A dessert of American cuisine called cheesecake is a welcome guest on any everyday and festive table. The dish consists of a thin soft base of shortbread cookies and a delicate creamy filling. To prepare dessert at home, you need to be patient, because classic cheesecake needs time to mature.
Classic New York cheesecake recipe
- Time: 2 hours.
- Number of servings: 15.
- Difficulty: difficult.
Difficult to prepare, the classic New York cheesecake will justify the long cooking time with its taste.
The recipe uses Philadelphia cheese, it can be replaced with another cream cheese, such as Almette.
Ingredients:
- Philadelphia cheese – 900 g;
- shortbread cookies – 320 g;
- sugar – 220 g;
- butter – 200 g;
- fat sour cream – 160 g;
- lemon juice – 40 ml;
- vanilla extract – 20 ml;
- lemon zest – 5 g;
- eggs – 5 pcs.
Cooking method:
- Grind the cookies into fine crumbs using a blender; if you don’t have a blender, use a ziplock bag with a rolling pin.
- Melt the butter, pour into the crumbs, stir.
- Cover the bottom of the springform pan with parchment, snap the ring on, and trim off the remaining paper with scissors.
- Lay out the crumbs, compact the bottom, form high sides, and place in the freezer to cool for 15 minutes.
- In a mixer bowl, combine Philadelphia cheese and sugar.
- Add the eggs one at a time, adding each subsequent egg should be done strictly after the previous one has been completely kneaded.
- Add sour cream, stir until smooth.
- For flavor, add vanilla extract, lemon juice and zest in the amount specified in the recipe.
- Preheat the oven to 160°C.
- Remove the pan with the base from the freezer and wrap it in several layers of food foil to prevent water from getting inside.
- Pour the filling onto the cookie base.
- Place the workpiece in another baking container of larger diameter.
- Pour hot water into the bottom of a large baking sheet until it comes halfway up the cheesecake.
- Send the workpiece to bake for 60-80 minutes.
- The edges should set well, but the middle will be runny.
- After this, open the door slightly, turn off the oven and leave the cheesecake to bake for 1-2 hours.
- When the dessert has cooled, cover the pan with cling film and place it on the refrigerator shelf for 6-8 hours.
- Let Classic New York Cheesecake come to room temperature before serving.
Recipe in a slow cooker
- Time: 1 hour 20 minutes.
- Number of servings: 8.
- Difficulty: easy.
Depending on the power and volume of the multicooker bowl, the dessert cooking time may vary. For cooking, it is better to use homemade cottage cheese; it is not as grainy as store-bought cottage cheese, so the filling will be more tender.
Ingredients:
- cottage cheese – 300 g;
- sugar cookies – 300 g;
- sour cream – 300 g;
- sugar – 150 g;
- butter – 100 g;
- eggs – 3 pcs.;
- lemon (zest) – 1 pc.;
- vanilla sugar – 1 sachet.
Cooking method:
- Grind the cookies to crumbs using a food processor or a kitchen hammer.
- Melt the butter and pour into the crumbs.
- Cut a circle out of parchment paper, grease it on both sides with oil, and line the bottom of the multicooker with it.
- Cut a wide strip of parchment, oil it, and wrap it around the sides of the bowl.
- Place the crushed cookies on the bottom of the bowl, press firmly, and form sides.
- Mix cottage cheese with sugar, beat in one egg at a time, add sour cream, zest of one lemon and vanilla sugar.
- Place the finished curd mass on the cookie base.
- Close the lid and set the “Bake” mode for 50 minutes.
- After the beep, do not open the lid, let the cheesecake sit for another 60 minutes.
- Remove the bowl from the multicooker, let the dessert cool at room temperature, then cover with cling film and refrigerate for 3 hours, or preferably overnight.
- In the morning, turn the classic cheesecake according to the recipe in a slow cooker onto a plate, then turn it over again using a second plate, decorate it to your taste.
Chocolate dessert
- Time: 1 hour 40 minutes.
- Number of servings: 10.
- Difficulty: medium.
