Recipes for chocolate cheesecake from cottage cheese in the oven and without baking. Classic New York Cheesecake Recipe

The newfangled word “cheesecake” actually means cold cakes that are quite familiar from childhood, or, on the contrary, variations on the theme of 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, chocolate chips or eggs are often added to it. Gelatin must be put in the creamy mass of the dessert prepared without baking.

The basis for a cheesecake can be shortbread 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 of the creamy filling and then poured with 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 strong plastic bag and carefully roll it with a rolling pin. The result should be a very fine crumb.

4. Transfer the sand crumbs to a bowl, pour the cooled butter into it and stir thoroughly, slowly.

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 over with a little 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 remaining soaked gelatin. Mix well and pour the prepared lemon jelly over the strawberry slices.

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 cup, mix gelatin with two tablespoons of warm water. After five minutes, pour it, along with a glass of boiling water into a large container and mix thoroughly.

3. Introduce granulated sugar into the strawberry puree, pour in the 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 butter - 60 gr.;

200 gr. any chocolate;

Half a kilo of 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. Put the chocolate mass into the mold 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. Break the remaining dark chocolate (150 gr.) into smaller pieces. 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 take the frozen cheesecake out of the mold, lifting it by the hanging edges of the foil, and transfer it to a 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 Strawberry Cheesecake - "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. Lightly warm the lemon water and soak the 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"

Ordinary shortbread cookies - 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.

In order for the creamy mass prepared from cottage cheese to be 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.

cheesecake- cottage cheese (cheese) pie, a dish of European and American cuisine, one of the main ingredients of which is cream (or cottage cheese) cheese. Philadelphia cream cheese is usually used to make cheesecakes. We used Arla Natura curd cheese in our recipe. You can also use curd cheeses such as: Buko, Almette, etc., as long as it is without additives and does not contain vegetable fats.

Ingredients

For the base

• shortbread cookies 300 g
• butter 80 g

For filling

• cream cheese 500 g
• cream 33-35% 200 ml
• sugar 150 g
• fresh strawberries 400 g
• gelatin 18 g

For jelly

• Strawberry juice 250 ml
• gelatin 10 g

Cooking

Gelatin for the filling (18 grams), pour 100 ml of cold boiled water and leave for an hour.

Pour gelatin for jelly (10 grams) with strawberry juice and leave for an hour. Instead of strawberry, you can use any other red juice (for example, cherry), but it will be tastier if the jelly has a strawberry flavor.

Grind the cookies in a blender, you can also pass it through a meat grinder or just roll it out with a rolling pin.

You should get a homogeneous bulk mass, there should not be large unground pieces of cookies.

Melt the butter in the microwave or on the stovetop. If you melt the butter in the microwave, be careful not to let the oil overheat and boil, otherwise you will have to wash the microwave afterwards. Add the melted butter to the cookies and mix thoroughly with your hands until smooth.

Put the resulting mass into a detachable form with a diameter of 22-24 cm (you can use a form with a larger diameter, but then the cheesecake will be lower). Spread it evenly over the entire area of ​​\u200b\u200bthe form and tamp well. Place the mold in the refrigerator while you prepare the filling.

Wash strawberries. It is better to wash the strawberries along with the stalks, if you tear them off before washing, then the berries without tails will absorb moisture and become watery and tasteless.

Separate 200-250 gr. the most beautiful berries for decoration, separate the rest of the strawberries from the stalks and cut into small pieces.

Heat the gelatin for the filling on the stove until completely dissolved. Cool down.

Whip cream with sugar until stiff peaks form. In order for the cream to whip, firstly, of course, it must be of good quality, and secondly, the cream must be very well chilled. And even better, the beaters and the container in which you will whisk are also cooled.

Add cream cheese, mix thoroughly.

Pour gelatin into the resulting mass, mix well.

Add the chopped strawberries and mix very gently with a whisk. Do not use a mixer, otherwise you can damage the berries and they will give juice. You need to interfere until the strawberries are evenly distributed throughout the mass.

