Cheesecake смотреть последние обновления за сегодня на .

The Best New York Cheesecake Recipe | Emojoie Cuisine


▼Ingredients Ø18cm 120g biscuits 60g melted butter 400g creamcheese (Full fat) 120g granulated sugar 200g sour cream or 100g heavy cream + 100g yogurt 150ml heavy cream 2 eggs 2tbsp corn starch 1.5tbsp vanilla extract 1/4 lemon juice 200g raspberres 40g granulated sugar 1tbsp water Conversion guide 18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times 180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min. 18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times 180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min. 18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times 180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min. -Français Ø18cm Biscuits 120g 60g de beurre fondu 400g de à cream cheese 30% de MG ( KIRI ou M&S Full Fat Soft Cheese) 120g de sucre 200 g de crème fraîche épaisse ou sour cream 150ml de crème liquide entière 2 oeufs 2 cuillères à soupe d'amidon de maïs 1,5 cuillère à soupe d'extrait de vanille 1/4 jus de citron 200g de framboises 40g de sucre cristallisé 1 cuillère à soupe d'eau -Español Ø18cm 120g de galletas 60g de margarina derretida 400 g de queso crema 120g de azucar blanca 200g de crema agria 150g de crema espesa 2 huevos 2 cucharadas de maizena 1 1/2 cucharada de vainilla 1/4 de jugo de limon 200g de frambuesas 40g de azúcar blanca y 1 cucharada de agua. ■18cmケーキ型の分量 ビスケット 120g 溶かしバター 60g クリームチーズ 400g グラニュー糖 120g サワークリーム 200g 又は 生クリーム100mlとヨーグルト100gで代用可 生クリーム 150ml(植物性生クリーム不可) 卵 2個 コーンスターチ 大さじ2 バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴 レモン汁 1/4個分 After subscribing to my channel, if you click the bell mark, you can receive new video notifications. I would be grateful if I could get thumbs up! SUBSCRIBE→🤍 - We post unpublished photos and videos on YouTube to the Instagram. I also have a preview of the next new video, so please do follow it ~ 🤍 Facebook 🤍 Twitter 🤍 Emojoie Cuisine Recipe Book(In Japanese) 🤍

Light and Creamy Cheesecake Recipe


My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping! PRE-ORDER MY BOOK! 🤍 🤍 🤍 🤍 Full Recipe: 🤍 SUBSCRIBE ►🤍 ADD ME ON: Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Website: 🤍

Creamy and Decadent New York Cheesecake (No Waterbath)


This recipe, to me, is cheesecake at its finest and it's a frickin knockout. And don't worry, I already made every cheesecake-baking mistake so you won't have to. Upgrade your kitchen with Misen’s cookware and knives. Go to 🤍 and use promo code LAGERSTROM to get 20% off your first order. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: 🤍 📸INSTAGRAM: 🤍 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: 🤍 INSTANT READ THERMOMETER: 🤍 ESCALI DIGITAL SCALE: 🤍 HALF SHEET PAN + RACK: 🤍 KITCHEN AID MIXER: 🤍 MICROPLANE: 🤍 RECIPE GRAHAM CRACKER CRUST ▪375g (3 8-packs) GRAHAM CRACKERS ▪110g or 1c walnuts, toasted ▪40g or 1/4c sugar ▪3g or 2/3tsp salt ▪30g or 1/4c flour ▪170g (1.5 sticks) butter, melted Add ingredients except for butter to a food processor and spin until broken down into a sandy texture. Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it’s still crumbly, spin in a bit more butter. Spread into a greased 9” springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides. See video 🤍2:10 for method. Add remaining crumbs into the pan and press into an even layer on the bottom of the pan. Par bake at 350F/175C for 10 minutes - CHEESECAKE FILLING ▪900g/4 blocks cream cheese, room temperature ▪225g/8oz goat cheese, room temp ▪240g or 1c sugar ▪5g or 1tsp salt ▪30g or 1/4c corn starch ▪125g or 1/2c sour cream ▪Zest of 1 lemon ▪5g or 1tsp vanilla extract ▪5 whole large eggs + 2 yolks Mix cream cheese, goat cheese, sugar, salt, and corn starch using paddle attachment on medium speed, scraping sides of bowl after about 30 seconds. Mix for another minute or so until well combined. Add in sour cream, lemon zest, and vanilla and continue to mix for another minute until combined. Scrape paddle and bowl well. With mixer on medium, add eggs, 1 at a time, mixing until just combined, scraping sides halfway through. Careful not to over mix/whip after the eggs are added. Pour mixture into fully cooled crust shell. Bake at 325F/160C for 60 minutes. At this point, the cheesecake should have risen and still be jiggly in the center. Turn off oven and allow to cool in the oven, door closed for 45 minutes. Remove from the oven and allow to come to room temperature. Tent with foil and refrigerate for at least 10 hours. - CHERRY TOPPING ▪350g/12oz Frozen Dark Cherries (i’m using unsweetened frozen) ▪Pinch salt ▪150g or 2/3c sugar ▪1 lemon, zest and juice Add cherries, salt, sugar, zest and juice of lemon to a saute pan over high heat. Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy. When done, temp should be around 225F/105C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use. - 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: 🤍 CHAPTERS 0:00 Intro :21 Graham cracker crust 3:31 Making and baking the custard 6:21 Misen chefs knife (ad) 7:22 Finishing the cheesecake bake 8:43 Cherry topping 10:40 Cheesecake plating time 12:05 Let's eat this thing #cheesecake #newyorkcheesecake #dessert DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

How to make the PERFECT CHEESECAKE with Cherry Sauce


Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ CHEESECAKE CRUST INGREDIENTS: ►1 1/2 cups graham cracker crumbs (from 12 crackers) ►6 Tbsp unsalted butter, melted ►1 Tbsp granulated sugar CHEESECAKE INGREDIENTS: ►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature ►1 1/4 cups granulated sugar ►6 large eggs, room temperature ►1/4 cup sour cream ►1/2 Tbsp vanilla extract 🖨 PRINT RECIPE HERE: 🤍 CHERRY SAUCE INGREDIENTS: ►4 cups sweet cherries (fresh or frozen), pitted* ►1/4 to 1/3 cup water ►1 Tbsp cornstarch ►1 Tbsp lemon juice ►2 Tbsp sugar 🖨PRINT INSTRUCTIONS: 🤍 Vanilla Extract Recipe: 🤍 ⭐️PRODUCTS IN THIS VIDEO (affiliate): ►Cork Trivet Heat Pad: 🤍 ►13 cup Food Processor: 🤍 ►Cooling Rack: 🤍 ►White Spatula: 🤍 ►Oven Mittens: 🤍 ►Non-stick Springform Pan: 🤍 ►Tea Kettle: 🤍 ► Glass Mixing Bowls: 🤍 ►Clear Measuring Cups: 🤍 ► 6 Quart Stand Mixer: 🤍 ►Heavy-Duty Aluminum Foil: 🤍 ►Rectangular Roaster: 🤍 ►White Cake Stand: 🤍 ALWAYS IN MY KITCHEN (affiliate): ►My Favorite Cutting Board: 🤍 ►Hand Mixer: 🤍 ►Favorite Blender: 🤍 ►Food Processor: 🤍 ►Glass Bowls: 🤍 ►Kitchen Scale: 🤍 ►Glass Storage Containers: 🤍 ►Knife Block Set: 🤍 ►Our Dinnerware Set: 🤍 ►My White Apron: 🤍 FOLLOW ME: ►INSTAGRAM: 🤍 ►FACEBOOK: 🤍 ►PINTEREST: 🤍 CONNECT: ►WEBSITE: 🤍 ►ALL MY RECIPES: 🤍 💌Fan Mail: Natasha's Kitchen PO Box 161 Meridian, ID 83680 USA #natashaskitchen #cheesecake #dessert

The Easiest New York Cheesecake 2 Ways


Click here 🤍 to bundle your home and car insurance with GEICO NYC Cheesecake is the easiest and most delicious dessert you can make at home. With a few simple techniques and a topping of homemade strawberry jam, you can have one of the smoothest and creamiest desserts in the game. Not to mention, you can have your cake with no cracks using this simple technique. Love u . Recipe: 🤍 FOLLOW ME: Instagram: 🤍 Tik Tok: 🤍 Twitter: 🤍 Facebook: 🤍 Subreddit: 🤍 -

