The newfangled word “cheesecake” actually means cold cakes that are quite familiar from childhood, or, on the contrary, variations on the theme cottage cheese casseroles. Of course, the similarity is somewhat conditional, but the common features are clearly visible. And not only in cooking technology.
First of all, the above dishes are just a feast for the little ones. Adults with a sweet tooth will find among the recipes those that won’t harm their figure too much. Well, housewives like them for their originality and the opportunity to surprise with a new, not hackneyed dessert.
Cheesecake with strawberries - general cooking principles
Cheesecakes with strawberries can be prepared with or without a base (crust). They are baked in the oven or prepared without baking, cooling in the refrigerator.
The creamy mixture for cheesecakes is prepared from soft cheeses, cream type, or cottage cheese, which are whipped with a mixer or whisk. They often add sour cream, heavy cream, chocolate chips or eggs. Gelatin must be added to the creamy mass of a dessert prepared without baking.
The basis for cheesecake can be shortbread from shortbread cookies mixed with butter, meringue or any thin sponge cake.
Strawberries are cut into pieces, pureed with a blender or ground on a sieve. Chopped berries are mixed with the main creamy mass or poured over the dessert. Often pieces of berries are placed on the surface of the cream filling and then filled with gelatin mixed with water.
There are many options and cooking methods. They may become a wonderful dessert for every day, and if necessary, replace the birthday cake.
Curd cheesecake with strawberries on a shortbread base (no baking)
300 gr. crumbly shortbread cookies;
70 gr. frozen cream.
150 gr. granulated sugar;
A small, standard packet of vanilla powder;
150 gr. sour cream, preferably homemade;
200 gr. fresh ripe strawberries.
400 gr. low-fat, non-sour cottage cheese.
For the top layer:
Small strawberries - 20 pieces;
Five grams of gelatin (instant);
Half a small lemon;
1. Rinse the berries thoroughly under the tap in warm water and dry well, placing them on a sieve.
2. Over low heat or using a water bath, melt the butter prepared for the crust.
3. Place shortbread cookies in a durable plastic bag and roll it thoroughly with a rolling pin. The result should be very fine crumbs.
4. Rearrange sand crumbs into a bowl, pour the cooled butter into it and stir thoroughly, slowly.
5. Take a collapsible baking dish with a standard 23 cm diameter. Place the oily mass into it and spread it in an even layer over the entire bottom. Place the shortbread in the refrigerator for one hour.
6. Pour in all the prepared gelatin. a small amount hot water, stir and let cool.
7. Grind the cottage cheese on a fine metal sieve. Add sour cream vanilla powder, sugar and beat the curd mass well with a mixer. Add two-thirds of the gelatin soaked in water and beat again.
8. Spread a small handful of clean, dried strawberries evenly over the cooled shortbread crust. Place the whipped curd mixture on top of it and carefully smooth the surface. Place in the refrigerator to harden for 2 hours.
9. Cut the berries into the thinnest slices possible and place them on the surface of the frozen curd filling.
10. Dissolve sugar in a glass of cold water. Mix the syrup with freshly squeezed lemon juice and the remaining soaked gelatin. Mix well and pour in the prepared lemon jelly strawberry slices.
11. After this, put the mold in the refrigerator again, but for one hour.
Cheesecake with strawberries on a meringue pillow (with pastries)
One kilogram of Philadelphia or Mascarpone cream cheese;
Three chicken eggs;
400 gr. fresh strawberries;
Two tablespoons of dry starch;
1 tsp. vanilla sugar;
Two large spoons of granulated sugar;
Instant gelatin - 15 gr.
1. Remove sepals from the berries and rinse well. Set aside the seven most beautiful ones, and blend the remaining ones well with a blender to make berry puree.
2. In a small cup, mix gelatin with two tablespoons of warm water. After five minutes, pour it, along with a glass of boiling water, into a large container and stir thoroughly.
3. Add granulated sugar to the strawberry puree, pour in slightly cooled gelatin. Beat again with a blender and put in the refrigerator for half an hour.
4. Mix cream cheese with beaten eggs, vanilla, potato starch and beat with a mixer at low speed.
5. Lightly knead the vanilla meringues with your hands. Place along the bottom of the mold and fill with creamy mixture, leveling.
6. Place the pan in an oven preheated to 200 degrees and bake for 10 minutes. Then the temperature is reduced to 150 degrees, and baking continues for another 40 minutes. Then turn off the heat and leave the dessert in it for another 10 minutes.
7. After this, remove the product from the oven and wait until it cools completely.
8. Place the cooled strawberry puree on the cooled cheesecake and smooth it out with a spoon. Cover the pan with a large sheet of foil and refrigerate overnight.
9. Ready dessert Carefully remove from the mold and decorate with berries cut in half.
No Bake Chocolate Cheesecake with Strawberries
Creamy, natural oil- 60 gr.;
200 gr. any chocolate;
Half a kilo fat cottage cheese;
150 gr. granulated sugar;
Half a kilo of homemade sour cream;
Pasteurized 3.2% milk - 40 ml;
300 gr. strawberries;
70 ml boiled water;
50 grams of white chocolate.
1. Wash the strawberries under the tap, dry well and cut into thin slices with a sharp, narrow knife.
2. Twist the cookies in a meat grinder or roll them with a rolling pin, placing them in a bag.
3. Add and mix 50 grams of chocolate chopped on a medium grater. Then pour in the melted and cooled water room temperature butter and stir again with a spoon.
4. Line a springform pan with a standard 23-25 cm diameter with foil so that it covers the sides and even hangs out a little.
5. Place in mold chocolate mass and distribute it over the entire bottom, lightly pressing with your hands so that you get a fairly dense cake. Put it in the refrigerator.
6. Fill the gelatin with water and let stand for about 10 minutes. When it swells well and becomes transparent, place it on water bath and stirring constantly, melt well. Do not remove the bowl from the hot water until you have prepared the filling.
