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NYorkaise a écrit:okCitation
Coco Chanel a écrit:
Salam Aleikoum!
NYorkaise, please do not hesitate to publish any receipes in english!!!!!
Je suis fan de cheesecake, et plus yen a de toutes les couleurs, mieux sait !!!
Cranberry Cheesecake Recipe
Cranberry Filling:
1 - 12 ounce (340 grams) bag of fresh or frozen cranberries
1/2 cup (100 grams) granulated white sugar
2 cups (480 ml) water
Biscuit Crust:
2 cups (200 grams) of biscuit crushed
2 tablespoons (25 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
Cheesecake Filling:
24 ounces (680 grams) cream cheese
1 cup (200 grams) granulated white sugar
1 tablespoon (12 grams) all purpose flour
4 large eggs
1 teaspoon pure vanilla extract
Cranberry Filling: In a medium sized saucepan, place cranberries, sugar, and water, cook the ingredients until boiling, stirring to dissolve the sugar. Reduce the heat to medium low and gently boil the filling, stirring often to prevent the filling from burning, until it becomes thick and syrupy and reduced to about 2 cups (480 ml).
Crust: In a medium sized bowl combine the biscuit, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of pan. Cover and refrigerate while you make the filling.
For Filling: In the bowl of your electric mixer, place the cream cheese, sugar, and flour. Beat it until smooth. Add the eggs, and beating well (about 30 seconds). Add the cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour half the cheesecake filling into the pan. Take one-half cup of the cranberry filling and place spoonfuls over the cheesecake batter. Top with the remaining cheesecake batter. Spoon another one-half cup of the cranberry filling over the cheesecake batter.Place the cheesecake pan on a baking pan and place in the oven.
Bake for 60-70mn for temperature to 250 degrees F (120 degrees C) until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and Let cool before covering with plastic wrap and refrigerating.
Citation
Poonkette a écrit:Citation
NYorkaise a écrit:okCitation
Coco Chanel a écrit:
Salam Aleikoum!
NYorkaise, please do not hesitate to publish any receipes in english!!!!!
Je suis fan de cheesecake, et plus yen a de toutes les couleurs, mieux sait !!!
Cranberry Cheesecake Recipe
Cranberry Filling:
1 - 12 ounce (340 grams) bag of fresh or frozen cranberries
1/2 cup (100 grams) granulated white sugar
2 cups (480 ml) water
Biscuit Crust:
2 cups (200 grams) of biscuit crushed
2 tablespoons (25 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
Cheesecake Filling:
24 ounces (680 grams) cream cheese
1 cup (200 grams) granulated white sugar
1 tablespoon (12 grams) all purpose flour
4 large eggs
1 teaspoon pure vanilla extract
Cranberry Filling: In a medium sized saucepan, place cranberries, sugar, and water, cook the ingredients until boiling, stirring to dissolve the sugar. Reduce the heat to medium low and gently boil the filling, stirring often to prevent the filling from burning, until it becomes thick and syrupy and reduced to about 2 cups (480 ml).
Crust: In a medium sized bowl combine the biscuit, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of pan. Cover and refrigerate while you make the filling.
For Filling: In the bowl of your electric mixer, place the cream cheese, sugar, and flour. Beat it until smooth. Add the eggs, and beating well (about 30 seconds). Add the cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour half the cheesecake filling into the pan. Take one-half cup of the cranberry filling and place spoonfuls over the cheesecake batter. Top with the remaining cheesecake batter. Spoon another one-half cup of the cranberry filling over the cheesecake batter.Place the cheesecake pan on a baking pan and place in the oven.
Bake for 60-70mn for temperature to 250 degrees F (120 degrees C) until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and Let cool before covering with plastic wrap and refrigerating.
Salam new yorkaise,
J'ai une tite question concernant le biscuit, en Angleterre, la recette est constituée avec des digestive biscuits. C'est le cas aussi pour ta recette ou on peut utiliser n'importe quel type de biscuit selon son goût?
Merciii
!Citation
NYorkaise a écrit:Citation
Poonkette a écrit:Citation
NYorkaise a écrit:okCitation
Coco Chanel a écrit:
Salam Aleikoum!
NYorkaise, please do not hesitate to publish any receipes in english!!!!!
Je suis fan de cheesecake, et plus yen a de toutes les couleurs, mieux sait !!!
Cranberry Cheesecake Recipe
Cranberry Filling:
1 - 12 ounce (340 grams) bag of fresh or frozen cranberries
1/2 cup (100 grams) granulated white sugar
2 cups (480 ml) water
Biscuit Crust:
2 cups (200 grams) of biscuit crushed
2 tablespoons (25 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
Cheesecake Filling:
24 ounces (680 grams) cream cheese
1 cup (200 grams) granulated white sugar
1 tablespoon (12 grams) all purpose flour
4 large eggs
1 teaspoon pure vanilla extract
Cranberry Filling: In a medium sized saucepan, place cranberries, sugar, and water, cook the ingredients until boiling, stirring to dissolve the sugar. Reduce the heat to medium low and gently boil the filling, stirring often to prevent the filling from burning, until it becomes thick and syrupy and reduced to about 2 cups (480 ml).
Crust: In a medium sized bowl combine the biscuit, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of pan. Cover and refrigerate while you make the filling.
For Filling: In the bowl of your electric mixer, place the cream cheese, sugar, and flour. Beat it until smooth. Add the eggs, and beating well (about 30 seconds). Add the cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour half the cheesecake filling into the pan. Take one-half cup of the cranberry filling and place spoonfuls over the cheesecake batter. Top with the remaining cheesecake batter. Spoon another one-half cup of the cranberry filling over the cheesecake batter.Place the cheesecake pan on a baking pan and place in the oven.
Bake for 60-70mn for temperature to 250 degrees F (120 degrees C) until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and Let cool before covering with plastic wrap and refrigerating.
Salam new yorkaise,
J'ai une tite question concernant le biscuit, en Angleterre, la recette est constituée avec des digestive biscuits. C'est le cas aussi pour ta recette ou on peut utiliser n'importe quel type de biscuit selon son goût?
Merciii
wsalam,
oui c'est ca digestive biscuits, moi j'utilize le genre"marie" qui sont rondes et qu'on donne aux enfants. oui tu peux l'utilizer les biscuits de ton gout.
moi, j'essaye de faire le cheesecake le plus simple que je peux mais varie
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santita a écrit:
avez vs la recette à base de mascarpone????moi je compte le faire ce soir ou demain, avec des speculoos, dites moi comment je fais ce fameux cheescake mais avec les ingédients que j'ai
merciiii
) moi mon Cheesecake je le fait différemment ! mais j'essayerai une fois avec du mascarpone 
si cela peut intéresser quelqu'un bonjour, a vous toutes je vient de lire vos différentes recettes de cheesecake je n'ai jamais fait ce dessert, et jamais gouter non plus mais je compte bien l'essayer, je voudrais savoir si l'on peut mettre comme biscuit des petits beurre une reponse rapide de votre part c'est pour ce weekend j'ai des gourmands a la maison merci anissa
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