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Cheesecake with berries

Cheesecake with berries


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I crushed the biscuits, after obtaining a kind of more or less homogeneous biscuit flour, I added the butter to the pieces, and I mixed until a kind of biscuit crumbs formed. Then I moved this maclavais into the shape of a buttered cake, where I stretched it with my fingers so that it covered the bottom evenly.

In a large bowl, mix the cheese and sugar with the mixer for about 3 minutes, then add one egg at a time, then the vanilla, the lemon juice, the salt and finally the sour cream. I mixed another 3 minutes to be really fluffy. Then I poured everything over the cookie sheet, and I put the cheesecake in the oven, for an hour (give or take), over low heat (you have to be careful because it can burn very easily on top.)

After I took it out of the oven, I let it cool, and I put the fruit on top, followed by a sachet of gelatin dissolved in the juice left by the fruit.


See you soon with delicious new recipes.

Grind the biscuits and mix them well with the melted butter, then prepare the tray: to be round, with a diameter of 24 centimeters and to have a removable bottom. Grease it well with butter, then cover it with an even layer of biscuits and let it rest for about 20 minutes. Meanwhile, prepare the cream cheese. Using the Electrolux Assistant, mix the ricotta with the mascarpone, sugar and grated lemon and orange peel until creamy. Stir in the eggs one at a time, then the sour cream and lemon juice. Pour the composition into the pan, over the good biscuit top and forget about it in the Combie Steam oven for 75 minutes. Use the program with 25 percent steam at 180 degrees Celsius.

Remove the cake and let it cool for a quarter of an hour, during which time prepare the sour icing. It's very simple! Mix the cream with the sugar and lemon juice and pour it over the cheesecake. Put the tray in the oven for another 20 minutes. Then turn off the oven and let it cool inside with the door open. When it has cooled completely, put it in the fridge and stop thinking about it until the next morning. If you are impatient, you need to know that it takes at least 3 hours to cool down before you can enjoy it.

After waiting so long, you can take it out of the fridge and devour it, ennobled with berry sauce!


Cheesecake with berries

Method of preparation:

- prepare a cake form with a detachable base and cover it with special baking paper
- Crush the biscuits in a towel and then mix well with melted butter, a sachet of vanilla sugar and coconut flakes (if you prefer!)
- this mixture is placed in a uniform layer in the cake tray and a top is formed
- the gelatin dissolves in boiling water and leaves on very low heat until the crystals disappear, but it does not boil
- Coconut (if you use it) is also mixed with boiling water, for rehydration
- Beat the cottage cheese with the mixer until it becomes a cream
- whip the cream well according to the instructions on the box
- mix cottage cheese with whipped cream, gelatin, sugar, vanilla sugar and roasted coconut
- the cream is poured in the shape of a cake, over the cookie sheet
- level it nicely with a knife and leave it in the fridge for 4-5 hours or a whole night
- if you don't have patience and you want to eat the cake immediately, leave it in the freezer for at least an hour
- after removing the cake from the fridge, detach the cake tray and place it on a round plate
- Put berries or compote / jam on top
- Sprinkle with vanilla sugar or coconut flakes and you're done! It's perfect!

- for a perfect taste, you can put 30 ml of coconut liqueur in the cream.

It can be served with a glass of champagne, in which you put a strawberry!


Marbled cheesecake with berries

It's the first marbled cheesecake with berries plus a double layer of "improved" biscuits that I make in my kitchen. After all the other cheesecake options posted here, I said to try this one too, because my fear was not to "cut" the cream after I added the berries & # 8230

See all the recipes I tried here & # 8211 Cheesecake without baking

To make it easier to purchase and organize the ingredients for this dessert, I will write them down and then break them down into categories. Because this time it's about the "base top", the cheesecake cream and the top top.


Pictures of marbled cheesecake with berries

Let me tell you, this dessert was very much appreciated ?!

To remove the slices of cheesecake well, I used a long knife to cut at a certain pressure. Then I used the spatula for dessert. And to make it look good in the pictures, I cut the food foil on the bottom of the tray as I took out slices of this dessert. Because honestly I didn't risk transferring everything to a more fancy set & # 8230. and it remained so.


-I used digestive biscuits for the counter, but you can use your favorite biscuits. Any type of cookie is ok.

-If you don't want to use counter tops, I recommend honey, maple syrup or brown sugar, because it helps to solidify it.

Whipped cream: beat the cold cream until it becomes dense, because you need it as dense as possible. This will give the cheesecake the rich, creamy texture you want. It is very important that the cream is cold, cold when you mix it!

