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Strawberry cheesecake

Strawberry cheesecake


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Crust:put the biscuits in a bag and crush them with the rolling pin. Melt the butter and put it together with the milk over the biscuits and mix well. Put the mixture in a form with removable walls and spread it with a glass on the bottom of the tray.

Put the tray in the oven for 10-15 minutes until it browns a little. After removing it from the oven, leave it to cool. Put strawberry slices on the walls of the tray and on the rest of the whole strawberry surface (I also put peaches because someone took care of strawberries).

Cream: cream cheese is mixed with powdered sugar and 200 g strawberry sauce and mixed well. The gelatin is hydrated in a few tablespoons of cold water, dissolved and added to the cream cheese. At the end, add whipped cream. put it over the strawberries and put it in the fridge for about 3 hours. Garnish with strawberries and whipped cream!



Diploma cake with strawberries

For my daughter's birthday this year, I chose to make a diplomat cake. And since strawberries are the stars of this season, I didn't fail to choose them as the only fruits I added to the diplomat cream.

Of course, all summer long you can prepare this refreshing cake, light and good, with any fruit you like, avoiding kiwi and fresh pineapple, which influences the action of gelatin.

Although I kept preparing various variants of the diplomat cream, this time I chose to prepare according to Violeta's recipe.

What made me happy was the fact that all the children asked for it, so it's worth sharing the recipe

Ingredients

For the countertop

2 tablespoons edible starch tip (not ammonia !!)

a teaspoon tip baking powder

For the cream

400 ml sweetened liquid cream

200 ml sour cream for cooking

a teaspoon of vanilla extract

For decoration

300 ml sweetened liquid cream

In addition & # 8211 juice from a pineapple compote.

Wheat Cake diploma

Separate the egg whites from the yolks

Mix the yolks with water and oil and mix with a whisk, stirring vigorously.

Mix the egg whites with a pinch of salt.

Gradually add the sugar and do not stop until the sugar crystals are completely diluted. (approx. 10 minutes).

Put the yolks over the egg whites, sifted flour together with the starch and baking powder and mix well, stirring gently, from the bottom up, trying to get the air out of the egg whites as little as possible.

Pour the composition into a tall, square cake form (you can also bake in a round tray) with a side of 20 cm greased with oil and sprinkled with flour on the bottom. Move easily to settle as the composition.

Put the bowl in the preheated oven and bake the top on low to medium heat, on step 2 of the electric cutter, for 30-35 minutes (do the toothpick test)

Leave to cool. After a few hours, slice into two equal slices.

Diploma cream.

Start with the strawberries, which you wash and peel and cut into cubes.

Put them in a strainer, sprinkle a little sugar on them and let the juice drain.

Put gelatin in a cup, along with 100 ml of cold water.

Mix the eggs with the sugar and put them in a double-bottomed bowl over low heat.

Stir continuously with a whisk until the sugar is diluted and the composition slightly thickened and frothy.

Turn off the heat and let it cool (maximum 5 minutes) while mixing the whipped cream with sour cream, vanilla and sugar, until it has a firm texture.

Take the gelatin and put it in the hot egg composition, stir to melt and mix.

Cool completely by placing the vessel in another in which you put cold water.

Incorporate the chilled cream, with a whisk, into the whipped cream. Chicken and strawberry pieces.

Prepare the tray in which you baked the top by lining it with food foil.

Pour half of the cream, place a slice on the counter, syrup with the pineapple compote, then pour the remaining cream.

Put the other slice on the counter, syrup, cover and put the tray with Diplomat cake cold for at least 3-4 hours (I left it overnight).

Turn over on the plate with a firm movement, peel off the foil and decorate after inspiration with whipped cream obtained by mixing the ingredients until it acquires a firm texture.


Cheesecake with vanilla and strawberries

First we make the countertop. In the food processor, crush the pan biscuits like sand, then add the melted butter and mix until the mixture thickens. In the form of removable walls, cover the base with baking paper, then put the biscuits and level by pressing lightly by hand. Refrigerate until the creams are ready.

We put 7 gr gelatin with 70 ml of cold water to hydrate. Put the frozen strawberries in a pan with the sugar, lemon juice and water (100 ml). Let it simmer for about 7-8 minutes until the strawberries crumble and the syrup becomes more consistent. Then we take them off the fire and blend them. Melt the gelatin on a steam bath and mix it with the caspuni puree. Mix the cheese with the honey until it becomes creamy, then add the whipped cream and mix for another 2-3 minutes. At the end add the strawberries and mix until smooth. Pour the cream over the counter and put it in the fridge. Let it cool for half an hour.

For the vanilla layer, we hydrate the gelatin as above. Mix the cheese with the sugar, the core from the vanilla pod until it becomes creamy. Add the whipped cream and mix for another 2-3 minutes. Melt the gelatin on a steam bath, add it over the cheese and mix until smooth. Pour over the strawberry cream and let it cool for 15 minutes. Then decorate the cake with halves of oreo biscuits and strawberries. Let cool for at least 3 hours.


