Cheesecake - one word drools! If yours is not so, then you just haven't tried the "right cheesecake" yet. Well, or didn’t find “your ideal recipe” for this amazing dessert, which is so popular in America and has entered the menu of most restaurants in our country.

We will not delve into the history of origin, let's just say that the cheesecake is of European origin. However, cheesecake has become so ingrained in America that it has become a classic American dish. And now the classic cheesecake is proudly named "New York".

It is cheesecake in new york that we will learn to cook at home: consider the main points and several valuable recipes with step-by-step photos and video instructions.

Learn to cook a classic cheesecake and you can cook any other! Because according to the idea, a classic cheesecake is a base to which you can add various flavors (all kinds of flavors, berries, syrups and toppings, etc.).

How to make a cheesecake at home

The perfect cheesecake is every housewife's dream. And by the way, if you take into account the little tricks, everyone will succeed in preparing a perfect dessert. Therefore, before proceeding directly to the consideration of the recipes for the classic New York cheesecake, pay attention to reading the "helpful tips".

Best cheese for cheesecake

Cheese is the main ingredient in cheesecake. Therefore, the very first reasonable question that comes to mind: which is the best cheese for cheesecake to buy?

The composition should not contain vegetable fats, only dairy sources.

To make a cheesecake, you need a curd cream cheese - ideally Philadelphia cheese. However, it is often difficult to obtain or the price is prohibitive.

How to replace Philadelphia cheese?

Philadelphia cheese can be replaced with analogs such as:

• Curd cheeses: Almette, Unagrande, Hochland "creamy", Zuger Frischkase;
• Creamy: Violetta, Bon Cream, Arla Natura;
• Cream cheese (Kremchiz): Hochland Cremette, Unagrande, classic "Baltais";
• Cheese for confectioners Mana;
• Soft cheese "Syrko".

Mascarpone cheese is not suitable for cooking cheesecakes. But it has been used very successfully when making cheesecake without baking.

However, you can experiment: mix curd cream cheese (Philadelphia or any other analogue) with mascarpone cheese 50% to 50% when making a cheesecake with pastries - the texture of the finished cake will be softer (you get a more “creamy” cheesecake). As they say, the taste and color ...

In fact, in search of the perfect texture, you can combine cream cheeses with each other (for example: almette + hochland, etc.). Well, a few words about cottage cheese, but instead of cheese, you can use cottage cheese, BUT it will already be something different than a classic cheesecake. For those who need a recipe for cheesecake with cottage cheese, I advise you to look into.

It is important to know:

• It is better to remove all ingredients from the refrigerator 30 minutes before the start of cooking. So that they are at room temperature. This will make it easier to get a uniform smooth texture;
• It is best to use a split baking dish (this way you can easily remove the finished dessert from the mold). In addition, since the base of the cheesecake consists of cookie crumbs mixed with butter, the bottom of the mold must be lined with parchment paper for baking (again, to neatly remove the cake);
• Try to choose high-quality cookies for (you can even make homemade cookies - we will show you a couple of options below);
• Most recipes suggest melting the butter before mixing with the cookie crumbs. However, you can use just softened butter;
• Cream is needed with a fat content of 30-35%, or 20% sour cream (note, depending on what you choose, there will be slightly different taste and density);
• When mixing cheese with other ingredients, use a mixer at low speed (or stir by hand). You just need to mix the ingredients together - never whisk! If you add cream to the cheese mass, you do not need to whip it up either! We just pour it as it is - liquid, and stir gently.

Otherwise the cheesecake will crack! Whipped cream is cream and air, and the presence of air in the cheesecake mass is useless and leads to the fact that when baking, the air tries to get out of the trap and the cheesecake cracks.

How to bake cheesecake

Most recipes are about the unconditional need to bake cheesecake in a water bath. In fact, you can do without this troublesome method. However, both of them have a place to be - that's why we will tell about both.

Why is cheesecake baked in a water bath?

Cheese is a rather delicate product that requires gentle handling - accordingly, a pie made from it requires the same. It must be baked slowly and evenly, so it will not rise, and as a result it will crack (we are actually afraid of cracks).

Now the way itself. A water bath is created not by placing a baking sheet with water at the bottom of the oven, but by directly immersing the mold with the dough into a large-diameter mold filled with hot water.

This is where the difficulty arises for many - to make a cake, you need a form with a split bottom. And how to make sure that the water does not seep into the cake and soak the entire base? In fact, it is quite easy to wrap it in foil in a couple of layers, and that will be enough.

If you have narrow rolls of foil, look at the photo for instructions on how to wrap the form as securely as possible in this case.

In addition, below, when you get to specific recipes in the video tutorials, you will also see both options.

So, the first way: tear off 4 identical pieces of foil from the roll and connect them in pairs. Just fold the two leaves together and wrap them on one edge (as shown in photo 1-2), tuck them several times. Then we open it like a book - as a result, we get one large sheet (photo №3).

We do the same with the remaining 2 halves.

As a result, we get two squares - we lay them on top of each other (we place the seams crosswise). Place the mold in the center and wrap the edges of the foil No. 5-6.

Second way. We also tear off four strips of foil, and place them on top of each other with an asterisk. The first two are criss-cross (photo # 2) and the remaining ones are diagonal.

Place the wrapped form in a form with a large diameter (baking sheet with high sides), pour the cheese mass onto the base cake. Put boiling / hot water in the oven on the lower level and pour boiling / hot water into a large dish (be careful not to pour water into the dough).

Why on the lower level? - The top of the cheesecake should not be toasted, but the bottom will be fine thanks to the water bath.

