No-bake cheesecake - delicious delicate dessert, which is prepared from cookies and an airy filling from cream cheese. Decorate this dessert fresh berries or fruit. The advantage of this delicacy is that it is easy to prepare without baking, although it will take a lot of time for the jelly to harden. But at this time you can calmly go about your business. It is because of the simplicity that I have recently often prepared such desserts, changing the filling from fruits and berries. Yes, and the cream can be prepared once with cottage cheese, and the next time with Mascarpone cream cheese, for example. The results are completely different tastes.
Cheesecake - word in English(“cheese” - cheese, “ cake" - cake, cookies), but its homeland is not America, as many believe, but Ancient Greece. Back in the 7th century BC. on the island of Samos, for special occasions, a pie was baked from grated cheese, flour and honey and served chilled. And after the capture of Greece by the Romans, cooks added eggs to the recipe and served this dessert already hot. So, through the centuries, it has reached our days and has become a favorite delicacy in our kitchen.
You can prepare cheesecake in two ways - without baking in a cold way or by baking it in the oven along with the cheese filling. This dessert can be prepared even at the dacha, as long as you have a refrigerator.
In this article I want to introduce you to no-bake cheesecake recipes. And many people call cheesecake a no-bake cake. In fact, it is so, whether it’s a dessert or a cake, what’s the difference, the main thing is that it’s very tasty.
Classic no-bake cheesecake recipes:
Classic cheesecake - recipe with strawberries and cottage cheese
Strawberries are so delicious and fragrant berry, which will decorate any dessert or pastry. And now is strawberry season, so be sure to prepare this amazing dessert, you won’t regret it.
We will need:
- Shortbread cookies - 200 gr.
- cream - 500 ml (can be replaced with sour cream 30%)
- cottage cheese - 300 gr.
- butter - 100 gr.
- sugar - 150 gr.
- gelatin - 30 gr.
- water - 100 ml
- vanilla sugar- 1/2 tsp.
- fruit jelly - 1 pack
- water - 400 ml
1. Prepare the base for the dessert. Break the cookies with your hands and grind them into fine crumbs using a blender (it turns out almost like flour). Add melted butter to the cookies and mix very well.
The ratio of butter to cookies in a cheesecake should be approximately 1:2
2. Line the dessert pan cling film and place the crushed cookies on it, compact it well with a spoon or your hands. Place the mold in the refrigerator for 30 minutes.
3. Pour gelatin cold water for 15 minutes for swelling.
Now we will prepare the jelly cream. There are many recipes and this cream is very tasty with cottage cheese, cream, Mascarpone cheese, and yogurt. Experiment for yourself, try it diverse different fillings, I assure you that they are all delicious.
4. Mix heavy cream or sour cream with vanilla sugar and sugar. Beat it all with a mixer until the sugar is completely dissolved and a fluffy mass is obtained.
5. We rub the cottage cheese through a sieve, then the cottage cheese acquires a very delicate consistency. Add the cottage cheese to the cream piece by piece and continue whisking continuously with the mixer.
6. It turns out homogeneous mass the consistency of thick sour cream.
7. Heat the swollen gelatin until completely dissolved and pour it into the cream in a chalk stream. At the same time, we continue to stir with a mixer (you can use a spoon).
8. Pour jelly cream soufflé onto the cooled cake pan. Place the dessert in the refrigerator for 2 hours until the cream thickens.
9. It’s time to make jelly from the finished pack. Look at how much water is written in the instructions and take a little less. For example, on my pack they advise pouring in 500 ml of water, I take 400 ml. I heat the water to a boil and dissolve the jelly from the pack. The jelly should cool down to room temperature. To speed up the process, I put it in the refrigerator.
10. I cut the strawberries (washed, of course) into thin slices; we will use them to decorate the top of the dessert. We arrange the strawberries beautifully in a circle shape.
11. Pour the cooled jelly on top and put the cake in the refrigerator for 5 hours until the jelly has completely hardened.
12. Remove from the mold carefully so as not to destroy the beauty. Use a knife to help separate the edges from the mold.
No-bake cake with fruit and gelatin - recipe with photo
Cheesecake is essentially a cake without baking. In the summer, when there is a variety of fruits and berries in the garden, in the forest, or at the market, you can make a cheesecake with a mix of them. Any berries and fruits that are on your table will be useful here; it will be delicious with any.
We will need:
- Shortbread cookies - 200 gr.