7. Remaining dark chocolate(150 g.) Break into smaller pieces. Add milk and melt over low heat.
8. Beat the cottage cheese with a mixer at moderate speed. Continuing to beat, add slightly cooled chocolate and gelatin.
9. Separately, whisk the sour cream and carefully mix it with cottage cheese and strawberries with a spoon.
10. Spread the curd-strawberry mixture in an even layer on the cooled crust and put it in the refrigerator for at least 6 hours.
11. Then remove the frozen cheesecake from the mold, lifting it by the overhanging edges of the foil, and place it on a flat plate.
12. Decorate the edges with chocolate shavings and place a few strawberries, cut in half, in the middle.
13. Before serving, keep the dessert in the refrigerator.
Strawberry cheesecake without base
300 gr. full-fat cottage cheese (without grains);
Three tablespoons of white baking flour;
160 gr. 35% sour cream.
1. Puree clean berries in a blender. Separate the seeds by grinding the berry puree through a metal sieve.
2. Combine the puree with the cottage cheese and blend well again with a blender.
3. Beat granulated sugar with eggs and mix with sour cream. Add flour, a small pinch of salt, mixed with strawberry puree cottage cheese, and beat well and knead with a mixer.
4. Pour the resulting mass into a mold lined with parchment and bake for 1 hour and 10 minutes in an oven preheated to 150 degrees.
5. Place the cooled dessert in the refrigerator overnight.
Cheesecake with strawberries - “Festive”
400 gr. cheese, cream, natural (can be replaced with 9% cottage cheese);
350 ml 33% cream;
A small bag of vanilla sugar;
One large lemon;
One kilogram of strawberries.
1. Mix completely melted butter with crushed cookies.
2. Place a piece of parchment paper cut out in a circle along the bottom of the springform pan and place the cookies on it.
3. Beat the chilled cream at low mixer speed with 150 grams powdered sugar and vanilla sugar.
4. Using the instructions on the package, prepare 10 g. gelatin.
5. B cream cheese or cottage cheese twice grated on a sieve, add gelatin, squeeze the juice from the lemon. Stir everything thoroughly.
6. Fold in the whipped cream and spread the cream mixture over the cookie crust.
7. Wrap a small deep bowl on all sides with cling film and insert it in the center of the creamy mass laid out in the mold. Sink the bowl slightly and put everything in the refrigerator. After two hours, remove the pan and carefully remove the bowl.
8. Prepare remaining gelatin according to package directions.
9. Using a food processor, puree the strawberries. Add powdered sugar and beat again with a blender.
10. Add gelatin, mix well and fill the “recess” left from the bowl with strawberry puree, extending a centimeter layer to the edges of the cheesecake.
11. Level and refrigerate until the puree hardens.
Simple cheesecake with strawberries - “Easy”
Low-fat cottage cheese - 200 gr.;
Two egg whites;
A teaspoon of gelatin;
Three tablespoons of light liquid honey;
125 gr. low-fat drinking yoghurt;
One small lemon.
1. Place the washed lemon in hot water for a couple of minutes, then cut in half and squeeze the juice from each half. Strain and dilute with water in a 1:1 ratio.
2. lemon water Warm it slightly and soak the gelatin in it for a quarter of an hour, then place the container in a water bath. Stirring constantly, dissolve it until smooth and cool well.
3. Using a mixer, beat the cottage cheese mixed with honey and yogurt. Add cooled gelatin and mix well.
4. In a separate bowl, beat the whites and carefully fold them into the cottage cheese.
5. Spread the strawberries cut into halves or slices along the bottom of the mold, and the curd mass on top of it. Level the surface and refrigerate for 8 hours.
Cheesecake with strawberries - “Strawberry Zebra”
Normal shortbread- 20 gr.;
Half a pack of natural, sweet butter;
Half a kilo of 9% cottage cheese;
Half a liter pack of sour cream 20%;
White granulated sugar - 400 gr.;
Two tbsp. spoons of gelatin;
80 ml of drinking boiled water.
1. Mix the crumbled shortbread cookies with melted or well-softened butter. Place in a round, preferably springform pan and level it across the entire bottom. Place the mold in the refrigerator for about half an hour.
2. Pour sugar into the cottage cheese, add sour cream, beat well and divide the mass into two unequal parts.
3. Place the strawberries grated on a sieve into the smaller part and stir well.
4. Let the gelatin swell in 80 ml of drinking water.
5. Heat the cream until hot (do not boil) and add gelatin. Divide the prepared mixture evenly in two. Add one part to the white curd mass, and mix the other with the strawberry mixture.
6. Remove the pan with the frozen shortbread from the refrigerator. Cut a long strip of parchment as wide as the height of the side and place it in a ring in the mold. This is done to make it easier to remove the frozen cheesecake from the mold.
7. Place four tablespoons of white flour one at a time on the center of the shortbread. curd mass and strawberry, layering them on top of each other until both masses are gone.
8. Then, using the pointed end of a toothpick, apply a pattern on the surface of the cheesecake, drawing stripes from the center to the edge with the pointed tip of the toothpick.
9. Place the dessert in the refrigerator overnight. Then remove from pan and remove parchment.
Cheesecake with strawberries - cooking tricks and useful tips
First soak the gelatin for a while in cold water, and only after it swells well, dilute it with the main liquid or melt it in a water bath.
All dairy products must be fresh.
To ensure that the creamy mass prepared from cottage cheese is homogeneous without any admixtures of curd lumps, grind the cottage cheese twice on a sieve or blend with a blender.
Be sure to place the baked cheesecake in the refrigerator for a while, after allowing it to cool to normal room temperature.
Choose dry, ripe strawberries without any damage.
If you want to stay away from the oven during the hot summer, check out this no-bake cheesecake recipe from Oreo cookies. Luxurious delicate taste filled with crunchy Oreo filling - a luxury that everyone can afford. Especially if . Believe me, it's not difficult at all! Yesterday I talked in detail about how to make this cheese at home, follow the link (there are a lot of photos and a step-by-step guide).
