Step 1 Put the biscuits in a plastic bag and crush them with a spatula until you get fine crumbs. Melt the butter in the microwave (~ 40 seconds) and let it cool a bit. Mix it with the crushed biscuits until they are completely soaked in butter. Place the biscuits in a round shape with a detachable base (Ø 23 cm) and press with a spoon until you get a uniform and firm layer. Refrigerate until creamy.
Step 2 In a large bowl put the cream cheese, powdered sugar and vanilla bean seeds (you can use a teaspoon of vanilla extract) and mix for 1-2 minutes. Add the whipped cream and continue mixing until you get a homogeneous mixture. Put the cream cheese on top of the biscuit base and level with a spoon or spatula.
Step 3 Cut the strawberries into thin slices and cover the cheesecake completely. I covered with a little strawberry jelly prepared according to the instructions on the package. Refrigerate overnight.
To remove the cake from the pan, place the base of the pan over a tall can and press lightly on its walls until the cake has completely slipped out of the pan.
We all love food prepared like at home, and the different cake recipes always remind us of childhood. There is also the month in which freshly picked strawberries appear in the market (see also planting strawberries in spring) and it would be a shame not to prepare a delicious tart.
Method of preparation
Separate 5 large eggs, then beat the yolks with 70 g of powdered sugar, a little lemon peel, 1 vanilla essence and 75 g of flour. Separately, beat the egg whites with a pinch of salt and a little lemon juice. Incorporate the egg whites into the yolk composition and put everything in the pan. Add the chopped strawberries and put in the oven at 180 degrees Celsius.
Cheesecake with strawberries and lemon
Photo source: veggieinspired.com
- 120 grams of ground graham crackers
- 60 grams of melted butter
- 200 grams of sugar
- 1 sachet of unflavored gelatin
- 2 tablespoons starch
- 1 tablespoon lemon peel
- 6 tablespoons lemon juice
- 6 tablespoons water
- 6 yolks
- 60 grams of diced butter
- 1300 grams of Greek yogurt
- 100 grams of whipped cream
- Mint leaves
How is it prepared
To prepare the crust, in a medium bowl, mix the ground graham crackers with melted butter. Press the layer of biscuits well on the tray. You can use a round tray with removable walls and a diameter of 22 centimeters.
To prepare the filling, put sugar, gelatin and starch in a saucepan. Add lemon peel, lemon juice and water. Leave everything on medium heat and stir until it thickens.
Mix half of the composition with lemon and yolks. Then put this mixture back in the pan and leave it over medium heat, stirring occasionally, until it starts to boil slightly. Leave the pan on the fire for another two minutes. Put the butter cubes and mix until they melt. Put the composition in a bowl, cover with cling film and let it cool for 20 minutes.
Put the yogurt in a large bowl and gradually incorporate the lemon mixture. Carefully place the resulting filling in the pan with a spoon over the biscuit crust. Cover the tray and leave it in the freezer overnight.
Serve the cheesecake with whipped cream and strawberries topping and decorated with mint leaves.
My colleague Alexandra and I were in the garden, at the office, trying to make some food styling to happen.
At one point, Alexandra runs into a mint bush.
He returns with a few leaves, which he begins to wipe insistently with a cloth.
I look at her.
And, our dear ones, with this absolutely legendary moment, the third recipe from the Friday with Alexandra series was born, which is:
- the easiest dessert you can make (JUR)
- it has strawberries, for all our obsession this season
- and a ton of mint, because Alexandra loves it
- It's mega good and ready in 20 minutes.
Cheesecake with strawberries and fresh mint
250g strawberries, cut into quarters
3 tablespoons honey
100g digestive biscuits
200g cream cheese
150g fat yogurt
leaves of 5 mint threads
1 First we prepare the syrup. Put on the fire 150g strawberries with 1 tablespoon of honey. Leave for 7-10 minutes, until the strawberries soften slightly and leave the syrup. Remove from the heat and allow to strain.
2 Grind the biscuits finely, using a blender or by the classic method: put them in a plastic bag and "beat" them with a rolling pin, until they crumble. Then divide them into 4 suitable cups or bowls.
