I want something tasty and sweet for tea, and sugary cakes and hearty pies tired? Try very fashionable lately, gentle and air dish- cheesecake. The first mention of such a dessert is found among the culinary manuscripts of Dr. Greece. But he reached the peak of popularity in America. There the recipe got its name "cheese cake". Subsequently, he scattered around the world, winning the hearts of the sweet tooth. There are countless variations on the theme of cheese-curd pie. Introducing the most delicious easy recipe cheesecake at home. With a photo, we will tell you step by step about all the secrets of preparing this wonderful delicacy.
Classic cheesecake options are open pie on a shortbread base stuffed with soft curd or cream cheese(mascarpone, philadelphia, brie, etc.) with fruits or berries.
Most often, the base is not baked, but is made from compressed cookie crumbs mixed with butter. There are recipes in which the cake must first be baked and cooled. And there are options when the cake is baked as a whole, along with the filling.
As for the filling itself, instead of purchased cream cheese, you can easily use homemade one made from cream, milk and sour cream. Or replace it with soft grated cottage cheese with a low fat content.
Whatever the chosen recipe, there are a few key points, considering which, you will always get an excellent result.
Secrets of a successful cheesecake
The hardest part about making cheesecakes is getting the cake out of the mold without damaging it. This process is greatly facilitated by the use of a detachable form. But if one is not at hand, use parchment or foil. You just need to lay them with a large margin, so that later you can easily remove the cake by pulling the edges.
For the base you need shortbread cookies. Of course, you can also use store-bought (for example, anniversary), but it turns out much tastier if you bake homemade in advance.
Another key to a successful cheesecake is that the crust should be very dense. That is, the cookies should be thoroughly crushed, as small as possible, so that it is better saturated with oil. And then the resulting mass must be very strongly tamped with a glass or a small rolling pin.
To avoid cracks during baking (about 50 min.), it is necessary to maintain a stable low temperature in the oven, and then let the cake cool slowly, without taking it out of the oven, but only by opening the door. Then place the cheesecake in the refrigerator for at least 3-4 hours, and only then decorate with fruit or chocolate.
During cooking, all ingredients must be room temperature especially eggs and sour cream. This will make the filling more airy and tender.
Traditional cheesecake with soft cheese
This orange cheesecake recipe is super easy to make and perfect for making at home. By using detailed photos and step by step description, he can't even handle it very well experienced chef. Such a dessert would be appropriate for evening tea, and for holiday table. Even for little sweet tooth perfect option goodies. Orange, if necessary, can be replaced with a lemon, or any berries (if you are allergic to citrus, for example).
Ingredients
- shortbread cookies - 350 gr.;
- butter- 180 gr;
- soft cream cheese - 400 gr.;
- egg - 4 pcs.;
- sugar - 1 tbsp.;
- orange - 1 pc.;
- sour cream 20% - 150 gr.;
- starch - 1 tbsp. with a slide;
- vanillin - 1/2 tsp;
- baking powder - 1 tsp;
- bitter chocolate (for decoration).
How to make cheesecake at home
- First, grind the cookies into small crumbs. To do this, you can use a rolling pin or mortar. And you can grind in a blender.
- We combine it with melted, but not hot, butter and knead well.
- Now from the resulting mass we form the basis of our pie. To do this, cover the form with parchment or foil and evenly distribute the “dough” along the bottom and sides. You need to tamp it very tightly so that the cake does not fall apart when you take it out.
- For the filling, you need to grate the zest of a small orange and squeeze out all the juice from it, which should be filtered. We need about half a cup.
- Then we separate the yolks from the proteins.
- Beat egg whites and a pinch of salt with a mixer until a dense white foam is formed.
- Pour a glass of sugar into the egg yolks and start beating at a very slow speed. Without stopping the mixer, gradually add sour cream, cream cheese, Orange juice, zest, starch, vanillin and baking powder.
- In the resulting mixture, very carefully so that the foam does not settle, we introduce the beaten yolks and mix until smooth.
- Next, pour the filling onto the base, leaving about 1-2 cm to the top edge, because. during the baking process, the egg-cheese mass will rise well. From the given amount of ingredients, a cake with a diameter of about 24 cm is obtained.
- We put the cheesecake in an oven preheated to 160-180 ° C and bake for 45-55 minutes. The density of the filling should resemble a runny omelet or soufflé.