Cheesecake fara coacere | Cheesecake cu capsuni (CC Eng Sub) | JamilaCuisine


Dragii mei, de ceva vreme am vrut sa fac aceasta reteta, insa nu am avut ocazia pana acum. Reteta video de cheesecake fara coacere mi-a venit in minte cand multi dintre voi mi-ati spus ca aveti probleme in a reusi un desert care trebuie copt. Fie din cauza cuptorului, fie din cauza lipsei de experienta, deserturile care trebuie preparate termic nu ies totdeauna asa cum ar trebui. Cheesecake cu capsuni fara coacere 🤍 Mai multe retete de cheesecake: Cheesecake baclava 🤍 Cheesecake Japonez 🤍 Cheesecake la cuptor 🤍 Mini cheesecake cu Oreo 🤍 Cheesecake Padurea Neagra 🤍 Cheesecake cu miere si lamaie 🤍 Cheesecake cu fructe de padure 🤍 Cheesecake cu caise fara coacere 🤍 Cheesecake cu ciocolata si zmeura 🤍 Cheesecake cu Nutella fara coacere 🤍 Pentru mai multe retete video urmareste-ne pe: Blog: 🤍 YouTube: 🤍 Facebook: 🤍 Instagram: 🤍

4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious


We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make us a cheesecake. After each of them had presented their creamy creation, we asked a food scientist to review their work. Which style looks the best to you? Debate away, there are no wrong answers when it comes to cheesecake. And if you're wondering where Stephen was...we know. Watch until the end! Check out the level 3 recipe on the ICE blog: 🤍 Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 4 Levels of Cheesecake: Amateur to Food Scientist | Epicurious

How to Make the Creamiest Cheesecake


Check us out on Facebook! - Credits: 🤍

Berry Cheesecake Recipe | No Bake Cheesecake Recipe


Sweet and delicious, this no bake cheesecake recipe is simple and easy to make. Serve this berry cheesecake with berries + freshly whipped cream for the perfect dessert recipe. SUBSCRIBE for new videos every Sunday 🤍 So if you would like to learn how to make cheesecake then just follow this cheesecake Recipe. Let me know if you would like to see more no bake desserts, or no bake recipes! Get the full recipe 🤍 More No Bake Dessert Recipes 🤍 If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ABOUT Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking! _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ SOCIAL MEDIA INSTAGRAM 🤍 FACEBOOK 🤍 PINTEREST 🤍 TWITTER 🤍 EMAIL carstina93🤍 TUMBLR 🤍 _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ EQUIPMENT FOR THIS RECIPE Mixing Bowl 🤍 Whisk 🤍 Microplane 🤍 Cake Tin 🤍 _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ NO BAKE BERRY CHEESECAKE RECIPE Ingredients 250g | 8.8 oz Biscuits (digestives | graham crackers) 110g | 1 stick | ½ Cup Butter 500ml | 2 Cups Cream 225g | 8 oz Cream Cheese 85g | ⅔ Cup Icing Sugar Zest + Juice from 1 Lemon 15g | 3 Teaspoons Gelatine Powder 2 Tablespoons Boiling Water 1 Can Berries in Syrup 15g | 3 Teaspoons Gelatine Powder 2 Tablespoons Boiling Water Instructions Place the biscuits into a food processor and process until fine crumbs form. Transfer to a small bowl. Melt the butter and cool before pouring into the biscuit crumbs and mix until well combined. Pour the crumbs into a lined cake tin and use the back of a spoon to compact down. Place the cake tin into the fridge to set. Whip the cream until soft peaks form by hand or with a hand mixer. Set to the side. In a medium sized bowl add the room temperature cream cheese and icing sugar. Beat together with a whisk until smooth and lump free. Zest and juice the lemon and place into the bowl with the cream cheese. Mix to combine. Dissolve the powdered gelatine in the boiling water and add to the mixing bowl, stirring to combine. Add the cream to the cream cheese mixture and fold together until well combined. Pour the cheesecake filling on top of the cheesecake base and smooth. Place into the fridge for a few hours to set. Blend the can of berries and strain through a sieve into a medium sized bowl. Dissolve the gelatine in the boiling water and pour into the berries. Mix until combined. Pour the berry mixture on top of the cheesecake and place into the fridge to set for at least 4 hours or overnight. Serve topped with berries and fresh whipped cream. Notes Instead of gelatine you can also use agar agar or just freeze the cheesecake to set. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ MY FAVORITE COOKING EQUIPMENT Chopping Board 🤍 Chefs Knife 🤍 Piping Bag 🤍 Piping Tips 🤍 Stand Mixer 🤍 Hand Mixer 🤍 Blender 🤍 _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ - iHerb 🤍 Use the code PJQ118 for $10 off your first order. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ CAMERA EQUIPMENT I USE CAMERA 🤍 LENS 🤍 LENS 🤍 TRIPOD 🤍 EDITING SOFTWARE 🤍 _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Disclaimer - Some of these may be affiliated links.

Easy Mini Cheesecakes Recipe


Inspired by Cheesecake Factory, these mini cheesecakes have super creamy texture and taste. They are easy to make and great to take to parties and gatherings. Enjoy them as they are or with your favourite marmalade and berries. Yum! ▶ Printable recipe, tips and instructions 🤍 ▶ Watch all my cheesecakes: 🤍 Say HI to us here: ▶Instagram: 🤍 ▶Facebook Page: 🤍 ▶Pinterest: 🤍 THANK YOU for watching and have a lovely day! ▶ The music I use: 🤍 - Get a 30 day free trial.

Japanese Souffle Cheesecake [Super Fluffy & Jiggly]


How To Make Japanese Souffle Cheesecake [ASMR] 焼き立て濃厚スフレチーズケーキ の作り方 [Eating sound] Instagram: 🤍 Facebook: 🤍 ●● Recipe (レシピ): - 160g Creamcheese (クリームチーズ) - 20g Unsalted butter (無塩バター) - Hot water (お湯) - 50ml Milk (牛乳) - 40g Cake flour (薄力粉) - 4 Egg yolks (卵黄) - 4 Egg whites (卵白) - 1/4Tsp Lemon juice (レモン汁) - 80g Sugar (グラニュー糖) - Hot water (お湯) - Bake at 160℃ for 20 minutes (160℃ - 20分焼く) - Wait for 5 seconds (5秒待つ) - Bake at 110℃ for 60 minutes (110℃ - 60分焼く) - Honey (はちみつ) #ASMR #OhNino #NinosHome #Cheesecake Trans: 1. 폭신폭신 일본식 치즈케이크 만들기 2. Bông Lan Phô Mai Nhật Bản cực NGON cực BÉO, nói xạo làm chó luôn á 3. Resep Japanese Cheesecake 4. ชีสเค้กญี่ปุ่นเด้งดึ๋ง 5. 日式轻乳酪蛋糕 6. كيكة الجبنة على الطريقة اليابانية 7. जापानी चीज़केक

Claire Saffitz Makes Cheesecake | Dessert Person


Claire Saffitz Makes Cheesecake | Dessert Person Heading into spring and summer fruit season, for your consideration: a light, lemony, interesting-in-good-way cheesecake that pairs perfectly with any topping. The key ingredient is goat cheese, which adds a complex flavor, and the key technique is using less filling to keep a reasonable filling-to-crust ratio. Check out the episode and see Claire’s tricks for avoiding a soggy bottom and a cracked top! #ClaireSaffitz​​ #Baking​​ #Cheesecake Goat Cheese Cake Special Equipment: 9-inch springform pan, roasting pan large enough to fit the springform pan, stand or hand mixer Ingredients: Graham Cracker Crust (page 326), fully baked in a 9-inch springform pan and cooled 10.5 ounces (297g) fresh goat cheese, at room temperature 8 ounces (227g) full-fat cream cheese, preferably Philadelphia, at room temperature 2/3 cup sugar (4.6 oz / 130g) Seeds scraped from 1 vanilla bean or 1 teaspoon vanilla paste 1/2 cup heavy cream (4 oz / 113g) 4 large eggs (7 oz / 200g), at room temperature 1 tablespoon finely grated lemon zest 2 tablespoons fresh lemon juice (1 oz / 28g) 1 pound (454g) fresh figs, quartered (or fruit of your choice) Honey, extra-virgin olive oil, and a lemon wedge, for serving 0:00 Start 0:09 Intro to Claire Saffitz Makes Cheesecake 0:24 Dessert Person Intro Animation 0:42 Claire’s love for New York Classic Cheesecake 1:12 Ingredients & Special Equipment 2:27 Make The Graham Cracker Crust 5:53 Make The Filling 9:37 Prepare The Water Bath 12:32 Bake Goat Cheese Cake 14:47 Prepare & Arrange Fruit 15:47 Slice, Taste & Outro 17:04 Waterfall & Lunch Dessert Thanks for watching! Find Dessert Person Online: 🤍​​​​​ Claire Saffitz on Instagram: 🤍 Dessert Person Merchandise: 🤍 For Other Penguin Random House Books: 🤍 Dessert Person Cookbook Photographer: Alex Lau Food Stylist: Sue Li Prop Stylist: Astrid Chastka Video Series: Producer/Director: 🤍VincentCross Camera Operator: Calvin Robertson Sound Engineer/Music: Michael Guggino Editor: Hal McFall Animation Credits: Character Designer/Animator: Jack Sherry Character Rigger: Johara Dutton Background/Prop Designer: M. Cody Wiley Background Illustrator: Jagriti Khirwar

