take a look at 7 recipes to style

Strawberry Cheesecake | Picture: Kitchen information

Picture: Kitchen information

Immediately, July thirtieth, is Nationwide Cheesecake Day. This deal with is characterised by the creaminess of its versatile filling and the softness of the cookie dough. That is wonderful! Whether or not you take pleasure in it at residence or take it to a household lunch, cheesecake is the recipe you’ve got been searching for.

Do you know that cheesecakes can be salty? Under, take a look at probably the most various flavors that may complement your scrumptious cheesecake:

Cheesecake Day: Study 7 scrumptious recipes

Strawberry Cheesecake

Strawberry Cheesecake |  Photo: Kitchen guide

Strawberry Cheesecake | Picture: Kitchen information

Picture: Kitchen information

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

Efficiency: 10 servings

Problem: simple

Components

  • 1 packet of cornstarch biscuits (200g)
  • 3 tablespoons of chilly butter, reduce into cubes
  • 1/2 cup strawberry flavored jelly
  • 4 tablespoons of water
  • Complete strawberries for garnish

Cream

  • 1 package deal of unflavored powdered gelatin
  • 1/3 cup (tea) of milk
  • 400 g of cream cheese
  • 1 can of condensed milk
  • 1 tablespoon of lemon juice
  • 1 cup recent cream (chilled)
  • 1 cup strawberries (chopped)

Preparation mode

First, press the cookie button within the blender till it’s crushed. Pour right into a bowl, add butter and knead together with your fingertips till you get a crumbly texture. Line the underside of a detachable pan with a diameter of twenty-two cm with breadcrumbs and press down together with your fingers. Bake within the preheated oven for quarter-hour or till golden. We’ll let it settle down.

For the cream, hydrate the gelatin in milk and dissolve in a water tub. Beat the cream cheese, condensed milk, gelatin and juice in a blender till they’re homogeneous. Nonetheless within the mixer, in one other bowl, whip the cream till stiff peaks type and, stirring gently with a spoon, combine it with the earlier cream together with the strawberries.

Pour into the mould and easy with a spatula. Refrigerate for two hours or till set. Deform. Warmth the jam and water in a saucepan over medium warmth for two minutes. Go away to chill and drizzle over the cake.

chocolate mini cheesecake

Mini Chocolate Cheesecake |  Photo: Kitchen guide

Mini Chocolate Cheesecake | Picture: Kitchen information

Picture: Kitchen information

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

Efficiency: 20 items

Problem: simple

Components

  • 1 packet of crushed chocolate flavored cornstarch cookies (200g)
  • 2 tablespoons of butter
  • 2 clear
  • Chopped sweet for adornment

Cream

  • 1 can of condensed milk
  • 2 cups cream cheese
  • 1 cup chopped ricotta
  • 1 package deal of unflavored powdered gelatin

Bitter

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

Preparation mode

In a bowl, combine the biscuit, butter and egg whites till moist crumb types. Line the underside of the detachable rim molds and press them down together 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 mixer till easy. Add the gelatin ready in keeping with the directions on the package deal and beat for an additional 1 minute. Divide the cream between the dough molds and put it within the fridge for 4 hours.

For the syrup, soften the chocolate in a water tub and blend with the cream. Unwrap the tartlets, drizzle with chocolate syrup and serve embellished with chopped sweet.

Sensible dulce de leche cheesecake

Dulce de leche cheesecake – Photo: Guia da Cozinha

Dulce de leche cheesecake – Picture: Guia da Cozinha

Picture: Kitchen information

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

Efficiency: 10 servings

Problem: simple

Components

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

Filling

  • 1 package deal of unflavored powdered gelatin
  • 1/4 cup milk (tea)
  • 300 g of cream cheese
  • 1 can of bitter cream (300 g)
  • 1 can of condensed milk

Preparation mode

Combine the cookie with the butter till you get the feel of a crumb. Line the underside of a big detachable mould with a rim with the dough and press down together with your fingers. Bake within the preheated oven for 12 minutes or till golden. Take away from oven and let cool. For the filling, hydrate the gelatin in milk and dissolve in a water tub. Pour right into a blender and beat with cream cheese, cream and condensed milk till easy. Pour into the mould, easy with a spatula and refrigerate for two hours or till set. Unwrap and utilizing a piping bag fitted with a pitanga nozzle, brush the cake with boiled condensed milk and embellish the perimeters. Put 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 | Picture: Kitchen information

Picture: Kitchen information

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

Efficiency: 8 servings

Problem: simple

Components

  • 1 packet of crushed cornstarch biscuits (200g)
  • 5 tablespoons of margarine
  • Paçoca manufactured from crushed cork for adornment

