Traditional recipes

Coptic cheesecake

Coptic cheesecake

In a cake tin with detachable walls with a diameter of 20 cm we place baking paper.

We grind the biscuits with the robot or we crush them with the rolling pin and we mix them well with the butter that must be at room temperature and the milk. I mixed them in the robot bowl.

We pour the biscuits in the tray and with the back of a spoon we press well on the whole surface.

Mix the cheese well with the cream, sugar, eggs, nutmeg and lemon peel and pour it over the biscuits.

Level and put in the preheated oven at 180 degrees for 1 hour.

It can crack easily on the surface but has nothing.

Turn off the heat and let it cool in the oven with the door ajar until you can take it without using gloves.

Remove from the pan and place on a plate, refrigerate until well cooled.

On top we used caramel; tops of red currants, and cherry jam; at choice.

Almond cheesecake

Although it seems trivial, a cheesecake can be a sensational dessert. For me, a successful one means special creaminess and subtle aromas. Although today's cake is based on almonds, I added sour cranberries. It's a dream!

Countertop ingredients:
Method of preparation

I chopped Amaretti biscuits and fried almonds in a mincer and mixed them with melted butter. I spread the resulting mixture in a round tray of 26 centimeters and put it in the oven at 180 ° C for 8 minutes.

Cream ingredients:
  • 750 grams of mascarpone
  • 180 grams of sugar
  • 200 grams of cream
  • 75 ml Amaretto liqueur
  • 1 tablespoon vanilla essence
  • 1 tablespoon almond essence
  • 3 eggs
  • 80 grams of fresh, frozen or candied cranberries
Method of preparation

I mixed well, with the help of a mixer, the mascarpone cheese with the sugar and the cream. When the sugar melted and the cream became fluffy, I flavored it with Amaretto liqueur, vanilla and almond essence. Then, I incorporated the eggs, one by one, I mixed well with the mixer and the cream was ready, I just had to add the cranberries. I've had it in the freezer since the fall, but you can use candied cranberries and leave them to hydrate in a little Amaretto liqueur for half an hour.

I emptied the cream over the cookie sheet and put the cheesecake in the oven, at 180 degrees, with a tray of hot water placed under the grill on which the cake stands. The steam will help to cook slowly and evenly. The cheesecake was baked for 60-75 minutes, until the movement of the tray seemed to shake a little. I turned off the oven and let the cake rest in the oven for an hour.

Chocolate ganache ingredients:
  • 100 grams of whipped cream
  • 100 grams of milk chocolate
  • 1 tablespoon Amaretto liqueur
  • almonds (flakes / pieces) for decoration

Once the cheesecake cooled, I started making a chocolate ganache for decoration. I put a little water to boil and on top of the pan I put an aluminum bowl in which I emptied the cream for the cream, the liqueur and the chocolate pieces (it melts faster if it is broken into pieces). I mixed well until the chocolate melted and I took it off the heat.
I let it rest for a few minutes until the icing was very liquid and then I emptied it over the cheesecake. I spread it evenly all over and decorated the edges with pieces of almonds, and then let it rest in the fridge for an hour. I couldn't stand it any longer, but I can guarantee you, it's delicious! I wish you good luck!

Ingredients for garnish

1. Put all the cheesecake ingredients in a bowl and mix well until you get a homogeneous, dense but flowing dough.
2. Pour the cheesecake dough into a form with removable walls greased with a little butter and lined with sugar. Put the tray in the oven for

1 hour, until the cake turns golden.
3. After it has baked and left it to cool, gently peel the cheesecake off the edges with a knife, then remove the side walls of the tray.
4. Beat the whipped cream with the sugar and vanilla sugar, and if necessary add a whipped cream hardener. Spread the whipped cream on top of the cheesecake, then put a few tablespoons of sour jam in the center.

Difficulty: average & middot Preparation time: 15 minutes

1. Melt the butter and combine with the digestive biscuits, grated ginger and honey. Place the crust in a tray with removable walls and press with a glass. Bake in the oven for 7 minutes.
2. Mix the cream cheese and butter with the mixer, then add the pumpkin puree and spices.
3. At the end add powdered sugar and sea salt.
4. Place over the cooled crust, cover with cling film and refrigerate for 6 hours.

Ingredients for garnish

1. Put all the cheesecake ingredients in a bowl and mix well until you get a homogeneous, dense but flowing dough.
2. Pour the cheesecake dough into a form with removable walls greased with a little butter and lined with sugar. Put the tray in the oven for

1 hour, until the cake turns golden.
3. After it has baked and left it to cool, gently peel the cheesecake off the edges with a knife, then remove the side walls of the tray.
4. Beat the whipped cream with the sugar and vanilla sugar, and if necessary add a whipped cream hardener. Spread the whipped cream on top of the cheesecake, then put a few tablespoons of sour jam in the center.

