Cheesecake

39K views · 540 reactions | Cheesecake cupcakes. #cheesecake #cupcake #easyrecipe #bakingtiktok | Cookfast, eatwell

195K views · 29K reactions | OREO TRIPLE CHOCOLATE CHEESECAKE 😍 Who would you share it with? Crust: • 32 crushed Oreo cookies • 1/2 cup melted butter Cheesecake • 16oz softened cream cheese • 1 cup white granulated sugar • 1 teaspoon vanilla extract • 1 cup melted milk chocolate • 1 cup heavy cream • 1 1/2 tbsp cocoa powder (I used dutch process) • 1 tsp espresso powder Ganache • 2 cups (about 400g) dark chocolate • 1 1/2 cups heavy cream Preparation • Prepare your crust by mixing crushed Oreos and melted butter, and shape it in you pie pan, then refrigerate • Mix your cheesecake filling ingredients in a large bowl until well combined! Mix should be smooth and silky • Pour your mix into the prepared pie crust and refrigerate for 3 hours • Melt your chocolate and heavy cream to form the ganache, and top your cheesecake • Slice, serve and enjoy! #dessert #food #cheesecake | Nico Norena

High Protein Tasty Recipes | Protein Cheesecake | Facebook

43K views · 10K reactions | This Blueberry Crumble Cheesecake (recipe below) has a velvety smooth cheesecake filling that is studded with a homemade blueberry jam. The cheesecake is topped with a buttery, brown sugar cinnamon crumb topping, adding the perfect crunchy contrast in texture to the smooth cheesecake. Find the full recipe on my blog, simplebakingwithpep.com as well as below. Blueberry Crumble Cheesecake Graham Cracker Crust 1 ¾ cups graham cracker crumbs (161 grams) 3 tablespoons brown sugar (39 grams) 6 tablespoons unsalted butter (3 ounces) Filling 1 cup granulated sugar (200 grams) 24 ounces (3 8-ounce packages) cream cheese, room temperature ¼ cup sour cream (61 grams) 2 teaspoons vanilla extract (8 grams) 3 large eggs ¼ cup heavy cream (60 mL) Blueberry Jam 3 cups fresh blueberries (450 grams) 1/3 cup water (79 mL) ¼ cup granulated sugar (50 grams) 1 tablespoon cornstarch (7 grams) ½ teaspoon cinnamon (optional) (1 gram) Crumble Topping 1 cup all-purpose flour (125 grams) ¼ cup granulated sugar (50 grams) 6 tablespoons brown sugar (75 grams) 2 teaspoons ground cinnamon (5 grams) 6 tablespoons unsalted butter, melted (3 ounces) 📌 instructions in comments #cheesecake #blueberry #blueberrycheesecake #dessert #baking #homemade #thebakefeed #nytcooking #imsomartha #easyrecipe #foodie #foodfluffer #food52 #food52grams #buzzfeedtasty #f52community #huffposttaste #huffpostfood #creamcheese #grahamcracker #todayfood #bhgfood #tohfoodie | Simple Baking with Pep

1.3M views · 47K reactions | ITALIAN CHEESECAKE ❤️ (recipe ⬇️) INGREDIENTS 11 oz. Nilla Wafers ½ - ¾ cup unsalted butter, melted ¼ teaspoon kosher salt 6 ounces mascarpone, room temperature 6 ounces Philadelphia cream cheese, room temperature 1 teaspoon vanilla bean paste or vanilla extract 3 cups cold heavy whipping cream 1 ½ cups powdered sugar 3 cups fresh fruit such as sliced strawberries, blueberries, or raspberries 2-4 tablespoons granulated sugar INSTRUCTIONS 1. Pulse the Nilla Wafers in a food processor until small cookie crumbs are formed. To the food processor, add melted butter and salt to the wafer crumbs (start with roughly ½ cup of the melted butter—you may not need all of it), pulsing everything together, until the buttered crumbs stay together when squeezed with your hands. Press the crumbs into the bottom and sides of the springform pan, distributing evenly, and refrigerate for one hour. 2. Using a stand mixer with the whisk attachment whip together the mascarpone, cream cheese, and vanilla bean paste until completely smooth. Use a spatula to scrape and transfer mixture into a separate bowl, wipe down the bowl with a paper towel to completely clean out, and using the same bowl whip the heavy whipping cream and powdered sugar together until stiff peaks form. Gently fold the mascarpone mixture into the whipped cream until combined. 3. Gently spoon the prepared cheesecake filling into the chilled crust, using an offset spatula to make a flat surface on the top. Refrigerate for at least an hour or overnight to allow the cheesecake to set. 4. Combine 3 cups of the fresh fruit with sugar to taste and allow berries to macerate for 10-15 minutes. When ready to serve, cut the cheesecake into slices and serve with berries and accompanying macerated juices on top. NOTES - This recipe was developed for a springform pan because the original cheesecake at Osteria da Fortunata is quite large and served in generous slices to customers. If you do not have a 9-inch springform, you may use a pie plate (or two) or another vessel for the cheesecake, adjusting the quantities as necessary so you don’t have too much crust or filling. #femalefoodie #femalefoodierecipe #cheesecake | FEMALE FOODIE | Brooke Eliason | Les Paul · It's Been A Long, Long Time

Gluten Free Apple Cheesecake Bars

1.3M views · 47K reactions | ITALIAN CHEESECAKE ❤️ (recipe ⬇️) INGREDIENTS 11 oz. Nilla Wafers ½ - ¾ cup unsalted butter, melted ¼ teaspoon kosher salt 6 ounces mascarpone, room temperature 6 ounces Philadelphia cream cheese, room temperature 1 teaspoon vanilla bean paste or vanilla extract 3 cups cold heavy whipping cream 1 ½ cups powdered sugar 3 cups fresh fruit such as sliced strawberries, blueberries, or raspberries 2-4 tablespoons granulated sugar INSTRUCTIONS 1. Pulse the Nilla Wafers in a food processor until small cookie crumbs are formed. To the food processor, add melted butter and salt to the wafer crumbs (start with roughly ½ cup of the melted butter—you may not need all of it), pulsing everything together, until the buttered crumbs stay together when squeezed with your hands. Press the crumbs into the bottom and sides of the springform pan, distributing evenly, and refrigerate for one hour. 2. Using a stand mixer with the whisk attachment whip together the mascarpone, cream cheese, and vanilla bean paste until completely smooth. Use a spatula to scrape and transfer mixture into a separate bowl, wipe down the bowl with a paper towel to completely clean out, and using the same bowl whip the heavy whipping cream and powdered sugar together until stiff peaks form. Gently fold the mascarpone mixture into the whipped cream until combined. 3. Gently spoon the prepared cheesecake filling into the chilled crust, using an offset spatula to make a flat surface on the top. Refrigerate for at least an hour or overnight to allow the cheesecake to set. 4. Combine 3 cups of the fresh fruit with sugar to taste and allow berries to macerate for 10-15 minutes. When ready to serve, cut the cheesecake into slices and serve with berries and accompanying macerated juices on top. NOTES - This recipe was developed for a springform pan because the original cheesecake at Osteria da Fortunata is quite large and served in generous slices to customers. If you do not have a 9-inch springform, you may use a pie plate (or two) or another vessel for the cheesecake, adjusting the quantities as necessary so you don’t have too much crust or filling. #femalefoodie #femalefoodierecipe #cheesecake | FEMALE FOODIE | Brooke Eliason | Les Paul · It's Been A Long, Long Time

725K views · 9.4K reactions | Mini Blueberry Cheesecake | Mini Blueberry No Bake Cheesecake | By pastrybysaloni | Facebook

