Mocha Prunes Cheesecake. Cheesecake lovers, those with a sweet tooth, and those just curious! Today I will show you an amazing dessert - delicate, chocolate, with a slight coffee bitterness and a layer of prunes. Cheesecakes have been frozen successfully for a long time; they keep well in the freezer for up to six months. If you have ever tried to come to visit someone with a confectionery product you baked yourself, then you know how difficult it is to deliver it safe and sound. Frozen cheesecake is much easier to deliver to your address, and during the journey it will defrost a little, and all you have to do is cut it into pieces. But if your plans do not include treating anyone with this delicacy and you prepared the cheese only for yourself, then cut it into segments before freezing. And every tea party will be a holiday for you with a piece of the most delicate chocolate and coffee pleasure!
Waffles Coconut flakes Cocoa powder Butter Curd cheese Cottage cheese Milk chocolate Instant coffee Sugar Chicken egg Wheat flour Prunes
Oh, this mysterious word “cheesecake”, how it attracted me with its mystery. And then it turned out that this was nothing more than a foreign cottage cheese casserole. 🙂 True, I was pleasantly pleased with the taste and I began to cook curd cheesecake with shortcrust pastry often. Today I want to treat you, practically, to an overseas cheesecake, baked in our home conditions - from cottage cheese. For these purposes, it is better to take homemade and fatty cottage cheese. I defiantly do not accept the base from ready-made store-bought cookies, so we will prepare it from homemade shortcrust pastry. The step-by-step recipe with photos demonstrates in detail all the intricacies of preparing the classic American dessert.
Cheesecake Ingredients
Shortbread dough:
- flour - 200 gr;
- sugar - 100 g;
- cream margarine - 100 g;
- chicken eggs - 1 pc.
Curd mass for the pie:
- fat cottage cheese - 800 g;
- cream 25% and above - 200 g;
- corn starch - 2 tbsp. with a slide;
- zest from 1 orange;
- chicken eggs - 4 pcs.
- sugar - 180 gr;
- vanillin - 1 gr.
Photos of necessary products in case your visual memory is better developed than verbal memory. By the way, cream can be replaced with sour cream with a fat content of at least 25% without damaging the cheesecake.
Cheesecake base
We start preparing the dessert with a sand base. You can find a detailed description of the recipe by going. We put the finished shortcrust pastry in the refrigerator and get to work on the filling.
How to prepare curd filling for a pie
Remove the orange part of the zest from an orange that has been thoroughly washed with soap. If you are not a fan of citrus fruits, you can either reduce the amount or skip this supplement altogether.
In a deep bowl, combine cottage cheese with cream (150 g), sugar, vanillin and zest.
Beat everything with a blender until you obtain a homogeneous paste.
Now it’s time for the mixer to work. Beat the eggs into the filling one at a time and beat until smooth each time.
Mix the remaining cream with starch and add this mixture to the curd mass, mix with a mixer.
How to bake Cheesecake
Before baking, we need to form our curd pie. To do this, line the bottom of a mold with a diameter of 24 cm with parchment and lay out the dough, forming high sides.
Pour the filling onto the sand base. By this time, the oven has already been preheated to 170 degrees, put our cottage cheese sweet in the lower third of the oven and bake for 1 hour.
It looks very appetizing and tastes even better.
Be sure to make sure of this, because anyone can bake curd cheesecake with shortcrust pastry at home. Beautiful and delicious to you!
Cheesecake is a classic dessert. This is a rich, velvety cake that will captivate your heart and stomach from the first spoon.
There are already so many variations of even the seemingly classic cheesecake that it is extremely difficult to find the original source, and it is not necessary. Each eminent pastry chef has created his own signature recipe, which differs from others in some nuances and fillings. But despite this, there are still the main ingredients for preparing this divine cake - eggs, cream cheese, sugar and shortbread base. This is the basis of the cheesecake, the distinguishing features.
I would like to offer you a version of the New York cheesecake recipe from Pierre Hermé. I myself have modernized it somewhat, but I offer you the original. I will write all my improvements in the form of comments.
By the way, the cheese cake acquired the name “New York” thanks to Arnold Reuben, who created an updated cheesecake recipe.
So, it was in the New York restaurant Turf that they began serving cheesecakes exactly as we know them now. That is why many people attribute the origin of this dessert to America, although the roots of the dessert go back to the 8th-7th centuries. BC, then sweet cakes were already being created on the island of Samos. That is, in Europe this pastry has been known and loved for many centuries.
