Cheesecake with chocolate and berry

[A sand base is made:]

Cheesecake with chocolate and berry

Category: Bakery products

Ingredients
shortbread cookies of the Jubilee type	200 BC
cocoa powder	1.5 tbsp. l.
butter	110 g
cream cheese	250 g
curd cream - cheese President	400 BC
cream President 35.1% fat	100 g
sour cream Dobrynya 25% fat	100 g
sugar	120 g
vanilla sugar	10 g
eggs are large	4 things.
flour	2 tbsp. l with a medium slide
potato starch	1 tbsp. l. with a middle slide
zest	from 1 lemon
berries for jelly	300 BC
sugar for jelly	50 g
instant gelatin	1 tbsp. l.
water for dissolving gelatin	3 tbsp. l.

Cooking method

• This recipe is the result of a combination of basically two recipes, the links to which are given in the notes. Since the Philadelphia cheese that goes in the recipe there is quite expensive, there was an attempt to slightly reduce the price of cheesecake and replace it with a slightly cheaper Mascarpone and a slightly cheaper President + a little sour cream. And it also came out not cheap.
• It was baked in a detachable form with a diameter of 22 cm in the oven.
• So let's start:
• 1) A sand base is made:
• We take the simplest cookies and grind them into small crumbs in a blender. Add cocoa powder there, mix and pour in the butter melted in a water bath. Mix thoroughly with a spoon. You can use Oreo type chocolate chip cookies, then no cocoa needs to be added.
• We line the bottom of the detachable form with parchment (so that it looks like how we embroider on the hoop), and also cut out a strip of parchment and lay it along the side. It is imperative to lay the walls with parchment, this is one of the conditions so that the cheesecake does not crack when cooled. Pour our cookies with butter into a mold, level and tamp it tightly with either a spoon or the bottom of a glass. I just did it with a plastic jar lid.
• And for 10 minutes - in the oven at 170-175 degrees. I took it out, touched it, it was sticky, not dry, as if the butter had just soaked the cookies.
• 
• And let it cool down.
• 2) Making the filling:
• All components for it must be removed from the refrigerator in advance and be at room temperature.
• We mix Mascarpone and Presidential cream cheese with powdered sugar or fine sugar, vanilla sugar and zest thoroughly, first with a spoon, and then literally at the lowest speed for literally 15-20 seconds with a mixer. Then we begin to drive in the eggs one by one. They put one, with a mixer at low speed, also for 15-20 seconds, then the second, and so on one at a time, stirring each time. Then the mixer turns off and sour cream and cream are added to the mixture (just from the box, you do not need to whip), mix everything thoroughly with a spoon. The whole point of such manipulations with a mixer and a spoon is needed in order to prevent a large number of bubbles, which can lead to swelling of the cheesecake during baking and the appearance of cracks on it.
• The filling according to the original recipe should be like sour cream of medium density. I replaced Philadelphia with other cheeses and I ended up with a lesser density.
• Then I added flour and starch (they are present in some cheesecake recipes), diluting first in a small amount of the mixture, and then in the whole mixture. It became a little thicker, but still not as described, that they pour and level with a spatula. I did not level it, it spread itself as it should.
• The cheesecake will be baked in a water bath. Therefore, we wrap the mold with the prepared and cooled base outside in 2-3 layers of foil, trying not to damage the foil, otherwise the water through the holes can get to the cheesecake.
• I poured the filling onto the base, everything flowed by itself, did not level anything. She carefully put the form in a frying pan with high sides, taking care not to damage the foil. She poured boiling water into the pan. You need to pour about so much so that the water reaches half the height of the cheesecake mold or slightly higher. I poured too much and the form began to float up, I had to pour it out a little with a syringe, did not want to take out the form again and put it all on the middle level of the oven. Temperature regulator - 160 degrees. Turned off after 1 hour 40 minutes. Moreover, I checked it in an hour, then 1 hour 20 minutes, it was not ready, but at 1 hour 0 it seemed like it worked. And to check it like this: tap the handle of the knife on the side of the form. If the entire surface is shaking, then it is not ready, but if only the middle is shaking, but the edges are not, then it is ready. I left it for 1 hour in the off oven with the door ajar. During this time, it reached and grabbed the middle. Then she took it out of the oven and the frying pan (by the way, there was almost no water in the pan), unfolded the foil and then it should cool completely on the table in the form.
• 
• 3) Cover the cooled cheesecake with jelly from fresh berries:
• I had peach pulp + strawberry + raspberry. You can use any fresh berries you like. Grind in a blender with sugar, then with a spoon so that the sugar dissolves. Pour gelatin 3 tbsp. l. water and heat in a water bath (it is not necessary to do it on an open fire, it must not be allowed to boil), so that it dissolves, stirring. if it says on your pack of gelatin that you need to let it swell first, then first do as it says. When the gelatin has dissolved, pour a few tablespoons of berry puree into it and stir well and then immediately pour it into the rest of the puree. Stir and wait for it to thicken a little. Pour the top into a mold over our cheesecake. It is important not to overexpose the puree with gelatin, so that lumps do not go when pouring. Next, cover the form with cling film and put in the refrigerator to solidify completely. The outside of my mold was sticky, probably the filling seeped slightly through the sandy base and crevices of the mold. Therefore, I did not cover it with a film, but carefully put it into a plastic bag and tied it. It must be put in the refrigerator for at least 4 hours, it stood with me all night. Probably, either the cheesecake was not completely cold, or the jelly was warm, but when I took it out, there were a few drops of condensation on the surface. Gently blotted them with a paper napkin.
• 4) Cooking berries for decoration:
• I have strawberries, you can take any you like. Melt the chocolate in a water bath, pour the berries, let it freeze first on the table, then in the refrigerator.
• 5) Cutting the cheesecake:
• Cheesecakes are very interesting to cut. You need to put the knife in hot water to warm it up, then wipe it dry and make the first incision, Then wash the knife under hot water, wipe it again and make the next incision, and so on.
• Before serving, remove the cheesecake from the refrigerator, remove the springform pan and the parchment that runs along the side. Then cut it either usually like a cake - in sectors, or like mine - into cubes. I cut off the "extra" from the circle to make a square, and I have already cut it into 9 squares, on each of which I put a strawberry in chocolate. Served in portions to everyone on a plate.
• In our case, it is necessary to cut carefully so as not to damage the bottom from the detachable form, on which it remained after the sides were removed. There is still a parchment underneath that will protect our form, so it will not suffer if you cut it carefully, cutting through the sand base. It is soft, cut well.
• A flower formed from the extra pieces, and everyone who seemed to have little of their portion took from there for an addition:
• 
• Bon Appetit!

