Recipe for a simple cottage cheese berry cheesecake at home with photos of the step by step process. Berry cheesecake with blackberries without baking How to make cheesecake at home
Berry no-bake cheesecake is a delicious vitamin dessert that looks no different from a cake. Blackcurrants tolerate freezing well, so a cheesecake made from berries that have been in the freezer will not yield to a cottage cheese cake with fresh currants.
Ready cheesecake can be kept in the refrigerator for 2-3 days. It will be appreciated even by those who do not really like curd dishes, the cheesecake looks like a light berry soufflé, enclosed in a shell of grated chocolate and shortbread biscuits.
Products:
- cottage cheese - 400 g;
- sour cream - 300 g;
- frozen blackcurrant - 100 g;
- cookies - 200 g;
- butter - 70 g;
- gelatin - 25 g;
- water - 100 ml;
- sugar - ½ tbsp;
- chocolate - 80 g.
How to make Berry Cheesecake No Bake
In this dessert, cottage cheese of medium and even low fat content may be present, the taste dominance will remain with blackcurrant. The cheesecake will have a rich berry flavor. Fresh berries are put in the cheesecake in summer, frozen in winter. The recipe is very simple, the products are simple and affordable. Gelatin is poured with cooled boiled water. The powder is stirred and left for 15-20 minutes for the grains to swell.
For the base of the cake, take the simplest and cheapest cookies. But it must be fresh. Break the cookies as shown in the photo.
With an immersion blender, turn the pieces of cookies into small crumbs.
Butter is melted in a water bath or just on the slowest fire.
When the butter has cooled to room temperature, stir in the biscuit crumbs.
A circle is cut out of baking paper, the bottom of a metal detachable form is covered. Crumbs are poured from above, tamped with a tablespoon or the bottom of a cup. The form with cookies can be put in the refrigerator while the currant filling is being prepared.
Cottage cheese spread in a deep container.
Add all the sugar.
They put sour cream. Sour cream fat content can be in the range of 10-20%.
Two-thirds of the berries are put into the curd to give the cheesecake a currant flavor and color. A third of the berries are set aside for the time being, they should remain intact.
Grind everything with a blender. The speed is the highest. You should get a delicate lilac mass with a homogeneous consistency.
Gelatin is heated to 80-90 degrees. You don't need to boil it. Heat gelatin only until the grains dissolve.
Wait 2-3 minutes until the temperature of the jelly solution drops slightly. Warm gelatin is poured in a stream into whipped lilac cottage cheese. Beat the cottage cheese with a blender for 30-40 seconds or mix vigorously with a fork. Throw out the remaining currants. Now the cottage cheese is gently stirred so that the whole berries are evenly distributed.
Lilac sweet cottage cheese is transferred into a mold. Spoon level the surface.
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The form is covered with cling film and put in the refrigerator for 3 hours.
With a knife, run along the sides of the mold, separating the side surface of the cheesecake. Remove the sides of the detachable form.
Hello! Who was waiting for a recipe for baking from cottage cheese, admit it ?! Today I am not with an ordinary pie, but with a cheesecake! Yes Yes. If your kids do not like cottage cheese, then they definitely will not miss this option!
Blackcurrant cottage cheese cheesecake, mmm! Of course, this is not the kind of cheese that can be found in restaurants. It is still more for cozy evenings with family and friends. It tastes like a cross between a classic cheesecake and a regular casserole. But, the taste is more delicate.
The most important thing about this dessert, I think, is its appearance. Indeed, at first glance, we pay attention to the appetizingness of the dish, and if you also tell everyone that this is a cheesecake, and not a Soviet casserole, then the kids will not even guess that so much cottage cheese is hidden there.
So, how to make cottage cheese cheesecake with berries at home recipe with photos step by step.
Ingredients for cheesecake from cottage cheese in 20 diameter:
For the base:
- 50 grams of sugar
- 100 grams of butter
- 1 yolk
- 200 grams of flour
For filling:
- 600 grams of cottage cheese (I have homemade)
- 160 grams of sugar
- 3 eggs
- 340 grams of sour cream (25-30%)
- 200 grams of berries (can be frozen)
Cooking:
To begin with, let's take a look at the base, you don't have to cook it yourself, it's quite possible to get by with just crushed cookies and add melted butter to it. For high sides, you will need 350 grams of cookies and 100 grams of butter. I usually buy Jubilee cookies.
This time I decided to make the base myself.
To do this, beat the butter at room temperature with a mixer until a white fluffy mass.
Continue beating while adding the egg yolk, beating for 2 minutes.
