Transcripts
1. 01 Introduction: Thank you for taking this class. In this class, I will
teach you how to make low-calorie
berry cheese cake. As far as height goes, it's more like a tart, but that's one of
the ways that we keep it low calorie
is by not adding quite so much feeling to it still has that really
good flight me go first. I will teach you how
to make the crust. Next, I will teach you how
to make the filling them. I will teach you how to bake
and cool the cheesecake. After that, I will show you
how to make the barrier. When the cheesecake, this done and cool and the
berries are awesome. I will show you how to
finish up the cheesecake by removing a pen and
adding the sauce. Self taught. Many years ago, I decided I wanted to
open up my own thing. So I took a lot of
classes, watch videos, read a lot of books,
and of course, did a lot of baking
and decorate. My skills were up
to the level that I can make cakes and you
search for other people. I opened up my own home. I had this business
for several years and tell my husband got a
job on New York City. We felt like this was
a good move for us. So I closed down my
bakery and we moved across the country to now here, I do not want to open
up another call, but I still love making this
retired teacher I loved. So I decided to share my
skills with you on Skillshare. This class is for the baker that would like to learn how to make a low calorie
dessert that is yummy. And we'll put on the patents. I am excited to teach
you the skills. Let's move on to lesson
number one, making the crust.
2. 02 Making The Crust: We're ready to start
making the cross and preparing the PAM so that we can put the
crust in the past. These are the ingredients
I need for the crest. I need to first melt
the butter down. So I'm going to microwave
it for 1 min on 50% power. Noticed I had the butter, so it's about one tablespoon each chunk so that it will
melt more evenly and quicker. Let's melt this
in the microwave. Wow, that's melted
in the microwave. We're gonna go ahead
and get this pen ready. First thing I want to do is I wanna parchment
paper in the bottom, ripping off some pressure vapor. And I'm putting that on
there with my scissors. I'm just going to cut around. You heard the microwave
just went off. Check that butter as soon
as we get this ready. And this really doesn't have
to be all that predict. As you will see, it's
got jagged edges. That's okay. Now I'm going to take
this bottom and put it back in my spring form. Am I going to take this spray, which is a bit easy, so it's got flour in it. Then I'm going to hit this
parchment paper at the bottom. And then also put down. My pen is now ready. Here is my butter after 30
s. And see if it melts. I can tell just
by looking at it. It's going to need
another 30 s. So I'm going to stick this
back in for thirty-seconds. Thirty-seconds a minute. I just want to stir this
type of butter's melted. Melted. I'm going to add my Graham cracker
crumbs and my sugar. I'm going to stir
that mixed data. I want to make sure all
the Graham cracker crumbs get better on them. I'm going to take these crumbs, dumped them in the PAM, and then I want to split
them evenly on the bottom, making sure it goes
all the way to the edge and making sure the bottom is completely
covered by any spots. Chopin or parchment paper. I obviously want to cover it. Now, this is ready
for the feeling. In our next lesson, we will be making the field.
3. 03 Making The Filling: We're ready now to make the filling for our
cheesecake mixing bowl. We're going to cream cheese, yogurt, and the sugar. Now we want to mix this
until it's smooth and crude. Stone and laws to be smooth and creamy. Going to go ahead and scrape the bowl down and then just
mix a little bit more. You can see this is
very smooth and creamy. Now we're going to add the egg, the vanilla, and the salts. We want to just mix
this tilt all mixed in. Well, that's all there is. Making the feeling. In our next lesson, we'll show you how
to fill the path. How to bake it in.
4. 04 Baking And Cooling The Cheesecake: We're ready to add the
feeling to the pan and then bake cheesecake
in the oven. I have my pen and
my bowl of feeling. I'm just going to pour
this into the PAM. And this is not gonna be
a really tall cheesecake. It's almost more like a
cheese cheese cake tart, except it's a little
bit fuller than that and it's not a tart
pan we're using. But it's not going to
be really high up. Like if you were to go to
the Cheesecake Factory, here is a cheesecake
and the PAM. Now I'm sort of under the cheese code and push
it up on the cheesecake. We're doing this because the cheese cake is going to
be baked in a water bath. We don't want any water to
seep up from underneath. Now we're ready to
put this in the oven. I'm going to fit
this Joe Hill pads and then place my cheesecake
on the Jelly Roll pen. I now want to take some
water and fill this PAM. And it doesn't have to
be filled all the way. But I wanted to be full enough that there's
gonna be water for the whole ton of things.
