Step 1. Preparing the basis for cheesecake.

   First of all - light the oven and leave it heat up to 180 degrees. In the meantime, melt the butter. To do this, put a piece of oil in an enameled bowl and put it on a small fire to heat up. When the oil begins to heat, stir and heat for about 5 minutes. When the oil begins to crack, turn off the heat and leave the oil pan on the stove until all the butter has melted.    Cookies (you can take any shortbread, such as the Jubilee) finely crumble (even children can do this - they are also interested in helping you). If there are no children, then use a blender. Mix the cookies with melted butter, mix well and put in a baking dish. The base for the cheesecake is ready. We remove the form with the base in the refrigerator for half an hour.

Step 2. Cooking cheese filling.

   Put cream cheese in a bowl (usually Philadelphia cheese is used for cheese cheesecakes, but can be replaced with any cream cheese), cottage cheese and sugar. If the cottage cheese is dry and lumpy, then it must be wiped through a fine sieve before mixing. Mix cheese, cottage cheese and sugar until sugar is completely dissolved. This can be done using a mixer at low speeds.    Beat eggs with a pinch of salt until smooth. Pour the egg mixture into the cheese mass and mix. The cheese part of the cheesecake is ready.

Step 3. Connect the parts of the cheesecake.

   We spread the cheese mass on the base of the cheesecake, trying to ensure that everything is distributed evenly.

Step 4. Bake a cheesecake.

   We put the cheesecake form into the heated oven. The baking process is a very delicate matter, because on the one hand you need to bake a cake, and on the other, try not to overdry a delicate dessert. To prevent the cheesecake from burning, you can put a baking sheet or pan in which a little water is poured onto the bottom of the oven. So, bake at a temperature of 180 degrees - 30 minutes, then reduce the heating of the oven to 160 degrees and bake another 40 minutes. If after the first 30 minutes of baking, the surface of the cake begins to brighten, then cover the top of the form with a piece of foil or parchment. After we turn off the gas and leave the dessert in the oven with the door ajar another half hour. Cool the prepared cheesecake in the air and put it in the refrigerator better for the night.

Step 5. Serve the cheesecake.

   We take the cheesecake out of the refrigerator, put it on a dish and cut it into portions. Serve a cheesecake with berry syrups, usually with strawberry. Bon Appetit!

On the finished cheesecake, you can put a coating of sour cream mixed with sugar.

Cottage cheese in the cheese mass of cheesecake can be replaced with cream of high 35% fat content.

You can add a quarter teaspoon of vanillin to the cheese mass before baking.

Cheese cheesecake goes well with berry jelly.

Today I will tell you how to make cheesecake. This will be the easiest recipe for the classic New York cheesecake, which can be done at home without any problems. Incredibly delicate, magically aromatic, deliciously delicious and very satisfying delicacy will be appreciated by all lovers of such desserts.

New York cheesecake is a dessert that is an open pie (or even a cake). It consists of two main parts: sand base and cheese filling. Sometimes, cheesecake recipes include berries, fruits, chocolate - it all depends on the desire and imagination of the chef. But today we are preparing a classic of the genre - New York cheesecake.

For a sand base, you need only two ingredients: any shortbread cookie or sweet cracker and butter. For margarine and spread forget it! The filling base is cream cheese. In the original, this is Philadelphia cheese, but recently it simply disappeared from the shelves of Belarusian stores. That is why I use a product called Cream Cheese of local production - it is in no way inferior to foreign counterparts, and the price is quite reasonable.

Also, the composition for the New York cheesecake filling uses raw medium-sized chicken eggs, powdered sugar, vanilla sugar and lemon zest for flavor, as well as fat cream (from 30%), for lack of which you can take non-sour fat sour cream.

On the ingredients, everything seems to be clear (if you have any questions, I will be glad to answer in the comments)? Then we will touch upon one of the problems that hostesses often encounter when preparing cheesecake at home. So, it happens that cracks appear on the surface of the finished dessert. This can happen either during the baking process of the cheesecake or when it is cooled. I must say that with proper preparation there are no such problems, so it is so important to clearly follow the recipe.

