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Cold cheesecake

Cold cheesecake

The cream biscuits are finely crushed. Melt the chocolate together with the milk (if necessary add 1-2 lg of milk), mix well and let it cool a bit. Pour over the biscuits and mix well.

Take the shape of a cake, line it with cling film inside, including the walls, and turn the biscuit mixture over. Using a spoon, compact the biscuits well and let the tray cool, while we prepare the filling.

The cream cheese is mixed well with the vanilla powdered sugar, then the mint liqueur and the chocolate grater are added one by one. Meanwhile, prepare the gelatin according to the instructions on the envelope. Whip the cream well. Heat the gelatin a little on the fire until the granules dissolve and pour over the cream cheese. Homogenize then add whipped cream, stirring gently until all the cream is incorporated.

Remove the form from the fridge and pour the filling, level it and let it cool again.

The cherry jam is put on the fire together with 3 lg of water to give 2-3 boils. The starch is dissolved in a little water and poured over the jam, stirring until it begins to thicken. Remove from the heat and allow to cool. Pour over the filling, level and refrigerate again to thicken. It is taken out on a plate with the help of the food foil, after which it can be served.

Good appetite!


5 recipes from cold leavened dough

Olive bread

The first recipe in cold leavened doughit was olive bread. I divided the dough in two (if it doesn't come out or I don't like it, at least I'm not sorry), I spread a not very thin sheet and I sprinkled pitted olives.

You know that there are those pitted, sliced ‚Äč‚Äčolives on the market. I don't like it. I took it once and it was enough. My favorites are the Kalamata olives, which come off very easily, with the width of a knife.

I didn't put a lot of them, I distributed them evenly, I rolled the shell and shaped it into a ball. I put it in the pan and left it to rise for about 20 minutes. One last touch, a little olive oil on top, for a beautiful color and two & # 8211 three notches, not to crack when baking.

Buns with sesame

From half a kilogram of flour, 10 fluffy buns come out easily. How do we do that? Simple. Take out the dough on the worktop, shape a roll and cut 10 pieces that are slightly equal. If you have a kitchen scale, fine. If not, you use the Holy Eye and the Holy Hand. Put them in the pan to rise for another 20 minutes, and at the end, grease them with oil and sprinkle with sesame seeds. Before baking, we lightly cut them around the entire circumference. When I feel like burgers, sesame buns are not missing.

Later souvlaki

When it comes to street food in Greece, the first places are pita gyros and pita souvlaki. Gyros is that pork perched on a vertical roaster, and souvlaki are pork or chicken skewers. Both are served with tzatziki sauce, in a soft and fluffy paste. I like it much more than the Lebanese stick which is very thin and which, in contact with the sauce, acquires a gum texture.

As with the buns, the dough is divided into ten equal parts. This time, on the worktop we sprinkle a little flour and spread, with the rolling pin, round sheets, with a thickness of about 2 & # 8211 3 millimeters. If you manage to make them perfectly round, I congratulate you. They don't work out for me and, most of the time, they have the most bizarre shapes. They and? Perfection is the ideal pretext for procrastination. And I don't want to postpone doing the things I set out to do.

Bake the sticks, one by one, in a thick pan, well heated, without oil or other fat. As time, hold 1 & # 8211 2 minutes on each side. Ochiograph, we watch when the first bubbles appear on the top, then we turn them.

Woven bread

I don't know what your childhood was like, but mine was happy thanks to the braided bagel. I confess that I was most fascinated by the shape and the huge amount of shell, compared to the classic bagel. Mine were quite rare, both because of the price and the fact that you couldn't cut a decent slice.

Now, I can make it at home and play with the dough the way I want. As there is no lack of fantasy, I modeled five approximately equal strips. I also said that he doesn't give me perfection outside the house. I glued them to one end, then I passed the first strip on the right over the others, alternately, on top and below the others. It's not hard, you just have to tighten the braid well and don't let the strips stretch and thin.

Covrigi Thessaloniki

Thesaloniki pretzels also fall into the category of street food and even beach food in Greece. The Greek breakfast, when taken, consists of a coffee and a sesame pretzel.

The classic recipe is a little more elaborate. Leave the yeast to ferment for a hour with a little water and flour, then mix with the rest of the flour, oil and water. The dough thus formed is left to rise in the refrigerator for 24 hours. I made them from the same cold leavened dough for an hour and they were very good.

After shaping the pretzels, before raising them in the pan, they are given through a hot syrup of water and sugar, then through sesame. For the syrup, boil 250 ml of water with two tablespoons of sugar.

