Cheesecake  - A classic dish of American cuisine, which is firmly included in the menu of cafes around the world. It’s easy enough to cook, and the result is an incredibly delicious and delicate dessert. We will make classics of the genre - Cheesecake new york. Let's try to cook?

The most difficult part in making a cheesecake is to find a suitable cream cheese curd. Authentic recipes use Philadelphia cheese. The main disadvantage of this cheese is that it is now very difficult to find in Russian stores. In search of analogues, I tried many different cheeses and settled on the Danish curd cheese Arla Natura Creamy. But at present it is again not available in Russia, so you have to buy Russian-made curd cheeses, which on the shelves once or twice and that's it. For example, Bon Cream cream cheese - it turns out very well, besides it is one of the most budget options at the moment. Also, I think Almette Creamy and Hochland Creamy will do.

No processed cheeses, cottage cheese, sour cream and Mascarpone are suitable. And even more so Cream Bonjour and other low-useful cheeses. We don’t do casserole.

Ingredients

The basis

•    shortbread cookies 300 g
•    butter 100 g

Filling

•    cream cheese 600 g
•    sugar 150 g
•    eggs 3 pcs.
•    cream 30-35% 200 ml

The amount of ingredients is calculated for baking in a mold with a diameter of 22-24 cm, for a mold of 26 cm we increase the number of ingredients by 1.5-2 times, unless, of course, you like a low cheesecake. If you are going to cook a cheesecake version without sides, only with a sand base, then use 150 g of cookies and 50 g of butter.

The output cheesecake weighs approximately 1.5 kg.

Cooking

We take in advance all the necessary products (eggs, cheese, cream and butter) from the refrigerator and leave them to “warm” to room temperature.

After 30 minutes we take as a basis - a sand layer. To do this, take any shortbread cookie that you like. White, dark, with nuts - any. I used the Baby cookie, which contains butter, not margarine. A trifle, but nice.

Cooking crumb sand. To do this, grind cookies. The easiest ways are with a blender or food processor. The method is a bit more complicated: we crumble and roll a rolling pin cookies, put in a bag.

By this time, our oil has melted on its own, has become plastic and ready for further work. I do not recommend melting the oil, since it is distributed in the sand crumbs in the form of drops, is poorly retained and will leak when baked.

Combine the crumbs and butter. It should be a loose mass.

Now pour our blank into the mold. It is best to use a detachable mold, I have a mold with a diameter of 24 cm. The bottom can be covered with baking paper - it will be easier to take out the cheesecake. Tamp the uniform layer with something flat - for example, the bottom of an aluminum mug. You can do it with sides, you can do it without, I like cheesecake with a side. We put the finished base for 10 minutes in the oven, heated to 180-200 ° C. After that we take out of the oven and leave to cool.

Now the cheesecake itself. Stir the curd / cream cheese with sugar well until smooth. The easiest way to do this is with a mixer. But! We only need to mix evenly, do not whisk! So we do everything at minimum speed, otherwise bubbles will appear and our cheesecake will look like a holey cheese.

Add the eggs one at a time. Mix the mass very well after each introduction of the egg. Not in a hurry. We try not to whip the mass too much - if the mixture is oversaturated with air bubbles, when baking, the cheesecake may swell and crack. Therefore, we are working now not with a mixer, but with a spatula or a whisk.

And at the very end, add cream (you do not need to whip them) and mix again gently. Pour the filling into the mold with the base.

Lightly knocking the shape on the table a couple of times (this way we will avoid bubbles and heterogeneity of the dough, since those bubbles that are close to the upper border of the cheesecake will come out).

Next, we will bake a cheesecake. In all sorts of different recipes on the Internet, it is suggested to wrap the form in foil, pour water into a baking sheet and, in fact, bake in a water bath. This is to ensure that the cheesecake does not rise much and does not crack. But in the end, we have only a wet basis and the complexity of the preparation. We will bake this way: first we put in the oven preheated to 200 ° C for 15 minutes, and then we reduce the temperature to 110 ° C and bring the cheesecake to cook for about an hour. It all depends on some features, for example, on the diameter of your shape. Here, orient yourself like this - the center of the cheesecake should tremble a little (if you move the form), but not be too fluid. It took me 15 minutes + 1 hour to bake a cheesecake in the form of 24 cm. Usually I put the pan a little closer to the bottom of the oven. If you are afraid that the top of your cheesecake will burn, then prepare a sheet of foil in advance, in which case cover the form on top.

