Traditional recipes

Cheesecake with berry jelly

Cheesecake with berry jelly

Crust:

Melt the butter, let it cool.

We grind the biscuits in the robot.

Mix the butter with the biscuits, and at the end we add the milk.


We place a detachable ring, with a diameter of 20-22 cm, on a plate.

We turn the crust composition upside down, press it well with the base hands of the plate. I put it in the fridge.

Jelly:

We stop a few fruits for decoration, not many.

In a saucepan, put the rest of the fruit with the sugar, transfer them to the heat.

Let it boil for 2-3 minutes, dissolve the starch with 2-3 tablespoons of cold water, add it over the fruit and mix quickly so as not to form lumps.

When it has thickened, remove the pan from the heat, let the jelly cool for 10 minutes.

Remove the ribs from the fridge, put the jelly, level it, then put it back in the fridge.

Cream:

Rub the yolks well with the sugar, add the milk gradually.

Put the starch and turn well until it is completely dissolved.

Pour the whole mixture into a saucepan with a thicker leaf, put it on the fire.

Stir continuously with a whisk and when the cream has thickened, remove from the heat.

Cover it with cling film and let it cool.

Lightly mix the cream cheese, add the cold boiled cream, incorporate them well.

We also add vanilla.

We hydrate the gelatin in the 4 tablespoons of cold water for 5-6 minutes, then melt it on a steam bath.

We incorporate it in the cream obtained.

Remove the tray from the fridge and pour the cream over the jelly.


Let the cheesecake cool for 4-5 hours or even overnight.

We take it out, decorate it with fruit, pieces of white chocolate and milk chocolate, then sprinkle it with a little caramel topping.

Portion and serve.

Good appetite!


CAKE with CHEESE CREAM, CREAM and BERRIES & # 8211 the best!

It is one of the easiest cakes, both in taste and preparation. It does not contain many ingredients that can be harmful to health, such as white flour or sugar. It is a much tastier option than the classic cakes with sophisticated creams.

Different types of berries can be used (a mixture, or just one type). Avoid fruits that contain a lot of seeds (such as blackberries).

Cheesecake with Berries

Cream cheese and berry cake

The given ingredients are for a round (removable) shape with a diameter of 26 cm. If you have a larger shape, adjust the quantities keeping the proportions. Regarding the use of gelatin, keep in mind that 1 sachet (10 grams) contains 500 ml of composition.

• 4 eggs
• 4 tablespoons sugar
• 5 tablespoons flour

• 600 g of Pilos cow's cheese (write on the box: for cakes, pancakes etc.) or other cream cheese such as Philadelphia
• 500 ml of cream with a minimum content of 30% fat
• 300 g of raspberries and / or frozen strawberries (with raspberries it comes out sourer and tastier)
• 3-4 tablespoons of powdered sugar
• vanilla essence
• 150 ml of cold water
• 30 g of gelatin (3 sachets of gelatin granules)

• 200 g of raspberries / strawberries
• 150 ml of water
• 3 tablespoons sugar
• 10 g of gelatin (1 sachet)

Allow the fruit to thaw at room temperature a few hours before preparing the cake.

leaf: Separate the egg whites from the yolks and place them in different bowls. Beat the egg whites with the mixer until they harden a little, then gradually add 2 tablespoons of sugar.

In the bowl with the yolks, add the rest of the sugar (2 tablespoons) and mix them until they also foam and increase their volume.

Add some of the egg white foam to the bowl with the egg yolk foam, stirring gently, from the bottom up. Add the flour, stirring slowly. Then add the remaining egg white foam and mix gently, from top to bottom, until smooth. You can use a wooden spoon.

Turn the form upside down and place a sheet of baking paper on it. Cut the sheet to the size of the shape and place it on the bottom, greasing it with a little oil. (Do not cover the walls with baking paper.)

