How To make Super Double Cream Cheesecake

Light and Creamy Cheesecake Recipe

My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!

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Jiggly Fluffy Japanese Cheesecake

Customize & buy the Tasty Cookbook here:

Here is what you'll need!

Fluffy Jiggly Japanese Cheesecake
Servings: 6-8

INGREDIENTS
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams ) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve

PREPARATION
Preheat oven to 320°F/160°C.
In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
Enjoy!




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No-Bake Chocolate Cheesecake Recipe (Without Gelatin)

New no-bake cheesecake recipe and for this time: No-bake chocolate cheesecake (without gelatin). This cake is super creamy, rich, chocolaty, delicate and very easy to make. Special cheesecake recipe for chocolate lovers.

Printable Version:


More No-Bake Cheesecake Recipes:
No-Bake Blueberry Cheesecake:
No Bake Mango Cheesecake:
No-Bake Peanut Butter Cheesecake:
No-bake Strawberry Cheesecake:



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Ingredients:
For the crust:
200g (7oz) Oreo cookies
1/4 cup (60g) butter, melted
For the filling:
2 cups (450g) Full fat Cream cheese, room temperature
9oz (250g) Dark chocolate
1 cup (240ml) Heavy cream
2/3 cup (83g) Powdered sugar
1 teaspoon Vanilla extract
For the ganache:
140g (5oz) milk chocolate
1/2 cup (120ml) Heavy cream

Directions:
1. To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.
3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
5. Pour the filling into the pan. Place in the freezer while making the topping.
6. Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
7. Refrigerate for at least 6 hours.

Easy No-Bake Cheesecake Recipe #shorts

Find the FULL written no-bake cheesecake recipe here on my website:

In this #shorts episode, learn how to make an easy no-bake cheesecake at home.

This is a YouTube shorts version of a longer video. If you would like to watch that version, you can find it here:

#cheesecake #nobake

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baking cheesecake

water bath helps maintain a moderate heat

cheesecake base:
1 1/2 lb (680g) cream cheese
1 1/3 c (264g) sugar
4 eggs
3/4 c (171g) heavy cream
bake at 300F in water bath

Cotton Soft Snow Cheesecake So Yummy

How to make the cotton soft Snow Cheesecake.
Here's what you'll need:
4 egg yolks
1/4 cup sugar (50g)
1/4 cup oil (60ml)
1/3 cup milk (85ml)
1 tsp vanilla (5ml)
1 cup all purpose flour (125g)
1/2 tsp salt (3g)
4 egg whites
1/2 tsp cream of tartar (2g) or 1/2 tsp lemon juice or 1/2 tsp vinegar
1/3 cup of sugar (65g)

Snow Frosting:
1/2 cup softened butter 110g
1/2 cup cream cheese (60g)
1/4 cup condensed milk (75g)
1/4 cup heavy cream (60g)
Topping: Grated Cheddar Cheese

SPANISH:
Cómo hacer el pastel de queso de nieve suave de algodón.
Esto es lo que necesitará:
4 yemas de huevo
1/4 taza de azúcar (50 g)
1/4 taza de aceite (60 ml)
1/3 taza de leche (85ml)
1 cucharadita de vainilla (5 ml)
1 taza de harina para todo uso (125 g)
1/2 cucharadita de sal (3 g) 4 claras de huevo
1/2 cucharadita de crémor tártaro (2 g)
1/3 taza de azúcar (65g)

Glaseado de nieve:
1/2 taza de mantequilla blanda 110g
1/2 taza de queso crema (60 g)
1/4 taza de leche condensada (75g)
1/4 taza de crema espesa (60 g)

PORTUGUESE:
Como fazer o Snow Cheesecake de algodão macio.
Aqui está o que você precisa:
4 gemas de ovo
1/4 xícara de açúcar (50g)
1/4 xícara de óleo (60ml)
1/3 xícara de leite (85ml)
1 colher de chá de baunilha (5ml)
1 xícara de farinha multiuso (125g)
1/2 colher de chá de sal (3g) 4 claras de ovo
1/2 colher de chá de creme de tártaro (2g)
1/3 xícara de açúcar (65g)

