The classic cheesecake is an invention of British housewives, although the first mention of a cheese pie with a similar recipe dates back to Greek cuisine. Be that as it may, now cheesecake is more of an American dish, which has many recipe variations. In almost every European country you can find references to a cheese pie recipe, so this dish can conditionally be considered international.
Despite the fact that there are many recipes for making this pie, we can highlight some important details that contribute to the correct production of this wonderful pie.
Basic nuances of making cheesecake at home:
- The basis for the pie can be very diverse. Usually they use ready-made biscuit or crushed cookies. There is also a no-bake cheesecake recipe with many possible variations. To do this, all the ingredients are taken ready to eat, and then the formed pie is infused in the refrigerator. Some sources may include a recipe for cheesecake in a slow cooker in the cooking algorithm. This technique has long been established in our kitchens, and many housewives are happy to try a variety of dishes and even baked goods prepared in this way.
- The filling is the main component of the cheesecake. To obtain the ideal taste, it should not be too liquid, but should have a creamy consistency. The original recipe uses Philadelphia-style soft cream cheese. Subsequently, as usual, the composition changed slightly and now, for the most part, cheesecake is made from cottage cheese. To obtain a more delicate and uniform consistency, you need to add sour cream or cream. You can use a suitable cheese mass or even thick homemade sour cream. The taste will not suffer from this, but for our sweet tooth it will become more familiar. This will also have a positive effect on the cost of the finished dish, because the filling accounts for about 80% of the total volume of the pie.
- You don't need a special mold to make cheesecake. You can use a standard connector of a suitable size. For convenience, you need to cover the bottom and edges with baking parchment or use a silicone container. If the recipe does not require baking, the cake can be made directly in the cake pan for serving.
- Baking a cheesecake is an extremely responsible and important moment. Under no circumstances should you overdry the cake, otherwise all your efforts will be in vain. To prepare, you need to bake the cheesecake at a temperature of 150-180ºC for about an hour. The finished cake should jiggle a little around the center. If in doubt, you can leave the cake in the turned off oven for another fifteen minutes, and then cool.
- You can often come across recommendations that it is best to bake cheesecakes in a water bath. To do this, you need to take a slightly larger baking tray and place the main one in it. Pour water between the sides, usually about half the height of the baking sheet. Place the installed structure in the oven and bake in this way.
- The cheesecake should cool in a calm environment, away from drafts and temperature changes. It is not recommended to cover the cake with a towel or napkin, otherwise there is a risk of damaging the structure.
- You can add various fruits and berries, citrus zest (lemon cheesecake) and cocoa powder to the composition. The classic strawberry cheesecake has an excellent taste, the filling of which requires the addition of fresh or frozen strawberries.
Each housewife determines the complete algorithm of how to prepare cheesecake herself, and our selection of time-tested recipes will help you quickly make a choice and pamper your household with a tasty and healthy dessert.
The most delicious cheesecake recipes
The main ingredients can be replaced and arranged in different sequences. If the usual curd filling seems too bland, you can include orange or lemon zest in the composition, or you can pour chocolate glaze on top.
Most of the ingredients are harmless and therefore cheesecakes are widely used for children's parties as a tasty and healthy dessert.
Classic cheesecake recipe
For it we will need Philadelphia cream cheese, which can be purchased in specialized departments and large supermarkets. Its delicate taste is perfect for this dish.
Required ingredients:
- Shortbread cookies - 300 gr;
- Butter - 150 gr;
- Soft cream cheese - 700 gr;
- A glass of sugar;
- 3 eggs.
How to make classic cheesecake:
Crush the cookies and mix with melted butter. From the resulting mixture form the bottom and sides of the base, level everything on a baking sheet. Heat the cheese to room temperature and beat it with the eggs, adding one at a time. At the end, add sugar and sour cream, mix everything well.
Pour the resulting filling onto a baking sheet and place in an oven preheated to 160-170º C. Bake for about an hour until fully cooked. Then cool carefully, avoiding sudden changes in temperature. To do this, you can leave the pie in the oven with the door open. After complete cooling, put the cheesecake in the refrigerator to soak for eight hours, or overnight. After such “hardening” it will become unusually tender and soft.
Curd dessert recipe
If you replace the rather rare and expensive cheese with regular cottage cheese, then this cottage cheesecake recipe will become more accessible even for everyday use. It is advisable to take cottage cheese of maximum fat content and uniform consistency. Ideally, it is preferable to use homemade products. To obtain the desired consistency, the cottage cheese is diluted with sour cream or cream.
