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Grape jelly cheesecake

Grape jelly cheesecake


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Crush the biscuits with the blender, add the melted butter over them and mix until the biscuits absorb the butter,

We line a tray with removable walls with food foil, we add biscuits and with the help of a cup, we press the spoons very well so that the top is uniform.

Put the tray in the fridge until we prepare the filling,

For the filling, mix the cottage cheese until it becomes creamy, add the powdered sugar, the essence and mix until the sugar melts,

Add the whipped cream, mix well and then add the gelatin prepared according to the instructions on the sachet (I use enough water to cover the granules) mix well.

Pour the composition into the pan, level and let cool for 2 hours,

For the jelly-in a saucepan add the grape compote (without fruit) and put it on the fire to heat a little.

Meanwhile, prepare the gelatin according to the instructions on the envelope, add over the warm syrup, mix well and leave for about 3 minutes at room temperature (until it starts to set)

Remove the tray from the fridge and add grapes (compote) on top and pour the syrup on top

Refrigerate again until well hardened.



Grape jelly cheesecake

Grape jelly: 300 g grape compote1 gelatin sachet.

Preparation: Grind the biscuits with a blender, add the melted butter over them and mix until the biscuits absorb the butter. We line a tray with removable walls with food foil, we add biscuits and with the help of a cup, we press the spoons very well so that the top is uniform.

Put the tray in the fridge until we prepare the filling. For the filling: mix the cottage cheese until it becomes creamy, add the powdered sugar, essence and mix until the sugar melts. Add the whipped cream, mix well and then add the gelatin prepared according to the instructions on the envelope (I use enough water to cover the granules) mix well. Pour the composition into the pan, level and let cool for 2 hours.

For the jelly: in a saucepan add the grape compote (without fruit) and put it on the fire to heat a little.

Meanwhile, prepare the gelatin according to the instructions on the envelope, add over the warm syrup, mix well and leave for about 3 minutes at room temperature (until it starts to set).

Remove the tray from the fridge and add grapes (compote) on top and pour the syrup on top.


Everything is very fast and simple. The biscuits are given to the robot for a few seconds, enough to make a flour, then the melted butter is poured, mixed once and everything is put in a round tray. Now I used an 18 cm tray, but of silicone, a wrong choice because I struggled a bit to take the cheesecake out of the tray. I didn't have another small tray with removable walls :), so you should use a suitable one, don't bother like me :))

With the help of a spoon, press the biscuits and put them in the fridge.

Meanwhile, prepare the cream. In a bowl, mix the cottage cheese, sour cream, sugar and essence. Hydrate the gelatin with 100 ml of canned pineapple juice of course :) then melt it on a steam bath. After dissolving, pour over the cream cheese, mix well to incorporate and pour over the biscuits. Refrigerate for 2 hours.


Sugar-free fruit jelly (from 1-2 years)

Some desserts can be found commercially, but the ingredients are not always among the healthiest. Therefore, we advise you to try to reproduce in your own kitchen some recipes, especially since they are not very difficult to prepare and you do not need very expensive or difficult to find ingredients. For today, we have prepared a fruit jelly recipe, without sugar or artificial ingredients, which can be served to children from the age of 1-2 years. It is very easy to make, and the little ones will fall in love with this dish from the first tasting. You can always vary what fruit you use for this recipe or even try new combinations for the little ones.

Ingredients for fruit jelly:

1 1/2 cup fresh fruit juice of your choice (grapes, pineapple, oranges or a mixture of oranges and pineapples)
1/4 cup cold water
1/4 cup hot water
1 tablespoon gelatin powder
1-2 cups fresh fruit (optional) & # 8211 pineapple, pomegranate, strawberry, raspberry, blueberry or orange slices

4 steps to prepare fruit jelly:

1. Pour cold water into a large container or large glass jar, and add gelatin powder over it. Mix well until the composition begins to thicken well.

2. Add 1/4 cup of hot water and mix again, this time obtaining a thinner composition. Add the fresh fruit juice and mix again.

3. Put the fruit in the containers in which you will make the jelly. After spreading the fruit, pour the jelly mixture over the fruit and mix gently to make sure the fruit is well covered.

