How To make Foolproof Cheesecake
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CRUST:
3/4 c Graham cracker crumbs
1 tb Sugar
1 tb Melted butter
FILLING:
4 Eggs
1 c Sugar
1 ts Vanilla
24 oz Cream cheese; room temp
TOPPING:
2 c Sour cream
2 tb Sugar
1 ts Vanilla
Combine the crust ingredients in a mixing bowl. Spread crust across the bottom of a 9 inch or 9 1/2 inch springform pan. Put the filling ingredients in a food processor; blender, or electric mixer bowl. Process (or blend) until smooth then pour gently over the graham cracker crust. Bake in a 375 degree oven for 30 to 35 minutes or until done. (The top will be brown and circular cracks will appear. If you shake the pan, the cheesecake should quiver slightly, as if it were custard. Do not overcook.) Take the cheesecake out of the oven. Leave the oven on. In a mixing bowl, combine the sour cream topping ingredients and stir until blended. Spread the sour cream topping over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes. Remove cheesecake from the oven. Let cool on the counter for about one hour. Refrigerate at least 3 hours, preferably overnight. ENJOY ! ! -----
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FOOLPROOF CHEESECAKE RECIPE | DARK CHOCOLATE CHEESECAKE
FOOLPROOF CHEESECAKE RECIPE | DARK CHOCOLATE CHEESECAKE
We’re in the Christmas mood over at the Hungry Elephant and one of the big desserts around the holiday season is CHEESECAKE. So we made this delicious dark chocolate cheesecake! It was pretttty yummy, I can’t lie.. and I’m not even a huge fan of the dessert!
In all honesty – this recipe was SUPPOSE to be truffles.. I found a great recipe online but definitely did NOT read the reviews! It did not turn out like truffles at all! Too smooth, you couldn’t form the balls at all! So instead, I added a little more icing sugar and some cocoa to make it a chocolate cheesecake.
What you’ll need:
1 brick cream cheese
1 tsp vanilla
1/4 cup softened butter
3/4 icing sugar
1/4 cup cocoa
graham crackers (to top)
1 graham cracker pie crust
This cocoa powder cheesecake is super simple to make. The first thing you’ll want to do is, with a mixer, beat the cream cheese, vanilla and butter in a large bowl. Slowly add in the icing sugar as you mix. After that, add in the cocoa! Mix again.
Pour that baby into your graham cracker crust, cover with seran wrap and refrigerate until serving time! Top with graham crackers if you like or whipped cream!
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No Bake foolproof Raspberry Cheesecake -Recipe- Kitchen Diary Secrets /Page 1
Welcome to my Kitchen Diary. Get inspired by over years collected recipes from my family and friends.
Easy, creamy and so delicious. No oven is needed. With this cheesecake you can`t go wrong. Even the topping can be versatile. Try also blueberries or kiwi or strawberries or what you prefer. For this 12 servings recipe you need….
bottom:
250 gr. ground cookies (if wholegrain or graham, add some sugar)
150 gr. butter melted
a pinch of salt
for the filling:
200 gr. cream cheese (not fat reduced)
juice of 1 lemon
1 tablespoon vanilla extract
1 pack Jello raspberry or „Götterspeise“ (you could also use lemon or strawberry or cherry)
100 gr. sugar
500 ml cream
Topping:
200 gr. raspberries (or strawberries or any fruits)
1 heaped tablespoon corn starch mixed with
100 ml water or juice
2 tablespoon sugar
1 teaspoon lemon juice
How to do…
1.
Soak jello with 1 cup cold water and set aside
2.
crumble cookies, melt butter and mix together with salt, looks like wet sand. Press in a 11 inch (29cm) pan and chill.
3.
Mix cream cheese with vanilla extract, lemon juice and sugar.
4.
Heat Jello until completely dissolved. Let cool
5.
Whip cream.
6.
Add Jello to cream cheese mixture
7.
Gently add whipped cream to cream cheese mixture.
8.
Fill your pan and tap it several times to remove air bubbles. Then let cool for 1 hour.
9.
Meanwhile mix sugar and cornstarch and add 100 ml water. Cook berries on medium heat and add the water mixture. Let it bubble for 2 minutes. Then let cool.
10.
Add berry sauce on top and let the cake cool for min 4 hours or even better over night.
Enjoy!
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Basque Burnt Cheesecake Recipe | Creamy and gooey easy cheesecake
A simple cheesecake that is the opposite of what you would imagine the perfect cheesecake to be.
Overly dark on the top, no biscuit or sponge base, and without the use of a water bath in the baking process. It's as simple as a cheesecake could get.
I had a small obsession with this cake ever since I laid eyes on it. Visually it stole my heart, and although I have never tasted the original slice of this cake from Basque, I have tried my best to recreate what I imagine it to be and this is my take on that cake.
Thank you for watching!
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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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Foolproof Basque Cheesecake
This Basque cheesecake is rich, creamy and utterly foolproof. It’s also very easy to make, as far as cheesecakes go! FULL RECIPE: