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How To make Double Cheese Cheesecake with Graham Cracker Crust
GRAHAM CRACKER CRUST:
1 1/4 c Graham cracker crumbs
3 tb Sugar
6 tb Butter or margarine; melted
FILLING:
1 pk Lemon gelatin (3 oz)
1 1/4 c Boiling water
1/2 c Evaporated milk; chilled
1 1/2 c Whipping cream
16 oz Cream cheese; softened
1/2 c Cottage cheese
1/2 c Lemon juice
1/4 ts Vanilla
1/4 ts Salt
1/2 c Sugar
Using fingers, work crumbs and 3 tablespoons sugar into melted butter. Divide mixture, using 2/3 to cover bottom and sides of 9-inch springform pan and reserving 1/3 as topping to sprinkle over filling. Dissolve gelatin in boiling water. Set aside until syrupy. Combine milk and cream and beat until mixture is quite thick. Mix cheeses, lemon juice, vanilla, salt and 1/2 cup sugar in separate bowl. Add cheese mixture to cream mixture. Blend in partially set gelatin. Pour into crust and chill 4 hours.
How To make Double Cheese Cheesecake with Graham Cracker Crust's Videos
Cheesecake 101: Everything You Need To Know | Classic Cheesecake Recipe | Bake No Mistake
Welcome to Cheesecake 101! Liz has tested this classic cheesecake recipe over 50 times to make it absolutely perfect, and she shares the tried-and-true techniques that make it easy. Learn how to prepare a leak-free water bath, avoid those pesky air bubbles, and choose the right springform pan for the job. Plus, find out how to serve this classic dessert without it turning into a crumbly mess.
Get the recipe here:
#Recipe #HowTo #Cheesecake #Dessert #Baking #Allrecipes
0:00 Introduction
0:17 How to Make Graham Cracker Crust
1:16 Best Springform Pans for Cheesecake
2:42 Bake Graham Cracker Crust
3:50 Simple Cheesecake Filling
5:46 How to Prepare Cheesecake Water Bath
7:56 Let Cheesecake Set
9:00 How to Serve Cheesecake
10:32 Taste Test
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Cheesecake 101: Everything You Need To Know | Classic Cheesecake Recipe | Bake No Mistake
Double Chocolate Marble Cheesecake Recipe
This simple no-bake recipe for chocolate cheesecake is light, chocolately and quite pretty! Recipe at FACEBOOK:
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Individual Cheesecakes Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Individual Cheesecakes. These Individual Cheesecakes are set in a graham cracker crust and have a deliciously smooth and creamy cheesecake filling. They are similar in taste and texture to a New York Cheesecake, only instead of one large cake, it makes 12 individual servings. Serve alone or with fresh berries or fruit sauces.
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The Best New York Cheesecake Recipe | Cupcake Jemma Channel
What's not to love about a New York Cheesecake? It's creamy, it's tangy, it's smooth. Any why should you bake THIS New York Cheesecake? Because it has a full deep-dish Buttery Biscuit Crust, not just a base, and it has a caramelised topping with NO cracks. Really, this is the only New York Cheesecake recipe that you will ever need.
For best results bake your cheesecake in a water-bath. But remember to wrap your tin in tin foil to keep any liquid from getting into your spring form pan. Try to use a dish that only just fits your cake tin inside - too much water will create too much steam and so your cheesecake will become very moist and will crack. If you can't use a water bath then add a small tin/oven proof dish to the bottom of your oven with an inch of boiled water in it to create steam and humidity.
We'd love to see how your New York Cheesecake came out so share your photos with us on Instagram using the tag #cupcakejemma
If you love Cheesecake as much as we do see below for other Cheesecake vids:
Burnt Basque Cheesecake:
Malteser Cheesecake:
Cheesecake Brownies:
And if you haven't yet seen our New York Vlog....
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Preheat your oven to 175C (fan assisted)
This recipe is for a 9/23cm round tin
For the Crust
400g Digestive Biscuits (or Graham Crackers if you're in the US!)
1/2 tsp Salt
170g Melted Unsalted Butter
For the Cheesecake
500g full fat Cream Cheese at room temp
150g Caster Sugar
200g Sour Cream
200g Double Cream
2 Eggs
1 Egg Yolk
2 tbsp Corn Flour
1 tbsp Vanilla Extract
1 tsp Salt
3 tbsp Lemon Juice
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No Bake Cheesecake
This delicious no bake cheesecake is light, creamy and beyond easy to make. You'll like the perfectly sweet filling with a touch of tang and the fragrant crust packed with toasted pecans.
RECIPE:
My no bake cheesecake is perfect for when you’re having people over and want to make something in advance, you have a few minutes to make a delicious dessert that can please a crowd, or you just don’t want to turn the oven on! I like my cheesecakes light and creamy, so I pulled out a couple of tricks in this recipe to make that happen no super-dense bricks for us!
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How to bake the perfect cheesecake crust
** UPDATE
The cheesecake filling recipe is now out!!
Who doesn't love cheesecake and to me one of the best things about cheesecake is the crust so I decided to devote an entire video on how to get a super tall crust which will make your cheesecake picture perfect
What I use in this video: (paid links)
food processor -
6inch springform from:
cake stand:
Crust
Enough for a 6-7-inch in diameter spring form pan (and 3 inch tall)
Ingredients
190g Digestive biscuits/graham crackers
1/2 cup (114g) unsalted butter (you can use 100g and that works too)
A pinch of salt