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Melt the butter. Crush the biscuits finely and mix with the melted butter. In a form with a detachable ring of 27 cm (the girls should be silent, they know which), turn the biscuits kneaded with the butter and level them well and put them in the fridge.
Rub the sweet cheese with the mascarpone cheese, add the vanilla essence and sugar and mix well. Add the eggs one at a time, mixing well after each one, then add the sour cream.
Remove the tray from the refrigerator and pour the composition over the biscuits.
Bake for 75-80 minutes depending on the oven, until the composition is slightly browned on top.
Remove from the oven and allow to cool, remove the removable ring and place on a plate and leave to cool for about 4 hours (if you have patience). Powder with powdered sugar and serve.
Tavi recipe is delicious ...
Everyone tasted, at least once, a flavorful and creamy cheesecake.
This cake does not necessarily need an oven. There are several types of cheesecake without baking, which you can prepare in just a few minutes.
The big disadvantage of this cake is that it has to stay in the fridge for quite a long time, before it can be enjoyed.
We reveal two to you simple cheesecake recipes, which will not take you very long.
Cheesecake with blueberry jam topping
- 250 g mascarpone
- 300 g cream of cheese
- 250 g liquid cream (sm & acircnt & acircna for cream)
- 100 g powdered sugar
- 20 g gelatin
- vanilla essence
Ingredients for topping:
The biscuits are ground as finely as possible, using a blender or a food processor. Over them, add the melted and cooled butter and mix well.
Put this composition in a round shape and press very well with your fingers, so that the top will be evenly spread over the entire surface of the shape.
Put the tray & icircn in the fridge for at least 30 minutes. In the meantime, you can prepare the cream.
Put it in a saucepan and add water over it, according to the instructions on the package. Bring to the boil, until the gelatin dissolves.
In another bowl, mix the cream cheese with the sugar and then add the mascarpone, whipped cream and vanilla essence.
At the end, add the melted and cooled gelatin and then mix very well in the composition. Pour the cream over the biscuit top and put the tray back in the fridge to prepare the topping.
Then add the soaked and squeezed gelatin sheets and let them boil, until the gelatin melts. The topping thus obtained is allowed to cool and then poured over the cheesecake. Put the cake back in the fridge for a few hours before cutting it.
Decoration and serving
After it has cooled completely, the cake is removed from the mold and placed on a plate. Beat the whipped cream over the melted and cooled chocolate, mix with a spatula until smooth. www.simonacallas.com It is then transferred to a garnish bag to which a star-shaped dui has been attached and hazelnuts are formed on the surface of the cake. Sprinkle with chocolate flakes and slice.
If you like my recipes, please Like and follow my facebook page Simonacallas, where I offer you daily sources of inspiration for the menus of the day, occasion menus or special recipes. I also invite you to join the SimonaCallas Grup Oficial, where I can answer your questions, give you culinary advice and prepare beautiful contests for you, with interesting prizes.
Cheesecake without baking with pomegranate jelly & # 8211 Ingredients
The advantage of cheesecake recipes is the short list of ingredients for the countertop. And for the cream we can opt for a cold cream, or a boiled cream, based on eggs.
For the biscuit layer:
For the cream:
- 3 eggs
- 300 gr sugar
- 500 ml of milk
- 2 sheets of gelatin
- 5 gr salt
- 250 gr mascarpone
- peel and juice from a lemon
For pomegranate jelly:
- juice from 2 pomegranates
- 150 gr sugar
- 20 gr cornstarch
- figs for decoration
OMG! My dad was a New Yorker and every time we would go to NYC we would pick up a cheesecake to bring to my grandmother. This is the real deal and there is not a better cheesecake recipe that I have tried than even comes close!
Perfect texture and flavor.
This was a HIT! Absolutely delicious and creamy with a perfect caramelized top.
Best cheesecake ever! The texture was what made it rich and creamy, not dense or grainy at all. I have never made a cheesecake with cornstarch or whipping cream so it was a little worried but it was absolutely perfect. We did a pretzel crust with salted caramel drizzle. Oh. So. Dreamy.
I loved this recipe, It was a bit nerve racking to keep it in a hot bath, but it turned out great!
Love this recipe! I made it for my Mom on Motherâ & # x20AC; & # x2122; s Day because she loves Juniorâ & # x20AC; & # x2122; s cheesecake. It came out very good and she praised it so much that she said it tasted just like Juniors with a hint of lemon flavor which complements it very well. She even told me I should start selling it. The only difference I & # x27ll make next time is to cut down on the baking time or adjust the temperature because my oven was too hot for the time required. Everything else was spot on, it had a little piece left over and that was gone the next day. Thanks for the recipe and God bless you!
