How To make Austrian Cheesecake
CRUST:
Shortbread CHEESECAKE:
2 c Cottage or Farmer Cheese
1/2 c Sugar Granulated
5 Eggs :
Large, Separated
1/2 c Milk
1/2 ts Lemon Rind Grated
1 t Vanilla Extract
3/4 c Unbleached Flour :
Sifted
1/4 c Confectioners' Sugar
3 tb Golden Raisins -- FinelyChopped
Preheat the oven to 300 degrees F. Press the cheese through a sieve. In a large mixing bowl, beat together the cheese and sugar until light. Add the egg yolks, one at a time, beating well after each addition, then add the milk, lemon rind, and vanilla. Stir in the flour and blend until smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gradually add the confectioners' sugar beating until they form stiff peaks. Fold the whites into the cheese mixture. Gently stir in the raisin bits, then pour the mixture into the prepared crust. Bake for 55 minutes or until the center appears firm. Let the cake cool in the oven for 15 minutes, then allow to cool to room temperature.
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Philadelphia Cheesecake
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No-Bake White Chocolate Raspberry Cheesecake Recipe
This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes ever and it’s very easy to prepare. The raspberry heart shapes on top makes it ideal for Valentine’s Day but is perfect for any other occasion as well.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Raspberry Coulis
1 1/2 cups (150g) raspberries, fresh or frozen
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tsp (2g) cornstarch
Cream Cheese Filling
7 oz (200g) white chocolate, small pieces
4 tbsp (60g) whipping cream
1 pound (500g) cream cheese, room temperature
1/4 cup (30g) powdered sugar
Lemon zest of a lemon
2 tsp (10g) vanilla extract
1 cup (240g) whipping cream (35% fat), chilled
1. Prepare the raspberry coulis. In a small saucepan, whisk together suga,cornstarch and lemon juice. Add raspberries and bring to a boil over medium-low heat, stirring constantly. Simmer for 5 minutes and remove from heat. Sieve the sauce to remove seeds and set aside to cool down until ready to use.
2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the filling is prepared.
4. Prepare the filling. Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.
5. In a large bowl mix cream cheese until smooth. Add powdered sugar, lemon zest and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
6. In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
7. Pour the filling over the prepared crust, use an offset spatula to spread it evenly.
8. Place the raspberry coulis into a piping bag fitted with a plain small tip and pipe small circles in a swirl pattern on the top of the cheesecake.
9. Use a toothpick and run it into the center of each circle to create heart shapes.
10. Cover and refrigerate the cheesecake for at least 4 hours or better overnight.
11. Serve with more raspberry coulis alongside. Enjoy!
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SACHERTORTE inspired by the HOTEL SACHER | Denise Castagno |
La Ricetta della Sacher Torte, realizzata con la Ricetta Pubblica del sito dell'Hotel Sacher di Vienna, realizzata in un contesto rilassante. (Si tratta di una Ricetta Approssimativa, che l'Hotel fornisce).
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00:00 Introduzione
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05:31 Confettura Albicocche
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Sacher Torte Austrian chocolate cake recipe
▼Ingredients
Ø18cm
120g dark chocolate
100g butter
50ml milk
3 egg yolks
40g granulated sugar
3 egg whites
40g granulated sugar
75g cake flour
30g cocoa powder
100g apricot jam
150g dark choco
150ml heavy creame
30g sugar
30ml water
10g butter
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German baked cheesecake at home - my mother's secret recipe ! I am sure you will love it
German baked cheesecake at home - my mother's secret recipe !
German baked cheesecake is my favorite cheesecake and I think it is one of the most delicious
Ingredients are for a 30 cm baking dish
Crust “Tart dough” Ingredients
-250g (2 cups) flour
-125g butter
-80g granulated sugar (1 cup minus 1 heaped tbsp)
-3 tbsp sour cream (or 2 tbsp apple vinegar)
-1 egg
-1 pinch salt
Filling Ingredients
-100g butter (1/4 +3tbsp)
-230g granulated sugar (1 cup minus 1 heaped tbsp)
-650g quark - I used a substitute of 250g Ricotta + 400g cream cheese
-6 eggs separated
-100 g flour
-125 ml milk
-250 ml whipping cream (sweetened can be used)
-Lemon zest of one lemon
-1 dash of cinnamon
-½ tsp vanilla liquid essence or 1 tsp vanilla powder
-2-3 tsp raisins (optional)
Strawberry or mixed berry sauce recipe:
-500g of strawberry or mixed berry (You can use fresh or frozen berries)
-3/4 cup of sugar (100-150g)
-1-2 tbsp lemon juice
Put in a pot on medium heat until it boils or until it thickens and the sugar dissolves. You can use the sauce as it is or blend it in a food processor or blend a part and leave some berries whole.
Enjoy !
There is also an Arabic version of the cheesecake - This is the link -- يوجد نسخة عربي من الوصفة ده الرابط
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4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make us a cheesecake. After each of them had presented their creamy creation, we asked a food scientist to review their work. Which style looks the best to you? Debate away, there are no wrong answers when it comes to cheesecake. And if you're wondering where Stephen was...we know. Watch until the end!
Check out the level 3 recipe on the ICE blog:
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4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious