Traditional recipes

Blackberry and chocolate cheesecake

Blackberry and chocolate cheesecake

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We start by making the crust. Put the chocolate to melt in a bain-marie and then add the butter over it. We put the biscuits in the robot and we grind them very finely. We put them in a bowl and we add chocolate and butter over them (after they have cooled a bit). Mix with a spoon, then by hand.

Wallpaper a tray with baking paper (optional). I used a rectangular one because I didn't want it to come out like a cake. We pour the composition into it and uniform it, taking care to reach the edge. We wash it and mix it with sugar (we can do this from the beginning to melt it). We put it over the biscuits so that it covers as much surface as possible.

Prepare the cream: mix the cottage cheese with the sugar and then add one egg at a time. We pour the whole composition over the blackberries.

Now we deal with the sauce. The washed die is squeezed well and the purple liquid is kept. Put it on the stove (die) with sugar and let it boil for 2-3 minutes. We mix the liquid with a tablespoon of starch and we take care not to remain lumpy. Pour it over the blackberries and let it boil for another minute.

We take it off the heat and put it through a sieve so that no seeds remain. It will result in a slightly thickened sauce. We put it over the cheese in some places and then, with a toothpick, we make circles on the surface of the cheesecake.

We are going to put the tray in the preheated oven for about 50 minutes. After this time we turn off the oven and leave the cheesecake inside for an hour. Try not to open it during this time.

After an hour you can take it out, leave it to cool and then put it in the fridge for at least an hour.

I know, the expected part is harder, but I think it's worth it, it's much better cold.

Good appetite!

Recipe without baking: Cheesecake with white chocolate and raspberries

This non-baking recipe for cheesecake with white chocolate and raspberries is easy to make and ideal for summer.

It is very delicate and creamy and you don't even have to open the oven. It is the perfect dessert to highlight raspberries, this delicate summer fruit, but it comes out just as good with strawberries or blueberries.

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White chocolate and blackberry mousse cake

To get out of the area of ​​sweets with dark chocolate & # 8211 which, I must admit, predominates in my recipe & # 8211 I thought of a cake to use other flavors: blackberries, figs, vanilla and white chocolate. Yes, it's still chocolate, but this time it's not about that dark and intense chocolate. It is a more delicate, sweeter chocolate with a bright color. It is also a more sensitive chocolate. When we process it, more attention is needed, otherwise we risk burning it or turning it into something absolutely unsightly. But with care we can get over these sensitive points and use it successfully in creams. Or in this cake with white chocolate mousse and blackberries. A delicacy with a lightly syrupy genoise top, then a sweet sour cream of blackberries and figs and at the end an airy and velvety cream & # 8211 a delicious white chocolate mousse with cream cheese.

Genoese rock

White chocolate mousse

300 ml whipped cream

1 tablespoon vanilla powdered sugar

1 teaspoon vanilla extract

Blackberry cream

100 gr fig jam

1 teaspoon vanilla extract

countertop. Preheat the oven to 180 degrees and line a 25 & # 21535 cm tray with baking paper.
Eggs are mixed with salt powder and sugar until they double in volume and light in color. Add almond flour, white flour and incorporate easily by moving from bottom to top. Add the melted and cooled butter, vanilla extract and mix again.

Pour the composition into the pan and level. Bake the cake for 15-16 minutes, until lightly browned on the surface.
Remove the countertop from the tray. We transfer it to a grill to cool. After it has cooled completely, we cut it into two 25x17cm pieces

Blackberry cream. Put the blackberries (they can also be frozen) on the fire together and let them boil for 5-6 minutes until they soften well. Over the hot blackberries, add the fig jam and mix well.

Syrup. Heat the water close to the boiling point. Add the broken white chocolate squares and the vanilla extract. Mix well until the chocolate melts and you get a homogeneous syrup. Let it cool.

White chocolate mousse. Put the white chocolate with 100 ml sour cream on low heat and heat it close to boiling point then turn off the heat. We hydrate the gelatin in cold water. After 5 minutes, drain the gelatin from the water and place it over the white chocolate. Mix well then add the vanilla extract and cream cheese. Set aside the cream until it reaches room temperature.
Beat the whipped cream for the remaining whipped cream together with the vanilla sugar then add it over the cooled white chocolate cream. Mix lightly with movements from bottom to top.

