The taste of cheesecake leaves no one indifferent. More and more housewives master the preparation of this dessert and surprise household members with culinary creations.

There are many simple recipes for this delicacy that do not need to spend a lot of time and even turn on the oven, but cheesecakes with pastries are especially tasty.

Desserts acquire a crispy base that matches perfectly with delicate filling.

Cheesecake with baked goods - general cooking principles

Main cake made for cheesecake from ready-made biscuits, which is crushed and mixed with butter. Sometimes sugar, vanillin, cocoa and other fillers are added to the mass. Everything is thoroughly kneaded and laid out along the bottom of the form, you can make sides.

Lay out on a cookie base filling... Ideally, she prepares from cream cheeses: Philadelphia, ricotta or mascarpone, several types can be used at the same time. But now more and more options for a popular delicacy began to appear. with cottage cheese, a more affordable and widespread product. The higher the fat content of the filling, the tastier and juicier the dessert will be.

A classic delicacy is baked in a baking sheet with water, the process is painstaking and time-consuming. But on the other hand, it allows you to get an unusually delicate and airy filling. Although more and more housewives bake cheesecake like a regular cake, and no one complains about the taste.

In addition to the main ingredients, sugar, vanillin, cream, cocoa are added to the cheesecake. As a filler, you can put any fruits, nuts, berries. For decoration, you can use all kinds of sprinkles, chocolate icing, cocoa or powder.

Recipe 1: Curd cheesecake with baked goods and nutmeg

Recipe for curd cheesecake with pastries. Nutmeg is added to the crust, which gives the dessert a special taste. The base is crispy and the filling is unusually tender.

Ingredients

400 grams of cookies;

140 grams of oil;

100 grams of sugar;

1 gram of nutmeg.

For filling:

450 grams of fatty cottage cheese;

300 grams of sour cream;

Vanillin;

A glass of powder.

You will need cocoa powder for decoration.

Preparation

1. Grind the cookies into crumbs, you can simply grind them in a meat grinder. Add melted butter, sugar, nutmeg and rub everything well with your hands. You should get a sticky mass. We spread it on the bottom of a split form, with a diameter of 20-22 cm.

2. Grind the curd into a homogeneous mass, you can simply punch with a blender. We introduce powdered sugar, sour cream, drive eggs one by one, add vanillin. Knead the filling well.

3. Put the curd mass on the previously prepared crust, level it with a spoon and send it to bake. This cheesecake can be baked without water by simply placing it in the oven for 50-60 minutes at a temperature of 160 degrees.

4. Cool the finished dessert, sprinkle with cocoa powder or decorate as you wish.

Recipe 2: Strawberry Cheesecake with Pastry

The dessert is prepared with strawberry jelly, so you can use any berries: fresh or frozen. You will also need gelatin for cheesecake with baked goods. The base is prepared in the same way as in the previous recipe.

Ingredients

400 grams of mascarpone;

100 grams of powder;

Half a glass of cream;

1 gram vanillin;

2 tablespoons of gelatin;

A glass of sugar;

400 grams of strawberries.

Preparation

1. Prepare a base of 300 grams of cookies, as in the previous recipe. Nutmeg can be omitted. We spread the mass of cookies into a mold, level it.

2. Mix the mascarpone with powdered sugar, pour in the cream, pour in the gelatin and gradually add the eggs. Knead the mass thoroughly and spread it over the prepared cake.

3. We send the cheesecake to the oven, preheated to 15 degrees for 90 minutes. Then cool it well, keep it in the refrigerator for an hour.

4. Cooking jelly. To do this, dilute the gelatin with 100 grams of water, let it swell and heat to a hot state so that all the grains dissolve. You can't boil! Grind the strawberries in puree using a blender, add sugar, warmed gelatin and mix.

5. Take out the cheesecake, pour strawberry jelly on top and put it back in the cold. Let stand for 3-4 hours, then remove the dessert from the mold, decorate with fresh berries.

