Cheesecake with cactus fruit



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Top: I put the biscuits together with the butter at room temperature in the robot and I mixed them well until they were homogenous, then I put everything in a cake form, I pressed well with my hand so that the top is uniform and I shaped the fridge to harden the butter.

I peeled the cactus fruits one by one (I used a fork that I put in the fruit, so as not to sting me in their very fine thorns that are not very visible to the naked eye but there are), then I -I cut them into cubes and put them on the fire together with half a spoon of sugar and the seeds from a vanilla pod. After the flavors mixed and the fruits softened well, I put them through a sieve to remove the seeds, I added the juice of half a lemon, 6 sheets of gelatin previously soaked in cold water, I mixed well until the gelatin melted and set aside to cool.

I put the ricotta in a bowl, I added to it the juice of half a lemon, 3 tablespoons and a half of sugar and I mixed well until the sugar melted. I beat the whipped cream well, the cactus pulp cooled. I added it over the ricotta and I added a few good tablespoons of whipped cream, I mixed to combine all the flavors and I poured this mixture over the cookie sheet. I kept a little whipped cream to decorate the cheesecacke, it was still festive

I left the cake in the fridge for about 4-5 hours to make its gelatin effect, then I garnished it with a little whipped cream and poppy seeds.

Happy birthday to all Mihai, Mihaela, Gabriel, Gabriela !!!!

Great appetite!


Free Images: tree, nature, branch, cactus, plant, fruit, stem, leaf, desert, flower, food, vegetable, botany, yellow, flora, close up, thistle, hawthorn, skewer, macro photography, thorny, plant with flowers, plant stem, plant land, thorns thorns and prickles, proteales 5184x3456

The free high-resolution photo of tree, nature, branch, cactus, plant, fruit, stem, leaf, desert, flower, food, vegetable, botany, yellow, flora, close, thorns, thistle, hawthorn, skewer, macro photography , thorns, flowering plant, plant stem, plant land, thorns thorns and prickles, proteales

, taken Canon EOS 60D 03/02 2017 Image taken with 113.0mm, f / 5.6s, 1 / 400s, ISO 100

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Blueberry cheesecake

For the countertop, put the biscuits in a plastic bag and with the help of a rolling pin, break the biscuits. In a round pan, sift the biscuits and press them well with your hand or spatula. Set it aside.

For the sauce, put the blueberries, 4 tablespoons of sugar and lemon juice in a saucepan. Stir and simmer over medium heat until the sugar has melted and the blueberries have softened. Set the pan aside and, using a blender, mix until you get a blueberry puree. In a small kettle or saucepan, put 5 g of gelatin to dissolve in 2 tablespoons of water. Stir and simmer for 1 minute, then pour over the blueberry sauce. Stir again and set aside.

For the cream, add the cream cheese, liquid cream, vanilla sugar and vanilla essence to a large bowl. Using a hand mixer, mix until you get a creamy and homogeneous texture. Repeat the process with gelatin and the 2 tablespoons of water, then incorporate and mix. Divide the cream into two bowls. Only in one of the bowls, you will mix the cranberry sauce with the cream.

Over the counter, put the layer of plain cream, then add the mixture of blueberry sauce with cream. Level and refrigerate the cheesecake overnight. Decorate it with fresh blueberries or other berries.


Cheesecake with cottage cheese & # 8211 the best diet dessert of all! Just look how appetizing it is!

Here is a recipe for a delicious cheesecake with cottage cheese. Get a very fine, fragrant and delicious cake with a low caloric level. Decorate the cheesecake to taste and it will definitely become a star on the holiday table. Also, thanks to its natural ingredients, it is a perfect dessert for children.

ingredients

& # 8211 500 g skimmed cow's cheese

Method of preparation

1. Pour boiling water into the bowl with oatmeal and let it soak for 10 minutes.

2. Mix the oatmeal with the egg and baking powder. Get a smooth dough.

3. Line a removable baking sheet with baking paper and pour the dough into it.

4. Bake the top in the preheated oven at 200 ° C for 10-15 minutes.

5. Mix the cottage cheese with the yogurt, sweetener, grated peel and lemon juice. Use a food processor. Mix until you get a homogeneous mass.

