How To make Ray's Super Easy Basic Cheesecake
32 oz Ricotta cheese
softened
24 oz Cream cheese :
softened
2/3 c Sugar
3 lg Eggs beaten
1 t Vanilla
1/2 Box graham cracker crumbs
1/4 lb Butter, unsalted :
Softened
Crust: In a large bowl: put graham cracker crumbs. Knead in 1/2 stick of butter. Press onto bottom of 9" prepared spring form pan. Chill for about 15 minutes before filling. Filling: Dust off the blender. Drop in 1 tub of ricotta (16 oz) 1 brick of cream chesse (12 oz), 1/2 tsp vanilla, 1/3 cup sugar, 2 eggs and 1/4 stick of butter. Blend until smooth. Pour GENTLY on top of crust. Repeat for seond half of ingredients. Bake @ 325 NO HO
From: Real Thai: The Best Of Thailand's
How To make Ray's Super Easy Basic Cheesecake's Videos
How to make a creamy New York Cheesecake | Pastel de Ray
Check out my nee recipe: Hazelnut Cake (Haselnusskuchen) Recipe | Pastel de Ray
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The best cheesecake is the one that is creamy, smooth and silky. My New York Cheesecake recipe offers a rich and special taste that you would love. With few basic ingredients, it is very easy to prepare!
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Ingredients:
150g biscuits
100g butter
15g sugar
900g cream cheese
250g sugar
40g flour
8g (1 Tbs) vanilla
lemon zest
3 eggs
2 egg yolks
300g cream
Preparation:
Mix crushed biscuits with butter and sugar.
Cover a baking pan with parchment paper. Press the biscuit mixture into the bottom of the baking pan.
Bake for 10 mins at 200°C then cool down.
Using hand mixer, mix the cream cheese.
Add sugar and flour in batches.
Add vanilla and lemon zest
Add eggs, egg yolk and cream.
Mix at high speed for few seconds.
Pour into the pan.
Bake at 200°C for 15 mins, then lower the heat to 110°C for 30 mins.
Cool down for at least 2 hours.
Enjoy!
How To Make Lemon Cheesecake Dump Cake Recipe // 4 Ingredients
#Holiday #Dumpcakerecipe #Lemoncheesecake
Hello Guys today I will be making a lemon dump cake. It’s an awesome delicious dessert that you will love for all occasions especially holidays and birthdays.I hope everyone will try this with family and friends. Don’t forget to thumbs up subscribe and give me a comment. Happy holidays everyone!!!
Ingredients
One box of Lemon Cake Mix
2(two) can of lemon pie filling
1 1/2 stick of butter
Philadelphia Whipped Cream
How To Make Lemon-Blueberry Ricotta Cheesecake | Rachael's Sister Maria
Watch Rach's sister Maria show you how to make a lemon-blueberry ricotta cheesecake.
YOU WON'T BELIEVE THIS! - NO-BAKE Cherry Ripple Cheesecake! - The Scran Line
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RECIPE
Sauce
250g - 1 3/4 cups cherries, halved, pitted
2 tbs granulated sugar
Base
380g (33 cookies) Oreo Chocolate biscuits, crushed
1/3 cup brown sugar
125g - 1/2 cup unsalted butter, melted
Cheesecake
750g (3 blocks) cream cheese, softened
105g - 1/2 cup caster sugar
60g - 1/4 cup sour cream
2 tbsp powdered sugar
105g - 1/2 cup milk powder
1 tsp vanilla extract
300ml - 1 1/4 cup heavy whipping cream
Extra cherries to serve
Instructions:
Sauce
Add the pitted cherries and sugar into the pan of a large saucepan and mix to combine. Place on a medium heat and cook until the mixture boils. About 2 minutes. Increase to high heat. Stir for 5 minutes and then take off the heat to cool to room temperature before adding to a blender to mix until smooth.
Base
Grease the sides of a 20cm springform pan and line with baking paper.
Add the Oreos and brown sugar to the bowl of a food processor and pulse until you reach fine crumbs. Add the butter and pulse to coat the crumbs. Pour the mixture into the springform pan and use the back of a spoon or flat based/straight sided cup to firmly press the crumbs into the bottom and sides of the cake pan. Chill in the fridge for 30 minutes.
Cheesecake
Add the cream cheese into the bowl of a stand mixer fitted with a paddle attachment. Alternatively, you can use a hand mixer for this. Mix until fluffy and smooth, about 3 minutes. Scrape down the bowl, swap the paddle attachment for the balloon whisk attachment and add the sugar. Mix for another couple minutes. Add the sour cream, powdered sugar, milk powder, sour cream and vanilla extract and mix until everything is well combined and fluffy.
Add the heavy cream to a clean bowl and use a balloon whisk (or regular beaters is using a hand mixer) to whip to stiff peaks. Add the cream to the cheese mixture and gently fold through until fluffy and well combined.
Add half the mixture into the chilled cake pan and use a spatula to spread around. Drizzle with some cherry sauce and swirl with a skewer. Add the rest of the cheesecake mixture and then drizzle some more cherry sauce, about 2 tsp (reserve the remainder to serve alongside the cheesecake). Swirl and place in the fridge for 6-8 hours. Overnight is best.
Notes
Cheesecake can be stored in an airtight container for up to three days.
Don’t be tempted to place the cheesecake in the freezer to set up as it will freeze and then melt as it defrosts losing it’s fluffy sliceable consistency.
Keto No Bake Cheesecake Recipe
Super Simple delicious keto no bake cheesecake
Ingredients:
1 teaspoon Vanilla Extract
1 cup Heavy Whipping Cream
8oz Cream Cheese
2 tablespoon Sour Cream
6 tbsps. of your choice of a powdered sweetener
1 tablespoon Lemon Juice
1 graham cracker pie crust or any keto friendly low carb pie crust
1/2 cup of fresh or frozen strawberries
1/2 cup of fresh or frozen blueberries
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Simple Cheesecake Recipe | No Bake | No Sugar | Gluten Free | Keto
Very simple and delicious cheesecake recipe! It's good for diabetics, people on Keto and for everyone who cares about his body and health!
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#cheesecake #recipe #healthy #berries #tasty #food #cake #nobake
Music: Jef