Chinese New Year 2021

Top 6 best cheesecake recipes

1) CHERRY CHIZKEYK
Ingredients:
● 100 g butter
● 150 g flour
● 150 g of cottage cheese
● 180 g sugar (150 dough, 30 cherries)
● 500 g cherries
● 10 g gelatin
Cooking:
1. Butter mash with flour, add sugar and cottage cheese. Put in the fridge for 30 minutes
2. Put frozen cherries in a saucepan, add sugar to taste. We put on fire. We do NOT add water to the cherry. In a separate cup, soak the gelatin 50g of water for 15 minutes. When the cherry boils we add the soaked gelatin to it. Thoroughly measure everything and remove to a cool place.
3. Distribute the dough evenly in a baking dish, put it for 20 minutes in the oven at a temperature of 180 degrees. On the finished cake, lay out the cherry without the juice. We put everything in the fridge. When the cherry juice has stumbled but is still liquid, we fill it with berries and leave it in the cold until it freezes.
2) Cheesecake Cheesecake
Ingredients:
For the cake:
● Cookies – 400 g
● Butter – 150 g
For the curd layer:
● Cottage cheese – 700 g
● Cream – 400 ml
● Sugar – 200 g
● Vanillin
● Gelatin – 25 g
For the fruit layer:
● Kiwi – 1 pc.
● Strawberries – 4 pcs.
● Jelly – 1 pack
Cooking:
1. Cookies can be taken "Jubilee", "Sugar", "Children" or any shortbread. You can do this, as in a blender, or just a rolling pin.
2. Mix cookies with butter.
3. Cover the baking dish with cling film. Lay out the biscuits on the mold and spread it neatly on the bottom, level the surface. Send the form to the fridge and let it cool.
4. Cottage cheese grind through a sieve or whisk blender into a fluffy mass. Gelatin pour water and leave to swell. Whip cream with sugar, add vanillin and combine with cottage cheese. While preparing the cream, gelatin dissolved in the water. Combine the creamy curd mass with gelatin. Put the curd mass in a form on a layer of biscuits and leave in the refrigerator for 2-3 hours. Frozen curd mass is very beautiful in itself, but you can add more bright colors using red strawberries and green kiwi. Jelly layer. Prepare jelly according to the instructions on the package. From one bag it turns out 1 glass of jelly. Pour 50 ml of jelly into a separate glass. Pour the remaining jelly onto a frozen curd layer and leave in the refrigerator. Lay the sliced ​​fruit pieces in the center of the cooled cheesecake. Cover the thin layer of jelly with fruit. Send a simple cottage cheese cheesecake to the refrigerator for a couple of hours, until the jelly solidifies.
3) Cheesecake.
Ingredients:
For the cake:
● Cookies – 400 g
● Butter – 150 g
For the curd layer:
● Cottage cheese – 700 g
● Cream – 400 ml
● Sugar – 200 g
● Vanillin
● Gelatin – 25 g
For the fruit layer:
● Kiwi – 1 pc.
● Strawberries – 4 pcs.
● Jelly – 1 pack
Cooking:
1. Cookies can be taken "Jubilee", "Sugar", "Children" or any shortbread. You can do this, as in a blender, or just a rolling pin.
2. Mix cookies with butter.
3. Cover the baking dish with cling film. Lay out the biscuits on the mold and spread it neatly on the bottom, level the surface. Send the form to the fridge and let it cool.
4. Cottage cheese grind through a sieve or whisk blender into a fluffy mass. Gelatin pour water and leave to swell. Whip cream with sugar, add vanillin and combine with cottage cheese. While preparing the cream, gelatin dissolved in the water. Combine the creamy curd mass with gelatin. Put the curd mass in a form on a layer of biscuits and leave in the refrigerator for 2-3 hours. Frozen curd mass is very beautiful in itself, but you can add more bright colors using red strawberries and green kiwi.
4) NEW YORK CHIZKEYK
Ingredients:
Korzh:
● Oat bran – 4 tbsp. l
● Wheat bran – 2 tbsp. l
● Chicken eggs – 2 pcs.
● Soft cottage cheese 0% – 3 tbsp. l
● Sakhzam to taste
Filling:
● Philadelphia cheese 3% – 70 g
● Soft cottage cheese 0% – 250 g
● Eggs – 3 pcs.
● Peel and juice of one lemon
● Corn starch – 2 tbsp. l
Cooking:
Preparation of the cake: All the ingredients on the cake thoroughly mix, pour into a silicone mold and bake for 20 minutes at 180 degrees. Ready cake from the form do not get it !!
Cooking toppings:
1. Mix “Philadelphia”, cottage cheese, sugar substitute, zest and half of lemon juice, two eggs, one yolk and starch! Knead with a mixer at low speed!
2. Separately, whisk the remaining protein to stable peaks and gently mix with cheese curd!
3. Pour the filling on the cake, again put in the oven for 40 minutes at 160 grams !!!
4. While the cheesecake is being baked, prepare the third layer !!
5. The remaining juice of half a lemon is diluted with water, we add sugar and 1 tbsp. l cornstarch!
6. Heat up in a microwave until thick !!
7. When the cheesecake is ready, let it cool slightly and coat the top with lemon topping.
5) Peach Cake
Ingredients:
● 200 grams of cookies "Jubilee"
● 100 grams of butter
● 400 grams of cottage cheese
● 200 ml of 30% cream
● 100 g sugar
● 30 grams of gelatin
● 2 cans of peaches
● Vanillin
Cooking:
It is better to make such a cheesecake in a detachable form, you cannot get it out of the ordinary one, and it is a dubious pleasure to cut a cold cheesecake in shape. First, it is necessary to dilute 15 grams of gelatin in the amount of water indicated on the package and leave to swell for 30 minutes. Drain syrup from peaches (from 1 jar) and soak remaining gelatin in syrup.
Crush cookies into crumb, mix with softened butter, mix well. Put in shape, spread on the bottom and well rammed. Put in the fridge while we are doing the cheesecake part of the cheesecake. Gelatin from 1 glass stir, so as not to stick to the spoon and the bottom of the dish and put on the fire. Heat, not boiling and stir, until gelatin is completely dissolved. Cool until warm.
Beat the sugar, cream and a pinch of vanillin to dissolve the sugar. Add cottage cheese, mix until smooth. At the end, cool the gelatin into the curd cream. Pour the basis in the form of cottage cheese cream and put the cheesecake in the refrigerator for 1-2 hours to set. Heat the syrup with the soaked gelatin on the fire, stir until dissolved, not allowing the liquid to boil. Let go and allow to cool. Cut peaches into slices, frozen cheesecake by this time. Gently pour the cheesecake with the cooled gelatin syrup and send in the fridge for another 2-3 hours.
6) COCONUT CABLE
Ingredients:
● Chocolate cookies – 300 g
● Butter – 75 g
● Cream Cheese – 600 g
● Sugar – 2/3 cup
● Eggs – 3 pcs.
● Coconut milk – ½ cup
● Fresh or canned pineapple – 440 g
● Glass of coconut chips
Cooking:
1. Preheat the oven to 160 degrees. Prepare a baking dish with a diameter of 22 cm.
2. Melt the butter and leave to cool. Chop the cookies and add the melted butter to it. Mix thoroughly. Put this mass on the bottom of the form and tightly tamp. Put the form with the base in the freezer for a while, while the filling will be prepared.
3. Drain the pineapples (if using canned) and chop finely.
4. Mix the cheese with powdered sugar. Beat in eggs, mixing after each. Add coconut milk (if you use canned, you need to shake the jar well before opening).
5. At the very end, add pineapple pieces and 3/4 cup of chips, stir the last time. Pour the filling into a solid mold and bake for about 50 minutes. First let the cheesecake cool in the oven with the door open, then reach out. Sprinkle with the remaining coconut. Store in the refrigerator.





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