Jelly cheesecake. Cheesecake with berries in jelly
Cooking process:
How to make no bake cheesecake
Let's prepare our ingredients.
Line the bottom of a springform pan with parchment paper. I have a 26 cm. 
Preparing the base for the cake.
We put the cookies in a plastic bag, grind with a rolling pin into not too small crumbs. You can pass through a meat grinder or punch in a blender, but I do not like too crushed crumbs. 
Squeeze the juice from the orange through a special device or manually. 
Pour the cookie crumbs into a deep bowl, add the melted butter in the microwave or in a saucepan on the stove. 
Rub the crumbs with butter with your hands. At first you will get an oily crumb. Then add orange juice and stir until soft. Juice is generally not included in the preparation of the base in the recipe, but I tried to add it, and I really liked it. So it's up to you to add or not. 
We shift the mass into the prepared form. 
Spread evenly with a spoon and tamp. We place the form with the base in the refrigerator for 40 minutes or an hour. 
In the meantime, cut the gelatin into pieces with scissors, soak in half a glass of cold water. 
While the gelatin swells, let's take care of the cheese-cream soufflé. To do this, first whip the cream with a few drops of lemon juice. While continuing to beat, add sugar little by little. Whisk until thick. 
Add cream cheese to whipped cream. First one package, mix with a spoon, then another. 
Once mixed, add gelatin dissolved in a water bath. Beat at low speed with a mixer until smooth. 
We take out a form with a frozen cookie base from the refrigerator, shift the cheese and cream mass on top. Level evenly with a spoon. 
We send it to the refrigerator to harden. If you need it faster, then put it in the freezer. You have to be careful not to freeze.
Cooking jelly. Pour the jelly from the package into the container. 
Pour only half a portion of water according to the instructions. That is, one package needs 500 ml of water, which means we take only 250. Therefore, we take 500 ml of hot water for about 60-70 degrees for two packages. Pour into a container with jelly. Stir until the jelly is completely dissolved. 
Leave to cool at room temperature. We take out the frozen cheesecake from the refrigerator and pour the jelly on top. Place in refrigerator to chill.
Before serving, quickly decorate with fresh fruits and berries.
A simple and delicious no-bake cheesecake is ready!
Bon appetit!
Description
Homemade cheesecake with cottage cheese and jelly is a simple but beautiful and delicious interpretation of a traditional American dessert, a kind of cheesecake "a la rus", which is simply and quickly prepared at home.
In general, cottage cheese dishes are very typical for Russian cuisine. Therefore, it is not surprising that we adapt the recipes of other nations that use soft cheese to our own tastes and preferences, replacing cheese with cottage cheese. This is both more familiar and cheaper, and in terms of taste, as a rule, it is no worse than the original.
To make sure of this, prepare a stunningly appetizing and elegant cheesecake from cottage cheese, jelly and berries according to our recipe with step by step photos. For dessert, it is better to take fatty homemade cottage cheese (fat content of 18% or more). However, if you do not have the opportunity to buy just one, take a less fat one (5% -9%). Berries and / or fruits can be taken any of your choice, and both fresh and canned are suitable. And for jelly, take only fresh gelatin, because the old one can ruin the dish.
If everything is clear, let's start cooking!
Ingredients
-
(1/2 cup) -
(700 g) -
(150 g) -
(1 st.) -
(5 pieces.) -
(5 pieces.) -
(1/3 cup) -
(1/2 cup) -
(2 tablespoons) -
(3 st.)
Cooking steps
We put all the necessary ingredients on the table.
We take 700 g of cottage cheese, pour 100 g of sour cream into it and mix it with a blender into a homogeneous elastic mass without lumps.
In 5 eggs, separate the whites from the yolks and beat the first and a half cups of granulated sugar with a mixer into a tight foam. Then, in the indicated sequence, add the following ingredients to them: first, half a glass of sifted wheat flour, then 5 yolks, and after them, half a glass of vegetable oil. We mix everything. Part of the resulting mass is poured into a mold with high sides (at least 6 cm). You should get a layer up to 5 mm high.