You can diversify the taste of classic cheesecake with chocolate and cocoa powder.
The recipe uses dark chocolate; its bitterness complements the taste of the dessert. If desired, it can be replaced with milk chocolate.
Ingredients:
- cream cheese – 500 g;
- crumbly cookies – 250 g;
- powdered sugar – 170 g;
- sour cream – 150 g;
- dark chocolate – 110 g;
- cocoa – 80 g;
- butter – 60 g;
- eggs – 4 pcs.
Cooking method:
- For the base, melt butter with 60 grams of dark chocolate, mix with cookies crushed into fine crumbs.
- Place the mixture in a round springform pan and form sides.
- For the filling, beat the yolks with sugar until white.
- Separately, mix cream cheese and sour cream.
- Combine the cheese and egg mixture together.
- Add the remaining grated chocolate and cocoa powder.
- Beat the whites until fluffy, gently fold them into the filling, then spread the mixture onto the base.
- Bake for 50-60 minutes at 150°C, at the end of cooking the filling should be slightly liquid.
- Cool the chocolate cheesecake according to the classic recipe at room temperature, then place it in the refrigerator overnight.
No bake recipe
- Time: 30 minutes.
- Number of servings: 8.
- Difficulty: medium.
You can make a delicious cheesecake without resorting to baking. To ensure that the filling holds its shape well and does not spread, a small amount of gelatin is added to it. Sometimes it is replaced with a plant analogue - agar-agar.
Ingredients:
- low-fat cottage cheese – 500 g;
- shortbread cookies – 300 g;
- cream – 200 ml;
- butter – 150 g;
- sugar – 150 g;
- water – 100 ml;
- gelatin – 20 g.
Cooking method:
- Pour gelatin with water and leave for 60 minutes to swell.
- Grind the cookies in a blender or by hand.
- Place in the bottom of a baking dish and stir in the melted butter.
- Press the mixture evenly into the mold, form sides, and place in the refrigerator.
- Whip the cream with sugar, add cottage cheese, mix well so that there are no lumps, add gelatin and mix again.
- Remove the pan from the refrigerator, pour in the curd mixture, and cool again for 3-4 hours until completely set.
- Remove the finished classic cheesecake from the mold according to the no-bake recipe and serve on a presentation platter.
Do you love cheesecakes as much as I love them? I don’t know why. But among all the variety of baked goods, I most often give preference to this delicacy. Perhaps this is a subconscious feeling that since baked goods contain cottage cheese or a similar substance, such a product can automatically be classified as healthy and sometimes dietary. But we know that I am deeply mistaken and in fact, cheesecake is one of the most high-calorie pleasures. And the reason for this is most likely not even in the filling, but in its basis. Most often, cheesecakes are made from already prepared cookies, ground into crumbs with butter. I like to make the base myself and use shortcrust pastry for this purpose. It's time to finally talk about my favorite type of dough.
Shortbread dough..
The history of the origin of shortcrust pastry goes back to medieval Scotland. The shortcrust pastry began with ordinary buns or bread. All the remains of such baked goods were dried at low temperatures in ovens, and crackers were obtained. Then they came up with the idea of making crumbs from the crackers. Gradually, the yeast in the bread was replaced by butter, and the crackers became shortbread.
Only rich and wealthy people could afford to enjoy such baked goods. Such a treat was available to ordinary people only on major holidays: weddings, Christmas and New Year. Hence the tradition of baking shortbread cookies for the New Year.
Today, shortbread dough is available to everyone and with it a great variety of dishes from simple shortbread cookies to the most complex layer cake or pie.
Shortbread dough is traditionally prepared according to the following recipe:
250 g flour
200 g butter - cut into pieces, I always use very cold butter, but there are options for using butter at room temperature. In the case of cold butter, the pieces should be as small as possible to make it easier to combine with the rest of the ingredients.
100 g of fine sugar, or even better, powdered sugar
2 yolks (for an even more tender dough) or 1 whole egg
A pinch of salt.
