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Dessert cheesecake with raspberry jelly, cold

Dessert cheesecake with raspberry jelly, cold

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Grind the biscuits well and mix them with the melted butter.

We put them in a round tray lined with transparent food foil (I use it to remove the cheesecake from the tray after it hardens), shaping the base.

Gelatin: put it in a bowl with the specified amount of water on the sachet (smaller amount), and leave it hydrated for 10m. After 10m we put it on the steam bath until it melts, but it doesn't boil. Then we leave her to die.


Beat the whipped cream well, then add the cheese, vanilla essence and sugar / honey continuing to mix. After the gelatin is no longer hot, but only a little warm, we add it to the composition in a thin thread, taking care to mix everything well. Pour everything over the biscuit base, shaking a little so that the cream settles properly.

We leave it to harden for at least 12 hours.


We repeat the process from gelatin to cream, only instead of water we put raspberry syrup. After the gelatin has melted, we put it in a bowl with a wide bottom, possibly over a piece of paper to bake, so that it is thick enough for the shapes (if we want to make shapes). After it cools enough, put it in the fridge until it hardens like jelly. We then take a form and cut it, putting it on the hardened cheesecake.

If you don't want shapes, let it cool just a little, then pour it over the cheesecake (gelatin should fit in the edges of the tray; my cheesecake was already up to the edges, so if you take this option make the cream composition from the quantities smaller to fit gelatin).

After it is ready to harden, you can use the foil to remove the cheesecake from the tray and serve it.

Good appetite!

Cheesecake recipe with chocolate and raspberries, a much-loved summer dessert

Cheesecake recipes have become the favorite of housewives in any season, because they are so versatile and can be combined with any fruit, chocolate and various sauces. And because raspberries have appeared on the market, we invite you to prepare a delicious Cheesecake Recipe with chocolate and raspberries.

chocolate and raspberry cheesecake

Cheesecake recipes have become the favorite of housewives in any season, because they are so versatile and can be combined with any fruit, chocolate and various sauces. And because raspberries have appeared on the market, we invite you to prepare a delicious Cheesecake Recipe with chocolate and raspberries.

What we need for the chocolate and raspberry cheesecake recipe:

  • For base (25 cm diameter):
  • 300 gr digestive biscuits
  • 125 gr butter with 82% fat
  • For cream and decoration:
  • 750 gr Philadelphia cream cheese
  • 200 gr sugar
  • 4 eggs
  • 1 tablespoon cornstarch
  • 100 gr of dark chocolate
  • 200 ml sm & acircnt & acircnă for cream
  • 250 gr raspberries
  • a pinch of salt
  • 1 vanilla pod
  • a little butter to grease the form.

Cheesecake recipe with chocolate and raspberries - Preparation

Turn the oven to 170 degrees.

For the basis of the wonderful chocolate and raspberry cheesecake, grind the biscuits & icircntr a robot and mix with the soft butter. The resulting mixture is spread at the base of the baking tin, greased with a little butter. It is given the cold form and we prepare the cream cheese.

Put 100 ml of sm & acircnt & acircna for the bottle to be heated and add the broken chocolate & icircn pieces. Stir until the chocolate melts, then leave the composition to cool.

The cream cheese is mixed with the sugar, the rest of the cream, a pinch of salt and the inside of the vanilla pod. Eggs and corn starch are also incorporated on the rack.

Spread the cream cheese over the layer of biscuits and marinate with the chocolate composition. Place the raspberries in the composition and place the bowl in the oven, placed in a pan with water, the level of which will reach about 2/3 of the height of the bowl.

Bake the cheesecake for 40-50 minutes at 180 degrees.

Allow to cool and serve garnished with fresh raspberries or raspberry sauce.

The recipe is also very effective and delicious Mango jelly cheesecake!

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Mousse an irresistible dessert 〰️

Try this peach mousse topped with a lovely rose blossom- shaped. I think of all the raspberry fruits I use most often in desserts, it's flavorful. For the white chocolate mousse with lavender infusion :. Decorate each glass of mousse with grated chocolate, fresh raspberries and mint leaves. Preparation Cakes with white chocolate mousse: Top: Melt chocolate. Raspberries or chunks of chocolate.

