Ricetta: CHEESECAKE al limone in 8 min! (Lemon Cheesecake Recipe) ♥
Cheesecake al limone in 8 minuti, ricetta fresca e veloce.
Ingredienti:
- 150g di frollini
- 70 g di burro
- 250g di Philadelphia
- 25 cl di panna da montare
- 3 fogli di gelatina -5g-
- 100g di zucchero a velo
- 4 limoni
Lemon cheesecake in 8 Minutes , fresh and fast recipe!
Ingredients :
- 150g of biscuits
- 70 g of butter
- 250g of Philadelphia
- 25 cl whipping cream
- 3 sheets of gelatin -5g-
- 100 g of icing sugar
- 4 lemons
Non dimenticate d'iscrivervi al canale ツ
Subscribe ► ✔
------------------------------------------------------------------------------------------------------------------------------------------------------------------
❤ Venite a trovarmi sui social ❤
Twitter ►
Facebook ►
Instagram ►
Blog (ITA) ►
Blog (ENG) ►
------------------------------------------------------------------------------------------------------------------------------------------------------------------
Thanks ✌ !!!
No-bake cheesecake with condensed milk - The best recipe
This no bake cheesecake with condensed milk is ultra rich and creamy. It's a basic recipe of eggless no bake cheesecake with gelatin which is very decadent. This is a very easy and delicious recipe of cheesecake made with digestive biscuit crust, creamy cheesecake filling topped with fresh fruits. You can layer it with strawberry sauce, blueberry pie filling, caramel sauce or any sauce of your choice to add an additional flavor.
0:00 Intro
0:15 Preparing pan
0:45 How to make crust
2:03 How to make cream cheese filling
4:54 Setting time
4:59 How to separate from pan
5:05 How to cut slices
5:32 Garnish
List of ingredients;
Cream cheese 500gm
Condensed milk 300ml
Vanilla essence 1 tsp
Lemon juice 2 tsp
Gelatin 1 tbsp ( Tip: Use gelatin as per package instructions )
Water 2 tbsp
Digestive biscuits 2 cups/ 265 gm
Butter 6 tbsp
Sugar 2 tbsp (optional)
This eggless no bake cheesecake is a must try. It's a basic recipe of no bake cheesecake with gelatin which is very decadent. This is a very easy and delicious recipe of cheesecake made with digestive biscuit crust, creamy cheesecake filling topped with fresh fruits. You can layer it with strawberry sauce, blueberry pie filling, caramel sauce or any sauce of your choice to add an additional flavor.
A perfect make ahead dessert for any occasion. Easy and No-bake and crowd pleaser!
After this you will never look for another recipe of no-bake cheesecake with condensed, its easy and divine.
#no-bakecheesecakewithcondensed milk #nobakecheesecakewithgelatin #homemadenobakecheesecake
How to Make Easy Creamy Homemade New York Style Cheesecake - No Fuss Recipe - Click for Ingredients
- Most Watched Video - NO WATER BATH!!
FULL RECIPE AND MEASUREMENTS ARE HERE CLICK ON SHOW MORE!!! Right Below
It is possible to make the ultimate most delicious homemade New York Style cheesecake right in your own kitchen. This is one of the best and simplest cheesecake recipes that you will find and you will WOW your family and friends in only a few easy steps. My cheesecake recipe is perfect for every holiday or just a weekend dinner. I even have a tip below on how to make this for Passover -See Cooks notes.
This Ultimate Cheesecake is easy to prepare and will rival that of any great restaurant or deli. They'll think you bought it but you'll beam with pride when you tell them you made it at home! Watch my video, make your own and send me a comment to let me know how it went!
