New York cheesecake classic recipe. We bake cheesecake - a delicious American dessert

Today I propose to cook New York cheesecake from Philadelphia cheese - I like this option the most! The cake turned out incredibly tasty and tender. The cooking process is quite simple, the main thing is to prepare all the products in advance and let them lie down at room temperature for at least 2 hours. It is better to cook the “cheese” part with an immersion mixer (or a blender at low speed), since the volume of the cheese dough is quite large (for 12 large servings)!

• Cookies (biscuit) - 1 pack.
• Sugar - 3 tbsp. l.
• Mascarpone - 250 g
• Curd cheese (Philadelphia) - 250 g
• Egg - 3 pcs
• Lemon juice - 4 tbsp. l.
• Flour - 1 tbsp. l.
• Vanilla (pod) - ½ piece
• lemon zest

Preheat oven to 160*C with fan or 180 without fan.
Place a grid in the middle. Line a 23 cm collapsible form with parchment (in my case there was a 12 cm form).

Melt the butter in a saucepan, stir in the biscuit crumbs and sugar, stirring well so that the butter saturates the crumbs. Spread evenly over the parchment, bake for 10 minutes, cool.

Preheat oven to 200*C with fan or 240*C without fan.

Replace the mixer attachment with a whisk and continue mixing. Pour soft cheese into bowl and mix at medium speed for about 2 minutes. Reduce to low speed, gradually adding sugar and a pinch of salt, then flour, scraping down the sides of the bowl.

Replace the mixer attachment with a whisk, continue to mix, adding vanilla, lemon zest and juice. Beat in eggs and yolk (one at a time), continuing to scrape the mass from the walls.

Add sour cream (mascarpone in my case) to the cheese mixture and achieve a smooth consistency without interrupting the mixer at low speed. Lubricate the walls of the detachable form with melted butter, pour in the cheese mass, piercing the bubbles (if any) with a skewer or toothpick.

Bake 10 minutes. Lower the temperature to 90 degrees and bake for another 25 minutes.

If you gently shake the mold, the filling should sway slightly. Turn off the oven and open the door if you want a cheesecake that is moist in the middle, or leave it closed if you like a dry, firmer cheesecake.

Mix the remaining sour cream (or mascarpone, as I used) with sugar and lemon juice and spread evenly over the surface of the cheesecake, lightly cover the top with a plate and leave in the refrigerator for 8 hours.

ps: a month later I cooked it again and already without flour, which I advise you. Fresh photos here:

Recipe 2: New York Cheesecake with Jubilee Cookies and Philadelphia Cheese

The long-awaited Philadelphia cheese finally came to me and I baked a normal, human cheesecake. My first experience with mascarpone cheesecake is quite different from it both in taste and texture. In a word, I was very, very pleased with the result.

NB! If this recipe seems too complicated for you, pay attention to!

For the base:

200 g shortbread cookies such as "Yubileyny", "Slodych", "Baked milk"
110 g butter

For filling:

600 g Philadelphia cheese
3 eggs
150 ml heavy cream
150 g powdered sugar
1 tsp vanilla essence

1 tsp lemon zest and / or 1 tbsp. lemon juice optional

All ingredients must be at room temperature.

Grind cookies into crumbs, add melted butter, mix.

We tamp the mixture along the bottom and sides of a detachable form with a diameter of 21-22 cm.

We put in an oven preheated to 160 degrees for 10 minutes. We get and cool.

Beat the cheese with a whisk with powdered sugar until a homogeneous smooth mass.

Gradually add cream, eggs and vanilla. We try not to overbeat the mass - if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.

Pour the cheese mixture into the mold.

We wrap the form with a double layer of foil so that the liquid does not flow into it, put it in another form of a larger diameter and pour so much water into the latter so that it reaches from the middle of the sides of the cheesecake form. We send it to the oven preheated to 160 degrees for an hour and 20 minutes.

After this time, turn off the oven, open the door and leave it for another hour. After that, take out the cheesecake and put it in the refrigerator for at least 4 hours, and preferably overnight.

Before serving, we run a knife along the walls of the form, remove the side and transfer the cheesecake to a dish. We decorate at will.