Baking modes with a water bath (baking sheet on the lower level, heats both top and bottom):

• 160 degrees Celsius 1 hour 20 minutes;
• 150 ° C 1.30 minutes;
• 180 ° C 45 minutes + 160 ° C 30 minutes

Baking tray in the middle, heats the bottom:

• 160 ° C 60 minutes (mold diameter 20cm) or 1.5 hours (mold diameter 25-26cm).

In general, the temperature and cooking time will depend on the characteristics of your oven. The water in the mold should boil slightly (bubbling, but not bubbling).

The finished cheesecake is firm at the edges, but slightly shaky in the middle (if you overdo it, it can crack again).

A variation of the water bath "for the lazy" put the cheesecake on the wire rack in the middle. And a baking sheet with water right under it! It turns out great! In addition, the cooking time is reduced.

Experiment gentlemen!

Baking modes without a water bath (put the baking sheet in the middle or one division to the bottom, top and bottom):

• 200 ° C 15 minutes + 110 ° C hour - hour thirty;
• 200 ° C 10 minutes + 105 ° C hour fifteen - hour thirty minutes;
• 200 ° C 10 minutes + 105 ° C 25 minutes + turn off the oven and leave for 1 hour somewhere in the middle (meaning after 30-40 minutes), open the oven slightly.

If the top starts to brown, just cover it with a sheet of foil. In addition, without a water bath, someone may face a problem in the form of a "overcooked base" (cookies). If you run into this problem, next time place the second grate one level below and put a sheet of foil on it so that it is under the mold. This will reduce the heat from below and the base should not burn.

For those who have a gas stove (it is difficult to maintain the temperature - some do not have a temperature below 150 degrees), you can bake a cheesecake with a slightly open door.

Ideally, it would be a good idea to get an oven thermometer.

Option for you:

• 15 minutes 210 ° C (this is a six somewhere on gas), then 30 minutes at 150 ° C (at the very minimum - 1ka) and at the end of 30 minutes with the door slightly open.

How to cool a cheesecake

And the last, but not least, step, cooling down. It is very important not to subject the baked cake to sudden temperature changes. Otherwise, it may crack even here!

So, we will cool down in several stages:

1. After turning off the oven, slightly open the door and leave the cake like this for 30-60 minutes;
2. Next, take it out of the oven and leave it at room temperature, again for at least 30 minutes;
3. Then with a damp knife we \u200b\u200bgo along the walls of the form (separate the cheesecake from the form, but do not remove it). This is necessary due to the fact that with further cooling it may settle a little more, and if the edges are adhered to the form, cracks may appear along the perimeter and in the middle;
4. Many people put the cheesecake in the refrigerator, covering it with cling film or foil. I would not recommend doing this due to the fact that droplets of condensation form on the surface of the film and it drips onto the cake;
5. We put it in the refrigerator for 6-8 hours.

The longer your cheesecake stays in the refrigerator, the better. By the way, true gourmets believe that the taste of cheesecake is fully revealed by the third day!

Classic cheesecake with baking recipes with photos step by step

Do not be alarmed by the large amount of text above - the whole difficulty lies in the individual characteristics of the ovens. But after all, every housewife knows her stove, so don't be intimidated by baking cheesecakes at home. In order to finally dispel your fears, below we will consider specific recipes with photo and video lessons.

Cheesecake on a water bath in the oven

Since we are talking about the classic New York cheesecake, I simply have to show you the “original recipe” from Martha Stewart herself! Please note that this recipe adds flour to the cheese base.

The rest of the recipes will be more "Russified" or something (without flour / starch), but we have prepared a separate article with recipes from Anna Olson and other eminent authors.

And now a slight deviation from the "norm" - shortbread cookies (in our country it is most often used) and we will mix the crumbs not with butter, but with milk (instead of it, you can take water or coffee - for a chocolate chip cookie). In this performance, the sand base is tender (not dry).

Well, and one more recipe - this time with "homemade cookies" at the base (more precisely, a whole shortcrust pastry crust below). And by the way, this recipe uses cream cheese + mascarpone cheese (60% by 40%, 450 g cream cheese + 300 g mascarpone).

Cheesecake without water bath recipe

I will start this collection of recipes with a couple of recipes with the addition of cornstarch (don't throw your slippers at me - a little starch makes the cheese "silk").

By the way, the recipes from the previous collection can also be cooked without a water bath! In this collection, we will consider recipes that differ only in tiny proportions. As I said before, everyone has their own “perfect cheesecake recipe”! - Choose yours!

See the video for detailed instructions.

The next recipe for cheesecake andy chef differs from the previous one only by the additional addition of 2 yolks. The cooking process is the same.

And the third option - art lunch cheesecake - is simplified as much as possible.

The amount of cream is increased, and the amount of sugar is reduced (flavors in the form of lemon juice and zest can be added, or you can do without them).

In addition, for this cheesecake recipe, the base of the cookies was prepared with simply softened butter.

Otherwise, everything is the same:

1. Crumbs of cookies were mixed with butter, laid out in a form lined with parchment, tamped well and sent to an oven preheated to 200 ° C for 10 minutes. After they were allowed to cool;
2. Meanwhile, the cheese was stirred with sugar, eggs were introduced one at a time (stir well after each addition) and at the end, cream was poured (not whipped - ordinary liquid cream), once again everything was carefully mixed until a homogeneous mass was obtained;
3. Pour the resulting mixture onto the cooled cookie crust, knock on the table a couple of times (to expel the bubbles);
4. We put the mold on the middle level in an oven preheated to 200 ° C for 10-15 minutes, then lower the temperature to 105-110 ° C and cook for another 60-90 minutes.

