Novi recepti

Cheesecake pita iz vanilijevega fižola z medeno skorjo po domače

Cheesecake pita iz vanilijevega fižola z medeno skorjo po domače

Opombe

Recept z dovoljenjem kuharja Davida Guasa, lastnika pekarne Bayou, kavarne in restavracije v Arlingtonu, VA, za Nacionalni odbor za med.

Sestavine

Za skorjo:

  • 8 žlic nesoljenega masla
  • 2, Skodelice polnozrnate moke
  • ½ skodelice svetlo rjavega sladkorja
  • ¼ Žlička košer soli
  • 1 žlička sode bikarbone
  • ½ žličke cimeta
  • ¼ Skodelica deteljevega medu
  • ¼ skodelico vode
  • 1 čajna žlička vanilijevega ekstrakta

Za polnjenje:

  • 1 ½ listov, bronasta želatina
  • 8 unč kremnega sira
  • 1 skodelica kisle smetane
  • 1/3 skodelice lucernovega medu
  • 1 vanilijev fižol (vzdolžno razrežite in postrgajte semena)
  • 1 skodelica težke smetane
  • Ščepec košer soli

Obroki 8

Kalorije na obrok588

Ekvivalent folata (skupaj) 23 µg 6%

Riboflavin (B2) 0,2 mg 11,2%


Več kot 250 jedi, pripravljenih sveže iz nič vsak dan

Ljubiteljem sira ni treba več izbirati med rezino in žlico. Sedaj lahko oboje v eni slastni sladici! Praznujte poletje z eno od naših sedmih domačih sladolednih piškotov s sirom.

  • Sladice
  • Majhni krožniki in prigrizki ter predjedi
  • Solate
  • Pice s pecivom
  • Kosila
  • Glamburgerji in sendviči
  • Testenine
  • Zrezki, kotleti, ribe in morski sadeži
  • Posebnosti
  • SkinnyLicious®
  • Jajca in omlete ter sobotni in nedeljski brunch
  • Otroci
  • Novi predmeti
  • Pijače
  • Kremasti mlečni napitki
  • Ledene in zamrznjene pijače
  • Tople pijače in espresso
  • Druge pijače
  • Koktajli
  • Pivo in vino
  • Cheesecakes
  • Posebne sladice
  • Sladoledne užitke
  • Jajca in omlete
  • Sobotni in nedeljski brunch
  • Predjedi solate
  • Solate
  • Majhni krožniki in predjedi
  • Solate
  • Posebnosti
  • Koktajli
  • Majhni krožniki in prigrizki
  • Predjedi

Naša klasična margarita z zlato tekilo, Triple Sec in svežim sladkim & kislim

100% agavina tekila s likerjem Solerno Blood Orange in svežim apnom.

Milagro srebrna tekila, šentjanževka in pasijonka ohlajeni in postreženi.

Bacardi Lime in Don Q Cristal Rums, pomešan s svežo meto in apnom na skalah.

Bacardi Superior in RumHaven, izdelani s kokosom, meto in svežim apnom.

Cruzan Pineapple Rum in Don Q, pomešan z meto, apnom in več ananasa.

Don Q in Sailor Jerry Rums, pomešan z meto, apnom in strastnimi sadeži.

Vodka Tito & rsquos, napolnjena z malinami, in sveža limona, ohlajena s sladkorjem

Bacardi Lime in RumHaven ohlajen z ananasom in svežim apnom

Botanični gin, polnjen z jagodami, agava, sveža limeta in kapljica Prosecca

Bacardi limeta, Guava in ananas

Štiri vrtnice Bourbon, med iz pomarančnega cveta, sveža limona in pomlad timijana.

Marakuja, nektar iz agave in sveža meta, dopolnjena s sodo.

Ananas, češnja in sveža limeta postreženi hladni in peneči.

Otočni sokovi in ​​svež ingver, preliti s škropljenjem sode

Guava, krvava pomaranča in ananas s svežo limeto in sodo.

Limeni rumi Sailor Jerry in Bacardi, prežeti z ananasom, citrusi in svežim ingverjem

Reyka mala serija vodke s svežim limeto, ananasom in ingverjevim pivom

Skyy Vodka, breskev liker in breskve, mešane z vrtinčenjem maline.

Vodka Tito & rsquos, napolnjena z malinami, kisla sveža limona in prosecco.

Skyy vodka z citrusi, liker iz črnih malin in naša značilna limonada.

Altos Plata Tequila in Vida Mezcal s svežim ananasom, limeto in agavo

Peneči prosecco z aperolom, krvavo pomarančo in bezgovim cvetom.

Liker iz šampanjca in breskev, pomešan z breskvami.

Monkey Shoulder Whisky, sveži citrusi, ingver in med

Bulleit ameriški rženi, aperol in sveža limonina kisla s pasijonko.

Naši klasični kremasti napitki

Jagoda, malina ali kumara.

Uživajte v našem osvežujočem in hladnem jabolčnem jabolčniku.

Z nizko vsebnostjo ogljikovih hidratov, brez dodanega sladkorja in brez glutena Cheesecake & ndash predobro, da bi bilo res!

Z nizko vsebnostjo ogljikovih hidratov, brez dodanega sladkorja in brez glutena, s svežimi jagodami

Plasti naše originalne torte s sirom, torto in čokoladno kremo iz tartufov.

Svetovno znana! Na voljo od septembra.

Svetovno znana! Na voljo od septembra.

  • Hot Fudge Sundae Najboljši Hot Fudge kjerkoli. Prelijemo s stepeno smetano in mandlji.
  • Godiva® čokoladni piškoti Sundae Naš lasten čudovit čokoladni piškotek Godiva, vanilijev sladoled, vroča pena, stepena smetana in.
  • Skledo sladoleda Dve in pol kepici vanilijevega sladoleda. Z žlico stepene smetane na vrhu.
  • Linda's Fudge Cake Sloji bogate čokoladne torte in glazura.
  • Korenčkova torta Okusno vlažni sloji korenčkove torte in naše znane sladoledne smetane.
  • Topel jabolčni hrustljav naš okusni hrustljav oreh preliv in vanilijev sladoled.
  • Lemoncello Cream Torte ™ sloji vanilijeve torte in limonine mascarpone kreme, preliti s Streusel in postreženi s str.
  • Tiramisu italijanska krema iz mascarponeja, stepene smetane, lady prstov, marsale in kavne tekočine.
  • Čokoladni stolček s tartufi Cake ™ Plasti in sloji torte Fudge s kremo iz čokoladnih tartufov in čokoladno peno.
  • Sveža jagodna peciva Naš lasten pecivo z vanilijevim sladoledom, svežimi jagodami in stepeno smetano.
  • Posoda s svežimi jagodami Posoda s svežimi jagodami, postrežena s stepeno smetano na strani.
  • Sveža jajca na kmetiji Dva kmetijska sveža jajca AA, postrežena s krompirjem ali paradižnikom, toastom, vrečko ali angleškim kolačkom.
  • Tovarniški črni fižol Huevos Rancheros s hrustljavimi tortiljami, jajci s sončno stranjo navzgor, začinjeno omako Ranchero, sirom.
  • Brioche zajtrk, umešano jajce, dimljena slanina, šunka, paradižnik na žaru, topljeni sir cheddar in majoneza.
  • Tovarniško ustvarjanje omlete Izberite poljubno štiri od naslednjega: slanina, šunka, klobasa, čedar, jack, švicar, fontina, koza.
  • Zajtrk Tacos mehke koruzne tortilje, sirasta jajca, piščančji Chorizo, Pico de Gallo, Chipotle in Cilantro.
  • Kalifornijska omleta Avokado, gobe, zelena čebula, paradižnik, česen in šalotka, kisla smetana, Jack Cheddar in.
  • Špinača, gobe, slanina in sirna omleta Sveža špinača, prepražene gobe, dimljena slanina, zelena čebula in topljeni sir.
  • Zajtrk Burrito Topla tortilja, napolnjena z umešanimi jajci, slanino, piščančjim chorizojem, sirom, hrustljavim krompirjem.

Naš sveže narejen velikanski belgijski vafelj s hrustljavo ocvrtim piščancem.

Otroci 10 in mlajši. Majhen red francoskega toasta, slanine in jagod.

