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.
Sicilian Ricotta Cheesecake
Is there even such a thing as too much ricotta cheesecake? This Sicilian specialty is so light and fluffy, and the ricotta cheese gives it a unique flavor! For the full recipe, check out the video.
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#Myabruzzigarden #cooking #homecooking #kitchen #baking #lunch #eat #cookingathome #foodies #foodgasm #healthy #cheflife #cookingclasses #recipes #quarantinecooking #easyrecipes #foodie #chef
Easy Creamy Cheesecake Recipe | Light and Creamy Cheesecake | Perfect Cheesecake Recipe
This Cheesecake is very light and creamy in texture and a perfect cheesecake recipe that anyone must try.
Cheesecake is a sweet dessert consisting of one or more layers. The main and thickest layer consists of a mixture of soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake.
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Ingredients for Crust :
Graham Crackers (1.25 cup)
Sugar (1/4 cup)
Melted Butter (6 tbsp)
Ingredients for Cheesecake :
Cream Cheese at Room Temperature (24 oz)
Sugar (1 cup)
Egg at Room Temperature (3 count)
Heavy Cream (1/2 cup)
Sour Cream (3/4 cup)
Vanilla Extract (1.5 tsp)
Salt (1 pinch)
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Music: Rain
Musician: @iksonmusic
Easy Italian Cheesecake Recipe | Pizza Dolce
Watch someone from Italy make this easy authentic ricotta cheesecake otherwise known as pizza dolce (a piece of sweet). Watch more recipe videos here:
Recipe:
8 eggs
3 lbs of ricotta cheese
1 zest of a lemon
1 tsp of vanilla
1 and 1/2 cups of sugar
1/4 cup of anisette (optional)
Preheat oven to 375. Mix all of the ingredients in a mixing bowl with a hand mixer. Bake for 1 hour and 10-20 minutes. Let sit for an hour or so. Put in fridge. Best to wait at least 4 hours or better next day before serving.
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#cheesecake #itailiandessert #pizzadolce
Classic Cheesecake Recipe/ Ultra Smooth Cheesecake/ Perfect Creamiest Crack-free New York Style Cake
With this recipe, a creamy, gorgeous, ultra smooth, cloudy texture, crack-free New york style yummilicious Classic Cheesecake. A Simple and very easy to do recipe. One of My favourite dessert ever.
Crunchy Crispy Golden Digestive Biscuit base with Silky Smooth textured cheese!! Must Try Recipe..
INGREDIENTS:
Digestive Buscuit- 10Pcs
Butter- 2 tbsp
Whipping Cream- 1/4 cup
Cream cheese- 250g
Egg-2
Sugar- 1/4 cup
vanilla- 1 Tbsp
#classiccheesecake #newyorkstylecheesecake #ultrasoftcake #softtexture #cloudysmooth #momliciousrecipe #yummilicious
Martha Stewart’s New York-Style Cheesecake | Martha Bakes Recipes | Martha Stewart
Martha Stewart shares her recipe for the ultimate, no-crack New York-style cheesecake. Begin with a delicious graham cracker crust topped with a smooth and rich filling, and end up with a gorgeous cheesecake that’s baked to perfection for the most incredible bite. If you’re searching for the best cheesecake recipe on the internet, you’ve already found it. All you have to do now is bake!
Get the recipe here:
#MarthaStewart #Cheesecake #Recipe #Desserts #Baking #HowTo
0:00 Introduction
0:22 Preparing Your Springform Pan
1:16 Preparing the Graham Cracker Crust
2:40 Preparing the Cheese Filling
5:17 Baking the Cheesecake
6:00 Finished New York-Style Cheesecake
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart’s New York-Style Cheesecake | Martha Bakes Recipes | Martha Stewart