Strawberry and cardamom cord recipe

400 grams of strawberries
70 grams of butter with 82% fat
two eggs
100 grams of sugar
five cardamom pods

  • Preparation for the strawberry and cardamom cord recipe
  1. Wash, clean, cut into pieces and then strain the strawberries with a blender.
  2. We strained the resulting strawberry puree with the help of a strainer, separating the seeds from the pulp, as we did in the recipe for concentrated strawberry syrup (see recipe here).
  3. We open the cardamom pods and put the seeds in the strawberry juice and then let it boil for two or three minutes.
  4. Turn off the heat, cover with a lid and let it infuse until it reaches room temperature.
  5. Once cooled, strain the juice and set aside the cardamom seeds.
  6. Beat the eggs together with the sugar until they double in volume and the sugar melts.
  7. Mix the strawberry juice, previously cooled, in the egg composition and mix well.
  8. We put the composition obtained in a pot that we place on the steam bath, that is in another larger pot in which we have hot water, taking care that the bottom of the pot in which we have the cream does not touch the boiling water.
  9. Put on the stove, over low heat, and let the water boil, stirring constantly in the cream.
  10. After about ten minutes, when we notice that the cream begins to thicken, add the diced butter, then mix and let the cream drop and cook until it reaches the consistency of a pudding. Note : Stir continuously, otherwise you risk turning the cream into an omelet!
  11. When the cream has reached the desired consistency (it can take up to 20 minutes), take the bowl off the steam bath and continue to stir until it cools, so as not to cut the butter from the cream.
  12. We thus obtained a delicious strawberry cardamom cord that we can put in a jar and leave in the fridge even for two weeks if the jar is sterilized. The question is who will resist keeping the cream for so long)

Delicious strawberry recipes

To get the jelly
Put gelatin in cold water. Boil 120g of strawberries, sugar and mineral water for a few minutes. After the strawberries have boiled, take them off the heat, let them cool a bit and add the gelatin that has already softened. If you can, try to remove the seeds.

Cut 90g of strawberries into thin slices and place them on the walls of six glasses. Put the rest of the cut strawberries in glasses and pour over them, up to the middle of the glass, the jelly you have prepared. Wash and boil the rest of the strawberries, but this time without sugar. Add gelatin while the mixture is hot. Leave to cool.

To get the cream
Beat the whipped cream, mix well with the sweet cheese and sweeten to taste. Add over the boiled strawberries and fill the glasses with the mixture obtained. Leave in the fridge for an hour. Decorate each glass with a strawberry cut in half and grated chocolate.

Strawberry sherbet

Ingredient: 2kg strawberries 450g brown sugar juice of half a lemon fresh mint leaves

Wash the strawberries. Grind them and strain them through a sieve to obtain a syrup. Add the sugar and lemon juice to the syrup. Stir until the sugar is completely dissolved. Pour into several bowls or glasses. Leave in the freezer for three hours. Decorate with mint leaves.

You can keep this dessert in the fridge for a few months. The more you leave them in the freezer, the more you will have to let them soften when you want to serve them.


Diploma cake with strawberries, white chocolate and bananas

Start by hand-preparing the strawberries passed under running water and drained.

Mix the whipped cream well (no sugar & # 8211 are sweet cream and white chocolate) and set it aside.

Put the gelatin hydrated in 100 ml of cold water for 10-15 minutes.

In a double-bottomed bowl, mix the eggs with the 200 g of sugar, until they double in volume, then add the milk little by little.

Put the pot on the fire, over medium heat, stirring constantly until the cream thickens. BE CAREFUL NOT TO SMOKE IT!

Put the contents of a vanilla bean and white chocolate in the hot cream. Stir until the chocolate melts, then add the hydrated gelatin and mix until diluted.

Transfer the bowl to another in which you put cold water and mix gently until the cream cools well.

Put it over the whipped cream and, with a whisk, homogenize with light movements.

If the mixture is liquid, let it cool for 20 minutes or until it starts to harden slightly, you can whip the cake if it is firm and has a creamy and stable consistency, go to the next step.

Prepare a plate, put a cake ring on it and adjust it to 20 cm in diameter.

Place biscuits syruped in slightly warm milk (do not use a sweet syrup, the biscuits are sweet enough) and then, on the sides of the ring, inside, put slices of strawberries.

Pour the cream lightly, put the strawberry and banana pieces, then place a layer of lightly syrupy biscuits again.

Put strawberries on the sides again, pour the cream, put banana cubes and strawberries and place the last layer of biscuits.

Grease it with 2-3 tablespoons of cream and place it on top of the strawberry slices.

Take it carefully (it's hard) and put it in the fridge for 4-5 hours or better overnight.


