1. To prepare a classic cheesecake, cream cheese is used, for example, Philadelphia: it is with it that the cheesecake acquires a creamy texture. Cream cheese can be replaced with similar curd or. You can take as a basis and cottage cheese, best of all - grated. In this case, the cheesecake will simply turn out denser.
2. All ingredients must be at room temperature. Lumps may appear due to the temperature difference between the products.
3. Beat the ingredients by hand or with a mixer at low speed, but very carefully. If there is a lot of air in the filling, the cheesecake may crack during baking.
4. It is better to take a form with a removable bottom. You can easily remove the cheesecake from it, especially if you grease the bottom and sides with butter.
5. It is best to bake a cheesecake in a water bath. Steam makes the dessert more tender, smooth and airy. Wrap the bottom and sides of the mold tightly to prevent water from getting inside. Then place the mold in a fairly tall baking sheet and fill it with water.
Frame: @/ / YouTube
6. Bake the dessert on the lower levels of the oven at 160°C (maximum 180°C). This will keep the cheesecake from cracking.
7. Cracks in the filling can also be caused by a sharp temperature drop after cooking. After turning off the oven, open the door slightly and leave the cheesecake inside for at least another half an hour. Then let it cool down for the same amount at room temperature.
8. Ready cheesecake must be cooled. It should stand in the refrigerator for at least 4 hours, and preferably all night. So the filling will definitely grab and the dessert will not fall apart when slicing.
9. A wet knife will help cut the chilled cheesecake evenly.
11 Cool Cheesecake Recipes
Photo: Daria Saveleva / Shutterstock Ingredients
- 150 g;
- 75 g butter;
- 900 g Philadelphia cheese;
- 200 g of powdered sugar;
- 200 g of sour cream with a fat content of 20%;
- 3 tablespoons of flour;
- 3 eggs;
- 1 egg yolk;
- a pinch of vanilla.
Cooking
Grind cookies in a blender, add melted butter to it and mix well. Spread the mixture in an even thin layer over the bottom of a 23 cm diameter mold and tamp down. Bake in a preheated oven at 180°C for 10 minutes. Then take it out and let the base cool.
Meanwhile, mix cheese and powdered sugar. Add sour cream and flour and mix again. Add egg, yolk and vanilla one at a time, mixing after each ingredient until smooth.
Spread the filling evenly over the base and bake for 45 minutes at 160°C.
Photo: Sergey Fatin / Shutterstock Ingredients
For the base:
- 125 g shortbread cookies;
- 60 g butter;
- 1 tablespoon cocoa.
For filling:
- 175 g dark chocolate;
- 500 g cream cheese;
- 150 g of powdered sugar;
- 1 tablespoon cornstarch or custard mix
- 3 eggs;
- 3 egg yolks;
- 150 g of sour cream with a fat content of 20%;
- ½ teaspoon cocoa;
- 1 tablespoon hot water.
For glaze:
- 75 g dark chocolate;
- 125 ml of heavy cream;
- 1 teaspoon liquid honey.
Cooking
Grind cookies in a blender. Add melted butter and cocoa and grind again. Put on the bottom of the form with a diameter of 23 cm, tamp and put in the freezer.
Mix flour, oatmeal, sugar, cinnamon and melted butter. Pour this mixture over the apple layer and place the cheesecake in the oven for 45 minutes.
Photo: Martin Turzak / Shutterstock Ingredients
- 300 g;
- 100 g butter;
- 500 g cream cheese;
- a pinch of vanillin;
- 300 ml of heavy cream;
- 500 g blackcurrant jam;
- 4 sheets of gelatin;
- 100 ml of water;
- 200 g blackcurrant (other berries can be added).
Cooking
Grind cookies in a blender and mix with melted butter. Divide the mixture into the bottom of a 23 cm diameter mold, compact and refrigerate for 20 minutes.
Mix cheese and vanilla. Whip the cream in a separate bowl and add to the cheese along with 1 ½ teaspoons of jam. Mix well and spread in a 1 cm layer on the chilled base. Add 1 ½ tablespoons of jam to the remaining filling, mix and place another 1 cm layer on top of the previous one.
Repeat these steps until 1 cm remains to the end of the edge of the form. This way you will achieve an ombre effect - a smooth transition of color from light to darker.
Place the cheesecake in the refrigerator for several hours.