- Now the most IMPORTANT! Turn off the oven, open the door, but do not take out the form for 15-20 minutes (until the oven cools down). After that, carefully take out our cake and leave it at room temperature until it cools completely. We make sure that there are no drafts and sudden temperature changes. We move the cooled cheesecake to the refrigerator for 4-6 hours, and preferably overnight. During this time, it will infuse, take on the desired consistency, the cake will soak and become more elastic. Then it will be easier to get it.
- After the required time has passed, very carefully so that cracks do not go, we take the cake out of the mold. Then decorate it with grated coarse grater bitter chocolate. It is also good to use slices of fresh orange or lemon, mint leaves, coconut flakes or fresh berries.
That's it, our tender and fragrant orange cheesecake is ready! We cut the cake into portioned pieces and you can call everyone to the table! You can serve dessert not only with hot drinks (tea, coffee, cocoa), but also with cold milk or fruit cocktails. To add a touch of variety, and to make the taste of the cake more vivid, the use of various toppings will help.
Cheesecake with sour cream
Classic soft cottage cheese for cheesecake, there is not always what is at hand, but also in the store. But this is not a reason to deny yourself the opportunity to cook dessert yourself at home. Therefore, let's consider the option with sour cream.
Ingredients
- shortbread cookies without filling - 250g;
- butter - 150g;
- sour cream 20% - 1l;
- eggs - 4pcs;
- sugar - 1 cup (capacity 250 ml);
- starch - 1 tbsp;
- zest of 1 lemon;
- salt - a pinch.
How to make cheesecake with sour cream
- The process of preparing the base is similar to what I showed in the photo in the recipe above: grind it into crumbs, mix with melted butter, tamp it in the form.
- We will use starch as a thickener for sour cream. If sour cream is liquid, then its amount should be increased. Add starch to sour cream, put sugar, lemon zest and salt. Mix well with a spoon. Beating is not necessary, the mass should be homogeneous, but without air bubbles.
- Pour the filling into the form with the base. If your detachable form is not too airtight, then it is better to additionally wrap it on the outside with a couple of layers of foil. We put it in a pan with water. The water level should reach the middle of the height of the form.
- We put in the oven heated to a temperature of 170 ° C for 1 hour.
- After an hour, the filling around the edges should “grab”, and in the center remain “trembling”. Turn off the heat of the oven, but do not take out the cake until it cools completely.
- We put the cooled down in the refrigerator for at least 5 hours. Before serving, the surface of the cheesecake can be sprinkled with cinnamon or cocoa.
In fact, cheesecake is one of those dishes that encourage improvisation. Only shortbread cookies, butter and eggs remain unchanged in the composition. In addition to the traditional soft cottage cheese (cheese) and sour cream, you can add condensed milk, nuts, dried fruits, pumpkin puree, chocolate, etc.
chocolate cheesecake
Ingredients
- cookies - 250g;
- butter - 150g;
- eggs - 4pcs;
- cottage cheese - 500g;
- cream 33% - 100 ml;
- sugar - 2/3 cup;
- cocoa - 1 tbsp;
- dark chocolate - 100g;
- butter - another 1 tbsp.
Cooking chocolate cheesecake
- We prepare the base for the cheesecake from cookies, which we crumble and mix with melted butter, transfer to a mold and compact.
- Cottage cheese for a homemade cheesecake recipe is better to take soft, without pronounced grains, which will be easily rubbed with a spoon. We rub it together with sugar and eggs.
- Whip the cream and fold into the curd.
- Add cocoa and mix well again.
- We shift the filling into the form. You can lightly hit her on the table a couple of times so that there are no voids inside.
- We put on a baking sheet with water and in an oven heated to 200 ° C. After 7 minutes, without opening the oven door (this is very important!), reduce the temperature to 160 ° C and bake the cheesecake for another hour.
- After an hour, turn off the oven, but leave the dessert to cool right in it.
- Then put in the refrigerator for 5-7 hours.
- Frozen cake topping chocolate icing, which we prepare as follows: we break the chocolate bar into pieces, put it in a bowl or small saucepan, add 1 tbsp. butter, set over a large saucepan in which water is boiling, i.e. melt the chocolate in a water bath.
- Cover the cheesecake with melted chocolate and decorate with fruit and chocolate chips as desired.