- butter - 150 gr.
- roasted peanuts - 100 gr.
- cottage cheese or curd dessert— 500 gr.
- cream - 70 ml
- fruits or berries - 200 gr.
- 1 lemon
- sugar - 70 gr.
- gelatin - 2 tbsp. l.
- fruit jelly - 1 pack
- water - 400 ml
The preparation sequence for all no-bake cheesecakes is approximately the same: first, the cookie cakes are prepared, then the cream, and at the end, if desired, the jelly mass is poured on top. But each recipe still has its own characteristics, so let’s look at this no-bake cheesecake cake step by step and with photos.
- Pour gelatin into 50 ml of cold water and leave for 20 minutes to swell.
2. Grind the cookies using a blender into fine crumbs. The nuts (I have peanuts) are pre-roasted, then they develop aroma and taste. We also grind peanuts using a blender. Melt the butter. Mix all ingredients.
3. Place the cookie mixture into the mold, lightly compact it with your hand or a spoon. Place the form in the refrigerator to harden.
4. To prepare the cream, heat the cream (do not boil!) and dissolve gelatin in it, stirring constantly. Stir until the gelatin is completely dissolved. Let it cool a little.
5. If you are preparing cream from cottage cheese, then take the time to rub it through a sieve until homogeneous consistency. Believe me, the difference between regular cottage cheese and pureed cottage cheese in desserts is colossal. For desserts and baked goods, I buy ready-made curd mass, it is already pureed and very tender. Mix the cottage cheese with sugar in a separate bowl and grate the zest of one lemon. Let's squeeze it here lemon juice for sourness.
6. Add the gelatin mixture to the curd mass, stir well.
7. Take our cake out of the refrigerator and pour the cream on top. Place the cake in the refrigerator for 2-2.5 hours. Sometimes it takes more time, check until the creamy mass hardens.
8. Decorate our dessert with fruits or berries as your imagination allows.
9. Dissolve the pack of ready-made jelly as written in the instructions in water; I pour a little less than the recommended amount of water. Dissolve the gelatin and let cool slightly. Pour the cooled jelly over the fruit. Place the cheesecake in the refrigerator.
10. After the gelatin has hardened, remove the dessert from the mold. To make it easier to remove from the mold, we run a knife along the edges, separating it from the walls.
No-bake blueberry cheesecake - recipe with mascarpone
An amazingly tasty, easy, although not entirely dietary, blueberry recipe. Now is the season healthy berries. This year's blueberry harvest isn't the most abundant, but there's enough for this dessert. Blueberries give this cheesecake a beautiful lilac color. For the cream we will use Mascarpone cream cheese, it whips well and is ideal for desserts.
We will need:
- Shortbread cookies - 200 gr.
- any nuts - 100 gr.
- fresh or frozen blueberries - 300 gr.
- cream - 280 gr.
- Mascarpone cheese - 350 gr.
- sour cream go natural yogurt- 200 gr.
- sugar - 50 gr.
- powdered sugar— 80 gr.
- gelatin - 20 gr.
- sprig of rosemary
- Grind the cookies using a blender. Pour milk into cookies, stir until smooth.
2. Fry nuts in a frying pan (peanuts, hazelnuts, walnuts - to your taste). You can do without nuts. Mix cookies with nuts.
3. Distribute the resulting dough evenly with your hands on the bottom of the mold. It is better to cover the form with parchment. Place the cookie crust in the refrigerator for 10 minutes.
4. During this time, prepare the blueberry filling. Cook the blueberries over low heat for 10 minutes, adding sugar and a sprig of rosemary. Rosemary has a pronounced aroma, so the dessert will be more original.
5. Don’t waste time and prepare the cheese filling. Beat the cream until thickened using a mixer.
6. Separately, beat Mascarpone cheese with powdered sugar and after a while add sour cream or yogurt. Beat for a few more minutes.
7. Dissolve gelatin in cold water and leave to swell for 15-20 minutes.
8. During this time, the blueberries are cooked, remove the rosemary sprig from them. Mix blueberries with gelatin.
9. Pour the blueberry-gelatin mixture into the cream and stir until the mass becomes homogeneous.
10. Add whipped cream to the beautiful lilac blueberry cream and stir well.
11. Take the pan with the cake out of the refrigerator and place a beautiful one on it airy cream. Use a spatula to level the surface.
