How To make Austrian Cheesecake
CRUST:
Shortbread CHEESECAKE:
2 c Cottage or Farmer Cheese
1/2 c Sugar Granulated
5 Eggs :
Large, Separated
1/2 c Milk
1/2 ts Lemon Rind Grated
1 t Vanilla Extract
3/4 c Unbleached Flour :
Sifted
1/4 c Confectioners' Sugar
3 tb Golden Raisins -- FinelyChopped
Preheat the oven to 300 degrees F. Press the cheese through a sieve. In a large mixing bowl, beat together the cheese and sugar until light. Add the egg yolks, one at a time, beating well after each addition, then add the milk, lemon rind, and vanilla. Stir in the flour and blend until smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gradually add the confectioners' sugar beating until they form stiff peaks. Fold the whites into the cheese mixture. Gently stir in the raisin bits, then pour the mixture into the prepared crust. Bake for 55 minutes or until the center appears firm. Let the cake cool in the oven for 15 minutes, then allow to cool to room temperature.
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Sacher Torte Austrian chocolate cake recipe
▼Ingredients
Ø18cm
120g dark chocolate
100g butter
50ml milk
3 egg yolks
40g granulated sugar
3 egg whites
40g granulated sugar
75g cake flour
30g cocoa powder
100g apricot jam
150g dark choco
150ml heavy creame
30g sugar
30ml water
10g butter
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No-Bake Strawberry Cheese cake Recipe 苺のレアチーズケーキの作り方
▼Ingredients
Mold Ø 18 cm
100g biscuits
50g butter
12 strawberrys
250g cream cheese
200g yogurt
90g sugar
200ml heavy cream
10g gelatin
50g sugar
50ml water
100g raspberry
4g gelatin
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Emojoie Cuisine Recipe Book(In Japanese)
超濃厚ニューヨークチーズケーキの作り方 New York Cheesecake Recipe
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) 1.5 times
18 cm (7 inch) → 24 cm (9.4 inch) 2 times
18 cm (7 inch) → 15 cm (6 inch) 0.66 times
■１８cmケーキ型の分量
ビスケット 120ｇ
溶かしバター 60ｇ
クリームチーズ 400ｇ
グラニュー糖 120ｇ
サワークリーム 200ｇ
又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
生クリーム 150ｍｌ(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 １/4個分
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Emojoie Cuisine Recipe Book(In Japanese)
No-Bake White Chocolate Raspberry Cheesecake Recipe
This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes ever and it’s very easy to prepare. The raspberry heart shapes on top makes it ideal for Valentine’s Day but is perfect for any other occasion as well.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Raspberry Coulis
1 1/2 cups (150g) raspberries, fresh or frozen
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tsp (2g) cornstarch
Cream Cheese Filling
7 oz (200g) white chocolate, small pieces
4 tbsp (60g) whipping cream
1 pound (500g) cream cheese, room temperature
1/4 cup (30g) powdered sugar
Lemon zest of a lemon
2 tsp (10g) vanilla extract
1 cup (240g) whipping cream (35% fat), chilled
1. Prepare the raspberry coulis. In a small saucepan, whisk together suga,cornstarch and lemon juice. Add raspberries and bring to a boil over medium-low heat, stirring constantly. Simmer for 5 minutes and remove from heat. Sieve the sauce to remove seeds and set aside to cool down until ready to use.
2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the filling is prepared.
4. Prepare the filling. Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.
5. In a large bowl mix cream cheese until smooth. Add powdered sugar, lemon zest and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
6. In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
7. Pour the filling over the prepared crust, use an offset spatula to spread it evenly.
8. Place the raspberry coulis into a piping bag fitted with a plain small tip and pipe small circles in a swirl pattern on the top of the cheesecake.
9. Use a toothpick and run it into the center of each circle to create heart shapes.
10. Cover and refrigerate the cheesecake for at least 4 hours or better overnight.
11. Serve with more raspberry coulis alongside. Enjoy!
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SACHERTORTE inspired by the HOTEL SACHER | Denise Castagno |
La Ricetta della Sacher Torte, realizzata con la Ricetta Pubblica del sito dell'Hotel Sacher di Vienna, realizzata in un contesto rilassante. (Si tratta di una Ricetta Approssimativa, che l'Hotel fornisce).
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00:00 Introduzione
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07:41 Decorazione
08:06 Risultato Finale
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