Cheesecake with raspberry jelly

Cheesecake with raspberry jelly

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Mix the yeast with a teaspoon of sugar, a little warm milk and let it rise.

We mixed the butter with the sugar, then we added the yolks one by one, the yeast, the flour and the flavors. We have to obtain a homogeneous dough from which we can spread a sheet.

I let the dough rise for about an hour. I then prepared the cream cheese.

The raisins are soaked in a little rum. I then mixed the cheese with the sugar and Mascarpone cream. I dissolved the pudding in the whipped cream, then I put it over the cheese mixture. I put the flavors and raisins after I drained them.

For the jelly I dissolved the pudding with a little syrup. I put the rest of the syrup to boil. When it started to boil I added the pudding and mixed it until the mixture thickened. I let it cool.

I took a little dough and made some shapes that I put on top of the cake. From the rest of the dough I spread a sheet, a little bigger, enough to reach the edges of the tray.

I placed the sheet in a tray lined with baking paper, I put the cream cheese, on top the jelly and the shapes cut from the dough. I put the tray in the oven for 35 minutes.

The recipe book said to put in the smaller tray and make two sheets, I wanted it to be in the large tray, so I just made some coca shapes that I threw over the jelly. He didn't even know about Mascarpone. , no matter how good the cheese combined with fruit jelly.

It can be powdered with sugar, but it still looks great.

Good appetite !!!!

Panna cotta with strawberry jelly and raspberries

The gelatin is soaked according to the instructions on the package.

put the sugar and vanilla essence on the fire until the sugar dissolves,

then remove from the heat and allow to cool. It should not be more than 60 degrees when gelatin is added.

The gelatin is dissolved in a water bath and added to the milk.

Homogenize and add to the dishes in which it is desired to be served until cotta.

If you want to get a cotta with an angle of inclination, place the dishes on a support that allows them to be tilted.

Let cool for about an hour, until the panna cotta layer thickens.

Meanwhile, prepare the strawberry and raspberry jelly.

The gelatin is soaked according to the instructions on the package.

and the sugar is mixed and put on the fire until the sugar dissolves.

and the resulting composition is passed through a sieve to remove the seeds from the fruit.

The gelatin dissolves in the water bath and is added to what resulted after I strained the fruit mixture. It must not have a temperature higher than 60 degrees when we add gelatin.

Homogenize and allow to cool.

Remove the coagulated panna cotta glasses from the refrigerator,

and add the fruit jelly. Let cool until the jelly thickens (about an hour).

Mini Cheesecake "Martisor"

stirring occasionally for the raspberries to fall apart. Keep on the fire for about 20-30 minutes.

and an amount of about 220 g of raspberry pulp is obtained, without seeds.

Separately, dissolve the starch in water

and add over the raspberries strained.

Put it on the fire again, until it thickens, stirring constantly.

When ready, remove from the heat and allow to cool.

we continue with the basic recipe.

Add the yogurt, lemon juice and vanilla essence.

One by one, add the yolks, mixing well after each one.

The resulting composition is divided into 2 bowls.

Raspberry jelly is added to one, and the other remains simple.

Beat the 3 egg whites with the rest of the sugar.

The egg white foam is divided into 2 bowls.

In the form of muffins, put 10 muffin papers, then divide the raspberry composition into each of them.

Put the white composition on top.

Bake at 150 degrees for 50 minutes on a water bath. After removing from the oven, allow to cool completely.

Cake with ricotta cheese and raspberry mousse & # 8211 contrary to appearances, it is very easy to prepare

The cake with ricotta cheese and raspberry mousse is so good that no one can resist it. Everyone wants to taste it as soon as they see it on the table. Although it seems complicated, the recipe is very simple. It is explained step by step in the lines below.

Countertop ingredients:

  • 200 gr dark chocolate (70% cocoa)
  • 200 gr cold butter, 200 gr powdered sugar
  • 120 gr wheat flour
  • 3 eggs

Ingredients for ricotta cream:

  • 500 gr ricotta cheese
  • 150 gr powdered sugar, 3 eggs
  • 1 tablespoon vanilla pudding powder

Ingredients for raspberry mousse:

  • 400 ml sour cream 30%
  • 2-3 tablespoons powdered sugar
  • 1 tablespoon raspberry jelly (powder)
  • 150 gr raspberries + some fruits for decoration

Method of preparation:

First, prepare the countertop. Dissolve the chocolate in a bain-marie, then let it cool. Beat the butter with the mixer and gradually add the powdered sugar. Then add the eggs, one at a time, and mix well. Finally, add the flour and mix.

