Cheesecake with cookies and cream cheese. Cheesecake from cottage cheese and cheese - a delicious recipe with cooking photos

Cheesecake is a sweet cheesecake served for dessert. It is prepared in many cafes and restaurants. At the same time, there is no single recipe for a traditional American cheesecake, because each pastry chef prepares it in his own way: someone uses sour cream to make the glaze, and someone uses 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 is not only beautiful, as in the photo, but also delicious.

Cheesecake is a pie, the main ingredient of which is soft cheese or just cottage cheese.

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

"Cheesecake" literally translates as "cheese pie". The very name suggests that cheese is present in the composition of the pie. But not every cheese is suitable for cooking. What kind of cheese is used to make "New York", or a classic cheesecake?

To prepare New York cheesecake, like any other dessert, we need soft cream cheese, it has a creamy texture and a very delicate taste. But do not use processed cheeses. They are completely irrelevant here.

Yes, cream cheese is very similar in texture to cottage cheese. But replacing it with ordinary cottage cheese will not work. After all, any curd product will give the dish a sour taste. Nevertheless, 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" in its consistency resembles heavy cream. You can find his photo, description of the composition on the Internet. With this neutral-tasting cheese, you will be able to make a very tender classic cheesecake. In addition to cheesecake, Mascarpone is used to make tiramisu, a famous Italian dessert.

Cheese for cheesecake is better to buy in briquettes

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

Making a traditional pie

This dessert is popular all over the world. No wonder housewives want to cook it at home. So, in order to prepare 8-10 servings of a real New York cheesecake, you will need the following ingredients:

For the base:

• cookies or crackers (for example, "Jubilee") - 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 this: first, grind the cookies with a meat grinder, blender or just with your hands, mix it with sugar and butter until a homogeneous mass is formed. The resulting mass is tightly tamped in a detachable form. 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. It is not necessary to remove the base from the mold.

Treat base ready to bake

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. Whisking constantly, add the flour, then the eggs.

The resulting homogeneous mass must be poured into a mold with a base, after lubricating the edges of the mold with oil. We put the form in the oven for one hour. Then let cool for 10-15 minutes.

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

After baking, carefully remove the cake from the mold. Drizzle with syrup before serving and garnish with berries. In order to decorate the dessert in an original way, you can view some photos with examples. Cheesecake "New York" is ready!

The nuances of making cheese dessert

Baking a New York dessert, or any other, is very simple at first glance, because when you study the recipe, you don’t 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 that the Internet is full of.

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

Surprise your friends and loved ones - bake a cheesecake!

Cheese should be whipped only once. When adding ingredients later, it is best to simply mix until smooth. In this way, you will avoid excessive air ingress into the cheese mass.

To make the dessert beautiful and not cracked on top when cooling, you need to bake it at a low temperature. The cheesecake mold in the oven is best placed in a container of water. By building a kind of water bath, you can avoid burning the bottom and edges of your cheesecake.

Water in this container must be poured exactly half the form. In no case should she get into the pie, otherwise the dessert will be spoiled. It is good if the diameter of the form with water is larger than the form 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 long baking time. The cake is considered ready when its edges have already hardened enough, and the middle 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 that, the middle of the cheesecake will no longer look damp, but cracks will not appear on the surface.

If it was not possible to avoid cracks on the surface of the cake - do not be discouraged, they can be easily hidden. Decorate your cake with jam and fruit, and cracks will not be visible.

Description

Cheesecake with cottage cheese and cheese is a variation of the classic American cheesecake adapted to our cuisine. According to our recipe, it is prepared on the basis of Philadelphia cream cheese and ordinary cottage cheese, taken in a 1: 2 ratio, respectively, as well as heavy cream. Step-by-step photos will help you figure out the cooking process at home, which illustrate each stage.

Despite the deviation from the classical technology, cheesecake with cottage cheese and cheese turns out to be incredibly tender and tasty, and thanks to financial savings (after all, cream cheese is much more expensive than cottage cheese), you can cook it more often than a traditional American-style cheesecake. Instead of Philadelphia, you can take Mascarpone or Almette (vanilla or yogurt), and add 50 grams of chopped walnuts to the sand base for dessert, which will improve the taste and aroma of the dish.

Time to start cooking!

Ingredients

• 
  (150 g)
• 
  (400 g)
• 
  (200 ml)
• 
  (175 g)
• 
  (2 pcs.)
• 
  (70 g)
• 
  (100 g)

Cooking steps

Grind 150 g of any shortbread biscuits (we took Yubileynoe) with a blender into small crumbs and mix with 70 g of melted butter on the stove. If desired, add 50 g of chopped nuts here.



In a round shape lined with parchment (in our case, 22 cm in diameter), we spread the oil-sand mass, ram it and form the sides, and then send it to the refrigerator for 20 minutes.



We take 400 g of low-fat (5% -9%) cottage cheese and gradually, in small portions, interrupt it with a blender to get a homogeneous elastic mass, as in the photo.