Cheesecake recipe
For the base you will need:
- Butter - 50 g
- Oreo cookies - 220 g (about 30 pcs) and a little more for decoration
For cream:
- Curd cheese - 500 g (you can make it yourself, see the previous site recipe)
- Granulated sugar - 70 g
- Vanilla extract - 1 tsp.
- Heavy cream (33-35%) - 130 g
For decoration:
- Whipped cream - 50 g
- Cream cheese - 50 g
- Oreo Cookie Crumbs - 25 g
How to make cheesecake without baking:
First, turn the cookies into crumbs: break them into halves and place them in a blender bowl. A couple of presses and the crumb will be ready.
Despite the creamy layer, the mixture turns out dry and crumbly, just the way we want it!
IN microwave oven or melt 50 g of butter on the stove. Pour into crumb mixture and stir.
Transfer the wet crumbs to the bottom of the pan and press down with the palm of your hand to create a compact surface. Take a form with detachable sides! I use a mold with a diameter of 18 cm, the bottom is pre-lined with baking paper.
Place the pan with the base in the refrigerator to harden.
No-bake cheesecake filling
Place cream cheese (you can use Mascarpone, Almette, Hochland, Philadelphia) in a deep bowl and add granulated sugar (70 grams). Pour in 1 tsp. vanilla extract. Mix all ingredients.
Use the mixer to mix evenly, but keep the speed low so as not to overbeat the mixture.
In a separate bowl, whisk 130 g heavy cream to soft peaks. Don't work the mixer too hard, as this will turn the cream into butter.
Attention! If such a failure does occur - the cream has become thick and oily, do not throw away the product and do not be upset! I’m sharing a little secret: you just need to add a couple of spoons of cold cream to this over-whipped mass and stir - the cream will become homogeneous and tender again.
To prevent such an incident, follow the rules for whipping cream: it must be cold. It is advisable to keep the whisk and bowl in the freezer for 10 minutes before starting to beat. I usually put the cream in a bowl, unfasten the mixer attachments into it and put everything together in the freezer for 10 minutes. Then I take it out and start whisking.
Break the cookies into quarters and add to the cream filling.
Using a spatula, gently stir the cream mixture into the cookies.
Remove the base from the refrigerator, place the filling on the cookies, and smooth with a spatula.
Using a silicone tip, smooth the surface as best as possible and return the cheesecake to the refrigerator.
How to decorate cheesecake without baking
Leftover filling can be used to make an excellent cream for decoration.
To do this, add cookie crumbs to the creamy curd mass and mix. Post in pastry bag with a curly nozzle and pipe onto the surface of the cheesecake cream decorations. Place half a cookie in each flower. Cheesecake can be served with tea!
How to decorate the cheesecake is up to you. you can use fresh berries and fruits, small candies, marshmallows or, cut into beautiful pieces.
The peculiarity of Oreo cookies is that they do not become soggy upon contact with the cream and remain crispy in the mouth. The cooled cheesecake is easy to cut into portions; it does not fall apart and retains its shape.
Note to everyone who likes recipes without an oven:
Bon appetit!
If you make cheesecake using this recipe, add a photo to Instagram or here in the comments. I will be very grateful! On Instagram, indicate the tag #pirogeevo or #pirogeevo so that I can find these photos on the Internet!
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25.01.2018
Cheesecake dessert can confidently be called one of the best in the world. Originally from the USA, he won the hearts of even conservative Italian confectioners, considered gods in the art of creating desserts. There are a great many cheesecake recipes. Only the main ingredient remains unchanged - soft Philadelphia cream cheese, which gives the cake a delicate taste. By the way, cheesecake, despite its sophisticated look, quite easy to prepare. For example, you can replace Philadelphia and make chocolate cheesecake from cottage cheese. Our recipe with photos for the oven and without baking will help.
| Preparation time | 30 minutes |
| Passive time | 90 minutes |
| Portions | persons |
Ingredients
Ingredients |
|
Preparation
Before cooking, remove all food from the refrigerator. When they are at room temperature, they connect to each other better and more evenly.
- Grind the waffles by hand or in a blender, then combine with sugar and butter. Whisk or knead the mixture until smooth.
- Line the springform pan with oiled baking paper and place the cheesecake base there. Flatten it well and put it in the oven (200°C) for five to seven minutes. Remove the crust, but do not turn off the oven.
- Prepare the cheese curd filling. Rub the cottage cheese through a sieve and beat in a bowl with cheese, sugar and cocoa.
5. Gradually add one egg at a time to the mixture. Finally, add chocolate melted in a water bath to the cream. 
- Place the filling on the base in the mold and put it back in the oven, reduced to 180 degrees, for an hour. Remove, cool and refrigerate for several hours.
- A couple of hours before serving, prepare the glaze. To do this, mix cream, sugar and hand-chopped chocolate. Cook the glaze. Decorate the cake with it and let it cool in the refrigerator for an hour.
- Bring cheesecake to room temperature before serving.
Curd cheesecake with chocolate without baking
This dessert does not require baking at all, which will significantly reduce its preparation time.
Required:
Preparation
- Grind the cookies with a rolling pin or blender, add butter to it (it is better to melt it in advance to make mixing easier) and knead the dough.
- Place the base in a springform pan and press it down well, then put it in the refrigerator for an hour.
- Pour gelatin into about 100 ml of cooled coffee and leave to swell.
- Beat the cottage cheese until smooth and set aside. In a separate bowl, beat the cream until fluffy and gradually add powdered sugar.
- Dissolve the chocolate in a water bath and add to the cottage cheese, and then gradually add the whipped cream.
- Heat the gelatin over low heat until dissolved, add another 100 ml of coffee and also pour into the cream cheese.
- Place the cream on the base, smooth it out and refrigerate for a couple of hours. Garnish with cocoa before serving.