Filling

  • 2 cups cream cheese
  • 1 cup ricotta (mashed)
  • 1 can of condensed milk
  • 1 package deal of colorless unflavored gelatin powder
  • 1 and 1/2 cups (tea) of crushed cork paçoca

Roof

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

Preparation mode

In a bowl, combine the biscuit and margarine till it types a moist crumb. Unfold right into a 22cm springform pan with a detachable ring, cowl the underside and sides, and press down properly together with your fingers. Place in a preheated oven (180°C) for 8 minutes. Take away and reserve. For the filling, beat the cream cheese, ricotta, condensed milk and gelatin ready in keeping with the directions on the package deal till easy. Add the paçoca and blend with a spoon. Pour it over the dough and put it within the fridge for two hours. For the frosting, place the condensed milk, margarine and chocolate powder over medium warmth and stir till thickened. Flip off and blend with cream. Let it cool, unfold the cake and put it again within the fridge for an additional 2 hours. Take away, unmold, garnish with crushed paço and serve.

Cheesecake with kiwi

Kiwi Cheesecake |  Photo: Kitchen guide

Kiwi Cheesecake | Picture: Kitchen information

Picture: Kitchen information

Tempo: 25 minutes (+6 hours within the fridge)

Efficiency: 8

Problem: simple

Components

  • 1 package deal crushed cornstarch cookies
  • 2 tablespoons of melted butter
  • 1 field kiwi (or lemon, and so forth.) flavored gelatin powder
  • 2/3 cup (tea) of boiling water
  • 1 cup ricotta
  • 200 g of cream cheese
  • 1/3 cup (tea) of sugar
  • 1 can of bitter cream
  • 2 kiwis, reduce into slices and half moons

Preparation mode

Grind the biscuit in a blender and blend with butter. Take away the underside of the detachable backside cake pan and place it in a medium oven for 10 minutes. We’ll let it settle down. Dissolve the gelatin in boiling water. Combine the ricotta, cream cheese, sugar and cream in a blender. Unfold it on the mould, easy it properly and put it within the fridge for six hours. Garnish with kiwi slices and serve.

Stuffed cookie mini cheesecake

Cookie Mini Cheesecake |  Photo: Kitchen guide

Cookie Mini Cheesecake | Picture: Kitchen information

Picture: Kitchen information

Tempo: half-hour (+3 hours within the fridge)

Efficiency: 10 items

Problem: medium

Components

  • 2 cups crushed stuffed cookies
  • 5 tablespoons of butter
  • 1 cup (tea) of whipped cream
  • Chocolate flavored ice cream topping

Filling

  • 1 cup cream cheese
  • 1 can of condensed milk
  • 2 cups ricotta (chopped)
  • 1 package deal of unflavored powdered gelatin
  • 1 teaspoon of vanilla essence
  • 1 cup chopped stuffed cookies

Preparation mode

In a bowl, combine the biscuit with the butter till it types a moist crumb. Coat the underside of the detachable molds with farofa and place in a reasonably preheated oven for 8 minutes or till mild golden. E-book.

For the filling, beat the cream cheese, ricotta and condensed milk in a blender till easy.

Put together the gelatin in keeping with the directions on the package deal, add it to the cream in a blender and blend for an additional 1 minute. Combine the essence and the biscuit with a spoon, divide into the baked dough and put it within the fridge for 3 hours or till it hardens.

Unfold, cowl with whipped cream and serve embellished with chocolate glaze.

Broccoli Cheesecake

Broccoli Cheesecake |  Photo: reproduction

Broccoli Cheesecake | Picture: copy

Picture: Kitchen information

Tempo: 50 minutes (+ 3 hours within the fridge)

Efficiency: 6 servings

Problem: simple

Components

  • 1 package deal of biscuits with water and salt (200 g)
  • 1/4 cup butter (melted)

Filling

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

Preparation mode

Grind the biscuit in a blender and blend with the butter in a bowl till you get the feel of moist crumbs. Line the underside and sides of a 20 cm diameter detachable mould with this dough. Bake in a preheated oven for 8 minutes. For the filling, beat the egg whites in a mixer and put aside. Hydrate the gelatin in water and dissolve in a water tub. In a blender, beat the cream, cream cheese, parmesan, salt, pepper and dissolved gelatin till creamy. Switch to a bowl, add half of the broccoli, egg whites and gently combine with a spoon. Pour over the dough within the tin, garnish with the remainder of the broccoli and refrigerate for 3 hours earlier than eradicating from the tin and serving.

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