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How To make Sun Sational Cheesecake
BASE:
1 c Graham cracker crumbs
3 T Sugar
3 T Margarine, melted
BODY:
3 pk 8-ounce cream cheese, soften
1 c Sugar
3 T Flour
2 T Lemon juice
1 T Grated lemon peel
1/2 t Vanilla
4 ea Eggs (1 separated)
TOPPING:
3/4 c Sugar
2 T Cornstarch
1/2 c Cold water
1/4 c Lemon juice
BASE: Combine crumbs, sugar and margarine; press onto bottom of 9- inch springform pan. Bake at 325, 10 minutes. BODY: Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white; reserve yolk for glaze. Pour over crust. Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of
pan. TOPPING: Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Beat reserved egg yolk in small bowl. Add small amount of hot mixture to yolk. Return to mixture in saucepan; cook 3 minutes, stirring constantly. Cool slightly. Spoon over cheesecake; chill. Garnish with lemon and lime slices and fresh mint, if desired.
How To make Sun Sational Cheesecake's Videos
????????감성가득 맛있는 카페 브이로그☕️???? | 힐링하다 가세요~???? | Cafe Vlog
안녕하세요????
이번 영상은 매장 브이로그입니다!
비가 내리는 날이었는데도 찾아와 주셔서 정말 감사했던 하루였어요????????
그럼 영상 재밌게 봐주세요~!
항상 감사합니다(◕‿◕????)
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????Song : 샛별 - SOSO /
(Artlist License)
Intro♬ Modern Life Is Thin and Shallow created by Kyle Preston
♬ Brazil Chill created byHanjo Gabler
♬ Trip Around the Sun created by Sarah Kang
♬ More Than Words created by Sarah Kang
각국어 번역 자막 제작 : 컨텐츠 제작의 마무리는 컨텐츠플라이! 글로벌 진출을 위한 최고의 파트너,CONTENTSFLY에서 제작되었습니다.
???? Tropical Lemon Cheesecake Dream ???? with COCONUT. Special Low Carb Recipes from a chef
Revolutionary tropical lemon cheesecake low carb cake to feast on without regrets. Dr. Slim presents an American classic reinterpreted with a layer of cheesecake, straight out of the pastry shop. Fresh and tropical in taste thanks to pinacolada and passion fruit syrups from Tessiere and a touch of real grapefruit and lemons. With only 180 kcal/piece and approx. 8 KH. Low carb at its best. Prepared with sugar substitutes and even low fat. Due to the many aromatics and the mixture of different sugar types, even die-hard sugar lovers don't notice any difference to the classic sugar-calorie bomb
low fat sugar free gluten free keto carnivore
To prepare you will need, among other things:
20 cm springform pan (e.g.) Kaiser
1 high cake ring 10cm high
piping bag
baking paper
Mixer (e.g. Kitchen Aid)
Turntable (for professionals) Wilton
Stevia extract 25 g
Erythritol 1kg
Tessiere Zero Syrups Pinacolada, Passion Fruit and Lemon
Here are the ingredients:
1. Citrus fruits
Fillet 1 grapefruit and lemon and soak in a little syrup
pinacolada cast
170ml water
60 ml Tessiere Syrup Zero Pinacolada
1 white cake glaze in powder form
vanilla, lemon
Boil a minute
Custard Pistachio Filling
300 g Ehrmann Protein vanilla pudding or homemade with erythritol and milk
30 ml Tessiere syrup passion fruit light
40g chopped salted pistachios
possibly 1-2 sheets of gelatine
2. Cheesecake layer
500 g layered cheese or low-fat quark
150 grams of sour cream
3 eggs (M/L) ¾ pack vanilla or cream pudding
70 g erythritol/stevia (on 1kg erythritol 5 g stevia extract)
60 ml Tessiere syrup lemon
Oetker vanilla, lemon, lemon paste Sally or similar
210 C middle rail circulating air in the water bath 20 min afterwards
170 C middle rail circulating air in a water bath for 20 min until brown and risen
3. Passion Fruit Cream:
400g low-fat ricotta
40 g erythritol/stevia (on 1kg erythritol 5 g stevia extract)
35 ml Malibu or Passoa
30ml Tessiere Zero Passion Fruit
3 sheets of gelatine or 3 teaspoons Sana-part
200 ml low fat cream Rama (19%)
4. Coconut Chocolate
80g grated coconut
20 g coconut fat
40 ml Tessiere syrup Pinacolada Zero or passion fruit
0:00 start
4:10 cheesecake layer
5:57Passion fruit cream
10:50 Coconut chocolate
11:57 pistachio kernel
14:25 Pinacolada frosting
16:40 Turn out the cheesecake
18:32 Finishing
23:42 Tasting
27:38 Karaoke Yesterday
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Channel also available in English
Dr Slim presents low carb recipes at its best. Sweet cake dreams and savory treats with no regrets. As a trained chef and studied medicine and MPH, I have combined the two worlds to cook and bake taste bombs that do without sugar and flour. Ideal to satisfy the sweet hunger during diets. My creations usually have less than 5 carbs/100 g and get by with very little fat. The best conditions to stay or become slim. Conclusion: Dr. Slim shows how to feast with no regrets.
