We are searching data for your request:
Upon completion, a link will appear to access the found materials.
To start, we put the thawed fruits (I bought frozen fruits) in a strainer over a clean bowl (we will use the syrup). We powder them with caster sugar.
We prepare the cake. We place the cake ring on a plate. We arrange the biscuits in the shape of a cake, evenly. From the juice drained from the fruit we prepare a syrup by adding 2 tablespoons of powdered sugar to the fruit juice. he wanted to soften too much.
Put the gelatin to hydrate according to the instructions on the envelope and start preparing the cream. Mix the cottage cheese with 100 g of powdered sugar, yogurt and a teaspoon of fruit syrup. Mix the whipped cream very well until it hardens then add the whipping cream hardener. Mix the whipped cream and the cheese. Meanwhile, the gelatin is hydrated. Put it on the fire for a while, until it becomes liquid and turn it over with the cream cheese and whipped cream. Mix to mix well.
We spread the cream over the biscuits then we arrange the fruits. We prepare Gelee Cake according to the instructions on the envelope. Here I want to mention that I put 450ml of liquid instead of 500, of which 50ml fruit juice and I added 4 tablespoons of powdered sugar. warm gel (stir all the time in it after you take it off the heat and only when it starts to thicken and it is no longer hot use it) .. over the fruit, evenly and let it cool for at least 3 hours.
Top preparation for Cheesecake with strawberries, raspberries or berries
Beat the egg whites well with a pinch of salt. When the foam is hard, add the sugar and beat until it becomes shiny and dense, like meringues. Then add the yolks, vanilla, oil and cocoa. Using a spatula, incorporate the flour, taking care not to crush the foam.
In a form with removable walls, put baking paper on the bottom and close the side border. Pour the composition and level easily.
Bake for 16-18 minutes at 180 ° C (preheated oven, medium to high for gas). The toothpick is tested. In the first 15 minutes do not open the oven! Leave the top to cool on a wire rack and then put it back in shape, with the bottom up. Beforehand, wash the form well and wipe it (so that it is not wet).
If you don't have time to make pandispan you can choose a biscuit countertop, as I did here.
Cream cheese without baking with strawberries, raspberries or berries
For the cream cheese I used cow's cheese in the Lidl bucket. I beat the cheese with the powdered sugar & # 8211 with the mixer.
Strawberries are washed, cleaned and drained.
Then make a strawberry puree with a blender or vertical mixer. Add the strawberry puree over the cream cheese, add the lemon peel and mix.
Soak the gelatine according to the instructions on the package (moisten, then heat gently over high heat & # 8211! Caution! Boiling destroys the gelatine!) And add to the cream cheese.
Soak the sheets in plenty of very cold water, leave for 10 minutes, squeeze lightly and transfer to a small saucepan. Melt over low heat to 60C. The granules are soaked in 100 ml of cold water, left to soak for 10 minutes and with the absorbed liquid they are heated to 60 C.
Pour the cream cheese with strawberries over the turned top. Cover with a transparent foil and leave to cool for 1-2 hours (until it thickens).
Classic Cheesecake Ingredient:
- 200 grams of graham crackers (or digestive crackers)
- 80 grams of butter
- 3 tablespoons sugar
- 1 kilogram of cream cheese (like philadelphia, exquisa) or 700 grams of fatty cow's cheese, well drained of whey, mixed with 300 grams of sour cream (minimum 25% fat) and then passed through a sieve
- 170 grams of sugar
- 3 tablespoons flour
- 150 ml. of whipped cream
- 3 eggs husband
- flavors: vanilla (I used a vanilla pod) and / or grated lemon / orange peel
Preparation of classic cheesecake & # 8211 butter cookie top
1. For starters, prepare a form with removable walls of 24 cm. diameter: grease well with butter, optionally cover the bottom with a disc suitable as the size of baking paper, well greased with butter.
Start the oven and set it at 200 degrees Celsius.
2. Crush the biscuits finely, like breadcrumbs and place in a bowl. Melt the butter and pour over the biscuits to which the 3 tablespoons of sugar were added.
3. Carefully mix the biscuits with the melted butter. What you get does not have to look like a paste, a dough, they will simply be biscuits impregnated with butter, somewhat wet (improperly said, because the butter does not moisten). Pour into prepared form.
4. Carefully press the biscuits into shape, creating an even layer on the bottom and all around, at a height of about 4 cm. I recommend using a flat-bottomed cup or even fingers, but with your hand wrapped in a plastic bag.
