Paula's Kitchen Episode 7: Sun-sational Cheesecake
Who's up for the perfect summertime dessert? How about lemon and cream cheese - match made in heaven for sure! Come along today and watch lucky episode #7 of Paula's Las Vegas Kitchen, where we show you the step-by-step for the fabulous Sun-sational Cheesecake, right out of the vintage Philadelphia Cream Cheese Cookbook.
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SUN-SATIONAL CHEESECAKE
from the Philadelphia Cream Cheese Cookbook, published by Kraft, 1981
Yield: One round cheesecake in a springform pan
You will need:
Crust:
1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter, melted
Filling:
3 8-oz pkgs cream cheese
1 cup sugar
3 Tbsp all-purpose flour
2 Tbsp lemon juice
1 Tbsp grated lemon rind
½ tsp vanilla
4 eggs (1 separated)
Glaze:
¾ cup sugar
2 Tbsp cornstarch
½ cup water
¼ cup lemon juice
Combine crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees F, for 10 minutes.
Combine softened cream cheese, sugar, flour, lemon juice and rind, and vanilla, mixing with an electric mixer until well blended. Blend in 3 eggs and 1 egg white; set aside one remaining yolk for the glaze.
Pour filling over crust. Bake 10 minutes at 450 degrees F, then reduce oven temperature to 250, and continue baking 30 more minutes.
Remove cake from oven, and loosen the cake from the rim with a knife or spatula. Cool for a few minutes, then remove rim.
In a small saucepan, combine the ¾ cup of sugar and the cornstarch. Gradually add the water and ¼ cup lemon juice. Cook on low/medium heat, stirring constantly, until clear and thickened. Stir a small amount of the hot mixture into the reserved egg yolk, then return this mix to the saucepan. Cook one minute, stirring constantly.
Spoon glaze over cheesecake, cover top loosely with waxed paper, and chill several hours. Serve and enjoy!
Songs from the YouTube Audio Library featured in this video:
- Cuckoo Clock
- Fantasyland
- Cherokee Shuffle
Cinematography: Dale McKenzie, Paula McKenzie
Editing, Voiceover, Post-Production: Dale McKenzie, Final Cut Pro X
Voiceover, how-to: Paula McKenzie
Cameras: DJI Osmo Pocket in 4K, Panasonic DMC-GF6 for the overhead shots, iPhone 11 Pro Max
Classic Cheesecake Recipe | PHILADELPHIA Cream Cheese
Try something that the whole family is sure to enjoy, like this great recipe for a Classic Cheesecake from PHILADELPHIA Cream Cheese. Just follow these easy steps and make sure to leave room for dessert! For more amazing recipes like this visit our website today!
Prep Time: 20 Minutes
Total Time: 5 Hours 45 Minutes
Servings: 16
Ingredients:
- 4 pkg PHILADELPHIA Cream Cheese, softened
- 3 Tbsp. Sugar (crust)
- 1-1/2 cup Graham Cracker Crumbs
- 1 cup Sugar
- 4 Eggs
- 1 tsp. Vanilla
- 1/3 cup Butter or Margarine, melted
Philly's Quick-Step Turtle Cheese Cake Ball
Quick-step turtle cheese cake ball is a super, fast, and easy cheese cake. Just shaped into a ball! No need to bake, or worry about that over night stay in the refrigerator. Only six ingredients, some chocolate graham crackers and you have got it made. Yes it does taste as good as it looks.
How to make no bake Biscoff Cheesecake! tutorial
I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: Fitwaffle
Check out this no bake Lotus Biscoff Cheesecake recipe, it's been one of my most popular recipe tutorials for people to try!
Lotus Biscoff is the same thing as Speculoos cookie butter!
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #cheesecake
Jiggly Fluffy Japanese Cheesecake
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Fluffy Jiggly Japanese Cheesecake
Servings: 6-8
INGREDIENTS
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams ) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve
PREPARATION
Preheat oven to 320°F/160°C.
In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
Enjoy!
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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