Cheesecake is a delicious cheese-containing dessert with a delicate texture and pleasant aroma. It is very popular among European and Eastern peoples. It is prepared according to several different recipes. The most interesting options will be discussed in today's article.

A bit of history

Many of us think that America is the birthplace of this dessert. In fact, things are somewhat different. Even the ancient Greeks knew what it was. Cheesecake was invented by the inhabitants of the island of Samos. The first mention of such a treat dates back to the VIII-VII centuries BC. They were enjoyed by famous athletes and guests at weddings.

Over time, the ancient Romans also learned about the delicate curd dessert. Since then, cheesecake has become a favorite delicacy of Julius Caesar and court nobles. A little later, the recipes for this dish came to England and other European countries. And after that, thanks to the settlers, the Americans learned about them.

According to another version, the birthplace of this dessert is the Middle East. Many experts are inclined to think that it was there that the first cheesecake was prepared, and that this dish was originally made from fermented milk. At first, it was brought to a curd consistency. And then citrus zest, honey and egg yolks were added there, and then baked. Much later, the recipe began to be supplemented with other ingredients.

We think you already understood that cheesecake is a dessert made on the basis of selected varieties of cream cheese or cottage cheese. In addition, its composition necessarily contains butter and crumbled crumbly cookies. Sour cream, sugar, chocolate, nuts, berries or pieces of fruit are often added to the filling.

It is important that all ingredients used to make the cheesecake come to room temperature. To do this, they are removed from the refrigerator in advance. To prevent the surface of the dessert from cracking, the curd mass is whipped at low speeds. It is recommended to bake it at one hundred and sixty degrees. It is desirable to do this in a detachable form, so that later it would be easier to get the dessert without damaging it. Cool the browned cheesecake gradually. First, it is left in an open oven, and then on the table.

Classic cottage cheese cheesecake

The recipe for this dessert is so simple that any beginner will master it without any problems. So that during the cooking process you do not have additional difficulties, check in advance whether you have on hand:

• 300 grams of shortbread cookies.
• Half a pack of butter.
• 600 grams of cottage cheese.
• 100 milliliters of sour cream.
• 200 grams of sugar.
• 6 chicken eggs.
• Baking powder, starch and lemon.

Process description

To make sure that cheesecake is an incredibly simple and delicious dessert, you need to try making it yourself at least once. To do this, eggs, cottage cheese and butter are taken out of the refrigerator in advance. Once all these products have warmed up to room temperature, you can proceed to further steps.

In one bowl, crumbled cookies, butter and a quarter of all available sugar are combined. The resulting mass is evenly distributed along the bottom of the detachable refractory mold, not forgetting to make high sides.

Now you can do the stuffing. To prepare it, the cottage cheese is rubbed through a sieve, combined with egg yolks, sour cream, lemon juice and sugar residues. All lightly beat with a mixer, gradually adding baking powder and starch. As for proteins, they are placed in the refrigerator. After twenty minutes, the product is whipped into a thick dense foam and gently introduced into the curd mass. The finished filling is laid out on a sand base and sent to the oven. A classic cheesecake is baked from cottage cheese, the recipe of which is presented a little higher, at one hundred and forty degrees. Typically, this process takes about fifty minutes. The finished dessert is cooled in an open oven and carefully removed from the mold. Then it is sprinkled with powdered sugar, cut into portions and served with tea.

cherry cheesecake

Using the technology described below, a very light and airy dessert is obtained. It has a pleasant berry flavor and delicate texture. Therefore, it can be served not only for a family tea party, but also for any holiday. To prepare it you will need:

• 500 grams of shortcrust pastry.
• A kilo of canned cherries.
• Egg.
• ½ cup sugar.
• 500 grams of cream cheese.
• Tablespoon of flour.
• Vanillin.

Sequencing

This is one of the easiest cheesecake options, so any beginner can make it with ease. First of all, you need to do a test. It is divided into two equal pieces. One of them is rolled out in a layer and placed in a refractory mold, not forgetting to build the sides.

To prepare the filling, in a suitable container, combine the egg, sugar and cream cheese. All beat well with a mixer or whisk and spread over the dough. Lay the cherry on top in an even layer. The surface of the future dessert is decorated with strips of dough, making a mesh out of them. Bake a cherry cheesecake at standard temperature. After forty minutes, the oven is turned off. Cut the dessert only after it has completely cooled. Otherwise, it will simply fall apart under the knife.

Cheesecake without baking

The technology for preparing this dessert is very different from the previous options. In this case, the oven will not be used. Due to the absence of heat treatment, all products retain all valuable vitamins and minerals. Therefore, a tender cheesecake will be not only tasty, but also healthy. To prepare it you will need:

• A pack of butter.
• Half a kilo of not too fat cottage cheese.
• ½ cup sugar.
• 200 grams of heavy cream.
• 5 tablespoons of agar-agar (two of them will go to make jelly).
• About 300 grams of any berries or fruits.
• 50 milliliters of water.
• Berry syrup.
• Coconut cookies.

