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Curd cheesecake with berries recipe. Berry cheesecake

Looking ahead, I want to say that this cake is preparing in advance, since it will have to cool in the form in which it was baked, as well as 2 hours to stand in the refrigerator, to get better and frozen. Especially impatient, of course, ate this cake and warm, but there is a risk, the cake will be difficult to cut and lose the "commodity" view.

So berries. Berries can be any, not too watery only. Cherry is suitable, any currant, and cranberries, blueberries and blueberries - in general perfect option. It is not necessary to put the raspberry and strawberries in the cheesecake, these berries do not withstand a 40-minute heat treatment in the oven, isolated a lot of juice, which can leak, berries can be sinking, turning into baking in an incomprehensible puree, giving an unprofable view of the cheesecake. Excessive juice will not be given normally to grab the curd mass, thereby increasing the cooking time, etc. I took a frozen blackberry, this "sister" of the raspberry adequately withstood the test of the oven)).

1. So, even before we start making a cake, get the berries from the freezer so that they are eliminated (if you have fresh berries, just rinse them well). Frozen berries highlight a lot of juice and water, drown, the cake will be able to leak and others will wait for it. Therefore, the berries must exhaust and they will need to drain the separated fluid. I took 200 grams of berries, I just had the remaining berries were sooo large, they would have drowned and drop out of the general decoration concept. And you advise you to take 300 grams to make the berries completely covered the top of the cheesecake.

2. Making the dough. Here are the ingredients for him.


3. We take 200 grams of flour (I measured 2 times), sift the flour through a sieve. Do not be lazy to do this, let the cake be more winner, enrich the flour with oxygen.


4. Following the sieve to our bowl, 1 teaspoon of the baking powder is sent. This time I decided not to use the usual soda, but to take exactly the burst. Once again I am convinced of the cancellation of the brand products "Dr Otker", always at the highest level of baking products. I got a bundle with saffron, I highly recommend !!! Fragrance even OT. cheese dough Standing insane, I wanted to eat straight the dough itself without everything. And how much smell stood when baking ... Song!


5. Measure 150 grams of butter. The rest of the oil will go to lubricate the form. The oil must be chilled.


6. Cut the oil by cubes.


7. We send oil to flour with a baking powder.


8. Patch the flour with butter to the state of such a crumb.


9. Add 100 grams of sugar to the test,


we smack 1 egg in the dough.


10. Mix the dough good. It turns out such a ball. Do not be afraid, the dough is obtained fatty, linded, not a splash, fragile, or ... not for rolling it is the dough. But the flour should not add more, as a result, everything will be excellent, the specified flour volume is abuse.


11. We send the dough into a cellophane package, or wrap in food film, we remove into the fridge for 40 minutes.


12. We will deal with cream stuffing. Here are the ingredients for her.


13. I recommend to take for baking curd Pirogov and Cheesecakes of 18% grease cottage cheese. The fatty cottage cheese, the greater the cake. You can take fatty smaller, but no less than 9%. I will explain. With a smaller fatness percentage, you as a result of a more liquid cottage cheese mass in the cream, the mock is korzh, it is raised longer, it can flow, baked for a very long time, as a result of the edge, the external look is dried, and from the inside - moat.
Cottage cheese should not be taken wet and not dry, not a grain, but such, such as the usual mass in braces. I was lucky to buy such a commodity.
14. Patch cottage cheese through a sieve. Also, do not be lazy to do this, so you are guaranteed to get in the cake the absence of lumps, gentle and homogeneous consistency.


15. Add a small bag of vanilla sugar to cottage cheese.


16. We divide 2 eggs in cottage cheese.


17. Measure 100 grams of sugar, send it to cottage cheese.
18. Now I dwell 100 grams sour cream, it also goes to cottage cheese. There is no tips to eat any tips to the fatty, any, I have 20%.


19. Mix all the ingredients of the cottage cheese mixer at low speed. Again the advice. Stir the cottage cheese a mixer at low speeds, and when all the ingredients have already been added to the bowl. Do not stand here, as I, for example, I got used to, first peat squirrels with sugar, then cottage cheese with yolks, and then neatly join everything. With this scenario, as well as with stirring a debt at high speeds, you can eventually get cracks on the cake.


