How To make I Say"Cheesecake"
1 1/2 cups crushed low-fat graham wafers
1 tablespoon sugar
1 egg white
1 cup low-fat 1% cottage cheese
2 cups low-fat sour cream
1/2 cup sugar
2 tablespoons all-purpose flour
1 egg
2 egg whites
2 teaspoons vanilla
1 19 ounces ca cherry or blueberry pie filling
or fresh
fruit to :
top cake
Preheat oven to 375F.
Spray an 8-inch springform pan with non-stick spray. Set aside.
In a small bowl, mix together graham crumbs and sugar. Add egg white. Stir until well blended. Press crumb mixture firmly over bottom and part way up sides of springform pan. Bake just until edges feel firm and dry, about 8 minutes. Be careful not to overbake. Set aside to cool. Reduce oven to 300F.
In blender, process cottage cheese and sour cream until smooth (about 1 minute). Add sugar, flour, egg, egg whites, and vanilla and process again until well blended.
Pour filling into pie crust and bake about 1 hour and 15 minutes, or until edges are dry to touch and center jiggles only slightly when pan is shaken. Remove from oven and cool completely. Cover and refrigerate for at least 5 hours before serving. Run a knife along inside edge of pan and remove sides. Serve with pie filling or fresh fruit on top.
Makes 8 large slices.
PER SLICE with cherry pie filling): 281 calories, 3.6 g fat, 53.7 g carbohydmie, 11 g protein, 234 mg sodium, 31 mg cholesterol CALORIES FROM FAT: 11.1%
Converted by MC_Buster.
How To make I Say"Cheesecake"'s Videos
Churro Cheesecake Bites Recipe ✨ #25daysofchristmas
Easy Cheesecake #shorts
Find the easy cheesecake recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make a homemade easy cheesecake from scratch with just a handful of ingredients. This cheesecake is made on a pie plate so you don't need a special springform pan. Top it off with a yummy homemade strawberry sauce and you will be in cheesecake heaven. If I can do it, you can do it. Let's get baking!
#shorts #youtubeshorts #cheesecake #food #dessert
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Recipe:
Prep time: 15 to 20 minutes
Baking time: 30 minutes
Cooling time: 2 to 3 hrs
Crust:
1 1/2 cups of graham cracker crumbs (about 12 full crackers worth)
6 Tbsp of butter
1/4 cup of powdered sugar
Cheesecake Filling:
16 ounces Cream Cheese (room temperature)
2 large eggs (room temperature)
2/3 cup of sugar
1 tsp of vanilla extract
Strawberry Topping:
2 cups strawberries (fresh or frozen) (doesn't have to be exact)
1/2 cup of strawberry jelly (doesn't have to be exact)
3 Tbsp of sugar
1 Tbsp of cornstarch
Tools:
Rolling pin:
Zip locked bag
9-inch pie plate:
Kitchen spray
fork
wooden spoon
blender:
bowls
Hand mixer:
Optional:
Food processor:
Bake at 350 degrees F for 30 minutes.
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Say CHEESECAKE!!
I was inspired to create a cheesecake for my eldest son's birthday cake after previously making my first ever baked cheesecake a day or two beforehand.
So here it is, a vanilla sponge with a strawberry swiss meringue buttercream filling and coating. The strawberries on top were made using modelling chocolate.
TRADITIONAL GERMAN CHEESECAKE RECIPE | INTHEKITCHENWITHELISA
Auf Deutsch
I am sharing my tips and tricks on how to bake a perfect traditional German Cheesecake that is soft and creamy and oh so yummy! If you are living in America and cannot find quark anywhere I have found a link to a shop that sells quark and you can find it below. For those of you who come from Europe you should be able to find quark in some of the bigger stores. My guess would be that the German shops and the Eastern European stores sell it for sure.
THE RECIPE:
German Style Cheesecake (original recipe from Dr Oetker)
Base:
150g flour
½ tsp baking powder
75g sugar
Pinch of salt
1 egg
75g butter at room temperature
Cheesecake filling:
2 medium egg whites
200g cold whipping cream
500g quark (fat free)
100g sugar
2 tbsp lemon juice (can be left out)
35g corn starch
2 medium egg yolks
Turn oven to 200 C bottom top heat.
To make the base mix flour and baking powder in a medium bowl. Add sugar and salt, butter and one egg. Mix with hand mixer using kneading hooks on a low setting first and then turn to high setting. Stop mixing once the ingredients have combined and formed a dough (check the video for right consistency).
Cover a 24 cm (you can also use 21 cm tin for a higher and creamier cheesecake) springform tin with parchment paper and butter the base. Divide the batter into two and use one part to cover the base of the tin (see instructions in the video). Prick holes with the fork in the base and bake the base for 10 minutes at the bottom half of the oven. Leave the base to cool completely before proceeding.
Reduce the oven temperature to 160 C bottom top heat.
To make the filling, start with mixing quark, egg yolks, sugar, corn starch, lemon juice and vanilla (if you like). Mix well until all the ingredients have combined. In a separate bowl whisk egg whites with a hand mixer until stiff peaks. Then whisk the whipping cream until stiff. Now add whipped cream to the quark mix and mix well, but be careful not to overmix. Next add egg whites and fold in carefully to incorporate, but not overmixing to keep the airiness (detailed instructions in the video).
Take the rest of the dough and roll it into a sausage shape and attach to the sides of the baking tin. Then press the dough with your fingers to even it out (detailed instructions in the video). Then pour in the filling over the base and smooth it out.
Bake the cheesecake in the oven for 75 minutes on the bottom half of the oven. After 75 minutes turn the oven off, open the oven door slightly and leave the cake in the oven for another 5 minutes. This stops the cake from cracking on the top. Cool the cheesecake completely before removing it from the cake tin. Store in the fridge overnight for the perfect creamy consistency. Take the cheesecake to room temperature for at least 15 minutes (better half and hour) before serving.
Here is the link to the original recipe in German:
Here is the website to order quark in America
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No Bake Cheesecake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a No Bake Cheesecake. In the large category of cheesecakes, the one that is often overlooked, is what some call a mock cheesecake, but what I prefer to call a No Bake Cheesecake. A No Bake Cheesecake is just that, the filling is not baked in the oven. But don't worry, this cheesecake still has that rich and tangy flavor of cream cheese, and it is still smooth and creamy. The difference is that it does not contain eggs or flour (or other thickeners) and that is why it doesn't need to be baked. This also eliminates all the problems normally associated with cheesecakes, like over baking and cracking.
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Classic Cheesecake Recipe | How Tasty Channel
Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end!
The tips to get a perfect cheesecake are three:
- don't over-beat the batter, specially when you add eggs
- bake at low temperature and don't over-baking
- cool down gradually
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► CLASSIC CHOCOLATE CHEESECAKE:
► NO BAKE NO GELATINE CHEESECAKE:
► BASQUE BURNT CHEESECAKE:
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