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Preheat oven to 180 C (medium)
In a food processor, grind the biscuits well. Mix them well with walnuts and melted butter. The result will be a mixture similar to crumbs.
Put the mixture in the form of a detachable ring and press well with a spoon, so that the crumbs are well compacted. Put the form in the fridge
Mix all the cheese and sugar with the mixer until well blended.
Add eggs one at a time and mix after each one
Add the vanilla essence. Mix
Add cocoa. Mix.
Put the cream in the form, over the counter. Level with a spatula
Bake for about 1 hour, or until a small crack appears on the surface.
Let the cake cool in the oven. This is to avoid cracking more.
Using a sharp knife, remove the detachable ring.
Heat the cream for the glaze. Don't boil it
Put the chocolate and mix until it melts well. Let cool
Pour over the cake and level with a spatula.
Leave to cool until the next day.
How to make zebra cheesecake or easter recipe without dough in two colors?
Ingredients for zebra easter or cheesecake marbled with cocoa and vanilla
I chose a well drained and fatty sweet cottage cheese. You can also use cheese on the bucket. If you can't find cottage cheese (abroad) then you can prepare it at home & # 8211 the recipe here. Do not try to replace it with ricotta (urda) because Easter will come out floury and faded. Ricotta does not have enough fat or acidity (see here what ricotta is).
I took the butter out of the fridge to soften it a bit. I prepared the eggs, the vanilla extract and weighed the sugar.
Cheesecake with chocolate and fruit. No sugar and no cocoa
That title sounds weird, doesn't it? Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. And I, as always, wanted something with cheese, so I kind of combined them both. And I made a chocolate cheesecake, very simple and easy to make, because I don't get into complicated things. And really delicious.
For the simplest dough:
- 350 grams of wholemeal flour
- a packet of butter -200 g at room temperature
- 3 egg yolks (I put the egg whites in the cheese)
- 5 tablespoons of locust bean or karob powder - a much healthier and cheaper alternative to cocoa (found in any health food store).
- 5 tablespoons of honey (I know the discussions about the fact that it becomes heat treated toxic, I explained here how I came to the conclusion that it is not so)
- 1 tablespoon baking powder - I chose an organic one, without phosphates
- seeds from half a vanilla stick
- 2 whole eggs + egg whites
- 500 grams of cottage cheese
- 200 grams of mascarpone
- 4-5 tablespoons of honey & # 8211 depends on taste
- the seeds from the other half of the vanilla stick
- I had some frozen berries - about a handful. & # 8212- Later I made fresh strawberries. A wonder. We fought over her :)
It's so simple to make, that it was ready while my son slept, I had time to write the recipe and have another coffee.
Dough: flour with carob powder and baking powder mix. Mix the butter separately, with the honey and then with the yolks and vanilla. It is good for the butter to be very soft. It goes much faster. Then the flour mixture is combined with the butter mixture until smooth. It's best not to put all the flour in at once. And the countertop is ready! I formed two balls out of it and put it in the fridge.
Stuffing: cheese, mascarpone, whole eggs and beaten egg whites together for a minute, honey and vanilla mix well, well. Ready and stuffing.
In a cake tin I put some baking paper, then I took the first ball of dough, I spread it. With the fingers. I then poured half of the filling, spread the fruit, poured the other half. Then, on top of that, I shaved the other ball from the counter on the big grater. I put it in the hot oven and let it simmer for about 45 minutes, probably somewhere close to 180 degrees.
Don't be alarmed if the filling still looks soft, the toothpick test is irrelevant. After it cools, it hardens. On top of that, as an extra decoration and to keep my promise 100% to my son, I spread a few white chocolate flakes. I found one without nonsense through it. And that's it. A delight!
Cheesecake with figs and grapefruit
Leaving behind the beautiful holidays, richer in wonderful memories with our loved ones, today I propose a quick dessert to prepare, which does not require baking, easy to digest and finely colored. Cheesecake is said to have its origins in ancient Greece. Imagination flies to us, perhaps, to the beautiful goddesses, dressed in white dresses, enjoying this dessert, but I must tell you that this feast was created to give energy to the athletes who participated in the first Olympic Games (776 BC) , due to its very nutritious nutritional intake. Of course, today we encounter countless variations of the original recipe, which are more and more appetizing, because we are talking about a dessert loved all over the world.
