Strawberry cheesecake: recipe with and without baking. Strawberry cheesecake (no baking) Classic cheesecake recipe made from cottage cheese with strawberries

Curd cheesecake with strawberries on a sponge cake is a non-standard version of making cheesecake, but no less delicious! Or maybe more :) They prepare this in one wonderful restaurant where I once worked a long time ago. This was one of my favorite desserts, incredibly tasty and tender curd cake! Of course, sponge cheesecake cannot be called classic, but it is one of the most delicious. In addition, curd cheesecake is much more budget-friendly than classic cheese cheesecake. And yes, I love cottage cheese desserts, as you may have already noticed. If you are a cottage cheese fan like me, you urgently need to read the recipes And ! Don't be lazy, they are delicious and easy to make too!

And now it’s strawberry season, so cottage cheese and strawberry cheesecake will come in handy on your table! By the way, strawberries can be replaced with any other berries, both raspberry and blueberry cheesecake are very tasty. Strawberries here are more an example than a rule. So, curd cheesecake with strawberries on sponge cake!

Ingredients

• - white - 1 pc (recipe link below)
• - 500 ml (fat)
• - 2.5 tbsp
• - 20 g (or gelatin - 37 g)
• - 3 pcs (optional)
• for curd mass:
• - 220 g (homemade, pressed)
• - 40 gr
• - 55 gr
• - 55 gr
• for the strawberry layer:
• - 100 gr
• - 50 gr
• - 2 tsp (or gelatin)
• - 150 ml
• For decoration:
• - strawberries - 100 gr

Cooking method

Homemade cottage cheese cheesecake is easy to prepare. First you need to cook , the recipe is super simple and always turns out perfect. It is so tasty and completely dry that you don’t even need to soak it with anything! While the delicious sponge cake is baking, prepare the sweet cottage cheese. Mix all the ingredients for the curd mass and grind them in a blender, you will get a very tasty children's curd. You can also buy ready-made sweet curd mass, but it is much tastier if you prepare it yourself. It’s better to take fatty, homemade cottage cheese; cheesecake made from homemade cottage cheese is much tastier. By the way, if you want to use gelatin rather than agar-agar, you should now soak it in 100 ml of cold water.
Now whip the cream together with the curd and vanilla sugar. Again, if you are using gelatin, now pour in half the mass. If you, like me, use agar-agar, then whisk everything in a saucepan and put it on the fire.
Curd cheesecake is easy to prepare at home. You just need to heat the whole mass, remove from heat, add 20 grams of agar-agar, let it brew and swell for 5-10 minutes, mix well, heat again until the first bubbles appear, stir everything well again and remove from heat.
Place the white sponge cake in the mold. If it turns out too tall, you can cut it in half, but according to the recipe I gave, it should be just the right thickness. I made it for 2 cheesecakes, so the photo shows a cut.
You can add bananas to the cottage cheese cake, then you get a banana cheesecake with cottage cheese! I do this sometimes, bananas complement this dessert very well! In the photo I put them directly on the sponge cake, however, as I realized later, it is better to first pour a thin layer of curd mass and then lay out the banana slices.
Then pour the rest of the mixture into the rest of the mixture and level it well. Place the curd cheesecake with gelatin or agar-agar in the refrigerator for 15-20 minutes.
During this time, prepare the strawberry layer. Wash the berries, pour water into the pan and add strawberries and sugar. Cook, stirring, until boiling, then remove the berries and, if you are using gelatin, remove from heat, add the remaining gelatin and stir. The strawberry jelly should now cool. If we use agar-agar, then add agar-agar to the heated brew, mix, remove from heat, let it brew and swell for 5-10 minutes, then heat again until bubbles appear, stir well again and remove from heat.
While the strawberry jelly is cooling, take the cheesecake cake out of the refrigerator. We will not bake the curd mass, so we can say that this is a no-bake cheesecake with cottage cheese. Decorate the top with strawberries or other berries.


Pour cooled strawberry jelly on top. If you use agar-agar, then you cannot cool it too much; at 40 degrees it already hardens! Therefore, pour the top layer while still warm. The curd cheesecake with strawberries is very beautiful, you can see it in the photo :)
Place the cheesecake with strawberries and cottage cheese in the refrigerator. If you use agar-agar, then you can have a curd dessert within an hour. But the curd cheesecake with gelatin should stand in the refrigerator all night. We take out the strawberry beauty, already frozen.

Carefully remove the sides of the pan and serve. Now you know how to make cheesecake (recipe with cottage cheese)!

