'BAKING' THE SADDEST LOOKING CHEESECAKE OF ALL TIME | Lily Pebbles
Attempting to make a cheesecake with Rich!
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Here's the recipe we used, but no cherries.
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Instant Pot Cheesecake + Rum Glaze | Van Life RV Cooking
For those of us who live on the road, or in small spaces, there is no reason why we can’t enjoy delicious home-made meals. If you’re looking for a perfect cheesecake recipe that you can make in your camper, van, or tiny house, look no further!
In this video, I’ll show you step-by-step how to make a New York cheesecake in the 3-quart instant pot MINI, with a simple rum glaze! Full recipe and instructions below.
This video was all filmed in our 40-sq-foot ambulance camper, so we have proven that it can be made in a small space!
Note, this recipe can also be used with a 6-quart or 8-quart instant pot, but you’ll want to increase the cooking time by 10 minutes.
Links for purchasing the instant pot and cake pan (I am NOT an amazon affiliate):
Instant pot mini:
Cake pan:
RECIPE
Ingredients:
7 full graham cracker sheets
3 Tablespoons melted unsalted butter, at room temperature
2 8-oz packages of full fat cream cheese, at room temperature
2/3 cup white sugar
2 teaspoons vanilla extract
2 eggs, at room temperature
1/4 cup Greek yogurt or sour cream, at room temperature
Directions:
Make sure dairy ingredients and eggs are at room temperature before starting.
Lightly grease or oil the pan, using butter, coconut oil, or cooking spray.
Crush the graham crackers into crumbs using a food processor until fine and uniform, and place into a large bowl.
Add melted butter to crumbs, and mix well.
Press the crumbs into the bottom of the cake pan, and 1” up the sides. You can use your hands, or the bottom of a cup or jar.
Cover bottom and sides of the pan with foil. Set aside.
Place cream cheese into a bowl, and break it up with a spoon. Using a hand mixer or spoon, beat on low speed until fluffy and smooth.
Add sugar, gradually, until just incorporated, beating/stirring for 30-40 seconds.
Add eggs one at a time, mixing gently. Do not over mix.
Add vanilla extract and yogurt, stirring gently. Do not over mix.
Place metal trivet inside Instant Pot, and pour 1 1/2 cups of water into metal insert. If you are using a larger Instant Pot, add enough water so that it comes just to the level of the trivet.
Carefully lower the cake pan into the Instant Pot using a silicone or foil sling. To make a foil sling, fold an 18 piece of foil in half lengthwise, twice.
Pour cheesecake batter into pan, and smooth with a spoon.
Place lid on Instant Pot and set to cook on High Pressure for 30 minutes. If you are using a 6-quart or 8-quart Instant Pot, increase cooking time by 10 minutes. Make sure the Keep Warm button is turned OFF.
Let the cheesecake sit in the Instant Pot for 1 hour after it is done cooking. Then, place cheesecake in the refrigerator overnight. Serve plain, or with fruit or RUM GLAZE (recipe below).
RUM GLAZE
Ingredients:
3 T salted butter
2 T light rum
2 T water
1/4 cup white sugar
Put Instant Pot on Saute mode. Melt butter in Instant Pot, and add rum, water, and sugar. Simmer for 3-4 minutes until slightly thickened. Drizzle onto individual cheesecake slices.
How To Make The Best Raspberry Cheesecake Ever!
A helpful film about making Raspberry Cheesecake - finding the raspberries, struggling with malfunctioning tin cans, and the perils of having English as a second language.
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here's our online store where you can see some of the craft things we make and sell..
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Thank you! Sandra & Tim
Eatbook VS Basque Burnt Cheese Cake | Eatbook VS | EP 5
In this episode of Eatbook Cooks, Qing decided it would be a great idea to try making the Basque Burnt Cheesecake. To see how well she did, we will be pitting her cake against Cat & The Fiddle's Basque Burnt Charred Eclipse. Whose cake will taste better?
All our videos are non-paid reviews unless specifically stated
Full Recipe:
Ingredients needed (room temperature)
- unsalted butter
- 500g cream cheese
- 270 ml heavy cream
- 35g all-purpose flour
-130g sugar
- 4g salt
- 1tsp vanilla extract
- 4 eggs
Directions
1. Grease cake pan with butter.
2. Line the pan with 2 pieces of parchment.
3. Place cream cheese and sugar into a mixing bowl. Mix with a spatula or a mixer until there’s no grit from the sugar.
4. Add in the first egg and whisk together until emulsified. Repeat for the next 3 eggs.
5. Add in the heavy cream and vanilla extract. Sift in the flour, and mix till well incorporated.
6. Pour the mixture into the cake pan and tap the pan a few times.
7. Place into a preheated 210°C oven for 45 minutes or till the top gets a nice char.
8. Let the cake cool to room temperature before serving.
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Featuring (in order of appearance):
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Edited by:
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Edwards Original Whipped Cheesecake Pie Review
This is a taste test/review of the new Edwards Original Whipped Cheesecake Pie. It has real cream cheese, sour cream, and a fresh-baked cookie-crumb crust. It was $2.62 at Walmart. 1 piece (77g) = 260 calories
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Dunn Family Bloopers
Dunn Family Bloopers Part II
Dunn Family Bloopers Part III
Dunn Family Bloopers Part IV
Dunn Family Bloopers Part V
Dunn Family Bloopers Part VI
How to Make a Tin Roof Sundae! @The Potter Sundry
How to make the REAL Tin Roof Sundae.
1. Take a cool soda fountain glass.
2. Fill it most of the way with vanilla ice cream.
3. Add chocolate syrup.
4. Add chocolate ice cream until the structural integrity of the glass comes into question.
5. Add marshmallow syrup.
5. Top with raw Spanish peanuts.