How To make Fabulous Cheesecake
Graham Cracker Crust
1 c Graham Cracker Crumbs
1/2 c Pecans :
Chopped
1/4 c Butter Melted
1 ts Granulated Sugar
Cheesecake:
16 oz Cream Cheese softened
2 c Cottage Cheese
1 1/2 c Granulated Sugar
4 Eggs :
slightly beaten
6 tb Cornstarch
6 tb Flour
1 1/2 tb Fresh Lemon Juice
1 ts Vanilla
1/2 c Butter melted & cooled
1 pt Sour Cream
Blueberry Glaze:
1 c Granulated Sugar
3 tb Cornstarch
1 c Reserved Blueberry Juice
Canned 31 oz Blueberries, Canned :
Drained Graham Cracker Crust: Combine all ingredients and press into the bottom of a buttered 10-inch spring-form pan. Cheesecake: Combine cream cheese and cottage cheese; beat until smooth and creamy. Gradually add sugar, beating well. Add eggs and beat until well mixed. Add cornstarch, flour, lemon juice and beat until smooth. Add melted butter and sour cream, beating until smooth. Pour filling into the graham cracker crust. Bake in preheated 325 Degree F. over for 1 hour and 10 minutes or until firm around the edges. Turn off oven. Let cheesecake stand in oven 2 hours with door closed. Remove and let cool completely. Remove from pan and chill. Top with Blueberry Glaze. Chill again for 10 to 12 hours, if possible before serving. Blueberry Glaze: Combine sugar and cornstarch in a small saucepan. Blend thoroughly. Gradually stir in blueberry juice. Crush 1/2 cup of drained blueberries and add to sugar mixture in pan. Cook over medium heat, stirring constantly until mixture thickens and boils. Continue to boil for about 2 minutes or until mixture is clear. Cool. Arrange remaining blueberries over top of thoroughly chilled cheesecake. Pour cooled glaze over the blueberries. Chill. Recipe By : CLARISSA FINCO <CFINCO@UGA.CC.UGA.EDU> -----
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No-Bake Coffee Cheesecake
Fabulous creamy intense coffee cheesecake, no bake, and no gelatin! If you’re a coffee and cheesecake lover (of course), then this delicious treat is for you. I made this for our family gathering the other day and everybody loved it ????
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How to Make Perfect Cheesecake Everytime | Dessert Recipes | Allrecipes.com
Elegant and simple cheesecake for many different occasions. Wonderful with additions of an oreo crust or fresh fruit! If it cracks, no problem! - garnish with fruit to hide them. This is a light and creamy cheesecake, different than your average dense version! Enjoy! Get the recipe for Perfect Cheesecake Everytime:
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Cheesecake Recipe | No-Bake | How to make Cheesecake | Nestle Mint Aero Cheesecake
Mint Aero Cheesecake
Ingredients
For the biscuit base
1 ½ cups (300/10 ½ oz) oreo/digestive/graham creacker
½ cup + 1 tbsp (120g/4 ½ oz) butter, melted.
For the cheesecake
2 ½ cups + 2 tbsps (600g/21 ½ oz) mascarpone cheese.
¾ cup + 1 tbsp (120g/4 ½ oz) icing sugar.
2 tsps peppermint extract
1 ¼ cups (300ml/10.14 fl oz) double cream/heavy cream
1 cup + 2 tbsps (200g/7 oz) mint aero chocolate
Green food gel colouring
For the ganache
½ cup (100g/3 ½ oz) milk chocolate.
¼ cup + 3 tbsps (100ml/3.3 fl oz) double cream.
For the cream
¾ cup (200ml/6.7fl oz)l double cream.
1 tablespoon of icing sugar (optional)
1 teaspoon of vanilla extract (optional)
For the decoration
Mint Aero Bubbles and small mint aero bar, chopped up
Small bar of Mint Aero, grated
METHOD:
For the Base:
1. Place the biscuits in a food processor and blitz until they turn to crumbs.
2. Pour into a bowl and add the melted butter, mix until fully incorporated.
3. Press the mixture into a 20cm/8inch springform tin, there is no need to grease the tin.
4. Place in the fridge for 30 minutes.
For the Cheesecake filling:
1. Beat the cream cheese, icing sugar and peppermint extract until soft.
2. Add the double cream and whisk again until the cream is mixed in, the mixture will be liquidy. You need to be careful at this stage while whisking as the food colouring will need adding and will take longer to mix it in so I would recommend only whisking until the cream is combined.