But that's not all. It is also important to cool the cheesecake properly. If you quickly pull it out of the oven, then for sure it will crack. Why do we need cracked cheesecake ?! You need to cool the cheesecake in several stages. Immediately after turning it off, it must be left for 40-60 minutes in the oven with the door ajar, then held for half an hour at room temperature. Next, you need to hold a knife along the walls of the form, and after that put in the refrigerator. Gradual cooling greatly reduces the risk of cracking on the cake!

Cheesecake new york  It turns out very gentle and uniform. Its texture is like that of a very tender curd mixture. To complete the taste, the cheesecake should be in the refrigerator for at least 6-8 hours, I always leave it for the night and the morning will be more joyful from a great dessert to coffee. Here you can also train willpower. The peak of taste falls on the third day, this is not a joke. It must be assumed that after turning off the oven, the process of making the cheesecake is not over. When cooling and being in the refrigerator, the cheesecake continues to cook, but in a slightly different sense from our usual understanding.

If desired, slices of juicy ripe fruit or berries can be put on a cheesecake. Or serve classically - a clean cheesecake with a leaf of mint and a little strawberry sauce. Bon Appetit!

By the way, there is another option to cook, if it really painfully wanted chocolate to raise a dull mood. And if you are too lazy to bake a cheesecake or there is no oven, then pay attention to the recipe.

Cottage cheese and cheese cheesecake - considered an adapted dish to a more affordable cuisine. According to the original recipe, cheesecake with curd cheese is prepared entirely from Mascarpone cheese, it is too expensive to do this in everyday life.

In a simplified, but no less tasty recipe, for cheesecake you need Philadelphia cream cheese and cottage cheese in a ratio of 1 to 2, respectively, it is still good to add cream with high fat content.

Making cheese cheesecake is easy, a step-by-step plan will make the process accessible for every housewife. Despite these deviations from traditional technology, a cheesecake recipe with cottage cheese is very tender and tasty.

Cheesecake cheese is one of the main ingredients of the recipe. It is very important to choose it correctly. The product should not contain vegetable fats, only a dairy base. What kind of cheese is suitable for cheesecake with cottage cheese? Ideally, Philadelphia cream cheese is suitable for cheese-curd cheese cheesecake. But its price is not affordable for everyone. You can replace it with some other types:

• Curd cheese Almette, creamy Hohland.
• Cream cheese Violetta, Bon Cream.
• Cream Cheese Hochland, Angrande.
• Cheese for Mana Confectioners.
• Soft cheese Syrko.

You can also make cheesecake with Mascarpone cheese if you wish, but it is only suitable for a recipe without baking.

You can’t say which cheesecake is better - it all depends on the preferences of the person. You can try experimenting and mixing a few cheeses. For example, Philadelphia or analogues with Mascarpone in a ratio of 1 to 1. With this recipe, even when baking, the dish produces a more delicate creamy texture. It is acceptable to combine cream cheese: Almette and Hochland.

Ingredients

Half an hour before cooking, all ingredients should be removed from the refrigerator, this will make it easier to get a uniform texture when mixed.

Cooking Baking Basics

• It is necessary to light the oven and preheat it to 180 degrees. Butter is melted over low heat for 5 minutes. When it begins to crackle, turn off the gas, leave the container on the stove.
• Finely crush any shortbread cookies, manually or in a blender, mix with melted butter and place in a baking dish. Now the base is ready, it needs to be refrigerated for 30 minutes.

Cooking toppings

Connecting parts and baking

• Cheese-curd mass is evenly laid out on the base.

After cooling, the cheese pie is cut into portions and served with syrups.

How to bake in a water bath

Many cheesecake recipes mention cooking in a water bath. Cheese is a delicate product, and therefore a pie from it requires comfortable conditions. It is baked gradually, evenly, so that cracks and sagging places do not form. A water bath will provide these nuances.

