#Erinbirdfitness Healthy & Delicous Cheesecake Recipe
Preheat oven to 300 degrees fahrenheit.
In a large mixing bowl, add:
8oz fat free cream cheese (I used Kroger)
8 oz Greek yogurt cream cheese (I used Kroger)
300g light, nonfat vanilla Greek yogurt (I used Dannon)
184g egg whites
68g protein powder (I used Trutein, vanilla flavor)
1 tsp vanilla extract
1/2 tsp salt
4g pure stevia extract powder
Whisk everything together thoroughly. Pour into a springform pan sprayed with non-stick cooking spray. Place springform pan in roasting pan and carefully pour boiling water until you reach the height of the cheesecake mixture. Bake for about 60 minutes, or until center is firm. Remove from oven and cool completely before slicing, at least 4 hours. Top with whatever your heart desires and enjoy!!
Per 1/8th:
120 calories
2g fat
8g carbohydrates
15g protein
**your nutrition may vary slightly based on the different brands of ingredients.
The Stuff Horror Movie Marshmallow Cheesecake Recipe
When it comes to the killer in #horror films, we've seen it all - masked maniacs, reanimated corpses, werewolves, and other creatures of the night. But one film really changed the game by making the killer a food item...#TheStuff, from 1985.
When a mysterious, marshmallow-y goo is discovered bubbling from the earth, the food industry packages it up, and mass markets it to consumers without even checking to see if it's safe for consumption. It turns out The Stuff actually consumes the consumer, transforming them into a zombie-like state.
While my The Stuff no-bake Marshmallow Cheesecake isn't by any means healthy, I can at least promise you it won't consume your brain and eat you alive from the inside out!
If you enjoyed this video, I'd appreciate it if you'd hit that 'subscribe' and 'thumbs up' button! And don't forget to check out the rest of my channel for more deadly DIY tips, creepy cooking tutorials, and spooktacular horror themed recipes! And if you make any of my recipes, be sure to tag me on social media for a chance to be featured on the end credits of the episodes!
All recipes are also available on
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Beth's Easy Cheesecake Recipe | ENTERTAINING WITH BETH
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BETH'S EASY CHEESECAKE RECIPE WITH RASPBERRIES
Serves 8
Ingredients:
For Crust:
18 full size graham crackers
1 tbsp (25 g) sugar
pinch of salt
6 tablespoons (90 g) butter
For Filling
2 (11.05 oz containers) (680 g) whipped Cream cheese
¾ cup (180 ml) of crème fraiche or sour cream
¾ cup (150 g) of sugar
¼ tsp (2.5 ml) salt
2 whole eggs
3 egg yolks
2 vanilla beans, scrapped and seeded
¼ cup (30 g) of flour
For Topping
½ cup (120 ml) of raspberry jam
1 pint of raspberries
For Homemade Whipped Cream
1 cup (240 ml) of heavy cream
1 tsp (5 ml) vanilla
1 tbsp (13 g) powdered sugar
METHOD:
Preheat oven to 325F/162 C.
Process graham crackers in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won't have to clean the food processor!). Combine with the sugar, salt and melted butter, until a lose meal develops.
Grease a 9 spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.
In the bowl of an electric mixer, cream together the whipped cream, crème fraiche, sugar and salt. Then add the eggs one at a time, incorporating each well between additions. Then add the seeds of the vanilla beans, beat well, and then add the flour.
Pour the filling out into a cooled crust, and bake at 325 F/ 162 C for at least 1 hour. At this point insert a tooth pink and it should come up looking like cheesecake filling, if it's still runny, bake for 15 mins more.
Allow to cool for 10 mins. And then release it from the spring ring, and place in the fridge for at least 4 hours, or overnight is even better.
To decorate, heat the jam in the microwave for :30 (or in a sauce pan on a stove top until liquefied. Allow to cool slightly and then spoon over the top, leaving at least ½ inch of cheesecake between the crust and the jam.
Then place raspberries on top of jam, upright, covering all the jam.
Combine heavy cream, vanilla and sugar and whip with an electric mixer (or by hand with a wire whisk) until stiff peaks form.
Transfer the homemade whipped cream to a pastry bag fitted with a star tip and create star rosettes all along the perimeter of the cake, filling in the gap between the crust and the jam.
Keep refrigerated until ready to serve. Enjoy!
How to Make No-Bake Fruity Pebbles Cheesecake
For every Fruity Pebbles-lover out there, this dessert has your name written all over it! Inspired by the Cereal Killer Pie from the Pie Hole in Los Angeles, we've taken one crazy treat and made it even better by taking the oven out of the equation. This is a decadent, delicious, and easy pie you can whip up in no time, especially on a blistering Summer day. Trust us, one bite and you'll be in cereal heaven.
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“Killer Food Series” #11 Pumpkin 5 spice Cheesecake w/Gingersnap Crust
2 1/2 pounds Philadelphia cream cheese
14 oz (vol) sugar
——————————
1 1/4T cornstarch
2 t Asian 5 spice
Pinch kosher salt
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1T molasses
Juice of 1/2 lemon
Zest of 1 lemon
2 t vanilla extract
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1/2c pumpkin purée
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4 whole xl eggs
4 eggs
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4 oz (go heavy cream
2 oz (vol) whole milk
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1/2 cup pumpkin choc chips
———————————-
2c ground gingersnaps(dry)
Bake @ 350 for 35 mins or until a toothpick comes out clean
Path to 1 Million Ep 044: Cheesecake, Recipes, Disaster
What happens when you follow a recipe? Or worst, what happens when you don't?
In this video, I talk about:
- How much I love cheesecake
- Disaster when you don't follow the recipe
- What happens when a client wants to deviate