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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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.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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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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Cheesecake Swiss Roll Recipe | 1 Minutes Recipes | Dessert | Chillout
????????????????????’???? ????????????????: Cheesecake Swiss Roll
Ingredients
For the swiss roll
1/3 cup + 1 tbsp (100g) butter, melted
1/2 cup (50g) all purpose flour, sifted
1/4 tsp vanilla extract
120g egg yolks (about 8 yolks)
100g eggs (about 2 eggs)
1/3 cup + 1 tbsp (100g) caster sugar
1 tsp cake emulsifier / ovalette (optional)
3/4 - 1 cup (75 - 100g) cheddar cheese, grated
For the buttercream
130g egg white (about 4 eggs)
1/4 cup (60g) caster sugar
1/2 cup + 1 tbsp (140g) unsalted butter
1/2 tsp rum (optional)
Instructions:
For the swiss roll
1. Preheat oven to 180°C / 375°F. Butter a 10x14 inch pan and line the bottom with parchment paper.
2. Melt the butter in a saucepan or microwave. Once melted, add the flour and vanilla essence and mix until smooth. Set aside.
3. Whisk the egg whites, yolks, sugar and cake emulsifier / ovalette (if using) until tripled in size and light coloured. Whip on high for about 5 minutes, then turn it down to medium low and beat for about 2 minutes more. When you lift your whisk, the batter should fall in a ribbon, and slowly sink back into the remaining batter.
4. Take about 1/4 of the whipped eggs and mix it into the butter-flour mixture. Mix until well combined. Add the remaining whipped eggs, and gently fold it in.
5. Pour batter into the prepared pan and bake for 12 - 15 minutes, until the top is nicely browned and a toothpick inserted in the middle comes out clean (if it as a few moist crumbs that's okay, as long as it isn't wet).
6. Let the cake cool in pan for about 5 minutes, then carefully invert it onto a towel. Peel off the bottom parchment paper. At this point let it cool for about 5 minutes more. Trim the long sides of the swiss roll. Using the towel, roll the cake up lengthwise and leave it to cool.
7. Once cooled, unroll the cake and spread and buttercream and sprinkle a generous portion of the grated cheese. If you're using finely grated cheese like me, remember to leave some extra cheese and buttercream to decorate the top. Carefully roll the swiss roll using the help of the towel.
8. For the finely grated cheese, finish off by spreading more buttercream on top and topping it off with more cheese! ????
For the buttercream
1. Whisk the egg whites and sugar in a bowl over a pot of simmering water. Remove from heat once it reaches 71°C (or until the sugar has all melted).
2. Continue beating the egg whites on high until it triples in volume and reaches the stiff peak stage.
3. Slowly beat in butter on low, one tablespoon at a time, beating well after each addition. If at any stage it starts to curdle, don't worry that's just the fat and water having some difficulty coming together - just continue beating and it will magically work out in the end ????
4. Add in the rum! Proceed to use with the recipe, or you can keep this in an airtight container for up to a week in the fridge ????
Note: You can also halve the recipe and bake it in a 8×8 inch pan to get a smaller roll ????
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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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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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