Rustic cheesecake with cottage cheese and sour cream. How to make cheesecake at home

Cheesecake is one of the most popular desserts in the world today. It is prepared both in America and Europe, and in Asia, as well as in the countries of the former CIS. The main advantage of this dessert, no doubt, is its tender and unusual taste. It is for his sake that the hostesses are ready to spend a couple of hours in the kitchen. We offer today to get to know this dessert better, as well as find out how to cook cheesecake at home.

History of dessert

Many mistakenly believe that this delicacy came to us from America. In fact, it was known as early as the 6th century BC in Ancient Greece, where cheesecake was especially appreciated by athletes participating in the Olympic Games, who used it to maintain strength. A little later, the Romans also mastered the recipe for this dessert. By the way, cheesecake was Caesar's favorite delicacy. Gradually, the recipe for this dish spread throughout the Roman colonies and was brought to England. And from there, emigrants transferred the ability to cook cheesecake to the United States.

Cheese desserts have been prepared in Rus' since ancient times. So, the domestic ancestor of the modern cheesecake can be called a cheese loaf.

Varieties of cheesecake

Today, recipes for this dish are divided into two broad categories: baked and raw. Therefore, a classic cheesecake can be different, and there is no one standard recipe. So, for example, in Foggy Albion, this dessert is not baked, but the filling for it is made from cheese, cream, milk and sugar, and then laid out on a pancake made from crushed biscuits mixed with butter. The most popular recipe for this dish is American. So, the classic New York cheesecake is baked with a filling based on Philadelphia cheese. Previously, it was replaced with cottage cheese with ricotto, havarti and other varieties.

Cheesecake main ingredient

Since the name of this dessert literally translates as " cheese pie”, its main component is cheese. However, it should be borne in mind that not every product is suitable for preparing this dish. The ideal option, of course, is Philadelphia. After all, it is from it that a classic American cheesecake is prepared. However, in our country this product can not be bought everywhere, so you need to find it worthy replacement. Please note that you should not use processed cheese for cheesecake. Because in this case you will get the usual cottage cheese casserole. Try to find cheese with a consistency close to Philadelphia. Some housewives make their own. For this they mix cream cheese(for example, "President") with five percent cottage cheese (not grainy and reminiscent of pasta). Thus, it turns out suitable cheese for a cheesecake that's just as good as a Philadelphia.

So, we learned about where this delicious dessert came from. We also figured out its varieties and the main ingredient. Now we propose to move on to the most interesting, namely, to study the recipes for preparing this dish. Let's start with the classic American version.

How to make New York Cheesecake?

This recipe is a classic. This is how cheesecake is prepared in America. Many domestic bakeries offer their customers pastries according to this recipe, adding variety to it in the form of additional fillings from fruits, berries, chocolate, vanilla, etc. We propose to find out what ingredients we need in order to prepare a classic cheesecake.

Products

So, if you are planning to please your household with this the most popular dessert then prepare the following ingredients: Philadelphia cheese - 700 grams, granulated sugar- 100 grams, cream 33% fat - 100 grams, chicken eggs- three pieces, fatty sour cream - three teaspoons, vanilla extract - one teaspoon. These products will go to the preparation of the filling. For the base of the cheesecake, we need a pound of cookies, 150 grams of butter, as well as one teaspoon of nutmeg and ground cinnamon.

Cooking method

First of all, we need to melt the butter and finely chop the cookies. Mix these ingredients and add to them nutmeg and cinnamon. Mix until the mass uniform consistency and place in the bottom of a baking dish. It is also necessary to distribute the mixture along the walls. We heat the oven to 150 degrees, after placing a large container of water in its lower part. When desired temperature is reached, put the form on the top rack of the oven for a quarter of an hour. Then we take out our base and let it cool. Preparing the cheesecake filling. Beat the eggs well and then add the remaining ingredients to them. Knead the mass and spread it on the base. We send our future classic cheesecake to the oven preheated to 150 degrees for 60 minutes. Then turn off the oven and leave our dessert inside for another 15 minutes. After that, open the door slightly, but do not take out the pastries for another 10 minutes. After that, the cheesecake should be cooled at room temperature and clean in the cold for 5-6 hours. Great dessert is ready!

chocolate vanilla cheesecake recipe

If you want to surprise your family or guests interesting dessert With unique taste then use this recipe. Cooking a cheesecake in this way will not take much time or effort, and the result will exceed all expectations. So, for this dessert, we need products such as chocolate - 150 grams, butter- 100 grams, the same amount of granulated sugar, flour - 75 grams and three eggs. We need these ingredients for the base. For the filling, you will need the following: cream cheese - 600 grams, fat sour cream- 150 grams, four eggs, sugar - six tablespoons, flour - three tablespoons and vanilla.

Cooking instructions

Starting with cooking chocolate base. To do this, melt the chocolate in a water bath, add butter to it and mix until a homogeneous consistency. Beat eggs with sugar until white foam forms. Then add chocolate mass and flour. Mix until smooth and pour into a mold. We proceed to the preparation of the filling. Mix cream cheese with sour cream and flour. Beat the eggs with sugar until foamy and carefully add to the cheese-sour cream mass. Carefully transfer the filling to the base. We send our future cheesecake to the oven, heated to 180 degrees, for 45 minutes. Leave the finished dessert to cool at room temperature for several hours.

Cheesecake in a slow cooker

If you are the proud owner of this kitchen assistant, then you probably know that it can be used to prepare both a variety of first and second courses, and delicious desserts. The “cheese pie” we are discussing today is also no exception. Therefore, we propose to find out how to cook a cheesecake in a slow cooker. The base for the dessert will be made from following products: flour - 220 grams, one egg, 70 grams of sugar, a pinch of salt, butter - 120 grams, 4 grams of baking powder for dough. To prepare the filling, we need ingredients such as three eggs, 120 grams of granulated sugar, 80 grams of 33% fat cream, 450 grams of Philadelphia cheese, 8 grams of vanilla sugar. You can also top the cheesecake with jelly. To prepare it, we need a pack of jelly powder, two tablespoons of sugar and 250 ml of water for pouring. So, if you have everything at hand necessary products, you can proceed to the next step.

First of all, we prepare the base for our cheesecake. Beat the egg with butter at room temperature, add salt, sugar, flour and baking powder. We knead the dough and send it to the refrigerator for a quarter of an hour. At this time, we will deal with the filling, mixing all the ingredients for it into a homogeneous mass. Put the chilled cheesecake dough on the bottom of the multicooker bowl. Also do not forget to make sides about 4 centimeters high. From above, pour the mass for the filling, close the lid and turn on the "Baking" mode for two hours. We cool our future cheesecake to room temperature, and then put it away for several hours (ideally overnight) in the refrigerator. After this time, we take out the pastries from the multicooker bowl and transfer them to a dish. Cook jelly by mixing a bag of gelatin with two tablespoons of sugar and filling it all with water. We cover jelly cheesecake. If desired, you can decorate the dessert with berries or fruits.

cheesecake recipe with cottage cheese

So, we figured out how to make this dessert based on Philadelphia cheese or its analogues. Now we propose to figure out whether it is possible to make a cheesecake from more available product in the form of curd. For this dish we need the following ingredients: fatty cottage cheese- 600 grams, Jubilee-type cookies - 250 grams, butter - 100 grams, the same amount of sour cream, three eggs, sugar - 150 grams, vanillin to taste and zest from one lemon.

