I haven't made cheesecakes before. I just saw them in pictures, admired them and thought: someday I will cook such beauty and deliciousness!
And so, in the order table on the website, reader Elena wrote to me asking me to make a cheesecake. What an idea! Here's a reason to learn! Moreover, there is cottage cheese...
Let me warn you right away: this is not classic recipe. But every housewife can make such a simple cheesecake, even if in your city they have never heard of Philadelphia cheese and similar delicacies.
And it turned out VERY tender and tasty, just melting in your mouth! Delicate, not very sweet curd mass and thin shortbread- a delicious combination! Great alternative equally tender and tasty lazy dumplings and casserole, if you have already prepared them and are wondering what else to make from cottage cheese.
So, our debut is homemade cheesecake with cottage cheese!
After viewing several different recipes, I learned the following:
1. Cheesecake is traditionally made with cream cheese. This is understandable, because “cheese” 🙂 is “cheese” in English, and cheese cake means “ cheese pie"(cheese-cake"). But since you can’t find “Philadelphia” in small towns during the day with a flashlight, and if you do, it will cost like a downed plane... you and I, dear readers, can easily replace cream cheese rich homemade cottage cheese. Of course this is no longer classic cheesecake, and, perhaps, true gourmets they will say that it is more like a casserole... but still very delicious variation on his topic.
2. The basis for the cheesecake is shortbread. And not cake dough, or puff pastry, or anything else. It seemed easier to me to make my own universal shortbread dough. But then I tried classic way simpler, and I liked it, both in terms of ease of execution and taste. You need to grind the cookies in a meat grinder and pour melted cookies into the crumbs. butter, mix, press into the bottom of a mold lined with parchment and place in the refrigerator. You can use chocolate chip cookies or add cocoa crumbs, it’s delicious!
3. This is the base - shortbread and cheese (curd filling), but there are many different delicious variations! I saw so many cheesecakes while I was collecting information. Blueberry, raspberry, generally berry; marble and chocolate, cherry and lemon! I wish I could try all this!!!
Ingredients:
Dough:
- an incomplete glass of flour (3/4 (three fourths) of a glass with a capacity of 250 g, you can add a spoon or two tablespoons if the dough does not seem tough enough);
- half a stick of butter - 125 g;
- 1 tablespoon sugar.
The dough can be replaced:
- 300-400 g cookies (like " Baked milk"or sand, which crumbles easily);
- 100 g butter.
Filling:
- 500 g fresh homemade cottage cheese(we buy from a trusted place);
- 2 eggs;
- 3 tablespoons sugar;
- 125 g sour cream 20%.
How to bake:
Make the dough: cut the butter into flour pieces, add sugar and knead it into crumbs with your hands, and then knead until it sticks together into a lump.
We cover the bottom of the springform pan with pastry parchment (as when baking a sponge cake), I greased the sides vegetable oil and the paper itself, too, just in case... so as not to tear it off later. We distribute the dough into the mold in the form of a cake with sides 2-3 cm high. I have a mold with a diameter of 24 cm, there was enough dough right up to the top and the cake turned out thin. So if you have one, take a smaller form :)
We bake our cake at about 200 C for 15 minutes, so that it is golden, but not yet completely baked. In the meantime, you can make the filling.
It is very advisable to rub the cottage cheese through a sieve (colander). I don’t really like to do this, but deliciousness requires sacrifice... for the sake of the cheesecake, I grated the cottage cheese and was very happy with the result: the consistency of the filling turned out to be very pleasant and tender! Look how fluffy the curd has become.
Add sugar, 1 egg and beat with a mixer for about 20 seconds.
Add the second egg and beat again.
Add sour cream and beat again.
Filling for curd cheesecake ready.
We take out the crust and pour the filling into it.
Spread evenly with a spoon and put back.
A frequently heard tip is to place a bowl of water in the bottom of the oven when baking cheesecake. This is probably done to saturate the oven space with moist steam so that the cheesecake does not crack. This is how I bake sweets yeast buns, they turn out very soft, but I didn’t put a bowl of water in for the cheesecake.
