Recipe for cheesecake made from cottage cheese and sour cream. How to make a delicate curd cheesecake

Recipe for cheesecake from cottage cheese and sour cream. How to make a delicate curd cheesecake

29.08.2019 Seafood dishes

Cheesecake is a delicacy that can satisfy the most demanding taste. The mention is drooling! If it does not cause such emotions in you, then you are still on the way to your “perfect cheesecake”.

One of the most delicious and beloved American desserts that have become very popular in our country in recent years. This delicate dessert is on the menu of almost all restaurants, and the assortment of many shops. Delicate creamy, airy, moist, with filling and glaze or berry mix, or maybe without anything - a huge variety of tastes and options. You can't list all of them.

Cheesecake is a dessert based on soft cream cheese and cottage cheese, or a combination of both. Required ingredients are also fat sour cream (or cream), sugar, eggs. In some cases, milk, flour, even semolina are added. Depending on your preference, you can experiment with all kinds of fillings (fruits, berries, icing, toppings, etc.). The flight of fantasy is unlimited! By the way, it can also be served as breakfast.

Today, there are two main cooking methods - with or without baking. In the first case, the cheesecake is baked in the oven and allowed to freeze in the cold, and in the second, the ingredients are mixed with gelatin and placed in the cold to "set". Some people practice baking in a water bath, so the filling will turn out more magnificent. All options are good, everyone's preferences are already here.

The cheesecake is based on a crust. It can be made from shortcrust pastry or by mixing cookies with butter. You can also prepare a dessert without a base - this way you can emphasize the curd or cheese flavor.

Many housewives are of the opinion that preparing such a dessert on their own is very laborious, but this is a big mistake. It is quite simple to prepare and does not take much time. If you arm yourself with the right recipe, choose the right products, then you are guaranteed success. And the products you need to create this masterpiece are available at any grocery store.

To begin with, you can make the most common and simplest option - the classic one. And only then experiment with adding new ingredients. And finally find your “perfect recipe”.

I bring to your attention several ways and tips on how to make the "right cheesecake"

Classic cottage cheese cheesecake recipe

Ingredients:

For the test:

Flour - 200 g
Sugar - 100 g
Creamy margarine - 100 g
Chicken eggs - 1 pc

For curd mass:

Fatty cottage cheese - 800 g
Cream 25% and above - 200 g
Corn starch - 2 tablespoons with a slide
Zest from 1 orange
chicken eggs - 4 pcs.
granulated sugar‒ 180 g
vanillin - 1 g

First, we take cold butter, grind it with flour, sand and vanilla until a homogeneous crumb is formed. This should be done as quickly as possible so that the butter does not melt from warm hands. Otherwise, fat will come out of it, the baked dough will be rough and tough.

Break the egg into the resulting crumb, quickly knead the shortbread dough. This does not require special efforts, since we just need to collect the crumbs into one big lump. If it crumbles heavily, you can moisten your hands with cold water and continue kneading. Also, instead of water, you can add cold sour cream, but not more than 1 tablespoon.

Put the finished dough into a ball and put it in the refrigerator to rest. The longer it stays in the cold, the better. Our base for confectionery masterpieces is ready.

Wash the orange well, remove the orange part of the zest. In the event that you are not a citrus lover, you can either reduce the volume of the zest, or completely abandon it.

In a deep bowl, using a blender, beat the cottage cheese, sand, cream (150 g), vanillin and zest. The result is a homogeneous mass in consistency reminiscent of thick sour cream.

Next, using a mixer, we drive in one egg, each time beat the contents until a uniform white color. Combine the remaining cream with starch and add this mixture to the curd mass, mix everything thoroughly with a mixer.

Form a sandy base for the cake. To do this, we take a form, cover it with parchment, evenly distribute the shortbread dough along the bottom, do not forget about the sides.

We spread the curd paste on a sand base. We level the filling. Preheat the oven to 170-180 degrees, put our pie in the bottom of the oven and bake for an hour.

Leave the finished cake until it cools completely. We gain patience and put it in the refrigerator for at least 4 hours. So that our casserole is thoroughly soaked. Put the finished pie on a serving dish. Lightly sprinkle with chocolate chips if desired.

Banana cottage cheese cheesecake with cookies

Ingredients for syrup:

Sugar - 200 ml
Water - 150 ml
Bananas - 3 pieces
Lemon juice - 1 tbsp spoon

Sand base ingredients:

Cookies - 200 g
Butter - 60 g

Ingredients for the filling:

Cottage cheese - 300 g
Cream cheese (Philadelphia, Buko or others) - 200 g
Sugar - 200 g
Cream - 100 g
Egg - 3-4 pieces
Bananas - 3 pieces
Cornstarch - 2 tbsp spoons
Vanilla extract - 2 tsp. Spoons

Cooking progress

Let's start our cooking process with syrup. Pour sand, lemon juice into a small saucepan and dilute with water. We put on fire, stirring constantly, bring to a boil. Peel bananas (3pcs), cut into small rings and send them to boiling syrup. Cook bananas in syrup for 7-10 minutes, then cool at room temperature.

Grind shortbread cookies into crumbs. Combine with melted butter. Stir the mixture and distribute evenly over the form covered with parchment. Using a glass, tamp the mixture tightly to get a dense crust.

Now the most delicious stage is preparing the filling for the banana cheesecake. Beat the cottage cheese and cheese lightly with a mixer until a homogeneous mass without lumps is formed. To reduce the cost of cooking, you can completely replace cheese with cottage cheese. Add sugar, cornstarch and eggs to the beaten mass. Continue whisking all the ingredients until smooth, and without stopping whipping, pour the cream, vanilla extract and mashed bananas into the cream. Cream can be replaced with sour cream. We continue to beat for another 1-2 minutes.

Distribute the resulting filling in an even layer over the shortbread cake. Preheat the oven to 140-150 degrees, set to bake for 40 minutes. It is very important to watch the cake in the oven so that it does not burn. In the center, it should shake like jelly.

While the cake is baking, continue to prepare the syrup. Using a blender, grind bananas (3 pcs) so that the syrup is translucent, without lumps.

We take out the finished cheesecake from the mold, transfer it to a dish and send it to the refrigerator for 4-6 hours. Before serving, pour banana syrup on its surface.

Cottage cheese cheesecake with cookies without baking with gelatin

We need:

Shortbread cookies - 200 g
cream - 500 ml (can be replaced with sour cream 30%)
cottage cheese - 300 g
butter - 100 g
sugar - 150 g
gelatin - 30 g
water - 100 ml
vanilla sugar - 1/2 tsp
fruit jelly - 1 pack
water - 400 ml

First, let's prepare the base for the dessert. Grind the cookies into small crumbs, almost into flour. Add butter. The ratio should be approximately 1: 2. Knead thoroughly. We take the form, cover with cling film and distribute the base, tamping it well with our hands or a spoon. Then we send it to the cold for 30-40 minutes, so that the mass "begins".

Now let's make the jelly cream. Pour gelatin with water until it swells.

Combine sour cream or heavy cream with vanilla and sugar. Using a mixer, beat until a fluffy, dense consistency is obtained. In order for the cottage cheese to acquire a delicate texture, it must be wiped through a sieve. Gradually add it in small portions to the whipped cream and continue whipping at a low speed. Beat at a low speed so that cracks do not form on the surface during baking. You should get a homogeneous mass in consistency, similar to thick sour cream.

Heat the swollen gelatin over low heat until it is completely dissolved. Pour it into the cream in a small stream, without stopping to beat.

We take out the chilled cake from the refrigerator. Pour out the resulting filling, level the surface. We send it to the cold for 2 hours until the cream is completely thickened.

As a decoration, we will make the top layer of the cake in the form of berry jelly. Prepare jelly from the finished pack. See how much water is written in the instructions and take a little less. For example, on my pack it is advised to pour in 500 ml of water, I take 400 ml. I heat the water to a boil, dissolve the jelly from the pack. The jelly should cool down to room temperature. To speed up the process, I send it to the refrigerator.

My strawberries. We cut beautifully (at your discretion). We lay the chopped berries beautifully in a circle. Pour the cooled jelly on top and put our masterpiece in the refrigerator for 5 hours until the jelly completely solidifies. We take it out of the mold carefully, so as not to destroy the beauty, using a knife.

How to cook curd cheesecake in a slow cooker

Ingredients:

Cottage cheese - 300 g
Cookies - 300 g
Butter - 100 g
Sour cream - 300 g
Sugar - 150 g
Chicken table eggs - 3 g
Orange - 1 g (We need the zest, but you can do without adding this ingredient.)

It is better to choose fatter sour cream and cottage cheese for cheesecake.

Grind the cookies into flour in a blender. Add melted butter. Knead until smooth.

Cover the bottom of the multicooker bowl with parchment, spread the sand mass. We carefully ram the bottom and sides. To make our cake take shape, we send the bowl to the refrigerator for half an hour.

Let's deal with the filling

In a deep bowl, using a mixer, beat the cottage cheese, sour cream, sugar, eggs and orange zest. You should get a homogeneous mass in consistency reminiscent of thick sour cream.

Put the filling on the cooled crust and put on the "Baking" mode in a slow cooker for 50 minutes. We take out the baked cheesecake from the multicooker only after it has completely cooled down. Then we send it to the refrigerator for another 2 hours so that it "grabs" properly. The finished cheesecake can be garnished to your liking and served.

Cheesecake from cottage cheese with berries at home

Ingredients:

flour - 200 g;
butter - 170 g;
granulated sugar - 200 g;
chicken eggs - 3 pcs.;
baking powder - 1 tsp;
sour cream - 100 g;
cottage cheese 18% - 500 g;
vanilla sugar - 1 sachet;
berries - 300 g

Cooking method

Looking ahead, I want to warn you that this cake is prepared in advance, because it will have to cool in the form in which it was baked, and also stand in the refrigerator for 2 hours in order to grasp and freeze properly.

