The taste of cheesecake leaves no one indifferent. More and more housewives are mastering the preparation of this dessert and surprising their households with culinary creations.
There are a lot simple recipes These are delicacies that don’t require you to spend a lot of time or even turn on the oven, but cheesecakes with baked goods are especially delicious.
Desserts acquire a crispy base that goes perfectly with delicate filling.
Cheesecake with pastries - general cooking principles
Main cake made for cheesecake from ready-made cookies , which is crushed and mixed with butter. Sometimes sugar, vanillin, cocoa and other fillers are added to the mass. Everything is thoroughly kneaded and laid out on the bottom of the mold, you can make sides.
Placed on a cookie base filling. Ideally she is preparing from cream cheeses: Philadelphia, ricotta or mascarpone, you can use several types at the same time. But now variants of the popular delicacy are beginning to appear more and more often. with cottage cheese, a more affordable and widespread product. The higher the fat content of the filling, the tastier and juicier the dessert will be.
Classic delicacy Baked in a baking tray with water, the process is painstaking and lengthy. But it allows you to get an unusually tender and airy filling. Although more and more often housewives bake cheesecake as regular pie, and no one complains about the taste.
In addition to the main ingredients, sugar, vanillin, cream, and cocoa are added to the cheesecake. You can add any fruits, nuts, or berries as a filler. You can use all kinds of sprinkles for decoration, chocolate glaze, cocoa or powder.
Recipe 1: Curd cheesecake with pastries and nutmeg
Recipe curd cheesecake with baked goods. Nutmeg is added to the crust, which gives the dessert a special taste. The base is crispy and the filling is incredibly tender.
Ingredients
400 grams of cookies;
140 grams of butter;
100 grams of sugar;
1 gram nutmeg.
For filling:
450 grams of fat cottage cheese;
300 grams of sour cream;
Vanillin;
A glass of powder.
For decoration you will need cocoa powder.
Preparation
1. Grind the cookies into crumbs, you can simply grind them in a meat grinder. Add melted butter, sugar, nutmeg and rub everything well with your hands. You should get a sticky mass. Place it on the bottom of a springform pan with a diameter of 20-22 cm.
2. Grind the cottage cheese into a homogeneous mass, you can simply punch it with a blender. Enter powdered sugar, sour cream, beat in eggs one at a time, add vanillin. Mix the filling well.
3. Place the curd mass on the previously prepared cake layer, level it with a spoon and send it to bake. This cheesecake can be baked without water by simply placing it in the oven for 50-60 minutes, temperature 160 degrees.
4. Cool the finished dessert, sprinkle with cocoa powder or decorate as desired.
Recipe 2: Strawberry Cheesecake with Pastries
The dessert is prepared with strawberry jelly, so you can use any berries: fresh or frozen. You will also need gelatin for cheesecake with baked goods. The base is prepared in the same way as in the previous recipe.
Ingredients
400 grams of mascarpone;
100 grams of powder;
Half a glass of cream;
1 gram of vanillin;
2 spoons of gelatin;
A glass of sugar;
400 grams of strawberries.
Preparation
1. Prepare the base from 300 grams of cookies, as in the previous recipe. Nutmeg may not be added. Place the cookie mixture into the mold and level it out.
2. Mix mascarpone with powdered sugar, pour in cream, add gelatin and gradually add eggs. Mix the mixture thoroughly and spread it on top of the prepared crust.
3. Place the cheesecake in the oven, preheated to 15 degrees for 90 minutes. Then cool well and keep in the refrigerator for an hour.
4. Prepare jelly. To do this, dilute gelatin with 100 grams of water, let it swell and heat until hot so that all the grains dissolve. You can't boil it! Grind the strawberries into puree using a blender, add sugar, heated gelatin and mix.
5. Take out the cheesecake and pour on top strawberry jelly and put it in the cold again. Let stand for 3-4 hours, then remove the dessert from the mold and decorate fresh berries.
Recipe 3: Cheesecake with Snickers baked goods
A version of an unusual cheesecake with pastries that tastes like everyone’s favorite candy bar. For the topping you will need peanuts, which are best roasted. The taste will be brighter and the dessert more aromatic. Another feature is the preparation of the crust with the addition of chocolate bar.
Ingredients
400 grams of cookies;
100 grams of chocolate;
80 grams of butter.
