Cheesecake
- Details
- Leave a Comment
This year we met at home only with kids. So the preparation for the evening wasn’t much. This cake in all recipe sources got a lot of compliments. I agree with them – it’s really good and simple. I used 26cm cake form. And I really suggest you to warm the mascarpone and condensed milk mixture, because if you won’t do it you’ll get lumps when you pour gelatine (Then I had to put the mixture in a warm bath and wait till mixture warms and lumps dissolve).
Cheesecake
Time needed:
Yields: 12 servings
Calories: 424 kcal / serving
Ingredients:
- For the base:
- 225 g cookies (I used chocolate cookies)
- 100 g butter, melted
- 100 g nuts (I used pecans)
- For the filling:
- 500 g mascarpone cheese
- 1 can (385 g) sweetened condensed milk
- 250 g cream, 35% fat
- 3 tbsps. gelatine(I used Dr.Oetker, I used 2 1/2 tbsps.)
- cinnamon for dusting
Directions:
- Put nuts in a blender and blend a little bit.
- Then put cookies and blend till the crumbs.
- Pour melted butter and mix.
- Put cookie mixture in a cake form lined with foil. Cover bottom and sides of the form. Put in a refrigerator.
- Pour over gelatine some water and let bloat (if you pour too much water, when gelatine bloats put it into a sieve and let water to run off).
- Mix mascarpone cheese and condensed milk, warm a little bit.
- Beat cold cream till the rigid foam.
- Mix in the cheese and milk mixture cream and dissolved gelatine.
- Pour the filling in a cake form.
- Coat with cinnamon and put in a refrigerator for 3 hour or more.
- Enjoy!
Source: Saulėta virtuvė and Savaitgalio rendez-vous
Cream cheese dessert with rhubarbs
I made this dessert last year several times. But I was late to add recipe here, so it waited quietly for today.
I found the soft sourness of rhubarb very very delicious with cream cheese cream. Others also liked it a lot. This year rhubarbs in my garden has grown and this weekend I am going to repeat again this dessert.
Raspberry Parfait
This year we had a lot of raspberries. We ate them raw, made some new recipes, and still had some for freezing. I’m so happy about that, because now autumn started… and we started to go to school and kindergarden. The good thing that I am on vocations so I have quiet time to drink tea and to think what can I do good for my family.
Cake with the caramelized bananas
This year my little boy turned 4! And this is his cake. I spend a lot of time looking for the right cake. The choice was good! Maybe a little bit cream was fat, but it was tasty. Also I drizzled sponge with cherry compote. For 6 people the cake was too big, so leftovers I freezed and now I can enjoy it with the afternoon coffee 🙂
Almond chicken fingers
These chicken fingers are very good. A lot of spices are used in the recipe, but the combination is perfect. Only cayenne pepper you should add according to your taste. When I prepare this chicken to my children, I add only half of it, but in the original it is used twice as much. Fingers are prepared very quickly, and the most exciting thing that it doesn’t need time to marinate, and later you don’t have to stand near the pan. For your health – it’s only for the good. We ate this chicken already many times, sometimes just as fast food – with some sauce and pickles or oven fried potatoes. This time we had it for dinner with some vegetable stew, ordinary enough, but still everything was good and we liked it.
Almond cake with mascarpone “Hello Kitty”
I’m happy and proud. This cake is not just tasty but very cute 🙂 It was made for my daughter’s 5th birthday. But presenting it only now because somewhere at this time my blog is celebrating 3 year old birthday and at the same time I celebrated my birthday anniversary. But this year birthday was different – I didn’t do anything, just celebrated 🙂
