Nanaimo Cheesecake is everything you would find in the original bar, but made into a crisp and tasty cheesecake crust.
This is very much like soufflé texture and also soft like feather light kind of cheesecake. It is the softest one in my cheesecake menu. My hubby falls in love with soft cheesecake recently as he feels like eating a big piece without adding any calories into his body (which is not true, haha!), but I guess it should be less calories than the rich cheesecake, which also my favorite. Generally, the cheesecake taste very good, just the marble effect doesn't looks good, I did not make a good job at this stage but will definitely practice again as I want to make another two more in the coming weeks for my friends. For the cake base, I used the cocoa sponge cake recipe which I feel the best in my menu as its soft and spongy texture just so match to the soft cheesecake. I cut the cocoa sponge into three layers and use a piece for the base then freeze another two for next bake. Recipe: 160g cream cheese 50ml whippping cream 70ml milk 60g unsalted butter 100g caster sugar 30g corn flour 1 teaspoon vanilla extract 4 egg yolks 4 egg whites 1 teaspoon cream of tartar 1 tablespoon cocoa powder 1 thin slice of 8 inches cocoa sponge Melt cream cheese, whipping cream, milk and butter over double boiler. Stir occasionally until smooth. Remove from heat. Add in 50g of sugar, corn flour, vanilla and egg yolks then stir well. Beat egg white and cream of tartar in another clean bowl until mixture forms soft peaks. Gradually add in the rest of sugar, continue beating until frothy and stiff peaks form. Gently fold beaten egg white foam into cheese mixture until blended. Stir 80g of cheese mixture with cocoa powder until well combined. Place a sponge cake into a 8 inches lose bottom or spring form baking pan. Pour vanilla cheese mixture into cake tin. Drizzle some cocoa cheese mixture over the surface and draw marble pattern with skewer. Place the baking pan in a large tray. Pour enough hot water into larger tray to come half way up sides of baking pan. Bake in preheated oven at 140C for 30 minutes. Reduce heat to 120C and continue bake for 30 minutes. Remove from heat and leave to cool. Chill in the fridge for overnight before serve.
Ben jij net zo'n liefhebber van cake en cheesecake als ik? Dan moet je dit recept zeker eens proberen! Een griesmeelcake op zichzelf is al erg lekker, maar wanneer je het combineert met een romige vulling van cheesecake wordt het overheerlijk! Een puntje basbousa cheesecake smaakt heerlijk bij een kopje koffie of thee.
Foolproof cheesecake, cooked sous vide? Yes, please! The best part of this dessert is that you can make it ahead of time, chill it in the fridge, and have individual servings of cheesecake at your disposal.
Cottage Cheese Cheesecake Bars with Chocolate Drizzle Recipe by Bake Believe. Our favorite baking recipes for low sugar sweets, treats, and snacks.
Two ways to make the crust! Delicious vanilla wafers or traditional graham crackers. This amazing cheesecake has a layer of pecan pie filling covered with a creamy cheesecake layer and if that isn’t enough a dulce de leche topping with sugared pecans.
A great recipe for Baileys cheesecake with a Baileys Salted Caramel Sauce and Baileys Flat White Martini to accompany it.
This Mini Mint Chocolate Oreo Cheesecake recipe is easy & delicious with little chunks of mint Oreos, a chocolate crust and a touch of mint flavor!
If you didn’t already know, the history of cheesecake is a long and storied one. While the first “cheese cake” is rumored to have been baked on the Greek island of Samos nearly 4,000 years ago, the writer Athenaeus was the first to write down a cheesecake recipe in 230 A.D. (AKA the oldest-known surviving
HOW TO 1 package KetoCandyGirl Peanut Butter Cookie Mix16 oz softened cream cheese1.5 cups heavy whipping cream1.5 tsp vanilla extract1/2 cup powdered sweetener (I used so nourished inc3 tbsp preferred keto vanilla collagen1 tbsp beef gelatin1/2 cup Legendary Pecan Pie almond butterMake KetoCandyGirl Peanut Butter Cook
Pumpkin and cheesecake together in a brownie? Yes please! These brownies are perfectly seasonal for the fall season because you can never had enough pumpkin, right?
