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What can you substitute for Philadelphia cheese? Cheesecake recipe for this post: 100% hit!

Of course, it is very difficult to choose a product that would replace the taste of this wonderful product, both in taste and price. But...As they say: “The need for invention is cunning”!

For baking, it is recommended to use our cream cheeses, i.e. "Amber", "Friendship" and all from this series. They are not expensive and have a similar consistency.

They also recommend: “Rama”, “Almette”, “Cream Bonjour”, “BUKO”, “President”, “Viola”, “Violette”, but without additives, they must be purely creamy!!!

Olesya

Here's a verified oneJULIA PILLYAcheesecake base recipe. I was surprised, but it’s really simple, and it must be delicious!

So here it is:

"...I DECLARE - CHEESECAKE is real for any grandmother; why not mascarpone and Philadelphia and other expensive cheeses)

2 packs of good fresh sour cream (500 g) 20% plus 1 pack of 30% in cheesecloth and drain (about 1.5 cups of whey will flow out) per day - the cheese is ready. add salt, powder and off you go."

Cheesecake recipe.

CHEESECAKE “NEW YORK”

The long-awaited Philadelphia cheese finally arrived and I baked a normal, human cheesecake. My first experience with mascarpone cheesecake was quite different in both taste and texture. In a word, I was very, very pleased with the result.

Ingredients:

For the base:

200 g shortbread cookies such as “Yubileiny”, “Slodych”, “Baked milk”
110 g butter

For filling:

600 g Philadelphia cheese
3 eggs
150 ml heavy cream
150 g powdered sugar
1 tsp vanilla essence

All ingredients should be at room temperature.

Grind the cookies into crumbs, add melted butter, mix.

We compact the mixture along the bottom and sides of a springform pan with a diameter of 21-22 cm.

Place in an oven preheated to 160 degrees for 10 minutes. We take it out and cool it.

Beat the cheese with a whisk with powdered sugar until smooth.

Gradually add cream, eggs and vanilla. We try not to overbeat the mixture - if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.

Pour the cheese mixture into the mold.

We wrap the mold with a double layer of foil so that liquid does not flow into it, place it in another mold of larger diameter and pour so much water into the last one so that it reaches from the middle of the sides of the mold with the cheesecake. Place in an oven preheated to 160 degrees for an hour and 20 minutes.

After this time, turn off the oven, open the door slightly and leave it like that for another hour. After this, take out the cheesecake and put it in the refrigerator for at least 4 hours, or preferably overnight.

Before serving, run a knife along the sides of the pan, remove the side and transfer the cheesecake to a plate. Decorate as desired.

Enjoy your tea!

P.S. If you have questions while cooking, here are some cooking tips:

CHEESE CAKES. COOKING FEATURES

I noticed that cheesecakes are very popular among you, my dear readers. But every time you have questions related to different moments of preparation. And the questions are, for the most part, the same. In order not to duplicate the same thing every time, I am writing this post. A link to it will appear in every cheesecake recipe.

Preparatory stage

Form for baking

Ideally, the form should be detachable. This ensures that you can painlessly remove the finished cheesecake from it without damaging it. Some people manage to remove the cheesecake from the one-piece pan by turning it over. This option is only suitable if you are going to eat the cake at home and do not set yourself the task of impressing someone with its beauty. Because the risk that the cheesecake will not come out of shape without loss is quite high. Alternatively, you can remove the cake from the one-piece mold in pieces - cut into the required number of slices and place each on a plate. But at the same time, you risk scratching the bottom of the mold, which is unacceptable in the case of a Teflon coating.

The recipes on my blog are designed for a mold with a diameter of 21-22 cm. You can bake in molds with a larger diameter, but in this case the cake turns out thinner and takes a little less time to bake.

Cheese

The most popular and most painful question is what cheese, other than Philadelphia, can be used to make cheesecake.
It has been experimentally found that good results are obtained with the following cheeses:

Almette curd

Rama Cream Bonjour

Buko Classic

President Creamy

“Viennese breakfast” (for Belarusians) - the taste is almost identical. Be sure to take it only without additives, in a yellow jar.

I personally don’t consider the penultimate option acceptable, but many comrades who have made cheesecakes with “President” claim that the result is good. So let it be on the list.

The result is unlikely to be identical to Philadelphia, but it will also be delicious.
Regarding Philadelphia itself. This cheese does not resemble processed cheese either in consistency or taste. It tastes slightly salty, but don’t be afraid of this - the sugar in the filling smoothes out this saltiness.