Curd cheesecake with strawberries on sponge cake. The recipe is short

1. We prepare a white sponge cake, which always turns out and is very easy to prepare, according to .
2. Prepare the sweet curd: mix all the ingredients and grind in a blender.
3. If we use gelatin, then soak it in 100 ml of cold water.
4. Place the curd in a saucepan, add cream, vanilla sugar and beat with a mixer.
5. If gelatin: pour half of the swollen gelatin into the curd and cream mass and mix well.
6. If agar-agar: heat the curd mass and add agar-agar. Mix well, remove from heat, let sit for 5-10 minutes until it swells, then heat again until the first bubbles appear, mix thoroughly and remove from heat.
7. Place the biscuit in the mold and pour the curd mixture on top. At this point, you can add bananas cut into slices: pour a thin layer of curd mass, put a banana on it, pour the remaining mass on top.
8. Place part of the curd cheesecake in the refrigerator for 15-20 minutes.
9. At this time, prepare the strawberry layer. Heat strawberries, water and sugar in a saucepan until boiling and remove the berries. For the jelly: remove from heat, add the remaining half of the gelatin, stir and cool. For agar-agar: add agar-agar, stir, let stand and swell for 5-10 minutes, then heat again until bubbles appear, stir and remove from heat.
10. Take the curd cheesecake out of the refrigerator and decorate with strawberries.
11. Pour cooled strawberry jelly or warm strawberry agar-agar over the strawberry cheesecake. We put the cheesecake with jelly in the refrigerator overnight, and with agar-agar for an hour.
12. Remove from the refrigerator and remove the sides of the mold. Curd cheesecake with strawberries on sponge cake is ready!

Let's cut a piece for ourselves and our loved ones. We enjoy eating with tea!

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In our family, we love cheesecakes, and with the addition of berries or fruits they are especially tasty and aromatic. Today, the cheesecake recipe I'm introducing you to is no-bake, with the addition of fresh strawberries and strawberry jelly. The base of this cheesecake can be cream cheese or full-fat cottage cheese. It is easy to prepare, it just takes time to harden.

To make no-bake strawberry cheesecake, prepare the ingredients according to the list.

Grind the cookies into crumbs using a blender or rolling pin. Add slightly melted butter and stir.

We cover the form with baking paper. Lay out and compact the sand base. We put the form in the refrigerator.

Wash the strawberries (2/3), remove the sepals and fill with water. Bring to a boil with sugar (0.5 cup) and leave to cool.

Strain the strawberry compote; we won’t need the berries.

Pour gelatin with cold boiled water and leave to swell for half an hour.

Grind the cottage cheese with sugar (1 cup) to a paste.

Heat the gelatin and stir. Add cream, 2/3 of the prepared gelatin and beat.

Spread the creamy curd mixture onto the sand base and put it in the refrigerator for 1 hour.

Wash the remaining strawberries and let the berries dry. Cut into slices and place on a curd base.

Combine the remaining gelatin with the strawberry compote, mix well and pour in the strawberries, just to cover them a little. Leave to harden in the refrigerator and then pour in the remaining compote with gelatin. It will take about another 2-3 hours to harden.

Then carefully release the cheesecake from the springform pan and serve.

Our strawberry cheesecake cut into pieces.

American cheese cake is a regular on restaurant menus. But you can cook it at home yourself. Cheesecake with strawberries always turns out especially delicious. Fresh berries add tenderness and lightness to it.

Classic cheesecake with strawberries

The berries should be fresh and as sweet as possible. You will need 400 g of them. Other ingredients: 3 pcs. chicken eggs, 2 large spoons of potato starch, 970 g of high-quality cream cheese, small. a spoonful of vanillin and 2 large spoons of granulated sugar, 15 g gelatin, 16-18 pcs. strawberry meringues.

1. Strawberries without stems are whipped in a blender. Sand (sugar) is sent to them.
2. Gelatin is poured with a small amount of ice water and left to infuse. Next, 140 ml of boiling water is poured into it. The mass is mixed again.
3. The strawberries are lightly beaten and combined with the gelatin mixture. The ingredients are blended again with a blender. The filling is left in the cold for half an hour.
4. The remaining ingredients according to the recipe are combined and beaten until smooth.
5. The meringues crumble to the bottom of the pan - they will become the bottom layer of the treat.
6. Creamy dough is poured on top.
7. The dessert is baked in a hot oven for 8-9 minutes (200 degrees). Next, the temperature is reduced to 150 degrees, and the dish is baked for another 35 minutes.
8. When the base has cooled, pour the berry mousse onto it.

Under the foil, the dessert will infuse overnight in the cold.

