New York Cheesecake Recipe

author EMOJOIE CUISINE   2 year ago

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No-Bake Mango Cheesecake | El Mundo Eats recipe #55

No bake mango cheesecake with smooth creamy texture and delicious mango cheese flavor enriched with white chocolate. What more could you ask for a summer dessert? Recipe by El Mundo Eats. ▶ Subscribe for more videos ▶ Check out my website for other recipes and much more! =============================== RECIPE Serves 8 people Ingredients: 130 gr digestive biscuits 50 gr unsalted butter 300 gr full fat cream cheese 150 ml whipping cream (35% fat) 250 gr white chocolate 1 & 1/2 cup canned mango pulp 2 tbsp lemon juice 10 gr gelatin powder 1/4 cup water 1/4 cup canned mango pulp Get the printable recipe here: =============================== THANK YOU for watching and have a lovely day! And do say HI to us here: ▶Instagram: ▶Facebook Page: Background music: Water Lily by The 126ers. Youtube Audio Library. Gear I used to make this video: Camera: Lens: Camera mount: Light: Tripod:

Japanese Cheese Cake / Basic Newly Improved Recipe

Official Belmerlion Website: Facebook Page: Associated with: Japanese Cheese Cake / Basic Newly Improved Recipe 60 gr. Whole Milk / Full Milk 140 gr. Cream Cheese 40 gr. Butter 50 gr. Plain Flour / All Purpose Flour 15 gr. Corn Flour / Corn Starch 5 Eggs (weighs 58-60 gr. each with shell) 100 gr. Fine Sugar Pan size: 18cm ATTENTION: Oven Setting: Top and bottom heat elements without fan!!! Preheated Oven: 120°C BAKING STEP 1: Baking Temperature: 120°C Baking Time: 20 minutes After 20 minutes, keep the oven door closed. Increase the temperature to 150°C and continue baking for 15 minutes. (Watch the video for clear instructions) BAKING STEP 2: Baking Temperature: 150°C Baking Time: 15 minutes After 15 minutes, open the oven door and it open for 10 seconds and then close back up. Now lower the temperature to 100°C (Watch the video for clear instructions) BAKING STEP 3: Baking Temperature: 100°C Baking Time: 40 minutes After 40 minutes, turn off the oven. Open the oven door and close back up. Let the cake cool down in the oven for 10 minutes. Baking time may vary depending on the type and accuracy of your oven. If you want to succeed baking this recipe, I suggest you buy yourself a thermometer to place in the oven.

濃厚バスク風チーズケーキの作り方 Basque-style Baked Cheese Cake|HidaMari Cooking

HidaMari Cooking(ひだまりクッキング)へようこそ。 このチャンネルでは、チョコレートや抹茶、季節のフルーツを使ったお菓子のレシピを中心に投稿しています。 ▷チャンネル登録はこちら: If you like it, please click 'Like' and Subscribe. ベルマークを押すと毎回通知が届くようになります。 動画の評価やコメントをいただけるととても嬉しいです♪ ーーーーーー こんばんは😊 今日は最近流行っているバスク風チーズケーキを作ってみました。 表面をこんがりと焼き付け香ばしく、 中はレアっぽく仕上げたこのチーズケーキ。 一晩きっちり冷やすとねっとりと濃厚な味に、 少し温めるとふわっと口溶けのいい食感に、 2つの味と食感を楽しめました^^ 個人的には冷やして濃厚な食べ方が好きです。 日本で流行っているのは表面を真っ黒に焼き付けたスタイルですが、 今回は本家スペインのLa Viña(ラ ヴィーニャ)の 見た目に近い焼き色にしました。 (型は30㎝のものだそうですが大きいサイズは持っていないので 食べやすい・作りやすいサイズに変更しています) いつか本物を食べ歩きをしにいってみたいな〜^^ ▷材料(15㎝底どれ): フィラデルフィアクリームチーズ 200g グラニュー糖 70g 卵黄 1個 全卵 100g 生クリーム 115ml 薄力粉(ドルチェ) 5g ■作り方 1.クリームチーズとグラニュー糖を混ぜ合わせる。 2.卵黄を入れて混ぜる。 卵を溶き、3回程度に分けて加えて混ぜ合わせる。 3.生クリームを入れて混ぜ、薄力粉をふるい入れて混ぜる。 4.型に紙をざっくり敷く。 生地を流し入れ、220℃に予熱したオーブンでで20~25分、 表面に焼き色がつくまで焼く。 5.焼き上がったら型のまま粗熱を取り、冷蔵庫で一晩冷ます。 完成。 ーーーーーー よく頂く質問などについて。 Q.バターは無塩ですか?有塩ですか? お菓子には基本的に無塩バターのみ使用しています。 今後は字幕に「無塩バター」と表記するよう心がけますが、 それ以前の字幕に「バター」としか書かれていなくても 「無塩バター」を使用しています。 Q.オーブンは予熱しますか? 焼成温度に合わせて予熱しています。 家庭用オーブンは庫内が小さく扉を開けた時に熱が逃げやすいため、 焼成温度+10〜20℃で予熱し、焼くものを入れてから焼成温度に合わせて焼いています。 こちらも今後は字幕で「〇〇℃に予熱したオーブンで□□分焼く」といった形で表記するように心がけます。 Q.倍量で作りたいのですが。 12cm丸型を15cm丸型に→1.5倍 12cm丸型を18cm丸型に→2.2倍 12cm丸型を21cm丸型に→3倍 15cm丸型を12cm丸型に→0.6倍 15cm丸型を18cm丸型に→1.5倍 15cm丸型を21cm丸型に→2倍 ▷糸寒天で作る琥珀糖の作り方: ▷Youtube: ▷instagram: もし私のレシピでお菓子を作ってくださったときは、 #hidamaricooking をつけて投稿してもらえると嬉しいです♪ またインスタグラムでは、YouTubeで公開していない写真も 公開していますので、よかったらフォローしてください。 ▷Twitter: ▷Google+:

