How to tell when cheesecake is ready. How to make cheesecake at home. What cheeses to use and when

Do you want something tasty and sweet for tea, but are you tired of sugary cakes and rich pies? Try a very fashionable lately, tender and airy dish - cheesecake. The first mentions of such a dessert are found among the culinary manuscripts of Dr. Greece. But he reached the peak of popularity in America. It was there that the recipe got its name “cheese cake”. Subsequently, it spread all over the world, winning the hearts of those with a sweet tooth. There are countless variations on the theme of cheese and curd pie. We present the most delicious and easiest cheesecake recipe at home. With photos, we will tell you step by step about all the secrets of preparing this wonderful delicacy.

Classic versions of cheesecakes are an open pie on a shortbread base filled 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 entirely, along with the filling.

As for the filling itself, instead of store-bought cream cheese, you can easily use homemade one made from cream, milk and sour cream. Or replace it with soft grated cottage cheese with low fat content.

Whatever the chosen recipe, there are several main points, taking into account 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 pan without damaging it. This process is greatly simplified by using a springform pan. But if you don’t have one at hand, use parchment or foil. You just need to lay them with a large margin so that you can easily remove the cake by pulling the edges.

For the base you will need shortbread cookies. 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 finely as possible, so that they are better saturated with oil. And then the resulting mass must be compacted very firmly using a glass or a small rolling pin.

To avoid cracks during baking (about 50 minutes), it is necessary to maintain a stable low temperature in the oven, and then let the cake cool slowly, without removing it from the oven, but only by opening the door slightly. Then place the cheesecake in the refrigerator for at least 3-4 hours, and only then decorate with fruit or chocolate.

All ingredients should be at room temperature during cooking, especially eggs and sour cream. This will make the filling more airy and tender.

Traditional cheesecake with soft cheese

This orange cheesecake recipe is very easy to make and great for making at home. With the help of detailed photos and step-by-step descriptions, even a not very experienced cook can handle it. This dessert would be appropriate for evening tea and on a holiday table. This is an ideal treat even for little sweet tooths. Orange, if necessary, can be replaced with lemon, or with any berries (if you are allergic to citrus fruits, for example).

Ingredients

• shortbread cookies – 350 gr.;
• butter – 180 g;
• 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;
• dark chocolate (for decoration).

How to make cheesecake at home

1. First, grind the cookies into fine crumbs. To do this, you can use a rolling pin or mortar. Or you can grind it in a blender.
   
2. Combine it with melted, but not hot, butter and knead well.
   
   
   
3. Now from the resulting mass we form the basis of our pie. To do this, line the pan with parchment or foil and distribute the “dough” evenly over the bottom and sides. You need to compact it very tightly so that the cake does not fall apart when taken out.
   
4. For the filling, you need to grate the zest of a small orange and squeeze out all the juice, which should be strained. We will need about half a glass.
   
5. Then separate the yolks from the whites.
   
6. Beat the egg whites and a pinch of salt with a mixer until a dense white foam forms.
   
7. Pour a glass of sugar into the egg yolks and begin beating at very low speed. With the mixer running, gradually add sour cream, cream cheese, orange juice, zest, starch, vanillin and baking powder.
   
8. Very carefully, so that the foam does not settle, add the beaten yolks into the resulting mixture and mix until smooth.
   
9. 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 pie with a diameter of approximately 24 cm is obtained.
   
10. Place 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 omelette or soufflé.
    
11. Now the most IMPORTANT! Turn off the oven, open the door, but do not remove the pan 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 or sudden temperature changes. We move the cooled cheesecake into the refrigerator for 4-6 hours, or preferably overnight. During this time, it will infuse, take on the desired consistency, and the cake will become saturated and become more elastic. Then it will be easier to get it.
12. After the required time has passed, very carefully so that cracks do not appear, remove the cake from the mold. Then we decorate it with dark chocolate grated on a coarse grater. It is also good to use slices of fresh orange or lemon, mint leaves, coconut flakes or fresh berries as decoration.
    

That's it, our tender and fragrant orange cheesecake is ready! We cut the cake into portioned pieces and you can invite everyone to the table! Dessert can be served not only with hot drinks (tea, coffee, cocoa), but also with cold milk or fruit cocktails. Using different toppings will help add a touch of variety and make the taste of the cake brighter.

Cheesecake with sour cream

Classic soft curd cheese for cheesecake is not always available, not only on hand, but also in the store. But this is not a reason to deny yourself the opportunity to prepare 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 – 4 pcs;
• sugar – 1 glass (250 ml capacity);
• starch - 1 tbsp;
• zest of 1 lemon;
• salt - a pinch.

How to make cheesecake with sour cream

1. 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, compact it in a mold.
2. We will use starch as a thickener for sour cream. If the sour cream is liquid, then its quantity should be increased. Add starch to sour cream, add sugar, lemon zest and salt. Mix well with a spoon. There is no need to beat, the mass should be homogeneous, but without air bubbles.
3. Pour the filling into the mold with the base. If your springform pan is not very airtight, then it is better to additionally wrap the outside with a couple of layers of foil. Place it in a baking tray with water. The water level should reach the middle of the height of the mold.
4. Place in the oven preheated to 170°C for 1 hour.
5. After an hour, the filling should “set” around the edges, but remain “quivering” in the center. Turn off the oven heat, but do not remove the cake until it has cooled completely.
6. Place the cooled one 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 encourages improvisation. The only ingredients that remain unchanged are shortbread cookies, butter and eggs. In addition to the traditional soft cottage cheese (cheese) and sour cream, you can add condensed milk, nuts, dried fruits, pumpkin puree, chocolate, etc. to the filling.

Chocolate cheesecake

Ingredients

• cookies – 250g;
• butter – 150g;
• eggs – 4 pcs;
• cottage cheese – 500g;
• cream 33% – 100ml;
• sugar – 2/3 cup;
• cocoa – 1 tbsp;
• dark chocolate – 100g;
• butter - 1 more tbsp.

Making chocolate cheesecake

1. We prepare the base for the cheesecake from cookies, which we crumble and mix with melted butter, transfer to a mold and compact.
2. For a homemade cheesecake recipe, it is better to take soft cottage cheese, without pronounced grains, which can be easily crushed with a spoon. Grind it together with sugar and eggs.
3. Whip the cream and mix into the cottage cheese.
4. Add cocoa and mix everything well again.
5. Transfer the filling into the mold. You can lightly hit it on the table a couple of times so that there are no empty spaces inside.
6. Place on a baking sheet with water and in an oven preheated 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.
7. After an hour, turn off the oven, but leave the dessert to cool right in it.
8. Then put it in the refrigerator for 5-7 hours.
9. Cover the frozen cake with chocolate icing on top, which we prepare as follows: break a chocolate bar into pieces, put it in a bowl or small saucepan, add 1 tbsp. butter, place over a large saucepan in which water is boiling, i.e. melt the chocolate in a water bath.
10. Cover the cheesecake with melted chocolate and decorate with fruit and chocolate chips if desired.

Once you understand the principle of making cheesecake at home, you can experiment on your own. Prepare desserts:

Following the recipe with photos step by step, making 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 definitely appreciate your efforts.

Cheesecake is a dessert that can be made in a variety of recipes, ranging from the simplest, consisting of 3 ingredients and cookie crumbs, to the most complex three-tier chocolate-amaretto-coffee cheesecakes with a base of home-baked cookie crumbs. But regardless of the recipe, cheesecake is one of the most luxurious desserts and, of course, worth a couple of cooking tips.

Baking.

Cheesecakes are often overcooked in the oven. When the cheesecake is ready, when you shake the pan, its center shakes, the cake looks underbaked, but it’s not! At this stage, you need to turn off the oven and leave the cake for an hour with the door closed (some people advise opening it slightly). This will prevent the center of the cake from falling off. Once cooled, the center will no longer jiggle and the cake won't have those ugly cracks that indicate the cheesecake was overcooked.

All about cheese.

Whatever the cheesecake recipe, there is cream cheese in it and how you handle that cheese will affect the final result. When purchasing, you should choose cheese in a briquette, and not one that has already been whipped (sold in a tube). When whipping, a lot of air was introduced into the already whipped cheese, which will negatively affect the texture of the cake, because... During cooking, you will still beat it and the filling will be oversaturated with air. It is also important that the cheese is at room temperature, otherwise the cake filling will turn out lumpy. Also, if the cheese is cold, during whipping, in order to achieve the desired creamy state, the cheese will have to be whipped longer, which will lead to oversaturation of the filling with air and will also affect the consistency of the finished cake. One more thing: unless the recipe says otherwise, beat the cheese until creamy and then beat only lightly when adding other ingredients.

Filling texture.

Eating cheesecake is a very sensual ritual and its texture is of great importance. Some recipes include small amounts of starches (flour or cornstarch). With this recipe the filling will be denser. Recipes containing flour are suitable for baking in the oven directly on a rack at moderate temperature. Cakes according to recipes that do not include flour are obtained with a silkier filling and must be baked exclusively in a water bath and at a fairly low temperature.

Water bath.

Cheesecake is a very delicate dish that needs to be baked slowly and evenly so that the top of the cake does not burn. The most effective way to achieve this result is baking in a water bath. This means that the cake pan must be surrounded by water while baking. This results in baking using water heat, which is more even and gentle than oven heat. To create a water bath you need to place the cake pan in a container into which you then pour boiling water. Water should be poured at least to the middle of the cheesecake pan (BUT not so much that boiling water could get into the cake).

Notes on the water bath topic:

· The water container must be selected so that there is at least 5 cm between the walls of the cake pan and the walls of the water container. For example: the diameter of the cheesecake pan is 22 cm, and the water container is 32 cm.
· Before placing the cheesecake in the water container, line the bottom with a thick enough material (kitchen towel) to prevent direct heat from the heating elements from reaching the bottom of the cheesecake during baking.
· Make sure that the water for the bath is really boiling. If you start baking with water that has not boiled, this will delay the process and increase the cooking time, because... The water will need to boil in the oven first.

Form for baking.

Most cheesecake recipes call for cooking in a springform pan. Before adding the dough or filling, make sure that the pan is assembled tightly, otherwise the cake may leak. When baking in a water bath, carefully wrap the bottom of the pan, catching the sides, with foil so that water does not leak into the dough through the bottom of the pan.

Is the cake ready?

Overbaking a cake is one of the cardinal sins in the culinary field. One of the most difficult tasks is to guess the moment when the dish is ready. Cheesecake is very secretive and deceptive, because... when it is already ready, you can’t tell it from the outside. A properly baked cheesecake should be jiggling in the center (5-8 cm in diameter). Finish baking at this stage and refrigerate until the morning, you will have a cheesecake with a beautiful, silky filling. Therefore, it is recommended to prepare the cheesecake the day before serving. If cracks appear on the surface of the cake, this means that the cake is overbaked. Sometimes this can be avoided. Remove the cake from the oven and carefully run a thin knife between the side of the pan and the cake. Before removing the side surface of the mold, you need to do the same.

Sweet success.

After cooling completely and then chilling in the refrigerator, your creation is ready to serve! Before removing the side circle from the pan, carefully run a thin knife blade between the side of the cake and the side of the pan, remove the circle, and run the same carefully between the bottom of the cake and the pan. If you decide to serve on another dish, be very careful!!! It might be better to serve based on the mold. Before serving, you can decorate the cake with coarsely grated chocolate, sprinkle with cocoa, powdered sugar, or simply top with chopped fruit. Serve with pride!

The classic cheesecake is an invention of British housewives, although the first mention of a cheese pie with a similar recipe dates back to Greek cuisine. Be that as it may, now cheesecake is more of an American dish, which has many recipe variations. In almost every European country you can find references to a cheese pie recipe, so this dish can conditionally be considered international.

Despite the fact that there are many recipes for making this pie, we can highlight some important details that contribute to the correct production of this wonderful pie.

Basic nuances of making cheesecake at home:

• The basis for the pie can be very diverse. Usually they use ready-made biscuit or crushed cookies. There is also a no-bake cheesecake recipe with many possible variations. To do this, all the ingredients are taken ready to eat, and then the formed pie is infused in the refrigerator. Some sources may include a recipe for cheesecake in a slow cooker in the cooking algorithm. This technique has long been established in our kitchens, and many housewives are happy to try a variety of dishes and even baked goods prepared in this way.
• The filling is the main component of the cheesecake. To obtain the ideal taste, it should not be too liquid, but should have a creamy consistency. The original recipe uses Philadelphia-style soft cream cheese. Subsequently, as usual, the composition changed slightly and now, for the most part, cheesecake is made from cottage cheese. To obtain a more delicate and uniform consistency, you need to add sour cream or cream. You can use a suitable cheese mass or even thick homemade sour cream. The taste will not suffer from this, but for our sweet tooth it will become more familiar. This will also have a positive effect on the cost of the finished dish, because the filling accounts for about 80% of the total volume of the pie.
• You don't need a special mold to make cheesecake. You can use a standard connector of a suitable size. For convenience, you need to cover the bottom and edges with baking parchment or use a silicone container. If the recipe does not require baking, the cake can be made directly in the cake pan for serving.
• Baking a cheesecake is an extremely responsible and important moment. Under no circumstances should you overdry the cake, otherwise all your efforts will be in vain. To prepare, you need to bake the cheesecake at a temperature of 150-180ºC for about an hour. The finished cake should jiggle a little around the center. If in doubt, you can leave the cake in the turned off oven for another fifteen minutes, and then cool.
• You can often come across recommendations that it is best to bake cheesecakes in a water bath. To do this, you need to take a slightly larger baking tray and place the main one in it. Pour water between the sides, usually about half the height of the baking sheet. Place the installed structure in the oven and bake in this way.
• The cheesecake should cool in a calm environment, away from drafts and temperature changes. It is not recommended to cover the cake with a towel or napkin, otherwise there is a risk of damaging the structure.
• You can add various fruits and berries, citrus zest (lemon cheesecake) and cocoa powder to the composition. The classic strawberry cheesecake has an excellent taste, the filling of which requires the addition of fresh or frozen strawberries.

