Bake a royal pie with cottage cheese. Royal cheesecake

29.03.2022 Restaurant notes

King pie is a very familiar dish for most people. In its usual form, it has a simple filling, consisting of cottage cheese, which is placed in the center of the pie. But with every year of the existence of this cake, more and more new recipes appear, some supplement the cake with fruits, some with vegetables, and some make different mixtures of sweet almonds, eggs, sugar and butter.

From ancient times, this cake is eaten 12 days after Christmas and continues to be enjoyed until Shrovetide. The ancient Romans made this cake on the feast of Saturnalia, and on that day, any person could become king for only one day, provided that a white or black bean was present in his piece of cake.

King pie is very popular abroad. Especially popular in Holland and Belgium. You can also be treated to this wonderful cake in London, Berlin and New York. In New Orleans, this pie is a traditional carnival treat.

Royal pie with cottage cheese and apples

Ingredients:

flour - 500 gr.;
baking powder - 1 sachet;
butter (butter) - 300 gr.;
apples - 4 pcs.;
sugar - 600 gr.;
cottage cheese - 500 gr.;
vanillin - 1 sachet;
eggs - 6 pcs.

Separate the yolks from the whites. Grind the margarine together with sugar and add the yolks, beat the mixture thoroughly until smooth. Sift flour, half a packet of vanilla and a bag of baking powder. Knead the dough and send it to the refrigerator for 25 minutes. Mix cottage cheese, sugar, 3 yolks and half a packet of vanilla in a shallow bowl.

Under running water, wash the apples and cut them into half rings (if desired, get rid of the peel). Pour the batter into the baking dish and smooth it all over the bottom. Put cottage cheese and apples on top. Preheat the oven to 180 degrees and send the mold there, bake for about 25 minutes. The pie is considered ready when it has a golden crust. Various berries, apples and carambola can be used to decorate the cake. Bon appetit!

Royal pie with berries

Ingredients:

flour - 320 gr.
butter (butter) - 100 gr.;
eggs - 5 pcs.;
soda - 10 gr.;
juice (lemon) - 1 tsp;
starch - 2 tbsp. l.;
sour cream - 150 gr.;
vanillin - 30 gr.;
cinnamon - 5 gr.;
sugar - 2 cups;
powdered sugar - 100 gr.;
berries - 300 gr.

Separate the whites from the yolks of 4 eggs. Mix sugar, yolks and butter until a homogeneous mass is obtained. Add soda and flour, knead the dough. You can knead the dough immediately in the form, then roll it out in a baking dish and make high sides.

We spread any berries on top of the dough layer, this recipe uses apricots, raspberries and currants. Sprinkle the berries with vanilla sugar. To prepare the filling, knead sour cream, cinnamon, egg, sugar. Whisk and add pudding mixture. Pour the prepared filling into a mold and send the cake to the oven, heated to 160 degrees. Bake for 15 minutes. At this time, beat the protein and add powdered sugar and sugar.

After 15 minutes, take the cake out of the oven and spread the protein mixture on it, send it to the oven for 20 minutes. Let the cake cool down so that the protein mixture hardens a little, thus getting a thickened cream. Bon appetit!

King's Chicken Pie

Ingredients:

butter (butter) - 80 gr.;
vanillin - 2 tbsp. l.;
sour cream - 100 gr.;
egg - 1 pc.;
yeast - 1 tbsp. l.;
salt - 0.5 tsp;
fillet (chicken) - 300 gr.;
flour - 200 gr.;
champignons - 200 gr.;
onion - 1 pc.;

Knead the dough and leave it in a warm place for 30 minutes. Boil the chicken fillet, then cut it into cubes. Don't throw out the broth! Fry the mushrooms in a pan with onions, salt and pepper to taste. We prepare the sauce for the pie, for this we mix the butter, flour, cream, chicken broth and spices, cook the resulting mixture in a saucepan for about 5 minutes over low heat, stirring occasionally.

Separately, boil the rice and add dill and parsley to it, add a couple of tablespoons of sauce for taste. Let's start assembling the pie, because in this recipe it consists of layers. Put a small layer of dough on the bottom of the mold. Then alternately apply layers in the following sequence: rice - mushrooms - chicken - sauce.

We apply the layers not thickly so that we can repeat this sequence of layers several more times. We cover the layers of the filling with dough and grease the dough with eggs and cream. Bake in the oven for 30 minutes at 180 degrees. Bon appetit!

Royal cabbage pie

Ingredients:

cabbage - 600 gr.;
egg - 2 pcs.;
butter (butter) - 250 gr.;
milk - 400 ml;
flour - 400 gr.;
sugar - 2 tbsp. l.;
salt - 1.5 tbsp. l.;
yeast - 20 gr.;

Sift flour, add salt and sugar, dry yeast and mix thoroughly. Then add butter. Heat the milk until warm and add it to the dough. After kneading the dough, grease it with oil and leave for about 40 minutes.

This time we prepare the filling. Shred the cabbage, add salt and pour boiling water. Let stand for about 5 minutes and squeeze the cabbage. Heat the olive oil in a frying pan and add the cabbage, simmer it for about 15 minutes, stirring. Add milk and salt to the pan, continue to simmer for about 15 minutes. Cut boiled eggs into small cubes. We divide the risen dough into 2 parts so that the first part is larger than the second, since the first part is the bottom of the pie.

Roll out the first half of the pie onto a pie tin. Lubricate the mold with olive oil first. We spread the cabbage filling on the dough. Sprinkle with chopped eggs, distributing the filling evenly over the cabbage. We roll out the second part of the dough on the board and put a thin layer on top of the filling. It is necessary to make small holes in the pie, then grease the pie with egg yolk and place the pie in the oven, heated to 180 degrees. Bake for 30 minutes.

Royal pie with cottage cheese

Ingredients:

flour - 350 gr.;
butter (butter) - 150 gr.;
sugar - 200 gr.;
eggs (chicken) - 3 pcs.;
baking powder - 1 tsp;
sugar (vanilla) - 1 tsp;
cottage cheese - 500 gr.

Mix sugar with butter, add flour along with baking powder. We knead the dough. We are engaged in the filling for the pie while the dough rises in a warm place. Break the eggs into a bowl, beat them with a mixer. We add a glass of sugar and a spoonful of vanilla sugar, beat, and add cottage cheese. Beat everything until completely homogeneous.

Put half of the dough into the pie mold, making the sides. Pour the filling onto the dough layer, evenly distributing it. We spread the second part of the dough in an even layer on top of the filling. We put the cake to bake in the oven, which should first be heated to 180 degrees. The cake is ready when it forms a golden crust, usually after 40 minutes of baking. The cake should cool in a baking dish, after which you can lay it out to decorate as you like and boldly serve it to the table. Bon appetit!

Delicate, sweet, incredible royal cheesecake with cottage cheese on your table! Cook it at home according to one of the recipes from our selection.

Unlike the usual cheesecake, which is a cake of dough with an open filling, the royal one is more like a closed grated pie with a delicate curd filling resembling a soufflé. Baking is very tasty, with a soft center and a deliciously crispy top layer. Often, even those who do not like and do not eat cottage cheese do not refuse a piece of such a pie.

The royal cheesecake is especially good chilled, but you can also eat it warm, optionally supplemented with sour cream or fresh berries. We offer a detailed step-by-step recipe for this wonderful dessert!

For test:

flour - 240 g;
sugar - 100 g;
butter (can be margarine) - 150 g.

For filling:

fine-grained cottage cheese (preferably from 9%) - 500 g;
soda - ½ teaspoon;
vanillin - a pinch;
sugar - 100 g (or to taste);
medium-sized eggs - 3-4 pieces;
salt - ½ tsp.

We rub the butter on a coarse grater or chop with a knife into small pieces. The butter bar must be hard and cold (you can send it to the freezer for 30-40 minutes before starting cooking). Add sugar and immediately all the norm of sifted flour.

Intensively grind the mass with palms until fine crumbs are obtained. We work quickly so that the butter does not have time to melt from the heat of the hands.

Approximately 2/3 of the resulting crumbs, tamping, are distributed along the bottom of a heat-resistant detachable container, forming a board along the edges (in our case, a round baking dish with a diameter of 22 cm was used). It is advisable to cover the bottom of the container for safety net with oiled parchment, and grease the walls with butter.

How to make the filling for the royal cheesecake? Thoroughly knead the cottage cheese until smooth, get rid of graininess and curd lumps. Add soda, salt and vanilla. Pour sugar, the dosage of which we vary independently.

