Do you want something tasty and sweet for tea, but are you tired of sugary cakes and hearty pies? Try a very fashionable lately, delicate and airy dish - cheesecake. The first mention of such a dessert is found among the culinary manuscripts of Dr. Greece. But he reached the peak of popularity in America. That's where the recipe got its name. cheese cake". Subsequently, he scattered around the world, winning the hearts of the sweet tooth. There are countless variations on the theme of cheese-curd pie. Introducing the most delicious easy recipe cheesecake at home. With a photo, we will tell you step by step about all the secrets of preparing this wonderful delicacy.
Classic cheesecake options are open pie on a shortbread base stuffed with soft curd or cream cheese(mascarpone, philadelphia, brie, etc.) with fruits or berries.
Most often, the base is not baked, but is made from compressed cookie crumbs mixed with butter. There are recipes in which the cake must first be baked and cooled. And there are options when the cake is baked as a whole, along with the filling.
As for the filling itself, instead of purchased cream cheese, you can easily use homemade one made from cream, milk and sour cream. Or replace it with soft grated cottage cheese with a low fat content.
Whatever the chosen recipe, there are a few key points, considering which, you will always get an excellent result.
Secrets of a successful cheesecake
The hardest part about making cheesecakes is getting the cake out of the mold without damaging it. This process is greatly facilitated by the use of a detachable form. But if one is not at hand, use parchment or foil. You just need to lay them with a large margin, so that later you can easily remove the cake by pulling the edges.
The foundation will require shortbread. Of course, you can also use store-bought (for example, anniversary), but it turns out much tastier if you bake homemade in advance.
Another key to a successful cheesecake is that the crust should be very dense. That is, the cookies should be thoroughly crushed, as small as possible, so that it is better saturated with oil. And then the resulting mass must be very strongly tamped with a glass or a small rolling pin.
To avoid cracks during baking (about 50 minutes), it is necessary to maintain a consistently low temperature in the oven, and then allow the cake to cool slowly without removing it from the oven, but only by opening the door. Then place the cheesecake in the refrigerator for at least 3-4 hours, and only then decorate with fruit or chocolate.
During cooking, all ingredients must be room temperature especially eggs and sour cream. This will make the filling more airy and tender.
Traditional cheesecake with soft cheese
This orange cheesecake recipe is super easy to make and perfect for making at home. Via detailed photos and step by step description even an inexperienced cook can handle it. Such a dessert will be appropriate for evening tea and on the festive table. Even for the little ones with a sweet tooth, this is the perfect treat. Orange, if necessary, can be replaced with a lemon, or any berries (if you are allergic to citrus, for example).
Ingredients
- shortbread cookies - 350 gr.;
- butter- 180 gr;
- soft cream cheese - 400 gr.;
- egg - 4 pcs.;
- sugar - 1 tbsp.;
- orange - 1 pc.;
- sour cream 20% - 150 gr.;
- starch - 1 tbsp. with a slide;
- vanillin - 1/2 tsp;
- baking powder - 1 tsp;
- bitter chocolate (for decoration).
How to make cheesecake at home
- First, grind the cookies into small crumbs. To do this, you can use a rolling pin or mortar. And you can grind in a blender.
- We combine it with melted, but not hot, butter and knead well.
- Now from the resulting mass we form the basis of our pie. To do this, cover the form with parchment or foil and evenly distribute the “dough” along the bottom and sides. You need to tamp it very tightly so that the cake does not fall apart when you take it out.
- For the filling, you need to grate the zest of a small orange and squeeze out all the juice from it, which should be filtered. We need about half a cup.
- Then we separate the yolks from the proteins.
- Beat egg whites and a pinch of salt with a mixer until a dense white foam is formed.
- Pour a glass of sugar into the egg yolks and start beating at a very slow speed. Without stopping the mixer, gradually add sour cream, cream cheese, Orange juice, zest, starch, vanillin and baking powder.
- In the resulting mixture, very carefully so that the foam does not settle, we introduce the beaten yolks and mix until smooth.
- Next, pour the filling onto the base, leaving about 1-2 cm to the top edge, because. during the baking process, the egg-cheese mass will rise well. From the given amount of ingredients, a cake with a diameter of about 24 cm is obtained.
- We put the cheesecake in an oven preheated to 160-180 ° C and bake for 45-55 minutes. The density of the filling should resemble a runny omelet or soufflé.
- Now the most IMPORTANT! Turn off the oven, open the door, but do not take out the form for 15-20 minutes (until the oven cools down). After that, carefully take out our cake and leave it at room temperature until it cools completely. We make sure that there are no drafts and sudden temperature changes. We move the cooled cheesecake to the refrigerator for 4-6 hours, and preferably overnight. During this time, it will infuse, take on the desired consistency, the cake will soak and become more elastic. Then it will be easier to get it.
- After the required time has passed, very carefully so that cracks do not go, we take the cake out of the mold. Then we decorate it with bitter chocolate grated on a coarse grater. It is also good to use slices as a decoration. fresh orange or lemon, mint leaves, coconut flakes or fresh berries.
That's it, our tender and fragrant orange cheesecake is ready! We cut the cake into portioned pieces and you can call everyone to the table! You can serve dessert not only with hot drinks (tea, coffee, cocoa), but also with cold milk or fruit cocktails. To add a touch of variety, and to make the taste of the cake more vivid, the use of various toppings will help.
Cheesecake with sour cream
Classic soft cottage cheese for cheesecake, there is not always what is at hand, but also in the store. But this is not a reason to deny yourself the opportunity to cook dessert yourself at home. Therefore, let's consider the option with sour cream.
