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Dessert cheesecake with lemon and raspberry jelly

Dessert cheesecake with lemon and raspberry jelly


A baking dish is prepared, with removable walls, diameter 26 cm.

I used a shape with a small diameter of 20 cm, plus three small rings, diameter 6 cm.

The biscuits are ground with a robot.

Melt the butter, add a pinch of ginger knife. Homogenize and leave a little to get the butter flavor. Then pour over the biscuit breadcrumbs and mix.

Place a layer of biscuits in the baking tray, press with a spoon or leveler. The idea is to make the biscuit layer even. Let it cool.

Meanwhile, melt the white chocolate with the greasy cream, preferably on a steam bath or in the oven so that it does not burn. Homogenize.

Wash the lemon, grate the peel, squeeze the juice.

Cream the cheese, mix the 3 eggs, then add the melted and cooled chocolate, the peel and the lemon juice, and at the end, the limoncello liqueur. The taste was sweet enough for me, but if you prefer something sweeter, you can supplement with sugar. Homogenize, then pour the whole composition over the base of baking cookies.

Shake a little from the table top, then bake in the preheated oven at 180 degrees C for 60 minutes. If you choose to cook in small forms, reduce the baking time to 30 minutes.

Turn off the heat, let it cool in the oven. Once it has cooled, let it cool.

Put the raspberries on the fire, in a bowl, add 100 ml of cold water. Add the sugar and leave it on the fire until it thaws. Add a tablespoon of starch dissolved in water. Leave it on the fire for another 3-4 minutes, to gently coagulate the composition. Raspberries do not require starch in preparation, they contain enough pectin to bind on their own, but this is done by boiling more. I wanted to keep the freshness of the fruit and left very little on the fire.

After it has set, the jelly is set aside and left to cool, then cooled.

Beat the cream well until fluffy, add 2 tablespoons of powdered sugar.

Remove the cheesecake from the cold, garnish with whipped cream, then with raspberry jelly and decorate with chocolate flakes.

Keep cool until ready to serve.

Use this cheesecake recipe with lemon and raspberry jelly!


Cake with raspberries, lemon and passion fruit

There must be no specific reason to make the cake. At least not for me. It is true that most of the time they make cakes on different occasions or anniversaries. But sometimes I make a cake when I have inspiration or a certain idea of ​​how I would like it to look. This time I didn't know exactly what it would look like but I knew what I wanted from this cake. Be sweet and sour, with a delicate top and fine cream with raspberries and lemon. And when I say fine cream, I can only think of mousse or Bavarian. And that's how I composed the cake in several delicious layers: almond top, passion fruit, Bavarian lemon, raspberry cream and caramel, again Bavarian lemon, a new layer of top, Bavarian lemon and finally lemon jelly .
The taste of lemon predominates in this cake but it is complemented in a delicious way by passion fruit and raspberries. Enjoy!

countertop
2 eggs
60 gr sugar
1 tablespoon oil
60 gr almond flour
1 pinch of salt

Lemon Bavarian
350 gr lemon curd
10 gr gelatin
30 ml water
400 ml whipped cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Creamy with raspberries and caramel
100 gr raspberry puree
60 gr sugar
200 ml sour cream for whipped cream
2 eggs husband
4 gr gelatin

Lemon jelly
100 ml lemon curd
1 tablespoon sugar
100 ml water
4 gr gelatin

4-5 pieces of passion fruit

countertop. Eggs & # 8211 at room temperature - mix well with salt powder and sugar until they dissolve in color and double in volume. Add a tablespoon of oil and mix very little until smooth.
Turn off the mixer and add the almond flour, stirring gently with movements from bottom to top.

Preheat the oven to 180 degrees. We line a small 17-18cm diameter tray with baking paper. Pour the countertop composition into the pan and level. Bake the top for 20-25 minutes until it passes the toothpick test. Remove the top on a grill and then cut it into two pieces.

Lemon Bavarian. For starters we need to make sure we have enough lemon curd in the house. On my blog you can find a very good lemon curd recipe and the resulting quantity is enough for this cake.

Put 100 gr lemon curd on low heat. We hydrate the gelatin in 30 ml of water. When the lemon curd is hot, turn off the heat and add the gelatin, then mix well. Add the rest of the lemon curd and vanilla and then let it cool for half an hour.
Cream the whipped cream well with the powdered sugar until you get a firm foam. Incorporate whipped cream with movements from bottom to top in lemon curd and we will get a wonderful lemon cream

Creamy with raspberries and caramel. We hydrate the gelatin in 3 tablespoons of water.
Put the caramelized sugar and when it turns into a beautiful golden caramel, add the sour cream and mix well to obtain a homogeneous mixture. We put the cream again on low heat together with the raspberry puree. Add eggs and mix well after each addition. The mixture should not boil just to reach a very high temperature. Turn off the heat and add the gelatin, stirring well. We give cold cream.

