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Cheesecake with pumpkin and berries

Cheesecake with pumpkin and berries

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I made the same top of each cheesecake, the biscuits in the blender together with the butter at room temperature, then I put in a cake form the crushed biscuits mixed with butter, I pressed well to set, then I shaped refrigerator until I dealt with the creams.

I peeled the pumpkin, seeds and then cut it into pieces of the right size, put them in a tray lined with baking paper, put olive oil, ground green cardamom, ground anise and I put them in the oven until they softened well and browned slightly. Once baked and cooled the pumpkin I blended it well with the blender, then I mixed it with 250 gr ricotta cheese and 200 gr whipped cream, I homogenized the whole composition and then I placed it in the tray over the counter.

I put the berries in a saucepan with the sugar, 1/2 teaspoon ground licorice, ground anise, and vanilla essence and let them boil until they softened well, then I passed them and on them with the blender, I added over them while they were still hot the 3 sheets of gelatin previously soaked in cold water, I mixed well, then after they cooled I added 250 gr ricotta and 200 ml whipped cream well, I homogenize everything and put the cream over the pumpkin, then put the cheesecake in the fridge for 3 hours until the creams have stabilized so they can be cut.

Great appetite!

Cheesecake with berries & # 8211 a recipe by Anca Lungu

It is true that I treated him with a lot of patience and respect and pampered him with eggs from chickens running around the yard. It is true that I sang to him on the strings and I disenchanted him so that he would not fall apart.

It's true that I hid it in the fridge from the prince's lustful papillae until it was ready, but it's also true that he rewarded me like he hadn't made a cake in a long time.

I have a vision with this goodness of cheesecake on the holiday table. On the palace table, but also on the tables of many of you. On my word as a princess, she deserves all the patience and passion! Here is the recipe!

- 250 g biscuits with milk and cereals
- 125 g melted butter
- 500 g of ricotta cheese
- 250 g mascarpone
- grated peel from two oranges
- grated peel and lemon juice
- 3 large, organic eggs
- 180 g sour cream
- 150 g of sugar
- 300 g frozen (or fresh if you have) berries

For the glaze:
- 240 g sour cream
- 4 tablespoons of sugar
- lemon juice

Method of preparation:

Preheat the oven to 180 degrees and out of respect for His Highness, cheesecake with berries, turn on the fan inside, if you have one. Grind the biscuits and mix them well with the melted butter, then prepare the lucky tray in which the heirloom dessert will be born: to be round, with a diameter of 24 centimeters and necessarily to have a removable bottom. Grease it well with butter, then cover it with an even layer of biscuits and let it rest for about 20 minutes.

Meanwhile, gently prepare the cream cheese. Too bad an electric mixer would help you a lot! Mix the rocotta with the mascarpone, sugar and grated lemon and orange peel until creamy. Stir in the eggs one at a time, then the sour cream and lemon juice.

Pour the composition into the tray, over the good biscuit top and forget about it in the oven for 75 minutes.

Remove the cake and let it cool for a quarter of an hour, during which time prepare the sour icing. It's very simple! Mix the cream with the sugar and lemon juice and pour it over the cheesecake.

Put the tray in the oven for another 20 minutes. Then turn off the oven and let it cool inside with the door open. When it has cooled completely, put it in the fridge and stop thinking about it until the next morning. If you are impatient, you need to know that it takes at least 3 hours to cool down before you can enjoy it.

After waiting so long, you can take it out of the fridge and devour it, ennobled with berries!

Blackberry with berries and cottage cheese 1

For today I decided to put a berry topping. Sweet cottage cheese, berries, biscuit, milk, cream, sugar & # 8211 150g. There are a lot of recipes with cottage cheese, ricotta, Philadelphia cheese, but cream. I know what joy each cheesecake recipe will bring, I don't know why, but a. Muuuulta cheese and muuuuulte fruits and muuulta flavor… what not to like? Label: blueberry cheesecake, frozen blueberry cheesecake. I love tarts like crazy, and sweet and blueberry tart is a dessert. Recipes with cottage cheese, ricotta, cream cheese and mascarpone. Cup with peaches, mint and cheese mousse.

