The classic cheesecake is an invention of British housewives, although the first mentions of cheesecake with similar recipe refer to Greek cuisine... Anyway, now cheesecake is more american dish which has many recipe variations. In almost every European country, you can find references to the recipe cheese pie, so this dish can be conditionally considered international.

Despite the fact that there are many recipes for making this cake, there are some important details that contribute to the correct preparation of this wonderful cake.

The main nuances of making cheesecake at home:

• The base for the cake can be very diverse. Usually, ready-made biscuit or crushed biscuits are used. There is also a no-bake cheesecake recipe with many possible options... 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 slow cooker cheesecake recipe in the cooking algorithm. A similar technique has long been settled in our kitchens and many housewives are happy to try varied dishes and even baked goods prepared in this way.
• The filling is the main ingredient in the cheesecake. To receive perfect taste it should not be too liquid, creamy. Original recipe uses soft cream cheese like Philadelphia. Subsequently, as usual, the composition has changed slightly and now cheesecake is mostly made from cottage cheese. To obtain a more delicate and uniform consistency, add sour cream or cream to it. You can use a suitable cheese mass or even a thick homemade sour cream... The taste will not suffer from this, but for our sweethearts it will become more familiar. It will also have a positive effect on the cost. ready meal, because the share of the filling accounts for about 80% of the total volume of the pie.
• You don't need a special shape to make a cheesecake. You can use a standard split suitable size. For convenience, cover the bottom and edges with baking parchment or use a silicone container. If the recipe does not include baking, the cake can be made directly in the cake pan for serving.
• Cheesecake baking is extremely responsible and important point... In no case should you overdry the cake, otherwise all efforts will be wasted. For cooking, you need to bake the cheesecake at a temperature of 150-180 ° C for about an hour. The finished cake should shake slightly around the center portion. If in doubt, you can leave the cake in the turned off oven for another fifteen minutes, and then cool it down.
• You can often find recommendations that the best way to bake cheesecakes is in a water bath. To do this, you need to take a slightly larger baking sheet and install the main one in it. Pour water between the sides, usually a level of about half the height of the baking sheet is required. 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 extremes. Covering the cake with a towel or napkin is not recommended, otherwise there is a risk of damage to the structure.
• You can add to the composition various fruits and berries, citrus zest (lemon cheesecake) and cocoa powder. The classic strawberry cheesecake, in the filling of which you must add fresh or frozen strawberries.

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

The most delicious cheesecake recipes

The main ingredients can be replaced and assembled in a different sequence. If the usual curd filling seems too bland, you can include orange or lemon zest in the composition, or you can pour everything on top chocolate icing.

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

Classic cheesecake recipe

For it, we 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 a classic cheesecake:

Grind the cookies and mix with melted butter. Form the bottom and sides of the base from the resulting mixture, level everything on a baking sheet. Heat the cheese to room temperature and beat it with 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 160-170 ° C. Bake for about an hour full readiness... Then cool gently, avoiding sudden changes in temperature. To do this, you can leave the cake in the oven by opening the door. After the final cooling of the cheesecake, refrigerate for soaking for eight hours, you can 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 such a recipe curd cheesecake will become more accessible even for everyday use. It is advisable to take cottage cheese with a maximum fat content and a uniform consistency. Ideally, homemade products are preferred.... To obtain the desired consistency, the curd is diluted with sour cream or cream.

Required Ingredients:

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

How to cook curd cheesecake:

Beat cottage cheese with sour cream, add eggs and sugar one by one. The resulting mixture must be thick enough not to spread out into shape. You can additionally wrap the sides with foil or parchment. Bake in an oven preheated to 180 ° C for about an hour. Then cool and leave in the refrigerator for at least three hours.

New York cheesecake recipe

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

Do you want something interesting?

Required Ingredients:

• Shortbread cookies - 150 gr;
• Butter - 70 gr;
• Any soft cheese suitable grade- 650 gr;
• 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 cheese with eggs, sour cream (cream) and beat together with sugar. Vanilla sugar and a pinch of salt is added at the end, transfer everything to the finished base.

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

With the addition of banana

In order to prepare a banana cheesecake, it is necessary to add a banana chopped into a puree state into the cheese or curd mass. Banana cheesecake differs with cottage cheese 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

To cook chocolate cheesecake you can according to any of the proposed recipes, adding a little chopped or melted chocolate to the composition.