It is really a dessert that has stood the test of time, and today I propose the following scenario: Cheesecake with figs and grapefruit.
For the countertop:
& # 8211 150g simple biscuits
& # 8211 100g hazelnuts
& # 8211 50g coconut flakes
& # 8211 20ml vanilla essence
& # 8211 60g peanut butter
& # 8211 120g butter
& # 8211 100g dried figs
& # 8211 450g greek yogurt
& # 8211 250g sweet cow cheese
& # 8211 ½ Vanilla pods
& # 8211 100g dried cranberries
& # 8211 20g coconut flakes
& # 8211 juice from 1 grapefruit
& # 8211 juice from the border
& # 8211 10g gelatin
& # 8211 cacao
& # 8211 cinnamon biscuits
& # 8211 a few slices of grapefruit.
In a large bowl, I mixed the following: the biscuits that I crushed by hand, the hazelnuts, ground in a mortar, the coconut flakes, the vanilla essence, the peanut butter and the melted butter. I mixed until smooth, so that the two types of butter moisturize the biscuits. The composition thus obtained I spread on a tray with removable ring and leveled using a glass, until I obtained a uniform layer. Alternatively, you can press using a spoon. If you don't find the top sweet enough, you can add vanilla sugar to taste. For me it's perfect without. I covered the tray and let it cool, while I took care of the filling:
The first time I paid attention to the gelatin, which I poured over 100 ml of cold water, leaving it to hydrate for 10 minutes. I then put it on the fire and heated it on a water bath, stirring continuously, slowly, until it was completely developed, then cooling it. For the filling, I mixed the following at high speed: the cream cheese, which I had previously squeezed from the water with the Greek yogurt figs. I moved the cream obtained in a bowl and incorporated the following: vanilla pod core, coconut flakes, grapefruit juice, lime juice, cranberries. I did not add sugar as the figs and cranberries are very sweet. At the end, I added gelatin and mixed well. I poured the composition over the biscuits that rested in the cold, I uniformed with a spoon and I gave the tray covered in cold, for 2 hours:
When the filling hardened well enough, I took the tray out of the cold, sprinkled a little cocoa in the rain, put slices of grapefruit here and there (peeled) and 2-3 cinnamon biscuits crushed in places:
Pear and cocoa cheesecake
Pear and cocoa cheesecake was the surprise I made for a very dear person, on her birthday. Instead of a classic cake with tops and creams, I made this unique and very tasty dessert. Do you like the combination of pears and cocoa? I really like it and I think they fit perfectly.
I had a good time, so it was a fast cake!
- 750 g cow's cheese
- 250 g sugar
- 100 g cocoa
- 200 g natural whipped cream
- 150 g butter
- 4 eggs
- 100 g rice flour
- 1 for sea and aromatic (Williams)
- lemon peel
- 8 thin pie sheets (strudel type, NOT puff pastry)
- 7 tablespoons sugar
- lemon peel
- 100 g butter
The paper with the sheets is lifted and placed in shape. I used a 28 cm cake form. Press lightly by hand, place the sheets on the edge, bend if necessary.
The pears are cut into 2 and then sliced.
Remove the spine and place in the pan, over the dough.
For the cheese composition, mix the cheese with the sugar using a mixer, add the diced butter at room temperature, natural whipped cream, eggs and lemon peel and mix until it becomes a homogeneous composition and all the butter is incorporated. Then gradually add the rice flour and finally the cocoa.
Cheesecake with digestive biscuits and strawberries
From the "Cakes without baking" category, a cheesecake with digestive biscuits and strawberries, simply delicious!
Ever since I ate that lemon cheesecake, prepared by Radu Popovici at the meeting of the chefs from Slanic Prahova in May 2013, that recipe has haunted me and I always said that it should be tried.
Honestly, I made today's recipe at the beginning of summer when the strawberries appeared, but I couldn't post it because I took some pictures of all the crying, so on the weekend when I saw strawberries in the market , I didn't stop to think, I took and provided this delicacy.
