How to Make Cheesecakes without Baking

You can make cheesecakes without turning on your oven—which is especially nice in the summer. They are delightful cheesecakes. They are lighter and fluffier, almost melt-in-your-mouth. Because they don't bake, they are quicker and easier to make.
In our test kitchen, we have experimented extensively with cheesecakes. We've written articles and an e-book. We've taught classes. But it took us a long time to discover how to make no-bake cheesecakes that we really enjoyed.
Cheesecakes are made in a crumb crust, most of which don't need to be baked. It's the filling that needs to be baked. It's really a custard that relies on the coagulation of the eggs to set the filling. Some commercial no-bake cheesecakes rely on gelatin to set the filling. We've never been fond of gelatin cheesecakes.

We think you'll like fillings made with cream cheese and pudding or pastry filling much more than fillings made with gelatin. But it's important to get the ratio right. You want a filling that has enough cream cheese to make the filling firm enough to cut nicely but with enough pudding or pastry filling to make a light and smooth cheesecake filling after they are beat together. Two cups of filling and one pound of cream cheese is just right for a nine-inch cheesecake.
Substitutes:
You may substitute cornstarch for the Instant Clearjel. If you do so, you will need to cook the sauce to thicken it. Cornstarch requires cooking to thicken; Instant Clearjel thickens without cooking. (Original Clearjel thickens when cooked.)
You may substitute vanilla pudding for the Bavarian Cream.
You may use fresh strawberries instead of frozen.
Raspberry Cream No-Bake Cheesecake
Make as per the strawberry cream recipe. Use raspberry flavor and raspberries instead of strawberry flavor and strawberries. Press the mashed raspberries through a sieve to remove the seeds.
Blueberry Lemon No-Bake Cheesecake (with Variations)
Make as per the strawberry cream recipe. Use lemon flavor and a teaspoon of lemon zest in the filling.
Use fresh or frozen blueberries instead of the strawberries. Garnish with whipped cream.

Give You The Detailed Information About Bourbon Banana Puddings

I believe that almost all the people in the world all love pudding very much, and there are also a lot of types of flavors you can choose. Banana pudding sits high in the royal court of Southern desserts, and it doesn’t get much better than the classic recipe on the back of the Nilla wafer box. But sometimes it can't hurt to experiment, and it’s not often difficult to find a line of folks ready and willing to try my latest spin.

Bourbon Banana Puddings

Pudding Base

• 2 cups whole or 2% milk
• 4 large egg yolks
• 1/2 cup sugar
• 1/3 cup light brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon table salt
• 4 tablespoons bourbon or whiskey
• 2 teaspoons pure vanilla extract
• 2 tablespoons unsalted butter

To Assemble

• 2 cups heavy whipping cream
• 1 teaspoon pure vanilla extract
• 30 gingersnap cookies
• 4 ripe bananas, sliced crosswise

For The Pudding Base

In a heavy-bottomed saucepan, bring milk to a gentle simmer over medium heat. In a separate bowl, combine egg yolks, sugar, brown sugar, cornstarch, and salt. Beat with an electric mixer until light and fluffy, about 2 minutes.

Stir a small amount of the warmed milk into the yolk mixture to temper the eggs. Whisk the yolk mixture back into the into the saucepan with the remaining milk. Reduce heat to medium-low and cook until the custard starts to thicken, about 3-5 minutes. Stir in the bourbon and vanilla and continue cooking until glossy and quite thick, another 1-2 minutes. Remove from heat and whisk in the butter, stirring until it is completely melted.

Push pudding through a fine mesh sieve into a large bowl. Press plastic wrap directly over the surface of the pudding and refrigerate for a minimum of four hours, or overnight.

To Assemble

In a medium bowl, beat the heavy cream and vanilla with an electric mixer until stiff peaks form. Fold the whipped cream into the bourbon pudding until no visible streaks remain. In individual serving glasses, layer pudding, gingersnaps, and bananas, finishing with a layer of pudding on top. Chill for 4 hours (and no longer than eight) before serving. Crush remaining gingersnaps and sprinkle crumbs over the top.

Easy Strawberry Cupcake Recipe For You

One of the most common questions that shows up in my inbox has to do with my Doctored Up Cake Mix Recipe for chocolate cupcakes. It yields a batch of pretty stellar cupcakes, so people are always curious if they can adapt the recipe with different flavor combinations. To which I respond, why not? To me, baking is all about playing around in the kitchen, sometimes I get it right and sometimes, I get it wrong – way wrong.

