Amazing No Bake Cheesecake Recipe
Looking for a stunningly versatile dessert that will work for literally any occasion? My No Bake Cheesecake recipe is here for you. Whether you top it with fresh fruit, homemade preserves, or even store-bought chocolate or caramel sauce, this 9-ingredient basic cheesecake is the perfect creamy canvas to finish any meal with style. This no-bake cheesecake recipe is the perfect choice when you’re looking for an impressive-looking (and tasting!) treat that’s super low-lift. Whether you’re hosting a fancy dinner party or brunch, or if you’re looking for a crowd-pleasing dessert for your holiday table, you just can’t go wrong with tangy, creamy no bake cheesecake.
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[No Bake] Fruit Jelly CheeseCake
How To Make Fruit Jelly CheeseCake [No Oven] Recipe [ASMR]
フルーツゼリーチーズケーキ【オーブンなし&超簡単】の作り方 [Eating sound]
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●● Recipe (レシピ):
YOGURT CHEESE:
- 150g Biscuits
(ビスケット)
- 60g Melted butter
(溶かしバター)
- Mold size 18cm
(ケーキ型)
- Refrigerate for 20 minutes
(冷蔵庫で20分)
- 8g Gelatin
(ゼラチンパウダー)
- 40ml Water
(水)
- Wait for 15 minutes
(15分待つ)
- 300g Creamcheese
(クリームチーズ)
- 75g Sugar
(グラニュー糖)
- 100g Yogurt
(ヨーグルト)
- Hot water
(お湯)
- 200g Whipping cream
(生クリーム)
- Mold size 15cm
(ケーキ型)
- Refrigerate for 4 hours
(冷蔵庫で4時間)
JELLY:
- 10g Gelatin
(ゼラチンパウダー)
- 50ml Water
(水)
- Wait for 15 minutes
(15分待つ)
- 200ml Hot water
(お湯)
- 40g Sugar
(グラニュー糖)
- 10g Lemon juice
(レモン汁)
- Fruit
(フルーツ)
- Refrigerate for 1 hour
(冷蔵庫で1時間)
#ASMR #OhNino #NinosHome #Cheesecake
All the recipes and dishes I have made are referenced and learned on the internet, youtube, google... I'm not the first to make them, not the first to create a certain dish. . I just change the ingredients to make the dish suit my taste. And I just hope my video has an easy way to communicate so that you can successfully make the dishes that you like. If anything bothers you, I sincerely apologize.
And the last thing I am not a professional chef. I'm just a normal person, thank you.
Trans:
1. 과일젤리치즈케이크 [노오븐 & 초간단]
2. [KO CẦN LÒ] Bánh Phô Mai Thạch Trái Cây thơm ngon béo ngậy cực dễ luôn nhaaaa
3. cheesecake agar-agar buah [tanpa oven & sangat mudah]
4. ชีสเค้กเยลลี่ผลไม้ [ไม่ใช้เตาอบ & ง่ายสุดๆ]
5. 果凍芝士蛋糕【無需烤箱,超簡單】
6. फल जेली चीज़केक [कोई ओवन और सुपर आसान]
7. تشيز كيك جيلي الفواكه [بدون فرن وسهل للغاية]
8. meyve jöleli cheesecake [fırınsız ve çok kolay]
No-Bake Strawberry Cheesecake | Strawberry Recipe | No Egg
Hi! Welcome to totos-RECIPES
Hope you will enjoy my recipes.
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Thank you for all the support !!
————————————————————————————————————————————————————————
240ml = 1 cup
15ml = 1 table spoon
5ml = 1 tea spoon
Please note : Cup measuring are really tricky, so all gram to cup conversions are approximate
_________________________________________________________________________________________________
Ingredients 15cm / 6 inch
( Bottom )
90g ( 3.1 oz ) biscuits
40g ( 3 Tbsp ) melted butter
( Strawberry sauce )
30g ( 2 Tbsp ) water
6g ( 2 + 1/2 tsp ) gelatin powder
150g ( 5.3 oz ) strawberries
30g ( 2 + 1/2 Tbsp ) sugar
30g ( 2 Tbsp ) water
6g ( 1/2 Tbsp ) lemon juice
( Cream cheese mixture )
200g ( 7 oz ) cream cheese
60g ( 5 Tbsp ) sugar
60g ( 1/4 cup ) sour cream
60g ( 1/4 cup ) whipping cream
( Top )
20g ( 1 + 1/2 Tbsp ) strawberry sauce
1 Tbsp warm water
1 Tbsp water
1.5g ( 1/2 + 1/8 tsp ) gelatin powder
160g ( 2/3 cup ) cream cheese mixture
( Garnish )
Strawberries
#Cheesecake
#Strawberry
#NoBake
#NoEgg
#Nooven
New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer
The first 1000 people to use this link will get a 1 month free trial of Skillshare-
Home-made cream cheese recipe:
Full written recipe for Eggless New York style cheesecake
Prep time: 15-20 minutes
Cooking time: 1 hour
Serves: 1 kg cheese cake
Ingredients:
• Parle G Biscuit 140 gm (you can use crackers biscuit too)
• Melted butter 80 gm
• Cream cheese 300 gm
• Powdered sugar ½ cup
• Fresh cream 3/4th cup
• Condensed milk 180 ml
• Vanilla extract 1 tsp
• Thick curd 1/4th cup
• Zest of 1 lemon
• Lemon juice of half lemon
• Corn starch 1 tbsp
• Any berry compote
Method:
• Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag.
• Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly.
• Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture.
• For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture.
• Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture.
