SECRET RECIPE of Famous New York Cheesecake // CBOY
This Cheesecake recipe is so smooth, rich and creamy.
It is the best cheesecake recipe ever made. It's super quick and easy to make, guaranteed NO FAIL cheesecake recipe.
Sharing with you the SECRET on how to achieve the NO CRACK on top CHEESECAKE
This is the Famous New York Cheesecake recipe.
INGREDIENTS: 20 cm Springform Pan
150g Lotus or any Digestive Biscuits
70g unsalted butter
500g Cream Cheese
3 eggs
165 g sugar
33g Corn starch
45g milk
10g unsalted butter
285g heavy whipping cream
1 Tbsp lemon juice
1 tsp vanilla extract
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Paula's Kitchen Episode 7: Sun-sational Cheesecake
Who's up for the perfect summertime dessert? How about lemon and cream cheese - match made in heaven for sure! Come along today and watch lucky episode #7 of Paula's Las Vegas Kitchen, where we show you the step-by-step for the fabulous Sun-sational Cheesecake, right out of the vintage Philadelphia Cream Cheese Cookbook.
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SUN-SATIONAL CHEESECAKE
from the Philadelphia Cream Cheese Cookbook, published by Kraft, 1981
Yield: One round cheesecake in a springform pan
You will need:
Crust:
1 cup graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter, melted
Filling:
3 8-oz pkgs cream cheese
1 cup sugar
3 Tbsp all-purpose flour
2 Tbsp lemon juice
1 Tbsp grated lemon rind
½ tsp vanilla
4 eggs (1 separated)
Glaze:
¾ cup sugar
2 Tbsp cornstarch
½ cup water
¼ cup lemon juice
Combine crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees F, for 10 minutes.
Combine softened cream cheese, sugar, flour, lemon juice and rind, and vanilla, mixing with an electric mixer until well blended. Blend in 3 eggs and 1 egg white; set aside one remaining yolk for the glaze.
Pour filling over crust. Bake 10 minutes at 450 degrees F, then reduce oven temperature to 250, and continue baking 30 more minutes.
Remove cake from oven, and loosen the cake from the rim with a knife or spatula. Cool for a few minutes, then remove rim.
In a small saucepan, combine the ¾ cup of sugar and the cornstarch. Gradually add the water and ¼ cup lemon juice. Cook on low/medium heat, stirring constantly, until clear and thickened. Stir a small amount of the hot mixture into the reserved egg yolk, then return this mix to the saucepan. Cook one minute, stirring constantly.
Spoon glaze over cheesecake, cover top loosely with waxed paper, and chill several hours. Serve and enjoy!
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Cinematography: Dale McKenzie, Paula McKenzie
Editing, Voiceover, Post-Production: Dale McKenzie, Final Cut Pro X
Voiceover, how-to: Paula McKenzie
Cameras: DJI Osmo Pocket in 4K, Panasonic DMC-GF6 for the overhead shots, iPhone 11 Pro Max
Strawberries cheesecake. A recipe without baking and without eggs!
Strawberries cheesecake. A recipe without baking and without eggs!
ingredients:
biscuits - 100 g (3.5 oz)
butter - 30 g (1 oz)
cheese cream - 200 g (7 oz)
sour cream - 90 g (3 oz)
powdered sugar - 30 g (1 oz)
milk - 30 ml (1 fl oz)
gelatine - 6 g (0.22 oz)
strawberry puree - 80 g (2.82 oz)
cream - 200 ml (6.76 fl oz)
powdered sugar - 15 g (½ oz) (0.18 oz)
ingredients for the strawberry puree:
strawberries - 220 g (7.76 oz)
sugar - 30 g (1 oz)
lemon juice - 10 ml (0.34 fl oz)
strawberry puree - 150 g (5.3 oz)
hydrated gelatine - 5 g (0.18 oz)
water - 200 ml (6.76 fl oz)
lemon juice - 10 ml (0.34 fl oz)
sugar - 40 g (1.4 oz)
hydrated gelatine - 8 g (0.29 oz)
Tray with diameter 15 cm (6 in)
IN THE FRIDGE 30 MIN + 2 H
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No Bake Fruit Cheesecake
No bake fruit cheesecake is simply divine. Made with a simple combination of cream cheese, mild cheddar cheese, whipped cream, sugar, fruit cocktail, and a Graham crust, it doesn't get much easier. You can make the Graham crust from scratch or simply buy it in the grocery store. I whip up the cream, but Cool Whip can be used instead. In this recipe, we add a bit of sugar to make it sweeter, but it can be left out if you're diet conscious. Regular cream cheese can be used, but I like to use the strawberry flavor to give the dish more of a fruity flavor. Believe me, the entire family will love this. Watch the video and give out cheesy no bake fruity cheesecake a try. Get the recipe:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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SUPER CREAMY & EASY Strawberry Swirl Cheesecake Recipe
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This Strawberry Swirl Cheesecake is rich, creamy and swirled with lots of strawberry jam, which not only makes it taste very delicious, but look sensational, too!