Ingredients
- shortbread cookies without filling - 250g;
- butter - 150g;
- sour cream 20% - 1l;
- eggs - 4pcs;
- sugar - 1 cup (capacity 250 ml);
- starch - 1 tbsp;
- zest of 1 lemon;
- salt - a pinch.
How to make cheesecake with sour cream
- The process of preparing the base is similar to what I showed in the photo in the recipe above: grind it into crumbs, mix with melted butter, tamp it in the form.
- We will use starch as a thickener for sour cream. If sour cream is liquid, then its amount should be increased. Add starch to sour cream, put sugar, lemon zest and salt. Mix well with a spoon. Beating is not necessary, the mass should be homogeneous, but without air bubbles.
- Pour the filling into the form with the base. If your detachable form is not too airtight, then it is better to additionally wrap it on the outside with a couple of layers of foil. We put it in a pan with water. The water level should reach the middle of the height of the form.
- We put in the oven heated to a temperature of 170 ° C for 1 hour.
- After an hour, the filling around the edges should “grab”, and in the center remain “trembling”. Turn off the heat of the oven, but do not take out the cake until it cools completely.
- We put the cooled down in the refrigerator for at least 5 hours. Before serving, the surface of the cheesecake can be sprinkled with cinnamon or cocoa.
In fact, cheesecake is one of those dishes that encourage improvisation. Only shortbread cookies, butter and eggs remain unchanged in the composition. In the filling except for the traditional soft cottage cheese(cheese) and sour cream, you can add condensed milk, nuts, dried fruits, pumpkin puree, chocolate, etc.
chocolate cheesecake
Ingredients
- cookies - 250g;
- butter - 150g;
- eggs - 4pcs;
- cottage cheese - 500g;
- cream 33% - 100 ml;
- sugar - 2/3 cup;
- cocoa - 1 tablespoon;
- dark chocolate - 100g;
- butter - another 1 tbsp.
Cooking chocolate cheesecake
- We prepare the base for the cheesecake from cookies, which we crumble and mix with melted butter, transfer to a mold and compact.
- Cottage cheese for a homemade cheesecake recipe is better to take soft, without pronounced grains, which will be easily rubbed with a spoon. We rub it together with sugar and eggs.
- Whip the cream and fold into the curd.
- Add cocoa and mix well again.
- We shift the filling into the form. You can lightly hit her on the table a couple of times so that there are no voids inside.
- We put on a baking sheet with water and in an oven heated to 200 ° C. After 7 minutes, without opening the oven door (this is very important!), reduce the temperature to 160 ° C and bake the cheesecake for another hour.
- After an hour, turn off the oven, but leave the dessert to cool right in it.
- Then put in the refrigerator for 5-7 hours.
- Frozen cake topping chocolate icing, which we prepare as follows: we break the chocolate bar into pieces, put it in a bowl or small saucepan, add 1 tbsp. butter, set over large saucepan, in which water boils, i.e. melt the chocolate in a water bath.
- Cover the cheesecake with melted chocolate and decorate with fruit and chocolate chips as desired.
When you learn the principle of making cheesecake at home, you can experiment yourself. Prepare desserts:
Following the recipe with a photo step by step, making a cheesecake at home is not at all difficult. And although the process takes a lot of time, believe me, the result is worth it. Your friends and family will surely appreciate your efforts.
Cheesecake - from one word salivating! If you don’t, then you just haven’t tried the “proper cheesecake” yet. Well, or did not find "your perfect recipe"of this amazing dessert, so popular in America and firmly included in the menu of most restaurants in our country.
We will not delve into the history of origin, we will only say that the cheesecake is of European origin. However, cheesecake has become so ingrained in America that it has become a classic American dish. And now the cheesecake, prepared according to the classic recipe, proudly bears the title of "New York".
It is New York cheesecake that we will learn to cook at home: consider the main points and a few valuable recipes With step by step photos and video instructions.
Learn how to make a classic cheesecake and you can cook any other! Because according to the idea, a classic cheesecake is a base to which you can add various flavors (all kinds of flavors, berries, syrups and toppings, etc.).
How to cook cheesecake at home
The perfect cheesecake is every housewife's dream. And by the way, if you take into account the little tricks, everyone will succeed in preparing an impeccable dessert. Therefore, before proceeding directly to the classic New York cheesecake recipes, pay attention to reading the "helpful tips".
The best cheese for cheesecake
Cheese is the main ingredient in cheesecake. Therefore, the very first reasonable question that comes to mind is: what is the best cheese to buy for cheesecake?
The composition should not contain vegetable fats, only dairy sources.
To make a cheesecake, you need cottage cheese cream cheese - ideally Philadelphia cheese (Philadelphia). However, it is often difficult to obtain or the price is prohibitive.
What can be substituted for Philadelphia cheese?
Philadelphia cheese can be replaced with analogues, such as:
- Curd cheeses: Almette, Unagrande, Hochland "creamy", Zuger Frischkase;
- Creamy: Violetta, Bon Cream, Arla Natura;
- Cream cheese (Kremcheese): Hochland Cremette, Unagrande, classic "Baltais";
- Cheese for confectioners Mana;
- Soft cheese "Syrko".
Mascarpone cheese is not suitable for making cheesecake with heat treatment. But it is very successfully used in the preparation of cheesecake without baking.
However, you can experiment: mix cottage cheese cream cheese (Philadelphia or any other of its analogues) with mascarpone cheese 50% by 50% when preparing a cheesecake with pastries - the texture of the finished cake will be softer (you will get a more “creamy” cheesecake). This is, as they say, in taste and color ...
