted butter
180g sugar
20-25g Lemon juice (Half a lemon)
◼Eggwash
1 egg yolk
15 g milk
➢Method
Put flour, sugar, salt and butter in a food processor and blend.
When it becomes sandy, add water and bring the dough together.
Fold the dough and chill in the refrigerator.
Melt butter in a pot, add apple slices, lemon juice and sugar, cover and cook for 20 minutes.
Take the lid off and boil down while stirring until the apples are completely dry, then let them cool.
Roll out the pie dough, place it in the mold, and add the apples.
Cut the pie dough into strips and place them on top of the pie.
Fold the outside of the pie dough into the mold.
Mix the egg yolk and milk, brush the pie and bake in a preheated oven at 200°C for 60-65 minutes. Bake in the bottom rack of the oven and cover with aluminum foil if the top burns.
#emojoie #asmrcooking #applepie
This Cheesecake is AMAZING! | Bot Boi Pot Pie is Now a Family Favourite
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You can find the recipe for the Bot Boi here:
littlemountainranch.com
And the cheesecake here:
I have finally mastered Quark making and decided to branch out and make a cheesecake with it. It was absolutely delicious!! I also tried another 1930s recipe for Bot Boi Pennsylvania Dutch Pot Pie that turned out to be a huge family hit. I hope you enjoy it.
Thanks for watching!
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Cheesecake Recipe Light and Creamy
Cheesecake Recipe Light and Creamy
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake.
Cheesecake Recipe Light and Creamy
Ingredients
For the Crust
16 Graham Crackers more if you'd like a thicker crust
1 cup pecans 70g, toasted
4 tbsp unsalted butter 56g, melted
1/4 cup sugar 24g
1/2 tsp cinnamon 1g
For the Cheesecake
2 1/2 pounds cream cheese 1.13kg, room temperature, 4.5 packages
1/2 tsp salt
1 3/4 cups sugar 350g
2 tsp vanilla extract 10mL
5 eggs large, room temperature
2 egg yolks
3/4 cup sour cream
3 tbsp All-purpose flour
Instructions
For the Crust:
Preheat oven to 350F.
Add Graham crackers and toasted pecans to your food processor and pulse until broken into small pieces. Add sugar and cinnamon then pulse until mixed in completely. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix the butter in completely.
Transfer mixture to your springform pan and spread out with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side so it keeps its shape after cutting. Bake for about 10-15 minutes at 350, or until fragrant and a darker golden color. Remove from oven, set aside.
For the Filling:
Add ROOM TEMPERATURE cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
Add sour cream and vanilla extract, mix well then add the eggs and yolks one at a time, allowing each to incorporate before adding the next. Sprinkle in the flour and continue to mix. Scrape the bowl down and mix until completely smooth.
Pour the batter into the foil-wrapped 10-inch springform pan. The batter will not rise much at all during this low and slow bake so you can fill it up almost to the top.
Place springform pan into a large roasting pan or on a baking sheet (this makes sure there are no leaks and it's easier to remove from the oven.
Bake at 350F for 20 minutes then reduce temperature to 300F and bake another 40 minutes or until the cake's edge is set but the center is still wobbly. Turn the oven off but leave the door closed and allow the cake to rest for an additional hour in the oven. Remove from oven and cool to room temperature then cover with a towel or paper towel and chill overnight. You can enjoy the cheesecake after a few hours of chilling but it's easier to cut if you've chilled it overnight.
You can garnish the cake with dollops of whipped cream, berries, or enjoy plain.
Enjoy your Cheesecake Recipe Light and Creamy
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#Cheesecake #ChristmasRecipes
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