By the way, until 1929, cheesecakes were made either from ordinary cottage cheese or from quite expensive types of cheese (a cake was baked based on ricotta and Havarti cheeses), but the use of Philadelphia cheese created a sensation. This is what gives it that special texture and taste. Therefore, I, like many pastry chefs, still advise preparing real Philadelphia cheesecake and similar ones. With cottage cheese there will be a lower calorie cottage cheese, but not a cheesecake.
For the sand base:
- 150 g butter,
- 280 g flour,
- 95 g granulated sugar (fine-grained),
- 1 tsp. natural vanilla extract (or a packet of vanilla sugar),
– 1 chicken egg (55-60 g),
- 1 tbsp cold water,
- 1 pinch of salt,
- about 40-60 g plums. butter (melt).
For filling:
- 760-800 g Philadelphia cream cheese,
- 300 g of powdered sugar (for my taste, about 220-250 g is enough),
- 40 g egg yolks (I don’t take yolks separately),
- 250 g large eggs (I take 3 pieces)
- 70 g cream 30% (sometimes I replace it with full-fat sour cream),
- 20 g flour.
The first time I made cheesecake was for a pleasant occasion – for my mother’s birthday. Many recipes suggest making the base from store-bought cookies, but this is not our method! Especially for mom. I’ll write down the proportions for you with store-bought ones, in case you don’t want to bother. But I still recommend this one - it’s delicious and you’ll know exactly the ingredients.
Sand base
1. Sift the flour into a bowl, add butter, sugar and salt. Quickly grind everything into crumbs. Separately, whisk the egg and water and add to the flour mixture. Make the dough and chill in the refrigerator for an hour.
2. Bake at 200 degrees for about 7 minutes. In this case, simply divide the dough into 3 parts and roll out into a thin layer. By the way, you can knead a little less dough, because it turns out too much. Or simply make cookies from part of the dough (the third part can be used for this purpose).
3. Grind the cooled golden pieces of dough into crumbs and pour in melted butter. The mass should be such that you can make a bottom - a cake layer. It shouldn't be too dry. You may end up using more oil.
4. We simply form the cake with our hands, pressing it to the bottom. A split form works best. You can freeze the finished crust a little while we make the filling, or even bake it for 5-10 minutes (here the temperature should be 150 degrees).
Filling
1. Gently mix the cheese with the eggs. Add flour and powder, cream (I use about the same amount of sour cream, the taste is absolutely the same) stir until smooth. The mass should be smooth, without lumps.
2. Prepare the form. We wrap the bottom with foil, which should be shiny facing up. It's better to use two layers.
3. Pour the filling onto the crust and level it out.
4. Place the mold on a baking sheet and pour in water. Moreover, a few centimeters are definitely needed - there must be a water bath so that the filling does not crack and the future cake bakes evenly.
5. Bake for 1.5 hours at 150 degrees.
6. The finished cheesecake should have a quivering center; if it is already dense after baking, it is overbaked, it may then crack (if there is no water or high temperature, it will also crack).
7. Leave it in the oven for an hour with the door ajar. You need to cool it gradually.
8. Remove from the oven, cover with film, and place in the refrigerator to cool. Minimum – 6 hours, better all night.
Enjoy your tea!
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Here is a set of products. All products should be at room temperature.
First, let's prepare the sablé dough. Sablé is a shortbread and very crumbly dough.
Grind very soft butter with powdered sugar.
Add the yolk of one egg and salt. Mix well.
Add sifted flour. Knead the dough very quickly. The faster you knead, the better. If you knead the dough for a long time, the flour will produce gluten and the dough will turn out tough.
Wrap the dough in cling film and refrigerate for 1 hour.
After this, take out the dough. And roll it out between two sheets of baking paper 0.5 cm thick.
Prick the dough with a knife or fork. Place in the refrigerator for 15 minutes. During this time, heat the oven to 180 degrees. Bake the dough for 10-15 minutes until golden brown.
Allow the finished dough to cool. And turn it into crumbs. This is very easy to do with a rolling pin. The dough is very soft and crumbly. Place the crumbs into a bowl.
Lightly heat additional butter in the microwave. Add to crumble.
Mix well.
Place the base in the form. Form the sides and bottom. Place in the refrigerator for 15 minutes. Preheat the oven to 180 degrees.
Place in the oven for 10 minutes.
Take out the finished base and let it cool.
Prepare the cheese base. Place cottage cheese in a bowl, add sugar. Mix well with a mixer.
Add the eggs one at a time, beating well after each one.
Add lemon zest and lemon juice. Beat with a mixer.
Add cream. Mix.
Place the cheese base in the mold.
Preheat the oven to 110 degrees. Place a bowl of water on the bottom of the oven.
