Nuwe resepte

Vanilla Bean Cheesecake Pie with Homestyle Heuningkors

Vanilla Bean Cheesecake Pie with Homestyle Heuningkors

Notas

Resep met vergunning van sjef David Guas, eienaar van Bayou Bakery, Coffee Bar & Eatery in Arlington, VA, vir die National Honey Board.

Bestanddele

Vir die kors:

  • 8 eetlepels ongesoute botter
  • 2 ¼ koppies volkoringmeel
  • ½ koppie ligbruin suiker
  • ¼ Teelepel kosher sout
  • 1 teelepel koeksoda
  • ½ teelepel kaneel
  • ¼ Koppie klawer heuning
  • ¼ Koppie water
  • 1 teelepel vanielje -ekstrak

Vir die vulsel:

  • 1 ½ velle, brons gelatien
  • 8 onse roomkaas
  • 1 koppie suurroom
  • 1/3 koppie lusern heuning
  • 1 vanieljeboon (in die lengte gesny en skraap die sade uit)
  • 1 koppie swaar room
  • Knippie kosher sout

Porsies 8

Kalorieë per porsie588

Folaatekwivalent (totaal) 23µg6%

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


Elke dag word meer as 250 geregte vars van nuuts af gemaak

Kaaskoekliefhebbers hoef nie meer te kies tussen 'n sny en 'n skep nie. Nou kan u albei in een heerlike nagereg hê! Vier die somer met een van ons sewe tuis kaaskoek -roomyspintjies.

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Ons klassieke margarita met goue Tequila, Triple Sec en Fresh Sweet & amp Sour

100% Agave Tequila met Solerno Blood Orange Likeur en Fresh Lime.

Milagro Silver Tequila, St-Germain en passievrugte afgekoel en bedien.

Bacardi Lime en Don Q Cristal Rums deurmekaar met vars munt en kalk op die rotse.

Bacardi Superior en RumHaven vervaardig met klapper, munt en vars kalk.

Cruzan Pineapple Rum en Don Q Deurmekaar met Munt, Kalk en Meer Pynappel.

Don Q en matroos Jerry Rums deurmekaar met munt, kalk en passievrugte.

Framboos toegedraai Tito & rsquos Wodka en vars suurlemoen, afgekoel met 'n suikerrand

Bacardi Lime en RumHaven Gekoel met Pynappel en vars Kalk

Strawberry Infused Botanist Gin, Agave, Fresh Lime en 'n skeut Prosecco

Bacardi Kalk, koejawel en pynappel

Four Roses Bourbon, Orange Blossom heuning, vars suurlemoen en 'n lente van tiemie.

Passievrugte, Agave -nektar en vars munt bedek met koeldrank.

Pynappel, kersie en vars kalk word koud en sprankelend bedien.

Eilandsappe en vars gemmer, bedek met 'n skeut soda

Koejawel, bloed lemoen en pynappel met vars kalk en soda.

Matroos Jerry en Bacardi Lime Rums besaai met pynappel, sitrus en vars gemmer

Reyka klein bondel -wodka met vars kalk, pynappel en gemmerbier

Skyy vodka, perske likeur en perskes gemeng met 'n draai framboos.

Framboos toegedraai Tito & rsquos Wodka, Agave, vars suurlemoensuur en Prosecco.

Skyy Citrus Vodka, Black Raspberry Liqueur en Our Signature Lemonade.

Altos Plata Tequila en Vida Mezcal met vars pynappel, kalk en agave

Sprankelende Prosecco met Aperol, Blood Orange en Elderflower.

Champagne en perske likeur gemeng met perskes.

Monkey Shoulder Whiskey, vars sitrus, gemmer en heuning

Bulleit Amerikaanse rog, aperol en vars suurlemoensuur met passievrugte.

Ons klassieke romerige shakes

Aarbei, framboos of komkommer.

Geniet ons verfrissende en koue appelasyn.

Lae koolhidraat, geen suiker bygevoeg nie en glutenvrye kaaskoek & ndash Te goed om waar te wees!

Lae koolhidraat, sonder suiker en glutenvry, met vars aarbeie

Lae van ons oorspronklike kaaskoek, fudge -koek en sjokolade -truffelroom.

Wêreld beroemde! Beskikbaar vanaf September.

Wêreld beroemde! Beskikbaar vanaf September.

