Ingredients for cheesecake. Baking cheesecake - a delicious American dessert
Homemade cottage cheesecake with vanilla flavor and a bright layer of cherries - perfect dessert both externally and taste qualities. A wide layer of cottage cheese filling is not at all like casseroles, cheesecakes and other similar baked goods. It is particularly tender, reminiscent of an “airy” soufflé or a thick creamy mass.
Comparing favorably with cheese, the curd analogue does not involve the use of hard-to-find or expensive products - Philadelphia cheese, heavy cream. In this case, let's use a little trick and replace these components with a simple mixture of cottage cheese and sour cream. To get the smooth texture needed for cheesecake, we’ll use the immersion attachment of a blender.
Ingredients: 
- cottage cheese (preferably at least 9%) - 600 g;
- sour cream 20% - 180 g;
- sugar - 150 g;
- eggs - 3 pcs.;
- vanilla sugar - sachet (8-10 g).
For the base:
- shortbread- 200 g;
- butter- 100 g.
For the top layer:
- frozen cherries - 500 g;
- sugar - 120 g;
- water - 250 ml;
- powdered gelatin (instant) - 5 g.
Curd cheesecake recipe at home with photo
- First, let's prepare the cherries for the top layer. Pour sugar (120 g) into 250 ml of boiling water and stir until the grains are completely dissolved. Pour over the berries and leave for 2-4 hours (until completely defrosted).
- Let's prepare the base. Grind the cookies in a blender bowl until crumbly or crush them manually with a masher.
- Add melted butter.
- Mix the mixture thoroughly, soaking all the crumbs with the oily liquid.
- Along the bottom of a springform pan with a diameter of 22 cm we lay parchment paper, and then distribute the cookie crumbs. By tamping, we form an even layer. Place in an oven preheated to 160 degrees for 10-15 minutes.
Curd filling for cheesecake recipe
- Grind the cottage cheese using the immersion attachment of a blender. We do not skip this step, even if the product initially seems homogeneous. The fact is that the cheesecake filling should be perfectly smooth and have a creamy silkiness, and any cottage cheese is a grainy mass. If you neglect the grinding process, curd grains will be felt in the finished dessert.
- Add two types of sugar (regular and vanilla), sour cream. Blend the mixture again with a blender until smooth.
- Add the eggs to the curd mixture one at a time, stirring after each with a spoon or whisk.
- As a result, we get a smooth mass, the consistency of which resembles liquid sour cream.
How to bake cottage cheesecake at home
- We will bake the curd cheesecake according to the classic rules - in a “water bath”. Wrap the mold with the baked base in 3-4 layers of foil. This is necessary to prevent water from leaking inside the detachable container.
- Pour it out curd filling onto a layer of sand crumbs.
- Place the mold with the future cheesecake in a deep baking tray and fill it with boiling water. The water level should reach the middle of the mold.
- Bake, maintaining the temperature at 160 degrees, for about 80 minutes (time may vary depending on the features of the oven). We turn on only the bottom heating. To check readiness, you can shake the container slightly - the baked cheesecake filling will “jitter” a little in the center. We release the pan from the foil and the baking sheet with water, and then leave it in the switched off oven until it cools, with the door slightly open.
Making curd cheesecake
- Place the cherries in a colander (do not pour out the liquid). Place the berries on the cooled curd filling.
- Soak gelatin in 40 ml of cold water. Leave to swell.
- Measure out 250 ml of cherry juice and heat it up. The liquid should be hot, but not boiling. The temperature is 50-60 degrees, no more (it’s hot on the finger, but tolerable). Dissolve the swollen gelatin in heated cherry juice.
- After cooling, pour the juice with gelatin onto the cherry layer. We put the form in the refrigerator.
- When the jelly has completely hardened, carefully run a knife along the sides. Remove the ring and transfer the dessert to a plate. Before tasting, let the cheesecake sit overnight in the refrigerator so that its structure is completely strengthened.
- Homemade cottage cheesecake is ready!
Bon appetit!