The method of a water bath is the placement of a form with dough in a bowl with a large diameter, where hot water is poured. The advantage of this method is that a cheesecake with curd cheese will never have a overcooked base.

Dish history

The first cheesecake recipe appeared back in ancient Greece. Culinary specialists made this delicate dessert for treating the participants of the Olympiad or guests at major celebrations. The delicacy was highly appreciated by the Greeks; they glorified it all over the world, right up to Rome. When Julius Caesar first tried cheesecake, he was impressed by his refined, refined taste, after which many Romans began to cook the dish according to a special recipe, since the emperor's taste was respected and respected.

But the recipe really gained world fame thanks to American chefs who invented many variations. Since then, cheese cheesecake is considered a classic, and the other varieties only confirm the skill of confectioners, constantly inventing new tastes.

Each housewife should try to cook cheesecake with cottage cheese and cheese, treating them to their close ones and relatives. Most likely, the dish will become a favorite treat, and will often be present on the table at a tea party.

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

Cheesecake is a pie whose main ingredient is soft cheese or just cottage cheese

Many housewives are sure that it is almost impossible to make this dessert at home, because the cheesecake recipe is complicated. It will be a delusion to believe that only professional pastry chefs can make this pie. In fact, if you follow the recipe exactly, you will end up with a wonderful classic cheesecake. It is also called "New York."

"Cheesecake" literally translates as "cheese cake." The very name itself suggests that cheese is present in the composition of the pie. But not every cheese is suitable for cooking. What cheese is New York made from, or classic cheesecake?

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

Yes, cream cheese cream in texture is very much like a curd. But replacing it with ordinary cottage cheese will not work. After all, any cottage cheese product will give the dish a sour taste. Nevertheless, some housewives replace expensive cheeses with cottage cheese in the preparation of this pie.

Philadelphia cheese is best for cheesecake. It is made from sour cream and cream. This cheese is very tender and tastes good.

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

Cheesecake cheese is better to buy in briquettes

It is better to purchase cheese packed in a briquette. Those cheeses that are sold in tubes have already been whipped. And in the process of cooking you will have to beat the cheese again, which will lead to excessive airiness. This is highly undesirable for our dessert.

Making a traditional pie

This dessert is popular all over the world. Not surprisingly, the housewives want to cook it at home. So, in order to cook 8-10 servings of a real New York cheesecake, you will need the following ingredients:

For the basics:

• cookies or cracker (for example, "Anniversary") - 300 g;
• sugar - 4 tbsp. l .;
• butter - 150 g.

For filling:

• philadelphia cheese - 450 g;
• egg - 5 pcs.;
• flour - 3.5 tbsp. l .;
• sugar - 1.5 cups .;
• zest of half a lemon .;
• vanilla sugar - 1 tbsp. l

• sour cream - 2 tbsp .;
• sugar - 0.5 tbsp .;
• vanilla - 0.5 tsp

The recipe is this: first chop the cookies with a meat grinder, blender or just by hand, mix it with sugar and butter until a homogeneous mass is formed. We compact the resulting mass tightly in a detachable form. This will be the basis for cheesecake. The base must be baked in an oven preheated to 180 degrees for 10 minutes, and then cool. It is not necessary to remove the base from the mold.

The basis for the goodies is ready for baking

Mix Philadelphia cheese at room temperature with sugar, zest and lemon juice, salt and vanilla. Beat the resulting mass with a mixer at low speed. Without stopping to beat, add flour, then eggs.

The resulting homogeneous mass must be poured into a mold with a base, having previously lubricated the edges of the mold with oil. We put the form in the oven for one hour. Then cool for 10-15 minutes.

While the dessert is cooling, prepare the icing. To do this, mix sour cream, vanilla and sugar in a blender. Spread the icing on the surface of the New York cheesecake and bake another 7-10 minutes.

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

The nuances of making cheese dessert

At first glance, baking the New York dessert, or some other dessert, is very simple, because when you study the recipe, you don’t notice any difficulties. But there are a number of nuances that must be taken into account so that the cheese dessert is not only amazing in taste, but also beautiful, as in the photo, which is full of Internet.

