Do you have cottage cheese and eggs? - Then make this unusual and tasty dish.
Quick and easy cottage cheese recipe.
Ingredients:
2 eggs
3 tablespoons sugar
Vanilla sugar - 7.5 grams (1 sachet)
Salt
Cottage cheese - 350 grams
Flour - 125 grams(5-6 tablespoons)
Boil for 5 - 7 minutes
Add honey or sour cream (optional)
Bon Appetit!
Making an Easter Themed Dutch Cheesecake - MonChoutaart
This Easter I made a Dutch Cheesecake - MonChoutaart.
Ingredients:
• 250 gram biscuits of own choice (for example bastogne)
• 100 gram Margarine
• 200 gram Cream Cheese
• 500 ml Whipped Cream
• 2 bags klopfix (Thickener for Whipped Cream)
• 8 gram vanilla sugar (1 bag)
• 100 gram white Caster Sugar
• Easter Themed decorations (for example Chocolates)
Apple Streusel Cheesecake Muffins
These Apple Streusel Cheesecake Muffins are serving up yet another round of German-ishness for Oktoberfest. The word apple comes from the German apfel, and streusel is still walking around with its lederhosen on. Then Benjamin Franklin came to us in a dream and said to make this into a muffin and then toss in some cream cheese while we're at it. Speaking of Pennsylvania, the Amish community there is known for its incredible baked goods. Those folks are known as the Pennsylvania Dutch, but they're not just Dutch. Dutch here is a derivative of deutsch or German. But the Amish aren't just German. And these muffins aren't just muffins. They've been traveling hundreds of years all the way to your face.
Recipe:
#apple #cheesecake #muffins #recipe #recipes #cookingvideo #recipevideo
Pennsylvania Dutch Macaroni Salad : Macaroni Salad Recipes
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Pennsylvania Dutch macaroni salad needs to be prepared very specifically for maximum flavor. Make Pennsylvania Dutch macaroni salad with help from a passionate culinary professional in this free video clip.
Expert: Chef Amee Hoge
Filmmaker: William Watters
Series Description: Macaroni salad is a lot more versatile of a dish than people seem to give it credit for. Learn about the many variations that you can put on macaroni salad with help from a passionate culinary professional in this free video series.
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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