Philadelphia CLASSIC CHEESECAKE - Learn how to make BASIC CHEESECAKE Recipe

author Foods101withDeronda   1 weekly 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:

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 (

How to make the Perfect Cheesecake - Tips, Tricks and an amazing Recipe

Have you ever wanted to make the PERFECT cheesecake? Look no further, I'm sharing all my tips and tricks for the perfect cheesecake with NO CRACKING! This recipe creates a dense and creamy cheesecake everyone will love! __________________________________________↓↓↓↓↓↓ CLICK TO GET LINKS TO RECIPES ↓↓↓↓↓↓↓↓ _______________________________________ Subscribe to my channel DENSE AND CREAMY CHEESECAKE printable recipe - 0:19 Crust 1 1/4 C Vanilla wafer crumbs 1 Tbsp sugar 6 Tbsp unsalted butter, melted ½ C ground gingersnaps (optional) Preheat the oven to 375 mix all the crust ingredients and toss lightly with fork until well blended. Press firmly into the bottom of a 10 inch spring form pan. Bake on the bottom rack until crisp and golden, abut 15 min. Let cool. 3:43 Cheesecake Filling 3 lbs Cream cheese softened 1 ½ C sugar 2 tsp vanilla 3 whole large eggs (room temp) 2 large egg yolks (room temp) 1 Tbsp lemon juice (optional) Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking). Beat cheese sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec. Scrape the bowl, beat 45 sec more - make sure it's smooth with no chunks. Lightly whisk the eggs and yolks together and add to cream cheese mixture (with the lemon juice). Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more - do NOT overbeat. Pour the filling over crust, bake on the center rack until golden, about 1 1/4 hours +. When you open the rack and shift the pan the center will jiggle a little, but not too much. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style. Just the center 4-5 inches will jiggle and not like soup, like a loose jello jigglers. If you want the topping add it now. Turn the oven off and crack open the door and let the cake cool then refrigerate overnight, cheesecake tastes better after a day or two in the fridge. 7:33 Topping (optional) 1 1/2 C sour cream 2 Tbsp sugar 2 tsp vanilla Mix all the ingredients Pour over the warm cake and lightly spread the topping Return to oven for 5 min cool completely and refrigerate. CHECK OUT THESE OTHER DESSERT VIDEOS Flourless Chocolate Cake Coconut Panna Cotta Pain au chocolat Homemade Andes Mints Chocolate Eclairs ASHLEE MARIE CAKES is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it MORE CHEESECAKE RECIPES FROM ASHLEE MARIE chocolate salted caramel peanut butter cup pistachio with coconut macaroon crust KITCHEN EQUIPMENT Bosch Universal Mixer Bosch Bowl Scraper Oven Thermometer Magic whisk ABOUT ASHLEE MARIE I'm a self taught home chef and cake decorator. I've been blogging for 9 years and what I love more than cooking and baking is teaching. I hope that my videos help you learn to make dishes and desserts you've always dreamed of making CONTACT ME - I'd love to work with you YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA HERE Blog: Facebook: Pinterest: Instagram: Twitter: Snapchat: @ashleemariecake HERES IS THE FILMING EQUIPMENT I USE Nikon D610 (camera A front shots) Nikon 50mm f/1.8G Lens Nikon D5100 (camera B above shots) Tameron AF 28-75mm f/2.8 Lens Tripod Manfrotto 420B combi-boom stand Manfrotto 496RC2 ball head 3 Light kit Tabletop (white grey wood) AND THE PRODUCTION EQUIPMENT I USE Adobe Premiere Pro CC courses "Lift me up" Song by zhanic at Pond 5

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 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.


I hope you like my recipe for a New York Cheesecake. Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. Get Instant Access to my FREE ebook Right Now Just Visit Simple Cooking Channel Merchandise!! Share my channel. SUBSCRIBE: Facebook Twitter!/SimpleCookingCh Ingredients 250 Grams of cookies 125 Grams of butter 500 Grams of cream cheese 2 Teaspoons of vanilla essence 1 Cup of sugar 2 Tablespoons of lemon juice 300 Grams of sour cream Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D

This recipe come from the Original Philadelphia CREAM CHEESE box!! Deronda demonstrates how simple and easy homemade CHEESECAKE is to make!! GET YOUR CHEESECAKE ON!!! Recipe below by clicking on SHOW MORE...


Preheat oven to 325 degrees F.

1-1/2 cups Graham crackers crumbs

3 tablespoon sugar

1/3 cup butter or margarine, melted

4 pkg. (8 oz. each) Cream cheese, softened

1 cup sugar

1 teaspoon pure vanilla extract

4 eggs, at room temperature

1. Crumble graham cracker in a food processor.

2. In a medium mixing bowl; add graham crackers, sugar, and melted butter. Mix with folk until well blended. Add into a 9-inch springform pan. Press into bottom and sides of pan to form a graham cracker crust!! Set aside!!

3. In a large bowl; add cream cheese, sugar, and vanilla. With a hand mixer, or kitchen aid, mix until creamy. Beating on low...add 1 egg at a time into the cheese mixture. Pour cream cheese batter evenly over graham cracker crust.

4. Bake in the preheated oven for 55 minutes, or until center is almost set. Use your timer!!

5. Cool 30 minutes. Using a plastic knife loosen cheesecake from around the pan. Cover and chill CHEESECAKE for 4 hours, or overnight in the refrigerator. Remove rim before slicing into desired serving portions.

6. Serve with strawberries, blueberries, raspberries, peaches, whip cream, and/or whatever else you can think of!!!

TIP: Covered & chill CHEESECAKE in refrigerator up to 1 week!!






Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.

Made with LOVE :)

Music by...Kevin MacLeon (

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