Cheesecake is a regular recipe. Curd cheesecake

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 must be 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 vanillin one at a time, stirring after each ingredient until homogeneous consistency.

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 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. Ready dessert decorate 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 in a 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.

Famous American dessert cheesecake is very popular, almost as popular as another newcomer from American cuisine Caesar salad.
Cheesecake appeared in Russia only in the 90s, so grandma's recipes You won't find a classic cheesecake.

What types of cheesecakes are there?

There are two main types of cheesecakes - cheesecake that is made without baking, and the kind that needs to be baked. It is customary to consider a cheesecake without baking to be English, and a cheesecake with baking to be American.
This article will talk about classic cheesecake with pastries, which is also called New York cheesecake.

Do you need a water bath to bake cheesecake?

Cheesecake simple a dish that does not require any special skill, not too labor-intensive.
Myths about its complexity are probably born from the fact that the dish has not yet taken root in our kitchen.
What also frightens many people is that classic cheesecake cooked in a water bath.
However, a water bath is not necessary if you have a convection stove - that is, with forced air circulation. So, if you have a modern stove or microwave, which has a convection mode, then feel free to bake the cheesecake without a water bath.
If the stove is old, then in this case water bath necessary for a smooth, beautiful cheesecake.

Ingredients for baking cheesecake at home

1) Cream cheese, aka cream cheese.

In the classic New York cheesecake recipe, only cream cheese is used; in other versions, cream cheese is mixed with sour cream. With sour cream, the cheesecake turns out less dense and, importantly, cheaper.

What kind of cream cheese is needed for cheesecake?

The classic cream cheese for New York cheesecake is Philadelphia cheese. It is almost impossible to buy this cheese from us.
Therefore, feel free to take any cream cheese that is close to Philadelphia in fat content. Philadelphia 65% fat.
Most similar to Philadelphia cheese
Bonfesto. Now there are also Serbian and Belarusian cream cheeses on sale. Look at the fat content and whether it says butter or cream-curd cream.
Ricotta and Mascarpone are not good for classic New York cheesecake.
Ricotta is similar to cottage cheese, and Mascarpone is too fat cheese, it is suitable for another famous dessert - tiramisu

2) Cookies - no problems with this product. We most often buy "Yubileinoe"

3) Butter

4) Vanilla extract or vanilla sugar what you can get.

5) Fine granulated sugar.

6) Eggs

7) Lemon juice(optional - lemon zest)

That's all the main ingredients. Sometimes Americans add a few tablespoons of flour to cheesecake.

How to make a classic cheesecake with baked goods

Ingredients for a 20 cm pan

1. Cookies - 125 gr.

2. Butter -75 gr.

3. Cream cheese 500-570 gr. (depending on which packages you buy, the more cheese, the higher the cheesecake will be)

4. Eggs - 3 pieces

5. Sugar - 3 tables. spoons

6. Vanilla extract - 1 teaspoon

7. Lemon juice - 1 teaspoon (optional)

How to make a classic New York cheesecake

An hour or two before baking, remove all food from the refrigerator so that it is at room temperature when cooked.

Stage 1 - making the base

1. Set the oven to preheat at 180 degrees

2. Grind the cookies into fine crumbs.

It’s most convenient to grind in a food processor, but if you don’t have a food processor, you can grate them or crush them with a rolling pin, placing the cookies in a bag.

3. Melt the butter in the microwave

4. Mix melted butter with cookie crumbs

You can combine all these points, take softened butter and grind it together with the cookies in a food processor.

This option takes a little longer because the cookies with butter grind more slowly than just cookies. But less dishes get dirty this way.

There should be a mass like this.

3. Take a springform pan.

The form can be lined with parchment. Cheesecake made from parchment is very easy to remove and easy to transfer to a holiday plate. But there is a small drawback - the edges of the cheesecake will not turn out perfectly smooth.

Spread the butter and cookie mixture over the bottom, making small edges. For density, you can compact it with a glass

4. Place in the oven for 10 minutes and then cool. The base must be baked so that the cheese mass does not leak through.

Preparing the cheese mass

At this stage, the cream cheese is mixed with the remaining ingredients. You can do this with a spatula or a whisk. Can be done with a mixer at minimum speed. If you mix intensively, or even more so beat, the mixture will become saturated with air bubbles, which during baking will tend to come out and spoil the surface of the cheesecake. Therefore, mix slowly but thoroughly, achieving homogeneity of the mass.