Recipe 3: New York cheesecake from cottage cheese (New Year's version)

Ingredients

For crust:

• 2 cups (200g) ground biscuits
• ¼ cup (50 g) sugar
• 100 gr. butter (melt)

For filling:

• 1 kg of cream cheese, Philadelphia type (can be replaced with 3 packs (200 g each) of low-fat cottage cheese mixed with 400 ml of heavy cream or heavy sour cream),
• 1 cup (200 gr) sugar
• 3 art. spoons of flour
• 5 large eggs
• 1/3 cup (80 ml) heavy whipped cream
• 1 st. a spoonful of lemon zest
• 1 teaspoon of vanillin
• Lemon is not required.

How to cook

1.mix ground cookies, sugar and melted butter. Spread the batter evenly across the bottom and sides (approximately 2.5cm high) of the pan. Cover with a lid and put in the refrigerator. At this time, make the filling.

2 Beat with a mixer at medium speed cream cheese (cottage cheese mixed with plums and sour cream and SALT to bring down the sourness - a pinch), sugar and flour until a homogeneous mass is obtained (about 2 minutes). Beat in the eggs, one at a time, beating for 30 seconds after each egg. After that, add the whipped cream, lemon zest and vanilla. Beat well.

3 Remove the crust from the refrigerator and pour the filling into it. Put the pan with the cheesecake in a larger baking sheet, and pour water into the baking sheet and place in the oven on the middle shelf. Bake for 15 minutes, then reduce the temperature in the oven to 120 C and continue to bake for about 1 ½ hours. Remove from oven, place on a wire rack and let cool slightly to check for doneness.

4 and into the oven for another 15 minutes. Remove from the oven and carefully separate from the sides of the pan with a knife. Let cool, then cover with plastic wrap and refrigerate for 1 day

Recipe step by step photos

1. Grease a frying pan with a diameter of 23 cm. Preheat the oven to 175 C.

2. In a medium bowl, mix the ground biscuits, sugar and melted butter. Spread the batter evenly across the bottom and sides (approximately 2.5cm high) of the pan. Cover with a lid and put in the refrigerator. At this time, make the filling.

3. Beat with a mixer at medium speed cream cheese (curd mixture), sugar and flour until smooth (about 2 minutes). Beat in the eggs, one at a time, beating for 30 seconds after each egg. After that, add the whipped cream, lemon zest and vanilla. Beat well. 4. Remove the crust from the refrigerator and pour in the filling. Put the pan with the cheesecake in a larger baking sheet, and pour water into the baking sheet and place in the oven on the middle shelf. Bake for 15 minutes, then reduce the temperature in the oven to 120 C and continue to bake for about 1 ½ hours. Remove from oven, place on a wire rack and let cool slightly.

5. put in the oven for another 15 minutes

6. Remove from the oven and carefully separate from the walls of the pan with a knife. Let cool, then cover with plastic wrap and refrigerate for 1 day.

7.) New York cheesecake is best served with fresh berries, fruit or fruit sauce

11. And so I decorated the cheesecake for the day of jam) Figures from special plasticine - sold in the store

Recipe 4: New York Cheesecake with Cottage Cheese

Cookies-150g
Plum oil. -80gr
Cheese Philadelphia-450g
Cheese Mascarpone-100g
Powdered sugar-2 tbsp.
Cottage cheese-150g
Egg-2pcs
Sugar-120g
Sour cream-100g
Flour-1 tsp
Lemon (zest, juice)

Melt butter.
Crush the biscuits with a crush. Add butter. Mix well. Put in an even layer in a detachable baking dish (cover with parchment).
Bake in the oven (170C) for 10 minutes.
Add flour, cottage cheese, sugar, juice (1 tablespoon) and lemon zest, vanillin to Philadelphia cheese. Beat well. Add eggs and sour cream. Beat again.
Spread the curd-cheese mass on the biscuit base. Bake in the oven (220C) for 10 minutes.
Reduce temperature (100C). Bake for 15 minutes.
Mix Mascarpone cheese with powdered sugar and lemon juice (1 tbsp). Spread the cream over the surface of the cheesecake. Bake for 10 more minutes.
Allow the cheesecake to cool. Place in the refrigerator.