What remains is mixed with cottage cheese whipped with sour cream. Add a pinch of salt, half a glass of granulated sugar, a third of a glass of milk and a little vanillin (to taste). We mix all this with a mixer, and then very carefully distribute it in a baking dish on top of the previous layer, which will definitely come out at the edges (it won’t work differently). Please note that the cheesecake mold must be placed in a container of water (as in the photo) to create a water bath, otherwise the dessert may crack during baking.
We put both forms in an oven heated to 180-200 degrees for at least 40 minutes, or even for an hour. The cheesecake will rise as it bakes and turn golden brown in the end. After that, the oven must be turned off, and the cheesecake removed, greased with a mixture of 50 g of sour cream and 2 tbsp. l. granulated sugar, and then send it back to the oven to cool with it.
When it has completely cooled down, take the cheesecake out of the oven and decorate it with any berries and/or fruits previously blanched in 2 cups of sugar syrup. After blanching, we do not pour out the syrup, but combine it with 2 tbsp dissolved in a glass of cold boiled water. l. gelatin to make jelly (gelatin should be allowed to swell, and then heated to 70-80 degrees so that it completely dissolves, and only then added to the syrup). Pour our cottage cheese and berry cheesecake with this jelly and send it to the refrigerator for several hours (best for the whole night), and then serve it to the table.
Happy tea!
Cheesecake (cheesecake) - cheese (cottage cheese) pie, translated from English, is a popular dish in America and Europe. The main ingredient of the cheesecake is Philadelphia cream cheese. Since a good Philadelphia is hard to find, and its price is not affordable, Bon Cream cheese is used in our recipe, you can also use Almette, Hochland, Buko, etc. cream cheeses. The main thing is that it does not contain vegetable components. Cheese should be exactly creamy or cottage cheese, but not melted.
You can make cheesecake at home with cottage cheese or mascarpone. Just replace the cream cheese in the same proportions or partially. However, a cheesecake with cottage cheese will be called a cheesecake, and with mascarpone it will vaguely resemble tiramisu.
Let's start cooking no-bake cheesecake with gelatin.
For a 22 cm mold
Have taken…
- Shortbread cookies - 300 g
- Butter - 80 g
- Cream cheese - 500 g
- Cream 33 - 35% - 200 ml
- Strawberries - 400 g
- Sugar - 150 g
- Gelatin - 18 g (for cheesecake) and 10 g (for jelly)
- Strawberry juice - 250 g
Remove the cream cheese from the refrigerator in advance, let it come to room temperature. But the cream, on the contrary, should be cold, let them wait in the wings in the refrigerator.
We line the bottom of the form with parchment paper, and the edges with a side tape. If there are none, then you can do so.
Pour 18 g of gelatin with 100 ml of water, and 10 g of gelatin with strawberry juice. Leave for 40 minutes.
Wash the berries under cold water and put in a sieve or on a towel so that the water is glass and dried.
If fresh berries are not available, then frozen or canned berries and fruits can be used. It is only necessary that excess juice (syrup) be drained from them. For such a case, for example, canned peaches are well suited. Canned syrup can be used to make jelly.
Cooking the base of the cheesecake.
Melt the butter in a water bath or in the microwave, do not let it boil, otherwise you will have to wash the microwave before retirement.
Grind shortbread cookies with a food processor or rolling pin, it is important that there are no large pieces left. Mix melted butter with cookie crumbs. It is better to do this with your hands, you should get a homogeneous mass. Put the resulting base in a detachable form, evenly distribute and tamp. Place the mold in the refrigerator.
Preparing the cheesecake filling.
From the total mass of strawberries, select 200 - 250 g of large berries for decoration. Peel the rest of the strawberries from the stalks and cut into medium-sized pieces.
Heat gelatin for cheesecake (18 g in 100 ml of water) on the stove without boiling.
