I follow many world renowned chefs and bakers and given a recipe, have always been able recreate MOST of their creations. You are absolutely 100% the best and I'm so thankful to have discovered you about 5 weeks ago. Your presentations are flawless and I am very excited while preparing your creations and everyone who has been lucky enough to be around when served have raved that the best desserts they have ever tasted. Cheesecake is my true love and I'm looking forward to preparing this one for Super Bowl Sunday. Thank you so much for inspiring me to take pleasure in the preparation and for the sheer pleasure in tasting your creations. Go Patriots.
@@TatyanasEverydayFood I'm just thankful to have discovered you. Never attempted these specialty cakes that look like art due to most bakers just make it look so complicated. You do it with ease and happy to say I have learned so much watching you this past few weeks...Thank you.
This reminds me of the Lime/Calamansi Cheesecake at Starbucks but I bet your recipe is more rich in flavor because of the natural ingredients used in the recipe 😊💜. I hope I find time to try this! :)
You are not only beautiful but also an amazing cook (chef! 😬), all your recipes come out looking stunning😀 When I get my own place again with a working oven I'll be trying out all your gorgeous recipes & I'm chomping at the bit to get started 😉😀
I cannot tell you how long the wait was to finally watch a full proof recipie on lime curd !! thankyou so much tatyana ! I'd love to see a lemon lime meringue pie tutorial ♡
Not to sound nosey but out of pure curiosity, I wonder what Tatyana's grocery shopping lists typically consist of, how often she goes and how much she spends. She is very consistent with her uploads and the recipes look phenomenal.
:) I typically do my regular shopping and video shopping separate. But other than the cakes I make for my videos, I prepare lots of salads, meats, pastas and other 'regular' food at home lol :)
Hi Tatyana! I was just wondering could I use coconut whipped cream on the top of the cake? Where you take a can off pure coconut milk then whip up the solids? Im not so sure if the coconut flavour will be too overpowering or if it will give a heavier or lighter texture to the awesome cake :)
Tatyanaaaa its me again:)... I usually make no bake cheese cakes and I never tried baked cheese cake. May I use this cheese cake filling recipe without the coconut cream and lime zest. because Im going to use it as a base for my blue berry cheese cake??
Hi Tatyana I am chef khawla from Bahrain Gcc .... Thank you for the wonderful recipes I have a question how much gm I need for 32 ounces cream cheese ????
umer ajmal, until she can do one, a quick 2 ingredient ice cream is, 1 can sweetened condensed milk added into 2 cups heavy cream whipped to stiff peaks. Then, I would add sweetened crushed pineapple, drained VERY WELL, and/or pineapple extract. see if you can get an emulsion instead if just extract. put into a covered container (I like to use disposable Glad containers or even used sour cream or yogurt containers), freeze overnight. easy and simple and no ice cream machine needed, just a mixer! Hope this helps.
Just as an FYI, you don't need to whip it to stiff peaks- especially if other mix ins are going in as it risks overbeating. Overbeating results in the cream splitting and taking on a split cold butter mouthfeel. I make heaps of ice-cream this way with no machine, but beat on low speed til it's light, aerated and fluffy. I stop just before it gets to stiff peaks because I usually put in melted chocolate, blended strawberries or something else. As long as the cream mixture isn't dense and heavy, it works just as well to stop beating in between the soft peaks and stiff peaks stage, because you will mix or beat again slightly to incorporate mix ins if you don't want your ice-cream to be straight up vanilla. 👍
Thanks! I didn't know that. I just followed the directions on the internet. Hey, if it's on the internet it must be true, right? LOL. I'll try it your way next time.
+lynn jepson Hehehe! All good! I actually learned that the hard way on my 4th ice-cream that I made this way (I've made at least 15 or so since, including a gingerbread ice-cream with Brandy Alexander sauce for Christmas) and I did end up splitting the cream because I beat to stiff peaks then beat again when the room temperate melted chocolate went in. The chocolate was the same 97% dark cooking chocolate I always use, but when I took it out to eat it, it had clearly split and separated, and it had that gross mouthfeel that sticks to the roof of your mouth. All the ones I've done since, have never done that because I only beat them to soft peaks but they all incorporated nicely. P.S. Vegan ice-cream using 2 cans of chilled coconut cream, whipped and separated from the water, 1/4 cup maple syrup, 1 block of melted chocolate, 1 tspn of vanilla and a few drops of mint essence, is also reallllly nice! You can add brewed or instant coffee, pureed fruit, or pretty much any other mix ins too, and it will function and taste just like ice-cream. Especially since it's so overpriced to buy, but cheap as chips to make. 👌
I would love a recipe for just regular cheesecake, I'm sure you could just opt out of adding the flavours to the creamcheese mixture but I'm not sure how that would affect be final product
I'm making this cake for the restaurant's desert special tonight. thing is I've seen other people made cheesecake with sour cream to make it a new york style cheese cake. can I add sour cream to the recipe? or is the coconut cream in place of the sour cream? I love the coconut lime fusion, comic con is in a couple of weeks so this summer cheesecake is a nice idea
there is a video on her channel where she answers questions like that, as she has had a load of them. she said her family and friends get a call and they come round and eat it lol
