Traditional recipes

Apricot jelly cheesecake

Apricot jelly cheesecake

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Top: Finely grind the biscuits, pour the butter and melted chocolate over them and mix well. We put the mixture in a round shape with a detachable ring (diameter 25cm), level and press well with a spoon. Put the tray in the fridge until we prepare the apricot puree and cream cheese.

Apricot puree: Put the apricots on the fire in a saucepan with the sugar and boil them for a few minutes until soft. We pass them with the blender and we pass them through a sieve.

Cream cheese: Put hydrated gelatin in cold water for 10 minutes. Mix the cottage cheese with the mascarpone, powdered sugar and vanilla sugar. Add the cooled apricot puree and hydrated gelatin that was melted for a few seconds. During melting, the gelatin does not have to boil, because it loses its cohesive properties. At the end, add the whipped cream. Pour the mixture obtained over the cookie sheet, shake the tray a little to level the creamy mass. Let it cool.

Apricot jelly: Hydrate gelatin in 100 ml of cold water. Apricots with sugar and water, boil them for a few minutes until soft, strain them and pass everything through a sieve. We mix them with melted gelatin, thus obtaining the jelly.

When the jelly is cold, add it over the hardened cream. Refrigerate for at least 3 hours, preferably overnight. Remove the ring from the shape by peeling off the edges with a knife. As an ornament I used a sliced ​​apricot and melted white chocolate. Cut the cheesecake with a knife passed through hot water.

Jelly cheesecake & # 8211 goes great with a cup of coffee

The cheesecake with cream cheese and kiwi jelly, cherries and oranges is very delicious, so once a week. My husband is crazy about it and, every time he drinks his coffee, he eats a slice of cheesecake. Try my recipe and delight your taste buds with a tasty dessert. Your loved ones will be delighted to taste the tasty cheesecake, prepared by your hands.

Recipe (for 18-20cm tray)

Note: in parentheses I leave you the amount of ingredients in case you want to make a bigger cheesecake in a classic cake tray of 26-28cm

ingredients the base biscuit:

100g Petit Beurre biscuits (150g)

ingredients filling:

600g cream cheese (900g)

1 teaspoon vanilla (1.5 teaspoons)

Optional: Blackberry jam for serving.

Note: It is very important that all the ingredients are at room temperature, so the cream cheese will be soft and easy to homogenize and we will get a very fine texture of the final preparation.

tread of thing:

(1) We put the biscuits in a food processor and grind them finely. Pour the melted butter over and mix again with the food processor until you get a sandy dough. We pour the biscuits in a tray in which we put baking paper and we level with the base of a glass.

Put the biscuit base in the preheated oven at 170C for 5 minutes.

(2) While the biscuits are in the oven, prepare the cheese filling. Using a whisk, mix the cream cheese and sugar well until you get a creamy composition. Then add the cream, vanilla and lemon juice and incorporate them into the mixture.

As a final step, add the eggs and mix until all the ingredients are perfectly incorporated.

Note (or patella & amp triks tested):

* It is important to mix the cheese composition so as not to beat the cream excessively and to put too much air in the composition. If the cheese filling is too airy, our cheesecake will crack at the end of the baking process.

* I repeat, it is important that the ingredients are at room temperature, removed 45 minutes before from the refrigerator, so they will blend perfectly and we will have a fine cheesecake. If we use cold ingredients you will feel a slight granulation of the cheesecake.

* The order of adding the ingredients is optimal for obtaining a fine and perfect cheesecake. You can add all the ingredients at once, or just the eggs at the beginning, I tested all the variants, but this way the eggs are beaten and the composition will become too airy and will crack at the end.

Apricot jelly cheesecake

For me, the fruit cheesecake (whatever they are) is a kind of supreme cake. Fine cream cheese and sweet and sour fruits always make a good home, and the fact that you don't even need an oven for such a dessert makes it a favorite in the summer, when many degrees from the thermometer prevent us from starting the ovens. Being apricot season, this time I chose a cheesecake with ricotta and apricot sour jelly.

Ingredients cheesecake with apricot jelly (for a tray with a diameter of 22 cm)

200 gr biscuits (I used speculoos)

200 ml whipped cream

1 sachet of gelatin granules

1 sachet of gelatin granules


1. Place the biscuits in the bowl of a food processor and finely chop. If you don't have a food processor, put them in a bag and crush them with a rolling pin.