12. Place the cheesecake in the refrigerator until the cream completely hardens. For some reason, the freezing time is different each time, but on average it takes me about 5 hours. I try to make this dessert at night, and in the morning it is guaranteed to be ready.
Chocolate cheesecake
Well, this one amazing dessert worthy festive table. Moreover, it is prepared quite simply, just like other cheesecakes. It's better to see once...
Orange cheesecake - no-bake cake
This recipe can be prepared even in winter when there are no fresh berries or fruits, because there are always oranges in winter. However, supermarkets have other fruits almost all year round. This recipe is not for those on a diet. Quite used here fat cheese Philadelphia and a large number of cream. I recommend buying chocolate cookies, then the cheesecake will be especially delicious.
We will need:
- Chocolate cookies - 1 pack (100 gr.)
- cream - 500 ml
- Philadelphia cheese - 300 gr.
- sugar - 150 gr.
- butter - 100 gr.
- gelatin - 20 gr.
- orange - 3 pcs.
- As in previous recipes, grind the cookies and pour melted butter into them. Mix well and place in the mold. Place the mold in the refrigerator.
2. Soak gelatin in water for 20 minutes to swell.
3. We will prepare custard cream. Pour cream and 100 g into the pan. sugar, bring to a boil, and a little later add cream cheese, stir and remove from heat.
4. Pour half of the gelatin into the hot cream, stir until completely dissolved, let the cream cool slightly.
5. Take the cookie pan out of the refrigerator and pour it on top butter cream. Leave in the refrigerator for 5-6 hours.
6. Squeeze the juice out of the oranges, you should get 250 ml. Add 50 ml of sugar to the juice and boil.
7. Remove the pan from the heat and add the remaining half of the gelatin to the juice. After the juice has cooled, pour it over the cake and let it cool for 3-4 hours.
8. Carefully separate the cake from the mold with a knife and serve at its best.
You can also prepare a recipe without baking, which was on my website not so long ago.
I hope that I have inspired you to cook such delicious and simple desserts. Moreover, now is the most favorable time for them - summer.
1. To prepare a classic cheesecake, use cream cheese, for example Philadelphia: it is with it that the cheesecake acquires a creamy consistency. Cream cheese can be replaced with similar cottage cheese or. You can also use cottage cheese as a base, grated is best. In this case, the cheesecake will simply turn out denser.
2. All ingredients should be at room temperature. Due to the difference in food temperatures, lumps may appear.
3. Beat the ingredients by hand or with a mixer at low speed, but very carefully. If there is too much air in the filling, the cheesecake may crack during baking.
4. It is better to take a mold with a removable bottom. You can easily remove the cheesecake from it, especially if you grease the bottom and sides butter.
5. It is best to bake cheesecake in a water bath. Steam makes the dessert more tender, smooth and airy. Wrap the bottom and sides of the pan tightly to prevent water from getting inside. Then place the pan in a fairly tall baking tray and fill it with water.
6. Bake the dessert on the lower levels of the oven at a temperature of 160 °C (maximum 180 °C). This will prevent the cheesecake from cracking.
7. A sudden temperature change after cooking can also cause cracks in the filling. After turning off the oven, open the door slightly and leave the cheesecake inside for at least another half hour. Then let it cool for the same amount of time at room temperature.
8. The finished cheesecake must be cooled. It should stand in the refrigerator for at least 4 hours, or better yet, all night. This way the filling will definitely set and the dessert will not fall apart when slicing.
9. A wet knife will help you cut the chilled cheesecake evenly.
Cheesecake Recipes
bbc.co.uk Ingredients
- 150 g;
- 75 g butter;
- 900 g Philadelphia cheese;
- 200 g powdered sugar;
- 200 g sour cream with 20% fat content;
- 3 tablespoons flour;
- 3 eggs;
- 1 egg yolk;
- a pinch of vanillin.
Preparation
Grind the 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 compact. Bake in an oven preheated to 180°C for 10 minutes. Then remove and let the base cool.
Meanwhile, mix cheese and powdered sugar. Add sour cream and flour and mix again. Add one egg, yolk and vanilla one at a time, stirring after each ingredient until smooth.
Spread the filling evenly over the base and bake for 45 minutes at 160°C.
nigella.com 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 powdered sugar;
- 1 tablespoon corn starch or custard mixtures;
- 3 eggs;
- 3 egg yolks;
- 150 g sour cream 20% fat;
- ½ teaspoon cocoa;
- 1 tablespoon hot water.
