Flourless Strawberry Ricotta Cake #recipe #easyrecipe #cakerecipe #shorts
Flourless Strawberry Ricotta Cake #recipe #easyrecipe #cakerecipe #shorts
Introducing a delicious treat: flourless strawberry ricotta cake.
This recipe calls for juicy strawberries and creamy ricotta to create a rich and delicious dessert that's both gluten-free and full of flavor. I like to compare it to a mix between a cake and cheesecake.
Recipe:
300 g drained ricotta cheese (1 cup+1/2 cup or 10.6 oz)
100 g sugar (1/2 cup)
40 g butter (3 tbsp)
3 eggs
60 g cornstarch (1/3 cup + 1 tbsp)
1 tsp vanilla or vanilla bean
160 g strawberries (5.6 oz)
Icing sugar
Use a 7 inch pan and bake at 350F (176C) for 55 minutes in a preheated oven
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#ricottacake #italianrecipes #easydessert #easyrecipes #flourless #recipevideo
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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New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer
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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.
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No Bake Ricotta Cheesecake
No Bake Ricotta Cheesecake is a creamy and delicious recipe that comes together quick and only requires seven ingredients! You’re going to love this delicious no-bake cheesecake that’s great for any occasion.
One bite and you may never bake a cheesecake again! This recipe for no bake ricotta cheesecake has that creamy and delicious texture you love, no oven required.
Get the recipe at:
Baked Ricotta Cheesecake Recipe With Strawberries | Easy 4 Ingredient Low Carb Keto Dessert Idea
Baked Ricotta Cheesecake Recipe With Strawberries - Easy 4 Ingredient Low Carb Keto Dessert Idea - here's the full recipe for the homemade crustless cheesecake -
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Thanks for watching Baked Ricotta Cheesecake Recipe.