A very tasty, refined and at the same time a simple dessert made from raspberries will not spoil the figure, because it is quite easy from a dietary point of view. We will tell you how to cook it in the oven, in a slow cooker, and also offer an option without baking.
Before you start cooking, you need to decide on the choice of recipe
The biggest difficulty is in heat treatment. Only a patient and attentive cook can do it. But learning to make cheesecake with raspberries is definitely worth it. The first recipe is classic. You should not undertake its implementation if there is completely no experience in the preparation of sweet pastries. Despite the fact that it is simple, a confident hand, flair and understanding of what should happen at the exit after each stage are required.
For beginners - cheesecake with raspberries without baking. He is in the second part of the article. It also describes a quick recipe - a raspberry cheesecake in a slow cooker. But this is for owners of a wonderful electric unit who do not have much desire to hang around in the kitchen for ten hours in a row.
Luxurious dessert cooked in the oven
To prepare a wonderful treat you will need:
- a pound of raspberries;
- three quarters of a pack of 100% butter;
- a kilogram of cottage cheese;
- apricot jam, gram 100;
- eggs, half a dozen;
- a glass of market sweet sour cream (without sourdough);
- a pound of sugar and powdered sugar;
- vanillin;
- flour, how much dough will take, about two glasses;
- peeled pistachios, 100-150 g, chopped with a blender and divided into three parts;
- salt.
No need to be afraid to slightly shift or not to report any ingredient. The sweetness of sugar, the size of eggs - the values are variable. In the cooking process, you need to constantly try what happens. If delicious - then the proportions are observed correctly.
Anyone can make cheesecake from cottage cheese with raspberries, the recipe of which we offer first, but it will take a whole day. But eating it will be possible no earlier than the next day.
Cheesecake with raspberries and cottage cheese is performed in the following sequence. First, prepare a shortbread cake. While it bakes and cools, knead the cheese. When the cheese is baked and almost cooled, it will be necessary to prepare the coating.
Sand cake
Put 0.5 packs of softened butter, the same amount of sugar, one third of pistachios, two or three eggs and one and a half or two cups of flour into a bowl and beat at low speed with a blender. An inhomogeneous mass should be obtained with clearly visible pieces of oil. Shortbread dough loves cold and does not like hands. Therefore, you do not need to knead it. Immediately doubt whom, wrap it with food-grade plastic wrap and send it to the refrigerator for half an hour to stabilize. After this time, remove, roll into a layer to the size of the baking sheet or a little less. The shape and size do not matter much, since the finished cake will have to be crushed into crumbs. Using a rolling pin, it must be transferred to a baking sheet laid with non-stick paper. It is important that he bake well. With a layer thickness of one centimeter, cooking in a very hot oven will take no more than 12 minutes. Readiness is checked by a match.
Cool the cake and use the same rolling pin or blender to crush it into small crumbs. Combine the crumbs with the remaining softened butter.
Cream mass, i.e. cheese
Rub the cottage cheese through a sieve, mix with a pinch of salt, powdered sugar, eggs and vanilla. Using a blender, bring to a homogeneous state. Using a wooden or silicone spatula, stir in sour cream. Do not use a blender, as sour cream can be separated, but this should not be allowed. It should be a very uniform, tasty creamy mass.
Baking
Lay Teflon paper at the bottom of a large, one-piece shape. Cut a strip of width equal to the height of the mold and fasten to the inside of the mold. Lay the sand crumbs. Tamp well. Carefully, making sure that the paper is pressed to the side, pour the cheese. Put the pan in the pan. Pour boiling water on a baking sheet. Ideally, the shape should be recessed at 2/3 of the height. It is important that the water does not get into the form, and there is a lot of water vapor. Bake for an hour and a half at a temperature of 150 degrees. Do not open the oven. After this time, remove the cheesecake from the oven. He should tremble when waving. It will acquire the necessary hardness after it cools down. Cool without removing from the mold in the refrigerator. It will take about six hours.