For the glaze:
- 75 g dark chocolate;
- 125 ml heavy cream;
- 1 teaspoon liquid honey.
Preparation
Grind the cookies in a blender. Add melted butter and cocoa and grind again. Place in the bottom of a 23 cm diameter mold, compact and place in the freezer.
Mix flour, oats, sugar, cinnamon and melted butter. Spread this mixture onto the apple layer and place the cheesecake in the oven for 45 minutes.
jamieoliver.com Ingredients
- 300 g;
- 100 g butter;
- 500 g cream cheese;
- a pinch of vanillin;
- 300 ml heavy cream;
- 500 g jam from black currant;
- 4 sheets of gelatin;
- 100 ml water;
- 200 g blackcurrants and blackberries.
Preparation
Grind the cookies in a blender and mix them with melted butter. Spread the mixture over the bottom of a 23cm diameter mold, compact and refrigerate for 20 minutes.
Mix cheese with vanilla. In a separate bowl, whisk the cream and add to the cheese along with 1 ½ teaspoons of jam. Mix well and place in a 1 cm layer on the cooled 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 gelatin in cold water according to the instructions. 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 aside to cool. Decorate the finished dessert with fresh berries.
bbcgoodfood.com Ingredients
For the base and filling:
- 175 g shortbread cookies;
- 85 g butter;
- 15 g powdered gelatin;
- 5 tablespoons of cold water;
- 250 g cottage cheese;
- 250 g;
- 150 ml Baileys liqueur;
- 140 ml heavy cream;
- 2 eggs;
- 140 g powdered sugar.
For the top layer:
- 1 heaped teaspoon of powdered gelatin;
- 150 ml strong black coffee;
- 2 tablespoons of powdered sugar.
Preparation
Mix crushed cookies with melted butter. Place in a thick layer on the bottom of a 20 cm diameter mold and refrigerate for half an hour.
Pour gelatin with water and leave for 5 minutes. Then place the bowl of gelatin on water bath and stir until the lumps disappear. Mix cottage cheese, mascarpone and liqueur. Add gelatin and lightly whipped cream and stir. In a separate bowl, beat eggs and powder. Pour the egg mixture into the filling and stir until smooth. Place on the base and refrigerate for several hours.
Pour the gelatin into the mixture, place in a water bath and stir until the gelatin dissolves. Add powdered sugar, mix well and cool. Then carefully spread the coffee jelly over the cheesecake and refrigerate for half an hour.
thenexttycoon.biz Ingredients
For the base:
- 120 g shortbread cookies;
- 70 g sugar;
- 90 g butter;
- a pinch of salt.
For filling:
- 450 g cream cheese;
- 200 g sugar;
- a pinch of salt;
- 120 ml lime juice;
- zest of 1 lime;
- 180 heavy cream;
- 1 lime - for decoration.
Preparation
Mix crushed cookies, sugar, melted butter and salt. Place in a thick layer on the bottom of a round pan (it is not necessary to use a springform pan). Bake for 8–10 minutes at 180°C.
Mix cheese, sugar and salt. Add avocado pulp and lime juice and stir. Then add the zest and cream and mix well again. Spread the filling onto the base, garnish with zest and lime wedges and refrigerate for several hours.
thespruce.com Ingredients
- 240 g flour;
- ¼ teaspoon salt;
- 4 tablespoons sugar;
- 130 g butter;
- 1 egg yolk;
- 1–2 tablespoons cold water;
- 750 g of cottage cheese with 20% fat content;
- 200 g sugar;
- 80 ml vegetable oil;
- 3 eggs;
- a pinch of vanillin;
- 4 tablespoons cornstarch;
- 120 ml milk.
Preparation
Mix flour, salt and sugar. Add softened butter and stir. Then add water, knead the dough, wrap in cling film and put in the refrigerator 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. Form the remaining dough into a long sausage, roll it out and press it against the sides of the pan. Firmly connect both parts of the dough.
Mix cottage cheese and sugar. Add the butter and 3 egg yolks and mix well. Then add vanillin, starch and milk. Stir, pour in the remaining egg whites and stir again. Place the filling on the dough and bake in an oven preheated to 180°C for about an hour.
delish.com Ingredients
- 120 g pretzels (salty pretzels);
- 70 g butter;
- 450 g cream cheese;
- 280 g goat cheese;
- 170 g sour cream with 20% fat content;
- 1 tablespoon ;
- 3 eggs;
- 50 g grated parmesan;
- several pickles;
- 3 cloves of garlic;
- several sprigs of dill;
- 2 teaspoons salt;
- 1 teaspoon ground red pepper or paprika;
- a pinch of ground black pepper;
Preparation
Chop the pretzels and mix them with the melted butter. Place in the bottom of a 20 or 23 cm diameter mold.
