Transcripts
1. 01 Introduction: Thank you for taking this class. In this class, how did you make lower calorie, Marvel
cheese, cheesecake. It's about 1.5 the calories
of a normal cheesecake. You get all that
delicious flavor with only half the calories. I will first teach you
how to make the crust. I will teach you how
to make the filling. I will teach you how to
make the chocolate swirl. Next, I will show you
how to fill your Pam with the feeling and the swirl and how to swirl the cheesecake. Then we will look at cheesecake in a water bath and let it cool. We will then make a sauce for
the top of our cheesecake. Myself taught Baker
many years ago, I decided I wanted to open
up my own home bakery. I took some classes, watched a lot of videos, read a lot of bricks, and
of course did a lot of practice until I felt
like my decorated skills. We're at the level that
they needed to be to make custom cakes
for my clients. I then opened up my
own homepage and I had this business
for several years. In this business, I made wedding cakes and
other case for people. I've sold bet goods at farmers
markets and at other fest. I had this business
for several years and tell my husband got a job
offer in 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 New York City. Now here in New York City, I do not want to open
up another homepage, but I still love baking. I love teaching. I decided to share my skills, a few on Skillshare. This class is aimed
at the Baker. Once you learn how to make a
delicious cheesecake that is much lower in calories than
the normal cheesecake. Excited to teach you the
skills in this class. Let's move on to
lesson number one. The crust.
2. 02 The Crust: We're ready to start
making the crust. The first thing we need
to do is melt the butter. I like to pet the butter
into smaller pieces. Then it can melt more evenly. Now going to stick
this in the microwave, 50% power for one minute and
then see if it's melted. I want to go ahead
and get my pen. I'm gonna just solve it. Does not stick to that bottom. Are microwave has just let me pull it out and we'll see
if the butter has melted. Here's the better you can see this still sue chance there. Before I just stick it
back in the microwave administered and see if that's going to be enough
to get this scatter. I'm not really trying to heat
this up and get it to boil. We just want the better
to be in liquid form. Have just a couple
of pieces in there. And I'm going to
kind of mush them against the side of the boat, see if I can get that to happen. That way I don't
need to stick it back into the microwave. Sometimes that's all
it takes to get it to melt is to get it flattened. And stirred. Butter is melted. Now, we want to add
to this fall one cup. Graham cracker, our three
tablespoons of sugar. We're just going
to mix the salt. Everything is coded with the better and that's
all blended in. We don't want to have
Graham crackers, all of it to help
some bone in it. It's gonna take a minute
to get all of it. As you can see, it is come
up with that mixed up. I'm now going to just
dump that into my pen. I spread it around. The bottom is totally covered. But we also want it to be
fairly thin on the bottom. We want a little bit
to come up the sites. Once I get it in there, I'm actually going to use
my hands to pad it down. Bring it up the sides
just a little bit. We don't need it up
two sides a lot, but we want it all the way
around to start coming up the side and just very
gently massage in this, making sure that this gets
in the corner or the rim. And now we're going to put this in the oven that is
already preheated. That 350 degrees,
It's for ten minutes. That timer is about ready
to go off on our pie crust. We're gonna need to pull
it out of the oven. Just going to pull this out. As you look at it, you can see it's turned a nice golden brown. Gonna let that just sat and cruel as we finish
making the feeling.
3. 03 Making The Filling: We're gonna start by adding low-fat two packages. So I don't really
need to measure this, I just need to open it. Dumped it in. We also need to dump in the yogurt Our two-thirds cups
of sugar mixture. We're not going to just mix
this until it's smooth. I don't I don't want it to
come flying out of the bowl. With that mixed up. We're now going to add the eggs, The Vanilla, the salt. Now we'll get a mixed this on
mediums until welcome back. We have the feeling.
4. 04 The Chocolate Swirl: The first thing we want to
do is take this one out. Unsweetened chocolate
and melted. We're gonna do the same with this that we did
with the butter, put it in the microwave for one minute at 50%
power and then start. The microwave has Justin, I'm gonna pull the chocolate out and we're going to stir
it and see if it's melted. Here's chocolate. And as you can see, part
of it started to melt, but it still has a ways to go. Just turn up for a minute. See how much his melted because not a whole
lot has melted. I'm gonna put that back in
the microwave at 50% power. For one more minute.
The microwave is just sting and again. So let's check on
the chocolate again. Let's go ahead and stir this. And as you can see this time
it is completely melted. We're ready now to make
the chocolate swirl part. To do that, I'm going
to put one cup of this filling
interceptable script that this bowl, we're going to have that
chocolate that we melted. We just want to stir this together till it all
looks chocolate. And I'm gonna put a little
bit of this back in here to help try and get
two extra chocolate out of here that was sticking up back
in there. And start this. When you consume no more
of the regular cheesecake and it all looks chocolaty.
Then we're done.
