New Yorkers Love Eileen's Special Cheesecake | Legendary Eats
Eileen's Special Cheesecake in NYC makes New York City's best cheesecakes. Eileen Avezzano opened the shop in the 1970s and has been selling cheesecakes ever since. Celebrity chefs, like Bobby Flay, have praised her cakes as the best in NYC, a city famously known for cheesecake.
Learn more about Eileen's Special Cheesecake:
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#Cheesecake #EileensSpecial #FoodInsider
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New Yorkers Love Eileen's Special Cheesecake | Legendary Eats
Ep. 367: No Bake Cake Batter Cheesecake | Happy BIRTHDAY ELLEN!!! ????????????????????
Hello my Friends! Hope all of you are doing well, staying Safe and Healthy!!!
Today we are Celebrating 2 things, It’s my 29th Birthday and we have reached 18K Subscribers!!! Thank you my Friends for watching and enjoying my delicious Southern Recipes, very Grateful; now we’re on to 19K!!!
Today’s Recipe in Honor of my Birthday, instead of having a Birthday Cake, I am making a Creamy, Colorful and Festive Cake Batter Cheesecake, and the best part, no Oven required!! It is so delicious and full of Cake Batter flavor and topped with Sprinkles and Whipped Cream!! This delightful dessert will be a great change from having a traditional Birthday Cake on your Birthday, it is also fun to make with Kids!!
Also after the Video, check out my Birthday Shoutout on the Radio from 90.0 KTSU in Houston!!
Ellen’s Confetti/Funfetti Cake Recipe:
Ellen’s Confetti/Funfetti Cupcakes Recipe:
Ellen’s Confetti/Funfetti Pancakes Recipe:
Ellen’s Homemade Fresh Whipped Cream Recipe:
Oreo Crust
2 1/2 cups finely crushed golden Oreos (about 20-30 oreos)
5 tbsp unsalted butter, melted and cooled
Cheesecake Filling
2 (8 oz) packages cream cheese, softened
1 (8 oz) carton cream cheese spread, softened
3/4 cup powdered sugar
2 tbsp whole milk or half and half (half milk, half heavy cream)
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1/2 cup Funfetti cake mix
3 cups fresh whipped cream, plus more for decoration
3 tbsp rainbow sprinkles or jimmies, plus more for the top
For the Crust: Grease a 9-inch Springform Pan with cooking spray and set aside. In a large bowl, add crushed Oreos and melted butter; stir until well combined. Pour crust mixture into the springform pan and press evenly and firmly into the bottom and sides. Place the crust into the freezer and chill for 20 minutes.
For the Cheesecake Filling: In a large bowl with a hand mixer, add cream cheese, cream cheese spread, and powdered sugar; cream on medium-low speed until fluffy. Then add and mix in milk, vanilla and almond extract and cake mix until well combined. Fold in whipped cream then the sprinkles. Taste for more powdered sugar if desired. Pour cheesecake batter into the prepared Oreo crust and spread into a evenly layer. Chill the cheesecake until firm and set.
For the Freezer: 2-3 hours
For the Refrigerator: Overnight
Remove the side of the springform pan then decorate the cheesecake with more rainbow sprinkles or jimmies on top then pipe the sides with whipped cream using a 1M star piping tip. Serve and enjoy!
Previous Video
Dalgona Whipped Coffee:
#ellenshomemadedelights #birthday #cheesecake #nobakedesserts #cakebattercheesecake #funfetti #nobakecheesecake
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Episode 128: Strawberry Oreo Cheesecake (Requested Recipe) ????
Hello my Friends!
Are you looking a great Cheesecake Recipe for Thanksgiving? OMG this Strawberry Oreo Cheesecake is so Incredible and Delicious with a Oreo Crust and Fresh Strawberries with Syrup, everyone will love this Dessert after Thanksgiving Dinner!
For The Crust
1 1/2 cup Oreo crumbs (of your choice)
6 tbsp unsalted butter, melted
For The Filling
4 (8 oz) packages cream cheese, softened
1 1/2 cups white sugar
5 jumbo eggs, room temperature
2 jumbo egg yolks, room temperature
1/4 cup sour cream, room temperature
1 tbsp freshly squeezed lemon juice
1 1/2 tsp vanilla extract
For The Topping
1 pint fresh strawberries
1/2 cup to 1 cup strawberry jelly (not jam or preserves)
1 tsp strawberry extract
Fresh Whipped Cream
Oreos
Preheat Oven to 350 Degrees
To make the crust, combine the oreo crumbs and melted butter until moistened. Pour into a Foiled 9-inch springform pan. With your hands and 1 cup measurement, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
Increase the Oven to 450 Degrees
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon juice, and vanilla extract. Mix thoroughly and pour into the cooled crust. Bake for 15 minutes. Reduce the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cheesecake will not be completely set in the center. Allow the cheesecake to sit in the oven with the door open for 30 minutes. Take the cheesecake out of the oven, remove the foil and allow it to sit at room temperature until completely cooled. Refrigerate overnight. Remove the cheesecake from the springform pan by carefully running a hot knife around the outside of the cake. Place cheesecake on a cake stand. Decorate with Whipped Cream, add Oreos on top of whipped cream and place a few Strawberries in the Middle and serve.
For The Strawberry Topping
Pour strawberry jelly in a medium saucepan over medium heat until melted. Remove from the heat and add strawberry extract. Pour melted jelly on top of Strawberries and stir until well combined.
