Today I will tell you how to make cheesecake. This will be the easiest recipe for a classic New York cheesecake that you can easily make at home. This incredibly tender, magically aromatic, deliciously tasty and very satisfying delicacy will be appreciated by all lovers of such desserts.
New York cheesecake is a dessert that is... open pie(or even cake). It consists of two main parts: sand base And cheese filling. Sometimes cheesecake recipes include berries, fruits, chocolate - it all depends on the desire and imagination of the cook. But today we will prepare a classic of the genre - New York cheesecake.
The shortbread base requires only two ingredients: any shortbread or sweet cracker and butter. Forget about margarine and spread! The filling base is cream cheese. In the original it is Philadelphia cheese, but in Lately it simply disappeared from the shelves of Belarusian stores. That is why I use a locally produced product called Cream Cheese - it is in no way inferior to foreign analogues, and the price is quite reasonable.
Also used in the New York cheesecake filling are raw chicken eggs medium size, powdered sugar, vanilla sugar and lemon zest for flavor, as well heavy cream(from 30%), in the absence of which you can take non-sour fatty sour cream.
Everything seems clear about the ingredients (if you have any questions, I’ll be happy to answer in the comments)? Then let’s touch on one of the problems that housewives often face when preparing cheesecake at home. So, it happens that on the surface ready dessert cracks appear. This can happen either while the cheesecake is baking or while it is cooling. I must say that when proper preparation There are no such problems, which is why it is so important to strictly follow the recipe.
Why can cracks appear and how can this be avoided? First of all, the filling cannot be whipped (only stirred!) to prevent the formation of air bubbles in the cheese mass. Also, if you bake a cheesecake at too high a temperature and without a water bath, the filling will rise (this should never happen) and then fall - this is how cracks appear. And finally, if you neglect the stage of long-term cooling of the cheesecake, a similar problem of ruptures in the filling is also quite relevant.
I hope my modest advice will be useful to you and you will definitely prepare classic cheesecake New York at home. This is very delicate delicacy with a silky texture, subtle aroma lemon and vanilla. Serve it with dessert sauces, fresh berries, slices of fruit, garnished with mint or lemon balm leaves. With a cup of coffee you get a fabulous duet!
Cheese cheesecake – favorite treat men and women. Almost all children adore it, who usually cannot be forced to eat cottage cheese. The secret is making the right choice cheese for cheesecake.
Ideally it should be soft cottage cheese ricotta, delicate creamy mascarpone or, as in classic version American dessert - Philadelphia cheese. We will look at a recipe for cheese cheesecake, and what cheese to use in it is up to you.
- Recipe posted: Alexander Lozier
- After cooking you will receive: 4 servings
- Preparation: 15 minutes
- Cooking: 1 minutes
- Preparation: 1 hour 15 minutes
- Calorie content: 255 kcal per 100 g
Cheesecake Ingredients
For this incredibly gentle, useful and delicious dessert we will need the following products:
- Philadelphia cheese, ricotta or mascarpone – 500 grams
- 3 eggs
- 1 tbsp gelatin.
- 4 tbsp sour cream or cream.
- 200 grams of flour.
- 100 gr. melted butter.
- 180 gr. Sahara.
- vanilla, cinnamon, zest.
Step-by-step cream cheese cheesecake recipe
Despite the complex name and great taste, this dish can be called easy to prepare, because active time Preparing the filling takes only 10-15 minutes; the oven and refrigerator will do the rest for you.
So, let’s prepare cheesecake with cream cheese, step by step recipe:
1. The filling is made by beating curd or cheese mass with eggs, zest, spices and sugar.
2. The basis is the usual shortbread dough, prepare it by mixing the ingredients and kneading the plastic mass.
3. Place the filling on the base and place in the oven. Set the temperature to 120-130 degrees, but do not open the oven in the first half hour. The dessert takes approximately 60 minutes to prepare.
4. Prepare sour cream filling with jelly. Mix gelatin brewed in boiling water with sour cream until evenly thick.
5. Use the resulting filling to cover the cake after it has cooled. Place the pie in the refrigerator and enjoy it the next morning. delicious piece this delicacy.