So berries. Berries can be anything, but not too watery. Cherries, any currants are suitable, but cranberries, blueberries and blueberries are generally ideal. There is no need to put raspberries and strawberries in cheesecakes, these berries do not withstand a 40-minute heat treatment in the oven, they emit a lot of juice, which can flow, the berries can sink, turn into an incomprehensible mushy puree when baked, giving an unpresentable look to the cheesecake. Excess juice will not allow the curd mass to seize normally, thereby increasing the cooking time, etc. We take frozen blackberries, they stand the test of the oven with dignity. In the event that your berries are frozen, you must get them in advance, defrost and drain the excess juice.

Making the dough

Be sure to sift the flour. Mix with baking powder. Mix the resulting flour with cold butter (150 g). To do this, cut the chilled butter into cubes and grind with flour until fine crumbs are formed. After that, add sugar to the dough, drive in one egg and knead the shortbread dough well. The main thing here is not to overdo it with flour. Otherwise, the cake will be tough. If the dough crumbles, it doesn't matter. We don't have to roll it out. We put the kneaded dough in a plastic bag, send it to the refrigerator for 30 -40 minutes.

Let's make the filling

We grind the cottage cheese through a sieve. In a deep cup, mix it with vanilla sugar. We break 2 eggs in turn. We measure out 100 grams of sugar, sour cream and send them to a cup. We mix everything with a mixer.

Grease the baking dish well with butter. Distribute the cooled dough evenly, making the sides. Gently pour half of the curd-cream mixture. Spread half of the berries evenly on the mixture. Then fill in the remaining cream and spread the remaining berries on the surface of our pie.

We bake the cake in an already preheated oven at 180 degrees for 40 minutes. During the baking process, do not open the oven door in order to avoid cracking due to a sharp temperature drop. Let the finished cake cool. It is better to send it in the cold for 2-4 hours so that it "infuses".

Cooking curd cheesecake from cookies

Ingredients:

Shortbread cookies - 200 g
Butter - 180 g
Cottage cheese - 400 g
Chicken table egg - 3 pieces
Sugar - sand - 200 g
Sour cream - 200 ml
Lemon - 1⁄2 pc
Vanilla sugar to taste

Cooking method

Grind the cookies into small crumbs using a blender or meat grinder.

Melt butter over low heat and mix with ground cookies.

Cover the baking dish with parchment paper. We evenly distribute the mass of cookies in shape, make the sides. Press the mass well against the mold with a glass or jar. Now we put the cake in the refrigerator so that the base for the cheesecake "grabs" for about 30 minutes.

Mix cottage cheese with sugar and sour cream. Using a blender, beat into a paste.

Add eggs to the resulting paste, mix thoroughly. Got a homogeneous mass. Now sprinkle with vanilla sugar and lemon zest. Mix thoroughly again. Ready.

We take the form with the dough out of the refrigerator, fill it evenly with the filling.

We put in a preheated oven to 180 degrees for 50 minutes. After baking, wait until the cheesecake has completely cooled. We take out. You can, even better, leave it to soak overnight. Bon Appetit!

Chocolate curd cheesecake recipe

We will take:

Curd - 900 g
Chocolate cookies - 250 g
Chocolate - 300 g
Fatty sour cream - 1 glass.
Sugar - sand - 1 glass.
Cream - 50 ml.
Chicken egg - 4 pcs.
Butter - 150 g

Preparation

Grind cookies in any way convenient for you (practically into flour). Melt the butter in a water bath so that it does not give off a smell when baking. Combine with chocolate chips

Put the resulting chocolate crumb into a greased form, tamping slightly so that the cake does not fall apart. We bake the cake in an oven preheated to 180 degrees for 10 minutes.

For the filling, mix cottage cheese with sugar, eggs and sour cream. Whisk thoroughly until soufflé.

Melt 200 grams of chocolate using a water bath.

Combine curd and chocolate masses, beat until smooth.

On the cooled cake, lay out and level the filling directly into the mold. We send it to an oven preheated to 160 degrees and simmer for an hour. To prevent the cheesecake from drying out during baking, it is advisable to put a dish with water in the oven. Leave the finished cake to cool in the oven, and then set it to cool for 6-8 hours.

Boil the cream, add the chopped 100 gr. chocolate and, with constant stirring, bring it to a thickening state. Remove the baking dish from the cheesecake, pour over the chocolate cream. Chill for about an hour in the refrigerator and serve.

Banana cheesecake video recipe

I bring to your attention a video recipe for a banana cheesecake. The video describes in detail the process of creating a dessert. Happy viewing.

As you can see, there is nothing difficult.

Hello! I am the man who loves to cook deliciously curd cheesecake with pastries and more! I also fell in love with my family very much with this recipe, which came to us in the CIS countries from Europe. Usually lazy people cook it without baking, however, just like me, sometimes I’m lazy or I don’t have time to cook, but I’m willing to drink tea, well, sometimes I’ll quickly make a recipe and don’t bake anything!

