For lovers of cheesecake, I suggest preparing this delicate portioned dessert. It is prepared without a base in conventional baking tins for small muffins. You can serve cheesecake with sweet sauce, berries or fruits - it all depends on the season. Prepare a la carte vanilla cheesecake for guests or loved ones, they will definitely appreciate the creamy, creamy texture and great taste!

I prepare products according to the list.

In a bowl I combine cream, yogurt, creamy curd cheese. I mix the ingredients.

Then I add melted butter to the bowl, heat the mass a little in a water bath, stirring from time to time, until the lumps disappear.

I add the yolks, beat the mass with a mixer.

Sift flour into a bowl, add vanillin, beat a little with a mixer.

In another bowl, beat the whites well, add sugar in several stages, continuing to beat.

I add the whipped whites in parts to the yolk mass, gently stir with a spoon with movements from top to bottom.

I grease the silicone cake pan with vegetable oil, put it in a slightly larger mold, into which I pour about two glasses of hot water. I spread the creamy mass into a silicone mold.

I bake the cheesecake in an oven preheated to 160 degrees for about 45-50 minutes. I take out the silicone mold from the large mold with water. Let the cheesecake cool completely, it is better to put it in the refrigerator for a few hours.

I made a strawberry sugar sauce using a blender and garnished the cheesecakes with half a strawberry and mint leaves.

The portioned vanilla cheesecake is ready!

Enjoy your meal!

The perfect cheesecake ... What is it? The most delicate structure combined with a delicious sandy base - the classics of American cuisine have captured the whole world!

Usually this delicate dessert is prepared in a water bath. We will simplify the task a little and bake it in the oven, at the same time discuss all the intricacies of making a classic cheesecake.

We will need:

· 200 grams of shortbread cookies (it will be delicious with oatmeal);

· 90 grams of butter;

· 750 grams of cream or curd cheese (for example, professional cheese "Cremette");

· 200 grams of sugar (or powdered sugar);

· 3 chicken eggs;

· 100 ml of cream with a fat content of at least 10%

All products must be at room temperature!

We do not recommend curd cheese insteadCremetteuse cottage cheese. The end result is not a "true" cheesecake, but a simple curd casserole.Use only natural, animal-based cream, for example, high-quality cream "Lake Peipsi". The fat content of the cream does not play a special role in this recipe. Your cheesecake will work just as well with sour cream instead of cream, but it will taste differently, becoming more cheesy.

Using quality confectionery ingredients, you are sure to get great results!

We will cook our cheesecake in a metal baking dish. It is best to use split baking dishes - it will be much easier to extract our dessert from them.

First of all, we prepare the foundation. The cookies must be ground in a blender. Pour the pre-melted butter into the cookies, mix thoroughly. It is important for us to get a moist but crumbly crumb.

Put baking paper in a prepared baking dish. Pour and tamp a uniform layer of cookies over the entire diameter. Optionally, you can make "sides" for the future cheesecake. You need to tamp something flat: for example, the bottom of the glass.

We put our base in the refrigerator for 20 minutes and start preparing the cheesecake itself.

It is important to learn the only rule here: do not beat the mass with a mixer. We even put the whisk aside. It is ideal to use a silicone pastry spatula to avoid air getting into our dessert. So, at the "exit" you will get a smooth surface without "grains" and bubbles.

Grind 750 grams of cheese with sugar. Add eggs one at a time, continuing to knead well. Take your time, stir gently.

Many chefs and pastry chefs advise adding lemon juice and zest to the cheese filling. This step is optional. But if you want to add flavor to the cheesecake, add a drop of natural food flavor to it.

Next, add 100 ml of cream at room temperature, and mix everything well again.

We take out a baking dish with a prepared sand base from the refrigerator. Gently pour our cheese mass into the mold. You can lightly tap on the table with the mold to distribute the mass evenly.

Put our cheesecake in an oven preheated to 180C for 15 minutes. Then we reduce the temperature to 110C and bring the cheesecake to readiness for an hour and a half. If the minimum temperature of your oven is 150-160C, then be sure to open the oven door a little.

You can determine the readiness of the cheesecake as follows: the middle, 5-10 cm in diameter, will slightly "shake". Turn off the oven and leave the cheesecake to cool for 60 minutes. We remove the dessert from the oven and leave for another 30 minutes at room temperature.

Before sending the cheesecake to the refrigerator, run the knife along the walls.

It is necessary to cool the dessert for at least 8 hours, it is better to keep it in the refrigerator for 12 hours.

Serve cheesecake with berry sauce or topping. You can (and should!) Decorate the finished dessert with fresh berries.

Idea!

Cheesecake can be baked not only in metal tins, but also in paper tins. We recommend using baking cups without support. The cooking technology is the same: we tamp the sand base on the bottom of the glass and carefully pour the cheese mass. It is convenient to take such portioned cheesecakes with you on a picnic, on a visit, as a hearty and sweet snack on the road.