Pour the cooled chocolate into the dough and mix with a spatula. Put the dough obtained in a rectangular tray (21 x 25 cm) or square (23 x 23 cm) lined with baking paper.

Put all the ingredients for the cream in a bowl (ricotta cheese, eggs, powdered sugar and pudding powder) and mix until combined. We should get a fairly thin composition. Pour it over the chocolate dough in the pan.

Put the tray in the preheated oven at 160 degrees and bake the cake for about 40 minutes. Let it cool in the oven, with the door ajar. Let the cake cool completely.

We prepare raspberry mousse. Dissolve a tablespoon of jelly in about 2 tablespoons of boiling water. Let the jelly cool.

Crush the raspberries with a fork so that we have smaller and larger pieces. Beat the cream with the powdered sugar until you get a firm whipped cream.

Add raspberries and cold jelly. Mix with a spatula (not a mixer). Spread the foam evenly over the completely cold cake.

Put the cake in the fridge overnight. Before serving, garnish with fresh raspberries. Good appetite and increase cooking!

Perfect with raspberries

A delicious desert, Perfect with raspberries & # 259, is the recipe for & icircnghe & # 539at & # 539at & # 259 that I present below.
According to the dictionary & bdquoLarousse Gastronomique & bdquo, & bdquoparfait is a cold dessert, prepared in two delicate layers of cream, which allows it not to melt quickly. & # 579 aroma of coffee. The fact that it is a delicious delicacy, especially appreciated by all the people who enjoy it, is the very name that is perfect and that in French is very effective.
For a parfait to be as appetizing as it is, it must be made of either icing or peanuts (hence a sturdy layer), followed by very thinly sliced ​​fruit. If the (vanilla) icing melts, it will mix with the fruit syrup, resulting in some flavors that you will hardly resist.
Nowadays there are a multitude of ways to prepare the perfect, with which we enjoy the taste buds, recipes that are easier or more complicated, but all very tasty.

Photo: Perfectly with raspberries & # 259 & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
150 g zah & # 259r
3 g & # 259lbenu & # 537uri
150 ml of milk
1 sachet of vanilla sugar
1 cup bake
1 glass of raspberries & # 259
500 ml fri & # 537c & # 259
Preg & # 259te & # 537ti a & # 537a:
Rub the egg yolks with the sugar and the vanilla sugar. Gradually add the milk, after which you put the composition to the boil, drinking it with a whisk, until the mixture thickens. La & # 537i then la r & # 259cit. Ba & # 539i fri & # 537ca & # 537i o dai la cold. After the fry is cold, add the crushed fruit and pour everything into a cake pan, lined with cling film, transparent. Then insert the freezer bowl, for about 3 hours, to freeze.
Serve the perfume decorated with fruit and a berry sauce.

Preparation: 30 minutes Recovery: 3 hours
Re & # 539et & # 259 by Liliana Dragomir, Bucharest

Find out about this magazine. Practically & icircn buc & # 259t & # 259rie. It can be purchased from all media outlets throughout the country, but in electronic format. through Magzter.

Ingredients Cheesecake and raspberry jam
-for the dough:
200g flour
100g butter
30g ground sugar
1 small egg
6 tablespoons cold water
1 pinch of salt

-for the filling:
750g cow's cheese
120g sugar
50g cream for cooking
3 eggs
3-4 tablespoons raspberry jam
lemon essence
60g flour
10g cocoa