The crumbled cookies are combined with soft butter and the resulting mixture is spread on the bottom of a deep mold covered with cling film. All this is removed in the refrigerator and proceed to create the filling. To prepare it, grated cottage cheese, sugar and any berries or pieces of fruit are combined in one bowl.

In a separate saucepan, boil the cream, combined with three tablespoons of agar-agar. The resulting liquid is cooled and combined with the curd mass. The finished filling is gently mixed and spread on the frozen cookies. All this is poured into jelly made from agar-agar, sugar and water. The form with the almost ready dessert is removed in the refrigerator. He must stay there for at least four hours. Ideally, the cooling process should last all night. After this time, the frozen cheesecake is removed from the mold by gently pulling the edges of the cling film, and cut into portions. Serve it with fragrant herbal tea or a cup of delicious strong coffee. Enjoy your meal!

1. To prepare a classic cheesecake, cream cheese is used, for example, Philadelphia: it is with it that the cheesecake acquires a creamy texture. Cream cheese can be replaced with similar curd or. You can take as a basis and cottage cheese, best of all - grated. In this case, the cheesecake will simply turn out denser.

2. All ingredients must be at room temperature. Lumps may appear due to the temperature difference between the products.

3. Beat the ingredients by hand or with a mixer at low speed, but very carefully. If there is a lot of air in the filling, the cheesecake may crack during baking.

4. It is better to take a form with a removable bottom. You can easily remove the cheesecake from it, especially if you grease the bottom and sides with butter.

5. It is best to bake a cheesecake in a water bath. Steam makes the dessert more tender, smooth and airy. Wrap the bottom and sides of the mold tightly to prevent water from getting inside. Then place the mold in a fairly tall baking sheet and fill it with water.

Frame: @/ / YouTube

6. Bake the dessert on the lower levels of the oven at 160°C (maximum 180°C). This will keep the cheesecake from cracking.

7. Cracks in the filling can also be caused by a sharp temperature drop after cooking. After turning off the oven, open the door slightly and leave the cheesecake inside for at least another half an hour. Then let it cool down for the same amount at room temperature.

8. Ready cheesecake must be cooled. It should stand in the refrigerator for at least 4 hours, and preferably all night. So the filling will definitely grab and the dessert will not fall apart when slicing.

9. A wet knife will help cut the chilled cheesecake evenly.

11 Cool Cheesecake Recipes

Photo: Daria Saveleva / Shutterstock

Ingredients

• 150 g;
• 75 g butter;
• 900 g Philadelphia cheese;
• 200 g of powdered sugar;
• 200 g of sour cream with a fat content of 20%;
• 3 tablespoons of flour;
• 3 eggs;
• 1 egg yolk;
• a pinch of vanilla.

Cooking

Grind cookies in a blender, add melted butter to it and mix well. Spread the mixture in an even thin layer over the bottom of a 23 cm diameter mold and tamp down. Bake in a preheated oven at 180°C for 10 minutes. Then take it out and let the base cool.

Meanwhile, mix cheese and powdered sugar. Add sour cream and flour and mix again. Add egg, yolk and vanilla one at a time, mixing after each ingredient until smooth.

Spread the filling evenly over the base and bake for 45 minutes at 160°C.

Photo: Sergey Fatin / Shutterstock

Ingredients

For the base:

• 125 g shortbread cookies;
• 60 g butter;
• 1 tablespoon cocoa.

For filling:

• 175 g dark chocolate;
• 500 g cream cheese;
• 150 g of powdered sugar;
• 1 tablespoon cornstarch or custard mix
• 3 eggs;
• 3 egg yolks;
• 150 g of sour cream with a fat content of 20%;
• ½ teaspoon cocoa;
• 1 tablespoon hot water.

For glaze:

• 75 g dark chocolate;
• 125 ml of heavy cream;
• 1 teaspoon liquid honey.

Cooking

Grind cookies in a blender. Add melted butter and cocoa and grind again. Put on the bottom of the form with a diameter of 23 cm, tamp and put in the freezer.

Mix flour, oatmeal, sugar, cinnamon and melted butter. Pour this mixture over the apple layer and place the cheesecake in the oven for 45 minutes.

Photo: Martin Turzak / Shutterstock

Ingredients

• 300 g;
• 100 g butter;
• 500 g cream cheese;
• a pinch of vanillin;
• 300 ml of heavy cream;
• 500 g blackcurrant jam;
• 4 sheets of gelatin;
• 100 ml of water;
• 200 g blackcurrant (other berries can be added).

Cooking

Grind cookies in a blender and mix with melted butter. Divide the mixture into the bottom of a 23 cm diameter mold, compact and refrigerate for 20 minutes.

Mix cheese and vanilla. Whip the cream in a separate bowl and add to the cheese along with 1 ½ teaspoons of jam. Mix well and spread in a 1 cm layer on the chilled base. Add 1 ½ tablespoons of jam to the remaining filling, mix and place another 1 cm layer on top of the previous one.