Each housewife determines the complete algorithm of how to prepare cheesecake herself, and our selection of time-tested recipes will help you quickly make a choice and pamper your household with a tasty and healthy dessert.

The most delicious cheesecake recipes

The main ingredients can be replaced and arranged in different sequences. If the usual curd filling seems too bland, you can include orange or lemon zest in the composition, or you can pour chocolate glaze on top.

Most of the ingredients are harmless and therefore cheesecakes are widely used for children's parties as a tasty and healthy dessert.

Classic cheesecake recipe

For it we will need Philadelphia cream cheese, which can be purchased in specialized departments and large supermarkets. Its delicate taste is perfect for this dish.

Required ingredients:

• Shortbread cookies - 300 gr;
• Butter - 150 gr;
• Soft cream cheese - 700 gr;
• A glass of sugar;
• 3 eggs.

How to make classic cheesecake:

Crush the cookies and mix with melted butter. From the resulting mixture form the bottom and sides of the base, level everything on a baking sheet. Heat the cheese to room temperature and beat it with the eggs, adding one at a time. At the end, add sugar and sour cream, mix everything well.

Pour the resulting filling onto a baking sheet and place in an oven preheated to 160-170º C. Bake for about an hour until fully cooked. Then cool carefully, avoiding sudden changes in temperature. To do this, you can leave the pie in the oven with the door open. After complete cooling, put the cheesecake in the refrigerator to soak for eight hours, or overnight. After such “hardening” it will become unusually tender and soft.

Curd dessert recipe

If you replace the rather rare and expensive cheese with regular cottage cheese, then this cottage cheesecake recipe will become more accessible even for everyday use. It is advisable to take cottage cheese of maximum fat content and uniform consistency. Ideally, it is preferable to use homemade products. To obtain the desired consistency, the cottage cheese is diluted with sour cream or cream.

Required ingredients:

• Ready-made sponge cake in the form of a baking sheet - 1 cake;
• Fat cottage cheese - 700 gr;
• A glass of sugar;
• Sour cream 20% fat - 150 g;
• 3 eggs.

How to make cottage cheesecake:

Beat cottage cheese with sour cream, add eggs and sugar one at a time. The resulting mixture should be thick enough so as not to spread over the mold. You can additionally wrap the sides with foil or parchment. Bake in an oven preheated to 180º C for about an hour. Then cool and leave in the refrigerator for at least three hours.

New York cheesecake recipe

The name itself already testifies to the American roots of this dessert. The recipe for New York cheesecake is extremely simple and requires baking in the oven. To do this, you can prepare the already known base from crushed cookies, and then start making the filling.

Want something interesting?

Required ingredients:

• Shortbread cookies - 150 gr;
• Butter - 70 gr;
• Soft cheese of any suitable variety - 650 g;
• Sugar - 100 gr;
• Sour cream or cream 20% fat - 200 ml;
• 2 eggs;
• Vanilla and salt to taste.

How to make New York cheesecake:

Mix the cheese with eggs, sour cream (cream) and beat with sugar. Vanilla sugar and a pinch of salt are added at the end, put everything into the finished base.

It is advisable to bake in a water bath for about an hour. Leave in the switched off oven to cool completely, then transfer to the refrigerator. The pie turns out surprisingly tender and delicious.

With added banana

In order to prepare banana cheesecake, you need to add a banana, crushed into a puree, into the cheese or curd mass. Banana cheesecake with cottage cheese has an excellent taste and is especially suitable for little ones with a sweet tooth. Thanks to this duet, the dessert will become not only tasty, but also healthy.

With added chocolate

You can prepare chocolate cheesecake according to any of the suggested recipes by adding a little chopped or melted chocolate.

The best option is to pour chocolate glaze over the finished cake.