Required ingredients:
- Ready-made sponge cake in the form of a baking sheet - 1 cake;
- Fat cottage cheese - 700 gr;
- A glass of sugar;
- Sour cream 20% fat - 150 g;
- 3 eggs.
How to make cottage cheesecake:
Beat cottage cheese with sour cream, add eggs and sugar one at a time. The resulting mixture should be thick enough so as not to spread over the mold. You can additionally wrap the sides with foil or parchment. Bake in an oven preheated to 180º C for about an hour. Then cool and leave in the refrigerator for at least three hours.
New York cheesecake recipe
The name itself already testifies to the American roots of this dessert. The recipe for New York cheesecake is extremely simple and requires baking in the oven. To do this, you can prepare the already known base from crushed cookies, and then start making the filling.
Want something interesting?
Required ingredients:
- Shortbread cookies - 150 gr;
- Butter - 70 gr;
- Soft cheese of any suitable variety - 650 g;
- Sugar - 100 gr;
- Sour cream or cream 20% fat - 200 ml;
- 2 eggs;
- Vanilla and salt to taste.
How to make New York cheesecake:
Mix the cheese with eggs, sour cream (cream) and beat with sugar. Vanilla sugar and a pinch of salt are added at the end, put everything into the finished base.
It is advisable to bake in a water bath for about an hour. Leave in the switched off oven to cool completely, then transfer to the refrigerator. The pie turns out surprisingly tender and delicious.
With added banana
In order to prepare banana cheesecake, you need to add a banana, crushed into a puree, into the cheese or curd mixture. Banana cheesecake with cottage cheese has an excellent taste and is especially suitable for little ones with a sweet tooth. Thanks to this duet, the dessert will become not only tasty, but also healthy.
With added chocolate
You can prepare chocolate cheesecake according to any of the suggested recipes by adding a little chopped or melted chocolate.
The best option is to pour chocolate glaze over the finished cake.
This must be done after it has completely hardened so that the chocolate does not flow. This is an incredibly tasty dish, which is also distinguished by its original appearance and elegant presentation.
Healthy option with pumpkin
It’s simply impossible to pass by such a recipe! The healthiest autumn vegetable is in perfect harmony with the other ingredients in this dessert. This pumpkin cheesecake recipe will definitely add to your family cookbook and will also become one of your favorite dishes for daily tea drinking.
Required ingredients:
- Cookies for the base - 300 g;
- Butter - 100 gr;
- Pumpkin - 900 gr;
- Soft cheese - 300 gr;
- Cream - 250 ml;
- Milk - 100 ml;
- Gelatin - 2 packs.
How to make pumpkin cheesecake:
Bake the peeled and washed pumpkin in foil in the oven until the flesh is soft. After this, beat in a blender until the consistency of puree. Add cheese, powder and beat again. Make a base of cookies and butter according to the above recipe.
Pour milk over the gelatin and leave until it swells. Heat and dissolve in warm liquid, leave to cool. Beat the cream well, add dissolved gelatin and cream to the chopped pumpkin and beat everything with a blender or mixer.
Place the resulting mixture on the prepared base, level it well and put it in the refrigerator overnight to soak. Decorate to your liking before serving.
Cooking with mascarpone cheese
The exceptionally delicate taste of this dessert can surprise the most capricious gourmet. Soft Mascarpone cheese is used to prepare it, so the taste of sunny, cheerful Italy clearly comes through in this dish.
Required ingredients:
- Cookies for the base - 300 g;
- Butter - 100 gr;
- Mascarpone - 500 gr;
- Cream - 200 ml;
- Granulated sugar - 150 gr;
- Gelatin - 2 packs.
How to make cheesecake with Mascarpone:
Mash the cookies and mix with butter. Then put it in the mold, forming the base, as described earlier. Soak the gelatin in cold water, the volume of which will be indicated in the instructions on the package (may differ from one manufacturer to another), usually half a glass of water per pack of dry mixture.
Beat sugar and cream with a mixer until thick foam. Then add mascarpone, stirring thoroughly, but not whipping - the mixture should not be too airy.
Heat the dissolved gelatin over low heat, without bringing it to a boil. Gradually pour into the creamy cheese mixture and stir until smooth.