Recipe 3: Cheesecake with Snickers Pastry

A variation of an extraordinary cheesecake with pastries that tastes like everyone's favorite bar. For sprinkling, you need peanuts, which are best fried. The taste will be brighter and the dessert will be more aromatic. Another feature is the preparation of the crust with the addition of a chocolate bar.

Ingredients

400 grams of cookies;

100 grams of chocolate;

80 grams of butter.

For the cream:

170 grams of powdered sugar (less);

120 grams of cream;

450 grams of mascarpone.

For the caramel layer:

50 ml cream;

50 grams of oil;

200 grams of sugar.

Preparation

1. Grind the cookies. Break the chocolate into pieces, melt it in a water bath together with butter. Mix with cookies. We spread it in a form that needs to be wrapped on the outside with two layers of foil. This is done to prevent moisture from getting inside, as the cheesecake is baked in water.

2. Mix mascarpone with powdered sugar, add eggs one by one, add cream. Beat the mass well and pour over the chocolate crust.

3. We put the form in a baking sheet, pour a little water into it and send it to the oven for 3 hours. Temperature 120 degrees.

4. Cool the cheesecake, do not remove it from the mold yet.

5. Making caramel. To do this, mix the butter with sugar and cream, boil on the stove for 10 minutes. Cool a little, but don't let the mass grab. Pour over the cheesecake and sprinkle heavily with chopped peanuts.

Recipe 4: Chocolate Cheesecake with Pastries

To prepare such a cheesecake with pastries, it is better to immediately take chocolate cookies, any. But if this was not the case, then you can add a spoonful of powdered cocoa to the crumbs.

Ingredients

400 grams of cookies;

130 grams of oil;

120 grams of powder.

Into the cream:

350 grams of mascarpone;

Chocolate bar (100 grams);

A glass of cream;

A glass of sugar or powder.

Preparation

1. Mix melted butter with chopped cookies. For a more chocolatey flavor, you can add some cocoa. We form a ball from the mass, put it in a baking dish and form a base with sides.

2. Mix mascarpone with powder, add cream by spoon, then raw eggs. Mix the mass well and at the end add the eggs, one at a time and rub intensively.

3. Put the cream on top of the base, send the dessert to the oven. We bake until tender at 160 degrees, but not less than an hour.

Recipe 5: Banana Cheesecake with Pastry

Another simplified cheesecake recipe with cottage cheese-based baked goods. It tastes like the most delicate soufflé. Fruit should be ripe, but not blackened. Do you know how to choose a delicious banana? Just smell it. If it emits a scent, then throw it in the basket. And if the banana does not smell, it will be tasteless.

Ingredients

60 grams of sugar;

130 grams of oil;

300 grams of cookies.

For filling:

3 bananas;

150 grams of sugar;

400 grams of cottage cheese.

Preparation

1. According to the classic recipe, we make a base of cookies, butter and sugar. Align in shape.

2. For the filling, you need to carefully grind the cottage cheese, if it is with grains, then it is better to interrupt with a blender, you can immediately with bananas. Then add sugar, eggs and knead.

3. Put the filling on the cake, send it to the oven and bake until tender. Decorate the cooled dessert with slices of bananas, sprinkle with powdered sugar.

Recipe 6: Fruit Cheesecake with Glazed Baking

For a fruit cheesecake with pastries, you can use any fruit, but it turns out best with soft fruits: peaches, oranges, kiwi, bananas. But if you wish, you can also use apples and pears. The number of fruits is arbitrary, at your discretion.

Ingredients

200 grams of cookies;

100 grams of oil;

500 grams of cottage cheese;

150 grams of cream;

100 grams of sugar;

Vanillin.

For decorating fruits and berries, for icing a bar of chocolate and 50 grams of butter.

Preparation

1. Mix the crumbled biscuits with soft butter, put the crust.

2. Beat the cottage cheese with sugar, add heavy cream and eggs, add vanillin and mix well.

3. Wrap the form with foil, pour the curd filling onto the base and send it to bake. We keep on a baking sheet with water for about 2.5-3 hours, the temperature is 100-120 degrees. Cool it down.