2. Melt the butter over low heat and add it over the crushed biscuits. Mix to homogenize the composition.

3. Turn the butter biscuits over in the pan (keep 3 tablespoons for decoration) and press firmly with your fingers or a glass to get a compact top.

4. Refrigerate the tray while you take care of the cream cheese.

5. In a bowl, put the whipped cream along with the 7 tablespoons of sugar and beat for a few minutes, until the cream begins to harden.

6. Mix the gelatin with the cold milk and set aside for a few minutes, then place the bowl on the steam bath to dissolve the gelatin (be careful not to boil it, just heat it slightly).

7. Put the cheese in a bowl and mix for a minute, add the milk with gelatin and mix well.

8. At the end, incorporate the whipped cream into the mixture of cheese, milk and gelatin.

9. Pour all the cream cheese over the cookie sheet and refrigerate until it hardens.

10. Meanwhile, take care of the apricot jelly. Put the pitted apricots and sugar in a saucepan and simmer until the apricots are soft.

11. Pass the apricots with a vertical blender and then strain the puree thus obtained.

12. Mix the gelatin with 50 ml of cold water and set aside for a few minutes.

13. Place the gelatin over the warm apricot puree (immediately after straining and straining) and mix well to dissolve.

14. Pour the apricot jelly over the cream cheese (it should be coagulated) and refrigerate for at least an hour.

15. For decoration, sprinkle the chopped biscuits that you stopped earlier.

The cheesecake is served cold, it is very creamy, and the sour taste perfectly complements the dense cream cheese.

  • 300g frozen or fresh strawberries
  • 100g sugar
  • 100g water
  • 10g gelatin
  1. Crush the biscuits until they have a crumb-like consistency. You can do this either with the food processor or with the help of a mini shredder.
  2. Melt the butter and let it cool.
  3. After the butter has cooled, mix it with the ground biscuits until well incorporated.
  4. Pour the composition into a round shape, with removable walls and press well with the bottom of a glass, then put everything in the refrigerator for about 30 minutes.
  5. In the meantime, wash, clean and dry well the strawberries with which you will line the tray and cut them in half. You can cut them so that they are all the same height.
  6. Mix the two types of cheese until well blended, then add a little vanilla powdered sugar. At the end add the vanilla essence or the seeds from a vanilla pod.
  7. Soak the gelatin, then prepare it according to the instructions on the package and add it to the cream cheese.
  8. Take the tray out of the fridge and line the walls with the strawberries cut in half before.
  9. Gently pour the cheese and gelatin mixture into the pan and refrigerate for about 2-3 hours! You can test with your finger, by light pressing, if the composition has hardened.
  10. After everything is well bound, pour over the strawberry jelly, prepared according to the instructions below.
  11. Refrigerate the tray for 2 hours or until the jelly coagulates. You can leave it overnight, you will be sure that the cake is well tied!

Apricot and raspberry cake

As a friend told me one day, it seems that I started making cakes like housewives make soup, that is, very often, but we like it and love it like a child, always looking for dessert after eating so & # 8230macar in weekend to make something more consistent like the cake.

And because it's hot but also because we don't like heavy cream cakes, we chose this cake, which is essentially like the other cakes made lately, but with small differences in flavors here and there and some ingredients.

sugar (to taste, I did not measure)

I crushed the biscuits in a blender and then I put the butter on them at room temperature and I mixed until everything was homogenous, then I put the composition in a cake form with a detachable bottom and put it in the fridge.

In 2 pots I put in a raspberry with sugar 100-150 gr and 2 sachets of vanilla sugar, a little water and I put it on the fire, I added for an extra flavor and a little rose essence. In the other pot I put the diced apricots together with the 2-300 gr caster sugar and the vanilla sugar, I added a little water and vanilla essence and let it boil until the fruits softened and the sauce took on a consistency.

I then put the blender in the apricot pot to crush them, added 5 sheets of gelatin and set aside to cool.

I took the pot of raspberries from the fire and I passed the composition through a sieve to remove the seeds and then in the remaining puree I added 2 sheets of gelatin and left it to cool.

After the raspberry puree cooled (it was a smaller amount and cooled faster), I added 250 gr of mascarpone over it and mixed to homogenize.

I took the top out of the fridge, put a few slices of apricot on it and then the raspberry composition and put it back in the fridge to harden.