For cream:
170 grams of powdered sugar (less possible);
120 grams of cream;
450 grams of mascarpone.
For the caramel layer:
50 ml cream;
50 grams of butter;
200 grams of sugar.
Preparation
1. Grind the cookies. Break the chocolate into pieces and melt in a water bath along with the butter. Mix with cookies. We put it in a form that needs to be wrapped on the outside with two layers of foil. This is done to prevent moisture from getting inside, since the cheesecake is baked in water.
2. Mix mascarpone with powdered sugar, add eggs one at a time, add cream. Beat the mixture well and pour on top chocolate cake.
3. Place the mold in a baking tray, pour some water into it and put it in the oven for 3 hours. Temperature 120 degrees.
4. Cool the cheesecake and do not remove it from the mold yet.
5. Making caramel. To do this, mix the butter with sugar and cream, boil on the stove for 10 minutes. Cool slightly, but do not let the mass set. Pour over the cheesecake and sprinkle heavily with chopped peanuts.
Recipe 4: Chocolate Cheesecake with Pastries
To prepare such a cheesecake with pastries, it is better to immediately take chocolate cookies, any. But if this does not happen, then you can add a spoonful of cocoa powder to the crumbs.
Ingredients
400 grams of cookies;
130 grams of butter;
120 grams of powder.
In cream:
350 grams of mascarpone;
Chocolate bar (100 grams);
A glass of cream;
A glass of sugar or powder.
Preparation
1. Mix melted butter with crushed cookies. For more chocolate flavor you can add a little cocoa. We form a ball from the mass, place it in a baking dish and form a base with sides.
2. Mix mascarpone with powder, add cream one spoon at a time, then raw eggs. Mix the mixture well and at the end add the eggs, one at a time and rub vigorously.
3. Spread the cream on top of the base and place the dessert in the oven. Bake until done at 160 degrees, but not less than an hour.
Recipe 5: Banana Cheesecake with Baking
Another simplified cheesecake recipe with cottage cheese-based pastries. It tastes like the most delicate soufflé. Fruits should be taken ripe, but not blackened. Do you know how to choose delicious banana? Just smell it. If it emits an aroma, then throw it in the basket. And if a banana doesn’t smell like anything, it won’t taste good.
Ingredients
60 grams of sugar;
130 grams of butter;
300 grams of cookies.
For filling:
3 bananas;
150 grams of sugar;
400 grams of cottage cheese.
Preparation
1. According to the classic recipe, we make a base of cookies, butter and sugar. Level it according to shape.
2. For the filling, you need to thoroughly grind the cottage cheese; if it has grains, it is better to blend it with a blender, or you can add bananas right away. Then add sugar, eggs and mix.
3. Place the filling on the crust, put it in the oven and bake until done. Decorate the cooled dessert with banana slices and sprinkle with powdered sugar.
Recipe 6: Fruit Cheesecake with Pastry Glaze
For fruit cheesecake with baked goods, you can use any fruit, but it tastes best with soft fruits: peaches, oranges, kiwis, bananas. But if you wish, you can also use apples and pears. The amount of fruit is arbitrary, at your discretion.
Ingredients
200 grams of cookies;
100 grams of butter;
500 grams of cottage cheese;
150 grams of cream;
100 grams of sugar;
Vanillin.
For decoration, fruits and berries, for glaze, a chocolate bar and 50 grams of butter.
Preparation
1. Mix the crumbled cookies with soft oil, lay the cake.
2. Beat cottage cheese with sugar, add heavy cream and eggs, add vanillin and mix well.
3. Wrap the mold in foil and pour it onto the base. curd filling and send it off to bake. Keep on a baking sheet with water for about 2.5-3 hours, temperature 100-120 degrees. Let cool.
4. Cut the fruit into beautiful slices and make various shapes. You can immediately lay out the composition on the table, then transfer it to the cheesecake.
5. Make the glaze only after the cheesecake has cooled completely. Just melt the chocolate with butter, no need to bring it to a hot state.
6. Cover the dessert with glaze and before it hardens, arrange the fruit. If liquid chocolate remains, then decorative drops can be applied on top of the fruit.
Recipe 7: Chocolate Cheesecake with Pastry and Wafer Liqueur
Amazingly soft and fragrant dessert, which is made from chocolate-covered wafers. You will also need any liquor for it.
