Delicious dessert cheesecake (eng. Cheesecake - literally - curd (cheese) pie) is much older than it might seem. Spread all over the world thanks to the boundless love of American chefs, cheesecake is considered to be an American dish that has some distant English roots. Indeed, a pie based on soft cream cheeses or cottage cheese came to American cuisine along with European settlers and earned popularity there, and at the same time “American citizenship”. Now American cheesecakes are prepared not only in the USA and Europe, but in the Middle East, Israel, Hawaii, Japan, Russia, China and many other countries.
The first mention of a cheesecake, or rather, the progenitor of all modern types of this dessert, was made by the ancient Greek physician Aegimius, who described in detail the methods of making cheese pies. This is indirectly confirmed by the mention of the work of the Greek in the works of Pliny the Elder. According to John Segreto, who wrote the book Cheesecake Madness, the first cheesecakes appeared on the island of Samos in the 8th-7th centuries. BC. This delicacy in Greece was treated to Olympic athletes and wedding guests. Having reached Ancient Rome, Julius Caesar fell in love with the dessert, which automatically made its preparation mandatory in the homes of the nobility. The Roman hobby was inherited by European colonies, first of all, to England, where it received a long-term residence permit, especially since England had all the conditions and necessary ingredients for preparing this simple and tasty dish.
Another point of view on the origin of cheesecake belongs to Joan Nathan, who believes that this dessert comes from the Middle East. 
East. There, the ancestral cheesecake was prepared as follows: milk was curdled, honey, lemon zest and egg yolks were added, mixed and baked. It was this recipe, according to Nathan, that came to Europe along with the crusaders returning from campaigns.
Interestingly, a cheesecake, or rather a loaf of cheese, has been known in Ancient Russia since the 13th century. In any case, since that time there have been written references to such a dish. But given that there are no surviving written Old Russian sources older than the 12th century, and older chronicles are known only from later lists, it can be assumed that cheesecake was eaten in Russia long before the Crusaders, and various syrniki, cheesecakes, loaves with cheese and cottage cheese, preserved to this day, only additional confirmation of this. Cottage cheese casserole, familiar to everyone born in the USSR, is also a cheesecake, although a little brutal.
Rich history, traditions of different peoples and complex interweaving of “pedigrees” of similar dishes make cheesecake a universal “reconciling” pie, which is equally appropriate in New York, Moscow, for Easter or Birthday. This delicious pie is a true internationalist and goes well with Chinese or Indian tea, as well as with Caucasian kefir or Colombian coffee. Let's give credit to the Americans - the introduction of cream cheese and cream into the pie really changed the taste and appearance of the dessert a lot. Cheesecake found completely 
unique gloss, delicate, reminiscent of a soufflé structure, diversified itself with additional components and became a regular in many modern glamorous cafes and restaurants.
Enough history, let's talk about the dessert itself. Cheesecakes are conventionally divided into two categories - baked and raw. The first ones became popular thanks to the American style of cooking, the second, more ancient version is still used in some countries. You can also divide cheesecakes into those made from cream cheese (New York) and from cottage cheese or homemade cottage cheese. Recall that in English, the word cheese, in addition to cheese, means cottage cheese. So there is no “wrong” cheesecake, only a variety of cooking styles and recipes.
The famous New York cheesecake, synonymous with the modern cheesecake and, in many ways, its benchmark came about thanks to a few accidents. In 1912, James Craft developed a new method for pasteurizing inexpensive cream cheese, and in 1929, Arnold Reuben announced that the cheesecake had a new recipe. Indeed, what was served at the New York restaurant Turf was nothing like homemade cakes. The dessert acquired gloss and a uniform structure. It has become almost impossible to replicate in the home kitchen. It was this luck that made the cheesecake "a cult American dish."
Until 1929, cheesecakes were made from cottage cheese or rather expensive types of cheese (ricotta, havarti), but Philadelphia cheese is much 
simplified the matter. This cheese is ideal for baking, as it is very fatty and is made not from milk, but from cream. It does not require aging like brie or Italian varieties, and is similar in structure to mascarpone.