Guerilla cheesecake

I bought everything I needed, neglecting a minor aspect: the house where I lived in Bucharest did not have a tray suitable for baking such a cake. Going out of the house and looking for round trays with removable walls didn't seem effective to me, so I adopted a guerrilla baking strategy, meaning I improvised with what I had on hand. I mean, I baked the cake in a flat-bottomed circular strainer lined with baking paper. It's less complicated than it looks, and here I'm not talking about baking as much as removing the cake from the strainer. All you have to do is make sure you've left enough baking paper outside, have something to hold on to, and that the cake has cooled completely before removing it. That being said, let's move on to the recipe, because that interested you more than the strainer in which I baked it. From the quantities below come out ten generous portions, and for baking you need a circular tray with a removable bottom, from those used to bake cake tops, with a diameter of 28 cm.

The top is very simple: 300-320 g of oatmeal biscuits (you can find them in bulk, in almost any supermarket), crush well and mix with 200 grams of melted butter.

It is not necessary to turn the biscuits into powder, the larger pieces may remain, but not very large.

Butter can be greasy, but not the fattest. If you see that 200 grams of melted butter does not bind the composition well enough, add another 50 grams.

I baked the countertop for 15 minutes at 180 degrees Celsius. I took it out of the oven and let it cool a bit.

Yumm side: 400 g Philadelphia cheese, 600 g mascarpone, 125 g powdered sugar (you can put more, for me it was sweet enough so), the peel of a large lemon given through a fine grater, three eggs, 30 milliliters of Pineau de Charente (you can use Marsala, Lacrima lui Ovidiu or a good cognac, but you can just as well skip it).

It is important to add the eggs one at a time to incorporate well. A spatula (yes, that's why I didn't have one at hand) made of silicone is more suitable than a target, as it doesn't bring too much air in the composition, but you can also handle the target as long as you don't become too energetic.

Pour the composition over the counter. Bake the cake for an hour and a quarter at 140 degrees Celsius. It will bake evenly and will not crack on the surface or in depth.

I was once convinced that you have to leave this cake in the oven until it cools down completely if you don't want it to crack. I came to the conclusion that if you are careful when you make the composition, that is if you do not bring air with mercilessness in it, and if you do not hurry to bake (you can go with the temperature to 130 degrees Celsius and have patience 90-100 minutes) , nothing will crack.

Given the conditions, I said I was satisfied. In fact, the result was well above average, with or without strainers.

Baked cheesecake with cherries

We put the biscuits through a blender until we grind them well, then we mix them with the melted butter, we homogenize and we pour the biscuits in a 25cm tray lined only on the bottom with baking paper,
press well with a spoon or a glass to be uniform and put the tray in the fridge until the filling is ready.

Turn the oven to 170 degrees C.

In a bowl put the cottage cheese, cream cheese, sugar, flour and mix at medium speed for 2 minutes until you get a frothy composition. Add the eggs one by one, mixing for about 30 seconds for each, then add the vanilla essence with the vanilla sugar and mix again at low speed until you get an airy and frothy composition.
Pour the resulting filling over the crushed biscuits, and before putting the cheesecake in the oven, cover the tray on the outside with aluminum foil and place the tray in another, larger tray (the one on the stove) and put everything in the oven for 15 minutes at 170 degrees, then reduce the intensity of the oven to 120 degrees for 70-80 minutes, until we notice that the inside of the cheesecake moves easily like a jelly.

If you have a regular oven, the baking time is different, bake on low heat until you get a slightly golden color on the edges and yellow inside.

When it is ready, we take it out on a grill and with a knife we ​​detach the edges of the tray and let it cool completely.

For the fruit sauce:
We wash the cherries and remove the seeds, then we place them in a large kettle together with the other ingredients and we boil until we obtain a well-bound sauce.
We put it aside, and when it is warm we pour it over the cheescake.
When it is completely cold, put it in the fridge for at least 2 hours.

Cheesecake with raspberry sauce

You know how it is, it depends a lot on everyone's tastes. One prefers creamy cakes, another whipped cream or chocolate, while another loves fruit cakes. Although we all like it equally, this dessert is still special for us, it is somehow the favorite, from which we can eat as much as we can!