Add flour to this mass and knead the dough.
We form a ball and put it in the refrigerator.
At this time, we will deal with the filling.
If you are using frozen berries, you need to thaw them first. I did this with a microwave.
Berries, as you understand, you can take any, it is limited only by your wishes.
We puree the berry with a blender and rub it through a sieve to get rid of the peel and large seeds, if any.
Cottage cheese must also be rubbed through a sieve, or pierced with a blender until smooth. As you understand, the fatter the cottage cheese, the tastier. But it is quite possible to take a low-fat version, only it is better to take cottage cheese not soft, but dry. If there is a lot of moisture in the cottage cheese, then it is better to throw it over a colander for a short time so that excess moisture is drained.
Sour cream is also better to take 25% or more, but if there is no such fat content, then 20% will do. You can pre-weigh the sour cream over a colander overnight, so the cheesecake will turn out with a creamier taste and the sourness of the sour cream will go away. If there is cream in the house (20-35%), then feel free to use them instead of sour cream. Only their number must be reduced, 100-150 grams will do, depending on how fat they have.
Mix cottage cheese, sour cream, sugar.
Add eggs one at a time, mixing well each time.
Add berry puree and stir until smooth. Everything, the filling is ready. Adjust the sweetness yourself, if you take, for example, lingonberries, then more sugar will be required.
We take out the dough, and tamp it into a pre-prepared baking dish (grease with oil, put parchment on the bottom), the dough can be pre-rolled into a layer, so it will be a little easier to work. The baking dish should be detachable or you can use a baking ring, then wrap it with foil from below, as in my photo. You can, of course, use the one-piece form, but then the cheesecake will have to be eaten straight from it.
The dough is best distributed with a glass. Form the bottom and sides as needed (in my case, only the bottom). You also need to prick the dough with a fork so that it does not swell from the heat.
We put the dough to bake in a preheated oven at 180º for 15 minutes. You can put parchment on top and pour peas or rice on it, so the base will be perfectly even. I baked without a load, just pricked the dough with a fork. In principle, I will not say that it has greatly changed its appearance.
During this time, the base should become golden in color. We take out the form and cool a little. Then, grease the sides of the mold with butter, so that you can then easily get the cheesecake.
We send our cheese to bake for 1 - 1 hour 20 minutes at a temperature of 160º. If your oven fries very strongly, then you can bake the first 15 minutes at a temperature of 160º, and then lower it to 100º-110º and bake for about 1.5 more hours. For uniform heating, it is better to put a form with boiling water on the bottom of the oven, so the berry cheesecake on cottage cheese will cook better.
How to check the readiness of cheese? Just like with a regular cheesecake, the center should shake a little as you wiggle it.
Attention! Ready cheesecake with cottage cheese should be left to cool in the oven with the door ajar! Next, remove and cool at room temperature for an hour, and only then you can send it to the refrigerator for at least 4-6 hours, and preferably at night. During this time, it stabilizes.
Remove the form only after the cheese has completely cooled! Otherwise, it will crack you. During the cooling time, the cheesecake will move away from the mold a little and it will not be difficult to remove the sides.
That's all! I told you how to cook a cheesecake with the addition of cottage cheese and berries - currants in my case.
This is delicious! I am sure that all cottage cheese lovers will appreciate it!
And on the blog there are also other cheesecakes, already in the classic version based on cream cheese.
Enjoy your meal.
Looking ahead, I want to say that this cake is prepared in advance, because it will have to cool in the form in which it was baked, and also stand in the refrigerator for 2 hours in order to better grab and freeze. Particularly impatient, of course, ate this pie warm, but there is a risk, the pie will be difficult to cut and lose its “marketable” appearance.
So berries. Berries can be anything, not too watery only. Cherry, any currant will do, and cranberries, blueberries and blueberries are generally ideal. You don’t need to put raspberries and strawberries in cheesecakes, these berries do not withstand 40-minute heat treatment in the oven, they release a lot of juice that can leak, the berries can sink, turn into an incomprehensible porridge-like puree when baked, giving an unpresentable look to the cheesecake. Excess juice will not allow the curd mass to seize normally, thereby increasing the cooking time, etc. I took frozen blackberries, this "sister" of raspberries withstood the test of the oven with dignity)).
1. So, before we start making the pie, take the berries out of the freezer to thaw them (if you have fresh berries, just rinse them well). Frozen berries release a lot of juice and water, drown, the cake can leak and other troubles await him. therefore, the berries should thaw and the released liquid will need to be drained from them. I took 200 grams of berries, I just had the rest of the berries were sooo big, they would drown and fall out of the general concept of decoration. And I advise you to take 300 grams so that the berries completely cover the top of the cheesecake.