In addition to cheese, the cheesecake recipe contains sugar, eggs, cream, fruit and cookies for the base-cake. These are the basic ingredients to which berries, syrups, chocolate, alcohol and other ingredients can be added, depending on the whim and skill of the cook. Decoration of the top is often done to hide cooking defects, such as a crack that has appeared. Cheesecake, perfect in shape, without cracks and defects with an open top, only slightly decorated with fruit or chocolate, can be considered the highest craftsmanship.
New York Cheesecake
Ingredients (8-10 servings):
For filling:
700 g soft cream cheese (Philadelphia),
100 g cream with a fat content of 33%,
3 tsp fat sour cream,
100 g sugar
1 tsp vanilla extract,
3 eggs.
For the base:
500 g cookies,
150 g butter,
1 tsp ground cinnamon,
1 tsp ground nutmeg.
Cooking:
Prepare a collapsible form with a diameter of 26 cm. Crumble the cookies, mix them with melted butter, sugar, cinnamon and nutmeg. Lubricate the mold and spread the resulting mass along the bottom. Sometimes the base is distributed along the walls. Preheat the oven to 150 ° C, put the mold on the top shelf for 15 minutes (place a bowl of water with a diameter larger than the mold on the bottom). Remove the form and, without disassembling, cool.
Mix the filling ingredients, except for the eggs. Beat the yolks and whites separately with a whisk. Gently insert the eggs into the filling, trying to keep the airiness. Place the filling on the base. Bake at 150°C for 1 hour. Leave the cheesecake in the turned off oven for another 15 minutes, then open the oven door and hold for another 10 minutes. After that, let it cool completely, remove the frame and set to cool for 6 hours.
A few recommendations. All ingredients must be at the same temperature. Eggs can be beaten cold, in the process they will take the desired temperature. To prevent the cheesecake from cracking when parsing the mold, run a knife with a narrow blade along the side.
A very curious version of chocolate-based cheesecake is offered by the famous chef Ilya Lazerson.
Chocolate New Yorker.
Ingredients:
For the base:
150 g chocolate
100 g butter, 
3 eggs,
100 g sugar
75 g flour
For filling:
600 g Buko cream cheese,
150 g of the fattest sour cream,
3 eggs,
6 art. l. Sahara,
3 art. l. flour,
vanilla.
Cooking:
Melt the chocolate in a water bath with butter until smooth. Whisk 3 eggs with sugar until white foam, add chocolate mixture and flour until smooth. Pour into the bottom of a collapsible mold (26 cm). Mix cheese, sour cream and flour. Beat eggs with sugar until white foam and gently combine with slow movements, trying to keep airiness. Place the filling on top of the chocolate base. With a fork, lift the dark threads from the chocolate layer for a marbling effect. Bake at 180°C for 45 minutes. The center of the cheesecake should jiggle slightly when it's done baking. Cool in the oven with the door ajar. Run a sharp knife around the edge to avoid cracking the top. Let the cheesecake cool naturally in a warm place for 6-10 hours.
In England, from where cheesecakes came to the States, dessert is not baked, but gelatin is added and left in the refrigerator. This greatly simplifies the process, especially when you want to enjoy a cool and tasty dessert on a hot summer evening. In France, cheesecakes are made from Neufchatel cheese with fruit and berry decorations, and in Brazil, cheesecake is poured with guava jam. In Belgium and Holland, it is customary to sprinkle cheesecakes with crushed biscuits and grated chocolate. Cheesecakes are made even in Japan. 
Asian cheesecakes often contain tea, and some chefs even use tofu, a curd made from soy milk. Most often, Japanese cheesecake is a slightly modified American recipe with the addition of bright green powdered Matcha tea.
Japanese cheesecake.
Ingredients:
250 g Philadelphia cheese,
50 g butter,
140 g sugar
100 ml milk
60 g flour
20 g starch,
6 eggs
½ lemon (juice)
¼ tsp baking powder
2 tsp Tea,
salt,
5 st. spoons of plum jam,
2-3 tbsp. l. plum vodka,
powdered sugar (for sprinkling).
