Mini cheesecake with strawberries
Prepare a large tray (I used the oven tray) and turn the oven to 180 degrees
Separate the eggs and beat the egg whites together with the sugar and a little salt (about a pinch of salt), add the yolks and give up the mixer.
With a wooden spoon we continue to mix by inverting adding 2 tablespoons of flour (flour mixed with baking powder and cocoa), and a tablespoon of water until done.
Pour the dough into the pan and bake for 15 minutes. You will have a thin countertop, about a finger thick.
ready cream cheesea: we make the cow's cheese paste with the help of the mixer, we add sugar and whipped cream and we beat well (we may need more sugar to taste), we add the washed strawberries and we continue beating until the cheese is colored. Add melted gelatin and mix.
Set aside at room temperature.
We are preparing yes strawberry jelly : in a saucepan put on the fire the washed strawberries together with the sugar, let them let their juice (about 5 minutes) stirring from time to time so that they do not stick. Leave it to cool a bit and crush them with a blender or a fork. Add the melted gelatin and let it cool.
When the top is baked, take it out of the oven, cool it and cut it into a round shape (I used a ring), 20 pieces came out. Using the ring, put the cream on the counter (1.5 tablespoons each, but that depends on the size of the shape) and the strawberry jelly. Form one or two pieces (if you have several rings you can make as many rings as you have) once and put it on a tray or plate.
Refrigerate and leave for at least 2 hours before serving.
Decorate as you like.
I used whipped cream, strawberries and mint leaves for the decoration.
STRAWBERRY CHEESECAKE I Recipe + Video
Hello dear lusts. Today I made CHEESECAKE WITH STRAWBERRIES. This cheesecake is very fluffy to melt in your mouth. Plus all the strawberries give it a special freshness. I hope you like this recipe and enjoy it. I wish you a day as tasty as possible and good appetite!
- 1 kg. - cheese cream
- 150 ml. - 20% cream
- 4 eggs
- 50 gr. - flour
- 250 gr. - sugar
- The peel of a lemon
- A pinch of salt
- For the crust:
- 250 gr. - simple biscuits
- 50 gr & # 8211 sugar
- 60 gr. - melted butter
- For the strawberry jelly:
- 300 gr - strawberries
- 60-80 gr. - sugar
- 2 teaspoons & # 8211 gelatin
Method of preparation:
- Break the biscuits in the bowl of a food processor, add sugar and mix until finely chopped. Then pour the melted butter and mix a little until incorporated. At the end you will get a sandy texture.
- Transfer the biscuits to a baking tray with a removable bottom of 21 cm. If the tray does not close tightly, wrap the edges and base with aluminum foil. Press the mixture well both at the edges (2 cm.) And on the bottom of the tray then put it in the preheated oven at 200 degrees C for 5 minutes and then take it out of the oven and let it cool.
- Meanwhile, prepare the filling: put the cream cheese in a large bowl, add the cream, grate the peel of a lemon, pour in the vanilla essence, add the sugar, salt and mix for about a minute, then gradually add an egg, continuing to mix. At the end, add flour, mix a little more and pass with a spatula around the edges to make sure that all the ingredients have been mixed.
- Pour the cheese filling over the biscuit crust, level it a little and place the tray in the preheated oven at 150 degrees C for one hour and twenty minutes. When you take the tray out of the oven, the middle will still be soft. Allow to cool to room temperature.
- When the cheesecake cools, put the diced strawberries in a saucepan, add the sugar and pour the water, mix and boil for 5-7 minutes on high heat. Put the jam in the bowl of the food processor and mix until it becomes puree. Strain the strawberry puree through a sieve and allow to cool slightly.
- Meanwhile, put the gelatin, water, mix in a container and let the gelatin swell for 5 minutes. After 5 minutes put it in the microwave for 20-30 seconds or until completely melted. Add the gelatin to the strawberry puree and mix. Pour the almost warm puree into the inside of the cheesecake until you reach the edges. Refrigerate the cheesecake for at least 4 hours.
