How To make Lemon Chiffon Cherry Cheesecake
***** NONE *****
: Crust 1/4 c graham cracker crumbs
: Filling 3 oz lemon gelatin powder
2/3 c boiling water
1 1/2 c lowfat cottage cheese
4 oz fat-free cream cheese
1 pk whipped cream, light
: Topping 1 cn cherry pie filling -- (20
: oz) Crust: Sprinkle graham cracker crumbs on bottom and sides of a lightly sprayed 9-inch pie plate Filling: Dissolve gelatin in boiling water; pour into blender. Add cottage cheese and cream cheese; cover. Blend about three minutes, scraping sides as needed. Pour into large bowl. Fold whipped cream into cheese mixture. Chill until set, 5-6 hours. Topping: Top cheesecake with pie filling. Recipe By : Denver Post From: Patti Mccoy <patti-Will-Mccoy@posdate: Tue, 29 Oct 1996 04:40:04 +0000
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Baked lemon cheesecake
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Eggless Lemon Peach Baked Cheesecake | MyKitchen101en
A baked cheesecake made without egg, flavoured with lemon peach filling made from canned peach. Dairy whipped cream is added to make the texture of this cheesecake not too dense.
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Simple New York Style Cheese Cake | Cheesecake Recipe Easy
This is an easy to make Newyork style cheese cake recipe for beginners with minimal ingredients, yet tasty.
Basic cheesecake recipe at home
For printable written Recipe :
New York Cheese Cake Recipe
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Biscuits 15 to 20 Nos ( Gram Crackers or any other biscuit)
Butter 4 tbsp melted (1/4 cup or 57 g)
Cream Cheese 800 g (3 Cups )
Sugar 1 Cup (200g)
Egg 4 Nos
Vanilla Extract 1 tsp
Bake over a water bath at 350 F / 180 C for 1 hr
If you do not have cream cheese , this is how to make at home.
1 liter whole milk
2 teaspoons salt
4 tablespoon lemon juice or white vinegar
In a saucepan, heat the milk on medium heat, stirring gently .One the milk start to boil reduce heat and Add lemon juice one tbsp at a time while stirring the milk . When The milk curdles strain it , add salt and blend it to a cream consistency.
In this video I am using cream cheese spread which always gives me lighter and creamier textured cake.
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레몬 치즈케이크 만들기 : Lemon cheesecake Recipe - Cooking tree 쿠킹트리*Cooking ASMR
상큼한 레몬향이 기분까지 싱그럽게 해주는 레몬 치즈케이크를 만들었어요~
▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽
더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below.
상큼한 레몬향이 기분까지 싱그럽게 해주는 레몬 치즈케이크를 만들었어요~
치즈 케이크 반죽에 레몬을 살짝 졸여 넣었더니 중간중간 씹혀서 더 상콤하더라구요~^^
저는 레몬을 좋아해서 괜찮았는데, 너무 신게 싫으시면 레몬 졸인 것은 생략하고 만드시면 좋을 것 같아요~
크림에도 레몬 커드를 섞어 넣어 느끼하지 않고 상큼해서 치즈케이크와 함께 먹기 정말 좋더라구요~~
뉴욕 치즈케이크보다는 조금 더 부드러운 식감의 치즈케이크랍니다~
즐겁게 시청하세요~♬ Enjoy~♪
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▶틀 사이즈 Mold size : 15cm x 4.5cm
▶재료
버터 비스킷 100g
녹인 무염버터 45g
레몬 1/3개
설탕 15g
크림치즈 300g
설탕 80g
중력분 10g
플레인요거트 80g
레몬즙 15g
바닐라익스트랙 2g
달걀 2개
물 50g
레몬즙 40g
설탕 30g
옥수수전분 12g
무염 버터 10g
레몬제스트 조금
달걀노른자 12g
휘핑한 생크림 (생크림 50g + 설탕 5g)
레몬필
▶레시피
1. 부순 버터 비스킷과 녹인 무염 버터를 섞은 뒤 틀 바닥에 꾹꾹 눌러 깔고 냉장실에 넣어둔다.
2. 레몬과 설탕을 냄비에 넣고 졸인다.
3. 크림치즈를 부드럽게 풀고 설탕을 넣고 섞은 뒤 중력분을 넣고 섞는다.
4. 플레인 요거트, 레몬즙, 바닐라 익스트랙을 넣고 섞은 뒤 달걀을 넣고 섞는다.
5. 끓인 레몬을 넣고 섞고 반죽을 틀에 부은 뒤 뜨거운 물이 담긴 팬에 올려 160도 예열된 오븐에서 60분 정도 굽고 실온에서 식힌 뒤 냉장실에서 차갑게 식힌다.
겉면을 스팀타월로 살짝 녹인 뒤 틀에서 제거한다.
6. 물, 레몬즙, 설탕, 옥수수 전분을 냄비에 넣고 섞고 걸쭉해질 때까지 저으며 가열한 뒤 무염 버터, 레몬 제스트를 넣고 섞고 달걀 노른자를 넣고 섞는다.
7. 식힌 레몬 커드를 부드럽게 풀고 휘핑한 생크림에 넣고 섞은 뒤 치즈케이크 위에 올린다.
8. 레몬필, 슈가파우더로 장식한다.
▶Ingredients
100g Butter biscuit
45g Melted unsalted butter
1/3 Lemon
15g Sugar
300g Cream cheese
80g Sugar
10g Plain flour
80g Plain Yogurt
15g Lemon juice
2g Vanilla extract
2 Eggs
50g Water
40g Lemon juice
30g Sugar
12g Corn starch
10g Unsalted butter
Lemon zest
12g Egg yolk
Whipped cream (50g whipping cream + 5g sugar)
Lemon peel
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How to Make Cherry Cheesecake Mochi - Rice Cake Recipe
Easy stovetop cherry mochi rice cakes with a fresh cherry cheesecake filling. These are gently sweet, chewy yet creamy and naturally pink.
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Chocolate Mochi:
Baked Rice Cakes:
Green Tea Mochi Ice Cream:
Ingredients:
For the Cherry Mochi
1 cup of *sweet* rice flour - not regular rice flour
4 tb sugar
½ ts fine salt
3/4 c unsweetened cherry juice
For the Cherry Cheesecake Filling:
4 oz soft room temperature cream cheese
2 tb cherry preserves or freeze dried cherries
1 c sifted powdered sugar
Optional: pinch of salt or zest of 1 lemon
This is the sweet rice flour I like/use:
Recipe to print/save at:
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Cherry Cheesecake Recipe
My Recipe
Crust:
•I used about 12-15 Sweet Cinnamon Graham crackers and about 6 - 8 tablespoons of softened butter and mixed it together in a food processor (you can also add sugar but it’s not necessary if your Graham crackers are sweet)
Filling (make sure everything is at room temp):
•I used 4 8oz cream cheese bars, 1 1/4 cup of organic sugar, 1/4 cup of sour cream, 1 tablespoon of vanilla and 5 eggs (add eggs one by one and mix in between)
Baking:
•Bake crust at 350 for about 8 minutes then let it cool before adding the filling
•Add filling to the crust and bake for 10 minutes at 425 and then reduce the oven to 325 and bake for about 1 hour
Total bake time is 1hr and 18 minutes (including the time to bake the crust individually)
Side notes:
•I used a springform pan and I wrapped it in foil to prevent leaking•I added water to the pan to prevent cracking while it bakes (as seen in video)
•Let it cool for 8 hours + then add the cherry pie topping
•The cherry pie topping was from a can by the brand Food Lion
•Depending on how thick you like your crust or how much crust you like you will need to change the amount of graham crackers and butter you use.