Because of what, nevertheless, cracks can appear and how to avoid this? First of all, the filling should not be whipped (just mix!) To prevent the formation of air bubbles in the cheese mass. In addition, if you bake a cheesecake at too high a temperature and without a water bath, the filling rises (this should by no means be), and then drops - this is how cracks appear. And finally, if we neglect the stage of prolonged cooling of the cheesecake, the similar problem of filling breaks is also quite relevant.

I hope my modest tips come in handy and you are sure to prepare a classic New York cheesecake at home. This is a very delicate delicacy with a silky texture, a delicate aroma of lemon and vanilla. Serve it with dessert sauces, fresh berries, sliced \u200b\u200bfruits, garnished with mint or lemon balm leaves. With a cup of coffee you get just a fabulous duet!

Home-made cottage cheese cheesecake with vanilla flavor and a bright layer of cherry is an ideal dessert both in appearance and in taste. A wide layer of cottage cheese filling does not at all look like casserole, cottage cheese pancakes and other similar pastries. It is distinguished by special tenderness, reminiscent of an “airy” souffle or a thick creamy mass.

Favorably different from, the curd counter does not imply the use of hard-to-reach or expensive products - Philadelphia cheese, heavy cream. In this case, let's go for a little trick and replace these components with a simple mixture of cottage cheese and sour cream. And to get the smooth texture you need for a cheesecake, we’ll use a submersible blender nozzle.

Ingredients:

• cottage cheese (preferably at least 9%) - 600 g;
• sour cream 20% - 180 g;
• sugar - 150 g;
• eggs - 3 pcs.;
• vanilla sugar - a bag (8-10 g).

For the basics:

• shortbread cookies - 200 g;
• butter - 100 g.

For the top layer:

• frozen cherry - 500 g;
• sugar - 120 g;
• water - 250 ml;
• powdered gelatin (instant) - 5 g.

Curd cheesecake recipe at home with a photo

1. First, prepare the cherry for the top layer. Pour sugar (120 g) in 250 ml of boiling water, stir until the grains are completely dissolved. Pour the berry and leave for 2-4 hours (until completely defrosted).
   
2. We will prepare the basis. We crush cookies in a blender bowl until crumbs or manually crush with a nibbler.
   
3. Pour the melted butter.
   
4. Thoroughly mix the mass, impregnating all the crumbs with an oily liquid.
   
5. On the bottom of a detachable shape with a diameter of 22 cm, lay parchment paper, and then distribute the crumbs of cookies. By ramming, we form an even layer. We put for 10-15 minutes in the oven preheated to 160 degrees.
   

   Curd Cheesecake Filling Recipe

6. Grind the cottage cheese with the help of a submersible blender nozzle. Do not skip this step, even if the product initially seems uniform. The fact is that the filling of the cheesecake should be perfectly smooth and have creamy silkiness, and any cottage cheese is a granular mass. If you neglect the grinding process, the curd grains will be felt in the finished dessert.
   
7. Add two types of sugar (regular and vanilla), sour cream. Once again, break through the mass with a blender to a homogeneous consistency.
   
8. One by one we introduce eggs to the curd mixture, after each stirring with a spoon or whisk.
   
9. As a result, we get a smooth mass that resembles liquid sour cream in consistency.
   

   How to bake cottage cheese cheesecake at home

10. We will bake cottage cheese cheesecake according to the rules of the classic - in a "water bath". Form with baked base wrap with foil in 3-4 layers. This is necessary so that water does not leak into the split tank.
    
11. Pour the curd filling on a layer of sand crumbs.
    
12. We place the form with the future cheesecake in a deep pan and fill it with boiling water. The water level should reach the middle of the form.
    
13. Bake, maintaining the temperature at around 160 degrees, about 80 minutes (time may vary depending on the features of the oven). We turn on only the bottom heating. To check the readiness, you can slightly shake the container - the filling of the baked cheesecake will slightly “shake” in the center. We free the form from foil and a baking sheet with water, and then leave it in the switched off oven until it cools, opening the door ajar.
    