Cheesecake with cottage cheese and cocoa & # 8211 & # 8211; the most original and simple way to prepare a fascinating dessert! Follow the secret of how to prepare!
We present you a delicious cake recipe. It is a dessert that is amazingly simple to prepare, while as a result you get an appetizing cake with an irresistible flavor. The fine and airy texture of the dessert will please everyone, even the most skilled gourmets. If desired, you can complete it with raisins, dried apricots or fresh berries. Prepare this amazing dessert for the joy of your loved ones.
& # 8211 0.5 teaspoon baking soda
Ingredients for the filling
Method of preparation
1. Prepare the filling: beat the eggs with the sugar until you get a homogeneous mass. Add the semolina and mix well.
2. Pass the cheese through a sieve so that you get a homogeneous mass. Add the cheese to the bowl with the beaten eggs and mix.
3. Prepare the dough: beat the eggs with the sugar.
4. Add the cream, baking soda and melted butter (at room temperature). Stir.
5. Add the sifted flour and cocoa powder. Mix well until you get a smooth dough.
6. Grease a baking tin with butter and sprinkle with a little flour.
7. Pour the dough into the cocoa dough. In the center, pour the cheese filling. Do not mix.
8. Bake in the preheated oven at 180 ° С for 40 minutes. Take the toothpick test.
Lamb steak with vegetables from Gabriela Marin
Ingredients: a lower leg of lamb about 3 kg, a clove of garlic, 50 ml of olive oil, 100 ml of white wine, a tablespoon of salt, half a teaspoon of pepper, half a teaspoon of marjoram, 2 carrots, 2 pieces of parsnips, a few pieces of celery.
Preparation: Wash the vegetables very well, without peeling them. "I only cleaned the celery because I used smaller pieces. And I only had garlic for the little puppies that I put here and there, but as whole as they were ”. Rub the meat with salt, pepper and then with oil in which we put various other spices according to preferences. Place the meat over the vegetables in the pan. Add the white wine, cover with aluminum foil and put the tray in the oven for 40 minutes. Remove the aluminum foil and let the meat continue to cook slowly for another hour, then increase the temperature to 180 degrees and cook for another half hour.
Cream pudding with cocoa
You know I like great, simple recipes. In fact, the brilliantly simple ones. Today's recipe belongs to this category. From a few common ingredients comes a dessert with a fabulous consistency, similar to a more compact chocolate mousse. It can be served plain or with whipped cream and / or berries. It can also be a perfect filling for a cheesecake (of course, increasing the quantities). As a base you can use one of the doughs here.
I did the sweetening of this dessert with a new sweetener I tried recently. It is a combination of erythritol and stevia, at a friendly price. It has a glycemic index of 0 and 0 calories, with no strange taste. There are 1: 1, 1: 2 (with double sweetening power), 1: 2 sachets and pills for hot and cold drinks.
I used the 1: 2 option, of which I put twice the amount. You can, of course, put the sweetener you normally prefer, according to personal taste.
- 300 g fat fermented cream (minimum 25% fat)
- 3 eggs
- 50 g stevia sweetener 1: 2 (or 100 g Green Sugar)
- 30 g cocoa (one tablespoon with a large tip)
I specify that it is needed fermented cream, not sweet for cream. That is, from the classic one found in the dairy district. The only condition is to be as fat as possible, 25% or even 30% fat.
Beat all the components of the recipe with the mixer until the composition is homogenous, which will be liquid. It is poured into ceramic molds. It does not need to be greased with anything beforehand. The forms are placed in a tray, in which hot water is poured, up to half of the forms. Cover the tray with a lid or aluminum foil and place in the preheated oven at 170 degrees C for about an hour, or until the surface sticks. When the puddings are ready, turn off the heat and leave the oven door ajar until completely cooled.
After cooling, the puddings are covered with cling film and moved cold overnight.
I warmly recommend you to prepare this dessert too!
TOTAL: 560 grams, 1112.1 calories, 35.9 protein, 101 lipids, 10.6 carbohydrates, 0 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.