5. Shape the cookie sheet in the preheated oven at 200 degrees Celsius for 8-10 minutes, until it becomes slightly golden on the edges, then remove and reduce the oven temperature to 150 degrees Celsius.
Preparation of classic cheesecake & # 8211 preparation of cheesecake composition
6. If natural vanilla is used, split the pods, scrape the seeds and put them in a saucepan in sour cream for the measured whipped cream (150 ml.). Bring to the boil then keep on very low heat (be careful not to set on fire, it swells like anything made of milk) for another 10 minutes. Allow to cool, remove the pods (if you prefer, you can also strain the vanilla seeds, I like to see one through the cream) and use it for the recipe (picture 1).
7. The cream cheese together with the sugar and flour are put in the bowl of a mixer and beat for a few good minutes, until it is very well mixed, a few times it will be necessary to detach the composition from the walls of the bowl with a spatula, then continue to beat (picture 2). Add the cream and continue beating until the composition becomes creamy along with the cream, add the flavors (if you use vanilla essence or vanilla sugar, as well as citrus peel). In turn, add one egg, beat with the mixer until incorporated then add the next (picture 3). The final composition must be smooth and frothy (picture 4).
If you use cottage cheese, it must first be sifted or worked with a hand blender for a few minutes, to become very fine, then it is perfectly homogenized with sour cream (300 grams). After these preliminary operations, it is continued according to the paragraph above.
8. Pour the cream over the counter, level it lightly and bake it in the oven heated to 150 degrees Celsius (be careful not to keep the oven too hot & # 8211 after baking the top & # 8211 in which case the cream will tend to crack on the surface, if the temperature is too high).
Preparation of classic cheesecake & # 8211 baking
9. Bake the cheesecake at 150 degrees Celsius for 50-60 minutes, until the edges are slightly raised and the middle still shakes a little. If it tends to burn / brown on top, reduce the heat a little and cover the surface with a sheet of baking paper moistened with water.
Prepare classic cheesecake & serve
10. Allow to cool completely in the form then refrigerate for at least 3 hours before serving. Remove from the pan after passing with a knife between the walls of the pan and the surrounding cheesecake, then let it slide on the serving platter helping us to the bottom of the pan. If you have not used baking paper, you will need to peel off the basic cake of the metal shape with a long knife.
It can be served as such, simply by powdering the surface of the cake with powdered sugar, or you can add fresh fruit, fruit jellies, caramel sauce, chocolate, according to everyone's preferences.
The cake is very good, it is not difficult to prepare, it requires only a little attention.
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 besides 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!
& # 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.
Cheesecake with berries
Melt the butter. Crush the biscuits until a fine crumb is obtained. Mix the butter with the breadcrumbs. Grease a round tray with removable walls with butter and line it with biscuit paste, put in an even layer. Cover with pasta and the edges of the tray. Place the tray thus prepared in the refrigerator until the filling is prepared.
Put the cream cheese in a larger bowl and mix well with a wooden spoon until liquefied. Add the sugar and mix well for another 5 minutes until it melts. Add, one by one, eggs, mixing well after each one.
When the eggs are well incorporated, add the mascarpone cheese, flour, vanilla, juice and lemon peel. Homogenize and pour the composition into the tray lined with biscuit paste. Spread the filling evenly and bake the cake on the right heat, in the preheated oven. Keep in the oven until the edges are browned and when testing with a toothpick, the middle is firm. Extinguish the fire, leave the cake in the oven, with its door open, for another hour.
Meanwhile, prepare the icing by placing the fruit in a saucepan, along with the sugar, wine and water. Put the pan on low heat and cook the ingredients for about 30 minutes or until the fruits are soft. Remove the bowl from the heat, add the fruit jam, mix and leave to cool. Pour the icing over the cooled cake and even out with a damp spoon.
If you want, you can melt the white chocolate and draw with it decorative motifs over the icing. Or, if you don't want to complicate yourself with chocolate, you can decorate with mint leaves.
For the countertop:
375 g biscuits
For the filling:
500g cream cheese
500g mascarpone cheese
2 teaspoons vanilla sugar or 1 teaspoon vanilla essence
1 teaspoon grated lemon peel
50ml lemon juice
For the glaze:
175g berries (found frozen)
50ml white wine
50g cherry or strawberry jam
100g grated white chocolate
Cheese Cake with berries
Before arriving in New York in search of perfection, the cheesecake was served to athletes at the first Olympic Games in Ancient Greece. Then, around the year 1000, it reached Western Europe, Italy and England. Thanks to immigrants, at the end of the 19th century, New York tasted this delicious dessert.