Spread the mixture on the cookie base.

Smooth the mass and put the mold in the freezer for 7-10 minutes. The mass should only grab a little so that you can put strawberries on it for decoration and it does not sink.

While the mass is setting, heat the gelatin for jelly, soaked in juice, on the stove until completely dissolved, but do not bring to a boil. Cool down.

Cut the remaining strawberries for decoration into thin slices.

Carefully spread the strawberries over the entire surface of the cheesecake. Gently pour a thin layer of jelly that has cooled to room temperature between the berries with a tablespoon and put the mold back in the freezer for a few minutes. This is necessary so that the berries grab and do not float when we pour all the jelly onto the cake.

Pour the remaining jelly on top and refrigerate the cheesecake for 3-4 hours, preferably overnight.

To ensure that the edges of the cheesecake are smooth, before opening the detachable form, heat it with a hair dryer.

Strawberry cheesecake is ready. Bon appetit!

How long ago I intended to cook a cheesecake, you have no idea. I went through "hundreds" of recipes until I found the perfect and unrealistically simple cheesecake recipe. I also tried to pour it with homemade salted caramel, I didn’t photograph the process, but I’ll sign it in detail. You can decorate the cheesecake as you like, including fruits in jelly, everything is up to you. I have a mold with a diameter of 20 cm.

Ingredients:

For the sand base:

• sugar cookies - 150 gr. (baked milk, anniversary, etc.);
  butter - 70 gr.

For the cheese layer:

• cheese - 500 gr. (Philadelphia, Violette, cream cheese);
• flour - 25 gr.;
• sugar - 150 gr.;
• cream 33-35% - 35 ml;
• eggs - 2 pcs.;
• yolk of one egg.

For salted caramel:

• sugar - 230 gr.;
• water - 70 gr.;
• butter - 70 gr.;
• salt - 0.5 teaspoon without a slide;
• cream 33-35% (I’ll tell you more about the quantity).

Cooking:

Cookies must be crushed into small crumbs. This can be done with a rolling pin, blender or fine grater. Then add melted butter and mix thoroughly.

We shift the sand mass into a mold and level it, forming the sides and base. It is easier to use a tablespoon for this purpose.

If your form is larger than mine, then lay the crumb only on the bottom of the form, or increase the proportion a little. We remove the form in an oven preheated to 200 degrees for 7 minutes. Since I always talk about mistakes made, I’ll say right away: I overexposed the base for 3 minutes and baked for 10 minutes, gaping, this can be seen from the photo.

But the result was not affected. Therefore, if someone does the same, then it is not scary.
Preparing the cheese layer. Everything is elementary here, just combine all the ingredients until a homogeneous mass is obtained. The ingredients should be at room temperature, so take them out of the fridge ahead of time. You can mix simply with a silicone spatula, or with a mixer at a slow speed.

The only thing worth mentioning is the cheese. I have listed the suitable species in the list of ingredients, but in order to avoid questions, I will immediately show which one I used.

Pour the cheese filling onto the cooled sand base and bake for 1 hour at a temperature of 140 degrees.

We put a container with water on the lowest level of the oven, this is a must. Watch the process all the time, the top should not crack or darken. And if it does get dark, then you need to cover the cheesecake with foil or lower the temperature. Also, the finished cheesecake should not be liquid when lightly shaken, that is, the mass should be compacted. Leave the cheesecake to cool in the oven with the door open, then refrigerate overnight.

