These delicious recipes are for cheesecake lovers. I have posted my top recipes and you guys liked it so i thought why not come with another part. So here it is. Try these at come and share your feedback.
1.Apple cheesecake
Ingredients
For the basics:
120 g shortbread cookies;
70 g oatmeal;
100 g butter;
50 g brown sugar.
For filling:
450 g cream cheese;
2 eggs;
50 g brown sugar;
50 g white sugar;
½ teaspoon cinnamon
⅛ teaspoon of ground ginger;
2 tablespoons cornstarch
a pinch of vanillia
2 apples.
For the top layer:
4 tablespoons flour;
4 tablespoons of oatmeal;
50 g sugar;
½ teaspoon cinnamon
2 tablespoons of butter.
Preparation
Combine the crushed cookies, oatmeal, melted butter and
sugar. Place the mixture in a thick layer on the bottom of a 23 cm dish. Bake
for 8-10 minutes at 180 ° C.
Whisk cheese and eggs until smooth. Add sugar, spices,
starch and vanillin to them and mix well. Transfer the filling to the cooled
base, and spread the slices of peeled apples on top.
Combine flour, oatmeal, sugar, cinnamon, and melted butter.
Place this mixture on the apple layer and place the cheesecake in the oven for
45 minutes.
2.Jamie Oliver's No-Bake Berry Cheesecake
Ingredients
300 g oatmeal cookies;
100 g butter;
500 g cream cheese;
a pinch of vanillin;
300 ml heavy cream;
500 g black currant jam;
4 sheets of gelatin;
100 ml of water;
200 g black currant (other berries can be added).
Preparation
Grind cookies in a blender and mix with melted butter.
Spread the mixture over the bottom of a 23 cm mold, tamp and refrigerate for 20
minutes.
Mix cheese with vanilla. Whisk the cream in a separate bowl
and add to the cheese along with 1 ½ teaspoon of jam. Stir well and place in a
1cm layer on a chilled base. Add 1 ½ tablespoon of jam to the remaining
filling, mix and place on the previous 1 cm layer.
Repeat these steps until 1 cm is left to the end of the edge
of the shape. Thus, you will achieve the ombre effect - a smooth transition of
color from light to darker.
Refrigerate the cheesecake for a few hours.
Meanwhile, soak the gelatin in cold water as directed. Boil
the remaining jam for 3 minutes (you will have about ⅓ of the original amount)
over low heat along with water and 50 g of berries. Add gelatin, stir and
refrigerate for half an hour.
Then carefully spread the resulting jelly over the
cheesecake and set to cool. Garnish the finished dessert with fresh berries.
3.Coffee and liqueur cheesecake without baking
Ingredients
For the base and filling:
175 g shortbread cookies;
85 g butter;
15 g of powdered gelatin;
5 tablespoons of cold water;
250 g of cottage cheese;
250 g mascarpone cheese;
150 ml Baileys liqueur;
140 ml heavy cream;
2 eggs;
140 g icing sugar.
For the top layer:
1 heaping teaspoon of powdered gelatin;
150 ml of strong black coffee;
2 tablespoons of powdered sugar.
Preparation
Combine the crushed cookies with melted butter. Place in a
dense layer on the bottom of a 20 cm dish and refrigerate for half an hour.
Cover the gelatin with water and let sit for 5 minutes. Then
place the bowl of gelatin in a water bath and stir until the lumps disappear.
Combine curd, mascarpone and liqueur. Add gelatin and lightly whipped cream and
stir. Whisk eggs and powder in a separate bowl. Pour the egg mixture into the
filling and stir until smooth. Place on a base and refrigerate for a few hours.
Pour the gelatin into the coffee, place in a water bath and
stir until the gelatin dissolves. Add powdered sugar, mix well and cool. Then
gently spread the coffee jelly over the cheesecake and refrigerate for half an
hour.
4.Avocado Cheesecake Pie
Ingredients
For the basics:
120 g shortbread cookies;
70 g sugar;
90 g butter;
a pinch of salt.
For filling:
450 g cream cheese;
200 g sugar;
a pinch of salt;
2 ripe avocados;
120 ml lime juice;
zest of 1 lime;
180 heavy cream;
1 lime - for decoration.
Preparation
Combine crushed cookies, sugar, melted butter and salt.
Place in a dense layer on the bottom of a round shape (you do not need to use a
split one). Bake for 8-10 minutes at 180 ° C.
Combine cheese, sugar and salt. Add the avocado pulp and
lime juice and stir. Then add the zest and cream and mix well again. Place the
filling on the base, garnish with zest and lime wedges and refrigerate for a
few hours.
5.German cottage cheese cheesecake
Ingredients
240 g flour;
¼ teaspoon of salt;
4 tablespoons of sugar;
130 g butter;
1 egg yolk;
1-2 tablespoons of cold water;
750 g of cottage cheese with a fat content of 20%;
200 g sugar;
80 ml of vegetable oil;
3 eggs;
a pinch of vanillin;
4 tablespoons cornstarch
120 ml of milk.
Preparation
Combine flour, salt and sugar. Add softened butter and stir.
Then add the yolk and water, knead the dough, wrap in plastic wrap and
refrigerate for an hour.
Roll ⅔ of the dough into a 25 cm circle and place on the
bottom of the tin. Form a long sausage from the remaining dough, roll it out
and press it against the walls of the mold. Connect both parts of the dough
firmly.
Combine cottage cheese and sugar. Add butter and 3 egg yolks
and mix well. Then add vanillin, starch and milk. Toss, add the remaining egg
whites and stir again. Place the filling on the dough and bake in an oven
preheated to 180 ° C for about an hour.
6.Cheesecake with
pickles
Ingredients
120 g pretzels (salted pretzels);
70 g butter;
450 g cream cheese;
280 g goat cheese;
170 g sour cream, 20% fat;
1 tablespoon of brine;
3 eggs;
50 g grated parmesan;
a few pickles;
3 cloves of garlic;
a few sprigs of dill;
2 teaspoons of salt
1 teaspoon ground red pepper or paprika
a pinch of ground black pepper;
Preparation
Chop the pretzels and mix with the melted butter. Place on
the bottom of a mold with a diameter of 20 or 23 cm.
Combine cream and goat cheese, sour cream and brine. Add
eggs and stir. Add the parmesan, small diced cucumber, chopped garlic and dill,
salt and pepper and stir to combine.
Place half of the filling on the base, sprinkle with the
remaining cucumber cubes and cover with the other half of the filling. Bake at
160 ° C for about an hour. The finished cheesecake can be garnished with
pickles and chopped dill.
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