How to make raspberry cheesecake. Curd cheesecake with raspberries: recipe. How to make raspberry cheesecake

“, which everyone liked for its ease of preparation and appearance? So, while I’m warming up in Krasnodar, I’ll give you another cold cheesecake recipe. Everything is completely different here. Cheese is light in all respects: cheaper on a budget (someone said that velvet can ruin a family budget), less filling and cute when cut. Let's start with the base, which was told to me in Kazan at @davanika_studio, it is in the form of a soft paste without oil, so tasty that I had to take a ring of a smaller diameter, because I ate a third of the paste at once. Next comes a delicate white mousse with lemon sourness; aesthetes can add pieces of fruit to get an excellent cut. It’s airy and doesn’t make you feel like you ate three tons in one fork. Well, a bright flavor accent in the form of thick fruit jelly. Cheesecake is a dish of variations, so you will read not just a recipe, but instructions on how to create your own, how to play with flavors and presentation. The dessert is extremely tasty; during the shooting, half of it suffered from my attacks. At the same time, we don’t even go close to the oven, and for the most part we are only engaged in transferring the masses from one container to another; this does not require much work.

Mangoes are a stunning fruit that are fun to peel, improve your eyesight, are available ripe all year round, and when added to a smoothie the texture is unique.

Let's start with the cheesecake base. The first thing that comes to mind is cookies and butter. But not today. Let's do it a little differently and you will forever forget the old version of the cheese base, I guarantee. Whatever, I’ll now use it separately as a dessert, it’s so delicious.

I take Yubileiny, simply because it is always in stores and is easy to find. You can take any similar one. White or chocolate – it’s up to you too. Place 120-130 grams of cookies into a blender and grind into dust. Of course, you can also grind it by hand, but it will take years. It’s better to use a meat grinder if there is no other option.

If the blender bowl is not very large, or it does not cope well with grinding, load the cookies in portions, and transfer the finished powder into the bowl.

And then the secret. We use milk instead of butter. Any fat content and manufacturer. Yes yes, there is nothing tastier than cookies with milk, so why don’t we use this standard. Add milk to the cookies a little at a time. It will take you about 30-60 g. Add a teaspoon at a time and mix well and thoroughly. I think any liquid will work here. Coffee, juices and more.

The goal is a smooth, firm paste, similar to a soft potato pie. It doesn't crumble for me.

That's it, let's prepare the form. I took a 16mm ring, pegrament and border film (they have it in the store). Take 16-18 cm springforms or rings of the same diameter. I doubt you'll be able to remove a delicate cheesecake from a solid mold, much less a silicone one.

We work in the same way as with modern desserts. Take something hard like a baking sheet or cutting board and put parchment on top. There is a ring on it (height 5-6 cm). There is border tape inside. In order for it to stick well, you need to walk the inside of the walls with a damp cloth, then the film will stick perfectly and the cheese will be even on the outside. A little secret: if you take a film wider than the height of the ring, you can fill in MORE mass.

We put our paste in the center of the ring and distribute it along the bottom. It is much softer than the oil base, so I did it with a spatula. You may want to make the sides too, so double the amount of pasta in the recipe.

The main thing is to get an even layer, just to make a beautiful cut) Don’t be afraid that in a small form there may be too thick a layer of the bottom layer. Even if it’s 1 cm, you’ll thank me later. The same base is also suitable for cheesecakes with pastries.

We put it in the refrigerator so that the base becomes harder and the shape does not get in the way on the table. Let's start with the filling. She is also unusual. It may seem like we crammed every dairy product we had in our refrigerator into a cheesecake. Nothing like this. Everyone just has their own way to help make the dessert fantastic.

Traditionally we soak gelatin. Simply roll up the leaf and place it in a glass of ice water. The powder must also be immersed in ice water, which is 6 times more than the mass of gelatin. We have 15 grams of leaf. Accordingly, you will need 90 grams of water for powder. If you want to ask me about agar, please read about both agents and understand that they are COMPLETELY different ingredients. I can’t imagine how you can replace a tomato with a cucumber, for example.

Pour cream into a cold bowl (200 g, 33-35% fat, no less).

Beat well with a mixer.

