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How To make Bless Your Heart Cheesecake
1 Envelope unflavored gelatin
1/2 c Non-fat milk
1 cn Low-fat cottage cheese *
1/2 c Sugar
1 ts Grated orange peel
1/4 ts Salt
3/4 c Graham cracker crumbs
2 tb Butter, melted
1 c Fresh strawberry halves
1 c Raspberries
1/4 c Red raspberry preserves **
1 tb Water
* 16-ounce container, 1-percent fat type ** seedless NOTE: 2 cups strawberry halves can be substituted for the 1 cup of strawberry halves and the 1 cup of raspberries. ====================================================================== === In a small saucepan, sprinkle gelatin over milk; set aside to soften, about 5 minutes. Place saucepan over very low heat; cook, stirring constantly until gelatin is completely dissolved, 3 to 5 minutes; remove from heat; cool slightly. In food processor fitted with metal blade or in blender, process cottage cheese, sugar, orange peel and salt until smooth. With processor running, slowly add gelatin mixture. Spoon mixture into a 9-inch (6 1/2-cup) heart-shaped baking pan or an 8 x 1 1/2-inch round baking pan. In a small bowl, combine graham cracker crumbs and butter; sprinkle over cheesecake mixture. Cover and refrigerate until firm, 2 to 3 hours. To unmold, using a metal spatula or knife, loosen edge around pan; quickly dip into warm water; unmold onto a serving platter. Arrange strawberries and raspberries in rows across cheesecake. In a small saucepan, heat raspberry preserves and water until melted; brush over berries. Refrigerate until preserves are cold, about 30 minutes. (If a round pan is used, arrange berries to resemble a heart.)
How To make Bless Your Heart Cheesecake's Videos
Easy Vegan Cheesecake by Sgt. Vegan!
Easy-To-Make Vegan Cheesecake? Let’s do it! Join Vegan Road Trip’s Sgt. Vegan, aka @Bill Muir today on #LunchBreakLIVE as he shows us how to create cheesecake in a few simple steps. Bill, aka SGT. VEGAN, is the author of the book “Vegan Strong.” A former US Paratrooper, Bill is also a RN at the Veterans Hospital in Los Angeles, California, helping veterans through a malaise of illnesses. Hear his stories of being vegan while in service in Afghanistan and learn to make delicious cheesecake!
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How to Bake Blueberry Cheesecake (Duncan Hines Blueberry Topping)
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Cheesecake Hearts with Raspberry Sauce | Pastry Maestra
Despite widespread belief, cheesecake is neither modern nor American invention. This delicious cake was indulged by the ancient Greeks, especially the athletes during the Olympic Games! Of course, they made it differently – by mixing cheese and honey (since at the time there was no sugar as we know it), and sprinkling the mixture with some wheat flour before baking, but – that was a cheesecake, through and through! You want to know what happened next? Well-stay tuned!
Watch my free video and learn how to make beautiful and tasty cheesecake hearts topped with raspberry sauce!
The RECIPE is here:
About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
Don't forget to subscribe to my site, so I can send you a copy of my FREE 365 pages e-book The Pastry Chef, and also subscribe to my YouTube channel (& Hit The Notification Bell) so you'll be the first to know when I post a new video! Thanks for watching!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
Other: Ode to Joy by Friedrich Schiller/Ludwig van Beethoven, 1824.
#pastrymaestra #pastrytutorial #cheesecake
No Bake Peach Cheesecake.. How To Make
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INGREDIENTS FOR NO BAKE PEACH CHEESECAKE RECIPE:
Crust:
2 cups graham cracker crumbs
2 tablespoons white granulated sugar
1 stick unsalted butter (melted)
Cheesecake Filling:
1 package unflavored gelatin (4 envelopes 7 grams each one)
2/3 cup water (cold)
4 cups peach chunks (canned or fresh)
24 oz cream cheese (room temperature)
8 oz mascarpone cheese (room temperature)
1 ½ cups white granulated sugar
1/2 cup heavy whipping cream (cold)
1 teaspoon vanilla extract
Whipped Cream:
1 cup heavy whipping cream (cold)
3 tablespoons white granulated sugar
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No Bake Strawberry Jelly Cheesecake Dessert for Any Event | Chef Darlene
A 3-layer cheesecake: crumb base, cheese and jelly topping.
This is a No bake Strawberry Jelly Cheesecake that makes a great dessert for your next event!
This will be one of your go to favourite desserts. It’s essentially an Easy No Bake Strawberry Jelly Cheesecake recipe– yum!
Although this looks like it might be tricky to make, it is really is quite simple. Yes it does take a little time to put the different layers together, but there is nothing complicated about this recipe at all – and best of all is how Fancy it looks and Satisfyingly delicious!
INGREDIENTS
Base
· 125 grams Plain Biscuits (tea biscuits)
· 90 grams butter melted
Filling
· 250 grams cream cheese
· 395 grams sweetened condensed milk
· 2 tbsp lemon flavored gelatine powder
· ¼ cup water
· 250 grams strawberries
· 150 grams strawberry flavored gelatine powder
· 1 cup boiling water
· ½ cup cold water
Enjoy! ????
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Mini Mango Cheesecakes | How to make Mango Cheesecake | Mango Cheesecake
Mini Mango Cheesecakes | Easy Mango Cheesecake | Mango Cheesecake - In this video, we will see how to make delicious and cute looking mini mango cheesecakes!
Ingredients
Biscuit 100 gms
Butter 3 tbsp
Cheesecake layer
Gelatin 1.5 tbsp
Water 1/3 cup
Cream cheese 150g
Sugar 60g
Mango puree 160g (2/3 cup)
Whipping cream 160g (2/3 cup)
Lemon zest - 1/4 tsp
Lemon juice - 1 tsp
Mango jelly
Gelatin 1.5 tsp
Water - 1.5 tbsp (for the gelatin)
Water - 4 tbsp
Sugar - 1 tbsp
Mango puree - 120g (3/4 cup)
Lemon juice - 1/2 tsp
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All recipes posted in this channel have been cooked by me, tested and tasted by me and my family. They have worked well for me. Cooking is an art, you may not achieve the same results that I have due to various reasons such as quality of products you use, skill, ingredients used, equipment's used, measurements followed. Use the information here as a reference and make your own judgement. Happy cooking/baking :)
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