With cottage cheese and strawberries

Another variation of the classic version of this dessert involves the use of cottage cheese. Ingredients: 245 g shortbread cookies, half a stick of butter, 580 g full-fat cottage cheese, 3 pcs. chicken eggs, 35 g starch, 280 ml medium fat sour cream, 130 g granulated sugar, juice of half a lemon, a pinch of vanillin, 270 g fresh strawberries, 60 g strawberry jelly.

1. The cookies turn into crumbs and combine with liquid butter. The resulting mass is poured into a springform pan. It is important to compact the base very well. Next, it will be baked for 12 minutes at medium temperature in the oven.
2. A layer of curd is placed on the cooled base. It is mixed from cottage cheese, eggs and lemon juice. Next, sour cream, sand (sugar), vanillin and starch are added to the mass. You can’t beat it, but you should knead it until there are no lumps.
3. The form with the future dessert is placed in the middle of a baking sheet with high sides filled with hot water. The liquid should reach its middle.
4. The dessert will bake for 80-85 minutes. A temperature of 160 degrees is sufficient.
5. When the base has cooled, thin slices of strawberries are laid out on it. The jelly prepared according to the instructions is poured on top. Next, the treat goes into the refrigerator overnight.

To beautifully cut a cheesecake with cottage cheese and strawberries, you need to heat the knife.

With mascarpone

There is no need to bake this cheese cake. Ingredients: 260 g dry crackers, half a stick of butter, 40 g mascarpone cheese, white chocolate bar, 220 g Philadelphia cheese, 60 ml heavy cream, 320 g fresh strawberries.

1. Crackers with melted butter are crushed in a food processor. The bottom of the mold is lined with it.
2. White chocolate is melted until liquid and mixed with cold cream.
3. Two types of cheese are combined. Chocolate is gradually added to them.
4. Half the berries are cut into small cubes and combined with cream.
5. The filling is laid out on the base and left under the film to harden in the cold.

The finished dessert is covered with pieces of fresh berries.

On a meringue pillow

A sweet “pillow” will add airiness and tenderness to the dessert. Ingredients: 960 g of any cream cheese, 3 pcs. chicken eggs, 2 large spoons of starch, 380 g of berries, 22 vanilla meringues, small. a spoonful of vanilla sugar and 2 large granulated sugar, 15 g of instant gelatin.

1. The berries are pureed in a blender.
2. Gelatin is diluted in a small amount of warm water. After a few minutes, it, along with a glass of boiling water, is poured into a capacious container.
3. Berry puree combined with sand is also sent there.
4. The mass is whipped with a blender and put in the cold for half an hour.
5. You need to work with the eggs until a light foam appears. The already whipped product is mixed with cream cheese and the remaining dry ingredients according to the recipe. At minimum speed they are mixed with a blender.
6. The meringues are kneaded by hand and placed on the bottom of the mold. The creamy mass is poured on top.
7. First, the base is baked at high temperature for 10-12 minutes. Then it cooks for another 45 minutes at 150 degrees.
8. The cheesecake comes out of the oven after it has cooled slightly.

All that remains is to pour strawberry puree over the base, cover with foil and put in the refrigerator.

Chocolate and strawberry cheesecake

Even with cocoa and milk, such a dessert can be made low-calorie. Ingredients: 380 g cottage cheese, 1 tbsp. milk, 15 g gelatin, 35 g cocoa, 3 cups fresh strawberries, 2 large spoons of sweetener.

1. Gelatin is diluted with hot water and left to swell. It should sit for about 20 minutes.
2. Cottage cheese with half the milk, cocoa and sweetener are well beaten in a blender.
3. The swollen gelatin is melted with the remaining milk in a water bath.
4. The resulting mass is poured into the cottage cheese. Very finely chopped berries (half) are also sent there.
5. The remaining strawberries are laid out entirely in a springform pan and filled with a mixture of the remaining ingredients.

The treat will infuse in the refrigerator for at least 6-7 hours.

No bake recipe

Most often, no-bake recipes combine gelatin and cream cheese. Ingredients: 290 g shortbread cookies, half a kilo of cheese, half a stick of butter, 1 tbsp. very heavy cream, 130 g granulated sugar, 28 g gelatin, 1 tbsp. natural strawberry juice, 380 g of fresh berries.

1. Gelatin (10 g) is poured with strawberry juice and left for an hour.
2. Cookie crumbs are combined with melted butter. The resulting homogeneous mass is compacted into a split mold. A container of 22-24 cm is sufficient. The base is sent to the cold.
3. The berries are finely chopped. A few pieces are left to decorate the dessert.
4. Gelatin (18 g) with a small amount of water is heated until completely dissolved.
5. The cream is whipped with sand to stable peaks and combined with the cheese. Gelatin is poured into the resulting cream. All ingredients are mixed well. Berry pieces are also poured in there.
6. The creamy-strawberry mixture is placed on a cookie base. It should stand for 10-12 minutes in the freezer.
7. Gelatin with juice is heated until completely dissolved.
8. The base of the cake is covered with slices of berries, left for decoration. A thin layer of jelly is poured on top. The form is put back into the freezer for a couple of minutes. This will prevent the berries from floating in the next step.
9. The remaining jelly is poured over the dessert.