Sep Negresa with berries and cottage cheese 1. And if you add a little raspberry or berries, satisfaction is guaranteed! Cheesecake & # 8211 General principles and methods of cooking Use. The combination of cottage cheese with honey, chocolate, berries and fruits.

Cheesecake with berries

Dedi sent a wonderful recipe to our contest: Cheesecake with berries. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by

15-20 digestive biscuits are powdered on the robot, mixed together with melted butter, about 50-100g, depending on the amount of biscuits. It must have the consistency of wet sand. Press with your hand on the bottom of the tray (with removable walls) and make a countertop of half a cm. Place in the oven until slightly browned. Remove and leave to cool. Separately mix 4 eggs with grated lemon and orange peel, a cup of sugar, 200 g of blended berries, 3 boxes of natural Philadelphia and a box of 300g 20% ​​fat cream. They do not need to be mixed much, just enough to homogenize. Pour the mixture over the biscuits, put it in the oven on low heat for about an hour or until browned. It's better the next day.

#MaiDelicios: cheesecake with berries

Cheesecake is our favorite cake. In addition to the fact that it can be cooked with our oils, the variety of recipes and the easy way of preparation, it makes the most awaited moment of the whole team, every month, to be enjoying the cheesecake that we prepare for the blog. This time I chose a recipe with berries and I added to its composition cold pressed pumpkin oil and Oloi Tomnit from Adi Hădean.

Wheat ingredient:

  • 250 gr of digestive biscuits
  • 150 g of raw cashews (unroasted, unsalted)
  • 150 g of melted and cooled butter
  • 2 tablespoons honey or 2 tablespoons maple syrup
  • 2 tablespoons Olii Tomnit Elixir.

Cream ingredients:

  • 250 ml of liquid cream for whipped cream
  • 300 gr Philadelphia cheese (can also be mixed with cow cheese)
  • 3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla essence or seeds from half a vanilla pod
  • 2 tablespoons cold pressed pumpkin seed oil Elixir
  • 100 gr fresh raspberries (blended)
  • 100 gr fresh blueberries (blended)

Topping ingredient:

Method of preparation: Melt the butter over low heat and leave to cool. Meanwhile, crush the biscuits with a food processor. Then they are mixed with the 2 tablespoons of honey or maple syrup, with melted butter and two tablespoons of Oloi Tomnit Elixir. The mixture is spread in a tart pan (approx. 25 cm in diameter), lined with baking paper and pressed well against its edges.

Cover the tray with plastic wrap and refrigerate while the filling is ready.

Beat the cream cheese and honey (or maple syrup) with the mixer on low speed for 1 minute. Add the vanilla and mix a little more.

The whipped cream for whipping cream is beaten in a separate bowl, at high speed, approx. 3 minutes, until it doubles in volume and does not flow from the phone. Be careful not to beat the cream too much, so as not to cut it. For best results, the bowl and the target with which you mix the cream, put it in the fridge for a few minutes to cool before. Whipped cream, cream cheese, raspberries and blueberries (blended separately) and the 2 tablespoons of Elixir pumpkin seed oil mix gently, with movements from bottom to top, until smooth and a purple color is obtained. Then spread it evenly, lightly, over the cookie sheet.

Everything is kept in the refrigerator for at least 4-5 hours, although ideally it would be from evening to morning. Add the raspberry and blueberry topping, and the cake can be served.

Why is this #MoreDelicious cheesecake?

Because it has in its composition pumpkin oil and Oloi Tomnit from Adi Hădean Elixir.

Elixir pumpkin oil is rich in Omega 3, Omega 6 and Omega 9 and contains carotenoids, flavonoids, phospholipids, polyunsaturated and monounsaturated fatty acids, and the biggest advantage is that it can be used both in food and in therapeutic remedies. or cosmetics. These vitamins and the formula in which they are found in this oil, make their absorption fully achieved in the body in a very short time.