My cheesecake was baked on low heat, approximately 160C, for more than an hour. Then, after 1 hour 10 minutes, when the middle had already set well, I increased the heat slightly so that the top became golden. In total, the cheesecake was in the oven for over an hour and a half, but this is an individual indicator for each oven. There is no need to rush into baking it - over high heat it will simply crack and not bake through.
Ready cheesecake for some time, about 10-15 minutes, keep it in open oven, then take it out and let it cool in the mold.
Carefully remove the cooled pie by opening the pan and transport it directly with the paper onto a plate. Then carefully pull out the paper.
They say it should sit in the refrigerator for several hours, but... it's hard to resist! The cheesecake was tasted by the household while it was still warm... and so tasted that half of it was left. So I recommend it!! Enjoy your tea and happy cheesecakes!
Here are some other cheesecakes you can bake:
curd- chocolate cheesecake zebra
Cheesecake ( cheese cake) is a very popular delicacy. Despite the fact that this is a cake, an oven is not always needed to prepare it. American cheesecake is certainly baked, but the British came up with the idea of adding curd filling gelatin. The result was a no-bake cheesecake made from both cream cheese and regular cottage cheese.
Classic no-bake cheesecake
Though cheese cake quite feasible to make with cream cheese and fermented milk cottage cheese(both products in English language called in one word “cheese”), but it’s better to take mascarpone, and if you use cottage cheese, then it’s soft and fatty without grains or grains.
To prepare a classic version of dessert without heat treatment, the kitchen must have:
- 400 g shortbread cookies;
- 155 g butter;
- 620 g cream cheese (or cottage cheese);
- 500 ml cream;
- 155 g powdered sugar;
- 100 ml water;
- 100 ml milk;
- 24 g gelatin.
Cooking step by step:
- Grind the cookies to small grains, to which add the melted butter. You can quickly carry out this manipulation using a blender or walking over the cookies with a rolling pin. In the first case it is more effective. Press the oiled crumbs into a springform pan.
- Cheese, sweet powder and foam the cream into the most homogeneous mixture.
- Pour water into a small container with gelatin. Heat the milk until hot, without letting it boil. Pour it into the swollen gelatin. Stir until all grains are completely dissolved.
- Add the dissolved gelatin to the cheese whipped with cream and beat well again so that the gelling component does not settle on the bottom.
- Transfer the soufflé into a mold and let it set quietly in the cold. The finished cheesecake can be topped with a layer of berry or fruit juice, and chocolate icing, decorate with berries, chocolate or coconut shavings.
Curd dessert with cookies
Curd cheesecake It’s not difficult to make without baking. In a nutshell: you need to mix all the ingredients, put them in a container for assembly, and place them on the refrigerator shelf.
To make this outrageously simple dessert you need to take:
- 400 g cottage cheese;
- 320 ml sour cream;
- 255 g powdered sugar;
- 4 g vanilla powder;
- 4 yolks;
- 42 g gelatin;
- 250 g shortbread crumbs;
- any berries for decoration.
Cooking steps:
- Grind the fermented milk cheese with the yolks, add powdered sugar, vanilla powder and sour cream. Mixed products Beat well, then pour in the gelatin dissolved in water (or milk).
- Press well at the bottom of the mold sand crumbs, place on top curd soufflé. After this, hide the dessert from yourself and other sweet lovers for four hours in the refrigerator to thicken and stabilize. Before serving, garnish with whole berries.
With added strawberries
The combination of bright juicy strawberries with snow-white curd soufflé will make the dessert tasty and impressive.
- 1 ready sponge cake;
- 300-400 g of fresh strawberries;
- 500 g cream cheese;
- 220 ml cream;
- 155 g powdered sugar;
- 21 g gelatin.
How to assemble strawberry cheesecake:
- Prepare cream cheese soufflé. Add cream with powdered sugar until it becomes a weightless, delicate cloud, add gelatin dissolved according to the recommendations given on the package and beat again.
- Wash the strawberries and dry them. Enough berries to arrange around the circumference of the mold, cut in half. Cut the remaining strawberries into medium cubes.
- Place a few tablespoons of cream in a separate bowl, and add diced strawberries to the larger portion and mix.
