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Cheesecake with berries

Cheesecake with berries


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We make the countertop:

Put the ingredients in the mixer, eggs, sugar mixed with hot water, flour, baking powder, vanilla, grated lemon peel. Put the ring cake composition lined with parchment paper (or without) and bake for 25 minutes at 180 degrees. Leave to cool, then cut in half.

We prepare cream:

I started making cream for this wonderful cake from the New York Cheese cake recipe ... and I made some changes that did not take me away from the very good taste, but it turned out more dietary.

Soak the gelatin sheets in cold water then heat very easily to dissolve perfectly.

Mix Philadelphia with sugar and then gelatin and vanilla. Prepare the whipped cream, then lightly add the yogurt and mix everything with the cream cheese.

We put the cake ring on a cake plate.

We put the first countertop, the blackberries on top of it, then the cream on top.

We also put the second countertop on top.

Prepare the jelly by mixing in a blender a box of berries with 3 tablespoons of sugar and then with the jelly cake powder.

We add a quarter glass of water, maybe even better and put it on the fire in a bowl. Boil for a minute then pour lightly over the cake. Garnish with the rest of the berries. Let cool with a ring until morning (or a few good hours).

Remove the ring and serve as desired. Incredibly fragrant, fluffy and delicious!



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 not to 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!

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 on 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 be sure, but 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 whipping 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 the cream is ready.

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.


Cheesecake with berries

Dedi sent a wonderful recipe to our contest: Cheesecake with berries. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

15-20 digestive biscuits are powdered on the robot, mixed together with melted butter, about 50-100g, depending on the amount of biscuits. It must have the consistency of wet sand. Press with your hand on the bottom of the tray (with removable walls) and make a countertop of half a cm. Place in the oven until slightly browned. Remove and leave to cool. Separately mix 4 eggs with grated lemon and orange peel, a cup of sugar, 200 g of blended berries, 3 boxes of natural Philadelphia and a box of 300g 20% ​​fat cream. They do not need to be mixed much, just enough to homogenize. Pour the mixture over the biscuits, put it in the oven on low heat for about an hour or until browned. It's better the next day.


Cheesecake with berries

Dedi sent a wonderful recipe to our contest: Cheesecake with berries. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

15-20 digestive biscuits are powdered on the robot, mixed together with melted butter, about 50-100g, depending on the amount of biscuits. It must have the consistency of wet sand. Press with your hand on the bottom of the tray (with removable walls) and make a countertop of half a cm. Place in the oven until slightly browned. Remove and leave to cool. Separately mix 4 eggs with grated lemon and orange peel, a cup of sugar, 200 g of blended berries, 3 boxes of natural Philadelphia and a box of 300g 20% ​​fat cream. They do not need to be mixed much, just enough to homogenize. Pour the mixture over the biscuits, put it in the oven on low heat for about an hour or until browned. It's better the next day.


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.

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.


Cheesecake with berries

Dedi sent a wonderful recipe to our contest: Cheesecake with berries. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

15-20 digestive biscuits are powdered on the robot, mixed together with melted butter, about 50-100g, depending on the amount of biscuits. It must have the consistency of wet sand. Press with your hand on the bottom of the tray (with removable walls) and make a countertop of half a cm. Place in the oven until slightly browned. Remove and leave to cool. Separately mix 4 eggs with grated lemon and orange peel, a cup of sugar, 200 g of blended berries, 3 boxes of natural Philadelphia and a box of 300g 20% ​​fat cream. They do not need to be mixed much, just enough to homogenize. Pour the mixture over the biscuits, put it in the oven on low heat for about an hour or until browned. It's better the next day.


Recipe for cheesecake with berries

Do you want to make a great cake for your guests to sigh for, but can't wait to bake it? You don't have to worry about your talents in the kitchen, because even a child who is a little agile can make this dish.