Cooking:
All ingredients must be at room temperature. Separate the yolks from the whites, beat the whites into foam, add sugar and a pinch of salt, beat until thick. Mix cheese and butter separately, mix or beat with a mixer on low speed, achieving a homogeneous state. Without stopping, add lemon juice and yolks. Pour in milk and stir. Mix flour and tea with starch, add to the mass and mix gently. Enter the whites in a circular motion. Transfer everything to a form, the inside of which is lined with baking paper, wrap with 3 layers of foil, put the “packed” form in a deep baking sheet half filled with water. Bake for 1 hour at 180°C. Take the cheesecake out, remove the foil, run a sharp knife along the edge of the pan to remove from the pan, remove the rim, peel off the paper and let cool for 2 hours. Refrigerate. Sprinkle the finished cheesecake with powdered sugar, serve with a warm plum sauce of jam and plum vodka (warm up in a water bath).
Russian cuisine does not have its own signature cheesecake, but the classic honey and berry ingredients may well serve as a symbol of a Russian dessert. Do not be afraid to experiment, perhaps it is your cheesecake according to your own recipe that can become a unique Russian recipe recognizable all over the world.
The classic cheesecake is an invention of British housewives, although the first mention of a cheese pie with a similar recipe is from Greek cuisine. Be that as it may, now cheesecake is more of an American dish that has many recipe variations. In almost every European country, you can find references to a cheese pie recipe, so this dish can be conditionally considered international.
Despite the fact that there are many recipes for making this cake, there are some important details that contribute to the proper manufacture of this wonderful cake.
The main nuances of making cheesecake at home:
- The basis for the pie can be very diverse. Usually use a 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 for use, and then the formed cake is infused in the refrigerator. Some sources may include a slow cooker cheesecake recipe in the cooking algorithm. This technique has long settled in our kitchens and many housewives are happy to try a variety of dishes and even pastries prepared in this way.
- The filling is the main component of the cheesecake. To get the perfect taste, it should not be too liquid, creamy consistency. The original recipe uses Philadelphia type soft cream cheese. Subsequently, as usual, the composition has changed a little and now for the most part they make cheesecake from cottage cheese. To obtain a more delicate and uniform consistency, add sour cream or cream to it. 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 a cheesecake. You can use a standard plug 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 include baking, the cake can be made immediately in the cake shop for serving.
- Baking a cheesecake is an extremely responsible and important moment. In no case should you overdry the cake, otherwise all efforts will be in vain. For cooking, it is necessary to bake the cheesecake at a temperature of 150-180ºС 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.
- Often you can find recommendations that it is best to bake cheesecakes in a water bath. To do this, you need to take a slightly larger baking sheet and place the main one in it. Pour water between the sides, usually a level of about half the height of the baking sheet is required. Place the installed structure in the oven and bake in this way.
- 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.
- Various fruits and berries, citrus zest (lemon cheesecake) and cocoa powder can be added to the composition. A classic strawberry cheesecake with a fresh or frozen strawberry filling is distinguished by its excellent taste.
Each hostess determines the complete algorithm of actions on how to cook a cheesecake herself, and our selection of time-tested recipes will help you quickly make a choice and pamper your household with a delicious 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 everything with chocolate icing on top.
Most of the components are harmless and therefore cheesecakes are widely used for children's holidays as a tasty and healthy dessert.
Classic cheesecake recipe
For him, we need Philadelphia cream cheese, which can be purchased in specialized departments and large supermarkets. Its delicate taste is the best 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 a classic cheesecake:
Chop cookies and mix with melted butter. From the resulting mixture, form the bottom and sides of the base, level everything on a baking sheet. Warm the cheese to room temperature and beat it with 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 when fully cooked. Then gently cool, avoiding sudden changes in temperature. To do this, you can leave the cake in the oven by opening the door. After the final cooling, put the cheesecake in the refrigerator for soaking for eight hours, you can overnight. After such a “hardening”, it will become unusually tender and soft.
cottage cheese dessert recipe
If you replace a rather rare and expensive cheese with ordinary cottage cheese, then such a cheesecake recipe will become more accessible even for everyday use. It is advisable to take cottage cheese of maximum fat content and a homogeneous consistency. Ideally, it is preferable to use home-made products.. To obtain the desired consistency, the cottage cheese is diluted with sour cream or cream.
Required Ingredients:
- Ready-made biscuit in the form of a baking sheet - 1 cake;
- Fatty cottage cheese - 700 gr;
- A glass of sugar;
- Sour cream 20% fat - 150 gr;
- 3 eggs.