Remember that Appliances in the kitchen will help save a lot of time. Make the famous one in the slow cooker and you'll see that this complex dessert can be prepared between tasks while you're preparing dinner, or even while you're sleeping or walking.
So as not to forget, save the recipe on your wall.
Cheesecake is a dessert consisting of two parts: the bottom - the base (most often made from cookies) and the top - a casserole or soufflé (made from cottage cheese, cheese, sugar, eggs, cream, fruits, berries, chocolate).
1) White chocolate cheesecake
Recipe for chocolate lovers and connoisseurs mild flavors no contrasts.
Mascarpone - 500 g
Granulated sugar - 100 g
Butter - 100 g
Chicken egg - 4 pcs
White chocolate - 200 g
Cooking method:
Stage 1 ingredients:
Shortbread cookies (anniversary) - 200 g
Butter - 60 g
Grind the cookies into crumbs.
Melt the butter, add to the cookies, stir.
Distribute the crushed cookies into the mold (it’s very convenient to press with a cup) Place in the oven for 10 minutes (170 degrees).
Stage 2 ingredients:
Mascarpone - 500 g
Granulated sugar - 100 g
Butter - 40 g
Chicken egg - 4 pcs.
White chocolate - 200 g
While the pan is in the oven, beat the mascarpone and sugar with a mixer. Add four eggs one at a time. Beat at low speed, once everything is mixed - enough. Melt the chocolate with butter and add it to the mascarpone.
Pour the mixture onto the crust.
Place the pan in the oven for about an hour. The temperature is not higher than 170 degrees (160-165).
After an hour, the cheesecake will “set”, but will still be loose in the middle. So it's ready. Let cool, run a knife around the edges of the pan and refrigerate overnight. Cut with a warm knife.
According to the classic cheesecake recipe prepared with cream cheese.
2) Cheesecake with cheese
250 g cookies (crumbly)
2 cups sugar (for filling and glaze)
4 tablespoons sugar (for the crust)
100 g butter
900 g cream cheese
5 eggs
3.5 tablespoons flour
juice and zest of half a lemon
1 tablespoon vanilla
a pinch of salt
2 cups sour cream
Cooking method:
Grind the cookies in a blender, add 4 tablespoons of sugar and softened butter. Mix. Place the dough in a pre-greased mold (25 cm) and smooth it out. Bake for 8-10 minutes (160-170 degrees). Then cool. Beat the cheese (it should be taken out of the refrigerator in advance), one and a half cups of sugar, lemon juice and zest, vanilla and salt using a mixer at low speed. Continuing to stir, add flour. Add eggs one at a time, beat until homogeneous mass. Grease the sides of the mold with oil. Place the filling on the base. Bake for another hour. Turn off the oven by opening the door slightly. Let the cheesecake cool slightly. Using a blender or mixer, mix sour cream and half a glass of sugar. Spread the resulting glaze evenly over the surface of the cheesecake. Bake for another 7 minutes. Cool and put in the refrigerator.
Quite often, cream cheese in cheesecake is replaced with full-fat cottage cheese.
3) Cheesecake with cottage cheese
600 g cottage cheese (fat)
250 g cookies (“Jubilee”)
100 grams of butter
3 eggs
100 g sour cream
150 g sugar
vanillin
lemon zest
Cooking method:
Using a blender, grind the cookies into crumbs. Add oil, knead into a homogeneous mass. Place it in a greased pan and spread evenly over the bottom and wall (the height of the sides should be approximately 3 cm). Place in the refrigerator for half an hour. Rub the cottage cheese through a sieve. Beat eggs, vanilla and sugar. Add cottage cheese, mix. Add sour cream and lemon zest, beat. Place the filling on the base. Bake for about an hour and a half (160-170 degrees). Cool slowly.
Looks very impressive berry cheesecake. It should be prepared in advance, since it must sit in the refrigerator for at least 4 hours.
