Cheesecake with strawberries: recipes for cooking at home. Two-layer cheesecake from Chigov

1. For cooking classic cheesecake use cream cheese, for example "Philadelphia": it is with him that the cheesecake acquires a creamy texture. Cream cheese can be replaced with similar curd or. You can take as a basis and cottage cheese, best of all - grated. In this case, the cheesecake will simply turn out denser.

2. All ingredients must be room temperature. Lumps may appear due to the temperature difference between the products.

3. Beat the ingredients by hand or with a mixer at low speed, but very carefully. If there is a lot of air in the filling, the cheesecake may crack during baking.

4. It is better to take a form with a removable bottom. You can easily remove the cheesecake from it, especially if you grease the bottom and sides with butter.

5. It is best to bake a cheesecake in a water bath. Steam makes the dessert more tender, smooth and airy. Wrap the bottom and sides of the mold tightly to prevent water from getting inside. Then place the mold in a fairly tall baking sheet and fill it with water.

6. Bake the dessert on the lower levels of the oven at 160°C (maximum 180°C). This will keep the cheesecake from cracking.

7. Cracks in the filling can also be caused by a sharp temperature drop after cooking. After turning off the oven, open the door slightly and leave the cheesecake inside for at least another half an hour. Then let it cool down for the same amount at room temperature.

8. Ready cheesecake must be cooled. It should stand in the refrigerator for at least 4 hours, and preferably all night. So the filling will definitely grab and the dessert will not fall apart when slicing.

9. A wet knife will help cut the chilled cheesecake evenly.

Cheesecake Recipes

bbc.co.uk

Ingredients

• 150 g;
• 75 g butter;
• 900 g Philadelphia cheese;
• 200 g of powdered sugar;
• 200 g of sour cream with a fat content of 20%;
• 3 tablespoons of flour;
• 3 eggs;
• 1 egg yolk;
• a pinch of vanilla.

Cooking

Grind cookies in a blender, add melted butter to it and mix well. Spread the mixture in an even thin layer over the bottom of a 23 cm diameter mold and tamp down. Bake in a preheated oven at 180°C for 10 minutes. Then take it out and let the base cool.

Meanwhile, stir in the cheese and powdered sugar. Add sour cream and flour and mix again. Add one egg, yolk and vanilla one at a time, mixing after each ingredient until uniform consistency.

Spread the filling evenly over the base and bake for 45 minutes at 160°C.

nigella.com

Ingredients

For the base:

• 125 g shortbread cookies;
• 60 g butter;
• 1 tablespoon cocoa.

For filling:

• 175 g dark chocolate;
• 500 g cream cheese;
• 150 g of powdered sugar;
• 1 tablespoon cornstarch or mixtures for making custard;
• 3 eggs;
• 3 egg yolks;
• 150 g of sour cream with a fat content of 20%;
• ½ teaspoon cocoa;
• 1 tablespoon hot water.

For glaze:

• 75 g dark chocolate;
• 125 ml of heavy cream;
• 1 teaspoon liquid honey.

Cooking

Grind cookies in a blender. Add melted butter and cocoa and grind again. Put on the bottom of the form with a diameter of 23 cm, tamp and put in the freezer.

Mix flour, oatmeal, sugar, cinnamon and melted butter. Pour this mixture over the apple layer and place the cheesecake in the oven for 45 minutes.

jamieoliver.com

Ingredients

• 300 g;
• 100 g butter;
• 500 g cream cheese;
• a pinch of vanillin;
• 300 ml of heavy cream;
• 500 g jam from blackcurrant;
• 4 sheets of gelatin;
• 100 ml of water;
• 200 g blackcurrant and blackberry.

Cooking

Grind cookies in a blender and mix with melted butter. Divide the mixture into the bottom of a 23 cm diameter mold, compact and refrigerate for 20 minutes.

Mix cheese and vanilla. Whip the cream in a separate bowl and add to the cheese along with 1 ½ teaspoons of jam. Mix well and spread in a 1 cm layer on the chilled base. Add 1 ½ tablespoons of jam to the remaining filling, mix and place another 1 cm layer on top of the previous one.

Repeat these steps until 1 cm remains to the end of the edge of the form. This way you will achieve an ombre effect - a smooth transition of color from light to darker.

Place the cheesecake in the refrigerator for several hours.

Meanwhile, soak the gelatin in cold water according to instructions. Boil the remaining jam for 3 minutes (you will have about ⅓ of initial quantity) over low heat with water and 50 g of berries. Add gelatin, stir and refrigerate for half an hour.

Then carefully spread the resulting jelly over the cheesecake and set to cool. Ready dessert garnish with fresh berries.

bbcgoodfood.com

Ingredients

For the base and filling:

• 175 g shortbread cookies;
• 85 g butter;
• 15 g of powdered gelatin;
• 5 tablespoons of cold water;
• 250 g of cottage cheese;
• 250 g;
• 150 ml Baileys liqueur;
• 140 ml of heavy cream;
• 2 eggs;
• 140 g of powdered sugar.