Mix the butter with the sugar, then the eggs and the vanilla essence.
Add the cottage cheese and mix.
Alternatively, add milk and flour mixed with baking powder and salt.
Put baking paper in the tray and add the composition.
Place the strawberries cut in half.
Put the tray in the oven for about 40 minutes or until the toothpick comes out clean.
Remove from the oven, allow to cool and powder with powdered sugar.

Try it yourself cake with cottage cheese and strawberries!


The best cheesecake recipe for summer

The ingredients you need for such a cake are the following:

1. For the dough:

- 85 gr of digestive biscuits

- 85 gr of biscuits with ginger and nuts

- 50 gr of previously melted butter.

2. For the filling:

- 500 gr of cream cheese

- 225 g of strawberries or raspberries

How to prepare this delicious dessert is as follows:

First, crush the biscuits and mix them with the melted butter. To obtain the cake top, knead the obtained mixture and then press it on the bottom of a round tray.

For the filling, you must first melt the white chocolate in a bain-marie. Then mix it with the cream cheese and add the vanilla essence, sugar and whipped cream. At the end, add the fruits (strawberries or raspberries), being careful not to crush them when mixing. Homogenize the composition and pour it over the previously prepared cookie sheet.

Leave the cheesecake in the fridge for at least 8 hours before serving.

Prepare this too cheesecake with strawberries or raspberries and you will not want to try another dessert, we guarantee you!


Mascarpone cheesecake with strawberry jelly

I made this cake for a special occasion and it was very appreciated. Although it takes more time to prepare (baking + cooling + hardening of the strawberry layer), the taste is worth the wait. The consistency of the cake is very fine and delicate, and the combination with strawberries is perfect. You can, of course, use other fruits (blueberries, raspberries).

  • for countertop:
  • 90 g coconut flour
  • 1 tablespoon psyllium bran or ½ teaspoon xanthan gum
  • 90 g butter
  • 1 or
  • 1 tablespoon Green Sugar
  • for the filling:
  • 500 g mascarpone
  • 5 eggs
  • 150 g Green Sugar
  • 200 ml sweet cream
  • vanilla
  • for strawberry jelly:
  • 300 g strawberries
  • 50 g Green Sugar
  • 10 g gelatin (one sachet)
  • 100 ml of water

Mix the dough components in a bowl until it becomes a homogeneous mixture. In a round shape with removable walls (diameter 25-26 cm), put a circle cut out of baking paper, which is greased with butter. Then roll out the dough obtained, forming a base and optionally, some edges. I also put on the edge of the shape of the strip of baking paper, as my shape is not perfectly sealed.

Alternatively, you can spread the dough between 2 baking sheets until it reaches the diameter of the mold, then transfer it to it with the paper underneath.

In another bowl, mix all the components of the filling, using a mixer. Pour carefully over the dough.

Shape in the oven over medium to low heat (about 150-160 degrees C), until it catches almost the entire surface (in the middle it may remain barely softer). It took me about an hour and a half. I covered the shape with aluminum foil. If you find that the dough on the edges tends to burn, put a container of water in the oven underneath.

After the cake has cooled completely, prepare the strawberry jelly layer. For this purpose, the strawberries are washed, cleaned of stalks and chopped together with the sweetener, using a vertical mixer.

The gelatin is left to hydrate with water for 10 minutes. Put the strawberry puree on the fire and heat until boiling, stirring constantly. Turn off the heat, add the hydrated gelatin and mix until it melts. Allow the composition to cool a little, then pour carefully over the cooled cake. Refrigerate for 8-10 hours, then you can slice and serve.

TOTAL: 1840 grams, 4008.7 calories, 105.4 protein, 371.9 fat, 55.9 carbohydrates, 36.9 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Strawberry cheesecake

Madness with strawberries this year. And with the recipes. And with the diet :). Cheesecake is everyone's favorite, so today I present a super simple version with strawberries.

  • 600g cow's cheese
  • 4 eggs
  • 100g old
  • 3 tablespoons starch or flour
  • 400g strawberries

1. Mix the yolks with the sugar until it melts, add the cheese and starch, mix at low speed until smooth and add the beaten egg whites. Mix lightly with a wooden spoon over your head.

2. Pour the composition into a tray (d = 26cm) greased well with butter. It's not mandatory, I really don't tell you to use baking paper, I think I used it out of habit :). On top put the strawberries given only halfway through the flour. Push them a little into the dough. In the original recipe it was written that you put the strawberries given through flour in the dough and mix them easily. I was afraid it would crush and I put it on top.

Use small strawberries and here I make a parenthesis I sent my husband to buy cheese and strawberries for tart. I tell her & # 8221 buy fat cheese and strawberries not to be too big & # 8221 Of course it happened quite the opposite, the cheese was quite weak (but if the saleswoman told her that she only uses this for the cake how not to buy ), the big strawberries, & # 8222were so beautiful I couldn't help & # 8221.

3. Bake at 170g C for 1 hour. And yes, you caught on which side my oven burns the most :)

Let cool well and serve. It would not be bad to put a globe of ice cream next to it.

Recipe on the net, from a Russian forum.

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