20. Pretty lubricate the shape of creaming with butter. To this recipe, a form of 20-22 cm diameter is well suited. You can form and larger diameter, but here you just have to try in the formation of an attitude. I have someone somehow played the bottom of the round form, I was looking for in all possible places (a playpen with toys, under the sofa, under the fridge, even in the box for dishes I watched)), I did not find it, so I took such a "heart" form .


21. Take the dough from the refrigerator. Ball flatten, neatly by hand distribute the dough in shape, making sides. For a form with a diameter of 20 cm, the sides must be 4-5 cm. The height is the same and the side is adjustable. Here the dough is not rolled, namely it is distributed by hand. Somewhere thinner it became - pinch the piece from the thick edge and stick to the thin edge. The main thing is that there is no such thing that through the dough breaks the form. There should be no dough too thin (5-10 mm thick).
Little Tip: To the Tetso is well distributed and does not stick to the hands, periodically watches hands under the jet of cold water.


22. Gently into the form pour the cottage cheese-cream mixture. Gently align the plane with a spoon.


23. We drag the liquid allocated with berries (I have a third of a glass of perhaps a total of!).


24. Gently lay out into the shape of a curd-cream mixture of berries. Berries are better laying out the piece, or with small grievances, so as not to break the surface of the cake so that the berries will not be drowned and everything looked neatly. Ideally, the berries should fill the entire surface of the cake, but as well as me, it turned out quite well.


25. We send the cake to the oven preheated to 180 degrees for 40 minutes (in the oven there is a "lower heating + ventilation heating" mode - ideal for cheesecakes and yeast baking).
Tip: in 40 minutes your cake will not run away and will not harvest, so you do not need to open the oven. Such a drop of temperatures you can only be porcut, notorious cracks will appear.


26. Delivery ready pie From the oven. Here every oven is different, the time different may be required. How to check the readiness of the cheesecake? First, you must see the gracious sterns of the cake. Secondly, there should be no liquid on the surface. Thirdly, you can slightly tell (shake gently) the pie from side to the side. It is permissible that the middle of the cake will be slightly squeezed slightly. There should be no waves and sharp drops on the plane.


27. We give a cake to cool in the form, do not rush to get it before, can crack the dough and warm filling to pour. When the cake is cooled, you can remove the form. I still removed only flights, after which I removed into the refrigerator. I did a cake in the afternoon, he had time to stand in the refrigerator, just for the arrival of her husband he was ready.


It can be seen that the dough proceeds well:


28. Give the cake from the refrigerator, now you can accurately remove the bottom of the detachable form.


By the way, if you do not have a detachable form, bake in usual, just when the pie will cooled and freeze in the refrigerator, attach the food film or the package to the top of the cake, gently get down to the hand "down your head", and then flip as it should be on the plate .
29. It remains only to cut pie, brew tea and call everyone to treat everyone. Bon Appetit!


I hope my tips will help you make a successful cheesecake, and did not make it difficult to read a large number of letters. Just tried to give more useful recommendations.


I highly recommend to prepare this cheesecake, good, juicy, madly delicious (even I tried a couple of spoons), quite simple in preparation. The creamy texture simply melts in the mouth, the cake retains its shape, and the dough is very crumbling and air, it can be done for various baskets, will suit perfectly!

Time for preparing: PT01H30M 1 h. 30 min.

Approximate cost of portion: 45 rubles.

I like it so much to prepare fruit-curd desserts at this time. Their presence in the daily diet not only fully satisfies the female incomprehensible passion to every sweets and baking, but besides it, it is still useful dishThanks to the presence of a large number of dairy products, berries and fruits. And even more I am pleased with surprise and joy on the faces of my friends, with whom we meet once a week to discuss the global situation in the world, country, city, district, street, entrance, on the staircase, and start it with a pleasant surprise, well, For example, in the form of this simple cheesecake.

Number of portions: 12
Calorie: Medium-calorie
Calories in one portion: 445 kcal

To prepare curd cheesecake With berries, you will need:

To get the bottom layer:
Cookies - 300 g
Chocolate oil - 150 g
For cream:
Cottage cheese - 500 g
Sour cream - 300 g
Yoghurt (mango) - 300 g
Cream 10% - 200 g
Sugar sand - 5 st.
Vanilla - chipotch
Gelatin - 1.5 tbsp.
Strawberry - 300 g
For Kiell:
Strawberry - 200 g
Here - 100 g
Sugar sand - 3 tbsp
Water - 500 ml
Starch - 1.5 st.