Let's start cooking

Filling

How you prepare the cheesecake filling will directly determine the texture of the final product.
The cheese should be at room temperature before cooking - in this case it will quickly whip to a creamy consistency and the filling will not be lumpy. In most cases, after whipping the cheese when adding the remaining ingredients for the filling, the mass is practically not whipped, but stirred until a homogeneous consistency. This is done so that the filling does not become oversaturated with air and the cheesecake does not swell during baking. It is best to stir the mixture by hand with a whisk.
Eggs should be added to the filling one at a time, mixing the mixture thoroughly each time.

Baking

The optimal temperature for baking cheesecake is 160 degrees, the maximum is 175. It is better to turn the oven on to the lower mode, and place the pan on the middle level.

Water bath

Baking in a water bath offers several benefits. Firstly, the heat from water is more uniform than from an oven. Secondly, cheesecakes in a water bath turn out more tender and silky. And thirdly, when baking in a water bath, the top of the cheesecake does not burn, which is important.

In order to build a water bath, you need to tightly wrap the cheesecake pan with foil (the piece of foil must be solid) and place it in another, larger pan. Then you need to pour boiling water into a large pan so that it reaches at least halfway up the sides of the pan with the cheesecake. The water must be boiling, otherwise the baking time will be extended due to the fact that the water will need to boil in the oven. If you do not have foil of the required width, you can use a cut and flattened baking sleeve instead.
As a lazy person, I most often bake cheesecakes without a bath, but I always place a large container of boiling water on the bottom of the oven. But you can only do this if you are completely confident in yourself and your oven.

Readiness

It is very important not to overcook the cheesecake in the oven, otherwise it may crack when cooling. It’s quite easy to determine if the cake is ready - tap the side of the pan with a spoon: only the middle of the finished cheesecake should shake (5-6 cm in the center).

Cooling

Cheesecakes. Cooking features January 17th, 2016

Author - Galina_Baisak. This is a quote from this post

Cheesecakes. Cooking features
I noticed that cheesecakes are very popular among you, my dear readers.

But every time you have questions related to different moments of preparation.

And the questions are, for the most part, the same.

In order not to duplicate the same thing every time, I am writing this post.

Preparatory stage

Form for baking

Ideally, the form should be detachable. This ensures that you can painlessly remove the finished cheesecake from it without damaging it. Some people manage to remove the cheesecake from the one-piece pan by turning it over. This option is only suitable if you are going to eat the cake at home and do not set yourself the task of impressing someone with its beauty. Because the risk that the cheesecake will not come out of shape without loss is quite high. Alternatively, you can remove the cake from the one-piece mold in pieces - cut into the required number of slices and place each on a plate. But at the same time, you risk scratching the bottom of the mold, which is unacceptable in the case of a Teflon coating.

The recipes on my blog are designed for a mold with a diameter of 21-22 cm. You can bake in molds with a larger diameter, but in this case the cake turns out thinner and takes a little less time to bake.

Cheese

The most popular and most painful question is what cheese, other than Philadelphia, can be used to make cheesecake.
It has been experimentally found that good results are obtained with the following cheeses:

Almette curd

Rama Cream Bonjour

Buko Classic

President Creamy

“Viennese breakfast” (for Belarusians) - the taste is almost identical. Be sure to take it only without additives, in a yellow jar.

I personally don’t consider the penultimate option acceptable, but many comrades who have made cheesecakes with “President” claim that the result is good. So let it be on the list.

The result is unlikely to be identical to Philadelphia, but it will also be delicious.
Regarding Philadelphia itself. This cheese does not resemble processed cheese either in consistency or taste. It tastes slightly salty, but don’t be afraid of this - the sugar in the filling smoothes out this saltiness.

Let's start cooking

Filling

How you prepare the cheesecake filling will directly determine the texture of the final product.
The cheese should be at room temperature before cooking - in this case it will quickly whip to a creamy consistency and the filling will not be lumpy. In most cases, after whipping the cheese when adding the remaining ingredients for the filling, the mass is practically not whipped, but stirred until a homogeneous consistency. This is done so that the filling does not become oversaturated with air and the cheesecake does not swell during baking. It is best to stir the mixture by hand using a whisk.
Eggs should be added to the filling one at a time, mixing the mixture thoroughly each time.

Baking

The optimal temperature for baking cheesecake is 160 degrees, the maximum is 175. It is better to turn the oven on to the lower mode, and place the pan on the middle level.

Water bath

Baking in a water bath offers several benefits. Firstly, the heat from water is more uniform than from an oven. Secondly, cheesecakes in a water bath turn out more tender and silky. And thirdly, when baking in a water bath, the top of the cheesecake does not burn, which is important.