Repeat these steps until 1 cm remains to the end of the edge of the form. This way you will achieve an ombre effect - a smooth transition of color from light to darker.

Place the cheesecake in the refrigerator for several hours.

Meanwhile, soak the gelatine in cold water as directed. Boil the remaining jam for 3 minutes (you will have about ⅓ of the original amount left) over low heat along with water and 50 g of berries. Add gelatin, stir and refrigerate for half an hour.

Then carefully spread the resulting jelly over the cheesecake and set to cool. Decorate the finished dessert with fresh berries.

Photo: Neil Langan / Shutterstock

Ingredients

For the base and filling:

• 175 g shortbread cookies;
• 85 g butter;
• 15 g of powdered gelatin;
• 5 tablespoons of cold water;
• 250 g of cottage cheese;
• 250 g;
• 150 ml Baileys liqueur;
• 140 ml of heavy cream;
• 2 eggs;
• 140 g of powdered sugar.

For the top layer:

• 1 teaspoon with a slide of powdered gelatin;
• 150 ml of strong black coffee;
• 2 tablespoons of powdered sugar.

Cooking

Mix crushed cookies with melted butter. Spread in a thick layer on the bottom of a mold with a diameter of 20 cm and refrigerate for half an hour.

Pour gelatin with water and leave for 5 minutes. Then put the bowl of gelatin in a water bath and stir until the lumps disappear. Mix cottage cheese, mascarpone and liqueur. Add gelatin and lightly whipped cream and stir. Whisk the eggs and powder in a separate bowl. Pour the egg mixture into the filling and stir until smooth. Pour over base and refrigerate for a few hours.

Pour the gelatin into, put in a water bath and stir until the gelatin dissolves. Add powdered sugar, mix well and chill. Then gently spread the coffee jelly over the cheesecake and refrigerate for half an hour.

9. Avocado Cheesecake Pie

Ingredients

For the base:

• 120 g shortbread cookies;
• 70 g of sugar;
• 90 g butter;
• a pinch of salt.

For filling:

• 450 g cream cheese;
• 200 g of sugar;
• a pinch of salt;
• 120 ml lime juice;
• zest of 1 lime;
• 180 heavy cream;
• 1 lime - for decoration.

Cooking

Mix crushed biscuits, sugar, melted butter and salt. Lay out in a dense layer on the bottom of a round shape (it is not necessary to take a detachable one). Bake for 8-10 minutes at 180°C.

Mix cheese, sugar and salt. Add the avocado pulp and lime juice and stir. Then add the zest and cream and mix well again. Put the filling on the base, decorate with lime zest and wedges and refrigerate for several hours.

Photo: BarthFotografie / Shutterstock

Ingredients

• 240 g flour;
• ¼ teaspoon salt;
• 4 tablespoons of sugar;
• 130 g butter;
• 1 egg yolk;
• 1-2 tablespoons of cold water;
• 750 g of cottage cheese with a fat content of 20%;
• 200 g of sugar;
• 80 ml of vegetable oil;
• 3 eggs;
• a pinch of vanillin;
• 4 tablespoons of corn starch;
• 120 ml of milk.

Cooking

Mix flour, salt and sugar. Add softened butter and stir. Then add water, knead the dough, wrap in cling film and refrigerate for an hour.

Roll out ⅔ of the dough into a circle with a diameter of 25 cm and place on the bottom of the mold. From the remaining dough, form a long sausage, roll it out and press it against the walls of the mold. Firmly connect both parts of the test.

Mix cottage cheese and sugar. Add butter and 3 egg yolks and mix well. Then enter vanillin, starch and milk. Stir, pour in the remaining egg whites and mix again. Put the filling on the dough and bake in an oven preheated to 180 ° C for about an hour.

11. Cheesecake with pickles

Ingredients

• 120 g pretzels (salty pretzels);
• 70 g butter;
• 450 g cream cheese;
• 280 g goat cheese;
• 170 g of sour cream with a fat content of 20%;
• 1 tablespoon ;
• 3 eggs;
• 50 g of grated parmesan;
• a few pickled cucumbers;
• 3 cloves of garlic;
• several sprigs of dill;
• 2 teaspoons of salt;
• 1 teaspoon ground red pepper or paprika;
• a pinch of ground black pepper;

Cooking

Chop the pretzels and mix them into the melted butter. Put on the bottom of the form with a diameter of 20 or 23 cm.

Combine cream cheese, goat cheese, sour cream and brine. Add eggs and stir. Add Parmesan, a small diced cucumber, minced garlic and dill, salt and pepper and stir to combine.

Spread half of the filling over the base, sprinkle with the remaining cucumber cubes, and top with the other half of the filling. Bake at 160°C for about an hour. Ready cheesecake can be decorated with salted and chopped dill.

