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November 4, 2020

No Bake Cheesecake Recipe Demonstration – Joyofbaking.com  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#Bake #Cheesecake #Recipe #Demonstration #Joyofbakingcom | apple pie cheesecake recipe, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. apple pie cheesecake recipe, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

No Bake Cheesecake Recipe Demonstration – Joyofbaking.com


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Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a No Bake Cheesecake. In the large category of cheesecakes, the one that is often overlooked, is what some call a “mock” cheesecake, but what I prefer to call a “No Bake” Cheesecake. A No Bake Cheesecake is just that, the filling is not baked in the oven. But don’t worry, this cheesecake still has that rich and tangy flavor of cream cheese, and it is still smooth and creamy. The difference is that it does not contain eggs or flour (or other thickeners) and that is why it doesn’t need to be baked. This also eliminates all the problems normally associated with cheesecakes, like over baking and cracking.

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No Bake Cheesecake Recipe Demonstration – Joyofbaking.com

Ingredients

Crust

  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water

Filling

  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

No Bake Cheesecake Recipe Demonstration – Joyofbaking.com

Part1

Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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    No Bake Cheesecake Recipe Demonstration – Joyofbaking.com

  3. Image titled Make Meat Pies Step 3
    3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.
Part2

Making the Filling

  1. Image titled Make Meat Pies Step 6
    1
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    2
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.

     

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  1. Image titled Make Meat Pies Step 8
    3
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    4
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Part3

Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    1
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    2
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    3
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    4
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    5
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    6
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    7
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

No Bake Cheesecake Recipe Demonstration – Joyofbaking.com

Part4

Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    1
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    No Bake Cheesecake Recipe Demonstration – Joyofbaking.com

    2
    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    3
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    4
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    5
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.
Part5

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    1
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    2
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar

     

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  1. Image titled Make Meat Pies Step 24
    3
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    4
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final
    5
    Finished.

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36 Comments

  1. monica juitt says:

    I am a cheesecake lover i am going to make al types of cheesecake. I am also a diabetic i can not have regular sugar, can you come up with one with splenda ?

  2. Kevin Holmes says:

    A good alternative to graham crackers are Speculoos cookies. Biscoff brand cookies are pretty readily available in the U.S. Another good choice to boost flavor are Italian Amaretti cookies.

  3. Anne Brunner says:

    Use a tub of Cool Whip instead of heavy cream. Tastes great.

  4. Animal Love Fest says:

    I made this with blueberries at the request from my mom, and she LOVED it! And shared with her cousins, who also loved it! Kind of nice that your recipe, and my pie made it an hour away from me, and enjoyed by many 🙂 Thanks Stephanie! I have tried multiple recipes of yours, and printed from your website as well, and they have all been delicious, and reliable. Christina

  5. Audrey Dias says:

    Must try this. I love you and love your recipes, tried a few n they turned out excellent. God bless you.

  6. Itsme Anne says:

    Oh…My…Goodness! I made this today and it was an absolute WINNER!! I actually made one with a macerated strawberry topping. And another that I folded crushed Oreos through to make a cookies and cream flavour. Thank you SO much for sharing your recipe. This recipe is getting written into my ‘Family Favorites Recipe Book’ to be passed on to my kids!!! ❤️

  7. Nilvia Vogel says:

    Hi Stephanie! Thanks for this great recipe!! Out of many options I’ve seen/tried, yours is the best!

  8. deb-o-rah J says:

    Seems like a nice lady with good teaching skills.

  9. Julian Nyagahima says:

    I have been watching your videos for about 2 years now and I gotta say you are indeed a kitchen confectioners dream come true. Thank you di much Stephanie!!

    Quick question, what happens if I substituted the actual whipping cream if i am out of heavy cream?🤦🏾‍♀️🤦🏾‍♀️

  10. MariaWelch Santos says:

    Thank u…love 💘 it!

  11. Ajita Nawathe says:

    This is so yummy…. Can I make and keep this in room temperature without melting for around 4 to 5 hours?

  12. Margaret Guerra says:

    I cannot remember the amounts for this cheese cake, so where can I find the recipe?

  13. hyds 89 says:

    thank you for the recipe.. but can i ask if can i put unflavored gelatin for more stability and due to high humidity right now in the UAE?–TIA

  14. Hiba Israr says:

    Hi! Would it be okay if I use whipping cream instead of heavy cream in the recipe? Thanks. 🙂

  15. Carol Benson says:

    One of the most popular desserts ever and so easy.

  16. 안녕Babykio says:

    A question but can i use anything other then heavy cream?

  17. Tammie Crutcher says:

    She’s like me can’t wait to try it 😭

  18. Nistha Khanal says:

    The glow on your face is just wow on this video

  19. Patricia Perez says:

    I learn to Cook with joy of Baking tank u so mucho 🤗❤💙💜💚🌈🌻🌹🌺🌷🍄🍄🌻🌻🌻

  20. Yong Su Ann says:

    my cheesecake is not firm and not setting up even after chilling it overnight 🙁 whyyy

  21. Mekala Joseph says:

    Thank you so much ur recipe I will dry thank you ❤️🇫🇷

  22. Peppie Desouza says:

    I see that without using any geletine your no-bake cheese cake formed well. How did you do that?

  23. yandrsupreme says:

    I'm making one of these with my home grown blueberries for Easter. Got plenty of blueberries in the freezer, so might as well use some of them!

  24. a jsm says:

    Gurrllll you saved my life during this quarantine I have all the ingredients so definitely making this today

  25. Abdul Sathar Musthalifa says:

    you're the bob ross of baking
    it even says joy of baking

  26. Nada Popovic says:

    Beautiful ! Thank you !!! ❤️🤗❤️

  27. Ana Guillory says:

    I Love all your recipes and it's very relaxing watching your videos because you have such a calming friendly down to earth personally ♥️🙂♥️

  28. Amritha Sridharan says:

    Hey Stephanie! Love from India! Could you pls tell me how to make this into a no bake mango cheesecake pls? 🙂

  29. Dallas London says:

    This is the one I usually make except I use Cool Whip instead of whipping my own cream…and a container of cool whip is like .99 compared to whipping cream almost $3.00….and I spread out the cherry pie filling over the entire pie and put in a pie container and keep in fridge…everyone that eats it likes it and they don't know that it's not home made….but I like my crust baked for a few mins. instead of putting in the fridge….and I have just used the store bought graham cracker pie crust and it too is just as good….especially if you need to make them in a hurry….I always make 2 because one doesn't last that long :).

  30. gussiebee thad's mom says:

    Watching you eat it is cruelty. ❤️

  31. Forbidden Chocolate says:

    This would be great in the summer. My kitchen is on the south side of the house and it's in full sun all day. The last thing I want is to have the oven on for an hour!

  32. Mar says:

    I’m making this for my bf’s bday he loves cheesecake 🙂

  33. Emperor Ehryn says:

    Whats the difference between confectioners and granulated sugar in these recipes? I see recipes vary

  34. SONALI GANGULY says:

    Thnx

  35. Manvinder Dhanjal says:

    Yummy👍👍👍👍🌹🌹🌹🌹soooogood🙏🙏🙏

  36. Christina Chandhoke says:

    Hey, thanks again for this recipe. It looks perfect as all your other recipes. I want to gift this to someone so was wondering if it can transferred easily in a cake box or cake board. Also, can I use lotus biscuits instead of digestive or Graham? Waiting for your reply. Thanks.

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