Pour the top composition into the tray and level. Do not open the stove door for the first 15 minutes. Before removing it from the oven, test with a toothpick to see if it is well baked. Let it cool completely. This type of countertop comes out very fragile, like in a confectionery.

Cream : First hydrate the gelatin in a bowl with 150 ml of cold water. Stir and leave for 10 minutes. The granules will absorb water and swell.

Meanwhile, place the berries in a saucepan over high heat. Add the sugar and let them boil for 3-4 minutes. Allow the mixture to cool for 3 minutes, then add the swollen gelatin and stir until it dissolves. (The fruit mixture should be hot when you put the gelatin, but not boiling.) Allow the mixture to reach room temperature, stirring occasionally.

In a large bowl, place the cream cheese and cream. Add the powdered sugar and vanilla essence mixed until you get a fine, homogeneous cream. Add the berry mixture and gelatin (cooled) and mix until smooth.

Assembly : Syrup the top with a mixture of warm water and honey. Pour the cream into the mold, leaving a space of half a finger up for the jelly. Level and cover the form with plastic wrap. Put the cake in the fridge and leave it for 2 hours, then you can pour the jelly.

Jelly: Put 1 sachet of hydrated gelatin in a bowl with 80 ml of cold water. Let it swell for 10 minutes.

Meanwhile, place the fruit in a saucepan with 150 ml of water and sugar. Let it boil for 3 minutes, then take the pot off the heat and quickly strain the composition with a hand blender. While it is still hot (but not boiling), add the swollen gelatin and stir until it dissolves.

After it has cooled, pour it over the cake, bending the circular tray so that the jelly is evenly distributed and covers the entire surface.

Put the cake back in the fridge, leaving it to set well, preferably in the evening until the next day.

I enjoy cooking and good appetite!

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


New York berry cheesecake

I have tried many cheesecake recipes many times, but this recipe seems to me the best and easiest. I like that it is fluffy and the taste resembles a pudding.

I also tried Philadelphia, but nothing compares to homemade cheese cheesecake. In order for the cheesecake to be only good to serve, and the texture to be firm, the cheesecake must be kept in the refrigerator for several hours, even overnight if you have enough patience.

New York Cheesecake with berry sauce

  • 500g wholemeal biscuits / crushed digestive (Топленое молоко)
  • 50g sugar
  • 110g melted butter
  • 1 kg sweet cream cheese (I used homemade cheese)
  • 250g sugar
  • 3 tablespoons flour
  • 5 large eggs at room temperature
  • 80ml liquid cream
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla extract

Grease with butter a round tray with removable walls and a diameter of 22-26 cm. The smaller the tray, the higher the cheesecake (I used a 24cm tray).

Preheat the oven to 170C. For the countertop, mix the crushed biscuits with the melted butter and sugar and place this mixture in an even layer at the base of the tray and at a height of 2-3 cm on the walls of the tray. Press well with a spoon or the bottom of a glass. Cover and refrigerate while you prepare the cream.

Beat the cream cheese, sugar and flour with a mixer on medium speed for 2 minutes until you get a foam. Add the eggs, one at a time, and mix for incorporation, up to 30 seconds each. Add the whipped cream, vanilla and lemon zest and mix until incorporated. Don't forget to leave the mixer on low or medium speed and don't beat the cream too much. In the end it should be like foam, but it also depends on how fat the cheese you use is.

Pour the filling into the cookie tray prepared earlier. Place the cake pan in another larger tray and place in the oven. Bake at 170C for 15 minutes, then reduce the temperature to 120C and continue baking for 60-90 minutes, until the middle of the cake is still slightly damp, and if you move the tray the filling shakes slightly like jelly.

Baking time depends on the type of oven, so check carefully towards the end of the period if the cheesecake has the desired consistency so as not to bake it too much. Another option to bake the cake perfectly is to reduce the temperature to 100C, leave it for another 25 minutes, then turn off the whole oven and leave the cake in it (with the door ajar) for another 2 hours.