Mozzarella in paradižnikova omaka.

Sveža mocarela, bazilika in paradižnikova omaka.

Z mocarelo, parmezanom, česnom, zelišči in ekstra deviškim oljčnim oljem.

Chop House Hamburger. Postrežemo z rezino čebule na žaru, solato in paradižnikom.

  • Otroški drsniki ob cesti Dva burgerja velikosti Mini na žemljicah. Postrežemo s krompirčkom ali svežim sadjem.
  • Otroški mini koruzni psi Tri vse goveje mini hrenovke. Postrežemo s krompirčkom ali svežim sadjem.
  • Otroški sirni pizzi s pecivom ali feferoni.
  • Otroške testenine, postrežene s testeninami. Izbirajte med maslom in parmezanom, omako Marinara ali Alfredo Sa.
  • Otroški špageti z mesno kroglico
  • Otroški makaroni in sir
  • Otroški ocvrti piščančji trakovi, postreženi s krompirčkom ali svežim sadjem.
  • Otroška tortilja iz moke na žaru Quesadilla, napolnjena s topljenim sirom. Na voljo s piščancem.
  • Otroški sendvič s sirom na žaru, postrežen s krompirčkom ali svežim sadjem.
  • Otroški piščanec na žaru, postrežen s krompirjem in zelenjavo.
  • Otroški losos na žaru, postrežen s krompirjem in zelenjavo.
  • Otroške sladice na izbiro med otroško kepico sladoleda, otroško mini vročo sundico ali otroškimi jagodami.

Skodelica juhe in majhna zelena solata.

Fettuccini Alfredo, piščančji parmezan in pečeni rigatoni

Bacardi Lime in RumHaven ohlajen z ananasom in svežim apnom

Altos Plata Tequila in Vida Mezcal s svežim ananasom, limeto in agavo

  • Sloji lazanje Verde iz svežih špinačnih testenin, mocarele, fontine in parmezanskega sira. Pokrita z Ou.
  • Pasta Napoletana Italijanska klobasa, feferoni, domača mesna kroglica, gobe, paprika, slanina, čebula in česen.
  • Testenine Pomodoro špageti premetani z domačo omako Marinara, uvoženimi češnjevimi paradižniki in svežimi.
  • Paradižnikova bazilika Testenine na žaru, sveža mocarela, pridih česna in testenine Penne. Lahka in sveža.
  • Fettuccini Alfredo Bogata kremna omaka s parmezanom. Na voljo s piščancem.
  • Testenine Carbonara Špageti z dimljeno slanino, zelenim grahom in kremno omako iz česna in parmezana. Na voljo wi.
  • Pečeni rigatonski sloji staljene mocarele, fontine, parmezanskega sira in rigatoni testenin. Pokrita pamet.
  • Piščančja in brokolijeva testenina Rigatoni testenine, premetane s prepraženim piščancem, brokolijem, veliko česna, paradižnikom, parmezo.
  • Štiri sirove testenine Penne testenine, mocarela, rikota, romanski in parmezanski siri, omaka Marinara in svež ba.
  • Špageti in mesne kroglice Domače mesne kroglice iz govedine, italijanske klobase in parmezana z našo paradižnikovo omako in.
  • Evelynini najljubši špageti iz testenin z brokolijem, paradižnikom, bučkami, jajčevci, papriko, oljkami Kalamata, O.
  • Pasta Da Vinci, prepražena s piščancem, gobami in čebulo v okusni vinski omaki Madeira, prelita s P.
  • Piščančja testenina Louisiana Parmezan Oreščen piščanec, postrežen nad testeninami z gobami, papriko in čebulo v pikantnem N.
  • Farfalle s piščancem in pečenim česnovim mešalnikom, piščanec, gobe, paradižnik, pančeta, grah
  • Začinjen piščanec Chipotle testenine medeno glaziran piščanec, šparglji, rdeča in rumena paprika, grah, česen in čebula v pikantnem.
  • Bistro Kozice Testenine Hrustljave kozice v prahu, sveže gobe, paradižnik in rukola, premetane s špageti in a.
  • Kozice z angelskimi lasmi Velike kozice, prepražene s paradižniki, limono, česnom, zelišči in svežo baziliko na vrhu An.
  • Kozice iz testenin Cajun Jambalaya in piščanec, prepražene s čebulo, paradižnikom in papriko v zelo pikantni kajunski omaki.

Feta sir, paradižnik, kumare, oljke Kalamata, rdeča čebula in vinaigrette.

Bacardi Lime Rum, ročno izdelan s svežo meto in apnom na skalah.

Glazirana pesa, avokado, sveža pomaranča, rukola in medeno-jogurtova omaka.

  • SkinnyLicious® Hamburger Naš hamburger na opečeni pecivu s solato, paradižnikom, čebulo, kumaricami in majonezo. Vročeno.
  • SkinnyLicious® Veggie Burger Okusen Burger, narejen iz rjavega riža, farra, gob, črnega fižola in oni.
  • Puran burger SkinnyLicious® v kombinaciji s svežimi gobami, česnom in začimbami. Postrežemo s čebulo na žaru, solato, Tom.
  • SkinnyLicious® puran in avokadov sendvič, sveže pečena purana pršica, dimljena slanina, avokado, paradižnik in majoneza na popečenem B.
  • SkinnyLicious® Soft Tacos Tri mehke koruzne tortilje, napolnjene s pikantnim piščancem ali kozicami, avokadom, paradižnikom, čebulo, Ci.
  • Skinnylicious® Piščančja testenina Penne testenine s prepraženim piščancem, svežim paradižnikom, omako Marinara in svežo baziliko.
  • Beli piščančji čili Velikodušna skleda piščanca, belega fižola, pečenega zelenega čilija, čebule in česna z To.
  • Toskanska piščančja prsa na žaru s paradižnikom, artičokami, kapri, svežo baziliko in balzamičnim vinom.
  • Limonsko-česnova kozica, prepražena kozica, bazilika, paradižnik in limonino-česnova omaka. Postrežemo z šparglji in angelskimi lasmi.
  • SkinnyLicious® losos na žaru, postrežen z razno svežo zelenjavo.
  • Medaljoni na žaru na žaru, postreženi s svežimi šparglji, gobami shiitake, prepraženimi češnjevimi paradižniki, olupljenim pridelkom.
  • Branzino na žaru s sredozemsko salso Blaga, nežna bela riba, prepečena in na vrhu paradižnik, česen, zelišča in oli.

Pečeno mehko in toplo s sirovo omako Cheddar in polnozrnato gorčico.

Okusna mešanica toplih rakov, artičok in sira.

Glazirana pesa, avokado, sveža pomaranča, rukola in medeno-jogurtova omaka.

Postrežemo s pire krompirjem, gobovo omako, čebulo na žaru in svežo koruzo

Fettuccini Alfredo, piščančji parmezan in pečeni rigatoni

Piščanec na žaru z omako Teriyaki. Postrežemo s parjenim rižem.

Blaga, nežna prepražena bela riba, postrežena s svežo zelenjavo in limono.


23 ljubiteljev pekovskih peciva in#038 delijo svoje najljubše recepte s sira

Cheesecake je med mnogimi priljubljena sladica. Ta izvrstna, kremasta sladica je na videz neskončno veliko edinstvenih različic, zaradi česar bo skoraj vsakdo lažje našel okusen recept za sirarsko torto. Od čokoladnega cheesecakea do klasičnega newyorškega cheesecakea, jagodnega cheesecakea, cherry cheesecakea in še veliko več, obstaja okusen recept za cheesecake za vsakogar.

Ne glede na to, ali ste se trudili, da bi doma spekli popoln cheesecake, ali pa preprosto nimate časa za pripravo domačega cheesecakea, zakaj do vaših vrat ne bi prinesli neverjetnih gurmanskih sira? Izberite škatlico slastnih mini sira, prelivenih s čokoladnim sadjem, ali pa škatlo različnih mini sira in sladkih čokoladnih piškotov. Lahko celo dobite škatlo okusnih rojstnodnevnih sira in piškotov, da proslavite poseben dan nekoga#8217. Za krmo množice se lahko odločite tudi za zabave, napolnjene z našimi neverjetnimi mini sirarskimi tortami in drugimi dekadentnimi sladicami, kot so sveže pečeni piškoti ali različni piškoti in piškoti.