How to make 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. After cooling and insisting 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 incredibly simple and involves baking in the oven. To do this, you can prepare the already known base of crushed cookies, and then proceed to the manufacture of the filling.
Do you want something interesting?
Required Ingredients:
- Shortbread cookies - 150 gr;
- Butter - 70 gr;
- Soft cheese of any suitable variety - 650 gr;
- 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 cheese with eggs, sour cream (cream) and beat together with sugar. Vanilla sugar and a pinch of salt are added at the end, transfer everything to the finished base.
Bake preferably in a water bath for about an hour. Leave in the turned off oven to cool completely, then transfer to the refrigerator. The cake is surprisingly tender and delicious.
With banana
In order to prepare a banana cheesecake, it is necessary to add a banana, crushed to a puree state, into the cheese or curd mass. Banana cheesecake with cottage cheese has an excellent taste and is especially suitable for small sweet teeth. 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 proposed recipes by adding a little crushed or melted chocolate to the composition.
The best option is to pour the finished cake with chocolate icing.
This must be done after it has completely solidified so that the chocolate does not drip. This is an unusually tasty dish, which is also distinguished by its original appearance and elegant serving to the table.
Useful option with pumpkin
It is simply impossible to pass by such a recipe! The most useful autumn vegetable perfectly harmonizes with the rest of the ingredients in this dessert. The pumpkin cheesecake recipe is sure to add to your family cookbook, and will also become one of the most favorite dishes for daily tea drinking.
Required Ingredients:
- Cookies for the base - 300 gr;
- 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 that, 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 gelatin with milk and leave to swell. Heat and dissolve in warm liquid, leave to cool. Whip the cream well, add the dissolved gelatin and cream to the chopped pumpkin and beat everything with a blender or mixer.
Place the resulting mixture on the prepared base, smooth it well and refrigerate overnight for impregnation. Decorate before serving to your taste.
Cooking with mascarpone cheese
The exceptionally delicate taste of this dessert can surprise the most capricious gourmet. For its preparation, soft Mascarpone cheese is used, so the taste of sunny, cheerful Italy clearly appears in this dish.
Required Ingredients:
- Cookies for the base - 300 gr;
- Butter - 100 gr;
- Mascarpone - 500 gr;
- Cream - 200 ml;
- Sugar sand - 150 gr;
- Gelatin - 2 packs.
How to make Mascarpone Cheesecake:
Crush the cookies and mix with butter. After laying out in the form, forming the base, as already described earlier. Soak gelatin in cold water, the volume of which will be indicated in the instructions on the package (may vary from manufacturer to manufacturer), usually half a glass of water per pack of dry mix.
Beat sugar and cream with a mixer until thick foam. After adding mascarpone, mixing thoroughly, but without whipping - the mixture should not be too airy.
Melt the dissolved gelatin over low heat, without bringing to a boil. Gradually pour into the cheese - creamy mass and mix until smooth.
We spread the resulting mixture on the prepared cookie base, level it well and leave it in the refrigerator until it hardens for 2-3 hours. This recipe does not require baking, which saves a lot of time. The finished cake can be decorated with grated chocolate, berries or fruits.
Cheesecake recipe in a slow cooker
To cook a cheesecake in a slow cooker, you must select the appropriate mode. A base of cookies or a finished biscuit is laid out at the bottom of the container. The filling can also be taken from any recipe you like. After that, the appropriate mode is selected and in a few minutes your cake will be ready. The 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 the steam bowl.
A pie is turned over at its bottom, and then carefully onto a plate or dish. Next, you need to act according to the technology described above: the cake first cools down 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 such a recipe, it is necessary to take exclusively ready-made ingredients: a biscuit or crushed cookie crumbs mixed with butter. The filling should also be completely ready, so there are no eggs in this recipe. A simple no-bake cheesecake can be made with the following ingredients.
Required Ingredients:
- Cookies for the base - 300 gr;
- Butter - 100 gr;
- Soft cheese or cottage cheese - 600 gr;
- Cream or fat sour cream - 200 ml;
- Sugar sand - 150 gr;
- Gelatin - 2 packs.
How to make no bake cheesecake:
Pour gelatin with water, insist and heat until completely dissolved. After sieve 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.
Such a cake can be immediately prepared in a decorative cake rack so that the serving to the table is beautiful and spectacular.