While the gelatin is cooling, whip the cold cream 33% with the sugar until stiff peaks form. Add the cream to the cream cheese and mix gently by hand. Pour gelatin into the resulting mass (it should be liquid).
Add the sliced strawberries and stir gently, if done carelessly, the berries will release juice. The strawberries should be evenly distributed over the cheesecake.
We take out the form with the base from the refrigerator and pour our mass with strawberries into it. Distribute and level evenly. Place in the freezer for 10 minutes to firm up the cheesecake. Then you can safely lay out strawberries for decoration and are not afraid that they will drown.
Making jelly for cheesecake.
We put gelatin with juice on the stove and heat until completely dissolved, do not bring to a boil. Let cool to room temperature.
Instead of juice, you can use puree to decorate the cheesecake. This jelly is not transparent, but no less spectacular. You need the same amount of gelatin on mashed potatoes as on juice.
Cut the strawberries for decoration into thin slices and lay them on the surface of the cake.
Pour the gelatin between the berries with a tablespoon and put in the freezer for 5 minutes. The jelly will set a little and the berries will not float when we pour the bulk of the jelly onto the cheesecake. Gently pour all of the jelly over the cheesecake and refrigerate overnight.
To make the edges of the cheesecake even, heat the sides of the mold with a hair dryer and boldly open the mold.
Jelly can be poured not only on top, but also in the middle of the cheesecake.
And one more idea: how to decorate a New Year's cheesecake cake ...
How to make marbled cheesecake at home.
It's very simple. You need to take gelatin with juice, jam or berry puree (if you are making a cheesecake with pastries). Spread the puree evenly over the top of the cheesecake with a teaspoon. And then with the tip of the knife in a circular motion in a spiral from the center to the edges we make a marble pattern.
Bon appetit!
Step-by-step recipes for making a delicious jelly cheesecake - classic, quick, with berries, nuts and banana
2018-04-14 Natalia DanchishakGrade
prescription
Time
(min)
servings
(people)
In 100 grams of the finished dish
9 gr.
11 gr.
carbohydrates
10 gr.181 kcal.
Option 1. Cheesecake with jelly, strawberries and chocolate
Desserts with strawberries always turn out very fragrant and tender. The berry goes well with cream cheese.
Ingredients:
- 150 g of chocolate cookies;
- 75 g melted butter.
Filling:
- 200 g of white chocolate;
- 100 g of powdered sugar;
- 5 ml vanilla essence;
- 450 g cream cheese;
- 2 eggs.
Jelly:
- 20 g of gelatin;
- 50 g white sugar;
- 60 ml of drinking water;
- 300 g fresh strawberries.
How to cook
Melt the chocolate in a microwave or water bath. Put the cookies in a bag and crush with a rolling pin. Combine crumbs with melted butter and mix well. Cover the form with parchment. Lay out the crumbs and evenly distribute along the bottom, tamping it well. Bake the base at 160 degrees for ten minutes.
Combine cream cheese with powdered sugar and beat with a whisk until smooth. Add eggs one at a time, beating thoroughly after each. Add chocolate and vanilla essence. Stir again.
Put the filling on the base and send it to the oven for another forty minutes. Cool the cheesecake and refrigerate for four hours. Pour gelatin with water and leave to swell.
Wash the strawberries, combine with sugar and puree with an immersion blender. Dissolve the gelatin in a water bath, stirring constantly. Cool the gelatin for five minutes. Add two tablespoons of strawberry puree and stir. Combine with the rest of the pyuoe and stir. Pour over cheesecake and refrigerate until completely set.
The cheesecake will turn out especially silky and tender if cooked in a water bath. So that the cheesecake does not settle, soak it for about forty minutes in the oven turned off.
Add a pinch of citric acid.
Option 2. Quick Jelly Cheesecake Recipe
Cheesecake with jelly is a light, tasty and delicate dessert. Even a novice hostess can cook it. The base of the dessert is made from shortbread cookies and butter.
Ingredients
- 200 g shortbread cookies;
- 2 stack powdered sugar;
- 150 g plum oil;
- 400 ml filtered water;
- ½ kg cottage cheese of any fat content;
- 300 g cherries;
- 500 g sour cream;
- 2 sachets of gelatin.
How to quickly make cheesecake with jelly
Put the shortbread cookies in a plastic bag and knead with a rolling pin until fine crumbs are obtained. Melt the butter. Combine crumbs with butter and knead until smooth.
We cover the detachable form with cling film and distribute the crumbs with butter in an even layer along the bottom, forming small sides. We send forty minutes in the cold.
We spread the cottage cheese in a deep cup, add sour cream and powdered sugar to it. We interrupt everything with a mixer until a homogeneous mass without lumps. Pour one bag of gelatin into a bowl and pour a small amount of boiling water. Stir until completely dissolved. Strain through a sieve and add to the curd mixture. We mix.
We spread the curd mass on a sand base and return to the cold. My cherries, send them to boiling water and cook for ten minutes. We filter the compote through a sieve. We dissolve the second bag of gelatin and introduce it into the cherry compote. Stir and chill. Pour the jelly curd mass and send in the cold until completely solidified.
Jelly for dessert can be prepared from a concentrate, or you can use fruit or berry juice as a base.
Option 3. Cheesecake with jelly, berries and nuts
Cheesecake without baking is a delicious and tender treat. Jelly will make the dessert fresh and light. For cooking, fresh berries and fruits are used, thanks to which the cake is also useful.
Ingredients
- 50 g walnuts;
- 1 orange;
- 250 g shortbread cookies;
- 1 pack of cake jelly;
- ½ stove oil drain;
- 1 apricot;
- ½ kg of soft cottage cheese;
- 100 g of fresh raspberries, cherries, strawberries, blueberries and raspberries;
- 2 bags of gelatin;
- 50 g of powdered sugar;
- 1.5 stack. orange juice;
- 30 ml Limoncello liqueur.
How to cook
We spread the kernels of nuts in a blender container and interrupt into small crumbs. Pour into a deep bowl. Grind cookies in the same way. Combine with nut crumbs and add soft butter. Mix thoroughly with a spoon until smooth.
We line the form with parchment. We spread the mixture of oil with crumbs on it and distribute it along the bottom, lightly tamping, in an even layer. Cover with foil and refrigerate for several hours.
We combine cottage cheese with 50 g of powdered sugar and beat thoroughly. The remaining powder is combined with cream and whipped into a dense foam. We remove the zest from the orange. We combine a glass of orange juice with 1.5 sachets of gelatin. We warm up, following the instructions. We continue to whip the cream, gradually introducing the curd mixture and gelatin. Add zest and stir.
We take out their cold form with the base. Cover the edges with parchment paper. Pour the curd mass, level it, tighten it with a film and leave it in the cold for a few more hours.
We combine half a glass of orange juice with liquor and add half a bag of gelatin. We dissolve it on a small fire, constantly stirring with a spoon. We do not bring to a boil. Pour over the curd layer and send it back to the cold.
My berries, dry and spread beautifully on all surfaces. We breed jelly for the cake and fill it with berries. We stand in the cold night.
To make the soufflé tender, be sure to grind the cottage cheese through a fine sieve. The calorie content of the dessert depends on the fat content of the cottage cheese. If you are on a diet, you can replace the cream with sour cream.
Option 4. Banana Jelly Cheesecake
Cheesecake is one of the most popular desserts in the world. We often cook it with cottage cheese, but in the original they use exclusively soft cream cheese.
Ingredients:
- shortbread cookies - 130 g;
- drain oil. - 50 g.
- Filling:
- cream cheese - 360 g;
- banana;
- granulated sugar - 120 g;
- vanilla sugar - 5 g;
- two eggs;
- sour cream - 75 g.
Decoration:
- cake jelly - a bag;
- half a banana;
- sugar - 50 g;
- cold water - 250 ml.
Step by step recipe
Turn on the oven at 160 C. Grease the cheesecake mold. Place the biscuits in a food processor and beat everything into crumbs. Combine it with melted butter and mix thoroughly. We distribute the resulting mixture in an even layer along the bottom of the mold, making small sides. We send the form to the cold.
Combine cream cheese with sugar and beat with a whisk until the crystals dissolve. Add the eggs one at a time, whisking each time. Add sour cream and continue beating. Peel the banana, mash it with a fork and add to the creamy mixture. We stir.
Pour the filling into the mold. Place a pot of water on the bottom of the oven. Put the cheesecake on the rack. We bake for an hour. Prepare the jelly following the instructions on the package.
Place the banana slices on the surface of the cooled cheesecake and pour over the chilled jelly. Refrigerate for at least four hours.
Bake the cheesecake at a low temperature, making sure to put a container of water on the bottom.
Option 5. Original Jelly Cheesecake Recipe
Cheesecake with jelly is a beautiful, tasty and healthy dessert. A classic cheesecake is made with soft cheese, but this product is not always available, and it is not cheap, so it is often replaced with cottage cheese. At the same time, in terms of taste, it is not inferior to the original at all.
Ingredients
- ½ stack flour;
- 3 stack. filtered water;
- 700 g of fatty cottage cheese;
- 50 g of gelatin;
- 150 g sour cream;
- ½ stack grows oils.;
- 1 stack Sahara;
- 1/3 stack. milk;
- 5 egg whites;
- 5 egg yolks.
Jelly Cheesecake Recipe Step by Step
Put the cottage cheese in a deep bowl. Add 100 g of sour cream and beat everything with an immersion blender until smooth.
Combine egg whites with sugar and beat into a dense foam. Without stopping whisking, add half a glass of flour and five yolks one at a time. At the end, pour in half a glass of vegetable oil. Pour part of the resulting mass into a mold with high sides.
Step 3:
Combine the remaining mass with cottage cheese with sour cream. Add half a cup of sugar, a pinch of salt, 1/3 cup of milk and some vanilla. Beat everything with a mixer and put in a mold on top of the previous layer.
Put the mold in the oven, preheated to 180 C for forty minutes. Mix 50 g of sour cream with two tablespoons of sugar. Take out the finished cheesecake and brush it with sour cream and sugar.
Blanch any berries in two cups of sugar syrup. Take them out with a slotted spoon. Dissolve the gelatin in a glass of filtered water. Then heat it in a water bath until it dissolves completely. Put the berries on top of the cheesecake and pour over the jelly. Send overnight in the refrigerator.
For cheesecake, take homemade fatty cottage cheese. Proteins will whip faster if you add a pinch of citric acid to them.
The most delicious cheesecakes are made with jelly!
A tender and tasty cheesecake with jelly will turn out when you carefully grind the cottage cheese. Then the dessert will come out airy and without lumps. A classic cheesecake needs to be baked in the oven, but to save time, resources, and if you don't have an oven at home, you can make a cheesecake with gelatin. It is also called "lazy cheesecake". Shortbread cookies are used for the base of the sweet cake, but if there is some other kind in the house, then you can use it. Cheesecake with jelly is decorated with fruits, nuts, chocolate or coconut sprinkles, as well as layers of multi-colored jelly.
Cheesecake recipe easy and fast
This is the easiest no-bake cheesecake recipe that will please all family members without exception.
Ingredients:
cookies, preferably shortbread - 250 g;
cottage cheese - 170 g;
butter - 200 g;
sour cream - 400 g;
sugar - 100 g;
agar-agar or gelatin - 15 g;
vanilla sugar - 10 g;
half a lemon;
fruit jelly - 1 pack.
Cooking method:
First, you need to crush the cookies with a blender or rolling pin. Melt a little butter and add to the sweet cookie crumbs, mix well to make a kind of dough.
Prepare gelatin. It must be filled with cold water and left in a dark place to swell.
Now the important point - you need to grate very well, grind through a sieve or beat the cottage cheese with a blender. It should turn out tender, without lumps. Now add sugar, juice from half a lemon, sour cream, vanilla sugar to it and beat very well.
If the gelatin is swollen and the lumps are gone, then you can immediately add it to the curd, if not, then dissolve it a little in a steam bath and then just combine it with the curd mass.
Now you need to prepare the container for the cheesecake. It is better if it is something with removable walls. Put a layer on the bottom, pour the whole curd mixture on top. Send the cake to the refrigerator.
Meanwhile, prepare the fruit jelly as directed on the package. Take out the cheesecake and pour generously with the fruit jelly. Send the curd treat to the refrigerator again. This time - until the jelly is completely solidified.
Cherry cheesecake "Fresh breeze"
For this recipe, you will need cherries. If it is summer, then there will be no problems, if you cook in autumn or winter, then you can buy frozen berries. Such a dessert turns out to be light, tender, like a fresh breeze.
Ingredients:
shortbread cookies - 100 g;
cottage cheese - 500 g;
butter - 50 g;
cherry berries - 250 g;
sugar - 100 g;
gelatin - 25 g;
cream 15−20% - 120 g;
cinnamon - 1 tsp
Cooking:
Everything is traditional for this type of dessert: grind shortbread cookies and mix with butter. Grind cottage cheese and add sugar.
The next step is cherry jelly. Dissolve gelatin in a small amount of water. Add literally 20-30 ml of hot water there and stir the solution in a water bath. When the gelatin is completely dissolved, remove the mixture from the steam bath and add the cherry juice. Now you need to beat half the gelatinous mass, cottage cheese and cream.
Now it remains to combine the ingredients: put the cookie mass on the bottom of the mold, then pour the curd mass and send it to the refrigerator for a while. As soon as you notice that the cheesecake is a little frozen, you can put cherries on it and pour cherry jelly on top. Then feel free to send the dessert to the refrigerator for at least 4-5 hours.
Cheesecake with sea buckthorn jelly
This dessert is for everyone ... a lover of sea buckthorn and ginger. The taste is spicy and very unusual. And the dessert has an unusual serving for a cheesecake with jelly.
Ingredients:
gingerbread cookies (you can take gingerbread cookies) - 100 g;
sweet cottage cheese curds - 6 pcs.;
sugar - 200 gr;
orange - 1 pc.;
sea buckthorn - 0.5 l;
cinnamon stick;
gelatin - 25 g.
Cooking method:
First you need to puree sea buckthorn berries in a blender, and then grind through a sieve. Pour sea buckthorn mass with water, add sugar and cinnamon, boil a little and let cool. Now crumble the cookies to a fine dispersion and then work on the gelatin. It must be poured with cold water, allowed to swell, and then heated in a steam bath until the lumps completely disappear. Now add gelatin to sea buckthorn broth, mix and set aside. Get an orange. It must be thoroughly washed, with a grater, remove the zest from it and add the chips to the sweet curds.
Take beautiful glasses and start serving: spread a layer of orange-curd mass, then crumble gingerbread on top, then cottage cheese again and fill it all with plenty of sea buckthorn jelly. Send briefly to the refrigerator so that the jelly only hardens. Cheesecake serving is bright and original.
Cheesecake with jelly and mascarpone cheese
The dessert is very tender if you use mascarpone cheese instead of cottage cheese.
Ingredients:
chocolate cookies - 300 g;
butter - 150 g;
mascarpone cheese - 400 g;
fat cream - 300 g;
gelatin - 25 g;
powdered sugar - 100 g;
strawberries - 6 pcs.;
kiwi, tangerine - 1 pc;
any fruit jelly - 1 pack.
Cooking method:
Grind the chocolate liver, add melted butter, mix, put on the bottom of the form with detachable sides. Place in the refrigerator for about 15-20 minutes.
Prepare the thickener: pour cold water and leave in a dark place for 15 minutes.
Whip the cream, powdered sugar and mascarpone with a blender. Warm the gelatin a little in a steam bath and mix with the creamy cheese mass.
Now take the cookie base out of the fridge and pour the mixture into it. Smooth it out well and put it in the fridge. Two or three hours will be enough.
Next, prepare the fruit. Peel the mandarin and cut it into slices. Take a strawberry, cut it into several slices up to the tail, that is, do not cut it completely. Cut the kiwi into circles and use the mold to cut flowers out of them.
Dilute the fruit jelly as directed on the package. Take out the cheesecake, arrange the fruit nicely and pour over the jelly. Put it back in the refrigerator until completely solidified. Cheesecake with jelly and mascarpone will be completely ready in about 30 minutes!
Recipe "Blueberry Nights"
Cheesecake comes with ricotta and blueberry jam. Real jam!
Ingredients:
ricotta - 450 g;
cookies - 250 g;
butter - 170 g;
sour cream - 200 g;
lime - 1 large;
cream 20% - 200 g;
blueberry jam - 450 g;
sugar - 170 g;
gelatin - 4 tsp
Cooking method:
Grind cookies to medium crumbs, add butter, mix thoroughly and lay out on the bottom of the mold, not forgetting to make a side. We send the form to the refrigerator.
Prepare gelatin by first filling it with cold water, and then heating it in a water bath.
Mix 50 g sugar, ricotta cheese, cream, sour cream and blueberry jam. Beat well with a blender to get an airy mass. Then add a thickener to the mass.
We take out the form, spread the mass of ricotta on the cookies, decorate with blueberries and again - in the refrigerator. The cake is incredibly tender and insanely delicious!
diet cheesecake recipe
This cheesecake with jelly is suitable for people who take care of their figure or who, for health reasons, should consume less sugar and fatty foods.
Ingredients:
oatmeal - 60 g;
banana - 1 pc.;
whole grain flour - 60 g;
milk - 170 g;
gelatin - 25 g;
fat-free cottage cheese - 500 g;
low-calorie yogurt - 120 g;
sweetener - to taste;
strawberries - 200 g;
chocolate syrup - 15 ml.
Cooking method:
The base of the cheesecake will be oatmeal. They need to be crushed with a blender, add mashed banana, mix well and transfer to a form, which is pre-lined with paper. Send the form to the oven, heated to 190 degrees for 25 minutes. Make sure the crust doesn't burn.
Soak 20 g of gelatin in milk, and when it swells a little, heat it over a fire, but do not bring it to a boil.
Mix cottage cheese, sweetener, yogurt in a separate bowl and beat well. Now slowly add gelatin and also mix.
Prepare strawberries: if it is frozen, then first you need to get it and thaw it in a separate container, add the remaining 5 g of gelatin to the strawberry juice, leave to swell. In the meantime, grind strawberries with a blender, add sweetener, and then gelatin with juice.
We lay out the curd mass on the basis of flakes, and cover with strawberry puree on top. Cover the base with cling film and refrigerate overnight. In the morning, serve dessert with chocolate syrup for breakfast.
Look carefully at the packaging of vanillin and vanilla sugar. Very little vanilla is needed. If you confuse these two ingredients, then the dessert will turn out to be bitter, and you can also get poisoned with vanilla.
To make the jelly layer on top of the cheesecake thick, you need to use 2 or even more packs of store-bought jelly. Also, don't pour it until the cheesecake itself is set, otherwise the jelly will soak into the curd.
Sweet berry jelly cheesecake can be served with unsweetened mint or green tea.
For the perfect serving of the cake, so that there are several beautiful layers with fruits and multi-colored jelly, it is better to use a mold with removable sides.
For delicate desserts a la cheesecake, which are served in bowls or cups, you can use Philadelphia cheese, mascarpone or ricotta.
Cheesecake base with a layer of jelly can be baked in the microwave or double boiler.
You can decorate a cheesecake with jelly with chocolate or honey cobwebs, fresh fruits and berries, mint leaves.
Be sure to store the rest of the cake in the refrigerator, otherwise the jelly may melt and the cake will soften.
Happy cooking and enjoy!
Loading...
