Cheesecake cookie recipe at home. Cheesecake with pastries - a dessert for all occasions! Simple and complex recipes for delicious, aromatic homemade cheesecakes with baked goods

How to make cheesecake at home? What cottage cheese or cheese is better to use? Do I need to bake it or can I get by with a “cold” recipe? Find out everything about the popular American dessert!

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. Particularly attractive cheesecake recipe and without baking in the summer, 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.
Do not beat the curd mass 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 make a classic cheesecake recipe you will need:

sweet cracker (can be replaced with any crumbly cookies) - 300 g;
sugar - 2 cups;
butter - 100 g;
cream cheese - 900 g;
egg - 5 pcs.;
flour - 3.5 tbsp. spoons;
zest of half a lemon;
lemon juice - 2 tbsp. spoons;
vanilla sugar - a tablespoon;
salt - a pinch.

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, compact tightly 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:

shortbread- 200 g;
butter- 100 g;
cream cheese or cottage cheese - 750 g;
sugar - 200 g;
vanilla sugar - 10 g;
eggs - 3 pcs.;
cream 35% fat - 180 ml;
lemon zest - a teaspoon.

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.

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.

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!

Classic cheesecake recipe - 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).
Do not set 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 you place the form in which it is in a water bath during the baking process.

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%

New York cheesecake 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? When the finished dessert is shaken, 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

Cheesecake is sweet cheese pie which is served for dessert. It is prepared in many cafes and restaurants. At the same time, there is no single recipe for traditional American cheesecake, because each pastry chef prepares it in his own way: some use sour cream to prepare the glaze, others use cream, and some prefer to add condensed milk. Some people prefer Mascarpone cheesecake, others prefer Philadelphia or Ricotta. Therefore, everyone who decides to cook classic cheesecake, your own recipe. But whatever the recipe, the dessert turns out not only beautiful, as in the photo, but also delicious.

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

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

“Cheesecake” literally translates as “cheese pie.” The name itself suggests that the pie contains cheese. But not every cheese is suitable for cooking. What cheese is used to make New York or classic cheesecake?

To prepare New York cheesecake, like any other dessert, we need soft cream cheese, it has a creamy consistency and is very delicate taste. But you shouldn't use processed cheeses. They are completely out of place here.

Yes, cream cheese is very similar in texture to cottage cheese. But you can’t replace it with regular cottage cheese. After all, anyone curd product will give the dish a sour taste. Still, some housewives replace expensive cheeses cottage cheese when preparing this pie.

Best for cheesecake cheese will do"Philadelphia". It is made from sour cream and cream. This cheese is very tender and pleasant to the taste.

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

It is better to buy cheese for cheesecake in briquettes.

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

Making a traditional pie

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

For the base:

cookies or crackers (for example, “Yubileinoe”) – 300 g;
sugar – 4 tbsp. l.;
butter – 150 g.

For filling:

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

sour cream – 2 tbsp;
sugar – 0.5 tbsp;
vanilla – 0.5 tsp.

The recipe is this: first, grind the cookies using a meat grinder, blender, or just with your hands, mix them with sugar and butter until they form homogeneous mass. We compact the resulting mass tightly into a springform pan. This will be the base for the cheesecake. The base must be baked in an oven preheated to 180 degrees for 10 minutes, and then cooled. There is no need to remove the base from the mold.

The base for the treat is ready for baking

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

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

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

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

Nuances of preparing cheese dessert

Baking a New York dessert, or any other, at first glance is very simple, because when studying the recipe, you do not notice any difficulties. But there are a number of nuances that must be taken into account in order cheese dessert It turned out not only amazing in taste, but also beautiful, as in the photos that are replete with the Internet.

Firstly, the cake should never rise during the baking process. To do this, it is better to beat all the ingredients with a fork or whisk by hand. If you still decide to use a mixer, then beat the mixture at the lowest speed. This way less air will get into it.

Surprise your friends and family - bake a cheesecake!

The cheese should only be beaten once. When adding ingredients later, it is best to simply stir until smooth. This way you will avoid excess air getting into the cheese mass.

To make the dessert beautiful and not crack on top when cooling, you need to bake it at a low temperature. It is best to place the cheesecake pan in the oven in a container of water. By creating a water bath of sorts, you can prevent the bottom and edges of your cheesecake from burning.

Water should be poured into this container to fill exactly half the mold. Under no circumstances should it get into the pie, otherwise the dessert will be ruined. It’s good if the shape with water is larger in diameter than the shape with cheesecake. The distance between the walls of these two forms should be at least 3 - 5 cm.

Cracks can also appear due to too much baking time. The cake is considered ready when its edges have hardened sufficiently and the center trembles a little when shaken. It is at this stage that the oven should be turned off and the cake itself should be left in it for another hour. After this, the center of the cheesecake will no longer look damp, but cracks will not appear on the surface.

If you couldn’t avoid cracks on the surface of the pie, don’t worry, they can be easily hidden. Decorate your pie with jam and fruit and the cracks won't show.

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 taken root in America to such an extent 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 how to make a classic cheesecake and you can make 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 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 cream cheeses combine 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;
It's best to use a springform pan (so you can easily remove ready dessert from the form). 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. Water bath is created not by placing a baking sheet with water at the bottom of the oven, but by directly immersing the mold with dough into a large-diameter mold 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 level and pour in big shape boiling/hot water (be careful not to pour 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 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're talking about the classic New York cheesecake, 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 has been increased and the sugar has been reduced (flavorings in the form of lemon juice and zests 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 a homogeneous mass was obtained;
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!