The best option- pour over with chocolate icing ready-made pie.

This must be done after its final solidification so that the chocolate does not drip. This is extraordinary tasty dish, which, moreover, is distinguished by its original appearance and elegant presentation to the table.

A healthy option with pumpkin

It is simply impossible to pass by such a recipe! The most useful autumn vegetable in perfect harmony in this dessert with the rest of the ingredients. The Pumpkin Cheesecake Recipe is sure to add to your family cooking book, as well as becoming one of your favorite daily teas.

Required Ingredients:

• Cookies for the base - 300 gr;
• 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 pulp becomes soft. Then beat in a blender until puree consistency. Add cheese, powder and beat again. Make a cookie and butter base using the recipe above.

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

Put the resulting mixture on a prepared base, smooth it well and refrigerate overnight for impregnation. Decorate to your liking before serving.

Cooking with mascarpone cheese

Exclusively delicate taste this dessert can surprise even the most capricious gourmet. For its preparation is used soft cheese"Mascarpone", so this dish clearly shows the taste of sunny, cheerful Italy.

Required Ingredients:

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

How to make cheesecake with Mascarpone:

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

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

Heat the dissolved gelatin over low heat, without boiling. Gradually pour into the creamy cheese mass and mix until smooth.

We spread the resulting mixture on the prepared biscuit base, level it well and leave it in the refrigerator until it hardens for 2-3 hours. This recipe does not require baking, which saves a lot of time. The finished cake can be garnished with grated chocolate, berries or fruits.

Multicooker Cheesecake Recipe

To cook cheesecake in a slow cooker, you need to select the appropriate mode. At the bottom of the container, a base of cookies or ready-made biscuit is laid out. The filling can also be taken from any recipe you like. After that, the appropriate mode is selected and in a few minutes your cake will be ready. The cooking time depends on the model of the multicooker and should be indicated in the recipe book.

You can use the steaming bowl to quickly and neatly remove the finished cake from the container.

A pie is turned over at its bottom, and then gently - onto a plate or dish. Next, you need to act according to the above technology: the cake first cools naturally, and then "rests" in the refrigerator, the advantage of this method will be more quick cooking and a guarantee of a good result.

No-bake cheesecake recipe

For such a recipe, you must take exclusively ready-made ingredients: biscuit or crushed cookie crumbs mixed with butter. The filling also needs to be completely cooked, so there are no eggs in this recipe. A simple no-baked curd cheesecake can be made with the following ingredients.

Required Ingredients:

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

How to make a cheesecake without baking:

Pour gelatin with water, insist and heat until completely dissolved. Then strain from the 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 freeze in the refrigerator overnight. Serve garnished with berries or chocolate chips to your taste.

Such a cake can be immediately prepared in a decorative cake dish so that the serving is beautiful and effective.

Low-calorie dietary option

Despite the fact that the calorie content of the cheesecake is quite high: about 400-600 kcal / 100 g, it is quite possible to use such sweets during the diet. The main secret- replace some ingredients with less high-calorie ones... Thus, you can reduce its nutritional value to about 300 kcal / 100 g. and at least occasionally indulge in delicious food while dieting.

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;
• Sugar (powder) - 150 gr;
• Vanillin - 2 tsp.

How to make a diet cheesecake:

Grind the cookies and mix with butter. Put in a prepared baking dish in a thin layer, not forgetting to make the sides of two to three centimeters. Bake the resulting mixture for about ten minutes in an oven preheated to 180 ° 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 refrigerate for final impregnation for 3-4 hours. Garnish with fruit and grated chocolate shavings before serving.

Cheesecake - universal dessert simple yet surprisingly sophisticated. For its preparation, you can choose a minimum of products, and the process itself does not take much time. The best option is a cheesecake without baking with cottage cheese, it can be prepared for a children's birthday and 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 the preparation practically automated. In our article, several best recipes how to make a cheesecake, so you can safely proceed and try at least one of them.

Good afternoon friends!

Today we are making New York cheesecake, a very American dish. Translated (sheese - cheese, cake - cake) means open cheese cake, which consists of two layers, the lower one is - crumbly dough, melting in the 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 used mainly curd cheeses in recipes, and, starting this year, famous restaurateur Arnold Ruben was the first to use cream cheese. Since then, the name has been determined - cheesecake, as well as by its place of 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- fatty cream cheese, slightly salty, with a delicate texture.