Cheesecake is one of the most delicious and healthy desserts. What kind of cheesecakes are not prepared by the hostesses: with Oreo cookies, with mascarpone cheese, with condensed milk, with apricots, with strawberries. Each cheesecake is original and tasty in its own way. What if we made a la carte mini cheesecakes today? These cheesecakes will look great on a buffet table and will decorate any party. A delicious shortbread base of cookies and butter, a delicate curd filling and a thick layer of chocolate glaze - the combination is excellent. You will spend a minimum of time making these mini cheesecakes, and as a result, you will receive 64 mini servings of a delicious treat.

Ingredients:

For the basics:

• 2 eggs
• 500 g cottage cheese
• 100 g sugar
• 2 tbsp corn starch
• 225 g cookies "For tea"
• 70 g butter
• 15 g vanilla sugar

For chocolate glaze:

• 3 tbsp Sahara
• 6 tbsp 18% sour cream
• 2 tbsp butter
• 2 tbsp dark high quality cocoa

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Preparation of the Portion Cheesecake Recipe:

To prepare the cheesecake, prepare cottage cheese, butter, cookies, vanilla sugar, sugar, corn starch.

To prepare the base, load the broken biscuits and melted butter into the bowl of a food processor with a metal knife attachment.

Grind until fine wet crumbs are formed.

Lay out a 20x20 cm form with baking paper. Spread the biscuit crumbs evenly over the bottom of the mold and tamp well.

Then put cottage cheese, eggs, sugar, vanilla sugar and cornstarch into the bowl of a food processor (metal knife attachment).

Grind until a homogeneous tender mass is formed.

Put the curd mass on the biscuit base and flatten. Cook in an oven preheated to 160 ° C for about 30-35 minutes. The cheesecake will be ready when it is firm enough around the edges and the center is still shaking a little.

Remove the cheesecake from the oven, cool to room temperature, and then place (in a mold) in the freezer for 2 hours. Remove from the freezer, trim the edges and cut into 64 pieces (piece size 2.5cm X 2.5cm).

For chocolate glaze, we need sour cream, butter, cocoa (it is better to use high quality cocoa), sugar.

In a saucepan, combine all the ingredients for the glaze, grind well and heat, stirring occasionally, until thickened (do not bring to a boil). Cool to 60 ° C.

Small, no-baked strawberry cheesecakes are a versatile dessert. Which is suitable for a solemn presentation for any occasion. So in everyday life, as a small piece of happiness, which will definitely cheer you up.

Strawberry Portion Cream Cheesecakes No Bake

Unbaked portioned cheesecakes are prepared in the same way as regular unbaked cheesecakes. The only difference is that we put the crispy sand base and filling in mini molds with a removable bottom, or in dessert rings with a small diameter.

More information on how to make small cheesecakes.

Cheesecake with Oreo cookies with photo step by step

Let's look first at the recipe for strawberry cheesecake with oreo cookies.

Note the alternative: The cheesecake can be served at the can.

Unbaked Lemon Cheesecake with Strawberries

Consider a couple of unbaked lemon cheesecake recipes.

The first option: based on whipped proteins and with the addition of gelatin - the finished portioned cheesecake will have a porous airy texture.

Photo instructions step by step:

Pay attention to the cheesecake slice: due to the whipped proteins, it has an incredibly delicate and airy texture.

The second recipe for lemon strawberry mini cheesecakes

It is much simpler. Cheesecakes are prepared without baking and without gelatin. The texture of the finished dessert is fundamentally different - soft / creamy.

Portion cheesecakes with chocolate, caramel sauce and strawberries

Mmm, for this cheesecake recipe, you need to add a lot of chocolate to them! And it’s so delicious that you’ll lick your fingers! Of course for chocolate lovers ...

1. We make a base of cookies and butter for future portioned cheesecakes (grind the cookies into crumbs, mix with melted butter and tamp them on the bottom of the molds);
2. We make a kind of chocolate and cream. You can separately heat the cream (bring to a boil, but do not boil) and pour them over finely broken chocolate, beat with a whisk until the chocolate is completely dissolved. Or you can put them in one bowl and melt in a water bath;
3. Leave the resulting chocolate mass at room temperature for 15 minutes - cool;
4. Then whisk soft cream cheese (it should be at room temperature) in a mixer bowl and add the resulting chocolate ganache to it. Beat with a mixer until the cheese and chocolate are combined;
5. For convenience, transfer the resulting mixture into a baking bag or bag with a notched corner and fill all the molds from it with the resulting cream. Smooth the surface with a spatula, cover with foil or cling film and put in the refrigerator for several hours (you can overnight);
6. Let's make caramel sauce from melting candies Candy Melt. To do this, pour sweets and butter into a saucepan and drown them over low heat, stirring constantly. When they are all melted, add sugar / powdered sugar and simmer until the latter is completely dissolved;

If you don't have access to such sweets, you can make a caramel sauce according to your favorite recipe or make a chocolate topping.