Cobertura de neve:
1/2 xícara de manteiga amolecida 110g
1/2 xícara de cream cheese (60g)
1/4 xícara de leite condensado (75g)
1/4 xícara de creme de leite (60g)

MALAY:
Cara membuat Snow Cheesecake kapas yang lembut.
Inilah yang anda perlukan:
4 kuning telur
1/4 cawan gula (50g)
1/4 cawan minyak (60ml)
1/3 cawan susu (85ml)
1 sudu kecil vanila (5ml)
1 cawan tepung serba guna (125g)
1/2 sudu kecil garam (3g) 4 biji telur
1/2 sudu teh krim tartar (2g)
1/3 cawan gula (65g)

Pembekuan Salji:
1/2 cawan mentega lembut 110g
1/2 cawan keju krim (60g)
1/4 cawan susu pekat (75g)
1/4 cawan krim berat (60g)

ITALIAN:
Come preparare la Snow Cheesecake in cotone morbido.
Ecco di cosa avrai bisogno:
4 tuorli d'uovo
1/4 tazza di zucchero (50 g)
1/4 tazza di olio (60 ml)
1/3 di tazza di latte (85 ml)
1 cucchiaino di vaniglia (5 ml)
1 tazza di farina per tutti gli usi (125 g)
1/2 cucchiaino di sale (3 g) 4 albumi
1/2 cucchiaino di cremor tartaro (2 g)
1/3 di tazza di zucchero (65 g)

Glassa di neve:
1/2 tazza di burro ammorbidito 110 g
1/2 tazza di crema di formaggio (60 g)
1/4 tazza di latte condensato (75 g)
1/4 tazza di panna (60 g)

ARABIC:
كيفية صنع كعكة الجبن الثلجية القطنية الناعمة.
إليك ما ستحتاجه:
4 صفار بيض
1/4 كوب سكر (50 جرام)
1/4 كوب زيت (60 مل)
1/3 كوب حليب (85 مل)
1 ملعقة صغيرة فانيليا (5 مل)
1 كوب دقيق لجميع الأغراض (125 جرام)
1/2 ملعقة صغيرة ملح (3 جم) 4 بياض بيض
1/2 ملعقة صغيرة كريمة التارتار (2 جم)
1/3 كوب سكر (65 جم)

صقيع الثلج:
1/2 كوب زبدة طرية 110 جم
نصف كوب جبنة كريمية (60 جرام)
1/4 كوب حليب مكثف (75 جم)
1/4 كوب كريمة ثقيلة (60 جرام)

RUSSIAN:
Как сделать мягкий снежный чизкейк из хлопка.
Вот что вам понадобится:
4 яичных желтка
1/4 стакана сахара (50 г)
1/4 стакана масла (60 мл)
1/3 стакана молока (85 мл)
1 чайная ложка ванили (5 мл)
1 стакан универсальной муки (125 г)
1/2 чайной ложки соли (3 г) 4 яичных белка
1/2 чайной ложки винного камня (2 г)
1/3 стакана сахара (65 г)

Снежная глазурь:
1/2 стакана размягченного сливочного масла 110 г
1/2 стакана сливочного сыра (60 г)
1/4 стакана сгущенного молока (75 г)
1/4 стакана жирных сливок (60 г)

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#SnowCheesecake
#CottonCheesecake

0:00 Introduction
0:31 Cream until pale yellow and fluffy.
1:54 Beat until firm peaks.
2:07 Mix a dollop of eggwhite mixture to loosen the base mixture.
2:24 Fold the rest of eggwhite mixture and the base mixture.
3:45 Mix until smooth.
3:54 Mix in 1/4 cup heavy cream (60g).
4:04 Mix until frosting is smooth.
4:25 Use a cake leveler or serrated knife to level the cake.
5:20 Using a fine grater upside down, Grate cheese in a downwards motion.