How To make Cafe Au Lait Cheesecake
Dorothy Cross- TMPJ72B
CRUST:
2 cup Butter cookie crumbs
1/4 cup Sugar
6 tablespoon Sweet buuter soft
:
FILLING 3 tablespoon Unflavored gelatin
1/2 cup Cold water
3 Eggs :
separated
1/2 cup Sugar
1/2 cup Light cream
1 1/2 pound Cream cheese softened
1 teaspoon Vanilla
1 cup Heavy cream
2 teaspoon Coffee liquer
2 tablespoon Instant coffee :
dissolved in
3 tablespoon Hot water
Use a 10 inch springform pan.
CRUST:
In a medium-sided bowl, combine the butter cookie crumbs, sugar and butter. Blend well with fingers, fork or pastry blender. Press or pat the mixture onto the bottom and sides of a well-buttered springform pan. Chill in the freezer or frigde for about 30 minutes.
FILLING:
Soften the gelatin in the cold water.
In a small saucpan, combine the egg ylks and sugar and gradually stir in the light cream. cook the mixture over medium heat, stirring, until it coats a metal spoon. Remove from the heat and stir in the softened gelatin.
Beat the cream cheese until very smooth and creamy, then add the vanilla and continue to beat until very smooth and creamy. Add the gelatin mixture to the cheese mixture and beat until smooth.
Chill in the refrigerator for 30 minutes or until the mixture is set.
In separate small mixing bowls, whip the heavy cream and beat the egg whites until stiff, then fold both into the cream cheese mixture.
In a small saucepan, heat the instant coffee dissolved in water, and the coffee liquer, stirring until smooth. Add the coffee mixture to the cheese mixture and beat until very smooth and creamy.
Pour into the chilled springform pan and refrigerate for 3 hours, or until cake is set and firm. Carfully remove the sides of the springform pan, transfer cake to a serving dish, and serve.
How To make Cafe Au Lait Cheesecake's Videos
La meilleure façon de ... Réussir son cheesecake - 750g
Chef Damien vous dévoile la recette du célèbre cheesecake new-yorkais.
A vous de jouer !
La recette par ici :
Ingrédients (pour 4 personnes) :
Pour la base :
200g de biscuit type Lu
100g de beurre fondu
Pour le cheesecake :
600g de Philadelphia ou pâte de ce type
150g de crème fraîche épaisse
120g de sucre
2 œufs
1 gousse de vanille
15g de Fécule de maïs
Préparation :
Concassez les biscuits plus ou moins fin selon vos préférences et ajoutez le beurre fondu
Ajoutez le mélange au fond du moule et tasser légèrement en faisant remonter très légèrement les bords.
Réservez au frais le moule le temps de préparer l'appareil pour figer le beurre et avoir une base bien ferme.
Préchauffez votre four à 160°C.
Dans un saladier mélangez au fouet le fromage type philadelphia avec la crème fraîche épaisse. faut bien mélanger 2 minutes pour homogénéiser.
Ajoutez la gousse de vanille grattée.
Ajoutez le sucre et mélanger pour faire fondre le sucre
Ajouter les œufs, la fécule de maïs.
Mettez l’appareil sur la préparation à base de biscuit.
Lissez la surface (astuce : on peut tapoter le moule pour que ça se répartisse bien) et enfournez pendant 40 minutes environ.
Laissez refroidir 1 à 2 heures avant de démouler. quand on le sort du four ça tremblote mais après refroidissement ça doit être tout dur.
Toutes les recettes et astuces sur 750g.com
---------------
PARTAGE, COMMENTE ET LIKE LA VIDEO !
Recette Cheesecake crémeux aux fruits rouges avec du Lait Concentré Sucré de Nestlé
NO-BAKE Mini Cheesecake Bites
No Bake Mini Cheesecake Bites with Strawberry Topping (MACROS BELOW)
It's that time of year! The sun is out, the tanning lotion is on, and my oven is OFF! As much as I love baking, there is nothing more annoying than having a hot oven on during a hot summer day. On that note, I wanted to share these delicious NO BAKE Mini Cheesecake Bites with a simple strawberry topping with you. They are sweetened using sweetened condensed milk...which I am extremely addicted to.These are soooo good. I could eat the whole pan in one sitting! Not only that, but they are so easy to make and look quite impressive! You can get really creative with the topping to make it extra pretty. This is something you and your guests with absolutely love.
Thanks for watching!
xoxo, Court.
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RING LIGHT:
LIGHTING:
CUPCAKE PAN:
MACROS PER CHEESECAKE:
28g Carbs
19g Fat
5 g Protein
290 Calories
NO BAKE Mini Cheesecakes with Strawberry Topping
*Makes 12 Mini Cheesecakes – Double the recipe for 24*
| Ingredients |
1 Package Graham Crackers (About 10 Sheets)
5 Tablespoons Butter, Melted
1 Tablespoon Sugar
2 8-Ounce Packages of Cream Cheese, Room Temperature
7 Ounces Sweetened Condensed Milk
3 Teaspoons Fresh Lemon Juice
1 Teaspoon Vanilla Extract
¼ Teaspoon Lemon Zest
Topping:
¼ Cup Fresh Strawberries, Chopped
¼ Cup Strawberry Preserves or Jam
| Instructions |
Prepare a cupcake pan with cupcake liners and spray with nonstick cooking spray.
In a food processor, blend graham crackers until they are a sand like consistency. Add sugar and melted butter and mix well. The consistency should be like wet sand and easily pack-able.
Add 1 Tablespoon of the mixture to each cupcake liner. Press down firmly using fingers or a measuring cup. Place in freezer for 10 minutes.
In the bowl of a standing mixer, beat room temperature cream cheese until smooth and light. Add sweetened condensed milk, lemon juice, vanilla, and lemon zest. Beat until well combined.
Pipe the filling into the mini crusts and smooth the tops with the back of a spoon.
Cover and refrigerate overnight to set.
Once set, remove the paper liners. (If they are not coming off, freeze the cheesecakes for 30 minutes to help the removal process.)
In a separate bowl, combine chopped strawberries and strawberry perseveres. Use a dollop to top the cheesecakes and garnish with a fresh strawberry.
Refrigerate until ready to enjoy!
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ゼラチンなしで作れる!カフェオレチーズケーキ| How To Make Cafe au lait Cheese Cake
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■材料 (15cm丸型1台分)
クリームチーズ 200g
インスタントコーヒー 小さじ2
生クリーム 100cc
砂糖 50g
オレオ 1袋(9枚)
無塩バター 40g
■手順
1. クリームチーズと無塩バターを室温に戻す
2. 袋にオレオを入れて細かく砕き、バターを入れて揉んで全体になじませ、クッキングシートを敷いた型の底にラップを
使って敷き詰めて底生地を作る
3. 底に氷水を当てたボウルに生クリームとインスタントコーヒーを入れて、柔らかいツノが立つまで泡立てる
4. 別のボウルにクリームチーズを入れてクリーム状になるまで混ぜ、砂糖を加えて混ぜ、泡立てたクリームの1/3量を加えて
よく混ぜる
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【お菓子】#061カフェオレプリン[Cafe au lait pudding]
エスプレッソコーヒーを加えて作ると、ほどよい苦みが美味しいプリンになります。