Coating
Raspberries need to be sorted out and set aside the most beautiful berries. They will go to the top of the dessert, as shown in the photo. The remaining berries should be mixed with apricot jam and over low heat bring to a state of liquid gruel. Rub it through a sieve to free from the stones and make it completely homogeneous.
Final clearance
Remove the cooled cheesecake from the refrigerator and remove from the mold. Cover the top and sides with a slightly warm coating. This is most conveniently done with a wide brush. Apply the remaining pistachio chips to the sides. Lay the berries on top. If desired, a raspberry cheesecake, the recipe of which we have presented above, can be improved using not cheese and sour cream, but cheese like mascarpone. Almonds can be replaced with shortbread crumbs. If raspberries are sour, then they can be sprinkled with powdered sugar after they are laid on a cheesecake.
Instant dessert without heat treatment
Cheesecake with raspberries can be made quickly. Required:
- the easiest shortbread cookie ;
- fresh raspberries, liter jar;
- cottage cheese, gram 750-850;
- icing sugar, a glass;
- gelatin, one 20-gram packet;
- heavy cream or market sour cream without sourdough, 250 ml;
- half a pack of good oil;
- a bag of vanillin.
This instant raspberry cheesecake takes about forty minutes.
Remove the oil from the refrigerator and set it to soften. Gelatin should be poured with hot boiled water and left to swell. Fifteen minutes is usually enough. During this time, wipe the cottage cheese through a sieve. Wipe raspberries. Part of the berries leave for decoration.
Crush the cookies in a mortar, add soft butter and stir. Combine cottage cheese with cream, half sugar and half gelatin solution. Mix raspberry puree with the separated juice with the remaining powder and gelatin.
Put all the cookies on the bottom of the creamers or tall thick-walled glasses and lightly tamp the mashed potato with a crush. Gently pour half the cream cheese on the cookie. Put in the refrigerator for solidification. When it hardens, pour the whole raspberry mixture into the glasses. Send to the cold again. Pour the remaining cheese onto the frozen pink layer. Refrigerate until lightly thickened and garnish with whole berries. Layers can be distributed in a different order. It is important that the first is from sand crumbs. A portioned cheesecake with raspberries is ready. He demanded about an hour and a half time. Most of it went into jelly hardening, which is why such a cheesecake with raspberries is called fast.
Slow Cooker Dessert
To make a cheesecake with raspberries in a slow cooker, a special recipe is not required. The products are exactly the same as those described at the beginning of the article for a luxurious dessert from the oven, and the technological difficulties are much less. Instead of homemade shortbread, we recommend using ready-made cookies. It will take about half a kilogram. All other ingredients unchanged.
You need to take a few strips of strong paper with non-stick coating and lay them cross on a cross at the bottom of the pan. The ends of the strips should protrude beyond it. At the bottom of the pan, directly on top of the strips, put a circle of parchment paper of the same size as the bottom. On the walls also lay a strip of width equal to the height of the pan. Place crumbs of cookies and butter on the bottom. Tamp. Pour the cheese on it, cover and turn on the “Baking” mode for 60 minutes. Without opening the pot, turn on the “Preheat” mode for 30 minutes. At the end of this time, open the pan and cool. Do not take out the cheesecake yet. It should cool and stabilize in a cold place. Better put it in the refrigerator overnight. If cracks form on its surface during baking or cooling, this is not a problem. Even for professionals, this happens. Such flaws are masked when the dessert finally rises. This is done with a layer of raspberries, whipped cream, etc.
In the morning, cheesecake should be removed from the bowl by pulling on paper strips. Top with a layer of raspberry jelly from fresh berries and whipped cream. Coat the sides and spray coconut flakes or pistachios. Decoration is the easiest and most creative thing. Each hostess can use our options or show your own imagination.
It is believed that one who has mastered the manufacture of cheesecake can take on desserts of any complexity. This is no coincidence. After all, not everyone succeeds in achieving the right consistency the first time. We hope that with our recommendations you will succeed!