Firstly, in the process of baking, the cake should never rise. To do this, beat all the ingredients better with a fork or whisk by hand. If you still decide to use a mixer, then beat the mass at the lowest speed. So it gets less air.

Amaze your friends and loved ones - bake a cheesecake!

Beat cheese only once. With the subsequent addition of ingredients, it is best to simply mix until smooth. This way you will avoid excessive air entering the cheese mass.

To make the dessert beautiful and not crack on top when cooling, bake it at a low temperature. The form with the cheesecake in the oven is best placed in a container of water. By building a kind of water bath, you can avoid burning the bottom and edges of your cheesecake.

Water in this tank must be poured exactly half the mold. In no case should it fall into the pie, otherwise the dessert will be spoiled. It’s good if the diameter of the form with water is larger than the form with the cheesecake. The distance between the walls of these two forms should be at least 3-5 cm.

Cracks can also appear due to too long baking time. The cake is considered ready when its edges have already hardened enough, and the middle trembles a little with shaking. It is at this stage that the oven should be turned off, and the cake itself left in it for another hour. After this, the middle of the cheesecake will no longer look damp, but there will be no cracks on the surface.

If it was not possible to avoid cracks on the surface of the pie - do not worry, they can be easily hidden. Garnish your cake with jam and fruit, and no cracks will be visible.

About the cheese.

By Classic Cheesecake, I mean New York Cheesecake. Therefore! Only the right cheese to make is Philadelphia.  But, since we do not live in America, getting it is quite problematic even in Moscow. So for starters i’ll talk about how it can be replaced.

The three pillars of overseas cream cheeses are Philadelphia, Mascarpone and Ricotta. If you are lucky enough to buy the first one - congratulations, then you can not read the next paragraph, and you will get the real New York cheesecake. If not ... I recommend turning to domestic counterparts.

A very good cream cheese is now made by Karat. It is called “Cream Cheese” and is sold in blue bathtubs in the manner of their world famous processed cheeses. Its texture is dense, creamy, the taste is salty - that is what we need.

I also recommend paying attention to the Buko and Hortek cheeses. I saw them in one and a half liter buckets ... a little expensive, of course, but exactly 2 cheesecakes is enough for us :) Many people take cream-cheese cheeses "Rama" or "Almette" - this is not quite right, they are a little more friable and salty, but, in principle, , they can also be used.

Mascarpone Cheesecakes  they turn out to be fatter (80% fat is not a joke), heavy and sweet, since mascarpone is a completely unsalted cheese. Therefore, if you have mascarpone, reduce the amount of powdered sugar by about a third. And I personally recommend decorating such cheesecakes with fresh berries - in order to dilute excessive sugaryness and density.

Ricotta Cheesecakes already strive to taste for the curd cheese. Ricotta - friable, quite a bit brackish, reminds our domestic, only more tender, cottage cheese. When buying ricotta for cheesecake, be sure to look at the expiration date - this young, delicate cheese spoils very quickly!

And finally, cottage cheese.  Yes, you can replace cream cheese with cottage cheese. But it will be the curd. And even a casserole. Tasty, of course, but ... not that. Cottage cheese has a more acidic and harsh taste than cream cheese, and a heterogeneous texture, in addition. However, if you can’t find anything at all, take the cottage cheese and wipe it through a sieve - to get rid of lumps, and then you can also grind it with a blender for fidelity.

Despite the fact that on the Internet you can find many recipes on how to make cream cheese at home, I do not recommend doing this. You will not save money. From a large volume of cream, a small amount of cheese is obtained. A fat cream will cost no less than a jar of cream cheese.

At one time I was fond of homemade cheeses and realized that the best cheeses - on sour natural milk. The rest are obtained at all not budgetary and inferior to the taste of store counterparts.

So, I talked about the cheese for the classic cheesecake recipe. Now let's go directly to the process.

Proportions are calculated on a demountable form with a diameter of 20 cm.