1) Preparing the recipe is quite simple, because we will cook curd cheesecake according to the photo, the most important and tasty stage in my opinion is the preparation of the dough, and the dough that we cook without baking is not quite so deliciously delicious, but if you make and bake the base yourself, then the curd cheesecake it will turn out to be delicious.

2) The second stage is the preparation of curd mass for cheesecake, usually it is prepared in different ways, but cheesecake without curd is not a cheesecake!)

3) The third stage is the preparation of the filling with fruit, so that the recipe is very beautiful. In principle, this is not necessary, but if you want to surprise your guests, then you can cut the fruit, put it on the curd cheesecake and pour over the gelatin.

Let's make our first photo recipe!

Recipe number 1. Curd cheesecake with baked goods

If you had time to try curd cheesecake with or without pastries, then you definitely fell in love with this recipe from the first bite! The cooking process is very simple!

First of all, we prepare the dough, the basis for the cheesecake. The cookies need to be ground, preferably through a blender mug, we need the cookies to turn into small crumbs.
Now the butter needs to be heated until soft in the microwave, put into cookies and mix very thoroughly.
We spread the mass in a baking dish, level and make the sides. Put the cheesecake in the refrigerator for 20-30 minutes.
Cooking curd cream for cheesecake. To do this, pour cottage cheese into a bowl, add eggs, sour cream and sugar there, beat well with a blender until smooth.
We take out the form from the refrigerator, pour the curd mixture into it and bake in the oven for 30-40 minutes at a temperature of 180 degrees.

Bon Appetit! Studying the next curd recipe with a photo!

Recipe number 2. Strawberry cheesecake with baked goods

This dessert will contain berries and, of course, jelly! Cheesecake, in my opinion, is much tastier this way.

For preparation, let's purchase the following set of products for the recipe:

300 g cookies, 150 g plums. butter, 400 grams of mascarpone (it is always difficult to find it, so you can buy regular cottage cheese), half a glass of sugar, half a glass of cream (if not, then you can sour cream), 2 eggs, 2 tablespoons. tablespoons of gelatin, not a full glass of sugar, two glasses of strawberries or other berries.

We begin to prepare the recipe:

1 Cookies also need to be well interrupted in a glass from a blender into small crumbs, add soft butter and stir well. We spread the dough into a mold and make a base with sides out of it.
Mix cottage cheese with half a glass of sugar, cream, drive in eggs and beat well with a blender. We spread the mass in a mold and bake for 40 minutes in the oven at a temperature of 160 degrees.
Let's prepare jelly for a curd cheesecake! Pour gelatin into half a glass of water, leave it for 25 minutes to swell, then heat it up to a hot state so that everything dissolves and becomes liquid, but do not boil, because everything will go bad. Now we pour an incomplete glass of sugar into our berries, and beat with a blender while adding gelatin.
Take the prepared cheesecake out of the oven, let it cool completely and fill it with our filling, it is advisable to start cooking it when the cheesecake has already cooled down, otherwise the gelatin will solidify.

Let's let the pie infuse in the refrigerator for 2-3 hours and can be served! It turned out a wonderful recipe with a photo! Enjoy your tea!

Another curd cheesecake recipe

In the following sections of my site, I will provide a recipe for a cold cheesecake, and now we will look at a baked cheesecake.

For cooking we need:

slightly less than half a kilo of cookies, 3/4 pack of butter, 4/5 kilos of homemade cottage cheese, a glass of granulated sugar, half a glass of cream, 3 eggs, sour cream with vanilla and your favorite berries to taste.

Let's start cooking:

Using a blender, crumb cookies into small crumbs.
We drown butter.
We take a baking dish, cover it with baking paper and oil thoroughly. A detachable or silicone mold is best suited - it will greatly simplify the process of pulling out the cake.
The oil should cool down a little by this time. Fill them with crumbly cookies and mix.
We put the resulting mass in the prepared form and level it with a spoon, so that the sides are one and a half centimeters each, and the main cake is half a centimeter smaller. Set aside in a cold place for 25-30 minutes.
We warm up the oven in advance.
Filling: interrupt the homemade cottage cheese with a blender or mixer until creamy, pour in the cream and interrupt again.
We drive eggs into the filling, and add granulated sugar with vanilla, and interrupt again.
Pour the curd mixture into the cold base.
Baking is carried out in an oven at a temperature of 180 ° C for 3/4 hours.
Cream: interrupt the sour cream with sugar until a homogeneous mass.
After 3/4 hour, we take out the cake, fill it with cream and put it in the oven for another 10 minutes at a temperature of 200 ° C.
Decoration: after taking the cake out of the mold, fill it with your favorite berries.
We put the cheesecake in the refrigerator for 10-12 hours.

Attention! While whisking the filling, do not remove the blender so that a lot of oxygen does not get into the curd. Baking paper covers the pan for easy pulling of the cake out of the pan.

Do not open the oven when baking - the cheesecake will shrink and lose its flavor.