6. Mix the gelatin with cold water. Heat the mixture obtained in the steam bath until the gelatin dissolves. Don't boil it.

7. Add gelatin to the cheese mixture and mix well.

8. Pour the cream cheese into the mold and refrigerate the cake overnight.

Note: Nutritional value per 100 g - 94.57 Kcal, Proteins / Fats / Carbohydrates - 11.26 / 1.72 / 8.98.


The shocking testimony of the Romanian friend

"She was my girlfriend, neighbor and colleague for six years," Davinia said of the quoted source.

& # 8222 Quarrels were very common, but it was different. I heard him screaming, I heard the furniture breaking, the doors slamming, something crazy. I thought he was doing something to her, but not killing her. I called the police, they told me they had already been called and five minutes later nothing was heard. I thought they calmed down & # 8221, says the Romanian's friend.

Clara and her husband, Alvaro

Nicoleta Clara came to Spain with her whole family when she was still very young, at the age of 20. It was the late 90's. Her parents are still here, they live near where their daughter lived. He also has four brothers, two in Spain and two sisters, one in England and one in Romania.

He worked for many years in a textile company, located in Meco, Jevaso, one of the most important in the sector nationwide. In recent years he has gone on a night shift and received an additional 1,000 euros. With this money, she and her husband, Alvaro, managed to live, given that the man never had a stable job.


Classic cheesecake with crumbly cookie top and cream cheese & # 8211 a very simple and tasty dessert!

-cool, meaning without baking. In this case, the cheese composition is mixed with gelatin or other thickeners, in order for the cheesecake to maintain its shape.

-hot & # 8211 in this case, the tart is baked in the oven or cooked in a bain marie.

The filling is also very versatile: with fruit, biscuits, chocolate, with the addition of alcohol, etc.

We will make a classic cheesecake, with Philadelphia cream cheese, at bain marie.

INGREDIENT:

-600 gr Philadelphia cream cheese

-200 gr of crumbly biscuits

-150 ml of whipped cream at least 30%

-1 glass of powdered sugar (180 g).

METHOD OF PREPARATION:

1. Grind the biscuits in the food processor. Or put the biscuits in a sturdy plastic bag and roll them over until they become crumbled. Then add the melted butter and mix the dough.

2. Take a form with removable walls and transfer the crumbly dough into it. Carefully press the biscuits into shape, creating a layer of top with raised edges.

3.Prepare the filling. Take a deep bowl and combine in it the cream cheese, powdered sugar and vanilla. Then add one egg at a time, stirring constantly with the whisk. Pour the cream and mix once more, until you get a homogeneous and aerated composition. It is not recommended to beat the filling too hard.

4. Pour the cream into the mold and level the surface.

5. Wrap the form in 2 layers of foil, trying to avoid empty spaces, otherwise water reaches the dessert. Take a container larger than the cheesecake form and pour a layer of 3 cm of boiling water into it.

6.Put the container in the preheated oven to 180 ° C for about 1.5 hours.

7. After that, the cheesecake needs to sit for a while in the oven off, then in the refrigerator.

Recommendations:

-so that the surface of the cheesecake does not crack, let it cool first in the oven with the door open, then at room temperature, then put it in the fridge

-if you prepare the dessert using the hot method, you should not beat the cheese filling too hard

-if you use another type of cream cheese, change the amount of sugar. The dessert should not be too sweet.


Strawberry Crumble & # 8211 Ingredients

  • 200 gr cold butter, with over 80% fat
  • 200 gr flour
  • 30 gr pesmet
  • 30 g of oatmeal
  • 50 gr ground nuts or hazelnuts
  • 100 gr sugar
  • a pinch of salt
  • 300 gr strawberries
  • 30 gr vanilla flavored powdered sugar
  • 20 gr butter to grease the baking forms
  • mint leaves for decoration


Cheesecake with berry topping

Crush the biscuits until they look like a larger breadcrumbs, mix with the ground walnuts and sugar and pour the melted butter on top. Mix and wallpaper with this mixture a tray with removable walls greased with butter.