This must be done after it has completely hardened so that the chocolate does not flow. This is an incredibly tasty dish, which is also distinguished by its original appearance and elegant presentation.

Healthy option with pumpkin

It’s simply impossible to pass by such a recipe! The healthiest autumn vegetable is in perfect harmony with the other ingredients in this dessert. This pumpkin cheesecake recipe will definitely add to your family cookbook and will also become one of your favorite dishes for daily tea drinking.

Required ingredients:

• Cookies for the base - 300 g;
• Butter - 100 gr;
• Pumpkin - 900 gr;
• Soft cheese - 300 gr;
• Cream - 250 ml;
• Milk - 100 ml;
• Gelatin - 2 packs.

How to make pumpkin cheesecake:

Bake the peeled and washed pumpkin in foil in the oven until the flesh is soft. After this, beat in a blender until the consistency of puree. Add cheese, powder and beat again. Make a base of cookies and butter according to the above recipe.

Pour milk over the gelatin and leave until it swells. Heat and dissolve in warm liquid, leave to cool. Beat the cream well, add dissolved gelatin and cream to the chopped pumpkin and beat everything with a blender or mixer.

Place the resulting mixture on the prepared base, level it well and put it in the refrigerator overnight to soak. Decorate to your liking before serving.

Cooking with mascarpone cheese

The exceptionally delicate taste of this dessert can surprise the most capricious gourmet. Soft Mascarpone cheese is used to prepare it, so the taste of sunny, cheerful Italy clearly comes through in this dish.

Required ingredients:

• Cookies for the base - 300 g;
• Butter - 100 gr;
• Mascarpone - 500 gr;
• Cream - 200 ml;
• Granulated sugar - 150 gr;
• Gelatin - 2 packs.

How to make cheesecake with Mascarpone:

Mash the cookies and mix with butter. Then put it in the mold, forming the base, as described earlier. Soak the gelatin in cold water, the volume of which will be indicated in the instructions on the package (may differ from one manufacturer to another), usually half a glass of water per pack of dry mixture.

Beat sugar and cream with a mixer until thick foam. Then add mascarpone, stirring thoroughly, but not whipping - the mixture should not be too airy.

Heat the dissolved gelatin over low heat, without bringing it to a boil. Gradually pour into the creamy cheese mixture and stir until smooth.

Spread the resulting mixture onto the prepared cookie base, level it well and leave in the refrigerator until hardened for 2-3 hours. This recipe does not require baking, which saves a lot of time. The finished pie can be decorated with grated chocolate, berries or fruits.

Cheesecake recipe in a slow cooker

To cook cheesecake in a slow cooker, you need to select the appropriate mode. A base of cookies or prepared biscuit is laid out at the bottom of the container. The filling can also be taken from any recipe you like. Afterwards, select the appropriate mode and in a few minutes your pie will be ready. Cooking time depends on the multicooker model and should be indicated in the recipe book.

To quickly and accurately remove the finished cake from the container, you can use a steaming bowl.

The pie is turned over onto its bottom, and then carefully onto a plate or dish. Next, you need to proceed according to the technology described above: the cake first cools naturally and then “rests” in the refrigerator; the advantage of this method will be faster cooking and a guarantee of a good result.

No Bake Cheesecake Recipe

For this recipe, you need to take only ready-made ingredients: biscuit or crushed cookie crumbs mixed with butter. The filling must also be completely prepared, so there are no eggs in this recipe. A simple no-bake cheesecake can be made using the following ingredients.

Required ingredients:

• Cookies for the base - 300 g;
• Butter - 100 gr;
• Soft cheese or cottage cheese - 600 g;
• Cream or fat sour cream - 200 ml;
• Granulated sugar - 150 gr;
• Gelatin - 2 packs.

How to make cheesecake without baking:

Pour gelatin with water, leave and heat until completely dissolved. Then strain from solid residues and mix with pre-whipped cheese, cream and sugar. Pour the mixture into the prepared base of cookies and butter and leave to harden in the refrigerator overnight. Serve garnished with berries or chocolate chips to your taste.

This pie can be immediately prepared in a decorative cake pan to ensure beautiful and impressive presentation.

Dietary option with minimal calorie content

Despite the fact that the calorie content of cheesecake is quite high: approximately 400-600 kcal/100 g, it is quite possible to consume such sweets during a diet. The main secret is to replace some ingredients with lower calorie ones.. Thus, you can reduce its nutritional value to approximately 300 kcal/100 g. and at least occasionally indulge in tasty treats while on a diet.

