cheesecake — classic dish american cuisine, which has firmly entered the menu of cafes around the world. It is quite simple to prepare, and the result is incredibly tasty and delicate dessert. We will make classics of the genre - Cheesecake New York . Shall we try cooking?
The hardest part about making cheesecake is finding the right cheesecake. cream cheese. According to authentic recipes, Philadelphia cheese is used. The main drawback of this cheese is that it is now very difficult to find it in Russian stores. In search of analogues, I tried many different cheeses and settled on the Danish curd cheese Arla Natura Creamy. But at present, again, you can’t get it in Russia, so you have to buy curd cheeses Russian-made, which are on the shelves once or twice and that's it. For example, Bon Cream Cream Cheese - it turns out very well, besides, it is one of the most budget options at the moment. Also, I think Almette Creamy and Hochland Creamy will do.
No processed cheeses, cottage cheese, sour cream and Mascarpone are suitable. And even more so Creme bonjour and other unhealthy cheeses. We don't make casseroles.
Ingredients
The foundation
- shortbread cookies 300 g
- butter 100 g
Filling
- cream cheese 600 g
- sugar 150 g
- eggs 3 pcs.
- cream 30-35% 200 ml
The number of ingredients is calculated for baking in a form with a diameter of 22-24 cm, for a form of 26 cm we increase the number of ingredients by 1.5-2 times, unless, of course, you like a low cheesecake. If you are going to cook a version of the cheesecake without sides, only with a shortbread base, then use 150 g of cookies and 50 g of butter.
The weight of the cheesecake at the exit is approximately 1.5 kg.
Cooking
We get everything in advance necessary products(eggs, cheese, cream and butter) from the refrigerator and leave them to "warm up" until room temperature.
After 30 minutes, we take the basis - a sand layer. For this we take any shortbread, whichever you like. White, dark, with nuts - any. I used baby cookies"Baby", in its composition butter not margarine. A trifle, but nice.
Cooking sand crumb. To do this, you need to grind the cookies. Most simple ways- blender or food processor The method is a little more complicated: we crumble and roll the cookies put into the bag with a rolling pin. 
At this point, our oil has melted on its own, has become plastic and is ready for further work. I do not recommend melting the butter, as it is distributed in the sand crumb in the form of drops, does not hold well and will flow out during baking.
We combine crumbs and butter. You should get a loose mass. 
Now we pour our blank into the form. It is best to use a detachable form, I have a form with a diameter of 24 cm. The bottom can be covered with baking paper - it will be easier to remove the cheesecake. We tamp an even layer with something flat - for example, the bottom of an aluminum mug. You can do it with sides, you can do it without, I love it when a cheesecake has a side. Ready basis put for 10 minutes in the oven, preheated to 180-200 ° C. Then take it out of the oven and leave to cool. 
Now for the actual cheesecake. Stir the cottage cheese / cream cheese with sugar well until smooth. The easiest way to do this is with a mixer. But! We only need to mix evenly, do not beat! So we do everything at minimum speed, otherwise bubbles will appear and our cheesecake will look like a holey cheese. 
Add eggs one at a time. Mix very well after each addition of eggs. Let's not rush. We try not to beat the mass too much - if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking. Therefore, we are now working not with a mixer, but with a spatula or whisk. 
And at the very end, add the cream (you do not need to whip them) and mix gently again. Pour the filling into the form with the base. 
Lightly tap the mold on the table a couple of times (this way we will avoid bubbles and inhomogeneity of the dough, since those bubbles that are close to the top border of the cheesecake will come out). 
Next, we will bake the cheesecake. In all different recipes on the Internet, it is proposed to wrap the form in foil, pour water into a baking sheet and, in fact, bake in a water bath. This is done so that the cheesecake does not rise too much and does not crack. But in the end, we have only a wet base and the complexity of cooking. We will bake it like this: first we put it in an oven preheated to 200 ° C for 15 minutes, and then reduce the temperature to 110 ° C and bring the cheesecake to readiness for about an hour. It all depends on some features, for example, on the diameter of your form. Here, navigate like this - the center of the cheesecake should tremble a little (if you move the form), but not be too liquid. It took me 15 minutes + 1 hour to bake a 24 cm cheesecake. I usually put the baking sheet a little closer to the bottom of the oven. If you are afraid that the top of your cheesecake will burn, then prepare a sheet of foil in advance so that in which case you can cover the top of the mold.