Chocolate cobbler is a simple recipe to make with big results. As it bakes, it forms a cake-like topping and a gooey chocolate sauce on the bottom.
The ultimate white mocha cheesecake with strong coffee balanced by sweet white chocolate, topped with a creamy white chocolate layer. A white chocolate mocha in blissful cheesecake form.
This ultra silky and rich tiramisu cheesecake combines the best of tiramisu and cheesecake- and all dairy free and made without eggs! We have layers of homemade ladyfingers soaked in espresso with an espresso swirled mascarpone cheesecake batter that's topped with creamy dairy free whipped cream and a hefty dusting of cocoa powder. The perfect pick-me-up dessert to show off at any holiday party!
Pumpkin, cheesecake, gingersnaps, crumble topping & caramel sauce? Yes please.
This Cinnamon Roll Cheesecake is a delicious thick and creamy cheesecake with a ribbon of cinnamon running through it, topped off with cream cheese icing. It's truly exquisite!
Creamy cheesecake recipe with Philadelphia cream cheese, lemon curd topping and whipped cream. Perfect dessert on a graham cracker crust.
You simply must try this delicious sopapilla cheesecake recipe! Learn more about this dessert and its Spanish heritage. Make it today!
How do you make chocolate dipped strawberries better? Attach it to a cheesecake, of course! This strawberry cheesecake is sure to win over any Valentine!Yield: makes 18 mini cheesecakes
Sweet and creamy, this Chocolate Cheesecake Pie takes just 30 minutes to whip up. An Oreo® cookie crust is topped with a cool cream cheese chocolate filling for an easy no-bake treat. This chocolate-lover’s dream is just what you need on a hot summer day. No oven required!
Cake for breakfast? Yes please! This healthy breakfast reminds me of a blueberry muffin, but even better with an irresistible creamy cheesecake centre. Super easy to make and very minimal ingredients.
NoosaYoghurt released their newest product, “CHEESECAKE BITES” in Vanilla, Raspberry and Blueberry 😍 ✨Each box is filled with six poppable bites made with velvety whole milk yoghurt cheesecake, fresh fruit or vanilla bean enrobed in a dark chocolaty coating. ✨With 80 calories per bite, so you can treat yourself anytime. Also, they contain no artificial preservatives or flavors. Win, Win, WIN! •My favorite of the three is the Blueberry flavor, followed by Raspberry; though they are all yummy! Noosa Yoghurt is a favorite of mine for its velvety, luxuriously creamy yoghurt so it is no surprise that I love these too! 🎯Found Target [ Price $5.99 per box of 6 cheesecake bites ]
Have you ever tasted authentic Spanish churros? If not, put them on your bucket list or make these homemade churros to satisfy your sweet tooth cravings right away!
Step-by-step method for making Raspberry cheesecake mess yourself.
This Cinnamon Roll Cheesecake is a delicious thick and creamy cheesecake with a ribbon of cinnamon running through it, topped off with cream cheese icing. It's truly exquisite!
These apple biscoff cheesecake bars DELIVER. First is the biscoff cookie base, then that creamy cheesecake layer topped with cinnamon-spiced apples, and finished off with a brown sugar oatmeal crumble. Yes please!
