Classic cheesecake recipe step by step. Secrets of the perfect cheesecake: preparing your favorite dessert at home. Delicious cheesecake with Oreo cookies

Today, cheesecake can safely be called one of the most popular desserts in the whole world. It is prepared both in America and Europe, and in Asia, as well as in the countries of the former CIS. The main advantage of this dessert, undoubtedly, is its delicate and unusual taste. It is for this reason that housewives are ready to spend a couple of hours in the kitchen. Today we invite you to take a closer look at this dessert, and also find out how to make cheesecake at home.

Dessert history

Many people mistakenly believe that this delicacy came to us from America. In fact, it was known back in the 6th century BC in Ancient Greece, where cheesecake was especially valued by athletes - participants in the Olympic Games, who used it to maintain strength. Somewhat later, the Romans also mastered the recipe for this dessert. By the way, cheesecake was Caesar’s favorite treat. Gradually, the recipe for this dish spread throughout the Roman colonies and was brought to England. And from there, emigrants transferred the ability to cook cheesecake to the USA.

Cheese desserts have been prepared in Rus' since ancient times. Thus, the domestic ancestor of modern cheesecake can be called a cheese loaf.

Varieties of cheesecake

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

Cheesecake main ingredient

Since the name of this dessert literally translates as “cheese pie,” its main component is cheese. However, it should be borne in mind that not every product is suitable for preparing this dish. The ideal option, of course, is Philadelphia. After all, it is from this that classic American cheesecake is made. However, in our country this product cannot be purchased everywhere, so it is necessary to find a worthy replacement for it. Please note that you should not use processed cheese for the cheesecake. Because in this case you will end up with a regular cottage cheese casserole. Try to find a cheese with a consistency close to Philadelphia. Some housewives make it themselves. To do this, they mix cream cheese (for example, “President”) with five percent cottage cheese (not grainy and reminiscent of paste). Thus, you get a suitable cheese for cheesecake, which is no worse than Philadelphia.

So, we learned about where this delicious dessert came to us from. We also figured out its varieties and the main ingredient. Now we suggest moving on to the most interesting part, namely, studying the recipes for preparing this dish. We'll start with the classic American version.

How to make New York cheesecake?

This recipe is classic. This is exactly how cheesecake is prepared in America. Many domestic bakeries offer their customers baked goods according to this recipe, adding variety to it in the form of additional fillings from fruits, berries, chocolate, vanilla, etc. We suggest finding out what ingredients we need to make a classic cheesecake.

Products

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

Cooking method

First of all, we need to melt the butter and finely chop the cookies. Mix these ingredients and add nutmeg and cinnamon to them. Mix the mixture until smooth and place it on the bottom of the baking dish. It is also necessary to distribute the mixture along the walls. Preheat the oven to 150 degrees, after placing a large container of water in its lower part. When the desired temperature is reached, place the pan on the top rack of the oven for a quarter of an hour. Then we take out our base and let it cool. Preparing the cheesecake filling. Beat the eggs well and then add the remaining ingredients to them. Knead the mixture and spread it onto the base. Place our future classic cheesecake in an oven preheated to 150 degrees for 60 minutes. Then turn off the oven and leave our dessert inside for another 15 minutes. After this, open the door slightly, but do not remove the baked goods for another 10 minutes. After this, the cheesecake should be cooled at room temperature and refrigerated for 5-6 hours. A great dessert is ready!

Chocolate Vanilla Cheesecake Recipe

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

Cooking instructions

We start by preparing the chocolate base. To do this, melt the chocolate in a water bath, add butter and stir until smooth. Beat eggs with sugar until white foam forms. Then add the chocolate mass and flour. Stir until smooth and pour into the mold. Let's move on to preparing the filling. Mix cream cheese with sour cream and flour. Beat the eggs with sugar until foamy and carefully add to the cheese and sour cream mixture. Carefully transfer the filling onto the base. We send our future cheesecake to the oven, preheated to 180 degrees, for 45 minutes. Leave the finished dessert to cool at room temperature for several hours.