Take the cheesecake out of the oven and with the help of a large pastry knife, peel the edges of the cheesecake from the tray while it is still hot and let it cool completely. Only then put it in the fridge for a few hours before cutting it.

In the meantime, make a berry sauce or just some frozen fruit, just like I did.


Cake recipe with fruit jelly and vanilla cream

Allow to cool slightly and, using the back of the spoon, wipe the fruit through a fine sieve, placed over a bowl. In the nineteenth century in Russia appeared cheap potato starch, and after him & # 8211 sweet fruit and berry starch jelly. There was no need to do anything. Pour the starch into the compote pan, stirring constantly. After 10 minutes, turn off the heat and let the jelly insist. Homemade starch jelly is.

Posted in CakesTagged: strawberries, sweets, fruits, Cake. Rating: 4 & # 8211 4 votes & # 8211 1 hour 40 min. Step 1: Prepare lingonberries. It has a starch jelly & # 8211 It is useful rum. Cake with vanilla cream, strawberry cream and jelly. At this time, for its most commonly used starch preparation (potato or corn). Jelly can be made from fruits or berries.

Choose a product with juice or fruit extract. If there is nothing besides starch, sugar, citric acid, flavoring and coloring. Kissel is drunk all over the world today.


Preparation

Previous preparation: the almonds and cashews are washed in a strong stream of water and left to hydrate overnight in different dishes. Before rinsing, rinse well. The water in which they stayed hydrated is not used.

Prepare the top as follows: Put the almonds and dates in the blender and mix until the composition becomes a sticky paste.

Mount the worktop in a culinary ring with a removable bottom. Pour the top into the mold and level with your fingers or a spoon.

Prepare the sweet cheese cream as follows: Put the cashew, lemon juice, honey, coconut oil and cocoa butter in the blender. Stir until everything turns into a creamy paste. If we sweeten with dates instead of honey, we prepare the date jam as follows: insert the dates in the blender cup and cover with water. Mix very well until it turns into a paste. The jam is added along with the other ingredients in the cream.

In the cooking ring, add over the counter, half of the composition of the sweet cheese cream.

Add a layer of pomegranate

Over the pomegranate layer add the other half of the cream cheese composition

Prepare the berry topping as follows: put the berries, psyllium powder and honey or date jam in the blender and blend until it turns into a paste.

Pour the berry topping over the layer of cream cheese. Leave for 15 minutes in the freezer and then decorate.


Simple and easy Cheesecake recipe with berries and jelly. An absolutely delicious and good-looking dessert!

For the weekend dessert, or why not, for a celebration, a simple and easy Cheesecake Recipe with berries and jelly.

Do not hesitate to try such a spectacular dessert that instantly conquers both in taste and appearance and is quite easy to prepare!

Here's what we need for the Cheesecake with Berries and Jelly Recipe:

For a 24 cm biscuit top:
400 g simple biscuits
200 g butter
30 ml milk
For cream cheese with berries:
400 g of Philadelphia cream cheese
250 ml whipped cream
300 g berries, frozen
200 g sugar
10 g gelatin
vanilla
For berry jelly:
150 g berries
70 g sugar
150 ml of water
7 g gelatin
berries and mint leaves, for decoration
Cheesecake recipe with berries and jelly & # 8211

For the biscuit top, grind the biscuits and mix them with the melted butter in the hot milk. Homogenize the composition well and spread it at the base of the form with removable walls. Shape to cool.

Meanwhile, we prepare the cream cheese with berries. We hydrate the gelatin until it is covered. Put the cream cheese with the whipped cream in the bowl of the mixer and mix them together until a creamy composition results. In a double-walled bowl, simmer the berries with the sugar, until the sugar melts. Dilute the hydrated gelatin in a bain marie and add it over the fruit. Add the vanilla and let the pot cool. We then mix the two compositions and mix them well, obtaining a beautifully colored and firm cream.

