Strawberry cheesecake with curd cheese. Strawberry cheesecake

17.07.2020

How I love summer! .. And the reasons for this simply do not count! But one of the first I can safely call "an abundance of fresh berries and fruits"! .. It's not just very tasty and incredibly healthy ... For me, the widest assortment of fruit and berry bushes and trees, which is just around the corner, always gives the opportunity to realize in life your countless culinary fantasies that have accumulated over gloomy winter days ...

I’ll tell you right away that this is a sheer pleasure ... Moreover, in absolutely everything - both in cooking, and in treats, and in tasting! This cheesecake is very easy to prepare, the very minimum of products is needed for it, and the result is an incredibly beautiful and bright, very delicate and light curd and berry dessert!

I think that you have already made sure that such a delicacy cannot be left without your attention, so with pleasure I will move on to listing the ingredients necessary for it.

Ingredients

For the base of our No-Bake Strawberry Cheesecake you will need:

250 g of any dry biscuits (I sometimes even use ordinary sweet crackers for this)
100 g good butter

For the curd layer of the dessert, you should prepare:

500 g of cottage cheese (I have homemade, freshly prepared)
1 can of quality condensed milk
10 g gelatin
2/3 glass of milk (you can even use regular drinking water)
150 g strawberries

For a strawberry layer of cheesecake without baking, you need to take:

1 pack of strawberry jelly
300 ml of hot boiled water
100 g strawberries

For decoration we need a sprig of fresh mint

How to make a no-bake curd cheesecake with strawberries

At the very beginning of the process, I would advise you to prepare gelatin for use. To do this, we fill it with cooled boiled milk or water. room temperature.
And immediately start preparing the base for our no-bake strawberry cheesecake. For this purpose, we slightly grind the cookies you have chosen (I have the taste of baked milk) and put it in a blender - the cookies need to be crushed into crumbs.
Simultaneously cool the melted butter.
And after that, we put these ingredients together with our hands.
The resulting mass must be evenly distributed over the bottom of a detachable form, covered with parchment paper in advance. The form with a ready-made base can be put in the refrigerator for the duration of the preparation of the curd layer.
Meanwhile, in a large blender bowl, combine cottage cheese and condensed milk - they need to be converted into a homogeneous creamy mass.
By this time, the gelatin had swollen for a long time - we dissolve it with the help of the microwave, cool it, add it to the curd whipped with condensed milk and beat it again.
Add to this the strawberries cut into slices a little earlier, mix and pour this curd-berry mass into a detachable form with a well-cooled base.
We return the form to the refrigerator for at least half an hour.
Now you need to think about how to decorate the cheesecake with strawberries. To do this, prepare jelly from the packaged jelly and the above amount of hot water and cool it completely.
We peel the strawberries, rinse, dry and cut into slices - we will spread them on the already slightly frozen future dessert. It is better to do this in a circle from the edge to the center - as a result, a rather beautiful strawberry pattern is obtained. Decorating a cheesecake with strawberries is quite an interesting and even meditative activity.
On top, carefully pour the cooled strawberry jelly and put it back in the refrigerator - now for 3-4 hours at least or until it solidifies completely.
The finished dessert must be taken out of the mold in the most accurate way, helping yourself with a knife, and served to the table.

So take a moment and make this no-bake strawberry cheesecake for your family - it really is wonderful dessert in every way!

Enjoy cooking!

Beat everything with an immersion blender until smooth. While whisking, add one at a time. raw eggs, each egg should mix well with the curd mass.

Send the entire structure to an oven preheated to 150-160 degrees for 50-60 minutes. If it starts to bake, cover the top of the cheesecake with a sheet of foil - we need the top of the cake to remain light. The readiness of the cheesecake is checked by shaking it slightly - the curd layer should be dense, only the middle can vibrate slightly. Remove the cheesecake pan from the water, turn off the oven and leave the cake in it for another 30 minutes. Then remove the foil from the mold and let the cheesecake cool. Next put curd cheesecake right in the mold in the refrigerator for a couple of hours.