Note

Berry base and coating were based on the recipe:
🔗
The filling technology was based on the classic New York cheesecake recipe from here:

At the same time, the composition of the filling turned out to be too different for me as a result of searching for a less expensive version of cheese, so basically the cooking sequence was taken from here. By the way, the sugar in the original recipe is almost twice as much as mine, but even then they said it was very sweet. There's also chocolate on top of my strawberries. Perhaps that's why.
And more about cheeses, there is a cottage cheese dessert Mashenka on sale in glasses. I heard about the possibility of using it, possibly in combination with President cream cheese or another. I heard about the use of curd mass in packs. These are all options. If someone tries to make this recipe, but with their own cheese composition, share your impressions of how it turned out.
And yet, so as not to put it in the refrigerator, as I did, at 1 am, start doing it right in the morning. Because the time is clean from the start of cooking to taking it out of the oven for about 4 hours. Plus, before that, it takes time for the products taken out of the refrigerator to warm up and plus - after taking them out of the oven it takes time for the cheesecake to completely cool on the table, and this is not one hour.
Well that's all, sorry for such a long description. After all, brevity, as you know, is the sister of talent.

Similar recipes

Seebcake, or diet cheesecake (Anna1957)

Curd cheesecake "Blueberry White Nights" (Tricia)

Cheesecake with herbs and garlic (GTI Tatiana)

Tanyusha, otpad.
Even in the morning I suspected that it was delicious and laborious, but after reading the words, there are no
I had to show myself with a piece as an advertisement for the dish! You're so ... so ... cool and happy.