Assembly. We take a piece of countertop and place it on a plate. Put half of the blackberry cream and level. Put a third of the white chocolate cream over the blackberry cream and spread it carefully. Place the second top and cover it with the rest of the blackberry cream. The remaining chocolate cream we use to coat the cake. I decorate it with pieces of white chocolate.

Ingredient: top: 200 g digestive biscuits, 100 ml melted butter cream- 500 g mascarpone, 350 g Greek yogurt (10%), 5 tablespoons honey, a vial of vanilla essence, 1 sachet of vegetable gelatin topping: 250 g blackberries and raspberries, mint leaves

Preparation: crumbs- crush the biscuits in a bag or robot and mix with the butter. Sprinkle the mixture well in a round tray with a removable bottom (22 cm in diameter). Cream: mix well with mascarpone cheese, yogurt, honey and vanilla. Add the gelatin dissolved in 50 ml of hot water and mix a little more. Pour the fine cream obtained over the biscuit top and put the cheesecake in the fridge to harden. Topping: before serving, decorate with blackberries, raspberries and mint leaves.

Ingredient: top: 200 g digestive biscuits, 100 ml melted butter cream- 500 g mascarpone, 350 g Greek yogurt (10%), 5 tablespoons honey, a vial of vanilla essence, 1 sachet of vegetable gelatin topping: 250 g blackberries and raspberries, mint leaves

Preparation: crumbs- crush the biscuits in a bag or robot and mix with the butter. Sprinkle the mixture well in a round tray with a removable bottom (22 cm in diameter). Cream: mix well with mascarpone cheese, yogurt, honey and vanilla. Add the gelatin dissolved in 50 ml of hot water and mix a little more. Pour the fine cream obtained over the biscuit top and put the cheesecake in the fridge to harden. Topping: before serving, decorate with blackberries, raspberries and mint leaves.

Flavor in dishes

We really like cheesecakes. They are very easy to prepare and delicious. Now it's blackberry season and I invite you to try this recipe too.

-for the countertop:
125 g biscuits with cocoa
60 g butter

350 g blackberries + 2 tablespoons sugar
500 g mascarpone
200 ml liquid cream
100 g powdered sugar
15 g granulated gelatin
100 g milk chocolate

Method of preparation:
Grind the biscuits in a food processor / blender, add the melted butter and mix a little by hand until well incorporated.

Place a form with removable walls or an adjustable cake ring (diameter 18 cm) on a plate and pour the composition of biscuits, then compact with a straight-bottomed glass. Put the top in the fridge and in the meantime prepare the cream.

Heat the liquid cream (100 ml) to the boil, add the chopped chocolate and mix until a homogeneous cream is obtained. Allow to cool then place in the refrigerator.

Put the blackberries in a saucepan and add the sugar and put on the fire and cook for 5-10 minutes. Allow to cool, pass with a fork and pass the composition through a sieve.

Mix the mascarpone with the ground sugar until a homogeneous cream is obtained. Add liquid cream (which can be mixed only halfway this time I did not mix it).

Hydrate the gelatin in 100 ml of cold water (leave it to hydrate for 10 minutes) and then melt it in a bain marie until it becomes liquid. Add over mascarpone cream and mix.

Divide the mascarpone cream into equal parts and transfer half to another bowl.

Add the chocolate cream (removed from the fridge) over the mascarpone cream (from a bowl) and mix the composition.

For the blackberry cream, add 200ml of the blackberry sauce over the mascarpone cream from the 2nd bowl and mix until a homogeneous cream is obtained.

Remove the cookie sheet from the fridge and alternate one tablespoon of chocolate cream with one tablespoon of blackberry cream. You need to move quickly because the cream starts to harden (because it contains gelatin), until you finish the compositions.

On top either put a single layer of cream or let the 2 colors be seen. I preferred to leave a layer of blackberry cream, because the layers were not exactly the same (the layers of chocolate and blackberries were thicker, thinner).

Let cool for at least 1-2 hours.