Ingredients
150 grams of wafers in chocolate;
200 grams of sour cream;
A pinch of cinnamon;
600 grams of mascarpone;
6 tablespoons melted butter;
70 grams of liquor;
A glass of sugar;
2 spoons of cream;
200 grams of chocolate, preferably dark.
Preparation
1. Grind the waffles through a meat grinder, add butter and cinnamon, mix and add the dessert base.
2. Mix cream cheese with sugar, add sour cream and cream, pour in liqueur and melted chocolate. Gradually add eggs and continue mixing thoroughly.
3. Pour the filling into the mold and send the dessert for baking in an oven preheated to 160 degrees. Cooking for about an hour.
4. Cool without opening the oven, then cover and put in the refrigerator for 6 hours. The cheesecake turns out very chocolatey, dark and does not require additional decorations.
The base for the cheesecake itself is delicious, as it is made from cookies. But you can add a special aroma and shade with the help of vanillin, cinnamon, nutmeg, and a spoonful of essence.
Not enough mascarpone for the filling? You can add part of any other soft cheese, fat cottage cheese, sour cream.
For the base it is not necessary to use only shortbread. It turns out very tasty with savoiardi; you can take biscuits, sweet crackers or a mixture of these products. But solid products need to be thoroughly chopped with a food processor or meat grinder.
The more fatty dairy products in the filling, the greater the chance of the cheesecake to harden and take on a dense consistency. If after baking and cooling for many hours the filling remains liquid or rather weak, then most likely dairy products with vegetable fats.
Butter is the most important ingredient in cheesecake base. It depends on him whether the dessert will keep its shape. Choose natural oil not less than 82% fat content.
Greetings, dear friends and guests of the culinary site Home Restaurant! Today's recipe I dedicate to all fans of cottage cheese and cheesecake desserts. As you may have guessed from the name of the recipe, we will prepare cottage cheese cheesecake. After publishing a recipe for a classic New York cheesecake from you, dear friends, in in social networks VK and Instagram, there have been a lot of suggestions and requests to make cheesecake from regular cottage cheese, since not all housewives can afford Philadelphia cheese.
Therefore, today I will tell and show you how to make cottage cheesecake from ordinary cottage cheese, which you can buy in any store at home, as expected, with baking in the oven.
Homemade curd cheesecake recipe, down to the gram
Expectations VS Reality
I won’t promise you that cottage cheese cheesecake in the oven will turn out identical to the classic Philadelphia cheesecake, because it’s not. Cheesecake with cottage cheese learns...not at all like cottage cheese casserole, Lviv cheesecake or curd pudding.
Curd cheesecake at home is a complete dessert with a delicate creamy taste and with a soft structure. But don’t expect too much from this dessert, much less compare it to the classic New York cheesecake.
I made the recipe and proportions for the curd cheesecake myself, so please don’t judge too harshly, since I don’t have a pastry chef diploma yet
Do you know what the main advantage of curd cheesecake is over its classic brother from the Big Apple? There are no “harmful” cracks in cottage cheese cheesecake! Therefore, if you are still in doubt about whether to make curd cheesecake at home or not, feel free to put on your aprons, take your phone or tablet to the kitchen and go ahead and prepare a delicious dessert!
Products for 20 cm mold:
For the cheesecake:
- 600 gr. cottage cheese
- 160 gr. powdered sugar
- 2 eggs
- 1 tbsp. starch (25 gr.)
- 125 gr. cream, min 30% fat
For the base:
- 100 gr. shortbread cookies
- 50 gr. butter
For decoration and serving:
- fresh or frozen berries
- fresh mint
Technology: step by step
First, prepare the shortbread base for the curd cheesecake. Grind the cookies in a blender into fine crumbs.
Mix sand crumbs from cookies with melted butter.
And mix until smooth.
Using a glass, compact the resulting mass evenly along the bottom of the springform pan. I use a non-stick cheesecake pan, so I didn't line it with baking paper this time.
Baking the sand base
Place the mold with the sand base in an oven preheated to 160 degrees for 15 minutes. Grill position in the middle, heat: top and bottom.
Remove the pan with the sand base from the oven and let it cool completely. Then we wrap the mold with foil so that when baking the curd cheesecake in a water bath, water does not get into the mold with our dessert. I recommend using whole piece foil, folded in three.
