Kraft no-bake Cheesecake
As you know, there are broadly two types of cheesecakes: the baked cheesecake, the most famous version of which is the New York Cheesecake, and the no-bake cheesecake. Reviewing the recipes and the advice that we will give you, you will see that both are very simple to prepare; The difference is apparent in the baking, so if you are looking for a cake for the summer, when you don’t feel like turning on the oven, take a look at the recipes for cakes without a range. Kraft no-bake Cheesecake
If instead, you like to bake and feel the aroma of freshly baked sweets at home, and you are also looking for a cake with a spongy and moist texture, your option is the baked cheesecake.
Do you want to eat cheesecake but not turn on the oven? Quiet! We leave you five recipes for all tastes; You cannot miss the Philadelphia cheesecake, a basic that you can adapt with many variations; a finger-licking ‘ Oreo cake, which has neither jelly nor curd, just whipped cream, which gives it a super creamy consistency; a cheesecake and caramel sauce with an exceptional taste that will leave you speechless; a Thermomix cheesecake and for choco addicts, chocolate and cheesecake.
In addition, in the tips that we leave you at the end, we tell you the equivalences between powdered gelatin, in sheets, curd or prepared for flan, so that no one is left without making their cheesecake because they cannot find the ingredients.
Cheesecake without an oven, an easy and fresh option: Kraft no-bake Cheesecake
The base of the no-bake cheesecake is, of course, cream cheese. The most used is cheese spread, type Philadelphia, but they are also spectacular with mascarpone cheese, cottage cheese, or quark cheese. To maintain the consistency, gelatin, curd, prepared for flan, or in some cases that we will also see, only whipped cream is used.
In addition to the cheese, another dairy is added, such as cream or milk cream or yoghurt, and of course, sugar. The final texture of the cake is creamy and compact.
The base of no-bake cheesecakes is made with crushed biscuits and butter. Topping, decorating, and defining the flavour, you can let yourself be carried away by your inspiration: red fruit jams, caramel, fresh fruit, chocolate; which gives more?
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CHEESECAKE WITHOUT OVEN, 5 RECIPES TO TRY
Do you want to eat cheesecake but not turn on the oven? Quiet! We leave you five recipes for all tastes; You cannot miss the Philadelphia cheesecake, a basic that you can adapt with many variations; a finger-licking ‘ Oreo cake, which has neither jelly nor curd, just whipped cream, which gives it a super creamy consistency; a cheesecake and caramel sauce with an exceptional taste that will leave you speechless; a Thermomix cheesecake and for choco addicts, chocolate and cheesecake.
In addition, in the tips that we leave you at the end, we tell you the equivalences between powdered gelatin, in sheets, curd or prepared for flan, so that no one is left without making their cheesecake because they cannot find the ingredients.
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How to make Philadelphia cheesecake, a staple
Ingredients:
- 200 g Philadelphia cheese;
- 500 ml of cream or milk cream;
- 40 g of sugar;
- One sachet of unflavored gelatin powder (7 g approx.);
- 150 g of Maria cookies;
- 75 g of butter;
- your preferred coverage
Preparation:
- Crush the cookies with a food processor or crushing them with a stick in a bag.
- Melt the butter, mix with the cookies until a moist mixture is obtained, and cover the bottom of a removable mould with this paste, pressing with a spoon. Put in the fridge for in any event 15 minutes.
- In a saucepan, mix the cream, gelatin, and sugar, bring low heat and stir until everything dissolves without boiling. Remove from heat and add the Philadelphia cheese, mixing well.
- Place this mixture on the mould with the biscuit base, let it warm, and refrigerate for at least 6 hours.
- At the time of serving, we unmold by passing a small knife around the edges and putting the desired topping on top, such as strawberry jam.
An original cheese and caramel cake
Ingredients:
- 150 g of Maria cookies;
- 75 g of butter;
- 500 g of mascarpone cheese;
- 250 g of natural yoghurt;
- 100 ml of milk;
- Eight gelatin sheets;
- liquid caramel (dense) to taste
PREPARATION
- Crush the cookies with a food processor or crushing them with a stick in a bag. Melt the butter, mix with the cookies until a moist mixture is obtained, and cover the bottom of a removable mould with this paste, pressing with a spoon.