This dessert can be baked in the oven, in the oven in a water bath or in a slow cooker. And you can cook without baking at all. Today we will look at the first two baking options, as they are more suitable for preparing a classic recipe.

Making a cheesecake at home is not difficult if you follow the technology and certain proportions of the main ingredients.

If you haven't tried it yet, I suggest you do it together.

Classic Step-by-Step New York Cheesecake Recipe

There are two ways to make a cheesecake base. The first is to make the dough yourself, roll it out, put it in a mold and then pour the filling onto it. This is a time consuming and laborious process. The second is to use crushed cookies, which is exactly what the ancestors of this dessert do.

Ingredients:

for the base:

• biscuits - 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 cooking:

I took creamy shortbread... 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, lingering, oatmeal, cracker. The taste and calorie content of this cheese cake will depend on your choice.

Shortbread cookies are friable, tender and crumbly, therefore they will be 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 the state of "wet sand". The baking dish must necessarily be detachable, otherwise you risk not getting your baked masterpiece. Put in a baking dish parchment paper, it should cover the bottom and walls of the mold.

Spread the mass evenly over the bottom with your hands and compact. You can tamp it only along the bottom, or you can make the side higher.

Send the prepared base to the oven for 10-12 minutes at a temperature of 180 degrees. My favorite convection oven has a built-in fan that moves hot air evenly and bakes evenly from all sides.

While the base for our cake is being prepared in the oven, let's start with the filling. Break eggs into a bowl, add the zest of one lemon, white sugar and real vanilla. Mix well at low speed.

It is not necessary to beat eggs with sugar too much, the sugar should just completely dissolve.

The classic Cheesecake, in the original, is prepared from soft and tender creamy Philadelphia cheese. It was not in my refrigerator, and I replaced it with Almette cheese, it is very similar in consistency and taste, and besides, it is more budgetary.

Combine the cheese with the contents of the bowl and mix well. The result is a thin, tender, creamy mass.

Meanwhile, the mat in the oven has turned brown and crispy.

Pour the prepared substrate with cheese mass and level. Shake gently several times so that the filling spills evenly and fills all the voids.

Further important! Before sending the completed form back to the oven, you must lower the temperature from 180 to 150 degrees. At high temperature cheese mass may delaminate and the surface will crack. After the oven has cooled down to 150 degrees, place the baking dish and bake for 40-50 minutes. To determine the readiness of the soufflé, you need to lightly shake the form - if it is ready, then only the middle will tremble.

After the time has passed, do not rush to remove the form from the oven. From rapid cooling, the surface of the dessert can be severely cracked and lose its presentation. To save the cake from cracking, it must be cooled very slowly, let it remain in the oven for an hour.

After the time has elapsed, remove the detachable form, and leave the dessert on the table until it cools completely. Then close cling film and send for further cooling in the refrigerator for 8-12 hours.

Here is what a handsome man we have turned out! Tall and lush, all that remains is to decorate it. V classic recipe New York cheesecake is decorated with only mint leaves.

If you have small cracks, you can mask them by sprinkling the cake with powdered sugar or covering with a thin layer of icing. Powdered sugar I did not have it in stock, but there is a powder of ready-made glaze.

Dissolve the contents of the sachet in warm milk (four tablespoons) and place on top of the cheesecake. Draw a drawing with chocolate threads, lay out the mint leaves. Soak for 15-20 minutes in the refrigerator to freeze the icing and chocolate.

It turned out delicious, tender, airy dessert, classic cheesecake. Biting off a piece, the grandson immediately identified "awesome", and this is his highest praise.

Basic cooking rules:

• all components must be at room temperature
• be sure to take Philadelphia cream cheese
• the baking dish must be detachable
• cooling ready-made dessert carry out in 3 stages

How to bake cheesecake in the oven on a water bath

In the first stages of cooking, 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 state that this method of baking the heat from the water is more even, and therefore cheesecakes are obtained without cracks. I tried both methods of preparation and I will say that there is not much difference.

However, try it yourself and choose what works best for you. Most likely this will depend on the functions of your oven.

