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How To make Very Smooth Cheesecake
1 c Graham Cracker Crumbs
3 T Sugar
3 T Margarine, Melted
1 Env Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
10 oz Frozen Strawberries, Thawed
Milk 1 c Whipping Cream, Whipped
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.
How To make Very Smooth Cheesecake's Videos
Light and super soft delicious Soufflé cheesecake (Japanese Cotton Cheesecake recipe)
This Version of cheesecake is super soft light and so tasty. I have tried different ways and by far this is the best. I truly hope you will give it a try.
Ingredients needed:
1 and 1/4 cup of room temp cream cheese (10oz)
5 TBS unsalted bitter
5 eggs
1 TBS vanilla essence (you can also use almond essence)
210 ml of heavy cream ( you can also use whole milk)
1 TBS of sour cream
1/2 cup granulated sugar
3/4 cup of sifted cake flour
1 lemon zest (you can also add 1 TBS of lemon juice..optional)
Apricot jam or preserve for the glaze ( you can use any fruit jam of choice)
Baking instructions:
Bake initially for 40 mins at 300 degree F
After 40 mins lower temp to 275 and bake for 15mins
After 15 mins crack oven door to let hot air out and bake with cracked door for additional 15 mins. Total time is 70 mins.
Keep in mine time and temp may vary by few points depending on your oven. During baking process check regularly and if you see any signs go cracking starting to form lower temp by few points. Baking your cheese cake in the waterbath will help bake evenly and avoid cracks..
Thank you so much..Please subscribe like and share.
#Soufflecheesecake#Japanesecottoncheesecake#cheesecakerecipe
Easy, Soft and Creamy Cheesecake | Mega Tasty Recipes
Very soft, creamy and easy cheesecake recipe with cherry topping is perfect for any occasion. Amount of ingredients like vanilla, sugar and lemon juice can be changed depending on your taste.
For the topping you can use raspberries, strawberries or any berries you want, fresh or frozen.
Please subscribe if you liked what you see and would like to see new upcoming recipes or support our channel. Thank you!
#Cherrycheesecakerecipe #cheesecake #desserts #cake
Soft Soft Yogurt Cheesecake Recipe :: Very Easy Way 5 min to make batter & 25min to bake :: Watch 4k
Soft Soft Yogurt Cheesecake Recipe :: Very Easy Way !! 5 min to make batter & 25min to bake :: Watch 4k :: Just follow recipe
Do you have left over cream cheese? And some yogurt?
You can make the batter in 5 min, and bake for 25min.
You can leave it in the fridge overnight for the better texture, or eat it right away!
Very Very Very Easy, follow along recipe.
Calories can be controlled by putting more yogurt and less sugar :) Also use Chickpea powders!
Ingredients ::
Any mold, Any thing! :) It can be square, circular, or muffin molds
210g Cream cheese
145g Plain yogurt
45g Sugar
1 Egg
2g Vanilla extract
33g Cornstarch or Chick pea flour (for less calories)
Lemon zest
Fruit jam or fruits
**Preheat Oven at 180 c and bake at 160 c for 25 min max
**It’s way better if you leave it in a fridge overnight after baking
#cheesecake #easybaking #cheesecakerecipe
#onlychild homealone
**Any unauthorized theft of this video or 2nd edit and reupload is prohibited
Irresistibly Smooth Cheesecake - Unforgettable Classic Family Recipes
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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SO SOFT & CREAMY - BURNT BASQUE CHEESECAKE recipe from a Spaniard! (San Sebastian cheesecake)
Would you like to learn how to make this worldwide famous burnt Basque cheesecake from a Spaniard? Then, you are in the right place! This cheesecake is like no other: it is incredibly soft and creamy, and it is so delicious that it does not need any toppings or sauces to give it an extra touch. This is the cheesecake that thousands and thousands of tourists travel to San Sebastian to eat, but now you can make it at your own home!
Ingredients:
- 7 eggs
- 1 kg cream cheese (Philedelphia cheese would be a good one)
- 400 gr sugar
- 1 tablespoon flour
- 200 ml cream (at least 35% fat)
*Bake for 40 minutes at 210 °C in the oven with the fan on.
¡Buen provecho! Enjoy!
???? Check out our OTHER SPANISH DESSERT RECIPES!
• ARROZ CON LECHE - Spanish rice pudding:
• TARTA DE SANTIAGO - The medieval Spanish almond cake:
• POLEA - Creamy Spanish pudding with anise & sweet croutons:
• LECHE FRITA - Delicious fried milk dessert:
• DULCE DE MEMBRILLO - Sweet quince paste that's perfect for cheese platters:
• CHURROS - The classic Spanish weekend breakfast:
• CARBON DE REYES - Spanish sweet coal for naughty kids!
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Soft & Light Japanese Cheesecake Recipe | Cara membuatnya gampang
Soft & Light Japanese Cheesecake Recipe.
This cheesecake is cotton soft, cheesecake. Very light, pillowy and taste wonderfully good. Only in 3 easy step you can make this Cheesecake!
The ingredients that you need are:
- 230 gr of cream cheese
- 1/4 cup of unsalted butter
- 1/4 cup of sugar
- 1/4 cup of all purpose flour
- 2 tbs of cornstarch
- 1 tbs of lemon juice
- 1/2 cup of whole milk
- 6 large eggs
(Make sure that the cream cheese, butter, and the eggs are room temperature)
Instructions:
1. In a large bowl, separate the egg yolks and the egg whites. Beat the egg white on a low speed for about 30 seconds until it becomes foamy. Once the egg whites has become foamy, add in the sugar gradually and increase the mixer speed to medium low and continue beating until it reaches stiff peaks.
2. In a separate bowl, add in the cream cheese, milk and butter. Mix this on a low speed until the texture has become creamy and smooth. This will take about approximately 2-3 minutes. And then add in the lemon juice, corn starch and flour. Combine and mix until everything are incorporated. After that, add the 6 egg yolk and mix for another minute. Make sure that you don’t over mix the egg yolk.
3. For silky and smooth texture cheesecake, you need to strain the batter. Trust me, you don’t want to skip this step. And then you want to gently fold 1/3 of the egg whites into the batter until mostly incorporated and then pour the batter into the egg whites mixture, fold gently until everything are combined.
Preparation:
Prepare a 20 cm springform pan and a heavy duty aluminum foil.
(The difference between the regular and heavy-duty one is that the regular foil is thinner and it doesn’t stand in high heat.) So your really wanna make sure to get the heavy duty aluminium foil.
1. Pull out about 2 of 18 inch foil, place it on top of the bottom of the pan making a cross section in the center of the tin. And then you want to sealed the edges making it tight so that the water doesn’t seep in.
2. Place the round tin on top of the foil and lock the pan and then you wanna wrap the bottom by lifting the edges of the foil around the outside of the pan.
3. Butter the side and the bottom of the pan and line with parchment paper. And then gently pour the batter mixture into the pan and tap a few times to let the air out.
4. Fill the roasting pan with about 1 inch of hot water. Place the cheesecake pan on top of the roasting pan that has been filled with water And bake for 80 minutes in 315 Fahrenheit.
5. Remove the pan from the water bath, unwrap the foil and transfer your cheesecake to a cooling rack, slice, DONE & SERVE!
PRO TIPS:
After 80 minutes, turn off your oven and crack the door open slightly and leave the cheesecake in the oven for 1 hour for it to cool down. This is to prevent your cheesecake to crack.
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