No-bake cheesecake is a delicious, delicate dessert made from cookies and an airy cream cheese filling. This dessert is decorated with fresh berries or fruits. The advantage of this delicacy is that it is easy to prepare without baking, although it will take a lot of time for the jelly to harden. But at this time you can calmly go about your business. It is because of the simplicity that I have recently often prepared such desserts, changing the filling from fruits and berries. Yes, and the cream can be prepared once with cottage cheese, and the next time with Mascarpone cream cheese, for example. The results are completely different tastes.
Cheesecake is an English word (“cheese” - cheese, “ cake" - cake, cookies), but its homeland is not America, as many believe, but Ancient Greece. Back in the 7th century BC. on the island of Samos, for special occasions, a pie was baked from grated cheese, flour and honey and served chilled. And after the capture of Greece by the Romans, cooks added eggs to the recipe and served this dessert already hot. So, through the centuries, it has reached our days and has become a favorite delicacy in our kitchen.
You can prepare cheesecake in two ways - without baking in a cold way or by baking it in the oven along with the cheese filling. This dessert can be prepared even at the dacha, as long as you have a refrigerator.
In this article I want to introduce you to no-bake cheesecake recipes. And many people call cheesecake a no-bake cake. In fact, it is so, whether it’s a dessert or a cake, what’s the difference, the main thing is that it’s very tasty.
Classic no-bake cheesecake recipes:
Classic cheesecake - recipe with strawberries and cottage cheese
Strawberries are such a tasty and aromatic berry that they will decorate any dessert or baked goods. And now is strawberry season, so be sure to prepare this amazing dessert, you won’t regret it.
We will need:
- Shortbread cookies - 200 gr.
- cream - 500 ml (can be replaced with sour cream 30%)
- cottage cheese - 300 gr.
- butter - 100 gr.
- sugar - 150 gr.
- gelatin - 30 gr.
- water - 100 ml
- vanilla sugar - 1/2 tsp.
- fruit jelly - 1 pack
- water - 400 ml
1. Prepare the base for the dessert. Break the cookies with your hands and grind them into fine crumbs using a blender (it turns out almost like flour). Add melted butter to the cookies and mix very well.
The ratio of butter to cookies in a cheesecake should be approximately 1:2
2. Cover the dessert mold with cling film and place the crushed cookies on it, compact it well with a spoon or your hands. Place the mold in the refrigerator for 30 minutes.
3. Pour gelatin with cold water for 15 minutes to swell.
Now we will prepare the jelly cream. There are many recipes and this cream is very tasty with cottage cheese, cream, Mascarpone cheese, and yogurt. Experiment yourself, try a variety of fillings, I assure you that they are all delicious.
4. Mix heavy cream or sour cream with vanilla sugar and sugar. Beat it all with a mixer until the sugar is completely dissolved and a fluffy mass is obtained.
5. We rub the cottage cheese through a sieve, then the cottage cheese acquires a very delicate consistency. Add the cottage cheese to the cream piece by piece and continue whisking continuously with the mixer.
6. The result is a homogeneous mass with the consistency of thick sour cream.
7. Heat the swollen gelatin until completely dissolved and pour it into the cream in a chalk stream. At the same time, we continue to stir with a mixer (you can use a spoon).
8. Pour jelly cream soufflé onto the cooled cake pan. Place the dessert in the refrigerator for 2 hours until the cream thickens.
9. It’s time to make jelly from the finished pack. Look at how much water is written in the instructions and take a little less. For example, on my pack they advise pouring in 500 ml of water, I take 400 ml. I heat the water to a boil and dissolve the jelly from the pack. The jelly should cool to room temperature. To speed up the process, I put it in the refrigerator.
10. I cut the strawberries (washed, of course) into thin slices; we will use them to decorate the top of the dessert. We arrange the strawberries beautifully in a circle shape.
11. Pour the cooled jelly on top and put the cake in the refrigerator for 5 hours until the jelly has completely hardened.
12. Remove from the mold carefully so as not to destroy the beauty. Use a knife to help separate the edges from the mold.
No-bake cake with fruit and gelatin - recipe with photo
Cheesecake is essentially a cake without baking. In the summer, when there is a variety of fruits and berries in the garden, in the forest, or at the market, you can make a cheesecake with a mix of them. Any berries and fruits that are on your table will be useful here; it will be delicious with any.
