Professional Baker Teaches You How To Make CHEESECAKE!
Chef Anna Olson teaches you how to make Banana Toffee Cheesecake from scratch!
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Ingredients
Crust
6 Tbsp (90g) unsalted butter, at room temperature
¼ cup (50g) packed demerara brown sugar
2/3 cup (100g) all-purpose flour
2 Tbsp (15g) cornstarch
¼ tsp (1g) salt
Banana Cheesecake
6 Tbsp (90g) unsalted butter
¾ cup (150g) packed demerara sugar
1 Tbsp (15 mL) lemon juice
½ tsp (1.5g) ground cinnamon
3 ripe medium-sized bananas, sliced
2 pkg (500g) cream cheese, at room temperature and cut into pieces
½ cup (100g) granulated sugar
½ cup (125 mL) whipping cream
2 Tbsp (15g) cornstarch
1 Tbsp (15 mL) vanilla extract
3 large eggs, at room temperature
½ cup (125 mL) toffee bits
Toffee Topping & Décor
½ cup (100g) packed demerara brown sugar
½ cup (125 mL) whipping cream
¼ cup (60 g) unsalted butter
¼ cup (60 mL) maple syrup
1 tsp (5 mL) vanilla extract
½ tsp (2.5g) salt
1-2 bananas, sliced
granulated sugar, for bananas
Directions
Crust
1. Preheat the oven to 300ºF (150ºC). Lightly grease a 9-inch (23 cm) springform pan.
2. For the crust, cream the butter and brown sugar by hand in a mixing bowl. Add the flour, cornstarch and salt and stir until combined but still crumbly. Press this into the bottom of the prepared pan using floured fingers to prevent sticking, if needed. Bake for about 30 minutes, until evenly browned. Cool completely before filling and keep the oven at 300ºF (150ºC). Wrap the pan in foil and place this in a roasting pan with sides.
Banana Cheesecake
1. For the cheesecake, stir the brown sugar and butter together in a sauté pan over medium-high heat until it begins to bubble. Add the lemon juice and cinnamon and simmer, stirring continuously, until the sugar liquefies. Add the bananas and stir to coat and once the sauce returns to a simmer, removing the pan from the heat to cool for a moment.
2. Beat the cream cheese with electric beaters or in a stand mixer fitted with the paddle attachment on medium-high speed until smooth. While mixing, gradually pour in the granulated sugar, scraping the bowl often. Add the whipping cream, corn starch and vanilla and beat in. Add the eggs one at a time on low speed, being sure that each are fully blended in, scraping down the bowl before adding the next. Stir in the toffee bits by hand.
3. Now that the banana mixture has cooled a little (but it does not need to cool to room temperature) purée this until smooth and fold it into the cheesecake batter. Pour the batter over the cooled crust, and fill the roasting pan with boiling water so that it comes up halfway up the sides of the pan (but not higher than the foil) and bake for about 50 minutes, until the cheesecake jiggles just in the centre. Turn off the oven and open the door, leaving the cheesecake to sit 20 minutes and then remove the cheesecake pan to cool on a rack. Within 5 minutes of removing from the oven, run a palette knife around the inside edge of the pan – this loosens the cheesecake to help prevent cracking. Cool the cheesecake completely before chilling for at least 6 hours (or overnight).
4. Run a palette knife around the inside of the chilled cheesecake pan and remove the outer ring. Transfer the cheesecake to a serving plate.
Toffee Topping and Décor
1. For the toffee topping, bring the brown sugar, cream, butter and maple syrup up to a full boil in a medium saucepan over high heat while whisking. Continue to boil for about 3 minutes, or until the toffee reaches 229ºF (109ºC) on a candy thermometer. Remove the pot from the heat and whisk in the vanilla and salt. If very fluid, set aside the sauce to cool (or transfer it from the hot pot to a heatproof pitcher) until thick but still pourable (if too thick, it can be reheated). Pour this over the cheesecake from the centre and coax the toffee sauce just a little over the edges, using a palette knife if needed. Let this cool for a few minutes and then chill the cheesecake until ready to serve.
2. To decorate the cheesecake, arrange a few slices of banana on a baking tray or other ovenproof dish (an inverted cake pan works well) - do not use parchment paper. Sprinkle the bananas generously with sugar and use a kitchen torch to melt and caramelize the sugar. Arrange these on the top of the cheesecake. For an added touch, pipe a little whipped cream on top, near each banana slice.