4) Berry cheesecake
1 cup cookie crumbs
50 g butter
225 g cream cheese (Philadelphia)
150 g sugar
2 tablespoons flour
2 teaspoons vanilla
1 cup sour cream
4 eggs
2 cups berries (fresh or frozen)
half a glass of berry jam
Cooking method:
Remove the butter and cheese from the refrigerator in advance so that they become soft. Mix cookie crumbs with butter. Place the resulting mixture in springform(22 cm in diameter), distribute evenly over the bottom, make sides (4 cm). Mix cheese, sugar, flour, vanilla and sour cream. Beat in a blender, add eggs one at a time. Place the filling in the mold. Bake the cheesecake at 170 degrees for an hour. Turn off the oven, cool the cheesecake, then remove from the oven. Layer the surface of the cheesecake with berries and spread jam on top. Place in the refrigerator for 4 hours.
Instead of cookies, you can use waffles for the base, and add chocolate to the cottage cheese filling.
5) Chocolate curd cheesecake
480 g chocolate (dark)
500 g cottage cheese (fat)
one and a half cups of sugar for filling
2 tablespoons sugar for base and decoration
4 eggs
2 tablespoons cocoa
300 g chocolate wafers
50 g butter
3/4 cup cream (22%)
Cooking method:
Remove the butter from the refrigerator until it becomes soft. Place waffles in a blender, grind, add 1 tablespoon. a spoonful of sugar and softened butter. Beat until a homogeneous mass is formed. For baking, it is best to use a springform pan (24 cm). Grease the mold with butter. Transfer the resulting dough into the mold and compact it. Bake for 5-7 minutes (200 degrees). Remove the base from the oven. Break chocolate (300 grams) into pieces, melt in a water bath, cool. Rub the cottage cheese through a sieve, transfer to a blender, add one and a half cups of sugar and cocoa. Add eggs one at a time, pour in chocolate, stir. Place the filling on the base. Bake at 170 degrees for 1 hour. Place in the refrigerator overnight. The next day, break the remaining chocolate (180 grams) into pieces, add cream and 1 tablespoon of sugar. Cook over low heat until the mixture becomes homogeneous. Coat the surface of the finished cheesecake with the resulting mixture and place in the refrigerator for 1 hour.
Cheesecake is prepared not only with berries, but also with fruits. A banana, for example, is great for this.
6) Banana cheesecake
3 tablespoons flour
3 bananas
300 g cottage cheese
150 g sugar
3 eggs
150 g sour cream
a pinch of salt
Cooking method:
Cut the peeled banana into small pieces and transfer to a blender. Add cottage cheese, mix. Place eggs, flour, sour cream, sugar and salt there and beat. Place the base on a greased baking sheet, then the filling. Bake at 150 degrees for 50 minutes. Turn off the oven and open the door slightly. After an hour, take out the cheesecake and put it in the refrigerator.
Citrus lovers can make orange cheesecake.
7) Orange cheesecake
100 g oat flakes
70 g applesauce
2 eggs
sugar to taste
5 g cocoa
0.5 teaspoon baking powder
1 orange
750 g cottage cheese
10 g semolina
a quarter glass of water
Cooking method:
Pour oatmeal into a deep cup, add sugar (about 2 tablespoons), cocoa, baking powder, mix thoroughly. Add 1 egg white, applesauce, mix again. Grease a baking dish with butter, lay out the base, and level it. Place the pan in the oven for 10 minutes (190 degrees). Remove from oven, cool. Grind the cottage cheese through a sieve. Wash the orange, peel it, and separate it into slices. Peel each slice, place in a saucepan (a frying pan with high sides), add a little water, and cook for a few minutes. Drain the water. Let the orange cool, then grind it in a blender. Mix cottage cheese and orange. Add the yolk and 1 whole egg, sugar, semolina, mix. Place the filling on the base in the mold. Bake at 160 degrees for 1 hour. Let the cheesecake cool in the oven, then put it in the refrigerator for 4 hours.
Classic cheesecake is baked in the oven, but there are many ways to prepare this delicacy without baking.
8) Cheesecake with cheese without baking
300 g cookies
150 g butter
500 g cream cheese (Mascarpone)
200 ml cream (33%)
150 g sugar
20 g gelatin
Cooking method:
Soak gelatin for 1 hour in cold water(100 ml). Grind the cookies in a blender (or pass through a meat grinder). Add oil, stir. Place the base in a mold (24 cm), compact it, and put it in the refrigerator. Bring gelatin to a boil (do not boil), remove from heat, cool. Beat the cream and sugar in a blender or using a mixer. Add cheese and gelatin, mix thoroughly. Place the filling on the cookies and smooth them out. Place in the refrigerator for 3 hours.