Nadyush, of course, has a lot of fuss about the cooking process, but in principle, everything is not complicated and the result is worth it! ... And, as they say: the eyes are afraid, but the hands are doing.

P.S. Thanks for being so ... cool and happy. I cooked for the guests - my dearest and beloved people. And here I will not expose myself in the photo, this is only for some of the people closest to me on the forum.

P.S. Thanks for being so ... cool and happy. I cooked for the guests - my dearest and beloved people. And here I will not put myself on the photo, this is only for some of the people closest to me on the forum.

[Tanya]

Tanya what a beauty! You are well done!

The question is: how should you pour the jelly so that it is not absorbed?
I tried and I had it (cheese) floated in the seeped through jelly

Wow! Fall away!
And heroism Difficult, but the result is amazing !!!

[Tanya]

Tanya what a beauty! You are well done!

The question is: how should the jelly be poured so that it is not absorbed?
I tried and I had it (cheese) floated in the seeped through jelly

Come on to YOU, okay? How did you get the jelly? Between the cheese and the sides or straight through the cheese?
Cheesecake, when it froze, I touched it with my finger on top, it is elastic, does not stick, and from the sides it leaked a little. There, if you look at the bottom photo, where I collected a flower from scraps, then on the right a piece is turned towards us with the outer rounded edge of the cheesecake and the upper part is darkish. This is where the jelly came, not to the bottom. I suspect that the reason for you may be that there was no parchment on the side and the cheesecake, while cooling down, narrowed a little and moved away from the sides of the form. And there all the jelly and swam away. And I may have a little bit of parchment delayed by this jelly, then I took off the parchment when it was wet, soaked in jelly. Well, again, I didn't pour the jelly right away, as soon as I did it, and when I poured it in the puree, I stirred it for 5-7 minutes, I won't say for sure, but then it was noticeable that it began to thicken, like a jelly becoming. And then I poured it out. I was afraid to wait any longer, otherwise if it hardens more than necessary, then it will not lie flat, it's all the same, as if the jellied meat is turned out of the tray and evened out, there will be lumps. Therefore, it is important not to miss the moment itself, so that it is not liquid, and not very dense. Maybe you poured it out right away, there was no thickness, so it went down, or there was not enough gelatin. I made this jelly exactly as in the first link that I gave, only I did not pour it immediately onto the cheese, but interfered a little, waiting for it to thicken.

No misters
Seeped through all over the square
Maybe the cheese needs to be sent to the refrigerator before coating the jelly, rather than room temperature?

at first, the surface smeared the jelly, I thought it would harden, grab, and poured the rest onto this smooth base and everything still leaked through it

I must try again

No misters
Seeped through all over the square
Maybe the cheese needs to be sent to the refrigerator before coating with the jelly, rather than room temperature?
at first, the surface smeared the jelly, I thought it would harden, grab, and poured the rest onto this smooth base and everything still leaked through it
I must try again

No, my cheese is not the kind to seep through. Maybe you did it from cottage cheese? Look, I put another photo there in the description of the preparation, what the cheese looked like when it was already baked and stood for an hour in the oven and I took it out on the table to cool and unfolded the foil.
And here is another photo from this cheesecake, it is larger and the structure of both cheese is visible there, and the jelly and the border between them are even, nothing leaked out.

I didn’t put it in the fridge, it cooled down on the table, maybe it’s not even completely cold, it was already one in the morning, I poured it in and put it in the fridge. Therefore, I later found the condensation droplets. Try to put it in the refrigerator before this, but most likely you need to put some other cheese in the filling, so that it is creamy. I put Mascarpone, it is like thick cream, perhaps when baked, it clogs all the pores, even if it is used there with another cheese in the union.
I don’t want to advise you to do it like mine, it’s expensive, but maybe you’ll just choose the composition differently. Or, I read that such cheesecakes can be made in muffin tins, there is quite a bit of filling needed, you can practice with a small amount with a different composition.