- To the bottom springform Place the finished sponge cake, trimming it with a knife if it is a little larger. Spread some of the reserved cream around the perimeter of the cake and place halves of berries on it, with the cuts facing the walls of the mold. Fill the form with the bulk of the curd soufflé with strawberries.
- Spread the remaining cream without berries from the bowl on top. This way the surface of the dessert will be perfectly smooth. After stabilization, carefully remove the dessert from the mold, showing the beautiful side.
Banana treat
Banana- curd dessert It's very easy to prepare, especially if you use a blender. Then the duration of all processes will be calculated in a matter of minutes, and the list of components for this delicacy will be as follows:
- 365 g sugar cookies;
- 130 g butter;
- 460 g of non-grain cottage cheese;
- 3 medium bananas;
- Art. cream;
- 50 g powdered sugar;
- 15 g vanilla flavored sugar;
- 25 ml lemon juice;
- 28 g instant gelatin granules.
We act step by step:
- Make a sweet base for the pie from cookies and butter, similar to the previous recipes: grind the cookies into crumbs with a blender, mix with butter and press into the mold with a potato masher.
- After this, the peeled bananas are sent to the blender. To prevent them from darkening, they need to be sprinkled with lemon juice.
- Add cottage cheese to mashed bananas, pour in cream, sift powdered sugar and vanilla-flavored sugar. After running the blender for a few minutes, mix everything.
- Add prepared liquid gelatin into the resulting paste. After mixing, pour the cream onto the base and refrigerate to stabilize and harden. To ensure that the gelatin is evenly distributed in the soufflé and does not harden into separate clumps, all products must be no colder than room temperature.
- Before serving, this sweet dish can be decorated with banana slices, chocolate chips or other topping.
Chocolate cheesecake
A delicate curd dessert with a velvety chocolate taste is prepared from the following set of products:
- 310 g cookies (short variety, as in previous versions);
- 110 g butter;
- 34 g cocoa;
- 600 g of any cream cheese;
- 150 g milk chocolate;
- 100 g dark bitter chocolate;
- 50 g white chocolate;
- 100 g powdered sugar;
- 30-40 ml cream or milk.
Manufacturing technology:
- Refine the cookies into crumbs by sequentially adding cocoa powder and butter. Make a base from this mixture - a layer of compacted oiled crumbs.
- Beat the cheese with powdered sugar. Melt 100 g milk and 50 g dark chocolate. IN liquid chocolate add cheese one tablespoon at a time. Mix.
- Transfer the chocolate and curd filling onto the base crust, smooth it out and refrigerate for two hours.
- Prepare glaze from the remaining chocolate (milk and dark) by melting this product together with milk. Cover the top of the frozen cream with the resulting mixture, and draw a patterned decoration on top with melted white chocolate. Once the glaze has hardened, the chocolate cheesecake is ready.
With condensed milk
Delicate sweetness with the taste of your favorite toffee can be prepared in the shortest possible time from cottage cheese and boiled condensed milk. The most difficult part of the cooking process will be waiting for the cream to harden.
For the base and curd soufflé you need to take:
- 370 g boiled condensed milk;
- 300 g fat cottage cheese;
- 100 ml cream;
- 30 g instant granulated gelatin;
- 310 g shortbread cookies;
- 150 g melted butter.
Cooking instructions:
- Take shortbread cookie crumbs combined with butter to form the base of the dessert. To do this, distribute and compact the butter crumbs along the bottom and sides of the baking dish, and put them in the refrigerator to harden.
- Place cottage cheese, condensed milk and cream in a blender bowl. Mix these products until smooth. Then add gelatin prepared according to the manufacturer's instructions. Mix.
- Transfer the resulting cream soufflé into the frozen cookie base, smooth it out and put it back in the refrigerator to stabilize and harden. This will take on average 3 hours.
Cheesecake with mascarpone without baking
Mascarpone – soft cheese which is prepared by curdling cream. This product has found its wide application in cooking, including for making cheesecakes.
In this case, the following components will be required:
- 300 g brittle shortbread cookies;
- 150 g butter;
- 500 g mascarpone cheese;
- 200 ml heavy cream (from 30%);
- 150 g powdered sugar;
- 100 ml cold water;
- 21 g edible gelatin.
