try 7 recipes to style

Strawberry Cheesecake | Photograph: Kitchen information

Photograph: Kitchen information

In the present day, July 30, is Nationwide Cheesecake Day. This delight is characterised by the creaminess of its versatile filling and the softness of the cookie dough. That is actually good! Whether or not you are having fun with it at dwelling or bringing it to a household lunch, cheesecake is the recipe you have been in search of.

Do you know that cheesecakes will also be salty? Try probably the most various flavors that may complement your scrumptious cheesecake beneath:

Cheesecake Day: study 7 scrumptious recipes

Strawberry Cheese Cake

Strawberry Cheesecake |  Photo: Kitchen guide

Strawberry Cheesecake | Photograph: Kitchen information

Photograph: Kitchen information

Time: 1h (+2h within the fridge)

Efficiency: 10 parts

Problem: gentle

Components

  • 1 packet of cornstarch biscuits (200g)
  • 3 tablespoons chilly butter, diced
  • 1/2 cup strawberry flavored jelly
  • 4 tablespoons of water
  • Complete strawberries to brighten

Cream

  • 1 bundle unflavored gelatin powder
  • 1/3 cup (tea) of milk
  • 400 g cream cheese
  • 1 can of condensed milk
  • 1 tablespoon lemon juice
  • 1 cup contemporary cream (chilled)
  • 1 cup strawberries (chopped)

Preparation mode

First, beat the cake within the mixer utilizing the heart beat button till it’s crushed. Pour right into a bowl, add the butter and knead along with your fingertips till you get a crumbly consistency. Line the underside of a 22cm diameter detachable rimmed pan with the crumbs, urgent down along with your fingers. Bake in preheated oven for quarter-hour or till golden. Let cool.

For the cream, moisten the gelatin within the milk and dissolve in a bain-marie. Beat the cream cheese, condensed milk, gelatin and juice within the mixer till it’s homogeneous. Nonetheless within the mixer, in one other bowl, whip the cream till it kinds agency peaks and blend it with the earlier cream along with the strawberries, stirring gently with a spoon.

Pour into the mildew and clean with a spatula. Refrigerate for two hours or till set. Unmolded. Warmth the jam with the water in a saucepan over medium warmth for two minutes. Let cool and drizzle over the pie.

chocolate mini cheesecake

Mini Chocolate Cheesecake |  Photo: Kitchen guide

Mini Chocolate Cheesecake | Photograph: Kitchen information

Photograph: Kitchen information

Time: 1h (+4h within the fridge)

Efficiency: 20 models

Problem: gentle

Components

  • 1 packet of cornstarch biscuits with crushed chocolate taste (200 g)
  • 2 tablespoons of butter
  • 2 egg whites
  • Chopped sweet to brighten

Cream

  • 1 can of condensed milk
  • 2 cups cream cheese
  • 1 cup chopped ricotta
  • 1 bundle unflavored gelatin powder

Syrup

  • 2 dl chopped milk chocolate
  • 1/2 cup (tea) of cream

Preparation mode

In a bowl, combine the biscuits, butter and egg white till it kinds a moist crumb. Line the bottoms of detachable rimmed pans, urgent down along with your fingers. Bake in preheated oven for five minutes or till set. Take away and reserve.

For the cream, beat condensed milk, cream cheese and ricotta in a blender till clean. Add the gelatin ready based on the directions on the bundle and beat for an additional 1 minute. Unfold the cream between the molds over the dough and place within the fridge for 4 hours.

For the syrup, soften the chocolate in a bain-marie and blend with the cream. Form the tartlets, drizzle over the chocolate syrup and serve embellished with chopped bonbon.

Sensible dulce de leche cheesecake

Dulce de leche cheesecake – Photo: Guia da Cozinha

Dulce de leche cheesecake – Photograph: Guia da Cozinha

Photograph: Kitchen information

Time: 1h (+4h within the fridge)

Efficiency: 10 parts

Problem: gentle

Components

  • 1 packet of crushed cornstarch biscuits (200g)
  • 4 tablespoons of butter
  • 1 can of condensed milk, boiled for 40 minutes beneath stress

Filling

  • 1 bundle unflavored gelatin powder
  • 1/4 cup milk (tea)
  • 300 g cream cheese
  • 1 can of bitter cream (300 g)
  • 1 can of condensed milk

Preparation mode

Combine the biscuits with the butter till you get a crumbly consistency. Line the underside of a big springform pan with the dough, urgent down along with your arms. Bake in preheated oven for 12 minutes or till golden. Take away from the oven and let cool. For the filling, moisten the gelatin within the milk and dissolve it in a bain-marie. Pour right into a mixer and beat with cream cheese, cream and condensed milk till clean. Pour into the tin, stage with a spatula and refrigerate for two hours or till set. Take away from the mildew and unfold the boiled condensed milk over the pie utilizing a pastry bag fitted with a pitanga nozzle, beautify the edges. Place within the fridge for two hours. Take away from the fridge and serve instantly.