3. The cheesecake will keep for 2-3 days, refrigerated (although the caramelized banana slices will brown after a day).
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Lotus Cream Cheese Cake - No Bake Recipe By Food Fusion
An amazing No Bake Lotus Cream Cheese Cake recipe which you can finally make at home. #HappyCookingToYou #FoodFusion #OlpersCream
Written Recipe:
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00:00 Lotus Cream Cheese Cake
00:20 Prepare Crest
01:06 Prepare Cheesecake
02:24 Prepare top layer
03:12 Aray waah
Serves 7-8
Recipe in English:
Ingredients:
-Lotus biscuits 250g Substitute: Caramelized biscuits
-Makhan (Butter) melted 60g
-Cream cheese 400g
-Lotus spread 150g
-Namak (Salt) 1 pinch
-Vanilla essence 1 tsp
-Olper’s Dairy Cream chilled 350ml
-Icing sugar ½ Cup
-Lotus spread 180g
Directions:
-In a chopper,add lotus biscuits & process until finely crushed.
-Take out 3 tbs of crumbled biscuits & reserve for garnishing.
-In remaining crumbled biscuits,add butter & process until well combined.
-In 8-inch springform baking pan,add crumble mixture & press firmly down into the base to create an even layer and refrigerator until set (30 minutes).
-In a bowl,add cream cheese,lotus spread,salt & vanilla essence,beat until well combined & set aside.
-In a large bowl,add ice cubes & place another bowl over it,add cream & beat well.
-Add icing sugar & beat until stiff peaks form.
-Add cream cheese mixture and fold until well combined with the help of spatula.
-Now pour the cream mixture over the cake layer in the springform pan & spread evenly.
-Tap few times,cover with cling film & refrigerate for 6-8 hours then freeze for 30 minutes in freezer.
-In a bowl,add lotus spread and microwave for 30 seconds,mix well & pour over the cheese cake,spread evenly with the help of offset spatula and refrigerate for 30 minutes.
-Release the cake from springform pan.
-Drizzle melted lotus spread on the edges & sprinkle crushed biscuits.
-Cut into desired slices,drizzle melted lotus spread & serve!
Recipe in Urdu:
Ajza:
-Lotus biscuits 250g Substitute: Caramelized biscuits
-Makhan (Butter) melted 60g
-Cream cheese 400g
-Lotus spread 150g
-Namak (Salt) 1 pinch
-Vanilla essence 1 tsp
-Olper’s Dairy Cream chilled 350ml
-Icing sugar ½ Cup
-Lotus spread 180g
Directions:
-Chopper mein lotus biscuits dal dein aur finely crushed hunay tak process ker lein.
-3 tbs crumbles biscuits ko bowl mein nikal lein aur garnishing kliya reserve ker lein.
-Remaining crumbled biscuits mein makhan dal ker combine hunay tak process ker lein.
-8-inch springform baking pan mein crumble mixture dal dein aur pan ki base mein firmly set ker ka layer bana lein aur set hunay tak refrigerate ker lein (30 minutes).
-Bowl mein cream cheese,lotus spread,namak aur vanilla essence dal ker ache tarhan beat ker lein & side per rakh dein.
-Large bowl mein ice cubes dal dein aur upper sa ek aur bowl rakh dein aur cream dal ker ache tarhan beat ker lein.
-Icing sugar dal dein aur stiff peaks form hunay tak ache tarhan beat ker lein.
-Cream cheese mixture dal dein aur spatula ki madad sa fold ker lein.
-Ab cream mixture ko springform pan mein cake ka upper pour ker lein aur evenly pheela lein.
-Few times tap karein aur cling film sa cover ker ka 6-8 hours kliya refrigerate ker lein phir 30 minutes kliya freezer mein freeze ker lein.
-Bowl mein lotus spread dal ker 30 seconds kliya microwave ker lein aur ache tarhan mix ker ka cheese cake ka upper pour ker lein,offset spatula ki madad sa evenly pheela lein aur 30 minutes kliya refrigerate ker lein.
-Cake ko springform pan sa nikal lein.
-Melted lotus spread ko edges per drizzle ker lain aur crushed biscuits ko sprinkle ker lein.
-Desired slices mein cut ker lein aur melted lotus spread ko drizzle ker ka serve karein!
THE Cheesecake That EVERYBODY Makes | Our BEST Mini Cheesecakes Recipe
Our best and most popular mini cheesecake recipe. Never Fails!
???? Make cheesecakes like a pro, learn the secrets and get all our recipes ➡️
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Banana cheesecake, no bake. You will love this recipe!
Everyone will like this cheesecake recipe, as it is simple in ingredients and preparation, and we don’t need an oven.
The basis:
-Shortbread cookies 200g.
- Butter 80gr.
White layer:
- Bananas 2pcs.
- Lemon juice 30 ml.
- Cream 200g 33%.
- Cream cheese 400 gr.
- Powdered sugar 100g.
- Gelatin 10g + 50ml water.
Cheesecake top:
- Bananas 2pcs.
-Water 200ml.
- Lemon juice 30 ml.
- Gelatin 10g + 50ml water.
#cheesecake #cake #banana #fruit #easydesserts
EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
___________________________________________
Amazing Mini Cheesecakes Recipe
These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain!!
Recipe:
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