How to prepare cottage cheesecake with berries.

1. I have been buying cottage cheese for seven years old at one good selleka and take fine-grained, wet, smooth, such that it is not necessary to wipe it. But still I use a blender to give the cottage cheese more magnificent and smooth texture. For the top of the dessert, I used the method of sour fill, with which I introduced another kind of laris woman with which I met on this site. For Kisl, I used strawberry berries and a black tunic and poured a cherry. Here you can use other, comfortable, berries and fruits.
2. Prepare ingredients. Cookies put in the bowl of the blender.


3. Cookies crushed into a small crumb.
Oil melt on slow fire.


4. Pour liquid oil In crumb of cookies. If the oil is very soft, it can not be melted to combine with a crumb and mix your hands to fully compound and uniformity.
Lay out the resulting mass in the detachable form.


5. Timing the crumb into one solid layer, strongly pressed with your fingers or palms.
Cottage cheese, sugar, vanillin beat 2-3 minutes by blender.


6. Gradually, with constant stirring, pour yogurt.
Layout sour cream in separate dishes.


7. Add to whipped cream sour cream and interfere with a small speed of 30-40 seconds (you need to be a mixture - splashes).


8. In the bowl with sour cream and cream, stirring, add a cottage cheese-yogurt mass. Beat up to homogeneity.
It is necessary to pour 100 ml in advance warm water, Leave to swelling (5-10 minutes), after putting on the stove and on slow fire to dissolve, without bringing to a boil. Gelatin cool a little and pour into a common cottage cheese.


9. Shape with cookies, lay out to strawberries. (It turns beautiful when strawberries are large and on sides of the shape, laying out her halves after cooling the curd mass turns out a beautiful ornament. The mincer ends and therefore in this cheesecake I used fine). Gently, so as not to disturb the inner pattern, in the midnight pour the curd-gelatin mixture into the form.


10. Putting all the curd mass.
But it looks like an entirely unclaid cheesecake. It must be put in the refrigerator for 3 hours.


11. To get a jelly, you must first cook compote from berries: put the berries of strawberries, the tunic (if you want to get a more rich compote, use the berries more of the laid norm) and sugar sand in the pan, pour water, bring to a boil, peak on slow heat 2-3 Minutes, insist. Strain warm compote.


12. Chilled cheesecake to get out of the refrigerator, decorate the bodies to taste, return to the refrigerator.
To obtain a homogeneous jelly, I first put the starch in the scenery and on a spoon, constantly stirring,


I bring the mixture until homogeneousness and then, again stirring, plotting gradually the rest of the compote.
Cooking Kissel to a density and minutes 2-3 boiled on slow fire, not allowing strong boiling (I remind you that it is necessary to constantly stir the kissel so that the bunches are not formed).

Berry cheesecake - Wonderful delicacy. The main component of cheesecakes - soft cheese or greasy cottage cheese. Berries can use any: Fresh or frozen. Perfectly suitable currant, lingonberry, cherry, blueberries, raspberries.

I prepared a cheesecake with frozen black currant (the new harvest has not yet slept). Currant (if it was frozen) to defrost in the refrigerator in advance - so it will give the minimum amount of juice.

The starch is added only to a frostily berry, it is not necessary to add to fresh, unless in the cherry, from which the bones removed.

Cooking berry cheesecake will not take as much time and will delight with a tasty result: a combination of fragile sand basics With the tenderness of cottage cheese and acid currant.

Cookies crush in a blender.

Fused butter Pour into cookies and mix.

In the detachable form (with a diameter of 24 cm), faded with baking paper, put cookies, ravibly and remove in the refrigerator for 10-15 minutes.

Cottage cheese to rub through a sieve or beat in a blender. Pour into cottage cheese, condensed milk, add eggs and vanillin, beat well.

In the whipped curd mass add juice lemon - 2/3 of Article., Stir.

In the currant, pour out starch, sugar and lemon zest, mix.

In shape with cookies pour half of the curd mass, lay out on top berry mix And pour the second half of the cottage cheese.

Bake in a heated to 160 degrees oven 40-50 minutes - focus on your oven. Ready berry cheesecake to cool on the grille, then remove into the refrigerator (preferably for the night).