Meanwhile, soak the gelatine in cold water as directed. Boil the remaining jam for 3 minutes (you will have about ⅓ of the original amount left) over low heat along with water and 50 g of berries. Add gelatin, stir and refrigerate for half an hour.
Then carefully spread the resulting jelly over the cheesecake and set to cool. Decorate the finished dessert with fresh berries.
Photo: Neil Langan / Shutterstock Ingredients
For the base and filling:
- 175 g shortbread cookies;
- 85 g butter;
- 15 g of powdered gelatin;
- 5 tablespoons of cold water;
- 250 g of cottage cheese;
- 250 g;
- 150 ml Baileys liqueur;
- 140 ml of heavy cream;
- 2 eggs;
- 140 g of powdered sugar.
For the top layer:
- 1 teaspoon with a slide of powdered gelatin;
- 150 ml of strong black coffee;
- 2 tablespoons of powdered sugar.
Cooking
Mix crushed cookies with melted butter. Spread in a thick layer on the bottom of a mold with a diameter of 20 cm and refrigerate for half an hour.
Pour gelatin with water and leave for 5 minutes. Then put the bowl of gelatin in a water bath and stir until the lumps disappear. Mix cottage cheese, mascarpone and liqueur. Add gelatin and lightly whipped cream and stir. Whisk the eggs and powder in a separate bowl. Pour the egg mixture into the filling and stir until smooth. Pour over base and refrigerate for a few hours.
Pour the gelatin into, put in a water bath and stir until the gelatin dissolves. Add powdered sugar, mix well and chill. Then gently spread the coffee jelly over the cheesecake and refrigerate for half an hour.
9. Avocado Cheesecake Pie
Ingredients
For the base:
- 120 g shortbread cookies;
- 70 g of sugar;
- 90 g butter;
- a pinch of salt.
For filling:
- 450 g cream cheese;
- 200 g of sugar;
- a pinch of salt;
- 120 ml lime juice;
- zest of 1 lime;
- 180 heavy cream;
- 1 lime - for decoration.
Cooking
Mix crushed biscuits, sugar, melted butter and salt. Lay out in a dense layer on the bottom of a round shape (it is not necessary to take a detachable one). Bake for 8-10 minutes at 180°C.
Mix cheese, sugar and salt. Add the avocado pulp and lime juice and stir. Then add the zest and cream and mix well again. Put the filling on the base, decorate with lime zest and wedges and refrigerate for several hours.
Photo: BarthFotografie / Shutterstock Ingredients
- 240 g flour;
- ¼ teaspoon salt;
- 4 tablespoons of sugar;
- 130 g butter;
- 1 egg yolk;
- 1-2 tablespoons of cold water;
- 750 g of cottage cheese with a fat content of 20%;
- 200 g of sugar;
- 80 ml of vegetable oil;
- 3 eggs;
- a pinch of vanillin;
- 4 tablespoons of corn starch;
- 120 ml of milk.
Cooking
Mix flour, salt and sugar. Add softened butter and stir. Then add water, knead the dough, wrap in cling film and refrigerate for an hour.
Roll out ⅔ of the dough into a circle with a diameter of 25 cm and place on the bottom of the mold. From the remaining dough, form a long sausage, roll it out and press it against the walls of the mold. Firmly connect both parts of the test.
Mix cottage cheese and sugar. Add butter and 3 egg yolks and mix well. Then enter vanillin, starch and milk. Stir, pour in the remaining egg whites and mix again. Put the filling on the dough and bake in an oven preheated to 180 ° C for about an hour.
11. Cheesecake with pickles
Ingredients
- 120 g pretzels (salty pretzels);
- 70 g butter;
- 450 g cream cheese;
- 280 g goat cheese;
- 170 g of sour cream with a fat content of 20%;
- 1 tablespoon ;
- 3 eggs;
- 50 g of grated parmesan;
- a few pickled cucumbers;
- 3 cloves of garlic;
- several sprigs of dill;
- 2 teaspoons of salt;
- 1 teaspoon ground red pepper or paprika;
- a pinch of ground black pepper;
Cooking
Chop the pretzels and mix them into the melted butter. Put on the bottom of the form with a diameter of 20 or 23 cm.
Combine cream cheese, goat cheese, sour cream and brine. Add eggs and stir. Add Parmesan, a small diced cucumber, minced garlic and dill, salt and pepper and stir to combine.
