Classic New York Cheesecake Recipe. No Bake Chocolate Strawberry Cheesecake

1. For cooking classic cheesecake cream cheese is used, for example, Philadelphia: it is with it that the cheesecake acquires a creamy texture. Cream cheese can be replaced with similar curd or. You can take as a basis and cottage cheese, best of all - grated. In this case, the cheesecake will simply turn out denser.

2. All ingredients must be room temperature. Lumps may appear due to the temperature difference between the products.

3. Beat the ingredients by hand or with a mixer at low speed, but very carefully. If there is a lot of air in the filling, the cheesecake may crack during baking.

4. It is better to take a form with a removable bottom. You can easily remove the cheesecake from it, especially if you grease the bottom and sides with butter.

5. It is best to bake a cheesecake in a water bath. Steam makes the dessert more tender, smooth and airy. Wrap the bottom and sides of the mold tightly to prevent water from getting inside. Then place the mold in a fairly tall baking sheet and fill it with water.

6. Bake the dessert on the lower levels of the oven at 160°C (maximum 180°C). This will keep the cheesecake from cracking.

7. Cracks in the filling can also be caused by a sharp temperature drop after cooking. After turning off the oven, open the door slightly and leave the cheesecake inside for at least another half an hour. Then let it cool down for the same amount at room temperature.

8. Ready cheesecake must be cooled. It should stand in the refrigerator for at least 4 hours, and preferably all night. So the filling will definitely grab and the dessert will not fall apart when slicing.

9. A wet knife will help cut the chilled cheesecake evenly.

Cheesecake Recipes

bbc.co.uk

Ingredients

150 g;
75 g butter;
900 g Philadelphia cheese;
200 g of powdered sugar;
200 g of sour cream with a fat content of 20%;
3 tablespoons of flour;
3 eggs;
1 egg yolk;
a pinch of vanilla.

Cooking

Grind cookies in a blender, add melted butter to it and mix well. Spread the mixture in an even thin layer over the bottom of a 23 cm diameter mold and tamp down. Bake in a preheated oven at 180°C for 10 minutes. Then take it out and let the base cool.

Meanwhile, mix cheese and powdered sugar. Add sour cream and flour and mix again. Add egg, yolk and vanilla one at a time, mixing after each ingredient until smooth.

Spread the filling evenly over the base and bake for 45 minutes at 160°C.

nigella.com

Ingredients

For the base:

125 g shortbread cookies;
60 g butter;
1 tablespoon cocoa.

For filling:

175 g dark chocolate;
500 g cream cheese;
150 g of powdered sugar;
1 tablespoon cornstarch or mixtures for making custard;
3 eggs;
3 egg yolks;
150 g of sour cream with a fat content of 20%;
½ teaspoon cocoa;
1 tablespoon hot water.

For glaze:

75 g dark chocolate;
125 ml heavy cream;
1 teaspoon liquid honey.

Cooking

Grind cookies in a blender. Add melted butter and cocoa and grind again. Put on the bottom of the form with a diameter of 23 cm, tamp and put in the freezer.

Mix flour, oatmeal, sugar, cinnamon and melted butter. Pour this mixture over the apple layer and place the cheesecake in the oven for 45 minutes.

jamieoliver.com

Ingredients

300 g;
100 g butter;
500 g cream cheese;
a pinch of vanillin;
300 ml of heavy cream;
500 g jam from black currant;
4 sheets of gelatin;
100 ml of water;
200 g blackcurrant and blackberry.

Cooking

Grind cookies in a blender and mix with melted butter. Divide the mixture into the bottom of a 23 cm diameter mold, compact and refrigerate for 20 minutes.

Mix cheese and vanilla. Whip the cream in a separate bowl and add to the cheese along with 1 ½ teaspoons of jam. Mix well and spread in a 1 cm layer on the chilled base. Add 1 ½ tablespoons of jam to the remaining filling, mix and place another 1 cm layer on top of the previous one.

Repeat these steps until 1 cm remains to the end of the edge of the form. This way you will achieve an ombre effect - a smooth transition of color from light to darker.

Place the cheesecake in the refrigerator for several hours.

Meanwhile, soak the gelatin in cold water according to instructions. Boil the remaining jam for 3 minutes (you will have about ⅓ of initial quantity) over low heat with water and 50 g of berries. Add gelatin, stir and refrigerate for half an hour.

Then carefully spread the resulting jelly over the cheesecake and set to cool. Ready dessert garnish with fresh berries.

bbcgoodfood.com

Ingredients

For the base and filling:

175 g shortbread cookies;
85 g butter;
15 g of powdered gelatin;
5 tablespoons of cold water;
250 g of cottage cheese;
250 g;
150 ml Baileys liqueur;
140 ml of heavy cream;
2 eggs;
140 g of powdered sugar.

For the top layer:

1 teaspoon with a slide of powdered gelatin;
150 ml of strong black coffee;
2 tablespoons of powdered sugar.

Cooking

Mix crushed cookies with melted butter. Spread in a thick layer on the bottom of a mold with a diameter of 20 cm and refrigerate for half an hour.

Pour gelatin with water and leave for 5 minutes. Then put the bowl of gelatin on water bath and stir until the lumps disappear. Mix cottage cheese, mascarpone and liqueur. Add gelatin and lightly whipped cream and stir. Whisk the eggs and powder in a separate bowl. Pour in egg mixture into the filling and mix until smooth. Pour over base and refrigerate for a few hours.

Pour the gelatin into, put in a water bath and stir until the gelatin dissolves. Add powdered sugar, mix well and chill. Then carefully distribute coffee jelly cheesecake and refrigerate for half an hour.

thenexttycoon.biz

Ingredients

For the base:

120 g shortbread cookies;
70 g of sugar;
90 g butter;
a pinch of salt.

For filling:

450 g cream cheese;
200 g of sugar;
a pinch of salt;
120 ml lime juice;
zest of 1 lime;
180 heavy cream;
1 lime - for decoration.

Cooking

Mix crushed biscuits, sugar, melted butter and salt. Lay out in a dense layer on the bottom of a round shape (it is not necessary to take a detachable one). Bake for 8-10 minutes at 180°C.