After that, put in whipped cottage cheese 175 g (more is possible, but this is the usual package of Philadelphia) cream cheese, 50 g of granulated sugar and a pinch of vanillin, as well as a glass of heavy cream (at least 30% fat). We interrupt again into a homogeneous, stable mass.



In a separate container with a mixer, beat 2 chicken eggs with a pinch of salt and 50 g of granulated sugar.



We combine both masses and knead with a mixer at low speed.



The resulting mixture is laid out in a form on a sand base, put on a baking sheet, into which we pour a little water (about 2/3 of the height of the form) and send it to an oven heated to 170 degrees, where our cottage cheese cheesecake will be baked in a water bath for 70-75 minutes.



The finished dessert should be removed from the oven, cooled and put in the refrigerator for at least 4 hours, and ideally all night. Before serving, the cheesecake with cottage cheese and cheese must be removed from the mold, freed from parchment and cut into portions with a hot knife.



Happy tea!

Step 1. Prepare the base for the cheesecake.

First of all - light the oven and leave it heat up to 180 degrees. In the meantime melt the butter. To do this, put a piece of butter in an enamel bowl and put it on a small fire to heat up. When the oil starts to melt, stir and heat the mass for about 5 minutes. When the oil starts to crackle, turn off the heat and leave the bowl with the oil on the stove until all the oil has melted. Cookies (you can take any shortbread, such as Yubileiny) finely crumble (even children can do this - they are interested in helping you too). If there are no children, then use a blender. Mix cookies with melted butter, mix well and put in a baking dish. Cheesecake base is ready. We remove the form with the base in the refrigerator for half an hour.

Step 2: Prepare the cheese filling.

Put cream cheese (usually Philadelphia cheese is used for cheesecakes, but you can replace any cream cheese), cottage cheese and sugar in a bowl. If the cottage cheese is dry and lumpy, then it must be rubbed through a fine sieve before mixing. Mix cheese, cottage cheese and sugar until the sugar is completely dissolved. This can be done with a mixer at low speed. Beat eggs with a pinch of salt until smooth. Pour the egg mixture into the cheese mixture and stir. Cheesecake cheesecake is ready.

Step 3. We connect the parts of the cheesecake.

We spread the cheese mass on the base of the cheesecake, trying to distribute everything evenly.

Step 4. Bake the cheesecake.

Put the cheesecake pan into the preheated oven. The baking process is a very delicate matter, because on the one hand it is necessary to bake the cake, and on the other hand, try not to overdry the delicate dessert. To prevent the cheesecake from burning, you can put a baking sheet or a frying pan in which a little water is poured into the bottom of the oven. So let's bake at a temperature of 180 degrees - 30 minutes then turn the oven heat down to 160 degrees and bake another 40 minutes. If after the first 30 minutes of baking the surface of the cake starts to brown too much, cover the top of the pan with a piece of foil or parchment. After turning off the gas and leaving the dessert in the oven with the door ajar another half an hour. Cool the finished cheesecake in the air and put it in the refrigerator, preferably overnight.

Step 5 Serve the cheesecake.

We take the cheesecake out of the refrigerator, put it on a dish and cut it into portions. Serve cheesecake with berry syrups, usually strawberry. Bon appetit!

On the finished cheesecake, you can put a coating of sour cream mixed with sugar.

Cottage cheese in the cheesecake cheese mass can be replaced with cream of high 35% fat content.

Before baking, you can add a quarter teaspoon of vanillin to the cheese mass.

Cheesecake goes well with berry jelly.

If you do not know how to cook cheesecake at home, then check out the recipes presented. To do this is not as difficult as it seems.

Cheesecake - a classic step by step recipe

The classic cheesecake recipe is an easy way to make your favorite dessert.

Required products:

• a small package of butter;
• cream cheese, Philadelphia is ideal, but another one is also possible - a little more than half a kilogram;
• 200 grams of cookies to your liking;
• three eggs;
• high-fat cream - about 150 grams;
• a little vanillin;
• about 150 grams of powdered sugar.

Cooking process:

1. The classic cheesecake recipe starts with the preparation of all dairy products. They shouldn't be cold.
2. Next, you need to prepare the cake, for this, with your hands or using a technique, grind the butter along with the cookies.
3. Take the form in which you will bake. On its bottom, lay the resulting mixture of cookies and butter tightly.
4. Preheat the oven to a temperature of 160 degrees and send the cookies in the mold there for 10 minutes. Then let it cool down and proceed to pouring.
5. In a bowl, mix powdered sugar and cheese. Don't make it too intense. Add more vanilla, eggs and stir again.
6. Pour the cream into the same bowl and whisk until smooth.
7. Pour the filling into the mold and prepare a water bath.
8. Everything that happened in the previous step, put in the oven for about an hour with a temperature of 160 degrees.
9. After the cooking time is up, do not rush to get pastries. Open the oven and let the dessert stand there for another hour. Then, without getting out of the mold, let it stand for another 4 hours in the refrigerator.

Cooking without baking at home

A no-bake cheesecake is an option for those who don't want to mess around and turn on the oven for a long time.