Spread half of the filling over the base, sprinkle with the remaining cucumber cubes, and top with the other half of the filling. Bake at 160°C for about an hour. Ready cheesecake can be decorated with salted and chopped dill.
Delicious dessert cheesecake (eng. Cheesecake - literally - curd (cheese) pie) is much older than it might seem. Spread all over the world thanks to the boundless love of American chefs, cheesecake is considered to be an American dish that has some distant English roots. Indeed, a pie based on soft cream cheeses or cottage cheese came to American cuisine along with European settlers and earned popularity there, and at the same time “American citizenship”. Now American cheesecakes are prepared not only in the USA and Europe, but in the Middle East, Israel, Hawaii, Japan, Russia, China and many other countries.
The first mention of a cheesecake, or rather, the progenitor of all modern types of this dessert, was made by the ancient Greek physician Aegimius, who described in detail the methods of making cheese pies. This is indirectly confirmed by the mention of the work of the Greek in the works of Pliny the Elder. According to John Segreto, who wrote the book Cheesecake Madness, the first cheesecakes appeared on the island of Samos in the 8th-7th centuries. BC. This delicacy in Greece was treated to Olympic athletes and wedding guests. Having reached Ancient Rome, Julius Caesar fell in love with the dessert, which automatically made its preparation mandatory in the homes of the nobility. The Roman hobby was inherited by European colonies, first of all, to England, where it received a long-term residence permit, especially since England had all the conditions and necessary ingredients for preparing this simple and tasty dish.
Another point of view on the origin of cheesecake belongs to Joan Nathan, who believes that this dessert comes from the Middle East. 
East. There, the ancestral cheesecake was prepared as follows: milk was curdled, honey, lemon zest and egg yolks were added, mixed and baked. It was this recipe, according to Nathan, that came to Europe along with the crusaders returning from campaigns.
Interestingly, a cheesecake, or rather a loaf of cheese, has been known in Ancient Rus' since the 13th century. In any case, since that time there have been written references to such a dish. But given that there are no surviving written Old Russian sources older than the 12th century, and older chronicles are known only from later lists, it can be assumed that cheesecake was eaten in Rus' long before the Crusaders, and various syrniki, cheesecakes, loaves with cheese and cottage cheese, preserved to this day, only additional confirmation of this. Cottage cheese casserole, familiar to everyone born in the USSR, is also a cheesecake, although a little brutal.
Rich history, traditions of different peoples and complex interweaving of “pedigrees” of similar dishes make cheesecake a universal “reconciling” pie, which is equally appropriate in New York, Moscow, for Easter or Birthday. This delicious pie is a true internationalist and goes well with Chinese or Indian tea, as well as with Caucasian kefir or Colombian coffee. Let's give credit to the Americans - the introduction of cream cheese and cream into the pie really changed the taste and appearance of the dessert a lot. Cheesecake found completely 
unique gloss, delicate, reminiscent of a soufflé structure, diversified itself with additional components and became a regular in many modern glamorous cafes and restaurants.
Enough history, let's talk about the dessert itself. Cheesecakes are conventionally divided into two categories - baked and raw. The first ones became popular thanks to the American style of cooking, the second, more ancient version is still used in some countries. You can also divide cheesecakes into those made from cream cheese (New York) and from cottage cheese or homemade cottage cheese. Recall that in English, the word cheese, in addition to cheese, means cottage cheese. So there is no “wrong” cheesecake, only a variety of cooking styles and recipes.
The famous New York cheesecake, synonymous with the modern cheesecake and, in many ways, its benchmark came about thanks to a few accidents. In 1912, James Craft developed a new method for pasteurizing inexpensive cream cheese, and in 1929, Arnold Reuben announced that the cheesecake had a new recipe. Indeed, what was served at the New York restaurant Turf was nothing like homemade cakes. The dessert acquired gloss and a uniform structure. It has become almost impossible to replicate in the home kitchen. It was this luck that made the cheesecake "a cult American dish."
Until 1929, cheesecakes were made from cottage cheese or rather expensive types of cheese (ricotta, havarti), but Philadelphia cheese is much 
simplified the matter. This cheese is ideal for baking, as it is very fatty and is made not from milk, but from cream. It does not require aging like brie or Italian varieties, and is similar in structure to mascarpone.
