Burnt Basque Cheesecake | Super Easy 1 Minute Recipe Video #SHORTS
How to make the most decadent and easy Burnt Basque Cheesecake. This is a foolproof method
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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.
#YFL #SanjyotKeer #Cheesecake
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Easy Bake Ricotta & Sour Cream Cheesecake With Passion fruit Topping
Easy Baked Ricotta & Sour Cream Cheesecake With Passion fruit Topping
Ingredients:
Biscuit Base:
• 250g Sweet Biscuit
• 125g Melted Butter
• 1/4 tsp Nutmeg
• 1/4 tsp Cinnamon
Filling:
• 250g Cream Cheese
• 3 Eggs (at room temperature)
• 300g Sour Cream
• 250g Ricotta Cheese
• 1/2 cup Passion Fruit Pulp
• Orange Rind
• 2 Tbsp Corn Flour
• 1 Cup Caster Sugar Or White Sugar
Topping:
• Fresh Cream
• Passionfruit Topping
Method:
1) Take a spring form tin and line it with foil paper and generously spray it with cooking spray and put it aside.
2) To make your biscuit base, take your biscuits, put it into a food processor or blender and process it into fine crumbs .
3) Take it out in a dish, add nutmeg and cinnamon and give it a mix using a spatula.
4) Add melted butter , scrape the dish and mix it well using a spatula to make sure the biscuit is all combined with the butter.
5) Put your biscuit mixture into the foil lined spring form tin, press it evenly in the bottom and 1/2 way up the sides. Cover it up with a glad wrap or cling wrap and put it in the fridge to set for 20 minutes, while you make the filling.
6) Pre-heat oven 160 degrees if it is a fan forced oven and 180 degrees if it is a conventional oven.
7) To make the cheese cake filling, take a big dish, add cream cheese and ricotta cheese and beat it until it is smooth.
8) Add sugar and corn flour and beat it until is smooth and all combined .
Add eggs and beat it well . Use a spatula to scrape the sides and the bottom of the dish as you go..
9) Now add sour cream, passion fruit pulp and orange rind and beat it well.
10) Take the biscuit base out of the fridge, pour the filling into the base and scrape the dish using a spatula.
11) Put the spring form tin on a baking tray, put it in the oven and bake it for
1 hour or until set.
13) Cool it completely at room temperature. Cover it with a cling wrap or glad
wrap and put it in the fridge to set for 3-4 hours or overnight.
14) Decorate it with fresh cream and passion fruit topping.
15) Enjoy.
Passion Fruit Topping link:
No Bake Strawberry CheeseCake Recipe - Easy Ricotta Cake
No-bake cheesecake, with a delicious graham cracker crust, creamy ricotta filling and strawberry topping. Get the easy Recipe + Photos:
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Amazing Strawberry Cheesecake Recipe
You will not believe how easy it is to make this showstopping Strawberry Cheesecake. Rich and creamy, this dessert is a dream as it is as delicious as it is gorgeous. You won't be able to get enough of this thick and smooth cheesecake paired with a classic graham cracker crust and topped with a thick strawberry topping.
RECIPE:
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Baked Berry Ricotta Cheesecake | GCBC14 Ep07
Join chef Adrian Richardson and Dr Preeya Alexander as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Find the recipe -