Recipe 5: New York Cheesecake with Waffles and Cream Cheese

• 2 cups (200 g) crumbled vanilla wafers (cookies)
• ¼ cup (50 g) sugar
• ½ cup (114 g) unsalted butter, melted
• 1 kg cream cheese, room temperature
• 1 cup (200 g) sugar
• 3 art. l. (35 g) flour
• 5 eggs
• 1/3 st. (80 ml) whipping cream
• 1 st. l. lemon peel
• 1 tsp vanilla extract
• 1 cup (240 ml) sour cream
• 2 tbsp. l. (30 g) sugar
• ½ tsp vanilla extract

Cooking:

• In a food processor, grind the cookies (you can take waffles) into crumbs. Or in the same way as in the photo.

• Pour them into a medium sized bowl.
• Add sugar (¼ cup - approximately 50 g).

• Melt butter in a small saucepan over low heat.

• Pour the oil into the crumb bowl.

• And mix all the ingredients well so that the Cheesecake turns out airy.

• Now grease a springform tin, a 23cm tin is best.
• Fill it with the resulting crumb mixture.

• Spread and press down the mixture along the bottom of the mold and slightly along the sides of the mold, about 3 cm.

• Cover with cling film or a bag and refrigerate while you prepare the filling.

• In a bowl, combine cream cheese, sugar (1 cup - about 200 g) and flour.
• Beat with a mixer on medium speed until smooth (about 1 minute).
• Add eggs, one at a time, beating well (about 30 seconds) after each addition.

• Scrape the sides of the bowl with a spatula as you go.

• Add the cream, lemon zest and vanilla extract and beat the mixture until smooth (about a minute).

• Remove the base from the refrigerator and pour the filling into it.

• Place the cheesecake pan on a baking sheet and place in the oven.

• Bake at 180C for about 15 minutes (it depends on the oven), then lower the oven temperature to 120C and continue baking for another 1.5 hours, or until the cheesecake just looks slightly moist and unstable in the center.
• Remove the dish from the oven and place on a cooling rack.

• It is also worth running a knife along the inner contour of the form to separate the cheesecake (this way we prevent the appearance of possible cracks on the surface during cooling).
• In a medium bowl, combine sour cream, sugar (2 tablespoons - approximately 30 grams) and vanilla.

• Spread the sour cream over the warm cheesecake and return to the oven for another 15 minutes.
• Remove the Cheesecake from the oven and let it cool slightly (this cheesecake tastes better if soaked - in the fridge for about 12 hours).
• The cheesecake recipe is not as complicated as everyone thinks. When serving, you can pour your favorite jam or syrup. Believe me, it's very tasty :).

Recipe 6: Curd cheesecake with New York berries from Yulia Vysotskaya

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!

Cheesecake made from cottage cheese and cheese is considered an adapted dish for a more accessible cuisine. The original recipe for a cream cheese cheesecake made entirely with Mascarpone cheese is too expensive to make everyday.

In a simplified, but no less tasty recipe, for cheesecake you need Philadelphia cream cheese and cottage cheese in a ratio of 1 to 2, respectively, it’s also good to add high-fat cream.

Making a cheesecake is easy, a step-by-step plan will make the process accessible to every housewife. Despite these deviations from the traditional technology, the cheesecake recipe with curd cheese turns out to be very tender and tasty.

Cheesecake cheese is one of the main components of the recipe. It is very important to choose it correctly. The product should not contain vegetable fats, only a milk base. What cheese is suitable for cheesecake with cottage cheese cheese? Ideally, Philadelphia cream cheese is suitable for cottage cheese cheesecake. But its price is not affordable for everyone. You can replace it with some other types:

• Curd cheese Almette, Hochland creamy.
• Cream cheese Violetta, Bon Cream.
• Cream Cheese Hochland, Angrande.
• Cheese for confectioners Mana.
• Soft cheese Syrko.

If desired, you can make cheesecake with Mascarpone cheese, but it is only suitable for a no-bake recipe.

It is impossible to say which cheesecake is better - it all depends on the preferences of the person. You can try to experiment and mix several cheeses. For example, Philadelphia or analogues with Mascarpone in a ratio of 1 to 1. With this recipe, even when baking, the dish has a more delicate creamy texture. It is permissible to combine cream cheeses: Almette and Hochland.

Ingredients

Half an hour before cooking, all ingredients should be taken out of the refrigerator, this will make it easier to get a uniform texture when mixing.