But that's not all. It is also important to properly chill the cheesecake. If it is quickly pulled out of the oven, then it will probably crack. Why do we need a cracked cheesecake?! Cheesecake needs to be chilled in several stages. Immediately after turning it off, it must be left for 40-60 minutes in the oven with the door ajar, then hold for half an hour at room temperature. Next, you need to run a knife along the walls of the form, and after that put it in the refrigerator. Gradual cooling greatly reduces the risk of cracking the cake!
Cheesecake New York it turns out very soft and uniform. The texture is like a very delicate cottage cheese mixture. To complete the taste, the cheesecake should be in the refrigerator for at least 6-8 hours, I always leave it overnight and the morning will be happier from a great dessert to coffee. Here you can also train your willpower. The peak of taste falls on the third day, this is not a joke. It must be assumed that after turning off the oven, the process of preparing a cheesecake is not over. When cooled and in the refrigerator, the cheesecake continues to cook, but in a slightly different sense from our usual understanding.
Optionally, you can put slices of juicy ripe fruits or berries on the cheesecake. Or serve it classic - a clean cheesecake with a mint leaf and a little strawberry sauce. Enjoy your meal! 
By the way, there is another option to cook if you really really wanted chocolate to raise a dull mood. And if you are too lazy to bake a cheesecake or there is no oven, then pay attention to the recipe. 
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 tender 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. Several later prescription The Romans also mastered 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 cheese loaf can be called the domestic ancestor of the modern cheesecake.
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 the 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, it turns out suitable cheese for a cheesecake that's just as good as a 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, cream 33% fat - 100 grams, chicken eggs- three pieces, fatty sour cream - three teaspoons, 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 to them nutmeg and cinnamon. Mix until the mass uniform consistency and place in the bottom of a 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 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. Ready dessert leave 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 base for the dessert will be made from 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. chilled dough for the cheesecake, put it 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: fatty 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 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 from cottage cheese, prepared in the described way, it turns out very tasty and healthy. And thanks to the lemon peel, it also acquires a bright sunny hue.
If you would like to cook for home kitchen original dessert that 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 confectioner and is prepared from the usual set of ingredients.
If we compare the cost of a pie made from mascarpone and cottage cheese, then the latter will have an advantage. The recipe for such a dish, due to its merits, is in the arsenal of many housewives. We recommend combining berries and cottage cheese in such a dessert, since this combination has long been a classic.
Cheesecake is a great option dessert that can be served with a sweet table or tea party. It will decorate any feast and delight you with 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 an allergy. All the ingredients in the pie are healthy.
Classic variant
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-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 an unusual taste that is very difficult to confuse with anything. There are few people in the world who don't like cheesecake.
It should be noted that the classic cheesecake has two disadvantages:
- The first is the high cost of mascarpone. In small shops 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 cook 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. Such a condition is necessary so that the base of the pie does not dry out, split and acquire delicate taste. But it is worth noting that this technology requires appropriate skills.
Dessert from cottage cheese
Cottage cheesecake is much easier to prepare than a classic one. This is its great advantage. You can choose a no-bake pie recipe - in this case, just put the filling on the base and send it to the refrigerator for a couple of hours to solidify. Such a cheesecake can be prepared immediately before the arrival of guests by sending it to a cool place. By the time it's time for tea, the treat will be ready.
It is very important to choose the right form for the dish. It should traditionally be round. It is desirable 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, with which you simply do not know what to do. In this case, cheesecake is a way to rationally use products, making incredible delicious dessert that your family and guests will love. Of course, the taste of such a dish will be different, since mascarpone and cottage cheese are fundamentally different fillings. But that doesn't make the cheesecake any less delicious. 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 have been known to everyone since early childhood. This ingredient contains a large number of calcium and is very beneficial for the body.