How to decorate cheesecake
Cooking secrets
To prevent the curd from releasing whey during the beating process, place it in a cloth bag or gauze and hang it for two to three hours. The same effect can be achieved if you choose dry cottage cheese.
The cottage cheese will combine better with the other components of the filling if it is brought to room temperature in advance. But the cream must be cold.
Culinary experts advise baking dessert in a water bath. To do this, put the cake in the oven in a container half filled with boiling water. The main thing is to make sure that drops of water do not fall on the cake. You can find other cottage cheese cheesecake recipes in.
Video - recipe
When you want to treat yourself to something tasty, even gourmet, but it’s hot outside and you don’t have the strength to stand at the stove, recipes for desserts without baking come to the rescue. Such desserts come in very handy in the summer, as they refresh and cool the body. useful minerals saturate (yes, yes, dairy products- record holders for calcium content). Although, cheesecake is great at any time of the year. And today I want to introduce you to a simple no-bake cheesecake with cottage cheese and cookies, and, of course, I’m attaching its recipe with step-by-step photos.
Cheesecake is considered a dish of European and American cuisine. The name of the dessert literally translates as “ cheese pie" For classic cheesecake take soft cheeses like mascarpone, Philadelphia or quality cottage cheeses. But when you make cheesecake at home, it's expensive. cottage cheese It’s quite possible to replace it with homemade cottage cheese - it will be doubly tastier and healthier. The site already has a recipe for no-bake cottage cheese cake with pineapples and gelatin. Cheesecake is prepared according to a similar recipe, only in its preparation they use additional ingredients, thanks to which the cheese pie turns out to be incredibly tender, aromatic and melting in your mouth. It can be served with tea, coffee, cocoa. The dessert is so tasty and beautiful that you can arm yourself with this recipe for the holidays.
Cheesecake preparation is described step by step. First we prepare the shortbread, then the most delicate curd mass and cream for decoration. According to this detailed recipe Cooking with photos is not only convenient, but also enjoyable. It's immediately obvious what should happen. And this one curd cheesecake You will definitely succeed the first time! Everything is simple, without unnecessary hassles and burnt dishes. Let's make a homemade cheesecake from cottage cheese and cookies together to see what we're talking about.
Ingredients:
for making cheesecake:
- 300 g shortbread cookies;
- 150 g butter;
- 30 g gelatin;
- 100 g powdered sugar;
- 100 g white chocolate;
- 500 g soft homemade cottage cheese;
- 500 ml cream with a fat content of 33-35%;
- 5-6 drops vanilla extract or 2 tsp. vanilla sugar;
- half a lemon.
Additionally, you will need a springform pan with a diameter of 23-25cm.
for curd cream:
- 200 g powdered sugar;
- 250 g cottage cheese;
- 150 g butter;
- half a lemon;
- 3-4 drops vanilla extract or 1 tsp. vanilla sugar;
- 10 g gelatin.
No-bake cheesecake recipe with cottage cheese and cookies
Preparatory stage.
1. Soak gelatin in cold water (1 tbsp.). Set aside to swell; we’ll deal with it later.
2. Three lemon zest fine grater to get the maximum essential oil, and the pieces themselves were not felt in the cookie crust. It will give the crust a sophisticated look. citrus aroma. We do not reach the white fibers, as they give unnecessary bitterness. Squeeze the juice from half a lemon.
Preparing the cookie crust for the cheesecake.
3. Shortbread is always used for the cheesecake base. It’s better to take a square one that crumbles easily (“for tea” or “ baked milk"). Turn the cookies into fine crumbs. I knead it with my hands, but you can do it with a knife or wrap it in a bag and beat it with a rolling pin.
4. Add softened butter to the cookies and mash everything with a fork. Add the zest of one lemon.
5. You should get a sticky mass. If it doesn’t stick, add more oil. We do not add sugar, the cookies are sweet on their own.
6. Line the bottom of the cheesecake pan with parchment. And to be ready cheesecake is better lagged behind the shape, you can grease the sides with a thin layer of vegetable oil.
7. Place cookies with butter on the bottom, level and press, then put them in the refrigerator.
Preparing curd mass with gelatin for cheesecake.
8. Place cottage cheese with powdered sugar and vanilla in a separate bowl.
9. Puree everything using a blender.
10. Meanwhile, the gelatin has already swollen.
11. Place it in a water bath and heat until the grains dissolve.
12. Add broken White chocolate(porous will also work).
13. Stir until the chocolate is completely dissolved.
14. Move on to the cream. Perhaps this is the most sensitive moment, since problems often arise when whipping cream, especially for beginners. But in order for the cream to whip well into a fluffy foam, you need to strictly follow the instructions, and you can even play it safe a little. The main thing is that the cream, like the container itself in which it will be whipped, must be very cold. Just in case, the whisks with a deep bowl can be placed in the freezer for 5 minutes. Besides, milk product must have a fat content of at least 33%. If you use cream in a box, it is better to cut it and remove all the fat from the walls and bottom. And if you are still afraid that the cream will not whip, you can purchase a special thickener at the store.
So, pour the cream into a deep cold bowl and arm yourself with a mixer.
15. Beat the cream at medium speed until stiff peaks form. This stage takes approximately 10 minutes. But now the main thing is not to over-whip the cream, otherwise it may turn out to be butter.
16. Now carefully add them to the curd mass and carefully mix with a spoon in a circle from the bottom to the top of the bowl.
The texture of the cheesecake should under no circumstances be porous, so we mix exclusively with a spoon, and a blender is not our help in this matter.
17. Next, pour in the gelatin and chocolate.
18. And immediately mix everything until smooth.
19. Take out our springform pan with the cookie crust and pour the cheesecake mixture into it, level it with a spoon. We send our cheese cake in the refrigerator until completely frozen. It may take 4-6 hours, but it's better to play it safe and leave the cheesecake in the refrigerator overnight.
Prepare curd cream for decoration.
20. Soak the gelatin for the cream in a separate container. Place all the ingredients for the cream in another deep bowl.