Tanyusha! 🔗 🔗 🔗
Clever, beautiful and I love thee!
You are so good, and the cheese is so handsome! In short, I have no words, only emotions! You are master!

Tanyusha! -1138609095.html]-1138609095.html]-1138609095.html]
Clever, beautiful and I love thee!
You are so good, and the cheese is so handsome! In short, I have no words, only emotions! You are master!

Lyubasha, there are very suitable words in the film Cinderella, and it is you, as my mentor in many matters on cakes, who will understand them:
"I am not a magician, I am just learning, but FRIENDSHIP helps us to do real miracles." Thank you, dear, for the tips.

[Tanyushka]

Tanyushkamy friend, it's just - I have no words
Well done, she prepared and painted such delicious food so cool, designed perfectly Clever

You see, Tanya has no flying slippers ... and you drifted ...

Girls, I'm here again with a selection of homemade mascarpone. A selection from the depths of the Internet, perhaps something even from our forum - I did it for a long time, I don't remember where from:
"Recipe for mascarpone cheese (replacement):

Take one bag of semi-finished custard and mix it with condensed milk (instead of plain milk, but in the same amount as written in the instructions for cooking on the bag), then refrigerate the mixture for 2 hours.

Mascarpone cheese can be replaced with soft cream cheese like "Philadelphia", as it has been said more than once with Almette cream cheese.

And here's another mascarpone recipe:

Combine very fat cottage cheese with heavy cream and beat until smooth, thick and smooth, add sugar, vanilla, a few drops of lemon juice. Also add the dissolved gelatin with cream. The result is almost mascarpone cheese - a tender and at the same time firm mass.

I want to share a recipe for Mascarpone cheese, which I borrowed from a friend of the Italian chef.
You will need 1 liter of 20-30% fat cream, 1/4 teaspoon of wine vinegar or 2 tablespoons of lemon juice. Heat the cream in a water bath to 80 degrees, add dissolved in 2 tbsp. tablespoons of water vinegar (lemon juice is not necessary to dilute), mix well. The mixture should begin to thicken almost immediately. Heat for five to seven minutes, stirring occasionally. Then cool to room temperature, fold it onto a linen cloth (if you take gauze, roll it in 5-6 layers) and leave to strain overnight. The output will be about 500 grams of cheese
Very easy to cook at home (if there is 30% cream)
* This will require 1 liter of cream (30%),
*? a teaspoon of citric acid.
one.In addition, you will need a clean kitchen, linen towel, a colander, and a saucepan. Pour 1 liter of cream into a clean, dry saucepan, heat to 75 ° C.
2.? a teaspoon of citric acid diluted with water 1 tsp. (or lemon juice, lime), pour into the cream. Stir gently with a whisk over very low heat, 10 minutes. The original requires wine vinegar.
3. Fold the towel in 2 layers (without seams), put in a colander and pour the cream.
4. Stir occasionally with a spoon so that the whey can separate better.
5. When there is a soft dough consistency, and this will happen in about an hour and a half, transfer to a glass or plastic cup and refrigerate. If the whey comes off very slowly, you can put it in the refrigerator for 11-12 hours.
6. From this amount of cream, 500 grams of mascarpone is obtained.
7. Do not pour out the whey, it will make delicious pancakes.
Homemade mascarpone is not inferior either in taste or color to the purchased one.

It turns out very cool. And half the price. 1 liter of 30% cream costs about 50 UAH (Ukraine).

Many times I have replaced "Mascarpone" cheese in the preparation of Tiramisu with our ordinary curd-cheese mass flavored with vanilla or with a crème brulee flavor or no flavoring at all. The main thing is to choose the right mass - fresh, tender, creamy and without lumps and pieces of fruit. "
Using the method of heating cream with lemon juice, I made from the bazaar thick - Mascarpone yield - 90% of the weight of the cream!

You see, Tanya has no flying slippers ... and you drifted ...

Well, no, so maybe tomorrow the boot will arrive with a heel on the forehead.

