Take advantage of the date to make one of these delicious recipes, which are sure to be very successful!
Today, July 30, is National Cheesecake Day. This delight is characterized by the creaminess of its versatile filling and the softness of its cookie dough. Is fantastic! Whether to enjoy at home or to take to a family lunch, cheesecake is the recipe you’ve been looking for.
Did you know that cheesecakes can also be salty? Discover the most diverse flavors that can complement your tasty cheesecake below:
Cheesecake Day: Learn 7 tasty recipes
Strawberry cheesecake
Time: 1h (+ 2h in the fridge)
Performance: 10 servings
Difficulty: easy
ingredients
- 1 packet of cornstarch cookies (200 g)
- 3 tablespoons of cold butter, cut into cubes
- 1/2 cup of strawberry flavored jelly
- 4 tablespoons of water
- Whole strawberries to decorate
Cream
- 1 sachet of unflavored powdered gelatin
- 1/3 cup (tea) of milk
- 400 g of cream cheese
- 1 can of condensed milk
- 1 tablespoon of lemon juice
- 1 cup fresh cream (chilled)
- 1 cup strawberries (chopped)
Method of preparation
First, beat the cookie in the blender using the pulse button until it is squeezed. Pour into a bowl, add the butter and knead with your fingertips until you get a crumbly consistency. Line the bottom of a pan with a removable edge of 22 cm in diameter with the crumbs, pressing with your fingers. Bake in a preheated oven for 15 minutes or until golden brown. Let it cool down.
For the cream, moisturize the gelatin in the milk and dissolve it in a water bath. Whisk the cream cheese, condensed milk, gelatin and juice in the blender until homogenized. Still in the mixer, in another bowl, beat the cream until it is very firm and add it to the previous cream together with the strawberries, stirring gently with a spoon.
Pour into the mold and level with a spatula. Refrigerate for 2 hours or until solid. Unmold. In a saucepan over medium heat, heat the jam with the water for 2 minutes. Let cool and sprinkle the cake.
mini chocolate cheesecake
Time: 1h (+ 4h in the fridge)
Performance: 20 units
Difficulty: easy
ingredients
- 1 packet of chocolate flavored crumbled cornstarch cookies (200 g)
- 2 tablespoons of butter
- 2 egg whites
- Chopped candies to decorate
Cream
- 1 can of condensed milk
- 2 cups of cream cheese
- 1 cup of chopped cottage cheese
- 1 sachet of unflavored powdered gelatin
Syrup
- 2 cups of chopped milk chocolate
- 1/2 cup (tea) of cream
Method of preparation
In a bowl, mix the biscuit, butter and egg whites until it forms a wet crumb. Line the bottom of the removable molds, pressing with your fingers. Bake in a preheated oven for 5 minutes or until they have hardened. Remove and reserve.
For the cream, beat the condensed milk, cream cheese and ricotta in a blender until smooth. Add the gelatin prepared according to package directions and beat for another 1 minute. Spread the cream between the molds over the dough and put it in the fridge for 4 hours.
For the syrup, melt the chocolate in a double boiler and mix it with the cream. Unmold the tartlets, sprinkle with chocolate syrup and serve decorated with chopped bonbons.
Practical dulce de leche cheesecake
Time: 1h (+ 4h in the fridge)
Performance: 10 servings
Difficulty: easy
ingredients
- 1 packet of crumbled cornstarch cookies (200 g)
- 4 tablespoons of butter
- 1 can of condensed milk, boiled for 40 minutes under pressure
Filling
- 1 sachet of unflavored powdered gelatin
- 1/4 cup milk (tea)
- 300 g of cream cheese
- 1 can of sour cream (300 g)
- 1 can of condensed milk
Method of preparation
Mix the biscuit with the butter until a crumb consistency is obtained. Line the bottom of a large pan with removable edges with the dough, pressing with your hands. Bake in a preheated oven for 12 minutes or until golden brown. Remove from the oven and leave to cool. For the filling, moisturize the gelatin in the milk and melt it in a double boiler. Pour into a blender and whisk with the cream cheese, cream and condensed milk until smooth. Pour into the mold, leveling with a spatula, and refrigerate for 2 hours or until it has solidified. Remove from the mold and spread the cooked condensed milk on the cake using a piping bag with a pitanga nozzle, decorating the sides. Refrigerate for 2 hours. Remove from the fridge and serve immediately.
