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How To make Warm Upside Down Cheesecakes with Blueberry Sauce
1 tablespoon unsalted butter
1/4 cup graham cracker crumbs
3/4 cups cream cheese
softened
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon vanilla
1/4 teaspoon almond extract
1 large egg
1 cup blueberries :
picked over
1/3 cup water
2 teaspoons cornstarch dissolved in 1 tablespoon
-- water fresh lemon juice to taste
Preheat oven to 350 degrees and set rack to middle position.
In a small saucepan melt the butter over moderately high heat, stir in the crumbs, and divide the mixture among four paper lined 1/2 cup muffin tins, patting the mixture to form a crust. Bake
the crusts for 5 minutes and let them cool on a rack for 5 minutes.
In a bowl with an electric mixture beat together the cream cheese, 1/4 cup of the sugar, vanilla, almond extract and a pinch of salt until the mixture is combined well, beat in the egg, beating until the batter is combined well, and divide the batter among the tins. (The batter will fill the tins.) Bake cakes for 20 minutes, or until they are set, and let them cool on a rack for 10 minutes.
While cheesecakes are baking, in a small heavy saucepan combine blueberries with the remaining sugar, and water, bring the mixture to a boil and simmer it, stirring occasionally for 3 minutes. Stir in the cornstarch mixture add it to the blueberries with the lemon juice, and simmer the mixture, stirring for 2 minutes.
Discard the paper liners, invert the cheesecakes onto plates, and spoon the sauce around them.
How To make Warm Upside Down Cheesecakes with Blueberry Sauce's Videos
Amazing Peach Cake Recipe
Filled with fresh, ripe peaches, this Peach Cake recipe is the perfect summer treat. It's soft, light, moist, and each bite is bursting with flavor from the sweet, juicy peaches. This homemake peach cake is so easy, and tastes like summer on a plate. And yes, you can use fresh or frozen peaches! Enjoy this cake with a cup of coffee or as an afternoon snack.
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Blueberry Lemon Meringue Cheesecake
Blueberry Lemon Meringue Cheesecake
There’s nothing particularly complicated about this recipe…or any recipe, for that matter, its just following instructions…
…oh…
…yeah, I have trouble following instructions too.
Biscuit base, lemon cheesecake, lemon curd, blueberry sauce, stacked from bottom to top in that order, then wrapped up and topped off with meringue. This is a brilliant dessert; it has a great balance between light and dense, between tart and sweet, and between delicate and durable.
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Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
Basque Burnt Cheesecake Recipe | Creamy and gooey easy cheesecake
A simple cheesecake that is the opposite of what you would imagine the perfect cheesecake to be.
Overly dark on the top, no biscuit or sponge base, and without the use of a water bath in the baking process. It's as simple as a cheesecake could get.
I had a small obsession with this cake ever since I laid eyes on it. Visually it stole my heart, and although I have never tasted the original slice of this cake from Basque, I have tried my best to recreate what I imagine it to be and this is my take on that cake.
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Individual Cheesecakes Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Individual Cheesecakes. These Individual Cheesecakes are set in a graham cracker crust and have a deliciously smooth and creamy cheesecake filling. They are similar in taste and texture to a New York Cheesecake, only instead of one large cake, it makes 12 individual servings. Serve alone or with fresh berries or fruit sauces.
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Professional Baker Teaches You How To Make UPSIDE DOWN CAKE!
Chef Anna Olson shows you how to make the best Pineapple Upside Down Cake using her own original recipe! You won't want to make it any other way!Want to learn how to bake a classic pineapple upside down cake? Click 'SHOW MORE' for recipe baking instructions.
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Ingredients
Fruit Base
¼ cup (60 g) unsalted butter
⅔ cup (140 g) packed dark brown sugar
2 tsp (10 ml) lemon juice
5-6 slices tinned, or 4-5 fresh pineapple rings
Cake
¾ cup (175 ml) buttermilk
⅓ cup (80 ml) vegetable oil
3 large eggs
1 tsp (5 ml) vanilla extract
1 ½ cup (225 g) all-purpose flour
¾ cup (150 g) sugar
1 tsp (3 g) baking powder
½ tsp (2 g) salt
¼ tsp (1 g) baking soda
⅒ tsp (less than 1 g) ground nutmeg
½ cup (50 g) sweetened flaked coconut
Fruit Base Cake Assembly
1. Preheat the oven to 350 F (175 C).
2. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
3. In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the centre of the cake comes out clean. If using fresh pineapple, the cake may need an extra 5-10 minutes baking time. Let the cake cool for 30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature.
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