Cheese cream: unlike cream, you need cream cheese at room temperature so that it mixes as well as possible.

-When you incorporate the cream into the cream cheese, be as delicate as you can so as not to break the air bubbles in the cream. Use a spatula and stir from the bottom up as lightly as you can, until the mixture is even.

-For a properly cooled cheesecake, you will have to leave it in the fridge overnight or in the freezer for 3-4 hours. This way, you will get well-defined edges when you cut the slices, and the cream will be hardened properly.


Ingredients for a shape with a diameter of 22cm

- 300g biscuits (I recommend not very floury biscuits, I used digestives)

- 500ml cream for whipped cream

- 500g cream cheese (I used cream cheese)

-200ml SIM milk (you can use both 1.5 and 3.5 fat)

- 1 teaspoon grated lemon peel

-400ml water or strawberry puree

-2 gelatin sachets for red decoration

For a start, we take care of the base of the cake, we crush the biscuits well (you can put them in a bag and crush them with the rolling pin or put them in the food processor as I did). Add the melted butter and mix well with a spatula until smooth.

I mounted the cheescake directly on the plate so I put the ring on the shape and on the edges (not underneath) I put plastic food foil. I poured the mixture of biscuits and butter and pressed well, you can help with a spoon or the bottom of a cup, glass. It is important to press well and evenly everywhere. Put the top in the cold until we prepare the cream.

To start, moisturize the gelatin in 100ml of cold milk.

We mix the cream for the cream only until it reaches volume, it does not have to be "stiff". Mix the sweet cheese well with the powdered sugar and add the grated lemon peel (I recommend that the cheese be at room temperature). We crush the strawberries well.

Over the hydrated gelatin we add the rest of the hot milk and mix until it is homogenous and the hydrated granules are no longer visible.

Alternately pour the hydrated gelatin and whipped cream over the cheese and sugar mixture and mix quickly with a whisk. Depending on the type of cheese used, the cream may be more fluid or firmer. If you think it is too strong (this happens frequently when using whipped cream) add a little cold milk and mix.

We get a super tasty cream, you can eat a little of it, no one sees you :)

Divide the cream in half, in half add the crushed strawberries. This step is optional, you can leave it so white or you can add the fruit to the whole amount of cream. I chose to play with it and made it in two colors. I open a parenthesis and write to you that when the blueberries appear, I will make a cheesecake in three colors.

Okay, the cream is ready, pour the first layer by pressing lightly, then the colored one and put the cake in the cold for at least 2-3 hours, preferably from evening to morning.

Prepare the jelly to put on top and pour it hot over the cake. As it is simply prepared, mix the powder in the sachet with 4 tablespoons of sugar then add the water or the strawberry puree and put the mixture on the fire. After 1 minute of boiling, let it cool for a while and then pour it over the cheesecake. Refrigerate the cake for at least 30 minutes until the jelly hardens.

After removing it from the refrigerator, remove the ring and remove the foil. Smooth the edges with the blade of a knife.

Garnish with fresh fruits, sweets, cream according to your preferences.

I chose a combination of fruits, macaroons and meringues.

Cut the cheesecake with a sharp knife. As you can see in the video, the slices are cut perfectly.

It is particularly good, refreshing with an aromatic, sweet-sour taste.

I can't wait to try the recipe and write me how it turned out!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Baked cheesecake with berries

Baked cheesecake with berries, crispy butter-flavored cookie top, cream cheese and delicious berry topping.

Baked cheesecake with berries is my dedication to lovers of cheesecakes and Easter cakes. Don't get me wrong, I like Easter too, but I often get the impression that it often has too much dough and too little filling. So if you are like me, I suggest this baked cheesecake.

On my blog you will find several cheesecake recipes, including my famous, my signature cheesecake with coffee or the wonderful cheesecake with cherries, the Asian cheesecake with matcha and lemon tea, or even brownie cheesecake! They are all delicious! The vast majority of the cheesecakes I told you about are cold cooked. Today's cheesecake is a baked one because that was the idea, to make the Easter filling :). For today I decided to put a homemade berry topping and fresh berries. Of course you can put any other fruit you want.

Don't forget that you can find me on Instagram for other recipes and cute stories :).

Ingredients (for a cheesecake with a diameter of 20 cm)

  • 200 g of cottage cheese
  • 200 g cream cheese
  • 150 g white sugar
  • 4 eggs
  • 50 g starch
  • 100 g sour cream
  • 1 pinch of salt
  • 2 teaspoons vanilla extract
  • grated peel of 1 lemon
  • 300 g frozen berries
  • 70 g sugar
  • juice of 1/2 lemon
  • 300 g fresh berries (raspberries, currants, blueberries) and strawberries

To start, preheat the oven to 170 degrees Celsius. First prepare a baking tray with a removable ring. Line the tray with aluminum foil on the outside, be sure to seal the tray very well. At the end we will put this tray in a tray with water, so we need a very good sealing of the tray.