Spread the resulting mixture onto the prepared cookie base, level it well and leave in the refrigerator until hardened for 2-3 hours. This recipe does not require baking, which saves a lot of time. The finished pie can be decorated with grated chocolate, berries or fruits.
Cheesecake recipe in a slow cooker
To cook cheesecake in a slow cooker, you need to select the appropriate mode. A base of cookies or prepared biscuit is laid out at the bottom of the container. The filling can also be taken from any recipe you like. Afterwards, select the appropriate mode and in a few minutes your pie will be ready. Cooking time depends on the multicooker model and should be indicated in the recipe book.
To quickly and accurately remove the finished cake from the container, you can use a steaming bowl.
The pie is turned over onto its bottom, and then carefully onto a plate or dish. Next, you need to proceed according to the technology described above: the cake first cools naturally and then “rests” in the refrigerator; the advantage of this method will be faster cooking and a guarantee of a good result.
No Bake Cheesecake Recipe
For this recipe, you need to take only ready-made ingredients: biscuit or crushed cookie crumbs mixed with butter. The filling must also be completely prepared, so there are no eggs in this recipe. A simple no-bake cheesecake can be made using the following ingredients.
Required ingredients:
- Cookies for the base - 300 g;
- Butter - 100 gr;
- Soft cheese or cottage cheese - 600 g;
- Cream or fat sour cream - 200 ml;
- Granulated sugar - 150 gr;
- Gelatin - 2 packs.
How to make cheesecake without baking:
Pour gelatin with water, leave and heat until completely dissolved. Then strain from solid residues and mix with pre-whipped cheese, cream and sugar. Pour the mixture into the prepared base of cookies and butter and leave to harden in the refrigerator overnight. Serve garnished with berries or chocolate chips to your taste.
This pie can be immediately prepared in a decorative cake pan to ensure beautiful and impressive presentation.
Dietary option with minimal calorie content
Despite the fact that the calorie content of cheesecake is quite high: approximately 400-600 kcal/100 g, it is quite possible to consume such sweets during a diet. The main secret is to replace some ingredients with lower calorie ones.. Thus, you can reduce its nutritional value to approximately 300 kcal/100 g. and at least occasionally indulge in tasty treats while on a diet.
Required ingredients:
- Cookies for the base - 180 gr;
- Butter - 90 gr;
- Soft cheese - 200 gr;
- Cottage cheese - 200 gr;
- Yogurt - 200 ml;
- Eggs - 2 pieces;
- Granulated sugar (powdered) - 150 gr;
- Vanillin - 2 teaspoons.
How to make diet cheesecake:
Grind the cookies and mix with butter. Place a thin layer into the prepared baking dish, not forgetting to make two to three centimeters of edges. Bake the resulting mixture for ten minutes in an oven preheated to 180º C.
Mix all other ingredients and beat with a mixer until smooth. Gently distribute the resulting mass over the base and bake in a water bath for about half an hour. Then cool and put in the refrigerator for final soaking for 3-4 hours. Before serving, you can decorate with fruit and grated chocolate chips.
Cheesecake is a versatile dessert, simple and yet surprisingly delicious. To prepare it, you can choose a minimum of products, and the process itself will not take much time. The best option is a no-bake cheesecake with cottage cheese; it can be prepared for a child’s birthday or just for the arrival of guests.
Curd cheesecake in a slow cooker turns out to be unusually tender; the main thing is to choose the appropriate mode. Such a solution will further simplify the task and make preparations almost automated. Our article contains several of the best recipes for making cheesecake, so you can safely start and try at least one of them.
Homemade cottage cheesecake with vanilla flavor and a bright layer of cherries is an ideal dessert in both appearance and taste. A wide layer of cottage cheese filling is not at all like casseroles, cheesecakes and other similar baked goods. It is particularly tender, reminiscent of an “airy” soufflé or a thick creamy mass.
Comparing favorably with cheese, the curd analogue does not involve the use of hard-to-find or expensive products - Philadelphia cheese, heavy cream. In this case, let's use a little trick and replace these components with a simple mixture of cottage cheese and sour cream. To get the smooth texture needed for cheesecake, we’ll use the immersion attachment of a blender.
Ingredients: 
- cottage cheese (preferably at least 9%) - 600 g;
- sour cream 20% - 180 g;
- sugar - 150 g;
- eggs - 3 pcs.;
- vanilla sugar - sachet (8-10 g).