  • Hot Fudge Sundae Die beste hot fudge oral. Bedek met slagroom en amandels.
  • Godiva® Chocolate Brownie Sundae Ons eie Fabulous Godiva Chocolate Brownie, Vanilla Roomys, Hot Fudge, slagroom en.
  • Kom roomys Twee en 'n halwe bolletjies vanieljeroomys. Met 'n skeppie slagroom bo -op.
  • Linda's Fudge Cake Layers van Rich Chocolate Cake en Fudge Frosting.
  • Wortelkoek Heerlik vogtige lae wortelkoek en ons beroemde roomkaasversiersel.
  • Warm appelskyfie Ons heerlike knapperige nutty -bolaag en vanieljeroomys.
  • Lemoncello Cream Torte ™ lae vanieljekoek en suurlemoen mascarpone room bedek met Streusel en bedien met Str.
  • Tiramisu Italiaanse vla gemaak met mascarpone, slagroom, lady vingers, marsala en koffievloeistof.
  • Chocolate Tower Truffle Cake ™ -lae en lae Fudge -koek met sjokolade -truffelroom en sjokolademousse.
  • Vars Strawberry Shortcake Ons eie Shortcake Bedek met Vanilla Roomys, Fresh Aarbeie en slagroom.
  • Kom vars aarbeie Kom vars aarbeie bedien met slagroom aan die kant.
  • Plaas vars eiers Twee plaas vars AA eiers bedien met aartappels of tamaties, roosterbrood, bagel of Engelse muffin.
  • Fabriek Huevos Rancheros Swart boontjies bedek met bros tortillas, eiers met 'n sonnige kant, pittige rancherosous, kaas.
  • Brioche ontbyt toebroodjie roereier, gerookte spek, ham, gegrilde tamatie, gesmelte cheddarkaas en mayonnaise.
  • Fabriek Maak 'n omelet Kies enige vier van die volgende: spek, ham, wors, cheddar, jack, switser, fontina, bok.
  • Ontbyt Tacos Sagte mielie -tortillas, kaasagtige eiers, hoender Chorizo, Pico de Gallo, Chipotle en koriander.
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  • Spinazie, sampioen, spek en kaas Omelet vars spinasie, gebraaide sampioene, gerookte spek, groen uie en gesmelte kaas.
  • Ontbyt Burrito 'n Warm tortilla gevul met roereier, spek, hoender Chorizo, kaas, bros aartappels.

Ons varsgemaakte reuse -Belgiese wafel bedek met knapperige gebakte hoender.

Kinders 10 en jonger. 'N Klein bestelling van Franse roosterbrood, spek en aarbeie.

Mozzarella en tamatiesous.

Vars mozzarella, basiliekruid en tamatiesous.

Met mozzarella, parmesaan, knoffel, kruie en ekstra olyfolie.

'N Chop House Hamburger. Bedien met 'n sny gebraaide ui, blaarslaai en tamatie.

  • Skuifknoppies vir kinders langs die pad Twee bytgrootte burgers op mini-broodjies. Bedien met patat of vars vrugte.
  • Kinders se mini koringhonde Drie almal beesvleis mini worsbroodjies. Bedien met patat of vars vrugte.
  • Kinders se platbroodpizzas of Pepperoni.
  • Kinderpasta bedien met Bowtie -pasta. Kies uit botter en parmesaan, Marinara -sous of Alfredo Sa.
  • Spaghetti vir kinders met gehaktbal
  • Makaroni en kaas vir kinders
  • Kinders se gebraaide hoenderrepies bedien met patat of vars vrugte.
  • Kinders se Quesadilla -gegrilde meel -tortilla gevul met gesmelte kaas. Beskikbaar met hoender.
  • Kinders se gegrilde kaasbroodjie bedien met friet of vars vrugte.
  • Kinders se gebraaide hoender bedien met aartappels en groente.
  • Kinders se gegrilde salm bedien met aartappels en groente.
  • Kinders se nageregte kies uit 'n lepel roomys, 'n mini -hotfudge -sundae vir kinders of 'n aarbei vir kinders.

'N Beker sop en 'n klein groen slaai.

