The most popular dish in American and European coffee shops and pastry shops is a delicate and aromatic cheesecake. It consists of light whipped cheese and a base of shortbread or biscuit dough. Various fillings and decor make each cake unique. But the main thing that this dessert is famous for is its combination of presentable appearance, aroma and taste.

Variety of ingredients

Cheesecakes are prepared in a simplified way by grinding suitable cookies in a blender and placing cottage cheese and fruit cream on it. After which the dessert is sent to the refrigerator and served after a couple of hours. A more complex method involves baking the cake layers or the entire pie in the oven.

For cooking use

• eggs,
• sugar,
• cream,
• flour or cookies
• berries or fruits,
• alcohol additives.

To make a cheesecake appetizing, additional components are often added to its composition to improve the taste. It is advisable to buy food flavorings on a trusted website on the Internet to protect yourself from low-quality products. A large selection of alcoholic toppings (Baileys, whiskey, amaretto) diversifies the flavor of a cake prepared according to a classic recipe. Using an additive from the milk-cream group will reduce the final cost of the pie. After all, instead of expensive cream cheese, you can add regular processed cheese and diversify its taste with the help of a suitable flavoring.

Exquisite flavor combinations

Europeans and the British highly value classic cheese cake recipes. Americans are more selective in their tastes. Russian confectioners have found a middle ground in this matter: they use the classic method, saturating the base and filling with exquisite aromas. You can try making your own cheesecake using a simple recipe using the winning combination:

• Baileys and cottage cheese;
• chocolate and cream;
• blueberry and coffee cake;
• cherry liqueur and chocolate.

Guests will appreciate the memorable taste of this light dessert.

Hints of Irish liqueur

The velvety texture of the cheesecake with the aroma of Baileys is the highlight of a dinner for two. The cream cheese, infused with the scent of Irish liqueur, enhances the flavor of the shortbread cookie base. A small piece melts in the mouth, leaving a multifaceted aftertaste.

Memorable red velvet texture

One of the most famous American cheesecakes, Red Velvet, impresses with the contrast of red cake layers and snow-white buttercream. To give the biscuit a characteristic color, food coloring is used: you can buy it on the website in liquid or powder form. The liquid dye is distributed more evenly throughout the test mass. Having received the bright red cakes, the confectioners layer them with layers of buttery airy cream. The main secret of the cake is the chocolate aftertaste.

Blueberry and coffee flavor

The unusual ensemble of coffee biscuits and blueberries appeals to connoisseurs of unusual taste. The dessert is prepared in a quick way. Blueberries are used as puree and whole berries (for decoration). The creamy taste is achieved through the use of refined Mascarpone cheese.

Cherry covered in chocolate

The rich smell of cherry liqueur and chocolate might seem cloying. But it is effectively complemented by the soft creamy texture of Philadelphia cheese. To make the pie, bake a chocolate sponge cake and soak it in cherry syrup or liqueur. A cream based on cheese, canned cherries and white chocolate complements the bouquet of flavors.

Bold combinations of smells and tastes give birth to unsurpassed confectionery masterpieces. And guests don’t need to know that the amazing cheesecake was prepared in a hurry. And the additives that the housewife always has on hand made it bright and fragrant.

The delicious dessert cheesecake (English Cheesecake - literally - curd (cheese) pie) is much older than it might seem. Cheesecake, which has spread throughout the world thanks to the boundless love of American chefs, is considered to be an American dish with some distant English roots. Indeed, a pie based on soft cream cheeses or cottage cheese came into American cuisine along with European settlers and earned popularity there, and at the same time “American citizenship.” Now American cheesecakes are prepared not only in the USA and Europe, but in the Middle East, Israel, Hawaii, Japan, Russia, China and many other countries.

The first mention of cheesecake, or rather, the ancestor of all modern types of this dessert, was made by the ancient Greek physician Aedjimius, who described in detail the methods of preparing cheese pies. This is indirectly confirmed by the mention of the work of the Greek in the works of Pliny the Elder. According to John Segreto, who wrote the book “Cheesecake Madness,” the first cheesecakes appeared on the island of Samos in the 8th-7th centuries. BC. In Greece, Olympic athletes and wedding guests were treated to this delicacy. Having reached Ancient Rome, Julius Caesar fell in love with the dessert, which automatically made its preparation mandatory in the homes of the nobility. The Roman hobby was inherited by the European colonies, primarily to England, where it received a long-term residence, especially since England had all the conditions and necessary ingredients for preparing this simple and tasty dish.

Another point of view on the origin of cheesecake belongs to Joan Nathan, who believes that this dessert comes from the Middle East. East. There, the original cheesecake was prepared like this: milk was curdled, honey, lemon zest and egg yolks were added, mixed and baked. It is precisely this recipe, according to Nathan, that came to Europe along with the crusaders returning from campaigns.

