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How To make Very Smooth Cheesecake
1 c Graham Cracker Crumbs
3 T Sugar
3 T Margarine, Melted
1 Env Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
10 oz Frozen Strawberries, Thawed
Milk 1 c Whipping Cream, Whipped
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.
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The FLUFFIEST Japanese Cheesecake Recipe (UNCLE TETSU) - Soft & Light Dessert | Danlicious
Today, I am showing you how to make my version of a Japanese cheesecake recipe that is super soft, light, and fluffy! Have you heard of the Uncle Tetsu cheesecake? They made famous this style of cheesecake all around the world over the last few years and for good reason.
While it takes some patience to make this soft and fluffy Japanese cheesecake right, it is well worth the effort. You can have it warm or cool and pair it with a number of delicious flavors. I guarantee this Japanese cheesecake will be a hit with your friends and family!
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INTRODUCTION: (0:00)
PREPARING the Ingredients: (0:38)
MAKING the Cake Batter: (2:44)
BAKING the Cheesecake: (5:25)
TASTING the Japanese Cheesecake: (7:50)
INGREDIENTS:
125 g cream cheese (4.5 oz)
70 mL milk
30 g unsalted butter
3 large eggs, separated
60 g granulated white sugar
25 g all purpose flour
15 g cornstarch
¼ teaspoon salt
¼ teaspoon vanilla extract
1 teaspoon lemon juice
Optional: Dust with icing sugar
Best size cake pan: 6 diameter x 3 deep round
(I didn't have this so I used a slightly larger loaf pan)
Bake for first 20 minutes at 320 F/ 160 C.
Then for last 40 minutes at 285 F / 140 C.
Cool in oven with oven door slightly open.
Hope you enjoy!
- Danlicious Food
#JapaneseCheesecake #UncleTetsu #DanliciousFood #FluffyJapaneseCheesecake
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This video is not sponsored. All items are purchased with my own money unless stated otherwise and opinions are my own. If I do receive products for free, I will always disclose it and provide you with my honest opinion.
Smooth and Creamy Blueberry Crumble Cheesecake Reduced Sugar, No Sourcream Cheesecake Recipe
Hello! My name is April, and Welcome to my Channel! ????
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Classic Cheesecake Recipe/ Ultra Smooth Cheesecake/ Perfect Creamiest Crack-free New York Style Cake
With this recipe, a creamy, gorgeous, ultra smooth, cloudy texture, crack-free New york style yummilicious Classic Cheesecake. A Simple and very easy to do recipe. One of My favourite dessert ever.
Crunchy Crispy Golden Digestive Biscuit base with Silky Smooth textured cheese!! Must Try Recipe..
INGREDIENTS:
Digestive Buscuit- 10Pcs
Butter- 2 tbsp
Whipping Cream- 1/4 cup
Cream cheese- 250g
Egg-2
Sugar- 1/4 cup
vanilla- 1 Tbsp
#classiccheesecake #newyorkstylecheesecake #ultrasoftcake #softtexture #cloudysmooth #momliciousrecipe #yummilicious
Basque Burnt Cheesecake | Easy Soft Creamy Cheesecake Recipe
How to make Basque Burnt Cheesecake! This cheesecake just melts in your mount and it's so easy to make.
I made a small 6 inch cake, so if you want a bigger one, just double the ingredients. Make sure to serve it after cooling off - I find it the best next day, after refrigerating. Hope you enjoy this video and the recipe.
Ingredients:
cream cheese 250g
sugar 60g
flour 5g
1 egg
1 egg yolk
whipping cream 150ml
Bake ate 220C (425F) for 30-40 minutes
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It took me months to perfect this VANILLA CAKE recipe! Soft fluffy vanilla cake
RECIPE:
When I say this recipe took me MONTHS to perfect, I mean it! This vanilla cake has the most soft, tender, melt-in-your mouth crumb and is bursting with vanilla flavour. A great base recipe that can be paired with literally any type of frosting and filling!
HOMEMADE CAKE RELEASE:
INGREDIENTS:
For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake ????
Vanilla Cake
- 2¼ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornflour - also known as cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature. See note 3 below if using a homemade buttermilk substitute.
Bake at 165 °C (329°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Vanilla Buttercream Frosting (see note 2 below)
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
- 1½ tsp vanilla essence/extract
- 1½ tbsp milk - heavy or whipping cream okay too
Note 1. You can use cake flour in replacement of the all purpose flour and cornstarch in this recipe (325g total required).
Note 2. This frosting is an American buttercream so is a ‘sweeter’ frosting, although my recipe does use a lot less icing sugar compared to a regular American buttercream. However, if you still want an even less sweet frosting, I’d recommend a Swiss meringue or French buttercream.
Note 3. I use store bought buttermilk which is thicker than a homemade substitute. For this recipe, because it uses a lot of buttermilk, a homemade substitute doesn't give the same results. If you are using a homemade version you will need to reduce the amount of buttermilk to about 1 1/4 cups (275g).
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NO BAKE White Chocolate CHEESECAKE very soft recipe
NO BAKE White Chocolate CHEESECAKE very soft recipe
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This No-Bake White Chocolate Cheesecake is one of the best cheesecakes ever, very soft and very easy to prepare.
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INGREDIENTS
5 oz Digestive
2 oz Amaretti
6 tbsp burro
0.4 oz gelatine
9 oz white chocolate
0.4 cup milk
17 oz Ricotta
1.2 cups fresh cream
5 tbsp icing sugar
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AUDIO/VIDEO EQUIPMENT used:
Sony ZV-1
Canon 200d
Samsung M31
50mm lens
35mm lens
Gimball Osmo Mobile 3
Led lighting
Microphone usb
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ItalianCakes USA: the basics of pastry making and cake decorating. Recipes and tutorials step by step to make desserts and cake decorating (birthday cakes, wedding cakes, etc.) using sugar paste, whipped cream, vegetable cream, royal icing, buttercream, etc.
#recipe #desserts #nobakecheesecake
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