I’ve made some pretty good cheesecakes in my time, and this one was one of the best. Even though I forgot to include the heavy whipping cream and realized after it was too late! I was worried it wouldn’t have a good consistency because of it, but it was still excellent. It didn’t crack at all and cut great. I once had cheesecake in New York City, which I thought was the best thing ever, and I really think this was just as or almost as good. I didn’t use this sponge cake crust recipe, but more of a thin tart-like crust. Served it for our Easter in quarantine and my family enjoyed it. It made the meal feel extra special, despite all that’s going on in the world.
Bake this yesterday, a bit too sweet for me and I added 30ml of lemon juice as well. Didnâ & # x20AC; & # x2122; t say where to put the whipping cream so I mix in with vanilla instead. Overall fabulous recipe and will bake it again.
Made this cake many times for friends and family. They all look forward to this great cheesecake. Thanks to whoever published this recipe. Live in Rapid City, SD and the only other option is a couple of restaurants or Sam & # x27s Club but nothing fresh, anywhere.
Amazing !! Classic New York cheesecake.i didn’t make the sponge cake portion. I don’t like crust on my cheesecake. Came out beautifully and delicious !!
This is the most authentic NY cheesecake ever and I grew up down the street from one of the most NY cheesecake bakers. I made a couple of changes and my friends said the best they ever had anywhere. First change is I made a classic graham cracker crust (no additional baking needed. 2nd Couldn & # x27t decide sour cream vs heavy cream. What did I do? 1/2 cream and 1/2 sour cream mixed together to get the suggested quantity. Absolutely use water bath and cool in oven, door slightly ajar for 1 hour after cooking.Unbelievable!
This is the best cheesecake in the world! I made it for friends last night and all of them, even the ones who had asked for a tiny slice because they had eaten too much (I must say all the chefs outdid themselves), asked for seconds, and the ´´tiny slice´ ´ ones asked for bigger slices. My reputation as a chef went up a few notches, and my specialty is not baking. So, Thank you! Gourmet, but a very enjoyable evening, and cheesecake!
Very good. I let mine cool in the oven. Perfect texture. I also made a pretzel crust because I like the salty / savory aspect of that crust with a cheese cake. Not the same flavor as a New York Style cheesecake but the same texture.
I agree with others who say this is the best cheesecake. I’ve made a few in the past, this is my favorite - as good as / better than any restaurant cheesecake. Although the top cracked (not sure why), I was able to conceal it with a good layer of lemon curd. Amazing creamy texture, nice flavor. Used a shortbread cookie crumb base. Made exactly as is including water bath.
This is the best cheesecake I have ever had. I didn & # x27t make the sponge cake crust, just used a store bought oreo crust (which is so small that the 8-inch recipe also filled 6 mini-graham cracker crusts)
I made this for my sonâ & # x20AC; & # x2122; s birthday and my whole family loved it. In fact, my daughter came home from school looking for leftovers (there were none). The water bath ensured a beautiful crust with no cracks. I used a graham cracker crust but did not change anything further and it was wonderful! Wonderfully smooth texture with great flavor! Love it !!
I have made this recipe multiple times with great success!
Made this for Motherâ & # x20AC; & # x2122; s Day and it was universally loved. We used graham crust instead of sponge. It was rich and delicious with a delightful texture. I did get a crack because I didn’t use enough water in my water bath because I only had standard width foil. I was afraid of leakage. Next time I will use extra long foil and more water. I cooked it for allocated time, no extra. So good!
I & # x27ve tried to make this recipe 4 times and while the taste is there, the texture is not! The first time making this was the first time making a cheesecake and I didn & # x27t know to put foil around the pan. My next attempt will be adding plastic wrap AND foil. The second attempt was under cooked and runny but done exactly the way the recipe said. The next two times they turned out grainy. I think the problem is I & # x27m over cooking the cake. When it says to & quotcook for an additional 10 minutes & quot it & # x27s still very jiggly! Can I get some help please?
Thank you, BlushingTomato, for your very complete review! I am confident that my future cheesecakes utilizing this amazing recipe will be perfect. I & # x27m overjoyed to read I could use a slow cooker liner instead of foil !! Think of all the time, money and love poured into this recipe, only to have the foil fail. Can & # x27t fathom it. Thank you!