low fat sugar free gluten free keto
I recorded the vids in my mother tongue German, and I did a voice over in English.
Camelia Sunchokes | Kitchen Vignettes | PBS Food
Recipe:
Camelia Frieberg is a biodynamic farmer and award-winning filmmaker and producer. Try these pickled sunchokes that are simple to make and a great addition to salads and tacos.
Kitchen Vignettes is a farm-to-table video blog by Aube Giroux. She is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. She was nominated for a James Beard Foundation Award in 2014 and 2015 and won Saveur Magazine's 2012 Best Food Blog award in the video category. For more video stories:
PBS Food celebrates a love of food and cooking with the best recipes and fresh ingredients. No gimmicks, just food. Find recipes from your favorite cooking shows and more:
You should NOT miss KYOTO'S BEST shrine!
*Kyoto's best shrine! How to find Japan's best cheesecake!*
Kyoto - Inari, Sakura and Japan's best cheesecake - Family Road Trip Across Japan, Episode 6
This is episode 6 of our epic road trip around Japan. In this video we visit Kyoto's Fushimi Inari shrine - miles of vermillion coloured torii gates snaking up a hill - with around 1 million other tourists. We also visit the slightly less busy Philosopher's Path between a couple of big temples - Ginkakuji and Nanzenji. We were lucky enough to visit Kyoto right in the middle of the Sakura Season so the cherry blossoms were blooming everywhere.
We had some of Kyoto's finest Kyoto style sushi, some unbelievably good udon noodles, Japan's best cheesecake, Kyoto's best tofu soy flavoured ice cream, and coffee, coffee, coffee.
I hope you enjoy Part 1 of our visit to Kyoto.
Shane, Michelle, Georgia and Brandon
X
0:00 - Intro - Coming up - Me introducing us and map of our epic road trip - haiku
0:47 - Okaru Udon - Gion, Kyoto
2:09 - The next day - Kurasu Coffee, Kyoto
3:11 - Isetan Dept. Store food level - pastries and sandos galore - Farm Designs Cheesecake
4:28 - Lunch and buying IC cards at Kyoto Station
5:46 - Train to Fushimi Inari
6:27 - Coffee from Vermillion, Inari
6:50 - A truly religious moment - eating choco moo cheesecakes at Inari
8:24 - A walk under the Torii at Fushimi Inari
9:57 - Inari hand washing and then onward and upwards
11:09 - Too far to the top of Inari?
