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Cheesecake with strawberries and white chocolate

Cheesecake with strawberries and white chocolate



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The biscuits are crushed with the help of the robot. Mix with powdered sugar, almond essence and melted butter. Put the crust composition in a tray with a removable ring and beat well with a spoon. Half strawberries are placed on the edge. Put the tray in the fridge until the filling is ready.

Gelatin is hydrated in cold water. In a bowl on a steam bath put the broken chocolate pieces together with 100 ml of whipped cream. The cheese is mixed with sour cream and powdered sugar and mixed until a fine cream results. Over the cream cheese add 300 ml whipped cream and mix well. When the white chocolate has melted and the composition is warm, add hydrated gelatin. Stir until the gelatin dissolves, then pour over the cream cheese and whipped cream. Stir quickly so that the gelatin does not harden and pour all the filling over the cookie sheet. Put it in the fridge for 2 hours, then pour the strawberry jelly on top.

Strawberries are cleaned and mixed with sugar. Put the bowl on the stove, over low heat until the sugar melts. Mix the strawberries with a vertical blender until a thicker sauce results. Add hydrated gelatin and mix until the gelatin dissolves. The jelly thus obtained is poured over the cream and the tray is placed in the refrigerator for another 2 hours, after which, with the help of a knife, we gently detach the edge and remove the detachable ring.


How do we prepare a cheesecake with chocolate and raspberries without baking so that it is delicious and good-looking?

In order to keep its shape and to clot this cheesecake with chocolate and raspberries without baking, it needs gelatin. I used gelatin sheets that I hydrated in cold water until it softened well. You can also use crushed gelatin that you hydrate in 100 ml of cold water. If you do not want to use gelatin, you can put agar-agar, a gelling agent of vegetable origin. Raspberries can be fresh or frozen, as you have at home. I had it frozen, so I added a little berry essence from Cosel for even more flavor. You can also use other fruits if raspberries are not to your liking. Berries, blueberries, currants, blackberries, strawberries, mangoes. The important thing is to be the fruit you like the most.

The crust of this cheesecake with chocolate and raspberries was made from petit beurre and melted butter biscuits. I gave up the digestive biscuits because I noticed that they harden the worktop very much, and it is difficult to cut. Using fragile biscuits, such as those with butter, the countertop retains its shape without hardening excessively. Because it has gelatin in the composition, the cake must stay in the fridge for at least 4 hours or preferably overnight. Gelatin only works in the refrigerator, so this step is mandatory. For decoration I chose to use fresh raspberries and chocolates. You can also decorate the cake with whipped cream with a little sugar or other fruits. And a little sifted cocoa is very good. All you have to do is serve it and enjoy the best chocolate and raspberry cheesecake.


Unbaked cheesecake with chocolate and strawberries

Method of preparation.Preparing the countertop. A round baking form with a diameter of 25 cm is used, with removable walls, which are well wallpapered with food foil or baking paper, on the bottom and the walls of the form. The biscuits are broken and crushed in a blender and crushed until they have the consistency of a larger breadcrumbs. Melt the butter and pour over the biscuits, then mix well until the biscuits absorb all the butter. Put the biscuits in the form of baking and press well with a spoon, so that the cookie sheet is evenly stretched. Wash the strawberries, remove their tails and cut them in half, then place them all around the edges of the baking tin and over the cookie sheet. Refrigerate until the filling is ready.

Preparation of the filling. Put the cheese and mascarpone cream in a bowl. Add over the sugar, vanilla essence and mix until the sugar granules are no longer felt. Soak the gelatin in 2 tablespoons of cold water until it swells, about 3-4 minutes. Then melt in a bain-marie, the gelatin should not boil, melt it until it becomes liquid, stirring all the time. After it has melted, incorporate the gelatin in the cream cheese and mix well. Pour the cream into the form, level it and let it cool for about 2-3 hours.

Preparation of the glaze. Heat the whipped cream, without bringing it to the boil. Add the grated chocolate and soft butter and mix until smooth. Add gelatin prepared according to the instructions on the package. Pour the slightly cooled icing over the cream cheese and let it cool for 1 hour-2. After it is well set, it is placed on a plate, the shape is removed and it can be portioned and served.