I haven’t made a cheesecake in years, but I’ve made my share. This was a completely different style for me: no sour cream and sponge cake crust. I made it for Valentines Day for my husband. I enjoyed the easy to follow directions. My crust did take 30 minutes to bake. I thought I went slow enough on the beating of the cream cheese to avoid bubbles, but a few roses to the top marring an otherwise picture perfect bake. I took special care to warm up my cream cheese using the oven light, so it was awfully soft and perfect. I took special care to carefully spoon the batter onto the crust. I very gently wrapped the pan in two sheets of aluminum foil and set it in the hot water bath. My fear is in knowing when the cake is done. I opted for the additional ten minutes in baking, being especially fearful after the crust took so long. In horror I saw the water in the foil as I took the cake out to cool on a rack! Damned tear in the foil at the edge where the cake pan latches! Nothing to do but wait. No crack, it cooked beautifully. No sinking, either. The cheesecake gods smiled upon me, no water inside the pan! My sponge cake crust turned out picture perfect! It had a definite cake texture and was consistently even across the entire pan. I had a perfectly baked cheesecake right through to the center. My husband declared it the best cheesecake he’d ever had. I will admit I did omit 1/3 cup of sugar for the 9 ”cake. The directions were very straightforward. I will make this again and again. Next time I will either pad the latch so it doesn’t tear the foil, or use a crockpot liner to wrap the pan in as I’ve seen suggested.
I am a 17 year old student. I was amazed at how easy and delicious this recipe is. I live in Wisconsin, and all cheesecake has been ruined for me since I went to NYC and had a taste of their heavenly cheesecake. Ever since, I have been itching for another taste. Now I have this recipe I can make at home! That unforgettable texture is just like the one I had in New York. I plan on doing this again, maybe cutting a few steps with a graham crust and experimenting with my favorite toppings. Thanks!
I wanted a baked cheesecake that is as light as a no-bake version, and this recipe exceeded my expectations. I don & # x27t like the taste or texture of graham cracker crumb, so the spongecake base was also a deciding factor. I followed the recipe, no adjustments or substitutions and the result was perfect. Had my first slice and the taste and texture is devine. I & # x27m making Saskatoon Berry sauce as an accompaniment, and will be sharing the rest with friends tonight. Canâ & # x20AC; & # x2122; t wait to bake my next one.
First cheesecake I ever made, and the best I’ve ever had. I couldn’t believe how good it came out! I usually ordered Jrs Cheesecake for Christmas, but saw this recipe, and thought, why not try. My husband said it was better then Jrs., And not really difficult at all. Since I’m not a baker, I followed the recipe to a T. I did cook it the additional 10 mins. Having a slice I froze for dessert tonight.
The absolute best cheesecake recipe I have ever used. I am making it again now, and will make it again and again and again. I do different crusts for different occasions, however, the original is best. I do, however, use foil around my springform for my water bath, as my springform pans are aluminum, and have been bent over many years, and I am afraid they are not as water tight as they could be. I have had Juniors in NY in the past, and wish I could try both side by side, but I moved from NJ to SC, and I will likely never get back to Juniors again. This must be the same.
How to make American Flag Cheesecake
Step 1: Make the crust.
Mix your sugar, softened butter, and graham cracker crumbs together to make this awesome crust. Buy pre-crushed graham cracker crumbs for easy measuring, or use my tips in the recipe below to crush whole graham crackers. Press the crust into the bottom of a 9 & # 21513 pan, as shown. I found this pure white pan on Amazon, and I LOVE it.
Step 2: Mix the cream cheese batter.
Mix the cream cheese, sugar, lemon juice, and sour cream together to make the cream cheese portion of the batter. Mix it with an electric beater until there are no lumps.
Step 3: Mix the whipped cream batter.
In a separate bowl, mix together the heavy whipping cream, vanilla, and powdered sugar to make the whipped cream batter. Once stiff peaks have formed, use a silicone spatula to fold in the whipped cream batter into the cream cheese batter. Gently fold the batter until well combined.
Step 4: Put the batter in the pan.
Smoothly spread the batter over the crust. Before putting it in the fridge to set, use a toothpick to trace the box for the blueberries and stars, and then the stripes. I made three red stripes, and that seemed easiest. Cover it and let it cool for 4-6 hours or overnight in the fridge.
Step 5: Add the toppings to the American Flag Cheesecake.
Use a large spoon to carefully add the blueberry and cherry pie filling to the top to make the American Flag Cheesecake design. Wait until you get to your destination, or just before serving if you aren & # 8217t traveling, to add the toppings for the best results.
Step 6: Add the stars.
I found these adorable edible star sprinkles on Amazon HERE and have used them in a few of my patriotic desserts this year! I used them in my Patriotic Sprinkle Cookies, and my American Flag Stained Glass Cookies, and knew they would be perfect for this American Flag Cheesecake too!