Cheesecake is one of the most popular desserts in the world today. It is prepared both in America and Europe, and in Asia, as well as in the countries of the former CIS. The main advantage of this dessert, no doubt, is its delicate and unusual taste. It is for his sake that the hostesses are ready to spend a couple of hours in the kitchen. We offer today to get to know this dessert better, as well as find out how to cook cheesecake at home.

History of dessert

Many mistakenly believe that this delicacy came to us from America. In fact, it was known as early as the 6th century BC in ancient Greece, where cheesecake was especially appreciated by athletes participating in the Olympic Games, who used it to maintain strength. A little later, the Romans also mastered the recipe for this dessert. By the way, cheesecake was Caesar's favorite delicacy. Gradually, the recipe for this dish spread throughout the Roman colonies and was brought to England. And from there, emigrants transferred the ability to cook cheesecake to the United States.

Cheese desserts have been prepared in Russia since ancient times. So, the domestic ancestor of the modern cheesecake can be called a cheese loaf.

Varieties of cheesecake

Today, recipes for this dish are divided into two broad categories: baked and raw. Therefore, a classic cheesecake can be different, and there is no one standard recipe. So, for example, in Foggy Albion, this dessert is not baked, but the filling for it is made from cheese, cream, milk and sugar, and then laid out on a pancake made from crushed biscuits mixed with butter. The most popular recipe for this dish is American. So, the classic New York cheesecake is baked with a filling based on Philadelphia cheese. Previously, it was replaced with cottage cheese with ricotto, havarti and other varieties.

Cheesecake main ingredient

Since the name of this dessert literally translates as "cheese pie", its main component is cheese. However, it should be borne in mind that not every product is suitable for preparing this dish. The ideal option, of course, is Philadelphia. After all, it is from it that a classic American cheesecake is prepared. However, in our country, this product can not be bought everywhere, so it is necessary to find a worthy replacement for it. Please note that you should not use processed cheese for cheesecake. Because in this case, you get the usual cottage cheese casserole. Try to find cheese with a consistency close to Philadelphia. Some housewives make their own. To do this, they mix cream cheese (for example, "President") with five percent cottage cheese (not grainy and reminiscent of pasta). Thus, a suitable cheese for a cheesecake is obtained, which is no worse than Philadelphia.

So, we learned about where this delicious dessert came from. We also figured out its varieties and the main ingredient. Now we propose to move on to the most interesting, namely, to study the recipes for preparing this dish. Let's start with the classic American version.

How to make New York Cheesecake?

This recipe is a classic. This is how cheesecake is prepared in America. Many domestic bakeries offer their customers pastries according to this recipe, adding variety to it in the form of additional fillings from fruits, berries, chocolate, vanilla, etc. We propose to find out what ingredients we need in order to prepare a classic cheesecake.

Products

So, if you are planning to please your household with this most popular dessert, then prepare the following ingredients: Philadelphia cheese - 700 grams, granulated sugar - 100 grams, 33% fat cream - 100 grams, chicken eggs - three pieces, fatty sour cream - three tea spoons, vanilla extract - one teaspoon. These products will go to the preparation of the filling. For the base of the cheesecake, we need a pound of cookies, 150 grams of butter, as well as one teaspoon of nutmeg and ground cinnamon.

Cooking method

First of all, we need to melt the butter and finely chop the cookies. Mix these ingredients and add nutmeg and cinnamon to them. Mix the mass until a homogeneous consistency and spread on the bottom of the baking dish. It is also necessary to distribute the mixture along the walls. We heat the oven to 150 degrees, after placing a large container of water in its lower part. When the desired temperature is reached, put the mold on the top rack of the oven for a quarter of an hour. Then we take out our base and let it cool. Preparing the cheesecake filling. Beat the eggs well and then add the remaining ingredients to them. Knead the mass and spread it on the base. We send our future classic cheesecake to the oven preheated to 150 degrees for 60 minutes. Then turn off the oven and leave our dessert inside for another 15 minutes. After that, open the door slightly, but do not take out the pastries for another 10 minutes. After that, the cheesecake should be cooled at room temperature and put in the cold for 5-6 hours. Great dessert is ready!

chocolate vanilla cheesecake recipe

If you want to surprise your household or guests with an interesting dessert with a unique taste, then use this recipe. Cooking a cheesecake in this way will not take much time or effort, and the result will exceed all expectations. So, for this dessert, we need products such as chocolate - 150 grams, butter - 100 grams, the same amount of granulated sugar, flour - 75 grams and three eggs. We need these ingredients for the base. For the filling, you will need the following: cream cheese - 600 grams, fat sour cream - 150 grams, four eggs, sugar - six tablespoons, flour - three tablespoons and vanilla.

