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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Emojoie Cuisine Recipe Book(In Japanese)
Apricot pie. This is the MOST DELICIOUS I've ever eaten!
Friends, hello! How are you doing?
Today I'm making apricot pie.
Ingredients:
dough:
120 g cold (!) butter
1.5 tbsp sugar (25 g)
a pinch of salt
1.5 tsp baking powder (4 g)
300 g flour
1 egg
1.5 tbsp suzme yogurt or sour cream
fill:
2 eggs
350 g suzme yogurt or sour cream
120 g sugar
5 g vanilla sugar
3 tbsp cornstarch (30 g)
filling:
400-450 g apricot
Baking dish 24-26 cm.
Cooking steps:
1. Put cold (!) butter, sugar, a pinch of salt, baking powder and flour into the blender bowl. Grind the ingredients to a state of fine crumbs.
If there is no blender, flour with cold butter can be rubbed with your hands or grated on a coarse grater.
2. Add egg, suzme yogurt (or sour cream). Gather the dough into a ball (do not knead for a long time).
3. Remove the dough for 15 minutes in the freezer or 30 minutes in the refrigerator.
4. For pouring in a deep bowl, mix eggs, yoghurt (or sour cream), sugar and vanilla sugar. Stir.
5. Add cornstarch and mix well.
6. Cut the apricot into slices. Instead of apricot, you can use strawberries or other berries.
7. Line the bottom of the mold with parchment paper. Lay out the dough and smooth it out.
8. Put apricots on the dough, add filling.
9. Bake in a preheated 180°C oven for 50-60 minutes.
10. Let the cake cool down a bit. Put the cake in the refrigerator for 2-3 hours to stabilize.
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