see 7 recipes to taste




Strawberry Cheesecake | Image: Kitchen guide

Image: Kitchen guide

Today, July 30, is cheese day. This pleasure is shown by the cream filling variety and the soft texture of the dough. What a surprise! Whether to enjoy at home or take it to a family lunch, cheesecake is the recipe you’ve been looking for.

Did you know that cheesecakes can be salty too? Check out more of the different flavors that might suit your cheesecake taste below:

Cheesecake Day: learn 7 delicious recipes

Strawberry cheesecake



Strawberry Cheesecake |  Image: Kitchen guide

Strawberry Cheesecake | Image: Kitchen guide

Image: Kitchen guide

While: 1h (+2h in the fridge)

Activities: 10 servings

Bother: Easier

Ingredients

  • 1 pack of cornstarch biscuits (200g)
  • 3 spoons of cold butter, cubed
  • 1/2 cup strawberry flavored jelly
  • 4 tablespoons of water
  • Whole strawberries to decorate

Cream

  • 1 packet of unsweetened gelatin powder
  • 1/3 cup of milk (tea).
  • 400 g of sour cream
  • 1 can of condensed milk
  • 1 tablespoon of lemon juice
  • 1 cup fresh cream (chilled)
  • 1 cup strawberries (chopped)

Preparation mode

First, pulse the cookie in a blender using the pulse button until it is crushed. Pour into a bowl, add butter and knead with your fingers until you get a soft dough. Line the bottom of a removable pan with a diameter of 22 cm with the sides, press down with your fingers. Bake in the preheated oven for 15 minutes or until golden. Let it cool.

For the cream, hydrate the gelatin in milk and melt in a bain-marie. Beat the cream, condensed milk, gelatin and juice in a mixer until smooth. Still in the mixer, in a bowl, beat the cream until it becomes stiff peaks and mix it with back cream with strawberries, stirring gently with a spoon.

Pour into the dough and smooth with a spatula. Refrigerate for 2 hours or until firm. Remove the pattern. In a pan over medium heat, heat the jam with water for 2 minutes. Let it cool and drip on the cake.

chocolate mini cheesecake



Mini Chocolate Cheesecake |  Image: Kitchen guide

Mini Chocolate Cheesecake | Image: Kitchen guide

Image: Kitchen guide

While: 1h (+4h in the fridge)

Activities: 20 units

Bother: Easier

Ingredients

  • 1 packet of crushed chocolate-maize biscuits (200g)
  • 2 tablespoons of butter
  • 2 egg whites
  • Cut out candy to decorate

Cream

  • 1 can of condensed milk
  • 2 cups of sour cream
  • 1 cup chopped ricotta
  • 1 packet of unsweetened gelatin powder

Siop

  • 2 cups of chopped milk chocolate
  • 1/2 cup (tea) of cream

Preparation mode

In a bowl, mix the biscuits, butter and egg white until it becomes wet. Line the bottom of the removable hinges, press down with your fingers. Bake in preheated oven for 5 minutes or until set. Remove and save.

For the cream, beat frozen milk, cream cheese and ricotta in a blender until smooth. Add the prepared gelatin according to the package instructions and beat for another 1 minute. Divide the cream between the molds on the dough and take it to the refrigerator for 4 hours.

For the syrup, melt the chocolate in a bain-marie and mix with the cream. Remove the tartlets, drizzle with chocolate syrup and serve garnished with sliced ​​bonbons.

Practical dulce de leche cheesecake



Dulce de leche cheesecake – Photo: Guia da Cozinha

Dulce de leche cheesecake – Photo: Guia da Cozinha

Image: Kitchen guide

While: 1h (+4h in the fridge)

Activities: 10 servings

Bother: Easier

Ingredients

  • 1 packet of crushed corn biscuits (200g)
  • 4 tablespoons of butter
  • 1 can of condensed milk, boil for 40 minutes under pressure

Filling

  • 1 packet of unsweetened gelatin powder
  • 1/4 cup milk (tea)
  • 300 g of sour cream
  • 1 can of sour cream (300g)
  • 1 can of condensed milk

Preparation mode

Mix the biscuit with the butter until you have a smooth texture. Line the bottom of a large removable pan with dough, pressing down with your hands. Bake in the preheated oven for 12 minutes or until golden. Remove from oven and let cool. For the filling, put the gelatin in the milk and dissolve it in a bain-marie. Pour in a blender and beat with sour cream, cream and condensed milk until smooth. Pour into the mold, smooth with a spatula, and refrigerate for 2 hours or until firm. Remove and spread the boiled milk on the cake using a pastry bag with a pitanga pipe, decorating the sides. Place in the refrigerator for 2 hours. Remove from refrigerator and serve immediately.