In a larger bowl, combine curd (aka cream) cheese. I have this Hochland in jars, Almetta is suitable, even mascarpone or cream cheese. Everything is the same as in the cake cream recipe. The main thing, once again, is not processed cheese))

So, cheese (250 g), sugar (50 g, more if you like it sweeter) and yogurt (200 g). Yogurt of any fat content, I had a neutral taste of 2.5%. If you make a filling with some flavor, then feel free to use yogurt with it, for example, apricot.

Squeeze the juice of a small lemon (30-40 g) there. This sourness will perfectly complement the overall taste; in part, the dessert will seem lighter.

Beat with a mixer until smooth.

Remove from heat, wait a couple of minutes for it to cool - gelatin works when the liquid is between 82-85 degrees. Squeeze out the leaf gelatin.

And dip it into hot milk, mix well with a whisk so that the gelatin disperses and there are no lumps. Powder is administered with water.

Pour milk into the mixture with cheese and mix again.

Then add the whipped cream and mix the mixture with a spatula.

Carefully pour it into the ring. Don't forget that we still need half a centimeter for the top. Therefore, in the 16th form you may have a small amount of filling left. Suddenly, you want to add fruits or berries. No problem, pour half the filling, then scatter randomly pieces of fruit or berries. But, only those that do not give juice (it will spoil the structure). Strawberries, apricots, mangoes and everything like that. Even compote peaches from a jar, just drain the juice. And then cover with the second half of the filling.

It is better to level the top surface so that it looks beautiful.

Place the mixture in the refrigerator until completely frozen. This will take an hour and a half to two hours.

Once the filling has hardened, you can start working on the top layer.

We prepare gelatin according to the same scheme, this time 5-6 grams.

For the second ingredient, you will have three options: fresh fruit, puree or juice. You can make a puree from juicy fruits (berries) simply by grinding them in a blender (if suddenly it turns out to be porridge and not puree, add a little liquid, preferably juice). I didn’t find a good mango this time, so I took puree (can be in bags, or frozen in boxes like ice cream). If there is no puree, take juice, richer, preferably with pulp. I needed about 120-150 g of puree. Everything will depend on the shape and its height.

Place a third of the mixture in a saucepan and bring to a boil again. Let it cool a little (still the same 82-85 degrees) and add squeezed sheet gelatin (or powdered gelatin with water). Stir with a whisk until smooth.

Now combine with the remaining 2/3. Why did we do this? The hot mass is needed for the gelatin to disperse. But in order not to wait long for the mass to cool down, we dilute it. Obviously, the hot mass would ruin the surface of the filling.

If you touch the mass with your finger, it should be barely warm. This is a good temperature for pouring.

The edge above the ring came out of the film and I filled in a larger layer than the height of the ring would allow. The total was about 8 mm.

Place in the refrigerator until completely frozen. When the cheese is ready, remove the ring and remove the film.

Beautiful, and most importantly delicious.

There are times when you really don’t want to bother with the dough, turn on the oven and spend a lot of time and effort preparing dessert. Then an almost win-win option will come to the rescue - no-bake cheesecake. Ready-made cookies are perfect as a base, but you can experiment with the filling. Housewives successfully replace the classic cheesecake mascarpone cheese with regular cottage cheese and actively use fruit and berry jelly with a wide variety of compositions - it makes the cheesecake much more attractive.

I suggest making a no-bake raspberry cheesecake with cottage cheese and cookies - the recipe is so successful that it turned out tastier and easier than I expected! If you decide too, it is fundamentally important to get rid of the bones, otherwise the dessert will be hopelessly spoiled. Everything else is pretty ordinary. By spending very little time and performing simple manipulations, you will end up with a tender and aromatic cheesecake that will look and taste just like a restaurant one, prepared by a professional chef. Be sure to try the raspberry cheesecake!

Ingredients

cottage cheese 8% 200 g
sour cream 20% 200 g
sugar 4 tbsp. l.
sugar cookies 200 g
dark chocolate 90 g
fresh raspberries 2 cup
gelatin 3 tsp.