Mix creamy and goat cheese, sour cream and brine. Add eggs and stir. Add Parmesan, small diced cucumber, chopped garlic and dill, salt and pepper and stir.
Place half of the filling on the base, sprinkle with the remaining cucumber cubes and cover with the other half of the filling. Bake at 160°C for about an hour. The finished cheesecake can be decorated with salted and chopped dill.
Good afternoon friends!
Today we are preparing New York cheesecake, a very American dish. In translation (sheese - cheese, cake - cake) means open cheese cake, which consists of two layers, the lower one - crumbly dough, melting in your mouth and the top of the most delicate soufflé.
Where does the name "New York" come from? From Wikipedia: from the history of this dessert it is known that until 1929, Americans mainly used curd cheeses, and starting this year, famous restaurateur Arnold Reuben used cream cheese for the first time. Since then, the name was determined - cheesecake, as well as the place of its origin - “New York”.
Cheesecake prepared according to the classic recipe turns out to be quite high in calories (about 700 kcal per 100 grams finished product), because it contains high-calorie ingredients: cookies, cream cheese, sour cream (cream), sugar (chocolate), eggs. The most important component is full-fat cream cheese, slightly salty, with a delicate consistency.
This dessert can be baked in the oven, in the oven in a water bath, or in a slow cooker. Or you can cook it without baking at all. Today we will look at the first two baking options, as they are more suitable for preparing the classic recipe.
Making cheesecake at home is not difficult if you follow the technology and certain proportions of the main ingredients.
If you haven't tried cooking it yet, I suggest doing it together.
Classic step-by-step New York cheesecake recipe
The cheesecake base can be prepared in two ways. The first is to prepare the dough yourself, roll it out, put it in a mold and then pour the filling onto it. This is a labor-intensive and time-consuming process. The second is to use crushed cookies, which is exactly what the founders of this dessert do.
Ingredients:
for the base:
- cookies - 300 gr
- butter - 80 gr
- brown sugar - a pinch
for soufflé:
- cream cheese - 750 gr
- sugar - 4 tbsp. spoons
- eggs - 4 pcs
- zest of one lemon
- vanilla sugar - 1 tbsp. spoon
- salt - to taste
For decoration:
- glaze - 1 sachet
- mint - 1 sprig
Step-by-step preparation:
I took the cream shortbread. When I buy a product, I always pay attention to the composition, production time, and the reliability of the packaging. You can take any cookie: shortbread, biscuit, almond, puff pastry, longbread, oatmeal, cracker. The taste and calorie content of this cheese cake will depend on your choice.
Shortbread cookies are loose, tender and crumbly, so they are very suitable for our recipe.
Break the cookies into pieces and chop, add brown sugar and mix everything well.
Melt the butter.
In a bowl, combine crushed cookies with butter.
Mix everything until it becomes “wet sand”. The baking pan must be detachable, otherwise you risk not getting your baked masterpiece. Place in a baking dish parchment paper, it should cover the bottom and sides of the mold.
Use your hands to evenly distribute the mixture over the bottom and compact. You can compact it only along the bottom, or you can make the side higher.
Place the prepared base in the oven for 10-12 minutes at 180 degrees. My favorite oven is a convection oven, which has a built-in fan that moves the hot air evenly and ensures even baking on all sides.
While the base for our cake is preparing in the oven, let's make the filling. Break the eggs into a bowl, add the zest of one lemon, white sugar and real vanilla. Mix well at low speed.
There is no need to beat the eggs and sugar too much; the sugar should just dissolve completely.
The classic Cheesecake is originally made from soft and delicate Philadelphia cream cheese. I didn’t have it in the refrigerator, so I replaced it with Almette cheese, it is very similar in consistency and taste, and also cheaper.
Combine the cheese with the contents of the bowl and mix well. The result was a thin, tender, creamy mass.
Meanwhile, the base in the oven has browned and become crispy.
Pour the prepared base with cheese mixture and level it out. Shake gently several times so that the filling spreads evenly and fills all the voids.