Preparing the Baking Base

• You need to light the oven and heat it up to 180 degrees. Butter is melted over low heat for 5 minutes. When it starts to crackle, turn off the gas, leave the container on the stove.
• Finely crumble any shortbread cookies, manually or in a blender, mix with melted butter and spread in a baking dish. Now the base is ready, it needs to be put in the refrigerator for 30 minutes.

Filling preparation

Joining parts and baking

• Cheese-curd mass is evenly laid out on the base.

After cooling, the curd cheese pie is cut into portions and served with syrups.

How to bake in a water bath

Many cheesecake recipes mention cooking in a bain-marie. Cheese is a delicate product, so a pie made from it requires comfortable conditions. It is baked gradually, evenly, so that cracks and sagging places do not form. A water bath will provide these nuances.

The water bath method involves placing a mold with dough in a bowl with a large diameter, into which hot water is poured. The advantage of this method is that the cheesecake with cottage cheese cheese will never have an overcooked base.

History of the dish

The first cheesecake recipe appeared during ancient Greece. Chefs made this most delicate dessert to treat the participants of the Olympics or guests at major celebrations. The delicacy was highly valued by the Greeks, they glorified it all over the world, right up to Rome. When Julius Caesar first tasted cheesecake, he was impressed by its exquisite, refined taste, after which many Romans began to cook the dish according to a special recipe, as the taste of the emperor was honored and respected.

But the recipe gained worldwide fame thanks to American chefs, who invented many variations. Since then, cheesecake has been considered a classic, and other varieties only confirm the skill of confectioners who are constantly inventing new flavors.

Cheesecake with cottage cheese and cheese should be tried by every housewife, treating them to their relatives and relatives. Most likely, the dish will become a favorite delicacy, and will often be present on the table for tea drinking.

Cheesecake - from one word salivating! If you don’t, then you just haven’t tried the “proper cheesecake” yet. Well, or they didn’t find “your ideal recipe” for this amazing dessert, so popular in America and firmly included in the menu of most restaurants in our country.

We will not delve into the history of origin, we will only say that the cheesecake is of European origin. However, cheesecake has become so ingrained in America that it has become a classic American dish. And now the cheesecake, prepared according to the classic recipe, proudly bears the title of "New York".

It is New York cheesecake that we will learn to cook at home: we will consider the main points and several valuable recipes with step-by-step photo and video instructions.

Learn how to make a classic cheesecake and you can cook any other! Because according to the idea, a classic cheesecake is a base to which you can add various flavors (all kinds of flavors, berries, syrups and toppings, etc.).

How to cook cheesecake at home

The perfect cheesecake is every housewife's dream. And by the way, if you take into account the little tricks, everyone will succeed in preparing an impeccable dessert. Therefore, before proceeding directly to the classic New York cheesecake recipes, pay attention to reading the "helpful tips".

The best cheese for cheesecake

Cheese is the main ingredient in cheesecake. Therefore, the very first reasonable question that comes to mind is: what is the best cheese to buy for cheesecake?

The composition should not contain vegetable fats, only dairy sources.

To make a cheesecake, you need cottage cheese cream cheese - ideally Philadelphia cheese (Philadelphia). However, it is often difficult to obtain or the price is prohibitive.

What can be substituted for Philadelphia cheese?

Philadelphia cheese can be replaced with analogues, such as:

• Curd cheeses: Almette, Unagrande, Hochland "creamy", Zuger Frischkase;
• Creamy: Violetta, Bon Cream, Arla Natura;
• Cream cheese (Kremcheese): Hochland Cremette, Unagrande, classic "Baltais";
• Cheese for confectioners Mana;
• Soft cheese "Syrko".

Mascarpone cheese is not suitable for cooking cheesecake with heat treatment. But it is very successfully used in the preparation of cheesecake without baking.

However, you can experiment: mix curd cream cheese (Philadelphia or any other of its analogues) with mascarpone cheese 50% by 50% when preparing a cheesecake with pastries - the texture of the finished cake will be softer (you will get a more “creamy” cheesecake). This is, as they say, in taste and color ...

