quick and easy cheesecake with raspberry coulis Recipe

This cheesecake with raspberry coulis is delicious and too fat away, I only have compliments when I serve it to my guests.

 Ingredients: cheesecake with raspberry coulis

Cake:

1 cup finely crushed butter cookies
1/5 lb butter
1 lb. Canadian Cream Cheese
2/3 cup plain yogurt
4 c. liquid honey table
1/2 cup sugar
4 eggs
1 c. in vanilla extract

Raspberry coulis:

1 c. table cornstarch
1/4 cup water
2 c. sugar table
1 cup fresh or frozen raspberries

 

Preparation: cheesecake with raspberry coulis

   
Step 1

Preheat oven to 325 ° F (160 ° C). In a bowl, mix the biscuits and melted butter.

Step 2

Line the bottom of a cake Pan removable of 9 inches (22.5 cm) in diameter of the cookie mixture. Compact the mixture with the back of a spoon. Book.

Step 3

In a large bowl, place the rest of the ingredients of the cake. Mix with electric mixer on medium speed until a smooth mixture is obtained.

Step 4

Pour the mixture into the Pan and bake about 75 minutes.

Step 5

Out the cake and let stand 30 minutes. Store in refrigerator 1 hour.

Step 6

For the coulis: in a saucepan, make boil water, sugar and raspberries for 5 minutes, stirring constantly. Stir in the cornstarch diluted and boil 2 minutes, stirring. Let cool and the electric Blender until smooth. Sift.

Step 7

Top each portion with raspberry coulis. Decorate with beautiful fresh raspberries and mint leaves.

quick and easy cheesecake with raspberry coulis

Marbled Blueberry cheesecake recipe

Ingredients: Marbled Blueberry cheesecake

Crust:
1 1/2 cups (375 ml) Graham cracker crumbs
2/3 cup (170 ml) sugar
2 tbsp. (30 ml) melted butter
1 egg beaten

Topping:
1 cup (250 ml) blueberries jam Double Fruit
3 tbsp (45 ml) maple syrup
2 packages of 250 g of mild cream cheese
1/2 cup (125 ml) sugar
1 tsp (5 ml) vanilla extract
3 eggs
1/3 cup (85 ml) cream safe

 

Preparation: Marbled Blueberry cheesecake

Step 1

Preheat oven to 375 ° F.

Step 2

Crust: in a bowl, combine bread crumbs, sugar and butter. Add egg little by little (it is simply to help the crust to stand. It may that you do need not whole.) Press lightly into the bottom of a spring form Pan 8 in. (20 cm). Bake in the center of the oven about 10 minutes. It is important to dry the crust. Allow to cool before adding the filling. Wrap well the base and the sides of the pan with aluminum foil, leaving upwards to make the watertight basis.

Step 3

Garnish: with a mixer, puree smooth Blueberry jam and maple syrup. Book.

Step 4

In a bowl, whisk cheese cream, sugar and vanilla extract with an electric mixer. Add eggs, one at a time, incorporating well air in the mixture and finishing with cream safe. Spread half of the cheese over the crust topping. Pour half of broth from Blueberry spiral on the cake. Then pour the rest of the trim by gently spreading. Finally pour the rest of the grout in a spiral on the cake. Pass a knife through, starting from the middle and going in one direction and in the other to create marbled effect.

Step 5

Place the cake in a large baking dish. Pour boiling water into the dish until the half of the mold. Bake in center of oven about 45 to 50 minutes. Be sure to keep the water level near the mid-height of the mould, without too open the oven.

Step 6

Cool the cake 30-45 minutes in the baking dish. Remove the cake from the water bath and refrigerate at least 4 hours.

Marbled Blueberry cheesecake recipe

White Chocolate and Oreo cheesecake recipe

Enjoy together with your family in this exquisite cake of white chocolate and Oreo. Any person without much experience in the kitchen can make it hassle-free.