Cheesecake, like any other type of baked goods, can be prepared in a slow cooker today.
9) Cheesecake in a slow cooker
300 g oatmeal cookies
600 g cream cheese (Philadelphia)
170 g butter
100 g powdered sugar
3 eggs
150 ml cream (heavy)
1 teaspoon vanillin
Cooking method:
Grind the cookies in a blender and mix with softened butter (150 g). In a separate container, mix cheese and powdered sugar, add eggs one at a time, add vanilla and cream. Beat. Grease the bottom and sides of the bowl with oil. Place strips of baking paper on the bottom in a cross pattern (to make the cheesecake easier to remove). Place the cookie base into the bowl, compact it, make sides about 3 cm. Place the filling on top. Cook in the “Baking” mode for 50-60 minutes, then turn on the “Warming” program for 30 minutes. After this, take out the bowl, let the cheesecake cool, transfer to a plate and put in the refrigerator overnight.
Of course, cheesecake cannot be classified as low-calorie dishes. However, for those who are watching their figure, but do not want to give up a delicious dessert, there is a recipe for diet cheesecake.
10) Diet cheesecake
180 g biscuits
90 g butter
250 g low-fat cheese
250 g low-fat cottage cheese
250 g low-fat yoghurt
2 eggs
150 g powdered sugar
2 teaspoons vanilla
Cooking method:
Grind the cookies, add butter (softened), mix. Grease the baking dish with oil. Lay out the cheesecake base and press down. Bake at 160 degrees for 10 minutes. Cool. Mix cottage cheese, cheese, yogurt, eggs, powdered sugar and vanilla in a blender and place on the base. Bake for another 35-40 minutes.
The hardest thing about making cheesecake is avoiding cracks when the dessert cools. To do this, it is baked at a low temperature and then slowly cooled by turning off the oven and opening the door slightly.
About cheese.
By Classic Cheesecake, I mean New York Cheesecake. That's why! Only the right cheese for its preparation it is “Philadelphia”. But, since we do not live in America, it is quite problematic to get it even in Moscow. So, for starters I’ll tell you what can replace it.
The three pillars of foreign cream cheeses are Philadelphia, mascarpone and ricotta. If you were lucky enough to buy the first one, congratulations, then you don’t have to read the next paragraph, and you will get a real New York cheesecake. If not... I recommend turning to domestic analogues.
The Karat company now makes very good cream cheese. It’s called “Cream Cheese” and is sold in blue tubs in the manner of their world famous processed cheeses. Its texture is thick, creamy, and the taste is salty - just what we need.
I also recommend paying attention to Buko and Horteka cheeses. I saw them in one and a half liter buckets... a little expensive, of course, but enough for exactly 2 cheesecakes for us :) Many people take creamy curd cheeses“Rama” or “Almette” are not quite the same, they are a little looser and saltier, but, in principle, they can also be used.
Cheesecakes with mascarpone turn out to be fattier (80% fat content is not a joke), heavy and sweet, since mascarpone is 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 - to dilute the excessive sweetness and density.
Cheesecakes with ricotta They are already eager to taste cottage cheese. Ricotta is loose, just a little salty, reminiscent of our domestic cottage cheese, only more tender. 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 already be cottage cheese. Or even a casserole. Tasty, of course, but... not that. Cottage cheese has a more sour and sharp taste than cream cheese, and an uneven texture to boot. However, if you can’t find anything at all, take the cottage cheese and rub it through a sieve to get rid of lumps, and then you can also grind it with a blender to be sure.
Although you can find many recipes on the Internet on how to make cream cheese at home, I do not recommend it. You won't save money. A large volume of cream does not produce a large number of cheese. And heavy cream will cost no less than a jar of cream cheese.
At one time I was fond of homemade cheeses and realized that best cheeses– on sour natural milk . The rest are not at all budget-friendly and are inferior in taste to store-bought counterparts.
So, I talked about cheese for the classic cheesecake recipe. Now let's move directly to the process.
The proportions are calculated for a springform pan with a diameter of 20 cm.