For the top layer:

• 1 teaspoon with a slide of powdered gelatin;
• 150 ml of strong black coffee;
• 2 tablespoons of powdered sugar.

Cooking

Mix crushed cookies with melted butter. Spread in a thick layer on the bottom of a mold with a diameter of 20 cm and refrigerate for half an hour.

Pour gelatin with water and leave for 5 minutes. Then put the bowl of gelatin on water bath and stir until the lumps disappear. Mix cottage cheese, mascarpone and liqueur. Add gelatin and lightly whipped cream and stir. Whisk the eggs and powder in a separate bowl. Pour in egg mixture into the filling and mix until smooth. Pour over base and refrigerate for a few hours.

Pour the gelatin into, put in a water bath and stir until the gelatin dissolves. Add powdered sugar, mix well and chill. Then carefully distribute coffee jelly cheesecake and refrigerate for half an hour.

thenexttycoon.biz

Ingredients

For the base:

• 120 g shortbread cookies;
• 70 g of sugar;
• 90 g butter;
• a pinch of salt.

For filling:

• 450 g cream cheese;
• 200 g of sugar;
• a pinch of salt;
• 120 ml lime juice;
• zest of 1 lime;
• 180 heavy cream;
• 1 lime - for decoration.

Cooking

Mix crushed biscuits, sugar, melted butter and salt. Lay out in a dense layer on the bottom of a round shape (it is not necessary to take a detachable one). Bake for 8-10 minutes at 180°C.

Mix cheese, sugar and salt. Add the avocado pulp and lime juice and stir. Then add the zest and cream and mix well again. Put the filling on the base, decorate with lime zest and wedges and refrigerate for several hours.

thespruce.com

Ingredients

• 240 g flour;
• ¼ teaspoon salt;
• 4 tablespoons of sugar;
• 130 g butter;
• 1 egg yolk;
• 1-2 tablespoons of cold water;
• 750 g of cottage cheese with a fat content of 20%;
• 200 g of sugar;
• 80 ml of vegetable oil;
• 3 eggs;
• a pinch of vanillin;
• 4 tablespoons of corn starch;
• 120 ml of milk.

Cooking

Mix flour, salt and sugar. Add softened butter and stir. Then add water, knead the dough, wrap in cling film and refrigerate for an hour.

Roll out ⅔ of the dough into a circle with a diameter of 25 cm and place on the bottom of the mold. From the remaining dough, form a long sausage, roll it out and press it against the walls of the mold. Firmly connect both parts of the test.

Mix cottage cheese and sugar. Add butter and 3 egg yolks and mix well. Then enter vanillin, starch and milk. Stir, add remaining egg whites and stir again. Put the filling on the dough and bake in an oven preheated to 180 ° C for about an hour.

delish.com

Ingredients

• 120 g pretzels (salty pretzels);
• 70 g butter;
• 450 g cream cheese;
• 280 g goat cheese;
• 170 g of sour cream with a fat content of 20%;
• 1 tablespoon ;
• 3 eggs;
• 50 g of grated parmesan;
• a few pickled cucumbers;
• 3 cloves of garlic;
• several sprigs of dill;
• 2 teaspoons of salt;
• 1 teaspoon ground red pepper or paprika;
• a pinch of ground black pepper;

Cooking

Chop the pretzels and mix them into the melted butter. Put on the bottom of the form with a diameter of 20 or 23 cm.

Mix cream and goat cheese, sour cream and pickle. Add eggs and stir. Add Parmesan, a small diced cucumber, minced garlic and dill, salt and pepper and stir to combine.

Spread half of the filling over the base, sprinkle with the remaining cucumber cubes, and top with the other half of the filling. Bake at 160°C for about an hour. Ready cheesecake can be decorated with salted and chopped dill.

If you want to stay out of the oven during the hot summer, check out this no-bake cheesecake recipe. oreo cookies. Luxurious delicate taste of filling with crunchy Oreo filling - a luxury that is available to everyone. Especially if . Believe me, it's not difficult at all! Yesterday I talked in detail about how to make such cheese at home, follow the link (there are a lot of photos and a step-by-step guide).

cheesecake recipe

For the base you will need:

• Butter - 50 g
• Oreo cookies - 220 g (about 30 pcs) and a little more for decoration

For cream:

• Curd cheese - 500 g (you can do it yourself, see previous recipe site)
• Sugar - 70 g
• Vanilla extract - 1 tsp
• Heavy cream (33-35%) - 130 g

For decoration:

• Whipped cream - 50 g
• Cream cheese - 50 g
• Oreo Cookie Crumbs - 25g

How to make no bake cheesecake:

First, turn the cookies into crumbs: break into halves and place in a blender bowl. A couple of pressures - and the crumb will be ready.