Also check out my
Pumpkin Cheesecake Video:
Previous Video
Fried Cranberry Sauce:
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No Bake Cherry Cheesecake
No bake cherry cheese cake is simple and delicious dessert. It is the most popular of the cheesecake families Get the full recipe at::
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How To Make Sweet Potato Cheesecake Snickerdoodle Cookies | Ellen’s Fall Baking Series
Hello my Friends, welcome to the seventh episode of my Fall Baking Series and to my Southern Kitchen!
Have I got a treat for y’all? Are you a fan of the classic Snickerdoodle Cookies? We are going to jazz it up and make Sweet Potato Cheesecake Snickerdoodles!
Moist, decedent, full of fresh sweet potatoes and spices with a sweet surprise inside and coated in a yummy Cinnamon Sugar Glaze! Perfect new addition to the fall season, a Dessert in a Cookie and it will be a new favorite!!!
Ellen’s Sweet Potato recipes playlist:
Ellen’s Fall Baking recipes playlist:
3 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1/2 cup packed light brown sugar
3/4 cup sweet potato puree
1 large or extra large egg, room temperature
2 teaspoon pure vanilla extract
Sweet Potato Cream Cheese Filling
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/2 cup sweet potato purée
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cinnamon Sugar Coating
1/2 cup white sugar
1 teaspoon ground cinnamon
Pinch ground nutmeg
Peel a large sweet potato then cut them into chunks then place them into medium saucepan, cover with water over high heat, bring to a boil and let them cook until fork tender about 15 to 20 minutes. Drain the sweet potatoes and rinse under cold water to stop them from cooking. Place the cooked potatoes into a blender or food processor, add in a little of the cooking water, and purée until smooth.
In a medium bowl, add in the flour, baking powder, salt, cinnamon, and nutmeg; sift or whisk together and set aside. In a large bowl using a hand mixer or stand mixer with a paddle attachment, add in the butter, white sugar and brown sugar and cream on medium to medium-high speed until fluffy about 2 to 3 minutes. Add and blend in the 3/4 cup sweet potato purée, egg and vanilla extract and continue mixing until well blended (scrape the bowl occasionally). Next slowly add the flour mixture, reduce the speed to low and mix until well combined. Cover and chill the dough for an hour.
For the Sweet Potato Creak Cheese Filling: In a medium bowl, add in the cream cheese, sugar and 1/2 cup sweet potato purée; cream on medium speed until fluffy. Next add add mix in the vanilla extract, cinnamon, and nutmeg until well blended. Cover and chill in the refrigerator for an hour.
Preheat Oven to 350 Degrees.
For the Cinnamon Sugar Coating: In a small bowl, add in the sugar, cinnamon, and nutmeg and mix until well blended.
Line a 9x13 inch cookie sheet with parchment paper. (You can make the cookies any size that you prefer). Using an ice cream scoop or large spoon, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll the balls in the cinnamon sugar coating and place onto the prepared baking sheet 2 inches apart. Bake the cookies for 10 to 15 minutes or until the tops start to crack. Remove from the oven and let them cool on the baking sheet for 10 minutes and transfer to a wire rack. Serve and enjoy!
Previous Video
Copycat Starbucks Pumpkin Spice Frappuccino:
#ellenshomemadedelights #cookies #sweetpotatocheesecakesnickerdoodles #snickerdoodles #snickerdoodlecookies
#sweetpotatoes #fallbaking #fallrecipes #fall #sweetpotatocheesecake #cookiesrecipe #recipe
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Ep. 452: Cherry Cheesecake Dump Cake | How To Make Cherry Cheesecake Dump Cake | 5 Ingredients ????????
Hello my Friends and Welcome to my Southern Kitchen,
Hope all of you are doing well, staying Safe and Healthy!!!
Today I am making a Dump Cake Recipe that only called for 5 Ingredients, Cherry Cheesecake Dump Cake!
Simply, Easy, and full of Cherry flavor, makes a great Crowd Pleaser, great for any Party or Get Together, and perfect Dessert for any Weeknight Dinner; everyone will love and enjoy this!!!
1 (15.25 oz) package cherry chip cake mix (or you can use yellow, vanilla or french vanilla cake mix)
1/2 cup (1 stick) unsalted butter, melted and cooled
2 (21 oz) cans cherry pie filling
1 tsp pure almond extract, divided
1 (8 oz) carton whipped cream cheese spread, softened
Preheat Oven to 350 Degrees
In a medium bowl, add the cake mix and melted butter; stir until well combined and crumbly and set aside.
Grease a 9x13 inch baking dish with baking spray or butter and set aside.
Add 1/2 teaspoon of almond extract in each can of cherry pie filling and stir until well combined. Pour the cherries into the pan and spread evenly. Scoop dollops of the whipped cream cheese on top and spread out evenly. Sprinkle the cake crumbs all over the cream cheese and cherries. Bake for 30 minutes until cherries are bubbly and the crust is golden brown. Remove from the oven and cool on a wire rack for 10 minutes. Serve with whipped cream or vanilla ice cream and enjoy!
Previous Video
Mint Chocolate Chip Cookies:
#ellenshomemadedelights #dumpcake #cake #cherry #cheesecake #cherrycheesecake #cherrycheesecakedumpcake #baking
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