The oven is preheated to 170 C. A round cake shape of 20 cm is lined with butter and flour.
Mix the biscuits together with the walnut, cinnamon and melted butter, then use the cake form for the wallpaper, including on the walls (press with the back of a spoon).
Mix the cream cheese until any lumps disappear, then add the sugar, peel and lemon juice and vanilla essence. Mix until smooth. Add eggs, one at a time, mixing with the mixer just enough to even out.
The composition is poured into the shape over the "wall" of biscuits.
The shape is placed in another rectangular tray high enough to fit a layer of water of about 2-2.5 cm. Keep the cake in the oven until it turns golden-copper on top, about 1.5 hours. Leave to cool in the form.
Before removing it from the mold, unwrap it with a sharp knife on the edge, being careful not to damage the layer of biscuits!
Refrigerate for at least 2 hours before serving.
Preheat the oven to 375 degrees F (190 degrees C).
Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until evenly moistened press into the bottom of a 9-inch springform pan and place in the refrigerator.
Beat cream cheese in a large bowl with an electric mixer until smooth and creamy. Add 1 cup sugar and beat until combined. Add eggs and 1 teaspoon vanilla extract beat on high speed until creamy, about 1 minute. Pour cream cheese mixture into the chilled cracker crust and spread to evenly cover crust.
Pour enough water into a rimmed baking sheet to cover the bottom, and place the springform pan on top.
Bake in the preheated oven until golden brown, about 1 hour. Remove from the oven and increase oven temperature to 500 degrees F (260 degrees C).
Just before cheesecake finishes baking, combine sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract in a bowl for the topping. Spread evenly on top of the cheesecake.
Return to the oven and bake for 5 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, about 4 hours, before serving.
Cheesecake - everything you need to know about the classic cheesecake
Classic vanilla cheesecake recipe served with raspberry sauce
There are many cheesecake recipes and this is due to the popularity of this dessert originating in America. The best known in Romania is the cheesecake without baking. Much easier to prepare but also very fast. The taste of the two variants is slightly different from each other, as well as the consistency of the two desserts.
The uncooked cheesecake is often prepared with gelatin, without eggs and is set in the refrigerator. It is very creamy and often has the consistency of a mousse. The original cheesecake, ie the baked one, includes in the list of ingredients and eggs. It is baked like burnt sugar cream, in a bain marie, after which it is cooled in the oven with the door ajar, and then stored in the refrigerator. The version without baking is much lighter compared to the classic one.
Cheesecake - what is cheesecake and what category of dessert does it fall into?
Automatically this is a dessert. But what kind of dessert? A cake, a cake, a pie? Yes, it translates to "cheesecake" and bakes in a cake pan but no, it's not a cake. Cheesecake is a tart since it is prepared with that biscuit crust, whether it is put in the oven or not.
What cream cheese is used for cheesecake?
This dessert is prepared with cottage cheese, cream cheese (Philadelphia, Almette, Hochland or Delaco) or ricotta. Regarding the cream cheese, it must be greasy so do not use light variants!
What cookies are used in cheesecake?
The original recipe includes vanilla biscuits or simple biscuits. No cocoa biscuits are used, but if you want to have a contrast between the biscuit base and the cheesecake filling, you can do it.
What kind of cream is used for cheesecake?
The classic recipe is prepared with equal proportions of sour cream and whipped cream. Sour cream must be fatty, ie with more than 20% fat. The percentage of cream fat for whipped cream must be over 30%.
There are cheesecake recipes that use sour cream or whipped cream. There are many versions of this dessert, including more elaborate ones to which a layer of sour cream is added. This is near the end of baking the cheesecake, followed by another baking time. I mean, a double-baked cheesecake.
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Unbaked cheesecake with blueberry jam
Unbaked cheesecake, so good and quick to make, is our favorite cake on hot summer days. I won't even tell you how many times this cheesecake, without baking, got me out of trouble when I had a table to organize.
Cheesecake is, as many of you already know, a wonderful dessert based on a mixture of biscuits and butter. This base forms the crunchy part of the dessert. The filling of the cheesecake cake consists of cheese and whipped cream, and the topping can be chocolate, cream, fruit, etc.