I cook this recipe perfectly simple cheesecake for the thousandth time already. This is the most delicious and quick recipe, he has never let me down. And if you still doubt your abilities, then at least read the recipe below. Easier than cheesecake in my opinion only scrambled eggs :) By the way, if you don’t know what it is cream cheese, which is included in the cheesecake, pay attention to the article "".
Classic cheesecake and its history
Classic cheesecake is a favorite dessert of people all over the world. Many people assume that cheesecake originated in New York, but this is not true. It arose much earlier. Let's go back more than 4,000 years to ancient Greece! The first cheesecake was allegedly baked on the Greek island of Samos. Anthropologists have found cheese molds dating back to around 2000 BC. Besides, a simple cheesecake has always been considered good source energy, and there is evidence that cheesecake was served to athletes during the first Olympic Games in 776 BC. Moreover, thanks to simple composition And in a simple way cooking, the Greeks often chose cheesecake as wedding cake. This is how cheesecake appeared in culinary history.
Ingredients for the recipe: Simple Cheesecake
- 170 g cookies
- 75 gr butter
- 370 g cream cheese
- 100 g sugar
If for any reason you are cooking baked goods without sugar, a simple diet cheesecake will suit you - put 15 sweetener tablets instead of sugar.
- 3 eggs
- vanillin on the tip of a knife
- 100 ml cream 33% or sour cream of any fat content
Method of preparation for the recipe: Simple Cheesecake
Note: If you don't want to make a cookie base, but want to make your own cheesecake base, then take a look here: from shortcrust pastry
So why classic cheesecake Does everyone associate it with the city of New York? Here's the thing. In 1929, Arnold Reuben, owner of the legendary Turf restaurant in New York City, announced that his family had invented the world's first cream cheese pie recipe (at a time when other bakeries were making similar cottage cheese-based pies). According to legend, Arnold was served such a pie at a reception in a private house, and he fell in love with the dessert from the first bite :) Later he tried to reproduce the recipe in his kitchen, and he succeeded. Soon, Reuben began serving pie with cream cheese in his restaurant, thanks to which cheesecake quickly gained popularity among Americans. This is how the classic appeared New York cheesecake.
1. For cooking classic cheesecake They use cream cheese, for example Philadelphia: it is with it that the cheesecake acquires a creamy consistency. Cream cheese can be replaced with similar cottage cheese or. You can also use cottage cheese as a base, grated is best. In this case, the cheesecake will simply turn out denser.
2. All ingredients must be room temperature. Due to the difference in food temperatures, lumps may appear.
3. Beat the ingredients by hand or with a mixer at low speed, but very carefully. If there is too much air in the filling, the cheesecake may crack during baking.
4. It is better to take a mold with a removable bottom. You can easily remove the cheesecake from it, especially if you grease the bottom and walls with butter.
5. It is best to bake cheesecake in a water bath. Steam makes the dessert more tender, smooth and airy. Wrap the bottom and sides of the pan tightly to prevent water from getting inside. Then place the pan in a fairly tall baking tray and fill it with water.
6. Bake the dessert on the lower levels of the oven at a temperature of 160 °C (maximum 180 °C). This will prevent the cheesecake from cracking.
7. A sudden temperature change after cooking can also cause cracks in the filling. After turning off the oven, open the door slightly and leave the cheesecake inside for at least another half hour. Then let it cool for the same amount of time at room temperature.
8. The finished cheesecake must be cooled. It should stand in the refrigerator for at least 4 hours, or better yet, all night. This way the filling will definitely set and the dessert will not fall apart when slicing.
9. A wet knife will help you cut the chilled cheesecake evenly.
Cheesecake Recipes
bbc.co.uk Ingredients
- 150 g;
- 75 g butter;
- 900 g Philadelphia cheese;
- 200 g powdered sugar;
- 200 g sour cream with 20% fat content;
- 3 tablespoons flour;
- 3 eggs;
- 1 egg yolk;
- a pinch of vanillin.
Preparation
Grind the cookies in a blender, add melted butter to it and mix well. Spread the mixture in an even thin layer over the bottom of a 23 cm diameter mold and compact. Bake in an oven preheated to 180°C for 10 minutes. Then remove and let the base cool.