One at a time, we drive raw eggs into the curd mass, thoroughly stirring the mixture each time.

Since the consistency of the filling will greatly depend on the size of the eggs used and the moisture content of the cottage cheese, we are guided by the state of the mass - it is possible that you will need a little more or less eggs than indicated in the recipe. The curd filling should not be dense, but not very liquid, like thick sour cream.

We fill the previously prepared base of the pie with the curd mass.

We level the filling and evenly sprinkle with the remnants of sweet crumbs. We send the royal cheesecake to an oven heated to 200 degrees.

Bake for 40-45 minutes. As a result, the top layer of the cheesecake should be slightly browned.

Cool the cake completely, and then remove the detachable side. Slice the pie and serve!

Recipe 2: royal cheesecake with cottage cheese in the oven

This light shortcrust pastry pie with a wide layer of cottage cheese is a hearty and, one might say, festive treat. Royal cheesecakes are perfect for both tea drinking and as a full breakfast.
In this recipe, we are preparing a classic version of the royal cheesecake.

However, after the first cooking experience, you can enhance the taste with a fresh citrus-lemon flavor, introduce your favorite additives to taste: fruits, berries, nuts, raisins, or prepare a cheesecake with chocolate chips.

eggs - 5 pieces
cottage cheese - 500 grams
butter - 200 grams
sugar - 1 cup
salt - a pinch
flour - 2 cups
soda - 1 teaspoon
vinegar - to pay off the soda
vanilla sugar - optional and to taste

Remove 200 g of sufficiently hard butter from the refrigerator (but not from the freezer, as frozen is not good). Grate this oil.

To the butter, add 2 cups of sifted flour, a pinch of table salt, 2 tablespoons of sugar, and soda quenched with lemon juice or vinegar.

Grind the resulting mixture into crumbs. You can do it with a spoon, or with a mixer - it's more convenient and faster (only in a higher bowl so that the crumbs do not scatter).

Add the rest of the sugar (before that only 2 tablespoons from 1 cup were used) to the cottage cheese, add the eggs there and mix thoroughly.

Grease the bottom of a springform pan (pictured 26 cm) with oil and put 2/3 of the crumbs into it.

Spread curd evenly on top.

Then lay out the rest of the crumbs again.

Bake in preheated oven for 30-40 minutes. with a temperature of 180 degrees.

Carefully remove the sides of the mold and transfer the cake to a wide dish.

After cooling, cut the royal cheesecake into pieces.

Recipe 3: how to cook royal cheesecake with cottage cheese

To prepare the dough:

Wheat flour - 1.5 cups
Soda - ½ tsp
Margarine - 150 gr.
Sugar - ½ cup
Salt - ½ tsp

To prepare the filling:

Cottage cheese - 500 g.
Eggs - 4 pcs.
Sugar - ½ cup (or to taste)
Soda - 1/3 tsp
Vanillin - a pinch.

Cooking sand crumbs. Mix flour, baking soda and sugar in a deep bowl. Grate frozen margarine. We grind everything together with our hands.

Pour 2/3 of the sand crumbs into the mold and lightly press the dough to the bottom and sides of the mold with your hands. Put the remaining 1/3 of the crumbs in the refrigerator for now.

Cooking curd filling. Mix cottage cheese with eggs, sugar, salt, soda and vanilla. Stir with a fork or lightly beat with a blender. Pour the filling into the mold on the dough.

Sprinkle the curd filling with sand crumbs from the refrigerator.

We heat the oven to 200 degrees. We put our royal cheesecake in the oven. Bake for 35-40 minutes, until the top crust of the pie is browned. We get it. We leave to cool.

Cut the royal cheesecake into portioned pieces. The royal cheesecake with cottage cheese is ready. Bon appetit!

Recipe 4: curd royal cheesecake with raisins (step by step)

For filling:

500 g of cottage cheese;
1 cup of sugar;
4 eggs;
vanillin or vanilla sugar;
1 tsp baking powder;
zest from half a lemon;

for the test:

2.5 st. flour
1 incomplete glass of sugar;
1 tsp baking powder;
0.5 tsp salt;
150 g butter.

Let's make the filling first. In a deep and convenient container, combine all the ingredients. Cottage cheese is desirable to take homemade, fatty. Lemon zest should be grated on a fine grater.