4. Cut the fruit into beautiful slices, make various figures. You can immediately lay out the composition on the table, then transfer it to the cheesecake.

5. We make the glaze only after the cheesecake has cooled completely. We just melt the chocolate with butter, you don't need to bring it to a hot state.

6. Cover the dessert with icing and until it is frozen, lay out the fruits. If liquid chocolate remains, then decorative drops can be applied over the fruit.

Recipe 7: Chocolate Cheesecake with Pastry and Waffle Liqueur

A stunningly delicate and aromatic dessert made from chocolate covered waffles. You will also need any liquor for it.

Ingredients

150 grams of chocolate covered wafers;

200 grams of sour cream;

A pinch of cinnamon;

600 grams of mascarpone;

6 tablespoons of melted butter;

70 grams of liquor;

A glass of sugar;

2 tablespoons of cream;

200 grams of chocolate, better than dark.

Preparation

1. Twist the waffles through a meat grinder, add oil and cinnamon, mix and lay out the base of the dessert.

2. Mix cream cheese with sugar, add sour cream with cream, pour in liqueur and melted chocolate. Gradually add eggs, continue to knead thoroughly.

3. Pour the filling into the mold and send the dessert for baking in an oven preheated to 160 degrees. We cook for about an hour.

4. Cool without opening the oven, then cover and put in the refrigerator for 6 hours. The cheesecake turns out to be very chocolatey, dark and does not require additional decorations.

The base for the cheesecake itself is delicious, as it is made with cookies. But you can give a special aroma and shade with the help of vanillin, cinnamon, nutmeg, a spoonful of essence.

Not enough mascarpone for the filling? You can add some of any other soft cheese, fatty cottage cheese, sour cream.

It is not necessary to use only shortbread cookies for the base. It turns out very tasty with savoyardi, you can take biscuits, sweet crackers or a mixture of these products. But solid products must be thoroughly crushed with a combine or using a meat grinder.

The fatter the dairy products in the filling, the more likely the cheesecake is to harden and take on a firm consistency. If, after baking and cooling for many hours, the filling remains liquid or rather weak, then most likely dairy products with vegetable fats were used.

Butter is an essential ingredient in a cheesecake base. It depends on him whether the dessert will keep its shape. Choose natural oil with at least 82% fat content.

1. For the preparation of a classic cheesecake, cream cheese is used, 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 take cottage cheese as a basis, best of all - grated. This will simply make the cheesecake thicker.

2. All ingredients should be at room temperature. Lumps may appear due to temperature differences in food.

3. Beat the ingredients by hand or with a mixer on low speed, but very gently. If there is a lot of air in the filling, the cheesecake may crack when baked.

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 sides with butter.

5. The best way to bake the cheesecake is in a water bath. Steam makes the dessert more tender, smooth and airy. Wrap the bottom and sides of the mold tightly to prevent water from getting inside. Then place the dish on a fairly high baking sheet 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 sharp temperature drop after cooking can also lead to cracks in the filling. After turning off the oven, slightly open the door and leave the cheesecake inside for at least half an hour. Then let it cool down the same amount at room temperature.

8. Ready cheesecake must be chilled. It should stand in the refrigerator for at least 4 hours, or better - all night. So the filling will precisely grab and the dessert will not disintegrate when slicing.

9. A wet knife will help you cut the chilled cheesecake evenly.

Cheesecake recipes

Ingredients

• 150 g;
• 75 g butter;
• 900 g of Philadelphia cheese;
• 200 g icing sugar;
• 200 g sour cream 20% fat;
• 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 mold and tamp. Bake in an oven preheated to 180 ° C for 10 minutes. Then remove and let the base cool.

In the meantime, combine cheese and powdered sugar. Add sour cream and flour and stir again. Add one egg, yolk and vanillin 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.