Mix cheese, sugar and salt. Add the avocado pulp and lime juice and stir. Then add the zest and cream and mix well again. Put the filling on the base, decorate with lime zest and wedges and refrigerate for several hours.

thespruce.com

Ingredients

240 g flour;
¼ teaspoon salt;
4 tablespoons of sugar;
130 g butter;
1 egg yolk;
1-2 tablespoons of cold water;
750 g of cottage cheese with a fat content of 20%;
200 g of sugar;
80 ml of vegetable oil;
3 eggs;
a pinch of vanillin;
4 tablespoons of corn starch;
120 ml of milk.

Cooking

Mix flour, salt and sugar. Add softened butter and stir. Then add water, knead the dough, wrap in cling film and refrigerate for an hour.

Roll out ⅔ of the dough into a circle with a diameter of 25 cm and place on the bottom of the mold. From the remaining dough, form a long sausage, roll it out and press it against the walls of the mold. Firmly connect both parts of the dough.

Mix cottage cheese and sugar. Add butter and 3 egg yolks and mix well. Then enter vanillin, starch and milk. Stir, add remaining egg whites and stir again. Put the filling on the dough and bake in an oven preheated to 180 ° C for about an hour.

delish.com

Ingredients

120 g pretzels (salty pretzels);
70 g butter;
450 g cream cheese;
280 g goat cheese;
170 g of sour cream with a fat content of 20%;
1 tablespoon ;
3 eggs;
50 g of grated parmesan;
a few pickled cucumbers;
3 cloves of garlic;
several sprigs of dill;
2 teaspoons of salt;
1 teaspoon ground red pepper or paprika;
a pinch of ground black pepper;

Cooking

Chop the pretzels and mix them into the melted butter. Put on the bottom of the form with a diameter of 20 or 23 cm.

Mix cream and goat cheese, sour cream and pickle. Add eggs and stir. Add Parmesan, a small diced cucumber, minced garlic and dill, salt and pepper and stir to combine.

Spread half of the filling over the base, sprinkle with the remaining cucumber cubes, and top with the other half of the filling. Bake at 160°C for about an hour. Ready cheesecake can be decorated with salted and chopped dill.

Cheesecake is a favorite delicacy of millions. And for good reason! After all, this is a real pleasure, starting with cooking and ending with tasting, and even if you treat someone like that, it’s just a fairy tale. For this incredibly tender, tasty and very beautiful dessert will conquer the heart of any, even the most fastidious, sweet tooth. And if it is also with strawberries ... - well, how can you resist ?!

Read more about the classics at the relevant links, there you will also find information about what kind of cheese can replace Philadelphia cheese.

And today we have strawberry cheesecake on the agenda: crispy sand base and a delicate creamy filling with strawberries - this is the formula for the perfect summer dessert!

General principles of preparation

Before proceeding directly to the recipes, we will discuss the main points that are worth paying attention to.

Strawberry cheesecake at home, what you need to know:

It is better to take a detachable form, so it will be easier to get the finished dessert. In addition, when preparing a cheesecake without baking, you can even take a detachable cake ring. Lay baking paper on the board, put the ring on top. In the process of cooking, the cookie crust will be a kind of "bottom". Or you can put it immediately on a serving dish in which you will serve a ready-made strawberry dessert;
In general, a cheesecake can be prepared with or without a cookie or shortcrust pastry crust (that is, without a base, but in this case, use a “form with a bottom”);
You can use any favorite store-bought cookies (preferably shortbread), or cook the dough at home (shortbread or biscuit - as you like);
As I wrote above, you can take cheese or cottage cheese in a creamy base;
The main thing to remember: a cheesecake with pastries needs Philadelphia cheese (Almette, Unagrande, etc.), and without baking mascarpone;
If you have cottage cheese, then the fatter it is, the better. In addition, it will need to be ground through a sieve or crushed with a blender until a smooth homogeneous mass is obtained;
“Hot cheesecake”: the cheese mass cannot be whipped, you need to mix all the ingredients carefully (without excess air - otherwise cracks may appear during baking). In addition, it is important to observe the temperature regime both during baking and during cooling;

You do not need to immediately pull the cheesecake out of the oven, leave it for 30-60 minutes with the door ajar, then for another hour at room temperature, and then put it in the refrigerator for 5-8 hours.

"Cold": on the contrary, it is done on the basis of, protein cream and so on. The more airy the mass, the more tender the finished dessert. This is due to a different cooking technology - directly using gelatin or agar-agar, and in some recipes they simply add citrus juice(orange or lemon);
Be sure to follow the instructions on the packaging of your gelatin.

How to decorate cheesecake with strawberries

According to the idea, strawberry cheesecake is a regular classic cheesecake with the addition of strawberries in one form or another.

Strawberries can be mashed and added to the cream, then the output will be a “pink cheesecake”.
Or apply berry puree drops on top and wooden skewer make beautiful divorces;

By the way, you can make hearts on a cheesecake in a similar way. Make small droplets in a circle from the syringe, then gently “connect” them together with a toothpick. This technique is equally beautiful on a cheesecake with or without pastries. By the way, great!

Distribute the droplets at an equal distance from each other, in several rows (there will be one droplet in the center). Dip a toothpick into the center of this droplet and, without removing it, lead the toothpick to the neighboring droplets in a spiral. This will give you a neat drawing. You can make it "chaotic" if you wish.

Or you can just cut the strawberries into pieces and gently, without disturbing the texture of the berries, mix in creamy mass, then beautiful blotches in the form of pieces of strawberries will be seen in the section;

If at the same time you want a perfectly white top. Just set aside a small portion before mixing with strawberries. creamy filling. Spread the strawberry cream over the cookies, and finish with the previously set aside “white” cream. As a result, the finished cheesecake will be perfectly white on top and with beautiful berries in the cut.

In addition, the berries arranged along the perimeter of the form look beautiful: with a cut to the wall. Yes, and inside - you can "seat" whole berries on the base.