3 Mix the cream cheese, yogurt, honey and finely chopped mint until a fine cream is formed. Add this cream over the biscuits.
4 At the end, add the strawberries cut into quarters over the cream, and pour the syrup on top.
Top: Crush all the biscuits with a blender, then add the butter at room temperature over the biscuits and mix well by hand to homogenize the composition. Once the biscuits are well mixed with the butter, divide the composition into 2 equal parts and put in 2 cake forms that are introduced into the hot compose for about 7 minutes.
CREAM: Beat eggs well with sugar and essence, then add cheese and cream cheese and mix all ingredients. At the end add flour and chopped strawberries. Place the composition over the cookie sheet and bake for about 40 minutes, until the composition is firm and has a gelatinous appearance and consistency in the middle.
GLAZING: Put the strawberries and sugar in a saucepan, add about 10 ml of water and simmer until the strawberries have softened and bound like a jam, then add gelatin and leave to cool, then cool. after it has cooled, the cake is added on top and the icing is also cooled. Then refrigerate for 4 hours. GOOD APPETITE!!
A kind of cheesecake in a glass with mango and strawberries
On Saturday at noon I visited some friends. None of us felt like it, we were still dissecting the events we had all witnessed the night before.
But how to eat, you still have to eat and because I wanted to work with their little boy, we made a very simple dessert together: cheesecake in a glass with mango and strawberries.
In fact, it is a pseudo-cheesecake, it also contains yogurt.
Ingredients for 6 large glasses of 350 ml or 8 smaller (my friend had some larger glasses, so we decided to use those).
- 2 large, ripe mangoes
- 1 box of strawberries of 400 g
- 1 can of mascarpone cheese
- 3 large jars of Greek yogurt (350 ml jars)
- 1 tablespoon and a half of honey
- a few drops of vanilla essence, or, if you don't have one, you can also use an envelope of vanilla sugar
- digestive or simple biscuits (3 pieces in a large glass, 2 pieces in a small glass)
The boy of my friends helped me and mixed mascarpone with yogurt, honey and vanilla sugar, until everything was smooth. He then smashed the biscuits into small pieces and placed them on the bottom of the glasses.
I cleaned the two mango fruits, sliced them and blended them until they became puree.
Together, we prepared the layers in the glass: over the crushed biscuits we put the cream cheese and yogurt, then a layer of strawberry slices, again cream and then mango puree.
I also decorated with a few pieces of strawberry and cheesecake in the glass with mango and strawberry was ready.
It is a refreshing dessert, with a little sweetener (honey). If the mango is very ripe, it is sweet enough, so be careful with the amount of honey used.
The little one had fun and I had fun with him too. It's funny to work with children and see that they enjoy the fruits of their labor, but especially that they are happy that they can make sweets with less sugar.
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May dessert: strawberry cheesecake, delicious and flavorful
The period of strawberries is so short that you want to eat them in all forms. Try the best strawberry cheesecake, a dessert as handsome as it is easy to prepare! You don't even have to turn on the oven for it.
Crush the biscuits as finely as possible, in the food processor or in a bag, using a blender. Combine the biscuits with the melted butter and the spoonful of sugar, then press them into a cake pan with removable walls. Put the tray in the freezer while you prepare the cream.
Combine a sachet of gelatin with 2 tablespoons of water and set aside to hydrate. Mix mascarpone with whipped cream and yogurt. Add 4 tablespoons sugar and vanilla essence.
Wash the strawberries well (keeping a few for decoration) and grind them in a blender with 2 glasses of cold water. Add 1/3 of the liquid from the blender over the mascarpone cream, straining it. Add hydrated gelatin to the composition and mix quickly. Pour the strawberry cream over the cookie sheet and refrigerate the cake for at least 2 hours or until it solidifies completely.
After the cake has hardened, moisturize the other sachet of gelatin. Add 2 tablespoons of sugar over the remaining strawberry juice in the blender and mix again. Strain the strawberries, combine them with the hydrated gelatin and pour this juice over the entire surface of the cake. Cut the preserved strawberries into halves or slices and place them in the juice layer. Let the cake cool until solidified (minimum 2 hours).