How to make a cheesecake at home? Oddly enough, it's not difficult at all. This is one of my favorite cakes. And I believe that it must be necessarily homemade, since I tried this cake in a coffee shop and it was completely different. Cheesecake translates to cheesecake and it actually uses cheese, which gives it a special flavor. Since this is one of the most popular recipes on my blog, I hope the cheesecake will follow in his footsteps. Apparently, now the fashion for cheese confectionery. And they are really worth it!

Cheesecakes are very different, but I suggest it is the classic cheesecake - a recipe with a photo step by step. For some reason, for some reason, I myself considered this cake to be aerobatics and was afraid to make it. But it turned out to be nothing complicated.

And I also want to say that I absolutely do not understand cheesecake without baking - this recipe, in my opinion, is much inferior to cheesecake with baked goods. After all, without baking - this is an ordinary soufflé. For example, I also use cream cheese in my yoghurt cake, and why did it become a cheesecake? In general, the usual soufflé will not impress me, so today I will tell you how to make a cheesecake with pastries.

A friend from our company, also Katya, taught me how to cook cheesecake at home, and everyone praised the cake very much, and for good reason. Benefits - This is the most budgetary cheesecake recipe I've come across. At the same time, it turns out to be no less tasty. I tried making a cake with both mascarpone and cream, but this more budget option with Viola cheese and sour cream is also great. My only improvement is that I recommend adding lemon juice and zest, as I like best. In addition, you can add any jam and others that your imagination tells you.

It is better to bake the cheesecake in advance so that it has time to cool and harden well. Never do it at the last minute or in a hurry or disaster is possible. I once had a cheesecake broken into many pieces when I shifted its forms, because it was still warm.

Cheesecake - recipe with photo step by step

Substrate:

180 gr butter

200 g of cookies (I have chocolate)

The cheesecake itself or the slurry (as Katya called it well):

400 gr of Viola processed cheese (in red jars, for a while

disappeared from supermarkets, now reappeared)

1 tbsp. Sahara

1 large can of sour cream 25% (350 gr)

My addition:

Zest of one lemon

2 tbsp. tablespoons of lemon juice

Currant jam

How to make a cheesecake at home

1. We need to prepare the form. If you bake in a split form, then you need to properly wrap its bottom and sides with foil so that it becomes airtight, as we will put the form in water. I decided not to bother this time and began to bake cheesecake in a regular frying pan.
2. So, grind 200 grams of cookies in a kitchen processor or crush, add a pack of butter (180 grams)

3. Stir until smooth. Spread on the bottom of the form, forming small sides and refrigerate for 40 minutes. Sorry for the quality of some of the photos in this recipe, I did it in a hurry (But I think the meaning is clear.

4. The slurry is made as follows: Mix 400 grams of processed Viola cheese with a glass of sugar and vanilla. Stir with a blender or mixer (you can also manually). Add three eggs and a large bag of 25% sour cream (350 grams). Beat a little again or just stir. I didn’t do it in stages, I just mixed everything at once, nothing changes from this.

5. Add the zest of one lemon and 2-3 tablespoons of lemon juice (optional).

1) Sift wheat flour into a bowl and make a depression in the center. Pour 1 bag of vanilla sugar, 40 g of icing sugar and 100 g of butter into this depression. Mix everything thoroughly until a homogeneous piece of dough is formed.

2) Roll out the dough to the size (m + n) cm, where m \u003d diameter (in cm) of the cheesecake pan, and n \u003d height (in cm) of the cheesecake pan. Gently distribute the finished layer of dough over a round shape, laid out in advance with parchment paper, not forgetting to make a side around the edges. Put in the refrigerator.

3) For filling: Mix the remaining butter (250 g) with powdered sugar (210 g) and vanilla sugar (1 sachet), egg yolk (7 yolks), a pinch of salt, lemon zest and juice. Mix everything well. Add processed cheese, cornmeal to this mixture and gently pour in beaten egg whites (7 proteins).

4) Remove the dough form from the refrigerator. Place the filling on the dough and smooth the surface with a spatula or spoon. Place the cheesecake in an oven preheated to 160-180 C for 70-80 minutes. Leave the finished cheesecake in the turned off oven with the door ajar for another 30-45 minutes. Then remove and let cool.

Ingredients for Processed Cheesecake:

1 glass of wheat flour (150 g), 2 sachets of vanilla sugar, 350 g of butter, 250 g of icing sugar, 7 eggs (yolks separately from proteins), a pinch of salt, zest of 1 lemon, 3 tbsp. tablespoons of lemon juice, 1 kg of processed cheese, 2 tbsp. tablespoons of corn flour.

Cooking steps:

1) Sift wheat flour into a bowl and make a depression in the center. Pour 1 bag of vanilla sugar, 40 g of icing sugar and 100 g of butter into this depression. Mix everything thoroughly until a homogeneous piece of dough is formed.

2) Roll out the dough to the size (m + n) cm, where m \u003d diameter (in cm) of the cheesecake pan, and n \u003d height (in cm) of the cheesecake pan. Gently distribute the finished layer of dough over a round shape, laid out in advance with parchment paper, not forgetting to make a side around the edges. Put in the refrigerator.