How to make no-bake cheesecake with cottage cheese and cookies and raspberries

Prepare ingredients for making cheesecake: cottage cheese, cookies, dark chocolate, sugar, gelatin, sour cream and, of course, berries.
Rinse the raspberries, let the water drain well and add half the sugar. Leave for a while so that the berries release their juice.
Pour gelatin into 150 ml of cold water.
Place the cookies in the chopper bowl.
Process until the crumbs are not too fine. If you don’t have such a kitchen unit, put the cookies in a plastic bag and give it a good pat with a rolling pin.
Melt the dark chocolate in a water bath or in the microwave. Add to cookies.
Stir.
Line the mold with cling film, pour out the chocolate chips, spread them over the bottom and compact well with your hands.
Place cottage cheese, sour cream and remaining sugar in a bowl.
Grind until smooth and without grains. Transfer half of the swollen gelatin to another container and heat until it dissolves. Do not overheat it under any circumstances, otherwise it will lose its gelling properties. Add gelatin to the curd mixture and stir.
Pour the mixture onto the cookie crust and refrigerate for 30-40 minutes to set.
Place the raspberries prepared in advance in a sieve and wipe. Discard the bones.
Add the remaining gelatin to the resulting raspberry puree (pre-dissolve).
Pour onto the frozen curd layer and place in a cool place for final hardening. This will take 2-3 hours, but it’s better to leave it overnight.

When serving, garnish with fresh raspberries and mint leaves.

On a note:
— instead of fresh, it is good to use frozen berries, jam or ready-made jelly from bags;
- raspberry jelly can be placed on top of the dessert, or you can mix it with cottage cheese, then the cheesecake will get a beautiful pink color;
- It is not necessary to make the bottom layer chocolate, but then it is worth adding melted butter to the cookie crumbs.

I once saw the recipe for the classic New York cheesecake on the Internet and took note of it. I want to say that the result pleasantly surprised me! This delicious delicacy is easy to prepare at home, and the resulting cheesecake is so delicious that you will simply lick your fingers. Cookie cheesecake is very tender, with a stunningly subtle vanilla aroma. You won’t spend much effort preparing it. Classic cheesecake is a win-win sweet treat for children.

Ingredients:

vanilla sugar - 10 grams;
cream (33%) - 180 milliliters;
one teaspoon of lemon zest;
chicken eggs - 3 pieces;

shortbread cookies - 200 grams;
butter - 110 grams;
Philadelphia cream cheese - 750 grams;
sugar - 210 grams.

Classic New York cheesecake. Step by step recipe

To prepare the cheesecake, first prepare the sand base. Break the cookies into small pieces and grind into crumbs using a blender. You need to grind the cookies well so that there are no lumps in the crumbs.
To make the classic New York cheesecake, we need butter (according to the recipe) in liquid form. You can melt the butter in a water bath or in the microwave.
Take a small bowl, put the sand crumbs into it, pour in the melted butter and mix everything well.
For the cheesecake you will need a springform baking pan. I use a 24cm round pan, but you can use any other one.
Place the cookie crumbs into a springform pan, level them evenly along the bottom and compact them well (you can compact the crumbs tightly with the bottom of a glass).
Preheat the oven to 180 degrees.
Place the mold with the crumbs in a preheated oven and bake the sand base for 10 minutes.
Take the baked base for the classic New York cheesecake out of the oven and leave it to stand and cool.
Since we will bake our cheesecake in a water bath, in order to prevent water from getting into the mold, it needs to be wrapped in foil, previously folded in two or three layers.
Using a grater, remove the zest from the lemon.
Combine sugar with vanilla sugar and grind everything into powder using a coffee grinder.
Now let's prepare the cream for the New York cheesecake. All components of the cream should be at room temperature. And now I’ll tell you step by step how to prepare the cream.
Place Philadelphia cream cheese in a bowl, add powdered sugar and mix everything well. I mix the mixture until smooth at minimum mixer speed.
Then, one at a time, add a chicken egg into the cheese mass and each time mix everything well and gently until smooth using a whisk. It is very good to use homemade fresh eggs. It is important not to overbeat the mixture, as intensive beating will oversaturate it with air, which can cause cracks to appear on the surface of the cheesecake. The mixture for a classic cheesecake should be smooth and homogeneous.
Add pre-prepared lemon zest (according to the recipe) to the cheese mass and mix well.
Then add the cream and mix the mixture again until smooth. The cheesecake cream is ready.
Pour the finished cream into the mold onto the sand crumbs and distribute evenly over the entire surface of the crumbs.
Since we will bake the cheesecake in a water bath, we do the following: pour boiling water into a deep baking sheet and place the springform pan in a baking sheet with water. The water should reach about halfway up the cheesecake pan.
Preheat the oven to 170 degrees.
Bake the cheesecake in a water bath for 60-80 minutes in a preheated oven. When the cheesecake is ready, the center should jiggle slightly.
After this time, leave the cheesecake to stand in the switched off oven with the door ajar for another hour: approximately one hour.
Then we cover the mold with the cooled cheesecake with cling film and put it in the refrigerator overnight.
In the morning, remove the film from the mold. Carefully, use a small knife dipped in water, run along the sides of the mold (in this way we will separate the cheesecake from the mold) and take out the cheesecake.
Transfer the finished homemade classic cheesecake to a serving plate.
Cut homemade cheesecake with a sharp knife dipped in water.