Or you can simply decorate the finished cheesecake with strawberries on top without too much trouble:

At the same time, if you wish, pour jelly berries or just pour some delicious topping;
If you want to decorate the top of the cheesecake with strawberries, but you know for sure that it won’t disappear from your table at once, it’s better to pour the jelly berries (at least a little bit on each slice). So it will stand much longer, while maintaining a presentable appearance of the dessert. This is especially true given the fact that hot cheesecake cooking fully reveals its taste by the third day;

The thickness of the jelly layer can be any, depending on your taste preferences;

One important detail: if you decide to cut the strawberries into thin pieces to put beautiful drawing and completely pour the jelly, you will need to fill it in two stages. Spread the berries over the cheesecake in the pattern you like, carefully pour their jelly from a spoon, paying attention to the gaps between the berries. Place in the fridge for 20 minutes (or just long enough for the jelly to set). Then pour the remaining jelly and refrigerate for an hour;

This is done so that the berries do not float up, but lie quietly in the laid out pattern.

And you can make jelly for pouring with strawberry puree;

Well, for those who have a big coming festive feast on the contrary, before serving, you can beautifully lay out the berries, pour them with some delicious topping and serve immediately to the table without worrying about the safety of the berries. Such deliciousness will surely be swept away immediately;

In addition, in the version without jelly, you can lay a layer under the berries, sour cream or buttercream. And mix the berries themselves with honey, put them carefully on the cream and pour chocolate topping on top and sprinkle with chopped chocolate, nuts, cookie crumbs, etc. (who likes more);

Or make a topping from the berries themselves: puree the strawberries, add sugar to taste, boil, let cool and pour over the finished cheesecake.

There are many options - let your imagination run wild!

Cheesecake with strawberries and pastries

Let's take a look at just a couple of options, because you can make a classic cheesecake with pastries according to your favorite recipe and just add strawberries to it (the above has given you many options for decorating a cheesecake with strawberries).

Cheesecake with cream cheese on a biscuit base

The usual filling recipe, but the base of biscuit cake, served with strawberries.

strawberry cheesecake with jelly and fruit

Cool decoration idea! Relevant, when preparing a cheesecake with pastries. Since after cooling it “shrinks” a little, and voids remain around in the form that can be filled with jelly.

And one more recipe with pastries that I want to draw your attention to: cheesecake on the contrary or mini cheesecake with cream cheese and confectionery crumb streusel.

"On the contrary" because we pour the cookie crumbs upstairs.

If you take mascarpone cheese (instead of Philadelphia or its analogues), then you do not need cream. Just take 100g more mascarpone cheese (i.e. 400g.)

Detailed cooking progress on the video recipe, and if you want to see more recipes for similar "portioned" cheesecakes, check out the next one.

Strawberry Cheesecake No Bake

Recipes without baking can be safely called the fastest, as there is no exciting hassle with baking.

Cheesecake with mascarpone and strawberries

So, the first recipe is from cream cheese with whipped cream, and with a jelly filling made from frozen berries.

In addition, in the video tutorial you can clearly see the use of a detachable cake ring.

To gently remove the “cold cheesecake” from the mold, heat the walls with a regular hair dryer.

The second option looks similar to the previous one. However, here the composition of the filling additionally includes "condensed cream" and yogurt.

The top was also decorated with strawberry jelly with pureed berries. At the same time, part of the puree was boiled with sugar, and part was left fresh. In general, see detailed instructions in the video.

white chocolate cheesecake recipe

It would be a crime not to mention a single recipe strawberry cheesecake with white chocolate - it's incredibly tasty. Strawberries, cream cheese and White chocolate- what could be more beautiful? And most importantly, all this beauty without baking (because without eggs) and, moreover, without gelatin, i.e. You can enjoy the result almost immediately!

Although, of course, it is better to let it brew for at least an hour in the refrigerator - thanks orange juice it will get a little thicker.

Below you will find instructions with photos step by step.

In fact, everything is elementary and simple:

If you are waiting for guests, and they will be later than one hour later, you can not cut the strawberries right away - so that they do not wind up. Decorate just before serving. Or pour a small amount of jelly over the berries - so ready pie keep a presentable look longer.

Strawberry cheesecake with cottage cheese

As I wrote above, cheesecake can be made from cottage cheese. Consider under the cut a few different recipes, and delivery options.

The first option from simple dialing products: cottage cheese + sour cream.

By the way, cheesecake with strawberry jam is no worse. It's so to say winter version when you can’t find fresh berries with fire during the day, but you want a cheesecake with strawberries.

For opponents of gelatin, no-bake cheesecake recipe with agar-agar.

This cheesecake cooked with the addition of cookie crumbs to the filling itself - why not? - It is delicious!

Well, the option with decorations all over the surface.

In addition, portioned cheesecake can be made without baking, and served as an option in a jar.

For more similar recipes, see the article: “cheesecake in a jar”.

Unusual cheesecake - original recipes

Strawberry Cheesecake is a classic cheesecake + strawberries. But you can play with the ingredients, add something new. Some of your secret ingredient» or make an unconventional cheesecake base. Don't be afraid to experiment! And for more inspiration, I offer you a few ideas.

Opens our collection unusual recipes- cheesecake with raspberry filling.

Actually in this case special attention deserves the video itself - cooking sounds - music for culinary fidgets!

The next version is original both in form and in presentation. Rectangular, lined with strawberry jam with fresh berries cheesecake, which is also "prepared" in the freezer - we actually get ice cream! Below are instructions with step by step photos.

Instructions:

Melt the white chocolate, either in the microwave or in a water bath. Set aside - let cool slightly;
Meanwhile, place cream cheese with sugar in the mixer bowl - beat for 3 minutes;
Separately, whip the cream to stiff peaks;
Combine together: put the sivki and chocolate into the cheese mass, stir gently;
Put chopped strawberries into a bowl with strawberry jam / jam, mix;
Make a rectangular shape cling film. And lay out in layers: half of the cheese cream, on top of it a mixture strawberry jam with berries, the remaining cream and a layer of cookies - any to your taste, you can even try savoiardi (especially for tiramisu lovers);
Put in the freezer for 4 hours.

Pour the finished dessert with strawberry jam / jam.

Brownie Basil Cheesecake

A brownie is a chocolate brownie and it certainly won't ruin a strawberry cheesecake. Because strawberries go great with chocolate.

For brownie:

Chocolate with butter, drown in a water bath (5 minutes), mix the egg with sugar and a pinch of salt (just stir - no need to beat);
In the chocolate butter mixture, add one tablespoon of almond and plain flour, mix. And pour the egg mixed with sugar. Stir until smooth and transfer to a parchment lined baking sheet. Bake for 5-10 minutes at 160°C.