So, water bath for cheesecake:

• wrap the cake mold with foil on the outside to prevent water from getting inside
• put in a deep baking sheet and pour into it hot water, up to half split form
• 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 is that the base of the cake and the filling are not baked, but cooled in the refrigerator.

1. Mix crushed cookies with softened butter.
2. Put the resulting mass in a split form and tamp it into thin cake with high sides.
3. Put in the refrigerator for 30 minutes, during this time the butter will freeze and the cake will keep its shape.
4. Melt chocolate in a water bath, add cream cheese.
5. Three secrets of well-whipped cream: they must be well chilled, the dishes and the mixer must be dry, whisk on average speed... Gently mix the whipped cream into the chocolate-creamy mass.
6. Pour the prepared filling into the chilled crust.
7. Cover with cling film and refrigerate for 8-10 hours.
8. Decorate as desired, serve.

Strawberry cheesecake with cottage cheese at home

To prepare this dessert, we 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 - Art. l
• milk - 250 gr
• cream 35% fat - 300 gr
• sugar - 50 gr
• salt to taste

for decoration:

• fresh strawberries - 700 gr

Now you know how to make a cheesecake at home. Use this recipe, or modify it to your liking, but know that in any case, bliss awaits you!

If you liked it, click on "Class". I would be grateful for your opinion, you can express it in the comments.

This cake has become a regular guest on our festive table... Making a cheesecake at home is very simple and of the most available products, and the result is a delicate dessert.

Most recipes classic cheesecake featured Philadelphia cheese, which is not easy to find. We will make cheese for the filling at home from the very ordinary sour cream, the only thing that will have to take care of its preparation a couple of days before baking the dessert.

Composition:

form - Ø 24 cm

Home cottage cheese:

• 1000 ml sour cream

Dough:

• 200 g flour
• 70 g sugar
• 100 g softened butter

Filling:

• homemade curd cheese
• 200 g sugar
• 6 tbsp. l. starch
• zest of one lemon
• 0.5 tsp vanilla

Homemade curd cheese recipe for cheesecake

1. First, let's prepare curd cheese, which will become the basis of our cake. To do this, we need a liter of sour cream with a fat content of 15-20%. We line a large sieve with a clean towel and put all our sour cream on it. We close it on top with the free edge of the towel and send it to the refrigerator for 18-72 hours, depending on the time available.

   

   Strain out the sour cream

   I usually use sour cream with a fat content of 15%, keeping it in the refrigerator for 48 hours. This is the golden mean.

2. It is better to put the sieve on a plate first, because after a while liquid will be released, which will need to be drained. You don't need to do any more manipulations with sour cream, just wait.
3. This is how the finished product looks in the photo:

   

   Cheese is ready

   It is quite thick, keeps its shape well. It can be used not only for cheesecake, but also for making cake cream ().

   

   Cottage cheese

   How to make cheesecake dough - step by step with a photo

4. Now let's do the test. To do this, mix flour, sugar and butter until smooth. At first, it is better to take a little less flour and then add it as needed.

   

   Mix flour, butter and sugar

5. The dough should come together in a soft, oily ball. If you still go too far with flour and the ball is not going in any way, then you can add a little more oil or, for example, sour cream.

   

   Shortcrust pastry is ready

6. We take a detachable form, grease the bottom and sides with a little oil and distribute our dough with our hands along the bottom, not forgetting to form the sides. The dough is soft, very pliable and spreads without problems. It is better to make the sides higher, because they will “shrink” a little during the baking process.

   

   We distribute the dough in shape

7. We bake our base for 15 minutes at a temperature of 220 degrees. If the sides slide down strongly, then it is possible to pull them out a little while the base is still hot.

   

   Bake

   Preparation of the filling

8. While the crust is baking, you can make the cheesecake filling. Combine sugar, vanilla, starch, zest of one lemon in a large bowl. We measure the starch with tablespoons without a slide, otherwise the filling will be too elastic.

   

   Combining dry ingredients

9. We spread the curd cheese.

   

   Add cheese

10. Stir everything until smooth. I use the spoon first and then the mixer.

    

    Stir

11. You can spread the filling on a hot base, or you can let it cool, there is no difference. We spread, distribute evenly.