Place the tray in the oven for 8 minutes at 150 degrees.

For the cream I used cow's cheese from Lidl, Pilos because it is more of a cream cheese and helps the cream to be more creamy.
Froth the cheese with the sugar and lemon zest, add the flour in the rain and one egg at a time. After each egg mix well. Add the cream and finally the vanilla essence.

Put the cream in the pan and put it in the oven for 50-60 minutes on low heat, at 150 degrees. Even if the cheesecake stays a little gelatinous in the middle, it hardens when it cools.

After cooling the cheesecake can be garnished with fruit topping.
Put the frozen fruit in a smaller pot, and when it starts to boil and is no longer frozen, mix the sugar and starch and incorporate it with the fruit. Leave it on the fire until it thickens and pour over the cheesecake.

Refrigerate for 2 hours to cool completely and then serve.
Good appetite!


Cheesecake (Cheesecake)

Camy, I've been answering this question lately. That means you recently discovered my blog :) I'm not married.

if you are not married I think you will receive some proposals in private =)) very strong blog, congratulations :)

Thanks, Ella. I don't know what kind of proposals you mean: D, but I confess that I also receive messages in private :))

Robert, but you're a murderer. if I was "heavy" :)), I would definitely lose.
I kept it in my recipe book, thank you, it looks great.

With pleasure, I hope you try it soon. Should I warn pregnant women at the beginning of the cheesecake recipe that it is not advisable to read it to the end? :)

The recipe is worth remembering. I wish you many interesting recipes below!
Olivi

Thanks Olivia, I hope it's not the only recipe on the blog you want to remember)

Ellerinize, emeğinize sağlık. Çok leziz ve iştah kabartan bir görüntüsü var.

Thanks for cheesecake. I'm trying it this weekend to see if it works out for me.
Tell me, for 18 people I should make 2 cheesecakes, right?
I feel like biting from the last picture :))))

Ama, I think it should be enough. But if the other 17 people are as greedy as you, then I'm glad that 2 cheesecakes are insufficient :)))

Ha! Ha! very strong your answer! After you are a good cook, you are also nice! Do you have a defect too? :))
Alina.

Alina, it's true that I'm full of flaws. And, unfortunately, I'm not even as good a cook as I seem. Yes, I'm nice :))

You have some great recipes! I also made the apple cake and the cookie sheet and it turned out delicious. I think I'll try this one too because it's very appetizing :).

I'm glad you like (but especially that you come out!) My recipes. I understand you like cookie cakes, maybe you should take a look at the bomb recipe from biscuit.

I made this one too :). It turned out super good. The top is a little crispy and the taste of sweet cheese with vanilla and lemon is indescribable. I put a little too hot and the countertop was a little syrupy. But when it cooled down it was super good. It looks exactly like the one in your picture, only instead of strawberries they were apricots. Carmen.

Carmen, this is exactly the idea when I write the recipes: everything should come out the same as in my pictures. I understand you didn't have the patience at the end. :) I even specified in the recipe that the topping must be allowed to cool before putting it on the cheesecake. However, it did not influence the final result too much.

It looks great, you really made me want it, you know how to thank me.
Thanks and congratulations for the selection made.

Next summer I will come to your camp for 30 days! Do you know how many cheesecakes I made over the weekend? 1? Not ! 2? Not ! 3. I ate because I broke! There was more traffic in the kitchen than on DN1. At the second cake, people didn't even bother to put it on their plate, they ate directly from the plate. You MUST make a detox menu. a salad with water and air. something light. as at this rate. And when I think that the meal and fun season has opened for me. I keep it that way until New Year's Eve!

Hehe, well if you cook so much, then I won't let you go until the end of summer! : D So don't get too tired until then, close this fun season :))

Congratulations for the blog / site. As a recommendation for the future for all recipes: write down the degree of difficulty of making the preparation and possibly the time. I'm still growing!