To prepare caramel sauce, you need to pour sugar into a saucepan, add water and put on medium heat. Wait for the sugar grains to completely dissolve, but in no case do not interfere with the mass, otherwise it will crystallize on the contrary and there will be candy in the literal sense of the word. Now make the maximum fire and wait until the mass becomes amber, still do not interfere with it, the mass should bubble. Do not overcook, we need amber, not brown, otherwise the sauce will be bitter. When you get the right color, remove the saucepan from the heat and add warm cream, but be extremely careful! Because the mass will begin to hiss and boil strongly. Do not try on the tongue and do not dip your fingers there, you can easily get burned! And now about the amount of cream. The thickness of the sauce depends on how much cream you add. For a very thick sauce, pour 90 ml. cream, and for very liquid about 250 ml. I added 150 ml because I wanted the sauce to drip off the cheesecake a little. When you add the cream, wait a minute and gently mix the mass, add the butter and stir until it dissolves. Bring the consistency to homogeneity and the sauce is ready. You can leave the sauce like this, or you can add a little salt like I did, I really love this flavor combination. Pour the sauce over the cheesecake only when it has completely cooled. Ready!

Chocolate cheesecake from Sama_Ya

Split form d=26 cm

Korzh:

• 350 g chocolate chip cookies
• 3 tbsp granulated sugar
• 1/3 st. (80 g) melted butter

Crumble cookies in a food processor or by hand, mix with sugar and butter. Lay on the bottom of the form, lightly tamp, bake at 180 g in the oven for 10 minutes. Cool down completely.

Filling:

• 1 tbsp gelatin
• 1/2 cup water
• 450 g cream cheese at room temperature
• 150 g melted chocolate chips
• 1 can of condensed milk room. temperature
• 250 g cream 35%
• 1 tsp vanillin

Soak gelatin in water for 40 minutes, then heat until completely dissolved, but do not boil. Cool to room temperature.
Whip the cream to soft peaks.
Mix cheese, condensed milk, vanillin, melted chocolate with a whisk into a homogeneous mass. Enter gelatin. Carefully add the cream in 3 additions. Pour into a mold and refrigerate for at least 4 hours.
Decorate as desired.

Vikany Chocolate Chip Cheesecake

Recipe for another cheesecake. It’s very easy to cook and you don’t have to worry that the top may burst - it’s still not visible under the crumbs. The next day, the cake became tastier, or maybe it just became tastier after a night in the refrigerator.

Dough:

• 300 g flour
• 100 g nuts, very finely chopped
• 200 g butter at room temperature
• 120 g sugar
• 5 tbsp cocoa

Add sugar to the flour, cocoa and mix. Cut the butter into pieces and add to the flour mixture, grind with your fingers into crumbs. Add nuts, mix.

Filling:

• 4 eggs
• 200 g sugar
• 100 ml sour cream or plain yogurt
• 500 g cream cheese
• 2 tbsp flour
• vanilla

Beat eggs with sugar until foamy, add cottage cheese, beat again. Then add sour cream, vanilla and flour. Mix. Grease a detachable form with oil, cover with baking paper and pour 2/3 of the crumb dough onto the bottom, “tamp” with your palm. Pour the curd filling on top. Then carefully lay the remaining crumb on top. Bake for 40-50 minutes in an oven preheated to 180 C.

When the cheesecake is done run a knife between the cake and the sides of the pan and leave to cool in the pan. Serve chilled.

I took walnuts, in my opinion, any will do - almonds, forest, etc. And you can completely without nuts, but then add more flour. I had only 300 grams of cream cheese, I added another 200 grams of soft cottage cheese. It turned out delicious, the pie is very satisfying - even for us, the sweet tooth, more than one piece by no means.

Portioned cheesecakes from Dessert

For 6 pieces: silicone molds.

For the biscuit:

• 2 eggs
• half a glass of sugar
• 100 ml milk
• 1 tsp baking powder
• 4 tbsp flour

Beat everything with a mixer. We bake a biscuit at 180 C for 15 minutes. From the finished biscuit, cut circles with a glass.