We will need:
- Shortbread cookies - 200 gr.
- butter - 150 gr.
- roasted peanuts - 100 gr.
- cottage cheese or curd dessert - 500 gr.
- cream - 70 ml
- fruits or berries - 200 gr.
- 1 lemon
- sugar - 70 gr.
- gelatin - 2 tbsp. l.
- fruit jelly - 1 pack
- water - 400 ml
The preparation sequence for all no-bake cheesecakes is approximately the same: first, the cookie cakes are prepared, then the cream, and at the end, if desired, the jelly mass is poured on top. But each recipe still has its own characteristics, so let’s look at this no-bake cheesecake cake step by step and with photos.
- Pour gelatin into 50 ml of cold water and leave for 20 minutes to swell.
2. Grind the cookies using a blender into fine crumbs. The nuts (I have peanuts) are pre-roasted, then they develop aroma and taste. We also grind peanuts using a blender. Melt the butter. Mix all ingredients.
3. Place the cookie mixture into the mold, lightly compact it with your hand or a spoon. Place the form in the refrigerator to harden.
4. To prepare the cream, heat the cream (do not boil!) and dissolve gelatin in it, stirring constantly. Stir until the gelatin is completely dissolved. Let it cool a little.
5. If you are preparing cream from cottage cheese, then take the time to rub it through a sieve until it has a homogeneous consistency. Believe me, the difference between regular cottage cheese and pureed cottage cheese in desserts is colossal. For desserts and baked goods, I buy ready-made curd mass, it is already pureed and very tender. Mix the cottage cheese with sugar in a separate bowl and grate the zest of one lemon. Squeeze lemon juice here for sourness.
6. Add the gelatin mixture to the curd mass, stir well.
7. Take our cake out of the refrigerator and pour the cream on top. Place the cake in the refrigerator for 2-2.5 hours. Sometimes it takes more time, check until the creamy mass hardens.
8. Decorate our dessert with fruits or berries as your imagination allows.
9. Dissolve the pack of ready-made jelly as written in the instructions in water; I pour a little less than the recommended amount of water. Dissolve the gelatin and let cool slightly. Pour the cooled jelly over the fruit. Place the cheesecake in the refrigerator.
10. After the gelatin has hardened, remove the dessert from the mold. To make it easier to remove from the mold, we run a knife along the edges, separating it from the walls.
No-bake blueberry cheesecake - recipe with mascarpone
An amazingly tasty, easy, although not entirely dietary, blueberry recipe. Now is the season for this healthy berry. This year's blueberry harvest isn't the most abundant, but there's enough for this dessert. Blueberries give this cheesecake a beautiful lilac color. For the cream we will use Mascarpone cream cheese, it whips well and is ideal for desserts.
We will need:
- Shortbread cookies - 200 gr.
- any nuts - 100 gr.
- fresh or frozen blueberries - 300 gr.
- cream - 280 gr.
- Mascarpone cheese - 350 gr.
- sour cream or natural yogurt - 200 gr.
- sugar - 50 gr.
- powdered sugar - 80 gr.
- gelatin - 20 gr.
- sprig of rosemary
- Grind the cookies using a blender. Pour milk into cookies, stir until smooth.
2. Fry nuts in a frying pan (peanuts, hazelnuts, walnuts - to your taste). You can do without nuts. Mix cookies with nuts.
3. Distribute the resulting dough evenly with your hands on the bottom of the mold. It is better to cover the form with parchment. Place the cookie crust in the refrigerator for 10 minutes.
4. During this time, prepare the blueberry filling. Cook the blueberries over low heat for 10 minutes, adding sugar and a sprig of rosemary. Rosemary has a pronounced aroma, so the dessert will be more original.
5. Don’t waste time and prepare the cheese filling. Beat the cream until thickened using a mixer.
6. Separately, beat Mascarpone cheese with powdered sugar and after a while add sour cream or yogurt. Beat for a few more minutes.