1) Mix eggs with sugar until smooth, add sugar, vanillin and lemon juice.

2) Mix eggs with sugar and vanilla into the cheese mixture.

3) Place the homogeneous mass in the mold

4) Set the oven to 160 degrees and bake for 40 minutes. 5) After 40 minutes, look and gently touch the cheesecake with your hand. If the surface is springy and the middle trembles a little - everything is fine, you can turn off the oven. But don't remove the cheesecake from the oven. Open the door slightly and leave to cool for an hour.
6) Then cover cling film and place in the refrigerator for at least 2-3 hours.

As you can see, the cheesecake turned out smooth, there are no cracks. The sides are wavy due to the use of parchment.

Cut the cheesecake using a knife dipped in water.

So, let's repeat the important points - do not beat the cheese mass, but mix gently, do not remove the cheesecake from the oven immediately after cooking. Follow these simple rules and the cheesecake will be a success.
For those who have an old stove, the third rule is a water bath. To do this, before the second stage of baking, the pan is wrapped in foil in two or three layers so that water does not penetrate into the cheesecake. After this, take a mold larger than the one in which you bake. Place the cheesecake in a large pan and pour it into it. hot water one-third to one-half height springform.

Based on the basic classic recipe, you can make great amount different cheesecakes, chocolate, lime, pistachio. However, the basic principles of cooking will remain the same as those listed in this article.

Sweet recipes You might be interested

Cheesecake is sweet cheese pie which is served for dessert. It is prepared in many cafes and restaurants. At the same time, there is no single recipe for traditional American cheesecake, because each pastry chef prepares it in his own way: some use sour cream to prepare the glaze, others use cream, and some prefer to add condensed milk. Some people prefer Mascarpone cheesecake, others prefer Philadelphia or Ricotta. Therefore, everyone who decides to cook a classic cheesecake has their own recipe. But whatever the recipe, the dessert turns out not only beautiful, as in the photo, but also delicious.

Cheesecake is a pie whose main ingredient is soft cheese or just cottage cheese

Many housewives are sure that it is almost impossible to prepare this dessert at home, because the cheesecake recipe is complicated. It would be a misconception to think that only professional pastry chefs can prepare this pie. In fact, if you follow the recipe exactly, you will end up with a wonderful classic cheesecake. It is also called "New York".

“Cheesecake” literally translates as “cheese pie.” The name itself suggests that the pie contains cheese. But not every cheese is suitable for cooking. What cheese is used to make New York or classic cheesecake?

To prepare New York cheesecake, like any other dessert, we need soft cream cheese; it has a creamy consistency and is very delicate taste. But you should not use processed cheeses. They are completely out of place here.

Yes, cream cheese is very similar in texture to cottage cheese. But you can’t replace it with regular cottage cheese. After all, anyone curd product will give the dish a sour taste. Still, some housewives replace expensive cheeses with cottage cheese when preparing this pie.

Philadelphia cheese is best for cheesecake. It is made from sour cream and cream. This cheese is very tender and pleasant to the taste.

You can replace Philadelphia with Mascarpone cheese if the recipe allows it. Mascarpone has a consistency similar to heavy cream. You can find its photo and description of its composition on the Internet. Using this neutral-tasting cheese, you will be able to prepare a very delicate classic cheesecake. In addition to cheesecake, Mascarpone is used to make tiramisu, a famous Italian dessert.

It is better to buy cheese for cheesecake in briquettes.

It is better to purchase cheese packaged in a briquette. Those cheeses that are sold in tubes have already been whipped. And during the cooking process you will have to beat the cheese again, which will lead to excessive airiness. This is extremely undesirable for our dessert.

Making a traditional pie

This dessert is popular all over the world. It is not surprising that housewives want to cook it at home. So, in order to prepare 8-10 servings of real New York cheesecake, you will need the following ingredients:

For the base:

cookies or crackers (for example, “Yubileinoe”) – 300 g;
sugar – 4 tbsp. l.;
butter – 150 g.

For filling:

Philadelphia cheese – 450 g;
egg – 5 pcs.;
flour – 3.5 tbsp. l.;
sugar – 1.5 cups;
zest of half a lemon;
vanilla sugar – 1 tbsp. l.

sour cream – 2 tbsp;
sugar – 0.5 tbsp;
vanilla – 0.5 tsp.