To prepare the dough (I will describe the option for cheesecake. But in this way, reaching point 6, you can make other types of baking.) you need to do the following:
- Mix sugar and butter until almost smooth.
- Add yolks to the mixture, stir
- Next is salt
- Then add sifted flour to the resulting mixture and knead the dough thoroughly. The faster you knead the dough. All the better. Shortbread dough does not like long contact with hands.
- Roll the dough into a ball, wrap in cling film and place in the refrigerator for 30 minutes.
- Then, carefully roll out the rested dough, lightly sprinkling it with flour, place the dough in the mold, and form the sides.
- I don't put special beans on top of the dough to bake the base. I like the next method much better. I lightly pierce the dough with a fork in all places and only then put it in an oven preheated to 180 degrees for 10-15 minutes.
- After this, the base can be filled with filling.
Chocolate shortbread dough.
If you want to make the shortcrust pastry chocolate, just add 30 to 50 grams of cocoa. Then the portion of flour in your dough will be from 170 to 150 grams.
Nut shortbread dough
Add nut flour to the mixture of butter, sugar and eggs (grind the nuts using a blender or flour grinder). I really love the nutty flavor in the dough, some of the nuts in my interpretation range from 80 to 100 g. Flour can be reduced by 40 - 60 grams, but I would increase some of the sugar by 1-1.5 tablespoons in order to balance the taste test.
In order to give your dough a unique note of flavor, I recommend adding citrus zest, cognac, liqueur, vanilla extract, vanilla seeds or any other spices of your choice depending on the filling. Don’t be afraid to experiment; sometimes seemingly completely ordinary spices give the dough an unusually bright and unforgettable taste.
And in addition to the shortcrust pastry recipe - a recipe for one of the cheesecake fillings. In general, I most often make low pies with sides, and this particular filling is made from just one pack of Ricotta cheese, a budget option without a heavy blow to the figure.
Enjoy.
Cheesecake with walnuts, lemon zest and praline.
Filling:
Eggs 3 pcs. + 1 protein.
Cream 35% 150 g.
Ricotta 25 g.
Sugar 100 g.
Vanilla sugar 2 tsp
Corn starch 1 tbsp. l.
Juice and zest of 1 lemon
Praline:
Walnuts 30 g.
Sugar 60-70 g.
Vegetable oil 1 tsp.
Preparing the filling.
1. Combine egg yolks with sugar. Beat into a yellow foam, but carefully so that a very thick, very sticky mass does not form.
2. Add ricotta, cream, stir. Add lemon zest and juice.
3. Add starch to the resulting mixture and mix.
4. Separately, beat the whites until soft peaks form.
5. Gently, with gentle movements, combine the whites with the entire mass.
6. Place the filling on the walnut base.
Bake at 180 degrees in a water bath for 30-40 minutes.
To prepare praline you need:
- Finely chop walnuts
- Pour sugar into a small saucepan, and stirring lightly over low heat, wait for the sugar to dissolve; as soon as the sugar completely loses its crystalline form, remove the resulting caramel from the heat.
- Place the nuts on parchment paper or a silicone mat (better), pour caramel on top. Gently and evenly distribute the caramel over the nuts. Cool.
- Grind the well-frozen caramel using a blender and decorate the finished cheesecake.
Bon appetit
No bake, chocolate, raspberry, lime, lemon, etc. – Do you know what they all have in common? This is the crispy shortbread base that no cheesecake should be without!
Of course, you can make cheesecake without a base, but it’s not the same at all. Because nothing compares to the magical combination of a crispy base with a delicate creamy filling. Therefore, we will take a closer look at different options for how to make a cheesecake crust.
Cookie cheesecake crust
The fastest and easiest way to prepare a cheesecake base: take the finished cookies, grind them into crumbs, mix with butter and place on the bottom of the mold.
In the classic version, Graham crackers are used for these purposes; if you can’t get them in the store, you can make them yourself. Or just take another cookie. As an option, anniversary shortbread or any other cookie you like, to your taste.
How to grind cookies into crumbs?
