How To make Apricot Chiffon No Bake Cheesecake
1 1/2 pounds cream cheese
room temperature
1 cup granulated sugar
1 tablespoon fresh grated orange & lemon peel
1 teaspoon vanilla extract
2 envelopes unflavored gelatin
1/4 cup orange juice :
fresh squeezed
apricot puree (recipe below) 1 pint whipping cream :
lightly whipped
nut crust -- made with pecans
In a large bowl beat cream cheese, sugar, citrus peels and vanilla with an ele ctric mixer until light and fluffy. Sprinkle gelatin over orange juice mixed w ith 1/4 cup water in a small saucepan. Stir over moderate heat until gelatin i s completely dissolved and liquid is almost boiling. Remove from heat. Whisk or stir Apricot Puree into cream cheese mixture. Whisk or stir in gelatin and then the lightly whipped cream. Scrape into Nut Crust. Tap on counter to brea k any large air bubbles.
Cover and refrigerate at least 4 hours, until firm. Before serving, wipe outs ide of pan with a sponge dipped in very hot water; run a thin metal spatula aro und cheesecake and remove sides of springform pan. Makes 16 servings.
APRICOT PUREE: Simmer 8 ounces dried apricots with 1 1/2 cups water in a heavy stainless saucepan about 15 minutes, until very soft. Puree smooth in a blend er or food processor, adding 1 tablespoon lemon juice and 2 tablespoons each Ap ry (tart apricot liqueur) and dark rum. Let cool while you make the crust.
By James and Susan Kirkland <kirkland@gj.net> on Feb 22, 1998.
How To make Apricot Chiffon No Bake Cheesecake's Videos
No Bake Mango Cheesecake
Ingredients
150 g / 5 oz Arnott's Marie Biscuits ,Graham Crackers or other plain sweet biscuit
100 g / 3.5 oz unsalted butter , melted
2 tbsp white sugar
5 pcs Ataulfo mango (450ml/15oz mango puree)
4 1/2 tsp gelatin powder
1/2 cup / 125 ml cool tap water
500 g / 1 lb Philadelphia cream cheese, softened (2 blocks) Full Fat
2/3 cup / 150g granulated sugar
300 ml / 10 oz heavy whipping cream
Mango Jelly Ingredients
3/4 tsp gelatin powder
1/4 cup / 65 ml cool tap water
1 tbsp lemon juice
If you have any question leave a comment below. Thank you and Happy Baking!
Enjoy!
#cheesecake #nobakecheesecake #trending
Easy No Bake Mango Cheesecake
The mago cheesecake recipe (15cm round pan)
* Cookie Base
80g cookies (3oz)
40g melted butter (3 tbsp)
* Cream cheese filling
200g cream cheese (7oz)
50g sugar (4 tbsp)
1 tsp vanilla extract
50g yogurt (3.5 tbsp)
150g mango puree (1 cup)
2 tsp gelatine (6g)
2 tbsp cold water
bloom 5 minutes and microwave 15 seconds
100ml heavy cream (1/2 cup)
20g sugar (1.5 tbsp)
* Mango jelly
1.5 tsp powdered gelatine (4g)
60ml cold water (4 tbsp)
12g sugar (1 tbsp)
120g mango puree (3/4 cup)
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Visible confusion on groomsman's face as he witnesses cake cruelty || WooGlobe
There are some moments in life you just can't prepare for, and this comical video shows a man experiencing one such moment.
It unfolded at his friend's wedding while he was eagerly looking forward to being served a slice of cake, as he had at countless weddings before.
However, to his bewilderment, instead of the usual graceful vertical cut, he witnessed the top half of the cake being mercilessly yanked off.
It was originally a three-layer cake and all three layers were real, the filmer, Breann, revealed to WooGlobe. The top layer of the cake was saved for the bride and groom and was removed in a similar way, which led me to start recording.
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Apricot Pound Cake without Oven - Nida's Cuisine - Fresh Apricot Cake
■Full written recipe:- ????