21. Puree them with a blender.
22. Heat the gelatin for the curd cream in a water bath until the grains are completely dissolved and pour it into the curd mass.
23. Mix the curd cream and put it in the refrigerator until completely hardened. Don't be afraid that the cream looks too liquid; after a few hours it will hold its shape well.
Decoration of curd cheesecake.
24. We begin preparing for decoration when the cheesecake is completely frozen. We twist and turn, tilt the mold and look: if our curd friend is not going to slip out of it, then he is ready. Cut the lemon and prepare a pastry bag with nozzles.
25. Carefully remove the form. Most likely, the cheesecake will easily separate from its walls. But if the shape doesn’t want to lag behind the delicious cheesecake, there are 2 options. 1: lightly moisten the towel with boiling water and wipe the sides of the mold so that the curd mass leaves them faster. Then put the cheesecake in the freezer for 5-10 minutes so that the sides harden again. 2: separate using a sharp long knife.
26. Curd cream also froze, but at the same time it became very plastic and soft.
27. Place the cream in a pastry bag.
28. Decorate the cheesecake with a pattern of curd cream.
29. Place lemon slices on top. Citrus sourness is what the high-calorie food lacks cottage cheese dessert. Place the decorated dessert back in the refrigerator to cool a little more. Serve the cheesecake cold.
Delicate homemade no-bake curd cheesecake with cookies is ready. Bon appetit!
The cheesecake is very airy, although it does not have a porous structure.
Chocolate cheesecake from Sama_Ya
Split form d=26 cm
Korzh:
- 350 g chocolate chip cookies
- 3 tbsp. granulated sugar
- 1/3 tbsp. (80 g) melted butter
Crumble the cookies in a food processor or by hand, mix with sugar and butter. Place on the bottom of the mold, lightly compact, bake at 180 degrees in the oven for 10 minutes. Cool completely.
Filling:
- 1 tbsp. gelatin
- 1/2 cup water
- 450 g cream cheese at room temperature
- 150 g melted chocolate chips
- 1 can of condensed milk room. temperature
- 250 g cream 35%
- 1 tsp vanillin
Soak the gelatin in water for 40 minutes, then heat until completely dissolved, but do not boil. Cool to room temperature.
Whip the cream to soft peaks.
Mix cheese, condensed milk, vanillin, melted chocolate with a whisk homogeneous mass. Add gelatin. Carefully add cream in 3 additions. Place in pan and refrigerate for at least 4 hours.
Decorate as desired.
Cheesecake with chocolate chips from vikany
Another cheesecake recipe. It's very easy to prepare and you don't have to worry about the top bursting - you can't see underneath the crumbs anyway. The next day the pie tasted better, or maybe it just tasted better after the night in the refrigerator.
Dough:
- 300 g flour
- 100 g nuts, very finely chopped
- 200 g butter at room temperature
- 120 g sugar
- 5 tbsp. cocoa
Add sugar and cocoa to the flour and mix. Cut the butter into pieces and add to flour mixture, rub with your fingers into crumbs. Add nuts, stir.
Filling:
- 4 eggs
- 200 g sugar
- 100 ml sour cream or plain yogurt
- 500 g cream cheese
- 2 tbsp. flour
- vanilla
Beat eggs with sugar until foamy, add cottage cheese, beat again. Then add sour cream, vanilla and flour. Mix. Grease a springform pan, line it with baking paper and pour 2/3 of the dough crumbs onto the bottom, “tamp” with your palm. Pour the curd filling on top. Then carefully place the remaining crumbs on top. Bake for 40-50 minutes in an oven preheated to 180 C.
When the cheesecake is ready, run a knife between the cake and the sides of the pan and leave to cool in the pan. Serve cooled.
I used walnuts, in my opinion, any nuts would do - almonds, hazelnuts, etc. Or you can do it without nuts at all, but then add more flour. I only had 300 grams of cream cheese, I added another 200 grams soft cottage cheese. It turned out delicious, the pie was very filling - even for us with a sweet tooth, there’s no way we could have more than one piece.
Portioned cheesecakes from Dessert
For 6 pieces: silicone molds.
For the biscuit:
- 2 eggs
- half a glass of sugar
- 100 ml milk
- 1 tsp baking powder
- 4 tbsp flour
Beat everything with a mixer. Bake the biscuit at 180 C for 15 minutes. From ready-made sponge cake Cut into circles with a glass.
For filling:
- 500 ml parmalate cream 35% fat
- powdered sugar
- a pack of gelatin (read on the pack how much it is rated for)
- strawberry topping
Dissolve gelatin in 50 ml of milk and pour into cream, beat with a mixer (so that it dissolves well and melts). Fill half silicone molds our cream.
Randomly pour strawberry ice cream topping on top and place in the refrigerator to set.
While our cream hardens, we prepare further.
Heat the condensed milk, add 100 ml of milk and gelatin (mix well).
We take out our molds with cream and fill with condensed milk.
And cover with our biscuit circles.
Place in the refrigerator to harden. When ready, remove and sprinkle with coconut.
Creamy chocolate cheesecake from Lapland
Korzh:
- 350 g cookies
- 2 tbsp. l. cocoa
- 180 g butter
Filling:
- 500 g mascarpone (or Rama Cream Bonjour)
- 180 ml cream 33%
- 100 g sugar
- 3 eggs
- 100 g dark chocolate
- vanillin or vanilla sugar
Grind the cookies into crumbs in a blender, add cocoa, mix well. (You can use chocolate cookies right away, respectively, then we do without cocoa.) Melt the butter, add to the cookies, stir. Place in a springform pan (24-26 cm), press well, form sides and place in the oven. Bake for 10-15 minutes. at 180 C. Remove and cool completely.
While the cake is cooling, prepare the filling: mix the cheese with sugar and beat with a mixer at low speed, add cream, beat, then eggs, beat again and vanilla - beat. Wrap the entire cooled pan in foil, making it as airtight as possible so that no water leaks out. Then pour the resulting mixture onto the cake pan. Sprinkle grated chocolate on top.