The recipe is as follows: first, grind the cookies using a meat grinder, blender, or simply with your hands, mix them with sugar and butter until a homogeneous mass is formed. We compact the resulting mass tightly into a springform pan. This will be the base for the cheesecake. The base must be baked in an oven preheated to 180 degrees for 10 minutes, and then cooled. There is no need to remove the base from the mold.

The base for the treat is ready for baking

Mix Philadelphia cheese at room temperature with sugar, lemon zest and juice, salt and vanilla. Beat the resulting mass with a mixer at low speed. Without stopping whisking, add flour, then eggs.

Received homogeneous mass you need to pour it into a mold with a base, after greasing the edges of the mold with oil. Place the mold in the oven for one hour. Then cool for 10-15 minutes.

While the dessert is cooling, prepare the glaze. To do this, mix sour cream, vanilla and sugar in a blender. Spread the glaze over the surface of the New York cheesecake and bake for another 7-10 minutes.

After baking, carefully remove the cake from the pan. Before serving, pour syrup over and decorate with berries. In order to decorate the dessert in an original way, you can view some photos with examples. New York cheesecake is ready!

Nuances of preparing cheese dessert

Baking a New York dessert, or any other, at first glance is very simple, because when studying the recipe, you do not notice any difficulties. But there are a number of nuances that must be taken into account in order for the cheese dessert to turn out not only amazing in taste, but also beautiful, as in the photos with which the Internet is replete.

Firstly, the cake should never rise during the baking process. To do this, it is better to beat all the ingredients with a fork or whisk by hand. If you still decide to use a mixer, then beat the mixture at the lowest speed. This way less air will get into it.

Surprise your friends and family - bake a cheesecake!

The cheese should only be beaten once. When adding ingredients later, it is best to simply stir until smooth. This way you will avoid excess air getting into the cheese mass.

To make the dessert beautiful and not crack on top when cooling, you need to bake it at a low temperature. It is best to place the cheesecake pan in the oven in a container of water. By creating a water bath of sorts, you can prevent the bottom and edges of your cheesecake from burning.

Water should be poured into this container to fill exactly half the mold. Under no circumstances should it get into the pie, otherwise the dessert will be ruined. It’s good if the shape with water is larger in diameter than the shape with cheesecake. The distance between the walls of these two forms should be at least 3 - 5 cm.

Cracks can also appear due to too much baking time. The cake is considered ready when its edges have hardened sufficiently and the center trembles a little when shaken. It is at this stage that the oven should be turned off and the cake itself should be left in it for another hour. After this, the center of the cheesecake will no longer look damp, but cracks will not appear on the surface.

If you couldn’t avoid cracks on the surface of the pie, don’t worry, they can be easily hidden. Decorate your pie with jam and fruit and the cracks won't show.

About cheese.

By Classic Cheesecake, I mean New York Cheesecake. That's why! Only the right cheese for its preparation it is “Philadelphia”. But, since we do not live in America, it is quite problematic to get it even in Moscow. So, for starters I’ll tell you what can replace it.

The three pillars of foreign cream cheeses are Philadelphia, mascarpone and ricotta. If you were lucky enough to buy the first one, congratulations, then you don’t have to read the next paragraph, and you will get a real New York cheesecake. If not... I recommend turning to domestic analogues.

The Karat company now makes very good cream cheese. It’s called “Cream Cheese” and is sold in blue tubs in the manner of their world famous processed cheeses. Its texture is thick, creamy, and the taste is salty - just what we need.

I also recommend paying attention to Buko and Horteka cheeses. I saw them in one and a half liter buckets... a little expensive, of course, but enough for exactly 2 cheesecakes :) Many people take creamy curd cheeses “Rama” or “Almette” - this is not quite the same, they are a little looser and saltier, but, in principle , they can also be used.

Cheesecakes with mascarpone turn out to be fattier (80% fat content is not a joke), heavy and sweet, since mascarpone is completely unsalted cheese. Therefore, if you have mascarpone, reduce the amount of powdered sugar by about a third. And I personally recommend decorating such cheesecakes with fresh berries - to dilute the excessive sweetness and density.

