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How To make Heavenly Dessert Cheesecake
1 T Graham cracker crumbs
1 c Low fat cottage cheese
16 oz Nufchatel cheese*
2/3 c Sugar
2 T Unbleached all-purpose flour
2 T Skim milk
1/4 c Almond extract
* Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it should be softened. ~
~:
Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed.
How To make Heavenly Dessert Cheesecake's Videos
Semolina Cheesecake Recipe: Indulge in a Heavenly, Light Dessert Delight!
Ingredients:
2 eggs at room temperature
65g granulated sugar
6g vanilla
65g vegetable oil
7g baking powder
65g fine semolina
250g cream cheese
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ENJOY!
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Strawberry Heaven on Earth Cake - Indulgent and Delicious Dessert Recipe
If you are looking for something utterly indulgent and delicious, this strawberry heaven on earth cake will be a winner. Layers of moist angel food cake, creamy vanilla pudding, strawberry pie filling, and whipped cream create an unforgettable dessert that comes together in minutes.
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Grab the full, printable recipe on my blog:
INGREDIENTS
10 ounces premade angel food cake, or a boxed angel food cake mix prepared according to box directions, cut into 1-inch cubes
21 ounces strawberry pie filling
3.4 ounces vanilla instant pudding mix
1⅔ cups cold whole milk
1 cup sour cream
8 ounces whipped topping, thawed
INSTRUCTIONS
Lightly spray a 9×9-inch glass baking dish with cooking spray. Set it aside.
Layer half of the cubed angel food cake on the bottom of the prepared baking dish.
Evenly spread ⅔ of the strawberry pie filling on top of the cubed angel food cake.
Layer the remaining angel food cake cubes on top of the strawberry pie filling.
Using a medium-sized mixing bowl, whisk together the cold milk and the sour cream until the mixture is well incorporated and no lumps are visible.
Whisk in the instant pudding mix and continue whisking until the mixture is smooth and just beginning to thicken.
Evenly spread the milk mixture over the top of the angel food cake cubes.
Using an offset spatula, evenly spread the thawed whipped topping.
Spoon the remaining strawberry pie filling in dollops across the whipped topping. Using a butter knife, gently swirl the pie filling.
Cover tightly and chill in the refrigerator for at least 8 hours or overnight.
Keep the cake in the fridge until you are ready to serve.
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HEAVENLY DESSERTS BRADFORD
COCONUT CHEESECAKE ????????✨ dessert heaven! #shorts #asmr #recipe
Embracing the sweet allure of coconut and white chocolate in every heavenly slice of this cheesecake! ????????✨ Dessert goals achieved! ????RECIPE???? @khalidelmahi
INGREDIENTS for a 20 cm (8-inch) Cake Pan
• For the base:
150g (5.3 oz) crushed biscuits
50g (1.8 oz) melted butter
• For the filling:
200g (7 oz) cream cheese
100g (3.5 oz) coconut yogurt
100g (3.5 oz) melted white chocolate
2 tablespoons coconut powder
• For the glaze:
100g (3.5 oz) heavy cream
100g (3.5 oz) coconut yogurt
100g (3.5 oz) white chocolate
INSTRUCTIONS:
Blend the biscuits and combine them with melted butter. Press the mixture onto the base of a circular cake pan.
Next, prepare the filling by combining cream cheese, coconut yogurt, melted chocolate, and coconut powder. Pour the filling over the biscuit base.
Prepare the glaze by combining heavy cream, coconut yogurt, and melted white chocolate. Heat the glaze in a saucepan for a few minutes, then pour it over the cake to cover it. Dust with powdered sugar and let it rest in the fridge.
#giallozafferanolovesitaly #italianrecipe #italianfood #italy #foodlover #foodie #delicious
Chocolate Heaven Cheesecake! [ No Steam, No Bake, No Oven ]
No oven cheesecake topped with chocolate and caramel icing!
No Oven Chocolate Heaven Cheesecake Dessert Box!
Chocolate Heaven Cheesecake! [ No Steam, No Bake, No Oven ]
No Bake Chocolate Heaven Cheesecake Recipe!
Chocolate Heaven Cheesecake by Kirbyyy
Ingredients:
Crust:
1 cup crushed crackers
4 tablespoons melted butter
Cheesecake:
250g cream cheese (room temp)
1/4 cup sugar
250ml heavy cream/whipping cream
1 tablespoon unflavored gelatine powder
30ml water
250ml all purpose cream
200g dark chocolate bar
Caramel icing:
1 can evaporated milk
2 tbsp cornstarch
1/4 cup + 1 tbso brown sugar
2 egg yolks
4 tbsp butter
cocoa powder for toppings
makes 3 500ml acrylic cake box
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Heavenly cheesecake recipe: Canadian Living Test Kitchen
Watch how easy it is to whip together the Test Kitchen's favourite cheesecake recipe. Classic Cheesecake recipe shown in video available here: from CanadianLiving.com