recipes of cheesecake, looking for these recipes? check this for 4 best recipes of cheesecake: Keto Cheesecake , Chocolate Cheese Cake , No-Bake Lemon Cheesecake , Indonesian Fermented Cassava Cheese Cake (Bolu Tape Keju)
Indonesian Fermented Cassava Cheese Cake (Bolu Tape Keju)
Recipe by: purple_acied
250 gr fermented cassava (tape singkong)
65 ml thick coconut milk (i used “Kara” brand)
150 gr white sugar
4 large eggs
1/2 tsp emulsifier
180 gr cake flour
125 gr butter, melted
Shredded cheddar cheese (i used kraft)
Mash fermented cassava (tape) and take the hard root “axis” at the center. Change Change
Mix well with coconut milk Change Change
Melt the butter on top of double boiler over medium low heat. Off the fire and remove from the heat when half of butter has melted and stir until all butter melt completely. Set aside Change Change
Using mixer, beat the eggs and sugar with high speed for 1 minute. Add emulsifier, beat with high speed until the batter become thick, white in colour (about 10 minutes) Change
Add in the fermented cassava mixture, beat with low speed. Add in flour bit by bit, mix gently with spatula (do not overmix) Change
Lastly, fold in melted butter, stir gently with spatula until no more melted butter can be seen (make sure the melted butter is mixed properly with the batter otherwise the cake won’t rise properly)
Bake at 180 degree celcius, 45 minutes or until the toothpick comes out clean.
Cool the cake completely, layer it with buttercream, generously add shredded cheese all over the cake Change Change
Recipe by: Mary
1 1/2 cup almond flour
1/4 cup stevia
1 tsp cinnamon
6 tbsp butter melted
5 (8 oz) blocks cream cheese- room temp
5 room temp eggs
2 cups swerve(powdered)
2 tbsp vanilla extra
8 oz sour cream
Combine almond flour, stevia, cinnamon salt and melted butter until sticks together. Press into the bottom of a cheesecake pan bottom all the way around the pan. Refrigerator crust in fridge for at least 20 minutes. Change
In stand mixer combine cream cheese and sour cream until smooth. Add one egg at a time and slowly add the sugar (1/3 at a time) until mixture is smooth and creamy. Next add vanilla extract. Poor batter into cheesecake springform pan and bake for 50 minutes or until slightly brown on top. Turn the oven off and crack door for 25 minutes more. Remove and allow to cool for 5-10 minutes. Change
Remove springform sides and wrap in cling film. Refrigerate over night! Change Change Change
No-Bake Lemon Cheesecake
Recipe by: Jimphras Kitchen
2 lemons will be more then enough, use 1 if you don't want it too sour, as we'll be using both the juice and the zest
2 knobs melted butter, is that a way of measuring butter? if not then about 40g should do
10 Digestive Biscuits should be good for a thick-ish biscuit base if you want thinner just use fewer biscuits, I just love the crunchy base
300 ml Extra thick/ Double cream get the thickest cream you can as the lemon juice will loosen the mixture a fair bit
300 g Cream Cheese or just equal parts Cream Cheese to Double Cream
1 cup sugar or add more if you've got a big sweet tooth granulated or caster are both fine
You can start by lining a dish or whatever you’ll be serving the cheesecake in with either greaseproof paper or just clingfilm.
Now put your digestive biscuits into a bag and just start pounding them until they’re all crushed.
Melt your butter, use the microwave or a saucepan it doesn’t matter.
Pour the bag of crushed biscuits and melted butter into a bowl and mix together and combine.
Put the buttery biscuits into the lined dish, spread it evenly and push down with the bottom of the mug or heavy cup making sure all the bottom of the dish is covered.
Now for the topping! Mix together equal parts thick cream and cream cheese and 1 cup of sugar until combined. Now because these ingredients are super thick it will be hard to mix after combined but keep on pushing.
Grate the zest of the two lemons into the bowl, add the juice too and mix, start off slow and work your speed up as everything starts incorporating the mixture will start to loosen and start becoming more of a whipped cream consistency, this is good!
Get the biscuit base out of the fridge and pour your lemon topping into the dish and spread evenly.
At this point there’s two ways of setting it. You can either leave it in the fridge overnight, which will result in a rich, softer cheesecake or freeze for 3-5 hours and remove from freezer 1 hour before serving this will give you a more conventional cheesecake texture.
Whichever way you decide to set it when it’s ready you can either remove it from the dish and put onto a plate or just leave the cake in the dish and spoon out servings that’s how I usually do it! Enjoy! Change