Colorful Gelatin Cheesecake Recipe By Tasty Food

IT'S-A-SNAP GELATIN CHEESECAKE

Steps:

• Mix gelatine and sugar in small bowl. Add boiling water; stir 5 minutes or until gelatine is completely dissolved.
• Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until creamy. Gradually add gelatine mixture, beating until well blended after each addition. Refrigerate 45 minutes or until thickened, stirring every 15 minutes. Pour into pie crust.
• Refrigerate 3 hours or until firm.

MANGO LASSI CHEESECAKE RECIPE BY TASTY

Steps:

• Make the crust: Grease the bottom and sides of a 9-inch (20 cm) round springform pan with nonstick spray.
• Add the pistachios to a food processor. Pulse until coarsely ground, 20-30 seconds. Add the graham crackers and pulse for 30-40 seconds, until finely crushed. Add the melted butter, granulated sugar, and cardamom and pulse until evenly combined.
• Transfer the crust mixture to the prepared pan and use a spatula or measuring cup to press evenly against the bottom. Clean the food processor bowl and blade.
• Make the mango purée: Add the mango to the food processor. Purée until completely smooth, 2-3 minutes. Transfer the purée to a medium bowl. You should have about 2 cups.
• Make the mango lassi cheesecake layer: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
• In a large bowl, beat together the cream cheese, granulated sugar, and lemon juice with an electric hand mixer on medium speed until combined, about 1 minute.
• Add the melted gelatin and Greek yogurt and beat for another 2-3 minutes, until well combined and fluffy. Add 1 cup of the mango purée and mix until smooth and distributed, scraping down the sides of the bowl with a spatula as needed.
• Pour the mango lassi layer over the crust. Refrigerate for at least 20 minutes.
• Make the mango jelly layer: In a medium bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
• Add the hot water and granulated sugar to the melted gelatin and stir until the sugar is dissolved. Slowly stream in 1 cup of mango purée, stirring continuously, until completely combined.
• Remove the cheesecake from the refrigerator. Hold a large spoon about 2 inches above the center of the cheesecake with the back side facing up. Slowly pour the mango purée layer over the back of the spoon so that it gently falls over the mango lassi layer.
• Carefully return the cheesecake to the refrigerator. Chill at least 6 hours, or overnight, until set.
• Make the saffron whipped cream: Combine ½ cup of heavy cream and the saffron threads in a small saucepan over medium-low heat. Steep for 3-4 minutes, until the cream is bubbling around the edges of the pot. Transfer to a medium bowl, stir in the remaining cup of heavy cream, cover loosely with plastic wrap, and refrigerate at least 1 hour, until completely cooled.
• Once cooled, beat the saffron cream with an electric hand mixer on medium speed for 3-4 minutes, until medium peaks form. Add the powdered sugar and mix until just combined.
• Once the cheesecake has set, remove from the refrigerator. Dollop the saffron whipped cream onto the center of the cheesecake and use a spoon to spread to about 1 inch from the edges. Use the back of the spoon to create divots and peaks in the whipped cream. Scatter the cubed mango evenly over the whipped cream and sprinkle the chopped pistachios on top.
• Use a sharp knife to slice the cheesecake into 12 pieces, wiping the blade clean with a wet cloth after each cut.
• Enjoy!

BIRTHDAY 'BOX' CAKE BOTTOM CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare cake mix according to the box directions and pour batter into a greased springform pan.
• Bake for 35 minutes, or until a toothpick will comes out dry when inserted.
• In a large mixing bowl, add the softened cream cheese, sugar, and vanilla, and mix until combined.
• Microwave the milk for 90 seconds, then whisk in the gelatin powder.
• Pour the gelatin mixture into the cream cheese mixture and whisk until combined.
• Pour the cheesecake mixture over the cooled birthday cake and chill in the refrigerator for at least 3 hours.
• Pipe whipped cream along the edge of the cake, then follow with sprinkles all over the top.
• Enjoy!

CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY

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!

TERRAZZO JELLY CAKE

Steps:

• Combine the boiling water with the matcha powder and 1 tablespoon granulated sugar in a small bowl; whisk and set aside. In a high-speed blender, blend the watermelon until pureed, then pour it into a bowl; set aside. In the same blender, blend the mango. (You may need to add a little water to help it blend.)
• In a measuring cup, combine 1 cup cold water and 3 tablespoons gelatin. Whisk to bloom evenly. Bring 1 cup water to a boil in a saucepan over medium heat, then add 2 tablespoons powdered sugar and 1/4 teaspoon salt and whisk to combine and dissolve. Pour the boiling water mixture into the gelatin mixture and whisk until the gelatin has fully melted and is lump-free. Divide the gelatin mixture evenly amongst the pureed watermelon, pureed mango and matcha tea and whisk each to combine.
• Pour each mixture into a 2-cup capacity plastic wrap-lined container or silicone mold. Refrigerate until fully set, at least 5 hours.
• Invert each color onto a cutting board and cut into small cubes. Layer the jelly cubes in a bowl lightly coated with nonstick cooking spray. Refrigerate until ready to use.
• In a medium bowl, whisk together the coconut milk and 1/4 cup heavy cream. Pour one third of the mixture into a separate bowl or measuring cup and sprinkle on the remaining 2 tablespoons gelatin powder; whisk to bloom evenly and set aside. Pour another third of the coconut mixture into a small saucepan and add the remaining 1/4 cup granulated sugar (if white is desired) or 1/4 cup brown sugar (if off-white is desired) and the remaining pinch of salt. Heat gently until the sugar is completely dissolved. Pour the hot mixture into the cold gelatin mixture and whisk until fully combined and melted. Whisk into the reserved coconut milk mixture and strain over the colorful gelatin cubes. Refrigerate overnight.
• In a large bowl or stand mixer fitted with a whisk attachment, combine the remaining 1/2 cup heavy cream and remaining 2 tablespoons powdered sugar; whip to stiff peaks. Invert the jelly cake onto a serving dish and top with whipped cream and maraschino cherries.

NO-BAKE CHEESECAKE WITH GELATIN

Steps:

• Combine cream cheese and powdered sugar in a large bowl; beat with an electric mixer until smooth. Add gelatin and beat until incorporated. Mix in whipped topping until smooth. Spread batter in prepared crust, leaving some room at the top. Spread cherry pie filling over cream cheese mixture.
• Place in the refrigerator until firm, 3 to 4 hours.