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
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-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.
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■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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Emojoie Cuisine Recipe Book(In Japanese)
No Bake Mini Cheesecakes Recipe + Homemade Cherry Topping
These mini cheesecakes boast a smooth and creamy texture that melts in your mouth. The combination of the buttery crust, velvety filling, and sweet-tart cherry topping creates an unforgettable flavor experience.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Graham Cracker Crust Ingredients:
►1 1/2 cups graham cracker crumbs (from 12 whole crackers)
►1 Tbsp granulated sugar
►8 Tbsp unsalted butter (1 stick)
Ingredients for No-Bake cheesecake:
►16 oz cream cheese (from 2, 8-oz blocks), room temperature
►2/3 cup granulated sugar
►2 Tbsp sour cream
►2 Tbsp lemon juice, freshly squeezed
►1 cup heavy whipping cream
►1 Recipe Cherry Topping (link to cherry Sauce recipe)
???? PRINT RECIPE HERE:
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►Trigger Release Ice Cream Scoop:
►Cupcake Pan with Cover:
►Cherry Pitter:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:13 How to make no bake crust
1:37 How to make the delicious creamy filling
3:20 How to fill cupcakes baking sheet
4:12 How to make the cherry topping
5:11 Taste test and serving suggestions
CONNECT:
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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #nobakedessert #minicheesecakes
Blueberry cheesecake recipe | no bake blueberry cheesecake recipe
#Blueberrycheesecakerecipe
#cheesecake
#desserts
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Ingredients :
For cheesecake :
Gelatin : 2 to 2 and 1/2 tea spoons
Water : 100ml / around 1/2 cup
Biscuits : 180 grams
Unsalted melted butter : 100 grams / 1/2 cup
Heavy cream/whipping cream : 200 grams / 1 cup
Cream cheese : 200 grams /1 cup
Icing sugar or powdered sugar : 100 grams /3/4 cup
Lemon juice : 2 tea spoons
For blueberry topping
Blueberries : 200 grams
Water : 100ml
Sugar : 2 to 3 tablespoons
Lemon juice : 2 tea spoons
Gelatin : 1 tsp
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
Easy Bake Ricotta & Sour Cream Cheesecake With Passion fruit Topping
Easy Baked Ricotta & Sour Cream Cheesecake With Passion fruit Topping
Ingredients:
Biscuit Base:
• 250g Sweet Biscuit
• 125g Melted Butter
• 1/4 tsp Nutmeg
• 1/4 tsp Cinnamon
Filling:
• 250g Cream Cheese
• 3 Eggs (at room temperature)
• 300g Sour Cream
• 250g Ricotta Cheese
• 1/2 cup Passion Fruit Pulp
• Orange Rind
• 2 Tbsp Corn Flour
• 1 Cup Caster Sugar Or White Sugar
Topping:
• Fresh Cream
• Passionfruit Topping
Method:
1) Take a spring form tin and line it with foil paper and generously spray it with cooking spray and put it aside.
2) To make your biscuit base, take your biscuits, put it into a food processor or blender and process it into fine crumbs .
3) Take it out in a dish, add nutmeg and cinnamon and give it a mix using a spatula.
4) Add melted butter , scrape the dish and mix it well using a spatula to make sure the biscuit is all combined with the butter.
5) Put your biscuit mixture into the foil lined spring form tin, press it evenly in the bottom and 1/2 way up the sides. Cover it up with a glad wrap or cling wrap and put it in the fridge to set for 20 minutes, while you make the filling.
6) Pre-heat oven 160 degrees if it is a fan forced oven and 180 degrees if it is a conventional oven.
7) To make the cheese cake filling, take a big dish, add cream cheese and ricotta cheese and beat it until it is smooth.
8) Add sugar and corn flour and beat it until is smooth and all combined .
Add eggs and beat it well . Use a spatula to scrape the sides and the bottom of the dish as you go..
9) Now add sour cream, passion fruit pulp and orange rind and beat it well.
10) Take the biscuit base out of the fridge, pour the filling into the base and scrape the dish using a spatula.
11) Put the spring form tin on a baking tray, put it in the oven and bake it for
1 hour or until set.
13) Cool it completely at room temperature. Cover it with a cling wrap or glad
wrap and put it in the fridge to set for 3-4 hours or overnight.
14) Decorate it with fresh cream and passion fruit topping.
15) Enjoy.
Passion Fruit Topping link:
No Bake Strawberry Cheesecake Cups / Strawberry Ricotta Dessert / No gelatin No Egg No Bake ????
No Bake Strawberry Cheesecake Cups / Strawberry Ricotta Dessert / No gelatin No Egg No Bake
This Individual Servings, No-Bake Strawberry Ricotta Dessert are easy to make.
Ricotta cheese, whipped with heavy cream, and piped over layers of fresh sweet strawberries and crumbs, and topped with more strawberries...Perfect no-bake dessert !
Please click here for ingredients :
WATCH NEXT: Strawberry Ice Cream | Blueberry Ice Cream | 2-ingredient :
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