Traditional recipes

Cheesecake

Cheesecake

I also made my first cheesecake.

For the crust:

  • 100 gr digestive biscuits
  • 50 gr melted butter

For the filling:

  • 500 gr cow's cheese
  • 250 gr liquid cream (it was sweetened)
  • 2 eggs
  • 100 gr sugar
  • cranberry sauce

Servings: 1

Preparation time: less than 60 minutes

Cheesecake RECIPE PREPARATION:

Crush the biscuits and mix with the melted butter, then press on the baking sheet (I used silicone), on the bottom and on the edge. Refrigerate until the filling is done.

Whipped cream is mixed with cottage cheese, eggs and sugar.

Pour the filling over the crust and bake for about 40-45 minutes, until the middle no longer plays if we move the shape.

Serve with cranberry sauce or whatever you like.



Mosaic cheesecake

It's been almost a year since I started my internship on adihadean.ro. I think you've already gotten used to my recipes and realized that I'm a cheesecake fan. I really like to prepare in various forms and discover new combinations. Today's is one of the most successful. It combines, in a discreet way, three complementary flavors that form a very tasty dessert.

I must admit that I used a help, however, I used Mardel leche dulce, because it has a dense texture, an intense taste and conquered me. Dulce de leche is, in short, milk jam that goes great in chocolate desserts and more.

Ingredients
  • 180 g of biscuits
  • 80 g butter
  • 100 g of Mardel Dulce de leche
  • 400 g of cream cheese
  • 125 g of whipped cream
  • 100 g of dark chocolate
  • 100 g of white chocolate
  • Pieces of chocolate for decoration
Method of preparation

For the top, I melted the butter and mixed it with the chopped biscuits, and then I put the mixture on the bottom of a round tray and pressed it well with a spoon. Then I mixed the cream cheese with the whipped cream until a fluffy cream resulted. Separately, I melted the dark chocolate and then the white chocolate. I divided the cream cheese into 3 different bowls and put melted white chocolate in one, melted dark chocolate in another and the last leche dulce. I mixed each of the creams well with a mixer, until they were well blended.

To have a mosaic look, I put a spoonful of each cream, alternately, over the whipped cream and then I put another layer of cream over it, just like that, until I finished the cream.

I mixed them lightly with a toothpick to give them a marbled look. I put the cheesecake in the fridge for 2 hours to harden the creams and I served it.

It is a very creamy, tasty dessert, and the preparation is more than simple. I highly recommend it!


Mosaic cheesecake

It's been almost a year since I started my internship on adihadean.ro. I think you've already gotten used to my recipes and realized that I'm a cheesecake fan. I really like to prepare in various forms and discover new combinations. Today's is one of the most successful. It combines, in a discreet way, three complementary flavors that form a very tasty dessert.

I must admit that I used a help, however, I used Mardel leche dulce, because it has a dense texture, an intense taste and conquered me. Dulce de leche is, in short, milk jam that goes great in chocolate desserts and more.

Ingredients
  • 180 g of biscuits
  • 80 g of butter
  • 100 g of Mardel Dulce de leche
  • 400 g of cream cheese
  • 125 g of whipped cream
  • 100 g of dark chocolate
  • 100 g of white chocolate
  • Pieces of chocolate for decoration
Method of preparation

For the top, I melted the butter and mixed it with the chopped biscuits, and then I put the mixture on the bottom of a round tray and pressed it well with a spoon. Then I mixed the cream cheese with the whipped cream until a fluffy cream resulted. Separately, I melted the dark chocolate and then the white chocolate. I divided the cream cheese into 3 different bowls and put melted white chocolate in one, melted dark chocolate in another and the last leche dulce. I mixed each of the creams well with a mixer, until they were well blended.

To have a mosaic look, I put a spoonful of each cream, alternately, over the whipped cream and then I put another layer of cream over it, just like that, until I finished the cream.

I mixed them lightly with a toothpick to give them a marbled look. I put the cheesecake in the fridge for 2 hours to harden the creams and I served it.

It is a very creamy, tasty dessert, and the preparation is more than simple. I highly recommend it!


Mosaic cheesecake

It's been almost a year since I started my internship on adihadean.ro. I think you've already gotten used to my recipes and realized that I'm a cheesecake fan. I really like to prepare in various forms and discover new combinations. Today's is one of the most successful. It combines, in a discreet way, three complementary flavors that form a very tasty dessert.

I must admit that I used a help, however, I used Mardel leche dulce, because it has a dense texture, an intense taste and conquered me. Dulce de leche is, in short, milk jam that goes great in chocolate desserts and more.

