Amazing Mini Cheesecakes Recipe
These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain!!
Recipe:
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How to Tell When Chocolate Cake is Done Baking & What to Do With Under/Overbaked Cakes
Cheesecake (yield: 1 9-in cheesecake)
1 1/2 lb (680g) cream cheese
1 1/3 c (264g) sugar
4 eggs
3/4 c (171g) heavy cream
2 tsp vanilla
1. Mix cream cheese and sugar until smooth.
2. Add in the eggs one at a time and mix until smooth before adding the next.
3. Finish with the heavy cream, vanilla, and any other flavorings
4. Pour into a 9-in cake pan that has been prepared with your choice of crust.
5. Bake at 300F in hot water bath. Start checking for doneness after around 1 hour though it may take longer.
6. Let cool in the fridge overnight before removing from the pan and slicing
Chocolate Cream Cheese Frosting Recipe
This Chocolate Cream Cheese Frosting Recipe is silky smooth, soft and fluffy, and perfect for piping onto cupcakes or layering between a chocolate cake.
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If you would like to learn how to make Chocolate Cream Cheese Frosting then just follow this Chocolate Cream Cheese Frosting Recipe.
Get the full recipe for Chocolate Cream Cheese Frosting
More Frosting and Buttercream Recipes
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Stand Mixer
Hand Mixer
Piping Bag
Offset Spatula
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CHOCOLATE CREAM CHEESE FROSTING RECIPE
Ingredients
1 Stick / 1/2 Cup / 113g Butter
8oz / 225g Cream Cheese
3 Cups / 375g Powdered Sugar / Icing Sugar / Confectioners Sugar
1/2 Cup / 50g Unsweetened Cocoa Powder
1 tsp Vanilla Extract
Instructions
In the bowl of a stand mixer or a large bowl if you are using a hand mixer add the room temperature butter. Beat on medium speed for about 2-3 minutes with the beater attachment. The butter should turn light and creamy and almost doubled in volume.
Turn the mixer off and add the room temperature cream cheese, Mix again for a further minute or two until the cream cheese and butter is well combined.
Turn the mixer off and add the sugar and cocoa powder to the bowl. Watch out here as you will end up with a bit of a sugar cloud!
Turn the mixer back on to a low speed to incorporate the sugar and cocoa powder. It will look very clumpy and dry at first until the sugar has been combined.
With the mixer on low slowly add half of the milk. If you are piping the chocolate cream cheese frosting you will want it thicker than if you are spreading it over a cake. You can always add more milk to thin it out but it's really hard to thicken it up.
Turn the mixer off and use a rubber spatula to scrape down the sides of the bowl. Add the vanilla extract.
Turn the mixer back on to a medium speed and beat for a further 1-2 minutes or until the frosting is light and fluffy.
Refrigeration Instructions
Cover the bowl the frosting is in and place it into the fridge for up to 5 days. Before using the frosting let it come up to room temperature and beat for a few minutes.
Freezing Instructions
To freeze the frosting place it into an airtight container or freezer bag and place it into the freezer for up to 3 months. When you are ready to use the frosting let it defrost fully at room temperature before beating it for a few minutes before using.
Notes
The frosting can be kept in the fridge for up to 5 days or frozen for up to 3 months.
If you would like to make regular cream cheese frosting you can find the recipe here
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Martha Stewart Makes Angel Food Cake 3 Ways | Martha Bakes S1E6 Angel Food Cake
Want to learn how to make angel food cake? In this episode, Martha shows how easy it really is to make a cake as fluffy and light as a cloud. Simple tips and tricks will help the viewer to make three variations; from a classic angel food cake to a coconut cloud filled one with pillows of Swiss meringue, and mini brown sugar angel food cakes with hints of molasses flavor.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
0:00 Introduction
0:26 Classic Angel Food Cake
3:02 This is a tube pan
5:51 Mini Angel Food Cakes with Brown Sugar Batter
11:22 Coconut Cloud Cake
15:56 How to Serve Angel Food Cakes
16:25 How to Make Elderflower Syrup
17:07 How to Make Hot Fudge
Full Recipes:
Classic Angel Food Cake -
Brown Sugar Angel Food Cakes -
Coconut Cloud Cake -
#marthastewart #angelfood #cake #dessert #bakedgoods
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Creamy and Decadent New York Cheesecake (No Waterbath)
This recipe, to me, is cheesecake at its finest and it's a frickin knockout. And don't worry, I already made every cheesecake-baking mistake so you won't have to. Upgrade your kitchen with Misen’s cookware and knives. Go to and use promo code LAGERSTROM to get 20% off your first order.
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RECIPE
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GRAHAM CRACKER CRUST
▪375g (3 8-packs) GRAHAM CRACKERS
▪110g or 1c walnuts, toasted
▪40g or 1/4c sugar
▪3g or 2/3tsp salt
▪30g or 1/4c flour
▪170g (1.5 sticks) butter, melted
Add ingredients except for butter to a food processor and spin until broken down into a sandy texture. Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it’s still crumbly, spin in a bit more butter.
Spread into a greased 9” springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides. See video @2:10 for method. Add remaining crumbs into the pan and press into an even layer on the bottom of the pan.
Par bake at 350F/175C for 10 minutes
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CHEESECAKE FILLING
▪900g/4 blocks cream cheese, room temperature
▪225g/8oz goat cheese, room temp
▪240g or 1c sugar
▪5g or 1tsp salt
▪30g or 1/4c corn starch
▪125g or 1/2c sour cream
▪Zest of 1 lemon
▪5g or 1tsp vanilla extract
▪5 whole large eggs + 2 yolks
Mix cream cheese, goat cheese, sugar, salt, and corn starch using paddle attachment on medium speed, scraping sides of bowl after about 30 seconds. Mix for another minute or so until well combined. Add in sour cream, lemon zest, and vanilla and continue to mix for another minute until combined. Scrape paddle and bowl well. With mixer on medium, add eggs, 1 at a time, mixing until just combined, scraping sides halfway through. Careful not to over mix/whip after the eggs are added.
Pour mixture into fully cooled crust shell.
Bake at 325F/160C for 60 minutes. At this point, the cheesecake should have risen and still be jiggly in the center. Turn off oven and allow to cool in the oven, door closed for 45 minutes. Remove from the oven and allow to come to room temperature. Tent with foil and refrigerate for at least 10 hours.
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CHERRY TOPPING
▪350g/12oz Frozen Dark Cherries (i’m using unsweetened frozen)
▪Pinch salt
▪150g or 2/3c sugar
▪1 lemon, zest and juice
Add cherries, salt, sugar, zest and juice of lemon to a saute pan over high heat. Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy. When done, temp should be around 225F/105C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use.
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CHAPTERS
0:00 Intro
:21 Graham cracker crust
3:31 Making and baking the custard
6:21 Misen chefs knife (ad)
7:22 Finishing the cheesecake bake
8:43 Cherry topping
10:40 Cheesecake plating time
12:05 Let's eat this thing
#cheesecake #newyorkcheesecake #dessert
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Easy Chocolate Fudge Cake
Amazing fudgy chocolate cake made with both cocoa and MELTED CHOCOLATE!