How To make Cran Raspberry Cheesecake
3 EGG YOLKS
2 EGGS
1/2 c GRANULATED SUGAR
1 tb GRANULATED SUGAR
1/3 c ALMONDS, finely ground
3/4 ts VANILLA
3 tb CAKE FLOUR
2 EGG WHITES
1/4 ts CREAM OF TARTAR
** BASE ---- ** Preheat oven to 450. Grease a jelly roll pan, line it with wax paper. Grease and flour the paper. Beat the yolks, eggs, 1/2 cup sugar and almonds in large bowl until triple in volume and almost white (about 5 minutes). Stir in vanilla. Sift cake flour over top and fold in with spatula. Beat egg whites with cream of tartar until small peaks form. Gradually add the 1 T. sugar and beat until stiff, fold into egg batter. Pour batter into pan and spread evenly. Bake 7 minutes until lightly browned and springy. Invert onto wire rack. Remove wax paper. Cut out round base for cake, using pan as cookie cutter. Using shaped cookie cutters cut shapes from remaining cake to use on top of cake. Place cake in bottom of springform pan. ** FILLING
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CREAMY CRANBERRY CHEESECAKE WITH HOMEMADE CARAMEL SAUCE RECIPE | INTHEKITCHENWITHELISA
Hi lovelies, I hope you have missed my cheesecake recipes, because I have got a new one for you. I wanted to create a recipe for Finland´s Independence Day which was on 6.12 and I wanted this recipe to represent Finland in a way. In Finland we have a lot of forests and these forests offer us beautiful produce. That is why I chose to make this cheesecake with cranberries. Also we love the combination of sour berries with something sweet, so I thought, homemade caramel sauce would go perfect with this cheesecake. This Creamy Cranberry Cheesecake with Homemade Caramel Sauce is a devine combination of sour cranberries and sweet caramel sauce. If you have any questions to this recipe please feel free to ask me in the comments. Happy Baking lovelies!????
The Recipe for the Creamy Cranberry Cheesecake & Homemade Caramel Sauce is available here
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Berry Cheesecake Recipe | No Bake Cheesecake Recipe
Sweet and delicious, this no bake cheesecake recipe is simple and easy to make. Serve this berry cheesecake with berries + freshly whipped cream for the perfect dessert recipe.
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Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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NO BAKE BERRY CHEESECAKE RECIPE
Ingredients
250g | 8.8 oz Biscuits (digestives | graham crackers)
110g | 1 stick | ½ Cup Butter
500ml | 2 Cups Cream
225g | 8 oz Cream Cheese
85g | ⅔ Cup Icing Sugar
Zest + Juice from 1 Lemon
15g | 3 Teaspoons Gelatine Powder
2 Tablespoons Boiling Water
1 Can Berries in Syrup
15g | 3 Teaspoons Gelatine Powder
2 Tablespoons Boiling Water
Instructions
Place the biscuits into a food processor and process until fine crumbs form. Transfer to a small bowl.
Melt the butter and cool before pouring into the biscuit crumbs and mix until well combined.
Pour the crumbs into a lined cake tin and use the back of a spoon to compact down. Place the cake tin into the fridge to set.
Whip the cream until soft peaks form by hand or with a hand mixer. Set to the side.
In a medium sized bowl add the room temperature cream cheese and icing sugar. Beat together with a whisk until smooth and lump free.
Zest and juice the lemon and place into the bowl with the cream cheese. Mix to combine.
Dissolve the powdered gelatine in the boiling water and add to the mixing bowl, stirring to combine.
Add the cream to the cream cheese mixture and fold together until well combined. Pour the cheesecake filling on top of the cheesecake base and smooth. Place into the fridge for a few hours to set.
Blend the can of berries and strain through a sieve into a medium sized bowl.
Dissolve the gelatine in the boiling water and pour into the berries. Mix until combined.
Pour the berry mixture on top of the cheesecake and place into the fridge to set for at least 4 hours or overnight.
Serve topped with berries and fresh whipped cream.
Notes
Instead of gelatine you can also use agar agar or just freeze the cheesecake to set.
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The cookie base
110g cookies
30g almonds (chopped or processed)
50g white chocolate
3 tbsp milk
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150g white chocolate
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150g raspberries
25g sugar
1 tbsp lemon juice
6g gelatine (bloomed)
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