Lemon jelly. We hydrate the gelatin in 30 ml of water. Heat the lemon curd with the rest of the water and sugar. When the mixture is hot, turn off the heat and add the gelatin. Mix well and set aside.

Assembly.
We prepare a tray with a diameter about 2-3cm larger than the one in which we baked the top. We place a piece of countertop and over it we will spread the pulp of the passion fruit. Top with a third of the Bavarian lemon. Sprinkle caramel and raspberry cream over the Bavarian. We continue with a new layer of Bavarian, half of the remaining amount. Over the Bavarian we will place the second countertop. On top we will spread the pulp of the passion fruit again and then distribute evenly and carefully the rest of the remaining Bavarian cream. Let the cake cool for half an hour.
Pour the lemon jelly over the cream and let the cake cool again for 4-5 hours, preferably overnight.

The next day we decorate the cake with strips of white chocolate and fresh fruit and then we can slice it according to preference.
It is a delicious, delicate cake with a sweet and sour taste given by lemon cream, but complemented by the sweet aromas of raspberry and passion fruit. Invite the cake with raspberries, lemon and passion fruit!


Raspberry jam

The first time we make the syrup. Put the sugar in a large saucepan with a thick bottom.

Pour water over the sugar and let it boil until a syrup forms. Stir to melt the sugar. The syrup must pass the thread test: we take a drop of syrup between the fingers and stretch, we must obtain a thread of about 1 centimeter.

Add vanilla syrup, lemon juice and then raspberries to the syrup obtained.

We press the raspberries very lightly and we move the pan, so that they are covered by the syrup.

From the moment the jam boils, let it boil for 10 minutes on low heat. From time to time we collect the foam formed on top and set it aside. Wipe the edges of the pan with a clean, damp sponge or napkin.

Extinguish the fire after 10 minutes, add more foam, if necessary. We do it easily, so as not to break the raspberries.

Leave the pan until the next day, put a damp napkin on top, so as not to catch the crust on top.

The next day we have to boil the syrup a little, so that it thickens. For starters, remove the fruit from the syrup, so that it does not crumble.

We start the fire and let the syrup boil until it passes the wire test. It should boil for about 10 minutes.

Add the fruit over the syrup and bring to the boil, it is important to even out the syrup with the fruit, about 2-3 minutes.

We prepare the jars in which we will raspberry jam. It only needs to cool for 10-15 minutes, then we can pour the jam into jars.

To alleviate the thermal shock, we put an iron tray under the jars. We seal the jars, wipe and label them and we can put them in the cellar or pantry. You can make some fluffy pancakes or some papanasi using this jam. & # 128578


A delicious seasonal cake

The ingredients you need to prepare this wonderful dessert are:

-15 crushed digestive biscuits (you can use the simple ones, the ones with cocoa or the ones flavored with cinnamon)

-15 grams of brown sugar (if you want the cake to be sweeter, you can use white sugar)

- 200 grams of sour cream with over 20% fat

- 400 milliliters of condensed milk

The preparation method is as follows:

Mix the crushed digestive biscuits, sugar and melted butter until you get a homogeneous dough. Wallpaper the bottom of a round tray with it, pressing the layer with a spatula to level it. This way you will get a countertop. Then put the container in the refrigerator.

In a bowl, mix the mascarpone cheese, sour cream, condensed milk and lemon juice. The latter must be added slowly, stirring constantly. After that, take the tray with the countertop out of the fridge and place the previously obtained composition on top. Once you have passed this step, put the cake back in the fridge and leave it there for at least four hours.

When the time has passed, you can decorate it with whipped cream, citrus pieces or fruit jelly, to give it a special look and flavor.

The cheesecake without baking it is easy to prepare and will definitely be enjoyed by the whole family.


Tarts

A cool, sweet and sour dessert, for good daily mood.

We are among those who love pumpkin and we enjoy it at any time of the year. We advise you to do the same, because it warms the soul and lowers the foreheads.

Fine and airy, light as a cloud and sweet as a beautiful summer day, pavlova is a classic that knows how to highlight any meal.

A combination as simple as it is pleasant, which no longer has just a glass of sparkling white wine next to it.

