Chilled cheesecake

Name: Chilled cheesecake
Ingredients: base: 3 eggs 3 tablespoons flour 3 tablespoons sugar 1 tablespoon oil 1 tablespoon cocoa 1 pinch of salt 1 teaspoon baking powder cream: 500 g cream cheese 200 g yogurt 500 g liquid cream 20 g gelatin

Dessert - Chilled cheesecake by Hortensia F. - Recipia

The cold cheesecake with cream cheese, cocoa crust, and sour cherry jam is prepared in two stages: first, the crust is baked, and then the cream and topping are added. The crust is thin and lightly soaked, while the cream remains smooth after chilling in the refrigerator. It's important to let it chill for a sufficient amount of time, preferably overnight, so that the gelatin sets the cream and the cake can be sliced nicely. Quick Info Preparation time: not specified exactly; preparation is done in several stages Baking time: 20 minutes Cooling time: 30 minutes before adding the jam, then overnight for the cake to set Total time: approximately overnight, including cooling Servings: the number depends on the size of the slice and the diameter of the pan Difficulty: medium Recipe type: cold cheesecake with baked crust, cream cheese, and sour cherry jam Ingredients For the crust 3 eggs 3 tablespoons of flour 3 tablespoons of sugar 1 tablespoon of oil 1 tablespoon of cocoa 1 pinch of salt 1 teaspoon of baking powder For the cream 500 g cream cheese 200 g yogurt 500 g liquid cream 20 g gelatin, hydrated 150 g powdered sugar 2 packets of vanilla sugar Juice from half a lemon For soaking the crust 200 ml water 3-4 tablespoons of sugar A little lemon juice Vanilla essence For decoration 400 g sour cherry jam Preparation method 1. Prepare the cocoa crust Separate the egg whites from the yolks. Place the yolks in a bowl and mix them with the oil and salt. In another bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, continuing to whisk until incorporated. Pour the yolks over the whipped egg whites and gently fold them together. Then add the cocoa. Separately, mix the flour with the baking powder. Gradually incorporate them into the mixture, folding gently from the top down. Stop as soon as the flour is absorbed. If you mix too much, the egg white foam will lose its volume, and the crust may come out denser. Pour the batter into a round pan lined with parchment paper. Bake the crust at medium heat for about 20 minutes. After baking, let it cool before assembling. 2. Prepare the cream cheese Place the cream cheese in a bowl and add the powdered sugar, vanilla sugar, lemon juice, and yogurt. Mix the ingredients for 2-3 minutes until the cream becomes smooth and well-aerated. Add the hydrated gelatin and mix to distribute it evenly throughout the cream. Let the mixture chill in the refrigerator for 30 minutes. Meanwhile, whip the liquid cream until it becomes firm. Remove the cream cheese from the refrigerator and fold in the whipped cream, mixing carefully until you achieve a uniform cream. 3. Prepare the syrup For the syrup, mix the water with the sugar, a little lemon juice, and vanilla essence. The recipe does not specify a separate boiling step, so the syrup can be prepared by mixing the ingredients until the sugar dissolves. 4. Assemble the cheesecake Place the cooled crust on a serving platter. Surround it with an adjustable ring, then soak the crust with the prepared syrup. There’s no need to saturate it excessively; the syrup should be distributed just enough to add moisture and flavor. Pour the cream cheese over the crust and smooth the surface. Place the cake in the refrigerator for 30 minutes. After this initial chilling, spread the sour cherry jam on top in as even a layer as possible. Let the cheesecake chill in the refrigerator overnight. 5. Remove the ring The next day, carefully remove the adjustable ring. If the cake is well-chilled, the cream should be firm enough to hold its shape. Slice the cheesecake and serve it cold. Why I make this recipe often It’s a perfect cake when you want a dessert prepared in advance. The crust bakes quickly, and the cream doesn’t require baking. The combination of cream cheese, yogurt, whipped cream, and sour cherry jam is balanced, with a slightly tangy taste and a smooth texture. The fact that it needs to chill overnight is convenient, not inconvenient. The cheesecake can be prepared a day before serving, and the next day it slices more easily than immediately after assembly. Tips Let the crust cool before putting the cream on top. If it’s warm, it can soften the cream and affect the cake's stability. When incorporating