When you learn the principle of making cheesecake at home, you can experiment yourself. Prepare desserts:
Following the recipe with a photo step by step, making a cheesecake at home is not at all difficult. And although the process takes a lot of time, believe me, the result is worth it. Your friends and family will surely appreciate your efforts.
Cheesecake is a dessert consisting of two parts: the bottom - the base (most often made from cookies) and the top - casseroles or soufflé (made from cottage cheese, cheese, sugar, eggs, cream, fruits, berries, chocolate).
1) Cheesecake with white chocolate
A recipe for chocolate lovers and connoisseurs of soft flavors without contrasts.
Mascarpone - 500 g
Granulated sugar - 100 g
Butter - 100 g
Chicken egg - 4 pcs
White chocolate - 200 g
Cooking method:
Stage 1 Ingredients:
Shortbread cookies (anniversary) - 200 g
Butter - 60 g
Grind cookies into crumbs.
Melt the butter, add to the cookies, mix.
Distribute the crushed cookies in the form (it is very convenient to crush with a cup) Put in the oven for 10 minutes (170 degrees).
Step 2 Ingredients:
Mascarpone - 500 g
Granulated sugar - 100 g
Butter - 40 g
Chicken egg - 4 pcs.
White chocolate - 200 g
While the mold is in the oven, beat the mascarpone with sugar with a mixer. Enter four eggs one at a time. Beat at low speed, once everything is mixed - enough. Melt the chocolate with butter and add it to the mascarpone.
Pour the resulting mixture onto the cake.
Put the mold in the oven for about an hour. The temperature is not higher than 170 degrees (160-165).
After an hour, the cheesecake will "grab", but it will still be loose in the middle. So, it's ready. Let cool, run a knife around the edges of the mold and refrigerate overnight. Cut with a warm knife.
According to the classic recipe, cheesecake is prepared with cream cheese.
2) Cheesecake with cheese
250 g biscuits (crumbly)
2 cups sugar (for topping and glaze)
4 table spoons of sugar (for the cake)
100 g butter
900 g cream cheese
5 eggs
3.5 table spoons of flour
juice and zest of half a lemon
1 table spoon of vanillin
a pinch of salt
2 cups sour cream
Cooking method:
Grind cookies in a blender, add 4 tablespoons of sugar and softened butter. Mix. Put the dough into a mold (25 cm), previously greased with oil, level. Bake for 8-10 minutes (160-170 degrees). Then cool. Cheese (it should be taken out of the refrigerator in advance), one and a half glasses of sugar, juice and lemon zest, vanilla and salt, beat with a mixer at low speed. Continuing to stir, add flour. Add eggs one at a time, beat until fluffy homogeneous mass. Grease the sides of the mold with oil. Spread the filling over the base. Bake for an additional hour. Turn off the oven by opening the door. Let the cheesecake cool slightly. Using a blender or mixer, mix sour cream and half a glass of sugar. Spread the resulting glaze evenly over the surface of the cheesecake. Bake for another 7 minutes. Cool and put in the refrigerator.
Quite often, cream cheese in a cheesecake is replaced with fatty cottage cheese.
3) Cheesecake with cottage cheese
600 g cottage cheese (fatty)
250 g cookies ("Jubilee")
100 grams of butter
3 eggs
100 g sour cream
150 g sugar
vanillin
lemon peel
Cooking method:
Using a blender, grind the cookies into crumbs. Add oil, knead a homogeneous mass. Put it in a mold, greased with oil, evenly distribute along the bottom and wall (the height of the sides should be about 3 cm). Put in the refrigerator for half an hour. Pass the cottage cheese through a sieve. Whisk eggs, vanilla and sugar. Add cottage cheese, mix. Add sour cream and lemon zest, beat. Put the stuffing on the base. Bake for about an hour and a half (160-170 degrees). Cool down slowly.
The berry cheesecake looks amazing. It should be prepared in advance, since it must stand at least 4 hours in the refrigerator.