Thessaloniki pretzels are not at all like the ones from Brasov or the ones that used to be made in simigerii. Both texture and taste differ.


Unbaked cheesecake with yogurt and chocolate

About cheesecake only good, it's one of my favorite cakes, especially the one without baking, it seems much fluffier and lighter. You can find enough cheesecake recipes, I also have a few on the blog, what caught my attention is that it is much lighter, although it is called cheesecake, meaning cheesecake, the cream is made with yogurt, it is much lighter and creamier.

I chose the chocolate version because chocolate is one of our favorites, and I am sincerely glad that I tried this variant, being so good you can easily eat a few slices, because it is not the kind of consistent, unbearable cake to be fed after the first slice.

Another change, if I may say so, is the one on the counter, usually (you know and you may), the cheesecake top is made of biscuits to which melted butter is added. I used chocolate chip cookies, meaning chocolate cream. The good part is that you don't have to use a lot of butter, 30g is enough for this recipe, I was a little wrong and I put 60g, it's a bit much but that's why I'm here and I'm writing to prepare a perfect cheesecake :) If you use simple biscuits that is digestive then add 60g butter.

And be sure to use dark chocolate, the taste is much more intense, as well as the color.

But better to see the recipe

Unbaked cheesecake with yogurt and chocolate

Ingredients for a 24cm diameter shape:

  • 800g Greek yogurt
  • 200g dark chocolate
  • 150g sugar
  • 1 teaspoon free of rum
  • 17g gelatin granules
  • 150g chocolate chip cookies
  • 30g butter (I put 60 but you put less)
  • the juice of an orange

To start, prepare the base of the cake, crush the biscuits and gradually add the melted butter, then mix until smooth.

We put the ring from the shape on the plate on which we serve the cheesecake and then we put the top and smooth it lightly with the bottom of a spoon. We put the cake in the cold until we prepare the cream:

We mix the yogurt with the sugar and let it stay at room temperature until we prepare the gelatin. We break the chocolate into pieces and melt it in the microwave or on a steam bath and then let it cool a bit.

We hydrate the gelatin in 50 ml of cold water. Heat the orange juice to the boil and then turn off the heat and add hydrated gelatin, mix well until the hydrated granules disappear.

In the yogurt add the melted chocolate and mix gradually until smooth, then add the mixture of gelatin and orange juice, and finally the rum essence. Mix lightly and let the bowl cool for about 10-15 minutes. Then pour the mixture into the mold and let it cool for at least 4 hours, preferably overnight.

Then with the help of a knife blade we easily remove the shape and lift it from the cake just as easily. Of course if you haven't done this before, you can put foil on the edge before pouring the cream and then when it cools, remove the ring and unwrap the plastic foil.

Garnish with fruit, whipped cream, grated chocolate.

Cut into slices with a knife after passing it through the water.

Serve with optimism and good mood, it is absolutely delicious!

Here you have the filmed recipe to better understand how to prepare

And the recipe tried by the readers

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Everything is very fast and simple. The biscuits are given to the robot for a few seconds, enough to make a flour, then the melted butter is poured, mixed once and everything is put in a round tray. Now I used an 18 cm tray, but of silicone, a wrong choice because I struggled a bit to take the cheesecake out of the tray. I didn't have another small tray with removable walls :), so you should use a suitable one, don't bother like me :))

With the help of a spoon, press the biscuits and put them in the fridge.

Meanwhile, prepare the cream. In a bowl, mix the cottage cheese, sour cream, sugar and essence. Hydrate the gelatin with 100 ml of canned pineapple juice of course :) then melt it on a steam bath. After dissolving, pour it over the cream cheese, mix well to incorporate and pour over the biscuits. Refrigerate for 2 hours.


Cheesecake without baking - in a jar

Cheesecake without baking - in a jar & # 8211 a quick and tasty dessert, only good to take to the service, picnic or simply to eat with the family. The advantage of this cheesecake is that it can be stored very well, it is already portioned and does not take up much space in the refrigerator.
It is a delicious dessert, without baking, prepared from cream Grace-Delaco light cheese , a fine needle cream is suitable for both desserts and savory dishes.
I recommend you to try this recipe, you will definitely receive many appreciations from those who will taste it.