Required ingredients:

• Cookies for the base - 180 gr;
• Butter - 90 gr;
• Soft cheese - 200 gr;
• Cottage cheese - 200 gr;
• Yogurt - 200 ml;
• Eggs - 2 pieces;
• Granulated sugar (powdered) - 150 gr;
• Vanillin - 2 teaspoons.

How to make diet cheesecake:

Grind the cookies and mix with butter. Place a thin layer into the prepared baking dish, not forgetting to make two to three centimeters of edges. Bake the resulting mixture for ten minutes in an oven preheated to 180º C.

Mix all other ingredients and beat with a mixer until smooth. Gently distribute the resulting mass over the base and bake in a water bath for about half an hour. Then cool and put in the refrigerator for final soaking for 3-4 hours. Before serving, you can decorate with fruit and grated chocolate chips.

Cheesecake is a versatile dessert, simple and yet surprisingly delicious. To prepare it, you can choose a minimum of products, and the process itself will not take much time. The best option is a no-bake cheesecake with cottage cheese; it can be prepared for a child’s birthday or just for the arrival of guests.

Curd cheesecake in a slow cooker turns out to be unusually tender; the main thing is to choose the appropriate mode. Such a solution will further simplify the task and make preparations almost automated. Our article contains several of the best recipes for making cheesecake, so you can safely start and try at least one of them.

Cheesecake- a classic dish of American cuisine, which has firmly entered the menu of cafes around the world. It is quite simple to prepare, and the result is an incredibly tasty and tender dessert. We will make classics of the genre - Cheesecake New York. Shall we try to cook?

The hardest part about making cheesecake is finding the right cream cheese. According to authentic recipes, Philadelphia cheese is used. The main disadvantage of this cheese is that it is now very difficult to find in stores in Russia. In search of analogues, I tried many different cheeses and settled on the Danish curd cheese Arla Natura Creamy. But at the present time, again, it is not available in Russia, so you have to buy Russian-made curd cheeses, of which there are only one or two on the shelves and that’s it. For example, Bon Cream Creamy cheese turns out very well, and it’s also one of the most budget-friendly options at the moment. I also think Almette Creamy and Hochland Creamy would be suitable.

No processed cheeses, cottage cheese, sour cream or Mascarpone are suitable. And even more so Cream Bonjour and other less healthy cheeses. We're not making a casserole.

Total preparation time for cheesecake: 8-10 hours (including its “ripening” in the refrigerator)!

Ingredients

• shortbread cookies 300 g
• butter 100 g
• cream cheese 600 g
• sugar 150 g
• eggs 3 pcs.
• cream 30-35% 200 ml

Instead of heavy cream, you can use 20% cream.

The amount of ingredients is calculated for baking in a mold with a diameter of 20-22 cm; for a mold with a diameter of 26 cm, we increase the amount of ingredients by 1.5-2 times, unless, of course, you like a low cheesecake. If you are going to prepare a cheesecake version without sides, only with a shortbread base, then use 150 g of cookies and 50 g of butter.

The final weight of the cheesecake is approximately 1.5 kg.

Preparation

We take out all the necessary products (eggs, cheese, cream and butter) from the refrigerator in advance and leave them to “warm up” to room temperature.

After 30 minutes we take up the base - a sand layer. To do this, take any shortbread cookies you like. White, dark, with nuts - any. I used baby biscuits that contain butter rather than margarine. It's a small thing, but nice. You can do it yourself.

Preparing shortbread crumbs. To do this you need to grind the cookies. The easiest ways are a blender or food processor. The method is a little more complicated: crumble and roll the cookies placed in the bag with a rolling pin.

At this point, our oil has melted on its own, has become plastic and is ready for further work. I do not recommend melting the butter, as it is distributed in the shortbread crumbs in the form of drops, is poorly retained and will leak out during baking.

Combine crumbs and butter. You should get a loose mass.

Now pour our mixture into the mold. It is best to use a springform pan; I have a pan with a diameter of 24 cm. The bottom can be covered with baking paper - it will be easier to remove the cheesecake. We compact an even layer with something flat - for example, the bottom of an aluminum mug. You can make it with sides, or without, I love it when the cheesecake has a side. Place the finished base in the oven for 5-10 minutes, preheated to 180-200°C. After this, remove from the oven and leave to cool.

Now for the cheesecake itself. Mix the curd/cream cheese and sugar well until smooth. The easiest way to do this is with a mixer. But! We just need to mix evenly, not beat! So we do everything at minimum speed, otherwise bubbles will appear and our cheesecake will look like holey cheese.