3. Add the green gel food colouring and mix again at a low speed until the food colouring is fully mixed in and when the mixture thickens up. Stop at this stage as if you whisk for longer the cream will be overmixed and the filling won’t be as nice.
4. Fold in the chopped mint aero chocolate.
5. Spoon the mixture on top of the biscuit base and smooth out with a spatula or pallet knife.
6. Place in the fridge for a minimum of 7 hours but preferably overnight.
For the Ganache:
1. chop the chocolate into small pieces.
2. Heat the cream until hot - do not boil.
3. Pour over the chopped chocolate and leave for 4 minutes.
4. Stir the cream and chocolate until all the chocolate has melted - if there are a few lumps of chocolate remaining place in the microwave at 10-second intervals and stir until melted.
5. Pour over the cheesecake and tilt the tin so that the ganache covers the cheesecake - you can also use a pallet knife but you need to work quickly as the ganache will start to set.
6. Place in the refrigerator for 1 hour.
For the Decoration:
1. Remove from the tin and place on a serving plate.
2. Whip the double cream, vanilla extract and icing sugar until you have soft peaks.
3. Pipe 12 rosettes on the edge of the cheesecake - I use a 2D piping tip.
4. Place an aero piece in the centre of each of the cream rosettes.
5. Sprinkle aero crumbs over the centre of the cheesecake and add a Nestle Mint Aero Bubble and/or piece to the cream rosettes.
6. Mmm Scrummy!!!
STORAGE:
• Keep in the fridge until ready to serve.
• Will keep in the fridge for up to 3 days.
#Baking #Nestle #NoBake
Junior's Restaurant Serving Up Iconic Cheesecake
National Cheesecake Day is on Tuesday, and Junior's Restaurant is known for having the world's most fabulous cheesecake.
New York Style Cheesecake | न्यू यॉर्क स्टाइल चीज़केक | Sanjeev Kapoor Khazana
A decadent silken smooth cheesecake with a strawberry compote is a fabulous dessert. That crumbly base and the dense cheesecake make for a sinful indulgence.
NEW YORK STYLE CHEESECAKE
Ingredients
1½ cups cream cheese
¼ cup melted butter + for brushing
1½ cups powdered digestive biscuits
3 eggs
1 cup castor sugar
½ lemon
1 cup sour cream
2 tbsps corn flour
1½ tbsps refined flour (maida)
1 tsp vanilla essence
Strawberry compote to serve
Fresh mint leaves for garnish
Method
1. Preheat the oven at 160°C.
2. Brush melted butter on the bottom and the sides of a lined 6” round cake tin.
3. Take the powdered biscuits in a bowl. Add melted butter and mix well. Transfer this into the prepared cake tin, press it with the back of a spoon and level out the top. Place it in the refrigerator for 10-15 minutes.
4. Meanwhile, break in the eggs in another bowl and lightly whisk the eggs.
5. Put the cream cheese in a large bowl. Beat the mixture using an electric hand beater till the cream cheese turns light.
6. Add castor sugar and zest the lemon into the bowl. Continue to beat till the sugar melts.
7. Add sour cream and beat till well combined.
8. Sift the corn flour and refined flour directly into the bowl. Beat well.
9. Add the eggs mixture and vanilla essence and gently fold in till well combined. Transfer this mixture into the biscuit lined cake to ¾. Tap it a few times to remove any air bubbles.
10. Place the cake tin on a baking tray, cover with an aluminum foil and add some hot water into the baking tray. Place this in the preheated oven and bake for 1 hour. Remove it out of the oven and allow to cool to room temperature. Once cooled, place it in the refrigerator for 2-3 hours or chilled completely.
11. De-mould the cheesecake, add the strawberry compote, and garnish with mint leaves. Cut and serve.
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Five-Minute Four-Ingredient No-Bake Cheesecake - Easy and Quick Dessert Recipe
Full Printable Recipe:
Five-Minute Four-Ingredient No-Bake Cheesecake.
This is the creamiest and most fabulous cheesecakes you will ever make!.
It is incredibly delicious, very easy and only take about 5 minutes to put together. Not to mention that you will only need 4 ingredients to make this super delicious dessert.
Ingredients:
14 oz sweetened condensed milk
8 oz sweetened whipped cream
1/3 cup lemon or lime juice
8 oz cream cheese, softened
If you love cheesecake and want something quick and easy, then this is the best recipe for you.