3) For filling: Mix the remaining butter (250 g) with powdered sugar (210 g) and vanilla sugar (1 sachet), egg yolk (7 yolks), a pinch of salt, lemon zest and juice. Mix everything well. Add processed cheese, cornmeal to this mixture and gently pour in beaten egg whites (7 proteins).

4) Remove the dough form from the refrigerator. Place the filling on the dough and smooth the surface with a spatula or spoon. Place the cheesecake in an oven preheated to 160-180 C for 70-80 minutes. Leave the finished cheesecake in the turned off oven with the door ajar for another 30-45 minutes. Then remove and let cool.

Ingredients:

1 cup (150 g), 2 bags of vanilla sugar, 350 g of butter, 250 g of icing sugar, 7 eggs (yolks separately from the proteins), a pinch of salt, zest of 1 lemon, 3 tbsp. tablespoons of lemon juice, 1 kg of processed cheese, 2 tbsp. tablespoons of corn flour.

Cheesecake made from cottage cheese and cheese is considered an adapted dish to more affordable cuisine. According to the original recipe, cheesecake with curd cheese is made entirely from Mascarpone cheese, it is too expensive to do it in everyday life.

In a simplified, but no less delicious recipe, for cheesecake you need Philadelphia cream cheese and cottage cheese in a ratio of 1 to 2, respectively, it is also good to add high-fat cream.

Making a cheesecake is easy, a step-by-step plan will make the process accessible to every housewife. Despite the indicated deviations from traditional technology, the cheesecake with curd cheese recipe is very tender and tasty.

Cheesecake cheese is one of the main components of the recipe. It is very important to choose the right one. The product should not contain vegetable fats, only milk base. Which cheese is right for cheesecake with curd cheese? Ideally, Philadelphia cream cheese is suitable for curd cheesecake. But its price is not affordable for everyone. You can replace it with some other types:

• Curd cheese Almette, Hochland creamy.
• Cream cheese Violetta, Bon Cream.
• Cheese Hochland cream, Angrande.
• Cheese for Pastry Chefs Mana.
• Soft cheese Syrko.

If you wish, you can also make a cheesecake with Mascarpone cheese, but it is only suitable for a non-baked recipe.

This is not to say which cheesecake is better - it all depends on the person's preferences. You can try experimenting and mixing several cheeses. For example, Philadelphia or analogs with Mascarpone in a ratio of 1 to 1. With this recipe, even when baked, the dish has a more delicate creamy texture. It is also permissible to combine cream cheeses: Almette and Hochland.

Ingredients

Take all the ingredients out of the refrigerator half an hour before cooking, this will make it easier to get a uniform texture when mixing.

Preparing the baking base

• You need to light the oven and preheat it to 180 degrees. The butter is melted over low heat for 5 minutes. When it starts to crackle, turn off the gas, leave the container on the stove.
• Finely chop any shortbread cookies, by hand or in a blender, mix with melted butter and arrange in a baking dish. Now the base is ready, it needs to be refrigerated for 30 minutes.

Cooking the filling

Joining and baking

• The cheese and curd mass is evenly laid out on the base.

After cooling, the curd cheese pie is cut into portions and served with syrups.

How to bake in a water bath

Many cheesecake recipes mention water bath cooking. Cheese is a delicate product, therefore, a pie made from it requires comfortable conditions. It is baked gradually, evenly, so that cracks and sagging places do not form. A water bath will provide these nuances.

The water bath method is the placement of a mold with dough in a bowl with a large diameter, into which hot water is poured. The advantage of this method is that cheesecake with curd cheese will never have an overcooked base.

History of the dish

For the first time, the cheesecake recipe appeared during the time of Ancient Greece. The culinary specialists made this most delicate dessert for treating the participants of the Olympics or guests at major ceremonial events. The delicacy was highly valued by the Greeks, they glorified it all over the world, right up to Rome. When Julius Caesar first tasted cheesecake, he was impressed by its exquisite refined taste, after which many Romans began to cook the dish according to a special recipe, since the taste of the emperor was honored and respected.

But the recipe gained truly worldwide fame thanks to American chefs who invented many variations. Since then, cheese cheesecake has been considered a classic, and other varieties only confirm the skill of pastry chefs who are constantly inventing new flavors.

Every housewife should try to prepare a cheesecake with cottage cheese and cheese, treating her relatives and friends with it. Most likely, the dish will become a favorite delicacy, and will often be present on the table at tea drinking.

Cheesecake - American, adapted for Russia. Inexpensive at cost, easy to manufacture, modern and very. We offer you a cheesecake recipe with cream cheese.

You will need:
4 processed cheese "Yantarny" (pasty),
3 eggs,
2-3 glasses of sugar
vanillin
300 g of sugar cookies (type "Jubilee")
4 tablespoons butter
3 tbsp. spoons of sugar

To prepare cheesecake with melted cheese, first prepare the cheese part: 4 processed Amber cheese (pasty), 3 eggs, 2-3 glasses of sugar and vanillin

mix until smooth. Grind 300 g of sugar cookies ("Jubilee" type) in a blender to sand and mix with 4 tablespoons of butter and 3 tablespoons of sugar. Mix everything until smooth.
Put the cookie mixture into a mold (preferably split) and bake for 10 minutes at 180 degrees. Then add the cheese portion on top and bake for 30 minutes at the same temperature.
Cream cheesecake can be colored by dividing the cheese portion and adding food coloring. Pour each part one by one.
Enjoy your meal!