Hello everyone! Who waited for a recipe for baking from cottage cheese, admit?! Today I am not with an ordinary pie, but with cheesecake! Yes Yes. If your kids do not complain cottage cheese, then this option they will definitely miss them!

Blackmorerodin Cheesecake based on cottage cheese, mmm! Of course, this is not that CES that can be found in restaurants. He is still more for cozy evenings in a circle of family and loved ones. To taste, he is something average between the classic cheesecake and ordinary casserole. But the taste is more delicate.

The most important thing in this dessert, I think it is his appearance. After all, at first glance, we pay attention to the appetizer of the dish, and if you also tell everyone that it is a cheesecake, and not the Soviet casserole, then the kids do not guess that so much cottage cheese is hidden.

So, how to make cottage cheesecake with berries at home recipe with photographs step by step.

Ingredients on Cottage cheese cheesecake in 20 diameter:

For the basics:

  1. 50 grams of sugar
  2. 100 grams of cream oil
  3. 1 yolk.
  4. 200 grams of flour

For filling:

  1. 600 grams of cottage cheese (I have a home)
  2. 160 grams of sugar
  3. 3 eggs
  4. 340 grams sour cream (25-30%)
  5. 200 grams of berries (can be frozen)

Cooking:

To begin with, we do the basis, you do not need to cook it yourself, it is quite possible to do and simply put it in crumbs and add melted oil to it. For high sidelights, gram 350 cookies and grams of 100 oils will be required. Cookies I usually buy an anniversary.

In the same time I decided to prepare the basis for yourself.

To do this, the creamy oil of room temperature is whipped with a mixer to white lush mass.

Without ceasing, we add yolk, whipping so minutes 2.

We add flour to this mass and knead the dough.

We form a ball and remove into the refrigerator.

At this time, we will deal with stuffing.

If you use frozen berries, they must be pre-defrosting. I did it with the help of a microwave.

Berries, as you understand, you can take any, it is limited to your wishes.

We are pureed with a blender and wipe through a sieve to get rid of the peel and large bones, if any.

Cottage cheese must also be pulled through a sieve, or to break through the blender to a homogeneous state. As you understand, the fatty cottage cheese, the more tastier. But it is quite possible to take a degreasing option, only cottage cheese is not better to take a soft, and dry. If there is a lot of moisture in cottage cheese, then it is better to lean it over the colander for a while, so that the glasses are excess moisture.

Sour cream is also better to take 25% and higher, but if there is no such fatty, then 20% will come down. You can preliminarly sour cream on the night over the colander, so the cheesecake will succeed with more creamy taste and leaves the acid from sour cream. If there is a cream in the house (20-35%), then boldly let them down, instead of sour cream. Only their quantity need to be reduced, grams 100-150 will suit, depending on what kind of fat they will have.

We mix cottage cheese, sour cream, sugar.

We introduce the eggs one by one, each time I knew the mass.

Add berry puree And mix up to a homogeneous state. Everything, the filling is ready. By sweets, adjust yourself, if you take, for example, a lingonberry, then sugar will need more.

Get out the dough, and we will be tamped into a pre-prepared baking shape (lubricate with oil, to bed parchment), the dough can be pre-rolled into the reservoir, it will be slightly easier to work. Baking shape should be connected or you can use a baking ring, then the bottom to wrap it with a foil, as in my photo. You can, of course, use and an indefinite form, but then the cheesecake will have to eat straight out of it.

The dough is best distributed with a glass. Form the bottom and sterns like the need (in my case only the bottom). It is necessary to push the dough to the fork, so that it does not swell from high temperature.

We put the dough baked in a pre-warmed oven at 180º for 15 minutes. You can put the parchment on top and pour peas or rice on it, so the base will be perfectly smooth. I backed without cargo, just frooling the dough for a fork. In principle, I will not say that it has greatly changed its appearance.

During this time, the base should be a golden color. We take out the form and slightly cool. Then, lubricate the sides of the oil forms to then reach the cheesecake without any problems.

We send our cheese to be baked by 1 - 1 hour 20 minutes at a temperature of 160º. If you have a very hot oven, then you can bake the first 15 minutes at a temperature of 160º, and further reduce to 100º-110º and bake about 1.5 hours. For uniform heating to the bottom of the oven, it is better to put a form with boiling water, so berry cheesecake on cottage cheese will prepare better.

