The most delicious cottage cheese cheesecake ever. Curd cheesecake "Recipe with pastries

About cheese.

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

The three pillars of foreign cream cheeses are Philadelphia, mascarpone and ricotta. If you were lucky enough to buy the first one - congratulations, then you can skip the next paragraph and you will get a real New York cheesecake. If not ... I recommend turning to domestic counterparts.

Very good cream cheese is now made by Karat. It is called “Cream Cheese” and is sold in blue trays in the manner of their world-famous processed cheeses. Its texture is dense, creamy, the taste is salty - what we need.

I also recommend paying attention to Buko and Horteka cheeses. I saw them in one and a half liter buckets ... a little expensive, of course, but exactly 2 cheesecakes are enough for us :) Many people take Rama or Almette cream cheese cheeses - this is not quite right, they are a little more loose and salty, but, in principle , they can also be used.

Cheesecakes with mascarpone are more fatty (80% fat is no joke), heavy and sweet, since mascarpone is a completely unsalted cheese. Therefore, if you have mascarpone, reduce the amount of powdered sugar by about a third. And I personally recommend decorating such cheesecakes with fresh berries - to dilute excessive cloying and density.

Cheesecakes on ricotta are already striving for the taste of cottage cheese. Ricotta is loose, quite a bit salty, reminiscent of our domestic, only more tender, cottage cheese. When buying ricotta for cheesecake, be sure to check the expiration date - this young, delicate cheese spoils very quickly!

And finally, cottage cheese. Yes, you can replace cream cheese with cottage cheese. But it will be a curd. And then a casserole. Delicious, of course, but ... not that. Cottage cheese has a more sour and tangy taste than cream cheese, and a patchy texture to boot. However, if you don’t find anything at all, take the cottage cheese and rub it through a sieve to get rid of lumps, and then you can also grind it with a blender to be sure.

Although there are many recipes on the Internet on how to make cream cheese at home, I do not recommend doing this. You won't save money. A large amount of cream produces a small amount of cheese. And heavy cream will cost no less than a jar of cream cheese.

At one time I was fond of homemade cheeses and realized that the best cheeses are made with sour natural milk. The rest are not at all budgetary and are inferior in taste to store-bought counterparts.

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

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

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

We heat the oven to 160 degrees.

Cooking cake.

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

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

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

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

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

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

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

Add eggs one at a time and mix gently.

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

Add cream, stir to get a homogeneous mass.

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

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

Pour hot water somewhere 2-3 cm from the bottom. Important! Do not neglect the water bath. Yes, it is much easier to bake a cheesecake without it and not bother, but believe me, only a water bath guarantees that the cheesecake will turn out without cracks, will not fall off, will not burn, and will come out perfect. We send our design to the oven for 1 hour 10 minutes and bake at a temperature of 160 degrees.

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

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

We take out the form with cheesecake from the container with water, remove the foil. Do not remove the cheesecake from the mold immediately after baking! It should spend at least 4 hours in the refrigerator.

So, we send it to the refrigerator and wait. After that, we carefully draw a knife along the walls of the mold, remove the sides, take out our cake and enjoy.

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

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

The cheesecake recipe has many cooking variations - from classic, based on simple and affordable ingredients, to intricate, from many components that require several stages of preliminary preparation. Below are the most interesting recipes that you must try!

Classic cheesecake with cream cheese

sand cookies - 200 gr;
milk - 80 ml;
drain. cheese (traditionally Philadelphia) - 800 gr;
sugar - 220 gr;
cream - 160 ml;
eggs - 4 units;
lemon peel;
vanilla extract - 1 tsp;
lemon juice - 1 table. l.

Crumble the biscuits until they are very fine crumbs. Pour in the milk in a thin stream, stirring with a spatula. Spread the shortcrust pastry evenly into the baking sheet.

Combine cheese and sugar and stir with a whisk until smooth. We introduce one egg at a time, each time kneading the mass until smooth. The result is a paste-like homogeneous mass. For flavor, add juice, vanilla and extract. We mix. Add cream and whisk again.

Wrap the bottom and walls of the mold with foil - it is necessary to isolate the mold for the subsequent preparation of the cheesecake in a water bath. It is recommended to use 2-3 layers of foil.

Pour the cheese mass onto the base, evenly distribute. We put in a deep pan, into which we pour a little water. We bake at 150 degrees. within one and a half hours. Water needs to be added periodically, as it will evaporate.

Allow the cheesecake to cool to room temperature and then remove from the mold. It is recommended to serve this delicate dessert with berry toppings.

