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Summer berries cheesecake, step by step recipe with photos

  • 500 g of berries
  • 300 g cream cheese
  • 0,5 glasses of cream with fat content of 20%
  • sugar — 0.5 cup
  • 2 tsp. lemon juice
  • sugar — 0.5 cup
  • 250 g butter biscuits
  • 0.5 cup of softened butter
  • 1 tbsp. l lubricating oils

Cheesecake, of course, sounds beautiful and fashionable, but in fact it is just a pie or cake, the main component.

I did it, though the cake without rims remained after baking, but the taste is amazing and the cream is chic.

My personal recommendation was expressed in the commentary, but the addition of gelatin is not necessary and was not used in the preparation.

Once you add the gelatin, why not put it in the recipe.

People spent so much money and time, but the cake did not freeze.

Yes, I still forget to ask the respected compilers of the wonderful recipe: please, if possible, is it possible to write the mass of products in grams, which is expressed here in glasses. It seems to me that they are referring to the glasses, those old, Soviet, but after all, such are now as a rarity.

All glasses are different, I have both high and wide, and the Soviet faceted is not. Half a cup of oil — what?

A glass in the sense of what :))) Thanks in advance.

I make this recipe (I took it from here) repeatedly and never curled up anything and always froze in due time (and I have no talent for baking, not especially, as they say), everything works out.

When I first did, after reading here unsuccessful attempts, I was also afraid that it would not work. It turned out 🙂 Today again I am doing a double dose, except for cookies — otherwise it is not enough, we are missing)))))))))

Once still not frozen, it really does not freeze.

You do not need it in the oven, hardly anything decent will come out without eggs.

And do not put it in the freezer?

There will be such an ice cream cake.

Honestly, I always add a little bit of gelatin to these cakes as a safety net.

I did everything according to the recipe, but I think I went too far with the cream, it turned out that the filling was liquid, it was already 10 hours and everything did not freeze, THERE IS A QUESTION: Is it possible to dog him in the oven, what will happen if I eat him 10-14 hours after he stood in the refrigerator, I will pull it out and put it in the oven for 40-50 minutes, will it harden with me?

What in general should I do with a chin so that it is finally frozen.

I can’t add anything there because everything is already stamped on the form is beautiful. Thank you in advance. )))))

Well, the base of the cookies — a fairly common thing, especially Americans love.

Oil will not leak out, no. But the cream fat content of 20% of lemon juice may well curl up, yes.

If you really want to add it, it’s better to cream cheese.

add sugar and butter to butter biscuits and bake it all? so that the excess oil flowed out, or what? and whip the cream with lemon juice? and they will not roll up to the state of unceeled mascarpone?

and if you add melted chocolate to all of this, it will harden?

Good day.

When lemon juice is added to the filling, it curls up just like milk rolls up. It turned out the most disgusting!

So sorry, all the efforts of the cat under the tail.

Tell me what I did wrong, because I strictly adhered to the recipe?

For the guest who left a comment 05/31/2011 at 12:57:05 To make the cheesecake guaranteed to freeze, add gelatin to the cream mixture. At the specified in this recipe number of products you will need to take 1 tsp. gelatin in granules, pour it into cream, let stand for 20 minutes, gelatin swell, then heat on low heat, stirring and not boiling until the gelatin dissolves, then strain through a sieve to get rid of the still undissolved granules ( from experience, I can say that they always remain, so that filtering is not worth neglecting).

And such a solution is mixed with cream cheese.

Hello, I did it yesterday and put it in the fridge, it has been standing there for almost a day, but does not want to freeze. I can certainly eat it as melted ice cream)) but still, what can be done in this case and is it possible at all? thank

Cream cheese refers to soft cheeses that are not past, like hard cheeses, the stage of maturation. They are packaged hot in plastic packaging.

Cream cheese can be replaced with cottage cheese or curd mass of high fat content. Administrator

please tell me what is cream cheese? Can I replace it with Greek yogurt? Or is it something like cottage cheese?

Tried to cook cheesecakes many times and nothing worked.

That cookie is not that, the filling will not harden. I think that you can try again.

I look and see that this recipe is outrageously simple compared to the other family that I found in nete.

Bake only the cake — step number 2

do not bake?

Wachovski: keep it simple 🙂 Buy the simplest cookies "Jubilee"with him everything is excellent.

If you see that the base turns out to be watery, you just need to add cookies.

But the watery filling in the fridge will harden and become just tender.

Good day.

There were several problems when cooking this cheesecake .. First, the dough made from this cookie http://www.utkonos.ru/item/0/1185160/ (Lyubyatovo "Verb Butter") + half a cup (250 grams) of sugar + 200 grams of butter (I didn’t understand how much it is, half a cup of butter)) As a result, the dough from the sides of the mold instantly crawled down.

Eight minutes later, he opened the oven and found that all the dough is at the bottom of the mold, in a semi-liquid state, and the butter is also flowing from the mold.

Could you tell me what was my mistake?

Secondly, the cream will turn out well, just a little more liquid than in the photo. (Stir about 350 grams of mascarpone + half a cup (all the same, 250 grams) of sugar, then whipped with cream juice).

The question is essentially the same, what was the mistake, or a slightly more liquid consistency, is this normal? Thanks in advance for your help 🙂

Guest, sugar in the filling, too, 0.5 cups, thanks for the question

The guest can be in the bath and in the pot — if only he was creamy (it is usually written on it 🙂

Tell me, what kind of cheese did you use?

Can the cheese in the tub ??

For the filling, the amount of sugar is not listed in the list of ingredients, but in the recipe. also 0.5 glasses?

Lara Croft: Do not fall apart 🙂

and the mass will not fall apart after baking?, because there are no eggs.

Njama, sugar 0.5 cups. Thank you for your comment

And how much sugar?

Made it all clear prescription. It turned out very tasty. )))))))) I advise everyone to try to create such a miracle in my kitchen. In addition, the preparation of this wonderful cheesecake does not require much time and skills;))) Thanks to the author * THUMBS UP *

Delicious! I brought such a cheesecake for the weekend to my parents. Everyone was delighted.

A brother — a lover of sweet — in general, was eating at both cheeks.

The only thing — just went too far with butter for the dough, next time I will be more attentive to the proportions of the products.

I made the same cheesecake, only without baking), just mass the crushed biscuits and melted butter and put them in the refrigerator. It turned out very tasty.

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