Classic Cheesecake

author Sally's Baking Addiction   2 month ago

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New York Cheesecake Recipe

▼Ingredients Ø18cm SERVES 10 120g biscuits 60g melted butter 400g creamcheese 120g granulated sugar 200g sour cream 150ml heavy cream 2 eggs 2tbsp corn starch 1.5tbsp vanilla extract 1/4 lemon juice 200g raspberres 40g granulated sugar 1tbsp water ▼Facebook ▼Instagram ▼Twitter Music by Epidemic Sound (

CLASSIC NEW YORK CHEESECAKE | Bánh Cheesecake New York | The Sweetest Things

Thank you so much for watching. If you enjoyed this video, please give it a Thumbs up and SUBSCRIBE to see more of my videos in the future❤️ -Ingredients: 240g marine biscuits (or graham cracker) 120g butter (melted) 2lb (1kg) cream cheese 250g sugar 400g sour cream (or Greek yogurt) 300ml heavy cream 4 eggs 25g cornstarch 14ml vanilla extract Juice of half a lemon Berries to decorate —————————————————— Cám ơn vì đã xem video này nhé❤️ Nếu thích video, hãy Like và SUBSCRIBE để xem thêm video mới trong tương lai của em nhé❤️ -Nguyên liệu: 240g bánh quy 120g bơ (đun chảy) 1kg kem phô mai (để mềm) 250g đường 400g kem chua (hoặc sữa chua không đường) 300ml kem tươi 4 quả trứng 25g bột bắp 14ml tinh chất vani Nửa quả chanh vàng Dâu tây, việt quất để trang trí ——————————————————— And So It Begins by Artificial.Music Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Music promoted by Audio Library ———————————————————— From The Sweetest Things with Love and Passion❤️

抹茶で描くマーブル模様のレアチーズ。No-Bake white chocolate cheesecake (Matcha swirl)

抹茶で描くマーブル模様のレアチーズ。 No-Bake white chocolate cheesecake (Matcha swirl) The white chocolate version of the chocolate cheese cake I made before. I added some matcha and made the marble-patterned cream cheese. I used oreo cookies for the crust. You don't need to use melted butter.You can add milk and mix to harden it. It looks elaborate, but actually easy.It's great for a present! 以前作ったチョコチーズケーキのホワイトチョコバージョンを 作ってみました。生地を大さじ2ほど取り分けて、抹茶を加えてぐるぐるすると ちょっとお洒落なマーブル模様のレアチーズになります。 ボトムは今回はオレオのバニラクリームを使っています。 溶かしバターを使わなくてもしっかりと固まります~。 簡単なのに手が込んでるように見える(笑)ので、プレゼントにもおススメ! ただし持ち運びにはしっかりと保冷バッグ+保冷剤を使ってください。 一口サイズにカットしても可愛いです。 作りたてよりも翌日に食べる方が美味しいです^^ チャンネル登録お願いします♪ Subscribe to my channel 【Ingredients】15cm square Cake Pan Crust: 100g Oreo 15g milk Filling: 80g white chocolate 200g Cream cheese 20g granulated sugar 200g double cream 6g Gelatin powder 45g water 3g Matcha 15g water 【Directions】 ①Put oreo cookies in a Ziploc bag and crush well with a rolling pin. ②①Add milk to ①, and mix well. ③Put it in the baking tray lined with parchment paper. Spread and make it flat with the bottom of a cup, cool it in the fridge until you use it. ④Chop the white chocolate and double boil to melt. Add the granulated sugar and mix well. ⑤Add water to matcha and mix well. ⑥Put water in a heat-resistant container, sprinkle the gelatin powder and heat it in the microwave (600W) for 30 seconds to melt. ⑦Put cream cheese in a bowl and stir with a whisk. (until it's smooth) ⑧Add double cream into ⑦ and mix well. (some separate times) ⑨Add the melted gelatin and mix well. ⑩Add the melted white chocolate and mix well. The cheese dough is done. ⑪Take 2 table spoons of ⑩, and mix well with the matcha ⑤. ⑫Pour the cheese mixture in the tray ③. Spoon up some of the matcha mixture ⑪ and put it on the cheese mixture. (7-8 spots) Stir the matcha mixture with a chopstick and make marble pattern. ⑬Cool it in the fridge until it's hard enough. ⑭Cut the cake into your favorive size and eat! The cake tastes thicker better on the next day. 【材料】15cm 角型 ボトム: オレオ(ココアクッキーなど) 100g 牛乳 15g フィリング: ホワイトチョコレート 80g クリームチーズ 200g グラニュー糖 20g 生クリーム 200g ゼラチンパウダー 6g 水 45g 抹茶 3g 水 15g 【作り方】 ①オレオはジップロックなどの袋に入れて麺棒で叩いて細かく砕いておく。 ②①に牛乳を加えてよく混ぜる。 ③クッキングシートを敷いた型に入れる。 コップの底などを使って平らに敷き詰める。 使うまで冷蔵庫で冷やしておく。 ④ホワイトチョコは刻んで、湯煎で溶かす。 グラニュー糖を加えてよく混ぜる。 ⑤抹茶は水を加えてよく混ぜておく。 ⑥耐熱容器に水を入れて、ゼラチンパウダーを振り入れ電子レンジで600wで30秒加熱して溶かしておく。 ⑦クリームチーズをボウルに入れて、泡立て器で混ぜる。(滑らかになればok) クリームチーズは冷蔵庫から出して室温に戻しておくか、電子レンジで柔らかくしておく。 ⑧⑦に生クリームを加えてよく混ぜる。 (何回かに分けて加える) ⑨溶かしたゼラチンを加えてさらによく混ぜる。 ⑩溶かしたホワイトチョコも加えてよく混ぜる。 これでチーズ生地の出来上がり。 ⑪⑩の生地を大さじ2杯取って、⑤の抹茶とよく混ぜる。 ⑫③の型にチーズ生地を流し入れる。 この生地の上に⑪の抹茶生地を少しずつスプーンですくって7-8か所に乗せる。 箸などで抹茶生地をくるくるしながら、マーブル模様にする。 ⑬しっかり固まるまで冷蔵庫で冷やす。 ⑭お好みで好きな大きさに切り分けてお召し上がりください! 翌日の方が生地が落ち着いてより美味しく食べることが出来ます。


Baked cheesecake is definitely a top recipe to make! It's honestly so easy to make but it can seem intimidating. || Recipe || / Crust \ 2 Cups or about 15 sheets Graham Crackers 2 tbsp Sugar 5 tbsp Melted Butter / Cheesecake \ 2 Ibs or 4x 8 oz Block of Cheesecake 1/4 tsp Salt 1 tbsp Vanilla Extract 1 1/2 Cup Sugar 4 Eggs 2/3 Cup Sour Cream 2/3 Cup Whipping Cream Bake at 350 degrees for 10 minutes Then lower oven to 325 degree and bake for 65 minutes or 2 hours for a more firm cheesecake Turn oven off, crack open and allow to cook for another hour Chill for 6 hours or overnight • • • • • • • • • • • • • • • SOCIAL MEDIA LINKS BELOW! ■ Personal Channel ➡ ■ Twitter ➡ ■ Instagram ➡ ■ Facebook ➡ ■ Snapchat ➡ bakergirlstephy ■ Twitch ➡ ■ Patreon ➡ Subscribe so you can get notifications of when I post a new video. If you make this recipe please tag me in your picture with #bakergirlsteph ______________________ Music: Get Outside! - Jason Farnham

Cheesecake fredda: dolce facile, senza cottura (cheesecake alle fragole)

La cheesecake fredda senza cottura è una delle mie torte preferite, un po’ perché è semplice da realizzare ma allo stesso tempo è un dolce che fa sempre la sua bella figura, ma tanto perché amo spassionatamente i formaggi. Con le fragole poi è proprio il massimo, sì perché la fragola, ben si lega con la crema di formaggio, e con la sua nota acidula appena percepibile ne attenua il gusto dolce e la percezione del grasso in bocca, rendendo il dolce molto gradevole, …una vera armonia di sapori! In estate poi è il dessert ideale, è molto fresca e soprattutto si prepara senza dover accendere il forno, e con la calura estiva non è certo cosa di poco conto! In realtà la cheesecake fredda la preparo durante tutto il periodo dell’anno, ed anche in inverno la preferisco alla cheesecake al forno, per me tra la versione a freddo e quella a caldo non c’è storia, vince di gran lunga quella a freddo. Vario un po’ sul tema frutta però, e nelle stagioni più fredde sostituisco le fragole con cachi, pere o melagrana, ma anche con una crema al cioccolato o al caffè. Da provare è anche con una gelè di limoni o di arance. La preparazione della cheesecake fredda alle fragole è abbastanza rapida, necessita solo di un po’ di tempo per il raffreddamento, ma per chi ha fretta, o semplicemente non vuole attendere troppo, consiglio di realizzare delle monoporzioni, i tempi di raffreddamento saranno più che dimezzati. Meglio ancora potreste realizzare la cheesecake al bicchiere, sistemando sul fondo i biscotti sbriciolati e sopra di essi la crema di formaggio. Eseguire un rapido passaggio in frigorifero e poco prima di servirla ricoprirla con la cuolis di fragole preparata in questo caso senza gelatina. Be’ se come me amate la cheesecake senza cottura, seguitemi in cucina e realizzate insieme a me la cheesecake fredda alle fragole! La ricetta della cheesecake fredda alle fragole, con foto, ingredienti e tante curiosità su Iscriviti al canale Seguimi anche su: Sito internet Facebook Twitter Google+ Pinterest Instagram

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To me, classic cheesecake is creamy, silky, and smooth. My recipe is not quite as dense as New York cheesecake, but boasts equal richness and is just as special. It's thick, it's velvety, and there's no denying its decadence.

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