Bon appetit to you and your household! Thank you for reading my article to the end! Visit other sections of my site too!

Cheesecake (cheese cake) is a very popular treat. Even though it is a cake, you don't always need an oven to make it. American cheesecake is certainly baked, but the British came up with the idea of adding gelatin to the curd filling. The result was a no-bake cheesecake made from both cream cheese and regular cottage cheese.

Classic cheesecake without baking

Although it is quite feasible to make a cottage cheese cake from cream cheese and sour-milk cottage cheese (both products in English are called the same word "cheese"), it is better to take mascarpone, and if you use cottage cheese, then soft and fatty without grains and grains.

To prepare the classic version of the dessert without the use of heat treatment, the kitchen must have:

400 g of shortbread cookies;
155 g butter;
620 g cream cheese (or cottage cheese);
500 ml cream;
155 g icing sugar;
100 ml of water;
100 ml of milk;
24 g of gelatin.

Cooking in steps:

Grind the cookies to small grains, to which add the melted butter. You can quickly carry out such a manipulation using a blender or walking over the liver with a rolling pin. In the first case, it is more effective. Seal the oiled crumb in a detachable form.
Foam the cheese, sweet powder and cream until the mixture is as homogeneous as possible.
Pour water into a small container with gelatin. Heat the milk until hot, not allowing it to boil. Pour it into the swollen gelatin. Stir until all grains are completely dissolved.
Put the dissolved gelatin into the whipped cream cheese and beat well again so that the gelling component does not settle to the bottom.
Transfer the soufflé to a mold and allow it to cool quietly in the cold. The finished cheesecake can be topped with a layer of berry or fruit juice jelly, as well as with chocolate icing, garnished with berries, or chocolate or coconut chips.

Curd dessert with cookies

It is not difficult to make a curd cheesecake without baking. In a nutshell: you need to mix all the ingredients, put them in a container for assembly, and put them on the refrigerator shelf.

To do this, to the disgrace of a simple dessert, you need to take:

400 g of cottage cheese;
320 ml sour cream;
255 g icing sugar;
4 g vanilla powder;
4 yolks;
42 g of gelatin;
250 g crumbs of shortbread cookies;
any berries for decoration.

Cooking steps:

Grind sour milk cheese with yolks, add powdered sugar, vanilla powder and sour cream. Beat the mixed products well, then pour in the gelatin dissolved in water (or milk).
At the bottom of the mold, squeeze the sand crumbs well, put the curd soufflé on top. After that, hide the dessert from yourself and other sweet lovers for four hours in the refrigerator to thicken and stabilize. Garnish with whole berries before serving.

With the addition of strawberries

The combination of bright juicy strawberries with snow-white curd soufflé will make the dessert delicious and spectacular.

1 ready-made biscuit cake;
300-400 g of fresh strawberries;
500 g cream cheese;
220 ml cream;
155 g icing sugar;
21 g of gelatin.

How to Harvest Strawberry Cheesecake:

Make cream cheese soufflé. Bring the cream with powdered sugar to the state of a weightless delicate cloud, add the gelatin dissolved according to the recommendations on the package and beat again.
Wash and dry the strawberries. The number of berries, which is enough to arrange around the shape, cut in half. Cut the rest of the strawberries into medium cubes.
Set aside a few tablespoons of the cream in a separate bowl, and add diced strawberries to the larger part and mix.
Lay the finished biscuit cake on the bottom of the split form, cutting it with a knife, if it is a little larger. Around the perimeter, smear the cake with a part of the set aside cream and set the halves of the berries on it, with slices to the walls of the mold. Fill the mold with the bulk of the curd soufflé with strawberries.
Distribute the remaining cream without berries from the bowl on top. So the surface of the dessert will be perfectly flat. After stabilization, gently remove the dessert from the mold, revealing a beautiful side.

Banana treat

Banana-curd dessert is very easy to prepare, especially if you use a blender. Then the duration of all processes will be calculated in a matter of minutes, and the list of components for this delicacy will be as follows:

365 g sugar cookies;
130 g butter;
460 g non-grained cottage cheese;
3 medium bananas;
Art. cream;
50 g icing sugar;
15 g vanilla-flavored sugar;
25 ml lemon juice;
28 g of instant gelatin granules.

We act step by step:

Make a sweet base for the cake out of cookies and butter, similar to the previous recipes: grind the cookies into crumbs with a blender, mix with butter and crush them into a mold with a potato grinder.
After that, the peeled banana fruits are sent to the blender. To prevent them from darkening, they need to be sprinkled with lemon juice.
Add cottage cheese to mashed bananas, pour in cream, sift powdered sugar and sugar with vanilla aroma. After working with a blender for a few minutes, mix everything.
Introduce prepared liquid gelatin into the resulting paste. After mixing, pour the cream onto the base and send it to the cold for stabilization and hardening. In order for the gelatin to be evenly distributed in the souffle and not to solidify in separate clots, all products should not be colder than room temperature.
Garnish with banana slices, chocolate chips, or other toppings before serving.