7. Dissolve gelatin in cold water and leave to swell for 15-20 minutes.
8. During this time, the blueberries are cooked, remove the rosemary sprig from them. Mix blueberries with gelatin.
9. Pour the blueberry-gelatin mixture into the cream and stir until the mass becomes homogeneous.
10. Add whipped cream to the beautiful lilac blueberry cream and stir well.
11. Take the cake pan out of the refrigerator and spread a beautiful, airy cream on it. Use a spatula to level the surface.
12. Place the cheesecake in the refrigerator until the cream completely hardens. For some reason, the freezing time is different each time, but on average it takes me about 5 hours. I try to make this dessert at night, and in the morning it is guaranteed to be ready.
Chocolate cheesecake
Well, this amazing dessert is worthy of a festive table. Moreover, it is prepared quite simply, just like other cheesecakes. It's better to see once...
Orange cheesecake - no-bake cake
This recipe can be prepared even in winter when there are no fresh berries or fruits, because there are always oranges in winter. However, supermarkets have other fruits almost all year round. This recipe is not for those on a diet. It uses quite fatty Philadelphia cheese and a large amount of cream. I recommend buying chocolate chip cookies, then the cheesecake will be especially delicious.
We will need:
- Chocolate cookies - 1 pack (100 gr.)
- cream - 500 ml
- Philadelphia cheese - 300 gr.
- sugar - 150 gr.
- butter - 100 gr.
- gelatin - 20 gr.
- orange - 3 pcs.
- As in previous recipes, grind the cookies and pour melted butter into them. Mix well and place in the mold. Place the mold in the refrigerator.
2. Soak gelatin in water for 20 minutes to swell.
3. We will prepare custard cream. Pour cream and 100 g into the pan. sugar, bring to a boil, and a little later add cream cheese, stir and remove from heat.
4. Pour half of the gelatin into the hot cream, stir until completely dissolved, let the cream cool slightly.
5. Take the cookie pan out of the refrigerator and pour the buttercream on top. Leave in the refrigerator for 5-6 hours.
6. Squeeze the juice out of the oranges, you should get 250 ml. Add 50 ml of sugar to the juice and boil.
7. Remove the pan from the heat and add the remaining half of the gelatin to the juice. After the juice has cooled, pour it over the cake and let it cool for 3-4 hours.
8. Carefully separate the cake from the mold with a knife and serve at its best.
You can also prepare a recipe without baking, which was on my website not so long ago.
I hope I have inspired you to make these delicious and easy desserts. Moreover, now is the most favorable time for them - summer.
Cheesecake - cheese (curd) pie, translated from English, is a popular dish in America and Europe. The main ingredient of the cheesecake is Philadelphia cream cheese. Since good Philadelphia is difficult to find, and the price is not affordable, our recipe uses Bon Cream cheese, you can also use cream cheeses Almette, Hochland, Buko, etc. The main thing is that it does not contain plant components. The cheese should be creamy or curd, but not melted.
You can make cheesecake at home with cottage cheese or mascarpone. Just replace the cream cheese in the same proportions or partially. However, a cheesecake with cottage cheese will be called vatrushka, and with mascarpone it will vaguely resemble tiramisu.
Let's start making no-bake cheesecake with gelatin.
For a 22 cm mold
Have taken…
- Shortbread cookies – 300 g
- Butter - 80 g
- Cream cheese - 500 g
- Cream 33 – 35% – 200 ml
- Strawberries - 400 g
- Sugar - 150 g
- Gelatin - 18 g (for cheesecake) and 10 g (for jelly)
- Strawberry juice – 250 g
Remove the cream cheese from the refrigerator in advance and let it come to room temperature. But the cream, on the contrary, should be cold, let it wait in the refrigerator.
Line the bottom of the pan with parchment paper and the edges with edging tape. If there are none, then you can do it this way.
Pour 18 g of gelatin with 100 ml of water, and 10 g of gelatin with strawberry juice. Leave for 40 minutes.
Wash the berries under cold water and place in a sieve or on a towel to drain and dry.
If there are no fresh berries, then you can use frozen or canned berries and fruits. You just need to drain the excess juice (syrup) from them. For example, canned peaches are well suited for this purpose. And canned syrup can be used to make jelly.
Prepare the cheesecake base.
Melt the butter in a water bath or in the microwave, do not let it boil, otherwise you will have to clean the microwave before retirement.