Despite the cream layer, the mixture is dry and crumbly, just like we need!

IN microwave oven or melt 50 g of butter on the stove. Pour into crumbs and stir.

Transfer the wet crumbs to the bottom of the mold and press down with the palm of your hand to make a dense surface. Get in shape with detachable sides! I use an 18 cm diameter mold, the bottom is pre-lined with baking paper.

Put the mold with the base in the refrigerator to harden.

no-bake cheesecake filling

Cream cheese (you can use Mascarpone, Almette, Hochland, Philadelphia) place in a deep bowl and add granulated sugar(70 grams). Pour in 1 tsp. vanilla extract. Mix all ingredients.

Use a mixer to mix evenly, but turn on a low speed so as not to overbeat the mixture.

In a separate bowl, beat 130 g heavy cream to soft peaks. Don't use the mixer too hard, as this can turn the cream into butter.

Attention! If, nevertheless, such a failure happened - the cream became thick and oily, do not throw away the product and do not be discouraged! I share a little secret: one has only to add a couple of tablespoons of cold cream to this overwhipped mass and mix - the cream will become homogeneous and tender again.

To prevent such an incident, follow the rules for whipping cream: it must be cold. Whisk, bowl, too, preferably, hold in the freezer for 10 minutes before whipping. I usually put the cream in a bowl, unfasten the mixer nozzles in it and put everything together in the freezer for 10 minutes. Then I take it out and start beating.

Break the cookies into quarters and add to the cream filling.

Gently fold the butter mixture into the cookies using a spatula.

Remove the base from the refrigerator, put the filling on the cookies, smooth with a spatula.

Use the silicone tip to level the surface as best you can and put the cheesecake back in the fridge.

How to decorate a cheesecake without baking

From the leftovers of the filling, you can make an excellent cream for decoration.

To do this, add cookie crumbs to the creamy curd mass, mix. Lay out in pastry bag with a shaped nozzle and deposit on the surface of the cheesecake cream jewelry. Place a cookie half in each flower. Cheesecake can be served with tea!

How to decorate a cheesecake is up to you. you can use fresh berries and fruits, small sweets, marshmallows or cut into beautiful pieces.

The peculiarity of Oreo cookies is that they do not get wet from contact with the cream, they remain crispy in the mouth. The cooled cheesecake is conveniently cut into portions, it does not fall apart, retains its shape.

Note to everyone who loves recipes without an oven:

Bon appetit!

If you make a cheesecake according to this recipe, add a photo to Instagram or here in the comments. I will be very grateful! On Instagram, tag #pirogeevo or #pirogeevo so I can find these photos online!

In contact with

The cheesecake recipe has many cooking variations - from classic, based on simple and affordable ingredients, to intricate, from many components that require several steps. pre-training. Below are the most interesting recipes a must try!

• sand cookies - 200 gr;
• milk - 80 ml;
• drain. cheese (traditionally Philadelphia) - 800 gr;
• sugar - 220 gr;
• cream - 160 ml;
• eggs - 4 units;
• lemon peel;
• vanilla extract - 1 tsp;
• lemon juice - 1 table. l.

Crumble the biscuits until they are very fine crumbs. Pour in the milk in a thin stream, stirring with a spatula. Spread the shortcrust pastry evenly into the baking sheet.

Combine cheese and sugar and stir with a whisk until smooth. We introduce one egg at a time, each time kneading the mass until smooth. The result is a paste-like homogeneous mass. For flavor, add juice, vanilla and extract. We mix. Add cream and whisk again.

Wrap the bottom and walls of the mold with foil - it is necessary to isolate the mold for the subsequent preparation of the cheesecake in a water bath. It is recommended to use 2-3 layers of foil.

Pour the cheese mass onto the base, evenly distribute. We put in a deep pan, into which we pour a little water. We bake at 150 degrees. within one and a half hours. Water needs to be added periodically, as it will evaporate.

Allow the cheesecake to cool to room temperature and then remove from the mold. It is recommended to submit this the most delicate dessert with berry toppings.

On a note. Cookies can be used classic shortbread or chocolate. Milk is suitable for the classic component for moisturizing the mass. WITH chocolate product goes well with brewed coffee.

no-bake recipe

We offer to prepare a no-bake cheesecake with melon flavor.

• 500 gr fat cottage cheese;
• 300 gr of ripe melon pulp;
• 200 gr of heavy cream;
• 180 grams of sugar;
• tsp lim. juice;
• 20 g of gelatin per 120 g of water;
• 200 gr cookies;
• 80 gr plums. oils.

Cookies grind convenient way. Combine with melted butter and mix by hand.

Put the form on flat dish, inside we lay out and ram the sand base. We send it to the cold.