4. Leave in the refrigerator, covered, for at least 2-3 hours or even overnight and serve. They can be cut into cubes, removed with a spoon, to make other cute shapes.


3. 400ml cream for whipping cream

Hydrate the gelatin in 100ml of cold water for 10 minutes.

Heat the milk to make it hot, but not boiled, then pour it over the gelatin and mix.

Wait for it to cool for 10 minutes, then put the cheese, sugar and cream over it and mix.

Remove the top from the fridge and put it in a tray, over it we put the mixture, then we put them in the fridge for about 6 hours.

1. 250g fruit (optional, whatever you want, for example: raspberries, strawberries)

Moisturize the gelatin in 100ml of water for 10 minutes.

Meanwhile, fry the fruits until they become like a cream.

Then put all the fruit and gelatin, while hot, in a blender and mix.


As I mentioned earlier, although the list of ingredients is quite comprehensive, summer cake with jelly is extremely easy to prepare. For starters, you need a Nutrition Mixer multifunctional robot, with which you will prepare the base of the cake. Its composition consists of digestive biscuits that & icirci you will grind as much as possible, with the help of efficient blades of Nutrition Mixer. Due to their resistant structure, they will allow you to pass the first stage of cake preparation. less than 2 minutes.

After you've baked the biscuits, mix them with melted butter, p & acircnă you will get a fairly homogeneous composition, c & acirct better bound. On the bottom of a silicone tart trays, Which is super flexible and icircți will allow you to later cut the perfect slices to be served, place the mixture of biscuits and butter, making sure that the layer is uniform and c & acirct better arranged. Yes silicone tray in the fridge, for some 15 minutes, enough time for you to prepare the cake filling.

In a large bowl, mix the cottage cheese with the vanilla essence and mascarpone cream, then mix in the composition and 50g of sugar. After all the flavors have been properly combined, grate the peel of two lemons and a lime. Don't worry, the aroma may be too strong, on the contrary. Lăm & acircia & icirci will offer your cake that fresh taste, ideal for hot summer days! To shave citrus peel faster, you can use a Kitchen Grater vertical grater. Due to its shape, you will be able to grate the shell directly in the bowl with the rest of the ingredients, being much faster and more efficient.

Prepare an envelope of gelatin sheets, according to the instructions on the package, and pour the mixture obtained over the cream and mascarpone cream. This will help the cream to bind very well and maintain its structure, even after cutting. Pour the cream obtained over the cookie sheet and leave the tray cold for at least half an hour.

When the cake is in the fridge, you can take care of the last step of the recipe, preparing the jelly and decorating the cake. & Icircntr-o ceramic pan with walls & icircnalti, melt the remaining 50g of sugar, over which you will later add the juice from lemon & acirci and lime. After you get a sauce that is neither too liquid nor too bound, add the contents the fruits of passion and leave the composition on the fire for 2-3 minutes.

Allow to cool until the mixture reaches room temperature, then prepare the second sachet of gelatin sheets and add it over. passion fruit sauce. Pour the jelly thus obtained over the cake, decorate with berries to taste and allow the jelly to set properly for about 30 minutes in the cold.

Serve the cake with cold lemonade, or a glass of sparkling wine, as desired!


A layer of biscuits is spread on a square metal tray. In a bowl, beat the butter until fluffy, add the sugar and vanilla sugar and mix well. In the cream obtained, gradually add the yolks and stir constantly to incorporate. Add the cream cheese and continue to mix.

Gelatin is dissolved in a glass filled with 150 ml of hot water. Leave it to cool a bit (it should still be slightly warm), then pour in the previously prepared cream. Mix well, then pour the cream over the cookie layer in the pan. Put the tray in the fridge for a few minutes, during which time the cream will solidify.

To prepare the decoration, mix the jelly in 500 ml of boiling water and then leave it to cool a bit. Take the cheesecake out of the fridge, decorate it with your favorite fruits, then pour the jelly on top. Put it back in the fridge for a few hours, or even overnight, after which it can be cut and served. Have fun with your loved ones!