I sprinkled some all over the top of the blueberry section to add a fun detail to the American Flag Cheesecake. I really like the extra touch it gives it! They & # 8217re really thin and not sharp or crunchy. The stars dissolve easily and don't change the flavor of the cheesecake at all.
When you & # 8217re finished making your American Flag Cheesecake it should look something like this! I & # 8217m thrilled with how easy it was to make such a show stopping dessert! This will definitely be a repeat dessert for us each year!
For the crust
- 85g butter, plus extra for tin
- 140g digestive biscuits, made into fine crumbs (add 2 extra biscuits if you like a thicker base)
- 1 tbsp sugar, granulated or golden caster
For the cheesecake filling
- 900g Philadelphia cheese, or other full-fat soft cheese
- 250g golden caster sugar
- 3 tbsp plain flour
- 1 tsp vanilla extract
- finely grated zest of 1 lemon (about 2 tsp)
- 1 tsp lemon juice
- 3 large eggs, plus 1 yolk
- 284ml carton soured cream
For the soured cream topping
Position an oven shelf in the middle of the oven. Heat the oven to 180C / 160C fan / gas 4.
Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.
Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
For the filling, increase the oven temperature to fan 220C / 200C fan / gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
Swap the paddle attachment for the whisk. Continue by adding 1 tsp vanilla extract, 2 tsp lemon zest and 1 tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don & # x27t over-beat. The batter should be smooth, light and somewhat airy.
Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.
Reduce oven temperature to 110C / 90C fan / gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
Turn off the oven and open the oven door for a cheesecake thatâ & # x20AC; & # x2122; s creamy in the center, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
We Love Cheesecake course
We are very pleased to invite you to a new intensive course WE LOVE CHEESECAKE, to discover the secrets of preparing this dessert according to traditional recipes but also reinterpreted in different shapes and tastes.
Duration: 8 hours + 1 hour lunch break.
Course location: Bucharest, Str. Gramont Nr. 38
Beginner / intermediate level course
The course is addressed to all those who want to discover the secrets of training cheeecake at home or in the professional environment. The course is 100% practical / hands-on , each student being involved in making the products.
What desserts will we prepare?
We will prepare several types of cheesecake, according to traditional recipes, but also innovative ones from the Fall / Winter 2020 Erika Galbinasu collection.
Prepared products *:
- New York Cheesecake (classic): biscuit top with butter and fine cream of baked cheese, with sweet-sour raspberry sauce and the freshness of a basil leaf
- Cheesecake Inspiration Antonio Bachour: Baked cheesecake, aerated orange cream, biscuit, gourmet chocolate icing
- Pistachio and orange cheesecake: streusel, pressed tender dough, orange insert, pistachio cheese mousse, decorated with mirror icing
- Lavender cheesecake: biscuit, delicious berry jelly, fluffy cream cheese with lavender
- Blueberry cheesecake: biscuit top with cream cheese with blueberries and vanilla
- Fluffy cheesecake
- Surprise Cheesecake
* These products are for example, products can be updated / changed / completed.
Who is Erika Galbinasu?
Bachelor and Master in "Food Processing Technologies and Food Biosafety", ICEP HOTEL SCHOOL graduate, winner of the "Research and Innovation in Frozen Confectionery" competition, "Best Cheesecake" and "Best Cake" categories, Erika he chose to follow his passion and gathered over 6 years of experience in confectionery, he is a technological engineer, confectioner, trainer and consultant in confectionery-pastry.
In October 2019, Erika represented Romania at World Championship of Confectionery, Ice Cream and Chocolate in Milan, together with Corina Balazs and Alexandru Chitic, having as Coach and Mentor Mrs. Carmela Dragomir, bringing the award "The best praline in the world" - "Best Praline of the World" at home.
In addition to her recipes, modern and innovative techniques, Erika conquers us with her vast knowledge of the chemistry of the desserts she prepares. Out of love for people and beauty, Erika generously gives her vast knowledge.
Classic Cheesecake Ingredient:
- 200 grams of graham crackers (or digestive crackers)
- 80 grams of butter
- 3 tablespoons sugar
- 1 kilogram of cream cheese (like philadelphia, exquisa) or 700 grams of fatty cow's cheese, well drained of whey, mixed with 300 grams of sour cream (minimum 25% fat) and then passed through a sieve
- 170 grams of sugar
- 3 tablespoons flour
- 150 ml. of whipped cream
- 3 eggs husband
- flavors: vanilla (I used a vanilla pod) and / or grated lemon / orange peel
Preparation of classic cheesecake & # 8211 butter cookie top
1. For starters, prepare a form with removable walls of 24 cm. diameter: grease well with butter, optionally cover the bottom with a disc suitable as the size of baking paper, well greased with butter.