How to check the readiness of the chiz? As well as with a conventional cheesecake, the middle must shake a little when swaying.

Attention! Ready cheesecake with cottage cheese must be left to cool in the oven with a dutched door! Next, remove and cool when room temperature For an hour, and only then you can send to the refrigerator, at least 4-6 hours, and better for the night. During this time it stabilizes.

It is necessary to remove the form only after the complete cooling of the chiz! Otherwise, he will crack. During the cooling, the cheesecake will slightly depart from the form and remove the sides will not be difficult.

That's all! I told you how to cook cheesecake with the addition of cottage cheese and berries - currants in my case.

This is delicious! I am sure that all lovers of cottage cheese will appreciate!

And on the blog there are also other cheesecakes, already in classic version Based on cream cheese.

Enjoy your meal.

I propose to prepare a gentle cheesecake with berries. If you do not know what it is, I will explain, the cheesecake is similar to the cheese souffle, the basis of which is crushed cookies. You can do it in two ways: with baking and without it. Dessert is incredibly tasty and gentle. Externally, there is also very appetizing, so I doubt that someone will refuse to try a piece.

As a berry cheesecake, I have without baking, it is a mandatory component is gelatin. If I had been baked, he would hold shape without it. Well, then, it would be already casserole. This amount of products is calculated for a form with a diameter of 20 cm.

This cheesecake is prepared from cookies, without baking, with philadelphia cream cheese. If you didn't find this, then it can be replaced by similar, such as Almette or Hochland. In addition, different berries can be added to it, this time I took the blackberry. By the way, thanks to him, in this dessert it turns out a gentle beautiful color. Therefore, if you add strawberries or cherry, the color will become pink, and if the silky, then purple. I know culinary people who even add fruit into it, so it all depends on your imagination and desire.

The recipe for berry cheesecake is shown with step-by-step photosSo that even the novice can repeat it exactly the same. I think it great dessert For summer, because it is made from cottage cheese and without baking, and therefore it does not have to turn on the oven when already hot. Additionally, I advise you to see, which also does not need to bake.

Ingredients:

  • Cookies - 150 g
  • Butter cream - 70 g
  • Blackberry - 250 g
  • Sugar - 80 g
  • Gelatin - 20 g
  • Curd cream cheese - 400 g
  • Cream 33% - 500 g
  • Water is 100 ml.
  • Sugar powder - 50 g

How to make cheesecake at home

To prepare a cheesecake, first prepare and measure all the necessary ingredients.

For the preparation of the sand base, put the cookies in the package and go around the rolling several times. It can also be made by a blender or in the kitchen combine. Choose an option that suits you better. Then I clean the butter and add it to the crumb. After that, mix.

On the bottom of the detachable form, I put the parchment, then lay out the whole mass of the crumb into it, evenly distributing on the bottom. It also takes at the same time it is pretty tight, so that the layer was the same thickness. Next I put it while in the refrigerator.

For the raw mass of berries to mix with sugar, punch a blender and slaughter a little to dissolving sugar. If you use berries with bones, it is desirable to first peel them without sugar, wipe through the sieve and only then add sugar.

Gelatin pour water and leave for swelling. Usually on the package from the back, it is specified how much time you need to do this. Then the swollen gelatin lay out into the berry mass and continuously stirring, I bring to a boil, but not boiling. Then I remove the mass from the fire and leave cool. If you want this to happen faster, you can put a saucepan into a cold water container.

IN separate tank Mixing cottage cheese and sugar powder.

Also separately whipping cream. After that, the three masses obtained mixed into one. And after the shape, we take out from the refrigerator and thumping the basis of the cookies, a cheese-berry mass.

The spatula is moving the surface, then the shape is lightly knocking on the working surface so that inside it is not air emptiness. Also, thanks to this method, the mass to distribute uniformly. At the end, I put a form into a fridge to froze the cheese mass, and it is better to leave for a whole night.

Before you get it out of the mold, carefully spent the knife in the side. As you can see, the recipe for curd cheesecake with berries, it is not difficult to do at home, especially since it is preparing without baking and with the addition of gelatin. At the end, decorate it at will.

See what appetizing cheesecake with berries turned out in the context that it is not ashamed to serve even for festive table., it's just a beauty! Looking at him, I want to make coffee rather and try what happened as a result. I really liked him, and when guests came, they also were satisfied. Enjoy your meal!