So that's publicly. Now, we're going to
carefully push her racket. And now we're going to bake
it in the oven for 40 min. And then we'll check it. You haven't is just beep. That means that 40 min is up. So let's take a look
at the cheesecake. When I pull this out. Way too soft, I'm gonna give
it another five-minutes. Timer just went off again. So we're going to
check it again and hopefully this time
it will be set. So I can see still my
fingerprint from the last time. And I can see it's
separate from the edge. So we're going to push
this back in the oven. We're going to keep an
open most of the way. And we're going to
turn the oven off. We're now going to let
this cool in the oven. That is a 350 degrees and
slowly going down for 30 min. At the 30 min, we will take it out and let
it cool the rest of the way. So we'll be back in 37. Once it's called
partway in the oven, the cheesecake has
been cooling in the oven for just a little
over a half an hour. We're now ready to take
it out of the oven. I'm going to boil down like this so that I can just lift
this right out of the pen. We've placed the cheesecake on this cooling rack and we're going to let
it completely cool, which is gonna be
another half an hour to an hour to complete the cool. So we'll be back when
it's completely cool. Our cheesecake has cooled
to room temperature. We want to take it
out of the pan. I can see that it is
separated from the sides. If you're not sure, you're going to want to
run a knife around it. So I'm going to
open up my pants. I'm just going to lift
my cheesecake out. Remember I said, this was
going to be very, very thin. Now I'm going to take this and put it in the fridge
written completely cool. Then hopefully I
can take it off of the bottom of this pan
and add the berries.
5. 05 Making The Berry Sauce: The cheese cakes in the
fridge getting shell. And now we're going to make the berries that
we're going to put on top of our cheesecake. We do this on the stove top. I'm going to turn my head. I have it on kind of
a medium temperature. Frozen berries and I'm
tissues and strawberries, my water and my
sugar into the pan. And then we're
going to stir this. Now we're just kinda let this warm-up and we want
to bring this to a boil. And strawberries,
because they are frozen. With my spoon, I will
slowly break them apart. While this is coming to a boil. A little bit of
water in this cup. And I'm dumping my corn starch
in there. This together. Because once this
comes to a boil, I'm gonna be putting
this into strawberry. I'm actually going to kind
of mush these as they saw. Because we want this
to be more of a sauce. That actual berries. There's still a
little bit frozen, so they're not machine
like they saw. They will when we get them all, we'll go back to scarring. And it doesn't need to be totally we can have
some chunks of stuff. I didn't want to host. Ahead. Take that out, bring
the spoon pack. We want it to be boiling
all the way through, not just on the edges. As you can see. It's doing a really good chapter for lunch. I'm going to turn
this down to low. And this one moister
cornstarch tomato mixture. Then I'm going to stir, well, I pour this in. Now we're going to let it simmer until this thickens to the
consistency that we want. And when you decide is the thickness you
want, you're done. I think that's right about
there where I want it. So I'm going to
turn the heat up. And now we're just
wanting this to cool. And as soon as this calls will
add it to the cheesecake, we will be back when this is cool to show you how to
finish up our cheese.
6. 06 Finishing Touches: We have left the various cool, we've let this chill. What we wanna do now is I want to get this
totally off the pill. And we did spreads down
so that we could do that. I'm trying to put under so
that we can remove that. I want a pill down
the parchment paper. And I want to get the
parchment paper off. So I'm just filling the parser but be careful pilling
up parchment paper off. Then we're going to try to send to this just a little bit more. We have left to do is add our strawberry sauce to the top. And you notice when I add that strawberry
sauce to the top, that little bit that cracked
open, got covered up. And there we have our strawberry
sauce covering the top. And here we have our low-fat
strawberry cheesecake.
7. 07 Final Thoughts: Thank you for taking this class. Have fun making our
low calorie buried, or in this case
strawberry cheesecake. We first learned how
to make the crust. Then we made the feeling. We added the feeling to
the pan with the crust. And then we take, after the cheese cake was baked, we let it cool in the oven for about a half an
hour and then we brought it out and let it cool on a wreck until it
was completely cool. We then removed her from the pan and let it chill in the fridge. While the cheese cake was Chile, we made the strawberry
sauce or very soft. We let that cool. And then we brought
the cheesecake out, put it on the platter, and added the strawberry sauce. I hope you cheesecake turned out the way that
you wanted it to. The recipe for the cheesecake
is in the projects. Your project for this class
is to make this cheesecake. Make sure to take a picture
and tell us how it went. I look forward to
hearing from you. From my kitchen to your kitchen. Happy.
Nadine Thomas