Start the oven and set it at 200 degrees Celsius.
2. Crush the biscuits finely, like breadcrumbs and put them in a bowl. Melt the butter and pour over the biscuits to which the 3 tablespoons of sugar were added.
3. Carefully mix the biscuits with the melted butter. What you get does not have to look like a paste, a dough, they will simply be biscuits impregnated with butter, somewhat wet (improperly said, because the butter does not moisten). Pour into prepared form.
4. Carefully press the biscuits into shape, creating an even layer on the bottom and all around, at a height of about 4 cm. I recommend using a flat-bottomed cup or even fingers, but with your hand wrapped in a plastic bag.
5. Shape with the cookie sheet in the preheated oven at 200 degrees Celsius for 8-10 minutes, until it becomes slightly golden on the edges, then remove and reduce the oven temperature to 150 degrees Celsius.
Classic cheesecake preparation & # 8211 cheesecake composition preparation
6. If natural vanilla is used, split the pods, scrape the seeds and put them in a saucepan in sour cream for the measured whipped cream (150 ml.). Bring to the boil then keep on very low heat (be careful not to set on fire, it swells like anything made of milk) for another 10 minutes. Let it cool, remove the pods (according to your preference, you can also strain the vanilla seeds, I like to see one through the cream) and use it for the recipe (picture 1).
7. Put the cream cheese together with the sugar and flour in the bowl of a mixer and beat for a few good minutes, until it is very well mixed, a few times it will be necessary to detach the composition from the walls of the bowl with a spatula, then continue to beat (picture 2). Add the cream and continue beating until the composition becomes creamy along with the cream, add the flavors (if you use vanilla essence or vanilla sugar, as well as citrus peel). In turn, add one egg, beat with the mixer until incorporated then add the next (picture 3). The final composition must be smooth and frothy (picture 4).
If you use cottage cheese, it must first be sifted or worked with a hand blender for a few minutes, to become very fine, then it is perfectly homogenized with sour cream (300 grams). After these preliminary operations, it is continued according to the paragraph above.
8. Pour the cream over the counter, level it lightly and bake it in the oven heated to 150 degrees Celsius (be careful not to keep the oven too hot & # 8211 after baking the top & # 8211 in which case the cream will tend to crack on the surface, if the temperature is too high).
Preparation of classic cheesecake & # 8211 baking
9. Bake the cheesecake at 150 degrees Celsius for 50-60 minutes, until the edges are slightly raised and the middle still shakes a little. If it tends to burn / brown on top, reduce the heat a little and cover the surface with a sheet of baking paper moistened with water.
Prepare classic cheesecake & serve
10. Allow to cool completely in the form then refrigerate for at least 3 hours before serving. Remove from the pan after passing with a knife between the walls of the pan and the surrounding cheesecake, then let it slide on the serving platter helping us to the bottom of the pan. If you have not used baking paper, you will need to peel off the basic cake of the metal shape with a long knife.
It can be served as such, simply by powdering the surface of the cake with powdered sugar, or you can add fresh fruit, fruit jellies, caramel sauce, chocolate, according to everyone's preferences.
The cake is very good, it is not difficult to prepare, it requires only a little attention.
Cheesecake without baking: how to prepare
- Mix the water with the lemon juice and soak the gelatin in this liquid.
- As long as the gelatin swells, you can prepare the basis for the future cheesecake: the dried apricots are washed, drained, and then chopped well with the help of a food processor, until they acquire the consistency of a pasta. To this are added the biscuits made into pieces. Continue to mix the composition until it becomes homogeneous.
- Take the shape of a cake with a detachable ring. Put the mixture of biscuits and dried apricots in it and, pressing it well with a spoon or any other tool, it forms the base of the cheesecake.
- Take the bowl with the soaked gelatin and put it on low heat, stirring constantly until the gelatin dissolves completely. Be careful not to boil, because this way the gelatin loses its properties.
- Take care of the cream now. Put the cheese, yogurt, honey and vanilla extract in a blender and mix well until you get a fine composition. Gradually add the cooled gelatin, continuing to mix the composition. Beat the egg whites well until a relatively strong foam results, then incorporate it with a spatula into the cream cheese.
- Pour the cream obtained in the shape of a cake, slightly leveling the surface. Leave the cake in the fridge for 4-5 hours to harden.
After taking the cheesecake out of the fridge, you can decorate it with either fresh fruit or dark chocolate grated.