Chocolate cheesecake

Delicate curd dessert with a velvety chocolate flavor is prepared from the following set of products:

310 g of cookies (shortbread, as in the previous versions);
110 g butter;
34 g cocoa;
600 g of any cream cheese;
150 g milk chocolate;
100 g of dark bitter chocolate;
50 g of white chocolate;
100 g icing sugar;
30-40 ml of cream or milk.

Manufacturing technology:

Finish the cookies into crumbs by adding cocoa powder and butter in succession. Make a base from this mixture - an interlayer of compacted oiled crumb.
Beat the cheese with powdered sugar. Melt 100 g milk and 50 g dark chocolate. Add cheese to the liquid chocolate in a tablespoon. Mix.
Transfer the chocolate-curd filling to the base cake, flatten and send in the cold for two hours.
Prepare the icing from the remaining chocolate (milk and dark) by melting this product together with the milk. Cover the frozen cream on top with the resulting mixture, and draw a patterned decoration on top with melted white chocolate. After the frosting has set, the chocolate cheesecake is ready.

Condensed milk

Delicate sweetness with the taste of your favorite toffee can be prepared in the shortest possible time from cottage cheese and boiled condensed milk. The most difficult thing in the cooking process will be to wait for the cream to solidify.

For the base and curd soufflé, you need to take:

370 g of boiled condensed milk;
300 g fat cottage cheese;
100 ml cream;
30 g of instant granular gelatin;
310 g shortbread cookies;
150 g melted butter.

Cooking instructions:

Using the shortbread cookie crumbs combined with butter, form the base of the dessert. To do this, distribute and tamp the oil crumbs along the bottom and sides of the baking dish, put it in the refrigerator to freeze.
Put cottage cheese, condensed milk and cream in a blender bowl. Mix these products until smooth. Then add gelatin prepared according to the manufacturer's instructions. Mix.
Transfer the resulting cream soufflé to the frozen biscuit base, smooth and send back to the refrigerator for stabilization and hardening. This will take an average of 3 hours.

No baked mascarpone cheesecake

Mascarpone is a delicate cheese made by curdling cream. This product has found its wide application in cooking, including for the preparation of cheesecakes.

In this case, the following components will be required:

300 g of brittle shortbread cookies;
150 g butter;
500 g mascarpone cheese;
200 ml heavy cream (from 30%);
150 g icing sugar;
100 ml of cold water;
21 g edible gelatin.

Unbaked cheesecake with mascarpone step by step:

Pour edible gelatin with water and set aside for swelling according to the method of application indicated on the package.
Turn the cookies into fine sand, mix them with melted butter. The resulting crumbly mixture, similar to wet sand, is tamped in a dense layer at the bottom of a split form. Put in the cold.
Whisk the chilled cream with powdered sugar with a mixer into a fluffy mass. Add mascarpone to them. Mix.
Heat the gelatin in the microwave or steam until it completely dissolves, and then introduce it into the cream in a thin stream.
After that, coat the frozen crumbs with cream. Move to refrigerator for a few hours or better until the next day.

Original recipe with marshmallows

In this formulation, the stabilization of the cream is due to the chewing marshmallow, not gelatin. Thanks to this, the soufflé turns out to be unusually airy and tasty, even the most ardent opponents of cottage cheese will swallow it for a sweet soul.

The proportions of the components required for the dessert will be as follows:

300 g shortbread cookies;
115 g melted butter;
500 g of tender non-acidic cottage cheese;
400 g white marshmallows marshmallows;
200 g of fatty sour cream;
50 g icing sugar;
20 ml lemon juice;
50 ml of thick concentrated berry syrup.

Dessert creation progress:

Crush the cookies into small crumbs in any available way (with a rolling pin, blender or food processor). Add melted butter, mix everything thoroughly.
The result should be a mass that resembles wet sand. Trample it tightly around the perimeter (bottom and walls) in a shape of 22 cm in diameter. Further - cooling in the refrigerator for 20-30 minutes.
Grind cottage cheese, sour cream and sugar powder with an immersion blender into a homogeneous creamy mass.
Warm up the marshmallows in the microwave until it doubles in volume and soft. Combine cottage cheese, marshmallows and lemon juice together. Beat the resulting mass well.
Place the soufflé on the base and level the surface. From the top, in a spiral from the center to the edge, use a syringe or pipette to make a path of syrup droplets. Then, with a toothpick, draw the same spiral, passing through the center of each droplet. Remove the cheesecake overnight in the refrigerator to solidify the soufflé.

Whip up raspberry dessert

This raspberry cheesecake, although it consists of three layers (biscuit crust, curd soufflé and raspberry jelly), is prepared quite quickly due to the fact that the layers are sent to the freezer for stabilization and hardening. Another peculiarity of the recipe is that the biscuit cheesecake is usually made from shortbread, while the oatmeal is used here.

