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Strawberry cheesecake

Strawberry cheesecake

The biscuits are placed in the food processor together with the sugar and melted butter. The resulting composition is spread on the bottom of a cake tin and placed in the oven for 5 minutes, during which time we prepare the cream.


Mix eggs with sugar, vanilla and lemon peel until it doubles in volume and the sugar melts. Add the cottage cheese and continue mixing. (It is good to do this operation with the blender, the cream being very fine.) Add the sour cream and mix until well incorporated, then optionally add the raisins, pour the cake mixture over the cookie sheet and bake for an hour.

Let it cool very well, ideally from evening to morning.

I didn't have time for people to stand in line :) and I took out the cake faster. The moment I transferred it to a plateau, it cracked a little but it's not a tragedy. I wanted to make a strawberry sauce, but if I still made jam, I poured jam syrup, which was made with gelfix, it became jelly. Serve with great appetite and strawberries. :)


Strawberry cheesecake

From the category of the best, the fastest, the most handsome, (almost) the healthiest, the tastiest cake for children and parents of children, we always have at hand the recipe below.

The first step is to have at hand a round shape with a removable bottom (ring type) of 24/26 cm.

The ring is placed on the cake serving plate.

Ingredients:

For the countertop:
400 gr biscuits, mine were pettit beurre
150 grams of melted butter
Crush the biscuits in a blender and mix with the melted butter. After the butter has entered the biscuits and you have reached the density of wet sand, place the composition inside the ring, pressing with a spoon or the bottom of a glass, to better compact the top.
Refrigerate 30 min-1 hr.

Cream:
place 20 grams of gelatin in the 100 gr cold water (sheet gelatin is thicker than shredded gelatin) for a few minutes, until it hardens, and then unwrap it in 100 ml of hot milk.

Then,
& # 8211 600 grams of cream cheese put in a blender and mix with
& # 8211 150 grams of powdered sugar (from Lidl). Beat for a few minutes, then add
& # 8211 500 ml cream for whipped cream (preferably LaDorna) and add
& # 8211 1 Vanilla essence or seeds from a vanilla pod.
Beat for a few more minutes and set aside.

For decoration:
they take 250 gr of fresh strawberries (the original recipe is 300 gr, but I only got 250 gr) and it is cut in two vertically. Remove the top from the fridge and place the strawberry halves, with the cut half out and the tip up, on the edge of the ring.
After we finish placing the strawberries on the whole wall of the ring, we put the cream on the counter.
We put it in the fridge.

Jelly:
are put 10 grams of gelatin in the 100 gr cold water for a few minutes, until it hardens
are put 250 grams of fresh or frozen strawberries in a saucepan on the fire, add 3 tablespoons sugar (and more if you want sweeter and strawberries will not help) and cook for a few minutes. Turn off the heat, leave to cool, add the hardened gelatin and mix until incorporated.
Take the cake out of the fridge and pour the jelly.


Strawberry Cheesecake - Recipes

This time I had a special request from my family who wanted a creamy cheesecake and I couldn't resist the temptation, so I chose a superb recipe from Stephanie: Strawberry cheesecake.
For the cheesecake I used a greasy, creamy cheese and sweet mousse. You can use mascarpone, quark or ricotta but considering the price per kilogram, you would not get a very economical cake. I used sweet cheese that I took from the supermarket (I simply asked the seller which cheese is fatter and creamier) than on the counter, I used digestive biscuits because they have a crumbly texture, a neutral taste, no flavors and with a low sugar content (they can be found in any supermarket and the price varies from 7 to 15 lei per 400g package).
For the wonderful decor I used frozen strawberries (considering that they are out of season, otherwise I use fresh strawberries). For a more beautiful look, I made a strawberry puree that I passed through a sieve to remove the seeds. This is my cheesecake with & # 8220model floral & # 8221:

  • 300 g breadcrumbs or graham crackers
  • 25 g sugar (optional)
  • 110 g melted butter
  • 650 g sweet cheese
  • 150 g sugar
  • 12 g flour (approx. A tablespoon)
  • 4 eggs at room temperature
  • a tablespoon of greasy cream
  • a teaspoon of vanilla extract
  • 350 g frozen or fresh strawberries
  • 100 g of sugar
  • 200 g water
  • 2 tablespoons lemon or orange juice

Mix the cheese with the sugar and flour for about 2 minutes. Add the eggs one by one, mixing after each for about 30 seconds. Add the cream and vanilla extract and mix a little more. Remove the biscuit crust from the cold and pour the cheese filling over it.