Do you like desserts? Cheesecake Andy Chef came to us from traditional American cuisine. This is the most authentic version of making the notorious cake. You can easily reproduce it at home using the following recipes.

Classic Cheesecake Andy Chef

Classic Andy Chef will be a delicious dessert that can be served on the table during the holidays, or just at ordinary times, if you want to please your household with something unusual. It is prepared very simply and quickly, and the result will delight you with a delicate and delicate taste.

What you will need:

cookies (preferably shortbread) – 200 g;
drain cheese – 0.7 kg;
chicken eggs – 3 pcs.;
cream – 100 ml;
drain butter – 100 g;
starch - ½ tbsp. spoons;
sugar – 250 g;
lemon – 1 pc. (you will need zest and juice);
salt – ½ teaspoon;
raspberries or any other berries.

Prepare all the necessary ingredients. Absolutely any cookies are suitable, you can even use “Anniversary Traditional”. Melt the butter in the microwave for about half a minute, and while the bowl with it cools, you should start chopping the cookies.

You can use a blender or meat grinder. As an alternative to this method, the cookies are placed in a bag and rolled out with a rolling pin to fine crumbs. After this, the oil is mixed together with the crumbs to a “wet sand” state. This will be the basis for the future cheesecake.

Take a round baking dish and place cookies and butter on the bottom. All this is compacted evenly at the bottom. You can lay down parchment paper to make it easier to remove the finished dessert. The form is put into the refrigerator.

The juice is squeezed out of the lemon and the zest is cut. Now let's get started making the cheesecake. The cheese is gently mixed with a spatula, but not whipped. Then lemon zest, starch, sugar and salt are added. The whites and yolks are divided into two parts and added one by one to the cheese mass. Gently mix again, taking your time.

At the very end, add heavy cream or milk mixed with sour cream. Beat with a mixer at low speed and divide the resulting mixture into two equal parts. The first is poured into the mold. We put the berries there, depending on the size you can literally put a few things. Pour the remaining mass on top.

For the first 10 minutes, the raspberry cheesecake is baked at 200 degrees, then it is reduced to 100 and cooked for about an hour and a half. It is better to put the finished dessert in the refrigerator overnight so that it hardens and becomes even tastier.

Delicate pistachio dessert

Have you ever tried cheesecake with pistachios? Try making this original delicacy at home, delighting yourself and your loved ones. The recipe itself came to us from China.

Consider a few rules when preparing it:

All ingredients should be at room temperature. Therefore, take them out of the refrigerator in advance.
The thinnest ingredients are added first, then the thickest ones. This is due to the gradual liquefaction of the cheese mass for the cheesecake.
After each addition of a new component, the mixture is thoroughly mixed.

What you will need:

Mascarpone cheese - 300 g;
nut butter with pistachios – 80 g;
cookies – 100 g;
sugar – 80 g;
fat sour cream – 150 g;
cream 33% - 150 ml;
chicken eggs – 4 pcs.;
drain butter – 50 g.

Place cheese and sugar in a bowl. Gently mix them with a spatula, or beat with a mixer at minimum speed. Sour cream and nut butter are added, after which the mixture is mixed again. Let's not forget one of the rules. Then cream and a couple of eggs are added to the mixture. The yolk is separated from the third egg and also added to the cheese mass. Make sure that no air bubbles appear on the surface.