    Cheesecake decoration

14. Throw the cherries into a colander (do not pour the liquid). We spread the berries on the cooled curd filling.
    
15. Soak gelatin in 40 ml of cold water. Leave for swelling.
    
16. We measure out 250 ml of cherry juice, warm it up. The liquid should be hot, but not boiling. Temperature 50-60 degrees, no more (finger hot, but bearable). Dissolve the swollen gelatin in the heated cherry juice.
    
17. After cooling, pour the juice with gelatin on a layer of cherry. Put the mold in the refrigerator.
    
18. When the jelly has completely hardened, gently draw a knife along the sides. Remove the ring, shift the dessert onto a plate. Before tasting, allow the cheesecake to stand overnight in the refrigerator so that its structure is fully strengthened.
    
19. Cheesecake at home is ready!
    

Bon Appetit!

Cheesecake is a sweet cheesecake served for dessert. It is cooked in many cafes and restaurants. At the same time, there is no single recipe for a traditional American cheesecake, because each pastry chef prepares it in his own way: someone uses sour cream to make the glaze, someone uses cream, and some prefer to add condensed milk. Some people like the Mascarpone cheesecake, others prefer Philadelphia or Ricotta. Therefore, everyone who has decided to cook a classic cheesecake has his own recipe. But whatever the recipe, the dessert is not only beautiful, as in the photo, but also delicious.

Cheesecake is a pie whose main ingredient is soft cheese or just cottage cheese

Many housewives are sure that it is almost impossible to make this dessert at home, because the cheesecake recipe is complicated. It will be a delusion to believe that only professional pastry chefs can make this pie. In fact, if you follow the recipe exactly, you will end up with a wonderful classic cheesecake. It is also called "New York."

"Cheesecake" literally translates as "cheese cake." The very name itself suggests that cheese is present in the composition of the pie. But not every cheese is suitable for cooking. What cheese is New York made from, or classic cheesecake?

To prepare the New York cheesecake, like any other dessert, we need a soft creamy cream cheese, it has a creamy consistency and a very delicate taste. But do not use processed cheeses. They are completely inappropriate here.

Yes, cream cheese cream in texture is very much like a curd. But replacing it with ordinary cottage cheese will not work. After all, any cottage cheese product will give the dish a sour taste. Nevertheless, some housewives replace expensive cheeses with cottage cheese in the preparation of this pie.

Philadelphia cheese is best for cheesecake. It is made from sour cream and cream. This cheese is very tender and tastes good.

You can replace Philadelphia with Mascarpone cheese, if the recipe allows it. "Mascarpone" in its consistency resembles a rich cream. You can find his photo, description of the composition on the Internet. Using this cheese neutral to taste, you will be able to make a very gentle classic cheesecake. In addition to the cheesecake, Mascarpone is used to make tiramisu - the famous Italian dessert.

Cheesecake cheese is better to buy in briquettes

It is better to purchase cheese packed in a briquette. Those cheeses that are sold in tubes have already been whipped. And in the process of cooking you will have to beat the cheese again, which will lead to excessive airiness. This is highly undesirable for our dessert.

Making a traditional pie

This dessert is popular all over the world. Not surprisingly, the housewives want to cook it at home. So, in order to cook 8-10 servings of a real New York cheesecake, you will need the following ingredients:

For the basics:

• cookies or cracker (for example, "Anniversary") - 300 g;
• sugar - 4 tbsp. l .;
• butter - 150 g.

For filling:

• philadelphia cheese - 450 g;
• egg - 5 pcs.;
• flour - 3.5 tbsp. l .;
• sugar - 1.5 cups .;
• zest of half a lemon .;
• vanilla sugar - 1 tbsp. l

• sour cream - 2 tbsp .;
• sugar - 0.5 tbsp .;
• vanilla - 0.5 tsp

The recipe is this: first chop the cookies with a meat grinder, blender or just by hand, mix it with sugar and butter until a homogeneous mass is formed. We compact the resulting mass tightly in a detachable form. This will be the basis for cheesecake. The base must be baked in an oven preheated to 180 degrees for 10 minutes, and then cool. It is not necessary to remove the base from the mold.

The basis for the goodies is ready for baking

Mix Philadelphia cheese at room temperature with sugar, zest and lemon juice, salt and vanilla. Beat the resulting mass with a mixer at low speed. Without stopping to beat, add flour, then eggs.