Put the strawberries in a saucepan with the sugar, water and lemon juice, put them on the fire and mix until they reach the boiling point and the strawberries are soft (if necessary, if you have fresh strawberries keep a few minutes on the fire because the seasonal ones are juicier). Put the fruit sauce in the blender, then sift it to remove the seeds (you can skip this step, but I preferred this sauce to have a fine texture). When the sauce has cooled a bit, put it in a thin-tipped bag (or simply in a bag drilled in a corner) and put it here and there in the cream cheese, leaving the sauce on the surface.

Pass with a knife through the cheese filling with regular movements from one side of the shape to the other (this is how hearts are made). If you don't want hearts, go with the knife again with the same movements but this time perpendicular to the initial ones and you will get the popcorn & # 8230 or whatever you want to call them (I don't know what they are).

Place in the preheated oven at 180 degrees for about 15 minutes then reduce the temperature to 130-140 degrees and keep for about 50 minutes to an hour. The cheesecake will be ready when the edges are firm and the center will still be soft. Turn off the heat and allow to cool gradually in the oven (about 15 minutes), then remove and allow to cool completely to room temperature, then let cool for a few hours or preferably overnight.

If you liked this cheesecake recipe or you have tried it and you have questions, I am at your disposal until next time when I will show you another sweet recipe I wish you to have fun in all, a lot of peace and Have fun!


Strawberry cheesecake (without baking)

Of all the types of dessert, those without baking are the easiest to make. You can't go wrong, there is no risk of baking the countertop too much or too little and never stay with emotions that you will not get out properly. And the cheesecake without baking is part of that category of cakes that you can't fail.

Today we offer you a light cold cheesecake recipe with strawberry jelly on top. You can give up jelly or you can change the recipe and make it from other fruits: cherries, raspberries, blueberries, etc.

  • For the base:
  • 350 g digestive biscuits
  • 150 g butter
  • For the cream:
  • 550 g cream cheese
  • 400 ml liquid cream
  • 150 g powdered sugar
  • 100 ml of milk
  • 20 gelatin
  • For topping:
  • 350 g strawberries
  • 4 tablespoons sugar
  • 10 g gelatin

Crush the biscuits and melt the butter. Mix well until a paste forms. Place the top in a round tray and level well. This will be the basis of the cheesecake. Let the pan cool while you take care of the cream.

Put the gelatin soaked in 100 ml of cold water. Heat the milk on the fire, then pour the gelatin over it. Mix well so that the gelatin melts.

In a mixing bowl, mix the cream cheese with the powdered sugar and mix well. Start pouring the liquid cream, little by little, and mix the cream for a few more minutes.

Add the milk with the gelatin and continue to mix at high speed. When the cream is ready, you can pour it over the biscuit base and level very well.

For the jelly, clean and wash the strawberries well, which you cut into cubes. Put the gelatin soaked in cold water.

Mix the strawberries with the sugar and put them to boil in a pot on the fire. Mix well and simmer 10 minutes after the sugar has melted.

Allow to cool slightly, then add the dissolved gelatin. Mix well and pass everything with a vertical blender. When the sauce has cooled, you can pour it over the cheesecake.

Let the cake cool for a few hours, ideally overnight, before serving.


Strawberry cheesecake

Madness with strawberries this year. And with recipes. And with the diet :). Cheesecake is everyone's favorite, so today I present a super simple version with strawberries.

  • 600g cow's cheese
  • 4 eggs
  • 100g old
  • 3 tablespoons starch or flour
  • 400g strawberries

1. Mix the yolks with the sugar until it melts, add the cheese and starch, mix at low speed until smooth and add the beaten egg whites. Mix lightly with a wooden spoon over your head.