Peanut and chocolate cheesecake

Chocolate paçoca cheesecake |  Photo: Kitchen guide

Chocolate paçoca cheesecake | Photograph: Kitchen information

Photograph: Kitchen information

Time: 1h (+4h within the fridge)

Efficiency: 8 servings

Problem: gentle

Components

  • 1 packet of crushed cornstarch biscuits (200g)
  • 5 tablespoons of margarine
  • Crushed cork paçoca to brighten

Filling

  • 2 cups cream cheese
  • 1 cup ricotta (puréed)
  • 1 can of condensed milk
  • 1 bundle colorless gelatin powder with out style
  • 1 and 1/2 cup (tea) crushed cork paçoca

Ceiling

  • 1 can of condensed milk
  • 2 tablespoons of margarine
  • 4 tablespoons powdered chocolate
  • 1/2 field bitter cream (100g)

Preparation mode

Combine the biscuits and margarine in a bowl till it kinds a moist crumb. Unfold right into a 22cm diameter tin with a detachable ring protecting the underside and sides and press firmly along with your fingers. Place in a preheated oven (180ºC) for 8 minutes. Take away and reserve. For the filling, beat the cream cheese, ricotta, condensed milk and gelatin ready based on bundle instructions in a blender till clean. Add the paçocan and blend with a spoon. Pour over the dough and refrigerate for two hours. For the topping, take condensed milk, margarine and chocolate powder over medium warmth, stir till it thickens. Change off and blend with the cream. Depart to chill, unfold over the pie and place within the fridge for an additional 2 hours. Take away, unmould, beautify with crushed paçoca and serve.

kiwi cheesecake

Kiwi Cheesecake |  Photo: Kitchen guide

Kiwi Cheesecake | Photograph: Kitchen information

Photograph: Kitchen information

Time: 25min (+6h within the fridge)

Efficiency: 8

Problem: gentle

Components

  • 1 bundle of crushed cornstarch crackers
  • 2 tablespoons melted butter
  • 1 field kiwi-flavored gelatin powder (or lemon, and so on.)
  • 2/3 cup (tea) of boiling water
  • 1 cup ricotta
  • 200 g cream cheese
  • 1/3 cup (tea) of sugar
  • 1 jar of bitter cream
  • 2 kiwis, sliced ​​and half-mooned

Preparation mode

Grind the biscuits in a blender and blend with the butter. Line the underside of a pie tin with a detachable backside and put it in a medium oven, preheated, for 10 minutes. Let cool. Dissolve gelatin in boiling water. Combine ricotta, cream cheese, sugar and cream in a mixer. Unfold over the tin, clean it properly and refrigerate for six hours. Beautify with kiwi slices and serve.

Stuffed biscuit mini cheesecake

Biscuit mini cheesecake |  Photo: Kitchen guide

Biscuit mini cheesecake | Photograph: Kitchen information

Photograph: Kitchen information

Time: 30min (+3h within the fridge)

Efficiency: 10 models

Problem: medium

Components

  • 2 cups crushed crammed crackers
  • 5 tablespoons of butter
  • 1 cup (tea) of whipped cream
  • Ice cream filling with chocolate taste

Filling

  • 1 cup cream cheese
  • 1 can of condensed milk
  • 2 cups ricotta (chopped)
  • 1 bundle unflavored gelatin powder
  • 1 tsp vanilla essence
  • 1 cup chopped crammed crackers

Preparation mode

In a bowl, combine the biscuits with the butter till it kinds a moist crumb. Line the underside of a detachable rimmed baking sheet with farofa and place in a medium oven, preheated, for 8 minutes or till frivolously golden. Reserve.

For the filling, within the mixer, beat cream cheese, ricotta and condensed milk till clean.

Put together the gelatin based on the directions on the bundle, add it to the cream within the mixer and blend for an additional 1 minute. Combine the essence and the biscuit with a spoon, unfold over the baked dough and put it within the fridge for 3 hours or till it units.

Take away from the mildew, cowl with whipped cream and serve embellished with chocolate glaze.

broccoli cheesecake

Broccoli Cheesecake |  Photo: reproduction

Broccoli Cheesecake | Photograph: copy

Photograph: Kitchen information

Time: 50min (+3h within the fridge)

Efficiency: 6 servings

Problem: gentle

Components

  • 1 packet of water and pretzels (200g)
  • 1/4 cup butter (melted)

Filling

  • 3 egg whites
  • 1 bundle unflavored gelatin powder
  • 3 tablespoons of water
  • 1 can of bitter cream (300 g)
  • 2 cups cream cheese
  • 50 g grated parmesan cheese
  • Salt and black pepper to style
  • 1 bunch broccoli, cooked and chopped

Preparation mode

Grind the biscuits in a blender and blend with the butter in a bowl till you get a moist crumb texture. Line the underside and sides of a 20cm diameter springform tin with this dough. Bake in preheated oven for 8 minutes. For the filling, within the mixer, beat the egg whites and put aside. Rehydrate the gelatin in water and dissolve in a bain-marie. In a blender, beat cream, cream cheese, parmesan, salt, pepper and dissolved gelatin till creamy. Switch to a bowl, add half of the broccoli, the egg white and blend gently with a spoon. Pour the dough into the mildew, beautify with the remainder of the broccoli and put within the fridge for 3 hours earlier than taking it out and serving.

Leave a Comment