Cooking instructions

We start by making the chocolate base. To do this, melt the chocolate in a water bath, add butter to it and mix until a homogeneous consistency. Beat eggs with sugar until white foam forms. Then add the chocolate mass and flour. Mix until smooth and pour into a mold. We proceed to the preparation of the filling. Mix cream cheese with sour cream and flour. Beat the eggs with sugar until foamy and carefully add to the cheese-sour cream mass. Carefully transfer the filling to the base. We send our future cheesecake to the oven, heated to 180 degrees, for 45 minutes. Leave the finished dessert to cool at room temperature for several hours.

Cheesecake in a slow cooker

If you are the happy owner of this kitchen helper, then you probably know that it can be used to prepare a wide variety of first and second courses, as well as delicious desserts. The “cheese pie” we are discussing today is also no exception. Therefore, we propose to find out how to cook a cheesecake in a slow cooker. The basis for the dessert will be made from the following products: flour - 220 grams, one egg, 70 grams of sugar, a pinch of salt, butter - 120 grams, 4 grams of baking powder for dough. To prepare the filling, we need ingredients such as three eggs, 120 grams of granulated sugar, 80 grams of 33% fat cream, 450 grams of Philadelphia cheese, 8 grams of vanilla sugar. You can also top the cheesecake with jelly. To prepare it, we need a pack of jelly powder, two tablespoons of sugar and 250 ml of water for pouring. So, if you have all the necessary products at hand, you can proceed to the next step.

First of all, we prepare the base for our cheesecake. Beat the egg with butter at room temperature, add salt, sugar, flour and baking powder. We knead the dough and send it to the refrigerator for a quarter of an hour. At this time, we will deal with the filling, mixing all the ingredients for it into a homogeneous mass. Put the chilled cheesecake dough on the bottom of the multicooker bowl. Also do not forget to make sides about 4 centimeters high. From above, pour the mass for the filling, close the lid and turn on the “Baking” mode for two hours. We cool our future cheesecake to room temperature, and then put it away for several hours (ideally overnight) in the refrigerator. After this time, we take out the pastries from the multicooker bowl and transfer them to a dish. Cook jelly by mixing a bag of gelatin with two tablespoons of sugar and filling it all with water. Cover the cheesecake with jelly. If desired, you can decorate the dessert with berries or fruits.

cheesecake recipe with cottage cheese

So, we figured out how to make this dessert based on Philadelphia cheese or its analogues. Now we propose to figure out whether it is possible to make a cheesecake from a more affordable product in the form of cottage cheese. For this dish, we need the following ingredients: fat cottage cheese - 600 grams, Jubilee-type cookies - 250 grams, butter - 100 grams, the same amount of sour cream, three eggs, sugar - 150 grams, vanillin to taste and zest from one lemon.

Let's move on to cooking

The recipe for cheesecake with cottage cheese is quite simple. First of all, you need to prepare the basis for our dessert. To do this, the cookies should be ground into small crumbs. For this purpose, you can use a blender. Then mix it with pre-softened butter. Lubricate the baking dish and put the dough for the base into it, and then send it to the refrigerator for half an hour. In the meantime, let's prepare the filling for the cheesecake. To do this, carefully wipe the cottage cheese, crushing all the lumps. In a separate bowl, beat the eggs, and then add granulated sugar and vanilla to them. We combine the egg-sugar mass with cottage cheese and mix well. Then add sour cream and zest. Beat the mass for about a minute. We take out the form with the base from the refrigerator and put the filling in it. Gently level the curd mass. Then we send the form to the oven preheated to 170 degrees. After an hour and a half, the cheesecake can be removed. We cool it down and serve it on the table. Homemade cheesecake made from cottage cheese, cooked in the described way, is very tasty and healthy. And thanks to the lemon peel, it also acquires a bright sunny hue.

Cheesecake - from one word salivating! If you don’t, then you just haven’t tried the “proper cheesecake” yet. Well, or they didn’t find “your ideal recipe” for this amazing dessert, so popular in America and firmly included in the menu of most restaurants in our country.

We will not delve into the history of origin, we will only say that the cheesecake is of European origin. However, cheesecake has become so ingrained in America that it has become a classic American dish. And now the cheesecake, prepared according to the classic recipe, proudly bears the title of "New York".

It is New York cheesecake that we will learn to cook at home: we will consider the main points and several valuable recipes with step-by-step photo and video instructions.

Learn how to make a classic cheesecake and you can cook any other! Because according to the idea, a classic cheesecake is a base to which you can add various flavors (all kinds of flavors, berries, syrups and toppings, etc.).

How to cook cheesecake at home

The perfect cheesecake is every housewife's dream. And by the way, if you take into account the little tricks, everyone will succeed in preparing an impeccable dessert. Therefore, before proceeding directly to the classic New York cheesecake recipes, pay attention to reading the "helpful tips".

The best cheese for cheesecake

Cheese is the main ingredient in cheesecake. Therefore, the very first reasonable question that comes to mind is: what is the best cheese to buy for cheesecake?

The composition should not contain vegetable fats, only dairy sources.

To make a cheesecake, you need cottage cheese cream cheese - ideally Philadelphia cheese (Philadelphia). However, it is often difficult to obtain or the price is prohibitive.

