{"id":1825,"date":"2023-06-28T20:33:40","date_gmt":"2023-06-28T17:33:40","guid":{"rendered":"http:\/\/www.tastyfood.top\/?p=1825"},"modified":"2023-06-28T20:33:41","modified_gmt":"2023-06-28T17:33:41","slug":"berries-cheesecake-the-recipe-for-a-fresh-and-delicious-dessert","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=1825","title":{"rendered":"Berries cheesecake: the recipe for a fresh and delicious dessert"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Ingredients:&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; For the base:&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 g of biscuits&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 tbsp of cocoa powder&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">90 g of butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; For the blackcurrant mousse:&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">7 g of gelatin&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">40 ml of water&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">300 g of blackcurrant<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">60 g of sugar&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">30 g of water&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8211; For the yogurt mousse:&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">12 g of gelatin&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">70 ml of water&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">350 g of ricotta cheese or cream cheese<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">80 g of sugar&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">10 g vanilla sugar&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 g of yogurt or sour cream&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Directions:&nbsp;<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1. Finely chop biscuits with cocoa powder. Then mix them with melted butter.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2. Use this mixture the bottom of a cake mold and flatten.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3. Let cool in the fridge.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4. Hydrate gelatin in water and let sit for 7-10 minutes.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5. Pour blackcurrant, sugar and water in a saucepan.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">6. Bring to a boil, then let cook for 3-4 minutes.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">7. Blend everything, stir in gelatin and let cool at room temperature.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8. Meanwhile make the yogurt mousse by hydrating gelatin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">9. Aside mix cheese, sugar, vanilla sugar and yogurt.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">10. Blend everything and add hydrated gelatin.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">11. Now assemble the dessert alternating blackcurrant mousse and yogurt mousse.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">12. Let the cake cool in the fridge for 5-6 hours before serving.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients:&nbsp; &#8211; For the base:&nbsp; 200 g of biscuits&nbsp; 1 tbsp of cocoa powder&nbsp; 90 g of butter &#8211; For the blackcurrant mousse:&nbsp; 7 g of gelatin&nbsp; 40 ml of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1827,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1825","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/1825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1825"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/1825\/revisions"}],"predecessor-version":[{"id":1828,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/1825\/revisions\/1828"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/1827"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}