We mix cottage cheese, melon and sugar with an immersion blender or meat grinder - you get a smooth, homogeneous mass. We introduce melted gelatin, juice, work with a whisk for several minutes.

Separately, beat the chilled cream until firm foam. We combine with the curd mass, mixing with a spatula.

Fill the base with cream. We send it to the refrigerator for the night. Before serving, we recommend adding salted caramel and crushed nuts.

On a note. Cream can be replaced with sour cream.

In a slow cooker

• Philadelphia cheese - 600 gr;
• biscuit cookies - 175 gr;
• drain. oil - 75 gr;
• sugar powder - 250 gr;
• vanilla. sugar - 1 tsp;
• eggs - 2 units;
• cream - 80 ml.

The base is prepared in the same way as in the previous versions - the cookie crumbs are mixed with melted butter, rammed onto the bottom of the multicooker bowl, covered with baking paper.

Cream mass is also prepared by combining cheese, cream, eggs, powder and sugar. It pours over the base.

The cheesecake is baked for an hour in the "Baking" mode.

Cottage Cheesecake with Cookies

Cottage Cheesecake is a dessert that replaces the traditional Philadelphia with cottage cheese. The most delicious cheesecake will be with a homemade product high fat content. If you want to reduce the calorie content of dessert, use low-fat cottage cheese.

To prepare the base, use homemade cookies"Fingers" - from it the cake turns out to be very tender and moderately dense.

With mascarpone at home

• butter - 120 gr;
• sugar - 160 gr;
• shortbread- 220 gr;
• cream - 220 ml;
• eggs - 3 units;
• vanilla bean (you can use powder) - 1 unit;
• Italian cream cheese - 500 gr.

Break the cookies into crumbs with your hands, then combine with soft butter.
Stir until smooth.

Choose a removable form, with a diameter of 20 - 22 cm. Transfer the finished base, collect the cake with edges more than 2 cm high. Move to a cold place for 20 minutes.
Mix cream cheese with sugar until smooth.

Enter slowly heavy cream, stirring vigorously.

Now you can enter the eggs.

Finish the preparation of the filling with vanilla seeds, mix.

Remove the form from the refrigerator, wrap it with thick foil in 4 layers. Pour the contents of the filling over the base.

Place the cheesecake on a wide baking sheet, fill halfway with water.
Preheat the oven to 160 degrees, bake for 80 minutes. Remove the cake, carefully separate the base from the sides. Do not take out, it will cool at room temperature.

Transfer the warm cheesecake to big dish, place in the refrigerator for several hours. Garnish with fragrant sprigs of mint or fresh strawberries.

Cheesecake Andy Chef with raspberries

Andy Chef's Raspberry Cheesecake is a dessert with a summery, sweet, berry flavor. It's great for refreshing summer season and will give warm memories of summer days in the winter.

For cooking you will need:

• Italian cream cheese - 750 gr;
• zest of 1 lemon;
• lemon juice - 1 tbsp. l.;
• egg - 3 units;
• cream - 120 ml;
• sugar - 270 gr;
• yolks - 2 units;
• cookies - 220 gr;
• starch - 15 gr.

Break cookies or use a blender. Combine softened butter with sand crumbs.

Place the cake in a removable form. Decorate the sides with an ordinary tablespoon.
Squeeze the juice from the lemon, prepare the zest. Delicate cheese mix with sugar, starch, grated zest. Whip until smooth. Add eggs and yolks gently while stirring.

Now combine the cream cheese mixture with lemon juice, heavy cream. Mix well.

Pour 1⁄2 into the mold creamy mixture scatter fresh berries. Cover with the rest of the finished cream.

Preheat the oven to 200 degrees, place the cheesecake pan for 10 minutes. Reduce heat to 105 degrees. Cheesecake stand 60 - 90 minutes.

Decorate the finished dish with raspberries.

On a note. The cheesecake will shrink quickly if you keep the oven door open. Avoid sudden changes in temperature.

With strawberries

• cookies without additives - 0.3 kg;
• gelatin - 20 gr;
• sweet cheese - 510 gr;
• cream - 0.2 l;
• butter - 145 gr;
• sugar - 145 gr;
• fresh strawberries - 0.1 kg

Pour gelatin with purified water, place in a cold place for 1 hour. Prepare the base for the cheesecake.

Finely break the cookies, combine with softened butter. Lightly oil baking paper and place in the bottom of a baking dish. Put the cake, place in the refrigerator for 25 minutes.

