Traditional recipes

Raspberry cheesecake

Raspberry cheesecake


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It starts with the preparation topping. In a double-bottomed bowl, boil the raspberries with the sugar. Leave for about 30 minutes, during which time we watch carefully and mix the composition, resulting in an aromatic sweetness. To the lukewarm jam, before distributing it over the cake, add the sachet of Jelly (according to the instructions on the sachet)

In the bowl of the robot, where we put the knife, crush the biscuits until we get a fine breadcrumbs. Add soft butter and sugar. We give some impulses to the robot for homogenization and then distribute the composition evenly in baking pans greased with butter. (The composition can be placed in a 23/23 cm wide tray or cake shape)

Compress the biscuits with the back of a spoon and then place the tray in the cold.

For filling mix the cottage cheese and ricotta cheese, add the cream, sugar, vanilla and one egg, mixing after each until completely integrated. Mix the flour with the starch, add to the cheese composition then grate the rind of a lime and squeeze the juice in half.

Pour the composition into molds (or tray) over the biscuit crust and bake for an hour. At first at a temperature of 180 degrees, and after 15 minutes the temperature drops to 130 degrees. The time for baking the cake can vary between 1 hour and an hour and a half, depending on the oven.

After the cake has cooled, add the topping and decorate with raspberries and mint leaves.



Raspberry cheesecake

Here is a tasty and cool recipe: Cheesecake with raspberries. Recipe sent by Elenita: Cheesecake with raspberries.

ingredients
400 gr small butter biscuits
100 gr butter
8 tablespoons milk
For the cream:
200 gr mascarpone
200 gr cream cheese
250 ml whipped cream
1 piece vanilla stock
For topping:
150 grams of raspberries
6lg of sugar
2 lg apa


Method of preparation

We put the biscuits in the robot until they are crumbled and we mix them with the 8 tablespoons of milk and melted butter. In a tray with removable walls I put the biscuits and I leveled slightly with the back of the spoon. Until we make the cream, we can put the tray in the fridge.

Beat the cream cheese with the mascarpone and powdered sugar for no more than 3 minutes, then add the whipped cream and vanilla pods. Put the resulting cream over the biscuits and put it in the fridge or freezer, but not more than 15-20 minutes. We can leave it in the fridge easily overnight.

In a saucepan I put the water and the sugar to boil a little and then I added the raspberries, mix lightly so that it doesn't stick when it is a little thickened, let it cool and then pour it over the cake.


Steps

We put the biscuits in the robot bowl and grind them until we get a fine breadcrumbs.
Melt the butter and mix it with the chopped biscuits. Turn over in a form with a removable ring and press the biscuits with a spoon or with a glass. Put the tray in the cold refrigerator and prepare the cream cheese.

We first deal with the raspberry jelly that we will leave to cool.
200 gr of raspberries we mix with 100 gr of sugar and let it boil until the sugar melts and the syrup thickens, you can pass with a spoon and strain the jelly formed if you do not want to have seeds, I preferred to leave the raspberries as it is. We put the gelatin with a little water about 50 ml to hydrate and then we melt it in a steam bath.

Beat the whipped cream until it becomes firm, add the fresh cheese and the vanilla sugar, mix the composition well and pour the gelatin. Take the tray out of the fridge and put half the amount of cream over the biscuit top, pour the jelly on top and spread it all over the surface, cover with the rest of the cream and with a fork shape the stripes or whatever suits you best. Leave the tray cold until the next day, decorate with raspberries and mint leaves,


Mini-cheesecake with raspberry sauce

You may have already noticed that I have a small obsession with cheesecake, but it is by far my favorite cake. Any recipe that contains cream cheese is definitely on the waiting list for the recipes I am going to try. As I told you before, I started to take a look at American blogs, to see what else is moving in the culinary blogosphere and I was very pleasantly surprised: easy recipes, most illustrated very very nicely, recipes explained step by step , which you can't ignore. On the dailydelicios blog, however, I found a recipe that took an instant bookmark: Cheesecake Cups. So, it had to be tried: mini-cheesecakes with raspberry sauce.

