Orange Cream Cheesecake (no baking required!) 🍊 🍰 ✨
Ingredients
-200 g Maria biscuits 🍪
-100 g melted butter Please
-400 g of soft and delicate cream cheese 🧀 400 g soft and delicate cream cheese 🧀 200 ml whipped cream
-200 ml refrigerated whipped cream 🍶 ❄
-100 g fine white sugar 🤍
-1 pack of neutral gelatin 💧
-Juice of 2 fresh juicy oranges 🍊 🍊
-Peel of 1 orange to add fragrance and flavor 🌿
Operation steps
1 ️ ⃣ Grind the cookies into fine crumbs and mix with the melted butter. Press the mixture into the bottom of a spring die until completely compacted. Place in the refrigerator to chill to firm up. *
2 ️ ⃣ Beat cream cheese with sugar until smooth and lump-free.
3 ️ ⃣ Beat the cream until it is firm and foamy, then with the folding motion, gradually fold it into the cheese mixture to keep it airy and light. 🍶 💨
4 ️ ⃣ Prepare the gelatin according to the directions on the package, add it to the mixture and stir thoroughly to make it fully incorporated.
5 ️ ⃣ Pour the filling over the cookie base and use a spatula to smooth the surface. Place in the refrigerator for at least 4 hours until set. ⏰ ❄
6 ️ ⃣ Combine orange juice and peel in a saucepan and cook over medium heat until thick. Cool and ready to use.
7 ️ ⃣ Finally, spread the orange cream on the finished cake and decorate with orange slices or extra orange zest for a fresh and spectacular taste. 🍊 ✨
Indulge in this fresh, creamy, and easy-to-make tart! Perfect for any special occasion or to enjoy at home.
Strawberry-Coated Chocolate Cheesecake
Ingredients
Pie crust
-150 g crushed almond cookies 🍪
-50 g caster sugar
-115 g unsalted butter, melted Please
Making the filling
-680 g cream cheese, softened 🧀
-200 g caster sugar
-180 g of sour cream 🧀 180 g sour cream
-60 ml whipped cream 🥛 4 large eggs 🥚
-4 large eggs 🥚
-1 teaspoon vanilla extract 🍦 1 tsp vanilla extract 🍦 120 g strawberry puree
-120 g of natural strawberry puree 🍓
Making Ganache
-170 g chopped semisweet chocolate 🍫
-120 ml whipped cream 🥛
Topping
-Freshly halved strawberries 🍓
-Chocolate rolls or chocolate shavings 🍫
Production instructions
1 ️ ⃣ Preheat oven to 163 °C and oil a 23 cm springform oven. Wrap the jar in aluminum foil to prevent air leakage.
2 ️ ⃣ Mix crushed cookies with sugar and melted butter until a moist sandy mixture forms. Press the mixture firmly into the bottom of the tin can and place in the fridge to chill while you prepare the filling.
3 ️ ⃣ Stir cream cheese with sugar until fine and smooth. Add sour cream, whipped cream, eggs, and vanilla extract. Stir until well combined.
4 ️ ⃣ Pour half of the mixture onto the cookie base. Pour the strawberry puree into the remaining filling, then carefully pour over the first layer to create a marbling effect.
5 ️ ⃣ Place the cake tin in a larger pan, pour hot water and cover half of the cake tin (bain marie).
6 ️ ⃣ Bake for 1 hour and 10 minutes. Then turn off the oven and place the cake in the oven with the oven door closed for another 30 minutes.
7 ️ ⃣ Cool completely to room temperature, then chill in the refrigerator for at least 4 hours or until the cake is firm.
8 ️ ⃣ To make ganache: Heat whipped cream until almost boiling and pour in chopped chocolate. Wait 2-3 minutes and blend until smooth and glossy.
9 ️ ⃣ Drizzle the cooled ganache over the cheesecake and garnish with fresh strawberries and chocolate shavings.
Total time: 5 hours and 40 minutes
🍽 Yield: 12 servings
Calories: about 380 kcal per serving
Enjoy this delicious dish that bursts with flavor and texture and makes everyone want another!
Cheesecake (Torta Basca Queimadinha)
Ingredients
500 g cream cheese (room temperature)
200 g sugar
4 large eggs
250 ml whipped cream or heavy cream
20 g cornstarch flour (2 tbsp)
1 tsp vanilla extract (optional)
Lemon peel (optional)
Preparation method
Preheat oven to 200 °C. Oil a round removable bottom die (20 to 22 cm) and line with butter paper so that the butter paper goes over the edges.
In a large bowl, beat the cream cheese together with the sugar until smooth. Add eggs one by one, beating well after each addition. Then add the cream cream cheese and vanilla extract (if desired) and mix until smooth. Sprinkle the batter with cornstarch and gently mix well until it is integrated with the batter (not too hard).
Pour the batter into the batter-laid mold and use a spatula to smooth the surface. Bake for 40 to 50 minutes. The surface should be fully browned until “a little burnt”, while the center part remains slightly soft and creamy to the touch. Cover with foil for the last 10 minutes if the surface cooks too quickly.
Remove from oven and allow to cool completely to form. Then chill in the fridge for at least 4 hours (or overnight) to make it firmer and more flavorful. Remove the parchment paper and carefully outline.
Slice thinly and serve plain or dipped in red fruit broth, fresh fruit, honey or light citrus jam.
Tips
Use 1 tablespoon of almond liqueur instead of vanilla.
Use almond flour instead of cornmeal.
Make an easy red berry soup: Boil red berries (frozen or fresh) with 2 tablespoons sugar and 1 tablespoon lemon juice over low heat until thick.
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