Moist, Easy, Baked Cheesecake, American Cheesecake ( Quick recipe)
This is how to make the best American Baked Cheesecake. It is moist, creamy and very easy to prepare if you watch our tutorial and follow the recipe. This dessert is quick and delicious. It is definitely favourite in our house. It disappears very quickly so we believe you will love it just as much.
It is an ideal recipe for Christmas, Easter, New years eve as well as any party and big days.
For gluten-free alternative just swap the biscuits and flour for any other one and it will work.
On the video, we baked two cheesecakes to share with our friends.
Here is a recipe for the standard round tin ø 22-23cm.
Fill free to use any shape you fancy.
Recipe:
Base:
200g digestive biscuits
80g butter
1 teaspoon golden syrup
Filling:
450g cream cheese
75g caster sugar
1/2 teaspoon vanilla essence
3 eggs separated (whites whisked)
150ml condensed milk
110ml double cream
1 tablespoon plain flour
1/2 lemon (juice)
Easy 2 Ingredient - Lemon Cheesecake - No Bake
This Classic No Bake Lemon Cheesecake is so creamy and delicious and it’s made with only 2 ingredients!! It’s the perfect easy dessert that you don’t have to bake! Serve it with fresh citrus fruits for an easy summer treat or add whatever toppings you like and enjoy it any time of the year!
Preparation Time: 40 minutes- 1 hour
Chilling Time for Cheesecake: 2-3 hours
Serves: 5-6 people
INGREDIENTS :
Oil or butter, for greasing the pan
For the Crust :
1 cup pistachios or any other nut
5 dates, roughly chopped
Lemon Cheesecake:
1 (397 gms)) can condensed milk (sweetened)
1 cup whole milk greek yogurt (full-fat)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 tsp yellow colour (optional)
PROCEDURE:
1.Grease the cheesecake pan.
2. To make the crust- add the pistachios and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan and press down to smooth it out.
3. Add the condensed milk, yogurt, lemon juice and zest to a bowl and mix well. Pour this into the greased cheesecake pan (with a removeable bottom), then cover the pan with foil.
4. Add 2 cups water into the pressure cooker , then place the trivet/wire rack/stand that came with your pressure cooker into the pot. Place the pan on top of the stand.
5. Secure the lid, close the pressure cooker & take out the whistle and cook for 30 minutes at high pressure.
4. Stick a toothpick into the cheesecake and if it comes out clean, it’s done. If it’s still wet, pressure cook the cake for another 2 minutes.
5. Allow the cheesecake to cool down on a wire rack. Unmold the cheesecake while slightly warm scraping the edges gently with a butter knife.
6. Put the cheesecake in the fridge to chill for 4-6 hours.
Raspberry Cheesecake Tart | Raspberry Cheesecake Tart Recipe
Raspberry Cheesecake Tart / Raspberry Cheesecake Tart Recipe.
Ingredients
For the cheesecake filling
200 g cream cheese ( room temperature)
125 g cream
2/3 cup sweetened condensed milk
1 cup heavy cream
8 grams gelatine dissolved in 1/4 raspberr water
raspberries and blueberries
For the tart⬇️
for the topping⬇️
#rasberrycheesecaketart
Christina Tosi's Liquid Cheesecake #cooking #food #cheesecake
How to make liquid cheesecake pie with cinnamon struesel:
For the liquid cheesecake:
8 ounces cream cheese
3/4 cups sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons milk
1 egg
Heat the oven to 300°F.
Put the cream cheese in the bowl of a stand mixer and mix on low speed for a couple of minutes.
Add the sugar and mix for a few minutes until the sugar has been incorporated.
In a bowl, whisk together the cornstarch and salt.
Add the milk and egg and whisk until smooth.
With the mixer on medium-low speed, stream in the cornstarch-egg mixture.
Pour the batter into a pan and bake for 15 minutes.
Let cool.
Cinnamon Streusel
1/4 cup flour
1/4 cup rolled oats
1 tsp cinnamon
1/4 tsp kosher salt
2 tbsp brown sugar
2 tbsp butter melted
1/8 tsp vanilla extract
Mix all together.
Brown 80g of butter.
To make the pie:
Heat the oven to 350 degrees F.
Place graham crackers crumbs in pie pan.
Spread half of the cheesecake on the bottom.
Spread 1/2 the brown butter in an even layer over the cheesecake.
Scatter the brown sugar over the butter. Tap it down with the back of your hand to keep it in place.
Sprinkle evenly with the salt and cinnamon.
Gently spread the remaining cheesecake over everything.
Sprinkle evenly with the cinnamon streusel.
Bake the pie for 40 minutes.
Cool the pie on a wire rack and serve warm.
Enjoy!
#liquidcheesecake #cinnamonbunpie #cheesecakepie
Raspberry Lemonade Cheesecake Bars
Raspberry Lemonade Cheesecake Bars
(Recipe By Tessa Arias, Handle the Heat)
INGREDIENTS
For the crust:
10 whole graham crackers
4 tablespoons (2 ounces) unsalted butter, melted
For the cheesecake:
2 (8-ounce) packages 1/3-less fat cream cheese, at room temperature
1/2 cup sugar
2 lemons, zested and juiced
2 large eggs
1 teaspoon vanilla extract
2 tablespoon flour
1/8 teaspoon salt
For the raspberry swirl:
1/2 cup fresh raspberries
2 tablespoons sugar
DIRECTIONS
For the crust:
Preheat the oven to 350°F. Line an 8 by 8-inch baking pan with foil, leaving an overhang.