Fettuccini Alfredo, hoenderparmesaan en gebakte Rigatoni

Bacardi Lime en RumHaven Gekoel met Pynappel en vars Kalk

Altos Plata Tequila en Vida Mezcal met vars pynappel, kalk en agave

  • Lasagne Verde -lae vars spinasiepasta, mozzarella, fontina en parmesaankaas. Bedek met Ou.
  • Pasta Napoletana Italiaanse wors, Pepperoni, tuisgemaakte gehaktballetjie, sampioene, rissies, spek, uie en garing.
  • Pasta Pomodoro Spaghetti gegooi met ons tuisgemaakte Marinara -sous, ingevoerde kersietamaties en vars.
  • Tamatie -basiliekruidpasta gegrilde hoender, vars mozzarella, 'n tikkie knoffel en penne -pasta. Lig en vars.
  • Fettuccini Alfredo 'n Ryk Parmesaan -roomsous. Beskikbaar met hoender.
  • Pasta Carbonara Spaghettini met gerookte spek, groen ertjies en 'n knoffel-parmesaan-roomsous. Beskikbaar wi.
  • Gebakte Rigatoni -lae van gesmelte mozzarella, fontina, parmesaankaas en rigatoni -pasta. Bedekte wit.
  • Hoender- en broccoli -pasta Rigatoni -pasta met gesoute hoender, broccoli, baie knoffel, tamaties, parmesa.
  • Vier Kaas Pasta Penne Pasta, Mozzarella, Ricotta, Romano en Parmesaan Kaas, Marinara Sous en Vars Ba.
  • Spaghetti en frikkadelle Tuisgemaakte gehaktballetjies gemaak met beesvleis, Italiaanse wors en parmesaan met ons tamatiesous en.
  • Evelyn se gunsteling -pasta -spaghetti met broccoli, tamatie, courgette, eiervrug, pepers, kalamata -olywe, O.
  • Pasta Da Vinci Gebraaide hoender, sampioene en uie in 'n heerlike Madeira -wynsous gegooi met P.
  • Louisiana -hoenderpasta Parmesaan -gebakte hoender bedien oor pasta met sampioene, rissies en uie in 'n pittige N.
  • Farfalle met hoender en geroosterde knoffelboompasta, hoender, sampioene, tamatie, pancetta, ertjies
  • Pittige Chicken Chipotle Pasta Heuning geglasuurde hoender, aspersies, rooi en geel rissies, ertjies, knoffel en ui in 'n spesery.
  • Bistro Garnale Pasta Knapperige Garnale, Vars Sampioene, Tamatie en Arugula Gegooi met Spaghetti en a.
  • Garnale met engelhare Groot garnale gebraai met tamaties, suurlemoen, knoffel, kruie en vars basiliekruid bo -op 'n.
  • Cajun Jambalaya pasta garnale en hoender gebraai met uie, tamatie en soetrissie in 'n baie pittige Cajun -sous.

Feta -kaas, tamatie, komkommer, Kalamata -olywe, rooi ui en vinaigrette.

Bacardi Lime Rum, handgemaak met vars munt en kalk op die rotse.

Geglazuurde beet, avokado, vars lemoen, rucola en heuning-jogurtsous.

  • SkinnyLicious® Hamburger Ons hamburger op 'n geroosterde broodjie met blaarslaai, tamatie, ui, piekels en mayonnaise. Bedien.
  • SkinnyLicious® Veggie Burger 'n Heerlike 'Burger' gemaak met bruin rys, Farro, sampioene, swartbone en oni.
  • SkinnyLicious® gegrilde kalkoenburger gekombineer met vars sampioene, knoffel en speserye. Bedien met gebraaide uie, blaarslaai, Tom.
  • SkinnyLicious® Kalkoen- en avokado -toebroodjie vars gebraaide kalkoenbors, gerookte spek, avokado, tamatie en mayonnaise op 'n geroosterde B.
  • SkinnyLicious® Soft Tacos Three Soft Corn Tortillas Gevul met pittige hoender of garnale, avokado, tamatie, uie, Ci.
  • Skinnylicious® Chicken Pasta Penne Pasta met gebraaide hoender, vars tamatie, Marinara -sous en vars basiliekruid.
  • White Chicken Chili 'n Ruim bak hoender, wit boontjies, gebraaide groen chilies, uie en knoffel met 'n to.
  • Toskaanse hoenderborsie met tamaties, artisjokke, kappertjies, vars basiliekruid en balsamiese Vinaigr.
  • Suurlemoen-knoffelgarnale Gebraaide garnale, basiliekruid, tamatie en suurlemoen-knoffelsous. Bedien met aspersies en engelhare.
  • SkinnyLicious® gegrilde salm bedien met verskillende vars groente.
  • Geroosterde steak -medaljes bedien met vars aspersies, Shiitake -sampioene, gebraaide kersietamaties, gebakte crout.
  • Gegrilde Branzino met Mediterreense Salsa 'n Ligte, Delikate Witvis Gekookt en bedek met Tamaties, Knoffel, Kruie en Oli.

Sagte en warm gebak met Cheddar -kaassous en volgraan mosterd.

'N Heerlike mengsel van krap, artisjokke en kaas wat warm bedien word.

Geglazuurde beet, avokado, vars lemoen, rucola en heuning-jogurtsous.

Bedien met kapokaartappels, sampioensous, gebraaide uie en vars mielies

Fettuccini Alfredo, hoenderparmesaan en gebakte Rigatoni

Gekookte hoender met Teriyaki -sous. Bedien met gestoomde rys.

'N Ligte, fyn gebraaide witvis bedien met vars groente en suurlemoen.


23 Bakers & Kaaskoekliefhebbers deel hul gunsteling kaaskoekresepte

Kaaskoek is 'n gunsteling nagereg onder baie. Hierdie heerlike, romerige nagereg kom in 'n skynbaar eindelose aantal unieke variasies, wat dit vir bykans almal maklik maak om 'n heerlike kaaskoekresep te vind wat hulle liefhet. Van sjokolade -kaaskoek tot klassieke New York -kaaskoek, aarbeikaaskoek, kersie -kaaskoek en nog baie meer, daar is 'n heerlike kaaskoekresep vir almal.

