How To make Wake Up and Smell The Coffee Cheesecake
***CRUST*** 1 1/2 cups crushed low-fat graham wafers
1 tablespoon sugar
1 egg white
***FILLING*** 2/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups low-fat 1% cottage cheese
1 package light cream cheese -- (8 ounces)
1 egg
2 egg whites
1 teaspoon vanilla
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low-fat sour cream
3 egg whites -- at room temperature
4 tablespoons sugar
Preheat oven to 375F.
Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool.
Reduce oven temperature to 300F. Combine first amount sugar, flour, and cornstarch in a small bowl. Set aside.
Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg, and first amount egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes.
Gradually add flour mixture and beat until well blended. Add vanilla and beat again.
Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.
In separate bowl, beat second amount egg whites with a mixer at high speed until soft peaks form. Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture.
Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour. Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan.
Makes 12 servings. PER SERVING: 203 calories, 5.4 g fat, 30.9 g carbohydrate, 9.8 g protein, 309 mg sodium, 28 mg cholesterol CALORIES FROM FAT: 23%
Converted by MC_Buster.
How To make Wake Up and Smell The Coffee Cheesecake's Videos
How to make Irish Cream Cheesecake| Easy No-bake recipe for beginners
A dessert for all seasons that can be made ahead of time! No baking needed and totally beginner friendly! Bring in the magic of coffee, chocolate and liquor easily through our Compounds and thank us later!
Full Recipe:
Sign up for our newsletter:
_____________________________________
Follow us on:
Instagram:
Facebook:
Pinterest:
Twitter:
Website:
Blog:
#amoretti #amorettiingredients #amorettiproducts #recipepost #diyrecipe #easyrecipe #makeitathome #easydessert #easydessertrecipes #makeathome #diy #beginnerfriendly #beginnerrecipe #nobake #easy #nobakecheesecakerecipe #nobakecheesecake #recipeoftheday #cheesecake #cheesecakerecipe #irishcream #irishcreamrecipe #irishcreamcheesecake #chocolatecheesecake #coffeecheesecake #cheesecakelove #oreocrust #cheesecakelovers #baileysrecipe #baileyscheesecake
Making a Toffee Apple Cheesecake Recipe // NO BAKE Version
My toffee apple cheesecake is so easy! My no bake recipe is without gelatin and has all the wonderful caramel flavours of toffee apples right through the cheesecake! So delicious, you are going to adore this one!
Thanks for joining me, don't forget to like, share and subscribe so you hear every time I release a new video recipe!
A x
You can find the recipe for this no bake cheesecake over on my blog:
-------------------------------------------------------------------------------------------------------------------------------
If you wish to support me with my channel then why not drop by and buy me a coffee over at
You can also follow me along on:
Website:
Instagram -
Facebook -
#toffeeapple #nobakecheesecake
Sheldon works with Penny at the cheesecake factory - The Big Bang Theory
S03E14 - The Einstein Appromaxion.
Follow us on Instagram:
Shelly&Penny:
#ShellyPenny #SheldonCooper #KaleyCuoco
DISCLAIMER:
Pinned comment contains affiliate link.
This means that if you click on one of the links and make a purchase,
I may receive a commission (at no extra charge to you).
As an Amazon Associate I earn from qualifying purchases.
Vegan Kona Coffee Cheesecake With Macadamia Nut Crust
From the land where Kona coffee is cultivated, Jiko shares her recipe for a no-bake vegan coffee cheesecake.
Vegan Kona Coffee Chocolate Chip “Cheesecake” with Macadamia Nut Crust
CRUST INGREDIENTS:
1 cup unsalted roasted Macadamia nuts
10 pitted Medjool dates
1 cup dried, shredded, unsweetened coconut
A pinch of salt
FILLING INGREDIENTS:
3 cups raw cashews (soak overnight if not using high-powered blender)
1 cup of strong 100% Kona Coffee (or whatever kind of coffee you have)
3/4 cup 100% maple syrup
1/2 cup melted coconut oil
1 tsp vanilla extract
A pinch of salt
(OPTIONAL) 1/2 cup vegan chocolate chips (or regular chocolate chips)
Directions:
1. Put crust ingredients into a high-powered blender. Pulse the blender to get it going, then blend until a crumbly mixture is formed.
2. Line the bottom of a 9 springform pan with parchment paper.
3. Pour the crumble into the pan, and press down with your palm to form the crust.
5. Transfer pan to the freezer for at least 30 minutes.
6. While the crust is in the freezer, blend the filling ingredients, except the chocolate chips, until the mixture has a creamy consistency.
7. Take out the blade and stir in the chocolate chips.
8. Pour the mixture over the crust and smooth out the top.
9. Place the pie into the freezer for at least 6 hours or overnight.
10. Your Vegan Kona Coffee Chocolate Chip “Cheesecake” is now ready. Whatever you don’t eat can be kept in the freezer in an airtight container and sliced as needed.
How To Make a Dark Chocolate Kahlua Cheesecake Thanksgiving Recipe | Chef Jean-Pierre
Hello There Friends, This Dark Chocolate Kahlua Cheesecake is the perfect dessert for chocolate lovers! The rich chocolate flavor is balanced perfectly with the creamy cheesecake and a crunchy hazelnut Oreo crust! Let me know what you think in the comments below.
DON'T MISS ANY OF THE PAST THANKSGIVING RECIPES BY CHECKING OUT THIS PLAYLIST:
RECIPE LINK:
------------------------------------------------
VIDEOS LINKS:
White Chocolate Cream Anglaise:
------------------------------------------------
THANKSGIVING PLAYLIST:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Zester /Grater:
❤️ Orange Blossom Honey:
❤️ Tahitian Vanilla:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
PRODUCTS USED BY CHEF:
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
#thanksgivingrecipes
No-Bake Peppermint Cheesecake
When it's the busy holiday time, there is nothing better than a no-bake dessert to save time and effort! This no-bake peppermint cheesecake is made from the flavors of the holiday season with a light, fluffy texture that's super smooth to eat!
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
INGREDIENTS
For the crust:
- 1 1/2 cup chocolate sandwich cookies, finely crushed
- 4 tbsp butter, melted
For the filling:
- 1 pint heavy whipping cream (may use prepared whipped topping)
- 1 lb cream cheese, room temperature
- 1 14-oz can sweetened condensed milk
- 1 cup peppermint candy, finely crushed
INSTRUCTIONS
For the crust:
Crush cookies using a food processor or using a bag with a meat pounder. Add butter and mix until completely incorporated.
Press into a 9-inch springform pan, making sure to distribute the mixture evenly. If hand is sticking to the cookies, use plastic wrap and the bottom of a flat measuring cup. Once pressed in set aside.
For the filling:
In the bowl of an electric mixer, whip the cream until it holds a peak, 2-3 minutes. Pour into a bowl and set aside.
In the same bowl of the electric mixer, beat the cream cheese until smooth, 2-3 minutes. Add the sweetened condensed milk and mix well until fully incorporated with no lumps of cream cheese.
Once the cream cheese and milk are well mixed, fold in the whipped cream. Add half of the whipped cream and fold to lighten, then add the remaining whipped cream and fold until fully incorporated.
Stir in the crushed candy and pour the mixture into the prepared springform pan. Cover with plastic wrap and place in the freezer for at least eight hours.
Remove from freezer 20 minutes before serving, slice, and serve.
#peppermint #cheesecake #Christmas