- When you want to take it out of the shape, go to the edges of the tray with the knife and remove the ring. Decorate the cheesecake with fresh strawberries and serve it with pleasure. Good appetite!
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood
Mini cheesecake with strawberries - Recipes
This time I had a special request from my family who wanted a creamy cheesecake and I couldn't resist the temptation, so I chose a superb recipe from Stephanie: Strawberry cheesecake.
For the cheesecake I used a greasy, creamy cheese and sweet mousse. You can use mascarpone, quark or ricotta but considering the price per kilogram, you would not get a very economical cake. I used sweet cheese that I took from the supermarket (I simply asked the seller which cheese is fatter and creamier) than on the counter, I used digestive biscuits because they have a crumbly texture, a neutral taste, no flavors and with a low sugar content (they can be found in any supermarket and the price varies from 7 to 15 lei per 400g package).
For the wonderful decor I used frozen strawberries (considering that they are out of season, otherwise I use fresh strawberries). For a more beautiful look, I made a strawberry puree that I passed through a sieve to remove the seeds. This is my cheesecake with & # 8220model floral & # 8221:
- 300 g breadcrumbs or graham crackers
- 25 g sugar (optional)
- 110 g melted butter
- 650 g sweet cheese
- 150 g sugar
- 12 g flour (approx. A tablespoon)
- 4 eggs at room temperature
- a tablespoon of greasy cream
- a teaspoon of vanilla extract
- 350 g frozen or fresh strawberries
- 100 g of sugar
- 200 g water
- 2 tablespoons lemon or orange juice
Mix the cheese with the sugar and flour for about 2 minutes. Add the eggs one by one, mixing after each for about 30 seconds. Add the cream and vanilla extract and mix a little more. Remove the biscuit crust from the cold and pour the cheese filling over it.
Put the strawberries in a saucepan with the sugar, water and lemon juice, put them on the fire and mix until they reach the boiling point and the strawberries are soft (if necessary, if you have fresh strawberries keep a few minutes on the fire because the seasonal ones are juicier). Put the fruit sauce in the blender, then sift it to remove the seeds (you can skip this step, but I preferred this sauce to have a fine texture). When the sauce has cooled a bit, place it in a thin-tipped bag (or simply in a hole drilled in a corner) and place it here and there in the cream cheese, leaving the sauce on the surface as well.
Pass with a knife through the cheese filling with regular movements from one side of the shape to the other (this is how hearts are made). If you don't want hearts, go with the knife again with the same movements but this time perpendicular to the initial ones and you will get the popcorn & # 8230 or whatever you want to call them (I don't know what they are).
Place in the preheated oven at 180 degrees for about 15 minutes then reduce the temperature to 130-140 degrees and keep for about 50 minutes to an hour. The cheesecake will be ready when the edges are firm and the center will still be soft. Turn off the heat and allow to cool gradually in the oven (about 15 minutes), then remove and allow to cool completely to room temperature, then let cool for a few hours or preferably overnight.
If you liked this cheesecake recipe or you have tried it and you have questions, I am at your disposal until next time when I will show you another sweet recipe I wish you to have fun in all, a lot of peace and Have fun!
Great cheesecake, the perfect surprise for one
It is priced more than. The creamy cottage cheese in the recipe is the one per kilogram. I prefer this type of cheese and not the canned one. The other day I discovered that at Lidl they have. Almost all recipes in the world use Philadelphia cream cheese.
I used special Lidl cheese for the cakes. Usually the cheesecake is made with cream cheese, for example Almette with.
Because I finally got there first, I think I eat everything.
God, how good he looks.
How were the sheets?
I have to do it too! It leaves my mouth watering.
FAST AND SUPER TASTE! CONGRATULATIONS! YOU HAVE SOME PRIZES WITH ME. ))KISS
Congratulations on these delicacies! Very inviting. shepherd
Oh, how good it looks! I really like strawberries and now they are in all the stores. I think I just found the "sweet" recipe for this Sunday! Thank you very much for the recipe!
Ha, ha, I knew. I was running to help you. what a craving you made me!