Girls, I'm here again with a selection of homemade mascarpone.

Lyubasha, what a fine fellow you are! You see how the recipe has become cheaper at once. If it is, as it is written, 2 times, then my recipe will be cheaper by 25 UAH. Because from us I took Mascarpone a 250 g jar for 50 UAH with a penny.
So your information comes in handy.

But Philadelphia cheese should probably replace Mascarpone, only if Mascarpone is not available, because Mascarpone is not much, but everything is cheaper than Philadelphia.

Tanya! If you take market cream, it turns out even cheaper! I already wrote, the output of mascarpone in relation to the original weight is 90%

Tanya! If you take market cream, it turns out even cheaper! I already wrote, the output of mascarpone in relation to the original weight is 90%

Well, then it's generally cheap. And you can also try Mashenka's cottage cheese dessert. I just don't know how it will affect the taste if used instead of the President. The President is salty. You can try to replace at least one of two packs. Salty should be present so as not to lose taste. In the original recipe, there is only Philadelphia cheese, and it is salty. I have to experiment, I have half the cream left.

Come on, do it - there will be one more recipe modification. And we will reduce the price of the recipe to the normal price!
And I again today with curd-sour cream cake. I will drop the photo in a personal.

Come on, do it - there will be one more recipe modification. And we will reduce the price of the recipe to the normal price!
And I again today with curd-sour cream cake. I will drop the photo in a personal.

Why is it to her in a personal? And to us. And a separate recipe?

Nagy, the recipe is not mine - here from the forum, but also not separate, but in the topic "Decorating cakes with fruits"! In general - the most delicious of the curd that I ate. By Picanta, the cakes themselves are on 22 pages, and the description is on 23 pages. Reply # 445 20 May 2013 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=122625.440 And my photo is just above. I'll throw you in a personal, so that Tanya does not clog the topic.

Tanya, for me, aerobatics !!!! What a smart girl you are !!!!

Tanya, for me, aerobatics !!!! What a smart girl you are !!!!

You know, everything is very simple, it seems that something is super complicated. I, on the contrary, with biscuits are not yet on YOU. Although I really liked your Honey. I bought demountable forms - round, square in the shape of a heart. I will now fantasize in the oven. I have a baking stone there, everything turns out fine, maybe this cheesecake was a success, partly due to this. I, however, did not put the cheesecake on the stone directly. The stone lies on the lower level, and I put the cheese in a water bath on a baking sheet on the middle level.

Tan! Well, you're like a ride! BEAUTIFUL! The mustache is so appetizing and delicious! Well, straight, pastry chef !!!

[Tanyusha!]

Tanyusha!All their ahi and Oh and I already told you in a personal! But for this I bow to you

And here I will not put myself on the photo, this is only for some of the people closest to me on the forum.

It was very pleasant to read ... I am sending you
You know, when I read about your cheesecake back then ... at night ... I thought: girl-th: shit, it's so hard! But now I read the description again in the topic and everything became clear
Well done, I chewed so easily!

Tan! Well, you're like a ride! BEAUTIFUL! The mustache is so appetizing and delicious! Well, straight, pastry chef !!!

Yeah, give me a bit of confectionery, especially in this heat. 🔗

[Tanyusha!]

Tanyusha!All their ahi and Oh and I already told you in a personal! But for this I bow to you
You know, when I read about your cheesecake back then ... at night ... I thought: girl-th: shit, it's so hard! But now I read the description again in the topic and everything became clear
Well done, I chewed so easily!

Nel, well, she’s embarrassed. Well, why bow, well, no need, we are all like that, someone succeeded, we hasten to show it to others, it may just come in handy for some occasion. Or if someone saw something good, then we also strive to tell everyone. Yesterday I read in Temka Bernerovskaya that you were making awesome zucchini and went to read the link that you brought. I liked it so much, so thank you for the reference, right now I'll go and throw you a plus sign.