Preparing soft curd cream
Mix powdered sugar and starch in a separate bowl.
In a spacious bowl, combine cottage cheese, cream and eggs. I first beat the eggs with three tablespoons of powdered sugar so that the curd mass is easier to blend with a blender.
Using an immersion blender, turn the curd and cream mass into a homogeneous puree.
Then add powdered sugar and starch.
And mix thoroughly, achieving maximum homogeneity.
We post the received curd mass into a prepared form with a sand base.
How to bake curd cheesecake in the oven
Place the pan with the curd cheesecake in another spacious pan with high sides for a water bath. We set the oven heating only from below to 160 degrees. Without convection and other blowing functions.
Place both cheesecake pans on the middle rack of the oven on a rack. Pour into big shape boiling water, which should reach 1/3 level of the cheesecake pan, as in my photo.
Close the oven and bake our curd cheesecake for 60 minutes. For a small cheesecake in a 20 cm pan, 60 minutes is more than enough. If you are making cheesecake in big shape by 25-26 cm, and a double portion, then the baking time should be increased to 1.5 hours.
It is advisable not to open the oven, but if you are very interested, then you can take a look with one eye; this cheesecake will still not have any cracks.
After baking, leave the cheesecake in the oven with the door ajar for 1.5 hours. Don't expect a quivering center in this cheesecake - there won't be one. Focus on the dense surface of the dessert along the entire diameter of the mold.
Next, we take out our almost finished curd cheesecake at home according to the classic recipe, and leave it to cool at room temperature. As in the classic recipe, I tightened the cooled cheesecake cling film, and kept the dessert in the refrigerator for 8 hours.
Cheesecake – just the word makes your mouth water! If this is not the case for you, then you simply haven’t tried the “proper cheesecake” yet. Well, or you haven’t found “yours” perfect recipe"This amazing dessert, so popular in America and firmly included in the menu of most restaurants in our country.
Let's not delve into the history of origin, let's just say that cheesecake has European origin. However cheese pie has become so rooted in America that it has become a classic American dish. And now the cheesecake, prepared according to the classic recipe, proudly bears the title “New York”.
Exactly cheesecake new York and we will learn to cook at home: we will consider the main points and a few valuable recipes With step by step photos and video instructions.
Learn to cook classic cheesecake and you can cook any other! Because, in theory, 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 cheesecake at home
Ideal cheesecake dream any housewife. And by the way, if you take into account small tricks, everyone can prepare a perfect dessert. Therefore, before moving directly to the consideration of recipes for the classic New York cheesecake, pay attention to reading the “helpful tips”.
The best cheese for cheesecake
Cheese is the main component of cheesecake. Therefore, the very first reasonable question that comes to mind is: what is the best cheese to buy for cheesecake?
The composition should not contain fats plant origin, only dairy sources.
To make cheesecake you need cottage cheese cream cheese– ideally Philadelphia cheese. However, it is often difficult to obtain or the price is prohibitive.
What can you substitute for Philadelphia cheese?
Philadelphia cheese can be replaced with analogues, such as:
- Curd cheeses: Almette, Unagrande, Hochland "creamy", Zuger Frischkase;
- Creamy: Violetta, Bon Cream, Arla Natura;
- Cream cheese (Cremcheese): Hochland Cremette, Unagrande, classic "Baltais";
- Cheese for confectioners Mana;
- Soft cheese "Syrko".
Mascarpone cheese is not suitable for making cheesecake with heat treatment. But it is used very successfully when making no-bake cheesecake.
However, you can experiment: mix cream cheese (Philadelphia or any other analogue) with mascarpone cheese 50% to 50% when preparing a cheesecake with pastries - texture finished cake it will be more tender (you will get a more “creamy” cheesecake). This is, as they say, a matter of taste and color...
As a matter of fact, in search of the ideal texture, you can combine cream cheeses with each other (for example: Almette + Hochland, etc.). Well, a few words about cottage cheese, yes, instead of cheese you can use cottage cheese, BUT it will be something different than a classic cheesecake. For those who need a recipe for cheesecake with cottage cheese, I advise you to look at.