Now carefully place the mold in a tray with high sides and fill the larger tray halfway with the cheesecake. warm water- i.e. organize steam bath. We put this whole structure in the oven. Pace. 180 g, bake for 50-60 minutes.
Remove from the oven and let cool completely to room temperature. Only after this do we take the cheesecake out of the mold. And put it in the refrigerator for 3-4 hours. Now it's ready!
Cheesecake "German snail" from Viku
Don't want fatty cheesecakes? I baked cheesecake for Easter. ABSOLUTELY not greasy. It turns out very tasty and beautiful. Recipe from a German book. The title in the book is not interesting. That's why I made up my own. Baking is quick and very easy.
Dough:
- 2 eggs
- 1 yolk
- 75 g sugar
- 1 packet vanilla sugar
- 75 g flour
- 25 g starch
- 1 tsp baking powder
- 100 g currant jam (or wild berry jam)
Filling:
- 3 sheets of red gelatin (I used half a standard bag. The gelatin was white.)
- 150 ml raspberry or momo juice
- 250 g of cottage cheese (I have 40% fat content, the cottage cheese is German, it looks like cream or Russian curd mass, I think that the curd mass will also work)
- 200-250 ml. cream
- 3 tablespoons apricot jam.
Beat eggs and yolk at maximum speed for 1 minute. Then add sugar, vanilla sugar. Beat for another 2 minutes.
Mix flour, starch, baking powder. Add to the eggs in two stages and beat with a mixer.
Place the dough on baking paper laid out on a baking sheet. Bake at 200 C for 8-10 minutes (will be visible by the color of the biscuit).
We lay out the finished sponge cake on the long sides, cut off wide (10 cm) pieces, spread the main sponge cake with jam and quickly roll it into a roll. Leave to cool.
Prepare the filling (or base?). Whip the cream in advance. Line the bottom of a fairly deep bowl (the shape of the bowl is the shape of your cake) with transparent cling film.
We dissolve the gelatin as expected (it was written on the bag, but it didn’t dissolve in cold water for me, I had to heat it up).
Pour the juice into the gelatin solution, immediately add cottage cheese and well-whipped cream.
It seemed to me that according to the recipe the filling would not be sweet. (This is a typical German version. It doesn’t taste good to me, to be honest. So I added sugar to taste. The main thing is not to overdo it, because the top of the cake is sweet too.)
Place the mixture in a deep salad bowl, on film.
Now the pieces that we cut off from the biscuit were useful to us. We place them on top of the curd mass.
Then the mass will harden, we will turn it over and get a biscuit base of the cake and a mound of filling on top.
Place the bowl in the refrigerator for 3 hours.
Cut the roll into pieces. The result is “snails”.
Remove the frozen filling from the refrigerator. She looks like jelly. Place it on a cake plate (turn it over). We remove the film.
There is now a mound of curd on the dish, and a biscuit at the bottom.
We cover curd jelly“snails” (I didn’t have enough snails for the entire area of the cake, I had to bake another sponge cake. But, in theory, the recipe should be enough).
We rub the apricot jam through a sieve. Melt the “slurry” on the stove until it bubbles. We cover our snails with this jam. All!
The cake is especially good after a day, when it is soaked. Very tender, tasty and not greasy.
I think I can try different combinations juices and jams.
I was quite pleased with my option.
Cheesecake with blueberries from vikany
Instead of the usual cookie base, this cheesecake has a base made from ground hazelnuts - it turns out much tastier and more interesting. On top, instead of blueberries, you can take other berries or not put berries at all. You can also use frozen berries.
For blueberries:
- 350 g blueberries
- 1 tbsp. honey
- 1 tbsp. Sahara
- 1 tbsp. lemon juice
For the cheesecake:
- 1 1/3 cups cream cheese (cream cheese, mascarpone)
- 1 big egg
- 1 tbsp. hazelnut liqueur (optional)
- 2/3 cup whipping cream
- 5 tbsp. Sahara
- 1 tbsp. lemon juice
For the base:
- 1 2/3 cups ground hazelnuts (I crushed them in a blender)
- 2/3 cup flour
- a pinch of salt
- 4 tbsp butter at room temperature
- 1/3 cup brown sugar
- 1 yolk
For the base: mix ground nuts, flour and salt in a bowl. Beat butter with brown sugar until fluffy, add the yolk and beat again. Gradually add the oil mixture to nut mixture, mix well. Grease a 23 cm mold well with butter, pour out the prepared base and spread evenly over the mold with your fingers. The base along the side of the mold should be thicker than the base at the bottom. Cover the base with cling film and refrigerate for 30 minutes.
Heat the oven to 180.
For blueberries: in a thick-bottomed saucepan, carefully stir blueberries, honey, 1 tbsp. sugar, 1 tbsp. lemon juice and place on low heat. Heat for 5-7 minutes, the berries should release juice, but still retain their shape. Remove the berries from the heat and leave to cool.
Place the cheesecake base in the preheated oven for 15 minutes. Then remove from the oven and let the base cool completely.
For the cheesecake: While the base is cooling, prepare the cheesecake - beat the cream cheese and sugar until fluffy. Add the egg and lemon juice, liqueur (if using) and continue whisking - everything should be well mixed. Pour the cheese mixture into the cooled base and smooth the top. Place in the oven for 20-25 minutes.
Remove the finished cheesecake from the oven and let it cool completely. Then cover with cling film and refrigerate for 1-2 hours. Before serving, remove the cheesecake from the refrigerator, let it sit for 10-20 minutes, place the blueberries on top along with their juices and serve.