Of u nou sukkel om die perfekte kaaskoek tuis te bak of eenvoudig nie tyd het om 'n tuisgemaakte kaaskoek voor te berei nie, waarom laat u wonderlike fynproewerskaaskoeke by u huis afgee? Kies 'n boks met watertandige mini-kaaskoeke bedek met sjokolade gedoopte vrugte, of kies 'n boks met verskillende mini-kaaskoeke en fyn sjokolade-brownies. U kan selfs 'n boks heerlike verjaardagkaas en brownies kry om iemand se spesiale dag te vier. U kan selfs kies vir partytjiebordjies gevul met ons ongelooflike mini-kaaskoeke en ander dekadente nageregte, soos varsgebakte koekies of 'n verskeidenheid brownies en koekies, om 'n skare te voed.

Vir meer heerlike kaaskoekresepte waarvan u absoluut hou, doen ons 'n oproep om idees en saamgestelde antwoorde hieronder. (Let wel: Edible Arrangements® onderskryf nie een van die onderstaande ondernemings of idees nie, maar ons het voorstelle gevra om verskillende perspektiewe te kry.) Lees verder om uit te vind wat die bydraers wat op ons navraag gereageer het, te sê gehad het oor hul gunsteling kaaskoek resepte.

Lianne Sanders

Lianne Sanders is 'n inhoudsredakteur en 'n gelisensieerde joga -instrukteur by Total Shape.

Hier is my kaaskoekresep.

  • 1 3/4 koppies (230 g) graham kraker krummels (van ongeveer 15 graham crackers)
  • 2 eetlepels suiker
  • Knippie sout
  • 4 eetlepels plus 1 teelepel (60 g) ongesoute botter (as jy gesoute botter gebruik, laat die knippie sout weg), gesmelt
  • 2 pond roomkaas (900 g), kamertemperatuur
  • 1 1/3 koppie gegranuleerde suiker (270 g)
  • N knippie sout
  • 2 teelepels vanielje -ekstrak
  • 4 groot eiers
  • 2/3 koppie suurroom (160 ml)
  • 2/3 koppie swaar slagroom (160 ml)

1. Verwerk graham crackers, meng met suiker, sout en botter: Pols die graham crackers in 'n voedselverwerker of blender tot dit fyngemaal is. Gooi dit in 'n groot bak en roer die suiker en sout by. Roer die gesmelte botter by.

Voorverhit die oond tot 350 ° F (175 ° C), met 'n rak in die onderste derde van die oond.

2. Druk die graham cracker -krummels in die bodem van die springvorm: druk die krummels liggies met u vingers vas totdat die krummels 'n mooi gelyke laag aan die onderkant van die pan is, met miskien net 'n effense styging langs die binnekant van die pan.

3. Bak die kors: Plaas die pan op 'n bakplaat en bak 10 minute by 175 ° C (350 ° F). Haal uit die oond en laat afkoel. Terwyl die kors afkoel, kan u vorentoe spring en begin met die vulsel. Wag totdat die kors afgekoel het om die pan in die volgende stap met foelie toe te draai.

4. Driedraaipan in swaar foelie: berei die springvorm voor sodat geen water daarin lek tydens kook nie. Plaas 'n groot vierkante swaar aluminiumfoelie van 18 duim by 18 duim op 'n plat oppervlak.

Plaas die springvorm in die middel van die foelie. Vou die kante van die foelie saggies om die pan. Maak dit saggies sodat u geen gate in die foelie kan maak nie.

1. Klits roomkaas, dan suiker: Sny die roomkaas in stukke en plaas in die bak van 'n elektriese menger, met die paddle -beslag. Meng op medium spoed vir 4 minute tot glad, sag en romerig. Voeg die suiker by en klits nog 4 minute.

2. Voeg sout, vanielje, dan eiers, dan suurroom by: Voeg die sout en vanielje by en klits na elke byvoeging. Voeg die eiers een vir een by en klits een keer op medium-lae spoed na elke byvoeging. Voeg die suurroom by en klits tot opgeneem.

3. Voeg die swaar room by en klits tot opgeneem. Onthou om die kante van die mengerbak af te skraap en dikker stukkies roomkaas wat aan die onderkant van die menger vasgesteek het, op te vang wat nie by die mengbak aangebring is nie.

4. Berei pan en kookwater voor: Plaas die met foelie toegedraaide springvorm in 'n groot oondvaste braaipan. Berei 2 liter kookwater voor.

Verhit die oond tot 325 ° F (160 ° C).

5. Giet vulsel in pan: Giet die roomkaasvulsel in die springvorm, oor die graham cracker -onderste laag. Maak die bokant glad met 'n rubber spatel.

6. Plaas in oond: Plaas die braaipan met die springvorm daarin, in die oond, op die onderste rak.

7. Giet die warm water versigtig in die braaipan (sonder om aan die warm oond te raak), om 'n waterbad vir die kaaskoek te skep en giet totdat die water halfpad teen die kant van die springvorm, ongeveer 1 1/4 duim, bereik word. (U kan ook die water byvoeg voordat u die pan in die oond sit, wat die maklikste vir u is.)

8. Bak 1 1/2 uur by 160 ° C by 325 ° F.

9. Skakel die hitte van die oond af. Maak die oonddeur 1 sentimeter oop en laat die koek nog 'n uur in die oond afkoel terwyl die oond afkoel. Hierdie sagte afkoeling help om te keer dat die kaaskoekoppervlak kraak.

10. Verkoel 4 uur: Bedek die bokant van die kaaskoek met foelie sodat dit nie die kaaskoek raak nie. Verkoel in die yskas vir ten minste 4 uur, of oornag. ”

Walton Holcomb

Walton Holcomb is die stigter van Brew Smartly.

My absolute gunsteling kaaskoekresep is ongewoon. Dit word Baskiese gebrande kaaskoek genoem en kom uit die Baskiese streek, geleë tussen Spanje en Frankryk. Dit is in die 90's daar uitgevind, wat ek verbasend onlangs is, maar dit het vinnig opgehou, want dit is nie net heerlik nie, maar ook maklik om te maak en indrukwekkend om aan gaste voor te sit!

Hierdie kaaskoek word gebak en gebruik suurroom, so dit is op sommige maniere soortgelyk aan 'n klassieke kaaskoek. Dit is egter ongelooflik ryk en het geen basis nie. Boonop moet dit slegs gebak word totdat die middel amper gestol is.

Een van die vreugdes van die Baskiese kaaskoek (veral as jy dit tuis maak) in 'n warmer oond as die meeste kaaskoeke, is dat dit verward is en 'n bietjie bo -op is. So regtig, dit is redelik moeilik om verkeerd te kom!

Baskiese gebrande kaaskoek kan alleen staan, of dit kan bedien word met 'n donker karamelsous of donker vrugte.

  • Ongesoute botter (vir pan)
  • 2 pond. roomkaas, kamertemperatuur
  • 1½ koppies suiker
  • 6 groot eiers
  • 2 koppies swaar room
  • 1 teelepel kosher sout
  • 1 teelepel vanielje -ekstrak
  • ⅓ koppie alledaagse meel

'N Springvorm van 10 deursnee.

Hierdie resep kan gemaak word in 'n staande menger met 'n plat spaan, of met 'n houtlepel en bak.

Voorverhit die oond tot 400/Gas 6. Haal 'n 10 "springvorm en 'n rol bakpapier uit. Smeer en voer die vorm dubbel uit en laat bakpapier aan alle kante ten minste 2 duim oorhang. Moenie bekommerd wees oor voue nie, die voltooide produk moet rommelig wees.

Klits die roomkaas en suiker saam tot lig en donsig.

Voeg die eiers een vir een by en klits elke eier by voordat jy die volgende byvoeg. Giet die suurroom by en meng dit deeglik voordat die sout en meel 'n bietjie op 'n slag bygevoeg word.

Giet in die uitgevoerde vorm en kook vir 60 minute. Dit moet bruin bo -op wees en nog steeds wankelrig wees. Dit bly kook en ferm as dit uit die oond is.

Dit neem jou Baskiese gebrande kaaskoek ongeveer 3 uur om af te koel. As dit afgekoel is, maak die blikkie eenvoudig los en skuif die kaaskoek met die bakpapier van die basis af. Dit kan op die perkament bly sit om te bedien. ”

Mike Miller

Mike is die stigter van Wilderness Times. Nadat hy besef het dat hy te veel tyd voor 'n skootrekenaar spandeer en nie genoeg tyd in die natuur het nie, besluit hy om iets daaraan te doen. Tans kan jy hom buite vind, stap, kampeer en allerhande buitelugavonture beleef.

Moeilike oproep, maar dit sou hierdie mini -koekies en roomkaaskoeke moes wees. Hulle is heerlik, propvol Oreo-koekies, en kom vinnig bymekaar. Boonop maak hul individuele miniatuurvorm hulle ideaal vir verjaardagpartytjies en geleenthede.

Koekies en roomkaas mini -kaaskoeke

Vir 18 mini -kaaskoeke benodig jy die volgende:

  • 25 Oreo -koekies
  • 450 g volvet roomkaas (by kamertemperatuur)
  • 100 g gegranuleerde suiker
  • 120 ml suurroom
  • 1 teelepel vanielje -ekstrak
  • 2 groot eiers

Hier is wat u moet doen.

Voorverhit u oond eers tot 320 ° F. Neem 'n muffinpan en smeer met botter of kookspuit. Voer vervolgens jou muffinpan uit met 18 papiervoering.

Plaas 'n hele Oreo -koekie onderaan elke koppie. Dit laat u met 7 Oreos. Sny dit grof en sit dit eenkant.

Klits die roomkaas in 'n groot bak vir ongeveer 2 minute met 'n elektriese menger op medium spoed of tot glad. Voeg die suiker by en klits verder vir nog 2 minute. Voeg dan die suurroom en vanielje by en klits tot glad. Voeg die eiers een vir een by en klits tot heeltemal gemeng. Voeg nou die gekapte koekies by wat u vroeër opsy gesit het en vou in tot dit gekombineer is.

Giet jou beslag in die papiervoering. Vul 'n groot bakplaat met water en plaas u muffinvorm in die bak sodat die bodem ondergedompel is. Dit sal verhoed dat u kaaskoek sink en kraak terwyl dit bak, sodat dit heerlik en donsig bly.

Bak ongeveer 20 minute of tot gestol. Sodra u dit uit die oond gehaal het, laat dit heeltemal afkoel en plaas dit dan minstens 6 uur in die yskas. Ek hou daarvan om dit 'n dag voor die tyd te maak en dit oornag in die yskas te laat staan. ”

Nicholas Martin

Nicholas Martin is die stigter en hoofredakteur van Pest Control Hacks. Nicholas is 'n professionele entomoloog en spesialis in plaagbestryding met meer as 25 jaar ervaring. In sy vrye tyd kook hy graag vir sy familie en vriende.

Dit is 'n lang proses om 'n kaaskoek te kook, maar dit is baie maklik.

Hierdie een is redelik swaar, so as u van iets ligter hou, kan u ander resepte met suurroom probeer.

  • 24 gram roomkaas
  • 1-1/2 koppies gegranuleerde suiker
  • 3 groot eiers
  • 1 teelepel vanielje
  • 1-1/2 koppies graham cracker krummels
  • 4 eetlepels gesmelte botter
  • 2 eetlepels gegranuleerde suiker
  • Strooi kaneel
  1. Smelt botter in 'n mikrogolfoond en meng al die korsbestanddele in 'n bak.
  2. Maak seker dat alle krummels met jou vinger klam is.
  3. Neem 'n springvorm van 8 duim en gooi alle krummels daarin. Druk krummels saam met 'n klein glas (of enige ander soortgelyke toestel) en druk 'n paar krummels teen die kante van u pan.
  4. Sit in die yskas vir ten minste 10 minute.
  5. Maak seker dat al die vulsel by kamertemperatuur is. Verroom kaas en suiker saam tot 'n romerige konsekwentheid bereik is.
  6. Moet niks in die volgende fase meng nie.
  7. Voeg eiers een vir een by en klits net totdat dit amper opgeneem is.
  8. Voeg vanielje by.
  9. Giet die verkoelde kors in die vulsel en draai die pan liggies heen en weer om oortollige lug te verwyder. U sal bo -op borrels sien, wat goed is.
  10. Bak 1-1/2 uur in 'n voorverhitte oond van 275 grade.
  11. Skakel die oond af en laat dit vir 3 uur staan.
  12. Verkoel 6-8 uur voor opdiening. ”

Darrian Wilkins

Darrian Wilkins is die stigter van KitchenFold, 'n huiskok, en 'n pa van 2 seuns. Darrian is gefassineer deur tegnologie en watter innovasie -handelsmerke die kookkuns bring, en volg alles wat verband hou met kook, van kookgerei tot klein kombuistoestelle.

As dit by kaaskoek kom, verkies ek die nie-gebakte variëteit vir die smaak, tekstuur en natuurlik die maklik om te maak!

Nigella Lawson se kersie-kaaskoek is my resep waaroor my hele gesin hou, en dit neem 'n maksimum van 30 minute in voorbereiding en ongeveer 3 uur in die yskas om te kook. Alhoewel Nigella dit duidelik stel om 'n kompote vir die kersie -bolaag te gebruik, vervang ons die soetigheid met kerspastei -vulling, en dit herinner my baie aan my kinderjare.

Joe Bowab

Joe Bowab is die uitvoerende hoof van Lobster Anywhere, een van die mees betroubare bronne van Maine-kreef in die VSA, krewe en vars seekosgeskenke, kus tot kus en oral tussenin.

Dit is my gunsteling kaaskoekresep.

Vir die graham cracker -kors:

Vir die kaaskoekvulsel:

Stap 1: Bring u bestanddele by kamertemperatuur

Die eerste ding wat u moet doen voordat u hierdie resep maak, is om al u bestanddele 'n paar uur te verwyder voordat u van plan is om u kaaskoek te maak. Die manier om te verseker dat die kaaskoek perfek sal bak, is dat alles op kamertemperatuur is! Ek weet dit kan irriterend wees, maar vertrou my ... ek wil hê jy moet slaag!

Stap 2: Maak u Graham Cracker -kors

Vir hierdie klassieke kaaskoekresep hou ons by die standaard graham cracker -kors. Maak seker dat die graham kraker krummels fyn gemaal word. U kan 'n voedselverwerker of blender gebruik om dit te doen.

Meng dan u krummels met gesmelte botter, gegranuleerde suiker en 'n bietjie kosher sout.

Stap 3: Maak jou kaaskoek vol

Soos ek gesê het, maak seker dat al u bestanddele by kamertemperatuur is. Dit verseker nie net dat dit perfek gebak word nie, maar dit sal ook verhoed dat u kaaskoekbeslag klonterig word. As u die vulsel probeer meng met roomkaas wat nie heeltemal kamertemperatuur is nie, kry u baie klonte. 'N Paar klonte is perfek, maar te veel klonte verander die tekstuur.