It is important to know:
- It is better to remove all ingredients from the refrigerator 30 minutes before cooking. So that they are at room temperature. This will make it easier to obtain a uniform, smooth texture;
- Best to use springform for baking (so 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 pan needs to be lined parchment paper for baking (again, for carefully removing the pie);
- Try to choose high-quality cookies (you can even make homemade cookies– below we will show you a couple of options);
- Most recipes call for melting the butter before mixing it with the cookie crumbs. However, you can simply use softened butter;
- You need cream with a fat content of 30-35%, or 20% sour cream (note that depending on what you choose, the taste and density will be slightly different);
- When mixing cheese with other ingredients, use the mixer on low speed (or stir manually). You just need to mix the ingredients together - never beat! If you add cream to the cheese mixture, you don’t need to whip it first! Just pour it as it is – liquid, and stir it carefully.
Otherwise the cheesecake will crack! Whipped cream is cream and air, and the presence of air in the mass of a cheesecake is a bad thing and leads to the fact that during baking the air tries to get out of the trap and the cheesecake cracks.
How to bake cheesecake
Most recipes state the absolute need to bake the cheesecake in a water bath. In fact, you can do without this troublesome method. However, both of them have a place - so we’ll talk about both.
Why is cheesecake baked in a water bath?
Cheese is a rather delicate product that requires gentle handling - and accordingly, a pie made from it requires the same. It needs to be baked slowly and evenly, so it will not rise and, as a result, crack (in fact, we are afraid of cracks).
Now the method itself. A water bath is created not by placing a pan of water at the bottom of the oven, but by directly immersing the pan with dough in a large diameter pan filled with hot water.
This is where a difficulty arises for many - to make a pie you need a mold with split bottom. How can you prevent water from seeping into the cake and soaking the entire base? In fact, it is quite simple to wrap it in a couple of layers of foil, 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 addition, below, when you get to specific recipes in the video lessons, you will also see both options.
So, the first method: tear off 4 identical pieces of foil from the roll and connect them in pairs. Just put two leaves together and fold them at one edge (as shown in photo 1-2), fold them several times. Then we open it like a book - in the end we get one large leaf(photo No. 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 foil No. 5-6.
Second way. We also tear off four strips of foil and lay them on top of each other in a star pattern. The first two are crosswise (photo No. 2) and the remaining ones are diagonal.
Place the packaged mold in a mold with a large diameter (baking tray with high sides), pour the cheese mixture onto the base crust. Place in the oven on the lower rack and pour boiling/hot water into the large pan (be careful not to pour the water into the dough).
Why on the lower level? - The top of the cheesecake should not be browned, but the bottom will be fine thanks to the water bath.
Baking modes with water bath(baking tray 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, warms the bottom:
- 160°C 60 minutes (mold diameter 20cm) or 1.5 hours (mold diameter 25-26 cm).
All in all, temperature regime and cooking time depend on the features of your oven. The water in the pan should be slightly boiling (bubbling, but not bubbling).
The finished cheesecake is firm around the edges, but slightly jiggly in the middle (if you overcook it, it may crack again).
A variation of the water bath “for the lazy”, place the cheesecake on a wire rack in the middle. And a baking tray with water right under it! It turns out great! In addition, cooking time is reduced.
Experiment, gentlemen!
Baking modes without a water bath(place the baking sheet in the middle or one division down, 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, simply cover it with a sheet of foil. In addition, without a water bath, someone may encounter a problem in the form of an “overcooked base” (cookies). If you encounter this problem, next time Place a second rack one level below and place a sheet of foil on it so that it rests under the pan. This will reduce the heat from below and the base should not burn.
To those who gas stove(it’s difficult to maintain the temperature - some people don’t have a temperature below 150 degrees) you can finish baking the cheesecake with the door slightly open.
Ideally, it would be a good idea to purchase an oven thermometer.
Option for you:
- 15 minutes at 210°C (this is 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 cheesecake
And the last but not least step is cooling down. It is very important not to expose the baked pie to sudden changes in temperature. Otherwise, it might crack here too!
So, we will cool it in several stages:
- After turning off the oven, slightly open the door and leave the cake standing there for 30-60 minutes;
- Next, remove it from the oven and leave it at room temperature, again for at least 30 minutes;
- Then use a damp knife to run along the sides of the mold (separate the cheesecake from the mold, but do not remove it). This is necessary because with further cooling it may settle a little more, and if the edges adhere to the mold, cracks may appear around the perimeter and in the middle;
- Many people put the cheesecake in the refrigerator, covering it with cling film or foil. I would not recommend doing this because droplets of condensation form on the surface of the film and it drips onto the cake;
- Place in the refrigerator for 6-8 hours.