Čizkejk torta Cheesecake


Najbolji recept za čizkejk tortu, laganu, kremastu, osvežavajuću. Ništa se ne peče, priprema se brzo kombinacija voćnog fila, belog fila od neslanog krem sira i pavlake, biskvita od najukusnujeg keksa, plazme. PISANI RECEPT: 🤍 Sastojci i priprema: za biskvit koricu: - 300 gr. plazma keksa - 150 gr. margarina (sobne temperature) - 150 gr. prah šećera - sok od dve pomorandže ili 150 ml. kupovnog soka za beli deo: - 300 ml. slatke pavlake - 100 gr. šećera u prahu - 500 gr. krem sira - 150 gr. kisele pavlake - 1 kesica želatina - 50 ml. vode za crveni, vočni deo: - 300 gr. voća po želji (ja sam pravila sa malinama) - 300 ml. vode - 5 kašika šećera - 1 kesica želatina - 50 ml. vode Mikserom umutite margarin sa šećerom u prahu, dodajte 300 gr. mlevenog keksa, sok od pomorandže. Izmešajte da se lepo sjedini. Na tacnu stavite obruč prečnika 26 cm (možete filovati i u šerpi obloženu folijom). Preručite pripremljeno testo od keksa i kašikom poravnajte. Ostavite u frižider dok pravite beli fil. Izmešajte kesicu želatina sa 50 ml. vode i ostavite desetak minuta da nabubri. Za to vreme umutite slatku pavlaku. U drugoj posudi umutite krem sir sa šećerom pa dodajte kiselu pavlaku. Spojite umućenu slatku pavlaku sa krem sirom. Želatin rastopite, ja sam na pari, može i u mikrotalasnoj. Od fila uzmite dve-tri kašike pa sipajte u rastopljen želatin. Izmešajte pa tek onda dodajte u fil. Opet dobro izmešajte ili mikserom umutite. Sipajte preko keks korice, lagano poravnajte da u filu ostanu sitne rupice. Vratite u frižider dok pripremate vočni deo. Izmiksajte voće pa stavite u šerpicu, dodajte vodu i šećer. Kuvajte deset minuta, mešajte da se podigne pena koju ćete kašikom skinuti. Dok voće kuva rastopite želatin kao i za beli fil. Lagano ga umešajte u skuvano voće (nije više na ringli), ostavite da se prohladi desetak minuta pa ga sipajte preko belog fila. Pošto je još vruć sipajte ga lagano. Posle par sati u frižideru torta se fino stegne i spremna je za posluženje. Prijatno! ■ 𝗜𝗡𝗦𝗧𝗔𝗚𝗥𝗔𝗠 ► 🤍 ■ 𝗙𝗔𝗖𝗘𝗕𝗢𝗢𝗞► 🤍 ● 𝗕𝗟𝗢𝗚► 🤍 ♬ Music ♬ Carefree izvođača Kevin MacLeod je licenciran po licenci Creative Commons Attribution (🤍 Izvor: 🤍 Izvođač: 🤍 4 VRSTE SITNIH KOLAČA OD JEDNE SMESE - Sitni nepečeni kolači: 🤍 ♥ POGAČA SA CVETOVIMA I PLETENICOM: 🤍 ♥ RECEPT ZA LUDO TESTO: 🤍 ♥FIGARO OBLANDE: 🤍 ♥ POSNA TORTA SA BANANAMA (BRZA): 🤍 ♥ KAKO ISPEĆI SAVRŠENO PILE (U RERNI): 🤍 ♥ KUGLICE SA ČOKOLADNIM SMOKIJEM: 🤍 ♥ RAFAELO KUGLICE: 🤍 ♥ BAJADERA SA ORASIMA: 🤍 ♥ POSNA BAJADERA SA KOKOSOM: 🤍 ♥ POSNE KROFNE (ODLIČNE): 🤍 ♥ PUŽIĆI SA MAKOM: 🤍 ♥ ŠTRUDLA S MAKOM: 🤍 FETA SALATA (moja omiljena) ►🤍 MIMOZA SALATA ►🤍 KROMPIR SALATA SA ŠARGAREPOM I KRASTAVCIMA► 🤍 SALATA OD KARFIOLA (OBAVEZNO PROBAJTE)►🤍 PROLEĆNA KROMPIR SALATA SA MIROĐIJOM I BELIM LUKOM ►🤍 KROMPIR SALATA SA JOGURTOM I MIROĐIJOM► 🤍 SALATA OD PILETINE I POVRĆA► 🤍 SALATA OD CVEKLE, MAJONEZA I PAVLAKE ►🤍 KROMPIR SALATA SA SUSAMOM I TUNJEVINOM► 🤍 POSNA CRVENA SALATAh►ttps://🤍 DINSTANI KROMPIR SA SPANAĆEM ► 🤍 SALATA OD BORANIJE► 🤍 ŽUTA TORTA SA JAGODAMA► 🤍 NAJMEKŠI KOLAČ SA VIŠNJAMA ILI TREŠNJAMA► 🤍 DOMAĆI HLEB KOJI SE NE MESI► 🤍 ..... .....I JOŠ MNOGO DRUGIH RECEPATA ISPROBAJTE SA KANALA ŠERPICA. PRIJAVITE SE I BUDITE UVEK PRVI OBAVEŠTENI O NOVOM RECEPTU. #čizkejk #torta #Cheesecake

4 Easy No-Bake Cheesecake Recipes


These 4 easy no-bake cheesecake recipes are perfect for beginners to make their first cheesecake. You don't need an oven and the result is a creamy and delicious cheesecake, just pick your favorite flavor or make them all! What are digestive biscuits? 🤍 RECIPES: Chocolate cheesecake: 🤍 Mango cheesecake: 🤍 Vanilla cheesecake: 🤍 Strawberry cheesecake: 🤍 Follow us on Instagram for behind the scenes content: 🤍elmundoeats 🤍 The music I use: 🤍 - Get a 30 day free trial. ⏱ Timestamps: Vanilla cheesecake - 0:21 Chocolate cheesecake - 3:46 Mango cheesecake - 8:44 Strawberry cheesecake - 13:13 ................................................................................ GEAR: Kitchen tools I love to use: 🤍 My favourite Asian ingredients: 🤍 Current camera gear: 🤍 ................................................................................ FACEBOOK: 🤍 INSTAGRAM: 🤍 PINTEREST: 🤍 #cheesecake #nobakerecipes #easydesserts

Fluffy Japanese Cheesecake


Japanese Cheesecake (6" inch / 15cm) INGREDIENTS : A) 100g cream cheese 76g milk 35g unsalted butter B) 35g All purpose flour C) 38g egg yolks D) 78g egg whites 40g sugar 日式芝士蛋糕 (6" 寸 / 15cm) 份量: 一個6吋蛋糕 A) 100g 忌廉芝士 76g 牛奶 35g 牛油 B) 35g 普通麵粉 C) 38g 蛋黃 D) 78g 蛋白 40g 細砂糖 INSTRUCTIONS : Step 1- Preheat oven 150°c. Double boil ingredients (A) Cream cheese, milk, butter in a mixing bowl. Whisk until no lump. Put ingredients (B) All purpose flour, mix will. Last ingredients (C). Step 2- Beat egg white, sugar separate into 3 portions. Egg white must refrigerate before start beating (more stable when mixing) ; beat into soft peak. Step 3- Separate egg whites into 2 portions, fold gently with cheese mixture using a spatula. Step 4- Using the baking oil, spray on 6” inch mould on all edges. Step 5- Pour the mixture into mould. Stir the surface till smoothly with a stick. Prepare a tray then pour hot water around 1 inch height and bake the cheesecake in 150°c for a total of 70 minutes. First, bake 20 minutes with door close. Secondly, bake 25 minutes and leave a gap at oven’s door (around 1.5 cm) to let the hot steam slowly release out. This is to prevent the cake rises too high and the cheesecake surface from cracking. Third, rotate the cake and bake for another 25 minutes leaving a small gap while it bakes until golden brown. Total baking time is 70 minutes. Important tips. 1. Cake pan must fully covert and spray with baking oil spray (the cake will rise perfectly) 2. Before start mixing,the egg white must refrigerate after separated with egg yolk. 3. Your egg whites need to be soft peak after adding sugar in. 4. Bake the cake at 150 c° with water bath. First 20 minutes, second 25 minutes(turn over the cake and leave a small gap at oven door) third 25 minutes. Before start the third 25 minutes, your cheesecake surface must starting turn golden brown. If not, you need to rise the temperature to 160° for the third 25 minutes. Instagram : 🤍