11:46 - Iced coffees from the other Vermillion at Inari
12:30 - Kyozuan for Kyoto's best tofu flavoured ice cream
13:30 - Walk along the beautiful Philosopher's Path under the sakura
14:50 - Izuu Sushi in Gion for Kyoto's best Kyoto Style sushi
17:22 - I love Japanese supermarkets
18:09 - Next time on our Family Road Trip Across Japan - Outro
Our other Japanese videos:
Narita, Japan
Snow Monkey, Yudanaka-Shibu Onsen
Japan's best sushi train, Kanazawa
Kanazawa's castle and gardens
21st Century Museum of Modern Art, Kanazawa
Fushimi Inari, Kyoto
Kiyomizu-dera, Kyoto
Arashiyama
Kinkaku-ji, Kyoto to Shikoku
Naoshima
Takamatsu
Iya Valley, Shikoku
Matsuyama
Takachiho
Mount Aso, Kyushu
Kurokawa Onsen
Nagasaki
Kobe
Tokyo
Instagram: @shaneonthego
Facebook:
Web:
Related blog posts (by me):
Kanazawa to Kyoto -
Getting around Kyoto. Japan's world’s best Hokkaido cheesecake! Is it too crowded to enjoy the Inari Shrine? -
In Kyoto we stayed at:
Nishijin Kyogoku Inn - bookings.com
Coffee
Kyoto
Kurasu -
Vermillion -
Eat
Kyoto
Okaru Udon -
Izuu Sushi -
Cheesecake
Farm Designs - Isetan Dept. Store Kyoto Station - Milk A Table may be closed there now but the Farm Designs cheesecakes are worth a trip to Hokkaido :) -
Ice Cream
Kyozuan -
Snacks
7-Eleven, Lawson, Family Mart :)
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The gear I use:
The camera:
Panasonic Lumix GH5
The Lens:
Panasonic LUMIX G X Vario 12-35mm f/2.8
The gorilla pod:
Joby GorillaPod 5K Kit Tripod
⭐⭐⭐⭐⭐⭐
I get my music from Artlist:
Music in this video:
East Asia by Generation Lost
Like A Glove by Dan Pundak
Coffee by Phury
Drive by Pete James Johnson
Sitting Still by Claire Kelly
Cherry Blossom by Ottom
Blue Moon Cafe by Stefano Mastronardi
A Place Beyond Belief by SLPSTRM
Anywhere I Run by Katrina Stone
Keep The Sun Down by Alon Peretz
Here We Go Again by Duce Williams
#familytravel
#RoadTrip
#cinematic
#Japan
#Kyoto
#fushimiinari
Sunflower Cake
Brighten up your summer dessert with this sunsational sunflower cake. Our Kraft Kitchens Food Expert will show you how easy it is to create this cool, creamy combination of peaches, Cool Whip and lemon cake mix. Check out the recipe here:
Link: Sign up at Kraftfoods.com for even more great food ideas!
Simple STRAWBERRY MOUSSE CAKE! Amaze your friends and dumbfound your enemies!
I'm not a genius, but I certainly look like one when I present this easy, sensational Strawberry Mousse Cake showstopper recipe. The strawberries look stunning and the strawberry mousse with the jelly topping tastes as good as it looks. The light airy Genoese sponge cake is the perfect complement for the delightful filling. Smooth and light with a satisfying strawberry flavour, you'll be the toast of the town if you make this for your next gathering. Just don't let the inevitable adulation go to your heads though will you.
Genoese sponge cake recipe:
3 medium eggs (around 165g of egg)
110g all purpose flour
3/8 of a teaspoon of baking powder (or thereabouts)
110g sugar
40g melted butter
Pinch of salt
Bake in a 24-25cm cake pan, lined and greased at the bottom (but not the sides) at 175C (350F) in a pre heated oven with no fan on for 20-25 minutes.
Strawberry Mousse and jelly topping recipe:
1kg of strawberries pulped.
Remove the seeds to leave around 870g of strawberry pulp.
Cook on a medium heat until hot. Add 100g of sugar. When the sugar is dissolved add 12 sheets (20g) of sheet gelatine and stir to combine until the gelatine has dissolved.
When cooled pour 1 third of the mix into a separate jug.
When fully cooled to room temperature add two thirds of the mix to 400ml of whipped cream and stir to combine to make the mousse. Set firm in the freezer before pouring on the jelly topping. Set to finish in the fridge.
Enjoy!
#theteessidechef #strawberrymoussecake