A baked dessert, for the whole family, fine, delicate and with spring valences.

A perfect evening dessert, sweet and sour, with a fine cream of butter and lemon.

Such a small tart, able to produce a big smile from the first contact.

I created this mini cake with a single counter to get rid of the feeling of guilt if you eat it all by yourself. It was mini.

The well-known cheesecake, in a local version with cream cheese and ricotta, with a sweet and sour layer of berries.

Creamy dessert, slightly sweetened, with a strong taste of praline, which will happily take the place of a dessert for the whole family.

Almond-rich dessert, with a creamy texture and sweet and sour taste.

Fluffy cherry cake, created for this perfectly next to a glass of milk or a cup of tea.

Do you remember the old apple cake? We tried to keep as much as possible its traditional shape: fluffy sheets with grated apples baked in the pan.

The well-known cheesecake, in a local version with cream cheese and ricotta, with a sour layer of lemon jelly.

Light tart, unpretentious, perfect for any time of the day.

An energizing combination, good at any time of the day.

Intense taste of chocolate and nuts, through the top of apples and nuts, dark chocolate ganache cream, whipped cream with walnuts and marscarpone and caramelized nuts.

A living classic, carrot tart and cream cheese with oranges.

A fine and delicate choice for a relaxed Sunday lunch.

The sweet almond cream, also called frangipane cream, goes well with a handful of sour fruits.


Dessert cake with champagne cream and lemon cream

countertop-mix the egg whites with a pinch of salt, add the sugar and lemon juice, mix until it becomes a glossy meringue, add the yolks mixing well after each one, the oil and water in a thin thread, mix until smooth.

Sift the flour with the baking powder, add the lemon peel and mix with a spatula until smooth with light movements from bottom to top.

Pour the composition into the tray lined with baking paper, put it in the preheated oven until it passes the toothpick test.

Let it cool and then cut into 4 slices.

jelly-in a bowl add the fruit, add the water mixed with the sugar and starch, put it on the fire until it thickens like a sauce, let it cool.

Champagne cream-mix the yolks with the sugar until it becomes a cream, add the starch, champagne and mix until smooth.

Put the pot on the fire, stirring constantly until it thickens like a pudding, add the broken chocolate pieces, mix until it melts, cover with a foil and let it cool.

Mix the whipped cream until it doubles in volume, add the mascarpone, mix well and add over the champagne pudding, 2-4 tablespoons of raspberry sauce, a drop of red dye, mix until smooth.

Lemon cream-mix the cream until it doubles in volume, add the lemon cream and mix until smooth

Assembly-place the first sheet of countertop-syrup-add 1/2 champagne cream, on top of raspberry sauce (I was wrong) -2 sheet of countertop-syrup -lemon cream -3 pond leaf-syrup-champagne cream- 4-leaf raspberry sauce - syrup and refrigerate for a few hours.

Cover the cake with whipped cream and decorate with raspberry sauce or as desired.


Dessert cheesecake with lemon and raspberry jelly - Recipes


I was telling you the recipe for apples shaved in a jar, for the winter, as in the country, in most areas of the country, there is still the exchange of goods, barter, and starting with the end of September, the Muntenians go down to the plain areas and exchange apples for cereals. So, recently, my parents took a bag of apples. They are small apples, they are not like the imported ones that are good to showcase, but they are very sweet and tasty. I laughed at most of them and prepared them for strudels or pies, put them in bags and put them in the freezer, and when I saw the pile of shells and stalks, I immediately thought of I prepare the jelly, or apple jelly.
Apples contain a high pectin content, so they are ideal for preparing fruit jellies. Moreover, with the help of natural apple juice you can prepare sugar-free jams. For example, strawberry jam, as strawberries have a very low pectin content, you will not be able to get strawberry jam without sugar, but if you add 500 ml of natural apple juice to 1 kg of strawberries.
I recommend you too quince pellet.

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here.

Ingredients quince peel (jelly)

We put the leftovers from the apples in a pot and fill them with enough water to cover them. I used 1.5 kg of shells and stalks and 1 l of water.

Boil until the stalks and shells become very soft and the fork enters them easily.

We strain the obtained juice and at the end we turn the apples in the sieve and pass them well, so as to extract all the juice from them.

We will get a cloudy liquid, with a not very pleasant color.

You will notice that as soon as it cools completely it will have the consistency of a jelly.


Flavor in dishes

We really like cheesecakes. They are easy to make and just as easy to eat. This time we tried a sour variant, finx to our taste. If you prefer sweeter cakes, you can add more sugar to taste.