To get started, remove the cream cheese, eggs and cream from the refrigerator. All cheesecake products should be at one room temperature.

Preheat the oven to 160 degrees.

Cooking cake.

To do this, chop the butter and cookies in a food processor with a knife nozzle into small, almost uniform crumbs.

The finished mass will be easy to assemble in a lump. What nuances can there be? How to replace the "Anniversary" cookie? Ordinary shortbread cookies, any, but preferably without flavorings and toppings such as raisins. If there is no food processor, then cookies can be crushed with a mortar or rolled out with a rolling pin, and then mixed with soft butter.

The finished mass for the cheesecake can be tamped on the bottom and the walls of the detachable shape, so that the cheesecake turns out with sides. And you can line the shape with cling film and make only the bottom of the cookies - both options are perfectly acceptable. I settled on the side cheesecake.

We send the cake to the oven for 10 minutes, after which we take it out and cool it.

Preparing the fill. To do this, gently mix the cream cheese with a whisk and icing sugar.

Do not replace powdered sugar with sugar, this is important in the classic cheesecake recipe! We need the most homogeneous, soft, creamy texture, and sugar can not completely dissolve. If powdered sugar is difficult to buy, grind the right amount of sugar in a coffee grinder.

Add vanillin. It also needs to be pre-chopped in a coffee grinder. It is better, of course, to use vanilla extract - after all, a natural flavor is always better than artificial. But finding it can be problematic. If you have it, add 1 teaspoon instead of vanillin.

Add the eggs one at a time and mix gently.

Important! In this recipe, the filling for the cheesecake cannot be whipped, only interfere! Take the mixer away. If the cream is whipped too intensely, it will fill with air, which will subsequently lead to the formation of cracks on the surface of the cheesecake. Therefore - slowly, carefully, gently and briefly mix.

Add cream, stir to get a homogeneous mass.

Important! Cream must be greasy. Not less than 33%. See how I have in the photo? They are even without whipping. Do not replace them with less fatty options, because the result will be unpredictable.

We make a water bath. We wrap the baking dish with a double layer of foil (so that water does not flow inside) and put it in a wider and deeper container. We spread the fill in the form.

Pour hot water somewhere 2-3 cm from the bottom. Important! Do not neglect the water bath. Yes, it’s much easier to bake a cheesecake without it and do not bother, but believe me, only a water bath guarantees that the cheesecake will turn out without cracks, will not fall off, will not burn out and come out perfect. We send our design to the oven for 1 hour 10 minutes and bake at a temperature of 160 degrees.

Do not bake cheesecake longer! This is not a cupcake; it should not be dry. If the middle trembles a bit - this is completely normal for a classic recipe. But do not rush to remove it from the oven, so again not to get insidious cracks.

Turn off the oven, open the door and leave the cheesecake inside for an hour. I usually wait for the oven to cool completely, and only then take out the product.

We take out the cheesecake form from the container with water, remove the foil. Do not remove the cheesecake from the pan immediately after baking! He must spend at least 4 hours in the refrigerator.

So, we send it to the refrigerator and wait. After that, gently draw a knife along the walls of the mold, remove the sides, take out our cake and enjoy.

A classic cheesecake does not need additional decorations, as well as topping. However, nothing prevents you from serving it, garnishing with fresh berries or watering with berry sauce. If your appearance doesn’t really suit you, whip the cream of fat with powdered sugar and coat them with cake.

I went on. She covered it with chocolate icing and decorated it with a slide of various sweets - American marshmallows marshmallows, pieces of domestic chocolate and crumbled cookies. But this is only because my spoiled homework got tired of the classic cheesecake, give them something more complicated. I strongly recommend that you first try the cheesecake in its original form, without decorations, to fully appreciate its delicate, delicate taste and airy texture. Bon Appetit!

Today, cheesecake can be safely called one of the most popular desserts in the whole world. It is prepared both in America and Europe, and in Asia, as well as in the countries of the former CIS. The main advantage of this dessert, no doubt, is its delicate and unusual taste. It is for his sake that the housewives are ready to spend a couple of hours in the kitchen. Today we offer a closer look at this dessert, as well as find out how to make cheesecake at home.