Put gelatin in a container on fire. When it boils, remove. Combine cream with powdered sugar, add cheese and warm gelatin. Mix thoroughly.
Divide the berries into 2 parts. The first one is set aside for processing. Mix the second with the filling, beat with a mixer or whisk. Transfer to the mold over the base.
Garnish with another strawberry half, set aside. cool place for 4 hours. After the dessert has hardened, add sprigs of mint.

chocolate cheesecake

• sand biscuits - 300 gr;
• gelatin - 30 gr;
• fatty cottage cheese - 600 gr;
• fatty chilled cream - 500 gr;
• sugar powder - 130 gr;
• bitter chocolate - 2 tiles;
• sl. oil - 110 gr;
• coffee dissolved in water - 100 ml;
• cocoa for decoration

Crush the cookies with a blender or rolling pin. Stir in melted butter. Put the mass in the form, tamp and send to the refrigerator.

Prepare a small cup of coffee and pour gelatin over it.

Using a blender, turn the curd into a paste. Whip the cream until firm foam, add the powder and work with a whisk for a couple more minutes.

Melt the chocolate, cool and add to the curd mass. Enter gelatin and cream, mix well.

Put the cream on the cake, cover the form with a film and put it in the refrigerator for several hours. Sprinkle with cocoa when serving.

How to cook with bananas?

Calculation of products for a split mold with a diameter of 24 cm.

The basis:

• 200 gr flour;
• 100 gr melted plums. oils;
• egg;
• 50 grams of sugar;
• ½ tsp slaked soda.

Souffle:

• 300 gr cream cheese;
• 1.5 st. l. gelatin;
• 100 grams of sugar;
• 1 st. l. van. Sahara;
• 4 egg yolks;
• 200 ml 33% cream;
• 3 Wednesdays banana
• tsp baths. Sahara;
• 2 tbsp. l. lemon juice.

Immediately prepare the form by lining it with paper.

We combine the bulk components of the base, three oil. Grind by hand into crumbs. Enter the egg and stir. You will get a dense lump of dough - it needs to be distributed along the bottom of the form. To make the base even, we pierce it with a fork in many places. We put in the refrigerator for half an hour or a quarter of an hour in freezer. We bake at 200 degrees. within 20 minutes.

We fill a small amount gelatin water. After a quarter of an hour, we heat it over low heat, stirring so that it dissolves.

Soften apple pulp and juice into puree. Add cheese and mix everything together.

Whip the cream to stiff peaks and refrigerate.

Prepare syrup: boil sugar in 40 ml of water. When the syrup boils, reduce the heat and leave for a couple of minutes.

Whisk the yolks until light. Introduce the syrup in a thin stream. Add sugar, spoonful of banana mass, and the last - cream.

Pour the soufflé over the base. We leave overnight in the cold.

New York - a classic recipe

Thanks to his delicate taste Everyone loves it - both adults and children.

• cracker cookies - 100-150 gr;
• drain. oil - 70 gr;
• sifted flour - 70 gr;
• sugar - 2 tbsp.;
• sour cream - 1 tbsp.;
• eggs, 4-5 units;
• Philadelphia - 1300 gr.

Turn the cookies into crumbs and add butter to it.
Next, pour the mass into the mold and bake for at least 15 minutes.
At the next stage, beat the cheese and add all the other dry ingredients to it. The whole mass is thoroughly worked out with a mixer and poured onto the cake.
Place the mold on a baking sheet, in which you first pour a little hot water. Bake for 40-50 minutes, while the temperature is 170-180 degrees, then reduce the temperature to 150 degrees. and bake for another 30 minutes.

Pumpkin cheesecake with cottage cheese

• peeled pumpkin - 0.5 kg;
• cookies - 0.25 kg;
• cottage cheese - 0.3 kg;
• 3 eggs;
• starch - 40 gr;
• butter - 55-65 gr;
• sugar - 250 gr;
• cinnamon - 1.5 gr;
• vanillin.

This delicacy can be used as cottage cheese, and store curd mass.

Turn the cookies into crumbs and add butter, an egg to it and grind everything. Form a ball from the resulting mass and put it in the refrigerator.

Boil the pumpkin until soft, make a puree from it. Cool down.

Whisk eggs and sugar. Add cottage cheese and beat again - you should get a gentle homogeneous base.

Then add the remaining ingredients: vanilla, cinnamon, lemon zest, starch.
Combine pumpkin and cottage cheese mass, mix.

Lubricate the form with butter and lay out the cookies. Lay pumpkin-curd mass on top.

Bake at 180 degrees for about 40 minutes.

cheesecake- cottage cheese (cheese) pie, a dish of European and american cuisine, one of the main ingredients of which is cream (or cottage cheese) cheese. Philadelphia cream cheese is usually used to make cheesecakes. We used Arla Natura curd cheese in our recipe. You can also use these curd cheeses like: Buko, Almette, etc., the main thing is that it is free of additives and does not contain vegetable fats.