Za bolj okusne recepte s sira, ki so vam popolnoma všeč, smo spodaj objavili razpis za ideje in kurirane odzive. (Opomba: Užitni aranžmaji® ne podpirajo nobenega od podjetij ali idej, obravnavanih spodaj, vendar smo prosili za predloge, da bi dobili drugačne poglede.) Nadaljujte z branjem, če želite izvedeti, kaj so povedali sodelavci, ki so odgovorili na naše vprašanje, o svojem najljubšem siraru recepti.

Lianne Sanders

Lianne Sanders je urednica vsebine in licencirana inštruktorica joge pri podjetju Total Shape.

“Tukaj moj recept za sira.

  • 1 3/4 skodelice (230 g) drobtin graham krekerja (od približno 15 graham krekerjev)
  • 2 žlici sladkorja
  • Ščepec soli
  • 4 žlice plus 1 žlička (60 g) nesoljenega masla (če uporabljate nasoljeno maslo, izpustite ščepec soli), stopljeno
  • 2 kilograma kremnega sira (900 g), sobne temperature
  • 1 1/3 skodelice granuliranega sladkorja (270 g)
  • Ščepec soli
  • 2 žlički vanilijevega ekstrakta
  • 4 velika jajca
  • 2/3 skodelice kisle smetane (160 ml)
  • 2/3 skodelice težke smetane za stepanje (160 ml)

1. Graham krekerje predelajte, zmešajte s sladkorjem, soljo in maslom: Graham krekerje pretlačite v kuhinjskem predelovalniku ali mešalniku, da se fino zmeljejo. Dajte v veliko skledo in primešajte sladkor in sol. Primešamo stopljeno maslo.

Pečico segrejte na 175 ° C (350 ° F) z rešetko v spodnji tretjini pečice.

2. Drobtine graham krekerja potisnite na dno pekača: s prsti nežno pritisnite na drobtine, dokler se drobtine na dnu pekača ne lepo uravnajo, z rahlim dvigom vzdolž notranjih robov ponve.

3. Pecite skorjo: Pekač položite na pekač in pecite pri 350 ° F (175 ° C) 10 minut. Vzamemo iz pečice in pustimo, da se ohladi. Medtem ko se skorja ohladi, lahko preskočite naprej in začnete z nadevom. Počakajte, da se skorja ohladi, da v naslednjem koraku zavijete ponev v folijo.

4. Trojni zavitek v trpežni foliji: Pripravite pekač z vzmetjo, da vanj ne pušča voda med kuhanjem. Na ravno površino položite velik 18-palčni in 18-palčni kvadrat trdne aluminijaste folije.

Pekač z vzmetjo postavite na sredino folije. Stranice folije nežno prepognite okoli pekača. To naredite previdno, da ne ustvarite lukenj v foliji.

1. Stepite kremni sir, nato sladkor: Kremni sir narežite na koščke in položite v skledo električnega mešalnika s priključkom za veslo. Mešajte pri srednji hitrosti 4 minute, dokler ni gladka, mehka in kremasta. Dodajte sladkor in stepajte še 4 minute.

2. Dodajte sol, vanilijo, nato jajca, nato kislo smetano: Dodajte sol in vanilijo, stepajte po vsakem dodatku. Dodajte jajca, eno za drugim, po vsakem dodajanju eno minuto stepajte na srednje nizki hitrosti. Dodajte kislo smetano in stepajte, dokler ni vključeno.

3. Dodajte gosto smetano in stepajte, dokler ni vključena. Ne pozabite postrgati stranic mešalne posode in postrgati vse debelejše koščke kremnega sira, ki so se prilepili na dno mešalnika, ki jih nastavek za veslo ni vključil.

4. Pripravite ponev in vrelo vodo: Posodo, oplaščeno s folijo, postavite v velik pekač z veliko stranjo. Pripravite 2 litra vrele vode.

Pečico segrejte na 160 ° C (325 ° F).

5. Nadev nalijte v ponev: Nadev s kremnim sirom vlijte v pekač z vzmetjo, po spodnji plasti graham krekerja. Zgladite vrh z gumijasto lopatico.

6. Postavite v pečico: pekač s posodo z vzmetjo postavite v pečico, na spodnjo rešetko.

7. V ponev za pečenje previdno vlijte vročo vodo (ne da bi se dotaknili vroče pečice), da ustvarite vodno kopel za sira, tako da voda vlije, dokler voda ne doseže polovice strani pekača, približno 1 1/4 palca. (Lahko pa dodate vodo, preden postavite pekač v pečico, kar vam je lažje.)

8. Pečemo pri 160 ° C 1 32 ur.

9. Izklopite pečico. Odprite 1-palčna vrata pečice in pustite, da se torta ohladi v pečici, ko se pečica ohladi, še eno uro. To nežno hlajenje bo pomagalo preprečiti razpokanje površine sira.

10. Ohladite 4 ure: Zgornji del sira pokrijte s folijo, tako da se dejansko ne dotika sirnega kolača. Ohladite v hladilniku vsaj 4 ure ali čez noč. ”

Walton Holcomb

Walton Holcomb je ustanovitelj podjetja Brew Smartly.

“Moj absolutno najljubši recept za sira je nenavaden. Imenuje se Basque Burnt Cheesecake in prihaja iz baskovske regije, ki se nahaja med Španijo in Francijo. Tam so ga izumili v 90. letih, kar vem presenetljivo nedavno, vendar se je hitro ujelo, ker ni samo okusno, ampak je tudi enostavno narediti in impresivno postreči gostom!

Ta cheesecake je pečen in uporablja kislo smetano, zato je na nek način podoben klasičnemu cheesecakeu. Je pa neverjetno bogata in nima podlage. Poleg tega ga je treba peči le, dokler sredina skoraj ni nastavljena.

Pečen v vroči pečici kot večina sira, je ena izmed radosti baskovskega sira (še posebej, če ga pripravljate doma) ta, da naj bi bil na vrhu tako neurejen kot nekoliko opečen. Tako, da se je res težko zmotiti!

Baskijski zapečeni sirni kolač je lahko samostojen ali pa ga postrežete s temno karamelno omako ali temnim sadjem.

  • Nesoljeno maslo (za ponev)
  • 2 lbs. kremni sir, sobne temperature
  • 1½ skodelice sladkorja
  • 6 velikih jajc
  • 2 skodelici težke smetane
  • 1 žlička košer soli
  • 1 žlička vanilijevega ekstrakta
  • ⅓ skodelice večnamenske moke

10-premerna vzmetna oblika.

Ta recept lahko pripravite v stoječem mešalniku z ravno lopatico ali z leseno žlico in skledo.

Pečico segrejte na 400/plin 6. Vzemite 10 -palčni pekač in zvitek papirja za peko. Pekač namastite in dvojno obložite, tako da pergament za peko previsi vsaj 2 ”na vseh straneh. Ne skrbite, da bi bil končni izdelek neurejen.

Krem sir in sladkor skupaj stepemo, da postane rahlo in penasto.

Dodajte jajca eno za drugim, pri čemer vmešajte vsako jajce, preden dodate naslednje. Vlijemo kislo smetano in jo popolnoma vmešamo, preden dodamo sol in moko naenkrat.

Nalijte v obložen pekač in kuhajte 60 minut. Na vrhu bi morala biti rjava in še vedno zelo razgibana. Še naprej se bo kuhala in utrdila, ko ne bo več v pečici.

Vaš baskijski zapečeni sirni kolač se bo ohladil približno 3 ure. Ko se ohladi, preprosto odpnite pločevinko in s pomočjo pekača za peko zdrsnite sira s torte. Lahko služi na pergamentu in služi. ”

Mike Miller

Mike je ustanovitelj Wilderness Timesa. Potem ko je spoznal, da preveč časa preživi pred prenosnikom in premalo časa v naravi, se je odločil, da bo nekaj storil glede tega. Dandanes ga lahko najdete zunaj, na pohodništvu, v taborjenju in na različnih dogodivščinah na prostem.