The longer your cheesecake sits in the refrigerator, the better. By the way, true gourmets They believe that the full taste of cheesecake opens by the third day!
Classic cheesecake with baking recipes with photos step by step
Don't be scared large quantity text above - the whole difficulty lies in the individual characteristics of the ovens. But every housewife knows her stove, so don’t let baking cheesecakes at home scare you. In order to finally dispel your fears, below we will consider specific recipes with photos and video lessons.
Cheesecake in a water bath in the oven
Since we are talking to you about classic cheesecake"New York", I just have to show you " original recipe"And from Martha Stewart herself! Please note that this recipe requires flour to be added to the cheese base.
The rest of the recipes will be more “Russified” or something (without flour/starch), however, we have prepared a separate article with recipes from Anna Olson and other famous authors.
And now a small deviation from the “norm” - shortbread cookies (in our country they are most often used) and we will mix the crumbs not with butter, but with milk (instead, you can take water or coffee - for chocolate cookies). In this version sand base It turns out tender (not dry).
Well, another recipe - this time with “homemade cookies” at the base (more precisely, below is a whole cake of shortcrust pastry). And by the way, this recipe involves cream cheese + mascarpone cheese (60% to 40%, 450 g of cream cheese + 300 g of mascarpone).
Cheesecake recipe without water bath
I’ll start this collection of recipes with a couple of recipes with the addition of corn starch(don’t throw slippers at me - a little starch makes the cheese feel like “silk”).
By the way, the recipes from the previous collection can also be prepared without a water bath! In this collection we will look at recipes that differ only in tiny proportions. As I already said, everyone has their own “ideal cheesecake recipe”! – Choose yours!
For detailed instructions, watch the video.
The next Andy Chef cheesecake recipe differs from the previous one only by the additional addition of 2 yolks. The preparation process is the same.
And the third option - art lunch cheesecake – simplified as much as possible.
The amount of cream is increased, and the sugar is reduced (flavors in the form of lemon juice and zest can be added, or you can do without them).
In addition, according to this cheesecake recipe, the cookie base was prepared with simply softened butter.
Everything else is the same:
- The cookie crumbs were mixed with butter, placed in a mold lined with parchment, compacted well and placed in an oven preheated to 200°C for 10 minutes. Then let it cool;
- Meanwhile, the cheese was mixed with sugar, the eggs were added one at a time (after each addition, stir well) and at the end the cream was poured in (not whipped - regular liquid cream), once again everything was carefully mixed until homogeneous mass;
- Pour the resulting mixture onto the cooled cookie crust, knock on the table a couple of times (to expel bubbles);
- Place the pan on a medium level in an oven preheated to 200°C for 10-15 minutes, then reduce the temperature to 105-110°C and cook for another 60-90 minutes.
I have already described above how to properly check the readiness and cool the cheesecake - I won’t repeat it.
Classic cheesecake recipe at home without baking
The hot version is considered to be American, and the cold version is considered English. With cold everything is much simpler, but no less tasty. Cold tastes like creamy ice cream, and hot - like... mmm creamy casserole, I don’t know how to more accurately describe the taste. In any case, it’s delicious either way – you can alternate cooking them!
Moreover, a classic no-bake cheesecake 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 has already turned out to be large, let’s consider one classic recipe cheesecake, read more about no-bake cheesecake here.
So, mascarpone cheese and (attention!) whipped cream are added to the no-bake cheesecake.
Instead of mascarpone cheese, you can use the same cream cheeses that we talked about at the beginning.
And one more 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 the gelatin. Of course, if your gelatin requires it (in general, read the instructions on your package).
And by the way, no-bake cheesecake is usually topped with fruit or berry jelly.
Cheesecake without baking with photos step by step
Detailed instructions in the photo step by step and text explanations below.
- Pour gelatin for cheese (20 g) into 100 ml of boiled, cooled water, and for jelly (10 g) strawberry juice(or any other of your choice). Forget about the soaked gelatin for an hour. Just during this time you can prepare the base.
