take a look at 7 recipes to style

Strawberry cheesecake | Photograph: Kitchen information

Photograph: Kitchen information

Immediately, July 30, is Nationwide Cheesecake Day. This delight is distinguished by the creaminess of the common filling and the softness of the biscuit dough. That is wonderful! Whether or not you are cooking at dwelling or for a household dinner, cheesecake is the recipe you have been searching for.

Do you know that cheesecakes could be salty too? Take a look at the big variety of flavors that may complement your scrumptious cheesecake beneath:

Cheesecake Day: Uncover 7 Scrumptious Recipes

strawberry cheesecake

Strawberry cheesecake |  Photo: Kitchen guide

Strawberry cheesecake | Photograph: Kitchen information

Photograph: Kitchen information

Tempo: 1h (+2h refrigerated)

Efficiency: 10 servings

Complexity: gentle

Substances

  • 1 pack of corn starch cookies (200 g)
  • 3 tablespoons chilly butter, diced
  • 1/2 cup strawberry flavored jelly
  • 4 tablespoons of water
  • Entire strawberries for garnish

Cream

  • 1 pack unflavored gelatin powder
  • 1/3 cup (tea) 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, grind the cookies in a blender with the impulse key till they’re crushed. Pour right into a bowl, add the butter and knead together with your fingertips till you get a crumbly texture. Line the underside of a 22 cm diameter mildew with a detachable rim with crumbs, urgent them down together with your fingers. Bake in preheated oven for quarter-hour or till golden brown. Let cool.

For cream, dilute gelatin in milk and dissolve in a water tub. Beat cream cheese, condensed milk, gelatin and juice with a mixer till easy. Nonetheless in a mixer in one other bowl, beat the cream to steady peaks and blend with the earlier cream together with the strawberries, stirring gently with a spoon.

Pour right into a mildew and easy with a spatula. Refrigerate for two hours or till agency. Disband. In a saucepan over medium warmth, warmth the jam with water for two minutes. Let cool and drizzle over cake.

chocolate mini cheesecake

Mini chocolate cheesecake |  Photo: Kitchen guide

Mini chocolate cheesecake | Photograph: Kitchen information

Photograph: Kitchen information

Tempo: 1h (+4h refrigerated)

Efficiency: 20 items

Complexity: gentle

Substances

  • 1 pack chocolate flavored crushed cornstarch cookies (200g)
  • 2 tablespoons butter
  • 2 clear
  • Chopped sweets for adornment

Cream

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

Sizzling

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

Preparation mode

In a bowl, combine the cookies, butter and egg whites till a moist crumble varieties. Align the underside of the detachable molds with the perimeters, urgent them down together with your fingers. Bake in preheated oven for five minutes or till finished. Take away and reserve.

For cream, beat condensed milk, cream cheese and ricotta in a blender till easy. Add gelatin ready in line with bundle instructions and beat for 1 minute extra. Divide the cream into molds over the dough and refrigerate for 4 hours.

For syrup, soften chocolate in a water tub and blend with cream. Roll out the tartlets, drizzle with chocolate syrup and serve garnished with chopped candies.

Sensible cheesecake dulce de leche

Cheesecake Dulce de leche – Photo: Guia da Cozinha

Cheesecake Dulce de leche – Photograph: Guia da Cozinha

Photograph: Kitchen information

Tempo: 1h (+4h refrigerated)

Efficiency: 10 servings

Complexity: gentle

Substances

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

filling

  • 1 pack 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

Mix the cookies with the butter till you get a crumble texture. Put the dough on the underside of a big detachable mildew with a rim, urgent down together with your palms. Bake in preheated oven for 12 minutes or till golden brown. Take away from oven and let cool. Pour gelatin for the filling with milk and dissolve in a water tub. Pour right into a blender and mix with cream cheese, cream and condensed milk till easy. Pour right into a mildew, easy with a spatula and refrigerate for two hours or till set. Pour the boiled condensed milk and unfold over the pie utilizing a pastry bag with a pitting nozzle, adorning the perimeters. Put within the fridge for two hours. Take away from fridge and serve instantly.

