How To make Almost Perfect Cheesecake
INGREDIENTS:
CRUST:
1 Box vanilla wafers
1 Stick butter
DIRECTIONS:
Crush wafers in food processor or blender until finely ground. Melt butter and mix with wafers for crust. Press into a 10 inch springform pan with your fingers, take care to make the crust as thin as possible with special attention to the corners where the crust tends to be a bit thick. Filling: Ingredients: 3 large pkg. cream cheese 3/4 cup sugar juice of one large lemon 3 grade A large eggs Directions: Blend thoroughly the cream cheese, sugar and lemon juice. Mix until smooth . Add eggs and blend well. Pour mixture into crust and bake for 30 to 45 minutes at 350 degrees. When done the cake will be set (not solid), slightly golden, and perhaps split on top. It is better slightly over and not under done. Remove from the oven and cool on a rack. It will firm up more on cooling. This is an important step...cool for about 45 minutes. Topping: Ingredients: 3 cups sour cream 3/4 cup sugar 2 tsp vanilla Directions: Mix sour cream, 3/4 cup sugar and vanilla. Pour on top of cooled cake. Return to 350 degree oven for 30 minutes. Cool to room temperature. Refrigerate and cool thoroughly (overnight is fine) but at least 5-6 hours). Freezes well. You may serve now if you do not care for a glaze or for a killer bodiller glaze.... Glaze: Ingredients: 1 can (1 lb) sour pitted cherries (packed in water) 1/2 cup sugar 1 tbs cornstarch 1 tbs lemon juice 2 drops red food coloring Directions: Drain cherries, reserving 1/2 cup liquid. Put aside cherries. In a saucepan, combine sugar, cornstarch. Add cherry liquid, stir until smooth. Bring to a boil over medium heat and boil 1 minute..until thick and clear. Remove from heat, let cool slightly. Add lemon juice, cherries, food coloring. Cool until still warm but pourable. Pour on top on chilled cheese cake. Refrigerate for an hour or so.....While the cake may be prepared a day before, do not glaze until the day that you plan to serve. I have also used commercially prepared pie fillings as a glaze with good results. Submitted By EARL SHELSBY On 01-22-95 Submitted By COOK4U@VIVANET.COM On TUE, 5 DEC 1995 125335 GMT
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The Easiest Way To Make Cheesecake (Basque Style)
So Basque cheesecake is basically burnt cheesecake...No really. This recipe comes from the restaurant in Spain that goes by the name of La Viña. Really it's an adapted iteration of their recipe that I found online. I don't know if I saw their actual recipe, but hey, it's pretty darn close. The best part is that it's so incredibly easy and quick to make unlike most cheesecakes.
Recipe:
Cake Springform Pans:
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How to make no bake Biscoff Cheesecake! tutorial
I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: Fitwaffle
Check out this no bake Lotus Biscoff Cheesecake recipe, it's been one of my most popular recipe tutorials for people to try!
Lotus Biscoff is the same thing as Speculoos cookie butter!
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#shorts #tutorial #cheesecake
The BEST Cheesecake Recipe | New York Style Cheesecake
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Hand Mixer:
Spring Form Pan:
Silicone Spatula:
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INGREDIENTS:
FOR THE CRUST
12 sheets (186 gr) original graham crackers
1/4 cup (50 gr) granulated sugar
1/2 cup (112 gr) unsalted butter, melted
FOR THE FILLING
4- 8 oz packages (2 lbs, 0.9 kg) full fat cream cheese, room temperature
1 1/2 cups (294 gr) granulated sugar
3 TBSP (22 gr) all-purpose flour
4 large eggs, room temperature
1 cup (8.5 oz, 238 gr) sour cream, room temperature
1 tsp vanilla extract
1 tsp grated lemon zest
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This authentic New York Cheesecake is a tall, dense, and incredibly creamy style of cheesecake. The technique for mixing and baking makes the best cheesecake that doesn’t crack, even without a water bath!
#bakerbettie #baking #cheesecake
The BEST Lemon Cheesecake Recipe
Perfect for the lemon lover in your life, this lemon cheesecake recipe is the ultimate cheesecake recipe. It features a creamy texture infused with fresh lemon flavor. The lemony cheesecake filling sits on a buttery crust made from graham crackers and then topped with a layer of luscious lemon curd. Together, they create a perfect blend of creaminess, sweetness, and tartness!
RECIPE:
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Amazing Blueberry Cheesecake Recipe
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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The Best New York Cheesecake Recipe | Emojoie Cuisine
▼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) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
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-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
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-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
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■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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