Next is important! Before sending the completed form back into the oven, you must reduce the temperature from 180 to 150 degrees. At high temperatures, the cheese mass may separate and the surface may crack. After the oven has cooled to 150 degrees, place the pan and bake for 40-50 minutes. To determine the readiness of the soufflé, you need to lightly shake the mold - if it’s ready, then only the middle will shake.
After the time has passed, do not rush to remove the pan from the oven. Due to rapid cooling, the surface of the dessert can become severely cracked and lose its presentation. To save the cake from cracking, you need to cool it very slowly, let it remain in the oven for an hour.
After the time has elapsed, remove springform, and leave the dessert on the table until it cools completely. Then cover with cling film and place in the refrigerator for further cooling for 8-12 hours.
What a beauty we have! Tall and curvy, all that remains is to decorate it. In the classic recipe, New York cheesecake is decorated only with mint leaves.
If you get small cracks, you can disguise them by sprinkling the cake with powdered sugar or covering it with a thin layer of glaze. I didn’t have powdered sugar on hand, but I did have ready-made glaze powder.
Dilute the contents of the bag in warm milk (four tablespoons) and place on the top surface of the cheesecake. Draw a pattern with chocolate strings and lay out mint leaves. Place in the refrigerator for 15-20 minutes to allow the icing and chocolate to harden.
It turned out delicious, tender, airy dessert, classic cheesecake. Having taken a bite, the grandson immediately said “amazing”, and this is his highest praise.
Basic cooking rules:
- all components should be at room temperature
- be sure to use Philadelphia cream cheese
- The baking dish must be detachable
- cooling ready dessert carried out in 3 stages
How to bake cheesecake in the oven in a water bath
At the first stages of preparation, everything is done in the same way as described above. We will also bake in the oven, only in a water bath. What is it for. Some sources claim that with this baking method, the heat from the water is more uniform, and therefore the cheesecakes come out without cracks. I tried both cooking methods and I will say that big difference No.
However, try it yourself and choose what suits you best. Most likely this will happen, depending on the functions of your oven.
So, water bath for cheesecake:
- Wrap the cake pan with foil on the outside to prevent water from getting inside.
- place in a deep baking tray, and pour hot water into it, up to half of the springform pan
- bake for 1 hour at 160 degrees
The most important thing in making cheesecake is to bake it evenly and for a long time, and then cool it slowly and for a long time.
No Bake Cheesecake Recipe lies in the fact that the cake base and filling are not baked, but cooled in the refrigerator.
- Mix crushed cookies with softened butter.
- Place the resulting mass in a springform pan and compact it into a thin crust with high sides.
- Place in the refrigerator for 30 minutes, during which time the butter will freeze and the cake will hold its shape.
- Melt the chocolate in a water bath, add cream cheese.
- Three secrets to well-whipped cream: it must be well chilled, the dishes and mixer must be dry, and whip at medium speed. Gently fold the whipped cream into the chocolate cream mixture.
- Pour the prepared filling into the cooled crust.
- Cover with cling film and place in the refrigerator for 8-10 hours.
- Decorate as desired and serve.
Homemade strawberry cheesecake with cottage cheese
To prepare this dessert we will need:
for the base:
- flour - 150 gr
- butter - 100 gr
- brown sugar - 50 gr
- salt - a pinch
- water - 1 tbsp. l
for soufflé:
- cottage cheese - 920 gr
- fresh strawberries - 300 gr
- gelatin - tbsp. l
- milk - 250 gr
- cream 35% fat - 300 g
- sugar - 50 gr
- salt - to taste
For decoration:
- fresh strawberries - 700 gr
Now you know how to make cheesecake at home. Use this recipe, or modify it to your liking, but know that either way, you will be in for a treat!
If you liked it, click on “Class”. I would be grateful for your opinion, you can express it in the comments.
Today I will tell you how to make cheesecake. This will be the easiest recipe for a classic New York cheesecake that you can easily make at home. This incredibly tender, magically aromatic, deliciously tasty and very satisfying delicacy will be appreciated by all lovers of such desserts.
New York cheesecake is a dessert that is... open pie(or even cake). It consists of two main parts: a sand base and cheese filling. Sometimes cheesecake recipes include berries, fruits, chocolate - it all depends on the desire and imagination of the cook. But today we will prepare a classic of the genre - New York cheesecake.