In fact, in search of the perfect texture, you can combine cream cheeses with each other (for example: Almette + Hochland, etc.). Well, a couple of words about cottage cheese, yes, instead of cheese, you can use cottage cheese, BUT it will already be something different than a classic cheesecake. For those who need a cheesecake recipe with cottage cheese, I advise you to look at.

It is important to know:

• Remove all ingredients from the refrigerator 30 minutes before cooking. They should be at room temperature. This will make it easier to get a uniform smooth texture;
• It is best to use a detachable baking dish (this way you can easily remove the finished dessert from the mold). Also, since the base of the cheesecake is made up of cookie crumbs mixed with butter, the bottom of the pan should be lined with parchment paper for baking (again, to gently remove the cake);
• Try to choose high-quality cookies (you can even make homemade cookies - below we will show you a couple of options);
• Most recipes suggest melting butter before mixing with cookie crumbs. However, you can use just softened butter;
• Cream is needed with a fat content of 30-35%, or 20% sour cream (note that depending on what you choose, there will be a slightly different taste and density);
• When mixing cheese with other ingredients, use a mixer on low speed (or stir by hand). You just need to mix the ingredients together - do not beat at all! If you add cream to the cheese mass, they also do not need to be whipped first! Just pour as is - liquid, and gently stir.

Otherwise the cheesecake will crack! Whipped cream is cream and air, and the presence of air in the mass of the cheesecake is a bad thing and leads to the fact that when baking, the air tries to get out of the trap and the cheesecake cracks.

How to bake a cheesecake

Most recipes say that it is absolutely necessary to bake a cheesecake in a water bath. In fact, you can do without this troublesome method. However, both of them have a place to be - therefore, we will talk about both.

Why is cheesecake baked in a water bath?

Cheese is a rather delicate product that requires gentle handling - accordingly, a pie made from it requires the same. It needs to be baked slowly and evenly, so it will not rise and, as a result, crack (actually we are afraid of cracks).

Now the way itself. A water bath is created not by placing a baking sheet with water at the bottom of the oven, but by directly immersing the mold with the dough into a mold with a large diameter, filled with hot water.

This is where the difficulty arises for many - for making a pie, you need a form with a split bottom. And how to make sure that the water does not seep into the cake and soak the entire base? In fact, it is quite simple to wrap it with foil in a couple of layers, and this will be enough.

If you have narrow foil rolls, look at the photo for instructions on how to wrap the form as securely as possible in this case.

In addition, below, when you get to the specific recipes in the video tutorials, you will also see both options.

So, the first way: tear off 4 identical pieces of foil from the roll and connect them in pairs. Just fold two leaves together and wrap from one edge (as shown in photo 1-2), tuck several times. Then we open it like a book - as a result, we get one large sheet (photo No. 3).

Do the same with the remaining 2 halves.

As a result, we get two squares - we lay them on top of each other (we place the seams crosswise). We put the form in the center and wrap the edges of the foil No. 5-6.

The second way. We also tear off four strips of foil, and stack them on top of each other with an asterisk. The first two crosswise (photo No. 2) and the remaining diagonally.

We place the packed form in a form with a large diameter (baking tray with high sides), pour the cheese mass onto the cake base. Place in the oven on the lower rack and pour boiling/hot water into a large mold (be careful not to pour water into the dough).

Why on the lower level? - The top of the cheesecake should not be toasted, but the bottom will be fine thanks to the water bath.

Baking modes with a water bath(baking tray on the lower level, heats both top and bottom):

• 160 degrees Celsius 1 hour 20 minutes;
• 150°C 1.30 minutes;
• 180°C 45 minutes + 160°C 30 minutes

Baking tray in the middle, heats the bottom:

• 160°C 60 minutes (mold diameter 20cm) or 1.5 hours (mould diameter 25-26cm).

In general, the temperature and cooking time depend on the characteristics of your oven. The water in the mold should boil slightly (bubbling, but not bubbling).

The finished cheesecake is firm around the edges, but slightly shaky in the middle (may crack again if overcooked).

A variation of the water bath "for the lazy" put the cheesecake on the wire rack in the middle. And a baking sheet with water right under it! It turns out great! In addition, the cooking time is reduced.

Experiment gentlemen!