Meanwhile, mix cheese and powdered sugar. Add sour cream and flour and mix again. Add one egg, yolk and vanilla one at a time, stirring after each ingredient until smooth.
Spread the filling evenly over the base and bake for 45 minutes at 160°C.
nigella.com Ingredients
For the base:
- 125 g shortbread cookies;
- 60 g butter;
- 1 tablespoon cocoa.
For filling:
- 175 g dark chocolate;
- 500 g cream cheese;
- 150 g powdered sugar;
- 1 tablespoon corn starch or custard mixtures;
- 3 eggs;
- 3 egg yolks;
- 150 g sour cream 20% fat;
- ½ teaspoon cocoa;
- 1 tablespoon hot water.
For the glaze:
- 75 g dark chocolate;
- 125 ml heavy cream;
- 1 teaspoon liquid honey.
Preparation
Grind the cookies in a blender. Add melted butter and cocoa and grind again. Place in the bottom of a 23 cm diameter mold, compact and place in the freezer.
Mix flour, oats, sugar, cinnamon and melted butter. Spread this mixture onto the apple layer and place the cheesecake in the oven for 45 minutes.
jamieoliver.com Ingredients
- 300 g;
- 100 g butter;
- 500 g cream cheese;
- a pinch of vanillin;
- 300 ml heavy cream;
- 500 g jam from black currant;
- 4 sheets of gelatin;
- 100 ml water;
- 200 g blackcurrants and blackberries.
Preparation
Grind the cookies in a blender and mix them with melted butter. Spread the mixture over the bottom of a 23cm diameter mold, compact and refrigerate for 20 minutes.
Mix cheese with vanilla. In a separate bowl, whisk the cream and add to the cheese along with 1 ½ teaspoons of jam. Mix well and place in a 1 cm layer on the cooled base. Add 1 ½ tablespoons of jam to the remaining filling, mix and place another 1 cm layer on top of the previous one.
Repeat these steps until 1 cm remains to the end of the edge of the form. This way you will achieve an ombre effect - a smooth transition of color from light to darker.
Place the cheesecake in the refrigerator for several hours.
Meanwhile, soak the gelatin in cold water according to instructions. Boil the remaining jam for 3 minutes (you will have about ⅓ of the original amount left) over low heat along with water and 50 g of berries. Add gelatin, stir and refrigerate for half an hour.
Then carefully spread the resulting jelly over the cheesecake and set aside to cool. Decorate the finished dessert with fresh berries.
bbcgoodfood.com Ingredients
For the base and filling:
- 175 g shortbread cookies;
- 85 g butter;
- 15 g powdered gelatin;
- 5 tablespoons of cold water;
- 250 g cottage cheese;
- 250 g;
- 150 ml Baileys liqueur;
- 140 ml heavy cream;
- 2 eggs;
- 140 g powdered sugar.
For the top layer:
- 1 heaped teaspoon of powdered gelatin;
- 150 ml strong black coffee;
- 2 tablespoons of powdered sugar.
Preparation
Mix crushed cookies with melted butter. Place in a thick layer on the bottom of a 20 cm diameter mold and refrigerate for half an hour.
Pour gelatin with water and leave for 5 minutes. Then place the bowl of gelatin in a water bath and stir until the lumps disappear. Mix cottage cheese, mascarpone and liqueur. Add gelatin and lightly whipped cream and stir. In a separate bowl, beat eggs and powder. Pour in egg mixture into the filling and stir until smooth. Place on the base and refrigerate for several hours.
Pour the gelatin into the mixture, place in a water bath and stir until the gelatin dissolves. Add powdered sugar, mix well and cool. Then carefully distribute coffee jelly cheesecake and refrigerate for half an hour.
thenexttycoon.biz Ingredients
For the base:
- 120 g shortbread cookies;
- 70 g sugar;
- 90 g butter;
- a pinch of salt.
For filling:
- 450 g cream cheese;
- 200 g sugar;
- a pinch of salt;
- 120 ml lime juice;
- zest of 1 lime;
- 180 heavy cream;
- 1 lime - for decoration.
Preparation
Mix crushed cookies, sugar, melted butter and salt. Place in a thick layer on the bottom round shape(it is not necessary to take a detachable one). Bake for 8–10 minutes at 180°C.