Strawberry cheesecake

Top: Finely grind the biscuits, pour the melted butter over them and mix well. We put the mixture in a round shape with a detachable ring (with a diameter of 22 cm), level and press well with a spoon. Put the tray in the fridge until we prepare the cream cheese.

Cream cheese: Put hydrated gelatin in cold water for 10 minutes. We break the broken chocolate pieces with 3 tablespoons of liquid cream, we put it on the fire and we leave it just enough to melt, stirring continuously. Melt the hydrated gelatin over low heat for a few seconds, without boiling, then add it over the chocolate and mix well. Mix the cottage cheese with the mascarpone, the vanilla sugar and the sweetener, add the chocolate with gelatin and at the end the whipped cream.

Cut the strawberries in half and place them on the edge of the detachable form, over the cookie sheet. Pour the cream cheese in the middle of the strawberry halves, over the counter. Shake the tray a little to level the creamy mass. Let it cool for at least 5 hours.

Strawberry jelly: Pass the strawberries with the blender and add the sweetener, then put them in a saucepan on the fire for 3-4 minutes. Take the pan off the heat, pass the strawberries through a sieve, then add the gelatin that I hydrated in 100 ml of cold water. When the jelly is cold, add it over the hardened cream.

Refrigerate for about 3 hours. Carefully remove the ring from the shape (gently peel off the edges with a knife) and cut with a knife passed through hot water.


All the ingredients for the Chocolate Cheesecake recipe can be found in LIDL storesâ & # x20AC; & # x2122;

We prepare a tray with removable walls, 30-32 cm in diameter: we grease its bottom with butter and cover it with baking paper, we grease the edges very well with butter. Put the biscuits in a blender, add the melted butter. Stir until we have a homogeneous composition. Put the composition in the prepared tray, level it with a glass to form a uniform crust. Let the tray cool until we prepare the filling.

Mix the cream cheese with the vanilla powdered sugar until the sugar granules are gone. Melt the chocolate in a steam bath, then add it over the cream cheese. We mix. At the end we add the whipped cream. Pour the chocolate composition into the pan, over the cookie sheet. Level and refrigerate the tray overnight.

Although it will be VERY hard to refrain, knowing what goodness awaits us in the fridge, Chocolate Cheesecake MUST stay cold to be well bound!

All we have to do is remove the tray ring, move the cake to a plate and decorate it… as our imagination dictates. & # x2764 & # xfe0f


White chocolate cheesecake

It is a cheesecake without baking but we do not use gelatin, but we let the melted white chocolate do the gelatin work and the result is a creamy cheesecake, absolutely delicious!

Wallpaper with baking paper or food foil a cake form with removable walls, 28-30cm in diameter.

Grind the digestive biscuits in a blender, then mix them with the melted butter. We put the mixture in the tray and level it, pressing very well with the spoon, so that we have a uniform and well bound layer. Let the tray cool until we prepare the filling.

For the filling, mix the cream cheese, powdered sugar and vanilla core with the mixer. Add the whipped cream, mix again and finally the melted white chocolate, after it has cooled a little. Homogenize everything and pour the composition in the tray, over the layer of biscuits.

Let the tray cool for at least 6 hours, preferably overnight. You can very well leave the cheesecake exactly as it is and simply decorate it with fresh fruit, caramel sauce, meringues. Good appetite!


White chocolate cheesecake

A few years ago, a woman from Japan posted on YouTube a video in which she presented a cheesecake recipe with only 3 ingredients. It goes without saying that it was a crazy success, considering how simple the recipe is.

Ingredient:

Method of preparation:

1. Separate the yolks from the egg whites and place the latter in a large bowl so that you can froth them later. Put the egg whites in the fridge until you use them, so that the foam is more resistant.

2. Preheat the oven to 170 degrees Celsius.

3. Break the pieces of chocolate, put them in a heat-resistant dish and melt them in a steam bath. To do this, place the vessel on top of another vessel containing boiling water. Mix the chocolate well to form a homogeneous cream. Use a silicone spatula so that the chocolate does not stick to it.

4. Using a mixer or whisk, beat the egg whites until you get a hard foam. You know I'm ready the moment you turn the bowl upside down and nothing flows.