In addition to cheese, the cheesecake recipe contains sugar, eggs, cream, fruit and cookies for the base-cake. These are the basic ingredients to which berries, syrups, chocolate, alcohol and other ingredients can be added, depending on the whim and skill of the cook. Decoration of the top is often done to hide cooking defects, such as a crack that has appeared. Cheesecake, perfect in shape, without cracks and defects with an open top, only slightly decorated with fruit or chocolate, can be considered the highest craftsmanship.
New York Cheesecake
Ingredients (8-10 servings):
For filling:
700 g soft cream cheese (Philadelphia),
100 g cream with a fat content of 33%,
3 tsp fat sour cream,
100 g sugar
1 tsp vanilla extract,
3 eggs.
For the base:
500 g cookies,
150 g butter,
1 tsp ground cinnamon,
1 tsp ground nutmeg.
Cooking:
Prepare a collapsible form with a diameter of 26 cm. Crumble the cookies, mix them with melted butter, sugar, cinnamon and nutmeg. Lubricate the mold and spread the resulting mass along the bottom. Sometimes the base is distributed along the walls. Preheat the oven to 150 ° C, put the mold on the top shelf for 15 minutes (place a bowl of water with a diameter larger than the mold on the bottom). Remove the form and, without disassembling, cool.
Mix the filling ingredients, except for the eggs. Beat the yolks and whites separately with a whisk. Gently insert the eggs into the filling, trying to keep the airiness. Place the filling on the base. Bake at 150°C for 1 hour. Leave the cheesecake in the turned off oven for another 15 minutes, then open the oven door and hold for another 10 minutes. After that, let it cool completely, remove the frame and set to cool for 6 hours.
A few recommendations. All ingredients must be at the same temperature. Eggs can be beaten cold, in the process they will take the desired temperature. To prevent the cheesecake from cracking when parsing the mold, run a knife with a narrow blade along the side.
A very curious version of chocolate-based cheesecake is offered by the famous chef Ilya Lazerson.
Chocolate New Yorker.
Ingredients:
For the base:
150 g chocolate
100 g butter, 
3 eggs,
100 g sugar
75 g flour
For filling:
600 g Buko cream cheese,
150 g of the fattest sour cream,
3 eggs,
6 art. l. Sahara,
3 art. l. flour,
vanilla.
Cooking:
Melt the chocolate in a water bath with butter until smooth. Whisk 3 eggs with sugar until white foam, add chocolate mixture and flour until smooth. Pour into the bottom of a collapsible mold (26 cm). Mix cheese, sour cream and flour. Beat eggs with sugar until white foam and gently combine with slow movements, trying to keep airiness. Place the filling on top of the chocolate base. With a fork, lift the dark threads from the chocolate layer for a marbling effect. Bake at 180°C for 45 minutes. The center of the cheesecake should jiggle slightly when it's done baking. Cool in the oven with the door ajar. Run a sharp knife around the edge to avoid cracking the top. Let the cheesecake cool naturally in a warm place for 6-10 hours.
In England, from where cheesecakes came to the States, dessert is not baked, but gelatin is added and left in the refrigerator. This greatly simplifies the process, especially when you want to enjoy a cool and tasty dessert on a hot summer evening. In France, cheesecakes are made from Neufchatel cheese with fruit and berry decorations, and in Brazil, cheesecake is poured with guava jam. In Belgium and Holland, it is customary to sprinkle cheesecakes with crushed biscuits and grated chocolate. Cheesecakes are made even in Japan. 
Asian cheesecakes often contain tea, and some chefs even use tofu, a curd made from soy milk. Most often, Japanese cheesecake is a slightly modified American recipe with the addition of bright green powdered Matcha tea.
Japanese cheesecake.
Ingredients:
250 g Philadelphia cheese,
50 g butter,
140 g sugar
100 ml milk
60 g flour
20 g starch,
6 eggs
½ lemon (juice)
¼ tsp baking powder
2 tsp Tea,
salt,
5 st. spoons of plum jam,
2-3 tbsp. l. plum vodka,
powdered sugar (for sprinkling).