4) Berry Cheesecake
1 cup cookie crumbs
50 g butter
225 g cream cheese (Philadelphia)
150 g sugar
2 table spoons of flour
2 teaspoons vanilla
1 cup sour cream
4 eggs
2 cups berries (fresh or frozen)
half cup berry jam
Cooking method:
Remove the butter and cheese from the refrigerator in advance so that they become soft. Mix cookie crumbs with butter. Pour the resulting mixture into detachable form(22 cm in diameter), evenly distribute along the bottom, make sides (4 cm). Mix cheese, sugar, flour, vanilla and sour cream. Beat in a blender, add eggs one at a time. Put the filling in the form. Bake the cheesecake at 170 degrees for an hour. Turn off the oven, let the cheesecake cool, then remove from the oven. Lay the surface of the cheesecake with berries, grease with jam on top. Place in refrigerator for 4 hours.
For the base, instead of cookies, you can use wafers, and add chocolate to the filling for cottage cheese.
5) Chocolate Cheesecake
480 g chocolate (dark)
500 g cottage cheese (fatty)
one and a half cups of sugar for the filling
2 tablespoons of sugar for the base and decoration
4 eggs
2 table spoons of cocoa
300 g chocolate wafers
50 g butter
3/4 cup cream (22%)
Cooking method:
Take the butter out of the refrigerator to soften it. Put waffles in a blender, chop, add 1 table. a spoonful of sugar and softened butter. Beat until a homogeneous mass is formed. For baking, it is best to use a detachable form (24 cm). Lubricate the form with butter. Transfer the resulting dough into a mold, tamp. Bake for 5-7 minutes (200 degrees). Take the base out of the oven. Chocolate (300 grams) break into pieces, melt in a water bath, cool. Rub the cottage cheese through a sieve, transfer to a blender, add one and a half cups of sugar and cocoa. Add eggs one at a time, add chocolate and mix. Spread the filling over the base. Bake at 170 degrees for 1 hour. Remove overnight in the refrigerator. The next day, break the remaining chocolate (180 grams) into pieces, add cream and 1 tablespoon of sugar. Cook over low heat until the mixture is homogeneous. Spread the mixture over the surface of the finished cheesecake and refrigerate for 1 hour.
Cheesecake is prepared not only with berries, but also with fruits. Perfect for this, for example, a banana.
6) Banana Cheesecake
3 tablespoons flour
3 bananas
300 g cottage cheese
150 g sugar
3 eggs
150 g sour cream
a pinch of salt
Cooking method:
Peeled banana cut into small pieces, transfer to a blender. Add cottage cheese, mix. Put eggs, flour, sour cream, sugar and salt there, beat. On the form, greased with oil, lay out the base, then the filling. Bake at 150 degrees for 50 minutes. Turn off the oven, open the door. After an hour, take out the cheesecake, put it in the refrigerator.
Citrus lovers can make an orange cheesecake.
7) Orange Cheesecake
100 g oatmeal
70 g applesauce
2 eggs
sugar to taste
5 g cocoa
0.5 teaspoon baking powder
1 orange
750 g cottage cheese
10 g semolina
a quarter glass of water
Cooking method:
Pour oatmeal into a deep cup, add sugar (about 2 tablespoons), cocoa, baking powder, mix thoroughly. Add 1 egg white, applesauce, mix again. Grease a baking dish with butter, lay out the base, smooth it. Put the mold in the oven for 10 minutes (190 degrees). Remove from oven, cool. Grind cottage cheese through a sieve. Wash, peel and cut orange into slices. Peel each slice, put in a saucepan (a frying pan with high walls), add a little water, cook for several minutes. Drain the water. Allow the orange to cool, then grind it in a blender. Mix cottage cheese and orange. Add yolk and 1 whole egg, sugar, semolina, mix. Put the filling on the base in the form. Bake at 160 degrees for 1 hour. Let the cheesecake cool in the oven, then refrigerate for 4 hours.
The classic cheesecake is baked in the oven, but there are many ways to prepare this delicacy without baking.
8) No Bake Cheesecake
300 g cookies
150 g butter
500 g cream cheese (Mascarpone)
200 ml cream (33%)
150 g sugar
20 g gelatin
Cooking method:
Soak gelatin for 1 hour cold water(100 ml). Grind cookies in a blender (or pass through a meat grinder). Add oil, mix. Put the base in a mold (24 cm), tamp, put in the refrigerator. Bring gelatin to a boil (do not boil), remove from heat, cool. Whip the cream with sugar in a blender or with a mixer. Add cheese and gelatin, mix thoroughly. Put the filling on the cookies, align. Place in refrigerator for 3 hours.