Dessert story

Many mistakenly believe that this delicacy came to us from America. In fact, it was known back in the VI century BC in ancient Greece, where cheesecake was especially appreciated by athletes - participants in the Olympic Games, who used it to maintain strength. Somewhat later, the Romans also mastered the recipe for this dessert. By the way, cheesecake was a favorite treat of Caesar himself. Gradually, the recipe for this dish spread to the Roman colonies and was brought to England. And from there, emigrants transferred the ability to cook cheesecake in the United States.

From ancient times, cheese desserts were also prepared in Russia. So, a cheese loaf can be called the domestic ancestor of a modern cheesecake.

Cheesecake Varieties

Today, the recipes for this dish are divided into two broad categories: baked and raw. Therefore, a classic cheesecake can be different, and there is no one standard recipe. So, for example, this dessert is not baked on Foggy Albion, and the filling for it is made from cheese, cream, milk and sugar, and then laid out on a pancake built from crushed cookies mixed with butter. The most popular recipe for this dish is American. So, the classic New York cheesecake is baked with a filling based on Philadelphia cheese. Previously, it was replaced with cottage cheese with ricotto, hawarti and other varieties.

The main ingredient of cheesecake

Since the name of this dessert is literally translated as “cheese cake”, its main component is cheese. However, it should be borne in mind that not every product is suitable for the preparation of this dish. The ideal option, of course, is Philadelphia. After all, it is from her that a classic American cheesecake is prepared. However, in our country this product can not be bought everywhere, so you need to find a worthy replacement for it. Please note that you should not use cream cheese for cheesecake. Because in this case you will get the usual cottage cheese casserole. Try to find cheese with a consistency close to Philadelphia. Some housewives make it themselves. To do this, they mix cream cheese (for example, "President") with five percent cottage cheese (not grainy and resembling pasta). Thus, we get a suitable cheese for cheesecake, which is no worse than Philadelphia.

So, we learned about where this delicious dessert came from. We also dealt with its varieties and the main ingredient. Now we propose moving on to the most interesting, namely, to studying recipes for preparing this dish. We will start with the classic American version.

How to make New York cheesecake?

This recipe is a classic. It is in this way that cheesecake is made in America. Many domestic bakeries offer their customers baked goods according to this recipe, adding variety to it in the form of additional fillings from fruits, berries, chocolate, vanilla, etc. We suggest finding out what ingredients we will need in order to prepare a classic cheesecake.

Products

So, if you are planning to please your household with this popular dessert, then prepare the following ingredients: Philadelphia cheese - 700 grams, granulated sugar - 100 grams, cream 33% fat - 100 grams, chicken eggs - three pieces, sour cream - three tea tablespoons, vanilla extract - one teaspoon. These products will be used to make the filling. For the base of the cheesecake, we need a pound of cookies, 150 grams of butter, as well as one teaspoon of nutmeg and ground cinnamon.

Cooking method

First of all, we need to melt the butter and finely chop the cookies. Mix these ingredients and add nutmeg and cinnamon to them. We mix the mass until a homogeneous consistency and spread on the bottom of the baking dish. It is also necessary to distribute the mixture along the walls. Preheat the oven to 150 degrees, after placing a large container of water in its lower part. When the desired temperature is reached, put the form on the upper grill of the oven for a quarter of an hour. Then we take out our base and let it cool. Cooking the filling for cheesecake. Beat the eggs well, and then add the remaining ingredients to them. Knead the mass and put it on the base. We send our future classic cheesecake to an oven preheated to 150 degrees for 60 minutes. Then turn off the oven and leave our dessert inside for another 15 minutes. After that, open the door, but do not take out the baking for another 10 minutes. After this, the cheesecake should be cooled at room temperature and put away in the cold for 5-6 hours. Great dessert is ready!

Chocolate Vanilla Cheesecake Recipe

If you want to surprise your household or guests with an interesting dessert with a unique taste, then use this recipe. Cooking a cheesecake in this way will not take much time or effort, and the result will exceed all expectations. So, for this dessert, we need products such as chocolate - 150 grams, butter - 100 grams, the same amount of granulated sugar, flour - 75 grams and three eggs. We need these ingredients for the basics. For the filling, you will need the following: cream cheese - 600 grams, fat sour cream - 150 grams, four eggs, sugar - six tablespoons, flour - three tablespoons and vanilla.

