Smooth, creamy and oh so delicious! Strawberry Cheesecake Bars Recipe
Get the full recipe and step by step directions at:
Delicious STRAWBERRY CHEESECAKE BARS perfect for all your summer get togethers! Strawberry flavor is not an afterthought in these delicious cheesecake bars. It may seem impossible but these bars have more intense flavor than a strawberry!
Smooth and Creamy STRAWBERRY VANILLA CHEESECAKE | Recipes.net
Indulge in this two-layered strawberry vanilla cheesecake that's smooth, creamy, and fruity. The crust is made with almonds and dates which are then surrounded by a ring of fresh juicy strawberries. These are topped off with creamy strawberry and vanilla layers that are perfectly sweet and tangy. Best of all, you don't need an oven to create this delicious no-bake cheesecake.
???? Check the full recipe on how to make Strawberry Vanilla Cheesecake here:
Ingredients:
For Crust:
3½ oz almonds, roasted, slivered, soaked overnight in water, and rinsed
3½ oz dates, pitted, preferably Medjool dates
3 tbsp cocoa powder
2 tbsp dark chocolate chips
3 tbsp coconut oil
⅛ tsp salt
Roughly 10 strawberries, fresh, hulled and halved
For Vanilla Layer:
4¼ oz roasted cashew nuts, soaked overnight in water and rinsed
½ cup coconut cream
4 tbsp unsalted butter, at room temperature
5 tbsp agave syrup
1 tbsp lemon juice
1 tsp lemon zest
½ tsp vanilla extract
⅛ tsp salt
For Strawberry Layer:
4¼ oz roasted cashew nuts, soaked overnight in water and rinsed
4¼ oz fresh strawberries, hulled
4 tbsp unsalted butter, at room temperature
4 tbsp agave syrup
1 tbsp lemon juice
For Strawberry Coulis:
6 oz fresh or frozen strawberries, hulled
3 tbsp powdered sugar
2 tbsp cold water
1 tsp vanilla extract
To Serve:
Fresh strawberries, hulled and cut according to your preference
⬇️ How to make Strawberry Vanilla Cheesecake ⬇️
0:14 Grease a 7-inch springform cake tin and line it with parchment paper.
0:18 Using a food processor, combine all ingredients (except for the strawberries) for the crust and pulse until well processed but still slightly crumbly.
0:59 Press this mixture onto your cake tin. Set your halved strawberries onto the edge of the cake tin, halved side facing outward.
1:21 Using a food processor, combine all ingredients for the vanilla layer and pulse until smooth. Layer this filling above the crust.
2:10 Lightly tap to release any air bubbles and transfer to the freezer. Freeze until set, preferably overnight.
2:26 The next day, prepare the coulis. Combine all ingredients and bring to a boil.
2:48 Reduce heat slightly and continue boiling until strawberries have completely broken down.
2:53 Transfer your mixture to a blender and puree until smooth.
3:04 Pass your coulis through a sieve. Strain any solids and discard. Allow to cool at room temperature before sealing and keeping it chilled.
3:18 Using a food processor, combine all ingredients for the strawberry layer and pulse until smooth. Layer this on top of the frozen vanilla layer.
3:57 Lightly tap to release air bubbles and freeze until set, preferably overnight.
4:06 Once the cheesecake layers have firmed up, remove the springform lid and its parchment paper lining.
4:16 Portion your cheesecake according to your preference. Drizzle 1 tablespoon of coulis on top of your cheesecake and garnish with a strawberry. Serve.
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#strawberryvanillacheesecake #strawberrycheesecake #strawberrycoulis #layeredcheesecake #nobakecheesecake
Soft Soft Yogurt Cheesecake Recipe :: Very Easy Way 5 min to make batter & 25min to bake :: Watch 4k
Soft Soft Yogurt Cheesecake Recipe :: Very Easy Way !! 5 min to make batter & 25min to bake :: Watch 4k :: Just follow recipe
Do you have left over cream cheese? And some yogurt?
You can make the batter in 5 min, and bake for 25min.
You can leave it in the fridge overnight for the better texture, or eat it right away!
Very Very Very Easy, follow along recipe.
Calories can be controlled by putting more yogurt and less sugar :) Also use Chickpea powders!
Ingredients ::
Any mold, Any thing! :) It can be square, circular, or muffin molds
210g Cream cheese
145g Plain yogurt
45g Sugar
1 Egg
2g Vanilla extract
33g Cornstarch or Chick pea flour (for less calories)
Lemon zest
Fruit jam or fruits
**Preheat Oven at 180 c and bake at 160 c for 25 min max
**It’s way better if you leave it in a fridge overnight after baking
#cheesecake #easybaking #cheesecakerecipe
#onlychild homealone
**Any unauthorized theft of this video or 2nd edit and reupload is prohibited
Soft & Light Japanese Cheesecake Recipe | Cara membuatnya gampang
Soft & Light Japanese Cheesecake Recipe.