Ingredients
  • 180 g of biscuits
  • 80 g of butter
  • 100 g of Mardel Dulce de leche
  • 400 g of cream cheese
  • 125 g of whipped cream
  • 100 g of dark chocolate
  • 100 g of white chocolate
  • Pieces of chocolate for decoration
Method of preparation

For the top, I melted the butter and mixed it with the chopped biscuits, and then I put the mixture on the bottom of a round tray and pressed it well with a spoon. Then I mixed the cream cheese with the whipped cream until a fluffy cream resulted. Separately, I melted the dark chocolate and then the white chocolate. I divided the cream cheese into 3 different bowls and put melted white chocolate in one, melted dark chocolate in another and the last leche dulce. I mixed each of the creams well with a mixer, until they were well blended.

To have a mosaic look, I put a spoonful of each cream, alternately, over the whipped cream and then I put another layer of cream over it, just like that, until I finished the cream.

I mixed them lightly with a toothpick to give them a marbled look. I put the cheesecake in the fridge for 2 hours to harden the creams and I served it.

It is a very creamy, tasty dessert, and the preparation is more than simple. I highly recommend it!


Krakow cheesecake. A recipe of millions, looks phenomenal, but the taste is not inferior!

& # 8220Krakow Cheesecake & # 8221 is a special cheesecake. The filling is incredibly airy and light, and the crumbly and soft top completes it perfectly. This cake contains a little dough and a lot of filling & # 8211 this is the secret of a wonderful cheesecake. The result is worth the effort. Enjoy it with breakfast!

INGREDIENTS

METHOD OF PREPARATION

1. Beat 125 g of soft butter with 125 g of powdered sugar. Add 1 egg, vanilla and mix. Sift the flour. Knead the dough and refrigerate for 1 hour. Divide the dough into two parts: one larger and one smaller. Spread most of the dough in a layer and place it on a tray lined with baking paper. Prick it a few times with a fork. Refrigerate for 30 minutes.

2. Remove the form from the refrigerator and bake the top in the preheated oven at 180 degrees for 12-15 minutes.

3. Prepare the filling: pass the cheese through a sieve. Mix the cheese in a blender until you get a tender meal. Then beat the remaining soft butter with 200 g of powdered sugar. Continuing to beat, add a yolk and a tablespoon of cheese until you finish the whole meal.

4. Beat the egg whites with a pinch of salt. Add 50 g of powdered sugar and beat until you get a thick foam. Add the prepared raisins and starch. Add the beaten egg whites to the cheese mass, stirring slowly. Put the baking tray in the form and place the cheese filling on top.

5. Spread the remaining dough in a thin layer. Cut it into strips and place them on top of the mesh filling. Bake the cake in the preheated oven at 180 degrees for 50 minutes. Turn off the oven, open the door slightly and leave the cake in the oven for 1 hour. Serve the cheesecake with a flavored tea or coffee. If desired, you can sprinkle the cake with icing (beat a little lemon juice with powdered sugar until smooth).


Mosaic cheesecake

It's been almost a year since I started my internship on adihadean.ro. I think you've already gotten used to my recipes and realized that I'm a cheesecake fan. I really like to prepare in various forms and discover new combinations. Today's is one of the most successful. It combines, in a discreet way, three complementary flavors that form a very tasty dessert.

I must admit that I resorted, however, to a help I used Mardel leche dulce, because it has a dense texture, an intense taste and conquered me. Dulce de leche is, in short, milk jam that goes great in chocolate desserts and more.

Ingredients
  • 180 g of biscuits
  • 80 g of butter
  • 100 g of Mardel Dulce de leche
  • 400 g of cream cheese
  • 125 g of whipped cream
  • 100 g of dark chocolate
  • 100 g of white chocolate
  • Pieces of chocolate for decoration
Method of preparation

For the top, I melted the butter and mixed it with the chopped biscuits, and then I put the mixture on the bottom of a round tray and pressed it well with a spoon. Then I mixed the cream cheese with the whipped cream until a fluffy cream resulted. Separately, I melted the dark chocolate and then the white chocolate. I divided the cream cheese into 3 different bowls and put melted white chocolate in one, melted dark chocolate in another and the last leche dulce. I mixed each of the creams well with a mixer, until they were well blended.

To have a mosaic look, I put a spoonful of each cream, alternately, over the whipped cream and then I put another layer of cream over it, just like that, until I finished the cream.

I mixed them lightly with a toothpick to give them a marbled look. I put the cheesecake in the fridge for 2 hours to harden the creams and I served it.

It is a very creamy, tasty dessert, and the preparation is more than simple. I highly recommend it!


Krakow cheesecake. A recipe of millions, looks phenomenal, but the taste is not inferior!