In order to build a water bath, you need to tightly wrap the cheesecake pan with foil (the piece of foil must be solid) and place it in another, larger pan. Then you need to pour boiling water into a large pan so that it reaches at least halfway up the sides of the pan with the cheesecake. The water must be boiling, otherwise the baking time will be extended due to the fact that the water will need to boil in the oven. If you do not have foil of the required width, you can use a cut and flattened baking sleeve instead.
As a lazy person, I most often bake cheesecakes without a bath, but I always place a large container of boiling water on the bottom of the oven. But you can only do this if you are completely confident in yourself and your oven.

Readiness

It is very important not to overcook the cheesecake in the oven, otherwise it may crack when cooling. It’s quite easy to determine if the cake is ready - tap the side of the pan with a spoon: only the middle of the finished cheesecake should shake (5-6 cm in the center).

Cooling

The cheesecake needs to be cooled in several stages. Immediately after turning it off, it must be left for 40-60 minutes in the oven with the door ajar, then kept for half an hour at room temperature. Next, you need to run a knife along the walls of the mold, and after that put it in the refrigerator. Gradual cooling greatly reduces the risk of cracks in the cake.

Preparatory stage

Form for baking

* Almette curd

* Rama Cream Bonjour

* Buko Classic

* President Creamy

* “Viennese breakfast” (for Belarusians) - the taste is almost identical. Be sure to take it only without additives, in a yellow jar.

I personally don’t consider the penultimate option acceptable, but many comrades who have made cheesecakes with “President” claim that the result is good. So let it be on the list.

The result is unlikely to be identical to Philadelphia, but it will also be delicious.
Regarding Philadelphia itself. This cheese does not resemble processed cheese either in consistency or taste. It tastes slightly salty, but you shouldn’t be afraid of this - the sugar in the filling smoothes out this saltiness.

Let's start cooking

How you prepare the cheesecake filling will directly determine the texture of the final product.
The cheese should be at room temperature before cooking - in this case, it will quickly whip to a creamy consistency and the filling will not be lumpy. In most cases, after whipping the cheese when adding the remaining ingredients for the filling, the mass is practically not whipped, but stirred until a homogeneous consistency. This is done so that the filling does not become oversaturated with air and the cheesecake does not swell during baking. It is best to stir the mixture by hand with a whisk.
Eggs should be added to the filling one at a time, mixing the mixture thoroughly each time.

Baking

The optimal temperature for baking cheesecake is 160 degrees, the maximum is 175. It is better to turn the oven on to the lower mode, and place the pan on the middle level.

Water bath

Readiness

Cooling

The cheesecake needs to be cooled in several stages. Immediately after turning it off, it must be left for 40-60 minutes in the oven with the door ajar, then kept for half an hour at room temperature. Next, you need to run a knife along the walls of the mold, and after that put it in the refrigerator. Gradual cooling greatly reduces the risk of cracks in the cake.

About salmonellosis. In baked cheesecakes, eggs undergo heat treatment, so there is no need to come up with schemes for replacing them with other products.

Making homemade cookie cheesecake is not at all difficult, even for those who do not have outstanding culinary skills. We promise that the cake will turn out delicious and tender if you use the photo recipe for cheesecake from "".

Stock up on the following fresh ingredients for a small 20 x 20 cm pan and remove all ingredients from the refrigerator in advance to allow them to sit at room temperature for about half an hour:

Chocolate cookies 300 gr.
Chicken eggs 3 pcs.
Cottage cheese 9% 1 pack
Twisting oil 100 gr.
Sour cream 20% 300-400 gr.
Granulated sugar 1 cup.
Vanilla sugar 1 sachet.
A packet of soft creamy Mascarpone or Ricotta cheese.

Photo recipe for homemade chocolate chip cookie cheesecake

Start cooking by chopping the chocolate; it is convenient to use a meat grinder for this purpose (Photo 2). Soften the butter in the microwave and mix thoroughly into the cookies (Photo 3).

Important! Line the bottom of the pan with baking paper and separate strips around the edges.. First grease the paper with butter (Photo 4).

Cover the bottom of the pan with an even layer of the cookie-butter mixture and press down with your hands (Photo 5). Turn the oven on 180 degrees and let it heat up.

Now let's start mixing the ingredients for the top layer of cheesecake. grind with granulated sugar (which it is advisable to grind in a blender to a powder state). Add sour cream and gradually 3 eggs. Lastly, add vanilla sugar and soft Mascarpone or Ricotta cheese. Mix until the mass is homogeneous. And pour it into our mold onto the layer with cookies (Fig. 6).

Place the cheesecake in a preheated oven on the top level and bake for 45-50 minutes at 180 degrees. Then leave to cool for half an hour in the switched off oven.

Without removing from the mold, cool the cheesecake in the refrigerator or on the balcony, covering with a cloth napkin or kitchen towel.