Baking modes without water bath(we put the baking sheet in the middle or one division to the bottom, top and bottom):

• 200°C 15 minutes + 110°C hour - hour thirty;
• 200°C 10 minutes + 105°C hour fifteen - hour thirty minutes;
• 200°C 10 minutes + 105°C 25 minutes + turn off the oven and leave for 1 hour somewhere in the middle (meaning after 30-40 minutes) slightly open the oven.

If the top starts to brown, just cover it with a sheet of foil. In addition, without a water bath, someone may encounter a problem in the form of an “overcooked base” (cookie). If you encounter this problem, next time place the second rack one level lower and place a sheet of foil on top of it so that it is under the pan. This will reduce the heat from below, and the base should not burn.

Those who have a gas stove (it is difficult to keep the temperature - someone does not have a temperature below 150 degrees) can bake the cheesecake with the door slightly ajar.

Ideally, it would be nice to get an oven thermometer.

Option for you:

• 15 minutes at 210°C (this is a six somewhere on gas), then 30 minutes at 150°C (at the very minimum - 1ka) and at the end of 30 minutes already with the door slightly ajar.

How to cool a cheesecake

And the last, but not least step, cooling down. It is very important not to expose the baked cake to sudden changes in temperature. Otherwise it might crack!

So, we will cool in several stages:

1. After turning off the oven, slightly open the door and leave the cake to stand for 30-60 minutes;
2. Next, take it out of the oven and leave it at room temperature again for at least 30 minutes;
3. Then, with a wet knife, we pass along the walls of the mold (we separate the cheesecake from the mold, but do not take it out). This is necessary due to the fact that during further cooling it may settle a little more, and if the edges are interlocked with the shape, cracks may appear along the perimeter and in the middle;
4. Many people put the cheesecake in the refrigerator, covering it with cling film or foil. I would not recommend doing this due to the fact that condensation drops form on the surface of the film and it drips onto the cake;
5. We put it in the refrigerator for 6-8 hours.

The longer your cheesecake stays in the fridge, the better. By the way, true gourmets believe that the taste of cheesecake is fully revealed by the third day!

Classic cheesecake with pastries recipes with photos step by step

Do not be afraid of the large amount of text above - the whole difficulty lies in the individual characteristics of the ovens. But after all, every housewife knows her stove, so don't be afraid of baking cheesecakes at home. In order to finally dispel your fears, below we will consider specific recipes with photo and video lessons.

Cheesecake in a water bath in the oven

Since we are talking about the classic New York cheesecake, I simply have to show you the "original recipe" and from Martha Stewart herself! Please note that according to this recipe, flour is added to the cheese base.

The rest of the recipes will be more “Russified” or something (without flour / starch), however, we have prepared a separate article with recipes from Anna Olson and other eminent authors.

And now a slight deviation from the “norm” is shortbread cookies (in our country it is most often used) and we will mix the crumbs not with butter, but with milk (you can take water or coffee instead - for chocolate cookies). In this design, the sand base is tender (not dry).

Well, and one more recipe - this time with "homemade cookies" at the base (more precisely, a whole shortcrust pastry cake below). And by the way, this recipe uses cream cheese + mascarpone cheese (60% by 40%, 450 g cream cheese + 300 g mascarpone).

Cheesecake without a water bath recipe

I’ll start this collection of recipes with a couple of recipes with the addition of cornstarch (don’t throw slippers at me - a little starch makes the cheese look like “silk”).

By the way, the recipes from the previous selection can also be prepared without a water bath! In this collection, we consider recipes that differ only in tiny proportions. As I said, everyone has their own “perfect cheesecake recipe”! - Choose yours!

See the video for detailed instructions.

The following recipe for Andy Chef's cheesecake differs from the previous one only by the additional addition of 2 yolks. The cooking process is the same.

And the third option - art lunch cheesecake - is simplified as much as possible.

The amount of cream is increased, and the amount of sugar is reduced (flavorings in the form of lemon juice and zest can be added, or you can do without them).

In addition, according to this recipe for cheesecake, the cookie base was prepared with just softened butter.