For the base:
- shortbread cookies - 200 g;
- butter - 100 g.
For the top layer:
- frozen cherries - 500 g;
- sugar - 120 g;
- water - 250 ml;
- powdered gelatin (instant) - 5 g.
Curd cheesecake recipe at home with photo
- First, let's prepare the cherries for the top layer. Pour sugar (120 g) into 250 ml of boiling water and stir until the grains are completely dissolved. Pour over the berries and leave for 2-4 hours (until completely defrosted).
- Let's prepare the base. Grind the cookies in a blender bowl until crumbly or crush them manually with a masher.
- Add melted butter.
- Mix the mixture thoroughly, soaking all the crumbs with the oily liquid.
- Line the bottom of a 22cm springform pan with parchment paper and then distribute the cookie crumbs. By tamping, we form an even layer. Place in an oven preheated to 160 degrees for 10-15 minutes.
Curd filling for cheesecake recipe
- Grind the cottage cheese using the immersion attachment of a blender. We do not skip this step, even if the product initially seems homogeneous. The fact is that the cheesecake filling should be perfectly smooth and have a creamy silkiness, and any cottage cheese is a grainy mass. If you neglect the grinding process, curd grains will be felt in the finished dessert.
- Add two types of sugar (regular and vanilla), sour cream. Blend the mixture again with a blender until smooth.
- Add the eggs to the curd mixture one at a time, stirring after each with a spoon or whisk.
- As a result, we get a smooth mass, the consistency of which resembles liquid sour cream.
How to bake cottage cheesecake at home
- We will bake the curd cheesecake according to the classic rules - in a “water bath”. Wrap the mold with the baked base in 3-4 layers of foil. This is necessary to prevent water from leaking inside the detachable container.
- Pour the curd filling onto the layer of shortbread crumbs.
- Place the mold with the future cheesecake in a deep baking tray and fill it with boiling water. The water level should reach the middle of the mold.
- Bake, maintaining the temperature at 160 degrees, for about 80 minutes (time may vary depending on the features of the oven). We turn on only the bottom heating. To check readiness, you can shake the container slightly - the baked cheesecake filling will “jitter” a little in the center. We release the pan from the foil and the baking sheet with water, and then leave it in the switched off oven until it cools, with the door slightly open.
Making curd cheesecake
- Place the cherries in a colander (do not pour out the liquid). Place the berries on the cooled curd filling.
- Soak gelatin in 40 ml of cold water. Leave to swell.
- Measure out 250 ml of cherry juice and heat it up. The liquid should be hot, but not boiling. The temperature is 50-60 degrees, no more (it’s hot on the finger, but tolerable). Dissolve the swollen gelatin in heated cherry juice.
- After cooling, pour the juice with gelatin onto the cherry layer. We put the form in the refrigerator.
- When the jelly has completely hardened, carefully run a knife along the sides. Remove the ring and transfer the dessert to a plate. Before tasting, let the cheesecake sit overnight in the refrigerator so that its structure is completely strengthened.
- Homemade cottage cheesecake is ready!
Bon appetit!
The cheesecake recipe has many cooking variations - from classic ones, based on simple and accessible ingredients, to intricate ones, made from many components, requiring several stages of preliminary preparation. Below are the most interesting recipes that you definitely need to try!
- sand cookies - 200 gr;
- milk - 80 ml;
- drain cheese (traditionally Philadelphia) - 800 gr;
- sugar - 220 gr;
- cream - 160 ml;
- eggs - 4 units;
- lemon zest;
- vanilla extract - 1 tsp;
- lemon juice - 1 table. l.
Crush the cookies until they are very fine crumbs. Pour in the milk in a thin stream, stirring with a spatula. Spread the shortbread dough evenly into the springform pan.
Combine cheese and sugar and mix with a whisk until smooth. Add eggs one at a time, stirring each time until smooth. The result is a paste-like homogeneous mass. For aroma, add juice, vanilla and extract. Mix. Add the cream and whisk again.
Wrap the bottom and sides of the mold with foil - this is necessary to insulate the mold for subsequent cooking of the cheesecake in a water bath. It is recommended to use 2-3 layers of foil.
Pour the cheese mixture onto the base and distribute evenly. Place in a deep baking tray, into which we pour a little water. We bake at 150 degrees. within one and a half hours. Water needs to be added periodically as it will evaporate.