2. Making the dough. Here are the ingredients for it.
3. We take 200 grams of flour (I measured it 2 times), sift the flour through a sieve. Do not be too lazy to do this, let the cake be airier, enrich the flour with oxygen.
4. Next, 1 teaspoon of baking powder is sent through a sieve into our bowl. This time I decided not to use ordinary soda, but to take exactly the baking powder. Once again I am convinced of the excellence of the products of the brand "Dr Oetker", the products for baking are always at the highest level. I got the baking powder with saffron, I highly recommend it!!! The aroma even from raw dough was insane, I wanted to eat the dough itself without anything. And what a smell was during baking ... Song!
5. We measure out 150 grams of butter. The rest of the oil will go to lubricate the mold. The oil must be chilled.
6. Cut the butter into cubes.
7. Send butter to flour with baking powder.
8. Grind the flour with butter to the state of such a crumb.
9. Add 100 grams of sugar to the dough,
break 1 egg into the dough.
10. Knead the dough well. It turns out here is such a ball. Do not be afraid, the dough turns out to be greasy, sticky, not elastic, brittle, or something ... this dough is not for rolling out. But you should not add more flour, in the end everything will turn out perfectly, there is plenty of the indicated amount of flour.
11. We send the dough into a plastic bag, or wrap it in cling film, put it in the refrigerator for 40 minutes.
12. Let's take care of the cream filling. Here are the ingredients for it.
13. I recommend taking 18% fat cottage cheese for baking cottage cheese pies and cheesecakes. The fatter the cottage cheese, the better the cake. You can take a lower fat content, but not less than 9%. Let me explain. With a lower percentage of fat content, you end up with a more liquid curd mass in the cream, the cake gets wet, it seizes longer, it can leak, it bakes for a very long time, as a result, the edges of the outer cake dry out, and the inside gets wet.
Cottage cheese should be taken not wet and not dry, not grained, but such, like the usual mass in braces. I was lucky to buy such a loose one.
14. Grind the cottage cheese through a sieve. Also, do not be too lazy to do this, so you are guaranteed to get the absence of lumps in the cake, a delicate and uniform texture.
15. Add a small bag of vanilla sugar to the cottage cheese.
16. Break 2 eggs into cottage cheese.
17. We measure out 100 grams of sugar, send it to the cottage cheese.
18. Now we measure 100 grams of sour cream, it also goes to cottage cheese. There is no advice for the fat content of sour cream, any one will do, I had 20%.
19. Mix all the ingredients of the curd mass with a mixer at LOW speed. Again advice. Mix the curd mass with a mixer exactly at low speeds, and when all the ingredients have already been added to the bowl. It’s not worth it here, as I, for example, got used to, first grind the proteins with sugar, then the cottage cheese with the yolks, and then gently combine everything. In this scenario, as well as when mixing for a long time at high speeds, you can end up with cracks in the cake.
20. Lubricate the baking dish well with butter. A shape with a diameter of 20-22 cm is well suited to this recipe. You can also form a larger diameter, but here you just have to try harder when forming the cake. Someone played the bottom of a round shape somewhere, I looked in all possible places (playpen with toys, under the sofa, under the refrigerator, even looked in the dish drawer)), I didn’t find it, so I took such a “heart” shape .
21. We take out the dough from the refrigerator. We flatten the ball, gently distribute the dough in shape with our hands, making the sides. For a form with a diameter of 20 cm, the sides should be 4-5 cm. The height is the same and the side is adjustable by hand. Here the dough is not rolled out, but it is distributed by hand. Somewhere it has become thinner - pinch off a piece from the thick edge and stick to the thin edge. The main thing is that there is no such thing that a form looks through the dough. The dough should not be too thin (5-10 mm thick).
A little tip: to keep the tetso well distributed and not sticky to your hands, periodically wet your hands under a stream of cold water.
22. Gently pour the curd-cream mixture into the mold. Gently flatten the surface with a spoon.
23. We drain the released liquid from the berries (I have already got a third of a glass in total!).
24. Gently spread the berries into the mold on the curd-cream mixture. It is better to lay out the berries individually, or in small handfuls, so as not to disturb the surface of the cake, so that the berries do not drown and everything looks neat. Ideally, the berries should fill the entire surface of the pie, but the way I did turned out quite well.
25. We send the cake to the oven preheated to 180 degrees for 40 minutes (I have a "bottom heating + ventilation heating" mode in the oven - ideal for cheesecakes and yeast baking).
Tip: in 40 minutes, your cake will not run away or burn anywhere, so you do not need to open the oven. With such a temperature difference, you will only mess up, the notorious cracks will appear.
26. We take out the finished cake from the oven. Here, each oven is different, different times may be required. How to check if a cheesecake is done? First, you should see browned sides of the pie. Secondly, there should not be any liquid on the surface. Thirdly, you can slightly move (shake lightly) the cake from side to side. It is acceptable that the center will tremble, that the entire surface of the pie will sway slightly. There should be no waves and sharp drops along the plane.
27. Let the cake cool in the form, do not rush to get it out earlier, the dough may crack and the warm filling will leak out. When the cake has cooled, you can remove the form. So far I have removed only the sides, after which I put it in the refrigerator. I made the pie in the afternoon, he had time to stand in the refrigerator, just in time for the arrival of her husband, he was ready.
It can be seen that the dough is well baked:
28. We take out the cake from the refrigerator, now you can definitely remove the bottom of the detachable form.
By the way, if you don’t have a detachable form, bake in a regular one, just when the cake has cooled down and hardens in the refrigerator, attach cling film or a bag to the top of the cake, carefully remove it “upside down” on your hand, and then turn it over, as it should be, on a plate .
29. It remains only to cut the cake, make tea and invite everyone to help themselves. Bon appetit!
I hope my tips will help you make a successful cheesecake, and not make it difficult to read with a lot of letters. I just tried to give more helpful tips.
I highly recommend cooking this cheesecake, successful, juicy, insanely tasty (even I tried a couple of spoons), quite simple to prepare. The creamy texture just melts in your mouth, the cake retains its shape, and the dough is very crumbly and airy, it can be made for various baskets, it will fit perfectly!
Time for preparing: PT01H30M 1h 30m
Approximate cost per serving: 45 rub.
Berry cheesecake is a wonderful treat. The main component of cheesecakes is soft cheese or fatty cottage cheese. Berries can be used any: fresh or frozen. Currants, lingonberries, cherries, blueberries, raspberries are perfect.
I made a cheesecake with frozen blackcurrants (the new crop is not ripe yet). Thaw currants (if frozen) in advance in the refrigerator - so it will give a minimum amount of juice.
We add starch only to the defrosted berry, it is not necessary to add it to the fresh one, except for the cherries, from which the bones have been removed.
The preparation of a berry cheesecake will not take much time and will delight you with a delicious result: a combination of a fragile shortbread base with the tenderness of cottage cheese and the sourness of currants.
Grind cookies in a blender.
Pour melted butter into cookies and mix.
In a detachable form (diameter 24 cm), lined with baking paper, lay out the cookies, tamp and put in the refrigerator for 10-15 minutes.
Rub the cottage cheese through a sieve or beat in a blender. Pour into cottage cheese, condensed milk, add eggs and vanilla, beat well.
Add lemon juice - 2/3 tablespoons to the whipped curd mass, mix.
Pour starch, sugar and lemon zest into currants, mix.
Pour half of the curd mass into the form with cookies, put the berry mixture on top and pour the second half of the curd mass.
Bake in an oven preheated to 160 degrees for 40-50 minutes - be guided by your oven. Cool the finished berry cheesecake on a wire rack, then put it in the refrigerator (preferably overnight).
We make the first layer - crush the cookies into small crumbs and combine it with melted butter, knead well. Then we put the resulting mixture on the bottom of the detachable form and tamp it tightly (but not very hard so that there is adhesion to the second layer). We send it to the refrigerator for about an hour.
For the second layer, carefully mix sour cream, cottage cheese and sugar (you can also add a bag of vanillin). Soak gelatin (15 g) in 0.5 cups of cold water for 40 minutes. (preferably immediately in a bowl in which we will warm it up). Then heat it stirring until dissolved, without bringing to a boil, cool. We introduce the cooled gelatin into the curd mixture, mix. Pour this mixture over the first layer of the cheesecake in the mold and place in the refrigerator. (Seizes about 40 minutes).
For the third layer, dissolve 5 g of gelatin in 0.5 cups of juice or syrup. After 40 minutes, bring to dissolution, cool. When it's ready, put the assortment of fresh berries on the frozen cheesecake layer. Pour the cooled ready-made mixture of juice and gelatin and send it to the refrigerator also until it solidifies. When it's ready, open the form. PS / If you want the berries to completely cover the jelly, increase the proportions of the third layer. Bon appetit!