No-bake strawberry cheesecake will sit in the refrigerator overnight before serving.

No-bake cheesecake with mint and shortcrust pastry base

Fresh mint enhances the aroma of the treat. Ingredients: 190 g cream cheese, a pinch of vanillin, small. a spoonful of gelatin, 4 large spoons of granulated sugar, 220 g of fresh strawberries, a few mint leaves, a white chocolate bar, 30 ml of cream, half a stick of butter, 275 g of shortbread cookies.

1. Strawberries are whipped with sugar into puree. Melt gelatin in a small amount of liquid (ordinary water) is poured over the berries.
2. The chocolate is finely broken and mixed with cream. Next, the ingredients are whipped. Vanillin and cheese are also added there during the process. The cream should stand on the middle shelf of the refrigerator for a couple of hours.
3. The cookies crumble and combine with the liquid butter. The prepared base is placed into molds. Cream with chocolate is poured on top and the last layer is berry mass.

The dessert is decorated with mint and placed on the top shelf of the refrigerator until it hardens.

Cooking in a slow cooker

With a “smart pan” it will be even easier to prepare a delicacy. Ingredients: 160 g of cookies, half a stick of butter, 430 g of mascarpone and the same amount of strawberries, 2 pcs. selected eggs, 60 g of sand (sugar), a large spoon of gelatin, half a glass of filtered, not cold water.

1. Cookies crushed with a blender are poured with liquid oil. The mass is kneaded by hand and placed in a device container covered with paper (special parchment for baking).
2. Cream cheese is whipped with sand and eggs. Half of the finely chopped strawberries are poured in there.
3. The creamy mixture is poured onto the base. The treat is baked in a suitable mode for 50 minutes.
4. The remaining strawberries are crushed with a blender and combined with gelatin diluted in water. The resulting mass is poured over the finished, slightly cooled baked goods.
5. The dessert will sit in the refrigerator for another couple of hours.

Decorate the resulting baked goods beautifully with blueberries.

Step 1: Prepare the cookies and butter.

To begin, break the purchased cookies several times and put the pieces into a blender. It will be more convenient to break it immediately above the bowl. And after all the cookies fall into the blender, turn on and grind the ingredient until crumbly. Pour the contents into a plate and move on to the next ingredient.

Take a small saucepan and put the required amount of oil into it. The piece can first be cut into 3-4 parts. In order for the butter to melt faster and more evenly. Place the pan on the stove and melt it at low temperature. While constantly stirring with a tablespoon.

When all the butter has melted, add it to our cookie crumbs and mix thoroughly.

Next, take a special baking dish and all its edges, grease the sides with butter, and put cut paper on the bottom to fit the diameter of the mold. And place the crumbs with butter in the form we prepared. We compact the bottom cake with our hands; if desired, you can also line the edges with crumbs; to do this, use a smooth, non-corrugated glass. After we have formed the bottom layer, put our mold in the refrigerator for 30 minutes, and while it cools, let's make the filling.

Step 2: prepare the filling.

Break eggs into a bowl, add sugar and vanilla sugar. Mix everything thoroughly with a whisk or mixer. Next, add starch and cream to them. And beat again.

And the most important ingredient thanks to which the dish gets its name is cheesecake. Carefully add the cream cheese and mix everything one last time.

Then we move on to the strawberries, wash the berries under running water, you can use a colander for these purposes.

From the total volume of berries, we select the most beautiful ones for decoration. The quantity will depend on your taste. We cut the rest on a cutting board with a knife, large berries can be cut into 4 parts, and small ones can be cut in half.

Step 3: Prepare the ingredients for baking.

Step 4: bake the cheesecake.

Step 5: Serve the strawberry cheesecake.

The cake, which we initially put in the refrigerator, can also be cooked in the oven. Bake it for about 10 minutes until a slightly crispy crust appears. Then remove from the oven to allow it to reach room temperature. Follow the recipe further.

For preparation we use cream cheese, for example “Philadelphia” or cream cheese, for example “Almette”. The main thing is that it is at room temperature before adding.

After we turned off the oven. The door can be opened slightly so that the cheesecake cools gradually, without sudden temperature changes.

Cookies can be crushed without the help of a blender. Place the desired volume of cookies in a plastic bag and crush them using a rolling pin.