Unbaked cheesecake - in a jar - Ingredients

4 servings
300 g digestive biscuits
150 g butter 82% fat

Cream
300 g Grace-Delaco light cream cheese
2 tablespoons powdered sugar
200 ml liquid cream
1 sachet of vanilla bourbon sugar

Fruit sauces
150 g blueberries
150 g raspberries
150 g sugar

decoration
raspberries and fresh blueberries

Cheesecake without baking - in a jar - Preparation

Fry the fresh fruit on the fire together with the sugar until it reaches consistency, then leave it to cool.
The digestive biscuits are crushed with the help of the food processor or with the rolling pin.
Mix with melted butter, divide evenly in jars and let cool until the cream is ready.
In a bowl with high walls, put the cream cheese, liquid cream, sugar, vanilla sugar and mix at high power until the cream becomes consistent.
Put in jars over the layer of biscuits and let it cool again for 15 minutes.
Then add the fruit sauce and decorate with fresh fruit.
Keep cold until serving.
Have fun and lust !!


Cheesecake with lime and sour cherries

Good found again! Today we make a cheesecake with lime and sour cherries, a combination suitable for the season and more.

It is so refreshing and fragrant that you feel like eating the tray. And when you sit and think about what ingredients are used, you wouldn't even say that it's mega delicious and why not good-looking. It's true that I had these sour cherries in my pantry for a while and I postponed them for a while, but look, today I highlighted them and used them with lime in a cheesecake without baking.

I tell you without false modesty that he was so appreciated by the whole family, but also by friends. Now I invite you to stay together for the list of ingredients, but also the preparation explained step by step.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 400 g digestive biscuits
  • 175 g butter with 80% fat
  • 1 teaspoon ground cinnamon
  • 1 kg of sweet cream cheese
  • 300 g whipped cream with 35% fat
  • 70 g powdered sugar
  • 3 files
  • 200-250 g caster sugar
  • 1 teaspoon vanilla extract
  • 30 g gelatin
  • 250 g sour cherries / cherries / raspberries / well drained blueberries
  • A pinch of salt

Method of preparation:

Wallpaper the edges of a tray with a removable bottom with acetophane foil or freshness. Acetophane foil is the "plastic" you see around cakes or cakes.

We put the lime peel on the grater with small meshes, then we squeeze them.

Preparation for cream:

Beat the cream until it leaves light waves on the surface, like a light and fluffy snow, add the powdered sugar and beat a little longer until it hardens. Be very careful not to beat too much, because you risk cutting the natural cream from milk, it will never have the outfit, the taste and it will not look like vegan cream. Let it cool until we need it.

Pour the composition into a tray with a diameter of 26 cm and press lightly, enough to even out and bind. Let it cool.

In a bowl we will put the sweet cheese, sugar, lime peel, vanilla extract, salt powder and mix them until the sugar and salt melt.

Weigh the lime juice obtained and fill up to 150 milliliters with water, and in this liquid we will put the gelatin to hydrate for 10 minutes.

When the sugar in the cream cheese is melted, put the melted gelatin on a bain marie or in the microwave until it melts completely and is slightly heated. Pour the gelatin over the cream cheese and mix quickly, so as not to make lumps of gelatin.

Incorporate the cream into 2-3 slices, stirring after each with a spatula with wide movements from bottom to top.

Pour a third of the cheese composition over the layer of biscuits and evenly distribute the cherries, pressing them lightly down.

We come with the rest of the cream, level and let it cool until the next day. We decorate according to preferences, I put a strawberry jelly but it goes well with chocolate or others. Good job and good appetite!


The Cold Cheesecake

The cream biscuits are finely crushed. Melt the chocolate together with the milk (if necessary add 1-2 lg of milk), mix well and let it cool a bit. Pour over the biscuits and mix well.

Take a cake form, line it with food foil inside, including the walls, and turn the cookie mixture over. Using a spoon, compact the biscuits well and let the tray cool, while we prepare the filling.

The cream cheese is mixed well with the vanilla powdered sugar, then the mint liqueur and the chocolate grater are added one by one. Meanwhile, prepare the gelatin according to the instructions on the envelope. Whip the cream well. Heat the gelatin a little on the fire until the granules dissolve and pour over the cream cheese. Homogenize then add whipped cream, stirring gently until all the cream is incorporated.

Remove the form from the fridge and pour the filling, level it and let it cool again.

The cherry jam is put on the fire together with 3 lg of water to give 2-3 boils. The starch is dissolved in a little water and poured over the jam, stirring until it begins to thicken. Remove from the heat and allow to cool. Pour over the filling, level and refrigerate again to thicken. It is taken out on a plate with the help of the food foil after which it can be served.

Good appetite!
You can replace the jam with fresh strawberries (because it's still their season), adding sugar to taste and following the rest of the steps.