“ Težko pokličite, vendar bi morali biti ti mini piškotki in kremni sirni kolači. Okusni so, polni piškotov Oreo in se združijo v hipu. Poleg tega so zaradi svoje individualne miniaturne oblike kot nalašč za rojstnodnevne zabave in dogodke.

Piškotki in kremni mini kolački s sirom

Za 18 mini sira boste potrebovali naslednje:

  • 25 piškotov Oreo
  • 450 g polnomastnega kremnega sira (pri sobni temperaturi)
  • 100 g sladkorja v prahu
  • 120 ml kisle smetane
  • 1 žlička vanilijevega ekstrakta
  • 2 velika jajca

Zdaj morate storiti naslednje.

Najprej segrejte pečico na 320 ° F. Vzemite pekač za mafine in namažite z maslom ali pršilom za kuhanje. Nato obložite pekač za mafine z 18 papirnatimi podlogami.

Na dno vsake skodelice položite cel piškotek Oreo. Tako boste imeli 7 Oreo. Te grobo sesekljamo in odstavimo.

V veliki skledi kremni sir z električnim mešalnikom na srednji hitrosti stepemo približno 2 minuti ali dokler ne postane gladko. Dodajte sladkor in stepajte še 2 minuti. Nato dodajte kislo smetano in vanilijo ter nadaljujte s stepanjem do gladkega. Dodajte jajca eno za drugim in stepite, dokler se popolnoma ne združijo. Zdaj dodajte sesekljane piškote, ki ste jih odložili prej, in zložite, dokler se ne združijo.

Testo vlijte v papirnate podloge. Napolnite velik pekač z vodo in postavite pekač za mafine v pladenj, tako da je dno potopljeno. Tako preprečite, da bi se vaš kolač med pečenjem potopil in razpokal, tako da bo lep in puhast.

Pečemo približno 20 minut ali dokler se ne strdi. Ko jih vzamete iz pečice, jih pustite, da se popolnoma ohladijo, nato pa jih postavite v hladilnik za vsaj 6 ur. Všeč mi je, da jih pripravim dan vnaprej in jih čez noč pustim v hladilniku. ”

Nicholas Martin

Nicholas Martin je ustanovitelj in glavni urednik programa Hack Control Hacks. Nicholas je poklicni entomolog in specialist za zatiranje škodljivcev z več kot 25 -letnimi izkušnjami. V prostem času uživa v kuhanju za družino in prijatelje.

“Kuhanje sira se sliši kot dolgotrajen postopek, vendar je zelo enostavno.

Ta je precej težak, zato, če vam je všeč kaj lažjega, lahko poskusite druge recepte s kislo smetano.

  • 24 unč kremnega sira
  • 1-1/2 skodelice granuliranega sladkorja
  • 3 velika jajca
  • 1 žlička vanilije
  • 1-1/2 skodelice drobtin graham krekerja
  • 4 žlice stopljenega masla
  • 2 žlici sladkorja v prahu
  • Košček cimeta
  1. V mikrovalovni pečici stopite maslo in vse sestavine skorje združite v posodi.
  2. S prstom se prepričajte, da so vse drobtine vlažne.
  3. Vzemite 8-palčno ponev z vzmetjo in vanjo vlijte vse drobtine. Stisnite drobtine z majhnim kozarcem (ali katero koli drugo podobno napravo) in pritisnite nekaj drobtin navzgor po straneh ponve.
  4. Postavite v hladilnik za vsaj 10 minut.
  5. Poskrbite, da bo vse polnilo pri sobni temperaturi. Sir in sladkor zmešajte, dokler ne dobite kremaste konsistence.
  6. V naslednji fazi ne mešajte ničesar.
  7. Dodajte jajca eno za drugim, stepajte le, dokler se komaj vmešajo.
  8. Dodajte vanilijo.
  9. V ohlajeno skorjo vlijemo polnilo in ponev nežno zavrtimo naprej in nazaj, da odstranimo odvečni zrak. Na vrhu boste opazili mehurčke, kar je v redu.
  10. Pečemo v ogreti pečici na 275 stopinj 1-1/2 uri.
  11. Izklopite pečico in jo pustite stati 3 ure.
  12. Pred serviranjem ohladite 6-8 ur. ”

Darrian Wilkins

Darrian Wilkins je ustanovitelj KitchenFold, domači kuhar in oče dveh fantov. Darrian je navdušen nad tehnologijo in inovativnimi blagovnimi znamkami, ki prinašajo kulinarično umetnost, pri čemer sledi vsemu, kar je povezano s kuhanjem, od kuhinjske posode do majhnih kuhinjskih aparatov.

“Ko gre za cheesecake, imam raje nepečeno sorto zaradi okusa, teksture in seveda enostavnosti priprave!

Nigella Lawson ’s Cherry Cheesecake je moj najboljši recept, ki ga obožuje vsa moja družina in za pripravo potrebuje največ 30 minut, za pripravo pa približno 3 ure v hladilniku. Čeprav Nigella jasno navaja, da za preliv iz češenj uporablja kompot, za sladkost nadomestimo nadev iz češnjeve pite in ker me zelo spominja na moje otroštvo. ”

Joe Bowab

Joe Bowab je izvršni direktor podjetja Lobster Anywhere, ki je eden najbolj zaupanja vrednih virov jastoga iz Mainea, jastoga in svežih morskih sadežev od obale do obale in kjer koli vmes.

“To je moj najljubši recept za sira.

Za grahamovo krekerjevo skorjo:

Za polnjenje sira:

1. korak: Sestavine segrejte na sobno temperaturo

Prva stvar, ki jo boste morali narediti, preden naredite ta recept, je, da vse sestavine vzamete ven nekaj ur, preden nameravate narediti svoj cheesecake. Način, da se sirni kolač odlično speče, je, da je vse pri sobni temperaturi! Vem, da je to lahko nadležno, ampak verjemite mi ... želim vam uspeh!

2. korak: Naredite si Grahamovo krekerjevo skorjo

Za ta klasični recept za cheesecake se držimo standardne skorje graham krekerja. Prepričajte se, da so drobtine krekerja graham drobno zmlete. Za to lahko uporabite kuhalnik ali mešalnik.

Nato zmešajte drobtine s stopljenim maslom, granuliranim sladkorjem in malo košer soli.

3. korak: Naredite si sirni kolač

Kot sem rekel, poskrbite, da bodo vse vaše sestavine pri sobni temperaturi. To ne samo, da bo zagotovilo popolno peko, ampak bo tudi preprečilo, da bi bilo vaše testo iz tortic grudaste. Če poskusite nadev zmešati s kremnim sirom, ki ni ravno sobne temperature, boste dobili veliko grudic. Nekaj ​​grudic je popolnoma v redu, vendar bo preveč grudic spremenilo teksturo.

4. korak: Pecite svoj sirni kolač

Pri peki sira se večina ljudi počuti ustrahovane. Obstaja veliko zgodb o tem, kako težko je narediti cheesecake, predvsem zato, ker se cheesecake tradicionalno peče v vodni kopeli. ”

Trond Nyland

Trond Nyland je ustanovitelj in izvršni direktor akumulatorskega vrtalnega vodiča.

“Moj najljubši navadni cheesecake je korak naprej od čokoladnega cheesecakea. Zdi se mi, da se ne morem izogniti čokoladi!

Slana karamela res pohvali čokolado in jo poveča do zelo izvrstnega, bogatega sira. Čas in trud sta vredna, verjemite mi. ”

Phillip Ash

Phillip Ash je ustanovitelj Pro Paint Corner.

“Na koncu potovanja po Združenem kraljestvu sem pred nekaj leti v pivnici naletel na to torto s sirom, ki sem jo moral vedno znova ustvarjati. Baileys Cheesecake, slastno!

Želel sem recept, ki bi bil čim bližje viru, zato sem šel na BBC.co.uk, nato pa spoznal, da imajo ameriško različico svojega spletnega mesta z že pretvorjenimi meritvami. Lahko ga preberete tukaj. ”

Krystle Smith

Krystle od leta 2011. blogira o sladkih in slanih receptih. Baking Beauty je začela kot študentka v mestu z manj kot 1.000 prebivalci. Zaradi tega so vsi recepti narejeni brez domiselne opreme ali težko dostopnih sestavin. Zdaj prebiva zunaj Pittsburga s svojim psom Banditom.

“I ’d bi vam rad povedal o svojem najljubšem sirarskem kolaču. Obožujem pripeke ugrizov testa za piškote pri peki in pozno ponoči prigriznem sladoled iz testa za piškote. Moj cheesecake iz testa piškotov je posejan s pravimi užitnimi kosi testa piškotov. Nato ga prelijemo z bogatim čokoladnim ganachejem in še več testo za piškote. To lahko preverite tukaj. ”

Julie Loven

Julie Loven je lastnica The Effortless Girl. Ona deli preproste in poceni DIY ideje na spletu in v televizijskih segmentih življenjskega sloga v Charlotte, NC.

“Moj najljubši recept za cheesecake je Decadent Chocolate Cheesecake.

  • 1 paket piškotkov Oreo
  • 5 žlic stopljenega masla
  • 4 8oz paketov kremnega sira
  • 1 ¼ skodelice sladkorja
  • ½ žličke soli
  • 4 jajca
  • 12 oz (1 paket) stopljene polsladke čokoladne žetone
  • 1 žlica samonikleče moke

Pečico segrejte na 325 stopinj. Uporabite 9-palčno ponev z vzmetjo in dno tesno ovijte v aluminijasto folijo.

Piškote postavite v kuhalnik, dokler niso fino zmleti. Če nimate predelovalnika hrane, piškote položite v plastično vrečko velikosti galone in piškote zdrobite z kladivom za meso, dokler niso fino zmleti. Mletim piškotom dodajte stopljeno maslo in mešajte, dokler se rahlo ne zmešajo. To zmes dajte v pekač z vzmetjo in drobtine trdno in enakomerno pritisnite na dno. Z zadnjo stranjo žlice pomagajte zgladiti piškote, da nastane bolj enakomerna skorja. Pekač postavimo v pečico in pečemo 8-10 minut. Odstranite skorjo in pustite, da se ohladi.

Z električnim mešalnikom ali kuhalnikom zmešajte krem ​​sir, sladkor in sol ter mešajte do gladkega. Nato dodamo jajca in rahlo premešamo. Nato dodamo kislo smetano. Nazadnje, dodajte stopljeno čokolado in moko ter mešajte nadev do gladkega - vendar ne mešajte preveč.

Nadev nalijemo na pripravljeno skorjo. Zavit pekač damo v velik pekač. V pekač nalijte vodo, dokler voda ne doseže malo manj kot ½ višine ponve (približno 1 palec). Nato pekač postavite v pečico. Pečemo 45-50 minut oziroma dokler vrh ni popolnoma nastavljen. Izklopite pečico. Cheesecake pustite v pečici, da se ohladi vsaj 1-1,5 ure in ne odpirajte vrat.

Ko se sirni kolač ohladi, ga pred serviranjem ohladite v hladilniku 4 ure.

Za dodatno dekoracijo lahko čokoladne ostružke ali čokoladne drobtine pred serviranjem potresete po sira. ”

Phil Watson

Phil Watson je ustanovitelj Barbecue Grill Review. Phil je navdušen nad vsem, kar je povezano s kuhanjem na prostem, z žarom in z žarom ter pri pripravi novih receptov.

“ Tukaj je moj najljubši recept za sira:

  • 1 ¾ skodelice zdrobljene drobtinice Honey Maid Graham
  • 3 (8 unč) pakiranj Philadelphia kremni sir, zmehčan
  • 2 žlički vanilije
  • 3 jajca
  • 1 ¼ skodelice sladkorja, razdeljeno
  • 1 skodelica Breakstone ’s ali Knudsen kisla smetana
  • 1 (21 unč) nadeva iz češnjeve pite
  • ⅓ skodelice stopljenega masla

Grahanove drobtine, maslo in 1/4 skodelice sladkorja stisnite na dno 9-palčne posode z vzmetjo, nato pa v veliki skledi z mešalnikom stepejte krem ​​sir in preostali sladkor, dokler se ne zmeša. Nato po mešanju dodamo kislo smetano in vanilijo. Dodajte jajca, 1 naenkrat, po vsakem dodajanju stepajte pri nizki hitrosti, dokler se ne zmešajo. Prelijemo skorjo. Temperatura pečice naj bo 350 stopinj F. Pečemo 1 uro do 1 uro 10 minut. ali dokler sredina skoraj ni nastavljena. Preden odstranite obod, položite nož po robu pekača, da se ohladi. Sirni kolač ohladite 4 ure. Nato pred serviranjem prelijte s svojim najljubšim nadevom. ”

Tracy Anderson

Tracy Anderson je blogerka na spletnem mestu Top Reveal, namenjenem potrošnikom pri sprejemanju pametnih odločitev. Obožuje degustacijo receptov, pregledovanje pripomočkov in iskanje načinov za izboljšanje kakovosti življenja.

“Kremasto-čokoladni sirni kolač je eden mojih najljubših receptov za sira, ki ga rada kuham. Ta kremasto -čokoladni sirni kolač ima bogato in gladko teksturo in ne boste se mogli upreti še enemu njegovemu rezinu.

  • 3/4 skodelice granuliranega sladkorja
  • 2 skodelici čokoladnih žetonov
  • 16oz mehkega kremnega sira
  • 1 žlička vanilijevega ekstrakta
  • 2 cela jajca
  • 2 žlici večnamenske moke
  • Stepena smetana in čokoladni ostružki za okras
  • Pekač rahlo namastimo in pečico segrejemo na 350 ° F.
  • Vzemite majhno/srednjo posodo in zmešajte oreo drobtine in slaščičarski sladkor s stopljenim maslom.
  • Zmes vtrite na dno pekača in pecite skorjo 10 minut.
  • V skledi stopite čokoladne sekance.
  • Vzemite veliko skledo ter sladkor in moko s kremnim sirom, dokler ne postane gladka.
  • Dodamo jajca in stepemo, dokler se jajca dobro ne premešajo.
  • Dodamo vanilijev ekstrakt in stopljeno čokolado ter nadev zmešamo z mešalnikom.
  • Nadev prelijemo po skorji in pečemo 40-45 minut pri 350 ° F.
  • Preverite rob torte in se prepričajte, da je napihnjen.
  • Zdaj izklopite pečico in pustite, da se torta sama peče v pečici približno 30 minut.
  • Torto vzamemo iz pečice in pustimo, da se ohladi 10 minut.
  • Po robu torte zaženite nož in pustite, da se ponev sprosti. Ne odstranjujte še stranic.
  • Pustite, da se torta popolnoma ohladi in jo okrasite s stepeno smetano in čokoladnim britjem.
  • Torto ohladite v hladilniku, dokler ni pripravljena za serviranje.
  • Sedaj odlepite torto, narežite rezine in jo postrezite na krožniku. ”

Brian Casey

Brian Casey je ustanovitelj in lastnik podjetja Knifegeeky.

“Všeč mi je baskovska torta v španskem slogu. Zaradi dodajanja moke je lahka in puhasta, brez skorjice, namesto tega je pečena do temne, praskave rjave barve, ki doda karameliziran, zažgan okus sladkorja, ki je dobro uravnotežen in zadovoljiv. Če želite to narediti, potrebujete ponev z vzmetjo, ki jo lahko kupite v kateri koli trgovini s kuhinjsko posodo za dostojno ceno. Moj spodnji recept je prilagojen številnim receptom, ki sem jih preizkusil v preteklih letih, zato mi tukaj ustreza#:

  • 2 kg mehkega kremnega sira
  • 1 skodelica sladkorja
  • 6 jajc
  • 2 skodelici težke smetane za stepanje
  • ščepec košer soli
  • 1 žlička vanilijevega ekstrakta (všeč mi je pasta iz vanilijevega fižola)
  • 1/3 skodelice univerzalne moke
  1. In a stand mixer with the paddle attachment, mix cream cheese and sugar until there are no lumps and grains of sugar have dissolved.
  2. Add eggs one at a time to the mixture, allowing to mix for 10 seconds or so in between each egg. Scrape down the sides of the bowl and add cream, salt, and vanilla. Mix until smooth.
  3. With mixer OFF, sift the flour evenly into the batter. Mix only until all the flour is well incorporated and the mixture is smooth.
  4. Give your springform pan a spritz of cooking spray and line with parchment – remember, there is no crust, so parchment will act as a crust to keep the cake together until cooled. Pour batter into greased and lined springform pan.
  5. Bake at 400F for 60-65 minutes. The middle will still be quite jiggly, but the real sign it is done is that you have a deeply browned, caramelized top.
  6. Allow cake to cool in the fridge for three hours, preferably overnight before removing it from the pan and parchment. Serve chilled or at room temp with some fresh fruit and coffee.”

Viana Boenzli

Viana Boenzli is a food and craft blogger along with her husband, Erich.

“Here are two of my favorite cheesecake recipes.

The creamy sweet deliciousness of cheesecake pairs perfectly with the sweet/tart of lemon and raspberries for a match made in heaven. You’re gonna want to make extra.

I also have a chocolate cheesecake recipe, with a twist:

Has there ever been a more perfect combination than chocolate and mint? No, there’s not. Smooth rich chocolate combined with refreshing mint is just delectable…oh, and then I decided to throw in some Oreos too for the crust.”

Amanda Scarlati

Amanda Scarlati is the Owner and Creator of Saporito Kitchen.

These amazing Tiramisu Cheesecake Brownies are layered with rich chocolate brownie, coffee-dipped ladyfingers, and a thick layer of cheesecake.

  • ½ cup melted butter (cooled)
  • 1 Tbsp coffee dipping mixture
  • 2 velika jajca
  • 1 cup white granulated sugar
  • ⅓ cup cocoa powder
  • ½ cup all purpose flour
  • ¼ tsp baking powder
  • ¼ tsp kosher salt
  • 8 oz mascarpone cheese (room temperature)
  • 8 oz cream cheese (room temperature)
  • ½ cup white granulated sugar
  • 2 velika jajca
  • 2 Tbsp coffee dipping mixture

Preheat oven to 325° and line an 8࡮ square baking pan with parchment paper and grease generously with butter or baking spray.

In a shallow dish, combine coffee and rum together and set aside.

In a medium-sized bowl, combine melted butter, 1 tablespoon of the coffee dipping mixture, and both eggs. Stepite, da združite. Next, add sugar, cocoa powder, flour, baking powder, and salt. Whisk until all of the ingredients are just combined. Pour brownie batter into a prepared baking dish and set aside.

In another medium-sized bowl, combine mascarpone cheese and cream cheese. Using a hand mixer, beat cheeses on high for 2 minutes until well combined. Add in sugar, eggs, and 2 tablespoons of the coffee dipping mixture and beat on medium-high for another 2 minutes. Scrape the sides of the bowl and continue to mix for 1 more minute, making sure all ingredients are thoroughly mixed together. Dati na stran.

One at a time, briefly dip each ladyfinger into the coffee dipping mixture and place in a single layer on top of the brownie batter. Break ladyfingers in half if needed to fit evenly into the pan.

Next, pour finished cheesecake batter on top of the dipped ladyfinger cookies and smooth out with a spatula. Sprinkle the top of the cheesecake with the mini chocolate chips.

Bake brownies in the pre-heated oven for 45 minutes or until cheesecake is cooked through and the top is lightly browned. The cheesecake should be cooked through when it is no longer shiny on top and it has a light brown color to it.

Remove brownies from the oven and cool for 30 minutes on the stovetop. Move to the refrigerator and let chill for a minimum of 4 hours or overnight for best results.”

Deborah Niemann

Deborah Niemann moved to the country with her husband and three children in 2002 to start growing their food organically. What started as a desire to make her own goat cheese ultimately turned into a full-blown business teaching others to raise goats, as well as make cheese and goat milk soap.

“My favorite cheesecake recipe is Pumpkin Chévre Cheesecake. Having a hard time deciding whether you want pumpkin pie or cheesecake for dessert? You can have both in the same dessert by making this yummy, all-natural, lower-fat version of cheesecake that we make with goat cheese, more correctly known as chévre.

There are three reasons that cheesecake is not so good for you — the high-fat cream cheese that is the central ingredient, plus lots of sugar, and the large servings. We take care of the first problem by using goat cheese, and we solve the second problem by using a small amount of sugar. Use a deep-dish pie pan rather than a spring-form pan, which makes a cheesecake that is twice as tall, so you can use half as many ingredients, and you’ll have a shorter finished product, which means you can cut a piece of cheesecake that has half as many calories as its taller counterpart.”

Stephen Light

Stephen Light is the Co-Owner and Chief Marketing Officer at Nolah Mattress.

“My favorite cheesecake recipe is about an ube cheesecake.

Making an ube cheesecake is simple — add ube halaya (westerns call it ube jam) to your cheesecake mixture. The right proportion should be 1:4. You can buy ube jam in Filipino grocery stores or create one yourself.

For the base, it’s a regular graham crust with added coconut flakes. I recommend toasting your coconut flames before putting in the mixture to add a nutty and smoky flavor to your crust. The proportion of the coconut flakes to the graham-butter crust mixture is 1:8.

Coconut and ube go well together. It’s a staple combination in many Filipino desserts.”

Gina Harper

Gina Harper runs Harper’s Nurseries, a site that’s all about urban gardening.

“No-bake Matcha Green Tea Cheesecake is my favorite. Packed with antioxidants, Matcha green tea lends a unique flavor to desserts. This simple no-bake recipe is both delicious and easy to prepare. Word also has it Matcha helps boost metabolism and lose weight. This pretty emerald-colored cheesecake is definitely my favorite.

Prep time: 30 minutes
Additional time: 8 hours

Servings: 10
Yields: 1 9-inch cheesecake

  • 1 (4.8oz) packet graham crackers
  • 3 Tbsp unsalted melted butter
  • 2 Tbsp white sugar
  • 2 Tbsp Matcha green tea powder
  • 2 Tbsp unflavored gelatin
  • 2 cups whipping cream
  • 2 jajci
  • 2 (4oz) tubs of cream cheese at room temperature
  • 1/2 skodelice tople vode
  • 1/2 skodelice hladne vode
  • 1/2 cup of white sugar
  • 1/4 cup of honey
  • 1 tsp vanilla extract.

Crush the graham crackers and mix the crumbs with 2 tablespoons of sugar in a large bowl. Slowly add the melted butter and mix until even. Press into a 9-inch springform tin lined with wax paper and put aside.

Mix the Matcha powder in 1/2 cup of warm water and then sprinkle the gelatin powder over the cup of cold water.

Beat the cream cheese, vanilla, honey and 1/2 cup of sugar in a clean bowl then beat the eggs in one at a time until blended. Whip the cream into stiff peaks and then set aside. Place the gelatin/water mixture in the microwave for 45 seconds until melted. Beat the Matcha liquid and gelatin into the cream cheese mixture, then gently fold in the whipped cream until smooth. Pour the mixture into the springform tin and refrigerate for a minimum of 8 hours until set.

This simple and delicious cheesecake can be frozen and stored in an airtight container, but it never tends to last long in my household.”

John Stevenson

John Stevenson is a Marketing Specialist at My GRE Exam Preparation.

“My favorite cheesecake recipe is a no-bake one since it’s easier to prepare.

  • 1/2 cup butter, melted
  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 tsp kosher salt
  • 2 cups cold heavy whipping cream
  • 3 (8- ounce) packages cream cheese, room temperature
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  1. Lightly coat a 9- inch springform pan with nonstick spray. Dati na stran. In a large bowl evenly combine the butter, graham cracker crumbs, sugar, and salt.
  2. Press the mixture firmly into the bottom and up the sides of the prepared pan. Place in the freezer while you prepare the filling.
  3. In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form. Remove the whipped cream from the mixing bowl and set aside.
  4. In the same mixing bowl, replace the whisk attachment with the paddle attachment. Mix the cream cheese, powdered sugar, and vanilla extract together on medium speed for 2 minutes, or until smooth and creamy, scraping the sides of the bowl as needed.
  5. Remove the bowl from the mixer and, using a rubber spatula, fold in the whipped cream evenly, making sure to scrape the sides and bottom of the bowl completely.
  6. Spread the cheesecake filling into the chilled crust and smooth with an off-set spatula. Cover and chill for 4 hours or overnight.

Monti Carlo

With her wry smirk and sharp wit, Monti Carlo is a combustible mix of food knowledge and comic relief. The Puerto Rican Chef is a Food Network and Cooking Channel personality, and the Co-Founder of Everything Food Inc. Desserts are her favorite food group.

“My favorite is the Salted Dulce De Leche Cheesecake Recipe. It’s a dreamy cheesecake with caramelized dulce de leche worked into the batter, a crispy brown butter crust, and topped with a blanket of salted Dulce De Leche. What’s not to love? Find the recipe here.”

Robin Brown

Robin Brown is the Founder and CEO of Vivipins.

“Personally, I absolutely adore the classic New York cheesecake! I was finally able to inherit my mother’s incredibly easy and absolutely scrumptious NY cheesecake recipe after a lot of persuasion, so I thought this one definitely needs to be shared. Najboljši del? Absolutely no water bath.

To begin with, start by making the thick graham cracker crust that climbs high on the sides. Take 170g of graham cracker crumbs and mix in 3 Tbsp of white sugar. Now melt 7 Tbsp of butter and add it to the cracker mix. With your cracker mix ready, line your pan with the mix, creating a thick crust, and let it rest for an hour or so.

Now onto the cheesecake batter. Put in around 910g of softened cream cheese, 200g of sugar, and 160g of sour cream in a stand mixer and let the mixture beat till smooth and creamy. Add in a pinch of salt and a tsp of vanilla extract for flavor. Continue whisking by adding in four large eggs in total, one at a time, so you don’t overbeat the eggs in the mixture.

You’re almost done! Put your cheesecake in the preheated oven at 160 C for about 75 minutes. Once the edges have puffed up and browned, you know your dense and rich cheesecake is ready to be served.”

Lauren Happel

Lauren is a mom and blogger with a passion for helping others and always has a cup of coffee in hand. Sharing recipes to help the home cook become a home chef, along with fun family travel, fun crafts, and more! MidgetMomma is One Short Momma who is never short on the good stuff! It is a site dedicated to helping families, with tips on how to save money, finding deals, reviewing products to help with smart shopping purchases, crafts, recipes, and so much more!

“My favorite cheesecake recipe is the Turtle cheesecake. It’s a homemade cheesecake in a chocolate crust with chocolate and caramel drizzle on top with pecans.”

Rex Chatterjee

Rex Chatterjee is the Creative Director of a Hamptons-based lifestyle company called Dune Road Lifestyle. They have a broad scope of coverage centered on the Hamptons lifestyle and including areas such as personal products, fitness, fashion, music, and more.

“Baking has been a fun quarantine project for me, and Ina Garten’s raspberry cheesecake recipe quickly became a personal favorite. The very first bite exploded with flavor, the tanginess of the raspberries and lemon zest playing off nicely against the graham cracker crust. Of course, Ina is a fellow Hamptons denizen, and that’s at least partly why I’m such a fan of her work.”

Want all the deliciousness of decadent cheesecakes without the hassle? Shop with Edible Arrangements® to have amazing mini cheesecakes and other decadent desserts delivered straight to your door. Choose from boxes of mouth-watering mini cheesecakes topped with chocolate dipped fruits, boxes of assorted mini cheesecakes and gourmet chocolate brownies, and more.


How to make vanilla bean cheesecake

Please see the supplies tab for the ingredients. This cheesecake involves a crust, cheesecake layer, white chocolate mousse, and whipped cream topping. Assembly can take a few hours.

Begin by placing the sugar and cream cheese in a mixing bowl. It is VERY IMPORTANT that your cream cheese is room temperature. Take it out a few hours ahead of time. Overnight even.

Begin mixing on medium speed. You'll want these two to be nice and creamy. No lumps. Remember to scrape the sides and bottom at least once.

Creamy. See? This can take several minutes. Make the graham cracker crust while waiting for this to happen.

In the next step I explain the crust. For easy removal, I cover the bottom of a springform pan with aluminum foil, and then snap the ring around so the foil hangs out from the bottom.

Preheat your oven to 350 at this point and bake the crust for about 8-10 minutes, just to set it.

In a microwave safe bowl, put the butter & crumbs in the microwave just to melt the butter. The crumbs will help the butter from not splattering all over the place. Blend with a fork and press in pan.

Once the crust is in the oven, turn speed to low and and in the milk. Scrape the sides once all added.

While you dissect your vanilla bean, turn off the mixer. You can find vanilla beans near the other spices and extracts in the store or cheaper online.

Along the wide, flat part of the bean, cut from top to bottom and split it open.

See all those beautiful beans in there?

With your knife, scrape out as much of the meat as possible and add to the batter.

Now, don't go throwing that out!

Add the vanilla bean guts to the batter.

Take those extra bean goodies and soak them in 1/2 cup of whipping cream for later.

Measure out the sour cream. I love this tool for measuring out thick stuff. Add this to the batch and mix. Scrape sides.

Add eggs, which should also be room temperature, one at a time, mixing on low just until they're incorporated.

Sprinkle in the flour. Scrape sides one last time.

Pour into springform pan with crust already set. Bake in a preheated oven at 350 for 45 minutes if using a 10" pan. If using an 8 or 9" pan, bake for 50 minutes.

While the cheesecake bakes, prepare the mousse by assembling a double boiler. Start with a pot with about an inch of water in the bottom.

Place a glass bowl above the pot, creating a tight fit. This will be how we melt the chocolate without burning it.

Place the pot over medium high heat and add the chocolate to the top bowl.

The chocolate will slowly melt. Don't stir too much.

Once melted, remove from the heat. Scrape all the chocolate down from the sides of the bowl. Let cool to room temp, until it doesn't feel warm to the touch.

While that is going on, place 1 cup of heavy whipping cream in a bowl at least 3 times the size of the cream.

Whip with a whisk attachment, starting on low, increasing speed as it thickens. Move the beater around the bowl.

Increase speed as cream thickens.

Whip until stiff peaks form. Don't overwhip or you'll end up with butter.

Once the white chocolate is no longer warm, add to the bowl the 4 oz. of cream cheese and best together until smooth.

White chocolate and cream cheese mixture.

Now it's time to introduce these two to each other.

Slowly fold a bit of the white chocolate mixture into the whipped cream, being careful to not deflate the whipping cream too much.

Until it looks like this. So yummy.

Now it's time to whip the other portion of vanilla whipping cream.

If you want you can rinse it off with hot water and add to sugar for some yummy .

Vanilla sugar! You can keep adding sugar to the beans, they're pretty powerful.

When the cheesecake reaches the baking time, turn the oven off. Don't check it, don't open the oven door. Let it cool in the oven for about 2 hours.

Once cooled down, add the mousse and smooth over the top of the cake.

You can remove it from the springform pan at this point.

I was taking this to a birthday party, so, I drew some fun decorations with white candy making chocolate.

Remove the foil and transfer to final plate.

If you want to get fancy, you can put the vanilla whipped cream in a pastry bag and make a nice whipped cream border.


Baked Vanilla Cheesecake

I’ve been making this version of baked vanilla cheesecake since way back in 2004! It’s a Gordon Ramsay recipe that I tore out of a weekend newspaper magazine supplement. Luckily, the page has been protected inside a plastic punched pocket (that’s the proper word for one of those things, apparently!) otherwise it would have disintegrated by now from all the use it’s seen.

It’s a dessert that I go back to again & again. It’s really easy to make and is simply delicious – especially after it’s had a few hours to cool down. The consistency is light and melt-in-the-mouth so much better than those recipes that use gelatine – which I don’t eat as I’m vegetarian.

It’s great served with a ginger or summer fruit compote. We had some with a lovely blueberry compote made from frozen blueberries (much cheaper than the fresh ones and you can get them year-round). Of all the Cakes & Bakes I’ve made over the years, this has long been Justin’s favourite!


Fresh Chevre Cheesecake Recipe

Made from creamy chevre (fresh goat cheese) instead of the typical cream cheese, this surprising cheesecake is sure to please cheese lovers and dessert lovers alike.

The tanginess of the goat cheese is balanced by the incomparable sweetness of honey. Earthy vanilla bean and refreshing orange zest round out the flavor profile, while a crumbly, homemade graham-cracker crust provides the prefect contrast in texture.

