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Dessert cheesecake with blackberries

Dessert cheesecake with blackberries


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I started grinding cookies. I mixed simple biscuits with oreo biscuits. I ground them together with the whole cream (oreo), then I mixed them with the melted butter. I put the biscuits in a detachable round shape and pressed lightly. I inserted the tray cold.

I mixed the cream cheese with the yolks, sour cream, vanilla sugar, starch and powdered sugar. At the end I added the egg whites.

I put the cheese composition over the biscuits in the tray and put it in the oven for 45-50 minutes.

For the blackberry jelly I put on the fire the frozen fruits together with the sugar (100-150 g depending on how sweet you want) and 50 ml of water. Separately I mixed 2 tablespoons of starch with 50 ml of water.

I let the fruit boil for 10-15 minutes, then I added the starch and let it boil for a few more minutes.

I put the cold blackberry jelly over the cheesecake.

You can use any fruit.



Flavor in dishes

We really like cheesecakes. They are very easy to prepare and delicious. Now it's blackberry season and I invite you to try this recipe too.

-for the countertop:
125 g biscuits with cocoa
60 g butter

350 g blackberries + 2 tablespoons sugar
500 g mascarpone
200 ml liquid cream
100 g powdered sugar
15 g granulated gelatin
100 g milk chocolate

Method of preparation:
Wheat:
Grind the biscuits in a food processor / blender, add the melted butter and mix a little by hand until well incorporated.

Place a form with removable walls or an adjustable cake ring (diameter 18 cm) on a plate and pour the composition of biscuits, then compact with a straight-bottomed glass. Put the top in the fridge and in the meantime prepare the cream.


Cream:
Heat the liquid cream (100 ml) to the boil, add the chopped chocolate and mix until a homogeneous cream is obtained. Allow to cool then place in the refrigerator.

Put the blackberries in a saucepan and add the sugar and put on the fire and cook for 5-10 minutes. Allow to cool, pass with a fork and pass the composition through a sieve.

Mix the mascarpone with the ground sugar until a homogeneous cream is obtained. Add liquid cream (which can be mixed only halfway this time I did not mix it).

Hydrate the gelatin in 100 ml of cold water (leave it to hydrate for 10 minutes) and then melt it in a bain marie until it becomes liquid. Add over mascarpone cream and mix.

Divide the mascarpone cream into equal parts and transfer half to another bowl.

Add the chocolate cream (removed from the fridge) over the mascarpone cream (from a bowl) and mix the composition.

For the blackberry cream, add 200ml of the blackberry sauce over the mascarpone cream from the 2nd bowl and mix until a homogeneous cream is obtained.

Assembly:
Remove the cookie sheet from the fridge and alternate one tablespoon of chocolate cream with one tablespoon of blackberry cream. You need to move quickly because the cream starts to harden (because it contains gelatin), until you finish the compositions.

On top either put a single layer of cream or let the 2 colors be seen. I preferred to leave a layer of blackberry cream, because the layers were not exactly the same (the layers of chocolate and blackberries were thicker, thinner).

Let cool for at least 1-2 hours.

Before unrolling the cake ring, carefully pass it around with a knife to peel off the edges.
For decoration, melt the chocolate with the butter on a steam bath, let it cool a bit and then pour it over the cheesecake.


Method of preparation:

Heat the oven to 200 degrees and cover a square baking tray with baking paper.

In an medium bowl, mix the ingredients for the crust using your fingers. Pour into the pan, pressing well on the bottom, then bake for 20-25 minutes.

In another bowl, beat with a blender the sugar, sugar, sour cream and vanilla. Then add the eggs and yolks, one at a time. Add the flour.

Pour the filling over the baking tray, then place the tray in a larger tray. Pour boiling water and it reaches the middle of the square tray. Bake, lower the temperature to 125 degrees and bake for 30-35 minutes.

Remove the cake from the oven, but leave it in the water bath until it cools down. Refrigerate for at least 4 hours.

In an saucepan, pour the raspberries with the lemon juice and sugar and cook for 5 minutes. Pour the caramel, then put some of this mixture over the cheesecake.


The best 34 bread pudding recipes that work for the holidays and beyond

As the weather cools, I can barely think of anything more comforting than that bread pudding , fried and fluffy just out of the oven. Bread pudding is so versatile - you can make it sweet or salty and you can change the ingredients as you wish, depending on what you have in the pantry. In addition to being so delicious and easy to make, bread pudding is also a symbol of comfortable food. It feeds a lot, keeps you warm and fills you up at the same time.

Related to: 27 light dessert pans

From sweet options such as chocolate bread pudding and walnut bread pudding to salty options like Easy Cheesy Savory Bread Pudding and Croque Monsieur Savory Bread Pudding, there are definitely one or more easy bread pudding recipes. for everyone in this mix!

Related to: 21 French Bread Recipes to Sweeten Your Day

Here are 34 of the best bread pudding recipes ever . Browse them, pick your favorites and dig into a bowl of bread pudding.


Felicia Lim is the author of the food blog Dish by Dish, where she shares gluten-free recipes that really taste good!

Come to her blog and say hello, preferably with a cake in one hand and a clogged cup of tea in the other!


Blackberry cheesecake

Blackberry cheesecake from: butter, biscuits, ricotta, cream cheese, whipped cream, vanilla, sugar, gelatin, blackberries.