Preparation Cheesecake and raspberry jam
For the dough, cut the cold butter into cubes and mix it with the flour and salt until you get a sandy texture. Add the ground sugar and beaten egg with water and mix until the composition is homogeneous. Leave the dough in the fridge for an hour.
Meanwhile, mix the eggs with the powdered sugar and lemon essence, then add them over the cottage cheese and mix it with a vertical mixer, until it becomes creamy.
Put 100g of cream cheese in a bowl and add sifted cocoa, mix, then add 30 g of flour and knead until you get a smooth dough.
Take out the dough and spread it with the rolling pin, then put it in the pan greased with butter and prick it from place to place.
Break a piece of cocoa dough, flatten it, place a raspberry jam inside and then cover it with another piece of dough, forming a ball that you place in the pan. Do the same with the other balls. I got 8 balls of dough.
Over the cream cheese add the cream and mix and then add 30g of flour and mix. Add a few tablespoons of raspberry jam and mix gently. Pour the composition into the tray, over the cocoa balls, level and cut the excess dough and place the tray in the preheated oven at 180 degrees C, for approx. 40 minutes until nicely browned.
Let the tart cool and then serve. It can be served with raspberry jam.

Raspberry Jelly Cake and Mascarpone Cream & # 8211 a Dessert You Never Fail

If you want to impress your family, make a cake with raspberries and mascarpone cream. This dessert is so tasty that no one can resist it. Everyone wants to try it.

Ingredients for the raspberry layer:

Cream ingredients:

  • 660 ml cream for whipping cream 30/36%
  • 250 gr mascarpone cheese, 5 tablespoons powdered sugar
  • 3 tablespoons gelatin, 100 ml boiling water

Method of preparation:

We wash the raspberries and put it in a pan. Heat it over low heat. Stir occasionally, and when it releases juice, add sugar. Wait for the raspberries to boil, then turn off the heat and add the raspberry jellies. Mix well and let cool.

If we don't want to feel the raspberry seeds, we have to rub them through a sieve, but we have to do this before adding the jellies.

Wallpaper a 24 & # 21538 cm tray with baking paper. We put a layer of biscuits on the bottom of the tray. Pour raspberries on top and cover with another layer of biscuits.

Dissolve the gelatin in boiling water and let it cool.

Remove the whipped cream from the fridge just before beating. Beat with a mixer at high speed, and when it starts to thicken, reduce the speed and add powdered sugar and mascarpone cheese.

Beat everything until you get a firm cream. Add gelatin and mix well.

Put the cream over the second layer of biscuits. We spread it evenly. Sprinkle almond flakes on top. Put the cake in the fridge for a few hours, or even for a whole night. Good appetite!

Tart with raspberry jelly and chocolate

& # 8220The construction of a tart is almost as complex as that of a house & # 8221. I really liked this comparison between tarts and buildings, which come to life with the creator. I discovered it in the newest book I gave as a gift, one about styling, photography and dessert recipes with a delicate and romantic air: I & # 8217m just here for dessert (by Caroline Khoo & # 8211 whose almost magical creations are on Instagram at @nectarandstone). I liked so much what this girl says that I thought well about the solid structure that the tart from a countertop needs, which is not too fragile, but not too strong, just as a durable house needs a good foundation. Then you discover the interior of creams, mousse or caramel, just as you would fall in love with each of the rooms of the house. Only after you know its interior well can you decorate it, with those elements that make it unique and make it your own.

With this idea in mind and with my tart dough with a little cocoa (which had been waiting for a few days in the freezer to be the foundation for a new construction) I started working. I put a strong fresh raspberry summer scent inside and added a cool layer of chocolate cremeux. The exterior accents took on mirror glitter, the strong raspberry pink and the delicate white chocolate dots.

Tart with raspberry jelly and chocolate

Ingredients (for a pie 18cm / 4-6 servings)

Raspberry jelly

  • 130g raspberry puree + a few pieces of whole raspberry
  • 20ml lemon juice
  • 50g sugar
  • 6g gelatin

Dark chocolate cream

  • 2 yolks
  • 15g sugar
  • 80ml milk
  • 90g dark chocolate
  • 100ml cream for whipping cream (30% fat)

Mirror mirror with cocoa

  • 80ml water
  • 65ml cream for whipping cream
  • 90g sugar
  • 30g cocoa
  • 3g gelatin

Method of preparation:

For tart countertop mix the flour with the powdered sugar and cocoa in a large bowl. Put the diced cold butter on top of them and start kneading with your fingers until you crumble the butter and the mixture looks sandy. Add an egg and start incorporating it into the mixture until the dough takes shape. It's a delicate and sticky dough at first glance. Don't try too hard to mess it up. Once you have managed to gather it all together, put it in a cling film and leave it in the fridge to cool for between 30 minutes and an hour.