2. Pour the composition into a tray (d = 26cm) greased well with butter. It's not mandatory, I really don't tell you to use baking paper, I think I used it out of habit :). On top put the strawberries given only halfway through the flour. Push them a little into the dough. In the original recipe it was written that you put the strawberries given through flour in the dough and mix them easily. I was afraid it would crush and I put it on top.

Use small strawberries and here I make a parenthesis I sent my husband to buy cheese and strawberries for tart. I tell her & # 8221 buy fat cheese and strawberries not to be too big & # 8221 Of course it happened the other way around, the cheese was quite weak (but if the seller told her that she only uses this for the cake how not to buy ), the big strawberries, & # 8222were so beautiful I couldn't help & # 8221.

3. Bake at 170g C for 1 hour. And yes, you caught on which side my oven burns the most :)

Let cool well and serve. It would not be bad to put a globe of ice cream next to it.

Recipe on the net, from a Russian forum.

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Strawberry Cheesecake - Recipes

This time I had a special request from my family who wanted a creamy cheesecake and I couldn't resist the temptation, so I chose a superb recipe from Stephanie: Strawberry cheesecake.
For the cheesecake I used a greasy, creamy cheese and sweet mousse. You can use mascarpone, quark or ricotta but considering the price per kilogram, you would not get a very economical cake. I used sweet cheese that I took from the supermarket (I simply asked the seller which cheese is fatter and creamier) than on the counter, I used digestive biscuits because they have a crumbly texture, a neutral taste, no flavors and with a low sugar content (they can be found in any supermarket and the price varies from 7 to 15 lei per 400g package).
For the wonderful decor I used frozen strawberries (considering that they are out of season, otherwise I use fresh strawberries). For a more beautiful look, I made a strawberry puree that I passed through a sieve to remove the seeds. This is my cheesecake with & # 8220model floral & # 8221:

  • 300 g breadcrumbs or graham crackers
  • 25 g sugar (optional)
  • 110 g melted butter
  • 650 g sweet cheese
  • 150 g sugar
  • 12 g flour (approx. A tablespoon)
  • 4 eggs at room temperature
  • a tablespoon of greasy cream
  • a teaspoon of vanilla extract
  • 350 g frozen or fresh strawberries
  • 100 g of sugar
  • 200 g water
  • 2 tablespoons lemon or orange juice

Mix the cheese with the sugar and flour for about 2 minutes. Add the eggs one by one, mixing for about 30 seconds each. Add the cream and vanilla extract and mix a little more. Remove the biscuit crust from the cold and pour the cheese filling over it.

Put the strawberries in a saucepan with the sugar, water and lemon juice, put them on the fire and mix until they reach the boiling point and the strawberries are soft (if necessary, if you have fresh strawberries keep a few minutes on the fire because the seasonal ones are juicier). Put the fruit sauce in the blender, then sift it to remove the seeds (you can skip this step, but I preferred this sauce to have a fine texture). When the sauce has cooled a bit, put it in a thin-tipped bag (or simply in a bag drilled in a corner) and put it here and there in the cream cheese, leaving the sauce on the surface.

Pass with a knife through the cheese filling with regular movements from one side of the shape to the other (this is how hearts are made). If you don't want hearts, go with the knife again with the same movements but this time perpendicular to the initial ones and you will get the popcorn & # 8230 or whatever you want to call them (I don't know what they are).

Place in the preheated oven at 180 degrees for about 15 minutes then reduce the temperature to 130-140 degrees and keep for about 50 minutes to an hour. The cheesecake will be ready when the edges are firm and the center will still be soft. Turn off the heat and allow to cool gradually in the oven (about 15 minutes), then remove and allow to cool completely to room temperature, then let cool for a few hours or preferably overnight.

If you liked this cheesecake recipe or you have tried it and you have questions, I am at your disposal until next time when I will show you another sweet recipe I wish you to have fun in all, a lot of peace and Have fun!