Cooking Instructions

We start by making a chocolate base. To do this, melt the chocolate in a water bath, add oil to it and mix until a homogeneous consistency. Beat eggs with sugar until a white foam forms. Then add the chocolate mass and flour. Knead until smooth and pour into a mold. We proceed to the preparation of the filling. Mix cream cheese with sour cream and flour. Beat the eggs with sugar until foam and carefully add to the cheese and sour cream mass. Gently shift the filling onto the base. We send our future cheesecake into the oven, heated to 180 degrees, for 45 minutes. We leave the finished dessert to cool at room temperature for several hours.

Multicooker Cheesecake

If you are the proud owner of this kitchen helper, you probably know that it can be used to prepare a wide variety of first and second courses, as well as delicious desserts. The cheese pie we are discussing today is no exception. Therefore, we suggest finding out how to cook a cheesecake in a slow cooker. The basis for the dessert will be made of the following products: flour - 220 grams, one egg, 70 grams of sugar, a pinch of salt, butter - 120 grams, 4 grams of baking powder for dough. To prepare the filling, we need ingredients such as eggs - three pieces, 120 grams of granulated sugar, 80 grams of cream 33% fat, 450 grams of Philadelphia cheese, 8 grams of vanilla sugar. You can also cover the cheesecake on top of the jelly. To prepare it, we need a pack of jelly powder, two tablespoons of sugar and 250 ml of water for pouring. So, if you have all the necessary products at your fingertips, you can proceed to the next step.

First of all, we are preparing the basis for our cheesecake. Beat the egg with butter at room temperature, add salt, sugar, flour and baking powder. Knead the dough and send it to the refrigerator for a quarter of an hour. At this time, we will deal with the filling, mixing all the ingredients for it into a homogeneous mass. Put the chilled cheesecake dough onto the bottom of the multicooker bowl. Also do not forget to make the sides about 4 centimeters high. From above we fill in the mass for the filling, close the lid and turn on the “Baking” mode for two hours. We cool our future cheesecake to room temperature, and then put it in the refrigerator for several hours (ideally at night). After this time, take out the pastries from the bowl of the multicooker and transfer to a dish. We make jelly by mixing a bag of gelatin with two tablespoons of sugar and pouring it all with water. Cover the jelly cheesecake. If desired, you can decorate the dessert with berries or fruits.

Cottage Cheese Cake Recipe

So, we have figured out how to make this dessert based on Philadelphia cheese or its analogues. Now we suggest figuring out whether cheesecake can be made from a more affordable product in the form of cottage cheese. For this dish we will need the following ingredients: fatty cottage cheese - 600 grams, cookies of the "Jubilee" type - 250 grams, butter - 100 grams, the same amount of sour cream, three eggs, sugar - 150 grams, vanillin to taste and zest from one lemon.

We proceed to cooking

The cheesecake recipe with cottage cheese is quite simple. First of all, it is necessary to prepare the basis for our dessert. To do this, cookies should be ground into small crumbs. For this purpose, you can use a blender. Then mix it with pre-softened oil. Lubricate the baking dish and put the dough for the base into it, and then send it to the refrigerator for half an hour. In the meantime, we’ll start preparing the cheesecake toppings. To do this, carefully wipe the cottage cheese, crushing all the lumps. In a separate bowl, beat the eggs, and then add sugar and vanilla to them. We combine the egg-sugar mass with cottage cheese and mix well. Then add sour cream and zest. Beat the mass for about a minute. We take out the form with the base from the refrigerator and put the filling in it. Carefully level the curd mass. Then we send the form to a preheated oven to 170 degrees. After an hour and a half, the cheesecake can be removed. We cool it and serve. Homemade cottage cheese cheesecake, prepared in the described way, turns out to be very tasty and healthy. And thanks to the lemon peel, it also acquires a bright sunny hue.