Low calorie diet option
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 less high-calorie ones.. Thus, it is possible to reduce its nutritional value to about 300kcal/100g. and at least occasionally indulge in delicious while dieting.
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;
- Sugar (powder) - 150 gr;
- Vanillin - 2 teaspoons.
How to make Diet Cheesecake:
Crush cookies and mix with butter. Put in a prepared baking dish in a thin layer, not forgetting to make sides of two to three centimeters. 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 spread 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 impregnation for 3-4 hours. Before serving, you can decorate with fruit and grated chocolate chips.
Cheesecake is a versatile dessert, simple yet surprisingly delicious. For its preparation, you can choose a minimum of products, and the process itself will not take much time. The best option is a cheesecake without baking with cottage cheese, it can be prepared for a children's birthday and just for the arrival of guests.
An unusually tender cheesecake turns out in a slow cooker, the main thing is to choose the appropriate mode. Such a solution will further simplify the task and make cooking almost automated. In our article, there are several best recipes for making cheesecake, so you can safely proceed and try at least one of them.
The most popular dish in American and European coffee shops and pastry shops is a delicate and fragrant cheesecake. It consists of light whipped cheese and a base of shortcrust or biscuit dough. Various fillings and decorations make each cake unique. But the main thing that this dessert is famous for is the combination of a presentable appearance, aroma and taste.
Variety of Ingredients
Cheesecakes are prepared in a simplified way, grinding a suitable cookie in a blender and placing a cream of cottage cheese and fruit on it. After that, the dessert is sent to the refrigerator, and served after a couple of hours. A more complicated method involves baking cakes or the whole pie in the oven.
For cooking use
- eggs,
- sugar,
- cream,
- flour or cookies
- berries or fruits
- alcohol additives.
To make the cheesecake appetizing, additional components are often added to its composition that improve the taste. It is advisable to buy food flavors on a trusted site on the Internet in order to protect yourself from low-quality products. A large selection of alcoholic fillers (baileys, whiskey, amaretto) diversifies the smell of a cake prepared according to a classic recipe. The use of an additive from the milk-cream group will reduce the cost of the final cost of the pie. After all, instead of expensive cream cheese, you can add regular processed cheese and diversify its taste with the help of a suitable flavoring.
Exquisite flavor combinations
Europeans and British people appreciate the classic cheesecake recipes. Americans are more selective in tastes. Russian confectioners have found a golden mean in this matter: they use the classic method, saturating the base and filling with exquisite flavors. You can try making your own cheesecake using a simple recipe using a winning combination:
- Baileys and cottage cheese;
- chocolate and cream;
- blueberries and coffee biscuits;
- cherry liqueur and chocolate.
Guests will appreciate the memorable taste of a light dessert.
Notes of Irish liqueur
The velvety texture of the baileys flavored cheesecake is the highlight of a dinner for two. Cheese cream, saturated with the smell of Irish liqueur, emphasizes the taste of the shortcrust biscuit base. A small piece melts in your mouth, leaving a multifaceted aftertaste.
The memorable texture of "Red Velvet"
One of the most famous American cheesecakes, Red Velvet, strikes with the contrast of red cakes and snow-white butter cream. To give the biscuit a characteristic color, food coloring is used: they can be bought on the website in liquid or powder form. Liquid dye is more evenly distributed over the test mass. Having received bright red cakes, confectioners shift them with layers of creamy air cream. The main secret of the cake is the chocolate aftertaste.
Blueberry and coffee flavor
An unusual ensemble of coffee biscuits and blueberries is liked by connoisseurs of unusual taste. Dessert is prepared in a fast way. Blueberries are used as puree and whole berries (for decoration). Creamy taste is achieved through the use of refined Mascarpone cheese.
Cherry covered in chocolate
The rich smell of cherry liqueur and chocolate might seem cloying. But it is effectively complemented by the soft creamy texture of Philadelphia cheese. In order to make a cake, a chocolate sponge cake is baked and soaked in cherry syrup or liqueur. Cream based on cheese, canned cherries and white chocolate complements the bouquet of flavors.
Bold combinations of smells and tastes give rise to unsurpassed confectionery masterpieces. And guests do not need to know that the amazing cheesecake was cooked in haste. And additives that the hostess always has at hand made it bright and odorous.
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