How to properly check the readiness and cool the cheesecake has already been described above - I will not repeat myself.

Classic cheesecake recipe at home without baking

The hot version is considered to be American, and the cold one is English. With cold, everything is much easier, but no less tasty. Cold tastes like a creamy ice cream, and hot tastes like ... mmm a creamy casserole, I don't know how to describe the taste more precisely. In any case, tasty this way and that - you can alternate their preparation!

Moreover, the classic cheesecake without baking will not cause any difficulties at all, because it does not need to be baked for a painfully long time, observing the temperature regime, and cooled. All you need is the ability to handle gelatin.

Since the article, so, has already turned out to be large, we will consider one classic cheesecake recipe, for more details about cheesecake without baking, read here.

So mascarpone cheese and (attention!) Whipped cream are added to a cheesecake without baking.

Instead of mascarpone cheese, you can take all the same cream cheeses that were mentioned at the beginning.

And another difference is gelatin. Here you need to take into account the fact that gelatin must stand in water for an hour (swell). Therefore, in this recipe, we start cooking by soaking gelatin. Of course, if your gelatin requires it (in general, read the instructions on your package).

And by the way, cheesecake without baking, as a rule, is poured on top with fruit or berry jelly.

Cheesecake without baking with photo step by step

Detailed instructions in the photo step by step and text explanations below.

1. Pour gelatin for cheese (20 g) with 100 ml of boiled cooled water, and for jelly (10 g) with strawberry juice (or whatever you like). Forget about soaked gelatin for an hour. Just during this time, you can prepare the base.
2. For the base, crumbling cookies;
3. We mix it with melted butter;
4. We line the form with a split bottom with parchment, put cookie crumbs on it, distribute them evenly and tamp them with a glass with a flat bottom. We put the form in the refrigerator;
5. Bring the gelatin soaked in water to a boil, but do not boil, put it aside for now (let it cool down a little). For filling ;
6. Add mascarpone cheese to them, stir gently until smooth. Pour in the dissolved gelatin, mix again;
7. Pour the resulting creamy mixture onto the biscuit crust. And put it into the morizil chamber for 10-15 minutes (we need the top to grab so that the berries do not sink - put pieces of strawberry on top under a layer of berry jelly);
8. In the meantime, we warm up the gelatin with berry juice. Cut the strawberries into thin slices. Then we lay it out beautifully on the surface of the cheesecake and (attention!) Do not pour out all the berry jelly at once (otherwise the berries will float unevenly and will not be beautiful), but carefully pour a small amount between all the berries with a spoon. And again put it in the freezer for a few minutes;
9. Then we pour out all the remaining jelly and now we put the cheesecake in the refrigerator for several hours, or even overnight.

The result is simply excellent!

In this recipe for cheesecake without baking, 20 g of gelatin was taken - this is quite enough, but someone loves the texture "denser" so you can increase its content to 30-40 g (but you cannot reduce it).

Use different fruits and berries and you will have a “new cheesecake” every time. So you will never get bored of it! After all, that's why he is a classic cheesecake! In addition to it, it is perfect: raspberries, cherries, peaches, pineapples, pears, blueberries, etc.

In addition, if desired, pieces of fruit can be added to the cheesecake filling itself.

Summing up, I can say one thing: a classic cheesecake is a dish that you can experiment with endlessly! Inspiration and successful experiments!

The classic cheesecake is an invention of British housewives, although the first mentions of a cheesecake with a similar recipe are from Greek cuisine. Be that as it may, now cheesecake is more of an American dish, which has many recipe variations. In almost every European country, you can find references to the recipe for cheese pie, so this dish can be conditionally considered international.

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

The main nuances of making cheesecake at home:

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

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

The most delicious cheesecake recipes

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

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

The classic cheesecake recipe

For him we need Philadelphia cream cheese, which can be purchased in specialized departments and large supermarkets. Its delicate taste is perfect for this dish.

Required Ingredients:

• Shortbread cookies - 300 gr;
• Butter - 150 gr;
• Soft cream cheese - 700 gr;
• A glass of sugar;
• 3 eggs.

How to make a classic cheesecake:

Grind the cookies and mix with melted butter. Form the bottom and sides of the base from the resulting mixture, smooth everything on a baking sheet. Heat the cheese to room temperature and beat it with eggs, adding one at a time. At the end add sugar and sour cream, mix everything well.

Pour the resulting filling onto a baking sheet and place in an oven preheated to 160-170 ° C. Bake for about an hour when fully cooked. Then cool gently, avoiding sudden changes in temperature. To do this, you can leave the cake in the oven by opening the door. After the final cooling of the cheesecake, put it in the refrigerator for soaking for eight hours, you can overnight. After such “hardening” it will become unusually tender and soft.

Curd dessert recipe

If you replace the rather rare and expensive cheese with ordinary cottage cheese, then such a curd cheesecake recipe will become more affordable even for everyday use. It is advisable to take cottage cheese with a maximum fat content and a uniform consistency. Ideally, homemade products are preferred.... To obtain the desired consistency, the curd is diluted with sour cream or cream.

Required Ingredients:

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

How to make curd cheesecake:

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

New York cheesecake recipe

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

Do you want something interesting?

Required Ingredients:

• Shortbread cookies - 150 gr;
• Butter - 70 gr;
• Soft cheese of any suitable variety - 650 gr;
• Sugar - 100 gr;
• Sour cream or cream 20% fat - 200 ml;
• 2 eggs;
• Vanilla and salt to taste.