5. Return to the hot chocolate, mix it well with the spatula, until it becomes fine and then add the cream cheese, stirring again. It is better if you leave the cream cheese at room temperature while you work, so that when you add it to the chocolate it is already softer. Add the three egg yolks over this cream, then mix well until smooth.

6. Add a third of the egg white foam, mix in circular motions from top to bottom, until it integrates completely into the cream, then add another half until you finish the foam. When mixing, make sure that as much air as possible enters the dough, so that it comes out as fluffy as possible.

7. The bowl in which you will bake the cheesecake (a round one with a diameter of 15 cm) will have to be lined with parchment paper, given with a little oil. Thus, the cake will not crack when it slides off the walls of the pot, at the time of baking.

8. Pour the dough into the lined bowl, then lift the bowl and tap it lightly with the bottom of the table so that the air bubbles in the dough rise to the surface.

9. Put the water in the oven tray, then put the dough bowl in it. Thus, the cake will not burn on the bottom, but will be evenly browned. Leave the cheesecake in the oven at 170 degrees for 15 minutes, then at 160 degrees for another 15 minutes. After that, put out the fire and do not open the door, but let the cake cook in the oven while it cools. When it is ready, leave the cake to cool completely and sprinkle powdered sugar over it. It can be served as such or with a berry sauce.

If all cakes would require as few ingredients as white chocolate cheesecake above, probably many more housewives would venture to make sweets!

And because it's still very hot, try another cold strawberry cheesecake recipe!


Cheesecake with mascarpone and strawberries

First we prepare the tray with removable walls of 30cm diameter. Wallpaper the bottom with baking paper, grease the walls with butter. Prepare the gelatin: mix it with 50ml of water and let it swell until it becomes like a jelly. Blend the biscuits and melted butter. We put the composition obtained in the tray, we press it and we level it with a spatula. Put the top in the fridge until we take care of the filling.

Blend the strawberries and caster sugar until we have a puree. Put it on medium heat and let it boil until it becomes like a jam. Let it cool until we prepare the cream cheese. We put in the filling cream cheese, mascarpone, vanilla, powdered sugar. Mix very well, until we have a creamy composition. Add melted gelatin, mix. Pour the composition into the pan, over the cookie sheet.

Put the strawberry jelly on top, pass a knife through it, for the marbling effect. Let everything cool for at least 4-5 hours, preferably overnight.

Before slicing, take the Cheesecake with mascarpone and strawberries out of the fridge and leave it on the counter for 5 minutes. Then we remove the ring of the tray and & hellipne we enjoy a delicious cheesecake, cool, not too sweet and full of flavor! May you be the best!

This recipe is recommended by Teo Rogobete.

Everything you need to know about the recipe: It's a cheesecake without baking, so we rely on chicken. One sachet of 10g gelatin is enough for the entire amount of cheesecake. We do not use more because it will affect the taste of the cake. How do we use gelatin correctly? If we use finely chopped white or pubescent gelatin, we soak it in cold water. 50ml of water for 10g gelatin. Mix well and let the gelatin swell until it becomes a jelly. Heat the jelly in the microwave for a few seconds or on a steam bath until it becomes liquid. It is very important that the gelatin does NOT boil. If gelatin boils, it loses its properties. As an idea, an envelope of 10g gelatin (enough to clot 500ml liquid) is the equivalent of 6 large sheets of gelatin.

For best results, it is important that the cheesecake with mascarpone and strawberries stays in the refrigerator for at least 4-5 hours, preferably overnight.

You can puree the used strawberries, as I did, or you can cut them into pieces and incorporate them into the cream cheese, then decorate everything with fresh fruit. Of course, you can also use other fruits that you can turn into a delicious puree. , only good to incorporate in cheesecake apricots, peaches (fresh or compote), pineapple, etc. In terms of biscuits, it is necessary to use digestive biscuits, which are much harder than classic biscuits, such as Petit Beurre. Classic biscuits absorb far too much butter and the top doesn't come out as well.

I used a 30 cm diameter tray. It is ideal to use a tray with removable walls. If you want a cheesecake with mascarpone and higher strawberries, use a 20cm tray or double the quantities in the recipe for a 30-35 cm tray.