Chocolate Raspberry Cheesecake – Bruno Albouze
This chocolate raspberry cheesecake has it all. The chocolate granola bottom is a step up from the traditional graham crackers crust. The no bake cheesecake filling is made up of beaten cream cheese mixture and flavored with a bittersweet chocolate ganache. The top is a soft raspberry jelly... Amazing!
To get the full recipe go to
Pastry Fundamentals Course
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Raspberry Swirl Cheesecake by Beyond Frosting
This no-bake cheesecake starts with a graham cracker crust and it’s filled with layers of no-bake cheesecake and a fresh raspberry purée. And, it is incredibly easy to make!
Low Carb Cheesecake With A Buttery Pecan Crust And A Sweet Raspberry Topping
My low carb cheesecake recipe with a buttery pecan crust and a raspberry flavored topping. All the goodness of a standard cheesecake without all the carbs. Enjoy!
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Cheesecake Ingredients:
Springform pan
Crust
2 cups – pecans (ground)
1/4 tsp – almond extract
liquid sugar substitute equal to 3 Tbs regular sugar
4 Tbs – butter (1/2 stick)
1/2 tsp – ground cinnamon
Filling
4 – 8 ounce cream cheese (32 ounces total)
1/2 cup – sour cream
liquid sugar substitute equal to 1 1/2 cup regular sugar
1 Tbs – vanilla extract
5 large eggs (beaten)
Topping
1/2 cup – sour cream
liquid sugar substitute equal to 4 tsp regular sugar
1 Tbs – sugar free raspberry syrup
Makes 12 slices
Per Slice: 502 calories / 46.4g fat / 6.87g net carbs / 10.62g protein
UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
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New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer
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Home-made cream cheese recipe:
Full written recipe for Eggless New York style cheesecake
Prep time: 15-20 minutes
Cooking time: 1 hour
Serves: 1 kg cheese cake
Ingredients:
• Parle G Biscuit 140 gm (you can use crackers biscuit too)
• Melted butter 80 gm
• Cream cheese 300 gm
• Powdered sugar ½ cup
• Fresh cream 3/4th cup
• Condensed milk 180 ml
• Vanilla extract 1 tsp
• Thick curd 1/4th cup
• Zest of 1 lemon
• Lemon juice of half lemon
• Corn starch 1 tbsp
• Any berry compote
Method:
• Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag.
• Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly.
• Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture.
• For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture.
• Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture.
• Pour the mixture over the baked base and tap to remove any air pockets.
• For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it.
• Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes.
• After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap.
• Once cooled down, refrigerate in the fridge for 5-6 hours.
• After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully.
• Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance.
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No- Bake Raspberry Cheesecake 覆盆子芝士蛋糕
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Ingredients材料:
150g (9 pieces) Digestive biscuits, finely crushed (消化饼干碎)
60g/ 1/4 cup butter (牛油)
350g/12.2 oz cream cheese (奶油芝士)
100g/1/3cup + 2 tbsp caster sugar (细砂糖)
300ml dairy whipping cream (动物性鲜奶油)
1 tbsp gelatine powder (鱼胶粉)
3 tbsp water (水)
Divide mixture into 2 portions (分成两份)
Add in 2 tbsp of raspberry puree in a portion
一份加入2汤匙覆盆子泥
Add in 1 tsp lemon juice in a portion
一份加入1茶匙柠檬汁
170g/6oz Raspberries puree(覆盆子泥)
1 tsp lemon juice (柠檬汁)
For garnishing (装饰)装饰:
1 tsp gelatine powder (鱼胶粉)
2 tbsp water (水)
1 1/2 tbsp caster sugar (细砂糖)
3 tbsp hot water (热水)
** add into remaining raspberry puree
加入剩余的覆盆子泥拌匀
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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