Eating In Bed (S02E34) New York Cheesecake | Double Chocolate Pudding
It's all about desserts today! We make the classic New York style cheesecake. It's easier than you think. You'll never buy pudding packs again after we show you how to make double (or triple?) chocolate pudding in the extra helping.
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New York Cheesecake
Preheat oven 350ºF
For the crust:
6 tablespoons unsalted butter, melted (browned slightly if desired) and cooled
10 graham crackers
1 tablespoon brown sugar
1/8 teaspoon salt
Grind graham crackers in food processor until totally crushed. Add butter, sugar, and salt. Pulse until blended.
Transfer into a 9” spring form pan, and press crumbs into pan to form a crust. Bake for 8 minutes. Set aside and let it cool.
Turn the oven up to 450ºF for cheesecake.
For the cheesecake:
2 1/2 pounds cream cheese, room temperature
1 1/2 cups granulated sugar
5 extra large eggs
2 extra large egg yolks (all eggs are room temperature)
1/4 cup sour cream
1 tablespoon lime zest
1 teaspoon bourbon, amaretto, or whiskey (optional)
1/2 tablespoon vanilla extract (increase by 1 teaspoon if omitting liqueur)
pinch kosher salt
In a stand mixer with a paddle attachment (you can use a hand mixer too), add cream cheese and sugar. Mix on medium-high speed until creamy and blended, about 6-7 minutes.
Lower speed to medium and slowly add the eggs, one at a time. Scrape down the bowl as needed. Lower speed to low, add sour cream, lemon zest, vanilla, and salt.
Add to pan with cooled crust. Place cheesecake on a sheet pan. Follow this schedule for baking:
450ºF for 15 minutes
225ºF for 75 minutes
OFF with door cracked for 30 minutes, then
Carefully take the cheesecake from the oven, and allow it to sit at room temperature for 3 hours, until cooled to room temperature. Cover with plastic and cool in fridge overnight.
The next day, use a butter knife or small offset spatula to run along the outside of the cheesecake to release it from the pan. Unlock the springform pan and remove cheesecake.
Add sliced strawberries, or macerated raspberries on top before serving, or serve as is - and enjoy.
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Chocolate Pudding
4 eggs, separated (yolks only)
1/3 cup cocoa powder
2/3 cup sugar
1/4 cup cornstarch
1/4 TSP salt
2 1/2 cups milk
4 oz semi-sweet chocolate, chopped
2 TBSP unsalted butter, room temperature
1 TSP vanilla extract
In a cold sauce pan off the heat, add eggs, cocoa powder, sugar, cornstarch, and salt. Whisk together until it’s blended.
Slowly whisk in the milk until it’s combined.
Turn on a medium-high heat, and bring to temperature. Whisk constantly while the mixture heats up. (As it heats up and you’re whisking, the mixture will slowly thicken.)
Once you have the first large bubble or two, reduce the heat and cook for another minute, whisking constantly.
Working quickly, pour mixture through a sieve set over a bowl. Use a spatula to work the mixture through the sieve. This ensures a smooth pudding and removes any possible bits of cooked egg (which are unlikely). Don’t forget to scrape the bottom of the sieve!
Still working quickly, stir in the chopped chocolate bits, butter, and vanilla extract, until the chocolate & butter melt and blend in.
Cover with a piece of plastic wrap, with the plastic touching the pudding so a skin doesn’t form. Chill in fridge for at least 3 hours.
Portion out into serving size ramekins, and top with whipped cream, and shaved semi-sweet chocolate shards.
Alternatively, you can divide the pudding evenly between pudding cups before chilling.
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How to Make No Bake Almond Amaretto Cheesecake
Chef Eddy makes this No Bake Almond Amaretto Cheesecake the way it should be made – using real Amaretto liqueur. Quick, easy, and with incredible flavor, this tasty cheesecake will be the hit of any party. #imperialsugar #nobakecheesecakerecipe #amaretto
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WHITE CHOCOLATE BISCOFF CHEESECAKE *unrealllll | Karlee and Ambalee.
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How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
???? PRINT RECIPE HERE:
CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
????PRINT INSTRUCTIONS:
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