the flour into the egg whites, fold from the top down and stop as soon as the mixture becomes homogeneous. This step influences the texture of the crust. The cream cheese should be well mixed with the yogurt, sugar, and lemon juice before adding the gelatin. This way, the ingredients distribute more evenly. Do not spread the jam immediately over the freshly prepared cream. The 30 minutes of chilling mentioned in the recipe help the jam layer stay on top and not mix with the cream. The cheesecake should be removed from the ring only after the overnight chilling. Before this time, the cream may still be too soft. Substitutions In the basic recipe, the cream cheese, yogurt, liquid cream, and gelatin together form the structure of the cream, so substituting them can change the final consistency. For a similar result, keep the indicated quantities. The sour cherry jam is used as a decorative layer and for its fruity flavor. If you don’t have sour cherry jam, you can replace it with another fruit jam, but this is an adaptation and will change the cake's flavor. The lemon juice in the cream and syrup can be adjusted to taste, without being completely eliminated, as it contributes to the tangy note of the dessert. Variations You can keep the same cocoa crust base and the same cream cheese, changing only the jam on top. A sweeter jam will provide less contrast with the cream, while a more tart one will enhance the cheesecake flavor. For a more subtle-flavored cake, you can use less vanilla essence in the syrup, but the basic recipe includes this ingredient. Another option is to serve the cream and crust in the same order without changing the layers: soaked crust, cream cheese, and sour cherry jam. The structure of the recipe remains the same. Serving ideas Serve the cheesecake cold, sliced into pieces. The sour cherry jam can remain as just a top layer, without additional decorations. For cleaner slicing, use a smooth-bladed knife and wipe it between slices. Frequently asked questions Can I make the cheesecake without the crust? The recipe is designed with a thin cocoa crust, which is soaked and placed at the base of the cake. If you remove it, you’ll get a different type of dessert, and while the quantity and stability of the cream may not necessarily change, the base will not have the same texture. How long should the cream chill in the refrigerator before adding the whipped cream? After adding the hydrated gelatin, the cream is left in the refrigerator for 30 minutes, according to the recipe. Meanwhile, the whipped cream is beaten, and then it is mixed into the cream cheese. When is the sour cherry jam added? The jam is spread after the cream has been in the refrigerator for 30 minutes. After adding the jam, the cheesecake should be left in the refrigerator overnight. Why is the cream chilled before adding the whipped cream? This chilling time is part of the recipe steps and helps the gelatin cream to gain consistency before being mixed with the whipped cream. Can it be served the same day? The recipe indicates overnight chilling after assembly. For a well-stabilized cream and slices that hold their shape, it is recommended to adhere to this time. Nutritional values The values below are estimates and may vary depending on the brand of products used, the fat content of the cream cheese and whipped cream, and the number of slices. For approximately 100 g of cheesecake, the estimate is: Calories: approximately 280-330 kcal Protein: approximately 5-7 g Fat: approximately 17-21 g Carbohydrates: approximately 25-32 g Sugars: approximately 18-24 g The sour cherry jam and the sugar in the crust, cream, and syrup mainly contribute to the carbohydrate content. The whipped cream and cream cheese most significantly influence the fat intake. These figures do not replace a nutritional calculation based on the exact labels of the ingredients. Storage and reheating The cheesecake should be stored in the refrigerator, covered, because it contains cream cheese, yogurt, and whipped cream. It should not be reheated. It is served cold, directly from the refrigerator or after sitting for a very short time at room temperature to make it easier to slice. Since the recipe does not specify an exact shelf life, it is advisable to keep it chilled and consume it while fresh. Store it on a platter, in a covered container, or under appropriate protection, so the cream and jam layer do not dry out or absorb odors from the refrigerator.

Chilled cheesecake

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