• Pour the mixture over the baked base and tap to remove any air pockets.
• For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it.
• Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes.
• After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap.
• Once cooled down, refrigerate in the fridge for 5-6 hours.
• After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully.
• Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance.
#YFL #SanjyotKeer #Cheesecake
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세상에 하나뿐인 과일 젤리 치즈케이크???????????? / The only fruit jelly cheesecake in the world. / christmas / Cup measure
안녕하세요.
분 베이크입니다.
오늘은 세상에 하나뿐인 신기하고 아름다운 과일 젤리 케이크를 만들어 봤어요.
어찌나 영롱한지...
마치 모든 소원을 들어 줄 것 같은 신비한 유리구슬 같았어요.
그 아름다움이 사진이나 영상으로 담기가 참 어렵네요.
모든 분들께 실제로 보여드리고픈 마음입니다..
이번에 만든 과일 젤리 치즈케이크는 4가지 맛으로 된 치즈케이크 볼과 신선한 과일이 어우러져 있어요.
저는 집에 블루베리, 라즈베리, 키위, 망고가 있어서 사용했는데요.
가지고 있는 퓨레를 자유롭게 이용하시면 맛있는 과일 치즈 케이크를 만들 수 있어요.
만들고 남은 치즈케이크 볼은 아이스크림처럼 먹었는데요.
그 자체만으로도 참 맛있었어요.
구 모양의 실리콘 몰드가 있다면 만들기 수월하겠지만.. 전 두 개밖에 가지고 있지 않아서 반구형 몰드로 만들어 봤어요.
맛있는 과일 젤리 케이크~!
망고 치즈케이크, 블루베리 케이크~!
신선한 키위와 딸기 , 달콤한 오렌지 콩피가 들어간~~!!
아름다운 케이크~!
만드는 방법~~!
체크 포인트~~!
자, 그럼..
시작해볼까요~~
#ASMR #fruitjellycake #Amazingcake #Christmas
● Cup measure standard
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
헤비 크림 (유지방 38%)
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )
● 케이크 완성 사이즈 ( 지름 8cm 구모양 * 5개 )
???? AMAZON ::
This is a link to purchase the silicone mold.
● 4가지 맛~! 과일 치즈케이크
(몰드 사이즈 : 25mm, 구모양, 26개)
크림치즈 260g ( 1 컵 +3Tbsp )
설탕 35g ( 3Tbsp )
레몬즙 1/2 Tbsp
가루 젤라틴 5g ( 1 tsp+1/2tsp )
물 25g (1Tbsp +2tsp )
생크림 135g (60% 휘핑함) ( 1/2컵 + 1Tbsp - 휘핑하기 전 )
블루베리 퓨레 35g (2Tbsp+1tsp)
라즈베리 퓨레 35g (2Tbsp+1tsp)
키위 퓨레 35g (2Tbsp+1tsp)
망고 퓨레 35g (2Tbsp+1tsp)
● 투명 레몬 젤리
가루 젤라틴 48g ( 6Tbsp )
물 240g (1컵)
뜨거운 물 480g ( 2 컵 + 1tsp )
설탕 190g ( 1컵 )
레몬즙 30g ( 2 Tbsp )
● 사용한 과일
딸기, 키위, 애플 망고, 오렌지 콩피 , 라즈베리, 블루베리
● 오렌지 조림 만드는 방법
시청해주셔서 감사합니다.
**BGM--
????Music provided by 브금대통령
????Track : Winter Romance -
● 분 베이크 인스타그램 바로가기
Strawberry Blood Orange Cheesecake
Strawberry-blood orange cheesecake
16 oz cream cheese
1/4 cup sour cream
2/3 cups granulated sugar
2 eggs
2 tablespoons blood orange reduction
1/3 cup strawberry puree
Whip together cream cheese, eggs, sugar, and sour cream with the reduction first. Fold in the puree. Pour over the cooled crust, and bake at 325 degrees F for 50 minutes. Cool in the oven, turned off, for another 10 minutes, before moving to room temperature to prevent cracking (this happened in my cheesecake unfortunately).
Cornflake crust:
1 1/2 cups cornflakes
4 tablespoons butter, melted
blood orange peels
Melt butter with orange peels. Blitz cornflakes. Strain out peels and mix together. Press into the bottom of a lined baking tin and bake at 350 degrees F for 10 minutes.
Blood orange reduction:1 blood orange
Juice the blood orange and add in the peels. Reduce by half, remove the peels, then continue reducing to about 2 tablespoons’ worth of liquid. Make sure this is chilled before using.
Strawberry puree:
1 1/2 cups chopped strawberries
1/2 cup water
orange peels
Remove leaves and reserve those for the simple syrup. Reduce berries, orange peels, and water until the berries begin to soften immensely and turn light-pink. Strain out the berries and peels, pressing to extract as much of the pectin as possible, and continue to reduce until there is about 1/2 cup’s worth of puree left. Chill before using. 1/3 cup of the puree will be for the cheesecake, while the rest will be for glazing.
Strawberry leaf simple syrup
2 blood oranges’ worth of peels
strawberry leaves, baked at 350 degrees F for 6 minutes
water
1/4 cup sugar
Combine ingredients, bring to a simmer for 10 minutes, and strain out the solids.
Candied blood orange peels:
1 blood orange, sliced into 1/16th in thick pieces
Strawberry leaf simple syrup
Poach the orange slices in the syrup for about 4 minutes, or until the pith becomes opaque. Reserve the syrup for glazing fresh berries with. Bake at 350 degrees F for 25 minutes.