Grind the shortbread cookies using a food processor or rolling pin, it is important that no large pieces remain. Mix melted butter with cookie crumbs. It is better to do this with your hands; you should get a homogeneous mass. Place the resulting base in a springform pan, distribute evenly and compact. Place the mold in the refrigerator.
Prepare the cheesecake filling.
From the total mass of strawberries, select 200 - 250 g of large berries for decoration. Peel the remaining strawberries and cut into medium-sized pieces.
Heat gelatin for cheesecake (18 g in 100 ml of water) on the stove without bringing to a boil.
While the gelatin is cooling, whip cold cream 33% with sugar until stiff peaks form. Add the cream to the cream cheese and mix gently by hand. Pour gelatin into the resulting mass (it should be liquid).
Add the strawberries, cut into pieces, and mix carefully; if you do this carelessly, the berries will give juice. The strawberries should be evenly distributed throughout the cheesecake.
We take the mold with the base out of the refrigerator and pour our mixture with strawberries into it. Distribute and level evenly. Place in the freezer for 10 minutes to allow the cheesecake to firm up a bit. Then you can safely lay out strawberries for decoration and not be afraid that they will drown.
Making jelly for cheesecake.
Place the gelatin and juice on the stove and heat until completely dissolved, but do not bring to a boil. Set aside to cool to room temperature.
Instead of juice, you can use puree to decorate the cheesecake. This jelly is not transparent, but no less effective. You need the same amount of gelatin for puree as for juice.
For decoration, cut the strawberries into thin slices and place them on the surface of the cake.
Pour gelatin between the berries with a tablespoon and place in the freezer for 5 minutes. The jelly will set a little and the berries will not float when we pour the bulk of the jelly onto the cheesecake. Carefully pour all the jelly over the cheesecake and leave it in the refrigerator overnight.
To ensure even edges of the cheesecake, heat the sides of the pan with a hair dryer and feel free to open the pan.
Jelly can be poured not only on top, but also in the middle of the cheesecake.
And one more idea: how to decorate a New Year's cheesecake...
How to make marble cheesecake at home.
It's very simple. You need to take gelatin with juice, jam or berry puree (if you are making cheesecake with pastries). Using a teaspoon, spread the puree evenly over the surface of the cheesecake. And then, using the tip of the knife, make a marble pattern in a circular motion in a spiral from the center to the edges.
Bon appetit!
Description
Homemade cheesecake with cottage cheese and jelly- a simple, but beautiful and tasty interpretation of a traditional American dessert, a kind of cheesecake “a la russe”, which is easy and quick to prepare at home.
In general, cottage cheese dishes are very typical of Russian cuisine. Therefore, it is not surprising that, if possible, we adapt the recipes of other peoples, which use soft cheese, to our tastes and preferences, replacing cheese with cottage cheese. This is both more familiar and cheaper, and in terms of taste, as a rule, it is no worse than the original.
To see this, prepare a stunningly appetizing and elegant cheesecake from cottage cheese, jelly and berries according to our recipe with step-by-step photos. For dessert, it is better to take full-fat homemade cottage cheese (fat content 18% or more). However, if you do not have the opportunity to buy exactly this, take a less fatty one (5%-9%). You can take any berries and/or fruits of your choice, both fresh and canned. And for jelly, use only fresh gelatin, as old gelatin can ruin the dish.
If everything is clear, let's start cooking!
Ingredients
-
(1/2 tbsp.) -
(700 g) -
(150 g) -
(1 tbsp.) -
(5 pieces.) -
(5 pieces.) -
(1/3 tbsp.) -
(1/2 tbsp.) -
(2 tbsp.) -
(3 tbsp.)
Cooking steps
Place all the necessary ingredients on the table.
Take 700 g of cottage cheese, pour 100 g of sour cream into it and blend with a blender into a homogeneous elastic mass without lumps.
In 5 eggs, separate the whites from the yolks and beat the first and a half cups of granulated sugar with a mixer into a stiff foam. Then, in the indicated sequence, add the following ingredients to them: first, half a glass of sifted wheat flour, then 5 yolks, and then half a glass of vegetable oil. Mix everything. Pour part of the resulting mass into a mold with high sides (at least 6 cm). You should get a layer up to 5 mm high.