Bake the cheese for 1 hour 30 minutes. During this time, the cheesecake will rise very much, then settle.
After the time has elapsed, turn off the oven, open the door slightly and leave the cheesecake in the oven for 30 minutes. After taking it out, let it cool at room temperature and put it directly in the mold in the refrigerator for 6 hours. In this case, the middle of the cheese will tremble slightly. I left it overnight too.
The next day, remove the mold and decorate the cheesecake as desired.
Have a delicious tea!!!
To prepare an original and very tasty dessert that will surprise your loved ones and guests, you should pay attention to the recipe for cottage cheese cheesecake. This dish does not require special cooking skills and is prepared from available ingredients. Classic cottage cheese cheesecake is an excellent option for tea drinking; it can even be given to children without fear of developing an allergic reaction. All components are useful for humans.
Compared to the cost of mascarpone cheesecake, of course, cottage cheese is a more affordable, but no less tasty option. Many housewives have already taken note of the recipe for curd cheesecake; at home, you can add berries and other fillings to it at your discretion.
When preparing the dish, you should focus not only on the classic cottage cheese cheesecake recipe, but also on the basic tricks:
- Do not overcook the cake in the oven, otherwise it will crack.
- Cool the homemade cheesecake with cottage cheese gradually - first with the oven door open, then on the table, and only after that, you can put the delicacy in the refrigerator.
- You should use a springform baking pan to avoid breaking the cake after cooking.
- The mold must first be covered with baking paper.
- To avoid cracks in the filling, mix it at the minimum speed of the mixer.
- All ingredients should be at room temperature before starting cooking.
- For the filling, it is recommended to choose soft cottage cheese with high fat content, stirring it until it has a creamy texture; you can also make a cheesecake with cottage cheese.
- The base is made from shortbread crumbs with the addition of butter or from shortbread dough prepared independently.
- Chill the cheesecake before serving.
These features of making curd cheesecake will make the process much easier.
Classic recipe
Classic curd cheesecake tastes as closely as possible to dishes prepared according to original recipes from mascarpone cheese. But making a dish with cottage cheese is much more accessible, it requires the simplest ingredients, the result will delight any housewife with its originality, taste and sophistication. It can be decorated with fruits or berries, confiture
Ingredients
Cooking steps
Recipe with mascarpone
Initially, it was customary to prepare the dish from mascarpone cheese, and not from cottage cheese, but over time, to reduce the cost, many housewives began to make dessert with cottage cheese. Some people use cheesecake with mascarpone and half-and-half cottage cheese as a base. The cooking process is very fast and the taste is excellent.
For the shortbread you will need:
- 100 g butter;
- 2 heaped tablespoons of powdered sugar;
- salt;
- one protein;
- approximately 1 cup of flour (the exact amount is determined by the consistency of the dough - it should become like slightly melted plasticine).
For the cream you will need:
- 200 g mascarpone cheese;
- 200 g fat cottage cheese;
- 2 tablespoons of powdered sugar;
- salt;
- 1 egg and 1 yolk.
Cooking process
Cooking begins with shortbread.
No Bake Recipe
There are cheesecake recipes that don't require the use of an oven. Anyone can make cottage cheesecake without baking.
Ingredients
To prepare without baking you will need:
- baked milk cookies – 300 g;
- hazelnuts – 150 g;
- melted butter – 150 g;
- cottage cheese – 500 g;
- gelatin – 15 mg;
- granulated sugar – 120 g;
- cream – 50 ml.
Cooking steps
- Cooking starts with the base. The hazelnuts are finely chopped, the cookies are ground into crumbs and mixed with nuts and melted butter.
- The resulting mass is spread into the mold in an even layer and compacted thoroughly.
- To prepare the filling, gelatin is dissolved in warm water, any berries are ground by hand or in a blender, cottage cheese is passed through a sieve or also in a blender.
- All components are mixed until a homogeneous mass is obtained and placed on the bottom cake.
- Curd cheesecake with gelatin is placed in the refrigerator for 20 - 30 minutes.
This is a super easy no bake cheesecake recipe. 
Recipe in a slow cooker
This dessert takes about two hours to prepare. This is easier to do than in the oven; you don’t need to constantly monitor the temperature and worry that the cheesecake will burn or crack. The multicooker will provide ideal conditions for preparing a wonderful dish.
Ingredients
To bake in a slow cooker you will need:
- 400 g shortbread cookies;
- 600 g of cottage cheese (can be divided into 300 g with cottage cheese);
- 200 g butter;
- 4 things. eggs;
- 150 ml heavy cream;
- lemon zest.
Cooking steps
Video
Cheesecake recipes with and without baking:
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