How To make Bulls Eye Cheesecake Part 1
32 oz Cream cheese; room temp
1/4 c Sour cream
1 ts Vanilla
1/4 ts Almond extract
1/4 ts Salt
4 lg Eggs
2/3 c Sugar
2/3 c Dark brown sugar
1 ts Powdered (not granulated)
Instant coffee 2 ts Unsweetened cocoa powder
1/4 c Graham cracker crumbs
Adjust rack 1/3 up from bottom of oven & preheat to 350. Carefully butter 8x3" cheesecake pan all the way up to the rim & including inside rim itself or cake will stick to rim as it rises & will therefore not rise evenly. Will also need a large pan (for hot water) to place cake pan in while baking; the larger pan must not be as deep as the cheesecake pan, & it must be wide enough so it will not touch the sides of cake pan. Set aside. In large bowl of electric mixer beat cheese until soft & smooth, frequently scraping sides of bowl with rubber spatula & beaters themselves with finger to be sure cheese is uniformly smooth. Beat in sour cream, then vanilla & almond extracts, salt & then eggs, one at a time, scraping bowl occasionally & beating after each addition until incorporated. Remove bowl from mixer. You will have 6 cups of mixture. Place half (3 cups) in another bowl that is large enough to allow you to stir in it. Add sugar to one bowl & brown sugar to the other. With rubber spatula for each bowl stir ingredients for 1 minute until sugar has dissolved & mixtures have thinned out. SEE PART 2 -----
How To make Bulls Eye Cheesecake Part 1's Videos
Is that bloood?! No.
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Matcha Oreo Cheesecake Recipe (No Bake)
Enjoy this mouthwatering Matcha Oreo Cheesecake Recipe (No Bake) recipe :)
Ingredients:
250g Oreo Biscuits
100g Melted Butter
600g Soft Cheese
100g Icing Sugar
2 Drops Vanilla
2 tsp PureChimp Matcha
280ml Double Cream
Directions:
1. Set a handful of Oreo Biscuits aside for decoration and crush the rest.
2. Pour over melted butter and mix well.
3. Scoop this mix into a cake tin and press down firmly to create the cheesecake base, refrigerate for 1hr.
4. To make the topping whisk the cream cheese, icing sugar, vanilla, double cream and matcha.
5. Spread the cheese topping over the base evenly.
6. Leave to set in the fridge over night.
7. Decorate with the remaining Oreos, if you haven’t already eaten them.....
PureChimp Matcha can be found here:
No-bake Matcha Green Tea Keto Ripple Cheesecake
Pan: 6x3 removable bottom pan
•INGREDIENTS •
•Crust•
3/4 cup (75g) blanched fine almond flour
3 tablespoons (35g) powdered erythritol
1 tablespoon (15g) unsweetened cocoa powder
3 tablespoons (43g) melted salted butter
•Cream Cheese Filling•
250g (8oz) room temperature cream cheese
80g powdered erythritol
50g plain yogurt
200ml heavy whipping cream
50ml unsweetened almond milk
3 teaspoons (12g) unflavoured gelatine
50ml cold water
8g matcha green tea powder
35ml hot water
#ketoserts #lowcarbcheesecake #ketocheesecake
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Cake Collar:
6x3 removable bottom pan:
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Matcha Green Tea Cheesecake Recipe! - How to Make New York Style Cheesecake
NY Style cheesecake has to be one of my favorite all time, ride or die desserts. Its decadent, rich mouth feel is such a pleasurable experience, but once you get off that high, you realize you may have eaten a whole days worth of calories in a single bite! While I personally believe dessert should be an occasional treat that no one should feel guilty of, it's still fun to challenge yourself by experimenting with different ingredients. This cheesecake is made with Neufchatel cheese which is generally 30% less saturated fat compared to its regular full fat cousin. But based on the ultra creamy and silky texture, no one would no the better! Let's not overlook the matcha as well which adds a level of cool hipster-ness to this cheesecake, and is an underrated partner to chocolate. Try it at home and let me know what you think!
Makes 1- 9 inch (23 cm) cheesecake.
Chocolate Graham Cracker Crust
48 individual graham crackers (6 sheets or 2 packages)
4 tablespoons unsweetened cocoa powder
1/4 cup (50 g) granulated white sugar
8 tablespoons melted butter
pinch of salt (if using unsalted butter)
Preheat oven to 350 F (180 C).
Process ingredients in a food processor until finely ground and consistency of wet sand. Press into springform pan and bake for 12-15 min. or until firm to the touch. Set aside while you make the cheesecake filling.
Lower oven temperature to 325 F (160 C).
Matcha Cheesecake Filling:
32 oz. (4 packages) Neufchatel cheese
1 cup (200 g) granulated white sugar
3 large eggs + 2 egg yolks
1/2 cup (8 oz.) sour cream (reduced fat or full fat)
6 tablespoons matcha powder
1 teaspoon pure vanilla extract
Blend ingredients until smooth in a food processor. Pour into slightly cooled crust and bake for 50-55 min. or until just firm to the touch and wiggles slightly in the center when shaken. Use a small paring knife to go around the edge of the cake so it doesn't stick to the edges of the pan as it cools and contracts. Cool completely in the turned off oven with the door slightly ajar. Once cooled, cover with foil and refrigerate preferably overnight. Enjoy!
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VIETNAMESE CREPES (BANH XEO):
POTSTICKERS:
TOFU PUDDING:
PINEAPPLE BUNS:
CHINESE STEAMED SPONGE CAKE:
TAIWANESE BEEF NOODLE SOUP:
MATCHA SHORTBREAD:
HONG KONG EGG TARTS:
BANH MI SANDWICHES:
VIETNAMESE COFFEE ICE CREAM:
BAKED ORANGE CHICKEN:
CHAR SIU BAO:
UBE ICE CREAM:
CHINESE COCKTAIL BUNS:
PEACH MANGO PIES:
COCONUT PEANUT MOCHI:
BROWN SUGAR MILK TEA CREAM PUFFS (CRAQUELIN CREAM PUFFS):
BLACK SESAME ICE CREAM:
MATCHA ECLAIRS:
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(Green Tea) Matcha Cheesecake Recipe - How to make Matcha Cake Recipes
This is a creamy and simple cheesecake with the addition of green tea powder to give it a taste of the Orient! Green tea powder can be found at Asian grocery stores and online.
Ingredients
40g unsalted butter
40g milk
4pcs eggs
100g sugar
110 flour
20g matcha powder
50g cream cheese
60g sugar powder
200g heavy cream (whipped 50%)
7g gelatin (7g gelatin powder + 7g water)
10g hot water
5g matcha powder
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