How to make New York cheesecake:

Mix cheese with eggs, sour cream (cream) and beat together with sugar. Vanilla sugar and a pinch of salt are added at the end, transfer everything to the finished base.

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

With added banana

In order to prepare a banana cheesecake, you need to add a mashed banana to the cheese or curd mass. Banana cheesecake with cottage cheese has an excellent taste and is especially suitable for little sweet tooths. Thanks to this duet, the dessert will become not only tasty, but also healthy.

With added chocolate

You can prepare a chocolate cheesecake according to any of the proposed recipes by adding a little chopped or melted chocolate to the composition.

The best option is to pour the finished cake with chocolate icing.

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

A healthy option with pumpkin

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

Required Ingredients:

• Cookies for the base - 300 gr;
• Butter - 100 gr;
• Pumpkin - 900 gr;
• Soft cheese - 300 gr;
• Cream - 250 ml;
• Milk - 100 ml;
• Gelatin - 2 packs.

How to make pumpkin cheesecake:

Bake the peeled and washed pumpkin in foil in the oven until the pulp becomes soft. Then beat in a blender until puree consistency. Add cheese, powder and beat again. Make a cookie and butter base using the recipe above.

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

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

Cooking with mascarpone cheese

The exceptionally delicate taste of this dessert can surprise even the most capricious gourmet. Soft cheese "Mascarpone" is used for its preparation, so the taste of sunny and cheerful Italy is clearly visible in this dish.

Required Ingredients:

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

How to make cheesecake with Mascarpone:

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

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

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

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

Multicooker Cheesecake Recipe

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

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

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

No-bake cheesecake recipe

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

Required Ingredients:

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

How to make a cheesecake without baking:

Pour gelatin with water, insist and heat until completely dissolved. Then strain from the solid residues and mix with pre-whipped cheese, cream and sugar. Pour the mixture into the prepared base of cookies and butter and leave to freeze in the refrigerator overnight. Serve garnished with berries or chocolate chips to your taste.

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

Low-calorie dietary option

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

Required Ingredients:

• Cookies for the base - 180 gr;
• Butter - 90 gr;
• Soft cheese - 200 gr;
• Cottage cheese - 200 gr;
• Yogurt - 200 ml;
• Eggs - 2 pieces;
• Sugar (powder) - 150 gr;
• Vanillin - 2 tsp.

How to make a diet cheesecake:

Grind the cookies and mix with butter. Put in a prepared baking dish in a thin layer, not forgetting to make the sides of two to three centimeters. Bake the resulting mixture for about ten minutes in an oven preheated to 180 ° C.

Mix all other ingredients and beat with a mixer until smooth. Gently distribute the resulting mass over the base and bake in a water bath for about half an hour. Then cool and refrigerate for final impregnation for 3-4 hours. Garnish with fruit and grated chocolate shavings before serving.

Cheesecake is a versatile dessert, simple yet surprisingly delicious. For its preparation, you can choose a minimum of products, and the process itself does not take much time. The best option is a cheesecake without baking with cottage cheese, it can be prepared for a children's birthday and just for the arrival of guests.

Curd cheesecake in a slow cooker turns out to be unusually tender, the main thing is to choose the appropriate mode. Such a solution will further simplify the task and make the preparation practically automated. In our article, there are some of the best recipes on how to make cheesecake, so you can safely go and try at least one of them.

The famous American dessert cheesecake is very popular, almost as popular as another newcomer from American cuisine. caesar salad.
In Russia, cheesecake appeared only in the 90s, so you will not find grandmother's recipes for a classic cheesecake.

What are cheesecakes

There are two main types of cheesecakes - cheesecake, which is prepared without baking, and one that must be baked. It is accepted that cheesecake without baking is considered English, and cheesecake with baked goods is American.
This article will focus on classic cheesecake with pastries, which is also called New York cheesecake.

Do you need a water bath for baking cheesecake

Cheesecake is a simple dish that does not require any special skill, not too laborious.
The myths about its complexity are probably born from the fact that the dish has not yet taken root in our kitchen.
Also, many are frightened by the fact that the classic cheesecake is prepared in a water bath.
However, a water bath is not necessary if you have a convection cooker - that is, with forced air circulation. So if you have a modern stove or microwave oven , in which there is a convection mode, then feel free to bake a cheesecake without a water bath.
If the stove is old, then in this case a water bath is necessary for an even, beautiful cheesecake.

Products for baking cheesecake at home

1) Cream cheese, aka cream cheese.

In the classic New York cheesecake recipe, only cream cheese is used (creame cheese), in other versions, cream cheese is mixed with sour cream. With sour cream, the cheesecake turns out to be less dense and, importantly, cheaper.

What cream cheese is needed for cheesecake

The classic cream cheese for New York cheesecake is Philadelphia cheese. It is almost impossible to buy this cheese from us.
Therefore, feel free to take any cream cheese that is close to Philadelphia in fat content. Fat content of Philadelphia 65%.
Most matched to Philadelphia cheese
Bonfesto. Now on sale there are also Serbian cream cheeses, Belarusian. Look at the fat content, and at what creamy or creamy curd cream was written.
Ricotta and Mascarpone are not suitable for the classic New York cheesecake.
Ricotta looks like cottage cheese, and Mascarpone is too fatty cheese, it is suitable for another famous dessert - tiramisu

2) Cookies - no problems with this product. Most often they take "Jubilee"

3) Butter

4) Vanilla extract or vanilla sugarwhat you can get.