For filling:

• 500 ml parmalate cream 35% fat
• powdered sugar
• a pack of gelatin (on the pack, read how much it is designed for)
• strawberry topping

Dissolve gelatin in 50 ml of milk and pour into cream, beat with a mixer (in order to dissolve well and spread out). Fill half of the silicone molds with our cream.
Drizzle strawberry ice cream topping randomly on top and refrigerate to set.
While our cream hardens, we cook further.
Heat the condensed milk, add 100 ml of milk and gelatin (mix well).
We take out our molds with cream and pour condensed milk.

And close with our circles of biscuit.
Put in the refrigerator to freeze. When ready, take out and sprinkle with coconut flakes.

Creamy Chocolate Cheesecake by Lapland

Korzh:

• 350 g cookies
• 2 tbsp. l. cocoa
• 180 g butter

Filling:

• 500 g mascarpone (or Rama Cream Bonjour)
• 180 ml cream 33%
• 100 g sugar
• 3 eggs
• 100 g dark chocolate
• vanillin or vanilla sugar

Grind cookies into crumbs in a blender, add cocoa, mix well. (You can use chocolate cookies right away, respectively, then we do without cocoa.) Melt the butter, add to the cookies, stir. Put in a detachable form (24-26 cm), Well morning, form the sides and put in the oven. Bake 10-15 min. at 180 C. Remove and cool completely.

While the cake is cooling, we prepare the filling: mix the cheese with sugar and beat with a mixer at low speed, add cream there, beat, then eggs, beat again and vanillin - beat. We wrap the whole cooled form with foil, as tight as possible so that water does not leak out. Then pour the resulting mass onto the cake in the form. Top with grated chocolate.

Now we carefully place the form in a baking dish with high sides and fill the larger baking sheet with warm water to half the form with cheesecake - i.e. organize a steam bath. We put the whole structure in the oven. Pace. 180 g, bake 50-60 min.

Remove from oven and let cool completely to room temperature. Only after that we take the cheesecake out of the mold. And put in the fridge for 3-4 hours. Now - it's ready!

Cheesecake "German snail" from Viku

Do you want greasy cheesecakes? I baked a cheesecake for Easter. ABSOLUTELY not greasy. very tasty and beautiful. Recipe from a German book. The title of the book is not interesting. So I made my own. The oven is fast and very easy.

Dough:

• 2 eggs
• 1 yolk
• 75 g sugar
• 1 sachet of vanilla sugar
• 75 g flour
• 25 g starch
• 1 tsp baking powder
• 100 g currant jam (or wild berry jam)

Filling:

• 3 sheets of red gelatin (I have half a standard bag. Gelatin was white.)
• 150 ml raspberry or blackberry juice
• 250 g cottage cheese (I have 40% fat, German cottage cheese, looks like cream or Russian curd mass, I think that curd mass will also work)
• 200-250 ml. cream
• 3 tablespoons of apricot jam

Beat eggs and yolk at maximum speed for 1 minute. Then add sugar, vanilla sugar. whisk for 2 more minutes.
Mix flour, starch, baking powder. In two stages, add to the eggs, beat with a mixer.
Put the dough on baking paper laid out on a baking sheet. We bake at a temperature of 200 C for 8-10 minutes (it will be seen by the color of the biscuit).
We lay out the finished biscuit from the long sides, cut off wide (10 cm) pieces, smear the main biscuit with jam and quickly twist it into a roll. We leave to cool.

Preparing the filling (or the base?). Whip cream first. The bottom of a fairly deep bowl (the shape of the bowl is the shape of your cake) is laid out with transparent cling film.
We dissolve the gelatin as it should be (it was written on the bag, and it didn’t dissolve in my cold water, I had to heat it).
Pour the juice into the gelatin solution, immediately add the cottage cheese and well-whipped cream.
It seemed to me that according to the recipe, the filling would turn out to be not sweet. (This is a typical German version. It doesn’t taste good to me, to be honest. So I added sugar to taste. The main thing is not to overdo it, because the top of the cake is sweet too.)
We spread the mass in a deep bowl-form-salad bowl, on the film.