Today, at the invitation of LaDoiPasi, I chose to make a cheesecake without baking with Fine Life blueberry jam and Fine Life ground cinnamon. Find both products in LaDoiPasi stores across the country.
Unbaked cheesecake with blueberry jam - (round shape 18 cm diameter)
Biscuit base with butter for cheesecake without baking - Ingredients
- 250 g Digestive biscuits
- 100 g cold melted butter
- 1 tablespoon cocoa
- 1 teaspoon Grated Fine Life ground cinnamon
Mascarpone and whipped cream for cheesecake - Ingredients
- 250 g mascarpone cheese
- 200 ml natural cream for whipped cream
- 60 g powdered sugar
- 3 tablespoons milk
- 8 g gelatin sheets
Cranberry jam topping for cheesecake with biscuits - Ingredients
I warmly invite you to the LaDoiPasi website for how to prepare this delicious summer cheesecake with blueberry jam.
- Many other practical and simple ideas for home, recipes and other useful tips are waiting for you on the LaDoiPasi website.
- Good appetite and increase cooking!
Cheesecake without baking
Baked cheesecake recipe, the summer version of the famous American tart, currently does not require any presentation.
Not absent from confectioneries, in recent years it has acquired an indisputable prestige worldwide, fitting perfectly for any festive occasion, and for me personally, becoming the Sunday dessert par excellence, especially during hot weather.
Conquer the preferences of consumers both in terms of aesthetics and taste, delicacy and freshness. In Italy, it fits, through its characteristics, in what confectioners call "modern cakes".
There are all kinds of versions of this tart, we find it both in the form of a cake and in individual cups, and the culinary blogs present a range of recipes that are more refined.
You can see more Italian recipes here, where it is written in red.
That's why (this after I personally experienced some recipes, inevitably giving some mistakes, being too confident in their authenticity) I stopped on a basic recipe, simple, but not for this reason less tasty. I took it (and checked it personally) from Giallo Zafferano.
The lack of eggs in its composition, but especially the presence of peel and lemon juice, make this recipe the secret of a cool, delicate, light, refined cheese cake. It is a basic recipe, so a dessert with a neutral taste and its decoration… I leave it to you. I can suggest, as icing, jellies or jams of fruits, roses and last but not least, a chocolate ganache.
I used what I had at hand: some blackberries, blueberries and the indispensable jam of fruits or roses, received from home, from Romania, and I guarantee you that the success was great.
Another characteristic advantage of this uncooked cheesecake, is that its preparation can take place a few days before, and then kept in the freezer. In the case of fruit garnishing, it is recommended that they be added later, during the thawing in the refrigerator.
Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch of water to create a water bath.
Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small, flat-bottom bowl or glass, all over the bottom and about 1/2 inch up the sides of the pan.
Bake crust in the preheated oven until set, about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
Meanwhile, mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs, one at a time, beating batter briefly after each addition. Continue to add ingredients, one at a time, beating after each addition until blended, in this order: sour cream, heavy cream, vanilla extract, and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan adjust as necessary.
Bake cheesecake until the sides appear solid and the center appears just undercooked, about 1 hour and 30 minutes. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours the center will continue to cook slowly.
Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
Run a thin metal knife along the sides of the springform pan, then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.
- Level: Intermediate
- Total: 9 hr 25 min
- Prep: 15 min
- Inactive: 8 hr
- Cook: 1 hr 10 min
- Yield: 8 to 10 servings
6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
2 pounds cream cheese, at room temperature
1 1/4 cups granulated sugar
6 large eggs, lightly beaten
1 tablespoon vanilla paste (see Cook's Note) or extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
1/2 cup confectioners' sugar
1/4 teaspoon vanilla paste or extract
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.
- For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour cream, then eggs, vanilla and both citrus zests take care not to over whip. Pour into the cooled crust.
- Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes --- the outside of the cake will set but the center will still be loose.
- For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for about 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
- Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.
- Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.
We love vanilla bean paste. It has intense vanilla bean flavor in a convenient paste form. It's a great way to add great flavor and distinctive vanilla flecks without having to use a whole bean.