The shortbread base requires only two ingredients: any shortbread or sweet cracker and butter. Forget about margarine and spread! The filling base is cream cheese. In the original, this is Philadelphia cheese, but recently it has simply disappeared from the shelves of Belarusian stores. That is why I use a locally produced product called Cream Cheese - it is in no way inferior to foreign analogues, and the price is quite reasonable.
Also used in the New York cheesecake filling are raw chicken eggs medium size, powdered sugar, vanilla sugar and lemon zest for flavor, as well as heavy cream (from 30%), in the absence of which you can use non-sour fatty sour cream.
Everything seems clear about the ingredients (if you have any questions, I’ll be happy to answer in the comments)? Then let’s touch on one of the problems that housewives often face when preparing cheesecake at home. So, it happens that cracks appear on the surface of the finished dessert. This can happen either while the cheesecake is baking or while it is cooling. I must say that when proper preparation There are no such problems, which is why it is so important to strictly follow the recipe.
Why can cracks appear and how can this be avoided? First of all, the filling cannot be whipped (only stirred!) to prevent the formation of air bubbles in the cheese mass. Also, if you bake a cheesecake at too high a temperature and without a water bath, the filling will rise (this should never happen) and then fall - this is how cracks appear. And finally, if you neglect the stage of long-term cooling of the cheesecake, a similar problem of ruptures in the filling is also quite relevant.
I hope my humble tips will be useful to you and you will definitely prepare classic New York cheesecake at home. This is very delicate delicacy with a silky texture, subtle aroma of lemon and vanilla. Serve it with dessert sauces, fresh berries, slices of fruit, garnished with mint or lemon balm leaves. With a cup of coffee you get a fabulous duet!
If you would like to cook on home kitchen original dessert, which will surprise you, your friends and loved ones, then cottage cheese cheesecake is a wonderful option. At the same time, the dish does not require the skills of a professional pastry chef and is prepared from the usual set of ingredients.
If you compare the cost of a pie made from mascarpone and cottage cheese, the latter will have the advantage. The recipe for such a dish, due to its advantages, is in the arsenal of many housewives. We recommend combining berries and cottage cheese in this dessert, since this combination has long become a classic.
Curd cheesecake is great option dessert that can be served to a sweet table or tea party. It will decorate any feast and will delight you with its excellent taste. In addition, such a delicacy, since it does not contain dark chocolate, can be given to children without fear that the kids will develop allergies. All the ingredients in the pie are healthy.
Classic version
Cheesecake is a dish that has become widespread in Europe and the USA. Translated from English, “cheese” means cheese, and “cake” means pie. In the last decade, this dessert has become extremely popular in Ukraine, Russia, and Belarus. It is distinguished, first of all, by its creamy and fruity taste.
The classic recipe involves making a cheesecake based on mascarpone cheese. This product is prepared by heat treatment regular cream fat content 25%. Usually the cake is baked in the oven in a water bath. Mascarpone gives the cake unusual taste, which is very difficult to confuse with anything. There are few people in the world who don't love cheesecake.
It should be noted that classic cheesecake has two disadvantages:
- The first is the high cost of mascarpone. In small stores with a limited range of products, you may not find such Italian cream cheese at all. But there is always a way out - you can prepare mascarpone yourself in your home kitchen. This process is not as complicated as it seems at first glance.
- The second disadvantage is the complexity of execution. Not all housewives know how to bake cakes in a water bath. This condition is necessary so that the base of the pie does not dry out, crack and become delicate taste. But it is worth noting that such technology requires appropriate skills.
Cottage cheese dessert
Curd cheesecake is much easier to prepare than classic cheesecake. This is its great advantage. You can choose a no-bake pie recipe - in this case, just put the filling on the base and put it in the refrigerator for a couple of hours to harden. This cheesecake can be prepared immediately before guests arrive, sending it to a cool place. By the time tea time comes, the delicacy will be ready.
It is very important to choose the right shape for the dish. It should traditionally be round. It is advisable that the mold be collapsible - then it will be much easier to remove the finished cheesecake from it.
It may turn out that there is cottage cheese in the refrigerator that you simply don’t know what to do with. In this case, cheesecake is a way to rationally use products, making incredible delicious dessert, which your loved ones and guests will like. Of course, the taste of such a dish will be different, since mascarpone and cottage cheese are fundamentally different fillings. But this will not make the curd cheesecake any less tasty. Moreover, for adherents of Slavic cuisine, the taste of such a delicacy will be more familiar, since in Eastern Europe, dishes based on cottage cheese are known to everyone from early childhood. This ingredient contains a large amount of calcium and is very beneficial for the body.