    

    We spread the filling on the base

    Cheesecake baking secrets - important nuances

12. We heat the oven to 170 degrees, pour water into a baking sheet about 1/10 of the height of the mold, since the cake is baked in a water bath.
13. Our form is detachable, so we wrap it with foil from below so that water from the baking sheet cannot penetrate into the form. I am confident in my form, but just in case I still use foil.

    We close our form on top with foil, so our cheesecake will remain white.

    

    

    We wrap the form in foil

14. We send our wrapped form to the oven, put it directly on a baking sheet with water and bake for 50 minutes at 170 degrees.

    Important! Do not open the oven during this time. And after the end of the baking time, leave the cheesecake inside for another hour, again without touching the oven. After that, we take out our pie and put it in the refrigerator. I always bake it in the evening, so that it has the whole night to brew and gain the desired consistency.

That's it, our homemade cheesecake is ready! It has a thin sandy base and very delicate creamy filling that holds its shape and does not flow.



I cut the cake right in the mold, since it has a ceramic base. If you get out of the form, then keep in mind that it is quite heavy, proceed carefully.

Hope you like this recipe just like me!

See also how to cook at home with or without cookies, homemade, and

I would like something tasty and sweet for tea, and sugary cakes and hearty pies bored? Try a very fashionable lately, delicate and airy dish- cheesecake. The first mentions of such a dessert are found among the culinary manuscripts of Dr. Greece. But he reached the peak of popularity in America. There the recipe got its name "cheese cake". Subsequently, he scattered all over the world, winning the hearts of those with a sweet tooth. There are countless variations on the theme of cheese and curd pie. We present the most delicious and easy recipe cheesecake at home. From the photo, we will tell you step by step about all the secrets of making this wonderful delicacy.

Classic cheesecake options are open pie on sand based stuffed with soft curd or cream cheese (mascarpone, philadelphia, brie, etc.) with fruits or berries.

More often than not, the base is not baked, but is made from pressed biscuit crumbs mixed with butter. There are recipes in which the cake must first be baked and cooled. And there are options when the cake is baked whole, along with the filling.

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

Whichever recipe you choose, there are a few key points to keep in mind that you'll always get great results.

Secrets of a Successful Cheesecake

The hardest part of making cheesecakes is getting the cake out of the mold without damaging it. This process is greatly facilitated by the use of a split form. But if you don't have one at hand, use parchment or foil. Only you need to lay them with a large margin, so that later you can easily take out the cake by pulling the edges.

For the base, you need shortbread cookies. Of course, you can use a store-bought one (for example, an anniversary one), but it turns out much tastier if you bake homemade ones in advance.

Another key to a successful cheesecake is that the crust should be very dense. That is, the cookies should be thoroughly crushed, as small as possible so that they are better saturated with oil. And then the resulting mass must be tamped very strongly with a glass or small rolling pin.

To avoid cracks during baking (about 50 minutes), it is necessary to maintain a stable low temperature in the oven, and then let the cake cool slowly, not taking it out of the oven, but only opening the door slightly. Then place the cheesecake in the refrigerator for at least 3-4 hours, and only then decorate with fruit or chocolate.

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

Traditional cheesecake with soft cheese

This orange cheesecake recipe is very easy to make and great for making at home. By using detailed photos and step by step description, it won't even cope with it very well experienced cook... Such a dessert will be appropriate for evening tea, and on the festive table. Even for little ones with a sweet tooth, this perfect option goodies. Orange, if necessary, can be replaced with lemon, or with any berries (if you are allergic to citrus, for example).

Ingredients

• shortbread cookies - 350 gr.;
• butter - 180 gr;
• soft cream cheese - 400 gr.;
• egg - 4 pcs.;
• sugar - 1 tbsp.;
• orange - 1 pc.;
• sour cream 20% - 150 gr.;
• starch - 1 tablespoon with a slide;
• vanillin - 1/2 tsp;
• baking powder - 1 tsp;
• bitter chocolate (for decoration).

How to make a cheesecake at home

1. First, grind the cookies in small crumb... To do this, you can use a rolling pin or mortar. Or you can grind it in a blender.
   
2. Combine it with melted, but not hot, butter and knead well.
   
   
   
3. Now, from the resulting mass, we form the base of our pie. To do this, cover the form with parchment or foil and evenly distribute the "dough" along the bottom and sides. You need to tamp it very tightly so that the cake does not fall apart when taken out.
   