5. 05 Filling The Pans And Baking: I'm sorry, I had the camera off. What I did is I put half of
the fill in on the bottom. And now I'm spooning chocolate on top of that
half of the feeling. Now I'm gonna take the rest of the feeling and put
it on top of that. Tried to spread it around. I'm just going to go like this and break it
in and swirl it. Going to do this several times until I start seeing this rule, even coming to the top. Because I want it to be a swirl. Try not to script the bottom note because
I don't want the crust. This is now ready to bake. I have this path in the oven. My cheesecake that Pam now
going to pour water in that. Because we want this
to have a lot of that. Try not to get it into
the cheesecake though. We're going to close this up. I need to scrape that. We're gonna bake for
about 50 minutes at 350 degrees. And
then we'll be back. Timer has just gone off. We're gonna open this up. Look at it. It looks
like it's done. We're going to turn off. I will get on the oven door open and it's going to cool
off 30 minutes like this. After his code for the
30 minutes in the oven, will then take it out and let
it cool on a cooling that until it's completely cool and
then sell it in the finch.
6. 06 Making The Raspberry Sauce: We're ready to start making. The raspberry sauce
is done on the stove. In this saucepan, we're going to add two teaspoons of cornstarch, three tablespoons of sugar. 1, third cup of water. We just want to stir this up. Make sure it's all blended and the code starts just dissolved. Once you have the
cornstarch dissolved, you can turn the heat on because we're going to bring
this to a boil. And I'm gonna have
at medium high and I used in fresh
raspberries today. So I'm gonna add my 12 ounces. Each one of my containers
is six ounces, so I'm adding two
containers of raspberries. And we're gonna stir this
and bring this to a boil. And it's not gonna
stir very easily in the beginning because we haven't broken the
raspberries down yet. But as the raspberries
get broken down, which I'm doing my kind of
doing an up and down motion. Let me take this one
out because they forgot to remove the green and I don't really want
the green in there. Then we're just gonna
keep breaking it down. And we want to bring
this to a boil. You can see it starting to
break down quite a bit. And we do want to
constantly the whole time. You're gonna be here
for a few minutes. Just keep stirring. It comes to a boil. Sometimes stop for a minute so I can see if it's
getting close to a boil. A tiny bit of bubbling
around the edges, but it's not to a boil yet. I stopped for a second, I noticed it started to boil. So now we want to
give it one minute. At boiling. Turn the heat down to medium so that it doesn't
boil over the top. But I do want it to still
be poorly mouthful minutes. If you find it stops Borland. Just turn the heat
up a little bit. As you can see, minus
depo, wildland. This minute of picking while it's boiling is what's going
to thicken the sauce up. It also helps add that red color back in and get
rid of some of the white that the
cornstarch brought him. The full minute. I just turned to heat up. Now we want this to cool it down to at least
room temperature. Before we put it
on the cheesecake. We will be back to show you
how to take cheesecake, Pam, at the raspberry sauce
and get it ready to serve. Once the raspberries have.
7. 07 Finishing Touches: We're ready to put the
cheesecake on the platter, the raspberry sauce, and
get it ready to serve. We have the planner, we have the cheesecake. Let's start by putting the
cheesecake right here. I am going to run a knife around this cheesecake just to make sure it's not
sticking to the edge. Because I don't want my
cheesecake fallen apart. When I open up the string, form Pam, that felt like it was sticking
as I went around. I'm gonna go around
one more time. Just to make sure we want to open up our spring form pounds lifted
off of the cheesecake. Now remember, parchment paper under this and that was so that it would hopefully not stick
to that bottom. I'm going to stick
this I'm going to carefully to make sure it's not sticking. Once you we know it's not
sticking to just slide that on parchment paper
still underneath it. When I cut it, I'll want to
make sure I do not lift up the parchment paper like this. But we made that delicious
raspberry sauce. So we want to talk with
the raspberry sauce. I'm gonna use this
gray the spoon. And I'm just going to
put this on the top. I want to completely cover the top with my raspberry sauce. What I wanted to, I want to go on and let that drizzled down. It's not gonna drizzle
down all the way, but it's going to
have little drizzle. As I go around. Once this totally sets up, I'm going to put this
back in the farm, want to wipe some of the excess
off of the serving tray? I can I can leave
it on the tree. My marble cheesecake
with a raspberry sauce.
8. 08 Final Thoughts: Thank you for taking this class. Had fun making our marble, a cheesecake with a
raspberry drizzle on top. This Cheesecake was
rich and delicious, but it was also only about half the calories
of a normal cheesecake. In this class, we began
by making our crust. We moved on to
making the feeling. We then took a small part of the feeling and made
our chocolate swirl. We then failed our Pam with the feeling and the swirl,
swirl our cheesecake. We paint this cheesecake in a water bath and then let it
cool and she'll completely. While it was cooling in Chile, we made our raspberry sauce that we were then able
to add to the top of our cheesecake when we took it out of the pan and
prepared for certain. I hope you're cheesecake
turned out the way you planted your project for this class
is to make this cheesecake. And you can choose
whether or not you want the raspberry sauce on top. Please make sure to
take a picture of your work and to post
it on our project page. Let everyone know how it went. Remember the recipe
for the cheesecake and the raspberry sauce is
in the project section. From my kitchen to
your kitchen. Happy.
Nadine Thomas