Ingredients

For the basics:

• 125 g shortbread cookies;
• 60 g butter;
• 1 tablespoon cocoa

For filling:

• 175 g dark chocolate;
• 500 g cream cheese;
• 150 g icing sugar;
• 1 tablespoon cornstarch or custard mix
• 3 eggs;
• 3 egg yolks;
• 150 g sour cream 20% fat;
• ½ teaspoon of cocoa;
• 1 tablespoon of hot water.

For glaze:

• 75 g dark chocolate;
• 125 ml heavy cream;
• 1 teaspoon of liquid honey.

Preparation

Grind the cookies in a blender. Add melted butter and cocoa and chop again. Place on the bottom of a mold with a diameter of 23 cm, tamp and place in the freezer.

Combine flour, oatmeal, sugar, cinnamon, and melted butter. Place this mixture on the apple layer and place the cheesecake in the oven for 45 minutes.

Ingredients

• 300 g;
• 100 g butter;
• 500 g cream cheese;
• a pinch of vanillin;
• 300 ml heavy cream;
• 500 g black currant jam;
• 4 sheets of gelatin;
• 100 ml of water;
• 200 g of black currants and blackberries.

Preparation

Grind cookies in a blender and mix with melted butter. Spread the mixture over the bottom of a 23 cm mold, tamp and refrigerate for 20 minutes.

Mix cheese with vanilla. Whisk the cream in a separate bowl and add to the cheese along with 1 ½ teaspoon of jam. Stir well and place in a 1cm layer on a chilled base. Add 1 ½ tablespoon of jam to the remaining filling, mix and place on the previous 1 cm layer.

Repeat these steps until 1 cm is left to the end of the edge of the shape. Thus, you will achieve the ombre effect - a smooth transition of color from light to darker.

Refrigerate the cheesecake for a few hours.

Meanwhile, soak the gelatin in cold water as directed. Boil the remaining jam for 3 minutes (you will have about ⅓ of the original amount) 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 to cool. Garnish the finished dessert with fresh berries.

Ingredients

For the base and filling:

• 175 g of shortbread cookies;
• 85 g butter;
• 15 g of powdered gelatin;
• 5 tablespoons of cold water;
• 250 g of cottage cheese;
• 250 g;
• 150 ml Baileys liqueur;
• 140 ml heavy cream;
• 2 eggs;
• 140 g icing sugar.

For the top layer:

• 1 heaping teaspoon of powdered gelatin;
• 150 ml of strong black coffee;
• 2 tablespoons of powdered sugar.

Preparation

Combine the crushed cookies with melted butter. Place in a dense layer on the bottom of a 20 cm dish and refrigerate for half an hour.

Cover the gelatin with water and let sit for 5 minutes. Then place the bowl of gelatin in a water bath and stir until the lumps disappear. Combine curd, mascarpone and liqueur. Add gelatin and lightly whipped cream and stir. Whisk eggs and powder in a separate bowl. Pour the egg mixture into the filling and stir until smooth. Place on a base and refrigerate for a few hours.

Pour the gelatin into, place in a water bath and stir until the gelatin dissolves. Add powdered sugar, mix well and cool. Then carefully spread the coffee jelly over the cheesecake and refrigerate for half an hour.

Ingredients

For the basics:

• 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

Combine crushed cookies, sugar, melted butter and salt. Place in a dense layer on the bottom of a round shape (you do not need to use a split one). Bake for 8-10 minutes at 180 ° C.

Combine cheese, sugar and salt. Add the avocado pulp and lime juice and stir. Then add the zest and cream and mix well again. Place the filling on the base, garnish with zest and lime wedges and refrigerate for several hours.

Ingredients

• 240 g flour;
• ¼ teaspoon of salt;
• 4 tablespoons of sugar;
• 130 g butter;
• 1 egg yolk;
• 1-2 tablespoons of cold water;
• 750 g of cottage cheese with a fat content of 20%;
• 200 g sugar;
• 80 ml of vegetable oil;
• 3 eggs;
• a pinch of vanillin;
• 4 tablespoons cornstarch
• 120 ml of milk.

Preparation

Combine flour, salt and sugar. Add softened butter and stir. Then add water, knead the dough, wrap in plastic wrap and refrigerate for an hour.

Roll ⅔ of the dough into a 25 cm circle and place on the bottom of the tin. Form a long sausage from the remaining dough, roll it out and press it against the walls of the mold. Connect both parts of the dough firmly.

Combine cottage cheese and sugar. Add butter and 3 egg yolks and mix well. Then add vanillin, starch and milk. Toss, add 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.

Ingredients

• 120 g pretzels (salted pretzels);
• 70 g butter;
• 450 g cream cheese;
• 280 g goat cheese;
• 170 g sour cream, 20% fat;
• 1 tablespoon ;
• 3 eggs;
• 50 g grated parmesan;
• a few pickles;
• 3 cloves of garlic;
• a few sprigs of dill;
• 2 teaspoons of salt
• 1 teaspoon ground red pepper or paprika
• a pinch of ground black pepper;

Preparation

Chop the pretzels and mix with the melted butter. Place on the bottom of a mold with a diameter of 20 or 23 cm.

Combine cream and goat cheese, sour cream and brine. Add eggs and stir. Add the parmesan, small diced cucumber, chopped garlic and dill, salt and pepper and stir to combine.

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 garnished with salted and chopped dill.

Do you want something tasty and sweet for your tea, but are you tired of sugary cakes and hearty pies? Try a very trendy, 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. Introducing the tastiest and easiest homemade cheesecake recipe. From the photo, we will tell you step by step about all the secrets of making this wonderful delicacy.

Classic versions of cheesecakes are a shortbread open pie filled 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 cake 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 removing it from 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. With the help of detailed photos and a step-by-step description, even a not very experienced cook can handle it. Such a dessert will be appropriate for evening tea and on the festive table. Even for little ones with a sweet tooth, this is an ideal treat. 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 into small crumbs. 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. Pour a glass of sugar into the egg yolks and begin to beat at a very slow speed. Without stopping 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, it will infuse, take on 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 bitter chocolate grated on a coarse grater. It is also good to use slices of fresh orange or lemon, mint leaves, coconut or fresh berries as a decoration.
    

That's it, our delicate and aromatic orange cheesecake is ready! We cut the cake into portioned pieces 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 available not 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 soft cottage cheese (cheese) and sour cream, you can add condensed milk, nuts, dried fruits, pumpkin puree, chocolate, etc. to the filling.

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. Prepare the base for the cheesecake from cookies, which we crumble and mix with melted butter, transfer to a mold and seal.
2. It is better to take cottage cheese for a homemade cheesecake recipe 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 a large saucepan in which water is boiling, 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.

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

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

Compound:

form - Ø 24 cm

Homemade curd 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 overdo it with flour and the ball is not going to in any way, then you can add a little more oil or, for example, sour cream.

   

   Shortcrust pastry is ready

6. We take a split 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, spreading without problems. It is better to make the sides higher, because they will “shrink” a little during the baking process.

   

   We distribute the dough according to the 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 a very delicate creamy filling that holds its shape and does not spread.



I cut the cake right in the mold, because 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

Homemade curd cheesecake with vanilla flavor and a bright cherry layer is an ideal dessert both in terms of appearance and taste. A wide layer of cottage cheese filling does not at all look like casseroles, cheese cakes and other similar pastries. It is distinguished by its special tenderness, reminiscent of an "airy" soufflé or 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 to be 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 a baked base in 3-4 layers of foil. This is necessary so that water does not leak into the separable container.
    
11. Pour the curd filling onto a layer of sand crumbs.
    
12. We place the mold 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 around 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, opening the door slightly.
    

    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 of 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, transfer the dessert onto a plate. Before tasting, let the cheesecake stand overnight in the refrigerator so that its structure is fully strengthened.
    
19. Homemade curd cheesecake is ready!
    

Bon Appetit!