Thank you, Catalin. I don't think I will write the degree of difficulty and the time of preparing the recipes because everything is relative. For example, a recipe that seems complicated to me is perceived as extremely simple by my mother. And the time can vary greatly, depending on the skill and experience of the cook. Or maybe the fun with which he does it: D - I noticed that even I sometimes prepare a simple omelet in 5 minutes and sometimes in 15 minutes. :) So I don't know how much I would help readers. Anyway, thank you for the suggestion. But you made me think now: how long did it take me to make this cheesecake? :)

In addition, I would be discouraged by a high degree of difficulty, so I don't know, I feel like it, from your descriptions it seems easy to whip him and maybe something will come out of me.
Alina.

You should definitely make that mention: d

I made the cake. I had a very good cream cheese, neither too sweet nor too sweet, but the top was a little bitter. I used digestive biscuits from Gulon. I imagined the cake to be finer, more special, but it is not. I associated it with those with mascarpone. Overall it is tasty but not fine. :)
Alina.

Alina, I don't know what those cookies are like, it's the first time I've heard of them, but they probably made the countertop a little bitter. I think that cheesecake can't be associated with mascarpone cakes, they are usually a kind of less consistent cream.

I make it with Philadelphia cream cheese and it turns out delicious, very fine.

I haven't tried it, so I can only take your word for it :) I've never given too much importance to the cheese used in cheesecake.

Wow, super looks !! I really like the cheesecake, and your presentation is sensational!

Paula, initially I thought of putting the topping more to look good in the images of the recipe, but then I realized that it contributes quite a lot to the taste of the cheesecake.

I tried the recipe. and it really worked out :)) I am very excited about your site !! I will definitely try other recipes here !! Have a nice day everyone!

Alexandra, you don't seem to expect your cheesecake to come out, so I'm even more glad to hear that :) And I want you to be just as excited about the recipes found on my site.

Howdy. again on your blog. I have the cake in the oven. but the oven is not electric. so I hope I don't burn the cake. and after the first seconds there was a lot of smoke in the kitchen ... so I have to go check the tray. So - I laid 5 eggs, because I didn't read too carefully where the other 2 eggs are placed - what will happen? Si ptr. toping, I have no starch. what can i put. some semolina doesn't work? :)) or tapioca pearls - after I give them through the sugar grinder?
Daddy, long live your family. and if my spots don't remain satisfied. then I hire you for a week, because my son's birthday is coming and he wouldn't spoil a cake like McQueen's lightning or Blackie's horse.

Hi, the smoke is not a cause for concern, probably a little melted butter flowed around the joint of the cake form and burned in the oven.
I don't think your inattention caused much damage to the cheesecake, but the two yolks you didn't put on for sure influenced its color.
Starch can be replaced with flour, there is no point in complicating yourself with tapioca pearls :))
I don't really like cooking so much that I want to do this for a week, I'd rather come and see & quotCars & quot with the little one: D

ok..so the result comes back - my biscuits burned a little - but no worries. Worrying ptr. to me it was the fact that they were too crumbly & the biscuit maker & quot - to be able to shape it on the edges I dripped some more water!
I understand for what were the 2 yolks - so it was very ok and without.
I toasted it with tapioca powder and berries and the result was like a jelly. which looks insane, it will be showing ptr. for a few hours, as in the morning when I took it out of the fridge, it lost its vitality - didn't the topping be put on before serving the cake?

Overall = the delighted husband, the dwarf managed to remove the fruit gel and serve only his cheese. I am proud of the inventiveness of the & quotsos & quot. )

Do not imagine that I took tapioca especially for this, I usually have reserves in the house, my son being a fan of tapioca with milk. :)

He he, I was a little scared to hear about tapioca, I try to stay as far away from these exotic ingredients as possible. I would put the topping just before serving the cheesecake only if I wanted to impress someone: D Otherwise I wouldn't mind the fact that maybe the next day it won't look the same. Although the one I prepare (the one at the end of the cheesecake recipe) does not seem to change substantially over time.
I don't know what to say about the cookie counter, the biscuits you used were probably more dehydrated than average: D But here I think you didn't panic - I would have melted a little more. butter, I wouldn't have been as good as you :)

brother, thanks for the recipe, I'll try. the biggest problem will be buying a form of cake with removable walls 24cm. give me suggestions where to find one and what material is good to be made of and at what price

No problem. The biggest problem is actually the easiest to solve :) You can find the form with detachable walls in all hypermarkets, at prices that vary somewhere between 20 and 90 lei. I have an unpretentious one, made of tin, on which I gave about 30 lei and it is more than honorable.