Prepare the cheesecake top. Put the biscuits in a blender and turn on the blender for a few seconds until you get a sandy composition. Alternatively, if you don't have a blender or don't want to use it, put the biscuits in a ziplock bag, close the bag and crush the biscuits with a rolling pin until you get a sandy composition. Mix this composition well with the melted butter and put everything in the cake tray with a removable ring. Press the composition with the palm of your hand so that you get a compact top.

For the filling, in a large bowl put the cottage cheese, cream cheese and white sugar and mix everything very well until you get a frothy composition (here you can use a mixer). Add the eggs one by one, mixing very well after each one. Finally add the starch, then sour cream, salt, vanilla extract and lemon peel and mix again. Pour the composition over the countertop in the tray.

Look for a steak tray or a larger diameter pan so that the cheesecake tray fits in it. Place the tray with cheesecake in the large tray, fill it halfway with hot water. Be careful not to pour water into the cheesecake tray. Put the cheesecake in the hot oven for 40-50 minutes. You will notice that the cheesecake on the edges will be firm and in the center it will still be soft. As it cools, it will harden. Leave the cheesecake at room temperature until it cools completely, then refrigerate for 3-4 hours or until ready to serve.

Meanwhile, prepare the berry topping. In a saucepan put the frozen berries, sugar and lemon juice. Mix everything well and simmer for 10-15 minutes, stirring occasionally, until you get a thick composition. Using a vertical blender, pass the composition until you get a puree. If you do not like fruit kernels, at this point you can strain the puree through a thick sieve. Take the cheesecake out of the fridge, release it from the cake tin and place a thick layer of fruit puree on top. Top with fresh fruit as desired. Refrigerate or serve immediately, but be careful, the cheesecake is cold! :).


Method of preparation

Crush the biscuits on the work table with the rolling pin.

Melt the butter in a bain marie, put both ingredients in a bowl and mix with a spatula and then pour the composition into a tray with a removable bottom, press well with the spatula, then put the tray in the refrigerator until the cream is ready.

How to prepare the cream:

Put the cream, the sugar on the robot and mix at high speed until you get the whipped cream.

Put gelatin in water and put the cup in which it was put in a bain marie until completely melted.

In a bowl put mascarpone cream, essence, melted gelatin, grated lemon peel through a small grater and mix well.

Put the cream cheese over the whipped cream and mix lightly with a spatula until incorporated.

Remove the tray from the fridge and pour the cream over the counter, then put it back in the fridge.

How to prepare for topping:

Put the cherry juice in a cup and put the cup in a bain marie until completely melted, then add the berries that were kept in pans mixed with sugar, mix gently until the sugar melts.


Cheesecake with berries

I know what joy each cheesecake recipe will bring, I don't know why, but it has become one of the most appreciated sweets recipes on the blog. And let me tell you the right one: cheesecake is my favorite cake! So much cheese and so much fruit and so much flavor & # 8230 what don't you like?

But this time I made the first square cheesecake! And this miracle was possible only and only thanks to the site www.pentrucopt.ro, where I made two gifts: a square tray with removable walls and a tray for tart, also square. If you have never seen this before, it is understandable, because they are the only importers in Romania of these wonders.

Among the items you can find only for baking are the rectangular shapes with opening system, which is very useful for any kind of cake, which you will take out of the tray much easier but also the cake form, also with detachable walls. How many times have you been unable to remove the cake from the tray or break its walls and it is not as beautiful as you would like on the edges? These clever trays are all from Kaiser, but in addition to them, for baking are the only importers for Pap Star Germany (disposable items), Duralex France (glassware), CHG Germany (stainless steel items), Lurch Germany and Happy Flex Italy (silicone items).

No good, now that I've shown you the trays, let's move on to the recipe, I say!

Ingredient:
& # 8211 200g biscuits
& # 8211 100g melted butter
& # 8211 a spoonful of sugar
& # 8211 a pinch of salt
& # 8211 500g mascarpone
& # 8211 500g cream cheese
& # 8211 4 eggs
& # 8211 250 ml sour cream
& # 8211 300g old
& # 8211 Peel and juice from a lemon
& # 8211 vanilla to taste (I put the core from half a vanilla stick)
& # 8211 ½ teaspoon salt

First I heated the oven to 180 degrees and lined the bottom of the tray with baking paper. Then I ground the biscuits in the food processor, added the melted butter, a spoonful of sugar and salt and mixed well. I put the crust in the tray and pressed it so that it is uniform and rises 2-3 cm on the edge of the baking dish. Then I baked the crust for 10 minutes, until it became crispy.