Required products:

• any shortbread cookies - about 300 grams;
• about 150 grams of sugar;
• half a kilogram of low-fat cottage cheese;
• a small pack of butter;
• cream packaging - 200 milliliters;
• 20 grams of gelatin.

In fact, the birthplace of cheesecake is not America at all, but Eastern Europe. It was in some regions of Russia, as well as in Ukraine and Belarus, where cottage cheese was traditionally eaten, that the first casseroles and cheesecakes appeared, which are considered the "ancestors" of the famous dessert. The Americans made only some adjustments to it, replacing the cottage cheese with more fatty varieties of cream cheese, in particular, Philadelphia. But it is worth noting that the overseas version of the cheesecake allows you to get a more delicate dish. Such a dessert can be served at the festive table along with other delicacies: chicken heart skewers or pork liver pate.

Dish features

Behind the fashionable name is a pie with cheese or cottage cheese filling, which can be prepared in two ways.

• Hot - as a base, a grated biscuit cake is used, which serves not only as a bottom. But it also helps to remove excess moisture from the curd. When we cook cheesecake at home, it is important to remember that “hot recipes” require patience: the finished dish should be kept in the refrigerator for at least 8 hours so that it reveals all its flavors and cuts well when served.
• Cold - no-bake cheesecake is a mousse made from cream cheese or cottage cheese. Gelatin or other gelling component helps to keep its shape. Sometimes this is white chocolate. Especially attractive is the no-bake cheesecake recipe in summer, in combination with fruit sauces or berries.

7 cooking secrets

Cooking a cheesecake at home will succeed if you follow 7 rules.

1. Take the ingredients out of the refrigerator ahead of time. It is important that they are at room temperature.
2. Do not beat the curd mass at high speed or for too long. If it is oversaturated with air, the surface of the dessert will crack.
3. Bake in the oven in a water bath. Thanks to the "work" of the steam, the process will be more uniform.
4. Do not set the baking temperature to high. It should be 165-170 °.
5. Chill the cake slowly. To do this, after turning off the fire, slightly open the oven door, leave for 15 minutes, and only then take it out. After another 10 minutes, separate the edges of the cake from the walls of the mold with a knife, but do not remove it from it, but leave it to cool completely.
6. Cream cheese for cheesecake can be Philadelphia, Bucco, Ricotta, Mascarpone. But no less tasty will be a dessert made from low-fat cottage cheese.
7. Other ingredients can be added to the filling For example, try making pumpkin cheesecake. But it is important to consider that such a cake will be even more moist.

Delicious and easy recipes

Take advantage of any cheesecake recipe at home. And make sure that this dish is not difficult to prepare.

Classic recipe

For the classic cheesecake recipe you will need:

Cooking

1. Grind the cookies, add 4 tablespoons of sugar, pour in melted butter and mix well. Knead a homogeneous mass with your hands.
2. Place in a round detachable form, firmly tamp with a spoon or the bottom of a glass.
3. Bake in a preheated 180° oven for 10 minutes.
4. Beat cheese with sugar, lemon juice and zest, salt, vanilla.
5. Add flour and continue beating.
6. Enter the eggs one at a time.
7. Pour the cheese mixture into the form with the cooled cake. Put in the oven for 1 hour. Place a smaller bowl filled with water underneath.
8. The finished cheesecake is browned on the sides, but retains a quivery, gelatinous center.
9. Cool at room temperature and refrigerate.

New York Cheesecake

The recipe for New York cheesecake is also very simple. You will need:

Cooking

1. When preparing the shortbread base, grind the cookies in a blender, pour in melted butter, mix, pack tightly and bake for 10 minutes in an oven heated to 180 °.
2. Take out the form, cool, wrap it with a couple of layers of foil.
3. Peel the zest from the lemon, chop.
4. Grind sugar into powder in a coffee grinder.
5. Mix cheese with sugar, vanilla, beat at minimum speed with a mixer. Add the zest, pour in the cream and beat again.
6. Pour the butter cream into a mold with a ready-made base, level it and put it in a preheated oven in a water bath. Bake for approximately 80 minutes.
7. Cool and serve.

chocolate cheesecake

This recipe for chocolate cheesecake at home is prepared without turning on the oven.

You will need:

• shortbread cookies - 150 g;
• butter - 50 g;
• sugar - 100 g;
• fat cream - 120 ml;
• bitter chocolate - 150 g;
• cocoa - 2 tbsp. spoons;
• cream cheese - 200 g.

Cooking

1. Melt the chocolate in a water bath, cool.
2. Crush the cookies into crumbs, mix with one tablespoon of sugar and melted butter. Grind and tamp into shape. Put the workpiece in the refrigerator.
3. Whip the cream into soft foam, add chocolate and cocoa, previously diluted with a small amount of warm water. Stir.
4. Beat cheese with sugar, mix with chocolate mass.
5. Pour into a mold and put in the freezer for an hour.
6. Then put in the refrigerator for 30 minutes, serve.

Now, we hope you know exactly how to make cheesecake at home. And you can cook it without problems!