Interestingly, cheesecake, or rather a loaf with cheese, has been known in Ancient Rus' since the 13th century. In any case, from this time on there are written references to such a dish. But if we consider that there are no surviving written ancient Russian sources older than the 12th century, and more ancient chronicles are known only from later lists, then we can assume that cheesecake was eaten in Rus' long before the Crusaders, and a variety of cheesecakes, cheesecakes, loaves with cheese and cottage cheese, surviving to this day are only additional confirmation of this. Cottage cheese casserole, familiar to everyone born in the USSR, is also a cheesecake, although a little brutal.

Rich history, traditions of different peoples and complex interweaving of the “pedigrees” of similar dishes make cheesecake a universal “reconciling” pie, which is equally appropriate in New York, Moscow, for Easter or a birthday. This delicious pie is a true internationalist and goes well with Chinese or Indian tea, as well as with Caucasian kefir or Colombian coffee. Let's give the Americans credit - the introduction of cream cheese and cream into the pie really changed the taste and appearance of the dessert. Cheesecake has become completely unique gloss, delicate, soufflé-like structure, diversified itself with additional components and became a regular in many modern glamorous cafes and restaurants.

Enough history, let's talk about the dessert itself. Cheesecakes are divided into two categories - baked and raw. The first became popular thanks to the American style of cooking, the second, more ancient version is still used in some countries. You can also divide cheesecakes into those made from cream cheese (New York) and from cottage cheese or homemade cream cheeses. Let us recall that in English the word cheese, in addition to cheese, means cottage cheese. So there is no “wrong” cheesecake, there is only a variety of cooking styles and recipes.

The famous New York cheesecake, synonymous with modern cheesecake, and, in many ways, its standard came about due to several accidents. In 1912, James Kraft developed a new method for pasteurizing inexpensive cream cheese, and in 1929, Arnold Reuben announced that cheesecake had a new recipe. Indeed, what was served at New York's Turf restaurant was nothing like homemade cakes. The dessert acquired gloss and a uniform structure. It has become almost impossible to replicate in the home kitchen. It was this luck that made cheesecake an “iconic American dish.”

Until 1929, cheesecakes were made from cottage cheese or rather expensive varieties of cheese (ricotta, Havarti), but Philadelphia cheese is much more simplified the matter. This cheese is ideal for baking, as it is very fatty and is made not from milk, but from cream. It does not require aging, like brie or Italian varieties, and its structure is similar to mascarpone.

In addition to cheese, the cheesecake recipe contains sugar, eggs, cream, fruit and cookies for the crust base. These are the basic ingredients, to which berries, syrups, chocolate, alcohol and other components can be added, depending on the whim and skill of the cook. Decorating the top is often done in order to hide cooking defects, for example, a crack that has appeared. The highest skill can be considered a cheesecake, perfect in shape, without cracks or defects with an open top part, only slightly decorated with fruit or chocolate.

New York cheesecake

Ingredients (8-10 servings):
For filling:
700 g soft cream cheese (Philadelphia),
100 g cream with 33% fat content,
3 tsp. fat sour cream,
100 g sugar,
1 tsp. vanilla extract,
3 eggs.

For the base:
500 g cookies,
150 g butter,
1 tsp. ground cinnamon,
1 tsp. ground nutmeg.

Preparation:
Prepare a collapsible mold with a diameter of 26 cm. Crumble the cookies, mix them with melted butter, sugar, cinnamon and nutmeg. Grease the mold and spread the resulting mixture over the bottom. Sometimes the base is distributed along the walls. Preheat the oven to 150°C, place the mold on the top shelf for 15 minutes (place a bowl of water with a diameter larger than the mold on the bottom shelf). Take out the mold and cool without disassembling it.

Mix filling ingredients except eggs. Whisk the yolks and whites separately. Gently fold the eggs into the filling, trying to keep it fluffy. Place the filling on the base. Bake at 150°C for 1 hour. Leave the cheesecake in the turned off oven for another 15 minutes, then open the oven door and leave for another 10 minutes. After this, let it cool completely, remove the frame and let it cool for 6 hours.

A few recommendations. All ingredients must be at the same temperature. The eggs can be beaten cold; during the process they will reach the desired temperature. To prevent the cheesecake from cracking when removing the pan, run a knife with a narrow blade along the side.

A very interesting version of chocolate-based cheesecake is offered by the famous chef Ilya Lazerson.

Chocolate New Yorker.

Ingredients:
For the base:
150 g chocolate,
100 g butter,
3 eggs,
100 g sugar,
75 g flour

For filling:
600 g Buko cream cheese,
150 g of the fattest sour cream,
3 eggs,
6 tbsp. l. Sahara,
3 tbsp. l. flour,
vanilla.