This is how to make Strawberry Swirl Cheesecake:
Strawberry Swirl Cheesecake
Ingredients:
150 g Graham Crackers/ 6,05 oz
80 g Butter, melted/ 1/3 cup
600 g Cream Cheese/ 21 oz
100 g Sour Cream/ 3,05 oz
2 Eggs
250 g Sugar/ 1 cup
1 tsp Vanilla Extract
1 tsp Lemon Zest
150 g seedless Strawberry Jam/ 1/2 cup
Directions:
1. Adjust your oven rack to the lower-middle position and preheat oven to 175°C/350°F. Lightly grease a 20 cm/ 8 inch springform pan and line the greased side with parchment paper.
2. Place the Graham crackers in a Ziploc bag . Take a rolling pin and roll over the bag of cookies until you have reached the desired size pieces of cookie crumbs.
3. In a medium bowl, add the Graham cracker crumbs and melted butter. Mix it until everything is well combined. The mixture should be sandy. Press firmly into the bottom of the springform pan. Refrigerate while you make the filling.
4. In a large mixing bowl, add the cream cheese, sour cream, eggs, sugar, vanilla extract and lemon zest. Beat this on medium-high speed just until combined. Do not overmix!
5. In the meantime, boil a small pot of water for the water bath. You can also use an electric boiler.
6. Cover your springform pan with aluminum foil. Pour your cheesecake mixture into your prepared springform pan. Drop teaspoons of strawberry jam all over top of cheesecake. Using a wooden skewer or knife, swirl the jam.
7. Place the springform pan into a bigger baking pan. Carefully, pour the hot water inside of the pan and place it in the oven. Bake this for about 60 - 70 minutes.You can see that the cheesecake is done when it slightly wobbles in the center. Turn off the oven and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely at room temperature. Refrigerate the cheesecake for at least 5 hours or overnight.
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Easy No Bake Strawberry Cheesecake | Creamy Strawberry Desert | Sugar-free| Egg-less | Greatlife
This dreamy no bake no sugar Strawberry Cheesecake has a light and creamy filling is absolutely sensational and tastes just like strawberry ice cream. Absolutely addictive! Check out the recipe below ????
For the Crust:
Oreo biscuit - 200 Grams
Butter 60 Grams
For the Strawberry Coulis:
Strawberry - 450 Grams
Lemon juice - 3 Tbsp
Gelatin - 2 ¼ Tsp
Stevia - 3 Tsp
Corn starch: 2 ½ Tbsp
For the Filling:
Cream cheese - 600 Grams
Stevia – 2.5 Tsp
Vanilla – 1 Tsp
Whipping Cream (chilled) – 300 ml
Method:
For the Crust:
Grind the Oreo biscuit into a fine mixture. To this add melted butter and mix well until its combined well. Pour the mix into a springform pan and press tightly and spread evenly. Freeze this crust for 30 minutes.
For the Strawberry Coulis:
Add lemon juice and gelatin into a bowl, mix well and keep aside for 5 minutes for the gelatin to bloom.
Cut the strawberries into chunks and blend into a thick puree. Pour this into a small pot along with the bloomed gelatin, corn starch and stevia (or any sweetener of your choice).Cook on medium flame until the coulis thickens. Whisk continuously. Once done set aside to cool to room temperature before using.
For the Filling:
Add cream cheese into a bowl and whisk until fluffy. Next add in vanilla extract and stevia and mix well. Then add in the cooled strawberry coulis into the mixture little by little. Mix everything well.
In another bowl pour chilled Whipping cream and whisk until soft peaks form.
Next add the whipped cream into the cream cheese mixture and mix well.
The filling is now ready.
Pour the filling in the previously prepared base. Spread evenly and shake the pan so that it settles well.
Chill the cheesecake in the fridge overnight or until it fully sets. Once fully set, remove the springform pan and transfer cheesecake onto a serving plate.