Ingredients for biscuit crust:
& # 8211 120 gr of graham crackers
& # 8211 a tablespoon of sugar
& # 8211 60 gr of butter

Melt the butter (it is the fastest in the microwave), grind the biscuits with the food processor, then mix all the ingredients to obtain a homogeneous composition. In a muffin tray, put 12 muffin papers and divide the biscuit composition evenly between them (about a tablespoon with a tip in each). Uniformize the composition with your fingers and put the tray in the oven (already hot) at 180 degrees (medium heat) for 10 minutes, until the crust becomes slightly golden and crispy.

Ingredients for cream cheese:
& # 8211 350 gr cream cheese (never go wrong with Philadelphia)
& # 8211 150 gr of sugar
& # 8211 vanilla essence (to taste)
& # 8211 a teaspoon of lemon peel
& # 8211 1/2 teaspoon salt
& # 8211 2 egg yolks + 1 egg yolk
& # 8211 120 gr of sour cream

Beat the cream cheese (which should be at room temperature) until soft and creamy, about 2 minutes at full speed. Then add the sugar and mix again until it is completely incorporated. Followed by lemon peel, vanilla, salt and sour cream. Mix again and add the eggs and the yolk, one at a time, mixing well after each one. Divide the composition evenly between each muffin shape.

Fill the forms all the way up (as far as the paper ends) so that the cheesecake does not grow in the oven and immediately after removing them from the oven they will leave, only good to add the raspberry sauce.

Put the tray back in the oven, for about 40 minutes, over medium heat, until cracks in the cream cheese appear. Be very careful with the cooking time and the intensity of the fire, it is better to bake them for longer than to burn them with too strong a flame. Mine fried a little too much because in the meantime I had an administrative program with babies. After they are baked, leave the cookies to cool until they are completely cold.

Ingredients for raspberry sauce:
& # 8211 300 gr of fresh raspberries
& # 8211 70 gr of sugar
& # 8211 a tablespoon of starch
& # 8211 a tablespoon of cold water

Put the raspberries in a blender for 2-3 minutes. Then, to get rid of the seeds, pass the raspberry puree obtained after blending through a thick sieve. Put the puree on the fire, in a thick pan and add the sugar. Stir until the sugar is completely melted and the raspberries begin to boil. Remove the pan from the heat and add the starch mixed with water. Put it back on the fire and let it boil on very low heat, stirring continuously, for about 2-3 minutes, until the syrup starts to bind. Then let it cool and distribute it evenly on each mini-cheesecake.

They came out very good, even if they were a little more tanned! Even if the recipe seems a bit complicated, you should know that it is not, it is only very long. And if the recipe discourages you, I hope the pictures will lift your spirits and try them, because mini-cheesecakes with raspberry sauce are a delight, especially in the hot summer afternoons. Don't forget to keep them in the fridge!


White cheesecake with raspberries

1. In a bowl, mix the crushed biscuits, 3 tablespoons of sugar and melted butter. Press the mixture into the bottom of a tray.

2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to the boil and simmer for 5 minutes or until the sauce is thick. Pass the sauce through a sieve to remove the seeds.

3. Preheat the oven to 165 degrees C. Melt the white chocolate together with the sour cream in a metal bowl placed over a saucepan of hot water, stirring occasionally.

4. In a large bowl, mix cream cheese and 1/2 cup sugar. Add eggs one at a time. Add vanilla and melted white chocolate. Pour half of the composition over the crust. Spread 3 tablespoons of raspberry sauce over the cream, and then the rest of the chocolate mixture. Garnish with a few tablespoons of raspberry sauce.

5. Bake for 55-60 minutes. Cool, cover with plastic wrap and refrigerate for 8 hours. Before serving, decorate with raspberries.


Steps

We put the biscuits in the robot bowl and grind them until we get a fine breadcrumbs.
Melt the butter and mix it with the chopped biscuits. Turn over in a form with a removable ring and press the biscuits with a spoon or with a glass. Put the tray in the cold refrigerator and prepare the cream cheese.

We first deal with the raspberry jelly that we will leave to cool.
200 gr of raspberries we mix with 100 gr of sugar and let it boil until the sugar melts and the syrup thickens, you can pass with a spoon and strain the jelly formed if you do not want to have seeds, I preferred to leave the raspberries as it is. We put the gelatin with a little water about 50 ml to hydrate and then we melt it in a steam bath.