This cheesecake is cotton soft, cheesecake. Very light, pillowy and taste wonderfully good. Only in 3 easy step you can make this Cheesecake!
The ingredients that you need are:
- 230 gr of cream cheese
- 1/4 cup of unsalted butter
- 1/4 cup of sugar
- 1/4 cup of all purpose flour
- 2 tbs of cornstarch
- 1 tbs of lemon juice
- 1/2 cup of whole milk
- 6 large eggs
(Make sure that the cream cheese, butter, and the eggs are room temperature)
Instructions:
1. In a large bowl, separate the egg yolks and the egg whites. Beat the egg white on a low speed for about 30 seconds until it becomes foamy. Once the egg whites has become foamy, add in the sugar gradually and increase the mixer speed to medium low and continue beating until it reaches stiff peaks.
2. In a separate bowl, add in the cream cheese, milk and butter. Mix this on a low speed until the texture has become creamy and smooth. This will take about approximately 2-3 minutes. And then add in the lemon juice, corn starch and flour. Combine and mix until everything are incorporated. After that, add the 6 egg yolk and mix for another minute. Make sure that you don’t over mix the egg yolk.
3. For silky and smooth texture cheesecake, you need to strain the batter. Trust me, you don’t want to skip this step. And then you want to gently fold 1/3 of the egg whites into the batter until mostly incorporated and then pour the batter into the egg whites mixture, fold gently until everything are combined.
Preparation:
Prepare a 20 cm springform pan and a heavy duty aluminum foil.
(The difference between the regular and heavy-duty one is that the regular foil is thinner and it doesn’t stand in high heat.) So your really wanna make sure to get the heavy duty aluminium foil.
1. Pull out about 2 of 18 inch foil, place it on top of the bottom of the pan making a cross section in the center of the tin. And then you want to sealed the edges making it tight so that the water doesn’t seep in.
2. Place the round tin on top of the foil and lock the pan and then you wanna wrap the bottom by lifting the edges of the foil around the outside of the pan.
3. Butter the side and the bottom of the pan and line with parchment paper. And then gently pour the batter mixture into the pan and tap a few times to let the air out.
4. Fill the roasting pan with about 1 inch of hot water. Place the cheesecake pan on top of the roasting pan that has been filled with water And bake for 80 minutes in 315 Fahrenheit.
5. Remove the pan from the water bath, unwrap the foil and transfer your cheesecake to a cooling rack, slice, DONE & SERVE!
PRO TIPS:
After 80 minutes, turn off your oven and crack the door open slightly and leave the cheesecake in the oven for 1 hour for it to cool down. This is to prevent your cheesecake to crack.
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How To Make San Sebastian Cheesecake Recipe | Rich,Smooth and Creamy
How to make San Sebastian Cheesecake | San Sebastian Cheesecake Recipe.Super creamy, smooth and it has a rich taste.
Ingredients
600 grams cream cheese ( room temp. )
4 eggs ( room temp.)
300 grams sugar ( adjust according to your taste )
1 teaspoon vanilla extract
300 grams whipping cream/ heavy cream (room temp. )
1 tablespoon cornstarch
2 tablespoons all purpose flour
2 cans cream 170g each ( 340g)
Thank you so much for watching ❤
NO water bath????Creamy and smooth New York Cheesecake Recipe!
NO water bath????Creamy and smooth New York Cheesecake Recipe!
I’ve tried so many cheesecake recipes and finally found the best version of it and our family falled in love with it. It’s quick and easy to make, without precooking the base, without a water bath, without cooking at different temperatures ????
So if you as me were looking for a easy and quick recipe for a cheesecake than look no further than this one ???? because I’m sure you’ll love it.
Ingredients:
For the base:
120g medium sweet biscuits
80g butter
Mix together, put in a springform, gently press that’s it!
❗️If you want the base to be crispy then bake it at 170°C for 8-10min , then leave to cool before adding the filling.
For this recipe has been used a 9 inch (24cm) round springform pan.
The filling:
600g cream cheese
115g sugar
2 eggs
200g sour cream (or 100g Greek yoghurt + 100g double cream)
Juice of a 1/4 lemon
5 drops of vanilla essence (or 10g vanilla sugar)
The topping:
300g of berries of your choice
75g sugar
3G agar agar powder (can be replaced with 1 tbsp cornstarch)
Follow rigorously the steps shown in the video and you’ll end up having the best homemade cheesecake!
‼️ IF your cheesecake it’s not done after 90min then it might be because:
1. You have a non-electric oven and the temperature is set up manually and inside might not be 120°C BUT less, so please check the temperature with a thermometer.
2. Your cheesecake is taller as you might use a smaller pan, in this case cook it for longer about 10-20 checking periodically the cheesecake for doneness
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