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Cheesecake cake

Cheesecake cake

Make a fluffy and whitish cream from sugar and eggs, add diced butter, yogurt, milk and then flour mixed with baking powder, mix well so that it does not remain lumpy and at the end add 50g of finely chopped chocolate, pour the dough into a tray smaller, with baking paper, leave in the oven for 30-40 minutes and let cool in the pan, during this time, prepare the cream, rub the cream cheese with powdered sugar, add the rest of the melted chocolate, mix and leave in the fridge to strengthen

Remove the cooled top from the tray, cut it in half horizontally, put the cream between the sheets and on top then the grated dark chocolate

Before serving, keep the cake in the refrigerator.


Cream Cheese Cake - Recipes

CHEESE CREAM CAKE IN TWO COLORS

No baking, no gelatin, lots of chocolate.
A dessert of 10. Have you ever tried it?

INGREDIENTS for softening biscuits

Ingredients for the first cream cheese

  • 500 g cream cheese
  • 250 g mascarpone
  • 1oo g milk chocolate
  • 50 g dark chocolate (over 50% cocoa)

Ingredients for the second cream cheese

Ingredients for topping

WORK PLAN cream cheese cake

This time I wanted to stop using the oven, because it was very hot in the kitchen. Also, I didn't want to use gelatin, so I ended up making this cheesecake without baking, in two colors. It is easy to prepare, looks good and eats quickly.

For the countertop, nothing is simpler than soaking the biscuits in a little milk (not very much, because they don't have to be very soft), then we cover the whole surface of a cake form (diameter 24 cm). I used a form with removable walls.

For the first cream, mix the cream cheese with the mascarpone in a bowl.

Separately, melt the chocolate on a steam bath. Let it cool for 1-2 minutes, then gradually mix in the cheese mixture with a silicone spatula.

Pour the cream over the biscuit top (picture 5), level it nicely and leave it in the fridge.

We prepare the second cream, we proceed in a similar way. Homogenize the cream cheese with the mascarpone, then with the melted white chocolate on a steam bath.

Pour the white cream over the dark chocolate.

Leave it in the fridge, preferably overnight, to have time to set.

For the topping, put the blueberries on the fire with the sugar and let the sugar melt and bind nicely (about 10 min). Let it cool, then spread over the white cream.


Blackberry cake with cheese and blackberries

Today we make Blackberry Cake, a delicacy with lots of sweet cream cheese and blackberry jelly.

It is very easy to make a cake with cocoa top and fine cream cheese, but it is difficult to find the balance between ingredients and tastes to achieve perfection. This cake has reached this level, and it's not just me, but all the friends who "devoured" an entire tray, and if there was another one, it wasn't enough for us. Wet top is cocoa, fresh and fluffy cream cheese, along with velvety blackberry jelly are in this case, the ideal combination of a perfect dessert!

I don't want to hold you back too long and I invite you to stay with me for the list of ingredients but also for the step-by-step preparation method.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Countertop ingredients:

  • 5 eggs
  • 70 g white flour type 000
  • 30 g of good quality cocoa
  • 100 g caster sugar
  • 80 ml of sunflower oil
  • A pinch of salt

Cream ingredients:

  • 900 g sweet cottage cheese
  • 250 g butter
  • 250 g powdered sugar
  • 20 g vanilla sugar
  • Grated peel of a lemon

Ingredients for blackberry jelly:

  • 600 g fresh or frozen blackberries
  • 200 ml of water
  • 200-250 g caster sugar
  • An envelope of 40 g of vanilla pudding
  • 10 g starch
  • The juice of half a lemon

Countertop preparation method:

Preheat the oven to 175 degrees.

Mix the flour with the cocoa and sift them together in another bowl.

Beat the egg whites with a pinch of salt, then add the sugar gradually.

Pour the yolk composition over the beaten egg whites and beat lightly until incorporated.

Add the cocoa flour composition, and with a Silicone paddle, mix slowly with movements from top to bottom until incorporated.

Pour into a tray or form lined on the bottom with baking paper measuring 25/25 cm. Bake for 20-25 minutes or until the toothpick test passes. Do not bake more because it will dry out.

Remove from the oven and leave for another 10 minutes in the pan in which it was baked. Then take out the countertop on a grill and let it cool.

How to prepare the cream:

We put all the ingredients in a bowl and beat them until they froth and we get a creamy consistency of the cheese.

We take out half of the amount of blackberries and mix what is left until we obtain a homogeneous composition.

Bring to the boil again, add the starch composition and boil until it thickens, we should get a composition similar to a hot pudding.

Incorporate the blackberries and pour and remove from the heat and let it cool and then pour it over the cream cheese. The jelly should look more like a thick sauce than a perfect jelly.

Let it cool for 4-6 hours. Simple, tasty and easy to make! Good job and good appetite!


Cheesecake and icing

Cheesecake and icing

And this time I prepared this cake using Natural green sugar . As I have told in other recipes, I am satisfied with this product because it does not change the taste of the final dish.

For Cheesecake and icing(quantities given in the recipe below) we use a tray 30 & # 21518 cm. We suggest you try using it in other Green sugar cakes. Similar recipes would be Fanta Cake, Fanta la Pahar cake, Fast Fanta Cake. which you can use with confidence Green sugar.

Ingredients Cheesecake and icing:

Wheat Ingredient:
4 eggs
4 tablespoons Green sugar (or sugar)
50 ml oil
3 tablespoons flour
1 tablespoon cocoa
½ envelope baking powder

Cheese cream ingredient:
500 g sweet cow cheese (shell)
6 tablespoons Green sugar (or 100 g sugar)
125 g butter or margarine Cube frame
Glaze ingredient :
750 ml grape juice (carbonated if you can't find anything else)
2 sachets of whipped cream pudding
2 tablespoons Green sugar (2 tablespoons sugar)

Preparation Cake with cheese and icing:
The yolks together with green sugar, 50 ml of oil, 1 tablespoon of cocoa are mixed until it becomes frothy and we add at the end the flour in which we put the baking powder, we mix until it is incorporated.

Beat the egg whites separately and then add them to the yolk composition and mix gently until smooth. The resulting composition is poured into the tray lined with baking paper. Put the tray in the preheated oven and bake the top until the toothpick sample.

Cream Cheese Preparation:

Sweet cottage cheese (peel), pass through a sieve and mix with 6 tablespoons of Green sugar (can be even more with 1-2 tablespoons, depending on the taste of each) and 125 g butter with a mixer until it becomes a homogeneous cream.

Icing Preparation:
In a saucepan put the contents of the 2 sachets of pudding, 2 tablespoons of Green sugar, and pour over the grape juice. Boil until it thickens. Leave to cool a little and pour over the cream cheese.

Assembling Cheesecake and Icing:
The baking tray is left to cool. Meanwhile, prepare the cream cheese as described above and pour in the cooled countertop (place the countertop back in the tray after removing the baking paper).

We prepare the icing which, after boiling, we leave it to cool for 1-2 minutes, stirring in the meantime so that no pojghita is formed and then we pour it over the cream cheese. Put the tray with the cake prepared cold for at least 2 hours after which it can be served.


Separate the egg whites from the yolks and mix the egg whites with a little salt.

Pour the yolks one by one over the egg whites and mix at the lowest level.

Add the dry ingredients in turn: oat bran mixed with baking powder, starch, cocoa and sweetener and mix with a spoon until smooth.

Wallpaper a tray (mine is 26 cm in diameter) with baking paper, pour the composition and put in the oven on low heat for about 20-25 minutes until it passes the toothpick test.

When it is ready, take it out of the oven and leave it to cool.

Prepare the syrup: mix the skim milk with the vanilla essence and sweetener.

We cover the tray with the removable walls in which we baked the top in food foil and put the top there. We prick it with a toothpick from place to place and syrup it.

