INSTANT Salted Caramel Cheesecakes I cooked for EVERYONE | Microwave Recipe | Chef Sanjyot Keer

1위@YourFoodLab1 day ago

Instant Salted Caramel Cheesecake Ingredients: Salted Caramel Sauce SUGAR | चीनी 1/2 CUP WATER | पानी 2 TBSP COLD BUTTER | ठंडा मक्खन 30 GMS FRESH CREAM | फ्रेश क्रीम 1/4 CUP VANILLA ESSENCE | वेनिला एसेंस A FEW DROPS SALT | नमक 1 PINCH Cheesecake Crust BISCUITS | बिस्किट 70 GRAMS MELTED BUTTER | पिघला हुआ मक्खन 40 GMS Cheesecake Batter FULL-FAT CREAM CHEESE | फुल-फैट क्रीम चीज़ 200 GRAMS CORNFLOUR | कॉर्न फ्लोर 15 GRAMS POWDERED SUGAR | पिसी चीनी 120 GRAMS FRESH CREAM | फ्रेश क्रीम 75 GRAMS VANILLA EXTRACT | वेनिला एक्सट्रेक्ट 1.5 TSP LEMON ZEST | नींबू का ज़ेस्ट OF 1 SMALL LEMON SALT | नमक 1 PINCH Garnish (Optional) FRESH RASPBERRIES | ताज़ा रास्पबेरी MINT LEAVES | पुदीने के पत्ते Method: Salted Caramel Sauce Start by taking a pan and adding sugar and water to it, spreading it out evenly. Place it on medium heat and let it cook without stirring. You'll see it turn a light golden colour first and then darken quickly, so watch closely and switch off the flame the moment it turns a deep golden brown, this is what stops it from burning. Carefully stir in the cold butter, let it fully mix into the sauce and then add the fresh cream gradually and mix well. Finish with a few drops of vanilla essence and a pinch of salt. Mix well and set it aside to cool. Cheesecake Crust By the time the caramel cools, get started on the crust. Place the biscuits inside a zip-top bag and crush them into fine crumbs using a rolling pin. Transfer the crumbs to a bowl and mix thoroughly with the melted butter. Press 1 to 1.5 tablespoons of this mixture firmly into the bottom of small microwave-safe bowls to form an even base. Cheesecake Batter In a mixing bowl, add the cream cheese, cornflour, powdered sugar, fresh cream, vanilla extract, lemon zest, and a pinch of salt. Mix first with a spatula, then whisk until completely smooth. Transfer the batter into a piping bag and pipe it evenly over the biscuit bases in the bowls. Make sure to only fill 1/3rd of the container you are using as the batter rises a lot when being microwaved. Cook & Chill Place the bowls in the microwave and cook in 15–20 second bursts, at the lowest power setting, for about 3–4 minutes total, until just set. Let them cool down to room temperature. Make sure to keep an eye on the cheesecakes while they are getting cooked inside the microwave as the batter rises quickly at some stages, so just open the door of the microwave if that happens and then continue to cook in bursts. Using the lowest power setting is extremely important. Spread the prepared salted caramel sauce evenly over the top of each cheesecake. Garnish with fresh raspberries and mint leaves, then chill in the refrigerator until cold before serving. Your rich, creamy and delicious Instant Salted Caramel Mini Cheesecakes are ready, serve it chilled straight from the fridge.번역 보기

2위@iamvhegde1 day ago

What a collaboration. Didn’t look like you were shooting in a different environment. Looked so seamless번역 보기

3위@swagataswarnakar14491 day ago

You look soo good wearing Pagdi ❤번역 보기