No-bake cheesecake with mascarpone step by step:
- Pour edible gelatin with water and set aside to swell according to the method of use indicated on the package.
- Turn the cookies into fine sand, mix it with melted butter. Received crumbly mixture, similar to wet sand, compact it in a dense layer on the bottom of the springform pan. Refrigerate.
- Beat the chilled cream with powdered sugar together with a mixer into a fluffy mass. Add mascarpone to them. Mix.
- Heat gelatin in microwave oven or steam until it completely dissolves, and then add it into the cream in a thin stream.
- After this, coat the frozen crumbs with cream. Place in the refrigerator for a few hours or better until the next day.
Original recipe with marshmallows
In this recipe, the cream is stabilized due to chewing marshmallows, not gelatin. Thanks to this, the soufflé turns out to be unusually airy and tasty; even the most ardent opponents of cottage cheese will swallow it for dear souls.
The proportions of the components required for dessert will be as follows:
- 300 g shortbread cookies;
- 115 g melted butter;
- 500 g of tender non-sour cottage cheese;
- 400 g white marshmallows;
- 200 g fat sour cream;
- 50 g powdered sugar;
- 20 ml lemon juice;
- 50 ml of thick concentrated berry syrup.
Dessert creation process:
- Crush the cookies into fine crumbs using any in an accessible way(rolling pin, blender or food processor). Add melted butter, mix everything thoroughly.
- The result should be a mass resembling wet sand. Press it tightly around the perimeter (bottom and walls) into a mold 22 cm in diameter. Next - cooling in the refrigerator for 20-30 minutes.
- Grind cottage cheese, sour cream and powdered sugar with an immersion blender into a homogeneous creamy mass.
- Heat the marshmallows in the microwave until they double in volume and are soft. Combine cottage cheese, marshmallows and lemon juice. Beat the resulting mass thoroughly.
- Place the soufflé on the base and level the surface. From the top in a spiral from the center to the edge, use a syringe or pipette to make a path of syrup droplets. Then use a toothpick to draw the same spiral, passing through the center of each droplet. Place the cheesecake in the refrigerator overnight to allow the soufflé to set.
Quick raspberry dessert
This raspberry cheesecake although it consists of three layers (cookie cake, curd soufflé and raspberry jelly), it is prepared quite quickly due to the fact that the layers are sent to stabilize and harden freezer. Another feature of the recipe is that cookie cheesecake is usually made from shortbread, and here we use an oat treat.
In the cooking process we use:
- 300-340 g oatmeal cookies;
- 200 g soft butter;
- 500 g cottage cheese;
- 300 g raspberries;
- 20 g vanilla sugar;
- 125 g sugar;
- 200 ml sour cream;
- 24 g edible gelatin;
- 100 ml ice water;
- a package of raspberry jelly and raspberries for decoration.
Prepare as follows:
- In a kitchen food processor, beat oatmeal baked goods with butter until crumbs form, which should be distributed over the bottom of the pie container and compacted. Place in the freezer for 10 minutes.
- Use a blender to turn half the raspberries along with cottage cheese, sour cream and sugar (including vanilla) into a creamy paste. Pour in the dissolved gelatin and distribute it evenly with a rotating motion with a spoon or spatula.
- Place half of the soufflé on top of the layer of oat crumbs, the remaining raspberries on it, and again on top curd cream. Place everything in the freezer for 20 minutes.
- Place berries for decoration on top of the set cream and pour on top raspberry jelly, then the refrigerator. The cheesecake can be served immediately after it has set.
Finally, many housewives will find one very useful trick that will help them easily remove any no-bake cheesecake from the mold without separating it from the walls with a knife. For a few minutes, wrap the form with the dessert in a terry towel soaked in hot water, and the cake will easily move away from the walls.
This cake has become a regular guest on our festive table. Preparing cheesecake at home is very simple and one of the most available products, and the result is a most delicate dessert.
In most recipes classic cheesecake Philadelphia cheese appears, which is not so easy to find. We will make cheese for the filling at home from the very regular sour cream, the only thing you have to worry about is preparing it a couple of days before baking the dessert.