Oloi Tomnit from Adi Hădean contains 70% rapeseed oil, 20% sunflower oil and 10% soybean oil. These ingredients make it a very versatile oil in the kitchen - we can use it to flavor salads or for baked goods. It contains Omega 3 and Omega 6, monounsaturated and polyunsaturated fatty acids, magnesium, iron and lecithin and the complex of vitamins E, B and K. Due to its special taste, Oloi Tomnit won, in 2017, the Superior Taste Award offered by The International Taste & Quality Institute, world leader in taste quality certification.

Tray pie stuffed with berries

Prepared according to a traditional Romanian recipe, the Linco Patisero berry pie is a wonderful choice for a tasty dessert.

Ingredient: Dough (60%): white flour of wheat (EU origin), water, refined sunflower vegetable oil, corn starch, iodized salt. Filling (40%): berries (red currants, blackcurrants, blackberries, raspberries in various proportions) & # 8211 origin EU & # 8211 45%, apples, sugar, corn starch, semolina wheat, aroma.
Made in Romania.

Nutritional information:

* CR- Daily reference consumption of an ordinary adult (8400kJ / 2000 kcal)
Contains 8 servings X 100g


Quick frozen product
• Store at -18 ° C with permissible variations of ± 3 ° C.
• Do not refreeze after thawing.
• The product is consumed only after thermal preparation.
• This product cannot be baked in the microwave.
How to store at home in the freezer: at -18 ° C until the date written on the package.
Preferably consumed before the date written on the side of the box.


1. Preheat the oven to 190 ° C (medium heat).
2. Remove the pie from the freezer and remove the outer packaging (cardboard box and clear foil).
3. Place the frozen pie in the oven with the tray.
4. Bake until browned, 40-50 min, depending on the efficiency of the oven.
5. For a crispy, golden pie, 10 minutes before it is ready, grease the pie with 20-30 ml of milk and a beaten egg yolk.
6. After baking, place a damp towel on the pie and leave to cool for about 20 minutes.


Step 1

New York Cheesecake

The biscuits are finely crushed, mixed with melted butter and compacted in a round shape, with a detachable bottom (26 cm), lined with baking paper and greased. Bake for 10 minutes in the preheated oven at 180 ° C. Remove and leave to cool for 5 minutes. The temperature is reduced to 160 ° C.

Mix fresh cream cheese, sour cream, powdered sugar, vanilla sugar and eggs. The cream is distributed on a pre-baked basis and baked for 40-45 minutes, until the cream hardens. Leave the cake in the oven for 5 minutes, then let it cool on a cake rack. Cover and refrigerate overnight.

The berries are left to thaw on a sieve, collecting the juice. Distribute the fruit on the cake. Fill the juice with water, if necessary, to obtain a quantity of 250 ml. Mix with icing powder and sugar, bring to a boil, stirring in the meantime. Spread evenly over the fruit and let it harden.

Cheesecake With Berries Recipe

Let the fruit jelly cool a little then pour it over the cheesecake, even it with a spatula and let the tray cool for another 2 hours. 1 2 teaspoon rose water or vanilla essence. Preparing a cheesecake in the oven is neither difficult nor complicated, but it requires a little time and patience to enjoy the first slice.

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Cheesecake With Berries And Vanilla Prepared By Ramona Dascalu

Cheesecake with berries in the glass video recipe cheesecake with berries in the glass is the ideal dessert.

Cheesecake recipe with berries. 100 g old powder. Let it boil for 5 to 6 minutes and then add the starch mixed with 2 tablespoons of water. Raspberry Cheesecake Recipe video Raspberry cheesecake recipe is very suitable for any occasion especially if. Gently mix the cream and berries with a spoon.

900 g cream cheese. For this weekend I wanted a dessert to my delicious good taste and so I chose a cheesecake with berries. Keep some fruit to decorate the cheesecake. 250 g crushed digestive biscuits.

Baked cheesecake with berries a creamy and extremely tasty cake a sweet very appreciated and loved by all of us. 125 g melted butter. Add the berries and mix well. 400 g cream cheese500 g berries200 g digestive biscuits300 ml whipping cream100 g powdered sugar100 g melted butter80 g caster sugar15 g cornstarch1 tablespoon.