Over the apricot puree I added 400 ml of yogurt and whipped cream, I mixed for homogenization and I poured the composition thus obtained over the raspberry one. I left the cake in the fridge for 2-3 hours to harden the cream and then I ate it with great appetite!

Cheesecake with lime and kiwi jelly (without baking). It deserves a try!

1. Prepare the base of the cheesecake: grind the biscuits with a blender or food processor. If you do not have such devices, put the biscuits in a bag and grind them with a rolling pin.

2. The oil should be left in a warm place to soften. If you do not have time or forgot to do so, heat it in the microwave or in a bain-marie.

3.Put the ground biscuits and butter in a bowl. Mix them very well.

4.Then take a tray with removable walls (diameter - 22 cm) and line the bottom with baking paper.

5.Put the sandy dough in the tray, spreading it evenly and pressing it well.

6. Put the dough in the fridge for 30 minutes and start preparing the cream cheese.

7.Put the gelatin in 100 ml of water and let it swell for 10 minutes (or according to the manufacturer's recommendations on the sachet).

8.Then put it on low heat and heat it to a maximum of 50ºC - you don't have to boil it! Do not forget to mix the liquid until the gelatin granules have completely dissolved. Let it cool.

9. First pass the cheese through a strainer to obtain a smooth (not granular) consistency.

10.Mix it with sugar, cream, vanilla sugar and squeezed juice of about ¼ lime (you need to get 2 tablespoons of juice). 11. Use the remaining lime to decorate the cheesecake.

13.Mix the composition until the sugar is completely dissolved. Use a deep bowl for this, from which no drops of cream will jump.

14.Mixing further, pour the gelatin into a thin stream.

15. Pour the cream obtained over the layer of biscuits and put the cheesecake in the fridge for 1-2 hours.

16. Take the “Kiwi” jelly sachet and prepare it according to the instructions on the sachet, reducing the amount of water by 100 ml. Allow the jelly to cool.

17. Remove the cheesecake from the refrigerator and pour the jelly over the coagulated layer of cheese.

18. Then put the prepared cake in the fridge for another 4-5 hours, so that all the layers harden completely.

19. Don't forget to take the cheesecake out of the pan before serving. Decorate it with lime slices and mint leaves.

Cheesecake (Cheesecake)

Camy, I've been answering this question lately. That means you recently discovered my blog :) I'm not married.

if you are not married I think you will receive some proposals in private =)) very strong blog, congratulations :)

Thanks, Ella. I don't know what kind of proposals you mean: D, but I confess that I also receive messages in private :))

Robert, but you're a murderer. if I was "heavy" :)), I would definitely lose.
I kept it in my recipe book, thank you, it looks great.

With pleasure, I hope you try it soon. Should I warn pregnant women at the beginning of the cheesecake recipe that it is not advisable to read it to the end? :)

The recipe is worth remembering. I wish you many interesting recipes below!

Thanks Olivia, I hope it's not the only recipe on the blog you want to remember)

Ellerinize, emeğinize sağlık. Çok leziz ve iştah kabartan bir görüntüsü var.

Thanks for cheesecake. I'm trying it this weekend to see if it works out for me.
Tell me, for 18 people I should make 2 cheesecakes, right?
I feel like biting from the last picture :))))

Ama, I think it should be enough. But if the other 17 people are as greedy as you, then I'm glad that 2 cheesecakes are insufficient :)))

Ha! Ha! very strong your answer! After you are a good cook, you are also nice! Do you have a defect too? :))

Alina, it's true that I'm full of flaws. And, unfortunately, I'm not even as good a cook as I seem. Yes, I'm nice :))

You have some great recipes! I also made the apple cake and the cookie sheet and it turned out delicious. I think I'll try this one too because it's very appetizing :).

I'm glad you like (but especially that you come out!) My recipes. I understand you like cookie cakes, maybe you should take a look at the bomb recipe from biscuit.

I made this one too :). It turned out super good. The top is a little crispy and the taste of sweet cheese with vanilla and lemon is indescribable. I put it a little too hot and the top was a little syrupy. But when it cooled down it was super good. It looks exactly like the one in your picture, only instead of strawberries they were apricots. Carmen.

Carmen, this is exactly the idea when I write the recipes: everything should come out the same as in my pictures. I understand you didn't have the patience at the end. :) I even specified in the recipe that the topping must be allowed to cool before putting it on the cheesecake. However, it did not influence the final result too much.