Cheesecake, like any other type of baking, today can be cooked in a slow cooker.
9) Cheesecake in a slow cooker
300 g oatmeal cookies
600 g cream cheese (Philadelphia)
170 g butter
100 g powdered sugar
3 eggs
150 ml cream (fatty)
1 teaspoon vanilla
Cooking method:
Grind cookies in a blender and mix with softened butter (150 g). In a separate container, mix cheese and powdered sugar, add eggs one at a time, add vanilla and cream. Whisk. Grease the bottom and sides of the bowl with oil. Line the bottom of a strip of baking paper criss-cross (to cheesecake easier was to get). Put the biscuit base into the bowl, tamp it down, make sides about 3 cm. Put the filling on top. Cook in the "Baking" mode for 50-60 minutes, then turn on the "Heating" program for 30 minutes. After that, take out the bowl, let the cheesecake cool, put it on a plate and put it in the refrigerator overnight.
Of course, cheesecake cannot be attributed to low-calorie meals. However, for those who follow the figure, but do not want to give up a delicious dessert, there is a recipe for diet cheesecake.
10) Diet Cheesecake
180 g biscuits
90 g butter
250 g low fat cheese
250 g fat-free cottage cheese
250 g fat-free yogurt
2 eggs
150 g powdered sugar
2 teaspoons vanilla
Cooking method:
Grind cookies, add butter (softened), mix. Grease a baking dish with oil. Lay out the base for the cheesecake, tamp. Bake at 160 degrees for 10 minutes. Cool down. Mix cottage cheese, cheese, yogurt, eggs, powdered sugar and vanilla in a blender and put on the base. Bake another 35-40 minutes.
The hardest part about making cheesecake is avoiding cracking as the dessert cools. To do this, it is baked at a low temperature, and then slowly cooled by turning off the oven and opening the door.
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 lends a pie unusual taste, which is very difficult to confuse with anything. There are few people in the world who don't like cheesecake.
It should be noted that 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 do cheesecake, it is necessary 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.
If for some reason you can’t make a classic cheesecake, try making it without baking - with gelatin. Delicate treat with a silky and smooth texture, pleasant creamy taste, a light aroma of vanilla and lemon will be appreciated by all guests at the table. Serve this cheesecake with fresh (frozen) berries, fruit pieces, berry sauces or just like that with a cup of coffee or tea.
A few words about the main products that make up the cheesecake. For the base, you only need two ingredients: any shortbread cookie (optionally, a sweet cracker) and butter. Forget about margarine and spread! The base of the topping for any cheesecake is cream cheese. In the original, this is Philadelphia, but recently it has simply disappeared from the shelves of Belarusian stores. That is why I use a locally produced product called Cream Cheese - it is in no way inferior to foreign analogues, and the price is quite acceptable.
As the cheesecake will be without baking, you need to stabilize the cheese mass with something - in this recipe we will do it with the help of gelatin. It should be noted that the exact amount of this same gelatin can only be selected empirically and may differ from the indicated one - this factor depends on the brand and characteristics of the product. I really hope that my modest advice, as well as the no-bake cheesecake recipe itself, will come in handy and you will definitely prepare this wonderful dessert.
Ingredients:
(500 grams) (200 milliliters) (100 grams) (100 grams) (50 grams) (10 grams) (1 tablespoon ) (1 teaspoon)
Cooking step by step with photos:
To make a no-bake cheesecake, we need the following ingredients: cream cheese, cream (I used only 10% fat), powdered sugar and vanilla sugar, shortbread cookies, butter, lemon zest and gelatin. Please note (okay, I'll remind you again later anyway) that cream cheese must be at room temperature, so take it out of the refrigerator in advance and leave it on the kitchen table.
First of all, let's deal with the basis for the future cheesecake: 100 grams of any shortbread biscuits in a way convenient for you, we turn it into a large crumb. Most often I use a blender for this purpose, but then I really wanted to chop the cookies with a knife. If you wish, you can diversify the taste and texture of the future base - chocolate or nut cookies, and you can also replace some of the cookies with toasted chopped nuts.
Any round shape with a diameter of 16-20 centimeters is suitable for molding a cheesecake. In my case, this is a sliding confectionery ring, which I made with a diameter of 18 centimeters and placed directly on a flat dish. Pour the sand crumbs directly into the mold - this amount of cookies with butter is designed only to cover the bottom. If you want to make the sides, double the products for the sand base.
Gently level sand crumb fingers. Alternatively, after that, you can additionally compact and level the base with the bottom of an ordinary glass, but with your hands it turns out very quickly and simply. By the way, it is not visible in the photo, but in this recipe I used a border tape - it is transparent, therefore it is not visible. We place the workpiece in the refrigerator so that the butter freezes and the cake becomes dense.
In the meantime let's get busy cheese filling for the cheesecake. Since the dessert will be without baking, take gelatin - 10 grams. I use an instant one, that is, one that does not need to be pre-soaked in liquid. If you have gelatin that needs to be soaked in a cold liquid, fill it with cold cream in advance and leave for 30 minutes. When the gelatin swells, heat it until completely dissolved, without boiling, and then strain.
We work with instant gelatin: in a separate bowl, heat the cream to 80-85 degrees (if you want, you can take fatter, and 10% is enough for us), pour a tablespoon there vanilla sugar, gelatin and stir until dissolved. It is clear that not all grains can completely disperse in cream, so then do not forget to strain the mixture through a sieve. Let the cream cool until slightly warm.
In another bowl, combine 500 grams of cream cheese (do not forget, room temperature!), A teaspoon chopped on a fine grater lemon peel and 100 grams of powdered sugar. As you understand, lemon zest (as well as vanilla sugar) are flavorings that can be added as desired.
As a result, you should get a completely homogeneous, smooth and very tender cheese mass. By consistency, it resembles sour cream 20% fat.
Cheesecake (cheese cake) is a very popular treat. Despite the fact that this is a cake (cake), it is not always necessary to cook it with an oven. american cheesecake certainly baked, but the British came up with adding to curd filling gelatin. The result was a no-bake cheesecake made from both cream cheese and regular cottage cheese.
Classic no-bake cheesecake
Though cheese cake it is quite feasible to cook from cream cheese and sour-milk cottage cheese (both products in English language they call it “cheese” in one word), but it’s better to take mascarpone, and if you use cottage cheese, then it’s soft and fatty without granularity and grains.
To prepare a classic version of a dessert without the use of heat treatment, the kitchen must have:
- 400 g of shortbread cookies;
- 155 g butter;
- 620 g cream cheese (or cottage cheese);
- 500 ml cream;
- 155 g of powdered sugar;
- 100 ml of water;
- 100 ml of milk;
- 24 g gelatin.
Cooking step by step:
- Grind the cookies to small grains, to which add the melted butter. You can quickly carry out such a manipulation using a blender or by walking over the cookies with a rolling pin. In the first case, it is more efficient. Compact the oiled crumb in a detachable form.
- Cheese, sweet powder and froth the cream into the most homogeneous mixture.
- Pour water into a small container with gelatin. Heat the milk to a hot state, not allowing it to boil. Pour it into the swollen gelatin. Stir until all grains are completely dissolved.
- Dissolved gelatin is added to whipped cream cheese and beat well again so that the gelling component does not settle at the bottom.
- Transfer the soufflé to a mold and allow it to harden calmly in the cold. Ready cheesecake can be topped with a layer of berry or fruit juice, as well as chocolate icing, decorate with berries, chocolate or coconut chips.
Curd dessert with cookies
Making no-bake cheesecake is not difficult. In a nutshell: you need to mix all the ingredients, put them in a container for assembly, and put them on the shelf of the refrigerator.
To do this, to the disgrace of a simple dessert, you need to take:
- 400 g of cottage cheese;
- 320 ml sour cream;
- 255 g of powdered sugar;
- 4 g vanilla powder;
- 4 yolks;
- 42 g gelatin;
- 250 g shortbread crumbs;
- any berries for decoration.
Cooking steps:
- Grind sour milk cheese with yolks, add powdered sugar, vanilla powder and sour cream. mixed products beat well, then pour in the gelatin dissolved in water (or milk).
- At the bottom of the mold, it is good to compress the sand crumbs, put the curd soufflé on top. After that, hide the dessert from yourself and other sweet lovers for four hours in the refrigerator to thicken and stabilize. Garnish with whole berries before serving.
With strawberries
The combination of bright juicy strawberries with snow-white curd soufflé will make the dessert tasty and spectacular.