Cheesecake preparation
It is very important to add to the pie suitable spices e.g. vanilla, cinnamon. You can decorate the finished delicacy with a sprig of fresh mint, which will emphasize the sophistication of the dish.
Easy Cheesecake Recipe
This recipe is very simple, despite the fact that the cake should be baked in the oven. So, in order to make a 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 preparation of dessert from the base. To do this, the butter must be cold so that it has a solid consistency. Cookies can be used "Baked milk" or another similar kind. The main condition is that the cookies should be crumbly. It is necessary to grind it into crumbs and add chopped small pieces butter. When the two ingredients are well mixed, a dough will be obtained, which should be laid out 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 lay out the bottom of the form with parchment paper.
Next, you need to prepare the filling. First, the cottage cheese should be passed through a sieve or well crushed with a fork. This will give the ingredient a uniform structure. After that, sugar, sour cream and eggs are added to the cottage cheese. The stuffing should be mixed well. You can beat it with a mixer. After that, the cottage cheese is laid out in a mold on the bottom layer, consisting of butter and cookies.
The cake should be baked at a temperature of 160 degrees for about an hour.
Since our base consists of cookies, it is not necessary to put a container of water in the oven, which will create water bath. The main thing is not to bake the dessert at a high temperature, otherwise it may dry out and crack.
If you want to achieve golden brown, 10 minutes before you take the cheesecake out of oven, turn on the temperature 180 - 185 degrees and set the upper oven heating mode.
You should wait a little after you remove the cheesecake from the oven, and only when the cake has cooled a little, you can take it out of 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 must be understood that decoration is not the main thing in this dish. Even the most sophisticated restaurants often serve cheesecake without a presentation in the form of additional ingredients. The pie is of culinary and aesthetic value even without fruit filler.
Cheesecake without baking
The following recipe is ideal for housewives who do not have an oven. He is able to surprise anyone who tries such a delicious dessert. His main feature it can be considered that it is not baked. So, you will need the following ingredients:
- 300 grams of cookies "Baked milk";
- 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, the preparation of dessert should begin with the basics. Hazelnuts must be carefully chopped. If you bought raw nuts fry them lightly in a pan. After that, grind the cookies into crumbs and mix them with chopped hazelnuts and melted butter. shortcrust pastry Spread evenly in a baking dish and compact well. Then you can start preparing the filling.
Gelatin should be dissolved in a small amount warm water. Separately, you need to grind through a sieve or grind blueberries in a blender. Next, pass the curd through a sieve. Cottage cheese, grenadine, grated blueberries, sugar are mixed in a separate container. You can lightly beat the mixture with a mixer. After that, the filling is laid out on the bottom layer of cookies. Then the dessert should be sent for 20 - 30 minutes in the refrigerator.
In the meantime you can cook delicious cream. In a water bath, heat the cream to a warm state and add pieces of white chocolate to them. When the mixture becomes homogeneous, remove the cream from the heat and cool it. Dessert should be taken out of the refrigerator and poured over with cream. It is desirable that the cheesecake then be 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 cottage cheese cheesecake in a slow cooker, oven, or even make a dessert that does not require baking. Undoubtedly, classic recipe requires 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 cottage cheese cheesecake in your home kitchen.
Cheesecake without baking is a delicious delicate dessert that is made from cookies and air stuffing from cream cheese. Decorate such a dessert with fresh berries or fruits. The advantage of this delicacy is the ease of preparation without baking, although it will take a lot of time for the jelly to freeze. But at this time, you can safely go about your business. It is precisely because of simplicity that I have often been preparing such desserts lately, changing the filler from fruits and berries. Yes, and the cream can be prepared once with cottage cheese, and next time with Mascarpone cream cheese, for example. There are completely different flavors.