How to remove cheesecake from a mold if it is one-piece

Once completely cooled, remove the paper from the edges, after running a dessert knife around the perimeter to remove any areas stuck to the paper. Take a cutting board and cover it with cling film or a plastic bag. Cover the pan with a board so that the film is closer to the cheesecake. And we turn it over sharply. The cheesecake should end up on a board covered with film. Remove the form and paper. Cover the top with a plate on which you will serve it on the table and turn the structure back over.

Homemade cookie cheesecake ended up on a plate and covered with cling film? Great, put it in the refrigerator until you serve it for tea. Bon appetit!

Cheesecake requires special attention and care in preparation. What cookies to choose for its base, what cheese is best to use for the base and a few more subtleties.

Cheesecake (from English сheesecake - “curd (cheese) pie”) is one of the most delicious desserts that has become very popular in Russia in recent years. Perhaps today cheesecakes are on the menu of almost all restaurants.

Thanks to the boundless love of US residents for cheesecake, it is considered an American dish. Indeed, a pie based on soft cream cheeses or cottage cheese came into American cuisine along with European settlers and earned popularity there, and at the same time “registration”.

But in fact, cheesecake is much older than we think. It has been known since the times of Ancient Greece. The first mention of this dessert dates back to the 7th-6th centuries BC. This cake was served to athletes at the Olympic Games to maintain physical strength and tone up.

When preparing cheesecakes, you can experiment as much as you like, adding berries and fruits, chocolate and other products to the basic recipe. Follow these simple tips to make the perfect cheesecake.

Cheesecake consists of several layers. The crispy base and creamy center that make up the cheesecake are very different in consistency, which creates some difficulty when removing the finished cake from the pan. Therefore, before you start preparing this dessert at home, you should take care of purchasing the correct baking dish.

Ideally, the shape should be detachable, in the shape of a circle. This will ensure that you can painlessly remove the finished cheesecake from it and without damaging it. The option of using a one-piece mold is, of course, also possible, but the risk that the cheesecake cannot be removed from the mold without loss is quite high.

Regular parchment is the best material for baking doughs with a high fat content. On this paper, butter cookies lose their shape the least.

Place the shape on a sheet of parchment and trace its outline. Cut the paper 2cm larger than the shape. Make cuts from the edge of the circle to the circle line approximately every 3 cm. This way the parchment will easily fit into the mold and capture part of the sides.

To make cheesecake, you need the perfect base. This is far from being a cake or puff pastry, as many people think. This is shortbread. The classic version of cheesecake involves the use of speculoos - a crispy cookie originally from the Netherlands and Belgium.

But if you don't have speculose, you can bake the shortbread in advance using whole wheat flour and good butter. This base would be ideal. Many also use Yubileiny cookies.

To prepare the base, you just need to finely grind the cookies in a blender and mix them with melted butter. To remove lumps, gently press the base into the pan using the bottom of any glass.

In 1929, Arnold Reuben, owner and chef of the New York restaurant Turf, baked a cheesecake using Philadelphia cheese. This cheese is ideal for baking, as it is very fatty and is made not from milk, but from cream.

Remember that the cheese must be at room temperature, otherwise the cake filling will turn out lumpy. Another nuance: beat the cheese until creamy and then beat at low speed when adding other ingredients.

To avoid cracking when baking your cheesecake, beat the base on low speed or don't use the mixer at all. When beating the dough at high speed, the amount of air in it increases, which is the key to cracks. Of course, this will not affect the taste of the cake, but it will spoil the appearance.

Cheesecake requires tender treatment. It needs to be baked slowly and evenly, being careful not to burn the surface. The most effective way to achieve this result is baking in a water bath. This means that the cake pan must be surrounded by water while baking.

Creating a water bath is extremely easy: place the cake pan in a container into which you then pour boiling water. Water should be poured at least to the middle of the cheesecake pan, being aware that under no circumstances should water get on the surface of the cheesecake.

The water container must be chosen so that there is at least 5 cm between the walls of the cake pan and the walls of the water container.

As you know, cheesecake rises in the oven. To maintain this shape, you need to properly cool the resulting cake. It is recommended that after cooking the cheesecake, turn off the oven and leave it inside for 30 minutes.

After half an hour, open the oven door and leave for another 10 minutes. After this, you can take out the cheesecake and leave it at room temperature, then put it in the refrigerator for 2-3 hours.

Classic New York cheesecake recipe

There are many variations of this dessert. But the most popular, as we emphasized earlier, is New York cheesecake. It is his recipe that we will share today.

Ingredients for cooking:

Cookies - 250 g, shortbread;
Butter - 110 g;
Philadelphia cheese - 750 g;
Sugar - 250 g;
Cream - 180 ml, 30% fat;
Lemon zest - 1 tsp;
Eggs - 3 pcs;