Cheesecake in a slow cooker

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

First of all, we prepare the base for our cheesecake. Beat the egg with butter at room temperature, add salt, sugar, flour and baking powder. Knead the dough and place it in the refrigerator for a quarter of an hour. At this time, let's make the filling, mixing all the ingredients for it into a homogeneous mass. Place the chilled cheesecake dough in the bottom of the multicooker bowl. Also, do not forget to make the sides about 4 centimeters high. Pour the filling mixture on top, close the lid and turn on the “Baking” mode for two hours. We cool our future cheesecake to room temperature, and then put it in the refrigerator for several hours (ideally overnight). After this time, remove the baked goods from the multicooker bowl and transfer them to a plate. Make the jelly by mixing a packet of gelatin with two tablespoons of sugar and pouring water over it all. Cover the cheesecake with jelly. If desired, you can decorate the dessert with berries or fruits.

Cheesecake recipe with cottage cheese

So, we found out how to prepare this dessert based on Philadelphia cheese or its analogues. Now we propose to figure out whether it is possible to make a cheesecake from a more affordable product in the form of cottage cheese. For this dish we will need the following ingredients: full-fat cottage cheese - 600 grams, Yubileiny type cookies - 250 grams, butter - 100 grams, the same amount of sour cream, three eggs, sugar - 150 grams, vanillin to taste and the zest of one lemon.

Let's move on to cooking

The recipe for cheesecake with cottage cheese is quite simple. First of all, we need to prepare the base for our dessert. To do this, grind the cookies into fine crumbs. You can use a blender for this purpose. Then mix it with pre-softened butter. Grease the baking dish and put the dough for the base into it, and then put it in the refrigerator for half an hour. In the meantime, let's start preparing the cheesecake filling. To do this, carefully wipe the cottage cheese, crushing all the lumps. In a separate bowl, beat the eggs, and then add granulated sugar and vanillin to them. Combine the egg-sugar mixture with the cottage cheese and mix well. Then add sour cream and zest. Beat the mixture for about a minute. Take the pan with the base out of the refrigerator and put the filling into it. Carefully level the curd mass. Then we send the form to an oven preheated to 170 degrees. After an hour and a half, the cheesecake can be removed. Let it cool and serve. Homemade cottage cheese cheesecake prepared in the described way turns out very tasty and healthy. And thanks to the lemon zest, it also acquires a bright sunny shade.

Cheesecake is a sweet cheese pie 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 a classic cheesecake has their 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 a very delicate taste. But you should not 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, any curd product will give the dish a sour taste. Still, some housewives replace expensive cheeses with cottage cheese when preparing this pie.

Philadelphia cheese is best for cheesecake. 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 has a consistency similar to heavy cream. You can find its photo and description of the 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 as follows: first, grind the cookies using a meat grinder, blender, or simply with your hands, mix them with sugar and butter until a homogeneous mass is formed. 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 for the cheese dessert to turn out not only amazing in taste, but also beautiful, as in the photos with which the Internet is replete.

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

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

Philadelphia cheese is best for cheesecake. It is made from sour cream and cream. This cheese is very tender and pleasant to the taste.

It is better to buy cheese for cheesecake in briquettes.

Making a traditional pie

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 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.

Nuances of preparing cheese dessert

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.

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.

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 a 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 cake - a delicious combination! An excellent alternative to 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 looking at several different recipes, here's what I learned:

1. Cheesecake is traditionally made with cream cheese. This is understandable, because “cheese” 🙂 is “cheese” in English, and cheesecake correspondingly means “cheese-cake.” But since you can’t find “Philadelphia” in small towns during the day with a flashlight, what if If you find it, it will cost like a downed plane... You and I, dear readers, can easily replace the cream cheese with full-fat homemade cottage cheese. Of course, this is no longer a classic cheesecake, and perhaps true gourmets will say that it is more like a casserole... but that’s all equally a very tasty variation on its theme.