What can be substituted for Philadelphia cheese?

Philadelphia cheese can be replaced with analogues, such as:

• Curd cheeses: Almette, Unagrande, Hochland "creamy", Zuger Frischkase;
• Creamy: Violetta, Bon Cream, Arla Natura;
• Cream cheese (Kremcheese): Hochland Cremette, Unagrande, classic "Baltais";
• Cheese for confectioners Mana;
• Soft cheese "Syrko".

Mascarpone cheese is not suitable for cooking cheesecake with heat treatment. But it is very successfully used in the preparation of cheesecake without baking.

However, you can experiment: mix curd cream cheese (Philadelphia or any other of its analogues) with mascarpone cheese 50% by 50% when preparing a cheesecake with pastries - the texture of the finished cake will be softer (you will get a more “creamy” cheesecake). This is, as they say, in taste and color ...

In fact, in search of the perfect texture, you can combine cream cheeses with each other (for example: Almette + Hochland, etc.). Well, a couple of words about cottage cheese, yes, instead of cheese, you can use cottage cheese, BUT it will already be something different than a classic cheesecake. For those who need a cheesecake recipe with cottage cheese, I advise you to look at.

It's important to know:

• Remove all ingredients from the refrigerator 30 minutes before cooking. They should be at room temperature. This will make it easier to get a uniform smooth texture;
• It is best to use a detachable baking dish (this way you can easily remove the finished dessert from the mold). Also, since the base of the cheesecake is made up of cookie crumbs mixed with butter, the bottom of the pan should be lined with parchment paper for baking (again, to gently remove the cake);
• Try to choose high-quality cookies (you can even make homemade cookies - below we will show you a couple of options);
• Most recipes suggest melting butter before mixing with cookie crumbs. However, you can use just softened butter;
• Cream is needed with a fat content of 30-35%, or 20% sour cream (note that depending on what you choose, there will be a slightly different taste and density);
• When mixing cheese with other ingredients, use a mixer on low speed (or stir by hand). You just need to mix the ingredients together - do not beat at all! If you add cream to the cheese mass, they also do not need to be whipped first! Just pour as is - liquid, and gently stir.

Otherwise the cheesecake will crack! Whipped cream is cream and air, and the presence of air in the mass of the cheesecake is a bad thing and leads to the fact that when baking, the air tries to get out of the trap and the cheesecake cracks.

How to bake a cheesecake

Most recipes say that it is absolutely necessary to bake a cheesecake in a water bath. In fact, you can do without this troublesome method. However, both of them have a place to be - therefore, we will talk about both.

Why is cheesecake baked in a water bath?

Cheese is a rather delicate product that requires gentle handling - accordingly, a pie made from it requires the same. It needs to be baked slowly and evenly, so it will not rise and, as a result, crack (actually we are afraid of cracks).

Now the way itself. A water bath is created not by placing a baking sheet with water at the bottom of the oven, but by directly immersing the mold with the dough into a mold with a large diameter, filled with hot water.

This is where the difficulty arises for many - for making a pie, you need a form with a split bottom. And how to make sure that the water does not seep into the cake and soak the entire base? In fact, it is quite simple to wrap it with foil in a couple of layers, and this will be enough.

If you have narrow foil rolls, look at the photo for instructions on how to wrap the form as securely as possible in this case.

In addition, below, when you get to the specific recipes in the video tutorials, you will also see both options.

So, the first way: tear off 4 identical pieces of foil from the roll and connect them in pairs. Just fold two leaves together and wrap from one edge (as shown in photo 1-2), tuck several times. Then we open it like a book - as a result, we get one large sheet (photo No. 3).

Do the same with the remaining 2 halves.

As a result, we get two squares - we lay them on top of each other (we place the seams crosswise). We put the form in the center and wrap the edges of the foil No. 5-6.

The second way. We also tear off four strips of foil, and stack them on top of each other with an asterisk. The first two crosswise (photo No. 2) and the remaining diagonally.

We place the packed form in a form with a large diameter (baking tray with high sides), pour the cheese mass onto the cake base. Place in the oven on the lower rack and pour boiling/hot water into a large mold (be careful not to pour water into the dough).

Why on the lower level? - The top of the cheesecake should not be toasted, but the bottom will be fine thanks to the water bath.

Baking modes with a water bath(baking tray on the lower level, heats both top and bottom):

• 160 degrees Celsius 1 hour 20 minutes;
• 150°C 1.30 minutes;
• 180°C 45 minutes + 160°C 30 minutes

Baking tray in the middle, heats the bottom:

• 160°C 60 minutes (mold diameter 20cm) or 1.5 hours (mould diameter 25-26cm).

In general, the temperature and cooking time depend on the characteristics of your oven. The water in the mold should boil slightly (bubbling, but not bubbling).

The finished cheesecake is firm around the edges, but slightly shaky in the middle (may crack again if overcooked).