Grape jam

Ingredients for the grape jam recipe

  • 2,500 kg of grapes
  • 1.3 kg of sugar
  • A lemon
  • Vanilla and cinnamon.

How to prepare grape jam recipe

Wash the grapes and remove the pulp from each peel, but also keep the peels. Put the grape pulp in a bowl over low heat. Leave it on the fire for a few minutes until the pulp softens enough to be able to separate the seeds. The obtained pulp is passed through a thick sieve, and the remaining composition is boiled again in the pot. Grape skins can be ground in a blender and added to the composition with grape pulp. Add the lemon juice and let everything boil until the composition begins to thicken, about 30 minutes. After this time, add the sugar and let it boil for about an hour.
When the grape jam thickens, turn off the heat and add the vanilla and cinnamon. After cooling, the jam is placed in clean, dry jars.


Cheesecake with currant jelly

My niece Georgiana is 10 years old! Because her favorite cake is cheesecake, I made her a more special cake. I did not use the eternal biscuit countertop, but a countertop based on condensed milk, which is very fluffy and fragrant. The cream cheese is very simple, without baking, and I made the currant topping as simple as possible: a jar of 400g of currant jam and 1 sachet of gelatin. What came out?

Countertop ingredients:
& # 8211 3 eggs
& # 8211 150 g flour
& # 8211 a can of condensed milk (395 ml in general)
& # 8211 50 ml oil
& # 8211 a sachet of baking powder

I heated the oven to 180 degrees and lined the bottom of a cake tin with removable 28 cm walls with baking paper. For the top, I mixed using the mixer at medium speed, the 3 eggs, condensed milk and oil.

Then I added sifted flour together with the baking powder and mixed with the mixer until I had a homogeneous composition & # 8230

& # 8230which I poured into the already prepared tray. I baked the countertop for 30 minutes, until it passed the toothpick test. While the countertop was baking, I prepared the cream.

Cream ingredients:
& # 8211 900g cream cheese (Philadelphia I used)
& # 8211 250 ml sweet cream for whipped cream
& # 8211 150g vanilla powdered sugar
& # 8211 2 sachets of crushed jelly
& # 8211 a tablespoon of vanilla extract

With the same mixer, washed well in the meantime, I mixed the cream cheese (which is essential to be at room temperature), the vanilla powdered sugar and the vanilla extract.

Then I added the beaten sweet cream.

I mixed gelatin with 3-4 tablespoons of water and let it swell for a few minutes.

& # 8230then I melted it carefully, over low heat. It is very important that the gelatin does not boil, otherwise it will lose its properties. I also added gelatin in the cream, I mixed well.

I poured the cream over the completely cooled countertop.

I put everything in the fridge for 3-4 hours. Then I put 1 sachet of gelatin soaked in 2 tablespoons of water, melted it and mixed it with 400g of currant jam. I poured the jelly obtained over the cheesecake and spread it in a uniform layer using a spatula. For the decorations I used white chocolate coins and an assorted ribbon, which I wrapped around the cake.

All the children ate the cake and the party was more than happy! Happy Birthday, Georgi, be good and healthy, you are already beautiful!


Grape compote recipe without preservatives

Grape compote recipe without preservatives. A natural homemade compote from grapes. Grandma used to put cloves in the grape compote and I assure you that they give it a great aroma. Sugar can be replaced with stevia or green sugar sweeteners, saccharin, etc.

Natural grape compote it is a love at first sight since childhood. It was No. 1 in the top of my preferences and my grandmother took care to put many jars of grape compote. She had a little secret that made her compote special: she put 2-3 cloves that gave the grapes a special aroma. As cinnamon stick scents plum compote & # 8211 recipe here.

You can also make a delicious grape jam out of grapes & # 8211 preservative-free grape marmalade recipe (the recipe here).

Or grape jam with golden syrup like honey & # 8211 recipe here.

I liked Grandma's compote because the jars were full of berries, not just syrup. I also saw compotes put for the winter of cherries, plums or grapes where at the top were the berries and at the bottom was about the same amount of juice. I'm wondering why it doesn't work more ergonomically. It really isn't worth putting & # 8222 in sugar water for winter & # 8221. My jars are full of grape-flavored berries.