In the cooking process, the following are used:

300-340 g of oatmeal cookies;
200 g soft butter;
500 g of cottage cheese;
300 g raspberries;
20 g vanilla sugar;
125 g sugar;
200 ml sour cream;
24 g edible gelatin;
100 ml of ice water;
packaging of raspberry jelly and raspberries for decoration.

We cook as follows:

In a kitchen food processor, beat the oatmeal with butter until crumbly, spread over the bottom of the pie container and tamp. Send in the freezer for 10 minutes.
Use a blender to turn half of the raspberries together with cottage cheese, sour cream and sugar (including vanilla) into a creamy paste. Pour in the loosened gelatin and evenly distribute it with a rotating motion with a spoon or spatula.
On top of the layer of oat crumbs, transfer half of the soufflé, the remaining raspberries on it, and on top - again the curd cream. Send everything in the freezer for 20 minutes.
On top of the set cream, spread the berries for decoration and pour raspberry jelly on top, then - the refrigerator. The cheesecake can be served immediately after setting.

Finally, one trick will be very useful to many housewives, which will help you easily remove any cheesecake without baking from the mold, without separating it from the walls with a knife. For a few minutes, wrap the dessert dish with a terry towel dipped in hot water, and the cake will easily come off the walls.

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.

Composition:

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

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.
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.
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
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
The dough should gather into 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
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, spreading without problems. It is better to make the sides higher, as they will "shrink" a little during the baking process.
We distribute the dough according to the shape
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
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
We spread the curd cheese.
Add cheese
Stir everything until smooth. I use the spoon first and then the mixer.
Stir
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
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.
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
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, since it has a ceramic base. If you get out of the form, then keep in mind that it is quite heavy, proceed with caution.

Hope you like this recipe just like me!

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

Delicate curd dessert that just melts in your mouth - these are the words to describe a cheesecake tasting. Today it can be found in any cafe or restaurant. But if you order it in one place, and compare the taste to dessert in another place, you will notice that they are different. What is the secret here? A variety of recipes. The classic cottage cheese cheesecake is made from products that not everyone can find in the nearest store. Therefore, amateur chefs and professional chefs come up with their own options.

We offer you two recipes, among which you can choose the curd cheesecake that you and your loved ones will like.

Cheesecake came to us from European and American cuisine. It was there that this dessert gained massive popularity. And in the USA there is even an unrecognized "National Cheesecake Day", which is celebrated on July 30th.

According to historical data, the first cheesecakes or cheese pies were known to the inhabitants of Ancient Greece. They say that even a description of the recipe for this dish, intended for a religious ceremony, has been preserved.

Today this delicious dessert is loved by many of our compatriots, and housewives are happy to treat them to their relatives and friends. Isn't it a ritual: to gather in the evening at a common table with the whole family and drink tea with cheesecake?

The main component of the classic recipe is Philadelphia cream cheese. It was first created at the end of the 19th century and has since been loved by many gourmets. In addition to being included in the cheesecake recipe, it is often added to salads, used in sushi making, and simply spread on bread, making a light and tasty snack. True connoisseurs say that only a dessert made from this cream cheese has an excellent consistency and taste, which is quite difficult to achieve if you prepare a curd cheesecake.

Cheesecake recipe options

The basic principle of making cheesecake is to create a base of shortcrust pastry, on which a specially prepared cheese mass is placed. There is also a British version, when this dessert is prepared without baking. The filling is simply placed on the base, and everything is placed in the refrigerator until cooked.

There is no single recipe for the United States either. In each state, you will find distinctive features, and it can look like a variant of a curd casserole or a delicate soufflé. Some craftsmen make cheesecake from sour cream, while others add a little liqueur for taste. The choice is large, and you have the opportunity to try each option.

If you decide to please yourself and your family with this delicious dessert, then choose a recipe that will be within your power and financially. After all, there are many technologies and components, and each time you can cook something new: from a cold dessert that does not require cooking, to a cake that uses spicy cheese. And what a variety of decorations and fillings! You can take fruit, cocoa, liquor and other goodies. Here, choose according to the tastes and preferences of your family. The main thing is to follow the technology, and you will succeed!

Cooking a classic cheesecake

You need to preheat the oven to 180 ° C. Then grease the baking dish with butter (it is desirable that it be detachable). Now take the crackers (or cookies) and use a blender to grind them. Add the butter to this mass, which you should have previously melted (use the microwave for this). Add sugar and salt according to the recipe, then mix everything together.

Now you need to distribute the resulting mass with your fingers over the baking dish. Pressing lightly on the dough with your fingers, you need to distribute it in an even layer along the bottom and side walls. Then the base should be placed in the oven and baked for up to 15 minutes. After which it will need to be cooled. To do this, reduce the temperature to 150 ° C.

Now move on to making the cheesecake filling. Use a mixer to beat the cream cheese. In the process of whipping, add sugar, lemon zest, juice and salt to it according to the recipe. Then add the eggs, driving them in one at a time. Sour cream is added to the almost finished filling and whisk is continued.