$97 vs $17 Cheesecake: Pro Chef & Home Cook Swap Ingredients | Epicurious


Professional baker Lani Halliday and home cook Daniel are swapping materials and hoping for the best! We set Daniel up with $97 worth of the finest cheesecake ingredients you could ask for along with chef Lani’s recipe. To lend a helping hand, food scientist Rose dialed to offer some of her trademark wisdom and encouragement. Over with Chef Lani, $17 worth of ingredients were being given new life and a few augmentations in a quest to improvise her way up to gourmet. Grab a nice cup of espresso and find out who made the best cheesecake under these mixed up circumstances! Find Chef Lani on Instagram at 🤍lanihalliday Follow Daniel at 🤍iamdanielvictor Keep up with Rose at 🤍rosemarytrout_foodscience Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. $97 vs $17 Cheesecake: Pro Chef & Home Cook Swap Ingredients | Epicurious

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 📙PRINTABLE RECIPE AND TIPS: 🤍 Please, leave a comment and subscribe to my channel for more recipe videos! FOLLOW ME: FACEBOOK: 🤍 INSTAGRAM: 🤍 PINTEREST: 🤍 - ► CHEESECAKE COOKIE BARS: 🤍 ► MINI CHEESECAKE IN 15 MINUTES: 🤍 ► EGGLESS MINI CHEESECAKE: 🤍 ► EGGLESS CHEESECAKE: 🤍 ► CLASSIC CHOCOLATE CHEESECAKE: 🤍 ► NO BAKE NO GELATINE CHEESECAKE: 🤍 ► BASQUE BURNT CHEESECAKE: 🤍 ► THE BEST CHOCOLATE CHIP COKIES: 🤍 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!

노오븐✨블루베리 치즈케이크 만들기 : No-Bake Blueberry cheesecake Recipe - Cooking tree 쿠킹트리*Cooking ASMR


블루베리의 색감이 예쁜 노오븐 블루베리 치즈케이크를 만들었어요~ ▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽ 더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below. 블루베리의 색감이 예쁜 노오븐 블루베리 치즈케이크를 만들었어요~ 생 블루베리로 만든 퓌레를 중간에 넣어 굳혀 봤는데 잘랐을 때 자연스럽게 흘러나와 멋스럽고 케이크를 더 촉촉하게 해주는 것 같아요~^^ 위층에는 퓌레와 생크림을 섞어 굳혔는데 색감이 정말 예쁘게 나와서 만족스럽더라구요~*^^* 오레오로 시트를 만들었는데 블루베리 색과 어우러져 고급스러움을 더해주더라구요~ 블루베리 맛이 많이 나서 상큼하고 정말 맛있답니다~ 즐겁게 시청하세요~♬ Enjoy~♪ *자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~ - ▶틀 사이즈 Mold size : 15cm x 7cm ▶재료 블루베리 200g 설탕 65g 레몬즙 5g 부순 오레오 100g 녹인 무염버터 40g 크림치즈 200g 설탕 50g 플레인 요거트 35g 레몬즙 5g 판젤라틴 5g 휘핑한 생크림 120g 블루베리 퓌레 65g 블루베리 퓌레 100g 생크림 50g 판젤라틴 2g ▶레시피 1. 냄비에 블루베리와 설탕을 넣고 졸이다가 레몬즙을 넣고 걸쭉해질 때까지 끓인 뒤 식혀 믹서기에 부드럽게 갈아준다. 2. 부순 오레오와 녹인 버터를 섞어 틀에 넣고 꾹꾹 눌러 평평히 한 뒤 냉장실에 넣어둔다. 3. 크림치즈를 부드럽게 풀고 설탕을 넣고 섞는다. 4. 플레인 요거트, 레몬즙을 넣고 섞은 뒤 찬물에 10분 이상 불린 판젤라틴을 전자레인지에 10초 정도 돌려 완전히 녹여 반죽에 넣고 섞는다. 5. 묽게 휘핑한 생크림을 넣고 섞은 뒤 틀에 1/2 정도 붓는다. 6. 블루베리 퓌레를 짤주머니를 이용해 짜고 남은 반죽을 모두 붓고 퓌레를 짜고 젓가락을 이용해 살짝 섞은 뒤 냉장실에서 30분 정도 굳힌다. 7. 블루베리 퓌레와 생크림을 섞고 녹인 판젤라틴을 넣고 섞어 틀에 붓고 평평히 한 뒤 냉장실에서 3~4시간 정도 굳힌다. ▶Ingredients 200g Blueberry 65g Sugar  5g Lemon juice 100g Crushed oreo (without cream) 40g Melted unsalted butter 200g Cream cheese 50g Sugar 35g Plain Yogurt 5g Lemon juice  5g Leaf gelatine 120g Whipped cream 65g Blueberry puree 100g Blueberry puree  50g Whipping cream 2g Leaf gelatine 시청해주셔서 감사합니다~♥ Thank you for watching~ ▶Community Subtitles If you can translate into another language, I would appreciate it if you could use the link below to add subtitles to this video~^^ 다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~ 아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^ 🤍 - Twin Musicom의 Old Bossa은(는) Creative Commons Attribution 라이선스(🤍 따라 라이선스가 부여됩니다. 아티스트: 🤍

치즈케이크 Full of Cream Cheese! Spanish Basque Cheesecake Making - Korean Bakery


😋 Spanish style Basque Cheesecake / Korean Bakery 💰 Price : KRW 12,900 (USD 9.91) 🛒 Online Shop : 🤍 💌 Contact FoodyTrip : goodymob🤍 ✅ This video does not contain advertisements.

Amazing Strawberry Cheesecake Recipe


You will not believe how easy it is to make this showstopping Strawberry Cheesecake. Rich and creamy, this dessert is a dream as it is as delicious as it is gorgeous. You won't be able to get enough of this thick and smooth cheesecake paired with a classic graham cracker crust and topped with a thick strawberry topping. RECIPE: 🤍 PRE-ORDER MY BOOK! 🤍 🤍 🤍 🤍 SUBSCRIBE ►🤍 ADD ME ON: Tiktok: 🤍 Instagram: 🤍 Pinterest: 🤍 Website: 🤍 Amazon: 🤍 Facebook: 🤍

