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We believe cheesecake

We believe cheesecake

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I went to the kitchen with Natalia's cheesecake in mind, but in the end I turned a little from the initial idea ... No, I have a defect too. :))))


Mix all the ingredients and knead a homogeneous and non-sticky dough.

Condensed milk:

Mix water with sugar, honey, butter, vanilla and powdered milk until smooth. It is best to prepare it in a blender, not to come out with lumps.


Cheese and cream cheese are mixed with sugar and condensed milk. Add eggs one at a time, mixing well after each one. At the end we put liquid cream and vanilla essence. The consistency will be quite liquid.

In a tray with removable walls, spread the dough well, forming the base of the cake. The dough will rise on the walls of the form, forming a border of 2-3 cm. Pour the composition for the filling and put it in the oven over low heat, until lightly browned on top. Turn off the heat and leave the cake in the oven until completely cooled.

Cover the entire surface of the cake with whipped cream and refrigerate for a few hours. Before serving, sprinkle with chocolate balls.

Creamy and delicious cheesecake & # 8211 a simple and quick recipe

I found this simple cheesecake recipe in my mother's cookbook. I tried it right away. Although it only took me a few minutes to prepare this dessert, the result was amazing. We got a creamy and delicious cheesecake that the whole family enjoyed.

Dough ingredients:

  • 600 gr wheat flour
  • 250 gr powdered sugar
  • 250 gr butter, 2 eggs
  • 1 sachet of baking powder
  • A pinch of salt

Ingredients for the filling:

  • 750 gr cream cheese, 600 ml milk
  • 2 eggs, 4 yolks
  • 200 gr sugar, 1 sachet of vanilla sugar
  • Juice squeezed from half a lemon, 350 ml oil
  • 2 sachets of vanilla pudding

Ingredients for meringue:

Method of preparation:

Sift wheat flour with baking powder into a large bowl. Add salt, powdered sugar, eggs and butter. Knead a semi-soft dough. We set it aside for 15 minutes.Meanwhile, prepare the ingredients for the filling and meringue.

After 15 minutes, spread the dough in a rectangular sheet, slightly larger than the tray (35 x 37 cm), because it must cover the edges of the tray. Transfer the dough to the tray lined with baking paper.Beat 4 egg yolks and 2 eggs with 200 g sugar. Then add the vanilla sugar, oil, cream cheese, pudding powder, milk and juice squeezed from half a lemon. Pour the filling over the dough in the pan. Put the tray in the preheated oven at 180 degrees for about half an hour.

Beat the egg whites with the powdered sugar until you get a firm meringue.After 30 minutes, take the tray out of the oven and pour the meringue over the cheese filling. Put the tray back in the oven for another 10 minutes.After the cheesecake is baked, let it cool completely. This cheesecake looks great and tastes delicious. Good appetite and increase cooking!


This cheesecake is one of my favorite cakes because it is based on a delicious chocolate chip cookie top and combines the sweet and sour taste of fresh cheese with the great taste of chocolate ganache cream.

So, for the cookie sheet you need 200g of chocolate chip cookies (I use Oreo cookies, without filling), crushed with the help of the food processor. Add 30g powdered sugar and 75g melted butter. Heat the oven to 175 degrees. The mixture is put into a removable cake form (previously greased with melted butter). Form the top and then put it in the oven for 5 minutes. I use a removable form with a diameter of 26 cm, and I usually put the shape of the cake on top of another ordinary baking tray, to avoid any leakage.

For the cheese filling I used 900g of creamy cottage cheese, which I mixed with 250 g of sugar, using the mixer. After mixing, I added 80ml of whipped cream, 2 tablespoons of flour, a teaspoon of vanilla extract and 4 eggs. I laid the eggs one at a time.

One third of the cheese filling is poured over the cookie sheet. Then, 100g of chocolate chip cookies are crushed into small pieces and sprinkled over the first part of the filling. Put the rest of the filling and put the tray in the oven for 45 minutes at 175 degrees.

Prepare a topping of 450g of fatty cream mixed with 50g of sugar and a teaspoon of vanilla extract. After 45 minutes, take the cake out of the oven, let it cool a bit and then put this cream topping on it. Put in the oven for 7 minutes at the same temperature. After 7 minutes, turn off the oven, leave the cake in the oven to cool for 30 minutes and then leave to cool for an hour.

The last part is chocolate cremaganache: two and a half sheets of chocolate (and use a quality chocolate) are put in a glass or stainless steel bowl, add 250ml of whipped cream and a teaspoon of vanilla extract. Melt everything in a bain-marie and pour over the cake. Leave to cool and then in the fridge for at least 8 hours. I prefer to leave the cake in the fridge overnight.

About 12 slices should come out, which you cut with a very thin knife, each time soaked in hot water and wiped.

Cheesecake with creamy chocolate without baking by Simona Callas

"Life tastes better after a slice of cheesecake." (Jason Shaw)

When I want something sweet and I have Philadelphia cream cheese in the fridge, the first dessert I think of is cheesecake. It is prepared simply and quickly, even if it still has a significant waiting time (a few good hours), but it is a delicious dessert, spectacular and very handy. You don't need any skills to prepare it, nor any special talent to decorate it. But cheesecake has always been and will remain a dessert with which you can impress your family and conquer any guest, no matter how pretentious.