Mix cheese, sugar and salt. Add avocado pulp and lime juice and stir. Then add the zest and cream and mix well again. Spread the filling onto the base, garnish with zest and lime wedges and refrigerate for several hours.
thespruce.com Ingredients
- 240 g flour;
- ¼ teaspoon salt;
- 4 tablespoons sugar;
- 130 g butter;
- 1 egg yolk;
- 1–2 tablespoons cold water;
- 750 g of cottage cheese with 20% fat content;
- 200 g sugar;
- 80 ml vegetable oil;
- 3 eggs;
- a pinch of vanillin;
- 4 tablespoons cornstarch;
- 120 ml milk.
Preparation
Mix flour, salt and sugar. Add softened butter and stir. Then add water, knead the dough, wrap in cling film and put in the refrigerator for an hour.
Roll out ⅔ of the dough into a circle with a diameter of 25 cm and place on the bottom of the mold. Form the remaining dough into a long sausage, roll it out and press it against the sides of the pan. Firmly connect both parts of the dough.
Mix cottage cheese and sugar. Add the butter and 3 egg yolks and mix well. Then add vanillin, starch and milk. Stir, pour in the remaining egg whites and stir again. Place the filling on the dough and bake in an oven preheated to 180°C for about an hour.
delish.com Ingredients
- 120 g pretzels (salty pretzels);
- 70 g butter;
- 450 g cream cheese;
- 280 g goat cheese;
- 170 g sour cream with 20% fat content;
- 1 tablespoon ;
- 3 eggs;
- 50 g grated parmesan;
- several pickles;
- 3 cloves of garlic;
- several sprigs of dill;
- 2 teaspoons salt;
- 1 teaspoon ground red pepper or paprika;
- a pinch of ground black pepper;
Preparation
Chop the pretzels and mix them with the melted butter. Place in the bottom of a 20 or 23 cm diameter mold.
Mix creamy and goat cheese, sour cream and brine. Add eggs and stir. Add Parmesan, small diced cucumber, chopped garlic and dill, salt and pepper and stir.
Place half of the filling on the base, sprinkle with the remaining cucumber cubes and cover with the other half of the filling. Bake at 160°C for about an hour. The finished cheesecake can be decorated with salted and chopped dill.
Cheesecake ( cheese cake) is a very popular delicacy. Despite the fact that this is a cake, an oven is not always needed to prepare it. American cheesecake certainly baked, but the British came up with the idea of adding gelatin to the curd filling. The result was a no-bake cheesecake made from both cream cheese and regular cottage cheese.
Classic no-bake cheesecake
Though cheese cake it is quite feasible to prepare from cream cheese and from fermented milk cottage cheese (both products in English language called in one word “cheese”), but it’s better to take mascarpone, and if you use cottage cheese, then it’s soft and fatty without grains or grains.
To prepare a classic version of dessert without heat treatment, the kitchen must have:
- 400 g shortbread cookies;
- 155 g butter;
- 620 g cream cheese (or cottage cheese);
- 500 ml cream;
- 155 g powdered sugar;
- 100 ml water;
- 100 ml milk;
- 24 g gelatin.
Cooking step by step:
- Grind the cookies to small grains, to which add the melted butter. You can quickly carry out this manipulation using a blender or walking over the cookies with a rolling pin. In the first case it is more effective. Press the oiled crumbs into a springform pan.
- Cheese, sweet powder and foam the cream into the most homogeneous mixture.
- Pour water into a small container with gelatin. Heat the milk until hot, without letting it boil. Pour it into the swollen gelatin. Stir until all grains are completely dissolved.
- Add the dissolved gelatin to the cheese whipped with cream and beat well again so that the gelling component does not settle on the bottom.
- Transfer the soufflé into a mold and let it set quietly in the cold. The finished cheesecake can be topped with a layer of berry or fruit juice, and chocolate icing, decorate with berries, chocolate or coconut shavings.
Curd dessert with cookies
It’s not difficult to make curd cheesecake without baking. In a nutshell: you need to mix all the ingredients, put them in a container for assembly, and place them on the refrigerator shelf.