The cheesecake should be allowed to cool at room temperature and then removed from the pan. It is recommended to serve this delicate dessert with berry toppings.
On a note. You can use classic shortbread or chocolate cookies. Milk is a classic component for moistening the mass. Brewed coffee goes well with chocolate product.
No bake recipe
We suggest making a no-bake cheesecake with melon flavor.
- 500 grams of fat cottage cheese;
- 300 grams of ripe melon pulp;
- 200 grams of heavy cream;
- 180 g sugar;
- tsp lim. juice;
- 20 grams of gelatin per 120 grams of water;
- 200 grams of cookies;
- 80 g plums. oils
Grind the cookies in a convenient way. Combine with melted butter and mix by hand.
We place the mold on a flat dish, lay out the sand base inside and tamp it down. We send it into the cold.
Mix cottage cheese, melon and sugar using a submersible blender or meat grinder - you get a smooth, homogeneous mass. Add melted gelatin and juice and whisk for a few minutes.
Separately, beat the chilled cream until it forms a stiff foam. Combine with the curd mass, stirring with a spatula.
Fill the base with cream. Place in the refrigerator overnight. Before serving, we recommend adding salted caramel and crushed nuts.
On a note. Cream can be replaced with sour cream.
In a slow cooker
- Philadelphia cheese - 600 gr;
- biscuit cookies - 175 g;
- drain butter - 75 g;
- sah. powder - 250 g;
- vanilla sugar - 1 tsp;
- eggs - 2 units;
- cream - 80 ml.
The base is prepared in the same way as in previous versions - cookie crumbs are mixed with melted butter, tamped onto the bottom of a multi-cooker bowl, covered with baking paper.
The creamy mass is also prepared by combining cheese, cream, eggs, powder and sugar. Pour over the base.
The cheesecake is baked for an hour in the “Baking” mode.
Curd cheesecake with cookies
Curd cheesecake is a dessert in which the traditional Philadelphia cheesecake is replaced with cottage cheese. Cheesecake will taste best with a high-fat homemade product. If you want to reduce the calorie content of the dessert, use low-fat cottage cheese.
To prepare the base, use homemade finger cookies - they make the crust very tender and moderately dense.
With mascarpone at home
- butter – 120 g;
- sugar – 160 gr;
- shortbread cookies – 220 gr;
- cream – 220 ml;
- eggs – 3 units;
- vanilla bean (powder can be used) – 1 unit;
- Italian cream cheese – 500 gr.
Break the cookies into crumbs with your hands, then combine with soft butter.
Mix until smooth.
Choose a removable mold with a diameter of 20 - 22 cm. Transfer the finished base, assemble the cake with edges more than 2 cm high. Place in a cool place for 20 minutes.
Mix cream cheese with sugar until smooth.
Slowly add heavy cream, stirring vigorously.
Now you can introduce the eggs.
Finish preparing the filling with vanilla seeds and stir.
Remove the pan from the refrigerator and wrap it in 4 layers of thick foil. Pour the contents of the filling over the base.
Place the cheesecake on a wide baking sheet and fill the pan halfway with water.
Preheat the oven to 160 degrees, bake for 80 minutes. Remove the pie and carefully separate the base from the sides. Do not remove, it will cool at room temperature.
Place the warm cheesecake on a large plate and place in the refrigerator for several hours. Garnish with fragrant mint sprigs or fresh strawberries.
Cheesecake Andy Chef with raspberries
Andy Chef's cheesecake, which uses raspberries, is a dessert with a summery, sweet, berry flavor. It will perfectly refresh you in the summer season and give warm memories of summer days in the winter.
To prepare you will need:
- Italian cream cheese – 750 gr;
- zest of 1 lemon;
- lemon juice – 1 tbsp. l.;
- egg - 3 units;
- cream – 120 ml;
- sugar - 270 gr;
- yolks – 2 units;
- cookies – 220 gr;
- starch - 15 gr.
Break the cookies or use a blender. Combine softened butter with shortbread crumbs.
Place the cake in a removable pan. Use a regular tablespoon to decorate the sides.
Squeeze the juice from the lemon and prepare the zest. Mix the tender cheese with sugar, starch, and grated zest. Beat until smooth. Add eggs and yolks carefully, stirring.
Now combine the curd and cream mixture with lemon juice and heavy cream. Mix well.