Ingredients

For the base

• shortbread cookies 300 g
• butter 80 g

For filling

• cream cheese 500 g
• cream 33-35% 200 ml
• sugar 150 g
• fresh strawberry 400 g
• gelatin 18 g

For jelly

• Strawberry juice 250 ml
• gelatin 10 g

Cooking

Gelatin for the filling (18 grams), pour 100 ml of cold boiled water and leave for an hour.

Gelatin for jelly (10 grams) pour strawberry juice and leave for an hour. Instead of strawberry, you can use any other red juice (for example, cherry), but it will be tastier if the jelly has a strawberry flavor.

Grind the cookies in a blender, you can also pass it through a meat grinder or just roll it out with a rolling pin.

You should get a homogeneous bulk mass, there should not be large unground pieces of cookies.

Melt the butter in the microwave or on the stovetop. If you melt the butter in the microwave, be careful not to let the oil overheat and boil, otherwise you will have to wash the microwave afterwards. Add melted butter into cookies and mix thoroughly with your hands until smooth.

Put the resulting mass into a detachable form with a diameter of 22-24 cm (you can use a form with a larger diameter, but then the cheesecake will be lower). Spread it evenly over the entire area of ​​\u200b\u200bthe form and tamp well. Place the mold in the refrigerator while you prepare the filling.

Wash strawberries. It is better to wash the strawberries along with the stalks, if you tear them off before washing, then the berries without tails will absorb moisture and become watery and tasteless.

Separate 200-250 gr. most beautiful berries for decoration, separate the rest of the strawberries from the stalks and cut into small pieces.

Heat the gelatin for the filling on the stove until completely dissolved. Cool down.

Whip cream with sugar until stiff peaks form. In order for the cream to whip, first, of course, it must be good quality and secondly, the cream must be very well chilled. And even better, the beaters and the container in which you will whisk are also cooled.

Add cream cheese, mix thoroughly.

Pour gelatin into the resulting mass, mix well.

Add the chopped strawberries and mix very gently with a whisk. Do not use a mixer, otherwise you can damage the berries and they will give juice. You need to interfere until the strawberries are evenly distributed throughout the mass.

Spread the mixture on the cookie base.

Smooth the mass and put the mold in the freezer for 7-10 minutes. The mass should only grab a little so that you can put strawberries on it for decoration and it does not sink.

While the mass is setting, heat the gelatin for jelly, soaked in juice, on the stove until completely dissolved, but do not bring to a boil. Cool down.

Cut the remaining strawberries for decoration into thin slices.

Carefully spread the strawberries over the entire surface of the cheesecake. Gently pour a thin layer of jelly that has cooled to room temperature between the berries with a tablespoon and put the mold back in the freezer for a few minutes. This is necessary so that the berries grab and do not float when we pour all the jelly onto the cake.

Pour the remaining jelly on top and refrigerate the cheesecake for 3-4 hours, preferably overnight.

To ensure that the edges of the cheesecake are smooth, before opening the detachable form, heat it with a hair dryer.

Strawberry cheesecake is ready. Bon appetit!

The newfangled word "cheesecake", in fact, means cold cakes familiar enough from childhood, or, on the contrary, variations on the theme cottage cheese casseroles. Of course, the similarity is somewhat arbitrary, but the common features are clearly visible. And not only in cooking technology.

First of all, the above dishes are just a feast for the little ones. Adult sweet tooth will find among the recipes those that do not damage the figure too much. Well, the hostesses like them with originality and the ability to surprise with a new, not beaten dessert.

Strawberry Cheesecake - General Cooking Principles

Cheesecakes with strawberries can be prepared with or without a base (crust). They are baked in the oven or cooked without baking, cooling in the refrigerator.

Cream mass for cheesecakes is prepared from soft cheeses, creamy type, or cottage cheese, which are beaten with a mixer or whisk. Sour cream, heavy cream are often added to it, chocolate chips or eggs. Gelatin must be put in the creamy mass of the dessert prepared without baking.

The basis for a cheesecake can be shortbread shortbread mixed with butter, meringue or any thin sponge cake.

Strawberries are cut into pieces, pureed with a blender or ground on a sieve. Crushed berries are mixed with the main creamy mass or the dessert is poured on top of it. Often pieces of berries are laid out on the surface cream filling and then pour gelatin mixed with water.

There are many options and cooking methods. They can be a wonderful dessert for every day, and if necessary, replace a birthday cake.

Cottage cheese cheesecake with strawberries on a shortbread base (no bake)

300 gr. crumbly "sand" cookies;

70 gr. frozen cream.

150 gr. granulated sugar;

Small, standard sachet of vanilla powder;

150 gr. sour cream, preferably homemade;

200 gr. fresh ripe strawberries.

400 gr. low-fat, not sour cottage cheese.

For the top layer:

Small strawberries - 20 pieces;

Five grams of gelatin (instant);

Half a small lemon;

1. Rinse the berries thoroughly under a tap in warm water and dry well, laying out on a sieve.

2. On a small fire or using a water bath, melt the butter prepared for the cake.

3. Transfer the shortbread cookies to a durable plastic bag and carefully roll it with a rolling pin. The result should be a very fine crumb.