I found today but not 24, 26. I hope it's ok, wish me luck, on Tuesday I implement the recipe

The 26 is also ok, only you will come up with a more & quotpitic & quot cheesecake idea. I'm holding your fists on Tuesday!

I also thought about this phase and I did a calculation like V = π & # 1231012 & # 12311 ^ 2 * g1, V = π & # 1231013 & # 12311 ^ 2 * g2 that is
144 * g1 = 169 * g2 g1 / g2 = 169/144 which is about 1,173 so your cake is 17% higher than mine

:) I like that you didn't leave anything to chance. But I think you put a lot of people in the fog with this calculation :))) With so much meticulousness, the chances are that the cheesecake recipe will cause you any problems.

the recipe was a real success, however, being the shape of 26 I had to make small changes, on the counter I had to put a little more than 300g of biscuits and more butter about 180 grams. people liked how it turned out, besides most of them (including me) they preferred to serve it and with a little syrup in the plate, I had blackcurrants. in conclusion, thank you recipe is, I managed to make a good dessert, good looking and very nice smelling after I took it out of the oven

You don't have to, I'm glad the cheesecake was worth the effort to buy the shape :)

. & quot & quot is great. I kept reading it when ... about halfway through his math, I started to helmet. that's a sign that the thing he wrote there is beyond me. It's 02:02 when I write this thing ... maybe even another would be the reason why I came to feel that I was giving up. : D

Hi, I tried some of the recipes posted by you and they all turned out great! but the cheesecake is wonderful! I'm glad I discovered this site.
keep it like this.

Hi, Tatiana! I'm glad you discovered my blog, I'm glad that all the recipes you've tried so far came out and I'm glad you gave me an idea: to make a top of my recipes :) I'm curious which is the most appreciated .

Hello! Today I also bought a tray with a detachable bottom like a long time ago. I long for this cake. I have it in the oven and I can't wait to take it out. but the tp doesn't seem to pass: D

Stay healthy, Lucia! I think that's how Einstein got on with relativity, waiting for a cheesecake to bake :)) Time passes hard until it bakes and then it seems to fly while you eat it: D I say it's worth all this waiting, now it remains for you to agree with me (after you taste it).

An explosion of tastes. you were very right. worth the wait. Thanks for recipe.

You have nothing to do, Lucia. I'm relieved you didn't contradict me: D

Hey you, man, I want to do this wonder too, but my tray has a diameter of 28. I'm waiting for instructions on the quantities I need to use. are novices). THX
ha, leave the fourth recipe.

How the hell can I turn baby steps into giant leaps if you don't help me? I'm still waiting for the quantities for tray 28. Thank you.
PS If I venture alone and it doesn't work out, I will be demoralized and I won't try again. This wonder looks really delicious and it would be a shame not to enjoy it, don't you think?

Elena, you shouldn't be mad at me if I don't answer you immediately - receiving about 200,000 visitors a month, I inevitably receive a lot of messages, not only on the blog, but also on email or Facebook.
I don't have to give you the quantities of the cheesecake for a 28 cm tray, here I think it's just about math: P I had a discussion on this topic above (mate and 26 vresus 28). Look here & gt. It's hard to give you the exact ingredients, for example how I multiply the two yolks. If I tell you that you will have to put 2.31 yolks in the cheesecake, you will really be measuring / weighing 0.31% of a yolk. : P
Not to complicate matters, I think it's best to make a dwarf cheesecake using the ingredients of my recipe (and putting on the counter about 33% extra, ie 400 g of biscuits and almost 200 g of butter).

Okay, now I feel guilty. I don't like the feeling.
PS I'll let you know what came out

Don't worry, you don't have to feel guilty. it's my pleasure to try to answer all your questions. I wrote you the previous message so that you don't feel somehow ignored, and now I have to write to you so that you don't feel guilty anymore :) I'm holding your fists with the cheesecake!