Digestive biscuits butter cream cheese sugar powder rose water orange juice sugar cough gelatin strawberries raspberries and blueberries. Raspberry cheesecake made at oster video recipe. 2 kg, ie approx. Fluffy pandispan with blackberries cherries berries secret from an old confectionery recipe duration.

Stir again and simmer until it thickens and looks like a jelly. It can be prepared quite a long time before it is easy and delicious. From these quantities results a cake with berries of 22 24 cm and approx. Carefully pour the obtained mixture into the form you kept in the fridge for at least an hour and decorate with the remaining berries.

I wanted a non-baked cheesecake with lots of berries with a high biscuit base and a delicious layer of jelly on top. Cheesecake with berries from. Cheesecake recipe with berries make life delicious. I really like cheesecakes and cheesecake especially I like the light taste of the cheesecake creamy consistency that can be matched with all kinds of toppings such as caramel fruit chocolate sauce getting virtually every new addition a new dessert .

Cheesecake with berries in the glass video recipe cheesecake with berries in the glass is the ideal dessert for summer. If you are a fan of berry cakes, I recommend this diplomat with yogurt and fruit, just as light and tasty, without baking the recipe here. I hope you like it and try it, it tastes great and it's not hard to do, it just requires a little patience.

  • For the cookie sheet:
  • -250 gr biscuits with cocoa
  • -100 gr melted butter
  • For the cream:
  • -250 ml cream for whipped cream
  • -250 gr mascarpone
  • -250 gr plain yogurt
  • -20 gr gelatin
  • -150 gr powdered sugar
  • -vanilla
  • -500 gr blackberries + 100 gr sugar + 50ml water

Cheesecake with cottage cheese and berries

Pirvulet Nicoleta sent a wonderful recipe to our Contest: Cheesecake with cottage cheese and berries. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by, or one of the 10 shopping vouchers worth 100 lei each, offered by

-For the crust: - 200 g of champagne biscuits
& # 8211 100 g melted butter
& # 8211 a tablespoon of sugar
& # 8211 a pinch of salt
& # 8211 3 tablespoons cocoa

-For cream: & # 8211 1 kg fresh (sweet) cottage cheese
& # 8211 200 g sugar
& # 8211 grated peel of a lemon
& # 8211 100 g flour
& # 8211 4 eggs
& # 8211 200 ml sour cream
& # 8211 a teaspoon of vanilla essence
& # 8211 candied cranberries
& # 8211 For toping: & # 8211 600 g frozen berries
& # 8211 100 g sugar
& # 8211 3 tablespoons food starch
& # 8211 5 tablespoons water

Method of preparation

CRUST: Grind the biscuits in the food processor, add the melted butter, sugar, salt and cocoa and mix well. Wallpaper a round tray with baking paper and place the crust so that it is uniform (I pressed it with the back of a spoon) and rise 2-3 cm on the edge of the baking dish. Put the tray in the hot oven for 10 minutes until the crust becomes crispy.

FILLING: Mix the cheese with the sugar using a mixer (at medium speed). Gradually add the sugar, in 4 tranches, mixing well after each one, making sure that the sugar is melted before adding another one. Next, sour cream and lemon peel and mix again with the mixer. We take care to drag the composition on the walls of the vessel with a spatula to make sure we have a homogeneous and fine cream. Add eggs, one by one, mixing well after each and vanilla essence. The candied cranberries follow.
Pour the cream cheese over the prepared crust and bake for about an hour and a half.
If the top of the cake browns, cover with aluminum foil and let it continue to bake. The cheesecake is ready when it is firm on the edges and the middle is still soft.
Let it cool completely and then put it in the fridge overnight to set.

TOPING: Put 3 tablespoons of water and sugar in a non-stick pan and let them simmer until the sugar melts and the syrup starts to boil. Add the berries and mix well. Let it boil for 5-6 minutes and then add the starch mixed with 2 tablespoons of water. Stir again and simmer until it thickens and looks like a jelly. Let the fruit jelly cool down a bit, then pour it over the cheesecake, even it out with a spatula and let the tray cool again.


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