Creative baking is easy to get started! A delicious encounter of specialty cheesecake (kiwi, strawberry chocolate, fruit nut) with butter-free chocolate marble sponge cake!

Kiwi Cheesecake

Ingredients

-200 g of Maria biscuits

-100 g melted butter

-500 g of cream cheese

-200 ml of foaming cream

-150 g of sugar

-4 gelatin sheets

-1 teaspoon vanilla extract

-4 peeled and sliced kiwis

-1 pack of neutral gelatin (optional, for covering)

Preparation

1. Crush the cookies and mix with the melted butter to form a dough. Line the bottom of a springform baking pan with this mixture and press evenly. Refrigerate 15 minutes.

2. Soak the gluten sheet in cold water for 5 minutes.

3. Heat the cream in a saucepan without boiling. Add the drained gelatin leaves and stir until completely dissolved.

4. In a large bowl, beat cream cheese with sugar and vanilla extract until smooth. Gradually add the cream and gelatin mixture and gently stir until well combined.

5. Pour the mixture over the cookie base and chill in the refrigerator for at least 4 hours until set.

6. After solidification, decorate the surface with kiwi fruit slices. If you want the surface of the cake to be shiny, prepare neutral gelatin according to the instructions on the package, and then cover the cake with a thin layer.

7. Refrigerate for another 30 minutes before serving.

Butter-free chocolate marbled sponge cake

Ingredients

* 3 eggs

* 200 g sugar

* 100 ml of vegetable oil

* 180 ml of milk

* 250 g wheat flour

* 2 tsp baking powder

* 2 tbsp sugar-free cocoa powder

* 1 teaspoon vanilla extract

* 1 pinch of salt

Preparation

1. Preheat oven to 180 °C and grease cake tin.

2. In a large bowl, beat eggs and sugar together until bubbly.

3. Add oil and milk and stir well. Stir in vanilla extract.

4. Add sifted flour, baking powder and salt. Mix until well combined without over-mixing.

5. Pour one third of the mixture into another bowl and add the cocoa. Stir until chocolate chunks.

6. Pour the white mixture into the mold. Then add the chocolate in wisps or spoonfuls and make a spiral motion with a toothpick to create a marbling effect.

7. Bake for 40 to 45 minutes until toothpicks are dry.

8. Unmold and eat after cooling.

Festive cheese with fruit and nuts

Ingredients

-300 g of cream cheese

-100 g grated cheese (cheddar or gouda)

-1 tablespoon honey

-50 g chopped walnuts

-50 g chopped almonds

-50 g dried cranberries

-50 g raisins

-50 g chopped dehydrated pineapple

-Salt and pepper to the right amount

Preparation

1. In a bowl, mix the cream cheese with the cheese crumbles until a uniform lump forms.

2. Add honey, a pinch of salt and pepper and stir well.

3. Add half of the walnuts, almonds, cranberries, sultan fruit and pineapple and stir well.

4. Knead the mixture into balls or cylinders and chill it in the refrigerator for 1 hour to harden it.

5. Mix the remaining fruit and nuts on a plate.

6. Wrap the cheese in the mixture so that it covers the entire surface.

7. It can be served cold with biscuits, bread or as an appetizer.

Perfect for celebrations or parties.

Strawberry cheesecake with chocolate frosting

Ingredients

Bottom material

-200 g of digestive biscuits

-100 g melted butter

Cheesecake

-500 g of cream cheese

-200 g chopped strawberries

-150 g of sugar

-3 eggs

-1 teaspoon vanilla extract

-200 ml whipped cream

Make a chocolate coating

-150 g dark chocolate

-100 ml whipped cream

Description

1. Crush the cookies and mix with the melted butter. Press the mixture into the bottom of a spring form baking pan and chill in the refrigerator while preparing the filling.

2. Preheat the oven to 160 º C.

3. Stir cream cheese with sugar until smooth. Add eggs, vanilla and cream one by one.

4. Add crushed strawberries and stir well.

5. Pour the mixture onto the base and bake for 45-50 minutes until set. Allow to cool and chill in the refrigerator for at least 4 hours.

6. To make the topping, heat the cream until it is almost boiling and pour over the chopped chocolate. Mix until smooth.

7. Pour the chocolate drizzle over the cooled cake and chill in the refrigerator until the chocolate layer is firm.