Ingredients: White Chocolate and Oreo cheesecake

-Oreo cookie, 210 grams
-Melted butter, 125 g
-Cream, half a liter
-Milk skim, 380 grams
-Milk condensed, 150 grams
-White chocolate, 160 grams
-Curd, a couple of envelopes

Preparation: White Chocolate and Oreo cheesecake

The first thing we'll do is the basis of this cake. So we crush cookies in the manner that we have better. The butter should have it at room temperature so that it is slightly melted. Mix the butter with crushed cookies to form a compact Pasty mass. With this mixture, we cover the bottom of the tart pan, press slightly to extend well and she is good solid.

Below, we put in a suitable pot sweetened condensed milk, the cream, skim or whole milk, chocolate chopped white and the two envelopes of curd. We offer heat to simmer so all the ingredients to mix and chocolate is melted properly. We keep fire slowly until you get a good and homogeneous cream.
Once we got it, we let this mixture sit for a few minutes. Then we are going to pour into mould on the basis of cookies we have placed. We put the cake in the fridge and maintain several hours to set the best possible. While more hours in cold better.

We prepare a decoration for our white chocolate tart and Oreo, for this we are going to crush 3 or 4 oreo type biscuits. To remove the cake from the refrigerator, we sprinkle cookies crushed up. In addition we can top several cookies so that it is more beautiful.

Cheesecake Triple Chocolate Recipe

Hi, this is Cheesecake Triple Chocolate Recipe and photo with the final look .
Cheesecake Triple Chocolate Ingredients

• Crust and crumble Oreo

• 500 ml (2 cups) of Oreo crumbs

• 90 ml (6 tbsp.) melted unsalted butter

• 2 sheets of 45 cm (18 inches) wide ultra-strong aluminum foil

Chocolate topping

• 3 blocks of 250 g of cream cheese, softened

• 125 ml (½ Cup) sugar

• 125 ml (½ Cup) 35% cream

• 3 eggs

• 115 g (4 oz) dark chocolate, melted

Whipped white chocolate cream

• 115 g (4 oz) white chocolate, chopped

• 250 ml (1 cup) 35% cream

PREPARATION

Oreo crust and crumble

1. Place rack in center of oven. Preheat oven to 180 ° C (350 ° F). Line a springform pan 20 cm (8 inches) with parchment paper. Butter the inner walls of the mold. Line a cookie sheet with parchment paper.
2. In a bowl, combine bread crumbs and butter. Remove 180 ml (¾ cup) of the mixture. With your fingers, drop the mixture into small pieces on the baking sheet. Press remaining in the background and on the lower third of the mold walls. Bake the crust and crumble 12 minutes. Let cool.
3.Although wrap with foil base and outer sides of the pan, letting it hang up. Double the paper. Reduce oven temperature to 165 ° C (325 ° F).

Chocolate Filling

4.In a food processor, cream cheese with sugar. Add the cream and eggs. Stir until mixture is just smooth. Add chocolate net. Using a spatula, scrape down the sides a few times. Pour over crust.
5.Prepare a water bath: place the cake in a large baking dish and pour hot water into the dish up to one third of the mold.
6.Bake about 1 hour or until a thermometer inserted in center of cake shows 65 ° C (150 ° F). Remove the cake from the water bath and the outside foil. Let cool about 1 hour. Cover and refrigerate for 6 to 8 hours or until chilled.

Whipped cream white chocolate

7.In a bowl, place the chocolate. Book.
8.In the microwave or in a saucepan, heat 125 ml (½ cup) cream. Pour over the chocolate and melt 1 minute. Whisk until chocolate is melted. Add the remaining cream. Cover and refrigerate 4 hours or until chilled.

Mounting

9.Passer a knife blade between the mold and the cake, then open the hinge. Insert a strip of parchment paper 10 cm (4 inches) wide between the mold and the cake. Close the hinge.
10.Using an electric mixer, whisk again white chocolate cream until it forms stiff peaks. Divide the cheese filling. Refrigerate 4 hours or until the cream is frozen.
11.Turn the cake. Before serving, sprinkle with chocolate crumble.