Composition / ingredients
Step-by-step cooking
Step 1:
How to make cheesecake without baking? Prepare the necessary ingredients for the base. Cookies can be used plain or chocolate. With chocolate, the whole cheesecake looks much more interesting because of the contrast of colors.
Step 2:
Melt the butter and cool. This can be done in the microwave or on the stove (water bath).
Step 3:
Chop the cookies into crumbs in a blender.
Step 4:
Pour the melted butter into the sand crumbs and mix.
Step 5:
Lubricate the split mold with a diameter of 18 cm with butter. If there is an acetate film, line the sides of the mold with it - so the cheesecake will be easier to remove from the mold. Pour the sand crumbs into the mold and tamp, forming the bottom and sides. Put the mold with the base in the refrigerator for 1 hour.
Step 6:
While the cake is cooling, prepare the necessary ingredients for the filling.
Step 7:
Soak gelatin in cold water and leave for 15 minutes to swell. Read the instructions on how to dilute your gelatin on the packaging for it!
Step 8:
Then heat the swollen gelatin over low heat until it completely dissolves. But do not boil!
Step 9:
Beat cold cream with a mixer into a stable foam. For information on how to whip cream correctly, see the info after the recipe.
Step 10:
Combine mascarpone and condensed milk separately in a bowl and mix at low speed. It is not necessary to beat strongly and for a long time, otherwise the cheese will be stratified.
Step 11:
Mix mascarpone with whipped cream, whipping the mass at low speed.
Step 12:
Continuing to beat, pour the dissolved gelatin into the cream. The mass will gradually thicken and become elastic.
Step 13:
Put 2 tablespoons of cream in a separate bowl, it will be needed for decoration. Put the rest of the cream on a cooled sand base and smooth it out.
Step 14:
To decorate the cheesecake, we will need 2-3 blackberries (or any other berries to taste) and a delayed cream cheese cream. Rub the blackberries through a sieve.
Step 15:
Mix 2 tablespoons of congealing cream with blackberry juice. Transfer the resulting mass into a pastry bag and cut off the tip.
Step 16:
On the surface of the cheesecake, apply an arbitrary pattern of blackberry cream. Put the cheesecake in the refrigerator for 6-8 hours until completely solidified.
Step 17:
Before serving, remove the cheesecake from the mold, garnish with blackberries and mint and cut into portions. Enjoy your meal!
To make a dish using gelatin work, be sure to pre-soak the gelatin in cold boiled water. The colder the water, the better. Leaf gelatin can simply be put in a bowl of water. Before soaking the powdered gelatin, first rinse the dishes with cold water so that the crystals do not stick to the bottom. It is important to pour powdered gelatin with water, and not pour it into the water. Otherwise, lumps cannot be avoided. Then allow time for the gelatin to swell (the exact time is indicated on the package).
Swollen gelatin is heated to 70-80 degrees. It should never be brought to a boil!. At a temperature of 100 ° C, the mass becomes fibrous and viscous, collagen protein is destroyed and gelatin loses its jelly-forming properties.
How to whip cream properly? It is important that the cream is fat, at least 33%. The whipping dishes and the cream themselves should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.
Cream should not be frozen before whipping — otherwise, during whipping, they will be stratified and a whey with butter will turn out! Buy only fresh chilled product for these purposes.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Gelatin - 355 kcal/100g
- Juice - 36 kcal/100g
- Water - 0 kcal/100g
- Mascarpone cheese - 412 kcal/100g
- Shortbread cookies - 716 kcal/100g
