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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INGREDIENTS:
Biscuit Base
400g / 14oz Digestive biscuits (or Graham crackers with 1 tbsp sugar)
150g / 2/3 cup butter - unsalted
zest from 1 lemon
Filling
500g / 17.6oz Mascarpone or full fat cream cheese
150g / 1 1/4 cups Icing sugar or powdered sugar
1 tbsp fresh lemon juice from half a lemon
2 tsp vanilla extract
300ml / 1 1/4 cups double or heavy whipping cream
Strawberry & Prosecco Sauce
200g Fresh strawberries sliced into quarters
50g / 1/4 cup white caster sugar or granulated sugar
1 tsp vanilla extract
1 tbsp fresh lemon juice from half a lemon
1/2 cup Prosecco
To decorate the top of the cheesecake
200g fresh Strawberries sliced thinly
You will also need:
A 9inch cake tin ideally with a push out base
An electric hand mixer or hand whisk
Rolling pin & bag for biscuit crumbs or food processor
2 Large mixing bowls
Spatula
Sieve
Amazon Links:
9 inch Springform Cake Tin ???? -
Electric Hand mixer ???? -
Sieves ???? -
Rattan garden swing chair - similar to the one I am sitting in - ???? -
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This video and description may contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission which helps to support my channel.
Music Credits:
“Love in Mexico - Carmen Maria and Edu Espinal“
YouTube Audio Library
#cheescake #easyeggless #easilyeggless
Cheesecake Recipe ❤️ Cooking with Bec
Cheesecake Recipe. Cooking with Bec
Rose and Pistachio Cheesecake is one of the easiest cheesecakes I make. I love this recipe because it's a little different - subtle middle eastern flavour of rose water and chewy little pieces of Turkish delight are in the filling. Dangerously moreish, you can enjoy a large slice because it is surprisingly light. Decorating this cake is a cinch! Scatter rose petals and pistachio nuts to create a pretty, feminine touch.
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'FML Food's my life!' is a channel I created to share with my friends, family and fellow foodies, all my most treasured recipes. Join me in making some fabulous food and creating happy memories that will last a life time!
Although by day I am a high school teacher, my love of food consumes me - I talk about food with my friends constantly and of course, I enjoy preparing and eating it!
My heritage is a mix of Sri Lankan and Italian. I have grown up appreciating good food and learning secrets from my grandmothers, who were both sensational cooks.
Baking sweets is my strength, though through this channel, I will be sharing with you recipes from a range of cuisines - only my best recipes - the tried and true ones that I have mastered and tend to make time after time because they are simply fabulous!
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Copycat Cheesecake Factory Pumpkin Cheesecake
This homemade version of The Cheesecake Factory’s famous dessert tastes even better than the original. It has a cinnamon infused graham cracker crust, thick layers of creamy pumpkin spiced cheesecake topped with white chocolate whipped cream. It’s easy to make your family will love it!
Get the printable recipe here:
Crust Ingredients
1 1/2 Cups Graham Cracker Crumbs, about 9 graham crackers
1/2 Teaspoon Cinnamon
1/3 Cup Sugar
6 Tablespoons of Butter, melted
Pumpkin Cheesecake Ingredients
32 Ounces Cream Cheese
1 1/3 Cups Sugar
1 Tablespoon Vanilla Extract
4 Large Eggs
1 (15 Ounce) Can Pumpkin Purée
2 Tablespoons Pumpkin Spice
2/3 Cup Sour Cream
2/3 Cup Heavy Cream
White Chocolate Whipped Cream
1 Cup Heavy Cream
2 Tablespoons White Chocolate Instant Pudding
1 Tablespoon Sugar
Graham Cracker Crust
1. Crush the graham crackers into fine crumbs. I like to do this with a food processor.
2. Keep the crumbs in the food processor, then add the cinnamon, sugar and melted butter. Mix them together in the processor.
3. Press the graham cracker mixture onto the bottom and part way up the sides of a 10-inch springform pan.
4. Bake the crust at 350 degrees for 10 minutes. Allow it the cheesecake to cool to room temperature while you prepare the cheesecake.
Springform Pan Preparation
1. Prepare the springform pan for the water bath by laying three rectangles of foil on the counter top.
2. Place the pan on top of the foil layers and fold the first piece around the pan.
3. Repeat with the other pieces of foil to ensure that the bottom and sides of the pan are completely covered.
Pumpkin Cheesecake
1. Place the softened cream cheese to the bowl of a stand mixer and beat for about 4 minutes until it is smooth and creamy.
2. Add the sugar to the cream cheese and beat for another 3 minutes.
Next, add the vanilla and eggs, one at a time, beating for 1 minute in between each addition.
3. Mix in the pumpkin puree and pumpkin spice, mixing just until combined.
4. Gently add the sour cream followed by the heavy cream.
5. Pour the cheesecake batter into the springform pan then place the pan into the roasting pan filled with enough hot water to go half way up the side.
6. Bake the cheesecake in the water-filled roasting pan at 325 degrees for 90 minutes.
7. When the cheesecake has finished baking, prop open the oven door and allow the cheesecake to cool in the over for one hour. This will help prevent the cheesecake from cracking.
8. Remove the cheesecake from the oven and from the roasting pan and cover it loosely with foil. Refrigerate it for at least 4 hours, but overnight is best.
White Chocolate Whipped Cream
1. Pour the heavy cream, sugar, and white chocolate pudding mix into the bowl of a stand mixer with a whisk attachment.
2. Beat on high until the cream begins to thicken.
3. Add the whipped cream to a piping bag with a large star tip and pipe swirls onto the pumpkin cheesecake.
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!
Songs from the YouTube Audio Library featured in this video:
- Cuckoo Clock
- Fantasyland
- Cherokee Shuffle
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
I love cheesecake.
Sensational