In the work bowl of a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse until moistened. Press the mixture into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
For the cheesecake:
In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until well combined and smooth. Beat in the lemon zest, lemon juice, eggs, and vanilla until combined. Add in the flour and salt and beat until just combined. Spread the mixture over the crust.
For the raspberry swirl:
In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Dollop the unbaked cheesecake with spoonfuls of the raspberry puree. Use a skewer to make swirls.
Bake for 30 minutes, or until set at the edges but ever so slightly jiggly in the middle. Cool completely in the pan on a wire rack. Cover and chill the cheesecake in the fridge until very cold, at least 3 hours. The cheesecake can be stored in the fridge for up to 2 days.
Before serving, use the foil to remove the cheesecake from the pan. Cut into 15 squares. Serve chilled.
Music: Hungaria
Latché Swing
baking a cake for poseidon (vegan no-bake blue cheesecake recipe!)
(recipe starts at: 3:05min)
Hi there, you guys!
This is the third part of my little recipe video series where I'm baking something for the greek gods and goddesses, based on their attributed characteristics and myths! This time we're diving deep into the attributes and myths around the god of the sea: Poseidon! (lol.. 'diving deep'... omg I am sorry).
For Poseidon I imagined a blue (obvi), super creamy vegan cheesecake with a crumbly almond and hazelnut crust and lots of blueberries! (Also with a no-bake option possible, too!) Like always, you'll find the written down measurements for the recipe / recipes, as well as some additional notes if needed, further down the video description!
((Oh and just to give this little disclaimer once again: this video series is just a little fun creative project of mine and I am no expert in ancient history or mythology at all! I am just basing these videos on some basic info I read online or remember from listening to some Greek myths and tales growing up.))
Now I hope you'll have fun watching the video and if you want to stay updated or are interested in the other things and recipes I make, check out my Instagram @choartemi and feel free to reach out, send me some feedback or suggestions for the upcoming gods & goddesses and tag me in case you're trying any of the recipes!
Thank you for watching and see you next time, byeee! :))
RECIPE INGREDIENTS & EXACT MEASUREMENTS:
#1 for the cheesecake crust:
- 300g nuts of your choice (I used almonds and hazelnuts)
- 80g oats
- 60g maple syrup
- 100g melted coconut oil
- pinch of salt
- pinch of vanilla
blend dry ingredients, mix everything together and press into cake tin. optionally bake the crust for 5-6mins at 175°C or let it harden in the fridge. in any case: let it cool before adding your cheesecake filling.
#2 for the cheesecake filling:
- 300g cashews
- 300g vegan cream cheese
- juice of 1 lemon
- pinch of vanilla
- 100g maple syrup / liquid sweetener of choice
- 30g melted coconut oil
- up to 1 tsp of blue spirulina depending on how intense you want the blue color to be (I'd suggest you don't add more than 1tsp though, or it might affect the taste)
soak cashews overnight or boil for 15mins. blend everything, except the coconut oil and spirulina, together until creamy and smooth. add melted coconut oil and spirulina and blend once again. then transfer to crust and let everything set and cool down in the fridge overnight.
#3 for the blueberry sauce:
- some frozen blueberries
- 1 tsp cornstarch + 1/3 cup of water
- liquid sweetener to taste
mix cornstarch and cold water, then pour over the blueberries and let it all come to a boil until the blueberries start to break down and the mix becomes thicker. blend optionally and place into the fridge overnight as well.
#4 for the vegan white chocolate crunchies (not actually used but still great lol):
- 1/2-1 tsp coconut oil
- a handful vegan white chocolate
- crunchy ingredients of choice (nuts, unsweetened cornflakes, granola, coconut, ....)
melt coconut oil and cornflakes, stir in crunchy ingredients and place tsp by tsp of the mix on a tray lined with parchment paper. let it harden / cool down and store in the fridge.
#5 for the decoration of the cake:
- two handfuls of fresh blueberries
- some coconut flakes
- edible gold glitter (optional but highly recommend hehe)
- leftover crust crumbles (optional)
TIPS AND SUGGESTIONS:
- Like shown in the video, I was trying to color the blueberry sauce blue as well. You can actually add so much of the blue spirulina to the sauce, that it'll become blue BUT I find that it affects the taste too much. You can also add baking soda to the sauce if you really want a dark blue color, because the acidity of the berries will react with the baking soda, but the taste isn't that amazing then, too. Therefore I would suggest to just leave the sauce as is, or, like I did, add some cocoa powder to darken it (if you like the taste of cocoa + berries!)
MUSIC USED:
Deep Blue - by Jonny Easton
Link:
Check out his channel
Link:
PHOTOGRAPHS, SMALL VIDEOS & ADDITIONAL PICTURES USED IN THE INTRO OF THE VIDEO WHICH AREN'T MINE:
0:17min :
0:31min : Video from Mikhail Nilov - Pexels
1:06min : Video from Enrique Hoyos - Pexels
1:22min:
PICTURES USED IN THE THUMBNAIL WHICH AREN'T MINE:
poseidon statue:
waves:
horses:
Thanks again for watching and let me know how you liked the video in the comments!
Seeya, byeeeee!
Artemis