Pour 1⁄2 of the cream mixture into the mold, scatter the fresh berries. Cover with the rest of the prepared cream.
Preheat the oven to 200 degrees, place the pan with the cheesecake for 10 minutes. Reduce heat to 105 degrees. Let the cheesecake stand for 60 – 90 minutes.
Decorate the finished dish with raspberries.
On a note. The cheesecake will settle quickly if you keep opening the oven door. Sudden changes in temperature should not be allowed.
With added strawberries
- cookies without additives – 0.3 kg;
- gelatin – 20 g;
- sweet cheese – 510 gr;
- cream – 0.2 l;
- butter – 145 g;
- sugar – 145 g;
- fresh strawberries – 0.1 kg
Pour gelatin with purified water and place in a cool place for 1 hour. Prepare the cheesecake base.
Finely break the cookies and combine with softened butter. Generously grease baking paper with oil and place on the bottom of the pan. Place the crust in the refrigerator for 25 minutes.
Place the gelatin in the container on the fire. When it boils, remove. Combine cream with powdered sugar, add cheese and warm gelatin. Mix thoroughly.
Divide the berries into 2 parts. The first one is to be set aside for processing. Mix the second with the filling, beat with a mixer or whisk. Transfer to pan on top of base.
Garnish with the other strawberry half and place in a cool place for 4 hours. After the dessert has hardened, add mint sprigs.
Chocolate cheesecake
- sand cookies - 300 gr;
- gelatin - 30 g;
- fat cottage cheese - 600 g;
- chilled heavy cream - 500 g;
- sah. powder - 130 g;
- dark chocolate - 2 bars;
- sl. butter - 110 g;
- coffee dissolved in water - 100 ml;
- cocoa for decoration
Grind the cookies with a blender or rolling pin. Stir in ghee. Pour the mixture into the mold, compact it and place it in the refrigerator.
Prepare a small cup of coffee and pour gelatin into it.
Using a blender, turn the cottage cheese into a paste. Whip the cream to a stable foam, add the powder and whisk for a couple more minutes.
Melt the chocolate, cool and add to the curd mass. Add gelatin and cream, mix well.
Place the cream on the cake, cover the pan with film and place in the refrigerator for several hours. Sprinkle with cocoa when serving.
How to cook with bananas?
Calculation of products for a springform mold with a diameter of 24 cm.
The basis:
- 200 g flour;
- 100 grams of melted plums. oils;
- egg;
- 50 grams of sugar;
- ½ tsp. slaked soda.
Souffle:
- 300 g cream cheese;
- 1.5 tbsp. l. gelatin;
- 100 g sugar;
- 1 tbsp. l. van. Sahara;
- 4 egg yolks;
- 200 ml 33% cream;
- 3 avg. banana;
- tsp bath Sahara;
- 2 tbsp. l. lemon juice.
Immediately prepare the mold by lining it with paper.
We combine the bulk components of the base, three oils. Grind by hand into crumbs. Add the egg and stir. You will get a dense lump of dough - it needs to be distributed along the bottom of the mold. To ensure the base is even, pierce it with a fork in many places. Place in the refrigerator for half an hour or in the freezer for a quarter of an hour. Bake at 200 degrees. within 20 minutes.
Pour gelatin with a small amount of water. After a quarter of an hour, heat it over low heat, stirring until it dissolves.
Soften the apple pulp and juice into puree. Add cheese and mix everything together.
Whip the cream to stiff peaks and refrigerate.
Let's prepare the syrup: boil the sugar in 40 ml of water. When the syrup boils, reduce the heat and leave for a couple of minutes.
Beat the yolks until light. Add the syrup in a thin stream. Add sugar, add banana mixture one spoon at a time, and lastly add cream.
Pour the soufflé over the base. Leave overnight in the cold.
New York - classic recipe
Thanks to its delicate taste, everyone loves it - both adults and children.
- cracker cookies – 100-150 g;
- drain butter – 70 g;
- sifted flour – 70 g;
- sugar – 2 tbsp;
- sour cream - 1 tbsp.;
- eggs, 4-5 units;
- Philadelphia – 1300 gr.
Turn the cookies into crumbs and add butter to them.
Next, pour the mixture into the pan and bake for at least 15 minutes.
At the next stage, beat the cheese and add all the other dry ingredients to it. Mix the entire mixture thoroughly with a mixer and pour onto the crust.