Cooking:
All ingredients must be at room temperature. Separate the yolks from the whites, beat the whites into foam, add sugar and a pinch of salt, beat until thick. Mix cheese and butter separately, mix or beat with a mixer on low speed, achieving a homogeneous state. Without stopping, add lemon juice and yolks. Pour in milk and stir. Mix flour and tea with starch, add to the mass and mix gently. Enter the whites in a circular motion. Transfer everything to a form, the inside of which is lined with baking paper, wrap with 3 layers of foil, put the “packed” form in a deep baking sheet half filled with water. Bake for 1 hour at 180°C. Take the cheesecake out, remove the foil, run a sharp knife along the edge of the pan to remove from the pan, remove the rim, peel off the paper and let cool for 2 hours. Refrigerate. Sprinkle the finished cheesecake with powdered sugar, serve with a warm plum sauce of jam and plum vodka (warm up in a water bath).
Russian cuisine does not have its own signature cheesecake, but the classic honey and berry ingredients may well serve as a symbol of a Russian dessert. Do not be afraid to experiment, perhaps it is your cheesecake according to your own recipe that can become a unique Russian recipe recognizable all over the world.
cheesecake- a classic dish of American cuisine, which has firmly entered the menu of cafes around the world. It is quite simple to prepare, and the result is an 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 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 Russian-made curd cheeses, 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.
Total cooking time for cheesecake: 8-10 hours (taking into account its “ripening” in the refrigerator)!
Ingredients
- shortbread cookies 300 g
- butter 100 g
- cream cheese 600 g
- sugar 150 g
- eggs 3 pcs.
- cream 30-35% 200 ml
Instead of heavy cream, you can use 20% cream.
The number of ingredients is calculated for baking in a form with a diameter of 20-22 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
In advance, we take out all the necessary products (eggs, cheese, cream and butter) from the refrigerator and leave them to “warm up” to room temperature.
After 30 minutes, we take the basis - a sand layer. To do this, take any shortbread cookies that you like. White, dark, with nuts - any. I used baby biscuits, they contain butter, not margarine. A trifle, but nice. You can do it yourself.
Cooking sand crumbs. To do this, you need to grind the cookies. The easiest ways are a 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. We put the finished base for 5-10 minutes in the oven, heated 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 sorts of 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. Cheesecake loves to be watched while it's in the oven, it's important not to neglect it. You don’t need to monitor constantly, but once every 5-10 minutes you should look in and look through the glass at the state of the cheesecake. If the top of the cheesecake starts to rise and crack towards the end of cooking, this is a clear sign of overcooking.
But that is 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. 
Unusual porous cheesecake.
- 6 eggs
- 250 g cream cheese
- 150 ml milk
- 130 g sugar
- 60 g butter
- 60 g flour
- 20 g starch
- 10 g vanilla sugar
- 1 st. l. lemon juice
- a pinch of salt
A very unusual cheesecake, due to its unusual structure, it is also called "cotton". It is called a cheesecake because it contains cream cheese, but its structure is completely different, not like the classic one. Japanese cheesecake has long attracted me with its originality, and now I have embodied it. It is prepared according to a principle similar to a biscuit, that is, separately whipped whites and yolks, which are carefully mixed, only here cream cheese, pre-mixed with milk, is additionally added.
Well, let's move on to the taste and structure, and they turned out to be very unusual! While I was trying a piece of ready-made cheesecake, a lot of associations flashed through my head, it is both a cheesecake, and a casserole, and a “juicy” biscuit, and a cheese soufflé, and even pancakes)) In my opinion, Japanese cheesecake is similar to all this, and with it doesn't look like anything in particular. So the taste is unique! The structure is similar to a porous sponge, but I don’t know why it is called cotton, in my opinion, it doesn’t really look like fluffy cotton, but of course it sounds beautiful))
Cooking:
Place cream cheese, butter and milk in a bowl.
Lightly heat in a water bath so that the cheese disperses and the butter melts. Cool down.
Wipe through a mesh colander to make the mass homogeneous.
Whisk egg whites thoroughly for 7-12 minutes or longer, gradually adding half the sugar and lemon juice until stiff peaks form.
Beat the yolks thoroughly, adding the second half of the sugar, vanilla sugar and salt.
Beat until the moment of significant clarification and increase in mass in volume.
Add the cheese mass to the yolks, mix gently.
Sift flour and starch together.
In parts, add them to the yolk-cheese mass, gently mixing it from the bottom up with wrapping movements.
Prepare a detachable form, if necessary, cover the sides and bottom with baking paper. I used a cooking ring fixed at 20 cm, the bottom was made from folded foil and baking paper.