It looks great, you really made me want it, you know how to thank me.
Thanks and congratulations for the selection made.

Next summer I will come to your camp for 30 days! Do you know how many cheesecakes I made over the weekend? 1? Not ! 2? Not ! 3. I ate because I broke! There was more traffic in the kitchen than on DN1. At the second cake, people didn't even bother to put it on their plate, they ate directly from the plate. You MUST make a detox menu. a salad with water and air. something light. as at this rate. And when I think that the meal and fun season has opened for me. I keep it that way until New Year's Eve!

Hehe, well if you cook so much, then I won't let you go until the end of summer! : D So don't get too tired until then, close this fun season :))

Congratulations for the blog / site. As a recommendation for the future for all recipes: write down the degree of difficulty of making the preparation and possibly the time. I'm still growing!

Thank you, Catalin. I don't think I will write the degree of difficulty and the time of preparing the recipes because everything is relative. For example, a recipe that seems complicated to me is perceived as extremely simple by my mother. And the time can vary greatly, depending on the skill and experience of the cook. Or maybe the fun with which he does it: D - I noticed that even I sometimes prepare a simple omelet in 5 minutes and sometimes in 15 minutes. :) So I don't know how much I would help readers. Anyway, thank you for the suggestion. But you made me think now: how long did it take me to make this cheesecake? :)

In addition, I would be discouraged by a high degree of difficulty, so I don't know, I feel like it, from your descriptions it seems easy to whip him and maybe something will come out of me.

You should definitely make that mention: d

I made the cake. I had a very good cream cheese, neither too sweet nor too sweet, but the top was a little bitter. I used digestive biscuits from Gulon. I imagined the cake to be finer, more special, but it is not. I associated it with those with mascarpone. Overall it is tasty but not fine. :)

Alina, I don't know what those cookies are like, it's the first time I've heard of them, but they probably made the countertop a little bitter. I think that cheesecake can't be associated with mascarpone cakes, they are usually a kind of less consistent cream.

I make it with Philadelphia cream cheese and it turns out delicious, very fine.

I haven't tried it, so I can only take your word for it :) I've never given too much importance to the cheese used in cheesecake.

Wow, super looks !! I really like the cheesecake, and your presentation is sensational!

Paula, initially I thought of putting the topping more to look good in the images of the recipe, but then I realized that it contributes quite a lot to the taste of the cheesecake.

I tried the recipe. and it really came out :)) I am very excited about your site !! I will definitely try other recipes here !! Have a nice day everyone!

Alexandra, you don't seem to expect your cheesecake to come out, so I'm even more glad to hear that :) And I want you to be just as excited about the recipes found on my site.

Howdy. again on your blog. I have the cake in the oven. but the oven is not electric. so I hope I don't burn the cake. and after the first seconds there was a lot of smoke in the kitchen ... so I have to go check the tray. So - I laid 5 eggs, because I didn't read too carefully where the other 2 eggs are placed - what will happen? Si ptr. toping, I have no starch. what can i put. some semolina doesn't work? :)) or tapioca pearls - after I give them through the sugar grinder?
Daddy, long live your family. and if my spots don't remain satisfied. then I hire you for a week, because my son's birthday is coming and he wouldn't spoil a cake like McQueen's lightning or Blackie's horse.

Hi, the smoke is not a cause for concern, probably a little melted butter flowed around the joint of the cake form and burned in the oven.
I don't think your carelessness caused much damage to the cheesecake, but the two yolks you didn't put on for sure influenced its color.
Starch can be replaced with flour, there is no point in complicating yourself with tapioca pearls :))
I don't really like cooking so much that I want to do this for a week, I'd rather come and see & quotCars & quot with the little one: D the result comes back - my biscuits burned a little - but no cause for concern. Worrying ptr. to me it was the fact that they were too crumbly & the biscuit maker & quot - to be able to shape it on the edges I dripped some more water!
I understand for what were the 2 yolks - so it was very ok and without.
I toasted it with tapioca powder and berries and the result was like a jelly. which looks insane, it will be showing ptr. for a few hours, as in the morning when I took it out of the fridge, it lost its vitality - didn't the topping be put on before serving the cake?