4. Shift sand crumb into a bowl, pour the cooled butter into it and carefully, slowly, stir.

5. Take a collapsible baking dish of a standard, 23 cm, diameter. Put the oily mass into it and spread it evenly over the entire bottom. Place the shortbread in the refrigerator for one hour.

6. Pour all the cooked gelatin over with a little hot water, stir and let cool.

7. Grind cottage cheese on a fine metal sieve. Add sour cream vanilla powder, sugar and beat the curd mass well with a mixer. Add two thirds of the gelatin soaked in water and beat again.

8. Spread a small handful of clean, dried strawberries evenly over the chilled sand cake. Put the whipped curd mass on top of it, gently level the surface. Remove to freeze for 2 hours in the refrigerator.

9. Cut the berries into the thinnest slices as possible and spread them over the surface of the frozen curd filling.

10. Dissolve the sugar in a glass of cold water. Mix syrup with freshly squeezed lemon juice and remaining soaked gelatin. Mix well and pour over cooked lemon jelly strawberry plates.

11. After that, put the form in the refrigerator again, but for one hour.

Cheesecake with strawberries on a meringue pillow (with pastries)

One kilogram of Philadelphia or Mascarpone cream cheese;

Three chicken eggs;

400 gr. fresh strawberries;

Two tablespoons of dry starch;

1 tsp vanilla sugar;

Two large spoons granulated sugar;

Instant gelatin - 15 gr.

1. Peel the sepals from the berries and rinse well. Set aside the seven most beautiful ones, and beat the rest well with a blender to make it berry puree.

2. In a small bowl, mix gelatin with two spoons warm water. After five minutes, pour it out, along with a glass boiling water into a large bowl and mix thoroughly.

3. Introduce granulated sugar into the strawberry puree, pour in the slightly cooled gelatin. Beat again with a blender and refrigerate for half an hour.

4. Mix cream cheese with beaten eggs, vanilla, potato starch and beat with a mixer at low speed.

5. Lightly mash the vanilla meringues with your hands. Put on the bottom of the mold and pour the creamy mass, smooth.

6. Place the mold in an oven preheated to 200 degrees and bake for 10 minutes. Then the temperature drops to 150 degrees, and baking continues for another 40 minutes. Then turn off the heat and leave the dessert in it for another 10 minutes.

7. After that, remove the product from the oven and wait until it cools completely.

8. Put the chilled strawberry puree on the cooled cheesecake and smooth it with a spoon. Cover the form with a large sheet of foil and refrigerate overnight.

9. Carefully remove the finished dessert from the mold and decorate with berries cut in two.

No Bake Chocolate Strawberry Cheesecake

creamy, natural oil- 60 gr.;

200 gr. any chocolate;

Half a kilo of fat cottage cheese;

150 gr. granulated sugar;

Half a kilo of homemade sour cream;

Pasteurized 3.2% milk - 40 ml;

300 gr. strawberries;

70 ml of boiled water;

50 grams of white chocolate.

1. Wash the strawberries under the tap, dry well and cut into thin slices with a sharp, narrow knife.

2. Twist the cookies in a meat grinder or roll them with a rolling pin, putting them in a bag.

3. Add and mix 50 grams of chocolate, chopped on a medium grater. Then pour in the melted and cooled to room temperature butter and stir again with a spoon.

4. Line a detachable form of a standard, 23-25 ​​cm diameter, with foil so that it covers the sides and even hangs out a little.

5. Lay out in the form chocolate mass and spread it over the entire bottom, slightly crushing it with your hands so that you get a fairly dense cake. Remove to refrigerator.

6. Pour gelatin with water and soak for about 10 minutes. When it swells well and becomes transparent, put in a water bath and, stirring constantly, melt well. Do not remove the bowl from the hot water until you have prepared the filling.

7. Remaining dark chocolate(150 gr.) break smaller. Add milk and melt over the lowest heat.

8. Beat the cottage cheese with a mixer at moderate speeds. Whisking constantly, add the slightly cooled chocolate and gelatin.

9. Beat the sour cream separately and gently mix it with cottage cheese and strawberries with a spoon.

10. Spread the curd-strawberry mass in an even layer on the chilled cake and put it in the refrigerator for at least 6 hours.

11. Then take the frozen cheesecake out of the mold, lifting it by the hanging edges of the foil, and transfer it to a flat dish.

12. Decorate the edges with chocolate chips, and put a few strawberries cut in half in the middle.

13. Before serving, keep the dessert in the refrigerator.

Cheesecake with strawberries without base

300 gr. fatty cottage cheese (without grains);

Three tablespoons of baking white flour;

160 gr. 35% sour cream.