Now it’s time to prepare the base for the cheesecake. The cookies are crushed into crumbs in any way convenient for you and mixed with a softened piece of butter. One egg is added. Take a baking dish and line the bottom with parchment paper. The base is laid out evenly and compacted with a glass or hands. Now pour the cheese mixture there evenly. The height should be about 5 and a half centimeters.

Preheat the top and bottom of the oven to 100 degrees, place the pan in there and bake the cheesecake this way for about 3 hours. After two hours, open the oven door slightly and watch the dessert. If the middle begins to “tremble”, you can take it out. Garnish the finished dish with chopped pistachios and grated white chocolate.

Light mango cheesecake

A delicious dessert with exotic mango notes.

What you will need for preparation:

drain cheese – 400 g;
Ricotta cheese - 400 g;
chicken eggs – 4 pcs.;
sugar – 150 g;
shortbread cookies – 200 g;
mango – 1 pc.;
drain butter – 70 g;
gelatin – 1 sachet.

First of all, preheat the oven, since preparing the dessert will not take much of your time. The cookies are ground into fine crumbs and mixed with melted butter. The base is compacted to the bottom of the baking dish, covered with stretch film on top and sent to the refrigerator.

In another bowl, mix ricotta and cream cheese. Add eggs and sugar one at a time. The mixture is stirred until a homogeneous mass is obtained. Then it is poured into a baking dish and placed in the oven for 1.5 hours. After this, the cheesecake should cool for another hour and only then can the mold be removed.

Gelatin is diluted in water and left to swell. The mango is peeled, cut into slices and ground in a submersible blender to a puree. Gelatin is mixed with sugar and brought to a boil in a saucepan. After this, it is stirred for a couple of minutes, cools and mixed with mango. Meanwhile, the cheesecake can be placed on a plate and topped with mango puree. Place the dessert in the refrigerator for 4 hours. Before serving, you can decorate it as desired.

Cold dessert with brownie and Oreo

What you will need:

dark bitter chocolate – 170 g;
drain butter – 120 g;
Oreo cookies - 1 pack;
sugar – 170 g;
curd cheese – 0.6 kg;
chicken eggs – 3 pcs.;
cocoa powder – 40 g;
flour – 80 g;
nut butter – 250 g;
gelatin – 1 sachet.

Melt chocolate and butter in a small bowl over medium heat. This is necessary to prevent the chocolate from overheating. When the mass becomes homogeneous, add sugar, stir and heat for another 2 minutes.

The whites of two eggs are separated from the yolks and added to the mixture. There should be one yolk. Place in a bowl with the chocolate, stir and make sure that the eggs do not start to curdle. Cocoa is added and finally flour.

Prepare a round baking dish. At this time, you need to start preheating the oven to 180 degrees above and below. The chocolate mass is poured into the bottom of the mold and baked until ready for half an hour. This will be the basis for the dessert.

To prepare the filling, you first need to soak the gelatin in water. Cream and 100 g of sugar are placed on the stove and brought to a boil. Mix nut butter and cream cheese separately. When the gelatin swells, it is added to the cream. When it is completely dissolved, the cheese and creamy parts are combined and mixed well.

Oreo cookies are broken into small pieces and added to the mixture. To prevent them from turning into crumbs, it is better to stir the mixture with a spatula. Remove the dessert base from the oven and pour the filling into the mold. The dish is put in the refrigerator overnight. You can decorate the top with grated chocolate.

Refreshing cold dessert with basil

What you will need:

drain butter – 50 g;
milk;
flour – 50 g;
sugar – 200 g;
nut flour – 50 g
Mascarpone cheese - 0.5 kg;
lemon – 1 pc.;
gelatin – 1 sachet;
chicken eggs – 3 pcs.

Mix sugar (150 g) and softened butter in a bowl, then beat gently with a mixer at low speed. Pour in nut and regular flour. Beat again until you get the consistency of shortcrust pastry that can be rolled into a ball.

Roll out the dough on parchment paper to 1 centimeter thick. After this, place the baking sheet with it in the oven and bake at 180 degrees until golden brown.