いちごのレアチーズケーキの作り方 No-Bake Strawberry Cheesecake*Eggless & Without oven|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😊動画を見ていただきありがとうございます♪ 今日は、フレッシュないちごをたっぷり使ったいちごのレアチーズケーキを作りました。 レアチーズにはサワークリームを入れて濃厚な口当たりに。 サワークリームの替わりに、無糖のヨーグルトやマスカルポーネチーズに置き換えても美味しいです。 I made a non-baked cheese cake with lots of fresh strawberries today. I put sour cream to let the cheese taste richer. It is also good if you make with yogurt or mascarpone instead of sour cream. ▷Ingredients(φ15cm round mold): ■Rare cheesecake 100g biscuit 30g melted butter 200g cream cheese 90g sour cream 30g sugar 30g milk 6g gelatin 80g strawberry puree 200ml heavy cream 15g sugar ■Strawberry puree 220g strawberries 30g sugar 10g lemon juice ■Strawberry jelly 150g strawberry puree 35g water 5g gelatin ■Lemon jelly 200g water 10g lemon juice 40g sugar 7g gelatin strawberries ▷材料(15cm丸型1台分): ■いちごピュレ 苺 220g 砂糖 30g レモン汁 10g ■レアチーズ ビスケット 100g 溶かしバター 30g クリームチーズ 200g サワークリーム 90g 砂糖 30g 牛乳 30g 粉ゼラチン 6g いちごピュレ 80g 生クリーム 200ml 砂糖 15g ■いちごゼリー いちごピュレ 150g 水 35g 粉ゼラチン 5g ■レモンゼリー 水 200g レモン汁 10g 砂糖 40g 粉ゼラチン 7g いちご ▷作り方: 1.クッキー100gを細かく砕き、溶かしバター30gを加えて混ぜ、型に敷き詰める。 2.クリームチーズ200g、サワークリーム90gを柔らかく練って砂糖30gを加え更に混ぜる。 3.牛乳30gに粉ゼラチン6gを加えてふやかす。湯煎に当てて溶かし、②に加えて混ぜる。 4.いちごのピュレを作る。いちごは水で洗ってヘタを取り、角切りにして鍋に入れ、いちご220g、砂糖30g、レモン汁10gとともに火にかける。水分が出たら火からおろしてフードプロセッサーなどでピュレ状にする。 5.いちごのピュレ80gを③に加えて混ぜる。残りは冷ましておく。 6.生クリーム200mlに砂糖15gを加えてゆるく泡だて、⑤に加えて混ぜる。ビスケットを敷き詰めた型に流し入れ、冷凍庫で1時間冷やす。 7.いちごゼリーを作る。水35gに粉ゼラチン5gをふやかして湯煎で溶かし、いちごのピュレ150gに混ぜる。表面が固まったレアチーズに流し入れ、冷蔵庫で1時間冷やす。 8.レモンゼリーを作る。水100gに粉ゼラチン7gをふやかしておく。 9.鍋に水100g、砂糖40g、レモン汁10gを入れて沸騰直前まで温める。⑧のゼラチンを加えて溶かす。氷水に当てて冷やす。 10.いちごを洗って半分に切り、いちごゼリーの上に並べる。冷やしたレモンゼリーを半分くらいまで注ぎ、冷蔵庫で30分冷やす。 11.残りのレモンゼリーを注ぎ、更に冷蔵庫で2時間冷やし固めて完成。 ーーーーーー ひだまりについて改めて自己紹介します! 🤍 Who is HidaMari Cooking? 🤍 お仕事のご依頼はこちら 🤍 ーーーーーー 道具や材料の購入先: こちらの生地で使っている道具や型の紹介をしています。 型編 🤍 道具編 🤍 ▽Amazon 口径25cmの耐熱ガラスボウル:iwaki 2.5L 口径20cmの耐熱ガラスボウル:HARIO 3個セット 直径18cmの耐熱スポンジ型:iwaki スポンジ型 赤い耐熱シリコンヘラ:COLIN 3個セット ハンドミキサー:dretec(ドリテック) ケーキスライサー(検索するといろいろな出品者が出てきます フードプロセッサー:BRUNO(ブルーノ) 6個取りマフィン型 繰り返し使えるオーブンシート ▽富澤商店(通販または実店舗) シリコンの泡立て器 持ち手が木のふるい クーベルチュールチョコレート:大東カカオのスイートチョコレート 450gの発酵無塩バター(明治、よつ葉、カルピス、高千穂、森永など) その他製菓材料 ▽Cotta (通販専門) 450gの無塩バター(よつ葉、高千穂、明治、森永など) クーベルチュールチョコレート:カカオバリー、バンホーテン その他製菓材料 繰り返し使えるオーブンシート 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。 無塩バターに塩を加えるレシピは有塩バターではだめなのか?と質問をいただくのですが、狙った塩加減にしたいため無塩バターを使っています。 ※一部過去の動画は「バター」のみの記載になってしまっています。 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 12cm(4.7inch)→15cm(6inch) =×1.5 12cm(4.7inch)→18cm(7inch) =×2.2 12cm(4.7inch)→21cm(8.2inch)=×3 15cm(6inch)→12cm(4.7inch) =×0.6 15cm(6inch)→18cm(7inch) =×1.5 15cm(6inch)→21cm8.2(inch)=×2 ▷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。 ▷Blog: 🤍 ▷Twitter(動画の更新のお知らせ用): 🤍 ▷Google+:🤍

We Tried EVERY Cheesecake Factory Cheesecake


Today, we're eating every cheesecake at the Cheesecake Factory. GMM #1822 Check out Mythical Kitchen: 🤍 Check out the MK Food Debate podcast: 🤍 Subscribe to GMM: 🤍 Watch today's GMMORE: 🤍 Click the bell icon so you'll know when we add a new episode! Want more GMM? Check out these playlists: Season 17 - 🤍 Season 16 - 🤍 Will It? - 🤍 Taste Tests! - 🤍 Get a copy of our novel, The Lost Causes of Bleak Creek 🤍 🤍 Pick up official GMM and Mythical merch at 🤍 and 🤍 Don’t miss our weekly podcast, Ear Biscuits: 🤍 Join the Mythical Society: 🤍 Follow Mythical: Instagram: 🤍 Facebook: 🤍 Twitter: 🤍 Website: 🤍 Check Out Our Other Mythical Channels: Mythical Kitchen: 🤍 Rhett & Link: 🤍 Good Mythical MORE: 🤍 Want to send us something? 🤍 Submit your Wheel of Mythicality video here: 🤍 Intro Animation by Matthew Dwyer 🤍 and Mike Pasley 🤍 Intro & Outro Music by Mark Byers 🤍 Get the GMM Set Gear! * Apple AirPort Extreme: 🤍 * Apple iPad Pro (12.9-inch, Wi-Fi, 64GB) - Space Gray (Latest Model) - MTEL2LL/A: 🤍 * Guardian Industrial Products DH-CP-4 3 Channel Rubber Cable Ramp (Straight): 🤍 * Cartoni Focus HD Fluid Head with 3 Tube Ultra-Light Tripod, Mid-Level Spreader and Soft Case - Black: 🤍 * ARRI SkyPanel S60-C LED Softlight (Blue/Silver, Edison): 🤍 * Chef-Master 90050 Professional Heat Lamp, Silver: 🤍 * Samsung UN40H5003 40-Inch 1080p LED TV (2014 Model): 🤍 * Sony LMDA170 17" Production Video LCD Monitor, 16:9 Native Aspect Ratio, 1080p Resolution: 🤍 * Behringer Xenyx 1002 Premium 10-Input 2-Bus Mixer with XENYX Mic Preamps and British Eqs: 🤍 * Elgato Game Capture Card HD60 S - Stream and Record in 1080p60, for PlayStation 4, Xbox One & Xbox 360 (Renewed): 🤍 * Pyle Universal Speaker Stand Mount Holder - Heavy Duty Tripod w/ Adjustable Height from 40” to 71” and 35mm Compatible Insert - Easy Mobility Safety PIN and Knob Tension Locking for Stability PSTND2: 🤍 * JBL EON612 Portable 12" 2-Way Multipurpose Self-Powered Sound Reinforcement: 🤍 * Bolt 500 XT 3G-SDI/HDMI Wireless TX/RX: 🤍 * Voigtlaender 17,5/0,95 Nokton 17.5 mm-17.5 mm Lens: 🤍 * Blackmagic Design Micro Converter SDI to HDMI (with Power Supply) BMD-CONVCMIC/SH/WPSU: 🤍 * Panasonic H-HSA35100 F2.8 II ASPH 35-100mm Mirrorless Micro Four Thirds Mount POWER Optical I.S. LUMIX G X VARIO Professional Lens: 🤍 * PANASONIC LUMIX Professional 12-35mm Camera Lens G X VARIO II, F2.8 ASPH, Dual I.S. 2.0 with Power O.I.S., Mirrorless Micro Four Thirds, H-HSA12035 (2017 Model, Black): 🤍 * Decimator Design DMON-12S | 12 Channel Multi Viewer with HDMI SDI Outputs: 🤍 * Decimator MD-HX HDMI and SDI Cross Converter with Scaling & Frame Rate Conversion: 🤍 * PANASONIC LUMIX GH4 Body 4K Mirrorless Camera, 16 Megapixels, 3 Inch Touch LCD, DMC-GH4KBODY (USA Black): 🤍 * Blue Microphones Mouse Microphone Kc: 🤍

Γρήγορο cheesecake Επ.49 | Kitchen Lab TV | Άκης Πετρετζίκης


Γρήγορο cheesecake | Άκης Πετρετζίκης TV Subscribe: 🤍 E-shop: 🤍 Συνταγή: 🤍 #askAkis Επ.49: 🤍 Γεμιστά με κιμά: 🤍 🤍 Twitter: 🤍 Instagram: 🤍 Pinterest: 🤍 Σκηνοθεσία: Λεωνίδας Πελιβανίδης Production: Akis Petretzikis Ltd. Οργάνωση Παραγωγής: Μάκης Τσούφης Εμπορική Διεύθυνση: Mary-rose Ανδριανοπούλου Εμπορικό Τμήμα: Ζωή Κωνσταντοπούλου Αρχισυνταξία: Γεώργιος Βλαχογιάννης Διεύθυνση Παραγωγής: Έλενα Χριστοφορίδη Floor Manager: Διονύσης Κυπριώτης Διεύθυνση Φωτογραφίας: Νίκος Κακώνας Μοντάζ: Μιχάλης Μπαρμπαρής, Νίκη Μαλλιωτάκη, Κωνσταντίνος Δαβελάς Ενδυματολόγος: Αλέξης Φούκος Βοηθός Ενδυματολόγου: Αλεξία Μπελογιάννη Sous-Chef: Μάρκος Παπακωνσταντίνου Βοηθός Sous-Chef: Μιχάλης Ζανάκης Γραφικά: Ixor Visual Effects, Γιάννης Βέλιος Μουσική Τίτλων Αρχής: Γιάννης Σκούταρης Σύνθεση Μουσικής: Κώστας Μαραγκός, Μιχάλης Μπράβος Οπερατέρ: Τάσος Σκαρής, Νίκος Βλαχάκης, Σωτήρης Μεταξάς, Στέλιος Σκάλκος Operator Jimmy Jib: Αθανάσιος Αν. Τρεβλάς Φωτογράφος: Ναστάζια Αράπογλου Εκφώνηση: Καίτη Φαρμάκη Ηχοληψία: Δημήτρης Γιαγκουρίδης Επιμέλεια Σκηνικού: Λία Ασβεστά Ρύθμιση Εικόνας: Τάκης Θεοδοσιάδης Βοηθοί Παραγωγής: Βασιλεία Φανελάκη, Παναγιώτης Βασιλικός, Φώτης Ασημακόπουλος Βοηθός Κουζίνας: Κωνσταντίνα Χανδρινού Μακιγιάζ: Κρειττωνίκη Βακαλοπούλου Κομμώσεις: Δημήτρης Τσάβαρης Εκτέλεση Παραγωγής: "77 Films"

The Best Technique for Classic Cheesecake | Tips for a Light and Creamy Recipe | Kitchen Conundrums


A dense yet not-heavy classic that can't be beat. For a silky-smooth batter, take care to bring the cream cheese, eggs, and sour cream to room temperature before blending. Using a water bath ensures the cake bakes evenly, so the center doesn’t crack. INGREDIENTS: -6 tablespoons unsalted butter, melted, plus more, room temperature, for pan -15 graham crackers (each 3 by 5 inches), broken into pieces -1⁄3 cup packed dark-brown sugar -1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice -1 ¼ teaspoons kosher salt (we use Diamond Crystal) -2 ½ pounds cream cheese (five 8-ounce packages), room temperature -1 1⁄3 cups granulated sugar -5 large eggs, room temperature -1 cup sour cream, room temperature -1 teaspoon pure vanilla extract Subscribe for more easy and delicious recipes: 🤍 - Want more? Sign up to get the Everyday Food video recipe email, served daily. Get recipe emails: 🤍 Want more Martha? Twitter: 🤍 Facebook: 🤍 Pinterest: 🤍 Instagram: 🤍 Google Plus: 🤍 Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals and the tricks she uses to make it all SO much easier. 🤍 #Cheesecake #Dessert #CookingHacks

$4 Cheesecake Vs. $70 Cheesecake


Watch more Worth It now on About To Eat! "Did it cut the cheese? Or did it take the cake?" Check out more awesome videos at BuzzFeedVideo! 🤍 GET MORE BUZZFEED: 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 BuzzFeedVideo BuzzFeed Motion Picture’s flagship channel. Sometimes funny, sometimes serious, always shareable. New videos posted daily! MUSIC Monkey Funk_Main Licensed via Warner Chappell Production Music Inc. Genesis_Main Licensed via Warner Chappell Production Music Inc. Daffodils Licensed via Warner Chappell Production Music Inc. Licensed via Audio Network SFX Provided By AudioBlocks (🤍) Created by 🤍 + Julian Micault 🤍 + Renato Rengifo 🤍 + Soy Chiever 🤍 + Harry Hustus 🤍 + Eileen Avezzano 🤍

The Best Cheesecake In NYC | Best In Town


Herrine Ro and Erin Kommor search New York City to find the best New York-style cheesecake. They visit Veniero’s, a classic Italian bakery that’s been operating for over 120 years; Eileen’s Special Cheesecake, an award-laden spot with dozens of specialty flavors; and Mah-Ze-Dahr, a newcomer with a gourmet twist on a classic recipe. They try the most popular cheesecake at each spot and declare which is the best in town. Editor’s note: This episode was filmed in December 2019 and January 2020. All New York restaurants remained closed to dine-in service, but check out the bakeries’ websites for current takeout, delivery, and shipping options. VENIERO’S: 🤍 🤍 EILEEN’S: 🤍 🤍 MAH ZE DAHR: 🤍 🤍 MORE BEST IN TOWN: The Best Pepperoni Pizza In NYC 🤍 The Best Hot Chocolate In London 🤍 The Best Barbecue In Austin 🤍 #NYC #Cheesecake #FoodInsider Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire. Subscribe to our channel and visit us at: 🤍 Food Insider on Facebook: 🤍 Food Insider on Instagram: 🤍 Food Insider on Twitter: 🤍 Insider on Snapchat: 🤍 Insider on Amazon Prime: 🤍 Insider on TikTok: 🤍 Food Insider on Dailymotion: 🤍 The Best Cheesecake In NYC | Best In Town

Cheesecake ai frutti di bosco, fredda, senza cottura, semplice e veloce


Il cheesecake ai frutti di bosco (al lampone) è sicuramente un dolce fresco, senza cottura e che potrebbe sembrare più adatto all'estate, io invece ve lo propongo per queste feste natalizie. Questo dolce non è soltanto bello esteticamente con il suo bel rosso che fa subito Natale, ma è anche perfetto per rinfrescarsi e cambiare sapore dopo tante pietanze impegnative e saporite come quelle della tavola delle feste. Provate anche voi questa semplicissima ricetta e fateci sapere se vie è piaciuta! INGREDIENTI Per la base: 100 g di biscotti Digestive 40 g di burro Per la farcia: 250 g di formaggio spalmabile 110 ml panna 30 g panna acida 8 g di gelatina in fogli 65 g di zucchero a velo Per la copertura: 250 g di lamponi 8 g di gelatina in fogli 100 g di zucchero a velo ► ISCRIVITI per più VIDEORICETTE 🤍 Guarda la fotoricetta e crea il tuo Ricettario Personale con Cookaround 🤍 Nella cucina di Cookaround c’è sempre qualcosa di nuovo da imparare! Ogni giorno ricette veloci e facili da replicare ma anche tutorial passo passo con la cucina d’autore dello chef Luca Pappagallo. Puoi scegliere tra più di 900 ricette originali della cucina italiana ed internazionale che aggiungeranno stile e fantasia ai tuoi piatti. ► GUARDA ALTRI VIDEO: ANTIPASTI 🤍 PRIMI 🤍 SECONDI 🤍 CONTORNI 🤍 DOLCI 🤍 PASTA DI ZUCCHERO 🤍 RICETTE VEGETARIANE 🤍 - Entra nel mondo di Cookaround: la community per chi ama la cucina e tutto ciò che le gira intorno! 🤍 Seguici sui SOCIAL - Facebook 🤍 - Twitter 🤍 ► NON PUOI PERDERE LA PROSSIMA VIDEORICETTA! Iscriviti al canale 🤍 #cookaround #Cheesecake #torta



Hands down.. dessert kesukaan gw! RESEP: Base: - 160 Gr biskuit, haluskan - 55 Gr mentega tawar leleh Adonan cheesecake: - 525 Gr cream cheese - 150 Gr gula pasir - 3 Butir telur - 4 Sdm maizena - 230 ml / Gr whipping cream cair - 2 Sdm perasan jeruk lemon - 1/2 Sdt Vanilla extract Strawberry compote: 🤍 Find me on Social Media! Twitter, Tiktok & Instagram : 🤍Luvitaho🤍 Music : Rose prod. Lukrembo Thank you!