However, a lot of my readers come here for recipes that have been tested in my kitchen and aren’t too keen on me advising them to head into the realm of recipe development and testing. And that’s okay too. I’ll get responses like, Well, have you tried it? What pudding did you use? What brand of cake works best? Can I use less oil? The list goes on and on.

I love hearing from you guys, and really what’s the point of this blog if people aren’t making the recipes – so I try to answer each question, even if it takes me weeks and weeks and weeks.

My point is, a lot of what I do here on MBA is trial and error and it’s okay to make mistakes and get frustrated and cuss out your cupcakes. But, I promise you that with each error, you’ll learn something. Even if that something is not to bite into a hot Rolo Cookie because it will burn your lip and leave a weird purple mark – not that I did that or anything.

When my BFF, Brittani, told me that she made Strawberry Cupcakes using the boxed mix recipe, I immediately started asking her questions to which she had very few answers. I thought her idea would be the perfect way to show you that playing around with a simple idea can have great results and there’s really nothing to be afraid of.

Boxed vanilla cake mix combines with Greek strawberry yogurt and fresh strawberries to create simple, moist cupcakes that are bursting with strawberry flavor. Add on a swirl of strawberry buttercream and you’ve got one stellar summery cupcake with minimal fuss. The world is your oyster here, folks. Try it with Peach Greek yogurt and fresh peaches, or Blueberry yogurt and fresh blueberries. I’d love to hear the combinations you come up with, and how they worked for you.

Enjoy The Delicious Indian Cuisine

Food has been a necessary feature to find out a country’s traditions and history. The collection of the mouthwatering dishes of Indian cuisine is just outstanding. It is frequently said by the people that `Diversity is the flavor of our life’. The proverb is perfect to explain the Indian cuisine. The food traditions of India not only offer spicy, delicious foods but it also offers many kinds of yummy desserts.

Usually, Indian cuisines include Indian sweets, Indian beverages, vegetarian food, Indian pickles, Indian snacks and so more. Moreover, they include Biryani or Pulauo, flatbreads, Chapatti or roti, puffy Paratha, Poori etc. Indian cuisines like Biryani or Pulauo is very a rich food as contain so much ghee or oil. On the other hand, flatbreads and Chapaties are comparatively healthy foods because they are totally oil free. Fried foods like Pakoras and Samosas are so tasty but these foods have the same problem, full of starch, oil as well as salt.
Indian main cuisines are Curries or vegetables with rice. Indian people make these curries with creamy and buttery sauce. It’s a one of the delicious Indian cuisines. Another Indian cuisine is “Dal”. Dal is lentil curry or soup and it can be eaten with bread or rice. But if you are health conscious then you need to avoid eating excessive Dal since it contains sodium which is detrimental for our health. Besides, these Indian cuisines include many sorts of yummy foods like Korma, Malai, Makhani and margarine. In fact, they have some traditional meat dishes like Chicken Tikka Masala, tandoori meats, and kabab. But amongst all, their desserts are really awesome. They use lots of sugar and fruits to prepare the appetizing desserts.
Indian cuisine is becoming well-known for their traditional foods all over the world. And the interesting thing is, in India, you will find a skilled cook in each house. However, Indian cuisines have an extraordinary taste and flavor that make them different from the other cuisines.

Quindim, A Popular Coconut Treat In Brazil

A variety of small individual, petit four-like treats are often served at South American parties. Quindim, a popular coconut treat in Brazil made with lots of egg yolks, coconut, sugar, and butter, is often served this way, although it can also be made into one large ring custard. Quindin is baked in a water bath, and the coconut rises to the top while it's baking. The cakes are then flipped out of the molds to reveal their sparkly golden cap of custard. The coconut becomes the sweet chewy crust.

It is called quindim (pronounced keen-jean), and it is an extremely simple recipe, with only three ingredients. Though simple to make, it is extremely rich and very sweet, and one small quindim will satisfy all but the most rabid sweet-eater.

Ingredients

1 cup white sugar

1 cup shredded coconut

1 tablespoon butter, softened

5 egg yolks

1 egg white

Preheat oven to 300 degrees.

Pass the egg yolks through a fine sieve into a large mixing bowl. Add the sugar, and mix carefully by hand. Put the mixture into a heavy medium saucepan, and heat over medium-low heat, stirring constantly, until the sugar dissolves and the mixture flows from a spoon in a thin string. Remove from heat.