On a note. Cookies can be used classic shortbread or chocolate. Milk is suitable for the classic component for moisturizing the mass. Brewed coffee goes well with a chocolate product.

no-bake recipe

We offer to prepare a no-bake cheesecake with melon flavor.

500 gr of fatty cottage cheese;
300 gr of ripe melon pulp;
200 gr of heavy cream;
180 grams of sugar;
tsp lim. juice;
20 g of gelatin per 120 g of water;
200 gr cookies;
80 gr plums. oils.

Grind cookies in a convenient way. Combine with melted butter and mix by hand.

We put the form on a flat dish, inside we lay out and ram the sand base. We send it to the cold.

We mix cottage cheese, melon and sugar with an immersion blender or meat grinder - you get a smooth, homogeneous mass. We introduce melted gelatin, juice, work with a whisk for several minutes.

Separately, beat the chilled cream until firm foam. We combine with the curd mass, mixing with a spatula.

Fill the base with cream. We send it to the refrigerator for the night. Before serving, we recommend adding salted caramel and crushed nuts.

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

Classic cottage cheese cheesecake

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

Required products:

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

Recipe.

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

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

no-bake recipe

A delicious delicate dessert can be prepared without using the oven. The desired texture of the cheesecake is achieved by adding gelatin.

Required:

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

Anyone who has ever tried to cook cottage cheese cheesecake at home, falls in love with him forever. This is delicious. Homemade cheesecake baked in the oven has nothing in common in taste and texture with the usual cheese casserole. Although there are many recipes for this dessert, the recipe for cheesecake called "New York" is considered a classic. I couldn't find Philadelphia cheese for sale, so I changed the recipe a bit. But it still came out very tasty and tender! Here's my step by step pics for the Cheesecake Cheesecake Recipe.

Ingredients

Shortbread cookies - 250 g
Butter - 125 g
Fat cottage cheese or Philadelphia cheese - 500 g
Eggs - 2 pcs
Sour cream 30% fat: 150 g for the filling + 100 g on top of the cream
Sugar -100 g for the filling + 1 tbsp. for cream on top
Lemon zest - to taste
Vanilla sugar - 10 g.

Recipe

So, to bake a cottage cheese cheesecake in the oven, you will need a lot of ingredients, but they are very simple and affordable.

First of all, you need to break shortbread cookies (I have “baked milk”) and grind it in a blender into very fine crumbs (preferably into flour).

Melt the butter in the microwave or in a water bath and add it to the crushed biscuits.

Mix well and lay out the bottom and sides of the baking dish with a mass of cookies and butter. Place the mold in the refrigerator for 30-40 minutes. Turn on the oven to warm up to 170 degrees. We also put a baking sheet or a mold with water in the oven. The cheesecake should be baked halfway into the water.

Let's start with the cheesecake filling.
In the original recipe, heavy cream is added. But instead of cream, I took fat sour cream - 30%. The hardest part is choosing the right cheese. It should be smooth, soft and oily. Homemade cottage cheese will not work here. Is that not hard and pressed, but soft. But it should still be rubbed through a sieve. I have such a fat homogeneous cottage cheese

Add sour cream or cream, sugar and lemon (you can replace orange) zest, vanilla sugar to the cheese. Beat with a mixer at the lowest speed until smooth. The main thing is not to overdo it so that our curd cheesecake in the oven does not grow and crack.

Now beat the eggs into the curd mass and beat again until smooth. Put the resulting curd-egg mass on a cookie sheet. Level the mass with a spatula, lift the cheesecake baking dish and bang it on the table so that excess air comes out and the cheesecake is smoother.

We put the form with cheesecake in the oven on the form with a baking sheet filled with water. Bake for 50 minutes at 170 degrees.
While it is baking, you need to take 100 grams of sour cream and beat with a tablespoon of sugar into a cream. After 50 minutes of baking, we take out the cheesecake and grease it on top with sour cream, level it with a spatula. We put it back in the oven for 7-10 minutes, raising the temperature to 200 degrees. Then turn off the oven, open the door and let it cool in the oven for 20 minutes.

Our dessert is almost ready. But we still need to cool our cheesecake in the refrigerator for several hours. I put it on overnight. Only then can it be removed from the mold. If yours is the same as mine, you can pull it out by turning the edges of the mold with a knife to detach the sides from the baking dish. Now take a large flat plate and cover the mold. Invert the cheesecake onto a plate. Now take another plate or dish for serving and turn over again. We decorate. This is a very good and simple recipe for homemade cottage cheese cheesecake - I recommend it!

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If you do not know how to cook cheesecake at home, then check out the recipes presented. To do this is not as difficult as it seems.