Cheesecake with white chocolate and raspberry jam without baking

Category: Confectionery
Cheesecake with white chocolate and raspberry jam no baked

Ingredients

Raspberry jam
raspberries fresh or frozen 150 g
sugar 60 g
corn starch 3 g
lemon juice 1 tbsp. l. (15 ml)
The foundation
Oreo type chocolate biscuits 200 BC
melted butter 60 g
Cheesecake
curd cheese (I have weighed 25% sour cream) 500 BC
chocolate white 200 BC
fat cream from 33% 60 + 240 g.
powdered sugar 30 g
lemon peel 1 tbsp. l.
vanilla extract 10 g
salt chips.
------ ------
shape d 16-18

Cooking method

Cheesecake with white chocolate and raspberry jam no bakedMix raspberries with sugar, starch and lemon juice. Boil until thick.
Cheesecake with white chocolate and raspberry jam no bakedRub through a sieve.
Cheesecake with white chocolate and raspberry jam no bakedGrind the cookies into crumbs.
Cheesecake with white chocolate and raspberry jam no baked
Cheesecake with white chocolate and raspberry jam no baked
Pour in melted butter. Mix to make a mass similar to wet sand.
Cheesecake with white chocolate and raspberry jam no bakedLay the sides of the mold with pastry film. Pour in the biscuits, flatten and tamp. Refrigerate for 30 minutes.
Cheesecake with white chocolate and raspberry jam no baked
Cheesecake with white chocolate and raspberry jam no baked
Food should be at room temperature.
Add powdered sugar, vanilla extract and zest to the curd cheese. Stir until smooth.
Cheesecake with white chocolate and raspberry jam no baked
Cheesecake with white chocolate and raspberry jam no baked
Chop the chocolate, add 60 grams of cream and melt in a water bath or microwave in short pulses. Allow to cool until lukewarm.
Cheesecake with white chocolate and raspberry jam no bakedPour chocolate into the curd mass, stirring.
Cheesecake with white chocolate and raspberry jam no bakedWhisk cold cream (240 g) until peaks.
Cheesecake with white chocolate and raspberry jam no bakedGently add to the curd-chocolate mass.
Cheesecake with white chocolate and raspberry jam no bakedPut on a base and level.
Cheesecake with white chocolate and raspberry jam no bakedPut the jam into a pastry bag. Place drops on top of the cheesecake. Run a wooden skewer over them, drawing a pattern.
Refrigerate for 8-10 hours.

Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

The recipe was spied on a foreign blog.
Very tender, fluffy cheesecake. I thought that it would not freeze. But everything worked out. The main thing is to take good quality chocolate.
I made a double portion of raspberry jam. Cheesecake was made at the end of summer with fresh raspberries. Frozen is also fine. It must be thawed and used along with the juice. Recommend!

Matilda_81
Quote: ang-kay
I thought that it would not freeze. But everything worked out. The main thing is to take good quality chocolate.
Andy Chef has a similar recipe, three chocolates, however, gelatin still adds. I really like fast and not confusing. We must try without gelatin. Thanks for the recipe.
Wiki
What a beauty! Thanks for the recipe!
I will do it for my granddaughter as soon as she arrives, she loves soft and fruit and berry
Elfa
ang-kay, Angela, I follow your recipes and get aesthetic pleasure; I just was in a baked Camembert) thank you, my hands are already itching, and I don’t go into one skirt after the New Year’s holidays .. so for now, only bookmarks!
I've been looking at cheesecakes for a long time. And advise that there are fewer problems with the extraction - the form is better detachable for this option?
ang-kay
Girls, thank you all for stopping by. Thank you for your rating and praise)

Quote: Matilda_81
three chocolates,
Gulnara, I do not know what is there. I don’t go. Look at this one
Cheesecake with white chocolate and raspberry jam no bakedChocolate cheesecake without baking
(ang-kay)
Quote: Elfa
less problems with extraction - is the form better detachable for this option?
A ring or split shape is best. Be sure to put a confectionery film or a stationery file on the sides.
marina-asti
ang-kay, Angela, I, as always, with slight changes in the recipe, and after a couple of hours my son asked to cut off a piece.
In a couple of hours, I grabbed a cheesecake, cut it quite normally, and floated a little on a plate.Now in the morning it has become stronger, a little denser, but at the same time just as tender.
I myself do not know what I expected from him, since I had never done it without baking.
Tiramissu reminds me of its structure! - while writing the post, I understand!
From the changes: no raspberries, there was no time; I didn't find pure white chocolate in the village, I bought "Pobeda" white chocolate with strawberries - I really liked it! It melted well, solidified quickly enough and the sour strawberry pieces fit very harmoniously into the cheesecake.