And the fact that my cheesecake just the first time seems difficult, but actually doable, in principle, even for an inexperienced cook. And how delicious! The cheese filling is sweet and the base is made of cookies too, but if you make jelly on top, then look at your berries and adjust the amount of sugar there so that it is sour. Then the combination of the sweetness of cheese and chocolate with the sourness of fresh berries and jelly give an indescribable combination of taste!

[Tan,]

Tan,and you didn’t understand me!
I bowed to you not for the cheesecake (we discussed it earlier), but for this ...

some of the people closest to me on the forum ...

Thank you, it was very nice!
And I will definitely make a cheesecake! How much I have baked in my life, but I have never made cheesecakes! I'm just going, and now you pushed me to this!

[Tan,]

Tan,and you didn't understand me!
I bowed to you not for the cheesecake (we discussed it earlier), but for that ... Thank you, it was very nice!
And I will definitely make a cheesecake! How much I have baked in my life, but I have never made cheesecakes yet! I'm just going to, and now you pushed me to this!

P
I’m that blonde, I may not reach me the first time.
Make your cheesecake delicious, delicious. Strawberries dear toko remained, so it is possible with cherries, it goes well with chocolate!

So the cherries have already departed ... only in the freezer there is, saved for the winter! and in the supermarket it is probably easier to find strawberries!

So the cherries have already departed ... only in the freezer there is, saved for the winter! and in the supermarket it is probably easier to find strawberries!

And by the way, when I was preparing a cheesecake, then 300 g of berries are needed for pouring. So I used the remnants of peaches (130 g of pulp came out), reluctantly my heart several expensive strawberries from those I took for decoration (also about 130 g came out) and nothing else was in the refrigerator, but I had to find somewhere else 40 g ... And then I remembered the raspberries frozen the day before for the winter. Well, you understand, now there is less of it in the freezer, although I know that this is enze, taboo, but I could not resist ...
Nel, that's me, as a hint ...

I didn’t freeze raspberries this year! I didn’t disfigure my own, but to buy ... I bought only for jam! My daughter and I decided that it would be better to buy more blueberries. And for jam and freeze! And all the freezer chambers are already full!

I didn’t freeze raspberries this year! I didn't ugly my own, but to buy ...bought only for jam! My daughter and I decided that it would be better to buy more blueberries. And for jam and freeze! And all the freezer chambers are already full!

By the way, blueberries for jelly are also good. As an option, you can take a little from the refrigerator, and in the vacant space ... freeze the pepper!

Waugh said, said so! Get the blueberries, and freeze the peppers in their place! No, I left a place for the pepper! For cooking I will dry it, and for stuffing I will freeze it a little, and a little in a bottle in a saline solution!

No, my cheese is not the kind to seep through. Maybe you did it from cottage cheese?

Yes,
does this matter?

still have to learn

Thanks for explaining

Yes,
does this matter?

still have to learn

Thanks for explaining

You know, there are recipes with cottage cheese, but almost all cheese is cream. After all, I have Mascarpone in my recipe. So it tastes like the most natural, very dense fatty cream. Plus, I have cream in the recipe. Maybe it's the cream that sticks all the pores together. Cheese recipes are different, and not everywhere there is a jelly filling on top. Maybe, according to those recipes, there is a cheese base made of cottage cheese and sour cream, for example, there is no need to make it waterproof. Sometimes the cheese is topped with whipped cream or chocolate icing. By the way, I gave in the comments links to the recipes on which I was based, so there I made jelly, as in the first link. Look, at that link there is cream cheese in the cheese filling, but there is no cream, but there is 200 g of white chocolate. He glued all the pores there even better than cream, and the jelly calmly poured out on him and froze. I myself am still learning, this, one might say, is also my first experience. Before that, I carefully studied the Internet for a week, various cheesecake recipes, all sorts of subtleties. So you write: Thank you for explaining. Well, what can I say, I just thought that maybe because of this, I'm not a pro. Maybe someone from the pros will look here and have their say.
I hope you succeed next time.

I hope you succeed next time.

Not this one, but the next one, definitely! : yes: There are recipes where cottage cheese and butter, now the easiest thing for me is

The taste is excellent, even floating in jelly
thanks for the support

thanks for the support