Compound:
shape – Ø 24 cm
Home cottage cheese:
- 1000 ml sour cream
Dough:
- 200 g flour
- 70 g sugar
- 100 g softened butter
Filling:
- homemade cottage cheese
- 200 g sugar
- 6 tbsp. l. starch
- zest of one lemon
- 0.5 tsp. vanilla
Homemade cream cheese recipe for cheesecake
- First, let's prepare curd cheese, which will become the basis of our cake. For this we need a liter of sour cream with a fat content of 15-20%. Line a large sieve with a clean towel and place all our sour cream on it. We close it on top with the free edge of the towel and put it in the refrigerator for 18-72 hours, depending on the time available.
Strain out the sour cream
I usually use sour cream with a fat content of 15%, keeping it in the refrigerator for 48 hours. This turns out to be the golden mean.
- It is better to place the sieve on a plate first, because after some time liquid will be released that will need to be drained. There is no need to make any more manipulations with the sour cream, just wait.
- This is what the finished product looks like in the photo:
The cheese is ready
It is quite thick and holds its shape well. It can be used not only for cheesecake, but also in making cake cream ().
Cottage cheese
How to make cheesecake dough - step by step with photos
- Now let's do the dough. To do this, mix flour, sugar and butter until smooth. It’s better to take a little less flour at first and then add as needed.
Mix flour, butter and sugar
- The dough should come together into a soft, buttery ball. If you still went too far with flour and the ball just doesn’t come together, you can add a little more butter or, for example, sour cream.
Shortbread dough is ready
- We take a springform pan, grease the bottom and sides with a little oil and distribute our dough with our hands along the bottom, not forgetting to form the sides. The dough is soft, very pliable, and spreads without problems. It is better to make the sides higher, since during the baking process they will “sit down” a little.
Distributing the dough according to the mold
- Bake our base for 15 minutes at 220 degrees. If the sides creep down a lot, then it is possible to pull them out a little while the base is still hot.
Let's bake
Preparing the filling
- While the crust is baking, you can make the cheesecake filling. Combine sugar, vanilla, starch, and zest of one lemon in a large bowl. Measure out the starch in level tablespoons, otherwise the filling will be too elastic.
Combine dry ingredients
- Spread the curd cheese.
Add cheese
- Stir everything until smooth. I use a spoon first and then a mixer.
Stir
- You can put the filling on hot base, but you can let it cool, there’s no difference. Lay out and distribute evenly.
Place the filling on the base
Secrets of baking cheesecake - important nuances
- Heat the oven to 170 degrees, pour water into a baking tray to about 1/10 of the height of the pan, since the cake is baked in a water bath.
- Our mold is detachable, so we wrap it with foil from the bottom so that water from the baking sheet cannot penetrate inside the mold. I'm confident in my form, but I still use foil just in case.
We cover the top of our form with foil, so our cheesecake will remain white.
Wrap the form in foil
- We send our wrapped form to the oven, place it directly on a baking sheet with water and bake for 50 minutes at 170 degrees.
Important! We do not open the oven during this time. And after the end of the baking time, leave the cheesecake inside for another hour, again without touching the oven. After that, we take out our pie and put it in the refrigerator. I always bake it the night before, so that it has all night to sit and reach the desired consistency.
That's it, our homemade cheesecake is ready! It produces a thin sandy base and very delicate creamy filling, which holds its shape and does not spread.
I cut the cake directly in the pan since it has a ceramic base. If you remove it from the mold, keep in mind that it is quite heavy, proceed carefully.
I hope you enjoy this recipe as much as I do!
See also how to cook at home with or without cookies, homemade, as well as
Cheesecake - cheese dessert, which came to us from European and American cuisine. It is prepared without using a cream cheese-based dough and with a shortbread “cushion”. After cooking, the dessert must be cooled low temperatures and only then enjoy delicate filling. We will tell you how to make cottage cheesecake at home in this article.
At home, only certain selected varieties of cream cheese are used for its preparation. But in some recipes it is possible to replace it with fat cottage cheese. As a result, the dessert looks like the original, but its taste is slightly different.
The base for the curd cheesecake is cream cheese, butter and shortbread crumbs. The butter and crumbs are mixed until homogeneous mass in a ratio of 1:2 so that the sand base becomes plastic. It is this that is laid out on the bottom of the mold and the sides are formed, and the cheese filling is poured inside.