Beat it all with a mixer or in a blender until the mass becomes homogeneous. The consistency is quite liquid - like dough for pancakes.

In another bowl, prepare the dough. In general, it is difficult to call it a test - it turns out a crumb. Mix dry ingredients. Flour can be sifted. If there is no baking powder, then ordinary soda (0.5 tsp) will do.

Now we take the butter out of the refrigerator and rub it on a coarse grater directly into a bowl with flour and sugar. Periodically, we dip a piece in a mixture of dry ingredients - this will prevent the grated oil from sticking together in one lump.

Hands quickly grind everything into crumbs. We cover the form with parchment or baking paper, grease with a little butter. We spread the larger half of the sand crumbs into a mold, level it and make small sides around the perimeter.

Pour the curd filling and carefully sprinkle it with the remaining dough on top.

We send this beauty to bake in an oven heated to 200 degrees. There the cheesecake will be exactly 45 minutes.

Well, now let's move on to the most difficult part. We take out this delicate fragrant miracle and leave it in the cold for 6 hours. In a freshly baked cheesecake, the filling will be watery - do not be afraid, after cooling it will thicken.

It is better to serve the Royal cheesecake with a cup of green tea, and I like to brew aromatic tea with mint and lemon. You can even cook for the holiday table. I hope the pie will become one of your favorite cottage cheese baking recipes.

Recipe 5, wait: royal homemade cheesecake (with photo)

The recipe for a delicious cheesecake with cottage cheese will not “load” us at all in time, but at the end we will get amazing pastries. The composition of the ingredients is by no means complicated and includes products that are always available in home kitchen cabinets and refrigerators.

cottage cheese (preferably homemade) - 700 grams,
chicken eggs - 4 pcs.,
sugar - a little less than a glass,
a glass of flour with a "slide"
100 grams of butter,
vegetable oil for greasing the baking dish.

By breaking eggs into a deep bowl and adding sugar (without two tablespoons, which will go in the recipe for another thing).

Beat everything thoroughly until the sugar grains are completely dissolved.

Add cottage cheese to the resulting mass.

Again, mix thoroughly, achieving a uniform mass.

We put the bowl with the curd filling aside and prepare the crumb crumbs. In order to prepare the so-called "crumb", add grated soft butter and sugar, which we left in stock, to a small amount of flour. Then, more and more flour.

We rub this mass with our hands until it spills between the fingers - dry crumbs.

Lubricate the baking dish with vegetable oil,

pour half of the dry crumbs into it - sprinkles.

Then pour the curd mass over the crumbs.

And then we fall asleep with the remaining half of the crumbs.

We heat the oven to a temperature of 170 degrees. We put the form with the royal cheesecake in an oven preheated to 170 degrees for 35 minutes. We duplicate the readiness of baking by piercing it with a match or a toothpick, their tip must be dry. After the specified time, we take out the pastries from the oven. And we enjoy the unusually delicate taste of the royal cheesecake with cottage cheese, first ourselves (sampling), and then we treat our family.

You can serve such pastries to the table directly from the oven, but they are also very good cold. Decorate the cheesecake with berries as desired.

Recipe 6: royal cheesecake with cottage cheese - simple and quick

Butter 200 g
Flour 2 tbsp.
Eggs 3 pcs.
soda 1 tsp
Sour cream 2 tbsp
Curd 5-7% 400 g
Lemon peel 1 pc.

A pack of butter, 2 cups of flour, 2 tablespoons of sugar and soda, quenched with lemon juice or vinegar, chop into crumbs with a knife.

It should turn out like this crumb.

All other ingredients for the royal cheesecake must be mixed for the filling.

Get a homogeneous mass.

Pour about 2/3 of the crumbs into a greased form (pan) - this is the basis of the royal cheesecake, then pour the filling, pour the remaining crumbs on top.

Bake the cheesecake in the oven for about 30-40 minutes.

Recipe 7: Royal Cheesecake with Apricot Jam

200 g of cold margarine;
2 cups of flour;
1 cup of sugar;
1 sachet of baking powder.
For filling:
500 g of cottage cheese;
4 eggs;
1 cup of sugar;
200 g apricot jam;

Grind with your hands into a homogeneous crumb. This will be the dough for our cheesecake.

Cool the royal cheesecake in the form, already completely cooled, cut and serve.

