Bake a cheesecake with cookies and toppings. Cheesecake with pastries - a dessert for all occasions! Simple and complex recipes for delicious fragrant homemade cheesecakes with pastries
If for some reason you can’t make a classic cheesecake, try making it without baking - with gelatin. A delicate delicacy with a silky and smooth texture, a pleasant creamy taste, a light aroma of vanilla and lemon will be appreciated by all guests at the table. Serve this cheesecake with fresh (frozen) berries, fruit pieces, berry sauces, or simply with a cup of coffee or tea.
A few words about the main products that make up the cheesecake. For the base, you only need two ingredients: any shortbread cookie (optionally, a sweet cracker) and butter. Forget about margarine and spread! The base of the topping for any cheesecake is cream cheese. In the original, this is Philadelphia, but recently it has simply disappeared from the shelves of Belarusian stores. That is why I use a locally produced product called Cream Cheese - it is in no way inferior to foreign analogues, and the price is quite acceptable.
As the cheesecake will be without baking, you need to stabilize the cheese mass with something - in this recipe we will do it with the help of gelatin. It should be noted that the exact amount of this same gelatin can only be selected empirically and may differ from the indicated one - this factor depends on the brand and product features. I really hope that my modest advice, as well as the no-bake cheesecake recipe itself, will come in handy and you will definitely prepare this wonderful dessert.
Ingredients:
(500 grams) (200 milliliters) (100 grams) (100 grams) (50 grams) (10 grams) (1 tablespoon ) (1 teaspoon)
Cooking step by step with photos:
To make a no-bake cheesecake, we need the following ingredients: cream cheese, cream (I used only 10% fat), powdered sugar and vanilla sugar, shortbread, butter, lemon zest and gelatin. Please note (okay, I’ll remind you again later anyway) that cream cheese must be at room temperature, so take it out of the refrigerator in advance and leave it on the kitchen table.
First of all, let's deal with the basis for the future cheesecake: we turn 100 grams of any shortbread cookie in a convenient way for you into a large crumb. Most often I use a blender for this purpose, but then I really wanted to chop the cookies with a knife. If you wish, you can diversify the taste and texture of the future base - chocolate or nut cookies are suitable, and you can also replace part of the cookie with toasted chopped nuts.
Any round shape with a diameter of 16-20 centimeters is suitable for molding a cheesecake. In my case, this is a sliding confectionery ring, which I made with a diameter of 18 centimeters and placed directly on a flat dish. Pour the sand crumbs directly into the mold - this amount of cookies with butter is designed only to cover the bottom. If you want to make the sides, double the products for the sand base.
Gently level the sand crumbs with your fingers. Alternatively, after that, you can additionally compact and level the base with the bottom of an ordinary glass, but with your hands it turns out very quickly and simply. By the way, it is not visible in the photo, but in this recipe I used a border tape - it is transparent, therefore it is not visible. We place the workpiece in the refrigerator so that the butter freezes and the cake becomes dense.
In the meantime, let's make the cheesecake filling. Since the dessert will be without baking, take gelatin - 10 grams. I use an instant one, that is, one that does not need to be pre-soaked in liquid. If you have gelatin that needs to be soaked in a cold liquid, pour cold cream over it in advance and leave for 30 minutes. When the gelatin swells, heat it until completely dissolved, without boiling, and then strain.
We work with instant gelatin: in a separate bowl, heat the cream to 80-85 degrees (if you want, you can take fatter, and 10% is enough for us), pour a tablespoon of vanilla sugar, gelatin and stir until it dissolves. It is clear that not all grains can completely disperse in cream, so then do not forget to strain the mixture through a sieve. Let the cream cool until slightly warm.
In another bowl, combine 500 grams of cream cheese (do not forget, room temperature!), A teaspoon of finely chopped lemon zest and 100 grams of powdered sugar. As you understand, lemon zest (as well as vanilla sugar) are flavorings that can be added as desired.
As a result, you should get a completely homogeneous, smooth and very tender cheese mass. By consistency, it resembles sour cream 20% fat.
