Raspberry Cheesecake - In The Kitchen With Jonny Episode 199 скачать в хорошем качестве

Raspberry Cheesecake - In The Kitchen With Jonny Episode 199

SUBSCRIBE HERE:    / @inthekitchenwithjohnny   Learn how to make a cheesecake from scratch Where else can you find me!? FACEBOOK:   / kitchenwithjonny   INSTAGRAM:   / jonny.photos   TWITTER:   / jonnymejia23   SNAPCHAT: yonny10 Ingredients: for the crust 14 sheets of graham crackers (1-3/4 cup/200g) 1 stick(8 Tbsp/113g) butter, melted 1/4 (4 Tbsp/50g) cup sugar for the cheesecake: 4 (8 oz) packages of cream cheese, at room temperature (900g in total) 1-1/3 cups of sugar 2 tsp vanilla bean paste or extract 1/4 tsp of salt Zest of 1 medium lemon 4 large eggs 1 (8 oz) container of sour cream (3/4 cup/227g) Raspberry cheesecake topping: 1 (12 oz) jar of raspberry jam 2-3 (6 oz) containers of fresh raspberries NOTE: 1. If you are baking it on a water bath, make sure to cover the spring form pan well with aluminum foil so no water gets inside. 2. Take the cheesecake out of the oven when is ready and allow it to sit at room temperature for 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight. Run a knife around the edges to remove cheesecake.