4. For the filling, grate the zest of a small orange and squeeze out all the juice from it, which should be filtered. We need about half a glass.
   
5. Then we separate the yolks from the whites.
   
6. Beat the whites and a pinch of salt with a mixer until a dense white foam is formed.
   
7. V egg yolks pour out a glass of sugar and begin to beat at a very slow speed. Without stopping the work of the mixer, gradually add sour cream, cream cheese, Orange juice, zest, starch, vanillin and baking powder.
   
8. In the resulting mixture, very carefully so that the foam does not settle, add the beaten yolks and mix until smooth.
   
9. Next, pour the filling onto the base, leaving about 1-2 cm to the upper edge, because during baking, the egg-cheese mass will rise well. From the given amount of ingredients, a cake with a diameter of about 24 cm is obtained.
   
10. We put the cheesecake in an oven preheated to 160-180 ° C and bake for 45-55 minutes. The density of the filling should resemble a liquid omelet or soufflé.
    
11. Now the most IMPORTANT! Turn off the oven, open the door, but do not take out the form for 15-20 minutes (until the oven cools down). After that, we carefully take out our cake and leave it at room temperature until it cools completely. We make sure that there are no drafts and sudden temperature changes. We move the cooled cheesecake into the refrigerator for 4-6 hours, and preferably overnight. During this time, he will infuse, accept the desired consistency, the cake will be saturated and become more elastic. Then it will be easier to get it.
12. After the required time, very carefully so as not to go cracks, take out the cake from the mold. Then we decorate it with grated on coarse grater bitter chocolate. It is also good to use slices as decoration. fresh orange or lemon, mint leaves, coconut flakes or fresh berries.
    

Everything, our tender and fragrant orange cheesecake ready! We cut the cake into portions and you can invite everyone to the table! Dessert can be served not only with hot drinks (tea, coffee, cocoa), but also with cold milk or fruit cocktails... To add a touch of variety, and to brighten the flavor of the cake, use different toppings.

Cheesecake with sour cream

The classic soft curd cheese for cheesecake is not always at hand, but also in the store. But this is not a reason to deny yourself the opportunity to cook a dessert yourself at home. Therefore, let's consider the option with sour cream.

Ingredients

• shortbread cookies without filling - 250g;
• butter - 150g;
• sour cream 20% - 1l;
• eggs - 4 pcs;
• sugar - 1 glass (250ml capacity);
• starch - 1 tbsp. l.;
• zest of 1 lemon;
• salt - a pinch.

How to make sour cream cheesecake

1. The process of preparing the base is similar to what I showed in the photo in the recipe above: grind it into crumbs, mix it with melted butter, tamp it in a mold.
2. We will use starch as a thickener for sour cream. If the sour cream is liquid, then its amount should be increased. Add starch to sour cream, add sugar, lemon zest and salt. Mix well with a spoon. No need to beat, the mass should be homogeneous, but without air bubbles.
3. Pour the filling into a mold with a base. If your split mold is not too tight, then it is better to wrap it on the outside with a couple of layers of foil. We put it in a baking sheet with water. The water level should be up to the middle of the mold height.
4. We put in an oven heated to a temperature of 170 ° C for 1 hour.
5. An hour later, the filling at the edges should "grab", and remain "quivering" in the center. Turn off the oven heating, but do not take out the cake until it cools completely.
6. And put the cooled one in the refrigerator for at least 5 hours. Sprinkle cinnamon or cocoa on the surface of the cheesecake before serving.

In fact, cheesecake is one of those dishes that lend itself to improvisation. Only shortbread cookies, butter and eggs remain unchanged in the composition. In addition to the traditional filling soft curd(cheese) and sour cream, you can add condensed milk, nuts, dried fruits, pumpkin puree, chocolate, etc.