5) Fine granulated sugar.

6) Eggs

7) Lemon juice (optionally, lemon zest)

These are all the main ingredients. Sometimes Americans add a few tablespoons of flour to a cheesecake.

How to make a classic baked cheesecake

Ingredients per form 20 cm

1. Cookies - 125 gr.

2. Butter -75 gr.

3. Cream cheese 500-570 gr. (depending on which packages you buy, the more cheese, the higher the cheesecake will be)

4. Eggs - 3 pieces

5. Sugar - 3 table. spoons

6. Vanilla extract - 1 teaspoon

7. Lemon juice - 1 teaspoon (optional)

How to make a classic New York cheesecake

One or two hours before baking, remove all food from the refrigerator so that it is at room temperature when it is cooked.

Stage 1 - making the base

1. Put the oven to preheat 180 degrees

2. Grind the cookies into small crumbs.

It is most convenient to grind in a combine, but if there is no combine, then you can grate, or crush with a rolling pin by placing the cookies in a bag.

3. Melt butter in the microwave

4. Combine melted butter with cookie crumbs

You can combine all these points, take softened butter and grind it together with cookies in a food processor.

This option takes a little longer as butter biscuits grind more slowly than biscuits. But less dishes get dirty this way.

You should get such a mass.

3. Take a split form.

The form can be lined with parchment. Cheesecake from parchment is very easy to take out, easy to transfer to a festive plate. But there is a small minus - the edges of the cheesecake will not turn out perfectly even.

Spread the butter and cookie mixture over the bottom, making small sides. For density, you can tamp with a glass

4. Place in the oven to bake for 10 minutes and then cool. The base must be baked so that the cheese mass does not flow through.

Preparing the cheese mass

At this stage, the cream cheese is mixed with the rest of the ingredients. You can do this with a spatula, a whisk. You can use a mixer at minimum speed... If you mix intensively, or even more so beat, the mixture will be saturated with air bubbles, which, when baked, will tend to come out and will spoil the surface of the cheesecake. Therefore, we mix slowly, but carefully, achieving a homogeneous mass.

1) Mix eggs with sugar until smooth, add sugar, vanillin and lemon juice there.

2) Mix eggs with sugar and vanilla into the cheese mass.

3) Put a homogeneous mass in a mold

4) Set the oven to 160 degrees and oven for 40 minutes. 5) After 40 minutes, look and gently touch the cheesecake with your hand. If the surface is springy, and the middle is shaking a little, everything is fine, you can turn off the oven. But don't remove the cheesecake from the oven. Open the door slightly and leave to cool for an hour.
6) Then cover with cling film and refrigerate for at least 2-3 hours.

As you can see, the cheesecake is smooth, no cracks. The sides are wavy due to the use of parchment.

Cut the cheesecake with a knife dipped in water.

So, let's repeat the important points - do not beat the cheese mass, but stir gently, do not remove the cheesecake from the oven immediately after cooking... Follow these simple rules and the cheesecake will succeed.
For those who have an old stove - the third rule is a water bath. To do this, before the second stage of baking, the form is wrapped in foil in two or three layers so that water does not penetrate into the cheesecake. After that, they take a form larger than the one in which they bake. Put the cheesecake in a large mold, pour hot water into it to a third to half the height of the split mold.

Based on the basic classic recipe, you can make a huge number of different cheesecakes, chocolate, lime, pistachio. In this case, the basic principles of cooking will remain the same as those listed in this article.

Delicious dessert cheesecake (English Cheesecake - literally - curd (cheese) cake) is much older than it might seem. Spread throughout the world thanks to the boundless love of American chefs, cheesecake is considered to be an American dish with some distant English roots. Indeed, a pie based on soft cream cheeses or cottage cheese came to American cuisine along with European settlers and earned popularity there, and at the same time "American citizenship". Now American cheesecakes are prepared not only in the United States and Europe, but in the Middle East, Israel, Hawaii, Japan, Russia, China and many other countries.

The first mention of cheesecake, or rather the progenitor of all modern types of this dessert, was made by the ancient Greek physician Aejimius, who described in detail the methods of making cheese pies. This is indirectly confirmed by the mention of the work of the Greek in the works of Pliny the Elder. According to John Segreto, who wrote the book "Cheesecake Madness", the first cheesecakes appeared on the island of Samos in the 8th-7th centuries. BC. Olympic athletes and wedding guests were treated to this delicacy in Greece. Having reached Ancient Rome, the dessert fell in love with Julius Caesar, which automatically made its preparation mandatory in the homes of the nobility. The Roman hobby was inherited in the European colonies, primarily in England, where it received a long-term residence permit, especially since England had all the conditions and necessary ingredients for the preparation of this simple and tasty dish.

Another point of view on the origin of cheesecake belongs to Joan Nathan, who believes that this dessert comes from the Middle East. There, the great cheesecake was prepared like this: milk was curdled, honey, lemon zest and egg yolks were added, mixed and baked. It was this recipe, according to Nathan, that came to Europe along with the crusaders returning from the campaigns.

It is interesting that cheesecake, or rather a loaf with cheese, has been known in Ancient Russia since the 13th century. In any case, since that time, there are written references to such a dish. But if we consider that there are no surviving written ancient Russian sources older than the XII century, and more ancient chronicles are known only from later lists, then we can assume that cheesecake was eaten in Russia long before the Crusaders, and various cheese cakes, cheesecakes, loaves with cheese and cottage cheese, preserved to this day, only an additional confirmation of this. The curd casserole, familiar to everyone born in the USSR, is also a cheesecake, albeit a little brutal.