Stap 4: Bak jou kaaskoek

By die bak van die kaaskoek voel die meeste mense geïntimideer. Daar is baie verhale oor hoe moeilik dit is om 'n kaaskoek te maak, meestal omdat kaaskoek tradisioneel in 'n waterbad gebak word.

Trond Nyland

Trond Nyland is die stigter en uitvoerende hoof van Cordless Drill Guide.

My gunsteling gewone kaaskoek is 'n stap verder as sjokolade -kaaskoek. Dit lyk asof ek nie van sjokolade kan wegstuur nie!

Die gesoute karamel komplimenteer die sjokolade regtig en versterk dit tot 'n baie pragtige, ryk kaaskoek. Die tyd en moeite is die moeite werd, vertrou my. ”

Phillip Ash

Phillip Ash is die stigter van Pro Paint Corner.

Na 'n reis na die Verenigde Koninkryk 'n paar jaar gelede het ek hierdie kaaskoek raakgeloop in 'n kroeg wat ek net weer en weer moes herskep. Baileys kaaskoek, heerlik!

Ek wou 'n resep hê wat die naaste aan die bron sou wees, en ek het na BBC.co.uk gegaan en toe besef dat hulle 'n Amerikaanse weergawe van hul webwerf het met die afmetings wat reeds omgeskakel is. U kan dit hier lees. ”

Krystle Smith

Krystle blog sedert 2011 oor soet en hartige resepte. Sy het Baking Beauty begin as 'n universiteitstudent in 'n stad met minder as 1 000 mense. As gevolg hiervan word alle resepte gemaak sonder fancy toerusting of moeilik om te vind bestanddele. Sy woon nou buite Pittsburgh saam met haar hond Bandit.

Ek vertel graag van my gunsteling kaaskoek. Ek is mal daaroor om happies koekie -deeg te sluip wanneer ek bak, en laataand aan koekdeeg -roomys te peusel. My kaaskoekkoekkoek is besaai met regte eetbare stukke koekdeeg. Dan word dit bedek met ryk sjokoladeganache en nog meer koekdeeg. U kan dit hier kyk. ”

Julie Loven

Julie Loven is die eienaar van The Effortless Girl. Sy deel eenvoudige en goedkoop DIY-idees aanlyn en in lewenstyl-televisiesegmente in Charlotte, NC.

My gunsteling kaaskoekresep is Decadent Chocolate Cheesecake.

  • 1 pakkie Oreo -koekies
  • 5 eetlepels gesmelte botter
  • 4 8 oz pakkies roomkaas
  • 1 ¼ koppie suiker
  • ½ teelepel sout
  • 4 eiers
  • 12 oz (1 pakkie) gesmelte semi-soet sjokoladeskyfies
  • 1 eetlepel selfopkomende meel

Voorverhit die oond tot 325 grade. Gebruik 'n 9-duim-springvorm en draai die bodem styf toe in aluminiumfoelie.

Plaas koekies in 'n voedselverwerker tot dit fyn is. As u nie 'n voedselverwerker het nie, plaas koekies in 'n plastieksak van 'n liter en druk die koekies fyn met 'n vleishamer. Voeg gesmelte botter by gemaalde koekies en meng tot liggies gemeng. Gooi hierdie mengsel in 'n springvorm en druk krummels stewig en egalig in die bodem. Gebruik die agterkant van 'n lepel om die koekies gladder te maak om 'n meer eenvormige kors te vorm. Plaas die pan in die oond en bak 8-10 minute. Verwyder kors en laat afkoel.

Meng roomkaas, suiker en sout met 'n elektriese menger of voedselverwerker en meng tot glad. Voeg dan eiers by en meng liggies. Voeg dan suurroom by. Voeg laastens gesmelte sjokolade en meel by en meng tot glad, maar moenie te veel meng nie.

Giet die vulsel op die voorbereide kors. Sit die toegedraaide pan in 'n groot braaipan. Giet water in die braaipan totdat die water net minder as ½ die hoogte van die pan bereik (ongeveer 1 duim). Sit dan die braaipan in die oond. Bak 45-50 minute of tot die bokant heeltemal gestol is. Skakel die oond af. Laat die kaaskoek minstens 1-1,5 uur in die oond afkoel en moenie die deur oopmaak nie.

Sodra die kaas afgekoel het, laat dit vir 4 uur in die yskas staan ​​voor jy dit voorsit.

Vir ekstra versiering kan u sjokoladeskyfies of sjokoladeskyfies bo -op die kaaskoek sprinkel voor dit bedien word.

Phil Watson

Phil Watson is die stigter van Barbecue Grill Review. Phil is passievol oor alles wat verband hou met buite kook, braai, braai en nuwe resepte maak.