now we need those pieces that we cut off from the biscuit. We spread them on top of the curd mass.
Then the mass will harden, we will turn it over and get a biscuit base of the cake and a filling in the form of a slide on top.
We put the bowl in the refrigerator for 3 hours.
Cut the roll into pieces. Get "snails".
We take out the frozen filling from the refrigerator. She looks like jelly. We spread it on a dish for the cake (turn it over). We remove the film.
There is now a curd slide on the dish, at the bottom there is a biscuit.
We cover the curd jelly with “snails” (I didn’t have enough snails for the entire area of ​​the cake, I had to bake another biscuit, but, in theory, the recipe should be enough).
Pass the apricot jam through a sieve. Melt the liquid on the stove until it bubbles. We cover our snails with this jam. All!

The cake is especially good every other day, when soaked. Very tender, tasty and not greasy.
I think that you can try different combinations of juices and jams.
My choice made me happy.

Vikany Blueberry Cheesecake

Instead of the usual biscuit base in this cheesecake, the ground hazelnut base is much tastier and more interesting. From above, instead of blueberries, you can take other berries or not put berries at all. You can also use frozen berries.

For blueberries:

• 350 g blueberries
• 1 tbsp honey
• 1 tbsp Sahara
• 1 tbsp lemon juice

For the cheesecake:

• 1 1/3 cups cream cheese (cream cheese, mascarpone)
• 1 large egg
• 1 tbsp hazelnut liqueur (optional)
• 2/3 cup whipping cream
• 5 tbsp Sahara
• 1 tbsp lemon juice

For the base:

• 1 2/3 cups ground hazelnuts (I used a blender)
• 2/3 cup flour
• a pinch of salt
• 4 tbsp butter at room temperature
• 1/3 cup brown sugar
• 1 yolk

For the base: In a bowl, mix the ground nuts, flour and salt. Beat the butter with brown sugar until fluffy, add the yolk and beat again. Gradually add the oil mixture to the nut mixture, mix well. Lubricate a 23 cm mold well with oil, pour out the prepared base and evenly spread it over the mold with your fingers. The base along the side of the mold should be thicker than the base at the bottom. Cover the base with cling film and refrigerate for 30 minutes.

Heat the oven to 180.

For the blueberries: In a heavy-bottomed saucepan, gently mix the blueberries, honey, 1 tbsp. sugar, 1 tbsp. lemon juice and put on low heat. Heat for 5-7 minutes, the berries should release juice, but still retain their shape. Remove the berries from the heat and leave to cool.

Place the cheesecake base in the preheated oven for 15 minutes. Then take it out of the oven and let the base cool completely.

For the cheesecake: while the base is cooling, prepare the cheesecake - beat the cream cheese and sugar until fluffy. Add egg and lemon juice, liqueur (if using) and continue beating - everything should be well mixed. Pour the cheese mass into the cooled base, smooth the top. Put in the oven for 20-25 minutes.

Remove the cheesecake from the oven and let it cool completely. Then cover with cling film and refrigerate for 1-2 hours. Before serving, remove the cheesecake from the refrigerator, let stand for 10-20 minutes, put the blueberries on top along with the released juice and serve.

Chocolate Liqueur Cheesecake by eloga (by La Perla)

For the base:

• 175 g cookies
• 75 g butter
• 1 st. l. cocoa powder
• detachable form 22 cm

For filling:

• 200 g Philadelphia cheese
• 250 g heavy cream
• 250 g dark chocolate
• 3 art. l. chocolate liqueur
• 2 tbsp. l. powdered sugar
• 2 tbsp. l. cocoa

Grind cocoa biscuits into small crumbs.
Add melted butter and stir.
Put in a detachable form, covered with baking paper, tamp down.
Melt the chocolate in a water bath.
Whip cream.
Beat room temperature cheese with sugar, add liqueur, mix.
Add whipped cream and melted chocolate, mix with a mixer at low speed.
Spread the filling over the pastry, flatten and refrigerate for at least 4 hours or overnight.
Sprinkle with cocoa.