Chocolate cheesecake with liqueur from elaga (author La Perla)
For the base:
- 175 g cookies
- 75 g butter
- 1 tbsp. l. cocoa powder
- springform 22 cm
For filling:
- 200 g Philadelphia cheese
- 250 g heavy cream
- 250 g dark chocolate
- 3 tbsp. l. chocolate liqueur
- 2 tbsp. l. powdered sugar
- 2 tbsp. l. cocoa
Grind the cocoa cookies into fine crumbs.
Add melted butter and stir.
Place in a springform pan lined with baking paper and press down.
Melt the chocolate in a water bath.
Whip the cream.
Beat cheese at room temperature with sugar, add liqueur, stir.
Add whipped cream and melted chocolate, mix with a mixer at low speed.
Pour the filling onto the dough, smooth it out and refrigerate for at least 4 hours or overnight.
Sprinkle with cocoa.
WITH truffle flavor, but a little too oily for me. True, the cream was whipped only to soft peaks, but no longer wanted. Maybe this also affected the taste?
P.S. I ate it the next day, delicious! Is it insistent or what? And even with fresh strawberries, oh my god.
Two-layer cheesecake with nut praline from Aya
- 150 g crushed biscuits
- 70 g melted butter
- 600 g cream cheese
- 2 eggs
- 50 g milk or dark chocolate
- 1 can of condensed milk
- 70 g dark brown sugar
- 70 g nuts (I took pine nuts)
- 70 g cream 35%
Combine the cookies with butter, knead and spread over the bottom of a springform pan (22 cm). Combine cheese at room temperature with condensed milk and eggs. Mix well and divide into two parts. Stir melted chocolate into one. Pour the chocolate mixture onto the cookie base first, followed by the white mixture on top. Bake at 160C for about 1 hour. Cool. Top with praline and nuts. Place in the refrigerator overnight.
Praline: Combine dark sugar and cream in a saucepan (do not whip), cook over medium heat for 5 minutes or until the sugar is completely dissolved and the mixture thickens slightly. Remove from heat and stir in toasted nuts. Delicious! Can be used with different nuts and not just for cheesecakes.
Chocolate cheesecake with Toblerone and Irish cream liqueur from Aya
- 125g chocolate chip cookies, ground
- 80g melted butter
- 100g ground shelled nuts of any kind
- Mix, spread into a 22 cm mold, set aside.
- 600g Philadelphia or other cream cheese
- 200g melted milk or dark chocolate Toblerone
- 3 eggs
- 100 ml sour cream
- vanillin packet
- 80ml Baileys or other cream liqueur
Mix cream cheese with melted Toblerone chocolate, add eggs, sour cream, liqueur, aniline one at a time. If it's not sweet enough, add powdered sugar.
Pour onto the crust, smooth and bake at 160C for about 1 hour 20 minutes.
I would like to say a few words why I prefer baked cheesecakes. Firstly, it’s better to serve guests exactly like this, since you can’t put it on the table frozen, it will immediately begin to melt, not much, but the consistency will still deteriorate. (It’s better to eat frozen cakes this way: take them out of the refrigerator, cut off a piece, put the cake back in the refrigerator.) Secondly, baked cheesecakes are still not as fatty as frozen ones, since they do not use 35% cream, which increases this fat content as in frozen. And yet, frozen ones mostly use gelatin, and I just don’t really like the taste of it.
Double layer cheesecake from Chigov
The bottom part is baked and the top part is unbaked.
Let's do it from the beginning baked cheesecake, I had a chocolate cookie base and a cheese mixture to which I added grated milk chocolate.
For 10 servings:
- 75 g butter
- 225 g crushed biscuits
Filling:
- 450 g cream cheese (I used Mascarpone and Philodelphia in equal parts)
- 240 ml sour cream
- 150 g sugar
- 4 eggs, divided into yolk and white
- 40 g plain flour
Preheat the oven to 170 C. Grease the springform pan with oil. round shape diameter 23 cm. Line the bottom with parchment. Melt the butter in large frying pan over low heat. Add crushed cookies, mix. Spread the mixture over the bottom of the pan and press firmly.
Filling. Add cheese, sour cream, sugar, yolks, flour, grated chocolate.
In another bowl, use a clean whisk to beat the egg whites until stiff. Using a large metal spoon, carefully fold the egg whites into the cheese and stir to combine.
Transfer the dough to the cheesecake base and smooth it out. Bake for 1 hour - 1 hour 10 minutes, it should remain liquid in the middle. Leave to cool in the oven for about an hour.
My mold was 26 cm. Then take it out of the oven, let it cool completely and put it in the refrigerator.
And start preparing the second layer of cheesecake:
- 400 g mascarpone (the most delicate texture is only with this cheese, all other substitutes are tasty, but not as divine and tender as with mascarpone.)
- 150 ml cream 33-35%
- 100 g sugar
- 20 g gelatin
I added to the curd mass canned pineapple, without additives or any fruit you like.
Pour 100 ml cold gelatin boiled water and leave to infuse for an hour.
Bring gelatin to a boil, but do not boil. Cool.
Beat cream with sugar.
Add mascarpone, mix well.
Add pineapples and stir.
Add gelatin and mix.
Take the baked cheesecake out of the refrigerator and place a second layer of curd mixture on top of it, put it in the refrigerator and let it sit for an hour, then you can decorate it and put it in the refrigerator for another two hours.
Diet cheesecake from Prelestna
The basis:
- anniversary cookies 150g (any favorite cookies)
- Apple juice 50g-100g (I had orange juice)
Filling:
- 400g cottage cheese 1.8% (creamy, without grains, if the cottage cheese has grains, rub through a sieve or in a blender)
- 350g yogurt 3.2% natural (I have light Activia)
- 1.5 eggs
- 1.5 tbsp. starch (20 g), ideally corn starch, my usual one is potato starch
- 3.5 tbsp. sugar (it took about 100g, and I can’t say that it turned out very sweet)
- zest and juice of half a lemon
You need a springform pan with a diameter of 20-23 cm (mine is 21 cm).
Grind the cookies into crumbs (very easy in a blade blender).
