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How To make Heavenly Dessert Cheesecake 1
1 T Graham Cracker Crumbs
1 c Low Fat Cottage Cheese
16 oz Nufchatel Cheese*
2/3 c Sugar
2 T Unbleached All-purpose Flour
2 T Skim Milk
1/4 c Almond Extract
* Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it should be softened. ~-------------------------------------------------------------------------- Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed.
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Treat yourself to a slice of pure bliss with our Heavenly No-Bake Yogurt Cheesecake. This delectable dessert is a delightful fusion of silky-smooth yogurt, luscious cream cheese and thick cream, creating a velvety texture that melts in your mouth. With no need for baking, this hassle-free recipe is perfect for those hot summer days when you crave a refreshing and indulgent treat. Topped with a luscious fruit compote, this no-bake wonder is sure to become your go-to dessert for every occasion. Savor the creamy goodness and experience a taste of sheer dessert perfection.
NOTE:
For beautiful neat slices, refrigerate the cheesecake for at least 12 hrs.
For cutting the batch size of the recipe in half, divide all the ingredient measurements of the cheesecake filling by 2.
*Mold size:
- diameter: 20cm
- height: 9 cm
Ingredients for Yogurt Cheesecake:
Cheesecake crust:
- Crushed graham biscuit: 150g
- Melted unsalted butter: 75 g
Cheesecake filling:
- Cream cheese: 500g
- Plain Yogurt: 250 g
- Thick cream/whipping cream: 250g
- Granulated sugar: ½ cup
- Fresh lemon juice: 1 tbsp
- Hot water (60-70° C): 80 ml
- Gelatin: 10g
For the topping (optional):
- fresh blueberries: 1/4 cup
- granulated sugar: 1/8 cup
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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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Bursting with sweet blueberry flavor, this Blueberry Cheesecake recipe is extremely easy to make. Starting with a buttery graham cracker crust filled with a creamy cheesecake center dotted with juicy blueberries and topped with a luscious blueberry sauce, this cheesecake is perfect for any occasion. It’s light but decadent and guaranteed to impress.
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Bueberry Cheesecake: heavenly dessert | Perfect recipe of Blueberry Cheesecake #blueberrycake #cake
Bueberry Cheesecake: heavenly dessert | Perfect recipe of Blueberry Cheesecake #blueberrycake #cake #blueberry #blueberries #cheesecake@ruchisvirtualcookbook8099
Cheesecake is a Very popular dessert. You can make it by baking it or without baking. It's very tricky to make a Cheesecake. What's most important while making it is the time it requires to set. You need to be patient while making it. Cheesecakes are very rich and heavy so a very small piece is sufficient to satisfy your craving.You can make any flavour you want for your Cheese Cake. I've already shared No Bake Blueberry Cheesecake in my YouTube Channel. Today I'm sharing a recipe of Baked Blueberry Cheesecake. This delectable dessert is very easy to make if you keep few things in your mind. Do try this recipe. You'll definitely love making and eating it!
Ingredients
1. Digestiv Biscuits (200g)
2. Salted Butter (50g)
3. Hung Curd (1/2 Cup)
4. Cheese Spread (1/2 Cup)
5. Powdered Sugar (1/2 Cup)
6. Whipping Cream (1 Cup +1/4 Cup )
7. Egg (1)
10. Sweet Lime Zest (1/4 tsp)
11. Sweet Lime Juice (2 Tsp)
12. White Chocolate Ganache (1 Cup)
13. Blueberry Crush (1/2 Cup)
14. Sugar (1 Tbsp)
15. Water (1/2 Cup)
16. Dry Blueberries (2 Tbsp)
8. Maida (2 Tbsp)
9. Corn Flour (2 Tbsp +1 Tbsp)
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COCONUT CHEESECAKE ????????✨ dessert heaven! #shorts #asmr #recipe
Embracing the sweet allure of coconut and white chocolate in every heavenly slice of this cheesecake! ????????✨ Dessert goals achieved! ????RECIPE???? @khalidelmahi
INGREDIENTS for a 20 cm (8-inch) Cake Pan
• For the base:
150g (5.3 oz) crushed biscuits
50g (1.8 oz) melted butter
• For the filling:
200g (7 oz) cream cheese
100g (3.5 oz) coconut yogurt
100g (3.5 oz) melted white chocolate
2 tablespoons coconut powder
• For the glaze:
100g (3.5 oz) heavy cream
100g (3.5 oz) coconut yogurt
100g (3.5 oz) white chocolate
INSTRUCTIONS:
Blend the biscuits and combine them with melted butter. Press the mixture onto the base of a circular cake pan.
Next, prepare the filling by combining cream cheese, coconut yogurt, melted chocolate, and coconut powder. Pour the filling over the biscuit base.
Prepare the glaze by combining heavy cream, coconut yogurt, and melted white chocolate. Heat the glaze in a saucepan for a few minutes, then pour it over the cake to cover it. Dust with powdered sugar and let it rest in the fridge.
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