& # 8220Krakow Cheesecake & # 8221 is a special cheesecake. The filling is incredibly airy and light, and the crumbly and soft top completes it perfectly. This cake contains a little dough and a lot of filling & # 8211 this is the secret of a wonderful cheesecake. The result is worth the effort. Enjoy it with breakfast!

INGREDIENTS

METHOD OF PREPARATION

1. Beat 125 g of soft butter with 125 g of powdered sugar. Add 1 egg, vanilla and mix. Sift the flour. Knead the dough and refrigerate for 1 hour. Divide the dough into two parts: one larger and one smaller. Spread most of the dough in a layer and place it on a tray lined with baking paper. Prick it a few times with a fork. Refrigerate for 30 minutes.

2. Remove the form from the refrigerator and bake the top in the preheated oven at 180 degrees for 12-15 minutes.

3. Prepare the filling: pass the cheese through a sieve. Mix the cheese in a blender until you get a tender meal. Then beat the remaining soft butter with 200 g of powdered sugar. Continuing to beat, add a yolk and a tablespoon of cheese until you finish the whole meal.

4. Beat the egg whites with a pinch of salt. Add 50 g of powdered sugar and beat until you get a thick foam. Add the prepared raisins and starch. Add the beaten egg whites to the cheese mass, stirring slowly. Put the baking tray in the form and place the cheese filling on top.

5. Spread the remaining dough in a thin layer. Cut it into strips and place them on top of the mesh filling. Bake the cake in the preheated oven at 180 degrees for 50 minutes. Turn off the oven, open the door slightly and leave the cake in the oven for 1 hour. Serve the cheesecake with a flavored tea or coffee. If desired, you can sprinkle the cake with icing (beat a little lemon juice with powdered sugar until smooth).


Krakow cheesecake. A recipe of millions, looks phenomenal, but the taste is not inferior!

& # 8220Krakow Cheesecake & # 8221 is a special cheesecake. The filling is incredibly airy and light, and the crumbly and soft top completes it perfectly. This cake contains a little dough and a lot of filling & # 8211 this is the secret of a wonderful cheesecake. The result is worth the effort. Enjoy it with breakfast!

INGREDIENTS

METHOD OF PREPARATION

1. Beat 125 g of soft butter with 125 g of powdered sugar. Add 1 egg, vanilla and mix. Sift the flour. Knead the dough and refrigerate for 1 hour. Divide the dough into two parts: one larger and one smaller. Spread most of the dough in a layer and place it on a tray lined with baking paper. Prick it a few times with a fork. Refrigerate for 30 minutes.

2. Remove the form from the refrigerator and bake the top in the preheated oven at 180 degrees for 12-15 minutes.

3. Prepare the filling: pass the cheese through a sieve. Mix the cheese in a blender until you get a tender meal. Then beat the remaining soft butter with 200 g of powdered sugar. Continuing to beat, add a yolk and a tablespoon of cheese until you finish the whole meal.

4. Beat the egg whites with a pinch of salt. Add 50 g of powdered sugar and beat until you get a thick foam. Add the prepared raisins and starch. Add the beaten egg whites to the cheese mass, stirring slowly. Put the baking tray in the form and place the cheese filling on top.

5. Spread the remaining dough in a thin layer. Cut it into strips and place them on top of the mesh filling. Bake the cake in the preheated oven at 180 degrees for 50 minutes. Turn off the oven, open the door slightly and leave the cake in the oven for 1 hour. Serve the cheesecake with a flavored tea or coffee. If desired, you can sprinkle the cake with icing (beat a little lemon juice with powdered sugar until smooth).


Krakow cheesecake. A recipe of millions, looks phenomenal, but the taste is not inferior!

& # 8220Krakow Cheesecake & # 8221 is a special cheesecake. The filling is incredibly airy and light, and the crumbly and soft top completes it perfectly. This cake contains a little dough and a lot of filling & # 8211 this is the secret of a wonderful cheesecake. The result is worth the effort. Enjoy it with breakfast!

INGREDIENTS

METHOD OF PREPARATION

1. Beat 125 g of soft butter with 125 g of powdered sugar. Add 1 egg, vanilla and mix. Sift the flour. Knead the dough and refrigerate for 1 hour. Divide the dough into two parts: one larger and one smaller. Spread most of the dough in a layer and place it on a tray lined with baking paper. Prick it a few times with a fork. Refrigerate for 30 minutes.

2. Remove the form from the refrigerator and bake the top in the preheated oven at 180 degrees for 12-15 minutes.

3. Prepare the filling: pass the cheese through a sieve. Mix the cheese in a blender until you get a tender meal. Then beat the remaining soft butter with 200 g of powdered sugar. Continuing to beat, add a yolk and a tablespoon of cheese until you finish the whole meal.