Everything else is the same:

1. Cookie crumbs were mixed with butter, laid out in a form lined with parchment, well tamped and sent to an oven preheated to 200 ° C for 10 minutes. After they let it cool;
2. In the meantime, the cheese was mixed with sugar, eggs were added one by one (stir well after each addition) and at the end cream was poured (not whipped - ordinary liquid cream), again everything was gently mixed until a homogeneous mass was obtained;
3. Pour the resulting mixture onto the cooled cookie crust, knock on the table a couple of times (to expel the bubbles);
4. We put the form on the middle level in the oven preheated to 200 ° C for 10-15 minutes, then reduce the temperature to 105-110 ° C and cook for another 60-90 minutes.

I have already described how to check the readiness and cool the cheesecake correctly above - I will not repeat myself.

Classic cheesecake recipe at home without baking

The hot version is considered to be American, and the cold version is considered to be English. With cold, everything is much simpler, but no less tasty. The cold one tastes like a creamy ice cream, and the hot one tastes like ... mmm a creamy casserole, I don’t know how to describe the taste more accurately. In any case, delicious and so and so - you can alternate their preparation!

Moreover, a classic no-bake cheesecake will not cause any difficulties at all, because it does not need to be baked painfully for a long time, observing the temperature regime, and cooling. All you need is the ability to handle gelatin.

Since the article, so, has already turned out to be large - consider one classic cheesecake recipe, read more about no-bake cheesecake here.

So, mascarpone cheese and (attention!) whipped cream are added to the no-bake cheesecake.

Instead of mascarpone cheese, you can take all the same cream cheeses that were mentioned at the beginning.

Another difference is gelatin. Here you need to take into account the fact that gelatin should stand in water for an hour (swell). Therefore, in this recipe, we start cooking by soaking gelatin. Of course, if your gelatin requires it (in general, read the instructions on your package).

And by the way, no-bake cheesecake is usually topped with fruit or berry jelly.

Cheesecake without baking with a photo step by step

Detailed instructions in the photo step by step and text explanations below.

1. Gelatin for cheese (20 g) pour 100 ml of boiled cooled water, and for jelly (10 g) strawberry juice (or any other to your taste). Forget about soaked gelatin for an hour. Just during this time, you can prepare the base.
2. For the base, crumble cookies;
3. Mix it with melted butter;
4. We line the form with a split bottom with parchment, put cookie crumbs on it, distribute them evenly and tamp with a glass with a flat bottom. We remove the form in the refrigerator;
5. Bring the gelatin soaked in water to a boil, but do not boil, remove it to the side for now (let it cool a little). For filling ;
6. Add mascarpone cheese to them, gently stir until a homogeneous mass is obtained. Pour in the dissolved gelatin, mix again;
7. Pour the resulting creamy mixture onto the cookie crust. And we put it in the freezing chamber for 10-15 minutes (we need the top to grab so that the berries do not sink - we put pieces of strawberries on top under the layer of berry jelly);
8. Meanwhile, warm the gelatin with berry juice. Cut strawberries into thin pieces. Then we lay it out beautifully on the surface of the cheesecake and (attention!) Do not pour out all the berry jelly at once (otherwise the berries will float unevenly and it will not be beautiful), but carefully pour a small amount between all the berries with a spoon. And again we put it in the freezer for a few minutes;
9. Then we pour out all the remaining jelly and now we put the cheesecake in the refrigerator for several hours, or even overnight.

The result is simply excellent!

In this no-bake cheesecake recipe, 20 g of gelatin was taken - this is quite enough, but someone likes the “tighter” texture, so you can increase its content to 30-40 g (but you can’t reduce it).

Use different fruits and berries and you will get a “new cheesecake” every time. So you will never get tired of it! After all, that's why it's a classic cheesecake! In addition to it, raspberries, cherries, peaches, pineapples, pears, blueberries, etc. are perfect.

In addition, if desired, pieces of fruit can be added to the cheesecake filling itself.

Summing up, I can say one thing: a classic cheesecake is a dish with which you can experiment endlessly! Inspiration to you and successful experiments!

About cheese.

By Classic Cheesecake, I mean New York cheesecake. That's why! Only the right cheese to make it is Philadelphia. But, since we do not live in America, getting it is quite problematic even in Moscow. So to start I'll tell you what it can be replaced with.

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 can skip the next paragraph and you will get a real New York cheesecake. If not ... I recommend turning to domestic counterparts.