- For the base, crumble the cookies;
- Mix it with melted butter;
- Line a springform pan with parchment paper, place the cookie crumbs on it, distribute them evenly and tamp them with a glass with a flat bottom. Place the mold in the refrigerator;
- Bring the gelatin soaked in water to a boil, but do not boil, put it aside for now (let it cool a little). For filling ;
- Add mascarpone cheese to them, stir gently until smooth. Pour in the dissolved gelatin and mix again;
- The resulting cream mixture pour onto cookie crust. And put it in the freezer for 10-15 minutes (we need the top to set so that the berries do not sink - put strawberry pieces on top under a layer of berry jelly);
- Meanwhile, heat the gelatin with berry juice. Cut the strawberries into thin pieces. Then we spread it beautifully on the surface of the cheesecake and (attention!) do not pour it all at once berry jelly(otherwise the berries will float unevenly and it won’t be pretty), but carefully pour in with a spoon a small amount of between all the berries. And again put it in the freezer for a few minutes;
- Then pour out all the remaining jelly and now put the cheesecake in the refrigerator for several hours, or even overnight.
The result is simply excellent!
IN this recipe For cheesecake without baking, take 20 g of gelatin - this is quite enough, but some people like a “thicker” texture, so you can increase its content to 30-40 g (but you cannot reduce it).
Use different fruits and berries and you will succeed every time “ new cheesecake" So you will never get tired of it! After all, that’s why it’s a classic cheesecake! In addition, they are perfect for: raspberries, cherries, peaches, pineapples, pears, blueberries, etc.
In addition, if desired, cheese filling cheesecake, you can add pieces of fruit.
To summarize, I can say one thing: classic cheesecake is a dish with which you can experiment endlessly! Inspiration to you and successful experiments!
Cheesecake recipe classic - it's incredibly tasty and delicate delicacy, which is very easy to prepare at home.
Before you start cooking, take note of a few recommendations:
- Products should be at room temperature.
- Do not beat the curd mass too quickly and for a long time (oversaturation with air occurs and the surface of the cake may crack).
- Don't exhibit high temperature when baking ( best option 165-170 C).
- The cooling process of the cake should be slow. What does it mean? After cooking, when you turn off the oven, open the door slightly and leave it for 15 minutes. After another 10-15 minutes, we separate the edges of the dessert from the walls of the mold with a knife (but do not remove it from it) and wait until everything has cooled completely.
- Cheese for cheesecake: Philadelphia, Mascarpone, Ricotto and others. A pie made from regular cottage cheese will be no less tasty.
- You can add various fruits to the dessert, top it with jam, etc.
- The dessert will turn out tender and homogeneous if, during the baking process, you place the form in which it is located on water bath.
Classic cheesecake recipe
Cooking time is about two hours + cooling time. Baking dish 24 cm. Products:
- shortbread cookies (150 grams)
- butter (60 grams)
- Philadelphia cream cheese or cottage cheese (700 grams)
- eggs (3 pcs)
- sugar (160 grams)
- vanillin (pinch)
- cream (130 ml) fat content 33-35%
Cheesecake NY recipe step by step
1. Take a bowl, add crushed cookies, melted butter and mix.
2. Place the prepared mixture into the mold and compact it well with a spoon. Place in the oven (180 C) and bake for 7-10 minutes. Afterwards we take it out and cool it. Note: We will bake the dessert in a water bath: to do this, you need to wrap the pan with foil (2-3 layers) so that during the baking process water does not get on the cheesecake.
3. Prepare the filling. Take a large bowl, lay out the cream cheese, add sugar, vanillin and mix with a spoon. Then beat with a mixer (set to minimum speed) until smooth.
4. We begin to beat in the eggs one at a time, and do not forget to thoroughly stir the mixture with a whisk each time. Next, pour in the cream. You should get a cream of uniform consistency, without lumps. Ready stuffing pour into the mold with cookies. Level with a spatula.
5. Preheat the oven to 170 C and bake in a water bath. How? Let's take it deep baking tray(or mold), pour boiling water and place the mold with the cheesecake (the water in the pan should be up to the middle of the mold with the pie). Baking time – 60-90 minutes.