Cheesecake with white chocolate and raspberry jam no baked
Olga_Ma
ang-kay, Angela, thanks for the recipe, definitely bookmark, I really love such quick options for cheesecakes, though I always add gelatin, I will definitely try this recipe
marina-asti
Quote: Olga_Ma

ang-kay, Angela, thanks for the recipe, definitely bookmark, I really love such quick options for cheesecakes, though I always add gelatin, I will definitely try this recipe
Olya, I also thought about gelatin, but here it is definitely not needed. Curd cheese of dense consistency, large% chocolate - cheese sets well.
Olga_Ma
Quote: marina-asti

Olya, I also thought about gelatin, but here it is definitely not needed. Curd cheese of dense consistency, large% chocolate - cheese sets well.
Thank you, Marin, I understand, I will definitely try
ang-kay
Quote: marina-asti
I, as always, with slight changes in the recipe,
Marina, but is it really a change? I just didn't take the jam. This, as for me, you can not do or take any. And the chocolate is white, not black. Everything is fine. Nice cheesecake turned out.
Quote: marina-asti
Now in the morning it has become stronger, a little denser, but at the same time just as tender.
Yeah. This is not a stone, it keeps its shape, and gentle. Thank you for such an informative and appetizing report)
Quote: Olga_Ma
bookmark unambiguously
Olga, I will be glad if you try and like it)
marina-asti
Cheesecake with white chocolate and raspberry jam no baked
Angela, this is the 3rd option in 3 weeks)))

I'll leave a note for myself:
Hochland took curd cheese for the pastry shop
Cream 33% - should stand in the refrigerator for 1.5-2 days;
And the previous time I took cream cheese in the Globe by weight - in a day it was dense!
Wiki
marina-asti, the beauty!
ang-kay
Quote: marina-asti
3rd option in 3 weeks
Marina, gorgeous. Well done! Glad I liked the cheesecake so much.
4er-ta
Angela, I made a cheesecake. I didn't fit everything in one form, it turned out two - a large and a small one. For the big one, I made a berry glaze from raspberries, and for the small one, I poured a little grated currants. Everything is very tasty and fast! Thank you very much for the recipe!
And the report
Cheesecake with white chocolate and raspberry jam no baked
Cheesecake with white chocolate and raspberry jam no baked
ang-kay
Tatyana, thanks for your report and another beauty)
Quote: 4er-ta
For the big one, I made raspberry icing,
How did you do it?
4er-ta
Angela, here is the berry glaze on pectin

200g seedless berry puree, 145g water, 15g glucose, 90g sugar, 8g NH pectin, 6g gelatin. Puree, water, glucose, heat up to 40´, add sugar and pectin and bring to a boil, boil for a minute. Add gelatin (swollen). Working temperature 30 '. The glaze is not sweet, with a noticeable sourness

ang-kay
Tatyana, Thank you. Do you only use NH? I have never tried it, but I know that it is reversible, but normal is not. If regular pectin? Did not do? We don't need to reheat the icing. Or does this pectin (NH) behave differently?
4er-ta
I think that you can take the usual one.
ang-kay
I do not remember. Do you need more usual?
4er-ta
The glaze is thick enough. And according to its properties, NH- pectin can be heated and frozen, and it is about 1.5 times stronger than ordinary pectin
ang-kay
I'm not an expert either. But I know it's reversible. Thank you. Need to try.
Loksa
Tatyana, do you have your own puree? They say the purchased slurry. And yet, you counted the gelatin, I wonder what the recipe for the strength of gelatin is designed for, is it not indicated there? Maybe that's why it's thick ?! Did you just pour the cake? Can you spray it?
4er-ta
Oksana, yes, I have my own mashed potatoes, thick enough. This recipe can be used with juice. Gelatin, I think, we need 200, mine was weaker, but I didn't bother too much, didn't count. I didn't freeze the cheesecake, it's out of the fridge. I wanted it to be such a not thin layer, so I collected the leftovers, heated it and poured it a little more. If the juice or puree is thinner, then you can spray it on the cake, t just make it higher.

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