In fact, in search of the perfect texture, you can combine cream cheeses with each other (for example: Almette + Hochland, etc.). Well, a couple of words about cottage cheese, yes, instead of cheese, you can use cottage cheese, BUT it will already be something different than a classic cheesecake. For those who need a cheesecake recipe with cottage cheese, I advise you to look at.
It's important to know:
- Remove all ingredients from the refrigerator 30 minutes before cooking. They should be at room temperature. This will make it easier to get a uniform smooth texture;
- It is best to use a springform pan (this way you can easily remove ready dessert from the form). Also, since the base of the cheesecake is made up of cookie crumbs mixed with butter, the bottom of the pan should be lined with baking parchment paper (again, to gently eject the cake);
- Try to choose high-quality cookies (you can even cook homemade cookies- below we will show you a couple of options);
- Most recipes suggest melting butter before mixing with cookie crumbs. However, you can use just softened butter;
- Cream is needed with a fat content of 30-35%, or 20% sour cream (note that depending on what you choose, there will be a slightly different taste and density);
- When mixing cheese with other ingredients, use a mixer on low speed (or stir by hand). You just need to mix the ingredients together - do not beat at all! If you add cream to the cheese mass, they also do not need to be whipped first! Just pour as is - liquid, and gently stir.
Otherwise the cheesecake will crack! Whipped cream is cream and air, and the presence of air in the mass of the cheesecake is a bad thing and leads to the fact that when baking, the air tries to get out of the trap and the cheesecake cracks.
How to bake a cheesecake
Most recipes say that it is absolutely necessary to bake a cheesecake in a water bath. In fact, you can do without this troublesome method. However, both of them have a place to be - therefore, we will talk about both.
Why is cheesecake baked in a water bath?
Cheese is a rather delicate product that requires gentle handling - accordingly, a pie made from it requires the same. It needs to be baked slowly and evenly, so it will not rise and, as a result, crack (actually we are afraid of cracks).
Now the way itself. A water bath is created not by placing a baking sheet with water at the bottom of the oven, but by directly immersing the form with the dough in a large diameter form filled with hot water.
This is where the difficulty arises for many - for making a pie, you need a form with a split bottom. And how to make sure that the water does not seep into the cake and soak the entire base? In fact, it is quite simple to wrap it with foil in a couple of layers, and this will be enough.
If you have narrow foil rolls, look at the photo for instructions on how to wrap the form as securely as possible in this case.
In addition, below, when you get to the specific recipes in the video tutorials, you will also see both options.
So, the first way: tear off 4 identical pieces of foil from the roll and connect them in pairs. Just fold two leaves together and wrap from one edge (as shown in photo 1-2), tuck several times. Then we open it like a book - as a result, we get one large sheet (photo No. 3).
Do the same with the remaining 2 halves.
As a result, we get two squares - we lay them on top of each other (we place the seams crosswise). We put the form in the center and wrap the edges of the foil No. 5-6.
The second way. We also tear off four strips of foil, and stack them on top of each other with an asterisk. The first two crosswise (photo No. 2) and the remaining diagonally.
We place the packed form in a form with a large diameter (baking tray with high sides), pour the cheese mass onto the cake base. Place in the oven on the lower rack and pour boiling/hot water into a large mold (be careful not to pour water into the dough).
Why on the lower level? - The top of the cheesecake should not be toasted, but the bottom will be fine thanks to the water bath.
Baking modes with a water bath(baking tray on the lower level, heats both top and bottom):
- 160 degrees Celsius 1 hour 20 minutes;
- 150°C 1.30 minutes;
- 180°C 45 minutes + 160°C 30 minutes
Baking tray in the middle, heats the bottom:
- 160°C 60 minutes (mold diameter 20cm) or 1.5 hours (mould diameter 25-26cm).
In general, the temperature and cooking time depend on the characteristics of your oven. The water in the mold should boil slightly (bubbling, but not bubbling).
The finished cheesecake is firm around the edges, but slightly shaky in the middle (may crack again if overcooked).
A variation of the water bath "for the lazy" put the cheesecake on the wire rack in the middle. And a baking sheet with water right under it! It turns out great! In addition, the cooking time is reduced.
Experiment gentlemen!
Baking modes without water bath(we put the baking sheet in the middle or one division to the bottom, top and bottom):
- 200°C 15 minutes + 110°C hour - hour thirty;
- 200°C 10 minutes + 105°C hour fifteen - hour thirty minutes;
- 200°C 10 minutes + 105°C 25 minutes + turn off the oven and leave for 1 hour somewhere in the middle (meaning after 30-40 minutes) slightly open the oven.
If the top starts to brown, just cover it with a sheet of foil. In addition, without a water bath, someone may encounter a problem in the form of an “overcooked base” (cookie). If you encounter this problem, next time place the second wire rack one level lower and place a sheet of foil on top of it so that it is under the pan. This will reduce the heat from below, and the base should not burn.
Those who have a gas stove (it is difficult to keep the temperature - someone does not have a temperature below 150 degrees) can bake the cheesecake with the door slightly ajar.
Ideally, it would be nice to get an oven thermometer.
Option for you:
- 15 minutes at 210°C (this is a six somewhere on gas), then 30 minutes at 150°C (at the very minimum - 1ka) and at the end of 30 minutes already with the door slightly ajar.
How to chill a cheesecake
And the last, but not least step, cooling down. It is very important not to expose the baked cake to sudden changes in temperature. Otherwise, it may crack here too!