A variation of the water bath "for the lazy" put the cheesecake on the wire rack in the middle. And a baking sheet with water right under it! It turns out great! In addition, the cooking time is reduced.

Experiment gentlemen!

Baking modes without water bath(we put the baking sheet in the middle or one division to the bottom, top and bottom):

• 200°C 15 minutes + 110°C hour - hour thirty;
• 200°C 10 minutes + 105°C hour fifteen - hour thirty minutes;
• 200°C 10 minutes + 105°C 25 minutes + turn off the oven and leave for 1 hour somewhere in the middle (meaning after 30-40 minutes) slightly open the oven.

If the top starts to brown, just cover it with a sheet of foil. In addition, without a water bath, someone may encounter a problem in the form of an “overcooked base” (cookie). If you encounter this problem, next time place the second rack one level lower and place a sheet of foil on top of it so that it is under the pan. This will reduce the heat from below, and the base should not burn.

Those who have a gas stove (it is difficult to keep the temperature - someone does not have a temperature below 150 degrees) can bake the cheesecake with the door slightly ajar.

Ideally, it would be nice to get an oven thermometer.

Option for you:

• 15 minutes at 210°C (this is a six somewhere on gas), then 30 minutes at 150°C (at the very minimum - 1ka) and at the end of 30 minutes already with the door slightly ajar.

How to chill a cheesecake

And the last, but not least step, cooling down. It is very important not to expose the baked cake to sudden changes in temperature. Otherwise, it may crack here too!

So, we will cool in several stages:

1. After turning off the oven, slightly open the door and leave the cake to stand for 30-60 minutes;
2. Next, take it out of the oven and leave it at room temperature again for at least 30 minutes;
3. Then, with a wet knife, we pass along the walls of the mold (we separate the cheesecake from the mold, but do not take it out). This is necessary due to the fact that during further cooling it may settle a little more, and if the edges are interlocked with the shape, cracks may appear along the perimeter and in the middle;
4. Many people put the cheesecake in the refrigerator, covering it with cling film or foil. I would not recommend doing this due to the fact that condensation drops form on the surface of the film and it drips onto the cake;
5. We put it in the refrigerator for 6-8 hours.

The longer your cheesecake stays in the fridge, the better. By the way, true gourmets believe that the taste of cheesecake is fully revealed by the third day!

Classic cheesecake with pastries recipes with photos step by step

Do not be afraid of the large amount of text above - the whole difficulty lies in the individual characteristics of the ovens. But after all, every housewife knows her stove, so don't be afraid of baking cheesecakes at home. In order to finally dispel your fears, below we will consider specific recipes with photo and video lessons.

Cheesecake in a water bath in the oven

Since we are talking about the classic New York cheesecake, I simply have to show you the "original recipe" and from Martha Stewart herself! Please note that according to this recipe, flour is added to the cheese base.

The rest of the recipes will be more “Russified” or something (without flour / starch), however, we have prepared a separate article with recipes from Anna Olson and other eminent authors.

And now a slight deviation from the “norm” is shortbread cookies (in our country it is most often used) and we will mix the crumbs not with butter, but with milk (you can take water or coffee instead - for chocolate cookies). In this design, the sand base is tender (not dry).

Well, and one more recipe - this time with "homemade cookies" at the base (more precisely, a whole shortcrust pastry cake below). And by the way, this recipe uses cream cheese + mascarpone cheese (60% by 40%, 450 g cream cheese + 300 g mascarpone).

Cheesecake without a water bath recipe

I’ll start this collection of recipes with a couple of recipes with the addition of cornstarch (don’t throw slippers at me - a little starch makes the cheese look like “silk”).

By the way, the recipes from the previous selection can also be prepared without a water bath! In this collection, we consider recipes that differ only in tiny proportions. As I said, everyone has their own “perfect cheesecake recipe”! - Choose yours!

See the video for detailed instructions.

The following recipe for Andy Chef's cheesecake differs from the previous one only by the additional addition of 2 yolks. The cooking process is the same.

And the third option - art lunch cheesecake - is simplified as much as possible.

The amount of cream is increased, and the amount of sugar is reduced (flavorings in the form of lemon juice and zest can be added, or you can do without them).

In addition, according to this recipe for cheesecake, the cookie base was prepared with just softened butter.

Everything else is the same:

1. Cookie crumbs were mixed with butter, laid out in a form lined with parchment, well tamped and sent to an oven preheated to 200 ° C for 10 minutes. After they let it cool;
2. In the meantime, the cheese was mixed with sugar, eggs were added one at a time (stir well after each addition) and at the end cream was poured (not whipped - ordinary liquid cream), again everything was gently mixed until a homogeneous mass was obtained;
3. Pour the resulting mixture onto the cooled cookie crust, knock on the table a couple of times (to expel the bubbles);
4. We put the form on the middle level in the oven preheated to 200 ° C for 10-15 minutes, then reduce the temperature to 105-110 ° C and cook for another 60-90 minutes.