Beat the whipped cream until it becomes firm, add the fresh cheese and the vanilla sugar, mix the composition well and pour the gelatin. Take the tray out of the fridge and put half the amount of cream over the cookie sheet, pour the jelly on top and spread it all over the surface, cover with the rest of the cream and with a fork shape the stripes or whatever suits you best. Leave the tray cold until the next day, decorate with raspberries and mint leaves,


Steps

We put the biscuits in the robot bowl and grind them until we get a fine breadcrumbs.
Melt the butter and mix it with the chopped biscuits. Turn over in a form with a removable ring and press the biscuits with a spoon or with a glass. Put the tray in the cold refrigerator and prepare the cream cheese.

We first deal with the raspberry jelly that we will leave to cool.
200 gr of raspberries we mix with 100 gr of sugar and let it boil until the sugar melts and the syrup thickens, you can pass with a spoon and strain the jelly formed if you do not want to have seeds, I preferred to leave the raspberries as it is. We put the gelatin with a little water about 50 ml to hydrate and then we melt it in a steam bath.

Beat the whipped cream until it becomes firm, add the fresh cheese and the vanilla sugar, mix the composition well and pour the gelatin. Take the tray out of the fridge and put half the amount of cream over the biscuit top, pour the jelly on top and spread it all over the surface, cover with the rest of the cream and with a fork shape the stripes or whatever suits you best. Leave the tray cold until the next day, decorate with raspberries and mint leaves,


Mini-cheesecake with raspberry sauce

You may have already noticed that I have a small obsession with cheesecake, but it is by far my favorite cake. Any recipe that contains cream cheese is definitely on the waiting list for the recipes I am going to try. As I told you before, I started to take a look at American blogs, to see what else is moving in the culinary blogosphere and I was very pleasantly surprised: easy recipes, most illustrated very very nicely, recipes explained step by step , which you can't ignore. On the dailydelicios blog, however, I found a recipe that took an instant bookmark: Cheesecake Cups. So, it had to be tried: mini-cheesecakes with raspberry sauce.

Ingredients for biscuit crust:
& # 8211 120 gr of graham crackers
& # 8211 a tablespoon of sugar
& # 8211 60 gr of butter

Melt the butter (it is the fastest in the microwave), grind the biscuits with the food processor, then mix all the ingredients to obtain a homogeneous composition. In a muffin tray, put 12 muffin papers and divide the biscuit composition evenly between them (about a tablespoon with a tip in each). Uniformize the composition with your fingers and put the tray in the oven (already hot) at 180 degrees (medium heat) for 10 minutes, until the crust becomes slightly golden and crispy.

Ingredients for cream cheese:
& # 8211 350 gr cream cheese (never go wrong with Philadelphia)
& # 8211 150 gr of sugar
& # 8211 vanilla essence (to taste)
& # 8211 a teaspoon of lemon peel
& # 8211 1/2 teaspoon salt
& # 8211 2 egg yolks + 1 egg yolk
& # 8211 120 gr of sour cream

Beat the cream cheese (which should be at room temperature) until soft and creamy, about 2 minutes at full speed. Then add the sugar and mix again until it is completely incorporated. Followed by lemon peel, vanilla, salt and sour cream. Mix again and add the eggs and the yolk, one at a time, mixing well after each one. Divide the composition evenly between each muffin shape.

Fill the forms all the way up (as far as the paper ends) so that the cheesecake does not grow in the oven and immediately after removing them from the oven they will leave, only good to add the raspberry sauce.

Put the tray back in the oven, for about 40 minutes, over medium heat, until cracks in the cream cheese appear. Be very careful with the cooking time and the intensity of the fire, it is better to bake them for longer than to burn them with too strong a flame. Mine fried a little too much because in the meantime I had an administrative program with babies. After they are baked, leave the cookies to cool until they are completely cold.