Since then, American restaurants have their own cheesecake menu. It is also found in Europe, designed according to different recipes, depending on the specifics of the country.
First of all, we will prepare the cookie sheet and at the same time we will take care of the flavors of the cheese cake.
Squeeze the orange juice, cut the vanilla pod lengthwise, cut it into smaller pieces and put them on low heat.
I put a bowl of diced butter on top of the pot and left them on the fire to take care of the biscuits.
I broke the biscuits and put them in the mincer that ground them finely.
Meanwhile, the butter I melted over the biscuits melted.
I mixed until I got a kind of crumbly dough with which I wallpapered the bottom and a little of the edges of the cake.
Strain the orange juice from the leftover vanilla pods and add a tablespoon of grated orange peel while still hot. I used the peel from some organic oranges that I took a discount a few months ago, I shaved the peel and kept it with sugar in the fridge. If you don't have orange peel and you don't want to use oranges that are sprayed with all the chemicals, you can find organic orange powder peel in the sachet at DM.
How to make a berry cake & # 8211 cheesecake without baking & # 8211 a simple recipe?
How to prepare the biscuit top for cakes with berries?
I placed the metal circle (22-24 cm) directly on the special cardboard (or on the tray) and I arranged the biscuits on the bottom of the form. I cut some of them so that they fit well. Biscuits should not be syruped as they will soften from the cream.
The cake must be mounted directly on the tray or on the special cardboard because there is little chance to move it later.
Observation: if you do not have such a high cake circle (mine is 8.5 cm) you will have to line the inside of your circle (from the shape of a cake with a removable bottom) with a strip of baking paper (double set) 9- high 10 cm because the cream will exceed its height.
Method of preparation
Prepare a round cake tray with a removable bottom (& Oslash = 22 cm) and cover with cling film.
Grind the biscuits well (with the blender) and melt the butter in the microwave for half a minute, then add the cooled butter over the biscuits.
Mix the biscuits with the melted butter, add the nutella, mix the composition well, then place it evenly on the tray, pressing the top well on the bottom of the tray with a spoon.
Once the top is ready, keep it cold in the fridge until we finish the cream.
Put the gelatine to soak according to the instructions on the package and then liquefy it by inserting the jar with gelatin into a bowl of hot water.
With the help of the mixer, beat the Mascarpone cheese together with the cream cheese and the powdered sugar until it becomes frothy and doubles in volume.
Beat the whipped cream separately for the whipped cream and get the whipped cream.
Mix the cream cheese with the cream, add the vanilla seeds (or vanilla essence), the liquefied gelatin and mix the cream with a spatula.
Put the sugar in a bowl (small size) over low heat and keep it until the sugar melts and caramelizes nicely (be careful not to burn!). Add water, lemon juice and liquid cream over the melted sugar. be careful not to get injured!), homogenize and keep the sauce on the fire for approx. 5 minutes before it starts to bind. Remove the pan from the heat and allow to cool.
Pour half of the cream over the cooled and iced countertop, level it and distribute it as evenly as possible in the berries. (If you have had frozen fruit, as I did, it is best to leave it in a sieve for 15-20 minutes before putting it on the cream).
Pour the rest of the cream, level and refrigerate for approx. 4-6 hours, until the cream hardens.
After the cheesecake has hardened, take it out on a plate and before serving, pour the caramel sauce (cold) over it and decorate it with red fruits (I had some currants and I tried to make some sugar shapes). ars).
Cheese cake with berries
Cheese cake with berries from: ricotta cheese, powdered sugar, vanilla essence, eggs, biscuits, butter, lemon juice, lemon peel, berries.
- 500 g ricotta cheese
- 125 g old powder
- a teaspoon of vanilla essence
- 2 eggs
- 260 g crumbly biscuits
- 160 g soft butter
- the juice and peel of a lemon
Method of preparation:
Crush the biscuits and turn them into a fine powder. Melt the butter and pour over the biscuit powder, then mix well. A 24 cm shape is wallpapered on the bottom and on the walls with the mixture of butter and biscuits, pressing well, after which it is left to cool for 30 minutes.
Mix the cheese with the sugar, vanilla, juice and lemon peel until a fine mixture is obtained. Add the eggs one by one, stirring after each one. Pour the mixture into the form removed from the refrigerator and bake for 30-35 minutes.
Allow to cool and refrigerate for 3 hours. Serve with fresh berries on top.