Fluffy Japanese Cheesecake
Japanese Cheesecake (6 inch / 15cm)
INGREDIENTS :
A) 100g cream cheese
76g milk
35g unsalted butter
B) 35g All purpose flour
C) 38g egg yolks
D) 78g egg whites
40g sugar
日式芝士蛋糕 (6 寸 / 15cm)
份量: 一個6吋蛋糕
A) 100g 忌廉芝士
76g 牛奶
35g 牛油
B) 35g 普通麵粉
C) 38g 蛋黃
D) 78g 蛋白
40g 細砂糖
INSTRUCTIONS :
Step 1- Preheat oven 150°c. Double boil ingredients (A) Cream cheese, milk, butter in a mixing bowl. Whisk until no lump. Put ingredients (B) All purpose flour, mix well. Last ingredients (C).
Step 2- Beat egg whites, sugar separate into 3 portions. Egg white must be refrigerated before start beating (more stable when mixing) ; beat into soft peak.
Step 3- Separate egg whites into 2 portions, fold gently with cheese mixture using a spatula.
Step 4- Using the baking oil, spray on a 6” inch mould on all edges.
Step 5- Pour the mixture into mould. Stir the surface till smoothly with a stick. Prepare a tray then pour hot water around 1 inch height and bake the cheesecake in 150°c for a total of 70 minutes. First, bake 20 minutes with door close. Secondly, bake 25 minutes and leave a gap at oven’s door (around 1.5 cm) to let the hot steam slowly release out. This is to prevent the cake rises too high and the cheesecake surface from cracking. Third, rotate the cake and bake for another 25 minutes leaving a small gap while it bakes until golden brown. Total baking time is 70 minutes.
Important tips.
1. Cake pan must fully cover and spray with baking oil spray (the cake will rise perfectly)
2. Before start mixing,the egg white must refrigerate after separated with egg yolk.
3. Your egg whites need to be soft peak after adding sugar in.
4. Bake the cake at 150 c° with water bath. First 20 minutes, second 25 minutes(turn over the cake and leave a small gap at oven door) third 25 minutes. Before start the third 25 minutes, your cheesecake surface must starting turn golden brown. If not, you need to rise the temperature to 160° for the third 25 minutes.
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Ultimate Double Fromage Cheesecake Recipe
Double Fromage Cheesecake – If you’re talking about cheesecake, double fromage cheesecake has all world of cheesecakes. It consists of a layer of baked cheesecake and a layer of no-bake cheesecake (both are amazing), with a base of vanilla sponge cake sheet. I'm inspired by a famous Hokkaido Cake shop called LeTao. I’ve been there once and tried their double fromage, it was amazing. You can make this 2-3 days ahead, no problem storing it in fridge. I hope you’re inspired to make this cake, it’s not difficult at all. Enjoy!
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Ingredients:
• Sponge Cake Sheet
3 egg yolks
25g [2 tbsp] fine sugar
36g [2½ tbsp] light oil
30ml [2 tbsp] milk
¼ tsp salt
1 tsp vanilla extract
55g [¼ cup + 3 tbsp] cake flour
3 egg whites
¼ tsp cream of tartar
40g [3 tbsp] fine sugar
• Baked Cheesecake
225g [1 cup] cream cheese
45g [3 tbsp] fine sugar
50g [3½ tbsp] plain yogurt
1 large egg
50g [3½ tbsp] whipping cream
1 tsp lemon juice
1 tsp vanilla extract
8g [1 tbsp] cornstarch
• No-Baked Cheesecake
200g [¾ cup + 2 tbsp] mascarpone cheese
50g [¼ cup] fine sugar
1 tsp vanilla extract
6g [2 tsp] gelatin powder
20g [1½ tbsp] water
250g [1 cup + 1 tbsp] whipping cream (200g will be used for the cheesecake, 50g will be used to cover the cake later)
Instructions:
• Sponge Cake Sheet
1. Preheat oven at 150°C/300°F.
2. Separate the eggs in 2 large bowls.
3. In the yolk bowl, add sugar. Mix vigorously until creamy and pale.
4. Add in the oil, milk, vanilla and salt. Mix vigorously until well combined.
5. Sift in the flour in 3 batches. Whisk gently until combined, do not over mix. Set aside.
6. In the egg white bowl, add the cream of tartar. With an electric mixer, mix on low for few seconds until foamy. Add in the sugar in 3 batches. Continue mixing on high while adding the sugar until stiff peaks formed.