Let's move on to cooking

The recipe for cheesecake with cottage cheese is quite simple. First of all, you need to prepare the basis for our dessert. To do this, the cookies should be ground into small crumbs. For this purpose, you can use a blender. Then mix it with pre-softened butter. Lubricate the baking dish and put the dough for the base into it, and then send it to the refrigerator for half an hour. In the meantime, let's prepare the filling for the cheesecake. To do this, carefully wipe the cottage cheese, crushing all the lumps. In a separate bowl, beat the eggs, and then add granulated sugar and vanilla to them. We combine the egg-sugar mass with cottage cheese and mix well. Then add sour cream and zest. Beat the mass for about a minute. We take out the form with the base from the refrigerator and put the filling in it. Gently level curd mass. Then we send the form to the oven preheated to 170 degrees. After an hour and a half, the cheesecake can be removed. We cool it down and serve it on the table. homemade cheesecake from cottage cheese, prepared in the described way, it turns out very tasty and healthy. And thanks to the lemon peel, it also acquires a bright sunny hue.

Classical cheesecake recipe and from cottage cheese involves the use of dairy products high fat. It is better to take cottage cheese homogeneous and pass it through a meat grinder or blender until a delicate consistency is obtained.

Classic cottage cheese cheesecake

A pie according to this recipe is always obtained even by a novice cook, it is only important to strictly observe the technology of its preparation.

Required products:

• 400 g cookies on baked milk;
• 150 g butter;
• 800 g fatter cottage cheese;
• 3 eggs;
• 10 g vanilla sugar;
• 1 g vanillin;
• 250 g of thick sour cream;
• 120 ml 20% cream;
• 240 g of granulated sugar.

Recipe.

1. The cookies are crushed into crumbs. It is convenient to do this with a blender, but you can also use a regular crush.
2. The butter is melted in a water bath or in the microwave.
3. The cooled butter is poured into crumbled cookies, mixed thoroughly.
4. The bottom of the form (it is better to take a detachable one) is covered with parchment. The resulting mass is laid out in the form and tamped down, leaving low sides around the edges.
5. The container with the base for the pie is placed in the refrigerator and proceed to the preparation of the filling.
6. Beat the cottage cheese with a blender until a creamy structure is obtained (about 4 minutes). Pour in the cream and continue to beat for another 2 minutes.
7. Sugar (200 g of regular and vanilla), eggs are added to the curd-cream composition and beaten again with a blender.
8. The cooled base is evenly covered with whipped mass.
9. The form with cheesecake is sent to the oven preheated to 170 ° C for 50 minutes. During this time, it is not recommended to open the door.
10. While the cake is baking, beat the sour cream with the rest of the sugar and vanilla.
11. After 50 minutes, the cheesecake is removed from the oven and watered. sour cream. Then it continues to bake for another 6 minutes at 200 ° C.
12. Before serving cheesecake refrigerate for at least 4 hours.

Helpful Hint: In order for the products to combine better, they should be removed from the refrigerator an hour before cooking.

no-bake recipe

Delicious delicate dessert can be cooked without using the oven. The desired texture of the cheesecake is achieved by adding gelatin.

Required:

• 300 g of cookies like "Jubilee";
• 100 g butter;
• 600 g of cottage cheese with a fat content of 15%;
• 200 ml of heavy cream;
• 150 g of granulated sugar;
• 1 g vanilla;
• 100 ml of purified water;
• 25 g gelatin without additives.

Cooking technology.

1. Gelatin is poured into water and left for an hour.
2. The cookies are crumbled, combined with melted butter, stirred until smooth, placed more tightly in a mold and put in the refrigerator.
3. In order for the gelatin to disperse well, the container with it is placed in a water bath, but they are not brought to a boil.
4. Using a mixer, whip the cream with sand, add the cottage cheese and beat again until a tender mass is obtained. Pour in the gelatin.
5. The resulting composition is spread on the base of the pie, evenly distributing over the surface.
6. Cheesecake without baking should be in the refrigerator for 6 hours.

In a slow cooker

Cheesecake in a slow cooker is prepared quickly, simply, and the taste is not inferior to a dessert made in the usual way.

Required Components:

• 400 g of cottage cheese;
• 125 g butter;
• 160 g flour;
• 2 eggs and 2 yolks;
• 30 g of sugar;
• 200 g of high-fat sour cream;
• 200 g whole condensed milk.

Cooking steps.

1. Yolks with sugar shake with a fork.
2. Add soft butter.
3. Add flour, knead the dough and put it in the refrigerator for half an hour.
4. The chilled dough is rolled out and placed in a multicooker bowl lined with baking paper. Form low sides.
5. In a bowl, mix cottage cheese, eggs, sour cream with a mixer, add condensed milk at the end.
6. The cream is spread on top of the cake.
7. Run the program "Baking" for 50 minutes.
8. After turning off the multicooker, the cake is left inside for another 15 minutes.

With mascarpone at home

Fatty mascarpone cheese is in perfect harmony with sand base. The dessert prepared according to this recipe resembles a soufflé and just melts in your mouth.

Required products:

• 200 g cookies;
• 0.5 kg mascarpone;
• 200 g fatter cream;
• 3 eggs;
• 150 g of powdered sugar;
• 1 g vanillin;
• 100 g butter.

Recipe.

1. Cookies are passed through a meat grinder or rolled out with a rolling pin to make crumbs.
2. The butter is softened in the microwave and mixed with cookies.
3. The resulting base is applied to the mold, leveling the surface and making the sides, then put in the refrigerator.
4. For the filling, mascarpone is mixed with powdered sugar. It is better to do this with a mixer at medium speed. Continuing to beat, gently introduce cream, vanilla, then eggs (one at a time).
5. The delicate filling is laid out on a biscuit base.
6. The form is placed on a baking sheet with water poured to the middle of the sides. If the form is detachable, it is first wrapped in foil so that the cake does not get wet.
7. The delicacy is placed in the oven and baked at 160 ° C for about 100 minutes. Cooled down in the off oven baked cheesecake with mascarpone sent to the refrigerator for 5 hours.

With strawberries

This cheesecake captivates with extraordinary tenderness, airiness, velvety. The dessert is prepared simply: even a novice hostess can make it.

Required:

• 300 g of fatty cottage cheese;
• 150 g of sugar;
• 60 g wheat flour;
• 3 eggs;
• 150 g of sour cream as fat as possible;
• 400 g strawberries.

Cooking method.

1. The berries are washed, mashed with a blender, then ground through a fine sieve to separate the seeds.
2. Strawberry puree is combined with cottage cheese and mixed in a blender.
3. Eggs are shaken with a mixer, gradually falling asleep sugar and flour. Add sour cream, cottage cheese and strawberry mass and beat again.
4. What happened is poured into a mold with parchment and put in an oven preheated to 150 ° C for 70 minutes.
5. The delicacy that has cooled at room temperature is put in the refrigerator overnight or for at least 6 hours.

chocolate cheesecake

A feature of this cheesecake is a crispy dough, cooked in a special way. The filling according to this recipe is white, but you can make it chocolate by adding a little cocoa.

Ingredients:

• 250 g flour;
• 170 g butter;
• 3 eggs;
• 320 g of granulated sugar;
• 5 g baking powder;
• 20 g cocoa;
• 600 g fatter cottage cheese;
• 15 g cornstarch;
• 200 g 20% ​​sour cream.

Cooking technology.

1. Prepare the dough in advance, as it must be kept in the refrigerator for 3-4 hours. To do this, melt the butter, add 160 g of sugar, 1 egg and stir until all the grains disperse.
2. Separately combine cocoa, sifted flour, baking powder. Loose and oil-egg compositions are mixed.
3. Knead the mass with your hands for 5-7 minutes until you get a steep dough. It is divided into 2 unequal parts, put in bags and put in the refrigerator.
4. Cottage cheese is beaten in a blender, separately mixed eggs, remaining sugar, starch, sour cream are added.
5. The chilled dough (most) is rolled out and placed on the bottom of the mold, sides are formed along the edges.
6. Spread the curd filling on the dough.
7. Cover the cheesecake with a tortilla from the remaining dough, connecting the sides with the edges of the top cake.
8. The cake is baked for an hour at 190°C.

with bananas

Banana cheesecake is especially juicy and tender. Only overripe bananas are suitable for its preparation.

You will need:

• 300 g of cookies;
• 150 g butter;
• 400 g of cottage cheese;
• 180 g 25% sour cream;
• 3 eggs;
• 3 bananas;
• 150 g of sugar;
• 20 ml lemon juice;
• 20 g lemon zest.

Recipe.

1. A base of crumbled biscuits and melted butter is spread over the bottom of the mold.
2. In a blender, beat bananas, zest and lemon juice.
3. Cottage cheese, separately beaten eggs with sugar and sour cream are added to the banana puree. Beat until smooth.
4. The mixture is poured onto the base. The cake is baked at 190°C for 50 minutes.



Required products:

• 60 g wheat flour;
• 40 g cornmeal;
• 6 eggs;
• 10 g butter;
• 300 g of sugar;
• 100 ml lemon syrup;
• 150 ml whipping cream;
• 1 kg Philadelphia cheese;
• 2 g vanillin;
• 1 g of citric acid;
• 3 g salt.

Cooking method.

1. The yolks of three eggs are separated from the whites. The yolks are beaten with 50 g of sugar and salt, the proteins - separately.
2. Carefully add the sifted wheat flour and 1 g of vanillin.
3. Knead biscuit dough and immediately transfer it to the form. Bake at 170 ° C for 30-40 minutes (until golden brown).
4. The cooled cake, without removing it from the mold, is impregnated with lemon syrup.
5. Whisk in a food processor cornmeal, remaining sugar, cheese. At the end, add vanilla, 3 eggs and cream, without turning off the technique. The mass should be very lush.
6. The cream is spread over the surface of the cake.
7. The form with the pie is placed on a baking sheet filled with hot water. The dessert is baked for a little over an hour at the same temperature.

I want something tasty and sweet for tea, but sugary cakes And hearty pies tired? Try very fashionable Lately, tender and airy 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. That's where 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 cottage cheese 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.

The foundation will require shortbread. 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 should be at 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 afternoon tea, and on 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

1. 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.
   
2. We combine it with melted, but not hot, butter and knead well.
   
   
   
3. 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.
   
4. 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.
   
5. Then we separate the yolks from the proteins.
   
6. Beat egg whites and a pinch of salt with a mixer until a dense white foam is formed.
   
7. IN egg yolks pour a glass of sugar 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.
   
8. In the resulting mixture, very carefully so that the foam does not settle, we introduce the beaten yolks and mix until smooth.
   
9. 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.
   
10. 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.
    
11. 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, he will infuse, accept desired consistency, the cake will soak and become more elastic. Then it will be easier to get it.
12. 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.
    

Everything, our gentle and fragrant orange cheesecake ready! Cutting the cake 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 curd cheese for cheesecake 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

1. 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 down in a mold.
2. 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 peel and salt. Mix well with a spoon. Beating is not necessary, the mass should be homogeneous, but without air bubbles.
3. 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.
4. We put in the oven heated to a temperature of 170 ° C for 1 hour.
5. 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.
6. 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 the filling except for 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 tablespoon;
• dark chocolate - 100g;
• butter - another 1 tbsp.

Cooking chocolate cheesecake

1. We prepare the base for the cheesecake from cookies, which we crumble and mix with melted butter, transfer to a mold and compact.
2. Curd for the recipe homemade cheesecake it is better to take soft, without pronounced grains, which will be easily rubbed with a spoon. We rub it together with sugar and eggs.
3. Whip the cream and fold into the curd.
4. Add cocoa and mix well again.
5. 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.
6. 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.
7. After an hour, turn off the oven, but leave the dessert to cool right in it.
8. Then put in the refrigerator for 5-7 hours.
9. 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 large saucepan, in which water boils, i.e. melt the chocolate in a water bath.
10. 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 - from one word salivating! If you don’t, then you just haven’t tried the “proper cheesecake” yet. Well, or did not find "your perfect recipe"of 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".

Exactly cheesecake new York and we will learn to cook at home: consider the main points and a few valuable recipes With step by step photos and video instructions.

Learn to cook classic cheesecake and you dare to 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?

Contains no fat plant origin, 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 making cheesecake with heat treatment. But it is very successfully used in the preparation of cheesecake without baking.

However, you can experiment: mix cottage cheese cream cheese (Philadelphia or any other of the analogues) with mascarpone cheese 50% by 50% when preparing a cheesecake with pastries - texture finished cake will be more tender (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 springform pan (this way you can easily remove ready dessert from the form). Also, since the base of a cheesecake is made up of cookie crumbs mixed with butter, the bottom of the pan needs to be lined with parchment paper for baking (again, for the accurate extraction of the cake);
• try to choose quality cookies(you can even cook 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 mixer on low speed (or stir manually). 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 enough delicate product, requiring gentle handling - accordingly, the pie 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. 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 in 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 into big shape boiling/hot water (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).

All in all, temperature regime and cooking time will depend on 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.

To those who have gas stove(difficult to maintain the temperature - someone does not have a temperature below 150 degrees) you 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 chill 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 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 the cheesecake is fully opened by the third day!

Classic cheesecake with pastries recipes with photos step by step

Don't be scared a large number text above - the whole difficulty lies in individual characteristics 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're talking about the classic New York cheesecake, I just have to show you " original recipe And from Martha Stewart herself! Please note that this recipe cheese base flour is added.

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, one more recipe - this time with “homemade cookies” at the base (more precisely, a whole cake of shortcrust pastry). 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 at a time (stir well after each addition) and at the end cream was poured (not whipped - ordinary liquid cream), once 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. Cold tastes like cream ice cream, and hot - on ... mmm creamy casserole I don't know how to better describe the taste. 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 recipe cheesecake, 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 whatever you like). 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. The resulting creamy mixture pour over 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 up the gelatin berry juice. Cut strawberries into thin pieces. Then we lay it out beautifully on the surface of the cheesecake and (attention!) Do not pour everything at once berry jelly(otherwise the berries will float unevenly and it will not be beautiful), but carefully pour with a spoon a small amount of between all the berries. 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 recipe cheesecake without baking, they took 20 g of gelatin - this is quite enough, however, 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, at will and at the very cheese filling cheesecake, you can add pieces of fruit.

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!

cheesecake — classic dish american cuisine, which has firmly entered the menu of cafes around the world. It is quite simple to prepare, and the result is an incredibly tasty and delicate dessert. We will make classics of the genre - Cheesecake New York . Shall we try cooking?

The hardest part about making cheesecake is finding the right cream cheese. By authentic recipes Philadelphia cheese is used. The main drawback of this cheese is that it is now very difficult to find it in Russian stores. In search of analogues, I tried a lot various cheeses and settled on the Danish curd cheese Arla Natura Creamy. But at present, again, you can’t get it in Russia, so you have to buy curd cheeses Russian production, which are on the shelves once or twice and that's it. For example, Bon cheese Cream- it turns out very well, besides it is one of the most budget options for now. Also, I think Almette Creamy and Hochland Creamy will do.

None processed cheeses, cottage cheese, sour cream and Mascarpone are not suitable. And even more so Creme bonjour and other unhealthy cheeses. We don't make casseroles.

Total cooking time for cheesecake: 8-10 hours (taking into account its “ripening” in the refrigerator)!

Ingredients

The basis

• shortbread cookies 300 g
• butter 100 g

Filling

• cream cheese 600 g
• sugar 150 g
• eggs 3 pcs.
• cream 30-35% 200 ml

The number of ingredients is calculated for baking in a form with a diameter of 22-24 cm, for a form of 26 cm we increase the number of ingredients by 1.5-2 times, unless, of course, you like a low cheesecake. If you are going to cook a version of the cheesecake without sides, only with a shortcrust base, then use 150 g of cookies and 50 g of butter.

The weight of the cheesecake at the exit is approximately 1.5 kg.

Cooking

In advance, we take out all the necessary products (eggs, cheese, cream and butter) from the refrigerator and leave them to “warm up” to room temperature.