Very good cream cheese is now made by Karat. It is called “Cream Cheese” and is sold in blue trays in the manner of their world-famous processed cheeses. Its texture is dense, creamy, the taste is salty - 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 exactly 2 cheesecakes are enough for us :) Many people take Rama or Almette cream cheese cheeses - this is not quite right, they are a little more loose and salty, but, in principle , they can also be used.

Cheesecakes with mascarpone are more fatty (80% fat is no joke), heavy and sweet, since mascarpone is a 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 excessive cloying and density.

Cheesecakes on ricotta are already striving for the taste of cottage cheese. Ricotta is loose, quite a bit salty, reminiscent of our domestic, only more tender, cottage cheese. When buying ricotta for cheesecake, be sure to check 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 be a curd. And then a casserole. Delicious, of course, but ... not that. Cottage cheese has a more sour and tangy taste than cream cheese, and a patchy texture to boot. However, if you don’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 there are many recipes on the Internet on how to make cream cheese at home, I do not recommend doing this. You won't save money. A large amount of cream produces 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 the best cheeses are made with sour natural milk. The rest are not at all budgetary and are inferior in taste to store-bought counterparts.

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

The proportions are calculated for a detachable form with a diameter of 20 cm.

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

We heat the oven to 160 degrees.

Cooking cake.

To do this, in a food processor with a knife attachment, grind the butter and cookies into small, almost homogeneous crumbs.

The finished mass will be easy to assemble in a lump. What are the nuances here? How to replace "Jubilee" cookies? Ordinary shortbread cookies, any, but preferably without flavorings and fillers such as raisins. If a food processor is not available, the cookies can be crushed with a mortar or rolled out with a rolling pin, and then mixed with soft butter.

The finished mass for the cheesecake can be rammed along the bottom and walls of the detachable mold to make the cheesecake with sides. And you can line the form with cling film and make only the bottom of the cookies - both options are quite acceptable. I settled on a cheesecake with sides.

We send the cake to the oven for 10 minutes, after which we take it out and cool it.

Ready to fill. To do this, carefully mix the cream cheese with a whisk with powdered sugar.

Do not replace powdered sugar with sugar, this is essential in a classic cheesecake recipe! We want as uniform, soft, creamy texture as possible, and the sugar may not completely dissolve. If powdered sugar is difficult to obtain, grind the right amount of sugar in a coffee grinder.

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

Add eggs one at a time and mix gently.

Important! In this recipe, the filling for the cheesecake should not be beaten, only stirred! Move the mixer away. If you beat the cream too intensively, it will fill with air, which will subsequently lead to the formation of cracks on the surface of the cheesecake. Therefore, mix slowly, carefully, gently and briefly.

Add cream, stir to get a homogeneous mass.

Important! Cream must be heavy. Not less than 33%. See what I have in the photo? They are like that without whipping. Do not replace them with less fatty options, because the result will be unpredictable.

We make a water bath. We wrap the baking dish with a double layer of foil (so that water does not flow inside) and put it in a wider and deeper container. We put the fill in the form.

Pour hot water somewhere 2-3 cm from the bottom. Important! Do not 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. We send our design to the oven for 1 hour 10 minutes and bake at a temperature of 160 degrees.

Don't bake cheesecake any longer! It's not a cake, it shouldn't be dry. If the middle trembles a little - this is completely normal for a classic recipe. But do not rush to take it out of the oven, so as not to get insidious cracks.

Turn off the oven, open the door and leave the cheesecake inside for an hour. I usually wait until the oven is completely cool before removing the product.

We take out the form with cheesecake from the container with water, 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 send it to the refrigerator and wait. After that, we carefully draw a knife along the walls of the mold, remove the sides, take out our cake and enjoy.

Classic cheesecake does not need additional decorations, as well as toppings. However, nothing prevents you from serving it, garnishing it with fresh berries or watering it with berry sauce. If the appearance does not suit you very much, whip heavy cream with powdered sugar and coat the cake with them.

I went further. I covered it with chocolate icing and decorated it with a slide of different sweets - American marshmallow marshmallows, pieces of domestic chocolate and crumbled cookies. But that's only because my spoiled family got tired of the classic cheesecake, give them something more complex. I strongly recommend that you first try the cheesecake in its original form, without decorations, in order to fully appreciate its delicate, delicate taste and airy texture. Bon appetit!