Delicious no-bake cheesecake, recipe at home with photo
When you want to treat yourself to something tasty, even delicious, but it’s hot outside and you don’t have the strength to stand at the stove, recipes for desserts without baking come to the rescue. Such desserts come in very handy in the summer, as they refresh, cool and saturate the body with useful minerals (yes, sour-milk products are champions in calcium content). Although, cheesecake is perfect at any time of the year. And today I want to present you a simple no-bake cheesecake with cottage cheese and cookies, and, of course, I am attaching its recipe with step-by-step photos.
Cheesecake is considered a dish of European and American cuisine. The name of the dessert literally translates as "cheese pie". For a classic cheesecake, soft cheeses like mascarpone, Philadelphia, or high-quality curd cheeses are taken. But when you cook a cheesecake at home, expensive curd cheese can be replaced with homemade cottage cheese - it will be doubly tastier and healthier. The site already has a recipe for a no-bake curd cake with pineapples and gelatin. Cheesecake is prepared according to a similar recipe, only additional ingredients are used in its preparation, thanks to which the cheesecake turns out to be insanely tender, fragrant and melts in your mouth. It can be served with tea, coffee, cocoa. The dessert is so tasty and beautiful that you can arm yourself with this recipe for the holidays.
Cheesecake preparation step by step. First, we prepare a sand cake, then the most delicate curd mass and cream for decoration. According to such a detailed recipe with a photo, cooking is not only convenient, but also pleasant. You can immediately see what should happen. And this curd cheesecake is sure to work for you the first time! Everything is simple, without unnecessary troubles and burnt dishes. Let's make a homemade cheesecake from cottage cheese and cookies together to understand what we are talking about.
Ingredients:
to make cheesecake:
- 300 g shortbread cookies;
- 150 g butter;
- 30 g of gelatin;
- 100 g of powdered sugar;
- 100 g of white chocolate;
- 500 g of soft homemade cottage cheese;
- 500 ml cream with a fat content of 33-35%;
- 5-6 drops of vanilla extract or 2 tsp. vanilla sugar;
- half a lemon.
Additionally, you will need a detachable form with a diameter of 23-25cm.
for curd cream:
- 200 g of powdered sugar;
- 250 g of cottage cheese;
- 150 g butter;
- half a lemon;
- 3-4 drops of vanilla extract or 1 tsp. vanilla sugar;
- 10 g gelatin.
No Bake Cheesecake Recipe with Cottage Cheese and Cookies
Preparatory stage.
1. Soak gelatin in cold water (1 tbsp.). Set aside to swell, we'll deal with it later.
2. Three lemon zest on a fine grater so that a maximum of essential oil comes out, and the pieces themselves are not felt in the cookie crust. It will give the cake an exquisite citrus aroma. We do not reach white fibers, because they give unnecessary bitterness. Squeeze juice from half a lemon.
Preparing the cookie crust for the cheesecake.
3. Always use shortbread for the base of a cheesecake. It is better to take a square one that crumbles easily (“for tea” or “baked milk”). We turn the cookies into small crumbs. I knead it with my hands, but you can do it with a knife or wrap it in a bag and beat it off with a rolling pin.
4. Put softened butter to the liver and grind everything with a fork. Add the zest of one lemon.
5. You should get a sticky mass. If it doesn't stick, add more oil. We do not add sugar, cookies are sweet in and of themselves.
6. Line the bottom of the cheesecake pan with parchment. And to make the finished cheesecake better lagging behind the mold, you can grease the sides with a thin layer of vegetable oil.
7. Put cookies with butter on the bottom, level and crush, then put in the refrigerator.
Cooking curd mass with gelatin for cheesecake.