I then reduced the oven temperature to 160 degrees and prepared the filling: I mixed mascarpone and cream cheese until they were very creamy (with the mixer at medium speed, about 5 minutes). I then gradually added the sugar, in 4 tranches, mixing well after each one, making sure that the sugar is melted before adding another one. Then came sour cream, peel and lemon juice. I stirred again. Every time you add a new ingredient and mix, don't forget to drag the composition on the walls of the bowl with a spatula, to make sure we have a homogeneous and fine cream. I then added eggs, one by one, mixing well after each one. I poured the cream cheese over the prepared crust and put the tray in the oven for about an hour and a half. If the top of the cake is browned, cover with aluminum foil and let it continue to bake. The cheesecake is ready when it is firm on the edges and the middle is still soft. Don't worry, it will harden later. Let it cool completely and then put it in the fridge overnight to set.

For toping we need 1 kg of frozen berries, 100g of sugar, 3 tablespoons of food starch, 5 tablespoons of water. Put 3 tablespoons of water and sugar in a non-stick pan and let them simmer until the sugar melts and the syrup starts to boil. Add the berries and mix well. Let it boil for 5-6 minutes and then add the starch, mixed with 2 tablespoons of water. Stir again and simmer until it thickens and looks like a jelly. Let the fruit jelly cool a little, then pour it over the cheesecake, even it with a spatula and let the tray cool for another 2 hours.


Ingredients for a shape with a diameter of 22cm

- 300g biscuits (I recommend not very floury biscuits, I used digestives)

- 500ml cream for whipped cream

- 500g cream cheese (I used cream cheese)

-200ml SIM milk (you can use both 1.5 and 3.5 fat)

- 1 teaspoon grated lemon peel

-400ml water or strawberry puree

-2 gelatin sachets for red decoration

For a start, we take care of the base of the cake, we crush the biscuits well (you can put them in a bag and crush them with the rolling pin or put them in the food processor as I did). Add the melted butter and mix well with a spatula until smooth.

I mounted the cheescake directly on the plate so I put the ring in the shape and on the edges (not underneath) I put plastic food foil. I poured the mixture of biscuits and butter and pressed well, you can help with a spoon or the bottom of a cup, glass. It is important to press well and evenly everywhere. Put the top in the cold until we prepare the cream.

For starters, moisturize the gelatin in 100ml of cold milk.

We mix the cream for the cream only until it reaches volume, it does not have to be "stiff". Mix the sweet cheese well with the powdered sugar and add the grated lemon peel (I recommend that the cheese be at room temperature). We crush the strawberries well.

Over the hydrated gelatin we add the rest of the hot milk and mix until it is homogenous and the hydrated granules are no longer visible.

Alternately pour the hydrated gelatin and whipped cream over the cheese and sugar mixture and mix quickly with a whisk. Depending on the type of cheese used, the cream may be more fluid or firmer. If you think it is too strong (this happens frequently when using whipped cream) add a little cold milk and mix.

We get a super tasty cream, you can eat a little of it, no one sees you :)

Divide the cream in half, in half add the crushed strawberries. This step is optional, you can leave it so white or you can add the fruit to the whole amount of cream. I chose to play with it and made it in two colors. I open a parenthesis and write to you that when the blueberries appear, I will make a cheesecake in three colors.

Okay, the cream is ready, pour the first layer by pressing lightly, then the colored one and put the cake in the cold for at least 2-3 hours, preferably from evening to morning.

Prepare the jelly to put on top and pour it hot over the cake. As it is simply prepared, mix the powder in the sachet with 4 tablespoons of sugar then add the water or the strawberry puree and put the mixture on the fire. After 1 minute of boiling, let it cool for a while and then pour it over the cheesecake. Refrigerate the cake for at least 30 minutes until the jelly hardens.

After removing it from the refrigerator, remove the ring and remove the foil. Smooth the edges with the blade of a knife.

Garnish with fresh fruits, sweets, cream according to your preferences.

I chose a combination of fruits, macaroons and meringues.

Cut the cheesecake with a sharp knife. As you can see in the video, the slices are cut perfectly.

It is particularly good, refreshing with an aromatic, sweet-sour taste.

I can't wait to try the recipe and write me how it turned out!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.



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