Start to Finish: 5 hours (includes cooling time)
Prep Time: 30 minutes
Servings: 16
Ingredients:
Crust
1 1/2 cups graham cracker crumbs
1/4 cup of sugar
8 tablespoons butter, (1 stick) melted
Filling
4 (8 oz) packages of cream cheese, softened
1 1/4 cup sugar
2 teaspoons vanilla
2 tablespoon lemon juice
5 eggs
2 tablespoons of flour
Sour Cream Layer
1 pint of sour cream
1/3 cup of sugar
1/2 teaspoon vanilla
1 tablespoon lemon juice
Garnish (optional)
Fresh sliced strawberries
Strawberry sundae syrup
Whipped cream -- See my video for how to make home made Whipped Cream
Directions:
HEAT oven to 325°F.
In a bowl mix graham cracker crumbs, sugar and butter, press onto bottom and slightly up the sides of 10-inch spring-form pan. Bake in oven for 10 minutes.
While crust is baking, make the filling by beating the cream cheese, sugar, vanilla and lemon with electric mixer until smooth and well blended. Add eggs, 1 at a time, mixing at medium speed after each egg is added until all is blended making sure to scrape down the batter with a spatula. Add flour and mix until smooth.
Remove crust from oven, but keep oven on and let the crust cool for 5-10 minutes then pour the filling over crust. Bake for about 50-55 minutes or until cake is cooked but has a slight jiggle in the center.
Remove from oven, again keeping oven on and set aside for 5-10 minutes so it cools slightly while you make the sour cream topping. In a small bowl mix the sour cream, sugar, vanilla and lemon. Spoon over the top of the cheesecake and spread evenly. Put cake back in oven and bake for 10 minutes.
Remove from oven and loosen cake from rim of pan with knife. Cool before refrigerating. Cover and refrigerate at least 3 hours or over night.
Before serving, remove rim from pan and plate and slice cake. Garnish each slice with fresh strawberries and a drizzle of strawberry sundae syrup along with some whipped cream.
Cooking Tips:
Wrapping foil around the bottom of the pan helps to keep anything from dripping out while baking.
It is best to store the cheesecake in the spring-form pan until ready to serve. The pan will protect it from getting bumped in the refrigerator.
Slice cake using a hot, wet knife, wiping knife blade clean in between slices.
Store leftover cheesecake in the refrigerator.
Whipped Cream Cheese can be replaced for half of the recipe. I sometimes like to use 2 whipped and 2 regular 8 oz. packages.
Other options for the crust: You can replace the Graham Crackers with Chocolate cookies or vanilla wafer,
If making this recipe for Passover you can use crushed macaroons or crushed matzo for the crust in place of the Graham Crackers. If you need to replace the flour in the recipe you can use potato starch.
See more tips at
Update August 2018 – Although it’s not in the video, I made a small tweak for a fluffier and even more amazing version of this just this weekend when my son came back home from NYC: change the ingredients for the main cheesecake filling so that you add a bit more sugar (1 and 1/3 cup of sugar instead of 1 and 1/4 cup) and add 1 cup of sour cream. Amazing tweak!
No Bake Classic Woolworth Cheesecake
No Bake Woolworth Cheesecake is a classic, light and lemony dessert and
I love those recipes that we all grew up with, they are just too good to miss out on.
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Prep Time 10 minutes Rest 2 hours Total Time 2 hours 10 minutes Servings 8
Ingredients
1 3oz lemon Jell-0
1 cup boiling water
1 box graham cracker crumbs (3 cups) more for thicker crust divided
1 stick melted butter
1 8oz cream cheese
1 cup granulated sugar
5 tbsp lemon juice
1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping cream
Get Ingredients Powered by Chicory
Instructions
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert.
Beat the Evaporated milk/heavy cream until fluffy.
In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
Add thickened Jell-O and slowly mix in whipped evaporated milk.
Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
Chill at least 2 hours and up to overnight, store covered in refrigerator.
HOW TO MAKE CHEESECAKE IN COOKER | BAKED CHEESECAKE WITHOUT OVEN | SMALL SERVE DESSERTS
Episode 13 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨
For all the oreo and cheesecake lovers, there is nothing better than this delicious oreo cheesecake recipe ✨????
This creamy delight is made in the pressure cooker and trust me, it can't get easier than this to enjoy a cheesecake at the comfort of your home ????????????????