Let the mixture cool a few minutes, then add the coconut and melted butter. Stir slowly and carefully to mix.

Divide the mixture among 8 ramekins or custard cups which have been greased with soft butter and dusted with granulated sugar. Place in a bain-marie or water bath, and place in pre-heated oven. Cook for 30 to 40 minutes, or until a toothpick stuck in a quindim comes out clean.

Let cool, unmold if desired, and serve at room temperature or chilled.

Sesame Wafers Are Light, Tender Flaky Crackers

Sesame Wafers are light, tender flaky crackers with a delicate sesame flavor. They are an excellent complement to cheese, pate, smoked fish or any spread. See the Recipes for Bremner Sesame Wafers for Salmon Mousse en Crust, Sesame Tofu Fry, Sesame Lemon Chicken or Crab & Shrimp Cakes.

Sesame 'Benne' Wafers

6 tbsp sesame seeds (approx 55g)

160g light brown sugar

90g butter, room temp

1 egg, beaten

60g flour

1/4 tsp salt

1/4 tsp baking powder

1 tsp vanilla extract

Make honey sesame wafers:

Beat together butter and sugar in a large bowl with an electric mixer at medium speed until smooth, then add honey, beating until combined. Beat in egg white until combined well, then reduce speed to low and add flour and salt until combined. Chill batter, covered, until slightly firm, about 30 minutes.

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

Line 2 large baking sheets with parchment. Using offset spatula, spread half of batter (about 1/3 cup) into a very thin, sheer 14- by 11-inch rectangle on 1 sheet. Using tip of spatula or a butter knife, section off 12 squares by scraping knife through batter to make a 1/4-inch-wide space between batter sections. Sprinkle half of sesame toffee evenly over batter. Repeat with remaining batter and brittle on second sheet. Bake wafers, switching position of sheets and rotating 180 degrees halfway through baking, until golden (some parts may be pale golden), about 8 minutes. Cool to room temperature on sheets on racks, about 10 minutes. Peel parchment off wafers.

French Bread Which Can Give You A Totally Different Flavor

When you toast bread, a couple of things happen. Some of the water in the bread evaporates, making the bread dryer and a bit lighter. Also, carbohydrate molecules on the surface of the bread undergo a chemical reaction with proteins that causes the food to turn brown.

That reaction--called the Maillard reaction--doesn't significantly change the nutritional value of the carbohydrates. It can, however, reduce the digestibility and quality of proteins. Seeing as toast probably isn't your primary source of dietary protein, this is probably not a big issue.

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with arotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

There is one other thing to take into consideration, however.

Toasting bread also creates a compound called acrylamide. Although acrylamide can be toxic in large amounts, there's no evidence that the amount of acrylamide you would typically get from food is a problem. Nonetheless, if you're concerned about acrylamide, you might want to set the toaster on "light".

Ingredients

1 challah loaf, sliced 3/4 inch thick

8 extra-large eggs

5 cups half-and-half or milk

3 tablespoons honey

1 tablespoon grated orange zest

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

Confectioners' sugar and pure maple syrup, for serving

Directions

Preheat the oven to 350 degrees.

Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.

In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.

Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.

Method

Boil the potatoes and keep aside.

When it is cool, mash it.

Heat oil in a pan.

Put the curry leaves in the pan.

Stir and put finely chopped onions in it.

Also add ginger-garlic paste and green chillies to it and saute well.

When the raw smell is gone, add turmeric powder, chilli powder and masala powder and saute well.

Add salt.

Now put the chopped tomato and saute well.

When the oil leaves the sides, put the mashed potatoes in it and mix well.

Make into a paste.

You can sprinkle water in it.

Put the coriander leaves in the vegetable and mix well.

Take from the stove and keep aside.

Take the bread slices and toast it lightly to a light brown colour on a pan or in a bread toaster.

Now take a bread slice.

Apply the masala, thinly or thickly, according to your taste, on the bread slice.

Now keep another bread slice on top of it and press well in such a way that the masala does not get squeezed out.

The bread masala toast is ready.

You can have it with tomato sauce or ketchup.

Serving tips: Take a small wicker basket; keep a checked or a lace cloth inside the basket. Place the breat toasts inside the basket. You can also arrange small toys like mickey mouse, the size of a toy in a keychain in the basket to attract the kids and to create a picnic mood.