8. Put cottage cheese with powdered sugar and vanilla in a separate bowl.
9. Puree everything with a blender.
10. Meanwhile, the gelatin is already swollen.
11. Put it in a water bath and heat until the grains dissolve.
12. Add broken white chocolate to the container (porous is also suitable).
13. Stir until the chocolate is completely dissolved.
14. Let's move on to the cream. This is perhaps the most sensitive moment, since whipping cream often causes problems, especially for beginners. But in order for the cream to whip well into a lush foam, you need to strictly follow the instructions, and you can even play it safe a little. The main thing is that the cream, as well as the dishes in which they will be whipped, must be very cold. Just in case, whisks with a deep bowl can be placed in the freezer for 5 minutes. In addition, the dairy product must be at least 33% fat. If you use cream in a box, then it is better to cut it and remove all the fat from the walls and bottom. And if you are still afraid that the cream will not whip, then you can purchase a special thickener in the store.
So, pour the cream into a deep cold bowl and arm yourself with a mixer.
15. Whip the cream at medium speed until stiff peaks. This step takes approximately 10 minutes. But now the main thing is not to overwhip the cream, otherwise it may turn out to be butter.
16. Now carefully add them to the curd mass and gently mix with a spoon in a circle from the bottom to the top of the bowl.
The texture of the cheesecake should in no case be porous, so we mix it exclusively with a spoon, and a blender is not an assistant to us in this matter.
17. Next, pour in the gelatin with chocolate.
18. And immediately mix everything until smooth.
19. We take out our detachable form with a cookie crust and pour the mass for the cheesecake into it, level it with a spoon. We send our curd cake to the refrigerator until completely solidified. It may take 4-6 hours, but it's best to play it safe and leave the cheesecake in the fridge overnight.
Cooking curd cream for decoration.
20. Soak gelatin for cream in a separate container. In another deep bowl, put all the ingredients for the cream.
21. Puree them with a blender.
22. We heat the gelatin for the curd cream in a water bath until the grains are completely dissolved and pour it into the curd mass.
23. Stir the curd cream and put it in the refrigerator until completely solidified. Do not be afraid that the cream seems too liquid in appearance, after a few hours it will hold its shape well.
Cheesecake decoration.
24. We start preparing for decoration when the cheesecake is completely frozen. We twist and turn, tilt the shape and look: if our curd friend is not going to slip out of it, then he is ready. We cut the lemon and prepare a pastry bag with nozzles.
25. Carefully remove the form. Most likely, the cheesecake will easily separate from its walls. But if the shape doesn't want to fall behind a mouth-watering cheesecake, there are 2 options. 1: slightly moisten the towel with boiling water and wipe the sides of the mold so that the curd mass falls behind them faster. Then we remove the cheesecake for 5-10 minutes in the freezer so that the sides freeze again. 2: separate with a sharp long knife.
26. Curd cream also froze, but at the same time it became very plastic and soft.
27. Place the cream in a pastry bag.
28. Decorate the cheesecake with a curd cream pattern.
29. Place lemon slices on top. Citrus sourness is what a high-calorie cottage cheese dessert lacks. We put the decorated dessert back in the refrigerator so that it cools down a little more. Serve the cheesecake cold.
Delicate homemade cottage cheese cheesecake without baking with cookies is ready. Bon appetit!
The cheesecake is very airy, although it does not have a porous structure.
Cheesecake is a dessert consisting of two parts: the bottom - the base (most often made from cookies) and the top - casseroles or soufflé (made from cottage cheese, cheese, sugar, eggs, cream, fruits, berries, chocolate).
1) Cheesecake with white chocolate
A recipe for chocolate lovers and connoisseurs of soft flavors without contrasts.
Mascarpone - 500 g
Granulated sugar - 100 g
Butter - 100 g
Chicken egg - 4 pcs
White chocolate - 200 g
Cooking method:
Stage 1 Ingredients:
Shortbread cookies (anniversary) - 200 g
Butter - 60 g
Grind cookies into crumbs.
Melt the butter, add to the cookies, mix.
Distribute the crushed cookies in the form (it is very convenient to crush with a cup) Put in the oven for 10 minutes (170 degrees).
Step 2 Ingredients:
Mascarpone - 500 g
Granulated sugar - 100 g
Butter - 40 g
Chicken egg - 4 pcs.
White chocolate - 200 g
While the mold is in the oven, beat the mascarpone with sugar with a mixer. Enter four eggs one at a time. Beat at low speed, once everything is mixed - enough. Melt the chocolate with butter and add it to the mascarpone.
