SIMPLE LONDON TWO-TIERED CHEESECAKE RECIPE BY TASTY
Here's what you need: cookies, butter, almond extract, yoghurt, sugar, cheese, flour, large eggs, vanilla extract
Provided by Marcel Graham
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°F. Then, to prepare the cheesecake base: Beat cookies into crumbs and place into a greaseproof lined cake tin.
- Pour in 70g (½ cup) melted butter and add in almond extract. Bake the base for 10 minutes, retrieve, and let cool.
- To prepare the cake, beat cream cheese, yogurt, flour, and sugar together till soft.
- Gradually stir in 3 large eggs and one egg yolk, keeping an eye on the consistency
- Add ½ tsp of vanilla extract to the above mixture and combine.
- Pour mixture into two tins, one medium and one small.
- Place tins into the top shelf of the oven for 45 minutes at 160 degrees°F and bake.
- Chill for half an hour in the fridge, then carefully remove both cakes from the tins and layer slowly.
- Slice and serve.
Nutrition Facts : Calories 646 calories, Carbohydrate 15 grams, Fat 49 grams, Fiber 0 grams, Protein 35 grams, Sugar 11 grams
CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, graham cracker, sugar, unsalted butter, cream cheese, heavy cream, sour cream, all-purpose flour, kosher salt, vanilla bean, large eggs, boiling water, mixed berry
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
- In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
- Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
- Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
- Once cool, line the sides of the springform pan with parchment paper.
- In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
- Add the heavy cream and beat to incorporate.
- Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
- Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
- Pour the cream cheese mixture into the cooled crust.
- Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
- Gently transfer the baking dish to the oven and bake for 1 hour.
- Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
- Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
- Cover the pan with plastic wrap and transfer to the refrigerator overnight.
- Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
- Top with fresh berries, if desired.
- Dip a knife into hot water for clean slices, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 910 calories, Carbohydrate 67 grams, Fat 66 grams, Fiber 0 grams, Protein 14 grams, Sugar 48 grams
TRIPLE-DECKER CHEESECAKE TOWER RECIPE BY TASTY
Here's what you need: brownie mix, chocolate cheesecake, red velvet cake mix, vanilla cheesecakes, chocolate chip cookie dough, cream cheese icing, chocolate ganache, chocolate, springform pans
Provided by Alvin Zhou
Categories Desserts
Yield 20 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300°F (150°C).
- In a greased, 9-inch (23 cm) springform pan, spread ⅓ of the brownie batter evenly on the bottom. Lay the chocolate cheesecake in the center, then spread the rest of the batter on top. Set aside.
- In another greased springform pan, spread ⅓ of the cake batter evenly on the bottom, then lay the vanilla cheesecake on top. Spread the rest of the red velvet batter over the cheesecake and set aside.
- In a third springform pan, press ⅓ of the cookie dough evenly on the bottom, then another ⅓ of the dough around the sides of the pan to make a wall. Lay the remaining vanilla cheesecake in the center, then cover with the rest of the cookie dough and seal the edges.
- Bake all 3 filled cakes for 2 hours, until a toothpick inserted in the center of each comes out clean.
- Chill the cakes overnight in the refrigerator.
- Dollop a bit of of cream cheese frosting onto a serving platter and line the sides with parchment paper.
- Add the cookie cake to the platter and spread the top with layer of frosting.
- Stack the brownie cake on top, then spread another layer of frosting on top.
- Finally, place the red velvet cake on top, then frost the top and sides evenly.
- Add the chocolate ganache to a squeeze bottle, then decorate the top of the cake working your way around the top edge of the cake to make a drip pattern. Squeeze more ganache over the top of the cake and spread evenly to cover.
- Decorate the lower part of the cake by pressing the chocolate chunks into the sides.
- Slice and serve.
- Enjoy!
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