Cheesecakes with ricotta They are already eager to taste cottage cheese. Ricotta is loose, just a little salty, reminiscent of our domestic cottage cheese, only more tender. When buying ricotta for cheesecake, be sure to look at the expiration date - this young, delicate cheese spoils very quickly!

And finally, cottage cheese. Yes, you can replace cream cheese with cottage cheese. But it will already be cottage cheese. Or even a casserole. Tasty, of course, but... not that. Cottage cheese has a more sour and sharp taste than cream cheese, and an uneven texture to boot. However, if you can’t find anything at all, take the cottage cheese and rub it through a sieve to get rid of lumps, and then you can also grind it with a blender to be sure.

Although you can find many recipes on the Internet on how to make cream cheese at home, I do not recommend it. You won't save money. From a large volume of cream it turns out a small amount of cheese. And heavy cream will cost no less than a jar of cream cheese.

At one time I was fond of homemade cheeses and realized that best cheeses– on sour natural milk . The rest are not at all budget-friendly and are inferior in taste to store-bought counterparts.

So, I talked about cheese for the classic cheesecake recipe. Now let's move directly to the process.

The proportions are calculated for a springform pan with a diameter of 20 cm.

First, remove the cream cheese, eggs and cream from the refrigerator. All ingredients for cheesecake should be at the same room temperature.

Preheat the oven to 160 degrees.

Preparing the crust.

To do this, in a food processor fitted with a blade attachment, grind the butter and cookies into fine, almost uniform crumbs.

The finished mass will easily come together. What nuances might there be? How to replace "Jubilee" cookies? Ordinary shortbread cookies, any kind, but preferably without flavorings and fillers such as raisins. If you don’t have a food processor, the cookies can be crushed with a mortar or rolled out with a rolling pin, and then mixed with soft butter.

The finished cheesecake mixture can be compacted along the bottom and walls of the springform pan to create a cheesecake with sides. Or you can line the mold with cling film and make only the bottom of cookies - both options are quite acceptable. I settled on a cheesecake with sides.

Place the cake in the oven for 10 minutes, then remove it and cool.

Preparing the filling. To do this, carefully mix the cream cheese with a whisk with powdered sugar.

Do not replace powdered sugar with sugar, this is important in a classic cheesecake recipe! We want the texture to be as uniform, soft, and creamy as possible, and the sugar may not completely dissolve. If powdered sugar is difficult to buy, grind required quantity sugar in a coffee grinder.

Add vanillin. It also needs to be ground in a coffee grinder first. It is better, of course, to use vanilla extract - after all, natural flavoring is always more advantageous than artificial. But finding it can be problematic. If you have it, add 1 teaspoon instead of vanilla.

Add eggs one at a time and mix gently.

Important! In this recipe, you cannot beat the cheesecake filling, just stir it! Move the mixer away. If you beat the cream too vigorously, it will fill with air, which will subsequently lead to the formation of cracks on the surface of the cheesecake. Therefore, mix slowly, thoroughly, carefully and briefly.

Add cream, stir to obtain a homogeneous mass.

Important! The cream should be full fat. Not less than 33%. Do you see how it is in my photo? This is what they look like even without beating. Do not replace them with less fatty options, because the result will be unpredictable.

Let's make a water bath. We wrap the baking dish with a double layer of foil (so that water does not flow inside) and place it in a wider and deeper container. Place the filling into the mold.

Pour hot water about 2-3 cm from the bottom. Important! Don't neglect the water bath. Yes, it is much easier to bake a cheesecake without it and not bother, but believe me, only a water bath guarantees that the cheesecake will turn out without cracks, will not fall off, will not burn, and will come out perfect. Place our design in the oven for 1 hour 10 minutes and bake at 160 degrees.

Don't bake the cheesecake longer! This is not a cake, it shouldn't be dry. If the middle shakes a little, this is completely normal for the classic recipe. But don’t rush to take it out of the oven, so as not to get insidious cracks.

Turn off the oven, open the door slightly and leave the cheesecake inside for an hour. I usually wait until the oven has completely cooled down before removing the item.

Take the cheesecake pan out of the water container and remove the foil. Do not remove the cheesecake from the mold immediately after baking! It should spend at least 4 hours in the refrigerator.

So, we put it in the refrigerator and wait. Then we carefully run a knife along the walls of the mold, remove the sides, take out our cake and enjoy.