Peanut and chocolate cheesecake
Time: 1h (+ 4h in the fridge)
Performance: 8 servings
Difficulty: easy
ingredients
- 1 packet of crumbled cornstarch cookies (200 g)
- 5 tablespoons of margarine
- Paçoca of crushed cork to decorate
Filling
- 2 cups of cream cheese
- 1 cup ricotta (mashed)
- 1 can of condensed milk
- 1 sachet of colorless unflavored gelatin powder
- 1 1/2 cups crushed cork paçoca (tea).
Roof
- 1 can of condensed milk
- 2 tablespoons of margarine
- 4 tablespoons of chocolate powder
- 1/2 tin of sour cream (100 g)
Method of preparation
In a bowl, mix the biscuit and margarine until it forms a wet crumb. Spread into a 22 cm diameter mold with a removable ring, covering the bottom and sides, and press well with your fingers. Place in a preheated oven (180 ° C) for 8 minutes. Remove and reserve. For the filling, beat the cream cheese, cottage cheese, condensed milk and gelatin prepared according to package directions in a blender until smooth. Add the paçoca and mix with a spoon. Pour over the dough and refrigerate for 2 hours. For the topping, bring the condensed milk, margarine and chocolate powder over medium heat, stirring until thick. Turn off and mix with the cream. Let it cool, spread on the cake and put it back in the fridge for another 2 hours. Remove from the oven, remove from the mold, decorate with the chopped paçoca and serve.
kiwi cheesecake
Time: 25min (+ 6h in the fridge)
Performance: 8
Difficulty: easy
ingredients
- 1 pack of crumbled cornstarch cookies
- 2 tablespoons of melted butter
- 1 box of kiwi powdered gelatin (or lemon, etc.)
- 2/3 cup (tea) of boiling water
- 1 cup of cottage cheese
- 200 g of cream cheese
- 1/3 cup (tea) of sugar
- 1 can of sour cream
- 2 kiwis, sliced and half moons
Method of preparation
Chop the biscuit in a blender and mix with the butter. Perforate the bottom of a pan with a removable bottom and take it to a preheated medium oven for 10 minutes. Let it cool down. Dissolve the gelatin in boiling water. Blend the ricotta, cream cheese, sugar and cream in a blender. Spread the mold on top, level it well and put it in the fridge for 6 hours. Decorate with the kiwi slices and serve.
Mini cheesecake with filled biscuits
Time: 30min (+ 3h in the fridge)
Performance: 10 units
Difficulty: medium
ingredients
- 2 cups of crumbled filled biscuits
- 5 tablespoons of butter
- 1 cup (tea) of whipped cream
- Cover for chocolate ice cream
Filling
- 1 cup of cream cheese
- 1 can of condensed milk
- 2 cups ricotta (chopped)
- 1 sachet of unflavored powdered gelatin
- 1 teaspoon of vanilla essence
- 1 cup of chopped stuffed cookies
Method of preparation
In a bowl, mix the biscuit with the butter until it forms a wet crumb. Pierce the bottom of the forminhas removable rim with the farofa and place in a preheated medium oven for 8 minutes or until lightly browned. Reserve.
For the filling, in the blender, beat the cream cheese, ricotta and condensed milk until the mixture is smooth.
Prepare the gelatin according to the instructions on the package, add it to the cream in the blender and blend for another 1 minute. Mix the essence and the biscuit with a spoon, spread over the cooked dough and put it in the refrigerator for 3 hours or until it is well compacted.
Remove from the mold, cover with whipped cream and serve decorated with chocolate glaze.
broccoli cheesecake
Time: 50min (+ 3h in the fridge)
Performance: 6 servings
Difficulty: easy
ingredients
- 1 packet of water and salt biscuits (200 g)
- 1/4 cup butter (melted)
Filling
- 3 egg whites
- 1 sachet of unflavored powdered gelatin
- 3 tablespoons of water
- 1 can of sour cream (300 g)
- 2 cups of cream cheese
- 50 g of grated Parmesan cheese
- Salt and black pepper to taste
- 1 bunch of broccoli, cooked and chopped
Method of preparation
Chop the biscuit in a blender and mix with the butter in a bowl until a wet crumb consistency is obtained. With this dough, line the bottom and sides of a pan with a removable edge of 20 cm in diameter. Bake in a preheated oven for 8 minutes. For the filling, in the mixer, beat the egg whites and set aside. Hydrate the gelatin in water and dissolve it in a water bath. In a blender, whisk the cream, cream cheese, Parmesan, salt, pepper and melted gelatin until creamy. Transfer to a bowl, add half of the broccoli, egg whites and mix gently with a spoon. Pour the mixture over the mold, decorate with the rest of the broccoli and refrigerate for 3 hours before unmolding and serving.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