Spread the dough in a pan of tart with removable walls. Do not cut the edges that hang over the walls of the tray. You will do this after baking it blind to make sure it has high and perfectly equal walls. Put the tray with the dough back in the fridge for an hour.

Preheat the oven to 180C. Cover the dough in the tray with a baking paper and weights (ceramic balls / pebbles / rice / beans), place the tart tray on a larger tray and place on baked in the blind for 15 minutes. Remove the weights and let the tart peel for another 5 minutes.

Remove the tart and while it is hot, carefully cut with a knife the edges of the dough that hang over the tray, so that you stay with the tart walls at the level of the tray. Allow the tart crust to cool in the pan.

In the meantime, take care of raspberry jelly.

Strain the raspberries with a vertical blender. (I didn't weigh anything before I started, so I don't know how many raspberries I had in my natural state. After I passed, 130g of puree resulted, which I didn't pass through a sieve.)

Add 20ml lemon juice and 50g sugar and put the whole mixture on low heat until the sugar melts. Meanwhile, hydrate the gelatin in cold water. When the mixture in the pot has warmed up, take it off the heat, squeeze the gelatin and add it to it. Stir to dissolve and allow to cool slightly before pouring the jelly into the baked tart crust earlier.

Cool everything overnight. He also has to stay in the freezer overnight chocolate cremeux.

Mix the two egg yolks with the sugar. Chop the chocolate and place in a large bowl. Heat the milk over low heat. When the milk has reached the boiling point, pour it over the yolks rubbed with sugar. Mix well and put all the liquid back in the pot and then on low heat. Stirring constantly, wait until the liquid in the pot thickens like a sauce. (If you point your finger at the back of a wooden spoon soaked in it, it remains a firm streak.)

Immediately pour the hot liquid over the chopped chocolate. Let it sit for a minute and then mix with a spatula until the chocolate is incorporated. After the mixture cools, you can incorporate the whipped cream into it, also with a spatula.

Prepare a pastry ring / tray with a diameter 1cm smaller than the tart top. (In my case, I used an adjustable pastry disc that I tightened to 17cm.) Wallpaper it with rodoid foil and place it on a tray with baking paper. Pour the cremeux into the disc thus prepared and put in the freezer overnight.

The next day, prepare a mirror mirrors with cocoa. Mix water, cream, sugar and cocoa in a pot. Put on low heat and leave until the sugar melts. Meanwhile, moisturize the gelatin in water, squeeze it and put it in the hot mixture. Stir and set aside to cool.

Remove the chocolate cremeux from the ring in which it was placed in the freezer, place it on a grill with a spatula under it. Pour the mirrored glaze over it so that it covers it on all sides. Leave it like this for a few minutes, until the glaze settles well and drains completely from the sides. Lift the disk of glazed cremeux with a spatula and place it in the tart filled with raspberry jelly.

Refrigerate again for an hour, during which time the cremeux reaches the optimum serving temperature.

Then you will pray to stop at the first slice.

Related posts

Childhood cake & # 8230Apple cake

Simple tart with apples, ricotta and rosemary

Quiche with mushrooms and Camembert

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Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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I wrote the most about & # 8230



I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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200 g flour, 180 g sugar, 150 g butter, 1 pinch of salt, 4 eggs, 1 teaspoon baking powder For jelly: 300 ml apple juice, 30 g sugar, 20 g gelatin, 500 g apples, ½ teaspoon cinnamon For decor: 2 apples, powdered sugar.

Beat the soft butter with the sugar until you get a cream. Add the eggs, one at a time, and mix. Put the flour together with the baking powder and vanilla sugar. Mix on low speed. Turn the dough into a lined baking tin and bake at 180 ° C for 30-35 minutes. Prepare the jelly. Peel and seed the apples, cut them into cubes and place them in a saucepan. Add 100 ml of water, sugar, cinnamon and let the apples harden for 15 minutes. Hydrate the gelatin in 100 ml of water then mix it with the hot apple juice. Put the mixture on the fire until the gelatin melts. Cut the cooled countertop in half. Put the hardened apples over the first piece and pour the syrup with gelatin. Refrigerate for an hour. Then, put the other slice on the counter over the apple jelly and decorate the cake with powdered sugar, to taste and with apple slices.