Mix what remains with cottage cheese whipped with sour cream. Add a pinch of salt, half a glass of granulated sugar, a third of a glass of milk and a little vanillin (to taste). Mix all this with a mixer, and then very carefully distribute it in a baking dish on top of the previous layer, which will definitely protrude along the edges (it won’t work any other way). Please note that the cheesecake pan must be placed in a container with water (as in the photo) to create a water bath, otherwise the dessert may crack during baking.
Place both forms in an oven preheated to 180-200 degrees for at least 40 minutes, or even a whole hour. During baking, the curd cheesecake will rise, and at the end it will turn golden brown. After this, turn off the oven, take out the cheesecake, brush with a mixture of 50 g of sour cream and 2 tbsp. l. granulated sugar, and then put it back in the oven to cool with it.
When it has cooled completely, remove the cheesecake from the oven and decorate the top with any berries and/or fruits previously blanched in 2 cups of sugar syrup. After blanching, do not pour out the syrup, but combine it with 2 tbsp dissolved in a glass of cold boiled water. l. gelatin to make jelly (the gelatin should be allowed to swell, and then heated to 70-80 degrees so that it is completely dissolved, and only then added to the syrup). We pour this jelly into our curd and berry cheesecake and put it in the refrigerator for several hours (preferably overnight), and then serve.
Enjoy your tea!
Cheesecake with cottage cheese and jelly is a delicious, light and delicate dessert. It goes well with fresh fruits and berries. Even a novice cook can prepare it, since its preparation does not require any special skills.
The base of the cheesecake is shortbread, but you can also use pieces of chopped sponge cake.
Let's start making cheesecake with cottage cheese and jelly
To do this you need to take the following ingredients:
- shortbread cookies – 200 gr.;
- butter – 150 gr.;
- cottage cheese (any percentage of fat content) – 500 gr.;
- sour cream (any percentage of fat content) – 500 gr.;
- gelatin – 2 packets;
- cherries (or red currants) – 300 gr.;
- water – 400 g;
- granulated sugar (or powdered sugar) – ? glasses.
Preparation:
- Grind the cookies into crumbs using a blender or other method convenient for you.
- Melt the butter.
- Pour it into the crushed cookies.
- Mix the mass.
- Cover the springform pan with cling film and spread the resulting mass into it in an even layer.
- Place it in the refrigerator for 30-40 minutes to set.
- Meanwhile, place cottage cheese in a container.
- Add sour cream and powdered sugar.
- Using a mixer, mix until smooth and there are no lumps.
- Pour one packet of gelatin with a small amount of boiling water and completely dissolve.
- Strain the dissolved gelatin through a sieve and add it to the curd mass.
- Place it on a layer of crushed buttered cookies and refrigerate until completely hardened.
- Boil water, add cherries or red currants and cook for 10 minutes. You will only need liquid from the resulting compote. Dissolve the second packet of gelatin in the same way as the first and pour it into the compote. Then cool. Instead of compote, you can use regular jelly in bags from the store. Prepare it according to the instructions on the package.
- Pour the cooled compote with gelatin into the mold as the last layer. It must be cold enough, otherwise the bottom layer of jelly may melt.
- Place the cheesecake in the refrigerator to completely harden. When the top layer has hardened, you need to carefully remove the cheesecake from the mold by trimming the edges with a sharp knife or lowering the mold into hot water for a few seconds.
The most delicious cheesecakes are made with jelly!
Basic principles for making jelly cheesecake
A tender and tasty cheesecake with jelly will turn out when you carefully grind the cottage cheese. Then the dessert will come out airy and without lumps. Classic cheesecake needs to be baked in the oven, but to save time, resources, and when there is no oven in the house, you can prepare cheesecake with gelatin. It is also called “lazy cheesecake”. Shortbread cookies are used for the base of the sweet pie, but if you have some other kind in the house, you can use that too. Jelly cheesecake is decorated with fruits, nuts, chocolate or coconut sprinkles, and layers of colorful jelly.
Cheesecake recipe is simple and quick
This is the simplest no-bake cheesecake recipe that will delight all family members without exception.
Ingredients:
cookies, preferably shortbread - 250 g;
cottage cheese - 170 g;
butter - 200 g;
sour cream - 400 g;
sugar - 100 g;
agar-agar or gelatin - 15 g;
vanilla sugar - 10 g;
half a lemon;
fruit jelly - 1 pack.