6. How do you know when the dessert is ready? U ready dessert When shaking the mold, the center should shake slightly. During the cooling process, the classic cheesecake recipe will “reach” and the middle will become elastic. When the pie pan has cooled, cover it with cling film and put it in the refrigerator overnight. The next day, wet the knife in water and run along the mold to carefully separate ready cheesecake from the walls of the mold. Transfer to a plate and decorate with fruit.
New York cheesecake recipe No. 2
- shortbread cookies (250 grams)
- eggs (5 pcs)
- sugar (160 grams)
- butter (60 grams)
- sour cream (100 grams)
- cream cheese (Mascarpone) or cottage cheese 550 grams
- starch (3 tbsp)
- baking powder (20 grams)
- granulated sugar (30 grams)
- lemon zest (optional)
1. Grind the cookies into crumbs. How to do it? Place in a bag and roll out with a rolling pin or in a blender. Add butter and granulated sugar.
2. Grease the mold with butter and place the prepared cookie mixture on the bottom. Now let's move on to preparing the cream. Beat the cream cheese with a mixer (at low speed). Then separate the yolks from the whites.
3. Grind the lemon peel into zest. Add sour cream, yolks, sugar, zest, starch and baking powder to the bowl with cheese. Mix everything by hand or with a mixer (the choice is yours). Then add the whites and mix everything again. Pour the prepared mixture over the cookies and level. Bake at 160C for up to 60 minutes. After cooking, cool and put in the refrigerator for several hours.
Recipe No. 3 No-bake cheesecake
- shortbread cookies (250 grams)
- gelatin (3 tsp)
- heavy cream 3/4 cup
- butter (10 tbsp)
- cream cheese (Philadelphia, Mascarpone) or cottage cheese 470 grams
- lemon juice (1 pc) optional
- vanilla (to taste)
- sugar (1/4 cup)
- for decoration (berries, powdered sugar)
1. Add crushed cookies and melted butter to a bowl and mix. Place in a mold (20 cm) with removable sides and distribute evenly, pressing well to the bottom of the mold.
2. Prepare the vessel. Pour lemon juice, water (1 tsp), add gelatin, sugar and place in a water bath. Stir until everything is completely dissolved.
3. Beat the cream cheese, gradually adding cream. Then add vanilla and the prepared gelatin mass. Mix. Carefully pour the creamy mixture onto the cookies, distribute evenly and place the mold in the refrigerator for 3-4 hours (preferably overnight). Check to see if the cake is completely set before removing it. Decorate with berries and sprinkle with powder. Classic cheesecake recipe without baking is ready. Can be decorated
If you don’t know how to make cheesecake at home, then check out the recipes below. Doing this is not as difficult as it seems.
Cheesecake - classic step-by-step recipe
The classic cheesecake recipe is easy way preparing your favorite dessert.
Required Products:
- small package of butter;
- cream cheese, Philadelphia is ideal, but you can use another one - a little more than half a kilogram;
- 200 grams of cookies to your taste;
- three eggs;
- high fat cream – approximately 150 grams;
- a little vanillin;
- about 150 grams of powdered sugar.
Cooking process:
- A classic cheesecake recipe starts with preparing all the dairy products. They shouldn't be cold.
- Next, you need to prepare the cake; to do this, grind the butter along with the cookies using your hands or using a technique.
- Take the form in which you will bake. Place the resulting mixture of cookies and butter tightly along its bottom.
- Preheat the oven to 160 degrees and place the cookies in the pan for 10 minutes. Then leave it to cool and proceed to pouring.
- In a bowl, mix powdered sugar and cheese. Don't do it too intensely. Add more vanilla and eggs and stir again.
- Pour the cream into the same bowl and bring everything until smooth.
- Pour the filling into the mold and prepare a water bath.
- Place everything that was obtained in the previous step in the oven for about an hour at a temperature of 160 degrees.
- After the cooking time is up, do not rush to take out the baked goods. Open the oven and let the dessert sit there for another hour. Then, without removing from the mold, let it stand in the refrigerator for another 4 hours.
Cooking without baking at home
No-bake cheesecake is an option for those who don’t want to fuss around and turn on the oven.
Required Products:
- any shortbread cookies - about 300 grams;
- approximately 150 grams of sugar;
- half a kilogram of low-fat cottage cheese;
- small stick of butter;
- packaging of cream - 200 milliliters;
- 20 grams of gelatin.
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