To make this outrageously simple dessert you need to take:
- 400 g cottage cheese;
- 320 ml sour cream;
- 255 g powdered sugar;
- 4 g vanilla powder;
- 4 yolks;
- 42 g gelatin;
- 250 g shortbread crumbs;
- any berries for decoration.
Cooking steps:
- Grind the fermented milk cheese with the yolks, add powdered sugar, vanilla powder and sour cream. Mixed products Beat well, then pour in the gelatin dissolved in water (or milk).
- Press well at the bottom of the mold sand crumbs, place the curd soufflé on top. After this, hide the dessert from yourself and other sweet lovers for four hours in the refrigerator to thicken and stabilize. Before serving, garnish with whole berries.
With added strawberries
Combination of bright juicy strawberries with snow-white curd soufflé will make the dessert tasty and impressive.
Good afternoon friends!
Today we are preparing New York cheesecake, a very American dish. Translated (sheese - cheese, cake - cake) means an open cheese cake, which consists of two layers, the bottom one - crumbly dough, melting in your mouth and the top of the most delicate soufflé.
Where does the name "New York" come from? From Wikipedia: from the history of this dessert it is known that until 1929, Americans mainly used curd cheeses, and starting this year, famous restaurateur Arnold Reuben used cream cheese for the first time. Since then, the name was determined - cheesecake, as well as the place of its origin - “New York”.
Cheesecake prepared according to the classic recipe turns out to be quite high in calories (about 700 kcal per 100 grams finished product), because it contains high-calorie ingredients: cookies, cream cheese, sour cream (cream), sugar (chocolate), eggs. Most important component- full-fat cream cheese, slightly salty, with a delicate consistency.
This dessert can be baked in the oven, in the oven in a water bath, or in a slow cooker. Or you can cook it without baking at all. Today we will look at the first two baking options, as they are more suitable for preparing the classic recipe.
Making cheesecake at home is not difficult if you follow the technology and certain proportions of the main ingredients.
If you haven't tried cooking it yet, I suggest doing it together.
Classic step-by-step New York cheesecake recipe
The cheesecake base can be prepared in two ways. The first is to prepare the dough yourself, roll it out, put it in a mold and then pour the filling onto it. This is a labor-intensive and time-consuming process. The second is to use crushed cookies, which is exactly what the founders of this dessert do.
Ingredients:
for the base:
- cookies - 300 gr
- butter - 80 gr
- Brown sugar- pinch
for soufflé:
- cream cheese - 750 gr
- sugar - 4 tbsp. spoons
- eggs - 4 pcs
- zest of one lemon
- vanilla sugar - 1 tbsp. spoon
- salt - to taste
For decoration:
- glaze - 1 sachet
- mint - 1 sprig
Step-by-step preparation:
I took butter shortbread cookies. When I buy a product, I always pay attention to the composition, production time, and the reliability of the packaging. You can take any cookie: shortbread, biscuit, almond, puff pastry, longbread, oatmeal, cracker. The taste and calorie content of this cheese cake will depend on your choice.
Shortbread cookies are loose, tender and crumbly, so they are very suitable for our recipe.
Break the cookies into pieces and chop, add brown sugar and mix everything well.
Melt the butter.
In a bowl, combine crushed cookies with butter.
Mix everything until it becomes “wet sand”. The baking pan must be detachable, otherwise you risk not getting your baked masterpiece. Place parchment paper in the baking pan; it should cover the bottom and sides of the pan.
Use your hands to evenly distribute the mixture over the bottom and compact. You can compact it only along the bottom, or you can make the side higher.
Place the prepared base in the oven for 10-12 minutes at 180 degrees. My favorite oven is a convection oven, it has a built-in fan that evenly moves hot air and ensures even baking on all sides.
While the base for our cake is preparing in the oven, let's make the filling. Break the eggs into a bowl, add the zest of one lemon, white sugar and real vanilla. Mix well at low speed.
There is no need to beat the eggs and sugar too much; the sugar should just dissolve completely.
The classic Cheesecake is originally made from soft and delicate Philadelphia cream cheese. I didn’t have it in the refrigerator, so I replaced it with Almette cheese, it is very similar in consistency and taste, and also cheaper.