Peanut and chocolate cheesecake



Chocolate pacoca cheesecake |  Image: Kitchen guide

Chocolate pacoca cheesecake | Image: Kitchen guide

Image: Kitchen guide

While: 1h (+4h in the fridge)

Activities: 8 meals

Bother: Easier

Ingredients

  • 1 packet of crushed corn biscuits (200g)
  • 5 tablespoons of margarine
  • Crushed pacoca for garnish

Filling

  • 2 cups of sour cream
  • 1 cup ricotta (mashed)
  • 1 can of condensed milk
  • 1 packet of colorless powder
  • 1 and 1/2 cup (tea) crushed pacoca cork

Roof

  • 1 can of condensed milk
  • 2 tablespoons of margarine
  • 4 tablespoons of powdered chocolate
  • 1/2 cup sour cream (100 g)

Preparation mode

In a bowl, mix the biscuit and margarine until it becomes wet. Spread in a 22cm diameter form with a removable ring, close the bottom and sides, and press well with your fingers. Place in the preheated oven (180º C) for 8 minutes. Remove and save. For the filling, beat the cream cheese, ricotta, condensed milk and gelatin prepared according to the package instructions in a blender until smooth. Add the pacoca and mix with a spoon. Pour over the dough and put in the refrigerator for 2 hours. To use it, take milk, margarine and chocolate powder on medium heat, stirring until it thickens. Turn off and mix with cream. Let it cool, spread on the cake and return to the refrigerator for another 2 hours. Remove, remove mold, garnish with crushed paçoca and serve.

kiwi cheesecake



Kiwi Cheesecake |  Image: Kitchen guide

Kiwi Cheesecake | Image: Kitchen guide

Image: Kitchen guide

While: 25min (+6h in fridge)

Activities: 8

Bother: Easier

Ingredients

  • 1 package of crushed corn biscuits
  • 2 tablespoons of melted butter
  • 1 box of kiwi-flavored gelatin powder (or lemon, etc.)
  • 2/3 cup (tea) of hot water
  • 1 cup ricotta
  • 200 g of sour cream
  • 1/3 cup (tea) of sugar
  • 1 can of sour cream
  • 2 kiwis, cut in half

Preparation mode

Grind the biscuit in a blender and mix with the butter. Place the bottom of the pan with a removable bottom and take it to the middle of the oven, preheated, for 10 minutes. Let it cool. Dissolve gelatin in hot water. Mix ricotta, sour cream, sugar and cream in a blender. Spread on the mold, smoothing it well and put it in the refrigerator for 6 hours. Garnish with kiwi slices and serve.

Stuffed mini cheesecake biscuits



Biscuit mini cheesecake |  Image: Kitchen guide

Biscuit mini cheesecake | Image: Kitchen guide

Image: Kitchen guide

While: 30min (+ 3h in the fridge)

Activities: 10 units

Bother: average

Ingredients

  • 2 cups of crushed biscuits
  • 5 tablespoons of butter
  • 1 cup (tea) of sour cream
  • Chocolate flavored ice cream topping

Filling

  • 1 cup of sour cream
  • 1 can of condensed milk
  • 2 cups ricotta (chopped)
  • 1 packet of unsweetened gelatin powder
  • 1 teaspoon of vanilla essence
  • 1 cup chopped stuffed biscuits

Preparation mode

In a bowl, mix the biscuits and butter until it becomes wet. Place the bottom of a removable rim with a baking sheet and take it to the middle of the oven, preheated, for 8 minutes or until golden. Reserve

For the filling, in a blender, beat the cream cheese, ricotta and condensed milk until smooth.

Prepare the gelatin according to the instructions on the package, add it to the cream in the blender and mix for another 1 minute. Mix the essence with the biscuit with a spoon, spread it on the baked dough and put it in the refrigerator for 3 hours or until it is firm.

Unmold, cover with sour cream and serve decorated with chocolate icing.

broccoli cheesecake



Broccoli Cheesecake |  Image: Reproduction

Broccoli Cheesecake | Image: Reproduction

Image: Kitchen guide

While: 50min (+3h in the fridge)

Activities: 6 meals

Bother: Easier

Ingredients

  • 1 pack of water and salt biscuits (200g)
  • 1/4 cup butter (melted)

Filling

  • 3 egg whites
  • 1 packet of unsweetened gelatin powder
  • 3 tablespoons of water
  • 1 can of sour cream (300g)
  • 2 cups of sour cream
  • 50 g grated Parmesan cheese
  • Salt and black pepper to taste
  • 1 bunch of broccoli, cooked and chopped

Preparation mode

Grind the biscuits in a blender and mix with the butter in a bowl until smooth. With this dough, line the bottom and side of a 20cm diameter removable pan. Bake in the preheated oven for 8 minutes. For the filling, in the mixer, beat the egg white and set aside. Place the gelatin in the water and dissolve in a bain-marie. In a blender, beat cream, sour cream, parmesan, salt, pepper and dissolve gelatin until creamy. Transfer to a bowl, add half of the broccoli, egg white and mix gently with a spoon. Pour the dough into the mold, decorate with the rest of the broccoli and take it to the refrigerator for 3 hours before removing and serving.

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