????വളരെ വളരെ എളുപ്പത്തിൽ ഇനി ആർക്കും ഉണ്ടാക്കാം ഒറിജിനൽ രുചിയിലൊരു പ്ലം കേക്ക്/Plum Cake Recipe
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Christmas Special Fruit Cake| Plum Cake Recipe|Christmas Plum Cake|Fruit Cake|Plum Cake
Homemade Tutti Frutti Recipe-
NO oven Plum Cake--1.
2.
INGREDIENTS-----------------
Sugar 3/4 cup
Warm water 1/2 cup
Dry fruits(Raisins, dates, cherry, Cherry ,Badam,Cashew,tutty fruity,Dates)
Orange Juice- 1/2 Cup
Mixed Jam- 2 Tbsp
Orange zest 1 teaspoon
Maida 1 1/2 cup
Baking powder- 1 .1/2 tsp
Nutmeg powder -1/4 teaspoon
Ginger powder- 1/4 teaspoon
Cinnamon powder -1/4 teaspoon
Cloves powder -1/4 teaspoon
Egg 3
sugar 1/3 cup
Plum Essence- 1/2 Tsp
Pineapple Essence- 1/4 Tsp
Vanilla essence 1/2 teaspoon
Butter 1/4 cup
Oil 1/4 cup
Salt- 1 Pinch
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Instant Pot Pumpkin Cheesecake Recipe | Perfectly Creamy Cheesecake in Instant Pot | Pumpkin Dessert
Pumpkin season is about to begin! Make this best pumpkin cheesecake recipe in the Instant Pot! Perfectly creamy pumpkin spiced cheesecake filling with crispy crust and pecan topping.
Ingredients
Crust:
Graham crackers - 7 or crumbs - 1 cup
Pecans - 1/4 cup
Sugar - 2 tbsps
Melted Butter - 3 tbsps
Cheesecake filling:
Cream Cheese - 2 packages (8 oz each)
Sugar - 1/2 cup
Pumpkin purée - 1/2 cup
Pumpkin spice - 1/2 tbsp (1.5 tsp)
Vanilla extract - 1 tsp
Heavy cream or sour cream - 2 tbsps
Corn starch or all purpose flour - 2 tbsps
Eggs - 2
Topping:
Sugar - 1/4 cup
Butter - 1 tbsp
Heavy cream - 2 tbsps
Vanilla extract - 1/2 tsp
Pinch of salt
Crushed pecans - 1/2 cup
Instructions
1. Line a 7 inch springform pan with parchment paper and brush the sides of the pan with butter or Oil.
2. For making the crust, add 6-7 graham crackers and 1/4 cup of pecans to a blender and blend it. Add 2 tbsps of sugar and 3 tbsps of butter to it and blend it to just combine.
3. Add the crust to the springform pan and press it with the spatula or spoon. Keep the crust in the freezer for 20 minutes.
4. Make the filling, add two packages of 8 oz each cream cheese to a bowl or stand mixer. Add 1/2 cup of Sugar to it and blend it smooth.
5. Add 1/2 cup of pumpkin purée, 1/2 tbsp pumpkin spice, 1 tsp vanilla extract, 2 tbsps of heavy cream, 2 tbsps of corn starch to it and mix well.
6. Add 2 eggs, one at a time and beat it together with the cheesecake filling.
7. Pour the cheesecake filling to the cooked crust. Level it and tap the pan to remove any air bubbles. Cover the pan with the aluminum foil.
8. Add a cup of water to the Instant Pot. Place a trivet and place the cake pan on it. Close the Instant Pot lid and set the pressure valve to Sealing.
9. Set the Pressure cook(or Manual) mode for 40 minutes. Once done, Let the pressure release naturally.
10. Carefully take out the cake pan from the Instant Pot and remove the foil.
Let the cake cool on the counter for one hour.
11. After one hour, use a knife gently to release the cake from the sides of the pan. Take off the collar from the cake pan and lift it off.
12. Transfer the cake to a platter and refrigerate for 6 hours.
13. For making the topping, add 1/4 cup of sugar and little water to a pan on the stove top and let it dissolve.
14. Caramelize it for 4-5 minutes on a medium flame. If you prefer dark caramel sauce, let it caramelize for more time.
15. Turn the heat to low, add a tbsp of butter, 2 tbsps of heavy cream, 1/2 tsp vanilla extract, pinch of salt, mix it well and turn off the heat. Let it cool to room temperature.
16. Pour the caramel sauce on the pumpkin cheesecake before serving. Add 1/2 cup of chopped pecans on top.
17. Enjoy the best delicious pumpkin cheesecake!!
Crust Options:
1. You can add 1/2 cup of ginger snaps to the graham crackers for the ginger snap crust. You can also replace the graham crackers with ginger snap cookies.
2. You can replace pecans with walnuts. You can also skip the nuts.
3. You can replace graham crackers with 1 cup of oats in the crust recipe for the Oats cookie crust.
4. For more healthy option, try making date nut crust with 1 cup of nuts of choice and 7-8 dates.
Optional Toppings:
1. If you like to have the cheesecake without any toppings, please add 3/4 cup of sugar to the cheesecake filling instead of 1/2 cup.
2. You can just top it with some store brought whipped cream and some nuts.
3. If you love cinnamon, try making cinnamon whipped cream by beating 1/4 cup of sugar, 1 cup of heavy cream, 1 tsp of cinnamon and 1/2 tsp of vanilla extract.
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Halloween pumpkin cake
Halloween pumpkin cake
Ingredients
For the cake
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g raisins
½ tsp salt
4 eggs, beaten
200g butter, melted
zest 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin grated
For drenching and frosting
200g pack soft cheese
85g butter, softened
100g icing sugar, sifted
zest 1 orange and juice of half
Method
STEP 1
Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, raisins and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
STEP 2
To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
STEP 3
If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge / Freezable (un-iced).
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How to Make Pumpkin Cheesecake in the Instant Pot Video
It’s a cinch to make Instant Pot pumpkin cheesecake! It’s easier and faster than baking a cheesecake in the oven, but the result is still creamy, dreamy pumpkin spice goodness! Get the full printable recipe at:
OVEN CANNING CHEESECAKE IN A JAR
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The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | The Pioneer Woman | Food Network
Go BEYOND pumpkin pie and opt for Ree’s pumpkin CHEESECAKE instead!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin Gingersnap Cheesecake
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 6 hr 45 min (includes chilling, standing and cooling times)
Active: 40 min
Yield: 10 to 12 servings
Ingredients
Pumpkin Gingersnap Cheesecake:
12 ounces gingersnaps
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Salted Caramel Sauce:
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Whipped cream, for serving
Chopped pecans, for serving
Directions
For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.
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The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | The Pioneer Woman | Food Network