ラズベリーのレアチーズケーキの作り方 No Bake Raspberry Cheesecake|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。 ーーーーーー ひだまりクッキングのレシピ本ができました。 「365日食べたい!ひだまりさん家の定番おやつ」 書店さんで見かけた方はぜひ手にとってみてくださいね。 こちらのリンクから中身もチェックできます↓ 🤍 ーーーーーー ▷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 こんにちは😊動画を見ていただきありがとうございます♪ 今日は、ラズベリーを使ったレアチーズケーキのレシピ。 過去にもラズベリーのレアチーズは作っていますが、この酸味と 可愛らしい色合いは何度作っても素敵だなぁ...と感じます♥ 作り方を日本語字幕に載せています。 字幕をONにしてお楽しみください♥ ▷材料: ■ラズベリーレアチーズ クッキー 70g 無塩バター 20g クリームチーズ 200g 砂糖 35g レモン汁 5ml 粉ゼラチン 5g 水 30g 生クリーム 200ml 砂糖 10g ホイップした生クリーム 無糖ヨーグルト 50g ■ラズベリーピュレ 冷凍ラズベリー 200g 砂糖 40g レモン汁 15ml 粉ゼラチン 3g 水 12g ▷作り方: 1.クッキーを細かく砕き、溶かした無塩バターを加えてなじませる。型に敷き詰める。 2.クリームチーズに砂糖、レモン汁を加えてよく混ぜる。 3.水に粉ゼラチンを加えてふやかし、湯煎で溶かす。②に加える。 4.生クリーム、砂糖を氷水で冷やしながら泡立て、150g加えて混ぜる。残りの生クリームはラップをして冷蔵庫で冷やしておく。 5.クッキーの上にレアチーズを半分くらい入れて、冷凍庫で30分冷やして固める。残りのレアチーズは乾燥しないようにラップをして室温に置いておく。 6.鍋に冷凍ラズベリー、砂糖、レモン汁を加えて混ぜる。ラズベリーの果肉が潰れるまで煮る。 7.濾してラズベリーの種を取り除く。水に粉ゼラチンをふりかけてふやかしてから、加えて混ぜる。 8.固まったレアチーズの上にラズベリーのピュレを半分くらい流し込み、冷凍庫で30分冷やして固める。 9.残ったレアチーズとラズベリーピュレを混ぜ合わせ、固まったラズベリーピュレの上に流し入れる。冷蔵庫で5時間〜冷やして固める。 10.④で冷やしておいた、ホイップした生クリームに無糖ヨーグルトを加えて固めに泡立てる。モンブランの口金をセットした絞り袋に入れて固まったレアチーズケーキの上にデコレーションする。 ーーーーーー ひだまりについて改めて自己紹介します! 🤍 Who is HidaMari Cooking? 🤍 ーーーーーー 道具や材料の購入先: こちらの記事で使っている道具や型の紹介をしています。 型編 🤍 道具編 🤍 ▽Amazon 口径25cmの耐熱ガラスボウル:iwaki 2.5L 口径20cmの耐熱ガラスボウル:HARIO 3個セット 直径18cmの耐熱スポンジ型:iwaki スポンジ型 赤い耐熱シリコンヘラ:COLIN 3個セット ハンドミキサー:dretec(ドリテック) ケーキスライサー(検索するといろいろな出品者が出てきます フードプロセッサー:BRUNO(ブルーノ) 6個取りマフィン型 繰り返し使えるオーブンシート ▽富澤商店(通販または実店舗) シリコンの泡立て器 持ち手が木のふるい クーベルチュールチョコレート:大東カカオのスイートチョコレート 450gの発酵無塩バター(明治、よつ葉、カルピス、高千穂、森永など) その他製菓材料 ▽Cotta (通販専門) 450gの無塩バター(よつ葉、高千穂、明治、森永など) クーベルチュールチョコレート:カカオバリー、バンホーテン その他製菓材料 繰り返し使えるオーブンシート 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。 無塩バターに塩を加えるレシピは有塩バターではだめなのか?と質問をいただくのですが、狙った塩加減にしたいため無塩バターを使っています。 ※一部過去の動画は「バター」のみの記載になってしまっています。 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 12cm(4.7inch)→15cm(6inch) =×1.5 12cm(4.7inch)→18cm(7inch) =×2.2 12cm(4.7inch)→21cm(8.2inch)=×3 15cm(6inch)→12cm(4.7inch) =×0.6 15cm(6inch)→18cm(7inch) =×1.5 15cm(6inch)→21cm8.2(inch)=×2 ▷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。 ▷Facebook: 🤍 ▷Blog: 🤍

Professional Baker Teaches You How To Make CHEESECAKE!


Chef Anna Olson takes you step by step through her amazing New York cheesecake recipe. This makes a 1 9-inch cheesecake. CRUST INGREDIENTS - 1 cup (225 g) graham cracker crumbs - 2 Tbsp (25 g) sugar - ¼ cup (60 g) unsalted butter, melted, plus extra for greasing the pan CHEESECAKE INGREDIENTS: - 4 pkg 250 gram packages of cream cheese, at room temperature - 1 1/4 cup + 2 Tbsp (275 g) sugar - 3 Tbsp (22 g) cornstarch - 2 tsp (10 ml) vanilla extract - 2 tsp (4 g) finely grated lemon zest - 3 large whole eggs - 1 large egg yolk - 1 ½ cup (375 ml) sour cream (not low-fat), divided - 2 tsp (10 ml) lemon juice CRUST DIRECTIONS: 1. Preheat the oven to 350ºF (176 C). 2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan. 3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter. CHEESECAKE RIRECTIONS: 1. For the cheesecake, increase the oven temperature to 400ºF (205 C). 2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often. 3. Beat in the cornstarch, vanilla and lemon zest. 4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk. 5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust. 6. Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer. 7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven. 8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days. Subscribe for more video recipes: 🤍 Anna Olson Books: Buy Back to Baking with Anna Olson Recipe Book on Amazon: 🤍 Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: 🤍 Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: 🤍 Buy In The Kitchen with Anna Recipe Book on Amazon: 🤍 Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: 🤍 Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: 🤍 - Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 - Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #OhYum

The Easiest Way To Make Cheesecake (Basque Style)


So Basque cheesecake is basically burnt cheesecake...No really. This recipe comes from the restaurant in Spain that goes by the name of La Viña. Really it's an adapted iteration of their recipe that I found online. I don't know if I saw their actual recipe, but hey, it's pretty darn close. The best part is that it's so incredibly easy and quick to make unlike most cheesecakes. Recipe: 🤍 Cake Springform Pans: 🤍 FOLLOW ME: Instagram: 🤍 Tik Tok: 🤍 Twitter: 🤍 Facebook: 🤍 Subreddit: 🤍 -

Martha Stewart’s New York-Style Cheesecake | Martha Bakes Recipes | Martha Stewart


Martha Stewart shares her recipe for the ultimate, no-crack New York-style cheesecake. Begin with a delicious graham cracker crust topped with a smooth and rich filling, and end up with a gorgeous cheesecake that’s baked to perfection for the most incredible bite. If you’re searching for the best cheesecake recipe on the internet, you’ve already found it. All you have to do now is bake! Get the recipe here: 🤍 #MarthaStewart #Cheesecake #Recipe #Desserts #Baking #HowTo 0:00 Introduction 0:22 Preparing Your Springform Pan 1:16 Preparing the Graham Cracker Crust 2:40 Preparing the Cheese Filling 5:17 Baking the Cheesecake 6:00 Finished New York-Style Cheesecake Brought to you by Martha Stewart: 🤍 Subscribe for more Martha now!: 🤍 Want more Martha? Twitter: 🤍 Facebook: 🤍 Pinterest: 🤍 Instagram: 🤍 Google Plus: 🤍 Martha's Official Blog: 🤍 The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life. 🤍 Martha Stewart’s New York-Style Cheesecake | Martha Bakes Recipes | Martha Stewart