Ingredients
✨5 whole oreo biscuits
✨3 tbsp butter
✨1/2 cup cream cheese
✨1/4 cup condensed milk
✨2 tbsp fresh cream/ whipping cream
✨1/2 tbsp corn flour
✨1/2 tsp vanilla extract
Method
1. Scrape the cream off the biscuits and crush only the cookies in a blender.
2. Add melted butter and blend again till a sandy texture is achieved.
3. Pour this mixture into a lined 4” cheesecake mould and press diwn evenly. Freeze for 8-10 mins.
4. For the cheesecake batter, combine softened cream cheese, condensed milk, cream, cornflour and vanilla until everything is nicely combined.
5. Pour this over the biscuit layer and tap gently a few times to remove any air bubbles.
6. Now take a pressure cooker and add some salt to it. Place a stand in the middle of the cooker and now let the salt heat for 5-7 minutes with the lid on.
7. Meanwhile, place your cheesecake in a slightly bigger mould filled with upto 1 inch water. This ensures that the cheesecake doesn’t dry out during the cooking process.
8. Once the salt is warm, carefully place the water bath on the stand and close the pressure cooker lid.
9. Cook on low heat without the whistle for about 40 mins and then chill in the fridge for atleast 2-4 hours.
10. Decorate with some whipped cream and mini oreos and enjoy!
bake with shivesh, shivesh bhatia, cheesecake, oreo cheesecake, no oven cheesecake, pressure cooker cheesecake, how to make cheesecake at home, easy cheesecake recipe, oreo dessert, cheesecakes, quick desserts, eggless baking, baking channel, food, food blogger, weekend binge, weekend desserts, how to make cheesecake without oven, cake, cake recipes, instant pot cake, cake in a pressure cooker
Instant Pot New York Cheesecake ~ 1st Place Winner
This video is about Instant Pot New York Cheesecake ~ 1st Place Winner
Cheesecake pan
Instant pot
As an Amazon associate I Earn from qualified purchases
Recipe
* Crust - 1 pkg ( 9 ) grahm crackers, 1/4 tsp salt, 4 Tbsp melted butter, 2 tsp brown sugar
* Filling - 16 oz cream cheese, 2/3 cup sugar, 2 Tbsp corn starch, 1/4 tsp salt, 2 tsp vanilla extract, 1/2 cup sour cream, 2eggs
* Topping - 1/2 cup sour cream, 2 Tbsp sugar
* Cook on high for 28 min
* Slow release for 10 min
#Cheesecake, #InstantPot, #InstantPotCheesecake
Directions:
Remove bottom of pan and wrap parchment paper around bottom & place it back in pan. Spray pan with Pam or olive oil or butter.
Make crust - 9 graham crackers, 1/4 tsp salt, 4 tbsp melted butter, 2 tsp brown sugar - whisk together.
Put graham cracker mix into cheesecake pan. Press it with a drinking glass. Have the crust come up on the edges. Put in freezer.
Filling - 16 oz cream cheese, 2/3 cup sugar, 2 Tbsp corn starch, 1/4 tsp salt, 2 tsp vanilla extract, 1/2 cup sour cream
Then take 2 eggs, beat them and then put them in the bowl.
Mix it up.
Take crust out of freezer.
Pour cheesecake batter over crust.
Add one cup of water into Instant Pot.
Put cheesecake on the trivet and lower into Instant Pot.
Put lid on. Lock it.
Hit Pressure cook.
Normal. High Pressure. 28 minutes.
Let it rest for 10 minutes. Do not break the seal.
After 10 minutes, break the seal . Take lid off.
Take cheesecake out of Instant Pot.
Take a paper towel and blot it. There is no need to cover the cheesecake with foil.
Put in fridge.
Topping.
1/2 cup sour cream, 2 Tbsp white sugar and whisk together
Pour over cheesecake.
Put in refrigerator for 4 hrs (good), 8 hrs (better), overnight (best).