7. Fold the egg whites into the yolk batter in 3 batches. Fold in gently in a circular motion until the white disappear. Add another batch and continue folding in with the whisk. Towards the end, switch to a spatula to scrape the bowl to unsure even mixing.
8. Transfer batter into a 7-inch pan, greased and lined with parchment paper.
9. Bake in preheated oven at 150°C/300°F for 45 min or until inserted skewer comes out clean.
10. Let the cake cool completely before slicing.
11. Slice cake into 2 sheets.
12. For one of the sheets, trim all the brown edges and cut the sides using a 6-inch mould. Place this 6-inch cake sheet into a loose base 6x6 inch pan. Set aside.
• Baked Cheesecake
1. In a large bowl, add the cream cheese and sugar. Mix until combined.
2. Add in the yogurt and egg, mix until well combined respectively.
3. Add in the cream, lemon juice and vanilla, mix until well combined.
4. Sift the cornstarch into the batter. Mix until well combined.
5. Strain the batter. Then pour the batter into the prepared pan, on top of the sponge cake sheet.
6. Prepare a water bath with half in hot water. Wrap the pan with a foil to avoid water going into the loose pan.
7. Bake in preheated oven at 150°C/300°F for 30 min. Leave the oven door gap open and let the cake cool for 30 minutes. Refrigerate the cake while preparing for the next step.
• Baked Cheesecake
1. In a large bowl, add the mascarpone cream cheese and sugar. Mix until the mixture is smooth.
2. In a small cup, add gelatin and water. Let it bloom for 5 minutes.
3. In another large bowl, whip the whipping cream until thickened.
4. Add 200g [¾ cup + 1 tbsp] whipping into the cheese mixture, and refrigerate the remaining whipping cream for later use. Whisk the cheese mixture until well combined.
5. Microwave the bloomed gelatin for a few seconds until it melts. Add the melted gelatin into the cheese mixture. Mix until well combined.
6. Add into the pan, on top of the baked cheesecake layer. Cover with cling film and refrigerate for at least 3 hours or overnight.
• Baked Cheesecake
1. For the other cake sheet, trim all the brown edges. Cut into small pieces and blend until fine crumbs.
2. For the remaining whipping cream, whip it up until soft peaks.
3. Remove the cake from the pan. Cover the cake with the thin layer of cream.
4. Cover the cake with the cake crumbs.
5. Refrigerate for 30 min before cutting the cake.
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How To Make A Strawberry Cheesecake Cake Roll Recipe With Alix • Tasty
Learn how to make Alix's strawberry cheesecake cake roll recipe!
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New York Cheesecake Recipe Demonstration - Joyofbaking.com
Recipe here: This New York Cheesecake has three layers, starting with a Graham Cracker Crust. Next, is a deliciously rich, and tangy sweet, cream cheese filling that has a wonderfully dense and creamy smooth texture. The top layer is lightly sweetened sour cream. This cheesecake is very good on its own, or you can serve it with fresh berries or a fruit sauce.
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No Bake Cheesecake Recipes #19 - How to Make a Fluffy Swiss Roll Cake Decorating
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Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked (and is usually refrigerated).
Cheesecake is usually sweetened with sugar and may be flavored in different ways. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. Additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients.
#cheesecake #cake #chocolate
Dessert: Blackberry Lemon Cake Roll (Swiss Roll) - Natasha's Kitchen
This fluffy and moist Blackberry Lemon Cake Roll (a.k.a. Swiss Roll) is easier than you think! The cake batter with 4 ingredients & whipped blackberry frosting is ridiculously simple to make.
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Ingredients for Blackberry Lemon Cake:
►5 large eggs, room temp
►3/4 cup granulated sugar
►3/4 cup all-purpose flour
►1/2 tsp baking powder
For the Lemon Syrup:
►1/4 cup warm water
►1 Tbsp granulated sugar
►3-4 Tbsp fresh lemon juice (from 1 medium lemon)
For the Blackberry Frosting:
►8 oz cream cheese, softened
►8 Tbsp (113 grams) unsalted butter, softened
►1 cup powdered sugar
►6 oz blackberries (reserving 6 berries for garnish), coarsely chopped
Optional Garnish:
►3/4 cup heavy whipping cream, chilled
►1 Tbsp powdered sugar
►6 blackberries (taken out of your 6 oz package)
►2 lemon slices, cut into triangles
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