One of the things I always look forward to ordering after a romantic dinner out is a slice of cheesecake. It's velvety, smooth, and has the perfect amount of
The most delicious high protein peanut butter breakfast cheesecake that is a high protein breakfast recipe! Delicious as is, or add some extra granola for an extra crunch! This recipe is designed to make one BIG serving for breakfast! But if you're looking for a snack instead, you can divide it into 4 and each cheesecake will be 94 calories
The Kabocha (Japanese Pumpkin) Japanese Cheesecake Recipe is an autumnal alchemy, a transformative dance of earthy sweetness and creamy clouds. The kabocha, not just any pumpkin, demanded respect and precision. Roasted to golden perfection, its flesh became a silken puree, infused with the sun-kissed essence of fallen leaves. The first bite was a revelation. Each subsequent mouthful was an autumnal pilgrimage – the buttery crust, the impossibly light center, the subtle tang of citrus, all interwoven with the earthy whispers of pumpkin. I had conquered the pumpkin tango, creating a Japanese cheesecake recipe that was a sonnet to nature's autumnal bounty. NUTRITIONAL PROFILE Hold on, wellness chefs! Before we whisk magic into the pan, let's celebrate the hidden health treasures nestled within this Kabocha Japanese Cheesecake. Yes, it's a decadent masterpiece, but beneath the creamy swirls lies a bounty of nourishment. Bursting with vitamins and minerals from the humble Kabocha squash, this dessert isn't just a sugar rush, it's a vitamin hug for your body. Imagine the airy, light base, a culinary cloud, gently welcoming the earthy sweetness of Kabocha. This isn't your typical sugar-laden cheesecake; it's a harmonious duet between creamy indulgence and wholesome goodness. Each bite is a celebration of fiber, antioxidants, and a touch of natural sweetness, all woven into a guilt-free symphony of flavor. INGREDIENTS 200g cream cheese, softened 60g unsalted butter 100ml whole milk 6 large eggs, separated 100g granulated sugar 200g Kabocha (Japanese pumpkin), steamed and mashed 1 teaspoon vanilla extract 70g cake flour 30g cornstarch 1/4 teaspoon salt RECIPE INSTRUCTIONS STEP 01 Prepare and Preheat: Preheat your oven to 320°F (160°C). Line the base and sides of an 8-inch (20cm) round cake pan with parchment paper. STEP 02 Kabocha Embrace: Steam and mash the Kabocha, incorporating this golden goodness into the cheesecake batter. STEP 03 Melt and Blend: In a double boiler, melt the cream cheese, butter, and milk until smooth. Allow the mixture to cool slightly. STEP 04 Autumnal Fusion: Add the mashed Kabocha to the cooled cream cheese mixture, allowing the earthy sweetness to infuse. STEP 05 Egg Yolk Symphony: Whisk the egg yolks and sugar until pale and fluffy. Add the Kabocha-infused cream cheese mixture, blending until smooth. STEP 06 Flour Fusion: Sift in the cake flour, cornstarch, and salt. Gently fold the dry ingredients into the batter until just combined. STEP 07 Whipped Brilliance: In a separate bowl, whip the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the Kabocha-infused batter, ensuring a light and airy texture. STEP 08 Bake to Perfection: Pour the batter into the prepared pan and tap it on the counter to release any air bubbles. Bake for 60-70 minutes or until the top is golden and the center is set. STEP 09 Cooling Warmth: Allow the Japanese Cheesecake to cool in the oven with the door slightly ajar, then refrigerate for a few hours or overnight before serving. SERVING IDEAS Indulge in the warmth of this cheesecake by serving it chilled, allowing the rich flavors of Kabocha to unfold. For an extra touch of elegance, garnish each slice with a sprinkle of cinnamon or a dollop of Kabocha puree. Serve with a side of vanilla-infused whipped cream for added richness. You may like to try these cheesecake recipes as well: Vanilla Cherry Cheesecake Recipe EXTRA TIPS Use Japanese Kabocha for an authentic flavor. Experiment with Kabocha puree swirls for a decorative touch. Adjust sugar based on the sweetness of the Kabocha. THE FINAL SLICE Don't forget the grand finale! Dust your masterpiece with confectioners' sugar, garnish with a dollop of cinnamon-whipped cream and toasted pumpkin seeds, and serve warm for a dessert that whispers of fallen leaves and cozy nights. This Japanese cheesecake recipe is your canvas, ready to be painted with your own autumnal brushstrokes of culinary poetry. For within the folds of this recipe lies not just a dessert, but an experience. So, arm yourselves with whisks and spatulas, and join me on this quest for pumpkin nirvana. Let's unravel the mysteries of the Kabocha Japanese Cheesecake Recipe, together. For more cheesecake recipes like this: Have a quick look!
These apple biscoff cheesecake bars DELIVER. First is the biscoff cookie base, then that creamy cheesecake layer topped with cinnamon-spiced apples, and finished off with a brown sugar oatmeal crumble. Yes please!