-for the countertop:
200 g biscuits
100 g melted butter

Cream:
200 g whipped cream
10 g gelatin
500 g mascarpone
70 g powdered sugar

2 tablespoons cornstarch

Decor:
pomegranate seeds
raspberry
2 biscuits


Rock:
Grind the biscuits in a food processor / blender, add the melted butter and mix a little until well incorporated.
Place an adjustable ring with a diameter of 20 cm on a plate and pour the composition of biscuits, then compact with a straight-bottomed glass.

Put the raspberries with 4 tablespoons of sugar in a bowl and cook for 5-10 minutes. Put half of the composition in a strainer and pass until all the juice is removed. The sauce obtained is allowed to cool.

Put the other half of the composition on the fire again and add the cornstarch (dissolved in 20 ml of water). Bring to the boil for a few minutes, stirring constantly. After it has cooled, pour it over the biscuit top and put it on the fridge.

Cream:
Put the gelatin in a bowl of cold water (50ml) and leave it to hydrate.

Mix the mascarpone cream with the ground sugar until fluffy.

Cut the pomegranate in 2 and squeeze the juice by hand, then add over the mascarpone cream and mix well.

Separately mix the cream for the cream, until it increases in volume and add it to the mascarpone cream and mix.

Melt the hydrated gelatin on a steam bath, then allow to cool and add over the cream and mix. Add pomegranate seeds (keep a few for decoration). I also had raspberry puree (from the one I added over the cookie sheet) and put it in the cream. Homogenize the composition.


Turn the composition into a cheesecake and let it cool for at least 30 minutes, and in the meantime prepare the jelly.

Before unwinding the cake ring, carefully pass it around with a knife to peel off the edges. I used acetate foil and it came off very easily.

Decorate the cheesecake with raspberries and pomegranate seeds and ground biscuits and then cut into slices.


Baked cheesecake with oranges and chocolate prepared by

Chocolate, bananas and a splash of lemon, a perfect combination in a refined dessert! This cheesecake is wonderful, and returns quite often to our menu. Cherie cake with chocolate and cherries. Lemon cake with yogurt and Lemon Curd & # 8211 a cool, fine and fragrant summer cake. Culinary recipe Desert cheesecake with lemon and raspberry jelly from. What dessert can be more refreshing and delicious on a hot summer day than a mint and chocolate cheesecake?

An ideal combination, not only. A recipe for cheesecake with white chocolate, almost as airy as. I paint all my desserts with lemon, but I make this cheesecake more. In a few days I have guests who also love lemon so I make lemon cheesecake for them too. Biscuit salami with dark chocolate.

In a cheesecake they are just as good which is why I made this dessert. At the end we add melted chocolate, salt powder, lemon juice and. How to prepare lemon cream for cheesecake.

This cheesecake with lemon is a fragrant and refreshing dessert that will delight you. Chocolate dessert with orange jelly insert Savori Urbane (3). I love cheesecake and I love lemon and I may be subjective, but I invite you to.


countertop
300 g biscuits
100 g nuts
2 tablespoons cocoa
5 tablespoons sugar
200 g butter
Cream
1 box of cream cheese
200 ml fresh
250 ml orange pudding
JELLY
juice from 1 pomegranate
1 tablespoon flour
2-3 tablespoons sugar

Leaf

We grind the biscuits and nuts with the help of a robot or with a mincer.
Melt the butter and let it cool. Add the biscuits, nuts and sugar to a bowl and mix. Add the butter, mixing well until a homogeneous composition results. Wallpaper a tray with cling film and add the composition and level with a spoon. Let cool until the cream is ready.

Cream

Squeeze 4 oranges, in a kettle add the orange juice, 3 tablespoons of sugar and put on the fire. When it starts to boil, add 1 tablespoon of flour dissolved with a little juice, stir continuously until it thickens and becomes like a thicker cream, then let it cool.
Mix the cream cheese with the sugar, add the whipped cream and mix until smooth, add the orange pudding and mix with a spoon until smooth.
Remove the tray from the fridge and add the cream, level and put it back in the fridge for 2 hours (I left it overnight).

Jelly

We clean the pomegranate and add it to the robot, we mix it well (it's easier). With the help of a strainer we strain the obtained juice, avoiding to drop seeds.
Add the juice in a kettle, put the sugar, flour and mix well, put on the fire stirring constantly until you get a thicker sauce.
Let it cool and then add the cream, let it cool again for 30 minutes, then carefully remove it from the pan and place it on a plate.
I decorated with fruit.

Try this video recipe too