Hier is my gunsteling kaaskoekresep:

  • 1 ¾ koppies Honey Maid Graham Cracker Crumbs
  • 3 pakkies Philadelphia roomkaas (8 ounce), versag
  • 2 teelepels vanielje
  • 3 eiers
  • 1 ¼ koppies suiker, verdeel
  • 1 koppie Breakstone ’s of Knudsen Suurroom
  • 1 blik kersietertvulsel
  • ⅓ koppie gesmelte botter

Meng grahamkrummels, botter en 1/4 koppie suiker, druk op die bodem van 'n 9-duim-springvorm, klop roomkaas en orige suiker in 'n groot bak met 'n menger tot gemeng. Voeg dan by nadat suurroom en vanielje gemeng is. Voeg eiers 1 vir een by en klits teen lae spoed na elke byvoeging totdat dit gemeng is. Giet oor kors. Oondtemperatuur moet 350 grade F wees. Bak 1 uur tot 1 uur 10 minute. of tot die middel amper vas is. Draai 'n mes om die rand van die pan om die koek los te maak voordat die rand verwyder word. Verkoel kaaskoek vir 4 uur. Bedek dan met u gunsteling vulsel voor opdiening. ”

Tracy Anderson

Tracy Anderson is 'n blogger op Top Reveal, 'n webwerf wat daarop gemik is om verbruikers te help om slim besluite te neem. Sy hou daarvan om resepte te proe, gadgets te hersien en maniere te vind om ons lewensgehalte te verbeter.

“ Romerige-sjokolade-kaaskoek is een van my gunsteling-kaaskoekresepte wat ek graag kook. Hierdie romerige en sjokoladekaaskoek het 'n ryk en gladde tekstuur, en u kan nie weerstaan ​​om nog 'n sny daarvan te hê nie.

  • 3/4 koppie gegranuleerde suiker
  • 2 koppies sjokoladeskyfies
  • 16oz sagte roomkaas
  • 1 teelepel vanielje -ekstrak
  • 2 heel eiers
  • 2 eetlepels alledaagse meel
  • Geklopte room en sjokoladeskyfies vir garnering
  • Smeer 'n springvorm liggies en voorverhit die oond tot 350 ° F.
  • Neem 'n klein/medium-groot bak en meng oreokrummels en suiker met die gesmelte botter.
  • Druk die mengsel onder in die springvorm en bak die kors vir 10 minute.
  • Smelt die sjokoladeskyfies in 'n bak.
  • Neem 'n groot bak en suiker en meel met roomkaas tot dit glad is.
  • Voeg eiers by en klits tot eiers goed gemeng is.
  • Voeg vanielje -ekstrak en gesmelte sjokolade by en meng die vulsel met 'n blender.
  • Giet die vulsel oor die kors en bak dit 40-45 minute by 350 ° F.
  • Kontroleer die rand van die koek en maak seker dat dit opgeblase is.
  • Skakel nou die oond uit en laat die koek ongeveer 30 minute alleen in die oond kook.
  • Haal die koek uit die oond en laat dit 10 minute afkoel.
  • Draai 'n mes om die rand van die koek en laat die pan los. Moet nog nie die kante verwyder nie.
  • Laat die koek heeltemal afkoel en versier dit met slagroom en sjokoladeskeer.
  • Verkoel die koek tot dit bedien kan word.
  • Ontvorm nou die koek, sny die skywe en bedien dit op 'n bord. ”

Brian Casey

Brian Casey is die stigter en eienaar van Knifegeeky.

Ek is mal oor die baskiese kaaskoek in Spaanse styl. Dit is lig en donsig as gevolg van die toevoeging van meel, het geen kors nie, maar word gebak tot 'n donker, gebroke bruin, wat 'n gebalanseerde en bevredigende suikergeur gee. Om dit te kan doen, benodig u 'n springvorm wat teen 'n goeie prys by enige kombuisware gekoop kan word. My resep hieronder is aangepas uit baie resepte wat ek deur die jare probeer het, so hier is wat vir my werk:

  • 2 pond versagte roomkaas
  • 1 koppie suiker
  • 6 eiers
  • 2 koppies swaar slagroom
  • knippie kosher sout
  • 1 teelepel vanielje -ekstrak (ek hou van vanieljepasta)
  • 1/3 koppie alledaagse meel
  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. Meng tot glad.
  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 groot eiers
  • 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 groot eiers
  • 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. Whisk to combine. 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. Tersyde gestel.

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 eiers
  • 2 (4oz) tubs of cream cheese at room temperature
  • 1/2 cup warm water
  • 1/2 cup cold water
  • 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. Tersyde gestel. 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. Die beste deel? 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. Sien? 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

Bestanddele:

&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. Tersyde gestel.

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 koppie suiker
4 large eggs, room temperature
1 tbsp vanilla extract
knippie sout

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.
Voorverhit die oond tot 350 F.
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

Voorverhit die oond tot 350 F.
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 heuning 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.


Bestanddele

  • 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 koppie suurlemoensap
  • 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

Instruksies

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.