Truffle-flavoured, but a bit greasy for me. True, the cream was whipped only to soft peaks, but they didn’t want to anymore. Maybe it also affected the taste?
P.S. I ate it the next day, delicious! He insisted? Yes, even with fresh strawberries, oh-b-aldet.

Double Layer Cheesecake with Hazelnut Praline by Aya

• 150 g crumbled cookies
• 70 g melted butter
• 600 g cream cheese
• 2 eggs
• 50 g milk or dark chocolate
• 1 can of condensed milk
• 70 g dark brown sugar
• 70 g nuts (I took pine nuts)
• 70 g cream 35%

Combine cookies with butter, knead and spread on the bottom of a detachable form (22 cm). Combine room temperature cheese with condensed milk, eggs. Mix well and divide into two parts. Stir melted chocolate into one. Pour the chocolate mixture over the cookie base first, then the white mixture on top. Bake at 160C for about 1 hour. Cool down. Top with hazelnut pralines. Put in the refrigerator overnight.

Praline: In a saucepan, combine dark sugar and cream (do not beat), cook over medium heat for 5 minutes or until the sugar is completely dissolved and the mixture thickens slightly. Remove from heat, stir in toasted nuts. Delicious! Can be used with a variety of nuts and not just for cheesecakes.

Chocolate Cheesecake with Toblerone and Irish Cream Liqueur by Aya

• 125g ground chocolate chip cookies
• 80g melted butter
• 100g ground shelled any nuts
• Mix, distribute in the form of 22 cm, set aside.
• 600g Philadelphia or other cream cheese
• 200g Toblerone milk or dark chocolate, melted
• 3 eggs
• 100 ml sour cream
• vanillin sachet
• 80 ml Baileys liqueur or other cream liqueur

Mix cream cheese with melted Toblerone chocolate, add eggs, sour cream, liqueur, aniline one by one. If not sweet enough, add powdered sugar.
Pour over the crust, level and bake at 160C for about 1 hour 20 minutes.

I would like to say a few words why I prefer baked cheesecakes. Firstly, it’s better to serve guests just like this, since you can’t put frozen on the table, it will immediately begin to melt, not much, but still the consistency will deteriorate. (Frozen cakes are best eaten like this: I took it out of the refrigerator, cut off a piece, put the cake back in the refrigerator.) Secondly, baked cheesecakes are still not as fat as frozen ones, since they do not use 35% cream, which enhances this fat content as in frozen. And yet, in frozen ones, gelatin is mainly used, and I just don’t really like the taste of it.

Two-layer cheesecake from Chigov

The bottom half is baked and the top is unbaked.
From the beginning we make a baked Cheesecake, I had a chocolate cookie base and a cheese mass, to which I added grated milk chocolate.

For 10 servings:

• 75 g butter
• 225 g ground biscuits

Filling:

• 450 g cream cheese (I took Mascarpone and Philodelphia in equal parts)
• 240 ml sour cream
• 150 g sugar
• 4 eggs, divided into yolk and white
• 40 g plain flour

Preheat the oven to 170 C. Grease a detachable round form with a diameter of 23 cm with oil. Line the bottom with parchment. Melt the butter in a large skillet over low heat. Add crushed cookies, mix. Spread the mixture over the bottom of the mold and press firmly.
Filling. Put cheese, sour cream, sugar, yolks, flour, grated chocolate.
In another bowl, beat egg whites to stiff peaks with a clean whisk. Using a large metal spoon, gently fold the egg whites into the cheese and stir to combine.
Transfer the batter to the cheesecake base and smooth it out. Bake for 1 hour - 1 hour 10 minutes, it should remain liquid in the middle. Leave to cool in the oven for about an hour.
My form was 26 cm. Then take it out of the oven, let it cool completely and put it in the refrigerator.