딸기 듬뿍! 노오븐 딸기 치즈케이크 만들기 : No-Bake Strawberry Cheesecake Recipe | Cooking tree


딸기가 듬뿍 들어간 노오븐 딸기 치즈케이크를 만들었어요. 냉동 딸기로 퓌레를 만들어 치즈케이크 반죽에 가득 넣어 치즈케이크에서 딸기 맛을 많이 느낄 수 있어요. 치즈케이크 반죽을 나눠 3가지 색으로 만들어 자연스럽게 섞어 굳혔더니 색다른 모양이 나온 것 같아요. 핑크 핑크함이 사랑스러운 치즈케이크랍니다~^^ 즐겁게 시청하세요~♬ Enjoy~ *여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다! Your subscriptions, likes, and comments give me a lot of strength.♡ *자막이 준비되어 있습니다! Subtitles are prepared. It's an automatic translation, so it might be a little wrong, but I hope it helps a little bit.^^ - [재료 Ingredients] - 틀 사이즈 Mold size : 15cm 냉동 딸기 400g 설탕 80g 레몬즙 10g 통밀 비스킷 80g 녹인 무염버터 35g 젤라틴 6g + 물 30g 크림치즈 250g 설탕 30g 바닐라익스트랙 3g 딸기 퓌레 130g 생크림 200g 딸기 퓌레 120g 젤라틴 4g + 물 20g 400g Frozen strawberry 80g Sugar 10g Lemon juice 80g Whole wheat biscuits 35g Melted unsalted butter 6g Gelatin + 30g Water 250g Cream cheese 30g Sugar 3g Vanilla extract 130g Strawberry puree 200g Heavy cream 120g Strawberry puree 4g Gelatin + 20g Water [만드는 과정] 1. 냉동 딸기에 설탕을 넣고 약불에서 걸쭉해질 때까지 끓인 뒤 레몬즙을 넣고 조금 더 끓인 뒤 식힌다. 2. 부순 다이제 쿠키에 녹인 버터를 넣고 섞은 뒤 틀에 넣고 평평하게 눌러 편 뒤 냉장실에 넣어 둔다. 3. 가루 젤라틴에 물을 넣고 섞어 10분 정도 두고 실온 상태의 크림치즈를 부드럽게 풀어 준다. 4. 설탕과 바닐라 익스트랙을 넣고 섞은 뒤 딸기 퓨레를 넣고 섞는다. 5. 불린 젤라틴을 전자레인지에 20초 정도 가열해 녹인 뒤 크림치즈 반죽에 넣고 섞는다. 6. 생크림을 약 50% 정도 휘핑해 크림치즈 반죽에 넣고 섞는다. 7. 크림치즈 반죽을 1컵 정도 틀에 넣고 평평하게 한 뒤 냉동실에서 10분 정도 굳힌다. 8. 딸기 퓨레에 녹인 젤라틴을 넣고 섞어 틀에 붓고 냉동실에서 10분 정도 굳힌다. 9. 크림치즈 반죽을 3개로 나누고 색소를 넣어 3가지 색을 만들어 짤 주머니에 담는다. 10. 조금씩 크림치즈 반죽을 짜서 틀에 채우고 젓가락으로 저어 무늬를 만들어 냉장실에서 3시간 정도 굳힌다. - *제 영상은 유튜브와 네이버TV에만 업로드 되고 있고 트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다. 이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다. My video is only uploaded to YouTube and Naver TV. Unauthorized theft of this video or 2nd edit and reupload is prohibited. *멤버십에 가입해 월 2회 제공되는 선공개 영상의 혜택을 즐겨 보세요~ Join the membership and enjoy the benefits of the pre-released video that is provided twice a month!^^ 🤍 #딸기케이크 #딸기치즈케이크 #StrawberryCake #StrawberryCheeseCake

Easy no bake biscoff cheesecake - تشيزكيك اللوتس الشهير


#cheesecake #تشيزكيك ❌Mango cheesecake recipe 👇🏻👇🏻 تشيزكيك المانجا 🤍 ❌mini cheesecake 👇🏻👇🏻👇🏻 ميني تشيزكيك 🤍 ❌tiramisu recipe 👇🏻👇🏻وصفة التيراميسو 🤍 🌺 * 8 Inches pan 250g lotus cookies 5 Tbsp melted butter (70g) 2 pack original cream cheese (16 oz) 3/4 cup powdered sugar 1/2 cup biscoff cookie butter (200g) 1 tsp vanilla sugar 2 cups heavy whipping cream 2 bags of whip it The rest of the cookie butter for topping (200g) ❌❌❌ملاحظة : الناس لي تقول التشيزكيك شديد الحلاوة لا غير صحيح انا استعمل كريمة بدون سكر والجبن ايضا بدون سكر فدرجة الحلاوة معتدلة *مقاس الصينية 21سم 250 جرام بسكويت اللوتس 5 ملاعق كبيرة زبدة ذائبة (70 جم) عبوتان من الجبن الكريمي الأصلي 450 جرام 3/4 كوب سكر بودرة (100غ) 1/2 كوب زبدة بسكوف (اللوتس) 200غرام 1 ملعقة صغيرة سكر فانيليا 2 كوب كريمة خفق ثقيلة بدون سكر (450 مل) 2 كيس من مثبت الكريمة اذا توفر او مسحوق الشانتيي كبديل باقي اللوتس للتزين 🍁🍁 🔹My Facebook page: 👇🏻👇🏻👇🏻 :صفحتي على الفيسبوك 🤍 🔹My Instagram : 👇🏻👇🏻👇🏻: حسابي على الانستاغرام 🤍 🔹My TikTok account: 👇🏻👇🏻👇🏻 :حسابي على التيكتوك 🤍

Recept za savršen CHEESECAKE - najbolja torta od SIRA


Možda mislite da je ovo samo još jedan recept za dobar stari cheesecake koji svi volimo. Ali vjerujte mi.. ovaj recept stvarno morate probati. Ovo je malo zdravija verzija klasične torte od sira. Podloga je mekana i sočna, a krema lagana. Sastojci: PODLOGA 250 g mljevenog keksa 125 g maslaca 3 žlice šećera KREMA OD SIRA 500 g posnog sira (manje masni svježi sir) sok od pola limuna 4 jaja 6 žlica šećera 2 vanilin šećera KREMA OD VRHNJA 3 vrhnja 3 žlice šećera 2 vanil šećera Podloga se peče 5 minuta na 200 stupnjeva. Prelije se krema od sira, pečnica smanji na 170 i peće se dalje još 20 minuta. Na kraju se stavlja krema od vrhnja i torta se stavlja na još 5 minuta u ugašenu pečnicu. Dobar tek! * Ako vam se sviđa video stisnite palac gore (LIKE) i pretplatite se na naš kanal! To nam puno znači i pomaže nam da i daje možemo raditi ovaj posao koji volimo - snimati recepte i dijeliti ih s vama :) Hvala vam! * Instagram 🤍 Facebook 🤍 Music: ♪ Kitchen (Prod. by Lukrembo) Link : 🤍

New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer


The first 1000 people to use this link will get a 1 month free trial of Skillshare- 🤍 Home-made cream cheese recipe: 🤍 Full written recipe for Eggless New York style cheesecake Prep time: 15-20 minutes Cooking time: 1 hour Serves: 1 kg cheese cake Ingredients: • Parle G Biscuit 140 gm (you can use crackers biscuit too) • Melted butter 80 gm • Cream cheese 300 gm • Powdered sugar ½ cup • Fresh cream 3/4th cup • Condensed milk 180 ml • Vanilla extract 1 tsp • Thick curd 1/4th cup • Zest of 1 lemon • Lemon juice of half lemon • Corn starch 1 tbsp • Any berry compote Method: • Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag. • Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly. • Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture. • For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture. • Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture. • Pour the mixture over the baked base and tap to remove any air pockets. • For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it. • Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes. • After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap. • Once cooled down, refrigerate in the fridge for 5-6 hours. • After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully. • Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance. #YFL #SanjyotKeer #Cheesecake The Music I use in All my videos - 🤍 (Best for independent creators) Follow us on all platforms: Facebook - 🤍 Instagram - 🤍 Follow my personal handles here: (Chef Sanjyot Keer) Facebook - 🤍 Instagram - 🤍 Twitter - 🤍

Tribal People Discovering Cheesecake Will Make You Grin for Hours


Tribal People Try New York CHEESECAKE Tribal/Villagers try different International Food for the first time. They give pure reaction to the food/things they have never tried. All the Participant are from Punjab, a province in Pakistan. "Disclaimer" or "Use at your Own Risk" The producers of this video in no way endorse the statements made by glasses guy. We do not hold ourselves legally accountable if you listen to his medical advice. Subscribe to our channel for latest videos. Follow us on Instagram 🤍tribalpeopletry Support us on Patreon 🤍 If you'd like to send us stuff to Try kindly contact us on the given email. You can also send an email for any queries. akramakbar2003🤍

Amazing Blueberry Cheesecake Recipe


Bursting with sweet blueberry flavor, this Blueberry Cheesecake recipe is extremely easy to make. Starting with a buttery graham cracker crust filled with a creamy cheesecake center dotted with juicy blueberries and topped with a luscious blueberry sauce, this cheesecake is perfect for any occasion. It’s light but decadent and guaranteed to impress. RECIPE: 🤍 PRE-ORDER MY BOOK! 🤍 🤍 🤍 🤍 SUBSCRIBE ►🤍 ADD ME ON: Tiktok: 🤍 Instagram: 🤍 Pinterest: 🤍 Website: 🤍 Amazon: 🤍 Facebook: 🤍

Receta de CHEESECAKE que necesitas super economica para el negocio y facil!! PAY DE QUESO PRECIOS?



Что ищут прямо сейчас на
cheesecake lieleh band 5 namjoo Miban 5 Unboxing Kanurek nexplay smores ABC News 1D kuzama Haj aobc игра про динозавров Sangam Jean Genshin jeff Тизер Синь Янь с русскими субтитрами и японской озвучкой допомога Божа Lcd hp