Put hydrated gelatin in 100 ml of cold water. In a bowl, mix the cheese with the sweetener and vanilla essence.

Heat the milk and dissolve the gelatin in it. Then pour the milk with gelatin over the cheese and mix.

Mix the egg whites and incorporate them into the cheese composition. Pour the cream over the counter and put it in the fridge for about 1 hour to harden.

After the cream has hardened, add the berries, and pour the jelly cake prepared according to the instructions on the envelope over the fruit.


Cake with caramel sheets and cream cheese

A really wonderful combination in this cake with caramel sheets and cream cheese!

I said that I like baked caramel sheets on the back of the tray.
So I thought I'd match them this time with a cream cheese with peaches from a buuuun compote from Sun Food.
There were some apricots, but I didn't have any, but it turned out very good with the peaches as well.

  • For 3 sheets:
  • 250 gr sugar
  • 250 ml of milk
  • 250 g butter (82%)
  • 2 eggs
  • salt
  • 850-900 g flour
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • For the cream:
  • 1 kg of fresh cottage cheese
  • 500 g mascarpone
  • 4 tablespoons sugar
  • 2 sachets of vanilla sugar
  • 820 g of peach compote from Sun Food Fruits and Vegetables
  • 2 teaspoons vanilla essence
  • salt

Preparation time: 50 minutes
Portions: 24
Tray dimensions: 28/40 cm

[preparation title = & # 8221Preparation & # 8221]

Prepare caramel sheets

Spread each part of the dough on the floured table, in a sheet the size of a tray, roll it on a rolling pin and transfer it to the back of the tray.

Bake each sheet for 5-6 minutes at 180 degrees.

Preparation of cream cheese with peach compote

Mix the cottage cheese with the sugar, vanilla sugar, essence and a little salt, then mix it with the mascarpone for a few minutes.

Drain the peaches from the compote, cut them into smaller cubes and add them to the cream, being careful not to crush them.

Assemble the cake with caramel sheets and cream cheese

Divide the cream in half and spread it between the caramel sheets.

Cover the cake with foil, add some weights on top to press well and let it cool for a few hours, until the sheets are tender and the cake can be portioned nicely.

We decorate it with powdered sugar and we enjoy it with pleasure, along with coffee or tea, but I tell you that it goes very well with a cup of yogurt, not being too sweet.

I hope you find my cake recipe with caramel sheets and cream cheese with peach compote useful!


Cake with cream cheese, pumpkin and chocolate

You already know, I think some of the secrets who are behind the site & # 8220The fragrance cookbook & # 8221 because this week I visited Iuliana's virtual kitchen and talked to her.

Well, coincidentally or not, this month, at the Secret Challenge, I was assigned by Adela (Something good, something sweet), the host of this month, Iuliana's blog. So now you have the opportunity to get acquainted with another fragrant recipe from her kitchen, a recipe that I changed very little this time because I found it absolutely delicious.

Because I also have a greedy little one in the family, I had to reduce, as usual, the amount of sugar and remove the cocoa from the recipe. I made a compromise and left the chocolate because without it I think it would have no charm.

So I invite you to see the original recipe for fluffy black with pumpkin creamc this, of course after you see how I made the cake with cream cheese, pumpkin and chocolate :)

  • - for cream cheese
  • 1 kg of peeled pumpkin and seeds
  • 200 grams of cream cheese
  • half a teaspoon of cinnamon
  • 50 grams of powdered sugar
  • - for "countertop"
  • 50 grams of powdered sugar
  • 200 grams of butter
  • 50 ml of sweet milk
  • 200 grams of flour
  • 100 grams of dark chocolate
  • the teaspoon of rum essence
  • 4 eggs
  • a teaspoon with a pinch of baking powder
  • a pinch of salt