So, we will cool in several stages:
- After turning off the oven, slightly open the door and leave the cake to stand for 30-60 minutes;
- Next, take it out of the oven and leave it at room temperature again for at least 30 minutes;
- Then, with a wet knife, we pass along the walls of the mold (we separate the cheesecake from the mold, but do not take it out). This is necessary due to the fact that during further cooling it may settle a little more, and if the edges are interlocked with the shape, cracks may appear along the perimeter and in the middle;
- Many people put the cheesecake in the refrigerator, covering it with cling film or foil. I would not recommend doing this due to the fact that condensation drops form on the surface of the film and it drips onto the cake;
- We put it in the refrigerator for 6-8 hours.
The longer your cheesecake stays in the fridge, the better. By the way, true gourmets believe that the taste of cheesecake is fully revealed by the third day!
Classic cheesecake with pastries recipes with photos step by step
Do not be afraid of the large amount of text above - the whole difficulty lies in the individual characteristics of the ovens. But after all, every housewife knows her stove, so don't be afraid of baking cheesecakes at home. In order to finally dispel your fears, below we will consider specific recipes with photo and video lessons.
Cheesecake in a water bath in the oven
Since we're talking about the classic New York cheesecake, I just have to show you " original recipe And from Martha Stewart herself! Please note that according to this recipe, flour is added to the cheese base.
The rest of the recipes will be more “Russified” or something (without flour / starch), however, we have prepared a separate article with recipes from Anna Olson and other eminent authors.
And now a slight deviation from the “norm” is shortbread cookies (in our country it is most often used) and we will mix crumbs not with butter, but with milk (you can take water or coffee instead - for chocolate cookies). In this design, the sand base is tender (not dry).
Well, one more recipe - this time with “homemade cookies” at the base (more precisely, a whole cake of shortcrust pastry). And by the way, this recipe uses cream cheese + mascarpone cheese (60% by 40%, 450 g cream cheese + 300 g mascarpone).
Cheesecake without a water bath recipe
I’ll start this collection of recipes with a couple of recipes with the addition of cornstarch (don’t throw slippers at me - a little starch makes the cheese look like “silk”).
By the way, the recipes from the previous selection can also be prepared without a water bath! In this collection, we consider recipes that differ only in tiny proportions. As I said, everyone has their own “perfect cheesecake recipe”! - Choose yours!
See the video for detailed instructions.
The following recipe for Andy Chef's cheesecake differs from the previous one only by the additional addition of 2 yolks. The cooking process is the same.
And the third option - art lunch cheesecake - is simplified as much as possible.
The amount of cream is increased and the amount of sugar is reduced (flavorings in the form of lemon juice and zest can be added, but you can do without them).
In addition, according to this recipe for cheesecake, the cookie base was prepared with just softened butter.
Everything else is the same:
- Cookie crumbs were mixed with butter, laid out in a form lined with parchment, well tamped and sent to an oven preheated to 200 ° C for 10 minutes. After they let it cool;
- In the meantime, the cheese was mixed with sugar, eggs were added one by one (stir well after each addition) and at the end cream was poured (not whipped - ordinary liquid cream), again everything was gently mixed until a homogeneous mass was obtained;
- Pour the resulting mixture onto the cooled cookie crust, knock on the table a couple of times (to expel the bubbles);
- We put the form on the middle level in the oven preheated to 200 ° C for 10-15 minutes, then reduce the temperature to 105-110 ° C and cook for another 60-90 minutes.
I have already described how to check the readiness and cool the cheesecake correctly above - I will not repeat myself.
Classic cheesecake recipe at home without baking
The hot version is considered to be American, and the cold version is considered to be English. With cold, everything is much simpler, but no less tasty. The cold one tastes like a creamy ice cream, and the hot one tastes like ... mmm a creamy casserole, I don’t know how to describe the taste more accurately. In any case, delicious and so and so - you can alternate their preparation!
Moreover, a classic no-bake cheesecake will not cause any difficulties at all, because it does not need to be baked painfully for a long time, observing the temperature regime, and cooling. All you need is the ability to handle gelatin.
Since the article, so, has already turned out to be large - consider one classic recipe cheesecake, read more about no-bake cheesecake here.
So, mascarpone cheese and (attention!) whipped cream are added to the no-bake cheesecake.
Instead of mascarpone cheese, you can take all the same cream cheeses that were mentioned at the beginning.
Another difference is gelatin. Here you need to take into account the fact that gelatin should stand in water for an hour (swell). Therefore, in this recipe, we start cooking by soaking gelatin. Of course, if your gelatin requires it (in general, read the instructions on your package).
And by the way, no-bake cheesecake is usually topped with fruit or berry jelly.
Cheesecake without baking with a photo step by step
Detailed instructions in the photo step by step and text explanations below.
- Gelatin for cheese (20 g) pour 100 ml of boiled cooled water, and for jelly (10 g) strawberry juice (or any other to your taste). Forget about soaked gelatin for an hour. Just during this time, you can prepare the base.
- For the base, crumble cookies;
- Mix it with melted butter;
- We line the form with a split bottom with parchment, put cookie crumbs on it, evenly distribute them and tamp with a glass with a flat bottom. We remove the form in the refrigerator;
- Bring the gelatin soaked in water to a boil, but do not boil, remove it to the side for now (let it cool a little). For filling ;
- Add mascarpone cheese to them, gently stir until a homogeneous mass is obtained. Pour in the dissolved gelatin, mix again;
- Pour the resulting creamy mixture onto the cookie crust. And we put it in the freezing chamber for 10-15 minutes (we need the top to grab so that the berries do not sink - put strawberry pieces on top under a layer of berry jelly);
- Meanwhile, warm the gelatin with berry juice. Cut strawberries into thin pieces. Then we lay it out beautifully on the surface of the cheesecake and (attention!) Do not pour out all the berry jelly at once (otherwise the berries will float unevenly and it will not be beautiful), but carefully pour a small amount between all the berries with a spoon. And again we put it in the freezer for a few minutes;
- Then we pour out all the remaining jelly and now we put the cheesecake in the refrigerator for several hours, or even overnight.
The result is simply excellent!
In this no-bake cheesecake recipe, 20 g of gelatin was taken - this is quite enough, but someone likes the “tighter” texture, so you can increase its content to 30-40 g (but you can’t reduce it).
Use different fruits and berries and you will get a “new cheesecake” every time. So you will never get tired of it! After all, that's why it's a classic cheesecake! In addition to it, raspberries, cherries, peaches, pineapples, pears, blueberries, etc. are perfect.
In addition, if desired, pieces of fruit can be added to the cheesecake filling itself.
Summing up, I can say one thing: a classic cheesecake is a dish with which you can experiment endlessly! Inspiration to you and successful experiments!
Cheesecake is a sweet cheesecake served for dessert. It is prepared in many cafes and restaurants. At the same time, there is no single recipe for a traditional American cheesecake, because each pastry chef prepares it in his own way: someone uses sour cream to make the glaze, and someone uses cream, and some prefer to add condensed milk. Some people prefer Mascarpone cheesecake, others prefer Philadelphia or Ricotta. Therefore, everyone who decides to cook a classic cheesecake has their own recipe. But whatever the recipe, the dessert is not only beautiful, as in the photo, but also delicious.
Cheesecake is a pie whose main ingredient is soft cheese or just curd
Many housewives are sure that it is almost impossible to cook this dessert at home, because the cheesecake recipe is complicated. It would be a misconception that only professional confectioners can make this cake. In fact, if you follow the recipe exactly, you end up with a wonderful classic cheesecake. It is also called "New York".
"Cheesecake" literally translates as "cheese pie". The very name suggests that cheese is present in the composition of the pie. But not every cheese is suitable for cooking. What kind of cheese is used to make "New York", or a classic cheesecake?
To prepare New York cheesecake, like any other dessert, we need a soft cream cheese, it has a creamy texture and is very delicate taste. But don't use processed cheeses. They are completely irrelevant here.
Yes, cream cheese is very similar in texture to cottage cheese. But replacing it with ordinary cottage cheese will not work. After all, any curd product will give the dish a sour taste. Nevertheless, some housewives replace expensive cheeses with cottage cheese when preparing this pie.
Best for cheesecake suitable cheese"Philadelphia". It is made from sour cream and cream. This cheese is very tender and pleasant to the taste.
You can replace Philadelphia with Mascarpone cheese if the recipe allows it. "Mascarpone" in its consistency resembles heavy cream. You can find his photo, description of the composition on the Internet. With this neutral-tasting cheese, you will be able to make a very tender classic cheesecake. In addition to cheesecake, Mascarpone is used to make tiramisu, a famous Italian dessert.
Cheese for cheesecake is better to buy in briquettes
It is better to buy cheese packed in a briquette. Those cheeses that are sold in tubes have already been whipped. And in the process of cooking, you will have to beat the cheese again, which will lead to excessive airiness. This is highly undesirable for our dessert.
Making a traditional pie
This dessert is popular all over the world. No wonder housewives want to cook it at home. So, in order to prepare 8-10 servings of a real New York cheesecake, you will need the following ingredients:
For the base:
- cookies or crackers (for example, "Jubilee") - 300 g;
- sugar - 4 tbsp. l.;
- butter - 150 g.
For filling:
- Philadelphia cheese - 450 g;
- egg - 5 pcs.;
- flour - 3.5 tbsp. l.;
- sugar - 1.5 cups .;
- zest of half a lemon.;
- vanilla sugar - 1 tbsp. l.
- sour cream - 2 tbsp.;
- sugar - 0.5 tbsp.;
- vanilla - 0.5 tsp
The recipe is this: first, grind the cookies with a meat grinder, blender or just with your hands, mix it with sugar and butter until a homogeneous mass is formed. The resulting mass is tightly tamped in a detachable form. This will be the base for the cheesecake. The base must be baked in an oven preheated to 180 degrees for 10 minutes, and then cooled. It is not necessary to remove the base from the mold.
Treat base ready to bake
Mix Philadelphia cheese at room temperature with sugar, lemon zest and juice, salt and vanilla. Beat the resulting mass with a mixer at low speed. Whisking constantly, add the flour, then the eggs.
The resulting homogeneous mass must be poured into a mold with a base, after lubricating the edges of the mold with oil. We put the form in the oven for one hour. Then let cool for 10-15 minutes.
While the dessert is cooling, prepare the frosting. To do this, mix sour cream, vanilla and sugar in a blender. Spread the frosting over the top of the New York cheesecake and bake for another 7-10 minutes.
After baking, carefully remove the cake from the mold. Drizzle with syrup before serving and garnish with berries. In order to decorate the dessert in an original way, you can view some photos with examples. Cheesecake "New York" is ready!
The nuances of making cheese dessert
Baking a New York dessert, or any other, is very simple at first glance, because when you study the recipe, you don’t notice any difficulties. But there are a number of nuances that must be taken into account in order for the cheese dessert to turn out not only amazing in taste, but also beautiful, as in the photos that the Internet is full of.
Firstly, during the baking process, the cake should never rise. To do this, beat all the ingredients better with a fork or whisk by hand. If you still decide to use a mixer, then beat the mass at the lowest speed. This way less air gets in.
Surprise your friends and loved ones - bake a cheesecake!
Cheese should be whipped only once. When adding ingredients later, it is best to simply mix until smooth. In this way, you will avoid excessive air ingress into the cheese mass.
To make the dessert beautiful and not cracked on top when cooling, you need to bake it at a low temperature. The cheesecake mold in the oven is best placed in a container of water. Having built a kind water bath, you can avoid burning the bottom and edges of your cheesecake.
Water in this container must be poured exactly half the form. In no case should she get into the pie, otherwise the dessert will be spoiled. It is good if the diameter of the form with water is larger than the form with cheesecake. The distance between the walls of these two forms should be at least 3 - 5 cm.
Cracks can also appear due to too long baking time. The cake is considered ready when its edges have already hardened enough, and the middle trembles a little when shaken. It is at this stage that the oven should be turned off, and the cake itself should be left in it for another hour. After that, the middle of the cheesecake will no longer look damp, but cracks will not appear on the surface.
If it was not possible to avoid cracks on the surface of the cake - do not be discouraged, they can be easily hidden. Decorate your cake with jam and fruit, and cracks will not be visible.
Hello cooks and sweet lovers! Today I'm going to show you how to make cheesecake at home. A hot dessert is characterized by a light, airy texture that will not leave anyone indifferent.
The first people to cook cheesecake were the inhabitants of Ancient Greece. However, Arnold Reben, the owner of a New York-based restaurant called Turf, is believed to be the author of the classic recipe.
At the core classic treat lies cream or curd cheese. But there are recipes for the dish that involve the use of other types of cheeses.
Classic cheesecake recipe
Ingredients
Servings: 6
- cookies "Jubilee" 300 g
- butter 130 g
- cream cheese 450 g
- sour cream 450 g
- sugar 200 g
- egg 3 pcs
- cinnamon 1 tsp
per serving
Calories: 267 kcal
Proteins: 5.7 g
Fats: 18.9 g
Carbohydrates: 20.7 g
1 hour. 10 min. Video recipe Print
First of all, grind the cookies, as for the cocoa sausage recipe. A coffee grinder or blender is suitable for this purpose.
Combine cookies with softened butter and cinnamon. After mixing, you will get a mixture that resembles greasy crumbs. Put it in a round form of a detachable type, distribute it along the sides and bottom, send it to the refrigerator.
Put the cream cheese in a deep bowl and beat with a mixer at minimum speed. In the process of whipping into the cheese mass, gradually add sugar and beat in the eggs. Add sour cream to the mixture and beat.
Remove the previously prepared form from the refrigerator, carefully pour the cheese mass into it and level it.
Wrap the bottom of the mold with several layers of food foil. As a result, the liquid from the water bath will not enter the mold.
Place the mold in a large container with hot water. It is important that the water reaches the middle of the side of the mold.
I advise you to bake dessert in an oven preheated to 160 degrees for 50 minutes. Then turn off the oven and open the door. After half an hour, take out the form with a treat.
Once the cheesecake has cooled, run a wet knife along the sides of the mold and refrigerate for 5 hours. Then remove the form. Sprinkle the finished treat with cocoa and decorate with mint leaves, strawberries, raspberries and other berries. Here are 4 New York Cheesecake recipes.
Did you ever think that homemade cheesecake is so easy to make? Now anyone festive table decorate with an excellent culinary masterpiece that will shock guests.
How to cook cottage cheese cheesecake
Cheesecake is a dessert that represents American cuisine. Prepared on the basis of cheese or cottage cheese by baking or in the form of an airy soufflé. Many cooks add vanilla, chocolate, liquor, fresh fruits and sweet additives to the delicacy.
The main element of the dish is a sweet cheese mass, which is spread on top of a layer of crushed cookies. However, the usual biscuit is often used as a base.
The technology for making cheesecake from cottage cheese is simple, but allows you to create a work of culinary art. Therefore, it is so popular among confectioners.
Ingredients:
- Crushed cookies - 300 g.
- Ghee - 150 g.
- Hazelnut - 100 g.
- Blueberries - 500 g.
- Cottage cheese - 500 g.
- Sugar - 6 tbsp. spoons.
- Gelatin - 15 g.
- White chocolate- 100 g.
- Cream - 150 ml.
- Grenadine - 4 tbsp. spoons.
Cooking:
- To prepare the cheesecake, combine crushed biscuits with crushed nuts, melted butter and mix. Put the finished mass into a mold and tamp.
- Pour the blueberries into a glass of a blender and chop. Whisk and pass through a sieve. Combine the prepared berry mass with cottage cheese and mix.
- In the resulting fragrant mass, add sugar, grenadine and pre-soaked gelatin. Whisk the mixture until the consistency becomes thicker.
- Pour the prepared blueberry cream over the cookies and spread evenly. Send the form along with dessert to the refrigerator for a third of an hour. In the meantime, break the chocolate into small pieces and melt over the fire, adding a third of the cream provided for in the recipe.
- Whip the remaining cream and fold into the cooled chocolate mass. Top the cheesecake with the tasty mixture. Leave it in the fridge overnight. During this time, it will reach readiness and acquire the necessary taste.
As you can see, a cheesecake is being prepared without ovens and ovens, which is in the hands of the cook. If you want to diversify the taste of goodies, add a little liquor. As a result, it will receive unsurpassed taste qualities.
New York cheesecake recipe
Cheesecake is a cult dessert. Despite the simplicity in preparation, it represents something more than a New Year's cake or pie. And this is against the background of the fact that hard-to-reach and expensive ingredients are not required for cooking.
Previously, cheesecake was prepared on the basis of cottage cheese, until in 1929 the American culinary specialist Reuben replaced it with cream cheese. Thanks to this ingredient, the classic delicacy has turned into a delicate, brilliant and pretentious treat.
Even a novice cook can cope with the culinary task. The main thing is the recipe and a set of products. To prevent the cheese filling from cracking, room temperature ingredients are used. That's the whole secret of cheesecake, which is combined with cocoa or tea.
Ingredients:
- Shortbread cookies - 100 g.
- Butter - 30 g.
- Cream cheese - 480 g.
- Fatty cream - 150 ml.
- Sugar - 50 g.
- Eggs - 2 pcs.
- Vanillin.
Cooking:
- First of all, prepare the base. Grind shortbread cookies, combine with softened butter and a few tablespoons of water. After mixing thoroughly, get a moistened mass, which you put on the bottom of a parchment-lined split form and form a cake. Send the form with the base for dessert to the oven for ten minutes. The temperature is 180 degrees.
- To prepare the filling, mix eggs with sugar, vanilla and cream. Add cheese to the resulting mass and beat with a mixer until a creamy and fluffy consistency is obtained. Ready stuffing put on top of the crust.
- Release excess air from the filling. To do this, slightly raise the form above the table and throw it sharply. Repeat several times. As a result, the mass will be compacted, and the voids in cheese filling will disappear.
- Bake the cheesecake in a water bath so that the temperature is evenly distributed. Pour almost boiling water into the container. Bring the cheesecake to readiness at a low temperature, otherwise the soufflé will quickly rise and become covered with cracks.
- At a temperature of 150 degrees, keep the dessert in the oven for 90 minutes. Then turn off the oven, but do not rush to get the treat. I recommend doing this after 3 hours, after the cheesecake, place in the refrigerator for 6 hours.
- For decoration ready meal I recommend using powdered sugar, icing, grated chocolate or fresh berries.
Video recipe
Before making New York Cheesecake, watch a master class from Jamie Oliver. Get the job done with the help of the tutorial video. An experienced chef will give you some ideas for decorating the dessert.
How to make no bake cheesecake
American cheesecake, which is based on cottage cheese or cream cheese, is baked in the oven. However, the British, contrary to tradition, make the dish differently and do without baking.
Ingredients:
- Cookies - 200 g.
- Milk - 2 tbsp. spoons.
- Honey - 4 tbsp. spoons.
- Cream - 200 ml.
- Butter - 50 g.
- Powdered sugar - 2 tbsp. spoons.
- Cottage cheese - 400 g.
- Lemon juice - 3 tbsp. spoons.
- Bananas - 3 pcs.
- Sour cream - 100 g.
- Gelatin - 8 g.
- Vanilla sugar - 1 teaspoon.
Cooking:
- Combine crushed biscuits with milk and butter. After mixing, put the mass into a mold, covering it with greased parchment. Smooth everything out and press down a little. Send for half an hour in the refrigerator.
- Make a puree from peeled bananas, and pour gelatin in a small bowl with lemon juice. As soon as it swells, transfer to a saucepan and heat to dissolve.
- Combine the banana mass with gelatin, mix and hide in the refrigerator for 10 minutes. Constantly look at the clock, otherwise it will turn out jelly.
- Mix cottage cheese passed through a strainer with lemon zest, honey and sour cream. Lightly beat the resulting mixture. Do the same with the mass, consisting of powdered sugar, vanilla sugar and cream. Mix the mixture with banana puree.
- Mix the finished filling and put on top of the cookies. In this form, the cheesecake should stand in the refrigerator until the morning.
The recipe provides for the use of a variety of cookies, and instead of honey, add cocoa powder. As a result, instead of a banana delicacy, you get a chocolate cheesecake.
Cheesecake - dessert dish, which is able to repulse any holiday baking. According to gourmets, a delicious life cannot be imagined without a delicacy that melts in your mouth. I do not advise you to use the dish every day, it will spoil the figure.
There is information that a dish similar to the cheesecake described in the article was prepared by the Greeks BC. Cooks of those times mixed flour with honey and whipped soft cheese. The resulting mixture was placed in small molds and cooled. Later, berries began to be used for decoration, and nuts appeared in the composition.
Some time later, the recipe culinary masterpiece borrowed chefs from other countries. As a result, cooking began in the Scandinavian countries and on the territory of modern Britain. In 1929, the cheesecake caught the eye of Arnold Reben, owner of a famous restaurant in New York. Taking a piece of cheese pie”, he cooked it himself, making adjustments to the recipe. The result was a classic cheesecake recipe.
I hope the story about cooking cheesecake turned out to be useful and interesting. Good luck in the kitchen. See you!
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.
The classic cheesecake recipe is easy way making your favorite dessert.
Required products:
- a small package of butter;
- cream cheese, Philadelphia is ideal, but another one is also possible - a little more than half a kilogram;
- 200 grams of cookies to your liking;
- three eggs;
- high-fat cream - about 150 grams;
- a little vanillin;
- about 150 grams of powdered sugar.
Cooking process:
- The classic cheesecake recipe starts with the preparation of all dairy products. They shouldn't be cold.
- Next, you need to prepare the cake, for this, with your hands or using a technique, grind the butter along with the cookies.
- Take the form in which you will bake. On its bottom, lay the resulting mixture of cookies and butter tightly.
- Preheat the oven to a temperature of 160 degrees and send the cookies in the mold there for 10 minutes. Then let it cool down and proceed to pouring.
- In a bowl, mix powdered sugar and cheese. Don't make it too intense. Add more vanilla, eggs and stir again.
- Pour the cream into the same bowl and whisk until smooth.
- Pour the filling into the mold and prepare a water bath.
- Everything that happened in the previous step, put in the oven for about an hour with a temperature of 160 degrees.
- After the cooking time is up, do not rush to get pastries. Open the oven and let the dessert stand there for another hour. Then, without getting out of the mold, let it stand for another 4 hours in the refrigerator.
Cooking without baking at home
A no-bake cheesecake is an option for those who don't want to mess around and turn on the oven for a long time.
Required products:
- any shortbread cookies - about 300 grams;
- about 150 grams of sugar;
- half a kilogram of low-fat cottage cheese;
- a small pack of butter;
- cream packaging - 200 milliliters;
- 20 grams of gelatin.
Cooking process:
- Prepare gelatin: pour it with a little water and let it stand for about 60 minutes.
- Grind cookies into crumbs in a blender or meat grinder. Mix it with oil, brought to a liquid state, and fill the form with the resulting mass. Put in the refrigerator for a while.
- Bring gelatin to a boil and immediately set to cool.
- In a separate container, beat the cream well, then add the cottage cheese to it and mix so that the mixture becomes homogeneous. Pour in the gelatin.
- Remove the form from the refrigerator and place the mass of cottage cheese on the cookies. Refrigerate again for about 4 hours.
In a slow cooker
The recipe will certainly appeal to those who like to cook in a slow cooker.
Required products:
- a pack of butter;
- powdered sugar package;
- a couple of eggs;
- 300 grams of cottage cheese;
- cookies to taste - 300 grams;
- 250 grams of sour cream;
- packet of vanilla sugar.
Cooking process:
- Turn the cookies into small crumbs.
- In the “Frying” mode, melt the butter and mix it with the cookies.
- Pour the biscuit mixture tightly into the cooking bowl.
- In a regular bowl, mix cottage cheese with sugar and pour in the contents of the eggs. After everything is mixed, add vanilla and add sour cream.
- The mass that you have turned out is now sent to the container where the cookies are.
- Turn on the "Baking" mode for 50 minutes. But after cooking, do not immediately open the device, let the cheesecake stand for about an hour.
- When it has completely cooled, put it in the refrigerator overnight.
Cottage Cheesecake with Cookies
This dessert is made on the basis of fatty cottage cheese.
Required products:
- 200 grams of cookies;
- butter packaging;
- about 300 grams of sugar;
- 700 grams of fatty cottage cheese;
- some salt;
- a small jar of sour cream;
- three eggs;
- sachet of vanilla sugar.
Cooking process:
- Crush the biscuits and toss them with the melted butter.
- Prepare a mold and fill the bottom of the mold with the biscuit and butter mixture. Pack well, make small sides and refrigerate.
- Stir the cottage cheese, try to get rid of lumps. Separately, beat sugar with eggs and vanilla well. Add the resulting mixture to the curd and beat for another minute.
- Place the cottage cheese to the liver, smooth it in shape and send it to the oven already preheated to 170 degrees for 50 minutes. When the time has passed, let it stand a little more and only after it has cooled, remove it from the mold.
With mascarpone
Delicate airy dessert similar to a soufflé.
Required products:
- a little vanilla sugar;
- packaging of powdered sugar;
- 200 grams of cookies;
- a bag of cream;
- a small pack of butter;
- mascarpone - half a kilogram;
- three eggs.
Cooking process:
- Turn the cookies into small crumbs. Mix it with melted butter and put the resulting mass in a baking dish, so that it lies tightly.
- In a large bowl, mix the icing sugar and mascarpone until smooth.
- Carefully pour the cream there, so that no lumps appear. And then eggs and vanilla. Everything mixes well.
- received curd filling put on cookies. We make a water bath and send everything to bake for an hour and a half at a temperature of 160 degrees.
- After the end of the time, we wait until the dessert has cooled down, and put it in the refrigerator for four hours.
Cheesecake New York
New York Cheesecake is a classic recipe. which has already been described above. Its history began in 1872, when in America they first tried to prepare an analogue of cream cheese. In addition to the standard ingredients, berries and fruits can be added to this cheesecake if desired.
With strawberry
An updated and more interesting classic recipe.
Required products:
- strawberry jelly - about 100 grams;
- half a glass of sugar;
- heavy cream - 400 milliliters;
- half a kilogram of cottage cheese;
- large package of oil;
- cookies to your taste - at least 300 grams;
- a little vanillin;
- lemon;
- 25 grams of gelatin.
Cooking process:
- Grind the butter and cookies by hand or in a food processor until smooth.
- Put what you got into a round form that you will use for baking. Distribute tightly along the bottom, making small sides, and put in the refrigerator.
- Prepare gelatin: pour boiling water over it and let stand.
- Place the cottage cheese in a large container and beat it thoroughly with a mixer. Pour in the cream and sprinkle in the sugar. Whisk again.
- Pour the gelatin that you prepared earlier, vanillin into the cottage cheese and squeeze the juice from the lemon.
- Put the mixture that you received on the cookies frozen in the refrigerator and again put everything in the cold for an hour.
- Cut the strawberries into slices and decorate the surface of the cottage cheese with it. Pour everything strawberry jelly and put in the freezer for an hour.
chocolate cheesecake
Chocolate cheesecake is prepared without the use of an oven.
Required products:
- cream cheese - 200 grams;
- cocoa - two large spoons;
- a little more than a bar of good dark chocolate;
- a bag of cream;
- about 100 grams of sugar;
- half a small pack of butter;
- about 200 grams of cookies.
Cooking process:
- Melt the chocolate in a water bath and let it cool.
- Turn the cookies into small crumbs and mix with the butter, which must first be brought to a liquid state.
- Cover the bottom of the mold you will use with the cookie mixture. Lay it out, tight enough, pressing down well.
- Whip the cream well until foamy, pour chocolate into it, pour in cocoa and mix everything.
- In another bowl, beat sugar and cheese and add to the mass with cream and chocolate.
- With what you got, cover the cookies in the form and put them in the cold again for an hour.
