How To make Cranberry Cheesecake with Walnut Crust
1 1/2 cup Graham cracker crumbs
1/2 cup Finely chopped walnuts
1/4 cup (1 stick) butter -- melted
1 can (16 oz.) whole cranberry
sauce 3 package (8 oz. each) cream cheese
softened 3/4 cup Granulated sugar
1/4 cup Flour
3 Eggs
8 ounce Dairy sour cream
2 teaspoon Vanilla extract
Preheat oven to 325 degrees. In a small bowl combine crumbs, walnuts and butter. In the bottom of a 9-inch spring-form pan firmly press crumb mixture. Bake until golden, 5 to 6 minutes; remove from oven; coo slightly. Spread with cranberry sauce; set aside.
Reduce oven temperature to 300 degrees. In the large bowl of an electric mixer beat cream cheese, sugar and flour until smooth. Beat in eggs, sour cream and vanilla until well blended; spread evenly over cranberry sauce. Bake until a knife inserted 1-1/2-inches from the edge comes out clean, about 1 hour; turn off oven; leave cheesecake in oven with door ajar until top is firm to the touch, about 30 minutes. Cool on a wire rack, about 1 hour. Cover and refrigerate until cold, about 4 hours. Just before serving, remove cheesecake from pan to a serving plate. Garnish with sugared cranberries, kiwi slices and mint leaves, if desired.
NOTE: To make sugared cranberries: In a small bowl place a small amount of white corn syrup. Add fresh cranberries, a few at a time, turning to coat; then place in a bowl of granulated sugar. Using a fork, remove cranberries from sugar and place on a plate until ready to use.
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World's Best Eggless Cheesecake | Blueberry Cheesecake Recipe | Mother's Day Special
A creamy blueberry cheesecake is a recipe that every baker should have! The buttery base, combined with the creamy cheesecake filling and the sweet and tart blueberry topping is a match made in heaven.
If you're trying to make something special for #MothersDay , then this dessert should definitely be on the list. I'm sure your mom will love all the effort that you put into it.
Written recipe-
Baked cheesecake with eggs-
Ingredients:
Crust
2 + ½ cups (250 grams) crushed biscuits
1/2 cup (113 grams) melted butter (salted)
Filling
1+ 1/2 cup (225 grams) cream cheese, softened
1/2 cup (120 grams) heavy cream
2 tablespoons (15 grams) corn flour
2 teaspoons (15 grams) vanilla
1/2 teaspoon (2 grams) lemon zest
1 cup (306 grams) condensed milk
Topping
2 cups (380 grams) frozen blueberries
1/4 cup (55 grams) sugar
1 tablespoon (14 grams) lemon juice
2 teaspoons (5 grams) corn flour
3 tablespoons (44 grams) water
A main ingredient here is cream cheese. If you can't find cream cheese in your local stores, you can very easily make it at home! Watch my video on How To Make Cream Cheese At Home-
If you don't want to use cream cheese, you can very easily substitute it with hung curd instead.
Another important ingredient is condensed milk. I love using condensed milk in my cheesecakes. You can make condensed milk at home by following this simple recipe:
Homemade Condensed Milk
Ingredients:
2 cups milk
1/2 cup sugar
1/4 tsp baking soda
Process:
In a heavy bottom pan add milk and sugar and bring it to a boil while stirring it constantly.
Cook for atleast 10 minutes or until it reduces to little more than half it’s quantity.
Now lower the flame and add baking soda. Stir it constantly for next 5 to 7 minutes till it becomes slightly thick.
Transfer it in a jar and let it cool down completely.
A perfect baking pan for a cheesecake is a spring form pan. You can find the one I use on this link :
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PECAN CHEESECAKE PIE | Bake with Me An Easy Thanksgiving Pie Delight Recipe
Pecan Pie & Cheesecake Mashup. Best of both desserts in one PECAN CHEESECAKE PIE. An Easy Thanksgiving Delight Recipe that will go quick.
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Cranberry Orange Cheesecake
Cranberry Orange Cheesecake
Cranberry Cheesecake raw vegan plant based non dairy recipe holiday christmas thanksgiving healthy c
An amazing healthy non-dairy plant-based no-bake recipe that's as good for you as it tastes. A fabulous guilt-free holiday treat for the whole family. No oven needed because it's hardened in the freezer! For more great healthy recipes like this, get the unCookbook which is also a great holiday gift, available at HealthyCookbook.com
Crust:
1 1/2 cups Brazil or your favorite nut
1 Tbl. maple
2 Tbl. cashew butter
1 Tbl. Markus Sweet sugar for added flavor (optional)
Place nuts in food processor and process to semi fine pieces. Add maple syrup, cashew butter and sugar and run till all ingredients are well combined and stick together. Pour into a 7-9 inch spring form pan and set aside.
Filling:
1 3/4 cups cashews (soaked for an hour if not using a high speed blender)
4 Tablespoons Sea Moss
1 Tbl. coconut butter
1 teaspoon vanilla flavor
3 Tbl. maple syrup
juice from 1/2 a lemon
Juice from one orange juice (optional)
1 cup good water
1/2 to 3/4th cup cranberries coated in maple syrup (syrup optional)
Add all ingredients except the cranberries to your blender and blend on high using tamper to help blend ingredients. Use a tad more water if needed to turn contents over. Pour into large bowl and gently fold in cranberries . Pour into spring form pan and put in freezer for 30 - 45 minutes before enjoying.
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Keto Cranberry Cheesecake Bars (A yummy Keto Thanksgiving Dessert!)
Keto Cranberry Cheesecake Bars (A yummy Keto Thanksgiving Dessert!)
PRINTABLE RECIPE with nutrition and macro data:
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Ingredients:
!For the Crust:
4 tablespoons butter, melted
3/4 cup almond flour
½ cup ground pecans
2 tablespoons Lakanto Classic Monk Fruit
!For the Cheesecake Layer:
8 ounces cream cheese
1 egg yolk
1/3 cup Lakanto Powdered Monk Fruit
2 tsp vanilla extract
1 tsp orange zest
!For the Cranberry Layer:
1 cup Sugar Free Cranberry Sauce:
!For the Crumble Layer:
2 tablespoons butter, melted
1/4 cup ground pecans
½ cup almond flour
1 tablespoon Lakanto Classic Monk Fruit
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Cranberry Upside Down Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cranberry Upside Down Cake. This beautiful Cranberry Upside Down Cake is such a unique way to showcase fresh cranberries. It pairs sweet and sticky caramelized cranberries with a light and fluffy butter cake. This cake begs to be served warm from the oven, with or without a dollop of softly whipped cream or a scoop of vanilla or caramel ice cream. Leftovers can be covered, stored in the refrigerator, and simply reheated.
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