For filling:

Put in a blender: eggs + basil + ¾ cup sugar + lemon juice (mix at maximum speed until completely homogeneous);
Next, add vanilla, cottage cheese (you can pre-grind the cottage cheese through a sieve, or process it with an immersion blender);
We spread the resulting mixture on the brownie cake, knock the form on the table - to eat out excess air;
Bake for 45-50 minutes at 175°C.

Cool for at least an hour, decorate with strawberries and pour over jelly.

See video recipe for details.

Cheesecake with basil and strawberry mousse

In this recipe, the basil is significantly more than the jelly in the previous one. And the strawberries were prepared in the form of mousse - you will agree very extraordinary recipe noteworthy.

Cheesecake with vanilla mousse, strawberries and chocolate.

Developing the idea with mousse, I offer you the following simple recipe for a chicken cake ( necessary ingredients see photo above).

We prepare the base as usual: crush the cookies into crumbs and mix with melted butter. We smooth out on the bottom of the form, lined with baking paper, tamp well. Remove while in the refrigerator;
We mix the ingredients for the filling together: first, cream cheese with sugar and vanilla, then we introduce eggs one at a time. Homogeneous cheese mix pour onto the cookie crust and send to the preheated oven;
Bake at 180°C for 45-50 minutes;
Let the finished cheesecake cool completely: 30 minutes without removing it from the oven, then 30-60 minutes at room temperature and at least 2 more hours in the refrigerator (the longer the better - ideally overnight);
Completely cooled and infused, cover the cheesecake with vanilla mousse or cheese cream (whatever you like to call it). It is even easier to prepare: whip the cream separately, mix the cheese with sugar and vanilla. Then just connect them together;
Top with slices of fresh strawberries and pour over all this beauty with melted chocolate. Mmm delight!

No-bake cheesecake with mint and shortcrust pastry in the base

This recipe, perhaps, is a continuation of the previous one, because it simply " cheese cream- mousse "we iron in sand basket A quick and easy summer dessert.

Very handy if guests are on the doorstep. Instead of shortcrust pastry, you can put biscuits mixed with butter in the base, quickly mix the cheese with whipped cream. Since it does not need to wait until it hardens without gelatin, you can decorate it with berries and nuts and serve it to the table!

In general, see detailed video recipe, you will definitely need it.

Please note: the dough will need to be cooled for 1 hour before baking. Keep this in mind when calculating the time to prepare this dessert.

In addition, it is worth considering a vegan cheesecake with strawberries, but since it has already overloaded you with information, if you are interested, read about it in a separate article.

In addition, for those who have a catastrophic lack of time, I want to recommend our selection of fast and not very, but mega cool and for the most part simple recipes strawberry desserts based on strawberry cheesecake.

And that's all for me. Culinary victories to you!

cheese cake - great alternative the usual honey cakes and biscuits. And berries, chocolate and other additives will improve traditional recipe American food. The following details how to make cheesecake at home.

Classic step by step cheesecake recipe

Such a dessert at least once should be prepared by every housewife. It turns out the most tender and delicious. Ingredients: 190 g Jubilee type cookies, 580 g unsalted cream cheese, vanillin on the tip of a knife, 2/3 tbsp. very fat cream, 130 g of powdered sugar, half a pack of butter, 3 pcs. chicken eggs.

All products are slightly warmed in advance after the refrigerator. It is enough to leave them at least half an hour at room temperature.
Cookies and pieces of butter are sent to a blender. From these components, a crumb base is obtained. It is compacted along the bottom of the detachable form. You also need to take care of the sides.
The cake is baked in the oven for 12 minutes.
For cream cheese is very carefully kneaded with powder. Vanillin is added. One by one they pour raw eggs and then cream.
The base is filled with cream. A treat is baked for 70 minutes at medium temperature.

According to the classic cheesecake recipe, the mold in the oven should be placed in a water bath. This will protect the baked goods from ugly cracks.

Cheesecake "New York"

This variant of sweets is often served in restaurants with European cuisine. But you can easily cook it yourself. Ingredients: 290 g shortbread cookies, half a pack of butter, 580 g cream cheese, 1 tbsp. very fat cream (for whipping), 3 pcs. chicken eggs, 130 g of granulated sugar.

From non-cold products, the base is first prepared. To do this, the cookies are ground in a blender and combined with liquid oil. The base is laid out in a mold and baked for 8-9 minutes.
Cheese is mixed with sand until smooth. You don't need to use a mixer for this. Eggs are slowly introduced one at a time. Cream is added at the very end. Whipping is not required at this stage.
The base is filled with filling.
First, the New York cheesecake is baked in a very hot oven for 12 minutes. Then another 60-80 minutes at 110 degrees.

At the finished dessert, the center should tremble slightly.

chocolate cheesecake

This option is designed specifically for chocolate lovers in any desserts. Ingredients: a large spoon with a slide of cocoa, 190 g of cookies, a pound of good cream cheese, half a pack of butter, 180 g of low-fat sour cream, 3 pcs. selected eggs, 170 g of powder (sugar), 1.5 bars of dark chocolate.

The base is prepared as standard - from cookie crumbs and butter. But this time cocoa is added to the ingredients.
The base will bake for 12 minutes at medium temperature.
The cooled "cake" is filled with a cream of neatly mixed cheese, powder, sour cream, eggs and melted chocolate.
The bottom of the form is wrapped in foil to cook the dessert in the oven in a water bath.
Chocolate cheesecake will bake for 70 minutes at 160 degrees.

The treat is served with tea only after thorough cooling.

Cottage Cheesecake with Cookies

Fresh berries are best for decorating desserts. Ingredients: 120 g cookies, 70 g good oil creamy, 140 g sour cream, a pound of cottage cheese, 130 g of granulated sugar, 3 pcs. selected eggs, whisper vanilla sugar.

When preparing the base for baking from butter and cookies, part of the latter can be replaced with nuts. The mass is very tightly packed into the mold. It is convenient to do this with a heavy mug.
The base should set in the oven for 12-14 minutes of baking.
Cottage cheese, sour cream and both types of sugar are combined with an immersion blender. This will allow you to prepare a cream without grains. Sand during whipping should completely dissolve.
At the end, eggs are introduced one at a time.
The base is poured with curd mass.
The dessert is baked for approximately 80 minutes at 150-160 degrees.

It is best to keep the treat in the refrigerator overnight before serving.

With mascarpone

This cream cheese is not cheap, but it makes the dessert special. It will be enough to take 380 g of mascarpone. Other ingredients: half a pack of oil, a pinch rock salt, 1 tbsp. sugar sand, 4 pcs. chicken eggs, 420 ml of fat sour cream.

The cake, rammed from cookie crumbs and melted butter, must be baked in a hot oven for 8-9 minutes.
Sour cream is whipped with sugar. Separately beaten eggs and cheese are introduced into the resulting mass.
Cream is poured onto the cooled cake.
The treat is baked at a minimum temperature of 85-95 minutes.

Before serving, you need to let the pastry “rest” a little at room temperature.

With strawberry

A delicacy looks very nice if its base turns out to be chocolate. For this, it is taken dark cookies with cocoa - 230 grams. The rest of the ingredients: 85 g butter (butter), 280 g fresh berries, 120-140 g granulated sugar, 3 pcs. eggs, half a kilo cottage cheese, half a lemon, 1.5 tbsp. low-fat sour cream, 60 g strawberry jelly, a pinch of vanilla sugar, 25 g of starch.

A shortbread base of biscuits and ghee is pressed into a mold. Then it is baked in the oven for 8-9 minutes.
Cottage cheese is kneaded and combined with eggs. Two types of sugar are also sent there, starch, sour cream, juice from half a citrus fruit. You don't need to bulk up.
The cream is laid out on a cooled base. The bottom of the mold is wrapped in foil. A treat is baked in it on a baking sheet with water for 80-85 minutes at a low temperature.

Thin slices of berries are already laid out on the finished baking, and the jelly prepared according to the instructions is poured. After that, the delicacy is well cooled.

no baking

Even without an oven, you can pamper your family with the discussed dessert. Ingredients: 170 g of cookies, a little more than a pound of cream cheese, 1 tbsp. whipping cream, 90 g of butter, a pinch of vanilla sugar, 25 g of powdered gelatin, 110 ml of milk, 190 g of powdered sugar. You need to pour it through a fine sieve.

The base is filled with cream.

A no-bake cheesecake will take at least 4-5 hours to cool.

In a slow cooker

Interestingly, even a "smart pan" can become an assistant in the preparation of a cheese cake. Ingredients: 1 can of condensed milk, 190 g low-fat sour cream, 1 tbsp. light flour, 60 g butter, 40 g sugar, 2 whole eggs and 2 yolks, 410 g cottage cheese.

Egg yolks are ground with sugar. Oil is added to them. Products are mixed with flour and removed for half an hour in the cold.
The dough is rolled out and laid out in the bowl of the device.
Cottage cheese is mixed with whole eggs and sour cream. Condensed milk is added to the components. The mass is laid out on the dough.
The treat is baked for 55 minutes in the baking program. Then, under the closed lid, the treat is left in the switched off device for another 12 minutes.

You can serve a treat to the table without pre-cooling.

The newfangled word "cheesecake", in fact, means cold cakes familiar enough from childhood, or, on the contrary, variations on the theme cottage cheese casseroles. Of course, the similarity is somewhat arbitrary, but the common features are clearly visible. And not only in cooking technology.

First of all, the above dishes are just a feast for the little ones. Adult sweet tooth will find among the recipes those that do not damage the figure too much. Well, the hostesses like them with originality and the ability to surprise with a new, not beaten dessert.

Strawberry Cheesecake - General Cooking Principles

Cheesecakes with strawberries can be prepared with or without a base (crust). They are baked in the oven or cooked without baking, cooling in the refrigerator.

Creamy mass for cheesecakes is made from soft cheeses, creamy type, or cottage cheese, which are beaten with a mixer or whisk. Sour cream, heavy cream are often added to it, chocolate chips or eggs. Gelatin must be put in the creamy mass of the dessert prepared without baking.

The basis for the cheesecake can be sand cake from shortbread mixed with butter, meringue or any thin sponge cake.

Strawberries are cut into pieces, pureed with a blender or ground on a sieve. Crushed berries are mixed with the main creamy mass or the dessert is poured on top of it. Often pieces of berries are laid out on the surface cream filling and then pour gelatin mixed with water.

There are many options and cooking methods. They can be a wonderful dessert for every day, and if necessary, replace a birthday cake.

Cottage cheese cheesecake with strawberries on a shortbread base (no bake)

300 gr. crumbly "sand" cookies;

70 gr. frozen cream.

150 gr. granulated sugar;

Small, standard sachet of vanilla powder;

150 gr. sour cream, preferably homemade;

200 gr. fresh ripe strawberries.

400 gr. low-fat, not sour cottage cheese.

For the top layer:

Small strawberries - 20 pieces;

Five grams of gelatin (instant);

Half a small lemon;

1. Rinse the berries thoroughly under a tap in warm water and dry well, laying out on a sieve.

2. On a small fire or using a water bath, melt the butter prepared for the cake.

3. Transfer the shortbread cookies to a durable plastic bag and carefully roll it with a rolling pin. The result should be a very fine crumb.

4. Shift sand crumb into a bowl, pour the cooled butter into it and carefully, slowly, stir.

5. Take a collapsible baking dish of a standard, 23 cm, diameter. Put the oily mass into it and spread it evenly over the entire bottom. Place the shortbread in the refrigerator for one hour.

6. Pour all the cooked gelatin a small amount hot water, stir and let cool.

7. Grind cottage cheese on a fine metal sieve. Add sour cream vanilla powder, sugar and beat the curd mass well with a mixer. Add two thirds of the gelatin soaked in water and beat again.

8. Spread a small handful of clean, dried strawberries evenly over the chilled sand cake. Put the whipped curd mass on top of it, gently level the surface. Remove to freeze for 2 hours in the refrigerator.

9. Cut the berries into the thinnest slices as possible and spread them over the surface of the frozen curd filling.

10. Dissolve the sugar in a glass of cold water. Mix syrup with freshly squeezed lemon juice and the remaining soaked gelatin. Mix well and pour over cooked lemon jelly strawberry plates.

11. After that, put the form in the refrigerator again, but for one hour.

Cheesecake with strawberries on a meringue pillow (with pastries)

One kilogram of Philadelphia or Mascarpone cream cheese;

Three chicken eggs;

400 gr. fresh strawberries;

Two tablespoons of dry starch;

1 tsp vanilla sugar;

Two large spoons of granulated sugar;

Instant gelatin - 15 gr.

1. Peel the sepals from the berries and rinse well. Set aside the seven most beautiful ones, and beat the rest well with a blender to make berry puree.

2. In a small bowl, mix gelatin with two spoons warm water. After five minutes, pour it out, along with a glass boiling water into a large bowl and mix thoroughly.

3. In strawberry puree, enter granulated sugar, pour in slightly cooled gelatin. Beat again with a blender and refrigerate for half an hour.

4. Mix cream cheese with beaten eggs, vanilla, potato starch and beat with a mixer at low speed.

5. Lightly mash the vanilla meringues with your hands. Put on the bottom of the mold and pour the creamy mass, smooth.

6. Place the mold in an oven preheated to 200 degrees and bake for 10 minutes. Then the temperature drops to 150 degrees, and baking continues for another 40 minutes. Then turn off the heat and leave the dessert in it for another 10 minutes.

7. After that, remove the product from the oven and wait until it cools completely.

8. Put the chilled strawberry puree on the cooled cheesecake and smooth it with a spoon. Cover the form with a large sheet of foil and refrigerate overnight.

9. Carefully remove the finished dessert from the mold and decorate with berries cut in two.

No Bake Chocolate Strawberry Cheesecake

creamy, natural oil- 60 gr.;

200 gr. any chocolate;

Half a kilo fat cottage cheese;

150 gr. granulated sugar;

Half a kilo of homemade sour cream;

Pasteurized 3.2% milk - 40 ml;

300 gr. strawberries;

70 ml of boiled water;

50 grams of white chocolate.

1. Wash the strawberries under the tap, dry well and cut into thin slices with a sharp, narrow knife.

2. Twist the cookies in a meat grinder or roll them with a rolling pin, putting them in a bag.

3. Add and mix 50 grams of chocolate, chopped on a medium grater. Then pour in the melted and cooled to room temperature butter and stir again with a spoon.

4. Line a detachable form of a standard, 23-25 cm diameter, with foil so that it covers the sides and even hangs out a little.

5. Lay out in the form chocolate mass and spread it over the entire bottom, slightly crushing it with your hands so that you get a fairly dense cake. Remove to refrigerator.

6. Pour gelatin with water and soak for about 10 minutes. When it swells well and becomes transparent, put in a water bath and, stirring constantly, melt well. Do not remove the bowl from the hot water until you have prepared the filling.

7. Remaining dark chocolate(150 gr.) break smaller. Add milk and melt over the lowest heat.

8. Beat the cottage cheese with a mixer at moderate speeds. Whisking constantly, add the slightly cooled chocolate and gelatin.

9. Beat the sour cream separately and gently mix it with cottage cheese and strawberries with a spoon.

10. Spread the curd-strawberry mass in an even layer on the chilled cake and put it in the refrigerator for at least 6 hours.

11. Then remove the frozen cheesecake from the mold, lifting it by the hanging edges of the foil, and transfer it to flat dish.

12. Decorate the edges with chocolate chips, and put a few strawberries cut in half in the middle.

13. Before serving, keep the dessert in the refrigerator.

Cheesecake with strawberries without base

300 gr. fatty cottage cheese (without grains);

Three tablespoons of baking white flour;

160 gr. 35% sour cream.

1. Puree the pure berries with a blender. Separate the seeds by grinding the berry puree through a rare metal sieve.

2. Combine the puree with cottage cheese and beat well again with a blender.

3. Beat granulated sugar with eggs and mix with sour cream. Add flour, a small pinch of salt, cottage cheese mixed with strawberry puree, and beat well and mix with a mixer.

4. Pour the resulting mass into a mold lined with parchment and bake for 1 hour and 10 minutes in an oven preheated to 150 degrees.

5. Put the cooled dessert in the refrigerator overnight.

Cheesecake with strawberries - "Festive"

400 gr. cheese, creamy, natural (can be replaced with 9% cottage cheese);

350 ml 33% cream;

A small bag of vanilla sugar;

One large lemon;

One kilogram of strawberries.

1. Mix completely melted butter with crushed biscuits.

2. On the bottom of the detachable form, lay out a sheet of parchment cut out around and spread the cookies over it.

3. Whip the chilled cream at low speed of the mixer with 150 grams of powdered sugar and vanilla sugar.

4. Using the instructions on the package, prepare 10 gr. gelatin.

5. Add gelatin to cream cheese or cottage cheese grated twice on a sieve, squeeze the juice from the lemon. Mix thoroughly.

6. Pour in the whipped cream and spread the cream over the cookie crust.

7. Wrap a small deep bowl on all sides with cling film and insert in the center of the creamy mass laid out in the mold. Slightly drown the bowl and put everything in the refrigerator. After two hours, remove the mold and carefully remove the bowl.

8. Prepare remaining gelatin according to package directions.

9. Puree strawberries with a food processor. Pour in the powdered sugar and beat again with a blender.

10. Enter the gelatin, mix well and fill the "recess" left from the bowl with strawberry puree, going a centimeter layer on the edges of the cheesecake.

11. Level and refrigerate until puree is set.

Simple Cheesecake with Strawberries - "Easy"

Fat-free cottage cheese - 200 gr.;

Two egg whites;

a teaspoon of gelatin;

Three tablespoons of light liquid honey;

125 gr. fat-free drinking yogurt;

One small lemon.

1. Dip the washed lemon in hot water for a couple of minutes, then cut it in two and squeeze the juice from each half. Strain and dilute with water, in a ratio of 1:1.

2. lemon water slightly warm and soak gelatin in it for a quarter of an hour, then place the container in a water bath. Stirring constantly, dissolve it until smooth and cool well.

3. Beat the curd mixed with honey and yogurt with a mixer. Enter the cooled gelatin and mix well.

4. In a separate bowl, beat the whites and carefully introduce them into the curd.

5. Distribute the strawberries cut into halves or slices along the bottom of the mold, and the curd mass on top of it. Level the surface and put it in the cold for 8 hours.

Strawberry Cheesecake - "Strawberry Zebra"

Normal shortbread- 20 gr.;

Half a pack of natural, sweet cream butter;

Half a kilo of 9% cottage cheese;

Half-liter pack of sour cream 20%;

White granulated sugar - 400 gr.;

Two st. spoons of gelatin;

80 ml of drinking boiled water.

1. Mix the crumbled shortbread with melted or well-softened butter. Lay out in a round, preferably detachable form and level it along its entire bottom. Place the mold in the refrigerator for about half an hour.

2. Pour sugar into the cottage cheese, add sour cream, beat well and divide the mass into two unequal parts.

3. In the smaller part, put the grated strawberries on the sieve and stir well.

4. Put the gelatin to swell in 80 ml of drinking water.

5. Warm the cream until hot (do not boil) and add gelatin to them. Divide the prepared mass evenly in two. Enter one part into the white curd mass, and mix the other with strawberry.

6. Remove the form with frozen shortbread from the refrigerator. From the parchment, cut a long strip as wide as the height of the side and lay it out in a ring in a mold. This is done to make it easier to remove the frozen cheesecake from the mold.

7. Alternately place four tablespoons of white curd mass and strawberry mass on the center of the shortcake, layering them on top of each other until both masses run out.

8. Then, with the pointed end of the toothpick, apply a pattern on the surface of the cheesecake, drawing strips from the center to the edge with the pointed end of the toothpick.

9. Put the dessert in the refrigerator overnight. Then take it out of the mold and remove the parchment.

Strawberry Cheesecake - Cooking Tricks and Useful Tips

Gelatin first soak for a while in cold water, and only after it swells well, dilute with the main liquid or melt in a water bath.

All dairy products must be fresh.

To cream mass, prepared from cottage cheese, was homogeneous without impurities of curd lumps, rub the cottage cheese twice on a sieve or interrupt with a blender.

Be sure to put the baked cheesecake in the refrigerator for a while, after allowing it to cool to normal room temperature.

Choose strawberries that are dry, ripe and without any damage.

Today we are preparing cottage cheese cheesecake at home, and it is with pastries. This dessert has a lot in common with the classic cheesecake on cream cheese, but their main difference is in the filling. IN this case ready meal it will certainly be with a pleasant light sourness, which is characteristic of cottage cheese, but otherwise these two sweet dishes are difficult to distinguish.

Everything should be clear about the ingredients (if you have any questions, I will be glad to answer in the comments). I suggest touching one of possible problems, which hostesses often encounter when they cook cheesecakes (not only classic, but also cottage cheese) at home. For example, it happens that cracks appear on the surface of the finished dessert. This can happen either while the cheesecake is baking or when it is chilled. I must say that when proper preparation there are no such problems, which is why it is so important to strictly follow the recipe.

What can still cause cracks and how to avoid it? First of all, the filling should not be whipped with a mixer to prevent the formation of air bubbles in the curd mass. In addition, if you bake a cake at too high temperature and without a water bath, the filling rises (this should never happen), and then falls - this is how cracks appear. And, finally, if we neglect the stage of long-term cooling of the cheesecake, a similar problem of gaps in the filling is also quite relevant.

I hope my humble advice will be useful to you and you will definitely cook a cottage cheese cheesecake with pastries. This is very tender delicacy with a silky and smooth texture, pleasant curd acidity and light fragrance vanilla. Serve it with dessert sauces, fresh or frozen berries, pieces of fruit, garnished with green leaves of lemon balm or mint.

Sand base:

Servings: 8

Cooking time: 2 hours

in 100 grams - 277 kcal.

Cooking step by step with photos:

For cooking cheesecake with baking, the following products are needed: fatty cottage cheese (I have 12%), granulated sugar and vanilla sugar, shortbread, butter, chicken eggs and sour cream (the fatter the better - I use 26%). All components of the dessert must be at room temperature, so take them out of the refrigerator in advance and leave them on the kitchen table.

First of all, turn on the oven to warm up - 180 degrees. Let's deal with the basis for the curd cheesecake: we turn 100 grams of any shortbread cookie in a convenient way for you into a large crumb. If desired, you can take chocolate, nut or replace some of the cookies with chopped nuts.

I like to do it in a blender most of all: I broke cookies, literally 15-20 seconds and a large crumb is ready. In the absence of a blender or food processor, you can break the cookies, put them in a bag and roll them with a rolling pin. Melt 50 grams of butter in advance (you can on the stove, but I prefer it in the microwave) and let it cool to room temperature. We combine the sand crumb with melted butter and mix everything thoroughly.

In a blender or food processor, I advise you to do this in a pulsating mode and for a very short time (literally 3-4 clicks), otherwise you will get a homogeneous mass, which will turn out to be dense and sticky when baking.

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 further compact and level the base with the bottom of an ordinary glass. We put the form with the workpiece in the oven heated to 180 degrees to the middle level and bake for about 10-15 minutes. During this time, the sand base should grab and lightly brown. If this is not done, the moisture from the filling will simply be absorbed into the sand base and it will soften.

While the base is baking, quickly make curd filling for the cheesecake. Unlike New York cheesecake, where all the components of the filling are combined with a tablespoon or whisk, in this case ideal option there will be an immersion blender. The fact is that any cottage cheese is a granular mass, therefore, in ready-made pastries these grains will be felt. But thanks to the immersion blender, you get a perfectly homogeneous mass without grains of cottage cheese. We put 500 grams of fatty cottage cheese in a suitable dish, add 150 grams of sour cream and sugar, as well as a tablespoon of vanilla sugar. You can substitute granulated sugar if you wish. powdered sugar, but this is not essential.

We punch everything with a submersible blender until the sugar is completely dissolved - about a minute.

Then, one by one, we introduce medium-sized chicken eggs. We mix the first into the sweet curd mass, achieving mass uniformity, only after that we add the second and third eggs.

The result is an absolutely smooth and silky curd filling. It is thin and the consistency resembles pouring liquid sour cream.

During this time, the sand base for our future dessert has also baked. Take the mold out of the oven and let the cake cool down a bit. We do not turn off the oven itself, but only lower the temperature to 160 degrees.

Pour the curd filling into the form - you do not need to level it, as it will become even on its own.

Then we wrap the form with food foil in 3-4 layers so that we get a waterproof shell. The fact is that we will cook the curd cheesecake in a water bath, so it is important that water cannot penetrate inside the mold.

