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How To make Ricotta Sour Cream Cheesecake with Strawberry Sauce
3 c Part-skim ricotta cheese
4 Eggs
3/4 c Light sour cream
2 tb + 2 t. honey
1 tb Fresh lemon juice
2 ts Grated lemon peel
1 1/2 c Strawberries
2 tb + 2 t. confectioners sugar
1 md Kiwi fruit, pared and sliced
1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking
spray. 2. In a large bowl, with an electric mixer, beat ricotta cheese until
smooth; add eggs one at a time, beating well after each addition. Add sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until combined. 3. Pour mixture into prepared springform pan; set pan in 13x9 baking pan.
Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan. Bake 1 hour or until top feels firm to the touch. Cool to room temperature. 4. Set aside 5 whole strawberries for garnish; slice the remaining berries.
In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth. Strain through cheesecloth into a small bowl. 5. Carefully remove sides of springform pan from cheesecake. Cut reserved
strawberries into halves. Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce. Source: Weight Watchers Magazine Light and Easy New Family Classics 1993 Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories Per serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
How To make Ricotta Sour Cream Cheesecake with Strawberry Sauce's Videos
The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums
A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack.
INGREDIENTS:
-6 tablespoons unsalted butter, melted, plus more, room temperature, for pan
-15 graham crackers (each 3 by 5 inches), broken into pieces
-1⁄3 cup packed dark-brown sugar
-1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice
-1 ¼ teaspoons kosher salt (we use Diamond Crystal)
-2 ½ pounds cream cheese (five 8-ounce packages), room temperature
-1 1⁄3 cups granulated sugar
-5 large eggs, room temperature
-1 cup sour cream, room temperature
-1 teaspoon pure vanilla extract
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
#Cheesecake #Dessert #CookingHacks
How to make Cheese cake || cheese cake with strawberry sauce || oven baked cheese cake
Category Dessert,????????
serve 10
Ingredients????
15 pieces digestive biscuits
1 tbspn sugar
6 tbspn melted butter
900g softened cheese
1 and half cup sugar
Eggs 6
4 tbspn sour cream
2 tsp vanilla essence
Strawberry sauce ( 15 strawberry, 3 tbspn sugar, 1/4 lemon squeeze, 1 tbspn corn flour)
Directions????
Crust 15 pieces digestive biscuits
Transfer those into a mixing bowl and one tablespoon of sugar and 6 tablespoon melted butter.
Stir together until the crumbs are evenly moistened.Transfer those moist crumbs to a 10 inch springform pan.
Bake that of a preheated oven at 350°f (gas mark 4) for 8 mins.
Take out of the oven and let it cool completely to room temperature.
While that's cooling, start boiling a pot of water.
Once the crust is nearly cooled, start the filling.
900g softened cream cheese and add 1 and half cup sugar, then mixed them for 5 mins. It should be light and fluffy.
Scrap down the bowl once or twice as needed.
Add six room temperature eggs. Adding them one in a time and waiting until the eggs are fully incorporated between each addition.
Once all of the eggs are well incorporated, then reduce the speed to low and add 4 tablespoon of sour cream,2 tsp vanilla essence.
Mix them together until it's well incorporated.
Cheese cake mixture should be completely smooth.
Take two heavy duty large sheets of foil, layer them on top of each other.then wrap them around the edges of your cheese cake pan.
Using foil and double layering ensures that don't get any water leaks.
Place the cheese cake pan into a large deep roasting pan, now pour all of that cheese cake filling over cool crust.
Add the water into the roasting pan.Bake that at 450°f (gas mark 8) for 15 minutes.
Without opening the door reduce the heat to 300°f ( gas mark 3) and continue baking for one hour to one hour and 30 minutes or until the cheese cake is nearly set.
Remove the roasting pan from the oven and let the cheese cake cool.
Cheese cake needs to be fully chilled and set before serving.
Refrigerate overnight
Make Strawberry sauce????
Add strawberries in a low heat pan then add sugar,lemon juice,cornflour. Stir for 2 to 4 mins.then take out from heat and let it cool before serving.
Cheese cake serve with strawberries sauce.
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No Bake Cheesecake
This delicious no bake cheesecake is light, creamy and beyond easy to make. You'll like the perfectly sweet filling with a touch of tang and the fragrant crust packed with toasted pecans.
RECIPE:
My no bake cheesecake is perfect for when you’re having people over and want to make something in advance, you have a few minutes to make a delicious dessert that can please a crowd, or you just don’t want to turn the oven on! I like my cheesecakes light and creamy, so I pulled out a couple of tricks in this recipe to make that happen no super-dense bricks for us!
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Easy Strawberry Cake Recipe with Tasty Strawberry Sauce
This Easy Strawberry Cake recipe has nearly 2 pounds of fresh summer strawberries. The cake has a soft, lightly sweet, and moist crumb with bursts of strawberry flavor in every bite.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
????PRINT THIS RECIPE:
????Ingredients for Easy Strawberry Cake:
►2 large eggs
►1 cup (210 grams) granulated sugar
►1 cup (8 oz) sour cream
►1/2 cup light olive oil or vegetable oil
►1 tsp vanilla extract
►1/4 tsp salt
►2 cups (260 grams) all-purpose flour (*measured correctly)
►2 tsp baking powder
►12 oz (450g) strawberries, hulled
►Powdered sugar to dust the top, optional
????Strawberry Sauce Ingredients:
►16 oz strawberries, hulled and halved
►1/4 cup (50 grams) granulated sugar
????MORE STRAWBERRY DESSERTS ????:
►The Best No-Bake Cheesecake Recipe with Strawberry Topping -
►Homemade Fresh Strawberry Cake + Cake Decorating -
►Strawberry Pretzel Salad Recipe -
►Easy Strawberry Spinach Smoothie Recipe -
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EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
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Super Light Ricotta Cheesecake with Grapefruit Sauce || William's Kitchen
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Ingredients for a 20 to 25 cm ricotta cheesecake:
For the amaretti cookie base:
1 large egg
1 pinch of salt
70 g granulated sugar
120 g ground almonds
1/2 tsp pure vanilla extract
1 tbsp Amaretto liqueur (Italian Salmond liqueur)
For the cheesecake batter:
250 g room-temperature mascarpone
500 g ricotta
250 g granulated sugar
5 large eggs
1 tsp pure vanilla extract
2 tbsp cornstarch + 2 tbsp water for the slurry
250 g crème fraîche or sour cream
For the grapefruit sauce:
2 grapefruits
60 g honey
75 g granulated sugar
2 tbsp cornstarch + 2 tbsp water for the slurry
1/2 tsp pure vanilla extract
2 tbsp orange blossom water (optional)