Panna cotta with cinnamon in a glass. Delicious white chocolate mousse with pistachio.

Cheesecake with raspberry jam, by the glass

A dessert without baking, which is prepared quickly and which looks good & icircn plate is perfect for any occasion. All the more so if you need a few ingredients, and the recipe is simple and straightforward.

The dessert we propose to you today is a reinterpreted cheesecake, in a glass, & icircn layers, with raspberry jam in the middle. It is made quickly, you just have to be patient to leave it in the cold before enjoying it and you will get a dessert with which you will turn your back on your guests, friends and even family members.

  • For the base:
  • a pack of divisive cookies
  • 4 teaspoons butter
  • 4 teaspoons brown sugar
  • Cheesecake:
  • 250 g cream cheese
  • 1/2 teaspoon vanilla essence
  • 2 teaspoons sugar
  • 120 ml liquid cream
  • 1 teaspoon lemon juice
  • 1 jar of raspberry jam
  • fresh raspberries for decoration

To prepare the biscuit base, put all the ingredients in the blender and mix until you get a homogeneous and crumbly mixture.

In a bowl, whisk together the liquid cream with the sugar, essence and lemon juice. When it has gained consistency, add the cream cheese and mix more to incorporate it.

All you have to do is assemble the dessert. Choose transparent glasses to see the layers well. Put a layer of biscuits on the bottom of the glass. Then a layer of cream cheese, then a layer of raspberry jam. Then another layer of cream cheese, one of biscuits and finish with cream cheese, depending on how high the containers are and how many layers you can put.

Garnish with fresh raspberries and refrigerate for two hours. Good appetite!


For the countertop:
200 g biscuits (I used very fragile blueberry biscuits in which I did not put blueberries)
100 g butter
For the filling:
300 g sweet cottage cheese (I used homemade yogurt)
150 g yogurt
1 tablespoon of raw sugar (or maple syrup) - optional
Vanilla powder
100 mL water
2 teaspoons agar agar
For jelly:
A handful of fresh mint
A teaspoon of agar agar
A teaspoon of raw sugar-optional
For decoration:
Corcoduse yellow

I ground the biscuits and mixed them with the melted butter. I put this composition by pressing very well in a form with a detachable bottom (19 cm, diameter).
I mixed the cheese with the yogurt and vanilla powder and in the meantime I put water on the fire with agar agar after it boiled on low heat I left it on the fire for another minute and I added over the cheese mixture with yogurt stirring vigorously. I added this composition over the cookie sheet and left it to cool.
Meanwhile, put in a saucepan fresh mint with enough water to cover it over low heat after it boils, I stopped the fire and let it infuse for another 5 minutes. I strained the mint and in the remaining liquid I added the sugar and agar agar and I boiled it. I added this mint jelly over the cheese that was already hardened and let it cool again.
Before serving, I decorated it with fruit.
Good appetite!

Raspberry cheesecake

Raspberry cheesecake it is a cool and fragrant dessert, with few ingredients.

The raspberries were baked, small and tasty, I can't resist them. I picked it up from the garden and the thought flew to a delicious cake, Raspberry cheesecake & # 8211 excellent combination of cheese and raspberries and what flavor & # 8230.

cake without baking-recipe

a raspberry cheesecake cold prepared without baking, fast and cool, with biscuit top with oats and butter, cream cheese and raspberry jelly. You can also try the Cocoa Roll with cream cheese and raspberries.

How to make a Raspberry cheesecake follow the steps in the recipe.

As cooking is a science and then an art, we need to keep in mind a few tips on this recipe.

  • If the cake cracks on the surface, we should not panic - it saves the jelly on top.
  • However, in order not to crack, all the ingredients must be at room temperature and we should not mix the cream cheese too much.
  • When we bake it we can choose either to put the tray in the oven or to put it in another tray with water. In this way the cake is baked evenly.
  • When the time required for baking has passed, the mixture should be on hard edges, and in the middle it should be a little soft, a little shaky. When it cools, the middle thickens.
  • It must be refrigerated for a few hours. It is preferable to stay overnight.
  • The temperature during baking should not be too high. Thus the cake cracks on the surface.

Among the recipes for uncooked cheescake, the one for New York cheesecake caught my attention. For this recipe I followed the instructions in book royal dish written by Princess Margaret of Romania.