A classic cheesecake does not need additional decorations or toppings. However, nothing prevents you from serving it by garnishing with fresh berries or drizzling berry sauce. If appearance If you're not very happy with it, whip the heavy cream with powdered sugar and coat the cake with it.

I moved on. Covered it chocolate icing and decorated with a pile of different candies - American marshmallows, marshmallows, pieces of domestic chocolate and crumbled cookies. But this is only because my spoiled family is tired of the classic cheesecake, give them something more complex. I strongly recommend that you first try the cheesecake in in its original form, without decorations, to fully appreciate its delicate, delicate taste and airy texture. Bon appetit!

Hello, cooks and lovers of sweets! Today I’ll tell you how to make cheesecake at home. The hot-cooked dessert is characterized by a light, airy consistency that will not leave anyone indifferent.

Residents were the first to start making cheesecake Ancient Greece. However, the author of the classic recipe is considered to be Arnold Reben, the owner of a restaurant located in New York called Turf.

The classic delicacy is based on creamy or cottage cheese. But there are recipes for the dish that involve the use of other types of cheeses.

Classic cheesecake recipe

Ingredients:

Cookies “Jubilee” – 300 g.
Butter – 130 g.
Cream cheese – 450 g.
Sour cream – 450 g.
Sugar – 200 g.
Eggs – 3 pcs.
Cinnamon – 1 pinch.

Preparation:

First, grind the cookies as for the cocoa sausage recipe. A coffee grinder or blender is suitable for this purpose.
Combine cookies with softened butter and cinnamon. After mixing, you will get a mixture that resembles greasy crumbs. Place it in a round springform pan, spread it over the sides and bottom, and put it in the refrigerator.
Place the cream cheese in a deep bowl and beat with a mixer at minimum speed. While beating, gradually add sugar and eggs into the cheese mixture. Add sour cream to the mixture and beat.
Remove the previously prepared mold from the refrigerator, carefully pour the cheese mixture into it and smooth it out.
Wrap the bottom of the mold with several layers of food foil. As a result, the liquid from the water bath will not flow into the mold.
Place the mold in a large diameter container with hot water. It is important that the water reaches the middle of the side of the mold.
I recommend baking the dessert in an oven preheated to 160 degrees for 50 minutes. Then turn off the oven and open the door slightly. After half an hour, take out the form with the treat.
Once the cheesecake has cooled, run a wet knife along the sides of the pan and refrigerate for 5 hours. Then remove the form. Sprinkle the finished treat with cocoa and decorate with mint leaves, strawberries, raspberries and other berries. Follow the link to find 4 New York cheesecake recipes.

Video recipe

Could you have ever thought that making cheesecake at home is so easy? Now anyone festive table decorate with excellent culinary masterpiece, which will shock your guests.

How to make cottage cheese cheesecake

Cheesecake is a dessert that represents American cuisine. Prepared on the basis of cheese or cottage cheese by baking or in the form of an airy soufflé. Many chefs add vanilla, chocolate, liqueur, fresh fruits and sweet additives.

The main element of the dish is a sweet cheese mass, which is laid on top of a layer of crushed cookies. However, often a regular sponge cake is used as a base.

The technology for making cottage cheese cheesecake is simple, but allows you to create a masterpiece culinary arts. That's why it's so popular among confectioners.

Ingredients:

Crushed cookies – 300 g.
Melted butter– 150 g.
Hazelnuts – 100 g.
Blueberries – 500 g.
Cottage cheese – 500 g.
Sugar – 6 tbsp. spoons
Gelatin – 15 g.
White chocolate– 100 g.
Cream – 150 ml.
Grenadine – 4 tbsp. spoons.

Preparation:

To make cheesecake, combine crushed cookies with crushed nuts, melted butter and stir. Place the finished mixture in a mold and compact.
Place the blueberries in a blender glass and chop. Whisk and pass through a sieve. Combine the prepared berry mass with cottage cheese and mix.
Add sugar, grenadine and pre-soaked gelatin into the resulting aromatic mass. Whisk the mixture until the consistency becomes thicker.
Pour the finished blueberry cream over the cookies and smooth out. Place the mold along with the dessert in the refrigerator for a third of an hour. Meanwhile, break the chocolate into small pieces and melt over a fire, adding a third of the cream specified in the recipe.
Whip the remaining cream and add to the cooled chocolate mass. Top the cheesecake with the delicious mixture. Leave it in the refrigerator overnight. During this time, it will reach readiness and acquire the necessary taste.