Cooking cheesecake
It is very important to add to the pie suitable spices, for example vanilla, cinnamon. You can decorate the finished delicacy with a sprig of fresh mint, which will emphasize the sophistication of the dish.
A simple recipe for cottage cheesecake
This recipe is very simple, although the cake should be baked in the oven. So, in order to make curd cheesecake, you need to take the following ingredients:
- 100 grams of sugar (4 tablespoons);
- 100 grams of butter;
- 350 – 400 grams of cookies;
- 2 eggs;
- 500 grams of cottage cheese;
- 150 grams of sour cream.
We recommend starting the dessert preparation with the base. To do this, the butter must be cold so that it has a firm consistency. Cookies can be used “Baked milk” or another similar type. The main condition is that the cookies should be crumbly. You need to grind it into crumbs and add chopped small pieces butter. When the two ingredients are well mixed, you will get a dough that should be placed on the bottom of the baking dish. The walls should also be covered with a cookie base. If you are afraid that the cake will burn, you can line the bottom of the pan with parchment paper.
Next you need to prepare the filling. First, the cottage cheese should be passed through a sieve or crushed well with a fork. This will give the ingredient a uniform structure. After this, sugar, sour cream and eggs are added to the cottage cheese. The filling should be mixed well. You can beat it with a mixer. After this, the cottage cheese is laid out in a mold on a bottom layer consisting of butter and cookies.
The pie should be baked at 160 degrees for about an hour.
Since our base consists of cookies, it is not necessary to place a container of water in the oven, which will create a water bath. The main thing is not to bake the dessert at high temperatures, otherwise it may dry out and crack.
If you want to achieve golden brown crust, 10 minutes before you remove the cheesecake from oven, turn on the temperature to 180 - 185 degrees and set the oven to the upper heating mode.
You should wait a little after you remove the cheesecake from the oven, and only then, when the cake has cooled a little, can you remove it from the mold. This process requires caution as there is a risk of damaging the integrity of the cheesecake. We recommend decorating your dessert with raspberries, strawberries or apricots. It is necessary to understand that decoration is not the main thing in this dish. Even the finest restaurants often serve cheesecake without any presentation. additional ingredients. The pie has culinary and aesthetic value even without fruit filling.
Curd cheesecake without baking
The following recipe is ideal for housewives who do not have an oven. It can surprise anyone who tries such a delicious dessert. His main feature can be considered that it is not baked. So, you will need the following ingredients:
- 300 grams of Baked Milk cookies;
- 150 grams of roasted hazelnuts;
- 150 grams of melted butter;
- 500 grams homemade cottage cheese;
- 500 grams of blueberries;
- 80 milliliters of grenadine;
- 15 grams of gelatin;
- 120 grams of sugar;
- 100g white chocolate;
- 50 milliliters of cream.
So, preparing dessert should start with the base. The hazelnuts must be thoroughly chopped. If you bought raw nuts, lightly fry them in a frying pan. After this, grind the cookies into crumbs and mix them with chopped hazelnuts and melted butter. Shortbread dough Place in an even layer in a baking dish and compact well. Then you can start preparing the filling.
Gelatin should be dissolved in small quantity warm water. Separately, you need to grind the blueberries through a sieve or grind them in a blender. Next, you need to pass the cottage cheese through a sieve. In a separate container, mix cottage cheese, grenadine, grated blueberries, and sugar. You can lightly beat the mixture with a mixer. After this, the filling is laid out on the bottom layer of cookies. Then the dessert should be placed in the refrigerator for 20 - 30 minutes.
In the meantime you can cook delicious cream. Heat the cream in a water bath until warm and add pieces of white chocolate to it. When the mixture becomes homogeneous, remove the cream from the heat and cool it. The dessert should be removed from the refrigerator and filled with cream. It is advisable that the cheesecake then remain in the refrigerator for at least 8 hours. This recipe will allow you to cook truly royal dish. Before serving, you can decorate the cheesecake with berries.
You can cook curd cheesecake in a slow cooker, oven, or even make a dessert that does not require baking. Undoubtedly, classic recipe calls for the use of mascarpone cream cheese. But at the same time, cottage cheese is also often used to make cheesecake, since this ingredient is affordable and no less tasty. We recommend that you definitely try making curd cheesecake in your home kitchen.