Cheesecake is sublime especially in summer, but if you get bored of desserts in the cold season and you still have berries in ice cream, it's time to use them. You need 350 grams of digestive biscuits and 200 grams of melted butter to mix in a blender.

The texture should be sandy and not greasy at all. Cool everything and during this time prepare the cream. You need 500 grams of mascarpone, 500 ml of very cold liquid cream, 150 grams of powdered sugar and 20 grams of hydrated gelatin in about 100 ml of cold water and 100 ml of warm milk.

Milk should not be hot because otherwise the gelatin will lose its properties. Pour the mascarpone into a large bowl and beat with a blender. Gradually add the cream and sugar and then add the vanilla, rum or almond essence. Dissolve the gelatin and put it in the composition, and then mix at high speed for 3 minutes. Pour the cream over the crushed biscuits and leave the cake in the fridge for 30 minutes.


Chef Sorin Bontea's recipe for the best berry cheesecake

Chef Sorin Bontea revealed his recipe for cheesecake, and the preparation is extremely easy. A lot of people tried the recipe of the famous chef, and the result was delicious. You can replace berries with any fruit you want.

You need a little patience and a few ingredients:
• 30 g caster sugar
• 500 g berries
• 1 piece of vanilla sugar
• 160 g powdered sugar
• 200 g cream 20%
• 400 g cream cheese
• 200 g biscuits with butter or digestives
• 100 g butter 65%
• 2 eggs
• 1 sachet of vanilla icing

The biscuits are finely crushed, mixed with melted butter and packed in a round shape, with a removable bottom (26 cm), lined with baking paper and greased. Bake for 10 minutes in the preheated oven at 180 ° C.

Remove and leave to cool for 5 minutes. The temperature is reduced to 160 ° C.

Mix the cream cheese, cream, powdered sugar, vanilla sugar and eggs. Add the cream to the pre-baked base and bake for 40-45 minutes, until the cream hardens. Leave the cake in the oven for 5 minutes, then let it cool on a cake rack. Cover and refrigerate overnight, writes viva.ro.

The berries are left to thaw on a sieve, drained.

Put the fruit on the cake. Fill the juice with water, if necessary, to obtain an amount of 250 ml. Mix with icing powder and sugar, bring to the boil once stirring. Spread evenly over the fruit and allow to harden.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Chef Sorin Bontea's recipe for the best berry cheesecake

Chef Sorin Bontea revealed his recipe for cheesecake, and the preparation is extremely easy. A lot of people tried the recipe of the famous chef, and the result was delicious. You can replace berries with any fruit you want.

You need a little patience and a few ingredients:
• 30 g caster sugar
• 500 g berries
• 1 piece of vanilla sugar
• 160 g powdered sugar
• 200 g cream 20%
• 400 g cream cheese
• 200 g biscuits with butter or digestives
• 100 g butter 65%
• 2 eggs
• 1 sachet of vanilla icing

The biscuits are finely crushed, mixed with melted butter and packed in a round shape, with a removable bottom (26 cm), lined with baking paper and greased. Bake for 10 minutes in the preheated oven at 180 ° C.

Remove and leave to cool for 5 minutes. The temperature is reduced to 160 ° C.

Mix the cream cheese, cream, powdered sugar, vanilla sugar and eggs. Add the cream to the pre-baked base and bake for 40-45 minutes, until the cream hardens. Leave the cake in the oven for 5 minutes, then let it cool on a cake rack. Cover and refrigerate overnight, writes viva.ro.

The berries are left to thaw on a sieve, drained.

Put the fruit on the cake. Fill the juice with water, if necessary, to obtain an amount of 250 ml. Mix with icing powder and sugar, bring to the boil once stirring. Spread evenly over the fruit and allow to harden.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.



Comments:

  1. Tzadok

    what?

  2. Clyford

    I would not wish to develop this theme.

  3. Wayson

    Sorry for interrupting you, but in my opinion this topic is already out of date.



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