For this recipe we need the following ingredients:

  • For the countertop: 400 gr. digestive crackers
  • 100 gr. butter
  • 3 tablespoons sugar
  • For cream cheese: 1kg. fresh cream cheese
  • 200 gr. sugar
  • 3 tablespoons flour
  • 3 eggs
  • 150 ml. cream for whipped cream
  • 3 sachets of vanilla sugar
  • For fruit jelly: 300 gr. fresh or frozen fruit
  • 150 gr. sugar
  • 1 tablespoon starch

Method of preparation

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons

Fruit jelly and mascarpone cake & # 8211 is my favorite dessert

Fruit jelly and mascarpone cake is my favorite. I just can't eat enough, no matter how much I eat. I recommend you try this delicious dessert. The recipe is explained step by step in the lines below.


  • 4 eggs, 120 gr almond flour
  • 120 gr ground walnuts, 200 gr powdered sugar
  • 50 gr wheat flour, 4 egg whites
  • 100 g sugar, 2 tablespoons lemon juice
  • 50 gr melted and cooled butter

Ingredients for syrup:

Ingredients for raspberry jelly:

  • 800 gr raspberries, 300 gr sugar
  • 240 ml of water + one more spoon
  • 2 tablespoons cornstarch
  • 20 gr gelatin

Ingredients for mascarpone cream:

  • 4 yolks, 200 g sugar
  • 400 ml milk, 1 tablespoon cornstarch
  • 1 sachet of vanilla sugar, 500 gr mascarpone
  • 500 ml sweet cream for whipped cream
  • 15 gr gelatin, 70 ml cold water

Ingredients for strawberry jelly:

Method of preparation:

We prepare the dough. Beat eggs with a mixer. Mix wheat flour, almond flour, ground walnuts and powdered sugar. Add the dry ingredients mixture to the egg foam.

Beat the egg whites with the lemon juice and sugar until you get a hard foam. Add the egg white foam to the bowl with the eggs and flour. At the end, add the melted and cooled butter. Mix well.

Pour the dough into a rectangular tray (31 & # 21539 cm) lined with baking paper. Bake the dough for 25-30 minutes at a temperature of 170 degrees. After the dough is baked, take it out of the oven and let it cool.

Then cut the dough in half, horizontally to obtain two equal countertops.

We prepare the syrup. Put in a saucepan, on the fire, water, sugar and vanilla essence. Cook the syrup for 5 minutes, then let it coolWe prepare the raspberry jelly. Put the raspberries with the sugar and 140 ml of water in a saucepan. Dilute 2 tablespoons of starch in a tablespoon of water. Hydrate the gelatin in 100 ml of water.

Let the raspberries boil until they turn into a paste. We then sift it through a sieve and mix it with the previously diluted starch. Put the raspberries on the stove again and let it thicken a little.

Then take it off the heat and let it cool slightly, then add the gelatin. Pour the raspberry jelly into a baking tray and put it in the fridge overnight.

We prepare mascarpone cream. Hydrate gelatin in 70 ml of cold water. Boil the milk with the vanilla sugar. Mix the yolks with the sugar and starch. Lightly pour the hot milk over the yolks and mix continuously.

Pour the mixture of yolks and milk into the pan. Put the pan on the stove and mix continuously with the whisk. After boiling, leave the pot on the fire for another 2 minutes. Then take the pan off the stove and let the pudding cool slightly, then dissolve the gelatin in it.

Beat the sweet cream with the mixer until you get a firm whipped cream. We mix it with mascarpone cheese. After the pudding has cooled, mix it with whipped cream and mascarpone. Mix well to obtain a very fine cream. Divide the cream into 3 equal parts.

We prepare the strawberry jelly in the same way we prepared the raspberry jelly, only this time the starch is no longer needed.

We syrup the first top with the syrup prepared at the beginning and cover it with a part of the cream. Add the concentrated raspberry jelly on top. Then add half of the remaining cream and cover it with the second top. We syrup the top and spread another layer of cream over it. Cover the cream with strawberry jelly.

Put the cake in the fridge overnight. The next day we cut it into slices and serve it with our loved ones. We decorate the cake to your liking. Good appetite and increase cooking!