Recipe 8, step by step: delicious royal cheesecake

cottage cheese (homogeneous cottage cheese, without grains) - 300 gr,
wheat flour - 2 cups,
granulated sugar - 7 tbsp. spoons
slaked soda or baking powder - 1 teaspoon,
salt - 1 pinch,
butter - 120 gr,
chicken egg - 2 pcs.,
vanilla sugar - 1 teaspoon.

Sift flour into mixing bowl. Add a pinch of salt, 0.5 teaspoon vanilla sugar and 1 teaspoon baking powder. Stir.

Grate very cold butter on a coarse grater. A whole piece of butter, before grating, place in flour and roll well. So, the oil will be easier to rub, and the oil itself will heat up less. Dip the butter into the flour each time before touching the grater. To grated butter, add 5-6 tbsp. spoons of granulated sugar.

Very quickly, rub the grated butter with flour with your fingers until you get loose flour crumbs.

Divide the total flour crumb into 2 parts (60% and 40%). Put most of the flour crumbs in a baking dish. I lined the bottom of the mold with parchment so that the finished cheesecake could easily move away from the mold. Grease the sides of the mold with butter. When baked, the sugar particles will turn into caramel. There is a risk that the caramel will stick and the finished pastries will not move well from the mold. To prevent this from happening, do not ignore the advice on using parchment for baking.

In a separate bowl, mix cottage cheese, two eggs and a little sugar. You can add sugar according to your taste. I put 2-3 tbsp. spoons. The cheesecake crust will be quite sweet, since we put a lot of sugar in the shortcrust pastry.

Using a spoon or fork, mix the cottage cheese with eggs and sugar. The use of technology or a mixer is generally not appropriate. The main thing is that the cottage cheese is homogeneous and without grains. I use purchased cottage cheese in briquettes.

Pretty quickly, our mass will turn into a curd mixture, a little thicker than kefir. Add the remaining vanilla sugar to the mass and stir again.

Pour the resulting curd filling into the form for the dough. Distribute evenly.

Sprinkle the remaining flour crumbs over the curd filling so that the flour crumbs completely hide the curd filling. Smooth out.

Preheat oven to 200 degrees. Bake the king cheesecake in a hot oven for about 40 minutes. As it bakes, the flour crumbs will brown, and ruddy barrels will appear on the edges of the cheesecake. It is with the help of sugar, butter and heat that caramel is formed. It makes the crust crispy and very tasty. Do not think that this caramel is hard. No, it only adds a nice crunch, but the edges of the cheesecake are not hard at all. Such pastries are quite suitable for people of any age, from small to large. The finished cheesecake is very tender and very tasty.

Recipe 9: royal cheesecake with cottage cheese in a slow cooker

100 g butter;
¾ cup sugar;
1.5 cups wheat flour.

500 g of fatty cottage cheese;
3 chicken eggs;
¾ cup sugar;
1 pinch of salt;
2 tablespoons (without a slide) potato starch;
vanillin to taste.
10 g butter for greasing.

We definitely choose fresh, farm-made cottage cheese for cheesecakes. Thoroughly knead the cottage cheese into a paste using an immersion blender. We try to make the mass homogeneous, without grains.

Add eggs, sugar, salt, starch and vanillin to the cottage cheese.

Mix the resulting mass well. It will be uniform and smooth.

Set the filling aside and prepare the sand base. Pour the flour and sugar into the bowl of a stand mixer or food processor and mix.

Add the soft butter cut into pieces. Mix thoroughly until fine crumbs are obtained so that there are no large oil lumps left.

Lubricate the multicooker bowl with butter, capturing about 3 cm in height.
Pour 2/3 of the sand crumbs into the bottom of the multicooker bowl. With fingertips, we distribute it evenly over the entire surface, lightly tamp it down and form a side about 2-2.5 cm high.

Now it's time for the filling. In theory, it should not go beyond the edges of the sides. But here it is important not to overdo it with these sides: in order for the finished product to look neat, higher sides should not be formed.

Gently sprinkle the entire surface with the remaining sand chips, trying to distribute it evenly.

We put the bowl in the multicooker. Royal cheesecake is cooked in the "Baking" mode. Typically, the cooking time in a slow cooker is 50 or 60 minutes in this mode. We bake the time that your slow cooker offers. My multicooker has never let me down - there was always enough base time for the Baking mode.