- Put in the fridge for in any event 15 minutes. Hydrate the gelatin in a little cold water for around ten minutes.
- Meanwhile, mix the cheese and yoghurt, stirring so that there are no lumps. In a saucepan, heat the milk, drain the gelatin, and put it into the milk, stirring until it dissolves.
- Add to the cheese and yoghurt mixture and stir. Add the liquid caramel to taste (about 3 or 4 tablespoons may be enough), Mix well, and pour over the mould-covered with the cookies. Put in the fridge for in any event six hours.
- When serving, remove from the mould by passing a small knife around the edges, and decorate with caramel and whipped cream.
How to make a cheesecake with Thermomix
INGREDIENTS
- 200 ml of cream (milk cream);
- 200 g of Philadelphia cheese;
- 300 ml of milk; 170 g of sugar;
- Two sachets of curd;
- 150 g of Digestive cookies (or Maria);
- 75 g of butter;
- strawberry or raspberry jam for decoration
PREPARATION
- To prepare the base, crush the cookies in the glass for 10 seconds V5-10 or put them in a bag and hit them with a rolling pin. We add the butter at room temperature and mix 5 seconds V5.
- We cover the base of a removable mould with baking paper, pressing with a spoon. We put it in the fridge for at least 15 minutes.
- In the Thermomix glass, we put the cream, the Philadelphia cheese, the milk, the sugar, and the curd envelopes. We program 8 minutes, temperature 90ยบ and speed 4. We pour the cream on the biscuit base.
- We Put in the cooler for in any event six hours… We unmold and decorate as we have seen in the previous cakes.
Cold Chocolate Cheesecake
INGREDIENTS
- 200 ml of cream (milk cream);
- 400 g of mascarpone cheese;
- 200 g of melting chocolate (dark chocolate);
- 1oo g of icing sugar (powdered sugar);
- 150 g of chocolate cookies;
- 75 g of butter;
- cocoa powder to decorate
Preparation:
- Prepare the cookie base in the same way as we have seen in the previous recipes. Chop the small chocolate, put it in a bowl, heat the cream without letting it boil, and pour it over the chocolate; stir until completely melted.
- While it is tempering, whip the mascarpone cheese with the sugar until it is creamy, add the chocolate, mix well and pour over the biscuit base.
- Put in the cooler for in any event six hours. Unmold and sprinkle with cocoa powder.
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AMERICAN CHEESECAKE (NO OVEN): (Kraft no-bake Cheesecake)
Well, today, I’m going to post one of those popular desserts that will delight friends and guests and that even I would dare to make. To begin with, I will tell you that the origin of this cake in my life was logically by my mother about six years ago, although of course, do not think wrong, the recipe would indeed be copied from a television program or a recipe in a magazine.
Since then, my mother has prepared it many times (and much less) and always when she has tried in an improvised way to please some ‘trusted’ sweet tooth that has come home (which is not a few) with a dessert.Kraft no-bake Cheesecake
INGREDIENTS
- 1 Normal Philadelphia tub
- ½ Liter of the best pastry cream you can find
- One envelope of Curd (Royal type)
- ½ glass of white sugar (glass of water, natural white cane sugar is used at my house)
- ½ Liter fresh whole milk
- A little sugar for caramel
- Dessert background
- Soletillas (just enough to cover the mould)
PREPARATION
- With the blender, all the ingredients are beaten, and it is put to boil over low or medium heat, giving more turns. As soon as it starts to boil, it is turned off and set aside.
- Prepare a large flat mould (the cake must be thin) with caramel (we toast a little more sugar in a pan), and when it is hot, add it to the mould and distribute it by shaking it.
- Then we put the content of the cake in the mould; it is distributed well.
- Put the soles soaked back and forth in milk and sugar on top that cover the entire surface of the mould.
- We let it cool off, and then we leave it in the fridge for at least 6 hours.
- When we serve it, we take it out of the mould, turning it over like a flan with the help of a plate; the flotillas will be underneath as a base
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