Raspberry cheesecake. Culinary recipes. A photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Most people believe that the cheesecake (the photo of which is presented in the article) was invented and distributed around the planet by the Americans. However, in fact, their main participation in this dish is the name. The delicacy has a much more ancient history, since it was “invented” by the Greeks, who reinforced the strength of the Olympiad participants with cheesecake more than eight thousand years ago. In the States, it was supplemented with cream - and now the dessert is perceived exclusively as a national American dish. There are a million recipes for it, but today we will cook a raspberry cheesecake, because the taste of baking from this berry becomes unforgettable.

Some subtleties

Cheesecake with berries is not always successful the first time. And all because the housewives are not aware of certain rules and tricks.

1. Don't bake in the oven for too long - overheating will inevitably cause cracks.
2. Avoid unnecessary opening of the oven door. Here are the rules, as when baking a biscuit: if you slam the lid, it will fall off.
3. The readiness of any, including raspberry, cheesecake is checked not by piercing (this should never be done!), but by shaking. If only the center fluctuates, it's time to turn off the oven.
4. You can’t take out the mold right away - the delicacy should cool in the oven.
5. If you want to get an extremely tender filling, you can’t bake a cheesecake in the oven, you need to use a water bath (which not everyone will agree to). And if you prefer density, add cornmeal or starch to it.
6. The main ingredient of the dessert is cream cheese. Ideally - "Philadelphia", but you can not always find it in natural performance. Almette serves as an alternative in many recipes, and our housewives perfectly replace all these delights with cottage cheese.
7. All ingredients should be at room temperature, unless you're willing to mask the cracks in the cheesecake.

Now you can start cooking.

Cheesecake with raspberries for the lazy

If you follow this recipe, you won't have to mess with the oven. A bag of gelatin is diluted according to the instructions written on it, and left to swell. 400 grams of crumbly cookies (even "Tea" is suitable) are crushed into crumbs (but not into dust!) And mixed with melted butter, which you need to take a 200-gram package. "Dough" is distributed in a form with good compaction and hides in the refrigerator. Swollen gelatin is placed on the burner and heatedbefore dissolution. A glass of cream, sugar and vanilla are whipped in a bowl, which are put to taste, after which 400 grams of a fermented milk product unloved by many children are added - this time we are preparing an almost classic cottage cheese cheesecake. When the gelatin has cooled to a tolerable temperature, it is introduced into the total mass. Finally, raspberries are poured in and very carefully mixed. All this is filled with a "basket" and removed in the cool for two hours. Dessert is ready to eat!

Raspberry Chocolate Treat

This time we will have a cheesecake with pastries. The recipe advises buying sugar cookies for him like Baked Milk. It will take about a third of a kilogram. The cookies are again crushed to crumbs and mixed with a piece of butter, this time melted. The kneaded mass is distributed in shape and removed for ten minutes in a not too hot oven. For the filling, 600 grams of soft cream cheese are kneaded or rubbed, combined and kneaded with a whisk with fatty sour cream and sugar (both 150 grams each). After that, two eggs and a yolk are introduced; After each addition, the filling is diligently mixed. At the very end, two tablespoons of flour are poured. A 100-gram bar of white chocolate is finely chopped or coarsely rubbed and, together with a third kilo of raspberries, is mixed into the mass. It is placed in the base, and the form is returned to the oven for three quarters of an hour. You can eat raspberry cheesecake after four hours, which he must spend in the refrigerator.

English variation

It has a cheesecake with berriesprepared without cookies and other substitutes. From 60 grams of butter again, 130 flour, half a spoonful of baking powder, three tablespoons of sugar and a small bag of coconut flakes, a rather crumbly dough is kneaded. A cake is baked from it for about a quarter of an hour at a standard temperature. In a mashed "Philadelphia" or, in extreme cases, mashed cottage cheese (400 g), half a bar of white chocolate is rubbed and a glass of heavy cream whipped with three tablespoons of sugar (take brown) is added. A pack of gelatin diluted according to all the rules is added, the filling is kneaded and poured onto the cake. After an hour of standing in the cold, raspberries, strawberries and kiwi slices are generously laid out on top, all this luxury is sprinkled with chocolate chips and left overnight for the final solidification.

Portioned cheesecakes

Will be just a lifesaver for moms whose kids are constantly arguing about who got more of something delicious. Now each of the baddies will get a personal raspberry cheesecake. 100 grams of crumbly biscuits are finely crumbled (a blender or meat grinder will help) and mixed with two tablespoons of melted butter and one and a half tablespoons of sugar. A full spoonful of the mixture is placed in lined or smeared cupcake molds and rammed. Ten minutes in the oven and take out to cool. A glass of raspberries is pureed with a blender, rubbed through a fine sieve to remove seeds and mixed with a spoonful of sugar. Almost a pound of soft cream cheese is whipped until fluffy, a glass of sugar is poured, after -a little s alt, a little vanilla sugar and, in turn, two eggs, and finally - raspberries. Stop when you're smooth so you don't force air into the mixture. The filling is laid out in baskets, which are put into the oven for a third of an hour for baking, and then for four hours in the cold to harden.

