Cheese and strawberry tart

Name: Cheese and strawberry tart - Dida O.
Ingredients: biscuit: 3 eggs 3 tablespoons sugar 1 tablespoon cold water 4; 5 tablespoons flour half a packet of baking powder 1 vanilla essence cream: 350 g cottage cheese 150 g thicker sour cream for whipping half a cup of powdered sugar 2 packets of vanilla sugar 300 g str; 4 tablespoons water (if you have frozen strawberries; use their juice. thats what I had)

Dessert - Cheese and strawberry tart by Dida O. - Recipia

Cheesecake with Strawberries – A Sweet Delight for the Soul and Mind A cheesecake with strawberries is more than just a simple dessert; it is a sensory experience that reminds us of warm summer days, moments spent in nature, and the joy of sharing special moments with loved ones. This recipe is perfect for any occasion, whether it’s an anniversary, a gathering with friends, or simply to indulge yourself after a long day. Let’s get to work! Preparation time: 30 minutes Baking time: 25-30 minutes Cooling time: 4 hours (ideal) Number of servings: 8-10 Ingredients needed: For the crust: - 3 eggs - 3 tablespoons of sugar - 1 tablespoon of cold water - 4-5 tablespoons of flour - ½ packet of baking powder - 1 vanilla essence For the cream: - 350 g cottage cheese - 150 g sour cream (preferably thicker, for whipping) - ½ cup of powdered sugar - 2 packets of vanilla sugar - 300 g strawberries (fresh or frozen, as preferred) For the jelly: - 200 g strawberries (fresh or frozen) - 4 tablespoons of sugar - 6 sheets of gelatin - Optional: 3-4 tablespoons of water (if using frozen strawberries, you can use their juice) Preparing the crust: 1. Start by preparing the crust. In a large bowl, beat the eggs with the sugar until the mixture is frothy and doubles in volume. This step is essential for achieving an airy texture. 2. Add the tablespoon of cold water, baking powder, and vanilla essence. Mix gently until combined. 3. Gradually incorporate the flour, using a spatula to avoid losing air in the mixture. Mix until you achieve a uniform composition. 4. Grease a round baking pan (preferably with a removable bottom) with a little margarine and place a sheet of baking paper at the bottom of the pan. 5. Pour the mixture into the pan and level the surface. Place the pan in a preheated oven at 180°C and bake for 25-30 minutes or until the crust is golden and passes the toothpick test. 6. Remove the crust from the oven, let it cool completely in the pan, then carefully remove the baking paper. Preparing the cream: 1. If using frozen strawberries, thaw them and drain excess water. If they are fresh, wash them well and remove the stems. 2. Puree the strawberries in a blender until you achieve a smooth puree. You can keep a few strawberry pieces for decoration. 3. In a bowl, whip the sour cream with the powdered sugar until you get a firm whipped cream. Add the crumbled cottage cheese and mix gently. 4. Incorporate the strawberry puree and vanilla sugar, mixing gently to maintain the airy texture. Preparing the jelly: 1. Soak the gelatin sheets in cold water for 10 minutes. This step is crucial for achieving a uniform jelly. 2. Puree the strawberries and mix them with the sugar in a saucepan. Place the saucepan over low heat and let the mixture simmer until the sugar is completely dissolved. 3. Once the sugar has dissolved, remove the saucepan from the heat and add the hydrated gelatin. Mix well to ensure the gelatin dissolves completely. 4. Let the jelly cool slightly before assembling. Assembling the cheesecake: 1. Prepare a detachable pan and line the bottom with plastic wrap to facilitate the cheesecake's removal. 2. Place the crust in the pan and spread the cheese cream evenly on top. Use a spatula to level it. 3. Pour the warm jelly over the cheese cream, ensuring it spreads evenly. 4. Cover the pan with plastic wrap and refrigerate for at least 4 hours, ideally overnight. This cooling time is essential for allowing the jelly to set. Serving: When you’re ready to serve the cheesecake, carefully remove it from the pan and peel off the wrap. You can decorate with a few fresh strawberries on top or mint leaves for a special touch. Served cold, this cheesecake with strawberries is a true indulgence! Tips and tricks: - If you want to add a touch of acidity, you can replace part of the cottage cheese with ricotta or mascarpone. - A delicious variation is to add a bit of lemon juice to the cheese cream for a fresher taste. - You can experiment with other berries for the jelly, such as blackberries or raspberries, to diversify the flavors. - Make sure the crust is completely cooled before adding the cream; otherwise, it may melt. Calories and nutritional benefits: A serving of cheesecake with strawberries contains approximately 250-300 calories, depending on the ingredients used and the portion size. Cottage cheese is an excellent source of protein, while strawberries are rich in antioxidants, vitamins C and K, and fiber. This cheesecake can be a healthier choice compared to other desserts, thanks to its nutritious ingredients and moderate sugar content. Frequently asked questions: 1. Can I use other types of cheese? Yes, you can experiment with goat cheese or mascarpone for a different flavor. 2. How can I make the cheesecake sugar-free? Replace the sugar with natural sweeteners like stevia or erythritol. 3. Can I make the cheesecake a day in advance? Absolutely! The cheesecake keeps well in the fridge and is even better the next day when the flavors have melded perfectly. 4. What is the best way to store the cheesecake? Keep the cheesecake covered in the fridge, and consume it within 3-4 days to enjoy its freshness. I invite you to try this delicious cheesecake with strawberries recipe and enjoy every moment of its preparation! Enjoy your meal!

Cheese and strawberry tart

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