Ingredients for raspberry sauce:
& # 8211 300 gr of fresh raspberries
& # 8211 70 gr of sugar
& # 8211 a tablespoon of starch
& # 8211 a tablespoon of cold water

Put the raspberries in a blender for 2-3 minutes. Then, to get rid of the seeds, pass the raspberry puree obtained after blending through a thick sieve. Put the puree on the fire, in a thick pan and add the sugar. Stir until the sugar is completely melted and the raspberries begin to boil. Remove the pan from the heat and add the starch mixed with water. Put it back on the fire and let it boil on very low heat, stirring continuously, for about 2-3 minutes, until the syrup starts to bind. Then let it cool and distribute it evenly on each mini-cheesecake.

They came out very good, even if they were a little more tanned! Even if the recipe seems a bit complicated, you should know that it is not, it is only very long. And if the recipe discourages you, I hope the pictures will lift your spirits and try them, because mini-cheesecakes with raspberry sauce are a delight, especially in the hot summer afternoons. Don't forget to keep them in the fridge!


Raspberry cheesecake

Here is a tasty and cool recipe: Cheesecake with raspberries. Recipe sent by Elenita: Cheesecake with raspberries.

ingredients
400 gr small butter biscuits
100 gr butter
8 tablespoons milk
For the cream:
200 gr mascarpone
200 gr cream cheese
250 ml whipped cream
1 piece vanilla stock
For topping:
150 grams of raspberries
6lg of sugar
2 lg apa


Method of preparation

We put the biscuits in the robot until they are crumbled and we mix them with the 8 tablespoons of milk and melted butter. In a tray with removable walls I put the biscuits and I leveled slightly with the back of the spoon. Until we make the cream, we can put the tray in the fridge.

Beat the cream cheese with the mascarpone and powdered sugar for no more than 3 minutes, then add the whipped cream and vanilla pods. Put the resulting cream over the biscuits and put it in the fridge or freezer, but not more than 15-20 minutes. We can leave it in the fridge easily overnight.

In a saucepan I put water and sugar to boil a little and then I added raspberries, mix lightly so that it does not stick when it is a little coarse, let it cool and then pour it over the cake.


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Method of preparation:

Start by preparing the base. place oats, coconut, syrup, water and soft butter in a blender. Mix everything well. The mixture should be quite sticky. If it is not sticky enough, add more a bit of water. Put the dough in the tray, spread it out and press it to be even and put the prepared base at refrigerator to harden. In the meantime, mix the cheese ok, add coconut sugar, vanilla flavored drops to taste and mix well. Prepared hardener according to the instructions and then mix it with the cream cheese obtained. Divide the cream into two. crushed freeze-dried raspberries and mix it with half of cream. Remove the base tray from the refrigerator and place first raspberry cream and then simple cream. Spread evenly and give to refrigerator overnight.The next day, decorated the cheesecake with fresh raspberries, serve and enjoy!

Nutritional values1 serving (8 servings in total)
Calories308
proteins12 g
Carbohydrates30 g
fiber6 g
FATS13 g

We think you will try soon recipe Our of cheesecake with sweet cheese and raspberries and that it will be love from the first sip. Delight your loved ones too distributing them recipe.


Method of preparation

Crush the biscuits on the food processor and mix with the melted butter.

Place a 22 cm ring on a plate and place the biscuits, pressing them well with a glass. Put the tray in the fridge.

Put a pan with a little water on the fire.

Mix the cheese with the sugar, then put the whipped cream with the vanilla essence and mix slowly.

If you want a firmer cream cheese, you can double the amounts of gelatin and water.

Put gelatin and water in a bowl. After it is completely hydrated, the gelatin melts on a steam bath (put the tar in hot water), then add it to the cream cheese and mix.

Pour the cream over the cookie sheet and let it cool again.

Rinse the raspberries with cold water and cook for 10 minutes with the sugar. Take the bowl off the heat and strain the composition, keeping only the syrup, which is boiled until it drops a little. There should be about 500 ml of syrup left. Allow to cool.

Put gelatin and water in a bowl. After it is completely hydrated, the gelatin melts on a steam bath (put the tar in hot water), then mix it with the raspberry syrup and pour it over the cream cheese. Leave it to cool for 1-2 hours, then the cheesecake is ready and can be served.



Comments:

  1. Yozshukazahn

    I apologize for interfering, but could you please describe in a little more detail.

  2. Nels

    With loud headlines and hype, you can make even less progress.



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