In addition to cottage cheese, other products can be found in cheesecake: sugar and sour cream (cream), fruits and berries, vanillin and raisins, cinnamon and lemon zest, chocolate and nuts, and other ingredients. After which the mixture is thoroughly beaten so that the mass is soft and airy, poured into a mold with a sand base at the bottom, and baked at a temperature of 160-180 degrees. In some recipes, baking is not required, and the composition is simply kept in the cold.
Preparing ingredients for cheesecake
To make cheesecake, you will need any shortbread, which you like. It must be crushed into fine crumbs, and then mixed with softened (to room temperature) butter (it can also be melted in a microwave oven or in a water bath). It is better to take fine sugar for dessert so that it dissolves well. And the cottage cheese must first be ground through a sieve or crushed in a food processor/blender to completely get rid of grains. Another important point- quality of cottage cheese. Try not to use a low-fat or low-quality product, as this will greatly affect the taste of the finished dessert.
Curd cheesecake made from Yubileinoye cookies
Curd cheesecake, which is made on the basis of Yubileiny cookies, is considered one of the most delicious and healthy. Due to the content of cereals and cottage cheese in the finished dessert, the body benefits and you enjoy great taste. Lemon zest the composition will give a special flavor to the dish and freshness. Cooking this recipe is not difficult, just prepare all the ingredients and follow the instructions.
Ingredients:
- fat cottage cheese - 600 g;
- “Jubilee” cookies - 250 g;
- softened butter - 100 g;
- eggs - 3 pcs.;
- sour cream - 100 g;
- sugar - 150-170 g;
- vanillin - to taste;
- zest of one lemon.
Cooking method:
- Grind the cookies into fine crumbs. This can be done manually by first folding the cookies into several dense plastic bags, and kneading them with a rolling pin. Or you can use a blender. The main thing is to get rid of large lumps and make the mass homogeneous and free-flowing.
- Add softened butter to the crushed liver. You can take the melted mixture in the microwave or in a water bath. Mix until smooth and achieve the consistency of wet sand.
- We distribute the cookies with butter on the bottom of the springform pan and form low sides (about 3 cm in height). Place the mold in the refrigerator for half an hour to allow the mixture to set.
- While the sand base is cooling, prepare the filling. To do this, you need to grind the cottage cheese through a sieve and get rid of all the lumps. You can do this by hand or use a blender.
- Separately beat eggs, vanilla and sugar. We achieve homogeneity of mass and increase in volume. Add the resulting mixture to the cottage cheese and mix. We also send sour cream and lemon zest there (can be replaced with orange or tangerine zest). Then beat the mixture for a couple more minutes.
- Let's get it sand base from the refrigerator, pour on top curd mass and carefully level the surface. Place the pan in an oven preheated to 170 degrees for 50 minutes.
The finished cheesecake needs to be cooled and only then removed from the mold. You can also keep it in the refrigerator for several hours before serving, but this is not necessary. Serve with tea.
Cherry curd and chocolate cheesecake
Combination of cherries chocolate chip cookies, cottage cheese and cocoa will be made ready cheesecake simply amazing! At the same time, you can use cherries not only in season (fresh), but also frozen. Don't forget to leave a few berries to garnish the dessert. And cookies for the recipe will do any, to your taste.
Ingredients:
- chocolate cookies (finely ground) - 1.5 cups;
- sugar - ¼ cup (top layer);
- melted butter - 1 tbsp. l.;
- egg white- 1 PC.;
- cherries (whole berries) - 2 cups;
- sugar - ¼ cup (bottom layer);
- starch - 2 tsp;
- lemon juice - 1 tbsp. l.
Filling ingredients:
- cottage cheese - 500 g;
- sour cream - 1 glass;
- condensed milk (thick) - 0.5 cups;
- sugar - glass;
- cocoa - 3 tbsp. l.;
- vanillin - 2 tsp;
- eggs - 2 pcs.;
- dark chocolate - 100 g.
Cooking method:
- We leave a few cherries for decoration, and separate the rest from the seeds, puree with a blender and pour into a container with a thick bottom. Add sugar, lemon juice and starch there. Place the pan over medium heat and bring to a boil, then simmer for a few more minutes, remove from heat and cool.