And start cooking the second layer of cheesecake:

• 400 g mascarpone (the most delicate texture is only with this cheese, all other substitutions are delicious, but not as divine and tender as with mascarpone.)
• 150 ml cream 33-35%
• 100 g sugar
• 20 g gelatin

I added canned pineapple to the curd mass, you can use it without additives or any fruit that you like.
Gelatin pour 100 ml of cold boiled water and leave to infuse for an hour.
Bring gelatin to a boil, but do not boil. Cool down.
Whip cream with sugar.
Add mascarpone, mix well.
Add pineapple and stir.
Add gelatin, mix.
Remove the baked cheesecake from the refrigerator and put the second layer of curd mass on top of it, put it in the refrigerator, let it stand for an hour, then you can decorate and put it in the refrigerator for another two hours.

Prelestna Diet Cheesecake

The basis:

• anniversary cookies 150g (any favorite cookie)
• apple juice 50g-100g (I had orange juice)

Filling:

• 400g cottage cheese 1.8%
• 350g yoghurt 3.2% natural (I have light activation)
• 1.5 eggs
• 1.5 tbsp starch (20 g), ideally corn starch, I have the usual potato
• 3.5 tbsp sugar (it took about 100g, and I won’t say that it turned out very sweet)
• zest and juice of half a lemon

We need a detachable form with a diameter of 20-23 cm (I have 21 cm).
Grind cookies into crumbs (very easy in a blender with knives).
Add juice to cookies and knead (by consistency it should turn out like plasticine). Knead the bottom of the mold with your hands.
Beat cottage cheese, yogurt, sugar, lemon zest and juice until completely smooth. Add eggs. (Such a strange number of eggs turned out when recalculating the recipe, since the original recipe was for more products. It is important here that both protein and yolk get from half of the second egg. Usually, when you need exactly half of the egg in some dish, I stir in a cup egg so that the protein and yolk are mixed, and I send half the contents of the cup to the filling.)
Add starch, beat well to mix.
Wrap the bottom of the cheesecake pan with foil (the cheesecake is cooked in a water bath and water can get inside through the cracks).
Pour water into a container larger in diameter than the form (a frying pan or, for example, a baking dish) so that it reaches half the height of the cheesecake form.
Cover the top of the cheesecake pan with foil and place in a mold with water.
In a preheated oven (180 degrees), put the cheesecake in a water bath for 50 minutes.
After 50 minutes, turn off the oven and leave the cheesecake for another 2 hours in the oven.
Take out the cheesecake pan, remove the top foil, run a knife along the sides.
Cool in the refrigerator and eat.

P.S. It turned out to be a very light and tasty cheese.
I tried the principle of baking in a water bath for the first time - nothing complicated, the main thing is to wrap the form well. I still have water leaked and a little tarnished my cheesecake reputation. Distinct taste and aroma of citrus. I think next time you can try with an orange.
For those who are losing weight, a great option to indulge.
It turned out 153 calories per 100 grams.

Vikany Peanut Butter Banana Cheesecake

This is a variation on the cheesecake theme, instead of a portion of cream cheese, I added peanut butter. You can use less peanut butter or more, depending on how much you like it. Caramelized bananas serve as a kind of sauce, but it is quite possible to do without them. Like all cheesecakes, this cheesecake is very hearty, so bake a full serving for guests. We ate our cheesecake for almost a week, it keeps well in the refrigerator (in a tightly closed container).
This recipe can be prepared with children - the absolute accuracy of proportions is not critical and children can help decorate the finished cheesecake.

The basis:

• 300g biscuits, crumbled (I used graham crackers)
• 100-110g butter, cut into pieces
• 6 tbsp brown sugar

Cheesecake:

• 3 packs (about 680g) Philadelphia type cream cheese, room temperature
• 1 cup peanut butter
• 3/4 cup sugar
• 1/3 cup brown sugar
• vanilla
• 4 large eggs
• 1/3 cup sour cream

Banana Sauce:

• 50g butter
• 1/2 cup brown sugar
• 5-6 ripe bananas
• 2-3 tbsp rum (optional)

The basis.
Heat the oven to 175. In a food processor (or by hand), mix the butter, biscuits and sugars, then transfer the crumbs to a 23 cm diameter unfolding dish. Spread the crumbs over the bottom and sides of the dish with your hands, put in the oven for 12-14 minutes. Then cool the base.