I had fun with friends over the weekend. it came out great and in the eyes.

I'm glad that your cheesecake came out even without the exact quantities, I wouldn't want you to be demoralized and leave so many untried recipes.

Great, I made the recipe a few times and each time it was a success. Thank you for sharing this wonderful recipe with us!

You have no reason to, and I should thank you for subjecting me to the recipe of repeated tests and so, reading your conclusion, more readers will want to try it. Or I should thank you for trusting my culinary blog or my cheesecake recipe, although hundreds of such recipes are published on the internet. So I find reasons to thank you too, so we're even. :) I expect you to come back to the blog whenever you need a recipe or advice.

It looks great! :) I have to dare to do that with that vertical crust, so far I've only put it at the bottom of the cake. De cand am facut prima oara un cheesecake acum cativa ani, cand am venit in Canada, am ajuns la concluzia ca chiar si numai pentru asta si tot a meritat sa vin, ca in tara nu-l faceam. Si pentru ca iti dai silinta (Multumesc!) sa ne impartasesti atatea retete minunate (am pus ochii pe cea de paleuri acum! :) ), mi se pare cinstit sa impartasesc si eu un secret aflat aici, in tara (vecina, da' na. ) cheesecake-ului. Se imbraca in folie de aluminiu forma in care se coace prajitura, astfel incat sa nu patrunda pe nicaieri apa la ea, si se pune la cuptor intr-o tava mai mare in care s-a pus apa - aburul ajuta prajitura sa nu se usuce excesiv si sa nu crape. Cand e gata, se stinge focul la cuptor si se mai lasa acolo prajitura inca vreo jumatate de ora, o ora, dupa care se scoate si se baga la frigider ca sa ajunga la consistenta pe care o stim.
Inca o data multam fain pentru toata munca cu blogul, ma duc sa fac paleurile! :)

Multumesc pentru ponturile legate de cheesecake! Din moment ce zici ca iti place atat de mult cheesecake-ul, banuiesc ca l-ai testat temeinic in decursul anilor astia :) N-am avut probleme cu uscatul excesiv, insa nu se stie niciodata, asa ca e mai bine sa fim preventivi. E pacat sa nu faci crusta (sau, cum i-am spus eu, blatul) cheesecake-ului pe toata suprafata tavii, mie crusta aia mi se pare ca este partea cea mai buna a prajiturii :) Si nici nu e greu de facut.
Sper ca ai fost multumita de cum au iesit paleurile facute dupa reteta mea.


Avion de pasageri Ryanair, obligat să aterizeze la Berlin, după o amenințare cu bombă

Un avion al companiei Ryanair care zbura de la Dublin la Cracovia a fost deviat, în noaptea de duminică spre luni, spre Germania, din cauza unei posibile amenințări cu bombă, relatează France Presse, citată de Agerpres.

Publicația germană Bild Zeitung a scris că avionul cu 160 de persoane a aterizat duminică, la ora locală 20:08 (18:08 GMT), pe o pistă a aeroportului Berlin-Brandenburg din sudul capitalei germane.

Purtătorul de cuvânt al aeroportului Jan-Peter Hack a declarat pentru cotidianul Bild că „aparatul companiei Ryanair a solicitat o aterizare de urgenţă şi a obţinut imediat autorizaţia”, precizând că pasagerii au fost conduşi în terminal pentru a li se da să mănânce.

Bagajele pasagerilor au fost scoase pe pistă și percheziționate de echipe cu câini, în timp ce avionul a fost înconjurat de numeroase vehicule de poliţie şi de pompieri.

Amenințarea cu bombă s-a dovedit a fi falsă.

„Măsurile de securitate ale poliţiei s-au încheiat fără a fi detectat niciun pericol. Pasagerii au putut să-şi reia zborul către Polonia la bordul unui aparat de rezervă”, a declarat luni o purtătoare de cuvânt a poliţiei berlineze.

În iulie 2020, un avion Ryanair care zbura tot pe ruta Dublin-Cracovia a trebuit să aterizeze de urgenţă la Londra în urma unei ameninţări cu bombă, care s-a dovedit a fi, de asemenea, falsă.



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