Classic Cheesecake Recipe | How Tasty Channel

Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end! The tips to get a perfect cheesecake are three: - don't over-beat the batter, specially when you add eggs - bake at low temperature and don't over-baking - cool down gradually Please, leave a comment and subscribe to my channel for more recipe videos! FOLLOW ME: FACEBOOK: INSTAGRAM: PINTEREST: -------------------------------------------------------------------------------------------------------- Video Gear Used For This Video: Camera: U.S.A. LINK: ITALIAN LINK: Lens: U.S.A. LINK: ITALIAN LINK: Tripod: U.S.A. LINK: ITALIAN LINK: Lighting: U.S.A. LINK: ITALIAN LINK: Kitchen Tools Used In This Video: Food Processor: U.S.A. LINK: ITALIAN LINK: Knives: U.S.A. LINK: ITALIAN LINK: DISCLAIMER: How Tasty is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and How Tasty receives a small commission. This help supports the channel and allows us to continue to make videos like this. Thank you so much for your support! ------------------------------------------------------------------------------------------------------- Ingredients Make one 10 inch-25 cm cake (about 10-12 servings): Crust: 10,5 oz (300 g) Digestive Biscuits 1/2 cup (130 g) Melted Butter 1 tablespoon Honey Cream Cheese Filling: 1 pound (600 g) Cream Cheese (Philadelphia) 1 cup (200 g) Granulated White Sugar ¾ cup (180 ml) Whipping Cream, chilled ¼ cup (60 g) Unsweetened Natural Plain Yogurt 1 teaspoon Lemon Zest 1 teaspoon Vanilla Paste 4 Eggs 1 tablespoon (8 g) Cornstarch Directions: Prepare the Crust: Crush the biscuits using a food processor until crumbs form. Pour the melted butter and the honey over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom and 1 inch-3 cm up side of a 10 inch-25 cm greased springform pan (with a removable base). Refrigerate until prepare the filling. Prepare the Filling: In a large bowl mixing the cream cheese until smooth (about one minute). Add the sugar and mix until creamy. Add the whipping cream, the yogurt and the eggs one at a time: when you add the eggs don’t overbeat the batter and stop just until combined. Add lemon zest, vanilla paste, sifted cornstarch and mix just until combined (don’t overbeat it! You’ve to incorporate as little air as possible). Pour the cream cheese filling over the prepared crust. Place the cake in a preheated oven at 320° F - 160° C and put a pan with boiling water just under the cake: the steam will keep moist the cake during the baking. Bake for about 45-55 minutes: when the cake is baked the center should jiggle a little. Then turn off the oven, open the oven door and leave the cake in there for another 30-40 minutes so it starts to cool. Then take it out and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, better overnight. Run a sharp knife around the inside edge of the pan. Decorate with strawberries or your favourite fruits and serve it. You can store cheesecake in the fridge for one week. You can freeze it for one month.

Yummy Special Aloe Vera Juice - Yummy Aloe Vera Juice Cooking - Cooking With Sros

Hi everyone. Today, I have a thing to show you is yummy special aloe vera juice which get the aroma form pandan leaves. Enjoy together. Thank you. More yummy cooking: Yummy Shrimp Stir Fried Black Pepper Recipe - Yummy Shrimp Stir Fried Cooking - Cooking With Sros Yummy Cooking Sea Snail Spicy Young Green Pepper Recipe - Yummy Eating Sea Snail - Cooking With Sros More contact : Twitter : Instagram :

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


Music by Epidemic Sound (

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