MINI CARAMEL CHEESECAKE RECIPE | So Simple Way To Make The Perfect Cheesecake | Top Tasty Recipes
MINI CARAMEL CHEESECAKE RECIPE | So Simple Way To Make The Perfect Cheesecake | Top Tasty Recipes
Hello everyone!
This saturday we are sharing a great cheesecake recipe! Caramel lovers gonna love these mini, creamy and super delicious cheesecakes! It is so simple to make! We hope you will like this recipe!
Ingredients;
250 gr biscuits
90 gr butter (Melted)
500 gr labneh or cream cheese
200 ml cream (Room Temperature)
1/2 cup+1 tbsp sugar
1 Tbsp all purpose flour
1 Tbsp starch
2 Eggs (Room Temperature)
1/2 cup+1 tbsp sugar
2 tbsp butter
200 ml cream
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Bon Appetit !
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CHOCO BAR ICE CREAM RECIPE IN LOCK-DOWN | WITHOUT CONDENSED MILK, CREAM, EGG, BLENDER | NO MACHINE
3 INGREDIENTS OREO TRUFFLE RECIPE | NO BAKE CHOCOLATE OREO BALLS | Top Tasty Recipes
#caramelcheesecake
#cheesecake
#minicheesecake
Raspberry Cheesecake | The Santarelli Cooks
How to make this easy Raspberry Cheesecake ( No Bake ). Make this Raspberry Cheesecake as your summer dessert! It is so creamy and loaded with raspberry flavours!
Ingredients:
- 20 oreos or other biscuits for the base
- 50 g butter
- 70 g icing sugar
- 200 g cream cheese
- 1/4 vanilla extract (optional)
- 500 ml whipping cream
- 1/2 lemon
- 250 g raspberries
- 100 ml water
- 80 g granulated sugar
Step 1- Blend biscuits
Step 2- Mix with butter
Step 3- Pour the mix in the tin to form the base
Step 4- Mix cream cheese, icing sugar and vanilla extract (approx for 30 sec)
Step 5- Mix cream until firm, don't over mix
Step 6- Combine cream cheese and whipping cream, mix until firm, don't over mix
Step 7- Pour the mix in the tin with the biscuit base
Step 8- Simmer raspberries, water, lemon and sugar for about 5 min
Step 9- Sieve the seeds
Step 10- Soak 1 gelatin sheet in cold water for 5 min
Step 11- Add gelatin to the raspberry compote and mix until dissolved
Step 12- Let the compote cool a bit and pour on top of the cream
Step 13- Refrigerate for 3 hours
Rasperry Cheesecake is now ready to eat!!! ????
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#raspberrycheesecake #summercheesecake #easycheesecakerecipe
Raspberry and Walnuts Tart Cake
Cacao ! ∴∵ゞ(´ω`*) ♪
This time, sweet and sour raspberries are shimmering in this tart cake.
In the center is walnut almond cream with crunchy nuts and moist sponge, making it a very tasty sweet.
I made a chocolatey tart arrangement based on the look of a cake from the sweet store And MERCI.
0:00 Digest
0:19 Tart Chocolat
3:35 Almond Cream
4:48 Raspberry Sauce
7:00 Raspberry glaze (glace raspberries)
9:23 Finished Raspberry and Walnut Tart
10:56 Cacao notes (And MERCI 's cake I used as a reference)
[Book] Chocolate Cacao recipe book on sale now!
This is a book about chocolate sweets. Chocolate Sweets BOOK
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Ingredients and recipe
[Tart (20cm tart mold)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - flour: 125g
A - Cocoa powder: 16g
[Directions].
Cream the butter and mix in the powdered sugar.
Beat the whole egg.
Add the beaten eggs into the batter in a few additions.
Pour the beaten egg mixture into the batter.
Wrap in plastic wrap and refrigerate for at least 3 hours.
Butter the mold and keep it in the refrigerator.
Roll out the dough to a thickness of 3 mm, poke holes in it with a fork, and let it rest in the refrigerator.