Danut stated that he is in the top 5 with him :))


1 kg of Pilos cow cheese
200 ml cream for Pilos cream
300 g sugar
7 medium eggs
5.5 tablespoons food starch (neither peak nor grated, between)
2 sachets of vanilla sugar
a knife tip salt

Cheesecake crust with raspberry sauce

200 g simple biscuits (not popular, biscuits like pettite beure)
100 g butter
2 tablespoons apricot or plum jam

For the sauce
frozen raspberries
the water
food starch

Cheesecake preparation with raspberry sauce

Finely grind the biscuits and place them in a bowl in which you put the butter at room temperature together with the jam.

Homogenize the composition well and then distribute it on the bottom of a tray greased with butter, with a diameter of 24-25 cm (I used 22 but I recommend a bigger idea). Press well with a spoon (with the back of the spoon) or with your fingers, gently lifting the composition on the sides of the form. It should not be pressed too much, just enough to bind the ingredients. Let the pot cool.

In another bowl put the cheese, sugar and sour cream in a bowl and mix (I used the blender) until you get a homogeneous paste.

Add, one by one, eggs mixing after each. Incorporate lemon juice, vanilla sugar, salt, food starch and whipped cream and mix for two minutes.

Take out the shape for cheesecake with raspberry sauce from the cold and put it in the preheated oven for 10 minutes on low heat. (160 degrees)

Then remove, pour the filling and put back in the oven (do not raise the temperature!) And bake for 40-50 minutes, at 160 degrees, with ventilation, on step 2, then gently open the oven (put a wooden spoon or a ball of foil) and leave for another 10 minutes. Check that it is baked, but not brown. (if it shows signs of browning, put a piece of baking paper on top, even if it browns a little, it's not a big bathroom) If it's not completely bound, leave it. The inside to the touch must be gelatinous, not too hard you will do once, twice and you will catch the idea. I can't give you exactly the time because the ovens are different.

Another option for baking the cheesecake is to put hot water in a large tray and in it to put the tray with the dessert, which you have previously covered in aluminum foil on the outside, to avoid water penetration and leave to oven for one hour at 170 degrees, program with ventilation. Cooling is done as above, also in the oven.


Prepare as much as you want, more or less, depending on your preferences. I make more, put over the cheesecake and put it on top of each serving. As an idea, 300-400 g of raspberries is enough.

Put the raspberries in a saucepan to boil (it can also be fresh and frozen) adding a small cup of water and sugar to taste.

After it has boiled a few times and the sugar has melted, dilute a tablespoon of food starch in a little cold water, put it in the pan, stir and leave it on the fire until it thickens. If you want it even thicker, add more starch, but keep in mind that as the sauce cools, it thickens an idea more.

When the dish is completely cold, put it in the fridge for 5-6 hours (prepare it in the evening, it will be easier for you to leave it overnight. Do not peel off the ring earlier!

Cheesecake with poppy seeds and raisins & # 8211 A dessert that delights your taste buds

Do you want to surprise your guests with a tasty dessert? Try the cheesecake with poppy seeds and raisins. Surely everyone will be surprised by the wonderful appearance of this delicious dessert.

Ingredients for the cheese filling:

  • 700 gr cow's cheese, 3 eggs
  • 3 tablespoons vanilla sugar, 2 tablespoons sugar
  • 1 sachet of vanilla pudding

Ingredients for seed filling:

Dough ingredients:

  • 200 gr wheat flour, 5 tablespoons powdered sugar
  • 2 yolks, 100 gr butter
  • A pinch of salt, half a teaspoon of baking powder

Method of preparation:

For starters we prepare the side dish. Beat the yolks with the powdered sugar. Add flour, salt, baking powder and soft butter. Mix all the ingredients well and put the dough obtained in the firigder for about an hour.

Then spread the dough in a rectangular tray (28 x 25 cm) lined with baking paper and prick it with a fork.Bake the dough in the preheated oven at 180 degrees for about 15-20 minutes, until it acquires a slightly golden color. Remove the top from the oven and let it cool.

Meanwhile, prepare the poppy seed filling. Mix poppy seeds with eggs, raisins, and semolina. Put aside the mixture obtained.Then prepare the cheese filling. Mix the cottage cheese with the sugar, vanilla sugar and eggs until you get a homogeneous composition. Add the vanilla pudding and mix again. Put the poppy seed filling over the baked and cold countertop. We spread it evenly.On top add the cream cheese and level nicely. Put the cheesecake in the preheated oven at 175 degrees for 45 minutes, then reduce the temperature to 150 degrees and bake the cheesecake for another 30 minutes. After it is baked, we leave it in the oven for another hour. Good appetite and increase cooking!

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