The rich history, traditions of different nations and the complex interweaving of "genealogies" of similar dishes make cheesecake a universal "reconciling" cake, which is equally appropriate in New York, Moscow, for Easter or birthday. This delicious pie is a real internationalist and is great friends with both Chinese or Indian tea, and Caucasian kefir or Colombian coffee. Let's pay tribute to the Americans - the introduction of cream cheese and cream into the pie really changed the taste and appearance of the dessert a lot. Cheesecake got completely unique gloss, delicate, soufflé-like structure, diversified itself with additional components and became a frequent visitor of many modern glamorous cafes and restaurants.

Enough history, let's talk about the dessert itself. Cheesecakes are conventionally divided into two categories - baked and raw. The first became popular thanks to the American style of cooking, the second, more ancient version is still used in some countries. You can also divide cheesecakes into those made from cream cheese (New York) and from cottage cheese or homemade curd cheeses. Recall that in English, the word cheese, in addition to cheese, means cottage cheese. So there is no "wrong" cheesecake, there is only a variety of cooking styles and recipes.

The famous New York cheesecake is synonymous with modern cheesecake, and in many ways, its benchmark has emerged through several coincidences. In 1912, James Kraft developed a new method to pasteurize inexpensive cream cheese, and in 1929, Arnold Ruben announced that cheesecake had taken on a new recipe. Indeed, what was served at New York's Turf restaurant was nothing like homemade baked goods. The dessert has acquired a gloss and a homogeneous structure. It has become almost impossible to repeat it in the home kitchen. It was this good fortune that made cheesecake a "cult American dish."

Until 1929, cheesecakes were made from cottage cheese or rather expensive varieties of cheese (ricotta, hawarty), but Philadelphia cheese is much simplified the matter. This cheese is ideal for baking, as it is very fatty and is not made from milk, but from cream. It does not require aging, like brie or Italian varieties, it resembles mascarpone in structure.

In addition to cheese, the cheesecake recipe contains sugar, eggs, cream, fruit and biscuits for the base crust. These are basic ingredients, to which berries, syrups, chocolate, alcohol and other ingredients can be added depending on the whim and skill of the cook. Decorating the top is often done to hide cooking defects such as a crack. The highest craftsmanship can be considered a cheesecake, perfect in shape, without cracks or defects with an open top, only slightly decorated with fruit or chocolate.

Cheesecake "New York"

Ingredients (8-10 servings):
For filling:
700 g soft cream cheese (Philadelphia),
100 g cream with 33% fat,
3 tsp fat sour cream,
100 g sugar
1 tsp vanilla extract,
3 eggs.

For the basics:
500 g cookies
150 g butter
1 tsp ground cinnamon
1 tsp ground nutmeg.

Preparation:
Prepare a collapsible dish with a diameter of 26 cm. Crumble the cookies, mix with melted butter, sugar, cinnamon and nutmeg. Lubricate the mold and spread the resulting mass over the bottom. Sometimes the base is distributed along the walls. Preheat the oven to 150 ° C, place the dish on the top shelf for 15 minutes (put a bowl of water larger than the shape on the bottom). Take out the form and, without disassembling, cool.

Combine filling ingredients other than eggs. Whisk separately the yolks and whites. Stir the eggs gently into the filling, being careful to keep them airy. Place the filling on the base. Bake at 150 ° C for 1 hour. Leave the cheesecake in the turned off oven for another 15 minutes, then open the oven door and stand for another 10 minutes. After that, let it cool completely, remove the frame and set it to cool for 6 hours.

Several recommendations. All ingredients must be at the same temperature. Eggs can be beaten cold, in the process they will take the right temperature. To prevent the cheesecake from cracking when parsing the shape, walk with a knife with a narrow blade along the side.

A very interesting version of a chocolate-based cheesecake is offered by the famous chef Ilya Lazerson.

Chocolate New Yorker.

Ingredients:
For the basics:
150 g chocolate
100 g butter
3 eggs,
100 g sugar
75 g flour

For filling:
600 g Buko cream cheese,
150 g of the fattest sour cream,
3 eggs,
6 tbsp. l. Sahara,
3 tbsp. l. flour,
vanilla.

Preparation:
Melt the chocolate in a butter and water bath until smooth. Beat 3 eggs with sugar until white foam, add chocolate mixture and flour until smooth. Pour onto the bottom of a collapsible form (26 cm). Combine cheese, sour cream and flour. Beat eggs and sugar until white foam and gently combine with slow movements, trying to maintain lightness. Place the filling on top of the chocolate base. Use a fork to lift the dark threads from the chocolate layer for a marbling effect. Bake at 180 ° C for 45 minutes. The center of the cheesecake should shake slightly after baking. Cool in the oven with the door ajar. Use a sharp knife to walk along the edge to avoid cracking the top. Let the cheesecake cool naturally in a warm place for 6-10 hours.

In England, where cheesecakes came to the States, the dessert is not baked, but gelatin is added and left in the refrigerator. This makes the process much easier, especially when you want to enjoy a cool and delicious dessert on a hot summer evening. In France, cheesecakes are made from Neufchatel cheese with fruit and berry decorations, and in Brazil, cheesecake is poured with guava jam. In Belgium and Holland, it is customary to sprinkle cheesecakes with crushed cookies and grated chocolate. Cheesecakes are even made in Japan. Asian cheesecakes often contain tea, and some chefs even use tofu, a curd made from soy milk. Most often, Japanese cheesecake is a slightly modified American recipe with the addition of bright green Matcha tea powder.

