Keto Cheesecake Crust (Grain-Free, Gluten-Free, Paleo, Keto) | NOT made with Almonds!
Finally! A keto cheesecake crust that isn't soggy, bland or crumbly! The end result resembles the look and mouth feel of a graham cracker crust but packs more flavor and is much more nutritious!
This keto cheesecake crust recipe is grain free, gluten free, paleo and keto friendly.
Explore my channel for cheesecake recipes using this keto cheesecake crust.
Here's what my food tasters said about the cheesecake and crust:
OMG. This tastes like the real thing! --Melissa
Yum! I'm not taking this home to share --Mandy
This Cheesecake! Oh my! -Cathi
Making this crust is easy with the right tools. You'll need a food processor for this one unless you can find walnut flour somewhere.
I really like Cuisinart Food Processors -- This is the newer model of the one I have:
Get the printable recipe on my website here:
Now, let me tell you a secret. There is a secret ingredient in this recipe. Using it transforms the cheesecake -- testing with substitutes didn't give the same results.
It's the sugar substitute used in this keto cheesecake is my secret weapon!
It's called Bocha Sweet and it's a superfood. Get it here:
???? Walnuts
????Coconut Oil by Nutiva
➡️I purchase mine by the gallon. I like the Nutiva Brand above or Tropical Traditions is my go-to favorite.
????Tropical Traditions Coconut Oil
➡️Please use this link so I get credit for referring you :-) (They run sales! Use FS10 as a coupon code for free shipping on your 1st order) Check out their website for details on why their coconut oil is the best! Get the Expeller Pressed if you want coconut oil without coconut flavor.
???? Pure Vanilla Extract by Nielsen-Massey
➡️➡️ Watkins Pure Vanilla is another favorite
???? Almond Extract by Nielsen-Massey
???? Sea Salt
???? Food Processor (Cuisinart)
???? Spatula
???? Springform Pan
???? Parchment paper by Kirkland
???? Bocha Sweet (Sugar Substitute)
➡️➡️Tip: Get the multi pack to save $$!
Hey! It's Health Coach Tara! Creator of Tara's Keto Kitchen & Whole Keto. I want to take a moment to personally thank YOU for being here (and for reading this!). Your support is so appreciated!
I've created a support group where you can connect with other people living a keto lifestyle just like you! You can check it out with the link below:
Free FB support group ????
We are affiliates for many products we love & use...Why affiliate links? They help support my Vlog :-)Thank you for considering using my affiliate links. How do they work? When you click on them and make a purchase, my blog gets a small % as a kickback for referring you based off the total dollar amount in your cart. This costs you nothing extra and is a free (to you) way to help support my blog & help me afford to continue to be able to experiment and develop recipes. Thank you so much for considering using my Amazon (and other) affiliate links.Thank you for helping to make these keto recipes possible and free!
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Tara Wright, Whole Body Living, LLC and Tara's Keto Kitchen provide information on this YouTube Channel and associated website regarding healthy living, recipes, nutrition, and diet which are intended for informational purposes only.
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SUPER EASY Burnt Basque Cheesecake Recipe | Cupcake Jemma Channel
Do you get scared of baking Cheesecakes? Well fear no more! This Basque style cheesecake is all the things we usually avoid - it's BURNT, it's CRACKED, it's SUNK... and its utterly delicious! Invented in the Basque country this Cheesecake has no biscuit base, instead you get the slightly crisp texture and amazing caramelised flavour from the burnt crust. If you prefer a slightly looser centre feel free to bake for around 40-45 minutes rather than the 50 minutes as stated in the video.
In other news....OUR SOHO STORE IS OPEN! We are SO happy to be back! If you're in the area or planning a trip to London please be sure to pay us a visit!
Keep tagging us in your photos, we love seeing what you're baking! Use the tag #cupcakejemma on Instagram so we can all see and share your pics!
Happy Baking! x
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8 Cake Tin
600g Cream Cheese at room temp
225g Caster Sugar
4 Eggs Pinch of Salt
300g Double Cream (heavy cream)
1 tsp Vanilla Extract ((Get yours here ))
40g Plain Flour
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How to make a New York Style Strawberry Cheesecake with Shortbread Crust (Food Saadisfaction 12)
This is a labour of love...and it's...ohhhhh sooooo delicious!
It was my dad's 75-th birthday this weekend so my daughter and I made this heavenly cheesecake.
The original source of this recipe is unknown to me. This is a recipe from a friend and unfortunately we can't track down the original source. The original recipe calls for a sour cream topping that I have omitted.
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***NOTE: make the cake a day in advance and put the toppings on a few hours before serving.
This recipe is for a 10 inch springform pan and easily serves 14-16 people:
Shortbread crust:
(this is the basic recipe but I tripled it in the video thinking I would not have enough for the whole pan but I had too much! We made cookies with the rest. I think double would have probably been the right amount.)
- 1 1/2 cups flour
- 1/4 cup sugar
- 1 egg yolk
- 1/2 cup unsalted butter, softened
-Preheat oven to 400˚F.
-Lightly grease a 10 inch springform pan.
-Combine sugar and flour in a medium bowl.
-Mix yolk and butter together and incorporate with hands into the flour and sugar mixture.
-You should have a dough that feels like sand.
-Cover bowl and chill for 10 minutes while you line your pan.
-Take some of the dough and cover the base of your pan (only the base, not the sides). Make sure to form a slight lip on the edge of the pan. The dough should be about a quarter of an inch thick. Poke some holes with a fork.
-Bake for 10-12 minutes and let cool while you make the filling.
-Make sure you refrigerate the rest of the dough while you make the filling.
-Once the base has baked and cooled, using the same procedure as you did for the base, take the dough and press it down on the edges of the pan to build up the crust. Go all the way to the top trying to keep the same thickness all around.
-make the filling if you haven't already :)
Filling:
-5 250g packages of regular cream cheese
-1 1/2 cups sugar
-3 tablespoons flour
-5 eggs and 2 egg yolks
-1 teaspoon vanilla
-1 tablespoon lemon juice
-1/4 cup heavy cream (35%)
-2 teaspoons each of orange and lemon zest
-Preheat oven at 425˚F.
-In a mixer on low speed, mix the cream cheese while you add the sugar and flour.
-slowly add the eggs.
-add the yolks one by one.
-add the vanilla, lemon juice, cream, and zests.
-If you haven't done so already: Once the shortbread base has baked and cooled, using the same procedure as you did for the base, take the dough and press it down on the edges of the pan to build up the crust. Go all the way to the top trying to keep the same thickness all around (about 1/4 inch).
-Pour the filling into the crust.
-Bake in a 425˚F for 15 minutes then REDUCE the heat to 225˚F for about 40 minutes. Cake is done when the middle still jiggles a bit.
-Refrigerate right away.
Strawberry topping:
Make this a few hours before serving:
In a bowl mix:
-2 containers of fresh strawberry sliced
-1 teaspoon sugar if needed
-squeeze half and orange
-Pour on top of the baked cheesecake
-dust with dark chocolate shavings and icing sugar
***Notes:
-You can use any berry that is in season.
-For those of you that have an extra sweet tooth, you can serve this with a dark chocolate sauce and a strawberry coulis.
How To Make No-Bake Cheesecake | No Oven, No Eggs, No Gelatine, No Agar-Agar | Easiest Recipe + Tips
If you are looking for an easy-peasy, no-bake cheesecake with a deliciously creamy filling and a crumbly biscuit base, look no further! This recipe is such a winner and you can make a hundred different variations using this one recipe!
Written recipe:
Products I use in this video:
1. Mixing Bowls -
2. Whisk -
3. Turntable -
4. Piping bags -
5. Parchment paper -
6. White Chocolate -
7. Offset spatulas -
My Kitchen Equipment:
1. OTG Oven -
2. Stand Mixer -
3. Electric Hand Mixer -
4. Blender -
My Shooting Equipment:
1. Sony A7III Camera -
2. Sony 50mm 1.8 Lens -
3. Rode Wireless Go II Mic -
4. Godox SL 150 Studio Lights -
Ingredients:
For Base
½ cup butter
26 Oreo biscuits, crushed
For Filling
2 cups cream cheese
½ cup icing sugar
1 cup white chocolate, chunks
1 + ½ cup whipping cream
1 teaspoon vanilla extract
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no bake cheesecake recipe, no bake cheesecake shivesh, no bake cheesecake without gelatin, no bake cheesecake eggless, no oven cheesecake, eggless cheesecake recipe, oreo cheesecake, easy eggless oreo cheesecake, no-bake cheesecake oreo, shivesh bhatia no bake desserts, bake with shivesh
Burnt Basque Cheesecake Recipe
I'm sharing with you how to make Basque Cheesecake. It's the easiest baked cheesecake recipe you'll ever make. Burnt Basque Cheesecake recipe doesn't require a crust or a water bath, just high heat to burn and caramelise those delicious flavors! SUBSCRIBE for new videos every Sunday.
If you would like to learn how to make Burnt Basque Cheesecake then just follow this Burnt Basque Cheesecake Recipe.
Get the full recipe for Basque Cheesecake
More Cheesecake Recipes
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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ABOUT
Welcome to Recipes by Carina! 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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EQUIPMENT FOR THIS RECIPE
Stand Mixer
Hand Mixer
Wooden Spoon
Cake Pan
Nonstick Paper
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BURNT BASQUE CHEESECAKE RECIPE
Serves: 12 Slices
Ingredients
24 oz | 675g Cream Cheese
1¼ Cups | 250g White Sugar
4 Large Eggs
1½ Cups | 375ml Heavy Cream
1 tsp Vanilla
¼ Cup | 30g Flour
½ tsp Salt
Instructions
In the bowl of a stand mixer or a large bowl if you're using a hand mixer place the room temperature cream cheese and sugar. Beat together on low to medium speed for 2-3 minutes.
Prepare your cake pan by coating it in butter or nonstick spray. Add two lengths of nonstick paper to the pan, making sure it comes up the edges so when the cheesecake rises it wont spill over the edge.
Crack each egg in one at a time waiting until it's fully combined before adding the next. Scrape down the sides of the bowl to make sure everything is evenly combined.
Add in the cream and vanilla and give the cheesecake batter a mix until it's full combined.
Measure out the flour and salt and add it to the bowl. Mix for 20-30 seconds or until just combined.
Pour the cheesecake batter into the prepared cake pan and bake in a 210C/410F oven for about 55 minutes or until deeply browned and still jiggly when shaken.
Cool the cheesecake completely in the cake pan until it's room temperature. Remove the sides and peel back the paper. Use a hot knife to slice the cheesecake.
Notes
I had best results using Philadelphia cream cheese. Make sure your cream cheese doesn't contain emulsifiers as I find this can cause the cheesecake to curdle as it bakes.
The cheesecake can be served at room temperature or cold out of the fridge. Try both to find your preference.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
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Blender
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Key Lime Pie: A Refreshing Summer Dessert That Will Tantalize Your Taste Buds
Welcome to Cook n' Share, where we bring you a tantalizing summer dessert that is sure to refresh your taste buds: Key Lime Pie! In this video, we'll guide you through the process of creating a creamy, tangy, and utterly a delightful that captures the essence of summer.
The pie is an easy and delicious dessert. It originated a number of years ago in the Florida Keys. This is a variation of the original recipe. I have changed a few things. For example, it was traditionally a no bake recipe. If you are brave, you could still make it this way. Because of the use of eggs, I bake the pie for 15 minutes to kill off the risk of any bacteria. It's a wonderful, somewhat tangy, sweet, and flavorful pie.
Key Lime Pie is the perfect dessert to indulge in during those hot summer days. With its smooth and velvety texture, coupled with the refreshing tartness of key limes, this pie is a true crowd-pleaser. From the buttery graham cracker crust to the luscious filling made with fresh key lime juice, sweetened condensed milk, and a hint of zest, each bite will transport you to a tropical paradise.
In this video, we'll provide you with a step-by-step guide to help you master the art of making Key Lime Pie at home. From selecting the juiciest key limes to achieving the perfect balance of flavors, we'll share our expert tips and tricks to ensure your pie turns out absolutely divine.
So, if you're ready to tantalize your taste buds and impress your family and friends with a refreshing summer dessert, join us as we delve into the world of Key Lime Pie. Get ready to savor the creamy and tangy goodness that this classic dessert has to offer.
Don't forget to like, subscribe, and hit the notification bell to stay updated with our latest videos on baking, desserts, and mouthwatering recipes. Let's dive into the world of Key Lime Pie and experience the ultimate indulgence that will leave you craving more.
Get the full recipe at:
0:00 Introduction
0:19 Making the crust
1:01 Forming the pie shell and baking it
1:49 Making the key lime filling
2:44 Putting the filling into the pie
3:01 Baking the pie
3:30 Topping and conclusion
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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