Combine the cheese with the contents of the bowl and mix well. The result was a thin, tender, creamy mass.
Meanwhile, the base in the oven has browned and become crispy.
Pour the prepared base with cheese mixture and level it out. Shake gently several times so that the filling spreads evenly and fills all the voids.
Next is important! Before sending the completed form back into the oven, you must reduce the temperature from 180 to 150 degrees. At high temperature cheese mass may delaminate and the surface may crack. After the oven has cooled to 150 degrees, place the pan and bake for 40-50 minutes. To determine the readiness of the soufflé, you need to lightly shake the mold - if it’s ready, then only the middle will shake.
After the time has passed, do not rush to remove the pan from the oven. From rapid cooling, the surface of the dessert can become severely cracked and lose marketable condition. To save the cake from cracking, you need to cool it very slowly, let it remain in the oven for an hour.
After the time has passed, remove the springform pan and leave the dessert on the table until it cools completely. Then close cling film and place in the refrigerator for further cooling for 8-12 hours.
What a beauty we have! Tall and curvy, all that remains is to decorate it. IN classic recipe New York cheesecake is decorated only with mint leaves.
If you get small cracks, you can disguise them by sprinkling the cake with powdered sugar or covering it with a thin layer of glaze. Powdered sugar I didn’t have it in stock, but I do have ready-made glaze powder.
Dilute the contents of the bag in warm milk (four tablespoons) and place on the top surface of the cheesecake. Draw a pattern with chocolate strings and lay out mint leaves. Place in the refrigerator for 15-20 minutes to allow the icing and chocolate to harden.
It turned out delicious, tender, airy dessert, classic cheesecake. Having taken a bite, the grandson immediately said “amazing”, and this is his highest praise.
Basic cooking rules:
- all components should be at room temperature
- be sure to use Philadelphia cream cheese
- The baking dish must be detachable
- cooling ready dessert carried out in 3 stages
How to bake cheesecake in the oven in a water bath
At the first stages of preparation, everything is done in the same way as described above. We will also bake in the oven, only in a water bath. What is it for. Some sources claim that with this baking method, the heat from the water is more uniform, and therefore the cheesecakes come out without cracks. I tried both cooking methods and I will say that there is not much difference.
However, try it yourself and choose what suits you best. Most likely this will happen, depending on the functions of your oven.
So, water bath for cheesecake:
- Wrap the cake pan with foil on the outside to prevent water from getting inside.
- place in a deep baking tray, and pour hot water into it, up to half of the springform pan
- bake for 1 hour at 160 degrees
The most important thing in making cheesecake is to bake it evenly and for a long time, and then cool it slowly and for a long time.
No Bake Cheesecake Recipe lies in the fact that the cake base and filling are not baked, but cooled in the refrigerator.
- Mix crushed cookies with softened butter.
- Place the resulting mass in a springform pan and compact it into a thin crust with high sides.
- Place in the refrigerator for 30 minutes, during which time the butter will freeze and the cake will hold its shape.
- Melt the chocolate in a water bath, add cream cheese.
- Three secrets to well-whipped cream: it must be well chilled, the dishes and mixer must be dry, and whip at medium speed. Gently fold the whipped cream into the chocolate cream mixture.
- Pour the prepared filling into the cooled crust.
- Cover with cling film and place in the refrigerator for 8-10 hours.
- Decorate as desired and serve.
Homemade strawberry cheesecake with cottage cheese
To prepare this dessert we will need:
for the base:
- flour - 150 gr
- butter - 100 gr
- brown sugar - 50 gr
- salt - a pinch
- water - 1 tbsp. l
for soufflé:
- cottage cheese - 920 gr
- fresh strawberries - 300 gr
- gelatin - tbsp. l
- milk - 250 gr
- cream 35% fat - 300 g
- sugar - 50 gr
- salt - to taste
For decoration:
- fresh strawberries - 700 gr
Now you know how to make cheesecake at home. Use this recipe, or modify it to your liking, but know that either way, you will be in for a treat!
If you liked it, click on “Class”. I would be grateful for your opinion, you can express it in the comments.