I have already described how to check the readiness and cool the cheesecake correctly above - I will not repeat myself.

Classic cheesecake recipe at home without baking

The hot version is considered to be American, and the cold version is considered to be English. With cold, everything is much simpler, but no less tasty. The cold one tastes like a creamy ice cream, and the hot one tastes like ... mmm a creamy casserole, I don’t know how to describe the taste more accurately. In any case, delicious and so and so - you can alternate their preparation!

Moreover, a classic no-bake cheesecake will not cause any difficulties at all, because it does not need to be baked painfully for a long time, observing the temperature regime, and cooling. All you need is the ability to handle gelatin.

Since the article, so, has already turned out to be large - consider one classic cheesecake recipe, read more about no-bake cheesecake here.

So, mascarpone cheese and (attention!) whipped cream are added to the no-bake cheesecake.

Instead of mascarpone cheese, you can take all the same cream cheeses that were mentioned at the beginning.

Another difference is gelatin. Here you need to take into account the fact that gelatin should stand in water for an hour (swell). Therefore, in this recipe, we start cooking by soaking gelatin. Of course, if your gelatin requires it (in general, read the instructions on your package).

And by the way, no-bake cheesecake is usually topped with fruit or berry jelly.

Cheesecake without baking with a photo step by step

Detailed instructions in the photo step by step and text explanations below.

1. Gelatin for cheese (20 g) pour 100 ml of boiled cooled water, and for jelly (10 g) strawberry juice (or any other to your taste). Forget about soaked gelatin for an hour. Just during this time, you can prepare the base.
2. For the base, crumble cookies;
3. Mix it with melted butter;
4. We line the form with a split bottom with parchment, put cookie crumbs on it, evenly distribute them and tamp with a glass with a flat bottom. We remove the form in the refrigerator;
5. Bring the gelatin soaked in water to a boil, but do not boil, remove it to the side for now (let it cool a little). For filling ;
6. Add mascarpone cheese to them, gently stir until a homogeneous mass is obtained. Pour in the dissolved gelatin, mix again;
7. Pour the resulting creamy mixture onto the cookie crust. And we put it in the freezing chamber for 10-15 minutes (we need the top to grab so that the berries do not sink - we put pieces of strawberries on top under the layer of berry jelly);
8. Meanwhile, warm the gelatin with berry juice. Cut strawberries into thin pieces. Then we lay it out beautifully on the surface of the cheesecake and (attention!) Do not pour out all the berry jelly at once (otherwise the berries will float unevenly and it will not be beautiful), but carefully pour a small amount between all the berries with a spoon. And again we put it in the freezer for a few minutes;
9. Then we pour out all the remaining jelly and now we put the cheesecake in the refrigerator for several hours, or even overnight.

The result is simply excellent!

In this no-bake cheesecake recipe, 20 g of gelatin was taken - this is quite enough, however, someone likes the “tighter” texture, so you can increase its content to 30-40 g (but you can’t reduce it).

Use different fruits and berries and you will get a “new cheesecake” every time. So you will never get tired of it! After all, that's why it's a classic cheesecake! In addition to it, raspberries, cherries, peaches, pineapples, pears, blueberries, etc. are perfect.

In addition, if desired, pieces of fruit can be added to the cheesecake filling itself.

Summing up, I can say one thing: a classic cheesecake is a dish with which you can experiment endlessly! Inspiration to you and successful experiments!

Cheesecake, serving for a restaurant

Technical and technological map No.Cheesecake, serving for a restaurant(SR-619 version 2-2002)

Publishing house Kyiv "A.S.K" 2003

1. APPLICATION AREA

This technical and technological map applies to Cheesecake, serving for the restaurant, produced in the name of the object, city

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking cheesecake, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Cheesecake, semi-finished product

Appearance- on the bottom layer of the biscuit - a delicate mousse, having the structure of a solidified fine emulsion.

Taste– cheese biscuit and curd cheese mousse, corresponds to the input ingredients. No foreign aftertaste.

Smell– cheese biscuit and curd cheese mousse, corresponds to the input ingredients. No foreign smell.

Orange sauce, semi-finished product

Appearance- The sauce looks like syrup. Color - caramel with an orange tint.

Taste- corresponds to the taste of orange and vanilla. Sweet.

Smell- corresponds to the smell of orange and vanilla.

1. RECIPE

1. Cooking technology Cheesecake, portion for a restaurant
   

Orange sauce is poured onto a plate, a portion of Cheesecake is placed next to it, decorated with fresh mint.

1. Characteristics of the finished dish

Appearance- Orange sauce is poured on a plate, a portion of cheesecake is placed next to it. Decor - a sprig of fresh mint.

Taste- biscuit, curd mousse, orange sauce, corresponds to the incoming ingredients. No foreign aftertaste.

Smell- biscuit, curd mousse, orange sauce, corresponds to the incoming ingredients. No foreign smell.

1. Requirements for registration, implementation and storage