Hello everyone! My name is Natalia, and I am glad to welcome you on my channel Tasty Just Fast!
Today I want to invite you to cook amazingly delicious, tender, one might say airy cheesecake, which is cooked without an oven and without cookies.
Cheesecake goes well with a variety of berries.
The creamy taste of this cheesecake will satisfy even the most sophisticated gourmets.
A great recipe when you don't want to turn on the oven.
You can watch a step-by-step video recipe in my video below
Let's cook
Sift into a bowl
- 60 grams or 3 tbsp. no topped spoons of wheat flour
- 20 grams or 2 tbsp. cocoa spoons
- A pinch of salt
- 2 grams or 1/3 tsp. spoons of soda
I do not bake a sweet crust for cheesecake, but this is optional, if you are sweet lovers, then you can add
- 40 grams or 2 tbsp. tablespoons without top sugar
Stir so that all the ingredients come together
- Pour in 80 grams or ml of milk
- 30 grams or 3 tbsp. tablespoons of vegetable oil
- 1 egg
Stir until smooth.
- Add 5 grams or 1/2 tbsp. spoons of 9% vinegar
Stir until smooth.
We bake the cake in a preheated pan.
I put the pan on a small fire beforehand when I start kneading the dough. The pan should be very well heated, but should not burn.
Lubricate the pan with a little vegetable oil.
Pour the dough into the pan, cover and bake on the lowest heat for 10-12 minutes.
If condensation collects on the lid, remove it with a dry cloth.
The baking time depends on your pan and the heating of your stove. There is no need to turn the cake over.
We check the readiness of the cake with a wooden stick, it should come out dry.
You can also check with your finger, it should also be dry, without residues of wet dough.
We put the cake on the wire rack, and leave to cool, the cake cools down quickly enough.
I baked a cake with a diameter of 20 cm. I cut it in shape, 19 cm in diameter.
Put the cake on a plate. Install a split ring with an acetate film.
If the acetate film is not available, you can replace it with strips cut from a baking bag or parchment paper.
Cheese cream
- Pour 15 grams of gelatin into 100 grams or ml of cold milk
Stir and leave to swell.
I use instant gelatin, which is diluted at the rate of 20 grams of gelatin per liter of non-acidic liquid.
400 grams of chilled cream with a fat content of 30-35%, begin to whip at a low mixer speed.
When the cream starts to foam, add half of the powdered sugar to it. In total, we need 140 grams of powdered sugar for the cheese mass.
We continue to beat at a low mixer speed.
When the icing sugar has dissolved, gradually increase the mixer speed to maximum and continue beating.
It is not necessary to whip the cream to the peaks, they should become airy and increase in volume by about 2-2.5 times.
- For 400 grams of Mascarpone cream cheese
- Add the remaining powdered sugar
- and 10 grams of vanilla sugar
Mix everything until smooth.
The powdered sugar and vanilla sugar should be completely dissolved.
- Swollen gelatin must be dissolved. To do this, it must be heated in a microwave oven or in a water bath to about 70 degrees, in no case should it be boiled.
- Stir, the gelatin should completely dissolve.
- The liquid should be homogeneous without grains.
Add 1 tsp to the dissolved gelatin. a spoonful of cheese mass. Stir thoroughly until smooth.
Add another 1 tsp. a spoonful of cheese mass. Stir just as well until smooth.
We do this in order to equalize the temperature of the gelatin and the cheese mass, since we will now pour the gelatin into the cheese mass so that the gelatin does not immediately grab.
Pour the gelatin into the cheese mass. Stir everything well and quickly until smooth.
Next, gradually add the whipped cream to the cheese mass.
Add 1 tablespoon of whipped cream, and mix everything well with a spatula, until smooth.
So gradually add the whipped cream to the curd.
It turns out a tender and airy cheese mass.
We shift the cheese mass into a mold, and evenly level it.
Cover the cheesecake with cling film and put it in the refrigerator for 3-4 hours until it solidifies.
Chocolate glaze
100 grams of cream with a fat content of 30-35%, must be heated in a microwave oven or in a water bath until hot.
Pour 100 grams of chopped dark chocolate with 50% cocoa into the hot cream.
Pour so that the chocolate is completely covered with cream.
Let's wait a couple of minutes for the chocolate to melt.
And mix everything well with a whisk until smooth.
The glaze is ready. Fill the cheesecake with icing.
Gently rotate the shape with a plate so that the glaze spreads evenly over the entire surface.
Cover the cheesecake with cling film and put it in the refrigerator to freeze the icing.
When the glaze hardens, we release it from the form and film.
On top, for beauty, I sprinkle the cheesecake with chopped white chocolate.
Very tender, one might say airy, the cheesecake is ready!
I advise you to cook it!
Ingredients designed for cheesecake diameter 19 cm, height 7 cm, weight 1500 grams.
In 1 tablespoon without top - 20 grams of flour, with top - 30 grams.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.
Cheesecake without oven and biscuits
Dough
1 egg
80 gram (ml) milk
30 grams (3 tbsp. spoons) vegetable oil
60 grams (3 tbsp. spoons without top) wheat flour
20 grams (2 tbsp. spoons without tops) cocoa
2 grams (1/3 h. spoons) soda
Pinch salt
5 grams (1/2 tbsp. tablespoons) 9% tablespoon vinegar
optional
40 grams (2 tbsp. spoons without top) sugar
Cream
400 gram cream cheese Mascarpone
400 gram cream with a fat content of 30-35%
140 gram (7 Art. spoons without top) powdered sugar
10 grams (2 hrs. spoons) vanilla sugar
15 grams gelatin
100g (ml) milk
Glaze
100g dark chocolate with cocoa content 50%
100g cream with a fat content of 30-35%