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How To make Apricot Nectar Cheesecake Tart
15 oz Pkg Pillsbury
-Refrigerated Pie Crusts
FILLING:
1/4 oz Envelope unflavored
-gelatin 12 oz Can apricot nectar
1 c Whipping cream
11 oz Cream cheese, softened
1/2 c Sugar
1/4 t Nutmeg
1 t Vanilla
1 T Lemon juice
TOPPING:
1 T Sugar
1 T Flour
2 t Amaretto OR ...
1/4 t Almond extract (opt)
1/2 c Whipping cream (opt)
1 T Powdered sugar (opt)
Heat oven to 450 degrees. Prepare pie crust according to package directions for one-crust baked shell using 10" tart pan with removable bottom or 9" pie pan. (Refrigerate remaining crust for later use.) Place prepared crust in pan; Press in bottom and up sides of pan. Trim edges if necessary. Bake for 9 to 11 minutes or until lightly browned. Cool completely. In
small saucepan, sprinkle gelatin over 1 c of the apricot nectar. Cook over low hat, stirring until gelatin dissolves. Refrigerate 30 to 35 minutes until partially thickened. In small bowl, beat
1 c whipping cream until stiff peaks form. In large bowl,
combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat until smooth and creamy. Add lemon juice; blend well. Beat in apricot mixture until well blended. Fold in whipped cream. Spread over cooled baked crust; refrigerate 2 hours. In small saucepan, combine 1 T sugar and flour. Gradually stir in remaining 1/2 c apricot nectar. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in amaretto. Cool to room temperature. Pour over tart; spread evenly. Refrigerate until topping is set, about 30 minutes. In small bowl, beat 1/2 c whipping cream and powdered sugar until stiff peaks form. Pipe or spoon around edge of tart. Store in refrigerator.
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You can find the complete recipe here:
Amazing No Bake Cheesecake Recipe
Looking for a stunningly versatile dessert that will work for literally any occasion? My No Bake Cheesecake recipe is here for you. Whether you top it with fresh fruit, homemade preserves, or even store-bought chocolate or caramel sauce, this 9-ingredient basic cheesecake is the perfect creamy canvas to finish any meal with style. This no-bake cheesecake recipe is the perfect choice when you’re looking for an impressive-looking (and tasting!) treat that’s super low-lift. Whether you’re hosting a fancy dinner party or brunch, or if you’re looking for a crowd-pleasing dessert for your holiday table, you just can’t go wrong with tangy, creamy no bake cheesecake.
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SOUFFLE CHEESECAKE TART | Japanese cheesecake recipe
SOUFFLE CHEESECAKE TART | Japanese cheesecake recipe // step by step tutorial
Souffle cheesecake meets tart! - Today, I’m sharing how to make soufflé’s cheesecake tart from scratch! This may become your new favorite cheesecake ;)
????INGREDIENTS FOR SOUFFLE CHEESECAKE:
• Unsalted butter: 20g (0.7 oz)
• Cream cheese: 225g (1 US pack, 7.9 oz)
• Egg yolks: 60g (2.1 oz, about 4 medium eggs)
• Cake flour: 40g (1.4 oz)
• Milk: 40g (1.4 oz)
• Yogurt: 20g (0.7 oz)
• Egg white: 130g (4.6 oz, about 4 medium eggs)
• Granulated sugar: 100g (3.5 oz)
• Lemon juice: 20g (0.7 oz)
140C(284F)-150C(302F) for 35-50mins depending on your oven
(Turn up the temperature to 175C(347F)-180(356F) for the last 5-10 mins if you want to toast the surface.)
????WATCH THIS VIDEO FOR MORE IN DEPTH TUTORIAL ABOUT THE CRUST!
[HOW TO MAKE PERFECT TART CRUST]
INGREDIENTS FOR THE TART CRUST:
• All purpose flour: 350g ( oz)
• Almond flour: 50g (1.8 oz)
• Powdered sugar: 150g (5.3 oz)
• Salt: a few pinch
• Unsalted butter: 180g (6.3 oz)
• Egg: 70g (2.5 oz)
BAKE AT 350-355F / 175-180C for 10-20 mins depending on the size until they are golden brown.
????WATCH THESE VIDEO TO LEARN HOW TO MAKE THE FRENCH BUTTERCREAM I USED TODAY:
????LINKS OF WHERE YOU CAN GET SOME OF THE BAKING TOOLS & INGREDIENTS I USED/MENTIONED TODAY:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
[SILICONE ROUND MOLD]
[PERFORATED TARTLET RING]
The one with 2.55” diameter I used today:
De Buyer, pick more sizes from:
The ones with 6cm diameter I used today:
[SILICONE MESH MAT]
by Silpat:
by Glitz Star:
[EDIBLE GOLD POWDER]
[KITCHEN AID MIXER]
[DISPOSABLE DECORATING BAGS]
[MINI OFF SET SPATULA]
[PETTY KNIFE]
SET OF 2:
[IKEA BAMBOO LARGE CHOPPING BOARD]
[COOKIE CUTTER SET]
????WATCH OTHER TUTORIALS!:
[HOW TO MAKE RING TART | CHRISTMAS WREATH TART FROM SCRATCH]
[HOW TO MAKE ULTIMATE OREO MACARONS | RECIPE]
[how to make these leaf tuiles | my secret recipe!]
[HOW TO MAKE THE PERFECT PASTRY CREAM FROM SCRATCH]
[HOW TO MAKE CHOCOLATE FEATHERS & how to temper chocolate]
????ANY QUESTION? Let me know in the comment section below!????
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????Shop my FAVORITE cookie online!
????MUSIC:
Music by Mark Generous - Meganne -
Music by MYSM - Fucked Up Today -
Music by ninjoi. - Sakana -
Music by Jennifer Chung - Better Today Than Yesterday -
????FILMING GADGETS I USE????:
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TRIPOD:
DUAL BATTERY CHARGER SET:
BACKDROP BACKGROUND:
BACKDROP STAND SET:
LIGHTING KIT:
SD MEMORY CARD
EXTERNAL HARD DRIVE
#soufflecheesecake #japanesecheesecake #tart #soufflecheesecakerecipe #cheesecakerecipe #pastrychef #pastrylesson #howtobake #pastrychefmom
Apricot Cheesecake Tart ???? RECIPE BELOW ????????
Compound:
Sucre almond dough
pistachio praline
Almond biscuit Muale
apricot cream
Cheesecake with Vanilla
Apricot confit with fresh apricot pieces
Neutral glaze
Like all my recipes, the technology is universal. You can easily replace apricot with mango , blueberry , strawberry , add chocolate and prepare a completely new unique taste . In those cards, I must prescribe all the replacements.
Different dishes from all over the internet. Recipes in one minute
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
----------------------------------------------------------------------------------------------
-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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