Place the mold on a baking sheet, into which you first pour a little hot water. Bake for 40-50 minutes, the temperature is 170-180 degrees, then reduce the temperature to 150 degrees. and bake the dessert for another 30 minutes.
Pumpkin cheesecake with cottage cheese
- peeled pumpkin – 0.5 kg;
- cookies – 0.25 kg;
- cottage cheese – 0.3 kg;
- 3 eggs;
- starch – 40 g;
- butter – 55-65 g;
- sugar – 250 gr;
- cinnamon – 1.5 g;
- vanillin.
For this delicacy, you can use both homemade cottage cheese and store-bought curd mass.
Turn the cookies into crumbs and add butter, egg and grind everything. Form a ball from the resulting mass and put it in the refrigerator.
Boil the pumpkin until soft and make a puree from it. Cool.
Beat eggs and sugar. Add cottage cheese and beat again - you should get a soft, homogeneous base.
Then add the remaining ingredients: vanillin, cinnamon, lemon zest, starch.
Combine pumpkin and cottage cheese mixture and mix.
Grease the mold with butter and place the cookies. Place pumpkin-curd mixture on top.
Bake at 180 degrees for about 40 minutes.
Greetings, dear friends and guests of the culinary site Home Restaurant! I dedicate today's recipe to all fans of cottage cheese and cheesecake desserts. As you may have guessed from the name of the recipe, we will prepare cottage cheese cheesecake. After publishing the recipe for the classic New York cheesecake from you, dear friends, on the social networks VK and Instagram, there were a lot of suggestions and requests to make cheesecake from ordinary cottage cheese, since not all housewives can afford Philadelphia cheese.
Therefore, today I will tell and show you how to make cottage cheesecake from ordinary cottage cheese, which you can buy in any store at home, as expected, with baking in the oven.
Homemade curd cheesecake recipe, down to the gram
Expectations VS Reality
I won’t promise you that cottage cheese cheesecake in the oven will turn out identical to the classic Philadelphia cheesecake, because it’s not. Cheesecake with cottage cheese is... not at all similar to cottage cheese casserole, Lviv cheesecake or cottage cheese pudding.
Homemade cottage cheesecake is a complete dessert with a delicate creamy taste and soft structure. But don’t expect too much from this dessert, much less compare it to the classic New York cheesecake.
I made the recipe and proportions for the curd cheesecake myself, so please don’t judge too harshly, since I don’t have a pastry chef diploma yet
Do you know what the main advantage of curd cheesecake is over its classic brother from the Big Apple? There are no “harmful” cracks in cottage cheese cheesecake! Therefore, if you are still in doubt about whether to make curd cheesecake at home or not, feel free to put on your aprons, take your phone or tablet to the kitchen and go ahead and prepare a delicious dessert!
Products for 20 cm mold:
For the cheesecake:
- 600 gr. cottage cheese
- 160 gr. powdered sugar
- 2 eggs
- 1 tbsp. starch (25 gr.)
- 125 gr. cream, min 30% fat
For the base:
- 100 gr. shortbread cookies
- 50 gr. butter
For decoration and serving:
- fresh or frozen berries
- fresh mint
Technology: step by step
First, prepare the shortbread base for the curd cheesecake. Grind the cookies in a blender into fine crumbs.
Mix the shortbread cookie crumbs with melted butter.
And mix until smooth.
Using a glass, compact the resulting mass evenly along the bottom of the springform pan. I use a non-stick cheesecake pan, so I didn't line it with baking paper this time.
Baking the sand base
Place the mold with the sand base in an oven preheated to 160 degrees for 15 minutes. Grill position in the middle, heat: top and bottom.
Remove the pan with the sand base from the oven and let it cool completely. Then we wrap the mold with foil so that when baking the curd cheesecake in a water bath, water does not get into the mold with our dessert. I recommend using a single piece of foil, folded in thirds.
Preparing soft curd cream
Mix powdered sugar and starch in a separate bowl.
In a spacious bowl, combine cottage cheese, cream and eggs. I first beat the eggs with three tablespoons of powdered sugar so that the curd mass is easier to blend with the blender.
Using an immersion blender, turn the curd and cream mass into a homogeneous puree.
Then add powdered sugar and starch.
And mix thoroughly, achieving maximum homogeneity.
Place the resulting curd mass into the prepared pan with a sand base.