Transfer the whipped mass, gently level.
As for baking a regular cheesecake, it is advisable to make a water bath in the oven for a Japanese cheesecake.
I poured boiling water into a baking sheet, a wire rack on the baking sheet, and a cheesecake mold was already on it. This is such an average option, baking already with steam, but without immersing the form in water.
Put in an oven preheated to 160 degrees, bake for about 50-70 minutes.
Ready cheesecake leave to cool in the oven (the door is slightly open). Then remove the form, it is very desirable to let the cheesecake stand either overnight in the refrigerator, or at least for 4-5 hours, so the taste of eggs disappears and the cheesecake will not look like an omelette, which those who prepare it sometimes complain about.
Let the cheesecake come to room temperature before serving from the refrigerator.
And here is the cut.
Japanese cheesecake is best served with liquid jam, caramel syrup, and the like. It goes very well with just such things, I sprinkled with raspberry jam syrup, and also sprinkled with chopped nuts. Berries or fruit slices will also be good here.
Japanese cheesecake is unusual, juicy and airy, and of course delicious!
The most popular dish in American and European coffee shops and pastry shops is a delicate and fragrant cheesecake. It consists of light whipped cheese and a base of shortcrust or biscuit dough. Various fillings and decorations make each cake unique. But the main thing that this dessert is famous for is the combination of a presentable appearance, aroma and taste.
Variety of Ingredients
Cheesecakes are prepared in a simplified way, grinding a suitable cookie in a blender and placing a cream of cottage cheese and fruit on it. After that, the dessert is sent to the refrigerator, and served after a couple of hours. A more complicated method involves baking cakes or the whole pie in the oven.
For cooking use
- eggs,
- sugar,
- cream,
- flour or cookies
- berries or fruits
- alcohol additives.
To make the cheesecake appetizing, additional components are often added to its composition that improve the taste. It is advisable to buy food flavors on a trusted site on the Internet in order to protect yourself from low-quality products. A large selection of alcoholic fillers (baileys, whiskey, amaretto) diversifies the smell of a cake prepared according to a classic recipe. The use of an additive from the milk-cream group will reduce the cost of the final cost of the pie. After all, instead of expensive cream cheese, you can add regular processed cheese and diversify its taste with the help of a suitable flavoring.
Exquisite flavor combinations
Europeans and British people appreciate the classic cheesecake recipes. Americans are more selective in tastes. Russian confectioners have found a golden mean in this matter: they use the classic method, saturating the base and filling with exquisite flavors. You can try making your own cheesecake using a simple recipe using a winning combination:
- Baileys and cottage cheese;
- chocolate and cream;
- blueberries and coffee biscuits;
- cherry liqueur and chocolate.
Guests will appreciate the memorable taste of a light dessert.
Notes of Irish liqueur
The velvety texture of the baileys flavored cheesecake is the highlight of a dinner for two. Cheese cream, saturated with the smell of Irish liqueur, emphasizes the taste of the shortcrust biscuit base. A small piece melts in your mouth, leaving a multifaceted aftertaste.
The memorable texture of "Red Velvet"
One of the most famous American cheesecakes, Red Velvet, strikes with the contrast of red cakes and snow-white butter cream. To give the biscuit a characteristic color, food coloring is used: they can be bought on the website in liquid or powder form. Liquid dye is more evenly distributed over the test mass. Having received bright red cakes, confectioners shift them with layers of creamy air cream. The main secret of the cake is the chocolate aftertaste.
Blueberry and coffee flavor
An unusual ensemble of coffee biscuits and blueberries is liked by connoisseurs of unusual taste. Dessert is prepared in a fast way. Blueberries are used as puree and whole berries (for decoration). Creamy taste is achieved through the use of refined Mascarpone cheese.
Cherry covered in chocolate
The rich smell of cherry liqueur and chocolate might seem cloying. But it is effectively complemented by the soft creamy texture of Philadelphia cheese. In order to make a cake, a chocolate sponge cake is baked and soaked in cherry syrup or liqueur. Cream based on cheese, canned cherries and white chocolate complements the bouquet of flavors.
Bold combinations of smells and tastes give rise to unsurpassed confectionery masterpieces. And guests do not need to know that the amazing cheesecake was cooked in haste. And additives that the hostess always has at hand made it bright and odorous.