4. Beat the egg whites with a pinch of salt. Add 50 g of powdered sugar and beat until you get a thick foam. Add the prepared raisins and starch. Add the beaten egg whites to the cheese mass, stirring slowly. Put the baking tray in the form and place the cheese filling on top.

5. Spread the remaining dough in a thin layer. Cut it into strips and place them on top of the mesh filling. Bake the cake in the preheated oven at 180 degrees for 50 minutes. Turn off the oven, open the door slightly and leave the cake in the oven for 1 hour. Serve the cheesecake with a flavored tea or coffee. If desired, you can sprinkle the cake with icing (beat a little lemon juice with powdered sugar until smooth).


Almond cheesecake

Although it seems trivial, a cheesecake can be a sensational dessert. For me, a successful one means special creaminess and subtle aromas. Although today's cake is based on almonds, I added sour cranberries. It's a dream!

Countertop ingredients:
Method of preparation

I chopped Amaretti biscuits and fried almonds in a mincer and mixed them with melted butter. I spread the resulting mixture in a round tray of 26 centimeters and put it in the oven at 180 ° C for 8 minutes.

Cream ingredients:
  • 750 grams of mascarpone
  • 180 grams of sugar
  • 200 grams of cream
  • 75 ml Amaretto liqueur
  • 1 tablespoon vanilla essence
  • 1 tablespoon almond essence
  • 3 eggs
  • 80 grams of fresh, frozen or candied cranberries
Method of preparation

I mixed well, with the help of a mixer, the mascarpone cheese with the sugar and the cream. When the sugar melted and the cream became fluffy, I flavored it with Amaretto liqueur, vanilla and almond essence. Then, I incorporated the eggs, one by one, I mixed well with the mixer and the cream was ready, I just had to add the cranberries. I've had it in the freezer since the fall, but you can use candied cranberries and leave them to hydrate in a little Amaretto liqueur for half an hour.

I emptied the cream over the cookie sheet and put the cheesecake in the oven, at 180 degrees, with a tray of hot water placed under the grill on which the cake stands. The steam will help to cook slowly and evenly. The cheesecake was baked for 60-75 minutes, until the movement of the tray seemed to shake a little. I turned off the oven and let the cake rest in the oven for an hour.

Chocolate ganache ingredients:
  • 100 grams of whipped cream
  • 100 grams of milk chocolate
  • 1 tablespoon Amaretto liqueur
  • almonds (flakes / pieces) for decoration
Preparation

Once the cheesecake cooled, I started making a chocolate ganache for decoration. I put a little water to boil and on top of the pan I put an aluminum bowl in which I emptied the cream for the cream, the liqueur and the chocolate pieces (it melts faster if it is broken into pieces). I mixed well until the chocolate melted and I took it off the heat.
I let it rest for a few minutes until the icing was very liquid and then I emptied it over the cheesecake. I spread it evenly all over and decorated the edges with pieces of almonds, and then let it rest in the fridge for an hour. I couldn't stand it any longer, but I can guarantee you, it's delicious! I wish you good luck!


Cheesecake with brownie top

If you like unique desserts, try this new approach for the classic cheesecake!

TABLE FOR: 12

READY IN: 2 hours

DIFFICULTY: Brave

Ingredient list

Cheesecake:
• 200g cream cheese
• 1 or a half
• 25g flour
• half a vanilla bean
• 50g sugar

Brownie:
• 6 eggs
• 250g chocolate Nestlé Dessert Noir
• 250g butter
• 150g flour
• 350g sugar
• a teaspoon of baking powder
• 1 pinch of salt
• a vanilla pod

Caramel Sauces:
• 70g brown sugar
• 70g butter
• 4 tablespoons liquid cream

How do you prepare?

1. For the cream cheese, mix the egg, sugar, vanilla and flour and leave to cool.
2. For the brownie, start by melting the Nestlé Dessert Noir chocolate with the bain-marie butter, then mix the eggs with the sugar and vanilla seeds separately.
3. In a bowl, place the flour, baking powder and salt, then mix the chocolate mixture with the eggs and add the flour over this mixture.
4. Put everything in a tray that has baking paper, then put the cream cheese on top and marinate the two compositions with a toothpick.
5. This mixture will stay in the oven for 40 minutes at 180 ° C, and in the meantime you can start the caramel sauce.
6. Melt the sugar, and when it has melted completely, add the butter in cubes and wait until they dissolve completely.
7. Take the mixture off the heat and add the whipped cream, then let the caramel cool.
8. When the cake is ready, spread the caramel evenly on top.

Don't forget to share this dessert with your loved ones!

Recipe sent by Iulia Dan in the "Enter the World of Deserts" competition organized by Nestlé Dessert.


Video: Γρήγορο cheesecake. Kitchen Lab TV. Άκης Πετρετζίκης (December 2021).