Japanese cheesecake.

Ingredients:
250 g Philadelphia cheese,
50 g butter
140 g sugar
100 ml of milk
60 g flour
20 g starch
6 eggs
½ lemon (juice),
¼ h. L. baking powder,
2 tsp Matcha tea,
salt,
5 tbsp. spoons of plum jam,
2-3 st. l. plum vodka,
icing sugar (for sprinkling).

Preparation:
All ingredients should be at room temperature. Separate the yolks from the whites, beat the whites into a foam, add sugar and a pinch of salt, beat until thick. Mix the cheese and butter separately, stir or whisk with a mixer on low speed until smooth. Add lemon juice and yolks without stopping. Pour in milk and stir. Mix flour and tea with starch, add to the mass and mix gently. Introduce the proteins in a circular motion. Transfer everything to a baking dish, lining the inside with baking paper, wrap with 3 layers of foil, place the "wrapped" baking dish in a deep baking sheet, half full of water. Bake for 1 hour at 180 ° C. Take out the cheesecake, peel off the foil, use a sharp knife around the edge of the mold to separate from the mold, remove the rim, separate from the paper and let cool for 2 hours. Refrigerate. Sprinkle the finished cheesecake with icing sugar, serve with warm plum jam and plum vodka sauce (heat in a water bath).

Russian cuisine does not have its own signature cheesecake, but the classic honey and berry ingredients may well serve as a symbol of the Russian dessert. Do not be afraid to experiment, perhaps it is your own cheesecake that can become a unique Russian recipe, recognized all over the world.

considered a classic American dessert. Its name translates as "curd (cheese) pie", although in consistency it is a cross between a casserole and a soufflé. The first European settlers brought the cheesecake recipe with them, but now this dish is associated with American cuisine. Curd cheesecake is a capricious dessert, and in order to prepare it properly, you need to know some culinary subtleties. Well, let's try making a real cheesecake at home!

A dish resembling a cheesecake made from cottage cheese was prepared in ancient Greece for athletes who took part in the Olympic Games. This dessert gave strength and energy, raised vitality and strengthened muscles, because it contains a lot of protein. The cheesecake cake was also prepared for wedding celebrations. The ancient Greek physician Aejimius wrote a lot about cheese pies; Pliny the Elder and other authors mentioned them in his writings. Once this delicacy really liked Julius Caesar, who spread the fame about it throughout Europe.

There is another version of the origin of the classic cheesecake. Some modern culinary historians believe that it was first prepared in the Middle East from homemade cottage cheese, honey, lemon zest and egg yolks. The products were mixed and baked into a delicate and aromatic cake. And in Russia there was a cheesecake - a loaf with cheese, which gradually transformed into a cheesecake.

How to make homemade cheesecake

- This is a cake, which is a thick layer of curd mass laid out on a thin biscuit base or cookies mixed with butter or cream. Sponge cake is made on the basis of eggs, sugar and flour, but most often the cake base is made from shortcrust pastry. For aroma and flavor variety, chocolate, syrups, alcohol, cinnamon or nutmeg are added to the dough or cookies.

The filling is prepared on the basis of cottage cheese, soft curd or cream cheese, mascarpone or Philadelphia cheeses. You can add cream, sour cream, sugar, yolks and whipped whites to the curd-cheese mass. The ideal cheesecake is smooth, regular and beautifully shaped, without cracks on the surface and other defects.

There are two options for baking a cake. You can first bake the cake and then fill it with the curd filling. Or you just bake a filled cake in the oven. However, it is not even necessary to bake, but in this case, use products that do not need to be cooked.

The finished cake is garnished with fruits, berries, chocolate and whipped cream.

Best cheese for cheesecake

When we make a cheesecake at home, the question arises which cheese to use. The most important thing is that it has a low moisture content, otherwise it will not thicken during the baking process and the dessert will not work. Philadelphia, ricotta and mascarpone are ideal, but they are quite expensive. If you took curd cheese and it turned out to be excessively wet, put the cheese on cheesecloth and place in a sieve or colander, and then put it in the refrigerator until morning. If you have nothing at all, make your own cottage cheese from fat milk.

American housewives use cream cheese for cheesecake, which we cannot find on sale. However, you can make it yourself with 280 g of cream cheese, 100 g of soft butter and 80 g of powdered sugar. The products are mixed, whipped, and the finished cream cheese is cooled.

In addition to cream, powdered sugar and eggs, you can add citrus zest, vanilla, fruit essences to the curd filling, but it is important not to overdo it so as not to drown out the taste of cream cheese, which should be the main one.

Another important point is that the cheese or cottage cheese must be mixed well until it is creamy. It is better not to beat it in a blender so that the mass is not enriched with oxygen - in this case, voids form in the curd layer during baking.

Making the right foundation

If you want to cook at home, it is best to take ready-made cookies - sweet crackers, "Jubilee", "Baked milk" or shortbread. It can even be chocolate-covered cookies with Oreo filling or salty sticks. The cookies are whipped in a blender, mixed with soft or melted butter, and then laid out on the bottom of the mold and tamped. For piquancy, you can add ground nuts, poppy seeds, waffle crumbs, cornflakes, granola, or coconut to the sand crumbs. The cake can be flat or with sides.

For a low-calorie curd cheesecake recipe, replace the butter with milk or juice. True, the cake in this case will lose its crumbly structure and become more juicy and soft.