As you can see, the cheesecake is prepared without ovens or fryers, which is to the advantage of the chef. If you want to diversify the taste of the delicacy, add a little liqueur. As a result, it will receive unsurpassed taste qualities.

New York cheesecake recipe

Cheesecake is a cult dessert. Despite its ease of preparation, it is something more than a New Year's cake or pie. And this is against the backdrop of the fact that preparation does not require hard-to-find and expensive ingredients.

Previously, cheesecake was prepared using cottage cheese, until in 1929 the American culinary specialist Reuben replaced it with cream cheese. Thanks to this ingredient, a classic delicacy has turned into a tender, brilliant and pathetic treat.

Even a novice cook can cope with the culinary task. The main thing is the recipe and a set of products. To prevent the cheese filling from cracking, ingredients at room temperature are used. That's the whole secret of cheesecake, which is combined with cocoa or tea.

Ingredients:

Shortbread– 100 g.
Butter – 30 g.
Cream cheese – 480 g.
Heavy cream– 150 ml.
Sugar – 50 g.
Eggs – 2 pcs.
Vanillin.

Preparation:

First of all, prepare the base. Grind the shortbread cookies, combine with softened butter and a few tablespoons of water. Mix thoroughly to obtain a moistened mass, which you place on the bottom of a springform pan lined with parchment and form a crust. Place the pan with the dessert base in the oven for ten minutes. Temperature – 180 degrees.
To prepare the filling, mix eggs with sugar, vanilla and cream. Add cheese to the resulting mass and beat with a mixer until a creamy and fluffy consistency is obtained. Place the finished filling on top of the crust.
Remove excess air from the filling. To do this, slightly lift the pan off the table and drop it sharply. Repeat several times. As a result, the mass is compacted, and the voids in cheese filling will disappear.
Bake the cheesecake in a water bath so that the temperature is evenly distributed. Pour almost boiling water into the container. Bring the cheesecake to readiness at a low temperature, otherwise the soufflé will quickly rise and become covered with cracks.
At a temperature of 150 degrees, keep the dessert in the oven for 90 minutes. Then turn off the oven, but do not rush to take out the treat. I recommend doing this after 3 hours, then place the cheesecake in the refrigerator for 6 hours.
For decoration ready-made dish I recommend using powdered sugar, icing, grated chocolate or fresh berries.

Video recipe

Before making New York cheesecake, watch this master class from Jamie Oliver. Thanks to the training video, you will cope with the task perfectly. Experienced cook will give you a few ideas for decorating dessert.

How to make cheesecake without baking

American cheesecake, which is based on cottage cheese or cream cheese, is baked in the oven. However, the British, contrary to tradition, make the dish differently and do without baking.

Ingredients:

Cookies – 200 g.
Milk – 2 tbsp. spoons.
Honey – 4 tbsp. spoons.
Cream – 200 ml.
Butter – 50 g.
Powdered sugar – 2 tbsp. spoons.
Cottage cheese – 400 g.
Lemon juice – 3 tbsp. spoons.
Bananas – 3 pcs.
Sour cream – 100 g.
Gelatin – 8 g.
Vanilla sugar– 1 teaspoon.

Preparation:

Combine crushed cookies with milk and butter. After mixing, place the mixture in a mold, covering it with greased parchment. Carefully level everything and press down a little. Place in the refrigerator for half an hour.
Make puree from peeled bananas, and add lemon juice to the gelatin in a small bowl. Once it has puffed up, transfer it to a saucepan and heat until it dissolves.
Combine the banana mass with gelatin, mix and put in the refrigerator for 10 minutes. Constantly look at the clock, otherwise it will turn out to be jelly.
Mix the cottage cheese passed through a strainer with lemon zest, honey and sour cream. Lightly beat the resulting mixture. Proceed in the same way with the mass consisting of powdered sugar, vanilla sugar and cream. Combine the mixtures with banana puree.
Mix the finished filling and place on top of the cookies. In this form, the cheesecake should stand in the refrigerator until the morning.

The recipe calls for the use of a variety of cookies, and instead of honey, add cocoa powder. As a result, instead of a banana delicacy, you will get a chocolate cheesecake.