The classic recipe involves baking a dessert in a water bath. To do this, wrap a form with a cake with foil along the outer wall. Then all this should be put on a baking sheet that has sufficiently high sides. Take the kettle in which you previously boiled the water, and pour the boiling water gently onto the baking sheet so that half of the filled form is under the water. Now put all this in the oven for 1 hour and 45 minutes. At the end of this time, remove the cake in the form from the water and cool at room temperature for 20 minutes.

Next, with a sharp knife, move the edges of the pie away from the walls of the form so that they neatly come off. Wait until the cheesecake is completely cool and refrigerate overnight. The next day you can try the classic cheesecake.

A simple version of the cheesecake curd pie

Many are afraid of the complexity and high cost of making the above-described cheesecake, so many often prefer to use simpler products. And the technology by which curd cheesecake is created is easier.

If you cannot find cream cheese in the nearest store, or your finances do not allow for such a luxury, then you can use the recipe that we describe below.

To prepare it, you will need the following components:

biscuits ("Baked milk" and the like) - 400 g;
butter - 150 g;
cottage cheese (at least 15% fat) - 800 g;
cream (20% fat) - 120 g;
sugar - 200 g + 2 tablespoons;
chicken egg - 3 pcs;
vanilla sugar - 1 pack;
vanillin (to taste);
raspberries (or you can take other fruits, berries) - 400 g;
sour cream (20% fat) - 250 g.

The foundation

First, you need to grind the cookies to small crumbs. Then you should melt a piece of butter in the microwave. At 800 W, the process itself will take no more than 45 seconds. While the oil is cooling, line the bottom of the mold with a piece of parchment paper. You don't have to cover the part that is removed, because the cake rarely burns on the sides or sticks. As a last resort, at the end, you can run the sharp tip of a knife along the edge of the cake, separating the adhering parts from the mold.

It is better not to cut off the edges of the paper that will appear from the bottom, as this will help you easily move the finished dish from the mold to another dish.

Next, you need to pour the melted butter into the bowl where the ground cookies are located. Now everything needs to be mixed well together. Then move on to placing the dough in the mold. To do this, you need to tamp it with your fingers. The bottom of the cake should be no more than 1 cm, and its sides should not be thicker than 7 mm. Next, turn on the oven at 170 ° C, preferably with a double heat. But the base should not be placed in it, but in the refrigerator, for solidification. Now you can move on to preparing the delicious filling.

Filling

For her, cottage cheese is ideal, which will not be grainy or crumbly. After all, the filling should resemble a cream, which means it should have a uniform consistency. It is difficult to achieve the state of "cream cheese" from crumbly curd.

You should not use not too fatty cottage cheese. Indeed, it always contains small particles, which are very difficult to get rid of. Some housewives consider the use of homemade cottage cheese ideal. However, he can behave in unpredictable ways. In the best case, the appearance will deteriorate, but in the worst case, the taste can be spoiled. Therefore, if you take homemade cottage cheese, then you need to do it from a "trusted" person.

Further action is wiping the curd. To do this, you can use a sieve or blender. Your goal is to achieve a uniform texture that strongly resembles a cream. Using a blender, the procedure can be completed in 5 minutes.

To achieve maximum similarity to cream, add cream to the resulting mass and turn on the blender again. They need to be mixed until a soft creamy texture is obtained.

Now you should add eggs, sugar (regular and vanilla) to this mixture. Again, all this needs to be mixed with a blender, but try to avoid getting a lot of air. To do this, during mixing, do not remove the whisk, try to make sure that it is constantly "in the depth".

Baking

Next, you can take the prepared base out of the refrigerator and carefully fill it with the resulting filling. After that, you should lightly hit the form on the table. This is done in order to deprive the cake of the air that has got into it. And now is the time to put the cheesecake in the oven. You can safely forget about it for 50 minutes, going about your own business. During this time, nothing bad will happen to him. It is also not recommended to open the oven door during cooking, as this can damage the dessert.

The next step is whipping sour cream, in which you need to put 2 tablespoons. sugar and a little vanillin. Try to achieve a uniform texture.

After 50 minutes, you can remove the cake from the oven. Notice how its mass has condensed. Next, you need to increase the oven temperature to 200 ° C. While it is warming up, you need to pour the whipped sour cream on top of the curd mass and, if necessary, smooth out the irregularities that appear with a spoon. Now you can put the cake to finish cooking in the oven. After 7 minutes, you should take it out and garnish with cooked berries or fruits. Put the finished cake in the refrigerator overnight. The next day, a delicate curd dessert is ready to delight you with its wonderful taste.

One of the biggest problems with making cheesecake is its tendency to crack, especially in the middle. This happens most often during the cooling process. In order to avoid this, it is necessary to follow the cooking technology:

The classic recipe involves the use of a "water bath", which prevents the appearance of such cracks. In this case, uniform heating occurs.
Keep the temperature low throughout the baking process. And the cooling should be slow, without temperature fluctuations.
If, after 10 minutes after removing from the oven, you run a knife along the walls, this will reduce the surface tension, which will prevent cracking.

Here are some tips to help you make the perfect cheesecake: