Step 1. Prepare the base for the 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 butter in an enamel bowl and put it on a small fire to heat up. When the butter starts to melt, stir and heat the mass for about 5 minutes. When the butter starts to crackle, turn off the heat and leave the dish with butter on the stove until all the butter has melted. Cookies (you can take any shortbread, such as Jubilee) finely chop up (even children can do this - they are interested in helping you too). If there are no children, then use a blender. Mix cookies with melted butter, mix well and place 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. Preparing the 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 lumps, then it must be wiped through a fine sieve before mixing. Stir cheese, cottage cheese and sugar until sugar is completely dissolved... This can be done with a mixer at low speed. Beat eggs with a pinch of salt until smooth. Pour the egg mixture into the curd and stir. The cheese portion of the cheesecake is ready.

Step 3. Combine the cheesecake pieces.

We spread the cheese mass on the base of the cheesecake, trying to distribute everything evenly.

Step 4. Bake the cheesecake.

Place the cheesecake pan in a 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 the delicate dessert. To prevent the cheesecake from burning, you can put a baking sheet or skillet in the bottom of the oven with a little water in it. So, we bake at a temperature of 180 degrees - 30 minutes, then we reduce the heating of the oven to 160 degrees and bake for another 40 minutes... If, after the first 30 minutes of baking, the surface of the cake starts to brown a lot, cover the top of the mold with a piece of foil or parchment. Then we turn off the gas and leave the dessert in the oven with the door ajar half an hour more... Cool the finished cheesecake in the air and put it in the refrigerator, preferably overnight.

Step 5. Serve the cheesecake.

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

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

Cottage cheese in the cheesecake mass 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 show you how to make a cheesecake. This will be the easiest classic New York cheesecake recipe that can be made at home without any problems. An incredibly tender, magically aromatic, deliciously tasty 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 cake). It consists of two main parts: a shortbread base and a cheese filling. Sometimes cheesecake recipes include berries, fruits, chocolate - it all depends on the desire and imagination of the culinary specialist. But today we will cook a classic of the genre - New York cheesecake.

For a shortbread base, you only need two ingredients: any shortbread cookie or sweet cracker and butter. Forget about margarine and spread! The base of the filling is cream cheese. Originally this cheese is Philadelphia, but recently it has 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 in the filling for New York cheesecake, medium-sized raw chicken eggs, powdered sugar, vanilla sugar and lemon zest are used for flavor, as well as heavy cream (from 30%), for lack of which you can take non-sour fat sour cream.

As for the ingredients, everything seems to be clear (if you have any questions, I will be glad to answer in the comments)? Then let's touch on one of the problems that hostesses often face when preparing cheesecake at home. So, it happens that cracks appear on the surface of the finished dessert. This can happen either when the cheesecake is baked or when it is cooled. I must say that with proper preparation, there are no such problems, which is why it is so important to strictly follow the recipe.

What causes cracks and how to avoid it? First of all, the filling must not be whipped (only stir!) To prevent the formation of air bubbles in the curd. In addition, if you bake a cheesecake at too high a temperature and without a water bath, the filling rises (this should never be the case) and then drops - this is how cracks appear. And, finally, if we neglect the stage of long-term cooling of the cheesecake, a similar problem of filling ruptures is also quite relevant.

I hope my humble advice will be useful to you and you will definitely make a classic New York cheesecake at home. It is a very delicate delicacy with a silky texture and subtle lemon and vanilla aromas. Serve it with dessert sauces, fresh berries, fruit slices and garnish with mint or lemon balm leaves. Just a fabulous duet with a cup of coffee!

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 is not at all like casseroles, cheesecakes 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 the 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 until 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 classic rules - 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 the curd filling onto 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 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, put the dessert on 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!

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

Cheesecake is a cake whose main ingredient is soft cheese or just cottage cheese.

Many housewives are sure that making this dessert at home is almost impossible, because the cheesecake recipe is complicated. It is a misconception that only professional pastry chefs can cook this cake. 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 name itself suggests that the pie contains cheese. But not every cheese is suitable for cooking. What kind of cheese is used to make "New York", or a classic cheesecake?

To make New York cheesecake, like any other dessert, we need a soft cream cheese, it has a creamy consistency and a very delicate taste. But don't use processed cheeses. They are completely irrelevant here.

Yes, cream cheese in texture is very similar to curd. But you won't be able to replace it with ordinary cottage cheese. After all, any curd product will give the dish a sour taste. Nevertheless, some housewives replace expensive cheeses with cottage cheese when preparing this cake.

Philadelphia cheese is best for cheesecake. It is made from sour cream and cream. This cheese is very delicate and delicious.

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

Cheese for cheesecake is best bought in briquettes

Better to buy 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. No wonder the housewives want to cook it at home. So, in order to make 8-10 servings of real New York cheesecake, you need the following ingredients:

For the basics:

• cookies or crackers (for example, "Yubileinoye") - 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 as follows: first, grind the cookies using a meat grinder, blender, or simply by hand, mix it with sugar and butter until a homogeneous mass is formed. The resulting mass is tamped tightly in a split form. This will be the base for the cheesecake. The base must be baked in an oven preheated to 180 degrees for 10 minutes, and then cooled. You do not need to remove the base from the mold.

The base for the treat is ready to bake

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 whisking, add flour, then eggs.

The resulting homogeneous mass must be poured into a mold with a base, having previously greased the edges of the mold with oil. We put the mold in the oven for one hour. Then let it 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 over the surface of the New York cheesecake and bake for another 7 to 10 minutes.

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

The nuances of making a cheese dessert

At first glance, baking a New York dessert, or any other dessert, is very simple, because studying the recipe, you don't notice any difficulties. But there are a number of nuances that must be taken into account in order for the cheese dessert to turn out not only amazing in taste, but also beautiful, like in the photo, with which the Internet is replete.

Firstly, the cake should never rise during the baking process. To do this, beat all the ingredients with a fork or whisk by hand. If you do decide to use a mixer, beat at the lowest speed possible. This will allow less air to enter it.

Surprise your friends and loved ones - bake a cheesecake!

Beat the cheese only once. When you add the ingredients later, it is best to simply stir until smooth. In this way, you will avoid excessive air ingress into the curd.

In order for the dessert to turn out beautiful and not to crack on top when it cools, you need to bake it at a low temperature. It is best to put the cheesecake mold in the oven in a container of water. By building a kind of water bath, you can avoid burning the bottom and edges of your cheesecake.

Pour water into this container exactly half the form. In no case should it get into the cake, otherwise the dessert will be spoiled. It is good if the diameter of the mold with water is larger than the mold with cheesecake. The distance between the walls of these two forms should be at least 3 - 5 cm.

Excessive baking times can also cause cracks. The cake is considered ready when its edges have hardened enough, and the middle trembles a little when shaken. It is at this stage that the oven should be turned off, and the cake itself should be left in it for another hour. After that, the middle of the cheesecake will no longer look damp, but no cracks will appear on the surface.

If it was not possible to avoid cracks on the surface of the cake, do not be discouraged, they can be easily hidden. Decorate your pie with jam and fruit and you won't see any cracks.

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

1) Cheesecake with white chocolate

A recipe for chocolate lovers and connoisseurs of soft flavors without contrasts.

Mascarpone - 500 g
Granulated sugar - 100 g
Butter - 100 g
Chicken egg - 4 pieces
White chocolate - 200 g

Cooking method:

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

Grind the cookies into crumbs.

Melt the butter, add to the liver, stir.

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

Stage 2 Ingredients:

Mascarpone - 500 g

Granulated sugar - 100 g

Butter - 40 g

Chicken egg - 4 pcs.

White chocolate - 200 g

While the mold is in the oven, beat the mascarpone and sugar with a mixer. Enter four eggs one at a time. Beat on low speed, once everything is mixed - that's enough. Melt the chocolate with butter and add it to the mascarpone.

Pour the mixture onto the crust.

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

After an hour, the cheesecake will "grab", but it will still be loose in the middle. So it's ready. Let cool, run a knife around 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 biscuits (crumbly)
2 cups sugar (for filling and icing)
4 tablespoons of sugar (for the crust)
100 g butter
900 g cream cheese
5 eggs
3.5 tablespoons flour
juice and zest of half a lemon
1 tablespoon vanillin
a pinch of salt
2 cups sour cream

Cooking method:

Grind the cookies in a blender, add 4 tablespoons of sugar and softened butter. Mix. Put the dough in a mold (25 cm), pre-oiled, smooth. Bake for 8-10 minutes (160-170 degrees). Then cool. Cheese (it should be taken out of the refrigerator in advance), one and a half glasses of sugar, lemon juice and zest, vanilla and salt, beat with a mixer at low speed. Continuing to stir, add flour. Add eggs one at a time, beat until smooth. Grease the walls of the mold with oil. Place the filling on the base. Bake for another hour. Turn off the oven by opening the door ajar. Let the cheesecake 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 fatty cottage cheese.

3) Cheesecake with cottage cheese

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

Cooking method:

Using a blender, grind the cookies into crumbs. Add oil, knead to a homogeneous mass. Put it in a greased mold, distribute it evenly over the bottom and the 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, vanillin and sugar. Add cottage cheese, stir. Add sour cream and lemon zest, beat. 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 cooked in advance, since it should stand in the refrigerator for at least 4 hours.

4) Berry cheesecake

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

Cooking method:

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

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

5) Chocolate curd cheesecake

480 g chocolate (dark)
500 g cottage cheese (fatty)
one and a half cups of sugar for the filling
2 tablespoons sugar for base and garnish
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 soften. Put waffles in a blender, chop, add 1 table. a spoonful of sugar and softened butter. Beat until smooth. For baking, it is best to use a springform pan (24 cm). Grease the pan with butter. Transfer 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 cups of sugar and cocoa. Add eggs one at a time, pour in chocolate, mix. Place the filling on the base. Bake at 170 degrees for 1 hour. Put in the refrigerator overnight. 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 is smooth. Spread the resulting mixture on the surface of the finished cheesecake and put it in the refrigerator for 1 hour.

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

6) Banana cheesecake

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

Cooking method:

Cut the banana peeled from the peel into small pieces, transfer to a blender. Add cottage cheese, stir. Put eggs, flour, sour cream, sugar and salt there, beat. Put the base on a greased form, then the filling. Bake at 150 degrees for 50 minutes. Turn off the oven, open the door slightly. After an hour, take out 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 baking powder
1 orange
750 g cottage cheese
10 g semolina
a quarter glass of water

Cooking method:

Pour the oatmeal into a deep cup, add sugar (about 2 tablespoons), cocoa, baking powder, mix thoroughly. Add 1 egg white, applesauce, stir again. Grease a baking dish with butter, lay out the base, smooth. Place the dish in the oven for 10 minutes (190 degrees). Remove from the oven and cool. Rub the cottage cheese through a sieve. Wash the orange, peel, disassemble into slices. Peel each slice, put in a saucepan (frying pan with high walls), add a little water, cook for a few minutes. Drain the water. Let the orange cool, then grind 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 a mold. Bake at 160 degrees for 1 hour. Allow the cheesecake to cool in the oven, then refrigerate for 4 hours.

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

8) No baked cheesecake with cheese

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

Cooking method:

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

Cheesecake, like any other type of baking, today can be cooked 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 the cookies in a blender and mix with softened butter (150 g). In a separate container, mix cheese and powdered sugar, add eggs one at a time, add vanilla and cream. Beat. Grease the bottom and sides of the bowl with oil. Line the bottom of the baking paper strips crosswise to make the cheesecake easier to reach. Put the base of cookies in a bowl, tamp, make sides about 3 cm. Put the filling on top. Cook in the "Baking" mode for 50-60 minutes, then turn on the "Warm-up" program for 30 minutes. After that, take out the bowl, let the cheesecake cool, put it on a plate and put it in the refrigerator overnight.

Of course, cheesecake cannot be classified as a low-calorie meal. However, for those who follow the figure, but do not want to give up a delicious dessert, there is a recipe for a dietary cheesecake.

10) Diet cheesecake

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

Cooking method:

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

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