Before unrolling the cake ring, carefully pass it around with a knife to peel off the edges.
For decoration, melt the chocolate with the butter on a steam bath, let it cool a bit and then pour it over the cheesecake.

Chocolate cake and blackberry mousse

It is difficult to talk about a cake without tasting it. But it is possible. Analyze the overall image, the decorations, the texture of the creams and the countertop. Even the complexity can come from a single picture. But the taste? How can you tell the taste of a cake if you don't really taste it? You could remember the flavors, the textures tried on other occasions and combine them in such a way as to get as close as possible to what you see in the pictures. But I think that, still, it would be easier to get to work and try this wonderful cake with chocolate and blackberry mousse with whipped cream, to find out its delicate taste and full of flavors. A picture can say a lot about the cake, but we realize what it really means only when we taste it. And we will certainly not regret it!

2 tablespoons almond flour

Chocolate cream

150 ml sour cream for whipped cream

Mousse mure si frisca

400 ml whipped cream + 2 tablespoons powdered sugar

Preparation time: 1 hour Baking time: 25 min. No servings: 16

Wheat. Melt the chocolate with the butter over low heat. When the mixture is homogeneous, turn off the heat and leave it to cool. Add flour and almond flour then mix.

Beat the eggs hard together with the salt and sugar, until they triple in volume. Incorporate the eggs lightly in the chocolate cream, with movements from bottom to top.

Preheat the oven to 180 degrees. We line a 20 / 30cm tray with baking paper. Pour the composition into the pan then level. Bake the countertop for 20-25 minutes until it passes the toothpick test. Then we take it out on a grill to cool.

When the top is completely cold, cut it into two pieces.

Chocolate cream. Bring the cream to the boil. Turn off the heat and add the broken chocolate pieces. Let it rest for two minutes then mix well. Let the cream cool.

Blackberry foam. We hydrate the gelatin in cold water. Mix the blackberry jam with water and boil it for 2-3 minutes. Turn off the heat and add the drained gelatin, then mix well.

Whip the whipping cream together with the vanilla sugar. We will mix half of the composition with blackberry cream (cooled). We keep the other one white and shiny.

Assembly. We put a countertop back in the tray in which it was baked. Grease the top with blackberry jam. Add the chocolate cream and then the other top. On top we will alternate the two creams: blackberry and simple whipped cream.

We decorate the chocolate cake and slice it according to preference. Enjoy your meal!

Royale cheesecake with chocolate

I think I'm speaking on behalf of all chocolate lovers when I say it's not always the classic Cheesecake, with or without fruit, manages to satisfy my craving for sweets, being still a light dessert .. But recently, I discovered a new recipe & # 8211 Cheesecake Royale, really to my taste, which successfully combines the aromas of fruit, of vanilla-flavored cream cheese with the intense taste of chocolate.

The best news is that it will only take you an hour to bring this delicious cake to the festive meals - it is guaranteed to be to everyone's taste!
The ingredients below are for a tray with a diameter of 22 cm - ie approximately 6-7 servings.

Royale cheesecake with chocolate


  • 300 g Oreo Powder
  • 2 tablespoons melted butter or margarine
  • 4 packets (250 g each) of cream cheese at room temperature
  • 120 g granulated sugar
  • 2 tablespoons flour
  • 400 g chocolate, melted, lightly cooled
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 tablespoon powdered sugar
  • 1/3 cup different berries (blueberries and raspberries or optional)

Method of preparation
First of all, heat the oven to 160 ° C

Mix the Oreo Powder biscuits with the butter pressed on the bottom of a tray with a diameter of 22 cm. Bake the crust for 10 minutes.

Meanwhile, mix the cream cheese, granulated sugar and flour with the mixer until well blended. Then add the melted chocolate and vanilla, and mix well. At the end, add the eggs, one by one, stirring at low speed after each one, until smooth.

Pour the dough over the crust.

Bake for 55 minutes to 1 hour or until it hardens almost completely in the center. Insert the knife on the edge of the tray, to loosen the cake, leave it to cool before removing the baking tin.

To have a perfect consistency, we will have to leave it in the fridge for 4 hours.

Video: blackberry cheesecake #short #chocolate #cheesecake (May 2022).