The resulting homogeneous mass must be poured into a mold with a base, having previously lubricated the edges of the mold with oil. We put the form in the oven for one hour. Then cool for 10-15 minutes.

While the dessert is cooling, prepare the icing. To do this, mix sour cream, vanilla and sugar in a blender. Spread the icing on the surface of the New York cheesecake and bake another 7-10 minutes.

After baking, carefully remove the cake from the mold. Before serving, pour the syrup and decorate with berries. In order to originally decorate the dessert, you can view some photos with examples. New York cheesecake is ready!

The nuances of making cheese dessert

At first glance, baking the New York dessert, or some other dessert, is very simple, because when you study the recipe, you don’t notice any difficulties. But there are a number of nuances that must be taken into account so that the cheese dessert is not only amazing in taste, but also beautiful, as in the photo, which is full of Internet.

Firstly, in the process of baking, the cake should never rise. To do this, beat all the ingredients better with a fork or whisk by hand. If you still decide to use a mixer, then beat the mass at the lowest speed. So it gets less air.

Amaze your friends and loved ones - bake a cheesecake!

Beat cheese only once. With the subsequent addition of ingredients, it is best to simply mix until smooth. This way you will avoid excessive air entering the cheese mass.

To make the dessert beautiful and not crack on top when cooling, bake it at a low temperature. The form with the cheesecake in the oven is best placed in a container of water. By building a kind of water bath, you can avoid burning the bottom and edges of your cheesecake.

Water in this tank must be poured exactly half the mold. In no case should it fall into the pie, otherwise the dessert will be spoiled. It’s good if the diameter of the form with water is larger than the form with the cheesecake. The distance between the walls of these two forms should be at least 3-5 cm.

Cracks can also appear due to too long baking time. The cake is considered ready when its edges have already hardened enough, and the middle trembles a little with shaking. It is at this stage that the oven should be turned off, and the cake itself left in it for another hour. After this, the middle of the cheesecake will no longer look damp, but there will be no cracks on the surface.

If it was not possible to avoid cracks on the surface of the pie - do not worry, they can be easily hidden. Garnish your cake with jam and fruit, and no cracks will be visible.

Cheesecake is a dessert that consists of two parts: the bottom - the base (most often made from cookies) and the top - casseroles or souffle (from cottage cheese, cheese, sugar, eggs, cream, fruits, berries, chocolate).

1) White Chocolate Cheesecake

A recipe for chocolate lovers and lovers of mild tastes without contrasts.

Mascarpone - 500 g
Sugar - 100 g
Butter - 100 g
Chicken Egg - 4 pcs.
White Chocolate - 200 g

Cooking method:

Stage 1 ingredients:
Shortbread cookies (anniversary) - 200 g
Butter - 60 g

Grind cookies into crumbs.

Melt butter, add to liver, mix.

Distribute the crushed cookies in a form (it is very convenient to crush with a cup) Put for 10 minutes in the oven (170 degrees).

Stage 2 ingredients:

Mascarpone - 500 g

Sugar - 100 g

Butter - 40 g

Chicken Egg - 4 pcs.

White Chocolate - 200 g

While in the oven, beat with a mascarpone and sugar mixer. Enter four eggs one at a time. Whisk at low speed, as soon as everything is mixed - enough. Melt the chocolate with butter and add it to the mascarpone.

Pour the resulting mixture onto the cake.

Send the form to the oven for about an hour. Temperature is not higher than 170 degrees (160-165).

An hour later, the cheesecake will “catch”, but in the middle it will still be loose. So, done. Let cool, draw a knife along the edges of the mold and refrigerate overnight. Cut with a warm knife.

According to the classic recipe, cheesecake is prepared with cream cheese.