Vegans prepare a delicious cookie-free cheesecake based on ground nuts mixed with dates, dried apricots, prunes, fruit purees, melted chocolate or banana. You can sweeten it with honey or maple syrup.

A simple homemade cheesecake recipe often involves baking regular shortbread. If you have time, you can make a dessert on this basis, so that later you do not worry if the cookies will grab, if the basis will turn out to be too crumbly.

How to bake cheesecake

It doesn't matter if you use the cheesecake recipe without baking or with baked goods - you need a form. It is better if it is detachable so that you can easily pull out the cheesecake and not damage it. The bottom of the mold should be laid out with parchment to the size of the bottom - this is necessary so that the cake does not stick and does not fall apart.

What's the best way to bake a cheese pie? There are several options for baked cheesecake recipes. You can put the cake in an oven preheated to 220 ° C for exactly 10 minutes and not more. Next, remove the pan from the oven, lower the temperature to 140 ° C and continue baking the cheesecake for 45 minutes.

If you are preparing a "raw" version of the dessert, then gelatin must be added to the curd filling. In this case, the cake mold should be placed not in the oven, but in the refrigerator.

How to make sure there are no cracks on the crust

To avoid cracks on the surface of the cake, place an ovenproof dish filled with water at the bottom of the oven to humidify the air. After turning off the oven, leave the cheesecake pan in it for half an hour or an hour. Then open the oven and wait 10 minutes. Put the cake on the table, leave it in the form for another hour, and only then carefully remove the dessert.

If cracks do form, decor - cream or fruit will save the day. You can grease the surface of the cake with sour cream, whipped with sugar, and then put it in the oven for a short time and decorate with a berry. Agree that cheesecake with strawberries is much tastier!

Another way of baking is in a water bath, while there should be at least 5 cm between the walls of the mold and the walls of the container with water. Pour water at least to the middle of the mold. In this case, the dessert will turn out to be unusually tender, airy, snow-white, without toasty edges.

The cake should stand in the refrigerator for at least 5 hours. During this time, it will thicken a little, and its taste will become brighter and more saturated.

Cheesecake "New York": recipe step by step

Let's try to cook the cheesecake step by step so as not to get confused and do everything right. True, for this traditional American dessert you will have to buy Philadelphia cheese and any seasonal berries and fruits.

You can also drizzle melted chocolate or any fruit sauce over the cheesecake. Call your dearest guests and enjoy a magnificent and delicate dessert!

No baked chocolate cheesecake

This delicate airy dessert is prepared in a "cold" way, so the preparation process will not take much time.

Melt 150 g of dark chocolate in a water bath and grind 150 g of shortbread cookies in a blender. Pour 50 g of melted butter into the sand crumbs and add 1 tbsp. l. sugar, and then grind well. Spread the mixture over the bottom of the cake pan and refrigerate.

Whip 120 ml heavy cream until thick foam and mix with chocolate. Dissolve 3 tbsp. l. cocoa powder in a minimum amount of water (to dissolve the cocoa, no more) and add to the butter cream. Separately mix 200 g of soft cream cheese and 100 g of sugar, whisk lightly and also send the cheese to the filling.

Place the cream on the shortbread and place in the freezer for an hour. Then move the dessert to the refrigerator shelf and taste it after half an hour. The velvety creamy taste of the cheesecake is unforgettable!

Japanese cheesecake with matcha tea

Asian ones are a real exotic, as oriental chefs prepare them from tofu and matcha instant tea. Try making this dessert if you want to surprise guests and households.

Separate the whites from the yolks of 6 eggs, beat the whites, add 140 g of sugar and a pinch of salt and continue whisking until stiff. Combine 250 g Philadelphia cheese and 50 g soft butter and beat in a blender on very low speed, gradually adding the yolks and juice of half a lemon to the cheese. Now pour in 100 ml of milk and stir well. Separately combine 60 g flour, 20 g cornstarch and 2 teaspoons in one bowl. matcha tea, and then add the resulting free-flowing mixture to the cheese mass. Finally, add the beaten egg whites and gently stir in circular motions.

Place baking paper on the bottom of the dish, wrap it with three layers of foil on the outside and lay out the cheese and egg mass, and then place the dish in a deep baking sheet half filled with water. Bake the cheesecake at 180 ° C for an hour. Cool the pie, remove it from the mold, let it rest for 2 hours at room temperature and then refrigerate.

Sprinkle the cooled dessert with matcha tea and serve with plum syrup. To do this, mix 5 tbsp. l. plum jam and 2-3 tbsp. l. plum vodka and heat them in a water bath. You will certainly love the spicy and refreshing taste of this dish!

Cream cheesecake without cottage cheese

It turns out that cheesecake can be made without cottage cheese or cheese. To do this, you will need high-quality heavy cream of at least 33% fat and natural condensed milk without plant additives.

Grind 300 g of any cookies and 160 g of melted butter, and then put the resulting mass on the bottom of a mold with a diameter of 22-23 cm. Smearing the cookies along the bottom, grab the sides of the mold.

Whip 0.5 liters of cream until fluffy, thick foam, pour in a can of condensed milk and mix well with a spoon without a blender. Juice 2 lemons, strain and add to the cream.

Place the filling on the biscuit crust, preheat the oven to 180 ° C and bake the cake for 12 minutes. When done, chill the cheesecake and refrigerate for 12 hours.

Garnish with fresh raspberries.

There are a lot of cheesecake recipes on the Eat at Home website! Here you will find a variety of dessert options and mouth-watering photos of cheesecakes that you cannot tear yourself away from. With such an assortment of sweets, guests will visit your home much more often. Enjoy your meal!