We build a water bath. To do this, place the form with the future curd cheesecake in a deep bowl (form or baking sheet) bigger size. Pour into big shape boiling water so that the water level reaches the middle of the height of the form with dessert.

We put the structure in hot oven to the middle level and cook at 160 degrees for about 80 minutes. The cooking time depends on the characteristics of your oven and may vary. You can easily check the readiness of the cheesecake: if you slightly push the form with the dessert, its middle will tremble a little (like jelly). We turn off the oven, take out the form with the cheesecake from the water bath, free it from the foil and leave it in the already turned off oven with the door ajar for an hour and a half.

After that, let the dessert cool completely on the table (preferably on a wire rack) to room temperature. In fact, the cottage cheese cheesecake is ready and ready to be served, but it is still advisable to give it time to ripen. To do this, we tighten the top of the form with cling film and put the dessert in the refrigerator for 6-8 hours, and even better at night.

To carefully remove it from the mold, we take a long thin knife, heat it in hot water, quickly dry with a towel and run along the side. Thus, we separate the curd cheesecake from the walls of the mold. Remove split ring. To transfer the cheesecake itself to a flat dish or plate, you can use two spatulas. We decorate the finished dessert, as fantasy tells, and serve.

Cut this dessert, like all cheesecakes, with a sharp hot knife. After each cut, wash the blade, heat it in boiling water and quickly dry it. This is if you care how even, smooth and neat the cut will turn out. Pauline, thank you so much for this. delicious order I hope the recipe comes in handy. Cook for health, friends, and bon appetit!

No Bake Cheesecake with Oreos

If you want to stay out of the oven during the hot summer, check out this no-bake cheesecake recipe. oreo cookies. Luxurious delicate taste Oreo crunchy fillings are a luxury that is available to everyone. Especially if you make mascarpone with your own hands. Believe me, it's not difficult at all! Yesterday I talked in detail about how to make such cheese at home, follow the link (there are a lot of photos and a step-by-step guide).

For the base you will need:

Butter - 50 g
Oreo cookies - 220 g (about 30 pcs) and a little more for decoration

Curd cheese - 500 g (you can do it yourself, see previous recipe site)
Sugar - 70 g
Vanilla extract - 1 tsp
Heavy cream (33-35%) - 130 g

Whipped cream - 50 g
Cream cheese - 50 g
Oreo Cookie Crumbs - 25g

How to make no bake cheesecake:

First, turn the cookies into crumbs: break into halves and place in a blender bowl. A couple of pressures - and the crumb will be ready.

Despite the cream layer, the mixture is dry and crumbly, just like we need!

IN microwave oven or melt 50 g of butter on the stove. Pour into crumbs and stir.

Transfer the wet crumbs to the bottom of the mold and press down with the palm of your hand to make a dense surface. Get in shape with detachable sides! I use an 18 cm diameter mold, the bottom is pre-lined with baking paper.

Put the mold with the base in the refrigerator to harden.

no-bake cheesecake filling

Cream cheese (you can use Mascarpone, Almette, Hochland, Philadelphia) in a deep bowl and add granulated sugar (70 grams). Pour in 1 tsp. vanilla extract. Mix all ingredients.

Use a mixer to mix evenly, but turn on a low speed so as not to overbeat the mixture.

In a separate bowl, beat 130 g heavy cream to soft peaks. Don't use the mixer too hard, as this can turn the cream into butter.

Attention! If, nevertheless, such a failure happened - the cream became thick and oily, do not throw away the product and do not be discouraged! I share a little secret: one has only to add a couple of tablespoons of cold cream to this overwhipped mass and mix - the cream will become homogeneous and tender again.

To prevent such an incident, follow the rules for whipping cream: it must be cold. Whisk, bowl, too, preferably, hold in the freezer for 10 minutes before whipping. I usually put cream in a bowl, cut off the mixer nozzles in it and put everything together in the freezer for 10 minutes. Then I take it out and start beating.

Break the cookies into quarters and add to the cream filling.

Gently fold the butter mixture into the cookies using a spatula.

Remove the base from the refrigerator, put the filling on the cookies, smooth with a spatula.

Use the silicone tip to level the surface as best you can and put the cheesecake back in the fridge.

How to decorate a cheesecake without baking

From the leftovers of the filling, you can make an excellent cream for decoration.

To do this, add cookie crumbs to the creamy curd mass, mix. Lay out in pastry bag with a shaped nozzle and deposit on the surface of the cheesecake cream jewelry. Place a cookie half in each flower. Cheesecake can be served with tea!

How to decorate a cheesecake is up to you. you can use fresh berries and fruits, small candies, marshmallows or marshmallows, cut into beautiful pieces.

The peculiarity of Oreo cookies is that they do not get wet from contact with the cream, they remain crispy in the mouth. The cooled cheesecake is conveniently cut into portions, it does not fall apart, retains its shape.

Note to everyone who loves recipes without an oven:

If you make a cheesecake according to this recipe, add a photo to Instagram or here in the comments. I will be very grateful! On Instagram, tag #pirogeevo or #pirogeevo so I can find these photos online!

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Cheesecake without baking with cottage cheese and cookies, recipe with photo.

Delicious no-bake cheesecake recipe at home with photos.

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 handy in the summer, as they refresh, cool and the body. useful minerals saturate (yes, yes, dairy products record holders for calcium content). Although, cheesecake is perfect at any time of the year. And today I want to introduce you simple cheesecake without baking with cottage cheese and cookies, and, of course, I am attaching his 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 take soft cheeses like mascarpone, philadelphia, or quality cream cheeses. But when you make cheesecake at home, it's expensive cottage cheese it is quite possible to replace 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 in its preparation are used additional ingredients, thanks to which the cheese cake turns out to be insanely tender, fragrant and melting 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 tender curd and cream for decoration. According to this detailed recipe cooking with a photo 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 cook together homemade cheesecake from cottage cheese and cookies to understand what it is about.

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.

Cheesecake recipe without baking with cottage cheese and cookies.

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 to get the maximum essential oil, and the pieces themselves were not felt in the cookie crust. She 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 be ready cheesecake is better lagged behind the form, you can lubricate the sidewalls 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. Besides, milk 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. Sending our cheese cake in 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 acidity is what is lacking in high-calorie cottage cheese dessert. We put the decorated dessert back in the refrigerator so that it cools down a little more. Serve the cheesecake cold.