Optional: lemon cream

If you didn't know, you can make a cheesecake without gelatin. And it will turn out tasty, dense and at the same time airy. The base is already made in the usual way: a crumb of a pack of butter or sugar cookies (200 g) is combined with half a pack of butter (of course, it melts), a cake basket is formed in a baking dish and put in the oven for 10 minutes. lemon and two tablespoons of juice from it (mixed with half a bag of baking powder), about 600 grams of fatty cottage cheese, almost a full glass of cream or sour cream and half a glass of sugar. All this is whipped - with a mixer or blender. Then, in turn, with intermediate beating, three eggs are introduced. The filling is evenly spread over the cake, and the “pie” is baked in the oven for an hour. About five minutes before readiness, the surface wakes up abundantly with berries so that the raspberry cheesecake is saturated with their aroma and juice, but the berries themselves do not shrink. Lemon cream is prepared from a semi-finished product and applied to an already cooled dessert.

Cheesecake with poppy seeds

The base is prepared as usual: two cups of cookie crumbs or crackers are combined with half a pack of butter (using a blender), two large spoons of sugar and two small spoons of juicelemon. While the basket is baking, prepare the filling. And for her, two tablespoons of poppy seeds are steamed for about seven minutes in half a glass of boiling water, a pound of low-fat cottage cheese is whipped with a glass of sugar. After that, 200 grams of cream cheese and three eggs are added. The filling is divided into three. In two parts poppy is added, one remains clean. Poppy filling is laid out along the sides, the middle is made out as usual. On top, it is covered with raspberries. The form is covered with parchment and hidden in the oven for 50 minutes. It turns out not only delicious, but also very beautiful cheesecake - the photo will confirm the validity of these words.

Japanese cheesecake

Quite a complex recipe with an original base. Six eggs are separated into whites and yolks. The first are first whipped with a pinch of s alt until foamy, then sugar is added (two-thirds of a glass) - and until non-falling peaks. A cube of butter is rubbed with a quarter kilo of cream cheese until smooth, the juice of half a lemon is squeezed out there, after which the yolks are introduced in turn. Then milk is poured in - and again the mass is kneaded. Three tablespoons of flour are combined with a spoonful of starch and a quarter of a spoonful of baking powder; this mixture is gradually poured into a common container. Finally, tightly whipped proteins are gently mixed. The dough is gently spread in a form, which is placed in a deep baking sheet and placed in the oven. Boiling water is poured into the sheet, the oven must be heated to 150 - this will be a replacement for the water bath. Exactly one hour do not touch anything! After very carefully remove, cover with raspberries and sprinkle with powdered sugar.

Cheesecake with Baileys

It will require a pack of chocolate or coffee cookies, which must be ground and mixed with melted butter, a little less than half the package. A cake is formed from the mass, this time without sides, and baked for about ten minutes. A mixture of chocolates is melted: bitter - a small piece, and dark, preferably with cognac or other alcohol - a whole bar. A quarter of a liter of heavy cream is whipped into foam, in parallel the same is done with soft cheese such as Almette (250 g), combined with two tablespoons of powdered sugar and three - Baileys liquor, as an option, you can take Kahlua. The mass is combined with cream and melted chocolate by mixing with a mixer running at low speed. The filling is evenly placed on the cake, decorated with raspberries, and the cheesecake is hidden in the refrigerator for four hours.

Cheesecake with condensed milk

The base is made from cookies (chocolate would be nice), egg yolk and butter in the traditional way and pre-baked for the same ten minutes. This recipe has an interesting filling. For her, half a kilogram of cottage cheese is whipped into a single mass with three eggs and a standard can of condensed milk (not boiled). It is poured into the prepared base, the form is placed in a pan with water poured up to a third of its height and sent to the oven for almost half an hour at a temperature of 200 Celsius. After the allotted time, the glow drops to 170, and the form is not removed for another third of an hour. When the cheesecake with condensed milk has cooled well, it is put in the cold overnight to gain density. Alreadybefore serving, the surface is artistically painted with raspberry jam.

Vanilla cheesecake

This recipe is slightly different from those already described. A third of a kilo of cookies (now shortbread) crumbles and is combined with a blender with half a pack of butter - we have already gone through this. The dough is distributed in shape - this is also already familiar. However, after that, the form is hidden in the refrigerator for half an hour - this is already a novelty. While the base is cooling, a third of a liter of sour cream or very heavy cream is whipped with a bag of vanilla sugar and 150 grams of regular sugar. Next, a quarter kilo of Philadelphia or its equivalent is put into the mixer, and at the very end, without stopping the apparatus, three eggs. The filling is poured into the prepared basket, fresh or frozen berries are laid out on top, and the raspberry cheesecake goes for baking, which will last exactly an hour at 160 degrees. After that - bon appetit!