Preparation:
Melt the chocolate in a water bath with butter until smooth. Beat 3 eggs with sugar until white foam, add chocolate mixture and flour and until smooth. Pour into the bottom of a 26cm springform pan. Mix cheese, sour cream and flour. Beat eggs with sugar until white foam and gently combine with slow movements, trying to maintain airiness. Place the filling on top of the chocolate base. Use a fork to lift the dark threads from the chocolate layer for a marbling effect. Bake at 180°C for 45 minutes. The center of the cheesecake should jiggle slightly when finished baking. Cool in the oven with the door slightly open. Run a sharp knife along the edge to prevent the top from cracking. Let the cheesecake cool naturally in a warm place for 6-10 hours.

In England, where cheesecakes came to the States, the dessert is not baked, but gelatin is added and left in the refrigerator. This greatly simplifies the process, especially when you want to enjoy a cool and tasty dessert on a hot summer evening. In France, cheesecakes are made from Neufchatel cheese with fruit and berry decorations, and in Brazil, cheesecake is topped with guava jam. In Belgium and Holland, it is customary to sprinkle cheesecakes with crushed cookies and grated chocolate. Cheesecakes are even made in Japan. Asian cheesecakes often contain tea, and some cooks even use tofu, a curd made from soy milk. Most often, Japanese cheesecake is a slightly modified American recipe with the addition of bright green Matcha tea powder.

Japanese cheesecake.

Ingredients:
250 g Philadelphia cheese,
50 g butter,
140 g sugar,
100 ml milk,
60 g flour,
20 g starch,
6 eggs
½ lemon (juice)
¼ tsp. baking powder,
2 tsp. Matcha tea,
salt,
5 tbsp. spoons of plum jam,
2-3 tbsp. l. plum vodka,
powdered sugar (for sprinkling).

Preparation:
All ingredients should be at room temperature. Separate the yolks from the whites, beat the whites until foamy, add sugar and a pinch of salt, beat until thick. Mix the cheese and butter separately, stir or beat with a mixer at low speed until smooth. Without stopping, add lemon juice and yolks. Pour in milk and stir. Mix flour and tea with starch, add to the mixture and mix gently. Fold in the egg whites in a circular motion. Place everything in a mold, line the inside of it with baking paper, wrap it in 3 layers of foil, and place the “packed” mold in a deep baking tray half filled with water. Bake for 1 hour at 180°C. Remove the cheesecake, remove the foil, run a sharp knife around the edge of the pan to release from the pan, remove the rim, peel off the paper and let cool for 2 hours. Cool in the refrigerator. Sprinkle the finished cheesecake with powdered sugar and serve with warm plum sauce made from jam and plum vodka (heat in a water bath).

Russian cuisine does not have its own signature cheesecake, but the classic honey and berry ingredients may well serve as a symbol of the Russian dessert. Don’t be afraid to experiment; perhaps your own cheesecake, based on your own recipe, can become a unique Russian recipe, recognizable throughout the world.

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.

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 mixture. 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.

We wanted to try other tastes. I had my doubts about this particular taste, it was still quite specific. But the children persuaded me. This time we purchased a large cake; there were no smaller options on sale.

Price. A cheesecake weighing 1.8 kg cost about 1,000 rubles as a promotion at the Metro shopping center (standard price is approximately 1,300 rubles). Overall the price is reasonable for such a large cake.

Calorie content.

296 kcal per 100 g.

Compound indicated on the packaging, I won’t go into detail.

When the film is opened, an invigorating, pleasant citrus aroma appears.

Appearance . Cake cut and divided into 16 portions. Each piece is separated from each other by a piece of paper, and it is convenient to take the right amount. You don’t even have to defrost the whole cake.

Sand base very tender and tasty. T jelly-cheese part- a fairly dense homogeneous mass, very pleasant to the taste, it contains layer of jam. The top of the cake is also covered with jam.

In the jam itself pronounced citrus bitterness, come across lime peel slices And. By the way, when we first defrosted the cake, the jam looked like jelly. But the next day, after storing in the refrigerator, it became softer and stickier, like any jam.

Impression. The cake is very tasty and very filling, it’s difficult to eat more than one piece at a time. Suitable for those who love citrus fruits: oranges, lemons, limes. The citrus taste here is very rich: it is present in the bulk and there is also quite a lot of lime jam in the cake. Real citrus bitterness, sourness, - everything is present here. Therefore, after all, the cake is not for everyone!

As a result, my daughters admitted to me that it was because of the jam that they didn’t really like the cake, although they ate a piece with pleasure. That is, they like everything about the cake except the top. If you scrape off the jam with a spoon, it will be better! The cheesecake itself is great as always!

But again, everyone has different tastes. It was the first piece that made a strong impression on me personally, because I had never seen anything like it in the mass market cakes. The taste is very bright and unusual.

But I noticed for myself that such a taste quickly gets boring. Therefore, if you buy such a cake, then only for a large group, so that everyone gets a piece and that’s it. My preferences are still classic and chocolate.

Product rating. Regarding the rating, there were fluctuations between 4 and 5, but after all 4 I’ll put it this way: everything seems to be very tasty and of high quality, but I personally don’t want to buy it a second time. Not mine! And here I recommend trying it!

Thank you for your attention and happy shopping!