Ree Drummond's Top Cheesecake Recipe Videos | The Pioneer Woman | Food Network
From Salted Caramel Cheesecake Squares to Deep-Fried Cheesecake Bites, these are Ree Drummond's top cheesecake recipe videos of ALL TIME!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
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0:00 - Intro
0:05 - Key Lime Pie Cheesecake Bars
4:00 - Basque-Style Burnt Cheesecake
7:57 - Pumpkin Gingersnap Cheesecake
11:46 - Deep-Fried Cheesecake Bites
14:37 - Salted Caramel Cheesecake Squares
17:58 - Blackberry Cheesecake Squares
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Key Lime Pie Cheesecake Bars -
Basque-Style Burnt Cheesecake -
Pumpkin Gingersnap Cheesecake -
Deep-Fried Cheesecake Bites -
Salted Caramel Cheesecake Squares -
Blackberry Cheesecake Squares -
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Ree Drummond's Top Cheesecake Recipe Videos | The Pioneer Woman | Food Network
Lemon Cheesecake Mousse With Raspberry Sauce and Chocolate Cage by Cupcake Savvy's Kitchen
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Welcome to my Step by Step tutorial on how to make this delicious velvety smooth Lemon Cheesecake Mousse with Raspberry Sauce and White Chocolate Cage. The Raspberry Coulis Sauce is a fabulous visual contrast to the Mousse and White Chocolate. Makes a great Shot Glass Dessert or addition to your Dessert Buffet or Candy Bar. ENJOY!
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INGREDIENTS:
300g Softened Cream Cheese
1/2 Cup Sugar
1/2 Cup Lemon Curd
200mL Thickened Cream
White Chocolate
Raspberry Sauce
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Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license
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Professional Baker Teaches You How To Make CHEESECAKE!
Chef Anna Olson takes you step by step through her amazing New York cheesecake recipe.
This makes a 1 9-inch cheesecake.
CRUST INGREDIENTS
- 1 cup (225 g) graham cracker crumbs
- 2 Tbsp (25 g) sugar
- ¼ cup (60 g) unsalted butter, melted, plus extra for greasing the pan
CHEESECAKE INGREDIENTS:
- 4 pkg 250 gram packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp (275 g) sugar
- 3 Tbsp (22 g) cornstarch
- 2 tsp (10 ml) vanilla extract
- 2 tsp (4 g) finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup (375 ml) sour cream (not low-fat), divided
- 2 tsp (10 ml) lemon juice
CRUST DIRECTIONS:
1. Preheat the oven to 350ºF (176 C).
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
CHEESECAKE RIRECTIONS:
1. For the cheesecake, increase the oven temperature to 400ºF (205 C).
2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
3. Beat in the cornstarch, vanilla and lemon zest.
4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.
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Raspberry & Blueberry Cheesecake
Hi, everyone! For this recipe, you will need:
300 g cream cheese
1 1/2 cups whipping cream
1/2 cup condensed milk
1/2 cup icing sugar
1 cup blueberries
1 cup raspberries
1 cup sugar
2 tsp vanilla
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Enjoy!
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Raspberry Tiramisu Cake Recipe - The Best Raspberry Cake!!
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The most delicate, fluffy, creamy and delicious raspberry cake! My raspberry tiramisu cake is made with a classic tiramisu filling, sponge cake and loads of fresh raspberries! I’m using my favorite tiramisu filling, made with vanilla pastry cream and whipped cream. For the cake layers, I’m using my vanilla sponge cake recipe and soaking each layer with raspberry liqueur. Every bite is so delicate and fruity! You’ll love this cake for the holidays or any time of the year you need a special raspberry cake!
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How To Make Chocolate Raspberry Cheesecake
Wow at your next dinner party with this delicious, easy to make chocolate raspberry cheesecake!