Peanut Chocolate Cheesecake

Chocolate cheesecake pasoka |  Photo: Kitchen guide

Chocolate cheesecake pasoka | Photograph: Kitchen information

Photograph: Kitchen information

Tempo: 1h (+4h refrigerated)

Efficiency: 8 servings

Complexity: gentle

Substances

  • 1 pack of crushed cornstarch cookies (200 g)
  • 5 tablespoons margarine
  • Chopped cork sap for adornment

filling

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

Roof

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

Preparation mode

In a bowl, combine the cookies and margarine till a moist crumble varieties. Put in a kind with a diameter of twenty-two cm with a detachable ring protecting the underside and sides, and press properly together with your fingers. Put in an oven preheated to 180 ° C for 8 minutes. Take away and reserve. For the filling, beat in a blender till easy cream cheese, ricotta, condensed milk and gelatin, ready in line with bundle directions. Add the sap and stir with a spoon. Pour over the dough and refrigerate for two hours. For topping, take condensed milk, margarine and chocolate powder and placed on medium warmth, stirring till it thickens. Swap off and blend with cream. Let cool, unfold over the pie and return to the fridge for one more 2 hours. Take away, prepare, garnish with chopped sap and serve.

Kiwi cheesecake

Cheesecake with kiwi |  Photo: Kitchen guide

Cheesecake with kiwi | Photograph: Kitchen information

Photograph: Kitchen information

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

Efficiency: eight

Complexity: gentle

Substances

  • 1 pack crushed cornstarch cookies
  • 2 tablespoons melted butter
  • 1 field of kiwi (or lemon, and many others.) gelatin powder
  • 2/3 cup (tea) boiling water
  • 1 cup ricotta
  • 200 g cream cheese
  • 1/3 cup (tea) sugar
  • 1 can of bitter cream
  • 2 kiwis, sliced ​​and crescents

Preparation mode

Grind the biscuit in a blender and blend with butter. Form the underside of a detachable backside pie pan and place it within the preheated oven for 10 minutes. Let cool. Dissolve gelatin in boiling water. Mix ricotta, cream cheese, sugar and cream in a blender. Distribute in a kind, leveling properly, and refrigerate for six hours. Garnish with kiwi slices and serve.

Sponge mini cheesecake with filling

Biscuit mini cheesecake |  Photo: Kitchen guide

Biscuit mini cheesecake | Photograph: Kitchen information

Photograph: Kitchen information

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

Efficiency: 10 items

Complexity: common

Substances

  • 2 cups crushed crammed cookies
  • 5 tablespoons butter
  • 1 cup (tea) whipped cream
  • Chocolate Flavored Ice Cream Topping

filling

  • 1 cup cream cheese
  • 1 can of condensed milk
  • 2 cups ricotta (chopped)
  • 1 pack unflavored gelatin powder
  • 1 teaspoon vanilla essence
  • 1 cup chopped biscuits with filling

Preparation mode

In a bowl, combine the cookies with the butter till a moist crumble varieties. Form the farofa into the underside of the detachable rim and place within the preheated oven for 8 minutes or till frivolously golden. To e-book.

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

Put together gelatin in line with bundle instructions, add gelatin to cream in a blender and beat for 1 minute extra. Combine the essence and biscuit with a spoon, unfold over the baked dough and refrigerate for 3 hours or till set.

Take away from the mildew, prime with whipped cream and serve with chocolate icing.

broccoli cheesecake

Cheesecake with broccoli |  Photo: reproduction

Cheesecake with broccoli | Photograph: copy

Photograph: Kitchen information

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

Efficiency: 6 servings

Complexity: gentle

Substances

  • 1 bundle of water-salty biscuits (200 g)
  • 1/4 cup butter (melted)

filling

  • 3 clear
  • 1 pack 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 biscuit in a blender and blend with butter in a bowl till you get a moist crumb texture. With this dough, lay out the underside and sides of a 20 cm diameter mildew with detachable edges. Bake in preheated oven for 8 minutes. For the filling, beat egg whites with a mixer and put aside. Pour gelatin with 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 blend gently with a spoon. Pour the batter into the tin, garnish with the remainder of the broccoli and refrigerate for 3 hours earlier than eradicating from the tin and serving.

Leave a Comment