It is difficult to say where such a “royal” name came from for this pastry, but despite the simplicity of the ingredients, the taste of the pie turns out to be really chic and worthy of the menu of kings.

And in order for the royal pie with cottage cheese and apples to become truly royal, you need to seriously approach the choice of ingredients, even though they are simple.

It is important to use very dry cottage cheese to prepare the filling, because after mixing it with yolks and sugar, the curd filling will become watery, because the sugar, dissolving, turns into syrup. Therefore, if your cottage cheese is not dry enough, transfer it to a sieve lined with several layers of gauze and put it in the refrigerator for several hours so that excess whey is glassed.

It is advisable to take hard apples, for example, Simirenko or Granny Smith varieties, fragrant Antonovka is also good.

Butter must be taken out of the refrigerator in advance so that it becomes soft.

Separate the yolks from the whites.

Mix a pinch of vanillin (or the amount to taste) immediately with sugar so that a vanilla note is present in each layer of the cake. Sift flour with baking powder and a pinch of salt.

This amount of ingredients is enough for one large pie (form - 25x35 cm), or you can do as I did - bake two small pies. Forms preferably use glass or non-stick coating. They need to be lubricated with a small amount of oil (can be vegetable), it is not necessary to cover them with paper.

Let's start by preparing the dough. To do this, put soft butter in a suitable bowl, add 100 grams of sugar and 3 yolks to it.

Beat everything with a mixer until a lush and homogeneous mass is obtained.

Add the flour mixture and use your hands to knead a soft dough. In order for the dough to become crumbly after baking, it does not need to be kneaded for a long time, it is enough that all the components of the dough come together.

The dough is very pleasant and almost does not stick to your hands, however, it needs to rest a little, so we will wrap it in cling film and put it in the refrigerator while we are doing the curd-apple filling.

For the filling, wipe dry cottage cheese through a sieve, add 100 grams of sugar and 3 yolks to it. Mix everything with a spoon until smooth, and you will see that the cottage cheese has become much thinner.

Peel the apples, remove the seed box and cut into half rings.

Preheat the oven to a temperature of 180-190 degrees. We take the dough out of the refrigerator and distribute it with our hands in shape, forming sides. We will make the sides higher, because there are a lot of fillings. And so that the dough does not become wet from the curd filling, take 1-2 teaspoons of protein (not yet whipped) and spread it over the surface of the dough with a brush.

Then put the curd filling on the dough, filling the dough halfway.

Start beating egg whites on low speed mixer until frothy.

Then increase the speed of the mixer and gradually add the remaining sugar (200 grams). Beat egg whites with sugar until glossy air mass and firm peaks.

After 30 minutes, we take out the form from the oven and see that the apples and the edges of the dough are noticeably browned.

We spread the whipped proteins on the hot pie, quickly spread them with a spoon and return the form with the pie to the oven for another 10-15 minutes.

We bake the cake at the same temperature (180-190 degrees). The meringue should brown a little, but remain soft.

Remove the cake from the oven and let it cool completely right in the mold.

After cooling, the royal pie with cottage cheese and apples can be cut into portions. By the way, such charming droplets of caramel color as pearls will appear on the surface of the meringue.

Happy tea!

In appearance, the royal (or it is also called royal) cheesecake does not look like the usual cheesecake familiar to everyone, but more like a grated pie with a tender curd soufflé in the middle. The pie is very tasty, and the sweet crispy crumb on top will not leave anyone indifferent. Children especially like such pastries, and even those who do not really like cottage cheese.

Prepare the necessary products.

To prepare the dough, mix flour with sugar, soda and margarine. Grind everything with your hands until you get small crumbs. You can pre-grate margarine, or you can just chop it. Margarine should be well frozen.

Pour about 2/3 of the sand crumbs into a baking dish and smooth it with your hands so that the cake has a bottom and small sides. You can take any form for baking. My form size is 25x35. Can be baked in a pan or in a cake tin.

To prepare the filling, mix cottage cheese with sugar, eggs, salt, soda and vanilla. Mix well.

Pour the curd filling into the baking dish on top of the dough.

Pour the rest of the sand crumbs on top of the filling.

Put the form with the royal cheesecake in a preheated oven and bake for 35-40 minutes at 200 degrees. Then take the mold out of the oven and let the cheesecake cool down.