Overall = the delighted husband, the dwarf managed to remove the fruit gel and serve only his cheese. I am proud of the inventiveness of the & quotsos & quot. )

Do not imagine that I took tapioca especially for that, I usually have reservations in the house, my son being a fan of tapioca with milk. :)

He he, I was a little scared to hear about tapioca, I try to stay as far away from these exotic ingredients as possible. I would put the topping just before serving the cheesecake only if I wanted to impress someone: D Otherwise I wouldn't mind the fact that maybe the next day it doesn't look the same. Although the one I prepare (the one at the end of the cheesecake recipe) does not seem to change substantially over time.
I don't know what to say about the cookie sheet, the biscuits you used were probably more dehydrated than average: D But here I think you didn't panic - I would have melted a little more. butter, I wouldn't have been as good as you :)

brother, thanks for the recipe, I'll try. the biggest problem will be buying a form of cake with removable walls 24cm. give me suggestions where to find one and what material is good to be made of and at what price

No problem. The biggest problem is actually the easiest to solve :) You can find the form with detachable walls in all hypermarkets, at prices that vary somewhere between 20 and 90 lei. I have an unpretentious one, made of tin, on which I gave about 30 lei and it is more than honorable.

I found today but not 24, 26. I hope it's ok, wish me luck, on Tuesday I implement the recipe

The 26 is also ok, only you will come up with a more & quotpitic & quot cheesecake idea. I'm holding your fists on Tuesday!

I also thought about this phase and I did a calculation like V = π & # 1231012 & # 12311 ^ 2 * g1, V = π & # 1231013 & # 12311 ^ 2 * g2 that is
144 * g1 = 169 * g2 g1 / g2 = 169/144 which is about 1,173 so your cake is 17% higher than mine

:) I like that you didn't leave anything to chance. But I think you put a lot of people in the fog with this calculation :))) With so much meticulousness, the chances are that the cheesecake recipe will cause you any problems.

the recipe was a real success, however, being the shape of 26 I had to make small changes, on the counter I had to put a little more than 300g of biscuits and more butter about 180 grams. people liked how it turned out, besides most of them (including me) they preferred to serve it and with a little syrup in the plate, I had blackcurrants. in conclusion, thank you is the recipe, I managed to make a good dessert, good looking and very nice smelling after I took it out of the oven

No matter what, I'm glad the cheesecake was worth the effort to buy the shape :)

. & quot & quot is great. I kept reading it when ... about halfway through his math, I started to helmet. that's a sign that the thing he wrote there is beyond me. It's 02:02 when I write this thing ... maybe even another would be the reason why I came to feel that I was giving up. : D

Hi, I tried some of the recipes posted by you and they all turned out great! but the cheesecake is wonderful! I'm glad I discovered this site.
keep it like this.

Hi, Tatiana! I'm glad you discovered my blog, I'm glad that all the recipes you've tried so far came out and I'm glad you gave me an idea: to make a top of my recipes :) I'm curious which is the most appreciated .

Hello! Today I also bought a tray with a detachable bottom like a long time ago. I long for this cake. I have it in the oven and I can't wait to take it out. but the tp doesn't seem to pass: D

Stay healthy, Lucia! I think that's how Einstein got on with relativity, waiting for a cheesecake to bake :)) Time passes hard until it bakes and then it seems to fly while you eat it: D I say it's worth all this waiting, now it remains for you to agree with me (after you taste it).

An explosion of tastes. you were very right. worth the wait. Thanks for recipe.

You have nothing to do, Lucia. I'm relieved you didn't contradict me: D

Hey you, man, I want to do this wonder too, but my tray has a diameter of 28. I'm waiting for instructions on the quantities I need to use. are novices). THX
ha, leave the fourth recipe.

How the hell can I turn baby steps into giant leaps if you don't help me? I'm still waiting for the quantities for tray 28. Thank you.
PS If I venture alone and it doesn't work out, I will be demoralized and I won't try again. This wonder looks really delicious and it would be a shame not to enjoy it, don't you think?

Elena, you shouldn't be mad at me if I don't answer you immediately - receiving about 200,000 visitors a month, I inevitably receive a lot of messages, not only on the blog, but also on email or Facebook.
I don't have to give you the quantities of the cheesecake for a 28 cm tray, here I think it's just about math: P I had a discussion on this topic above (mate and 26 vresus 28). Look here & gt. It's hard to give you the exact ingredients, for example how I multiply the two yolks. If I tell you that you will have to put 2.31 yolks in the cheesecake, you will actually measure / weigh 0.31% of a yolk. : P
Not to complicate matters, I think it's best to make a dwarf cheesecake using the ingredients of my recipe (and putting on the counter about 33% extra, ie 400 g of biscuits and almost 200 g of butter).