How to bake curd cheesecake in the oven
Place the pan with the curd cheesecake in another spacious pan with high sides for a water bath. We set the oven heating only from below to 160 degrees. Without convection and other blowing functions.
Place both cheesecake pans on the middle rack of the oven on a rack. Pour boiling water into a large mold, which should reach 1/3 of the level of the cheesecake mold, as in my photo.
Close the oven and bake our curd cheesecake for 60 minutes. For a small cheesecake in a 20 cm pan, 60 minutes is more than enough. If you are preparing a cheesecake in a large 25-26 cm pan and a double portion, then the baking time should be increased to 1.5 hours.
It is advisable not to open the oven, but if you are very interested, then you can take a look with one eye; this cheesecake will still not have any cracks.
After baking, leave the cheesecake in the oven with the door ajar for 1.5 hours. Don't expect a quivering center in this cheesecake - there won't be one. Focus on the dense surface of the dessert along the entire diameter of the mold.
Next, we take out our almost finished curd cheesecake at home according to the classic recipe, and leave it to cool at room temperature. As in the classic recipe, I covered the cooled cheesecake with cling film and kept the dessert in the refrigerator for 8 hours.
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” of the 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 preparing cheesecake allows you to get a more tender dish. This dessert can be served at the holiday table along with other delicacies: chicken heart skewers 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 of grated cookies is used as a base, which serves not only as the bottom. But it also helps remove excess moisture from the cottage cheese. When we prepare cheesecake at home, it is important to remember that “hot recipes” require patience: the finished dish should be kept in the refrigerator for at least 8 hours so that it develops all its flavors and slices 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 white chocolate plays this role. A no-bake cheesecake recipe is especially attractive in the summer, combined with fruit sauces or berries.
7 cooking secrets
Making cheesecakes 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 mixture at high speed or for 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.
- Do not set the baking temperature to high. 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 cheesecake recipes step by step
Try any cheesecake recipe at home. And make sure that preparing this dish is not at all difficult.
Classic recipe
To prepare cheesecake according to the classic recipe (as in the photo) you will need:
Preparation
- Grind the cookies, add 4 tablespoons of sugar, pour in melted butter and mix well. Knead into a homogeneous mass with your hands.
- Place in a round springform pan and press firmly with a spoon or the bottom of a glass.
- Bake in an oven preheated to 180° for 10 minutes.
- Beat the cheese with sugar, lemon juice and zest, salt, vanilla.
- Add flour and continue whisking.
- Add eggs one at a time.
- Pour the cheese mixture into the mold with the cooled crust. Place in the oven for 1 hour. Place a smaller bowl filled with water underneath.
- The finished cheesecake is golden brown on the sides but retains a jiggly, gelatinous center.
- Cool at room temperature and refrigerate.
New York cheesecake
The New York cheesecake recipe is also very simple. You will need:
Preparation
- When preparing the shortbread base, grind the cookies in a blender, pour in melted butter, stir, compact tightly and bake for 10 minutes in an oven preheated to 180°.
- Remove the pan, cool, and wrap it in a couple of layers of foil.
- Peel the zest from the lemon and chop it.
- Grind the sugar into powder in a coffee grinder.
- Mix cheese with sugar, vanilla, beat at minimum speed with a mixer. Add the zest, pour in the cream and beat again.
- Pour the buttercream into the mold with the prepared base, level it and place in a preheated oven in a water bath. Bake for approximately 80 minutes.
- Cool and serve.
Chocolate cheesecake. Easy step-by-step quick recipe
This homemade chocolate cheesecake batter is made without turning on the oven. Even a teenager can bake it.
You will need:
- shortbread cookies - 150 g;
- butter - 50 g;
- sugar - 100 g;
- heavy cream - 120 ml;
- dark chocolate - 150 g;
- cocoa - 2 tbsp. spoons;
- cream cheese - 200 g.
Preparation
- Melt the chocolate in a water bath and cool.
- Crush the cookies into crumbs, mix with one spoon of sugar and melted butter. Grind and compact into shape. Place the preparation in the refrigerator.
- Whip the cream into a soft foam, add chocolate and cocoa, previously diluted with a small amount of heated water. Stir.
- Beat the cheese with sugar and mix with the chocolate mixture.
- Place in a mold and place in the freezer for an hour.
- Then place in the refrigerator for 30 minutes and serve.
Now, we hope you know exactly how to make cheesecake at home. And you can do it without any problems!
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