11K views · 2.6K reactions | This is hands down the best cheesecake recipe! Not only is it incredibly delicious, but baking them in ramekins makes for perfect single servings, ideal for portion control. Plus, it’s so simple to make – you’ll love how easy it is to whip up these individual treats! For the Crust: • 1 cup graham cracker crumbs (about 6-7 sheets) • 2 ½ tablespoons sugar • ¼ cup butter, melted For the Cheesecake: • 12 oz cream cheese, room temperature • 1 large egg yolk • 1 large egg • 4 tablespoons sugar • 1 ½ tsp vanilla extract Instructions: 1. Make the Crust: • Preheat oven to 350°F (175°C). • Blend the graham crackers into fine crumbs. • In a bowl, mix graham cracker crumbs with sugar. • Stir in melted butter until well combined. • Spoon about ¼ cup of the crumb mixture into the bottom of each 8-ounce ramekin and press down to form the crust. 2. Prepare the Cheesecake Filling: • In a mixing bowl, beat the room temperature cream cheese until smooth. • Add in the egg yolk, whole egg, sugar, and vanilla. Mix until smooth and creamy. 3. Assemble and Bake: • Pour the cheesecake filling, approximately 6 tablespoons, over the crusts in the ramekins. • Place the ramekins on a baking sheet and add about 1 cup of water to the baking sheet. This will help keep the cheesecake from cracking. • Bake at 350°F for 30 minutes or until the tops are set. 4. Cool and Serve: • Allow the cheesecakes to cool for 15 minutes before serving. Enjoy! #CheesecakeLovers #MiniCheesecake #HomemadeDessert #BakingAtHome #DessertInspo #EasyBaking #CherryTopping #CheesecakeRecipe #BakersOfInstagram #SweetsAndTreats #SimpleDesserts #DeliciousBakes #BakingAddict #FromScratchBaking #KitchenCreations #CheesecakeAddict #RamekinDessert #SweetToothSatisfy #DessertGoals #BakingFun #DeliciouslyBold | Stephenie | deliciouslybold · Original audio

Flavorful recipes | 🧡❤ Who knew peaches and raspberries could be such a perfect match | Facebook

25K views · 3.4K reactions | Mini Blueberry Cheesecake 🫐 These creamy NoBake Cheesecakes make the perfect bite sized dessert. Made with biscoff crust, cheesecake filling and a swirl of blueberry jam. No warming up your kitchen since there’s no cooking or baking involved at all. Recipe👇 Yield: 12 mini cheesecakes Biscuit Base: •7-8 Biscoff Biscuits ( or digestive biscuits crushed into fine crumbs) •3 tablespoons Butter ( I have used vegan butter, melted) Method: -Prepare a cupcake pan with cupcake liners. -Combine melted butter & crushed biscuits in a bowl. -Mix until combined. It should have consistency of wet sand. -Add spoonfuls of the mixture into cupcake liner and Press with a spoon. -Refrigerate for 30 minutes. No-Bake Cheesecake: •110g (4 oz) Cream cheese, soft at room temperature ( use vegan or any cream cheese of your choice) •50g (1/3 cup) Powdered Sugar •1tsp Vanilla Extract •120ml (1/2 cup) Whipped cream, whipped to medium peaks + 15g (2 tablespoons) Powdered sugar, mixed into whipped cream ( use dairyfree cream or any full fat whipping cream of your choice) •30g (3-4 tablespoons) Your favorite Blueberry Jam 🫐 Method: -In a bowl of a stand mixer mix soft cream cheese & powdered sugar until smooth without any lumps for 3-4 minutes. -Add vanilla extract. -Scrape down the sides of the bowl. -Fold whipped cream (at medium peaks)into the cream cheese mixture. -Use an ice cream scoop to portion cheesecake mixture into the prepared base. -Spread in an even layer. -Add a few drops of your favorite blueberry jam and swirl. -Wrap the pan with plastic wrap and refrigerate for at least 12 hours.Enjoy! #blueberries #blueberrycheesecake #cheesecakes | Saloni Mehta | Vegan & Eggless Baking | Reinúr Selson · Wonderful Life

136K views · 202 reactions | Philadelphia Cheesecake Bars Yummy!!! Recipe @chefkolbykash #cheesecakebars #cheesecakelovers #philadelphiacheese #cheesecakerecipe #desserts #desserttime #dessertrecipe #dessertlover #cheesecakelover #cheesecakes #yummyrecipes #deliciousrecipes #sweets #sweettooth #cookierecipe #cakerecipe #brunchideas #brunchfood #dinnerideas #whatsfordessert | FoodieBawse

348K views · 44K reactions | These strawberry cheesecake bars are decadently rich and creamy, with swirls of bright, jammy strawberries 🍓 The recipe is linked in my bio or you can google chelsweets strawberry cheesecake bars #strawberry #cheesecakebars | Chelsey White | edgar Alejandro · A Tu Lado

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