Cooking method:
First, use a blender or rolling pin to crush the cookies. Melt a little butter and add to the sweet cookie crumbs, mix well to form a kind of dough.
Prepare gelatin. It needs to be filled with cold water and left to swell in a dark place.
Now an important point - you need to grate it very well, grind it through a sieve or beat the cottage cheese with a blender. It should turn out tender, without lumps. Now add sugar, juice from half a lemon, sour cream, vanilla sugar and beat very well.
If the gelatin has swollen and the lumps have disappeared, then you can immediately add it to the cottage cheese; if not, then dissolve it a little in a steam bath and then just combine it with the curd mass.
Now you need to prepare the container for the cheesecake. It would be better if it was something with removable walls. Place a layer on the bottom, pour the entire curd mixture on top. Place the cake in the refrigerator.
Meanwhile, prepare the fruit jelly as directed on the package. Remove the cheesecake and pour a generous amount of fruit jelly over it. Place the curd treat back into the refrigerator. This time until the jelly hardens completely.
Cherry cheesecake “Fresh breeze”
For this recipe you will need cherries. If it is summer, then there will be no problems; if you are cooking in the fall or winter, then you can buy frozen berries. This dessert turns out light and tender, like a fresh breeze.
Ingredients:
shortbread cookies - 100 g;
cottage cheese - 500 g;
butter - 50 g;
cherry berries - 250 g;
sugar - 100 g;
gelatin - 25 g;
cream 15-20% – 120 g;
cinnamon - 1 tsp.
Preparation:
Everything is traditional for this type of dessert: grind shortbread cookies and mix with butter. Grind the cottage cheese and add sugar.
The next stage is cherry jelly. Gelatin needs to be dissolved in a small amount of water. Add literally 20-30 ml of hot water and stir the solution in a water bath. When the gelatin has completely dissolved, remove the mixture from the steam bath and add cherry juice. Now you need to beat half the gelatin mass, cottage cheese and cream.
Now all that remains is to combine the ingredients: put the cookie mass on the bottom of the mold, then fill it with the curd mass and put it in the refrigerator for a while. As soon as you notice that the cheesecake has frozen a little, you can put cherries on it and pour cherry jelly on top. Then feel free to put the dessert in the refrigerator for at least 4-5 hours.
Cheesecake with sea buckthorn jelly
This dessert is for everyone... a lover of sea buckthorn and ginger. The taste is spicy and very unusual. The dessert also has an unusual presentation for a cheesecake with jelly.
Ingredients:
gingerbread cookies (you can use gingerbread) - 100 g;
sweet curd cheeses - 6 pcs.;
sugar - 200 gr;
orange - 1 pc.;
sea buckthorn - 0.5 l;
cinnamon stick;
gelatin - 25 g.
Cooking method:
First, you need to puree the sea buckthorn berries in a blender, and then grind them through a sieve. Pour water over the sea buckthorn mass, add sugar and cinnamon, boil a little and let cool. Now crumble the cookies to a fine dispersion and then work on the gelatin. It needs to be filled with cold water, allowed to swell, and then heated in a steam bath until the lumps completely disappear. Now add gelatin to the sea buckthorn broth, stir and set aside. Take care of the orange. You need to wash it thoroughly, remove the zest from it using a grater and add the shavings to the sweet curds.
Take beautiful glasses and start serving: lay out a layer of orange-curd mass, then crumbles of ginger cookies on top, then cottage cheese again and pour it all generously with sea buckthorn jelly. Place in the refrigerator for a short time until the jelly hardens. The cheesecake presentation is bright and original.
Cheesecake with jelly and mascarpone cheese
The dessert turns out very tender if you use mascarpone cheese instead of cottage cheese.
Ingredients:
chocolate cookies - 300 g;
butter - 150 g;
mascarpone cheese - 400 g;
heavy cream - 300 g;
gelatin - 25 g;
powdered sugar - 100 g;
strawberries - 6 pcs.;
kiwi, tangerine - 1 piece each;
any fruit jelly - 1 pack.
Cooking method:
Grind the chocolate liver, add melted butter, stir, place on the bottom of a mold with split sides. Place in the refrigerator for about 15-20 minutes.