The dessert I propose to you today is a Cheesecake without baking, with a combination of white chocolate, dark chocolate and cream - what could be tastier than that? I used dark chocolate chips (drops), which make a pleasant contrast with the very sweet white chocolate and the cream in the composition of the cake.

For the base I used Oreo biscuits with vanilla cream. You can choose any other kind of biscuits with a lot of cocoa, as well as you can use any other assortment of chocolate, it is your choice. I only recommend you to choose quality ingredients, because Cheesecake is a cake that in its simplicity, has an elegance and a refinement that gives it the quality of the ingredients in the composition.

Very simple cheesecake

One of the easiest desserts you can try anytime. A very simple cheesecake is the recipe you have to try when you don't have much time, but you want to impress your family and friends. Learn how to make cheesecake.

Very simple cheesecake & # 8211 quick recipe

When you want to prepare a tasty cake, but you think you don't have much time, we recommend you try to make a very simple cheesecake. It is a quick but extremely tasty recipe. The steps you need to follow are extremely simple, so here's what you have to do!

Ingredients & # 8211 For 8 servings:

Second street:

  • simple cream cheese (best) & # 8211 400 g
  • eggs & # 8211 2 pcs
  • powdered sugar & # 8211 100 g
  • vanilla essence & # 8211 1 teaspoon.

Third layer:

  • ordinary cream & # 8211 400 ml
  • powdered sugar & # 8211 50 g
  • vanilla essence & # 8211 1 teaspoon.
  • Topping: berry jam.

Cheesecake & # 8211 simple recipe

Very simple cheesecake preparation

Layer 1. Melt the butter over a very low flame in a thick-bottomed saucepan. The thick-bottomed pan helps you melt the butter slowly, without the risk of burning it or boiling it.

Crush the biscuits with a mortar until a homogeneous breadcrumbs are obtained, which you mix well with the melted butter.

Grease a heat-resistant tart pan with a little sunflower oil on the bottom and vertical walls. Place all the biscuit crumbs well on the bottom of the tart pan with the bottom of a glass. Preheat the oven.

Layer 2. In a large bowl, add a tablespoon of cream cheese, over which add the eggs and put the first proportion of powdered sugar. Mix well with the mixer until the cream has homogenized and become velvety. During the mixing, add a teaspoon of vanilla essence.

Add the cream over the first layer of the heat-resistant dish, leveling it with the back of a spoon. Place the dish in the oven, baking for about 20 minutes, in the preheated oven. The layer of cream should remain white-yellow, it would not be good to brown. You can test the consistency, it is important to coagulate well. After removing from the oven, leave to cool for another 15-20 minutes.

Layer 3. Meanwhile, add the cream, the rest of the sugar and the rest of the vanilla essence to the bowl. Stir again, just with the wooden spoon, until the sugar has melted.

When the tart in the oven has cooled enough, spread the last layer on top, leveling with the back of the spoon. Bake for about 10 minutes, leave to cool and then place in the refrigerator, covered with a large plate. Keep in the refrigerator for about 8-10 hours. The two layers of cream should become firm, remain intact when cut and look good in section.

For topping, mix just a few teaspoons of berry jam with a little water.

1.5 / 5 - 2 Review (s)

Creamy Cheesecake - Recipes


Creamy cheesecake with caramel and chocolate.
You worked all year, now you deserve the reward!

INGREDIENTS for the cookie sheet

  • 300 gr biscuits (I used wholemeal biscuits with chocolate, from Gullon)
  • 100 g of melted butter


  • 150 gr sugar
  • 1200 gr cream cheese
  • 200 gr sour cream
  • 3 eggs
  • 200 gr dulce de leche (I used caramel cream from Delatte)

INGREDIENTS for topping

  • 200 gr chocolate (100 gr milk chocolate, 100 gr dark chocolate with 50% cocoa)
  • 200 ml whipped cream
  • 200 gr caramel cream from Dellate, or dulce de leche.
  • Ferrero Rocher candy

WORK PLAN creamy cheesecake with caramel and chocolate

  1. we grind the biscuits with the mixer.
  2. melt the butter.
  3. pour the butter over the biscuits and mix. What we obtain, we spread on the bottom of a tray with detachable walls (diameter 25 cm). Let's put it aside.
  4. for the cream, mix the cream cheese (at room temperature) and the sugar with the mixer. We add whole eggs in turn. Mix until you get a homogeneous consistency. Then add the cream and incorporate with a silicone spatula.
    Pour the mixture over the biscuits. Heat the caramel either in the oven or on the fire in the bain-marie to obtain a somewhat liquid consistency.
  5. We form some holes with the help of a teaspoon, which we fill with caramel. We "push" the caramel towards the base of the cheesecake with the tip of a knife.
  6. Leave for 15 minutes in the oven heated to 240 degrees, then reduce the temperature to 110 degrees and bake the cheesecake for another hour and 15 minutes. Now comes a very, very important "detail": Let it cool in the oven.
  7. Then take it out of the oven and leave it out for 2-3 hours, until it cools completely.
  8. For the topping, put the liquid cream in a bowl and let it heat up until it reaches the boiling point, then remove from the heat. Add the broken chocolate pieces and mix vigorously until completely dissolved.
  9. Pour the melted chocolate over the cheesecake. Leave to cool in the fridge until the icing hardens.
    we leave the caramel on the bain-marie until it becomes liquid enough to work with it, then we spread it on the whole surface of the cheesecake, over the chocolate icing. Then I decorate with candy as I like (I used Ferrero Rocher candy).
  10. Enjoy the creamy cheesecake with caramel and chocolate!