Cut the strawberries as you like and lay them on top of the cheesecake.

To make the cut of the cheesecake even and beautiful, you need to cut it with a hot knife blade. Try it, it's incredibly delicious!

Enjoy your meal!

Cheesecake- curd (cheese) pie, a European dish and American cuisine, one of the main ingredients of which is cream (or curd) cheese. Typically used for making cheesecakes cream cheese Philadelphia (Philadelphia). We used Arla Natura curd cheese in our recipe. You can also use such curd cheeses like: Buko, Almette, etc., the main thing is that it is free of additives and does not contain vegetable fats.

Ingredients

For the base

shortbread cookies 300 g
butter 80 g

For filling

cream cheese 500 g
cream 33-35% 200 ml
sugar 150 g
fresh strawberries 400 g
gelatin 18 g

For jelly

Strawberry juice 250 ml
gelatin 10 g

Preparation

Filling gelatin (18 grams), pour 100 ml of cold boiled water and leave for an hour.

Gelatin for jelly (10 grams), pour strawberry juice and leave for an hour. Instead of strawberry, you can use any other red juice (for example, cherry), but it will be tastier if the jelly has exactly the strawberry flavor.

Grind the cookies in a blender, you can also pass them through a meat grinder or simply roll them out with a rolling pin.

You should get a homogeneous free-flowing mass, there should be no large unmilled pieces of cookies.

Melt the butter in the microwave or on the stove. If you heat oil in the microwave, be careful not to let the oil overheat and boil, otherwise you will have to wash the microwave later. Add melted butter into cookies and mix thoroughly with your hands until smooth.

Put the resulting mass in a detachable mold with a diameter of 22-24 cm (you can use a mold of a larger diameter, but then the cheesecake will be lower). Spread it evenly over the entire area of the mold and tamp well. Refrigerate the pan while the filling is cooking.

Wash the strawberries. It is better to wash the strawberries together with the stalks, if you tear them off before washing, then the berries without tails will absorb moisture and become watery and tasteless.

Separate 200-250 gr. the most beautiful berries for decoration, separate the rest of the strawberries from the stalks and cut into small pieces.

Heat the gelatin for the filling on the stove until it is completely dissolved. Cool it down.

Whisk the cream with sugar until stable peaks form. For the cream to whip, first, of course, it must be good quality and secondly, the cream must be very well chilled. Better yet, the whisks and the container in which you will whisk were also cooled.

Add cream cheese, mix thoroughly.

Pour gelatin into the resulting mass, mix well.

Add the sliced strawberries and whisk very gently. Do not use a mixer, otherwise you can damage the berries and they will give juice. You need to stir until the strawberries are evenly distributed throughout the mass.

Spoon the mixture onto a cookie cutter base.

Smooth out the mixture and place the mold in the freezer for 7-10 minutes. The mass should only grasp a little so that you can spread strawberries on it for decoration and it does not sink.

While the mass is setting, heat the gelatin for jelly, soaked in juice, on the stove until it is completely dissolved, but do not bring to a boil. Cool it down.

Cut the remaining strawberries for decoration into thin slices.

Gently spread the strawberries over the entire surface of the cheesecake. Gently pour a thin layer of jelly cooled to room temperature between the berries with a tablespoon and put the mold in the freezer again for a few minutes. This is necessary so that the berries grab and do not float when we pour all the jelly on the cake.

Pour the remaining jelly on top and refrigerate the cheesecake for 3-4 hours, or better yet, overnight.

To keep the edges of the cheesecake flat, heat it with a hairdryer before opening the split pan.

Strawberry cheesecake ready. Bon Appetit!

Recipe cheesecake with strawberries:

Start making strawberry cheesecake with a shortbread base. Cut the butter into small cubes and melt in the microwave.

Chocolate shortbread break into pieces and place in a blender bowl.

Grind the cookies into crumbs at high speed.

Pour the melted butter into the sand crumbs.

Turn on the blender again and mix the contents. The mass will become more viscous.