Chocolate cheesecake

Ingredients

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

Cooking a chocolate cheesecake

1. We prepare the base for the cheesecake from cookies, which we crumble and mix with melted butter, transfer to a mold and seal.
2. Cottage cheese for the recipe homemade cheesecake it is better to take soft, without pronounced grains, which will be easily rubbed with a spoon. We grind it together with sugar and eggs.
3. Whip the cream and stir in the curd.
4. Add cocoa and mix well again.
5. We shift the filling into the mold. You can lightly hit her on the table a couple of times so that there are no voids inside.
6. Put on a baking sheet with water and in an oven heated to 200 ° C. After 7 minutes, without opening the oven door (this is very important!), Reduce the temperature to 160 ° C and bake the cheesecake for another hour.
7. After an hour, turn off the oven, but leave the dessert to cool right in it.
8. Then put it in the refrigerator for 5-7 hours.
9. Cover the frozen cake with chocolate icing on top, which we prepare as follows: break the chocolate bar into pieces, put it in a bowl or small saucepan, add 1 tbsp. butter, set over large saucepan, in which water boils, i.e. we drown chocolate in a water bath.
10. Cover the cheesecake with melted chocolate and garnish with fruit and chocolate chips as desired.

Once you have mastered the principle of making cheesecake at home, you can experiment on your own. Cooking desserts:

Following the recipe with the photo step by step, making a cheesecake at home is not at all difficult. And although the process takes a lot of time, believe me, the result is worth it. Your friends and family will definitely appreciate your efforts.

Homemade curd cheesecake with vanilla flavor and a bright cherry layer - perfect dessert both external and taste... A wide layer of cottage cheese filling is not at all like casseroles, cheese cakes and other similar pastries. It is distinguished by its special tenderness, reminiscent of an "airy" soufflé or a thick creamy mass.

Comparing favorably with, the curd analog does not imply the use of hard-to-find 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 needed for cheesecake, use the submersible blender attachment.

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 basics:

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

For the top layer:

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

Curd cheesecake recipe at home with photo

1. First, let's prepare a cherry for the top layer. Pour sugar (120 g) into 250 ml of boiling water, stir until the grains are completely dissolved. Fill the berry and leave for 2-4 hours (until completely defrosted).
   
2. Let's prepare the foundation. We grind the cookies in a blender bowl to crumbs or grind them by hand with a pusher.
   
3. Pour in melted butter.
   
4. Thoroughly mix the mass, soaking all the crumb with an oily liquid.
   
5. We put parchment paper on the bottom of a detachable mold with a diameter of 22 cm, and then distribute the cookie crumbs. Ramboya, we form an even layer. We put for 10-15 minutes in an oven preheated to 160 degrees.
   

   Curd filling for cheesecake recipe

6. Grind the curd using the immersion attachment of the blender. Do not skip this step, even if the product initially appears homogeneous. The fact is that the filling of a cheesecake should be perfectly smooth and have a creamy silkiness, and any cottage cheese is a granular mass. If you neglect the rubbing process, the curd grains will be felt in the finished dessert.
   
7. Add two types of sugar (regular and vanilla), sour cream. Once again we punch the mass with a blender until a homogeneous consistency.
   
8. Add eggs one at a time to the curd mixture, stirring with a spoon or a whisk after each.
   
9. As a result, we get a smooth mass, similar in consistency to liquid sour cream.
   

   How to bake curd cheesecake at home

10. We will bake the curd cheesecake according to the rules of the classic - in a "water bath". We wrap the form with the baked base in 3-4 layers of foil. This is necessary so that water does not leak into the separable container.
    
11. Pour out curd filling on a layer of sand crumbs.
    
12. We place the form with the future cheesecake in a deep baking sheet and fill it with boiling water. The water level should be up to the middle of the mold.
    
13. We bake, maintaining the temperature at 160 degrees, for about 80 minutes (the time may vary depending on the characteristics of the oven). We turn on only the bottom heating. To check the readiness, you can lightly shake the container - the filling of the baked cheesecake will "shake" slightly in the center. We release the form from the foil and the baking sheet with water, and then leave it in the turned off oven until it cools down by opening the door.
    

    Making curd cheesecake

14. We put the cherries in a colander (do not pour out the liquid). We spread the berry on the cooled curd filling.
    
15. Soak gelatin in 40 ml cold water... We leave to swell.
    
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 (the finger is hot, but tolerable). Dissolve the swollen gelatin in heated cherry juice.
    
17. After cooling, pour the juice with gelatin onto the cherry layer. We put the form in the refrigerator.
    
18. When the jelly is completely solidified, gently run the knife along the sides. Remove the ring, put the dessert on a plate. Before tasting, let the cheesecake stand overnight in the refrigerator so that its structure is completely strengthened.
    
19. Homemade curd cheesecake is ready!
    

Bon Appetit!