2) Cheesecake with cheese

250 g cookies (crumbly)
2 cups sugar (for filling and glaze)
4 tablespoons of sugar (for cake)
100 g butter
900 g cream cheese
5 eggs
3.5 tablespoons of flour
juice and zest of half a lemon
1 tablespoon of vanillin
a pinch of salt
2 cups sour cream

Cooking method:

Grind cookies in a blender, add 4 tablespoons of sugar and softened butter. Mix. Put the dough in a mold (25 cm), pre-oiled, flatten. Bake for 8-10 minutes (160-170 degrees). Then cool. Cheese (it should be removed from the refrigerator in advance), one and a half glasses of sugar, juice and lemon zest, vanilla and salt are whipped with a mixer at a low speed. Continue to stir, add flour. Insert eggs one at a time, beat until a homogeneous mass is formed. Lubricate the walls of the mold with oil. Put the filling on the base. Bake for another hour. Turn off the oven by opening the door. Allow the cheesecake to cool slightly. Using a blender or mixer, mix sour cream and half a glass of sugar. Spread the resulting glaze evenly over the surface of the cheesecake. Bake for another 7 minutes. Cool and refrigerate.

Quite often, cream cheese in cheesecake is replaced with fat cottage cheese.

3) Cheesecake with cottage cheese

600 g of cottage cheese (fatty)
250 g of cookies ("Jubilee")
100 grams of butter
3 eggs
100 g sour cream
150 g sugar
vanillin
lemon zest

Cooking method:

Using a blender, grind cookies into crumbs. Add oil, knead a homogeneous mass. Put it in a greased form, evenly distribute it on the bottom and wall (the height of the sides should be about 3 cm). Put in the refrigerator for half an hour. Rub the cottage cheese through a sieve. Beat eggs, vanilla and sugar. Add cottage cheese, mix. Add sour cream and lemon zest, whisk. Put the filling on the base. Bake for about an hour and a half (160-170 degrees). Cool slowly.

Berry cheesecake looks very impressive. It should be prepared in advance, since it must stand at least 4 hours in the refrigerator.

4) Berry Cheesecake

1 cup cookie crumbs
50 g butter
225 g cream cheese (Philadelphia)
150 g sugar
2 tablespoons flour
2 teaspoons vanilla
1 cup sour cream
4 eggs
2 glasses of berries (fresh or frozen)
half a glass of berry jam

Cooking method:

Remove the butter and cheese from the refrigerator in advance to make them soft. Mix crumbs from cookies with butter. Put the resulting mixture into a split mold (22 cm in diameter), evenly distribute along the bottom, make sides (4 cm). Combine cheese, sugar, flour, vanilla and sour cream. Beat in a blender, introduce eggs one at a time. Put the filling in the form. Bake cheesecake at 170 degrees for an hour. Turn off the oven, cool the cheesecake, then remove from the oven. Lay the surface of the cheesecake with berries, grease with jam on top. Put in the refrigerator for 4 hours.

For the base, instead of cookies, you can use waffles, and add chocolate to the curd filling.

5) Chocolate-cottage cheese cheesecake

480 g chocolate (dark)
500 g of cottage cheese (fatty)
one and a half cups of sugar for filling
2 tablespoons of sugar for base and decoration
4 eggs
2 tablespoons of cocoa
300 g chocolate waffles
50 g butter
3/4 cup cream (22%)

Cooking method:

Remove the oil from the refrigerator to make it soft. Put waffles in a blender, chop, add 1 table. a spoonful of sugar and softened butter. Beat until a homogeneous mass is formed. For baking, it is best to use a split mold (24 cm). Lubricate the mold with butter. Put the resulting dough into a mold, tamp. Bake for 5-7 minutes (200 degrees). Remove the base from the oven. Break the chocolate (300 grams) into pieces, melt in a water bath, cool. Rub the cottage cheese through a sieve, transfer to a blender, add one and a half glasses of sugar and cocoa. Insert eggs one at a time, pour in chocolate, mix. Put the filling on the base. Bake at 170 degrees for 1 hour. Put in the refrigerator for the night. The next day, break the remaining chocolate (180 grams) into pieces, add cream and 1 tablespoon of sugar. Cook over low heat until the mixture becomes homogeneous. Lubricate the surface of the resulting cheesecake with the mixture and put it in the refrigerator for 1 hour.

Cheesecake is prepared not only with berries, but also with fruits. Great for this is, for example, a banana.

