No Bake Italian Cheesecake with Ginger and Lime Cooking Italian with Joe
Who loves cheesecake?! Who desserts?! Well, you are going to love today's video with my special guest Margherita as we make an Italian no-bake ginger and lime cheesecake!!! YUM!!! Get ready for absolute deliciousness. Joe Borio, host of YouTube Cooking Italian with Joe, sharing stories, Italian recipes, travel tips, and all to Love about Italy ????????!!! Buy your next bottle of Vito and Joe’s Extra Virgin Italian Olive Oil at CookingItalianwithJoe.com
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Lemon Ricotta Cheesecake | Izy Hossack | Wild Dish
Izy shares her recipe for a delicious lemon ricotta cheesecake (without the buttery biscuit base). This is a summer dessert that's perfect for a party or special occasion. Try this at home and tweet us your pictures, we love hearing from you!
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RECIPE
BASE:
130G OATS
50G GROUND ALMONDS
2 TBSP HONEY
50G UNSALTED BUTTER
FILLING:
1 EGG
1 TUB RICOTTA
1 TUB CREAM CHEESE (250G)
60G SUGAR
ZEST OF 2 LEMONS
2 TBSP PLAIN FLOUR
METHOD
PREHEAT THE OVEN TO 180 C.
IN A FOOD PROCESSOR, BLEND TOGETHER THE BASE INGREDIENTS UNTIL A CLUMPY MIXTURE IS FORMED. GREASE A 23CM SPRINGFORM CAKE TIN WITH SOME MORE BUTTER. PRESS THE BASE MIXTURE INTO THE TIN IN AN EVEN LAYER THEN BAKE FOR 10 MINUTES UNTIL IT’S STARTING TO BECOME GOLDEN AROUND THE EDGES. LOWER OVEN TO 160 C.
LINE A PLATE WITH 3 LAYERS OF PAPER KITCHEN TOWEL. TIP THE RICOTTA ONTO THE PAPER TOWEL AND TOP WITH ANOTHER 3 LAYERS OF PAPER TOWEL. PRESS DOWN AND PAT THE RICOTTA OUT INTO A CIRCLE. THIS IS TO REMOVE EXCESS MOISTURE FROM THE RICOTTA. BLEND ALL FILLING INGREDIENTS TOGETHER, INCLUDING THE DRAINED RICOTTA, IN THE FOOD PROCESSOR. POUR THE MIXTURE OVER THE CRUST AND BAKE FOR 1 HOUR.
DECORATE WITH FRESH BERRIES (OPTIONAL) AND SERVE.
Thanks to Kenwood, Lakeland.co.uk, Maxwell & Williams, Sophie Conran for Portmeirion ( Cornishware and Typhoon for providing us with kitchenware.
Wild Dish is a food and lifestyle destination that delivers non-stop inspiration to help you live a more positive life. We’re bringing you the best of all that is trending in the world of healthy food, fitness and travel. Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, vloggers, yogis and wellness experts make feeling great easy and accessible.
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Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
Mini Ginger Almond Cheesecakes
What could be better than Mini Cheesecakes? Sarah makes these creamy treats with a ginger snap crust, so easy and so delicious!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Ricotta Cheesecake using Jam / No Cream or Butter Recipe ジャムを使ってしっとり チーズケーキ レシピ
Fluffy Ricotta Cheesecake - with No cream or butter used.
Orange & Ginger jam was used in this recipe but feel free to use any type of jam of your choice :)
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????RECIPE
*18cm circular cake tin used
Ingredients:
- 2 eggs (separate into egg white and yolk)
- 250g cottage cheese
- 60mL milk
- 30g sugar
- 50g self-raising flour (OR 50g all purpose flour + 1/2 teaspoon baking powder)
- 2 teaspoon orange & ginger jam plus more to decorate the top
Recipe:
1. Separate egg yolk and white.
2. Whisk egg while until firm meringue forms. Add sugar half way through.
3. In a separate bowl, mix egg yolk, milk, ricotta cheese and 2 teaspoons of jam well.
4. Sift self-raising flour and combine.
5. Combine meringue and batter gently. *Make sure not to over mix
6. Pour batter into cake tin.
7. Decorate with jam.
8. Bake at 170°C for ~35minutes.
9. Let it cool and rest it in fridge for 2-3hours.
10. Ready to enjoy.
????レシピ
材料: 丸型18cmのケーキ型を使用
- -卵 2個 (卵黄と卵白に分ける)
- 牛乳 60mL (低脂肪乳を使いました)
- カッテージチーズ 250g
- 薄力粉 50g + ベーキングパウダー 小さじ1/2
- 砂糖 30g
- オレンジ & ジンジャージャム 小さじ2
- オレンジ & ジンジャージャム 上に乗せる用
レシピ:
1. 卵黄と卵白を分ける。
2. 卵白をしっかりとたメレンゲになるまで、泡立てる。途中、砂糖(30g)を加える。
3. 別のボールで卵黄、牛乳、リコッタチーズ、ジャム(小さじ2)を混ぜ合わせる。
4. 薄力粉とベーキングパウダーをふるい入れ、混ぜる。
5. 生地とメレンゲをさっくりと混ぜ合わせる。
6. 生地を型に流し入れる。
7. オレンジ&ジンジャージャムを上に飾る。
8. 170°C に予熱したオーブンで ~35分 焼く。
9. 粗熱をとり、冷蔵庫で2-3時間寝かせたら出来上がり。
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Song: Ikson - With You (Vlog No Copyright Music)
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Video Link:
Baked Raspberry and Lemon Cheesecake | Gordon Ramsay
A zesty, fruit-filled New York-style cheesecake with raspberry and lemon.
#GordonRamsay #Cooking
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Maple Pear Cheesecake with Gingersnap Crust
This Maple Cheesecake is perfectly smooth and creamy, with bits of pear and ginger in the cheesecake for an amazing dessert! This maple cheesecake is sure to be a hit on your holiday dessert table or anytime you are craving cheesecake!
You can absolutely choose to leave out the pears and ginger root if you want a creamy and smooth cheesecake all the way through. I have added poached peaches that are soaked in a Bourbon Maple Sauce that make the perfect cheesecake topper!
If you are looking for a creative way to decorate this Maple Pear Cheesecake, check out my Candied Pears that look like Stained Glass at
The ingredients and quantities are shown here. The full written and printable recipe is available at globalbakes.com/maple-pear-cheesecake/
For the Poached Pears & Ginger Root:
2 to 3 pears, Bosc or Bartlett preferred, peeled and cored
480 mL (2 cups) water
400 grams (2 cups) granulated sugar
1 inch piece of fresh ginger root, peeled and diced
1 teaspoon ground cinnamon
For the Bourbon Maple Sauce:
240 mL (1 cup) REAL maple syrup
2 tablespoons butter, softened and cut in small pieces
60 mL (1/4 cup) heavy cream
1/4 teaspoon sea salt
1/2 to 1 tablespoon bourbon to taste
For the Gingersnap crust:
170 grams gingersnap crumbs
2 tablespoons granulated sugar
1 tablespoon brown sugar
70 grams (5 tablespoons) butter, melted and cooled
For the Cheesecake:
680 grams (3 8-ounce blocks) cream cheese, full fat, at room temperature
125 grams (5/8 cup) brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, at room temperature
125 grams (1/2 cup) sour cream, at room temperature
80mL (1/3 cup) real maple syrup
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