Okay, now I feel guilty. I don't like the feeling.
PS I'll let you know what came out

Don't worry, you don't have to feel guilty. it's my pleasure to try to answer all your questions. I wrote you the previous message so that you don't feel somehow ignored, and now I have to write to you so that you don't feel guilty anymore :) I'm holding your fists with the cheesecake!

I had fun with my friends over the weekend. it came out great and to the eye.

I'm glad that your cheesecake came out even without the exact quantities, I wouldn't want you to be demoralized and leave so many untried recipes.

Great, I made the recipe a few times and each time it was a success. Thank you for sharing this wonderful recipe with us!

You have no reason to, and I should thank you for subjecting me to the recipe of repeated tests and so, reading your conclusion, more readers will want to try it. Or I should thank you for trusting my culinary blog or my cheesecake recipe, although hundreds of such recipes are published on the internet. So I find reasons to thank you too, so we're even. :) I expect you to come back to the blog whenever you need a recipe or advice.

It looks great! :) I have to dare to do it with that vertical crust, until now I only put it at the bottom of the cake. Ever since I first made a cheesecake a few years ago, when I came to Canada, I came to the conclusion that even just for that and it was still worth coming, that I didn't make it in the country. And because you try (Thank you!) To share with us so many wonderful recipes (I set my eyes on the pale ones now! :)), it seems honest to me to share a secret here in the country (neighbor, yes & # 39 na.) Cheesecake. Wrap in aluminum foil the shape in which the cake is baked, so that water does not penetrate anywhere, and put it in the oven in a larger tray in which water was placed - the steam helps the cake not to dry excessively and not to crack. When it's ready, turn off the heat in the oven and leave the cake there for another half an hour, an hour, then take it out and put it in the fridge to reach the consistency we know.
Once again thank you very much for all the work with the blog, I'm going to make the pallets! :)

Thanks for the cheesecake tips! Since you say you like cheesecake so much, I guess you've tested it thoroughly over the years :) I've had no problems with excessive dryness, but you never know, so it's better to be preventative . It's a shame not to make the crust (or, as I said, the top) of the cheesecake on the entire surface of the tray, that crust seems to me to be the best part of the cake :) And it's not hard to make either.
I hope you were satisfied with how the blades made according to my recipe came out.

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 you 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.

Method of preparation

Mix the biscuits well with the walnut kernel and melted margarine, then spread in a uniform layer, well pressed with a spoon, in the form with a detachable edge.

Mix the cream well with the vanilla sugar, then add the sweet cottage cheese and hydrated gelatin in 100 ml of cold water and then melted in a bain marie. Pour over the cookie sheet and let cool for an hour.

Se prepara jeleul de caise amestecand bine praful de gelle tort cu nectarul, apoi dam in clocot totul, amestecand continuu. Se toarna fierbinte deasupra cremei de branza. Se da la rece 15 minute.

Se curata fructele de kiwi de coaja, apoi se dau la blender pana se fac un piure fin. La fel se procedeaza cu praful de tort-gelle care se amesteca cu piureul de kiwi, pe foc pana incepe sa clocotesca. Se toarna fierbinte peste jeleul de caise si se da la rece 15 minute.

Se amesteca dulceata de mure cu 100 ml apa rece, apoi se scurge prin sita fina. Sucul obtinut se amesteca cu praful de tort-gelle, se da in clocot. Murele ramase in sita se repartizeaza uniform pe toata suprafata jeleului de kiwi, apoi se toarna sucul fierbinte si se da la rece cel putin 15 minute.

Dupa cca. 2 ore de stat la rece, se desface marginea formei si se poate portiona prajiturii. De preferat este sa stea de seara pana a 2 a zi.

Video: How to Make Apricot jam or jelly (June 2022).


  1. Brutus

    You have thought up such matchless answer?

  2. Ximun

    It happens ...

  3. Feliciano

    Neshtyak!)) 5+

  4. Stoke

    Actual blog, fresh info, read

  5. Lyam

    I think this - the wrong way.

  6. Iven

    I'm sorry, but I think you are wrong. I can prove it. Email me at PM, we will talk.

  7. Edrigu

    I hope, you will come to the correct decision.

  8. Winfrith

    And what do we do without your brilliant ideas

  9. Fortune

    Certainly. I agree with told all above.

Write a message