Ingredient:

For the base:

For cream cheese:

  • 500 g ricotta
  • 200 g cream cheese
  • 200 ml liquid cream
  • 1/2 teaspoon vanilla essence
  • 150 g powdered sugar
  • 15 g gelatin powder
  • 200 g mure

For topping:

  • 150 g blackberries + 50 g for decoration
  • 3 tablespoons cream above (final)
  • 30 g powdered sugar
  • 5 g gelatin powder

Method of preparation:

Top: mix the crushed biscuits together with the melted butter until smooth. We put the biscuits in a form with removable walls, encrusting well.

Let cool for about 20 minutes, during which time we prepare the cream cheese.

Cream cheese: mix the cheeses with powdered sugar and vanilla essence, then incorporate the whipped cream separately. We pass the fruits with the vertical blender. We can strain to use only their juice, or put them completely, depending on taste.

Add the gelatin prepared according to the instructions on the package.

Put aside 3 tablespoons of the composition, and place the rest over the biscuit top, level and let it cool while we prepare the topping. The preserved cream is mixed with 150 g of sugared fruit.

Dissolve 5 g of gelatin in 2-3 teaspoons of water, then put it in a bain-marie until it dissolves completely (it becomes liquid) - at this point it is removed from the heat and mixed quickly with the cream cheese.


Recipe without baking chocolate-cottage cheese cake

  • 120 ml of milk
  • 380 g cream
  • 460 g of cottage cheese
  • 20 g of gelatin
  • 3 g of vanilla
  • 30 g cocoa.

Caloric content & # 8211 141 kcal / 100 g.

  1. Heat the milk a little and pour the gelatin over it. Leave for about twenty minutes
  2. To grind the cottage cheese with sugar, and then mix in this cream with vanilla
  3. Then pour the milk gelatin into a thin stream in this mixture and stir constantly.
  4. Divide the table into two parts. Only in one of them mix cocoa to get the chocolate part
  5. Take the shape and in parts in it pour different masses in a row. The more often the mixture changes, the more colorful the layers will be
  6. Refrigerate for five hours to harden, then you can serve even more decorate.

Lotus cheesecake with dulce de leche and Toffifee

“I think love is caramel. Sweet and fragrant always welcome. It is the gentle golden color of a setting harvest sun the warmth of a squeezed embrace the easy melting of two souls into one and a taste that lingers even when everything else has melted away. Once tasted it is never forgotten. ” (Jenny Colgan)

And I believe that love is also embodied in caramel, but only after chocolate). I love the combination of cheese and caramel sauce, and Lotus biscuits come in addition like a soul mate. This is how this cheesecake was born, which offers a range of interesting tastes. It creates a symbiosis of sugar with cheese, hazelnuts, spices in biscuits and copper liqueur. Divine I would say: cookie sheet Lotus, cream cheese, ricotta and white chocolate, dulce de leche, Toffifee and natural cream.


Cheesecake with lemon by the glass

Honestly, I spent more time thinking about what name to give this dessert than the time it was made, and considering the main ingredients, I think the name "cheesecake" is the most appropriate.

I like the ideas of the moment, because most of the time they are the tastiest and most appreciated, sometimes managing to surprise me with the combinations made. And most of all, I was glad that I made a dessert from ingredients that I had started a few days ago and were waiting in the fridge to be saved in a delicious dish.

Quick, simple and delicious, a dessert that saves you instantly!


Keto Strawberry Cheesecake

Strawberries and cheese are two things that almost no one can say no to. I have been a follower of the ketogenic diet for many years, and following a ketogenic diet does not mean that you have to give up "sweet things" and I can occasionally consume both me and my family, without having unwanted consequences, ie extra kg. But it is important to know what to combine and how much, in order not to have problems with kg and to be able to maintain the desired body weight. In the combination of strawberries, cream cheese and almond flour you will get this wonderful dessert low in carbohydrates and sugar.

This strawberry cheesecake is sweetened with a natural substitute such as erythritol or stevia. As I have already described in my social media posts, a superfood is nothing but a food with a particularly high nutritional density. This means that there are many vitamins, minerals and trace elements in a very small amount. A small, sweet strawberry is full of these important micronutrients (vitamins, minerals, etc.) and also has a very low fructose content. BOTH are important issues when following a "clean" low carb diet that leads to eliminating extra pounds. I hope you like to prepare this absolutely delicious cheesecake, suitable for you and your family and which has a low sugar content.


TIRAMISU WITH BLACKBERRIES IN THE GLASS

Today I offer you the easiest tiramisu ever cooked. Its preparation takes 5 minutes, no more. But the taste… what a taste, if I can't put it into words. This interaction of blackberries, cream and biscuits leaves your mouth watering. I urge you to try it, do not hesitate because nothing compares to this amazing dessert.

Ingredient:

  • 250 gr. - mascarpone
  • 2 egg yolks of chicken eggs
  • ½ vanilla pod or ½ teaspoon & # 8211 vanilla essence
  • 3 tablespoons & # 8211 powdered sugar
  • 12 biscuits
  • 300 gr. - blackberries

For decoration:

Method of preparation:

  1. Mix the egg yolks well with the sugar, about 1-2 minutes or until a frothy meal is received. Add the mascarpone, vanilla and mix for another 1-2 minutes, until incorporated and creamy.
  2. Place the cream in small cups or glasses. Grate the chocolate on top and let them cool for at least 30 minutes.
  3. Serve tiramisu cream with blackberries and biscuits.

If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood



Comments:

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