Apricot Pound Cake:-
Ingredients:
▪Plain flour............ 100 gms (3/4 cup)
▪Homemade Butter........ 120 gms
▪Baking powder.......1/2 Tsp
▪Eggs..........2 pcs
▪Icing sugar........1/2 cup
▪Vanilla essence.......1/2 tsp
▪Apricots................5 pcs (chopped them)
▪Sugar ...........2 tbsp
●Bake for 30 to 40 mins at 180°c in a preheated oven.
●Bake for 30 to 40 mins in a preheated pan (Pateela) on a low to medium flame.
#Cake
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▪Bread chicken swiss roll recipe here ????
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▪khubani ki chatni recipe here ????
▪Uzbek samsa /baked samosa recipe here????
▪Buffalo chicken wings recipe here????
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Mango Passion Fruit Mousse Cake
The mango and passion fruit mousse cake recipe (the final cake is 16cm diameter x 4.5cm height)
* Almond dacquoise (almond sponge)
2 egg whites
40g sugar
15g almond powder (almond flour)
15g all purpose flour
1 tsp vanilla extract
2 tsp melted unsalted butter
* Mango passion fruit mousse
30g passion fruit juice (without seeds)
70g mango puree
10g sugar
25g white chocolate
1 gelatine sheet (1.5g)
100g heavy cream (35%)
10g powdered sugar
* Passion fruit jelly
80g passion fruit (including seeds)
20g sugar
1-2 tbsp water
a pinch of salt
1 gelatine sheet (1.5g)
* Diplomat cream filling
2 egg yolks
25g sugar
1 tsp vanilla paste
15g all purpose flour
150ml hot milk (70C)
2 gelatine sheets (3g)
200g heavy cream (35%)
10g powdered sugar
* Mirror glaze
80g sugar
80g water
80g glucose syrup
60g condendes milk
60g white chocolate
3 gelatine sheets (5g)
yellow food color
* Chocolate for decoration : 80-100g, extra passion fruit and mangos for decoration
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Peach Flower No-Bake Cheesecake 桃のお花のレアチーズケーキ お誕生にも!
Peach Flower No-Bake Cheesecake 桃のお花のレアチーズケーキ お誕生にも!
This is a no-bake or rare cheesecake that you can make without cooking.
You just mix the ingredients in order, and chill!
少し残っていたクリームチーズと桃缶でレアチーズを作ってみました。
ヨーグルトを使っているので爽やかなレアチーズになりました。
材料を順に混ぜてあとは冷やすだけ! 黄桃を使ってお花みたいにすると、豪華になります。
お誕生ケーキにもどうぞ^^
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【Ingredients】15cm(5.9inch) square Cake Pan
*Base
50g Biscuits
30g Melted butter
*No-Bake Cheesecake Batter
Cream cheese 140g (room temperature)
35g granulated sugar
100g Plain yogurt
5g Lemon juice
3g Gelatin powder
20g Water
*Canned yellow peach
*Nappage to taste
*Mint leaves
【材料】15cm 角型
*土台
ビスケット 50g
溶かしバター 30g
*レアチーズ生地
クリームチーズ 140g (室温)
グラニュー糖 35g
プレーンヨーグルト 100g
レモン汁 5g
ゼラチンパウダー 3g
水 20g
*黄桃缶詰
*ナパージュ 適宜
*ミントの葉
【作り方】
①ビスケットを細かく砕いて溶かしバターを加えてよく混ぜて
型の底に敷き詰め、冷蔵庫で冷やしておく。
②ゼラチンは水を加えて、600wで30秒ほどレンジ加熱して溶かしておく。
③室温に戻したクリームチーズにグラニュー糖を加えて良く混ぜる。
④プレーンヨーグルト、レモン汁、溶かしたゼラチンの順に加えて良く混ぜる。
⑤これを、①に流して冷蔵庫で約3時間ほど冷やし固める。
⑥桃缶は、よくシロップを切り、キッチンペーパーなどでふき取り
2mm位に薄くスライスして、中心から順に巻いて薔薇の花のように形を作っておく。
⑦レアチーズが冷えて固まったら、型から外し、上に桃の花を飾る。
⑧ナパージュを塗り、ミントの葉を飾れば出来上がり!
*ゼラチンは少な目にしていますので、持ち運ぶ場合はゼラチンを5~6gほどでしっかり固めてください。