1. Puree the pure berries with a blender. Separate the seeds by grinding the berry puree through a rare metal sieve.

2. Combine the puree with cottage cheese and beat well again with a blender.

3. Beat granulated sugar with eggs and mix with sour cream. Add flour, a small pinch of salt, mixed with strawberry puree cottage cheese, and beat well and mix with a mixer.

4. Pour the resulting mass into a mold lined with parchment and bake for 1 hour and 10 minutes in an oven preheated to 150 degrees.

5. Put the cooled dessert in the refrigerator overnight.

Cheesecake with strawberries - "Festive"

400 gr. cheese, creamy, natural (can be replaced with 9% cottage cheese);

350 ml 33% cream;

A small bag of vanilla sugar;

One large lemon;

One kilogram of strawberries.

1. Mix completely melted butter with crushed biscuits.

2. On the bottom of the detachable form, lay out a sheet of parchment cut out around and spread the cookies over it.

3. Whip the chilled cream at low speed of the mixer with 150 grams of powdered sugar and vanilla sugar.

4. Using the instructions on the package, prepare 10 gr. gelatin.

5. Add gelatin to cream cheese or cottage cheese grated twice on a sieve, squeeze the juice from the lemon. Mix thoroughly.

6. Pour in the whipped cream and spread the cream over the cookie crust.

7. Wrap a small deep bowl on all sides cling film and paste in the center laid out in the form creamy mass. Slightly drown the bowl and put everything in the refrigerator. After two hours, remove the mold and carefully remove the bowl.

8. Prepare remaining gelatin according to package directions.

9. Puree strawberries with a food processor. Pour in the powdered sugar and beat again with a blender.

10. Enter the gelatin, mix well and fill the "recess" left from the bowl with strawberry puree, going a centimeter layer on the edges of the cheesecake.

11. Level and refrigerate until puree is set.

Simple Cheesecake with Strawberries - "Easy"

Fat-free cottage cheese - 200 gr.;

Two egg whites;

a teaspoon of gelatin;

Three tablespoons of light liquid honey;

125 gr. fat-free drinking yogurt;

One small lemon.

1. Dip the washed lemon into hot water for a couple of minutes, then cut in half and squeeze the juice from each half. Strain and dilute with water, in a ratio of 1:1.

2. lemon water slightly warm and soak gelatin in it for a quarter of an hour, then place the container in a water bath. Stirring constantly, dissolve it until smooth and cool well.

3. Beat the curd mixed with honey and yogurt with a mixer. Enter the cooled gelatin and mix well.

4. In a separate bowl, beat the whites and carefully introduce them into the curd.

5. Distribute the strawberries cut into halves or slices along the bottom of the mold, and the curd mass on top of it. Level the surface and put it in the cold for 8 hours.

Strawberry Cheesecake - "Strawberry Zebra"

Ordinary shortbread cookies - 20 gr.;

Half a pack of natural, sweet cream butter;

Half a kilo of 9% cottage cheese;

Half-liter pack of sour cream 20%;

White granulated sugar - 400 gr.;

Two st. spoons of gelatin;

80 ml of drinking boiled water.

1. Mix the crumbled shortbread with melted or well-softened butter. Lay out in a round, preferably detachable form and level it along its entire bottom. Place the mold in the refrigerator for about half an hour.

2. Pour sugar into the cottage cheese, add sour cream, beat well and divide the mass into two unequal parts.

3. In the smaller part, put the grated strawberries on the sieve and stir well.

4. Put the gelatin to swell in 80 ml of drinking water.

5. Warm the cream until hot (do not boil) and add gelatin to them. Divide the prepared mass evenly in two. Enter one part into the white curd mass, and mix the other with strawberry.

6. Remove the form with frozen shortbread from the refrigerator. From the parchment, cut a long strip as wide as the height of the side and lay it out in a ring in a mold. This is done to make it easier to remove the frozen cheesecake from the mold.

7. To the center sand cake alternately lay out four tablespoons of white curd mass and strawberry, layering them on top of each other until both masses run out.

8. Then, with the pointed end of the toothpick, apply a pattern on the surface of the cheesecake, drawing strips from the center to the edge with the pointed end of the toothpick.

9. Put the dessert in the refrigerator overnight. Then take it out of the mold and remove the parchment.

Strawberry Cheesecake - Cooking Tricks and Useful Tips

Gelatin first soak for a while in cold water, and only after it swells well, dilute with the main liquid or melt in a water bath.

All dairy products must be fresh.

To cream mass, prepared from cottage cheese, was homogeneous without impurities of curd lumps, rub the cottage cheese twice on a sieve or interrupt with a blender.

Be sure to put the baked cheesecake in the refrigerator for a while, after allowing it to cool to normal room temperature.

Choose strawberries that are dry, ripe and without any damage.