Cheesecake - word of English language("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 especially solemn occasions, a pie was baked from grated cheese, flour and honey, which was served chilled. And after the capture of Greece by the Romans, culinary experts 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.
Cheesecake can be prepared in two ways - without baking in a cold way or by baking in the oven with cheese filling. Such a dessert can be prepared even in the country, the main thing is that there is a refrigerator.
In this article, I want to introduce you to no-bake cheesecake recipes. Many people call cheesecake a no-bake cake. In fact, it is, either a dessert or a cake, what difference does it make, the main thing is that it is very tasty.
Classic no-bake cheesecake recipes:
Classic cheesecake - recipe with strawberries and cottage cheese
Strawberries are so delicious and fragrant berry that will decorate any dessert or pastry. And now it's strawberry season, so by all means prepare this amazing dessert, you won't regret it.
We will need:
- shortbread cookies - 200 gr.
- cream - 500 ml (can be replaced with 30% sour cream)
- 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. We prepare the basis for the dessert. We break the cookies with our hands and grind them with a blender into small crumbs (it turns out almost flour). Add the melted butter to the cookies and mix very well.
The ratio of butter and biscuits in the cheesecake should be approximately 1:2
2. We cover the form for dessert cling film and put crushed cookies on it, tamp well with a spoon or hands. We send the form to the refrigerator for 30 minutes.
3. Pour gelatin cold water for 15 minutes to swell.
Now we will prepare the jelly cream. There are many recipes and such a cream turns out very tasty with cottage cheese, with cream, with Mascarpone cheese, with yogurt. Experiment yourself, try various fillings I assure you they are all delicious.
4. Mix heavy cream or sour cream vanilla sugar and sugar. Beat it all with a mixer until the sugar is completely dissolved and a fluffy mass is obtained.
5. We wipe the cottage cheese through a sieve, then the cottage cheese acquires a very delicate texture. Add cottage cheese to the cream in parts and continue to beat continuously with a 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 with a chalky stream. At the same time, we continue to stir with a mixer (you can already with a spoon).
8. Pour the jelly cream soufflé onto the chilled cake into the mold. We send the dessert to the refrigerator for 2 hours until the cream thickens.
9. It's the turn to make jelly from the finished pack. See how much water is written in the instructions and take a little less. For example, on my pack it is advised to pour 500 ml of water, I take 400 ml. I heat the water to a boil and dissolve the jelly from the pack. Jelly should cool to room temperature. To speed up the process, I send it to the refrigerator.
10. I cut strawberries (naturally washed) into thin slices, we will decorate the top of the dessert with it. Lay strawberries nicely in a circle shape.
11. Pour the cooled jelly on top and put the cake in the refrigerator for 5 hours until the jelly is completely solidified.
12. We take it out of the mold carefully so as not to destroy the beauty. We help to separate the edges from the mold with a knife.
Cake without baking with fruit and gelatin - recipe with photo
Cheesecake is essentially a no-bake cake. In summer, when there is a variety of fruits and berries in the garden, in the forest, or in the market, you can cook a cheesecake with a mix of them. Any berries and fruits that are on your table will come in handy 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 sequence of cooking all cheesecakes without baking is approximately the same, first the cookie crusts 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, let's analyze this no-bake cheesecake cake step by step and with a photo.
- Gelatin pour 50 ml of cold water and leave for 20 minutes to swell.
2. Grind the cookies with a blender into small crumbs. Nuts (I have peanuts) are pre-roasted, then they have aroma and taste. We also grind peanuts with a blender. Melt butter. We mix all the ingredients.
3. We spread the mass of cookies into a mold, lightly tamp with a hand or a spoon. We send the form to the refrigerator for solidification.
4. To prepare the cream, heat the cream (do not boil!) And dissolve the gelatin in them, stirring constantly. Stir until the gelatin is completely dissolved. Let's cool down a bit.
5. If you are preparing cream from cottage cheese, then do not be too lazy to rub it through a sieve to a homogeneous consistency. Believe me, the difference between ordinary cottage cheese and pureed in desserts is colossal. I buy ready-made curd mass for desserts and pastries, it is already mashed and very tender. Mix cottage cheese with sugar in a separate bowl and grate the zest of one lemon. We squeeze here lemon juice for sourness.
6. Add the gelatin mixture to the curd mass, stir well.
7. We take out our cake from the refrigerator and pour the cream on top. We send the cake to the refrigerator for 2-2.5 hours. Sometimes it takes more time, check until the creamy mass hardens.
8. We decorate our dessert with fruits or berries as your imagination allows.
9. We dissolve a pack of ready-made jelly as it is written in the instructions in water, I pour a little less than the recommended amount of water. Dissolve gelatin and let cool slightly. Pour the cooled jelly on top of the fruit. We put the cheesecake in the refrigerator.
10. After the gelatin hardens, remove the dessert from the mold. And to make it easier to remove it from the mold, we draw along the edges with a knife, separating it from the walls.
No Bake Blueberry Cheesecake - Mascarpone Recipe
Surprisingly delicious, easy, although not quite dietary, recipe with blueberries. Now is the season of this useful berry. This year is not the most abundant harvest of blueberries, but enough for such a 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 cookies with a blender. Pour milk into cookies, stir until smooth.
2. Fry nuts in a 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 at the bottom of the mold. It is better to cover the form with parchment. We send the cake from the cookies to the refrigerator for 10 minutes.
4. During this time, prepare the blueberry filling. Blueberries need to be simmered for 10 minutes, adding sugar and a sprig of rosemary. Rosemary has a pronounced aroma, so the dessert will turn out to be more original.
5. We do not waste time and prepare the cheese filling. Beat the cream until thick with a mixer.
6. Beat Mascarpone cheese with powdered sugar separately and after a while add sour cream or yogurt here. Whip for a few more minutes.
7. Gelatin is soluble in cold water and leave to swell for 15-20 minutes.
8. During this time, the blueberries are cooked, we take out a sprig of rosemary from it. 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 a beautiful lilac blueberry cream, stir well.
11. We take out a form with a cake from the refrigerator and put a beautiful air cream. Smooth the surface with a spatula.
12. Put the cheesecake in the refrigerator until the cream has completely solidified. For some reason, the hardening time is different every time, but on average I get 5 hours. I try to make such a dessert at night, and in the morning it will be guaranteed to be ready.
chocolate cheesecake
Well, this one amazing dessert worthy holiday table. Moreover, it is prepared quite simply, however, like the rest of the cheesecakes. Better to see once...
Orange cheesecake - no-bake cake
This recipe can be prepared even in winter when there is no fresh berries or fruits, because there are always oranges in winter. However, supermarkets also have other fruits almost all year round. This recipe is not for those on a diet. It uses quite fatty cheese Philadelphia and lots of cream. Recommend to buy chocolate chip cookie Then the cheesecake will be especially tasty.
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, pour melted butter into it. Mix well and pour into a mold. We put the form in the refrigerator.
2. Soak gelatin with water for 20 minutes to swell.
3. We will prepare the custard cream. Pour cream into a saucepan and 100 gr. 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. We take out the form with cookies from the refrigerator and pour it on top butter cream. Leave in the refrigerator for 5-6 hours.
6. Squeeze juice from 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 send it to cool for 3-4 hours.
8. Carefully separate the cake from the mold with a knife and serve in the best possible way.
Also, without baking, you can cook a recipe which was on my website not so long ago.
I hope I inspired you to cook such delicious and simple desserts. Moreover, now is the most favorable time for them - summer.
Greetings, dear friends and guests of the culinary site Home Restaurant! I dedicate today's recipe to all fans of cottage cheese desserts and cheesecakes. As you may have guessed from the name of the recipe - we will cook cottage cheese cheesecake. After posting the classic New York Cheesecake recipe from you dear friends, in social networks VK and Instagram, there were a lot of offers and requests to cook a cheesecake from ordinary cottage cheese, since not all hostesses can afford Philadelphia cheese.