Cheesecake.
Beat cream cheese and peanut butter with a mixer until smooth and creamy, about 3 minutes. Add both types of sugar and beat for another 3 minutes. Add vanilla, stir and add eggs one at a time, beating after each egg. Add sour cream, mix and put in the prepared base. Flatten the top of the cheesecake.

Fold 3 sheets of foil one on top, place the cheesecake pan on the foil and wrap the foil around the bottom of the mold. Place the cheesecake mold in a deep baking dish, pour 2 cm of water and place in the oven preheated to 175. Bake the cheesecake for approximately 1 hour 25 minutes. Put the finished hot cheesecake in the refrigerator (do not cover the top with anything - you will see how all the cracks on the surface will heal). Leave the cheesecake in the refrigerator for at least 6 hours.

Banana sauce.
Melt butter and sugar in a frying pan and heat all the time stirring for 4-5 minutes, add rum if using. Cut bananas into circles and add to caramel parts, stew bananas in caramel for 1-2 minutes. Then carefully (I used a fork) transfer the caramelized bananas to the cheesecake.

Let the cheesecake stand at room temperature for 1 hour before serving.

Chocolate Cheesecake by moe13

The basis:

• 250 g of cookies (2 packs of Anniversary)
• 100 g butter
• 50 g chocolate (I had different, milky and dark)

Filling:

• 600 g curd cheese (I had Violetta)
• 150 g sugar
• 3 eggs
• 150 ml cream 33-35% (whipped)
• 100 g chocolate

Ganache:

• 50 g chocolate
• 60 ml cream

Grind cookies in a blender.
Melt butter and chocolate in it. (You can do with chocolate chip cookies)
Mix and tamp the mass into a detachable form on the bottom and sides. Put in the oven at 170 degrees. After 10 minutes, take it out, and reduce the degrees to 160.
Mix cheese with sugar, add one egg at a time. Gradually stir in whipped cream.
Melt the chocolate and gently fold into the cheese mixture.
Fill out the form with the base of the prepared stuffing. Place the form on the wire rack, and place a deep pan with boiling water under the wire rack. Bake for an hour and a half. Do not remove the mold from the oven for another hour.
Boil the cream and melt the chocolate in them. Mix thoroughly, cool slightly and pour over the cheesecake.
Cool everything to room temperature and then put in the refrigerator.

Peach Cheesecake by Yvette

Dough:

• 3/4 cup flour (180 ml)
• 3 tbsp brown sugar
• 2 tbsp grated orange peel
• 1/4 cup butter (60 ml)
• 1 beaten egg yolk

Filler:

• 1 large can of canned peaches
• 500 ml cream cheese (curd cheese)
• 0.5 cup sugar
• 2 tbsp flour
• 4 eggs
• 125 ml peach juice
• vanilla

Preheat oven to 200 degrees. Grease the bottom of a springform pan with oil.
Hurry flour with sugar and zest, add butter and knead with your hands. Beat the yolk and add to the dough.
Press 1/3 of the dough into a mold and bake until golden brown (5-10 minutes).

If you want to stay out of the oven during the hot summer, check out this No-Bake Oreo Cheesecake recipe. Luxurious delicate taste of filling with crunchy Oreo filling - a luxury that is available to everyone. Especially if . 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).

cheesecake recipe

For the base you will need:

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

For cream:

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

For decoration:

• 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 the microwave or on the stove, melt 50 g of butter. 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, unfasten 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. Place in a piping bag fitted with a piping tip and pipe the cream decorations onto the top of the cheesecake. 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 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:

Bon appetit!

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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