[Raspberry purée (in tart)
Raspberries: 50 g
Raspberry puree: 20g
Granulated sugar: 15g
[Almond cream]
Unsalted butter: 80g
Powdered sugar: 80g
Whole egg: 80g
Almond powder: 80g
Roasted walnuts: 60g
[Directions]
1. Knead the butter and mix in the powdered sugar.
Measure out the beaten whole eggs and divide into 3 portions. Divide the almond powder into portions and add the walnuts.
Spread a thin layer on the tart.
Spread the raspberry puree.
Pour the almond cream over the puree, fill with walnuts and level the surface.
Preheat the oven to 180°C, then lower the temperature to 170°C and bake for 40-45 minutes.
[Syrup]
Water: 50ml
Sugar: 50g
[Raspberry glaze]
A - Frozen raspberries: 80g
A - Raspberry puree: 100g
A - Granulated sugar: 120g
B - Powdered gelatin: 5g
B - Water: 25g
[Raspberry jam / recipe]
1. Add water to the gelatin powder and let it soften (B).
2. Put the ingredients in A in a saucepan and cook over heat while mashing.
Transfer to a bowl and let cool to around 55℃.
4. Heat the softened gelatin slightly in a microwave oven to dissolve it. Do not make it above 60°C at this time.
Once all the ingredients are mixed, spread evenly over the top of the tart and chill in the refrigerator until firm.
Place a round plate in the center of the tart and sprinkle the surrounding area with unmelted powdered sugar.
Silicone spatula
A small pestle (placed on the gas stove)
Delonghi convection oven EOB2071J-5W
Shinwa radiation thermometer No.73010 with laser point function
Cassette stove
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Acrylic ruler 3mm 2pcs
Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
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#raspberry
#tart
#chocolateCacao
No- Bake Raspberry Cheesecake 覆盆子芝士蛋糕
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Ingredients材料:
150g (9 pieces) Digestive biscuits, finely crushed (消化饼干碎)
60g/ 1/4 cup butter (牛油)
350g/12.2 oz cream cheese (奶油芝士)
100g/1/3cup + 2 tbsp caster sugar (细砂糖)
300ml dairy whipping cream (动物性鲜奶油)
1 tbsp gelatine powder (鱼胶粉)
3 tbsp water (水)
Divide mixture into 2 portions (分成两份)
Add in 2 tbsp of raspberry puree in a portion
一份加入2汤匙覆盆子泥
Add in 1 tsp lemon juice in a portion
一份加入1茶匙柠檬汁
170g/6oz Raspberries puree(覆盆子泥)
1 tsp lemon juice (柠檬汁)
For garnishing (装饰)装饰:
1 tsp gelatine powder (鱼胶粉)
2 tbsp water (水)
1 1/2 tbsp caster sugar (细砂糖)
3 tbsp hot water (热水)
** add into remaining raspberry puree
加入剩余的覆盆子泥拌匀
The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
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-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
■18cmケーキ型の分量
ビスケット 120g
溶かしバター 60g
クリームチーズ 400g
グラニュー糖 120g
サワークリーム 200g
又は 生クリーム100mlとヨーグルト100gで代用可
生クリーム 150ml(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 1/4個分
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No-Bake Raspberry Cheesecake Recipe | Vegan & Sugar-Free
Here's a #Delicious and #Healthy recipe for a #Nobake #Cheesecake! This raspberry treat is #Vegan and #Sugarfree, making it a guilt-free dessert. You can even substitute the raspberries for any other berry to make another flavor. I hope you all enjoy!
Comment down below if you have any recipes that you want me to try and make :)
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WHAT YOU NEED FOR THIS RECIPE:
Base Layer:
~1 cup almonds
~1 cup dates (I used deglet door dates)
~1 teaspoon salt if you don’t want a base that’s very sweet
Cheesecake Layer:
~2 cups raw cashews (soaked overnight or for 2 hours in boiling water)
~1/2 cup coconut milk
~1/3 cup maple syrup
~1/4 cup lemon juice
~1/3 cup coconut oil
~1 teaspoon vanilla extract
~1 cup raspberries (added later)
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ABOUT ME:
My name's Nicole Vayman, and welcome to Guilt-Free Delish! Make sure to subscribe so you don’t miss any of the sugar-free, healthy, and yummy recipes that I’ll be posting every Friday!