How To make Raspberry Almond Cheesecake

EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes

EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked

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● Baked Easy Mini Cheesecakes:

- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )

Bake for 15 minutes!

● 5 minute No Bake Mini Cheesecakes:

- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla

Freeze for 15 minutes, then enjoy :)

● For the cheeesecake crust:

- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)


Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.

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Chapters:

00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
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The BEST White Chocolate Raspberry Cheesecake - with raspberry sauce & whipped cream!

GET THE RECIPE:
The most delicious raspberry cheesecake ever!! My rich and creamy white chocolate raspberry cheesecake is what dessert dreams are made of it! This velvety cheesecake is made with a simple graham cracker crust and a creamy white chocolate cheesecake batter dotted with whole raspberries! To garnish the top and to add even more incredible flavor, I top this berry cheesecake with tart raspberry sauce and more berries! Make sure to serve each slice with a generous amount of whipped cream, too! This dessert recipe is perfect for the holidays!

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RASPBERRY ALMOND CHEESECAKE | How to Make Recipes | Easy To Learn

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Almond Cheesecake Recipe

For the crust:
- 100 gr. cookies;
- 100 gr. Almond flour;
- 100 gr. Butter.

For the cheese layer:
- 500 gr. Cream cheese;
- 5 eggs;
- 2 tsp. Almond extract;
- 100 gr. Almond flour;
- a pinch of salt;
- 100 gr. Sugar.

Additionally:
- 150 ml of cream 30-36%;
- almond flakes.

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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Full Recipe:

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Raspberry Cheesecake Recipe Using White Chocolate

Today I am sharing my secret recipe for the most flavorful white chocolate raspberry cheesecake recipe which is always a hit at every dinner party so lets start:

Raspberry Cheese Cake Ingredients:

1+1/2 cups graham cracker crumbs
6 tbsp melted unsalted butter
2+1/4 lb (4.5 8-oz) packages cream cheese (room temperature)
1/2 cup sugar
4 eggs (room temperature)
1/2 cup melted white chocolate
1 tbsp vanilla essence
lemon zest from 1 lemon
1 tbsp lemon juice
2 tbsp all purpose flour
1/2 cup sour cream
1+1/2 cups raspberries (fresh or frozen)

Garnish:

1 cup frozen berries
1/4 cup water
2 tbsp sugar
1 tbsp lemon juice

Raspberry Cheesecake Baking Method:

1. In a bowl, add graham cracker crumbs along with melted butter and mix and then add into the nonstick cake pan and arrange it well and bake it for 8 minutes on a preheated oven of 400F/200C.

2. In a bowl add cream cheese and beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl twice.

3. Now add sugar and beat for another 5 minutes then slowly and gradually add eggs, one at a time on slow speed, letting them incorporate between each addition and scraping down the bowl as needed.

4. Reduce speed on low and add melted white chocolate and vanilla essence and mix then add lemon zest along with lemon juice, flour and mix for 2 minutes.

5. Now add sour cream and beat for 2 to 4 minutes until mix then add fresh or frozen raspberries and gently fold with spatula.

6. Now pour the prepared batter over the graham cracker crust and bake in a preheated oven of 400F/200C for 10 minutes then reduce the heat to 225f/100C for 1 hour then turn off the oven and let the cheese cake cool down in oven for 1 hour then take it out and let it cool down on a shelf for another hour then wrap it with plastic and refrigerate it overnight.

7. In a pan, add frozen berries along with water, sugar and lemon juice and cook until thick then strain it and let it cool for 20 minutes.

8. Now take out the cheese cake from the fridge and pour the prepared syrup and add 2 cups of fresh raspberries and dust some powdered sugar and enjoy with a nice cup of coffee.

#cheesecake #cake #raspberry