Add juice to the cookies and knead (the consistency should be like plasticine). Using your hands, knead along the bottom of the pan.
Beat cottage cheese, yogurt, sugar, lemon zest and juice until completely smooth. Add eggs. (Such a strange number of eggs turned out when recalculating the recipe, since the original recipe was large quantity products. It is important here that the half of the second egg contains both the white and the yolk. Usually, when you need exactly half an egg in some dish, I stir the egg in a cup so that the white and yolk are mixed, and add half the contents of the cup to the filling.)
Add starch, beat well to combine.
Wrap the bottom of the cheesecake pan with foil (the cheesecake is cooked in a water bath and water can get inside through the cracks).
Pour water into a container larger in diameter than the mold (a frying pan or, for example, a baking dish) so that it reaches half the height of the cheesecake mold.
Cover the top of the cheesecake pan with foil and place in the pan with water.
Place the cheesecake in a preheated oven (180 degrees) in a water bath for 50 minutes.
After 50 minutes, turn off the oven and leave the cheesecake in the oven for another 2 hours.
Take out the cheesecake pan, remove the top foil, and run a knife along the sides.
Cool in the refrigerator and you can eat.
P.S. The result was a very light and tasty cheese.
I tried the principle of baking in a water bath for the first time - nothing complicated, the main thing is to wrap the mold well. I did leak water and tarnished my cheesecake’s reputation a little. Distinct citrus taste and aroma. I think in next time You can try it with orange.
For those losing weight great option indulge.
It turned out to be 153 calories per 100 grams.
Cheesecake with peanut butter and bananas from vikany
This is a variation on the cheesecake theme, instead of adding some cream cheese... peanut butter. You can add less or more peanut butter, depending on how much you like it. Caramelized bananas serve as a sauce, but you can do without them. Like all cheesecakes, this cheesecake is very filling, so bake a full portion for guests. We've been eating our cheesecake for almost a week, and it keeps well in the refrigerator (in a tightly closed container).
This recipe can be prepared with children - absolute accuracy of proportions is not important and children can help decorate ready cheesecake.
The basis:
- 300g cookies, crushed into crumbs (I used graham crackers)
- 100-110g butter, cut into pieces
- 6 tbsp. brown sugar
Cheesecake:
- 3 packets (about 680g) Philadelphia cream cheese, room temperature
- 1 cup peanut butter
- 3/4 cup sugar
- 1/3 cup brown sugar
- vanilla
- 4 large eggs
- 1/3 cup sour cream
Banana sauce:
- 50g butter
- 1/2 cup brown sugar
- 5-6 ripe bananas
- 2-3 tbsp. Roma (optional)
The basis.
Preheat the oven to 175. In a food processor (or by hand), mix the butter, cookies and sugars, then transfer the crumbs into a 23 cm diameter folding pan. Using your hands, distribute the crumbs along the bottom and sides of the pan, put in the oven for 12-14 minutes. Then cool the base.
Cheesecake.
Beat cream cheese and peanut butter with a mixer until smooth. creamy mass, approximately 3 minutes. Add both types of sugar and beat for another 3 minutes. Add vanilla, stir and add eggs one at a time, beating after each egg. Add sour cream, stir and place in prepared base. Smooth the top of the cheesecake.
Fold 3 sheets of foil end to end, place the cheesecake pan on top of the foil and wrap the foil around the bottom of the pan. Place the cheesecake pan in a deep baking dish, pour 2 cm of water and place in an oven preheated to 175. Bake the cheesecake for approximately 1 hour 25 minutes. Place the finished hot cheesecake in the refrigerator (do not cover the top with anything - you will see how all the cracks on the surface heal). Leave the cheesecake in the refrigerator for at least 6 hours.
Banana sauce.
Melt the butter and sugar in a frying pan and heat, stirring all the time, for 4-5 minutes, add rum if using. Cut the bananas into circles and add them to the caramel in parts, simmer the bananas in the caramel for 1-2 minutes. Then carefully (I used a fork) transfer the caramelized bananas onto the cheesecake.
Let the cheesecake sit at room temperature for 1 hour before serving.
Chocolate Cheesecake by moe13
The basis:
- 250 g cookies (2 packs of Yubileiny)
- 100 g butter
- 50 g chocolate (I had different ones, milk and dark)
Filling:
- 600 g curd cheese (I used Violetta)
- 150 g sugar
- 3 eggs
- 150 ml cream 33-35% (whipped)
- 100 g chocolate
Ganache:
- 50 g chocolate
- 60 ml cream
Grind the cookies in a blender.
Melt the butter and add the chocolate. (You can just make do with chocolate chip cookies)
Mix and compact the mixture into a springform pan on the bottom and sides. Place in the oven at 170 degrees. After 10 minutes, remove and reduce the degrees to 160.
Mix cheese with sugar, add eggs one at a time. Gradually stir in whipped cream.
Melt the chocolate and gently stir into the cheese mixture.
Fill the form with the base with the prepared filling. Place the mold on the wire rack and place it under the wire rack. deep baking tray with boiling water. Bake for an hour and a half. Do not remove the pan from the oven for another hour.
Boil the cream and melt the chocolate in it. Stir thoroughly, cool slightly and pour over cheesecake.
Cool everything to room temperature and then put it in the refrigerator.
Peach cheesecake from Yvette
Dough:
- 3/4 cup flour (180 ml)
- 3 tbsp. brown sugar
- 2 tbsp. grated orange zest
- 1/4 cup butter (60 ml)
- 1 beaten egg yolk
Filler:
- 1 large can of canned peaches
- 500 ml cream cheese (curd cheese)
- 0.5 cups sugar
- 2 tbsp. flour
- 4 eggs
- 125 ml peach juice
- vanilla
Preheat the oven to 200 degrees. Lubricate the bottom springform oil
Mix the flour with sugar and zest, add butter and knead with your hands. Beat the yolk and add to the dough.
Press 1/3 of the dough into the pan and bake until golden crust(5-10 minutes).
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