Prepare the thickener: add cold water and leave in a dark place for 15 minutes.
Beat the cream, powdered sugar and mascarpone with a blender. Heat the gelatin slightly in a steam bath and mix with the creamy cheese mixture.
Now take the cookie base out of the refrigerator and pour the mixture into it. Flatten it well and put it in the refrigerator. Two to three hours will be enough.
Next, prepare the fruit. Peel the tangerine and cut it into slices. Take a strawberry, cut it into several slices up to the tail, that is, do not cut it completely. Cut the kiwi into circles and use a mold to cut out flowers from them.
Mix the fruit jelly as directed on the package. Take out the cheesecake, arrange the fruit beautifully and pour in the jelly. Place in the refrigerator again until completely frozen. Cheesecake with jelly and mascarpone will be completely ready in about 30 minutes!
Blueberry Nights Recipe
The cheesecake comes with ricotta and blueberry jam. Real jam!
Ingredients:
ricotta - 450 g;
cookies - 250 g;
butter - 170 g;
sour cream - 200 g;
lime - 1 large;
cream 20% – 200 g;
blueberry jam - 450 g;
sugar - 170 g;
gelatin - 4 tsp.
Cooking method:
Grind the cookies to medium crumbs, add butter, mix thoroughly and place on the bottom of the mold, not forgetting to make a side. We send the form to the refrigerator.
Prepare the gelatin by first filling it with cold water and then heating it in a water bath.
Mix 50 g sugar, ricotta cheese, cream, sour cream and blueberry jam. Beat well with a blender to form an airy mass. Then add thickener to the mixture.
We take out the mold, spread the ricotta mixture onto the cookies, decorate with blueberries and put them back in the refrigerator. The cake is incredibly tender and incredibly delicious!
Diet cheesecake recipe
This cheesecake with jelly is suitable for people who are looking after their figure or who, for health reasons, should consume less sugar and fatty foods.
Ingredients:
oat flakes - 60 g;
banana - 1 pc.;
whole grain flour - 60 g;
milk - 170 g;
gelatin - 25 g;
low-fat cottage cheese - 500 g;
low-calorie yogurt - 120 g;
sweetener - to taste;
strawberries - 200 g;
chocolate syrup - 15 ml.
Cooking method:
The base of the cheesecake will be oatmeal. They need to be crushed with a blender, add mashed banana, mix thoroughly and transfer to a form that is previously covered with paper. Place the mold in the oven, preheated to 190 degrees for 25 minutes. Make sure the cake doesn't burn.
Soak 20 g of gelatin in milk, and when it swells a little, heat it over the fire, but do not bring it to a boil.
Mix cottage cheese, sweetener, yogurt in a separate bowl and beat well. Now slowly add the gelatin and mix as well.
Prepare the strawberries: if they are frozen, you must first remove them and defrost them in a separate container, add the remaining 5 g of gelatin to the strawberry juice, and leave to swell. Meanwhile, grind the strawberries with a blender, add the sweetener, and then the gelatin and juice.
Spread the curd mixture onto the cereal base and cover with strawberry puree on top. Cover the base with film and refrigerate overnight. Serve dessert for breakfast in the morning, topped with chocolate syrup.
Useful tips for making cheesecake at home
Look carefully at the packaging of vanillin and vanilla sugar. You need very little vanilla. If you confuse these two ingredients, the dessert will turn out bitter, and you can also be poisoned by vanilla.
To make the layer of jelly on top of the cheesecake thick, you need to use 2 or even more packs of store-bought jelly. Also, don't pour it in until the cheesecake itself has set, or the jelly will soak into the curds.
Sweet berry cheesecake with jelly can be served with mint or green tea without sugar.
To serve the cake perfectly, so that there are several beautiful layers with fruit and colorful jelly, it is better to use a mold with removable sides.
For delicate desserts a la cheesecake, served in bowls or glasses, you can use Philadelphia cheese, mascarpone or ricotta.
The cheesecake base with a jelly layer can be baked in a microwave or double boiler.
You can decorate a cheesecake with jelly with chocolate or honey cobwebs, fresh fruits and berries, and mint leaves.
Be sure to store leftover cake in the refrigerator, otherwise the jelly may melt and the cake will become soft.
Happy cooking and happy eating!
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