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New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer Analytics Table

Income Estimates for New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer

Based on this YouTube video's total view count of 1.56M views and industry-standard rates, the estimated total earning is $1.09K - $3.12K through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

About New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer

Explore New York Style Eggless Cheesecake | Home-made Cream Cheese | Rich & Creamy | Chef Sanjyot Keer with 1,561,273 views, 31,883 likes, and 1,082 comments. Experience the impact of this video content that has captured audience attention.

The first 1000 people to use this link will get a 1 month free trial of Skillshare- https://skl.sh/yourfoodlab07211 Home-made cream cheese recipe: https://youtu.be/fgQ0M87Flao?t=38 Full written recipe for Eggless New York style cheesecake Prep time: 15-20 minutes Cooking time: 1 hour Serves: 1 kg cheese cake Ingredients: • Parle G Biscuit 140 gm (you can use crackers biscuit too) • Melted butter 80 gm • Cream cheese 300 gm • Powdered sugar ½ cup • Fresh cream 3/4th cup • Condensed milk 180 ml • Vanilla extract 1 tsp • Thick curd 1/4th cup • Zest of 1 lemon • Lemon juice of half lemon • Corn starch 1 tbsp • Any berry compote Method: • Start by first crushing the biscuit, you can use, food processor, a zip lock bag or else you can use a clean and fresh cloth to crush the biscuit, add melted butter and mix well. Add melted butter with biscuit if using food processor or a zip lock bag. • Take a 8 inch spring form mould, and just set the base tray upside down, lock the spring form mould, doing this step will help to demould the cheesecake effortlessly. • Transfer the butter and biscuit mixture in the spring form mould & press it with a pav bhaji masher or any flat bottom utensil, you can use a glass as well, to even the surface, press nicely to make the base of the cheese cake. Bake the base in a preheated oven at 165 ℃ for 10-12 minutes. After baking remove and allow to cool down, by the time you can make the cheese cake mixture. • For making the cheese cake mixture, add the cream cheese and powdered sugar in a mixing bowl, make sure to sift the powdered sugar to avoid any grains, use a electric beater or hand whisk to beat the mixture, cream the cream cheese until the mixture is creamy in texture. • Further add fresh cream, condensed milk, vanilla extract, thick curd, lemon zest, lemon juice & corn starch, sift the cornstarch before adding, use a spatula to fold and mix well, make sure not to over mix the mixture. • Pour the mixture over the baked base and tap to remove any air pockets. • For baking cheesecake, we need to use water bath baking method also known as bain-marie, for that, use a foil paper and butter paper and wrap around the cake mould nicely. Further fill water in the baking tray and place the foil wrapped cheesecake in it. • Now, bake the cheesecake in a preheated oven at 165 ℃ for 45-50 minutes. • After baking the texture of the cheese cake will be a little wobbly, run a clean knife around the sides of the cake and cool down. Remove the butter paper & foil wrap. • Once cooled down, refrigerate in the fridge for 5-6 hours. • After chilling in the fridge, carefully open the lock of the spring form mould to demould, take a thin & wide spatula and remove the cake carefully. • Your eggless New York cheese cake is ready, slice & serve as it is or just add berry compote of your choice to elevate its elegance. #YFL #SanjyotKeer #Cheesecake The Music I use in All my videos - https://bit.ly/3g4OjmW​​​​​​​​​ (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN

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