How to prepare cake with cream cheese, pumpkin and Chocolate

  • Cut the pumpkin into smaller pieces and cook for no more than 20 minutes.
  • Remove the pumpkin from the water in which it boiled and drain and cool it, then pass it with a blender or food processor.
  • In the puree we add cream cheese (I used Pilos cream cheese from LIDL), powdered sugar and cinnamon and mix everything very well
  • Let the cream cheese and pumpkin rest and blend the flavors and start making the chocolate pandispan
  • First, heat the oven to 180 degrees and prepare a round tray. Either grease it with oil and sprinkle the flour or put baking paper. I used a round yena vessel, 25 cm in diameter and so I used the first option
  • Cut the butter into pieces and put it in a bowl
  • Add the broken chocolate in smaller pieces
  • Put the bowl in another bowl with hot water (on a steam bath) and let the butter and chocolate melt, stirring occasionally. When they are melted and mixed well, put the pot aside and leave to cool
  • Separate the egg whites from the yolks
  • Rub the yolks with the powdered sugar until they start to turn white.
  • Add the milk, rum essence and the mixture of butter and chocolate
  • Add a pinch of salt to the egg whites and then beat them with a whisk until they become firm.
  • Add the beaten egg whites over the composition of the yolk, butter and chocolate, mixing them slowly with movements from bottom to top.
  • Add sifted flour and mix with baking powder and incorporate everything well, as well, with movements from bottom to top to keep the composition airy.
You can find more cake recipes and on the Youtube channel to which I invite you to subscribe!

  • Set aside four tablespoons of dough and put the rest in a pre-prepared tray and level
  • Spread cream cheese over the dough, trying to even out it as well as possible with the help of a spoon or silicone spatula.
  • We place from place to place the four tablespoons of dough previously preserved and with the help of a fork we mix the pumpkin cream and the dough to obtain a marbled effect.
  • Bake the cake for about 0 hours. This time the toothpick test will not be relevant because the cream cheese will remain soft even after the cake is removed from the oven and cooled. But we can tell when the cake is baked by looking at its edges and middle. This is ready when in the middle the dough has started to harden and on the edges it starts to come off the bowl in which it was baked.
  • Remove the cake from the oven, leave to cool, cut into slices and powder with powdered sugar

* Do not let the pumpkin boil too much because it can become very watery and the cream will be very liquid. If, however, you find it too soft, you can add 30 grams of starch to its composition.
* Do not try to cut the hot cake because you will not succeed. Allow the cream and pumpkin cream to cool and harden


Cream Cheese Cake - Recipes

CHEESE CREAM CAKE IN TWO COLORS

No baking, no gelatin, lots of chocolate.
A dessert of 10. Have you ever tried it?

INGREDIENTS for softening biscuits

Ingredients for the first cream cheese

  • 500 g cream cheese
  • 250 g mascarpone
  • 1oo g milk chocolate
  • 50 g dark chocolate (over 50% cocoa)

Ingredients for the second cream cheese

Ingredients for topping

WORK PLAN cream cheese cake

This time I wanted to stop using the oven, because it was very hot in the kitchen. Also, I didn't want to use gelatin, so I ended up making this cheesecake without baking, in two colors. It is easy to prepare, looks good and eats quickly.

For the countertop, nothing is simpler than soaking the biscuits in a little milk (not very much, because they don't have to be very soft), then we cover the whole surface of a cake form (diameter 24 cm). I used a form with removable walls.

For the first cream, mix the cream cheese with the mascarpone in a bowl.

Separately, melt the chocolate on a steam bath. Let it cool for 1-2 minutes, then gradually mix in the cheese mixture with a silicone spatula.

Pour the cream over the biscuit top (picture 5), level it nicely and leave it in the fridge.

We prepare the second cream, we proceed in a similar way. Homogenize the cream cheese with the mascarpone, then with the melted white chocolate on a steam bath.

Pour the white cream over the dark chocolate.

Leave it in the fridge, preferably overnight, to have time to set.

For the topping, put the blueberries on the fire with the sugar and let the sugar melt and bind nicely (about 10 min). Let it cool, then spread over the white cream.