First, remove the cream cheese, eggs and cream from the refrigerator. All ingredients for cheesecake should be at the same room temperature.
Preheat the oven to 160 degrees.
Preparing the crust.
To do this, in a food processor fitted with a blade attachment, grind the butter and cookies into fine, almost uniform crumbs.
The finished mass will easily come together. What nuances might there be? How to replace "Jubilee" cookies? Ordinary shortbread cookies, any, but preferably without flavorings and fillers such as raisins. If you don’t have a food processor, the cookies can be crushed with a mortar or rolled out with a rolling pin, and then mixed with soft butter.
Ready mass for cheesecake, you can press it along the bottom and walls of a springform pan to make a cheesecake with sides. Can you line the form? cling film and making only the bottom of the cookies - both options are quite acceptable. I settled on a cheesecake with sides.
Place the cake in the oven for 10 minutes, then remove it and cool.
Preparing the filling. To do this, carefully mix the cream cheese with a whisk. powdered sugar.
Do not replace powdered sugar with sugar, this is important in a classic cheesecake recipe! We want the texture to be as uniform, soft, and creamy as possible, and the sugar may not completely dissolve. If powdered sugar is difficult to buy, grind required quantity sugar in a coffee grinder.
Add vanillin. It also needs to be ground in a coffee grinder first. It’s better, of course, to use vanilla extract – after all natural flavor is always more advantageous than artificial. But finding it can be problematic. If you have it, add 1 teaspoon instead of vanilla.
Add eggs one at a time and mix gently.
Important! In this recipe, you cannot beat the cheesecake filling, just stir it! Move the mixer away. If you beat the cream too vigorously, it will fill with air, which will subsequently lead to the formation of cracks on the surface of the cheesecake. Therefore, mix slowly, thoroughly, carefully and briefly.
Add cream, stir to obtain a homogeneous mass.
Important! The cream should be full fat. Not less than 33%. Do you see how it is in my photo? This is what they look like even without beating. Do not replace them with less fatty options, because the result will be unpredictable.
Let's do water bath. We wrap the baking dish with a double layer of foil (so that water does not flow inside) and place it in a wider and deep container. Place the filling into the mold.
Let's pour hot water somewhere 2-3 cm from the bottom. Important! Don't neglect the water bath. Yes, it is much easier to bake a cheesecake without it and 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, and will come out perfect. Place our design in the oven for 1 hour 10 minutes and bake at 160 degrees.
Don't bake the cheesecake longer! This is not a cake, it shouldn't be dry. If the middle shakes a little, this is completely normal for the classic recipe. But don’t rush to take it out of the oven, so as not to get insidious cracks.
Turn off the oven, open the door slightly and leave the cheesecake inside for an hour. I usually wait until the oven has completely cooled down before removing the item.
Take the cheesecake pan out of the water container and remove the foil. Do not remove the cheesecake from the mold immediately after baking! It should spend at least 4 hours in the refrigerator.
So, we put it in the refrigerator and wait. Then we carefully run 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 or toppings. However, nothing prevents you from serving it by garnishing with fresh berries or drizzling berry sauce. If appearance If you're not very happy with it, whip the heavy cream with powdered sugar and coat the cake with it.
I moved on. Covered it chocolate icing and decorated it with a slide different sweets – American marshmallow marshmallows, pieces of domestic chocolate and crumbled cookies. But this is only because my spoiled family is tired of the classic cheesecake, give them something more complex. I strongly recommend that you first try the cheesecake in its original form, without decorations, in order to fully appreciate its delicate, delicate taste and airy texture. Bon appetit!
In fact, the birthplace of cheesecake is not America at all, but Eastern Europe. It was in some regions of Russia, as well as in Ukraine and Belarus, where cottage cheese was traditionally eaten, that the first casseroles and cheesecakes appeared, which are considered the “progenitors” famous dessert.The Americans made only some adjustments to it, replacing cottage cheese with fatter varieties of cream cheese, in particular, Philadelphia. But it is worth noting that the overseas version of making cheesecake allows you to get more delicate dish. This dessert can be served with festive table along with other delicacies: kebab from chicken hearts or pork liver pate.