Add eggs one at a time. Mix the mixture very well after each addition of the egg. Let's take our time. We try not to beat the mixture too much - if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking. Therefore, now we work not with a mixer, but with a spatula or whisk.

And at the very end, add the cream (no need to whip it) and mix gently again. Pour the filling into the mold with the base.

Lightly tap the pan on the table a couple of times (this way we will avoid bubbles and unevenness of the dough, since those bubbles that are close to the top border of the cheesecake will come out).

Next we will bake the cheesecake. All sorts of different recipes on the Internet suggest wrapping the pan in foil, pouring water into the pan and essentially baking it in a water bath. This is done so that the cheesecake does not rise too much and does not crack. But in the end, we only have a wet base and difficult preparation. We will bake like this: first put the oven in a preheated 200°C oven for 15 minutes, then reduce the temperature to 110°C and cook the cheesecake for about an hour. It all depends on some features, for example, the diameter of your mold. Here's how to guide yourself: the center of the cheesecake should jiggle a little (if you move the pan), but not be too liquid. It took me 15 minutes + 1 hour to bake the cheesecake in a 24 cm pan. I usually place the baking sheet a little closer to the bottom of the oven. If you are afraid that the top of your cheesecake will burn, then prepare a sheet of foil in advance so that if something happens, you can cover the top of the pan. Cheesecake loves to be watched while it's in the oven, it's important not to neglect it. You don’t need to monitor it all the time, but once every 5-10 minutes you should look through the glass at the condition of the cheesecake. If towards the end of cooking the top of the cheesecake begins to lift and crack, this is a clear sign of over-baking.

But that is not all. It is also important to refrigerate the cheesecake properly. If you take it out of the oven quickly, it will probably crack. Why do we need cracked cheesecake?! The cheesecake needs to be cooled in several stages. Immediately after turning it off, it must be left for 40-60 minutes in the oven with the door ajar, then kept for half an hour at room temperature. Next, you need to run a knife along the walls of the mold, and after that put it in the refrigerator. Gradual cooling greatly reduces the risk of cracks in the cake!

Cheesecake New York It turns out very tender and homogeneous. The texture is like a very soft curd mixture. To get the full flavor, the cheesecake should be in the refrigerator for at least 6-8 hours; I always leave it overnight and the morning will be happier with a great dessert for coffee. Here you can again train your willpower. The peak of taste occurs on the third day, this is no joke. We must assume that after turning off the oven, the cheesecake cooking process is not over. When cooled and in the refrigerator, the cheesecake continues to cook, but in a slightly different sense from our usual understanding.

If desired, you can place pieces of juicy ripe fruit or berries on the cheesecake. Or serve it classic - pure cheesecake with a mint leaf and a little strawberry sauce. Bon appetit!

By the way, there is another option to cook if you really really want chocolate to lift your dull mood. But if you are too lazy to bake cheesecake or don’t have an oven, then pay attention to the recipe.

FLAWLESS CHEESE CAKE
"Oh, cheesecake? But it's incredibly difficult!" - this is one of the common myths associated with the favorite delicacy of millions. In fact, if you arm yourself with a good recipe, choose the right products, follow the basic rules and technology that has been proven over the centuries, the success of your cheesecake is guaranteed. I hope the advice of our chefs will help you.

Three rules of G. Pinkhasov that you should know when starting to bake
Rule one: use cheeses with low moisture content
In Israel, it is customary to use soft curd cheeses of 5% and 9% fat, which have a high liquid content, for baking cheesecakes. This is sometimes the reason why cheesecake fails.
In order for the cheesecake to compact well and achieve the desired texture, it is recommended to use drier cheeses. (Guys, buy cottage cheese!) Another option is full-fat cream cheese (cream cheese), which will enrich the taste of the finished cheesecake and provide the perfect texture.
If you do use wet cheese, you need to remove the moisture from it by placing it on a sieve lined with gauze and refrigerating it at least overnight. This technique will provide a good result, but keep in mind: strained cheese becomes fattier.

Rule two: don't overdo it with additives
Think in advance about what exactly to add to the cheese mass (for example, grated citrus zest, vanilla essence, etc.). It is important to maintain proportions so that the taste of the additives is not dominant.