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 the simpler classic method, and I liked it, both in terms of ease of execution and taste. You need to grind the cookies in a meat grinder, pour melted butter into the crumbs, mix, press into the bottom of a mold lined with parchment and put 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 of cookies (like “Baked milk” or shortbread, which crumbles easily);
100 g butter.

Filling:

500 g of fresh homemade cottage cheese (we buy it 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 confectionery parchment (as when baking a sponge cake), I greased the sides with 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.

The filling for the curd cheesecake is 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 rich yeast buns, they turn out very soft, but for the cheesecake I didn’t put a bowl of water in it.

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.

Keep the finished cheesecake in the open oven for some time, about 10-15 minutes, then take it out and let it cool in the pan.

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 and chocolate zebra cheesecake

Why do we love classic cheesecakes? For its unusual taste for a Russian, raised on butter and cream cakes, for its creamy texture, silkiness and unobtrusive sweetness. Until recently, cheesecakes seemed incredibly exotic to us, but today almost every Russian woman knows what they are and has even tried to cook them.

There is a stereotype that cheesecake is a cosmically complex dish that only famous pastry chefs can do. Believe me, this is not true. There are some subtleties in classic cheesecake recipes, knowing which you can prepare an amazing cake the first time. I’ll tell you everything I know about cheesecakes – and you’ll definitely succeed!

I made my first cheesecake 4 years ago. Moreover! I did this in a gas oven without a thermometer, since I was temporarily not living in my apartment due to renovations that had fallen on my head. That’s how strong the desire was to bake it myself. And it worked. The first time!

What to say? It tasted no worse than the restaurant one. And even the cracks that so scared the venerable chefs avoided my cheesecake. Since then, I have tried many variations - with chocolate, with Baileys, with lemon zest, three-layer with pieces of cookies and chocolate cake... But today I will tell you how to cook exactly that Classic Cheesecake. Once you try it, you will fall in love forever, that's for sure.

Total cooking time – 3 hours 0 minutes
Active cooking time – 0 hours 30 minutes
Cost – high cost
Calorie content per 100 g - 310 kcal
Number of servings – 6 servings

How to make classic cheesecake

Ingredients:

Cookies - 200 g ("Jubilee")
Butter - 100 g
Cream cheese - 600 g (Philadelphia)
Powdered sugar - 150 g
Chicken egg - 3 pcs.
Cream - 150 ml (fat content 33-38%)
Vanillin - 1 g (or a teaspoon of vanilla sugar)

Preparation:

About cheese.

By Classic Cheesecake, I mean New York Cheesecake. That's why! Only the right cheese for its preparation 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 style 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 :) Many people take creamy curd cheeses “Rama” or “Almette” - this is not quite the same, they are a little looser and saltier, but, in principle , they can also be used.

Cheesecakes with mascarpone they turn out to be fattier (80% fat is no joke), heavy and sweet, since mascarpone is a completely unsalted cheese. Therefore, if you have mascarpone, reduce the amount of powdered sugar by about a third. And I personally recommend decorating such cheesecakes with fresh berries - 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 amount of cream produces a small amount 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 the best cheeses are made with 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 kind, 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.

The finished cheesecake mixture can be compacted along the bottom and walls of the springform pan to create a cheesecake with sides. Or you can make only the bottom out of 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 with 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 the required amount of sugar in a coffee grinder.

Add vanillin. It also needs to be ground in a coffee grinder first. It is better, of course, to use vanilla extract - after all, natural flavoring 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 make a 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 deeper container. Place the filling into the mold.

Pour hot water about 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 it with fresh berries or topping it with berry sauce. If you are not very happy with the appearance, whip the heavy cream with powdered sugar and coat the cake with it.

I moved on. I covered it with chocolate glaze and decorated it with a pile of different candies - American 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!

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