Features of the dish
Behind the fashionable name is a pie with cheese or curd filling, which can be prepared in two ways.
- Hot - a crust made from grated cookies, which serves not only as a bottom. But it also helps remove excess moisture from the cottage cheese. When we cook cheesecake at home, it is important to remember that “hot recipes” require patience: ready dish It should be kept in the refrigerator for at least 8 hours so that it reveals all its flavors and cuts well when serving.
- Cold - no-bake cheesecake is a mousse made from cream cheese or cottage cheese. Gelatin or another gelling component helps maintain its shape. Sometimes it acts in this capacity White chocolate. A no-bake cheesecake recipe in summer is especially attractive, in combination with fruit sauces or berries.
7 cooking secrets
Making cheesecake at home will be possible if you follow 7 rules.
- Remove the ingredients from the refrigerator in advance. It is important that they are at room temperature.
- Don't beat curd mass on high speed or too long. If it is oversaturated with air, the surface of the dessert will crack.
- Bake in the oven in a water bath. Thanks to the “work” of steam, the process will be more uniform.
- Don't exhibit high temperature baking. It should be 165-170°.
- Cool the pie slowly. To do this, after turning off the heat, slightly open the oven door, leave it for 15 minutes, and only then take it out. After another 10 minutes, separate the edges of the cake from the walls of the mold with a knife, but do not remove from it, but leave until completely cooled.
- Cream cheese for cheesecake can be of the Philadelphia, Bucco, Ricotta, or Mascarpone varieties. But a dessert made from low-fat cottage cheese will be no less tasty.
- You can add other ingredients to the filling, for example, try making pumpkin cheesecake. But it is important to consider that such a cake will be even more moist.
Delicious and simple recipes
Try any cheesecake recipe at home. And make sure that preparing this dish is not at all difficult.
Classic recipe
To prepare cheesecake according to the classic recipe you will need:
Preparation
- Grind the cookies, add 4 tablespoons of sugar, pour in melted butter and mix well. Knead into a homogeneous mass with your hands.
- Place in a round springform pan and press firmly with a spoon or the bottom of a glass.
- Bake in an oven preheated to 180° for 10 minutes.
- Beat the cheese with sugar, lemon juice and zest, salt, vanilla.
- Add flour and continue whisking.
- Add eggs one at a time.
- Pour the cheese mixture into the mold with the cooled crust. Place in the oven for 1 hour. Place a smaller bowl filled with water underneath.
- The finished cheesecake is golden brown on the sides but retains a jiggly, gelatinous center.
- Cool at room temperature and put it in the refrigerator.
New York cheesecake
The New York cheesecake recipe is also very simple. You will need:
Preparation
- When preparing the shortbread base, grind the cookies in a blender, pour in melted butter, stir, compact tightly and bake for 10 minutes in an oven preheated to 180°.
- Remove the pan, cool, and wrap it in a couple of layers of foil.
- Peel the zest from the lemon and chop it.
- Grind the sugar into powder in a coffee grinder.
- Mix cheese with sugar, vanilla, beat at minimum speed with a mixer. Add the zest, pour in the cream and beat again.
- Pour the buttercream into the mold with the prepared base, level it and place in a preheated oven in a water bath. Bake for approximately 80 minutes.
- Cool and serve.
Chocolate cheesecake
This recipe chocolate cheesecake can be prepared at home without turning on the oven.
You will need:
- shortbread cookies - 150 g;
- butter - 50 g;
- sugar - 100 g;
- heavy cream - 120 ml;
- dark chocolate - 150 g;
- cocoa - 2 tbsp. spoons;
- cream cheese - 200 g.
Preparation
- Melt the chocolate in a water bath and cool.
- Crush the cookies into crumbs, mix with one spoon of sugar and melted butter. Grind and compact into shape. Place the preparation in the refrigerator.
- Whip the cream into a soft foam, add chocolate and cocoa, previously diluted with a small amount of heated water. Stir.
- Beat the cheese with sugar and mix with the chocolate mixture.
- Place in a mold and place in the freezer for an hour.
- Then place in the refrigerator for 30 minutes and serve.
Now, we hope you know exactly how to make cheesecake at home. And you can cook it without any problems!
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