It looks really good. Kiss you and have a good day!
I really have this shape in the kit, I don't need a fork, you gave me some ideas, but I'm going to replace the walnut with hazelnuts. The dog is not ours unfortunately the neighbors bother her, the little girl received her as a gift, her name is Maya, now she is in Timisoara, I cried for her for a week, this is her friend's and she pulls the sledge, she is a beauty with blue eyes like my husband's, little girl says: Daddy in another life you were hasky? you sweet kiss
and by the way, at the Count of Monte Cristo I also went to the movies and when I read the book, I was impressed as Ghost with Patrick Swayze or The Chain of Memories
Your pillows look great, you lock me in and how good they were.
Have a nice day.
Hű nagyon jól néz ki, ezt most nagyon megenném: D
good morning and a clear day,
sorry to break in so early in the morning. but, looking forward to my blog waiting for an award, if you have the pleasure and desire to take it, you will be very happy :)
looks gorgeous, congratulations. I'm going to get strawberries too, maybe I'll try your recipe :-)))).
You're getting sick, Judy. You made me want to, I'm not pregnant because I saw you with the package at the airport :)))))
Angi, lust lust. The sheets are made simple, with flour, yeast, lard and water. you can do them quietly at home (I was too lazy to make them that's why I bought them). Have a nice weekend.
Just me, thank you. I took the prizes and later I will post them! I wish you a wonderful weekend.
Lady, thank you. I wish you a good weekend.
Kadia, I'm glad you like it.
Please give me your link. I want to put you on my list of blogs. Have a great weekend.
Hahaha Paul, don't see :)))) Thanks for the availability.
Mirela, thank you! I wish you a nice weekend.
Doinitza, gorgeous puppy. Good idea with hazelnuts. I'll try too.
The Count of Monte Cristo. Do you know why it is my favorite? I was about 3 years old when my father read the book and told us and retold it hundreds of times. When I knew how to read, I read it in turn, I saw the movie (I know it by heart. I have every moment in mind). I practically grew up with this wonderful book.
Have a great weekend.
Little one, thank you very much. To be loved.
Boscodina, thank you for not looking at me. I went and took them, I'll post them a little later if you don't mind.
Have a nice weekend.
Reka, thank you very much !! If you make them tell me how they were, okay? Have a great weekend.
April, I was terrified.
Thank you very much my dear. Nice weekend.
flour and spices must have come out!
Pansy, thank you. Kiss my mistress.
Hello dear, thank you from the bottom of my heart for the welcome visit, a kiss and a good weekend
hello !! but this dish is to lick your mustache. very good. kisses!
Ohooooo. you worked something. I think it smells insanely nice in your kitchen. Wow!
Lady, thank you. Happy weekend to you too.
Federica, thank you, you are very kind.
I wish you a good weekend.
Ana Maria, thank you. right now in my kitchen the smell of garlic hahaha.
Have a nice weekend.
For a tray with removable walls of 24 cm (8 - 10 servings) we need:
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- 300 g sweet fatty cheese
- 300 g strawberries + 200 g for decoration
- 150 g sour cream (12%)
- 150 g cream for whipped cream (36%)
- 100 g of sugar
- 1 sachet of gelatin
- 1 album
- juice and peel of half a lemon
How to prepare strawberry cheesecake:
We first make the countertop, for which we chopped the biscuits and walnuts using the chopper or food processor. Melt the butter and mix all the ingredients well until smooth. Put in a form with removable walls and press so as to obtain a uniform top. Refrigerate for 30 minutes - 1 hour, during which time we make the filling.
Now let's take care of the filling. Wash the strawberries, clean the stalks and cut them into small pieces. Put the gelatin dissolved in 100 ml of cold water and let it swell for a few minutes. Meanwhile, heat the 12% sour cream until it warms up, but does not boil. We take the bowl of cream from the fire and pour gelatin in it, which will dissolve immediately. Let cool and prepare the cheese.
I preferred to use the vertical leg of the mixer to pass the sweet cheese and get a creamy consistency. If you do not have a vertical stand mixer, mix well with a fork. Add the sugar, peel and lemon juice and mix. We can still use the mixer to dissolve the sugar as much as possible.
When the cream and gelatin mixture has reached room temperature, add it over the cheese and mix. I was glad I found sweet cream for whipped cream, because I didn't want to use whipped cream. Put the chopped strawberries and beat the whipped cream with the mixer until it hardens. Add it over the mixture of cheese and strawberries, and at the end, add the beaten egg whites.
Pour the filling over the counter and refrigerate for at least 3 hours, until it hardens. Removing the cheesecake from the tray is a rather delicate operation, so that neither the filling nor the top breaks. So, using a thin knife, we detach the filling from the walls of the vessel, which we remove. Then, with a wider knife, peel off the top and move the cheesecake to a plate.
The sauce is very simple, we put all the ingredients in a bowl and use the vertical foot of the mixer to pass them. Put the sauce in a bowl and keep it in the fridge until serving.
Garnish the cheesecake with strawberries cut in half or whole and on each slice we put a spoon or two of sauce. The cheesecake is very fragrant and cool, just good to make in summer. You won't even realize how fast it disappears, especially since it has about 230 calories / 100 grams of sauce.
To discover other delicious recipes, access the Bucataria Furnicutilor blog.
Mini cheesecake with strawberries - Recipes
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Gluten-free cheesecake with lavender and strawberries
Classically, a respectable menu starts with a starter that breaks the ice and ends with a dessert that anoints our souls. But if we follow the words of the elders, & # 8220Life is uncertain. Eat dessert first. & # 8221 We also adjust the menus on the go, like me today, because I feel it's time for something sweet. Gluten free, of course.
Because as I said last time, this month we are more informed and (self) educated about gluten intolerance and celiac disease through the #GatescFaraGluten Closer to health campaign. Gluten-free moon Schar.
But first, the fact sheet for those who are intolerant, which today is about the quantitative conversion of flours into recipes. Namely, if a classic recipe requires 100g of flour, you can replace that amount with 140g of gluten-free flour.
- 1 cup / cup = 140 grams
- 1 1/2 cups = 210 grams
- 2 cups = 280 grams
- 2 1/2 cups = 350 grams
- 3 cups = 420 grams
And now, let's move on to the main issue on the agenda, namely a gluten-free cheesecake with lavender and strawberries (It's their time, let's take advantage, I say).
Ingredients for a shape of 28 cm
For the countertop
- 250 g Maria de la Schar biscuits
- 100 g melted butter (I used one with 80% fat)
- 1/2 teaspoon dried lavender
For the cream
- 500g fresh cottage cheese (The more buttery, the more cream you work. If it is very dry, ask for more cream).
- 400-600g fat cream (depending on how dry the cheese is)
- 2 eggs
- 4 tablespoons unrefined sugar
- 10 drops of lavender essential oil (I used something bought from vanilla pods, it's not a specific brand. It was exactly what was needed for this recipe, but keep in mind that from another brand with very strong essence 10 drops can be too Lavender fools you easily, so taste it, don't waste it.)
- a handful of fresh strawberries for serving
Method of preparation
I preheated the oven to 160 degrees.
I put the biscuits in the robot and pulsed them until they crumbled. I melted the butter, mixed it with the biscuits and lavender and ready the cheesecake top, which I spread neatly in the form with a removable bottom.
I washed the robot. I then put the cheese and cream in it and started the robot at low speed until I obtained a cream-textured composition. At this step you need a little attention, guide yourself by the eyes and adjust the amount of cream as needed. I incorporated the essence of lavender, sugar and then eggs with a spatula (not on the robot).
I poured the composition thus obtained over the counter. I put it in the oven for 45-50 minutes, until it became stable, even though it was still wobbly in the middle. I took it out of the oven, left it to cool and put it in the fridge overnight.
For serving, I added slices of fresh strawberry on top. Considering that it ended in no time, that I didn't get to take a picture of any slice, I think it was good. Gabriela, who is gluten intolerant, liked it. That I asked her. I hope you like it too.