Hello! I am the man who loves to cook delicious curd cheesecake with pastries and more! My family and I also really fell in love with this recipe, which came to us in the CIS countries from Europe. Usually lazy people cook it without baking, however, just like me, sometimes I’m lazy or don’t have time to cook, but want to drink tea, so sometimes I quickly make a recipe and don’t bake anything!

1) The recipe is quite simple to prepare, because... We will prepare cottage cheesecake according to the photo, the most important and delicious stage in my opinion, is the preparation of the dough, and the dough that we prepare without baking is not exactly delicious, so to speak, but if you make and bake the base yourself, then the curd cheesecake will turn out completely delicious.

2) The second stage is preparation curd mass for cheesecake, it is usually prepared in different ways, but cheesecake without cottage cheese is not cheesecake!)

3) The third stage is preparing the filling with fruit so that the recipe turns out very beautiful. In principle, this is not necessary, but if you want to surprise your guests, you can cut the fruit, place it on the curd cheesecake and pour gelatin over it.

Let's make our first recipe with photos!

Recipe No. 1. Curd cheesecake with pastries

If you have tried cottage cheesecake with or without baking, then you definitely fell in love with this recipe from the first bite! The cooking process is very simple!

First of all, prepare the dough, the base for the cheesecake. The cookies need to be ground, it is advisable to do this through a blender mug, we need the cookies to turn out into fine crumbs.
Now you need to heat the butter until soft in the microwave, transfer it to the cookies and mix very thoroughly.
We put the mixture into a baking dish, level it and make sides. Place the cheesecake in the refrigerator for 20-30 minutes.
Cooking curd cream for cheesecake. To do this, pour the cottage cheese into a bowl, add eggs, sour cream and sugar, beat well with a blender until smooth.
Remove the pan from the refrigerator, pour the curd mixture into it and bake in the oven for 30-40 minutes at 180 degrees.

Bon appetit! Let's study the following cottage cheese recipe with photo!

Recipe No. 2. Strawberry cheesecake with pastries

This dessert will contain berries and of course jelly! In my opinion, cheesecake turns out much tastier this way.

To prepare, let's purchase the following set of products for the recipe:

300 g cookies, 150 g plums. butter, 400 grams of mascarpone (it’s always difficult to find, so you can buy regular cottage cheese), half a glass of sugar, half a glass of cream (if not, you can use sour cream), 2 eggs, 2 tbsp. spoons of gelatin, not a full glass of sugar, two glasses of strawberries or other berries.

Let's start preparing the recipe:

1 The cookies also need to be well crushed in a blender glass into fine crumbs, add soft butter and stir well. We put the dough in the mold and make a base with sides out of it.
Mix the cottage cheese with half a glass of sugar, cream, beat in the eggs and beat well with a blender. Pour the mixture into a mold and bake for 40 minutes in the oven at 160 degrees.
Let's prepare jelly for curd cheesecake! Pour gelatin into half a glass of water, leave for 25 minutes to swell, then heat until hot so that everything dissolves and becomes liquid, but do not boil, because everything will go bad. Now pour half a glass of sugar into our berries, beat them with a blender and add gelatin.
Take the prepared cheesecake out of the oven, let it cool completely and fill it with our filling; it is advisable to start cooking it when the cheesecake has already cooled, otherwise the gelatin will harden.

Let the pie sit in the refrigerator for 2-3 hours and you can serve it! It turned out wonderful recipe with photo! Enjoy your tea!

Another recipe for cottage cheesecake

In the following sections of my site I will give a recipe for cold cheesecake, but now we will look at baked cheesecake.

To prepare we will need:

a little less than half a kilo of cookies, 3/4 a pack of butter, 4/5 kilo of homemade cottage cheese, a glass of granulated sugar, half a glass of cream, 3 eggs, sour cream with vanilla and your favorite berries to taste.

Let's start cooking:

Use a blender to crush the cookies into fine crumbs.
Heat the butter.
Take a baking dish and line it baking paper and oil thoroughly. A detachable or Silicone molds- will greatly simplify the process of pulling out the pie.
The oil should have cooled slightly by this time. Pour the crumbled cookies over it and mix.
Place the resulting mass in the prepared pan and level it with a spoon, so that sides of one and a half centimeters are formed, and the main cake is half a centimeter smaller. Set aside in a cool place for 25-30 minutes.
Preheat the oven in advance.
Filling: homemade cottage cheese beat with a blender or mixer until creamy, pour in the cream and beat again.
Beat the eggs into the filling, add granulated sugar and vanilla, and beat again.
Pour the curd mixture into the cold base.
Baking is carried out in the oven at a temperature of 180°C for 3/4 hours.
Cream: beat sour cream with sugar until smooth.
After 3/4 of an hour, take out the pie, fill it with cream and put it in the oven for another 10 minutes at a temperature of 200°C.
Decoration: after removing the pie from the mold, fill it with your favorite berries.
Place the cheesecake in the refrigerator for 10-12 hours.

Attention! When whipping the filling, do not remove the blender so that a lot of oxygen does not get into the cottage cheese. Baking paper lines the pan for easy removal of the cake from the pan.

When baking, do not open the oven - the cheesecake will shrink and lose its taste.

Bon appetit to you and your household! Thank you for reading my article to the end! Visit other sections of my site!