Pour the resulting mixture onto the cake.
Put the mold in the oven for about an hour. The temperature is not higher than 170 degrees (160-165).
After an hour, the cheesecake will "grab", but it will still be loose in the middle. So, it's ready. Let cool, run a knife around the edges of the mold and refrigerate overnight. Cut with a warm knife.
According to the classic recipe, cheesecake is prepared with cream cheese.
2) Cheesecake with cheese
250 g biscuits (crumbly)
2 cups sugar (for topping and glaze)
4 table spoons of sugar (for the cake)
100 g butter
900 g cream cheese
5 eggs
3.5 table spoons of flour
juice and zest of half a lemon
1 table spoon of vanillin
a pinch of salt
2 cups sour cream
Cooking method:
Grind cookies in a blender, add 4 tablespoons of sugar and softened butter. Mix. Put the dough into a mold (25 cm), previously greased with oil, level. Bake for 8-10 minutes (160-170 degrees). Then cool. Cheese (it should be taken out of the refrigerator in advance), one and a half glasses of sugar, juice and lemon zest, vanilla and salt, beat with a mixer at low speed. Continuing to stir, add flour. Add eggs one at a time, beat until smooth. Grease the sides of the mold with oil. Spread the filling over the base. Bake for an additional hour. Turn off the oven by opening the door. Let the cheesecake cool slightly. Using a blender or mixer, mix sour cream and half a glass of sugar. Spread the resulting glaze evenly over the surface of the cheesecake. Bake for another 7 minutes. Cool and put in the refrigerator.
Quite often, cream cheese in a cheesecake is replaced with fatty cottage cheese.
3) Cheesecake with cottage cheese
600 g cottage cheese (fatty)
250 g cookies ("Jubilee")
100 grams of butter
3 eggs
100 g sour cream
150 g sugar
vanillin
lemon peel
Cooking method:
Using a blender, grind the cookies into crumbs. Add oil, knead a homogeneous mass. Put it in a mold, greased with oil, evenly distribute along the bottom and wall (the height of the sides should be about 3 cm). Put in the refrigerator for half an hour. Pass the cottage cheese through a sieve. Whisk eggs, vanilla and sugar. Add cottage cheese, mix. Add sour cream and lemon zest, beat. Put the stuffing on the base. Bake for about an hour and a half (160-170 degrees). Cool down slowly.
The berry cheesecake looks amazing. It should be prepared in advance, since it must stand at least 4 hours in the refrigerator.
4) Berry Cheesecake
1 cup cookie crumbs
50 g butter
225 g cream cheese (Philadelphia)
150 g sugar
2 table spoons of flour
2 teaspoons vanilla
1 cup sour cream
4 eggs
2 cups berries (fresh or frozen)
half cup berry jam
Cooking method:
Remove the butter and cheese from the refrigerator in advance so that they become soft. Mix cookie crumbs with butter. Put the resulting mixture into a detachable form (22 cm in diameter), evenly distribute along the bottom, make sides (4 cm). Mix cheese, sugar, flour, vanilla and sour cream. Beat in a blender, add eggs one at a time. Put the filling in the form. Bake the cheesecake at 170 degrees for an hour. Turn off the oven, let the cheesecake cool, then remove from the oven. Lay the surface of the cheesecake with berries, grease with jam on top. Place in refrigerator for 4 hours.
For the base, instead of cookies, you can use wafers, and add chocolate to the filling for cottage cheese.
5) Chocolate Cheesecake
480 g chocolate (dark)
500 g cottage cheese (fatty)
one and a half cups of sugar for the filling
2 tablespoons of sugar for the base and decoration
4 eggs
2 table spoons of cocoa
300 g chocolate wafers
50 g butter
3/4 cup cream (22%)
Cooking method:
Take the butter out of the refrigerator to soften it. Put waffles in a blender, chop, add 1 table. a spoonful of sugar and softened butter. Beat until a homogeneous mass is formed. For baking, it is best to use a detachable form (24 cm). Lubricate the form with butter. Transfer the resulting dough into a mold, tamp. Bake for 5-7 minutes (200 degrees). Take the base out of the oven. Chocolate (300 grams) break into pieces, melt in a water bath, cool. Rub the cottage cheese through a sieve, transfer to a blender, add one and a half cups of sugar and cocoa. Add eggs one at a time, add chocolate and mix. Spread the filling over the base. Bake at 170 degrees for 1 hour. Remove overnight in the refrigerator. The next day, break the remaining chocolate (180 grams) into pieces, add cream and 1 tablespoon of sugar. Cook over low heat until the mixture is homogeneous. Spread the mixture over the surface of the finished cheesecake and refrigerate for 1 hour.
Cheesecake is prepared not only with berries, but also with fruits. Perfect for this, for example, a banana.
6) Banana Cheesecake
3 tablespoons flour
3 bananas
300 g cottage cheese
150 g sugar
3 eggs
150 g sour cream
a pinch of salt
Cooking method:
Peeled banana cut into small pieces, transfer to a blender. Add cottage cheese, mix. Put eggs, flour, sour cream, sugar and salt there, beat. On the form, greased with oil, lay out the base, then the filling. Bake at 150 degrees for 50 minutes. Turn off the oven, open the door. After an hour, take out the cheesecake, put it in the refrigerator.
Citrus lovers can make an orange cheesecake.
7) Orange Cheesecake
100 g oatmeal
70 g applesauce
2 eggs
sugar to taste
5 g cocoa
0.5 teaspoon baking powder
1 orange
750 g cottage cheese
10 g semolina
a quarter glass of water
Cooking method:
Pour oatmeal into a deep cup, add sugar (about 2 tablespoons), cocoa, baking powder, mix thoroughly. Add 1 egg white, applesauce, mix again. Grease a baking dish with butter, lay out the base, smooth it. Put the mold in the oven for 10 minutes (190 degrees). Remove from oven, cool. Grind cottage cheese through a sieve. Wash, peel and cut orange into slices. Peel each slice, put in a saucepan (a frying pan with high walls), add a little water, cook for several minutes. Drain the water. Allow the orange to cool, then grind it in a blender. Mix cottage cheese and orange. Add the yolk and 1 whole egg, sugar, semolina, mix. Put the filling on the base in the form. Bake at 160 degrees for 1 hour. Let the cheesecake cool in the oven, then refrigerate for 4 hours.
The classic cheesecake is baked in the oven, but there are many ways to prepare this delicacy without baking.
8) No Bake Cheesecake
300 g cookies
150 g butter
500 g cream cheese (Mascarpone)
200 ml cream (33%)
150 g sugar
20 g gelatin
Cooking method:
Soak gelatin for 1 hour in cold water (100 ml). Grind cookies in a blender (or pass through a meat grinder). Add oil, mix. Put the base in a mold (24 cm), tamp, put in the refrigerator. Bring gelatin to a boil (do not boil), remove from heat, cool. Whip the cream with sugar in a blender or with a mixer. Add cheese and gelatin, mix thoroughly. Put the filling on the cookies, align. Place in refrigerator for 3 hours.
Cheesecake, like any other type of baking, today can be cooked in a slow cooker.
9) Cheesecake in a slow cooker
300 g oatmeal cookies
600 g cream cheese (Philadelphia)
170 g butter
100 g powdered sugar
3 eggs
150 ml cream (fatty)
1 teaspoon vanilla
Cooking method:
Grind cookies in a blender and mix with softened butter (150 g). In a separate container, mix cheese and powdered sugar, add eggs one at a time, add vanilla and cream. Whisk. Grease the bottom and sides of the bowl with oil. Line the bottom of a strip of baking paper criss-cross (to make it easier to get the cheesecake). Put the biscuit base into the bowl, tamp it down, make sides about 3 cm. Put the filling on top. Cook in the "Baking" mode for 50-60 minutes, then turn on the "Heating" program for 30 minutes. After that, take out the bowl, let the cheesecake cool, put it on a plate and put it in the refrigerator overnight.
Of course, cheesecake cannot be attributed to low-calorie dishes. However, for those who follow the figure, but do not want to give up a delicious dessert, there is a recipe for diet cheesecake.
10) Diet Cheesecake
180 g biscuits
90 g butter
250 g low fat cheese
250 g fat-free cottage cheese
250 g fat-free yogurt
2 eggs
150 g powdered sugar
2 teaspoons vanilla
Cooking method:
Grind cookies, add butter (softened), mix. Grease a baking dish with oil. Lay out the base for the cheesecake, tamp. Bake at 160 degrees for 10 minutes. Cool down. Mix cottage cheese, cheese, yogurt, eggs, powdered sugar and vanilla in a blender and put on the base. Bake another 35-40 minutes.
The hardest part about making cheesecake is avoiding cracking as the dessert cools. To do this, it is baked at a low temperature, and then slowly cooled by turning off the oven and opening the door.
Cheesecake with cottage cheese without baking is a fairly popular dessert that has a lot of advantages. Firstly, it will take much less time to prepare it than an alternative recipe that involves baking. Secondly, no need to fiddle with the oven makes this treat a great option for the heat. Economy is also important: for cooking, we need simple and inexpensive products. Well, the simplicity of making this dessert will appeal even to housewives who have just begun to master kitchen wisdom.
There are a huge number of cheesecake recipes in the world. American housewives prefer to bake this dish in the oven, while in Europe it is often served raw. By and large, this is only a matter of taste, because all the ingredients present in most cheesecake recipes are already ready to eat.
Our article will tell you about all the intricacies of preparing this treat, and in addition, it will offer a few ideas for improvisation. Armed with the information received, you can easily prepare this dessert.
no bake cheesecake base
It is difficult to come up with anything simpler than a sand base on which the curd mousse rests like a cloud. After trying the result, you will be surprised that such a harmonious union can turn out from the simplest products. The crust is an essential ingredient, it is included in any cheesecake.
- The classic no-bake cottage cheese recipe involves the use of a split mold. Install it on the board. And we will do the cake like this:
- Grind 250 grams of any shortbread cookie in any convenient way into crumbs. Place half a pack of butter on a saucer and cover with a glass or cup with scalded boiling water for 3 minutes. This method allows you to quickly heat the oil to the desired state.
- Combine the butter and cookie crumbs, mix the mass thoroughly so that it becomes homogeneous.
- Firmly press the “dough” into the bottom of the mold, gently spreading it over the entire surface in an even layer.
- Remove the mold from the refrigerator.
By the way, to prepare the base, it is not at all necessary to buy the most expensive shortbread cookies. Even a broken one will do (it's much cheaper). The main condition is that the cookies must be very fresh.
A little improvisation
Why not experiment and make an unusual cheesecake? The recipe without baking with cottage cheese provides ample opportunities for improvisation.
For example, for the base, you can use cookies with the taste of coffee or baked milk. And if you do not plan to treat children with dessert, you can drop a few drops of liquor or cognac into the crumbs. A very beautiful base with an expressive taste of chocolate will come from Oreo. You can add chocolate drops, a little boiled condensed milk, nuts fried in a dry frying pan to the crumbs of ordinary cookies. And if you use Savoyardi cookies soaked in strong coffee as a base, the cheesecake will taste like the famous Tiramisu dessert.
Suitable curd
For the preparation of cheesecakes, different fillings are used: homemade cottage cheese, various varieties of cream and curd cheese, and even tofu. It is worth noting that for most recipes, these options are interchangeable.
We are looking at the curd recipe. Therefore, it is worth mentioning which product is the best.
Most confectioners advise using high-fat homemade cottage cheese. It has an expressive taste and an interesting structure. But a no-bake cheesecake with cottage cheese can also be prepared from a store-bought product. Moreover, if you want to achieve a calorie reduction, you can even use fat-free cottage cheese. In any case, before preparing the filling, it will need to be crushed as much as possible, passing through a fine metal sieve.
curd layer
First of all, soak 15 g of gelatin in very hot water. Remember, at temperatures above 85 ° C, gelatin loses its properties, but too cold is not good either. The optimal value is 75-80 degrees.
Load 500 grams of cottage cheese into a blender bowl, send 100 ml of fat sour cream there, 4 tbsp. l. sugar and some vanilla extract. Punch carefully and let stand for a while so that the sugar dissolves.
Stir the gelatin mixture, pour it through a sieve into the curd cream and mix with a spatula.
Spread the mixture over the cookie layer, smoothing evenly. To avoid bubbles and bumps, do not lay out the entire cream at once, load in portions.
It will take about 4 hours for the no-bake cheesecake with cottage cheese to freeze properly. Send the container to the refrigerator. When the curd cream hardens, carefully unzip the mold, remove the side, transfer the dessert to a serving dish. The recipe is fine in this version, but we will consider a few more unusual ideas.
Berry flavor
Since we decided that summer is a great time to make no-bake cottage cheese cheesecake with gelatin, we will use its potential to the maximum.
You can add berries to the curd filling: currants, strawberries, cherries, raspberries. Choose any! You can smash the berries in a puree and squeeze it through cheesecloth into a curd base, or you can add them whole. In the context of the dessert will look very colorful. For the indicated amount, you will need about 2/3 cups of berries.
Fruits are also suitable: peaches, nectarines, plums, ripe soft pears.
low calorie dessert
A small calorie content of the top layer can be provided with low-fat cottage cheese. And for sweetness, it is better to add honey. Its calorie content is not much lower than that of granulated sugar, but it will take quite a bit to get a great taste.
Options for the holiday
The basic recipe for this treat can also be used for a celebration. You can make a no-bake cheesecake with cottage cheese and cookies very quickly, because the active cooking time is no more than half an hour. In the meantime, the dessert freezes, you can pay attention to the rest of the ideas.
Soak 30 g of gelatin, and after 20 minutes put in a water bath, heat until the crystals dissolve. 200 g of sweets "Korovka" without wrappers, cut in half and pour half a glass of milk. Put the dishes on a small fire, do not forget to stir. Beat 400 g of cottage cheese, add an incomplete glass of fat sour cream, swollen gelatin and candy-milk mass. Put the cream on the cake and keep the no-bake cottage cheese cheesecake with gelatin in the refrigerator for 10-12 hours. By the way, "Oreo" is suitable for the base just fine.
How to decorate a cheesecake?
In the summer, you can use pieces of fruit, berries, mint leaves. Chocolate chips look beautiful on curd cream.
A frozen no-bake cheesecake with cottage cheese and cookies can be poured over with ganache or icing. If you don’t want to spend a lot of time decorating, just melt half of the chocolate in the microwave, mix with 50 grams of room temperature butter and spread over the surface. What could be more appetizing than chocolate?
Serving to the table
Cheesecake with cottage cheese without baking goes well with tea, coffee, cocoa, juices. It is quite acceptable to serve this treat with fermented baked milk or cold milk. If the format of the feast involves stronger drinks, give preference to red dessert wine.
The classic cheesecake recipe is an incredibly tasty and tender delicacy that is very easy to prepare at home.
Before you start cooking, take note of a few recommendations:
- Products must be at room temperature.
- Do not beat the curd mass too quickly and for a long time (oversaturation of air occurs and the surface of the cake may crack).
- Do not set a high temperature when baking (the best option is 165-170 C).
- The process of cooling the cake should be slow. What does it mean? After cooking, when you turn off the oven, open the door slightly and leave for 15 minutes to reach. After another 10-15 minutes, we separate the edges of the dessert from the walls of the mold with a knife (but do not remove it from it) and wait until everything has completely cooled down.
- Cheesecake cheese: Philadelphia, Mascarpone, Ricotto and others. No less tasty is a pie made from ordinary cottage cheese.
- You can add various fruits to the dessert, sprinkle with jam, etc.
- The dessert will turn out tender and homogeneous if you put the form in which it is in a water bath during the baking process.
Cheesecake classic recipe
Cooking time about two hours + cooling time. 24 cm baking dish. Products:
- shortbread cookies (150 grams)
- butter (60 grams)
- Philadelphia cream cheese or cottage cheese (700 grams)
- eggs (3 pcs)
- sugar (160 grams)
- vanillin (a pinch)
- cream (130 ml) fat content 33-35%
Cheesecake New York recipe step by step
1. Take a bowl, add crushed cookies, melted butter and mix.
2. Put the prepared mixture into a mold and tamp it well with a spoon. Place in the oven (180 C) and bake for 7-10 minutes. After - we take out and cool. Note: we will bake the dessert in a water bath: for this you need to wrap the form with foil (2-3 layers) so that during the baking process the water does not get on the cheesecake.
3. Cooking the filling. We take a large bowl, spread the cream cheese, add sugar, vanillin and mix with a spoon. Then beat with a mixer (set to minimum speed) until a homogeneous consistency.
4. One by one, we begin to beat in the eggs, while we do not forget to thoroughly stir the mixture with a whisk each time. Next, pour in the cream. You should get a cream of a homogeneous consistency, without lumps. Pour the finished filling into the biscuit mold. We level with a spatula.
5. Preheat the oven to 170 C and bake in a water bath. How? We take a deep baking sheet (or form), pour boiling water over it and put the form with cheesecake (the water in the baking sheet should be up to the middle of the form with the pie). Baking time - 60-90 minutes.
6. How do you know that the dessert is ready? At the finished dessert, while shaking the mold, the middle should tremble slightly. In the process of cooling, the classic cheesecake recipe will “reach” and the middle will become elastic. When the cake pan has cooled down, cover it with cling film and put it in the fridge overnight. The next day, dip a knife in water and run along the mold to carefully separate the finished cheesecake from the sides of the mold. Transfer to a plate and decorate with fruit.
Cheesecake New York recipe number 2
- shortbread cookies (250 grams)
- eggs (5 pcs)
- sugar (160 grams)
- butter (60 grams)
- sour cream (100 grams)
- cream cheese ("Mascarpone") or cottage cheese 550 grams
- starch (3 tablespoons)
- baking powder (20 grams)
- granulated sugar (30 grams)
- lemon zest (optional)
1. Grind cookies into crumbs. How to do it? We put it in a bag and roll it out with a rolling pin or in a blender. Add butter and granulated sugar.
2. We smear the mold with butter, and put the prepared cookie mixture on the bottom. Now let's move on to the cream. Beat the cream cheese (on low speed) with a mixer. Then we separate the yolks from the proteins.
3. Grind the lemon peel into zest. In a bowl with cheese, add sour cream, yolks, sugar, zest, starch and baking powder. We mix everything manually or with a mixer (the choice is yours). Then add egg whites and mix again. Pour the prepared mixture on top of the cookies and level. Bake at 160C for up to 60 minutes. After cooking, cool and put in the refrigerator for several hours.
Recipe number 3 Cheesecake without baking
- shortbread cookies (250 grams)
- gelatin (3 tsp)
- 3/4 cup heavy cream
- butter (10 tablespoons)
- cream cheese ("Philadelphia", "Mascarpone") or cottage cheese 470 grams
- lemon juice (1 pc) optional
- vanilla (to taste)
- sugar (1/4 cup)
- for decoration (berries, powdered sugar)
1. Add crushed cookies, melted butter to the bowl and mix. We spread it in a mold (20 cm) with removable sides and evenly distribute it, pressing it well to the bottom of the mold.
2. Prepare the dish. Pour lemon juice, water (1 tsp), add gelatin, sugar and place in a water bath. Stir until everything is completely dissolved.
3. Beat cream cheese, gradually adding cream. Then pour in the vanilla and the prepared mass of gelatin. We mix. Carefully pour the creamy mass over the cookies, evenly distribute and place the mold in the refrigerator for 3-4 hours (preferably overnight). Before taking out the cake, check if it is completely frozen. Decorate with berries and sprinkle with powder. Cheesecake recipe classic without baking is ready. Can decorate
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