After the base has cooled completely, use a blender to turn it into fine crumbs. Make sure there are no large pieces. After this, mix with a small amount of milk until the mixture becomes plastic. Literally 2-3 tablespoons are added. It’s better to put it in teaspoons to control the process. Place the base on the bottom of the mold, compacting it in any convenient way, and place it in the refrigerator.

Gelatin is soaked in cold water. The juice is squeezed out of the lemon and the zest is cut. The yolks, separated from the whites, and sugar are beaten in a water bath. This continues until the sugar crystals are completely dissolved and the mass begins to foam.

The cream cheese needs to be softened. To do this, just warm it up for half a minute. Lemon juice and zest are added to it. A tablespoon of milk is brought to a boil and the gelatin is melted with it.

First, cooled milk is added to the cheese. Don’t forget to stir the mixture after adding each ingredient. Then come eggs with sugar. At the end, the frozen base is taken out of the refrigerator and the filling is carefully poured onto it. The surface is leveled and the dessert is placed in the refrigerator overnight.

What you will need:

flour – 350 g;
sugar – 300 g;
baking powder - 2 teaspoons;
cocoa – 1 tbsp. spoon;
salt - a pinch;
chicken eggs – 3 pcs.;
rast. oil – 300 ml;
soda – 1 teaspoon;
kefir – 280 ml;
food coloring – 2 teaspoons.

Mix flour, sugar, cocoa, soda, salt and baking powder in a bowl. Beat with a mixer at low speed, then add eggs and vegetable oil. Mix the dough again. At the end, kefir and 2 teaspoons of red food coloring are added.

Beat the dough thoroughly with a mixer and leave for a while to activate the soda. It should have a liquid consistency. At the same time, grease the baking dish with oil and line its bottom with parchment paper. Pour the required amount of dough into it and make several cakes, depending on the size of the mold.

Bake the cakes one at a time at 180 degrees for 20 minutes. You can check the readiness with a toothpick: when it comes out of the dough dry, you can take out the mold and start preparing the next cake.

When all the layers are ready, wrap them in cling film and put them in the refrigerator for a couple of hours. It is better to cut off the top after this time; it will rise a little. Take out the cake layers and assemble the cake, brushing it with cream and decorating it on top. To prevent the sides from turning brown, they need to be trimmed a little.

In the summer there are so many berries and fruits that you don’t know which baked goods to choose. So I, being carried away by blackberries, completely forgot about raspberries. This season I only baked cupcakes with it once, but didn’t get around to doing the rest. I decided to make raspberry cheesecake anyway. I've been wanting to experiment with this option for a long time, and I really liked how it turned out. I share the recipe with a feeling of complete satisfaction.

Raspberry cheesecake is a very elegant pastry worthy of a holiday table.

So, prepare the necessary products.

Traditionally, making cheesecake starts with the base. I took regular shortbread cookies, broke them into pieces and crushed them in a food processor along with walnuts until they were fine crumbs. To do this, you need to use a “metal knife” attachment.

Add very soft butter to the resulting crumbs (you can also melt it a little in a saucepan) and beat again. The resulting crumb will be moist and will hold together well.

Pour the crumbs into a springform pan with a diameter of 22 cm and form it into a basket with sides about 4 cm. Place the pan in the refrigerator for 30 minutes.

Now let's get to the filling. Pour cottage cheese into a bowl, add sugar, vanillin, sour cream and eggs. Mix the mixture with a spoon.

Then add starch and beat everything together using an immersion blender.

After this, place fresh raspberries in the bowl of a food processor and pulse until smooth.

Rub the raspberries through a sieve until the puree is seedless.

Add raspberry puree to the curd filling and blend everything together again with a blender.

Remove the cookie pan from the refrigerator and pour the curd filling into it.

Preheat the oven to 170 degrees and bake the cheesecake for 60-70 minutes. The cheesecake should remain slightly runny in the center; it will firm up as it cools. First, leave the cheesecake in the oven until it cools, then leave it on the table until the pan and baking have cooled. Place the cheesecake in the refrigerator overnight to fully ripen.

Remove the finished raspberry cheesecake from the mold: carefully remove the side and transfer the cheesecake to a plate using a spatula. The cheesecake turns out to be the most tender, with an excellent texture; you can eat it with a spoon, but it also cuts well. You can decorate the cheesecake with fresh raspberries.

Bon appetit!