- In a deep bowl, mix egg white, cookie crumbs, butter and sugar. Grind thoroughly until smooth, until it becomes like wet sand. From the resulting “dough” we lay out the bottom layer of the dessert (in a springform pan) - place the bottom and sides 3-4 cm high. Place the pan with a sand base in the oven preheated to 150 degrees for about 10 minutes. Remove from the oven after the required time has passed and let cool.
- While the sand base is cooling, let's make the filling. Grind the cottage cheese through a sieve to completely get rid of lumps. You can use a blender for these purposes. Add sugar, sour cream, eggs, condensed milk, cocoa, melted chocolate and vanillin to the ground cottage cheese. Mix all these ingredients and beat until fluffy.
- Pour the resulting mass onto the cooled sand base, level the surface with a spoon and send the cheesecake to bake for 40 minutes. The oven must be preheated to 150 degrees.
- Ready dessert After baking, remove from the oven and let it cool in the pan. After it has cooled, carefully take it out and spread it with a thick layer of cherry jam, which we cooked at the very beginning. Also, for decoration, put a few whole berries for dessert and put the cheesecake in the refrigerator for at least 4 hours, and preferably overnight. After that, take it out, cut it into portions and enjoy.
Curd cheesecake without baking
When talking about how to make curd cheesecake at home, we can’t help but mention the no-bake cheesecake recipe. The main advantage of such a cheesecake is that in this case the prepared deliciousness retains everything beneficial features, which disappear during heat treatment.
The cooking process itself takes about half an hour, and then another 4 hours for hardening. And everything is preserved during the cooking process. useful material products, so the dessert is not only very tasty, but also healthy. Perfect option For those with a sweet tooth, try it!
Ingredients:
- cookies (to your taste) - 400 g;
- butter - 200 g;
- cottage cheese - 500 g;
- heavy cream- 200 ml;
- sugar - 0.5 cups;
- berries for decoration - 300 g;
- agar-agar powder - 3 tbsp. l. + 2 tbsp. l.;
- water - 50 ml;
- fruit or berry syrup - to taste.
Cooking method:
- Grind the cookies into fine crumbs (by hand or with a blender). Add softened butter to it and mix until smooth. The consistency should be like wet sand.
- Cover the surface of the springform pan cling film, place the creamy sand mixture on the bottom and level it out. We form sides of 2-3 cm. We put the sand base in the refrigerator so that the butter hardens.
- In the meantime, prepare the filling. To do this, finely grind the cottage cheese to break up all the lumps. Wash the fruits and cut them into small pieces, add them to the cottage cheese, add sugar and mix.
- Pour cream into a saucepan with a thick bottom, add agar-agar and put on fire. Bring the mixture to a boil, stirring constantly, and cool. Pour the cooled cream into the cottage cheese with fruit and mix until smooth. The filling is ready.
- We take the sand base out of the refrigerator, pour in the prepared filling, carefully level the top and put it in the refrigerator to harden.
- Let's prepare the top layer of fruit. To do this, cut the berries small pieces, add sugar, water and agar-agar to them, put the container on the stove. Cook until boiling, stirring constantly. When the mixture boils, keep it on the fire for a couple more minutes and remove. Then let it cool.
- Pour the cooled syrup over the cooled cheesecake and place it back in the refrigerator. The dessert needs to be kept in the cold for at least 4 hours, and preferably all night. You can also put a few more on top fresh berries For decoration. You can simply remove the dessert from the container by pulling the film. Cut into portions and enjoy the taste.
Secrets of making curd cheesecake
While preparing cheesecake, you may encounter one unpleasant problem - large cracks on its surface. To avoid this, you need to monitor the temperature in the oven; it should not be higher than 180 degrees.
Another important point - do not remove the dessert immediately after cooking from the oven. Turn off the heat and open the door slightly and let the cheesecake sit there for a while. Only after this is it recommended to remove the pan with the dessert from the oven and let it cool completely. room temperature, and then remove from the mold, trimming the edges with a knife.
With such a variety of cheesecake recipes, it’s impossible not to enjoy delicious dessert simply impossible! Try each of them and choose the one you like best.
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