Cheesecake in the oven & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of oven cheesecake it's one of the best desserts I've ever eaten. I love cheesecakes, both baked and without baking. I made many cheesecakes, of all kinds, but I like the baked one the most. It is creamy, dense and very fragrant. I also like the combination of biscuits with cream cheese, and if I add fresh fruit, it's perfect! In the past we always ordered chessecake from the restaurant or cafe. Now I prefer to make it at home, especially since the whole family loves it.

For this recipe, the most important ingredient is cream cheese. But don't confuse it with mascarpone. Mascarpone is not cream cheese, but a fatty cream suitable for tiramisu. The cream cheese is sour and much weaker than mascarpone. You can find it at the dairy district, next to the melted cheese. Don't buy light cream cheese, but the classic one. It needs its creaminess, especially since we do not add butter or any other source of fat. In addition to cream cheese, we also add sour cream, also fat, with 20% fat.

Digestive biscuits are commonly used for the crust. I also used digestives, but you can also use other biscuits. It is important not to have cream and to be tender. I do not recommend popular biscuits because they are too dry. Otherwise, just about any kind of biscuit is good. The butter must be greasy, with 80% fat, melted and cooled to room temperature. The mixture should look like wet sand and be very well compacted in the tray. This way the crust will keep its shape after we take it out of the oven.

The temperature at which we bake this cheesecake in the oven is also very important. Be sure to have a small fire and put the tray on the steam bath. The water will keep the temperature constant, and the dessert will be fine and creamy. Also to be creamy, it is important not to mix the composition with the mixer. We need to incorporate as little air as possible into this. This way the cheesecake will not crack during baking. Allow it to reach room temperature, then refrigerate for 4-6 hours. The wonderful baked cheesecake is ready. Serve it with strawberry jam or fresh fruit and it will be the perfect dessert.

Classic, fast and practical cheesecake

Before you get to work, make sure you have everything you need:

  • 1 kg of sweet cottage cheese
  • 5 eggs
  • 200 g sugar
  • 2 sachets of vanilla pudding
  • 1 lemon (juice and grated peel are used)
  • 250 g whipped cream
  • 1 sachet of vanilla sugar
  • 1 optional cream hardener sachet

Put all the ingredients: eggs, cheese, sugar and pudding and grated lemon peel in a bowl and mix until a homogeneous, dense dough, slightly thicker than the pancake dough. Pour the composition into a form with removable walls, which you have previously greased with butter and lined with sugar, and put in the oven.

Remove after an hour, remove the edges, remove the walls of the vessel and place on a tray, cool. Until cool, beat the cream with the vanilla sugar and, if necessary, add the cream hardener. The resulting composition is spread all over the top of the cheesecake and, if desired, you can put a few teaspoons of jam on top, according to your preferences and taste.

Mosaic cheesecake

It's been almost a year since I started my internship on I think you've already gotten used to my recipes and realized that I'm a cheesecake fan. I really like to prepare in various forms and discover new combinations. Today's is one of the most successful. It combines, in a discreet way, three complementary flavors that form a very tasty dessert.

I must admit that I resorted, however, to a help I used Mardel leche dulce, because it has a dense texture, an intense taste and conquered me. Dulce de leche is, in short, milk jam that goes great in chocolate desserts and more.

  • 180 g of biscuits
  • 80 g of butter
  • 100 g of Mardel Dulce de leche
  • 400 g of cream cheese
  • 125 g of whipped cream
  • 100 g of dark chocolate
  • 100 g of white chocolate
  • Pieces of chocolate for decoration
Method of preparation

For the top, I melted the butter and mixed it with the chopped biscuits, and then I put the mixture on the bottom of a round tray and pressed it well with a spoon. Then I mixed the cream cheese with the whipped cream until a fluffy cream resulted. Separately, I melted the dark chocolate and then the white chocolate. I divided the cream cheese into 3 different bowls and put the melted white chocolate in one, the melted dark chocolate in the other and the last leche dulce. I mixed each of the creams well with a mixer, until they were well blended.

To make it look like a mosaic, I put a spoonful of each cream, alternately, over the whipped cream and then I put another layer of cream on top, just like that, until I finished the cream.

I mixed them lightly with a toothpick to give them a marbled look. I put the cheesecake in the fridge for 2 hours to harden the creams and I served it.

It is a very creamy, tasty dessert, and the preparation is more than simple. I highly recommend it!


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