From the same category you can also try:

For the fruit jelly on top, add the gelatin to the hydrate, as well as the cream. Boil the berries with water and sugar for 3-4 minutes, then pass them through a blender and sieve. Add the diluted gelatin to the bain marie, mix the jelly well and let it cool a bit, then quickly pour it over the fruit cream. In the middle we place some frozen fruits and mint leaves, for a beautiful decoration.

Put the wonderful Cheesecake with berries and jelly in the fridge again until the jelly hardens on top, then carefully remove the circular ring of the shape and cut the cheesecake nicely.


How do we make the cream for a successful strawberry cheesecake?

The cream for this cheesecake without baking will be made from cream cheese, whipped cream and sugar, with the addition of gelatin which has the role of hardening the cream in the refrigerator. For flavor I put the seeds from a vanilla pod, but you can also put vanilla essence. Around the cheesecake strawberries cut in half, and on top I put a strawberry jelly. Of course you can change the fruits and you can add kiwi, mango, peach, raspberry, pineapple. I prefer strawberries because they are among my favorite fruits and I use them whenever I have the opportunity. As you well know, I've done it before Strawberry tart, strawberry milkshake and muffins with strawberries.

Recipe of uncooked cheesecake but she is the star of these desserts. It looks spectacular and can always take the place of a birthday cake or a dessert that you want to impress. In addition, the cheesecake is very easy to customize, so you can make it with your favorite fruits or those in season. You can use fresh or frozen fruit. However, you will need to keep in mind that you will only be able to use frozen fruit for jelly. They are not suitable for decoration because they will not keep their shape. I am convinced that you will like this cheesecake without baking and that it will become your favorite when you do not want to make a refreshing, light and super delicious dessert.

How to prepare cheesecake without baking:


Cheesecake with berry topping

Crush the biscuits until they look like a larger breadcrumbs, mix with the ground walnuts and sugar and pour the melted butter on top. Mix and wallpaper with this mixture a tray with removable walls greased with butter.

Place the tray in the oven for 8 minutes at 150 degrees.

For the cream I used cow's cheese from Lidl, Pilos because it is more of a cream cheese and helps the cream to be more creamy.
Froth the cheese with the sugar and lemon zest, add the flour in the rain and one egg at a time. After each egg mix very well. Add the cream and finally the vanilla essence.

Put the cream in the pan and put it in the oven for 50-60 minutes on low heat, at 150 degrees. Even if the cheesecake stays a little gelatinous in the middle, it hardens when it cools.

After cooling the cheesecake can be garnished with fruit topping.
Put the frozen fruit in a smaller pot, and when it starts to boil and is no longer frozen, mix the sugar and starch and incorporate it with the fruit. Leave it on the fire until it thickens and pour over the cheesecake.

Refrigerate for 2 hours to cool completely and then serve.
Good appetite!


Method of preparation

I like to make the countertop for the food processor, I put the cold butter cut into cubes and the flour I mix a few times, I add a spoonful of cold water, again a few pulses and that's it. I spread the top in the tart or cake tray and let it cool for 30 minutes. I know, the rule would be to put the dough in the cold and then spread it, I did so and so and I did not see the difference, if there is one please tell me: D

Before I put it in the oven heated to 180 C, I make holes with a fork and put the tart in the oven until it turns brown, it takes about 10 minutes.

Meanwhile, prepare the cream, put the milk on the fire, beat the 3 egg yolks with the sugar, add the starch and a few tablespoons of cold milk, pour over the warm milk and put it on the fire, stirring constantly, when it thickens and boils, put the chocolate broken into pieces and set aside. Mix well to melt, then put a foil so as not to catch the crust.

When the tart is ready and the cream warms up cold, I put it over the baked dough and let it cool until I make the jelly.

Here it's even simpler, I put the frozen fruits in a bowl, I add a spoonful of sugar over them, I let it boil and I take it off the heat. I hydrate the gelatin according to the instructions, melt it on a steam bath, then add it over the fruit, mix lightly and add it over the chocolate cream.