Therefore, today I will tell and show how to cook a cottage cheese cheesecake from ordinary cottage cheese, which you can buy at any store at home, as expected, with baking in the oven.
Recipe for cottage cheese cheesecake verified to the gram at home
Expectations vs Reality
I will not promise you that the cottage cheese cheesecake in the oven is identical classic cheesecake with Philadelphia cheese because it's not. Cheesecake with cottage cheese learns ... not at all like cottage cheese casserole, Lviv cheesecake or curd pudding.
Curd cheesecake at home is a complete dessert with a delicate creamy taste and soft structure. But don't expect too much from this dessert, let alone compare it to the classic New York cheesecake.
I made the recipe and proportions of the curd cheesecake myself, so please don’t judge strictly, since I don’t have a pastry chef diploma yet
Do you know what is the main advantage of cottage cheese cheesecake over the classic brother from the city Big Apple? There are no “harmful” cracks in a cottage cheese cheesecake! Therefore, if you are still in doubt whether to cook cottage cheese cheesecake at home or not - feel free to put on aprons, take your phone or tablet with you to the kitchen and go ahead, cook a delicious dessert!
Products for 20 cm form:
For the cheesecake:
- 600 gr. cottage cheese
- 160 gr. powdered sugar
- 2 eggs
- 1 tbsp starch (25 gr.)
- 125 gr. cream, min 30% fat
For the base:
- 100 gr. shortbread biscuits
- 50 gr. butter
For decoration and serving:
- fresh or frozen berries
- fresh mint
Technology: step by step
First, prepare the shortcrust base for the cheesecake. Grind cookies in a blender into small crumbs.
Mix cookie crumble with melted butter.
And mix until smooth.
Using a glass, evenly tamp the resulting mass along the bottom detachable form. I use a non-stick cheesecake pan, so I didn't line it with baking paper this time.
Bake the sand base
We send the form with a sand base to the oven preheated to 160 degrees for 15 minutes. Grid position in the middle, heating: top and bottom.
We take out the form with a sand base from the oven, let it cool completely. Then we wrap the form with foil so that during the baking of the curd cheesecake in a water bath, water does not get into the form with our dessert. I recommend using whole piece foil folded three times.
Preparing a gentle curd cream
Mixing powdered sugar with starch in a separate bowl.
In a large bowl, combine cottage cheese, cream and eggs. I previously beat the eggs with three tablespoons of powdered sugar so that the curd mass was easier to interrupt with a blender.
With the help of an immersion blender, we turn the curd-creamy mass into a homogeneous puree.
Then add powdered sugar with starch.
And mix thoroughly, achieving maximum uniformity.
We spread the resulting curd mass in the prepared form with a sand base.
How to bake cottage cheese cheesecake in the oven
We place the form with the cottage cheese cheesecake in another spacious form with high sides for a water bath. We set the heating of the oven only from below to 160 degrees. Without convection and other blowing functions.
Place both cheesecake pans on the middle rack of the oven. Pour boiling water into a large mold, which should reach 1/3 of the level of the cheesecake mold, as in my photo.
Close the oven and bake our cheesecake for 60 minutes. For a small cheesecake on a 20 cm pan, 60 minutes is more than enough. If you are preparing a cheesecake in a large form of 25-26 cm, and a double portion, then the baking time should be increased to 1.5 hours.
It is advisable not to open the oven, but if you are very interested, then you can look with one eye, this cheesecake will still not have cracks.
After baking, leave the cheesecake in the oven with the door ajar for 1.5 hours. Don't expect this cheesecake to have a trembling center - it won't. Focus on the dense surface of the dessert along the entire diameter of the mold.
Next, we take out our almost ready-made cottage cheese cheesecake at home according to the classic recipe, and leave it to cool at room temperature. As in the classic recipe, I covered the cooled cheesecake with cling film and kept the dessert in the refrigerator for 8 hours.