Cooking the cheesecake in a water bath at a moderate temperature and allowing a slow and gentle cool-down in a turned-off oven help prevent the dreaded surface crack that wrecks the top of so many otherwise glorious cheesecakes.

I like to top mine off with a mini-mound of dark chocolate chips, but chocolate sauce, cajeta, or macerated berries would also make delightful toppings.

Fresh Chevre Cheesecake Recipe

Sestavine:

&bull 7 oz graham crackers, preferably homemade
&bull 2 tablespoons melted butter (plus extra butter for the pan)
&bull 2 tablespoons brown sugar or coconut palm sugar
&bull 10.5 oz fresh goat cheese, room temperature (set on the counter for at least 30 minutes or up to 2 hours)
&bull 1 teaspoon orange freshly grated zest (be sure to avoid the white pith)
&bull Seeds scraped from 1 vanilla bean
&bull 1/3 cup honey
&bull 2 large eggs, room temperature
&bull Dark chocolate chips for serving, if desired

Lightly butter the bottom and sides of a 6-inch spring-form pan. Wrap the pan tightly in a double-layer of aluminum foil, pressing the foil into place just underneath the lip of the pan so that the foil does not extend to the inside. Make sure your top oven rack is positioned in the center of your oven, and preheat the oven to 325 degrees Fahrenheit.

Place the graham crackers in a food processor and process or pulse into fine crumbs. Add the melted butter and brown sugar and process just to combine.

Press the crumb mixture firmly into the bottom and 2 to 3 inches up the sides of the prepared pan. Dati na stran.

Using an electric stand mixer for best results, beat the fresh goat cheese, along with the orange zest and vanilla-bean seeds, until smooth. Add the honey and beat until smooth.

Add one egg at a time, beating well to incorporate after each. Don&rsquot worry if the mixture looks just a bit curdled&mdashthis is normal.

Pour the goat-cheese mixture into the prepared crust, and place the pan in the center of a tall-sided roasting pan large enough to accommodate it. Use a pitcher to carefully pour enough warm water in the roasting pan to come halfway up the sides of the foil-wrapped pan, making sure not to splash water into the cheesecake.

Carefully place the roasting pan in the oven and bake at 325 degrees for 55 minutes. Turn off the oven, and allow the cheesecake to remain in the oven as it cools, about two hours.

Carefully remove the roasting pan from the oven, lift the spring-form pan out of its water bath, and place on a dry kitchen towel. Before transferring the cheesecake to the fridge to cool completely and store, place a dry paper towel over the top to absorb any excess steam that may be released and cover with plastic wrap or foil. Chill at least one hour or until ready to serve (up to 5 days).

A mound of dark chocolate chips on top makes an excellent and hassle-free complement to this sweet and tangy twist on cheesecake.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Guidelines, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on their byline link at the top of the page.

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Vanilla Yogurt Cheesecake

I recently had an interesting discussion about how many types of cheesecake there are. My friend seemed to feel that there were an almost uncountable number of cheesecake flavors – cookie dough, mocha, raspberry, marble, etc. – that all these were types of cheesecake. I disagreed. While there are lots of different cheesecake recipes, a basic cheesecake with different types of add-ins does not make it a new type of cheesecake. Changing the base ingredients, like the cheese cheese, sour cream, milk and other primary elements, does. For me, different types of cheesecakes give you different textures and consistencies, not just different flavors.

This cheesecake, for instance, is a yogurt cheesecake. It uses some cream cheese, quite a bit of thick, Greek-style yogurt, and uses eggs to bind everything together (making it gluten free). Unlike some cheesecakes that use two or three times as much cream cheese, this one has a slightly lighter texture and tastes a bit less rich, although it is still creamy and delivers a wonderfully familiar cheesecake flavor. It’s definitely less filling than some of its counterparts, and I appreciate the fact that I can eat more than tiny slice in one sitting. You can use low fat or full fat greek yogurt. I’m not sure how nonfat will be, but it might be worth experimenting with!

It’s pretty important to have all your ingredients at room temperature when you’re going to make a cheesecake because cream cheese likes to firm up fast when it gets cold. Keeping everything at room temperature will help to ensure that you have a very smooth finished product. A lump or two won’t effect the flavor, but ideally you’d like the cake to be as smooth as possible. I’d definitely recommend making the cheesecake mixture in a food processor, although an electric mixer is the next best thing.

Yogurt Cheesecake
8-oz cream cheese, room temperature
16-oz Greek-style yogurt, room temperature
1 skodelica sladkorja
4 large eggs, room temperature
1 tbsp vanilla extract
ščepec soli

Prebake a graham cracker base into a 9-inch springform pan (see recipe below) a 9-inch graham cracker pie crust should work fairly well, too. This cheesecake can also be baked without a crust.
Preheat oven to 350F.
In a food processor, blend cream cheese, yogurt, sugar, eggs, vanilla extract and salt until mixture is very, very smooth.
Pour into prepared pan and bake for about 50 minutes, until the cake is set and jiggles only slightly when gently tapped.
Cool to room temperature before refrigerating.

Springform Graham Cracker Base
1 1/4 cups graham cracker crumbs
3 tbsp sugar
4 tbsp butter, melted

Preheat oven to 350F.
Combine all ingredients in a medium bowl and stir until well combined. Press into a 9-inch springform pan, pressing the crust slightly up the sides if you don’t wish to have a thick crust on the bottom.
Bake for 10-12 minutes, until set. Cool completely before filling.


How to make sopapilla cheesecake

  1. Preheat your oven: To 350 F degrees.
  2. Combine the wet ingredients: Add the cream cheese to a bowl and mix a bit until the cream cheese is softened and smooth. Add the 3/4 cup sugar, egg, vanilla extract, salt and mix until smooth, about 3 minutes until the mixture is smooth and creamy and there are no lumps.
  3. Assemble the cheesecake: Unroll one package of crescent rolls into a 9吉 inch baking pan and line the bottom with the crescent dough. Pour the cream cheese mixture over the bottom crescent layer, spreading it evenly over the entire surface. Unroll the other package of crescent rolls and stretch it carefully over the filling.
  4. Form the crumb: Brush the melted butter over over the top. In a smaller bowl combine the 1/4 cup granulated sugar and the cinnamon, then sprinkle over the top of the cheesecake.
  5. Finish the cake: Bake for 30 minutes or until golden brown. Let it cool, then chill it in the refrigerator for a couple hours before slicing it. Serve it by drizzling some med or chocolate syrup over the top.

Mini cheesecakes troubleshooting

When cheesecakes are cooked through, they are firm with a very slight jiggle in the center. This recipe contains a special method for baking the cheesecakes to be perfectly cooked through.

We bake the cheesecakes for 13 minutes, turn off the oven, and let them stand for 10 more minutes. The oven door is then cracked open while the cheesecakes cool for 25 minutes. Finally, they stand at room temperature until completely cooled. Using this method you can rest assured the miniature cheesecakes will be cooked through.


Sestavine

  • 2 1/2 cups raw cashews or macadamia nuts
  • 1 tbsp vanilla bean paste or 2 tsp pure vanilla extract
  • 1/2 cup pure maple syrup, honey, or raw agave
  • 1/4 cup + 1 tbsp melted virgin coconut oil
  • 1/2 cup lemon juice
  • 1/4 cup water (plus more for soaking cashews)
  • 1/8 tsp salt
  • optional: Blend strawberries with a little sweetener of choice for a sauce

Navodila

Raw Cheesecake Recipe: In a cereal bowl, cover the cashews with water and let soak 8 hours or overnight. (If using the raw crust recipe below, you can make that while you wait.) Drain and pat completely dry. Combine all ingredients (including the 1/4 cup water) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides. Pour into a prepared crust—either a graham cracker crust or the crust recipe below:

1 cup pitted dates
2 cups raw almonds
1/16 tsp salt
1/4 tsp pure vanilla extract
up to 1 tbsp water, if needed
Line a round 9-inch springform pan with parchment paper, and set aside. Combine all crust ingredients except water in a high-quality food processor (not a blender) until fine crumbles form. If the mixture is too dry, add the water. Press the crust mixture into the prepared pan, then cover and freeze until ready to use. Store the raw cheesecake in the freezer for up to 2 weeks, and thaw 15-20 minutes before serving.


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