Rule three: choose baking technology
There are several ways to bake cheesecakes. The chef recommends arming himself with a method that consists of three stages, or three steps, and guarantees excellent results.
Stage 1. Place the cheesecake in the oven, heated to 220 degrees, and bake for 10 minutes.
Stage 2. After 10 minutes, remove the cheesecake from the oven. Reduce the temperature to 140 degrees (and to make the temperature as suitable as possible for baking, you need to open the oven door - and within 3-4 minutes the temperature will drop to the optimal level).
Stage 3. Now you can return the cheesecake to the oven and bake for about 45 minutes. By the way, the height of the finished cheesecake is almost always equal to the height of the cheese mass at the very beginning. Of course, during baking the dough will rise, but then return to its original height.

What cheeses to use and when

Soft curd cheese 5%, 9%. According to the chef, this cheese is the best option for greasing sandwiches. Strained cheese can also be used in baking - as a filling for pies made from yeast dough, for making cold curd cakes (without baking).
Cream cheese (cream cheese), 30% Gives the cheesecake a rich, rich flavor. For some cheese cakes, you can use less fat cream cheese - about 15%.
Mascarpone- soft fresh cheese with high fat content. The consistency resembles very thick cream. It is used to prepare the famous dessert tiramisu and various cold creams, and in some cases for baking such as cupcakes.
Ricotta- a relatively low-fat cheese (in Israel you can buy ricotta 5%, 9%) with a neutral taste, incredibly good for baked and cold cheesecakes, as well as a filling for yeast baked goods and all kinds of tarts.

Adviсe Yael Avital will help you prepare an almost perfect cheesecake.

1. The cheesecake rises as it bakes and sinks as it finishes baking.
Advice: Don't overdo it when beating the ingredients! This will not lead to anything good, it will only spoil the end result even more. In this case, the rule “the more, the worse” works (for your cheesecake). Therefore, when whipping yolks with cheese, achieve only one thing: the mass should become homogeneous.

2. Do you want the foam to be smooth and shiny?
The secret is simple: The weight of added sugar should be close to the weight of the proteins. For example, when you need to beat 5 egg whites, gradually add a full glass of sugar without ceasing to beat. In this way, you can get foam that will not fall apart during the process of combining with the cheese mass.

3. About whipping technology: It is important to beat the entire portion of sugar with the whites and not leave some of the sugar for mixing with the yolks - this is unnecessary...

4. Often characteristic cracks form on the surface of the cheesecake. How to deal with this?
Firstly, Do not use the “turbo” mode for baking.
Secondly, It is desirable that there is steam in the oven, even if the recipe does not indicate this. The steam prevents the surface from drying out, resulting in a tall cheesecake with almost no unwanted cracks. How to "give some steam"? Pour boiling water into a heatproof dish or baking tray and place at the bottom of the oven. Bake the cheesecake in the center of the oven at a temperature of 160 - 175 degrees, for 40 - 60 minutes, depending on the recipe. Readiness is checked this way: the cake springs slightly when touched, and a toothpick comes out of the center dry and clean. It is advisable to leave the finished cake in the turned off oven for at least an hour. And even if you can’t avoid the top cracks, the cake will be tall and beautiful.
Third, cracks can be disguised so that no one but you will even guess about them. Decorate the cheesecake with whipped cream or - highly recommended! - cream made from sour cream mixed with sugar and vanilla. Once the cheesecake has cooled and firmed up, brush it with the sour cream and return it to the oven for 10 minutes on top heat only.

5. Almost all cheesecakes need to rest. Therefore, the cheesecake is placed in the refrigerator overnight. This is the time required for the cheesecake to “ripen” and its taste to become rich.

6. Many cheesecake recipes contain instructions that the cheese (cottage cheese) must be discarded. and refrigerate overnight to remove excess moisture. This is necessary and important, but this is not a guarantee that cracks will be completely avoided.

7. If you want your cheesecake to be snow-white, Use the method of the famous pastry chef Hans Bertle. Wrap the cheesecake pan with newspaper* soaked in water: this will prevent the edges of the cheesecake from browning too much (wet sheets of newspaper help maintain a relatively low temperature on the side).
How it's done? Soak newspaper in water 20 minutes before baking. A minute before baking, when the cheese mixture is already in shape, wrap the side with damp newspaper sheets.

8. If you are baking a thick cheesecake, the preparation technology of which does not require the separation of whites and yolks (the eggs are added whole), the cake is considered ready when its edges begin to move away from the side of the mold, although the center trembles slightly. Such cakes practically do not rise, and therefore do not settle. You can cool them outside the oven. The cooled cheesecake must be placed in the refrigerator for at least 24 hours to finally reach perfect condition. After cooling this way, the texture of the cheesecake becomes creamy.

*UPD to tip No. 7: newspaper, in opinion