To lay out sand crumbs into a detachable form (you do not need to lubricate it with oil, but if in doubt about its shape, then cover the bottom with parchment). Tamp the sand base well; for this purpose, you can use a glass or a cup with a flat bottom. Place the dish in a preheated oven and bake for 10 minutes at 160 degrees, then remove and let cool.

While the shortbread base is baking and cooling, you can prepare the cheesecake filling. Put the cottage cheese in a deep bowl, knead well so that there are no large lumps. Then beat in the eggs and stir well with a spoon.

Squeeze into curd and egg mass lemon juice, mix again.

Then add sour cream, granulated sugar (if you like very sweet desserts, then add more sugar than indicated in the ingredients), vanilla sugar and starch. Mix thoroughly again with a spoon (do not beat!). Try to knead all the lumps so that the mass is homogeneous.

Wrap the cooled form with a sand base in 2 layers with food foil.

Pour the prepared curd filling, "Shake" the form from side to side so that the filling is evenly distributed. Put the dish with the future cheesecake on a baking sheet with high sides (or in another baking dish with a large diameter), pour there hot water until it reaches about the middle of the cheesecake pan.

Put the cheesecake in the oven and bake only on lower heat at 160 degrees for about 80 minutes. Allow the cheesecake to cool after baking and then refrigerate overnight.

Rinse fresh strawberries, dry, remove tails and cut into thin petals. To decorate the cheesecake, it is advisable to choose only the most beautiful, even and approximately the same size berries.

Lay out the strawberries first in one row in a circle with an overlap, as shown in the photo.

Then, in the same circles, lay out the rest of the cheesecake surface.

Prepare strawberry jelly according to package directions.

Pour jelly over the strawberries (or brush the berries with a cooking brush) and put the cheesecake in the refrigerator again until the jelly hardens.

In the meantime, you can make strawberry sauce: chop the washed and peeled berries and put them in a blender bowl.

Add powdered sugar (if you come across not sweet strawberries, then the amount icing sugar can be increased).

Beat the strawberries at high speed until smooth.

When the strawberry jelly has solidified, the cheesecake must be freed from the mold and transferred to a plate. To do this, draw a knife along the edge of the mold, and then carefully remove the ring. Pry the bottom with a spatula on all sides, and then transfer the cheesecake to a plate.

Before serving, cut the dessert into portions. To get a nice and even cut, it is most convenient to cut the cheesecake with a hot knife (hold it under a stream of boiling water). Wipe the knife with a napkin after each cut.

Pour over the dessert immediately before serving strawberry sauce... Strawberry cheesecake is ready!

We in our family love cheesecakes very much, and with the addition of berries or fruits, they are especially tasty and aromatic. Today the cheesecake recipe I'm introducing you is no baked, with fresh strawberries and strawberry jelly added. This cheesecake can be based on cream cheese or full-fat cottage cheese. It is prepared simply, it only takes time to solidify.

To make a strawberry cheesecake without baking, prepare the items on the list.

Grind the cookies into crumbs using a blender or rolling pin. Add slightly melted butter and stir.

Cover the form with baking paper. We spread and tamp sand base... We put the form in the refrigerator.

Rinse strawberries (2/3), remove sepals and fill with water. Bring to a boil with sugar (0.5 cups) and leave to cool.

We filter the strawberry compote, we don't need the berries.

Pour gelatin with cold boiled water and leave to swell for half an hour.

Grind cottage cheese with sugar (1 cup) until pasty.

Heat gelatin and stir. Add cream, 2/3 prepared gelatin and whisk.

We spread the curd-creamy mass on a sand base and put it in the refrigerator for 1 hour.

Rinse the remaining strawberries, let the berries dry. Cut into slices and place on a curd base.

Combine the remaining gelatin with the strawberry compote, mix well and pour in the strawberries, just to cover it a little. Leave to freeze in the refrigerator and then fill with the remaining compote with gelatin. It will take about 2-3 hours to solidify.

Then carefully free the cheesecake from the split form and serve.

Our strawberry cheesecake cutaway.