After 30 minutes, we take the basis - a sand layer. To do this, take any shortbread cookies that you like. White, dark, with nuts - any. I used baby cookies"Baby", it contains butter, not margarine. A trifle, but nice.

Cooking sand crumbs. To do this, you need to grind the cookies. Most simple ways- blender or food processor The method is a little more complicated: we crumble and roll the cookies put into the bag with a rolling pin.

At this point, our oil has melted on its own, has become plastic and is ready for further work. I do not recommend melting the butter, as it spreads in sand crumb in the form of drops, does not hold well and will flow out during baking.

We combine crumbs and butter. You should get a loose mass.

Now we pour our blank into the form. It is best to use a detachable form, I have a form with a diameter of 24 cm. The bottom can be covered with baking paper - it will be easier to remove the cheesecake. We tamp an even layer with something flat - for example, the bottom of an aluminum mug. You can do it with sides, you can do it without, I love it when a cheesecake has a side. Ready basis put for 10 minutes in the oven, preheated to 180-200 ° C. Then take it out of the oven and leave to cool.

Now for the actual cheesecake. Stir the cottage cheese / cream cheese with sugar well until smooth. The easiest way to do this is with a mixer. But! We only need to mix evenly, do not beat! So we do everything at minimum speed, otherwise bubbles will appear and our cheesecake will look like a holey cheese.

Add eggs one at a time. Mix very well after each addition of eggs. Let's not rush. We try not to whip the mass too much - if the mixture is oversaturated with air bubbles, when baking cheesecake may bulge and crack. Therefore, we are now working not with a mixer, but with a spatula or whisk.

And at the very end, add the cream (you do not need to whip them) and mix gently again. Pour the filling into the form with the base.

Lightly tap the mold on the table a couple of times (this way we will avoid bubbles and inhomogeneity of the dough, since those bubbles that are close to the top border of the cheesecake will come out).

Next, we will bake the cheesecake. In all different recipes on the Internet, it is proposed to wrap the form in foil, pour water into a baking sheet and, in fact, bake in a water bath. This is done so that the cheesecake does not rise too much and does not crack. But in the end, we have only a wet base and the complexity of cooking. We will bake it like this: first we put it in an oven preheated to 200 ° C for 15 minutes, and then reduce the temperature to 110 ° C and bring the cheesecake to readiness for about an hour. It all depends on some features, for example, on the diameter of your form. Here, navigate like this - the center of the cheesecake should tremble a little (if you move the form), but not be too liquid. It took me 15 minutes + 1 hour to bake a 24 cm cheesecake. I usually put the baking sheet a little closer to the bottom of the oven. If you are afraid that the top of your cheesecake will burn, then prepare a sheet of foil in advance so that in which case you can cover the top of the mold.

But that is not all. It is also important to properly chill the cheesecake. If it is quickly pulled out of the oven, then it will probably crack. Why do we need a cracked cheesecake?! Cheesecake needs to be chilled in several stages. Immediately after turning it off, it must be left for 40-60 minutes in the oven with the door ajar, then hold for half an hour at room temperature. Next, you need to run a knife along the walls of the form, and after that put it in the refrigerator. Gradual cooling greatly reduces the risk of cracking the cake!

Cheesecake New York it turns out very soft and uniform. Its texture is very soft curd mixture. To complete the taste, the cheesecake should be in the refrigerator for at least 6-8 hours, I always leave it overnight and the morning will be happier from a great dessert to coffee. Here you can also train your willpower. The peak of taste falls on the third day, this is not a joke. It must be assumed that after turning off the oven, the process of preparing a cheesecake is not over. When cooled and in the refrigerator, the cheesecake continues to cook, but in a slightly different sense from our usual understanding.

Optionally, you can put slices of juicy ripe fruits or berries on the cheesecake. Or serve classic - a clean cheesecake with a mint leaf and a little strawberry sauce. Bon appetit!

By the way, there is another option to cook if you really really wanted chocolate to raise a dull mood. And if you are too lazy to bake a cheesecake or there is no oven, then pay attention to the recipe.