6) Banana Cheesecake

3 tablespoons flour
3 bananas
300 g of cottage cheese
150 g sugar
3 eggs
150 g sour cream
a pinch of salt

Cooking method:

Cut the peeled banana into small pieces, transfer to a blender. Add cottage cheese, mix. Put eggs, flour, sour cream, sugar and salt there, beat. On a greased mold, lay out the base, then the filling. Bake at 150 degrees for 50 minutes. Turn off the oven, open the door. After an hour, get the cheesecake, put it in the refrigerator.

Citrus lovers can make an orange cheesecake.

7) Orange Cheesecake

100 g oatmeal
70 g applesauce
2 eggs
sugar to taste
5 g cocoa
0.5 teaspoon of baking powder
1 orange
750 g of cottage cheese
10 g semolina
a quarter cup of water

Cooking method:

Pour oatmeal into a deep cup, add sugar (about 2 tablespoons), cocoa, baking powder, mix thoroughly. Add 1 egg white, applesauce, mix again. Grease a baking dish with butter, lay out the base, smooth. Put the mold in the oven for 10 minutes (190 degrees). Remove from the oven, cool. Grind cottage cheese through a sieve. Wash, peel, disassemble the orange. Peel each slice, put in a stewpan (pan with high walls), add a little water, cook for several minutes. Drain the water. Allow the orange to cool, then chop it in a blender. Mix cottage cheese and orange. Add the yolk and 1 whole egg, sugar, semolina, mix. Put the filling on the base in the form. Bake at 160 degrees for 1 hour. Let the cheesecake cool in the oven, then put in the refrigerator for 4 hours.

A classic cheesecake is baked in the oven, but there are many ways to prepare this treat without baking.

8) Cheesecake with cheese without baking

300 g cookies
150 g butter
500 g cream cheese (Mascarpone)
200 ml cream (33%)
150 g sugar
20 g of gelatin

Cooking method:

Soak gelatin for 1 hour in cold water (100 ml). Grind cookies in a blender (or mince them). Add oil, mix. Put the base in the form (24 cm), tamp, put in the refrigerator. Bring gelatin to a boil (do not boil), remove from heat, cool. Beat cream with sugar in a blender or using a mixer. Add cheese and gelatin, mix thoroughly. Put the filling on the cookies, align. Put in the refrigerator for 3 hours.

Cheesecake, like any other type of baking, today you can cook in a slow cooker.

9) Cheesecake in a slow cooker

300 g oatmeal cookies
600 g cream cheese (Philadelphia)
170 g butter
100 g icing sugar
3 eggs
150 ml cream (fatty)
1 teaspoon vanillin

Cooking method:

Grind cookies in a blender and mix with softened butter (150 g). In a separate container, mix the cheese and powdered sugar, add eggs one at a time, add vanilla and cream. Beat. Lubricate the bottom and walls of the bowl with oil. Put on the bottom strips of baking paper cross to cross (to make it easier to get a cheesecake). Put the base of the cookies in the bowl, tamp, make the sides approximately 3 cm. Put the filling on top. Cook in the “Baking” mode for 50-60 minutes, then turn on the “Heating” program for 30 minutes. After that, take out the bowl, let the cheesecake cool, transfer to a plate and put in the refrigerator for the night.

Of course, cheesecake can not be attributed to low-calorie dishes. However, for those who follow the figure, but do not want to give up a delicious dessert, there is a recipe for a diet cheesecake.

10) Diet Cheesecake

180 g biscuit cookies
90 g butter
250 g low fat cheese
250 g fat-free cottage cheese
250 g low fat yogurt
2 eggs
150 g icing sugar
2 teaspoons vanilla

Cooking method:

Grind cookies, add butter (softened), mix. Lubricate the baking dish. Lay out the basis for the cheesecake, tamp. Bake at 160 degrees for 10 minutes. Cool. Cottage cheese, cheese, yogurt, eggs, powdered sugar and vanilla are mixed in a blender and put on a base. Bake another 35-40 minutes.

The most difficult part in making a cheesecake is to avoid cracking when the dessert cools. To do this, it is baked at a low temperature, and then slowly cooled, turning off the oven and opening the door.