7. Pour the resulting sauce over ready-made, chilled portioned cheesecakes. Garnish with strawberries (whipped cream can be used additionally) and serve.

Chocolate topping or even just melted chocolate goes great with cheesecake. And delicious and beautiful. However, if you want to use just melted chocolate, do it with the expectation of "eat cheesecakes right away."

Although this is certainly a personal matter for everyone - with hot tea, perhaps, the frozen chocolate on cheesecakes will go with a bang, but for a "long-term" coating of cheesecakes on top, of course, it is better to make chocolate ganache or syrup.

Cheesecake with white chocolate recipe number 2 without baking with a photo step by step

Since I myself love chocolate and everything that can be cooked with it, I offer you the second recipe for cheesecakes with chocolate - perhaps even cooler than the previous one, there is no way to look at it. In the previous version, the filling is "dense", but here it is incredibly delicate, and the palette of taste is richer.

This is perhaps the most extraordinary strawberry mini cheesecake recipe in this collection. And very, very tasty! There are two types of cheese, cream, white chocolate, and whipped protein for the airiness of the finished strawberry dessert - just a mega cool recipe!

The truth and the filling is a bit unusual to prepare - with a water bath (we also use egg yolk, so it's reasonable), but first things first.

The listed ingredients are enough for 4 cheesecakes (dessert rings) with a diameter of 6-7cm.

Sand base:

1. With a shortbread base, everything is simple: add sugar, salt and melted butter to the cookie crumbs, mix thoroughly and divide between 4 dessert rings. While you are busy with the filling, you can put it in the refrigerator;

No-bake cheesecake filling:

2. Soak a sheet of gelatin in cold water for 5-10 minutes;

Melt white chocolate in a water bath or microwave. Set aside;

Heat heavy cream with milk on the stove or in the microwave (bring to a boil, but not boil), put gelatin in hot cream, stir until dissolved. Set aside - let it cool down a little;

In the meantime, place the bowl with two types of cheese in a water bath (in a saucepan with boiling water) and beat with a whisk until smooth;

If you don’t find the soft / melted cheese "jolly cow", you can take some other processed cream cheese. Either pure Philadelphia cream cheese or its equivalent.



3. Remove the cheeses from the water bath, add sugar to them, stir;

Sugar can be added immediately and beat in a water bath.

4. Next, add the egg yolk to the cheese mixture, beat the vanilla;
5. Then pour in the milk mixture with gelatin, mix;
6. Next, pour in the melted chocolate, beat again;
7. And at the end, stir in separately beaten egg white.

All steps are shown in the photo step by step.




Below, take a closer look at how the cheese filling turns out after adding the egg white.

8. Along the walls of the dessert ring, you need to arrange strawberry halves with slices to the walls;

Press them tightly to prevent the filling from leaking out - the more carefully you do it, the prettier the cheesecakes will be.

9. Fill them with the resulting cheese filling and put them in the refrigerator for 3-4 hours;

This step is very important - the filling must harden so that the strawberry jelly lies on top in an even, neat layer.




Strawberry Jelly:

10. Soak sheet gelatin in cold water for a few minutes;
11. Sugar and mashed strawberries can be brought to a boil in saucepans or in the microwave (no need to boil);
12. Transfer the gelatin to the hot puree, stir until completely dissolved;
13. Let the mixture cool to room temperature, then pour over the tops of the cheesecakes and refrigerate for another couple of hours or overnight.

Serve White Chocolate Strawberry Cheesecake with a hot cup of tea. The magical texture and rich taste will win you over.

The result is truly amazing - this version of making cheesecake can be taken to the pedestal of the most delicious!

Chocolate can be taken not just white, but with pieces of strawberries.

Strawberry mini cheesecakes with shortcrust pastry

You can make any recipe for your shortbread cheesecake base, or you can use that or check out our selection of shortbread basket recipes.

In any case, cheese cream in a shortbread basket is delicious!

The number of ingredients required for making cheesecakes is shown in the photo. Let's start cooking.

We start, as always, with the preparation of the base. This time it will take more time for it, since the sand baskets will need to be baked and given time to cool completely.

The progress of making sand baskets:

Garnish with slices of fresh berries or mint leaves before serving.

In addition, such a cream is perfect for eclairs or profiteroles.

Or you can just traditionally use crumbs of shortbread cookies or crackers.

Mini Strawberry Cheesecake Pastry Recipes

Recipes for mini cheesecakes with cream cheese and pastries are waiting for you at.

In addition, portioned cheesecakes can be made from cottage cheese: the same.

And this is where I conclude the selection. Culinary victories for you!