- The fastest and easiest option is to break it into pieces and put it in a blender - it will handle them instantly;
- For those who don’t have one, use a rolling pin; it will be better to put the cookies in a bag before crushing, it will be cleaner - you won’t have to spend extra time on cleaning;
- Or twist it through a meat grinder (in my opinion, this is not a very practical way: it takes a long time to wash the meat grinder...);
- In addition, you can crush it with a masher in a mortar or in a large bowl;
- Well, the most extreme option is a meat hammer.
Next, you need to mix the resulting cookie crumbs with butter - you can take the butter at room temperature, or you can pre-melt it in a water bath or in the microwave. In addition to butter, you can add sugar or powdered sugar (if you have not very sweet cookies).
Lyrical digression: do you know how to cut a finished cheesecake into perfectly even pieces? Use dental floss; if you don't have it, regular floss will do. And if you cut it with a knife, then stock up on a damp kitchen towel: wipe the knife with it after each cut. This way the pieces on top will be perfectly even without any crumbs or clots of cheese.
Pour the prepared mixture for the cheesecake base into the mold, distribute evenly and tamp with a flat-bottomed glass or jar.
The cake can be made “flat”, or with high sides. With the second option, simply increase the specified amount of ingredients in the selected recipe.
As I said above, the cookies for the cheesecake base can be anything. You can even take salty sticks (if you like them).
Or an Oreo sandwich or something else. In this case, you have two options: first remove the filling from it, or leave it.
If you grind cookies into crumbs in a blender, its presence will not hurt you in any way, and moreover, it will probably even improve the taste of the finished cake.
In addition, you can use chocolate-covered cookies, especially when preparing cheesecakes such as Snickers or Ferrero Rocher, etc.
Additionally, add hazelnuts and cocoa and you have the perfect base for cheesecake in your pocket!
In general, don’t be afraid to add various flavors and flavorings to your cookies. Be it lemon zest.
Or even apple juice or puree.
By the way, the cookie base can be made without butter; it can be replaced with milk, some kind of juice, or even just water. True, the finished cake will be softer and “juicier” than with butter, keep this in mind if you like a “dry” crumbly base.
Don't forget about nuts.
Ginger will also come in handy, especially in combination with the same nuts and orange zest.
Or this original version with praline: a caramel chip at the base - this is genius!
For this recipe you will need:
- 100g sugar;
- 50 ml water;
- almond;
- 300g cookies;
- 120g butter.
The preparation process is step by step in the photo and below the cut is a video instruction.
Video instructions for preparing cheesecake base from 2:44 to 5:33:
You can also play with the texture by adding waffles or corn flakes to the cookies.
Or even take oatmeal, an option for those who are watching calories but not on a diet. Please note: they are fried in a dry frying pan - in the end we get almost granola (add nuts and honey and it will be just that).
Well, since I’m talking about granola, I’ll get a little naughty and in the end I’ll give you the idea “without cookies” - the granola recipe itself. This “base” is very convenient to use when preparing portioned cheesecakes.
The preparation process and the necessary ingredients are shown in step-by-step photo instructions and in addition a video recipe.
Cheesecake base without cookies
The classics use cookies for the base, but that doesn’t mean you can’t experiment!
From nuts
For example, a vegan cheesecake base is made from nuts. And it’s very tasty, I don’t even think there’s anything to argue about.
- You can take any nuts, or even 2-3 types;
- Additionally add: pitted dates and/or dried apricots, prunes, banana or applesauce;
- Honey or maple syrup fits perfectly into this duo as a sweetener.
The photos below are a few specific recipes that you are sure to enjoy.
From corn flakes
Corn flakes - many of us simply adore them since childhood. And that it is as convenient as cookies. But you shouldn’t grind them into “flour”. It’s better to either crush it slightly or leave it whole.
They can be combined in a duet with melted chocolate: black, milk, white - and a delicious base for cheesecake is ready.
However, additional additives in the form of butter and sugar (if your cereal is not sweet enough) will not spoil it in any way - but this is a matter of everyone’s taste.
In addition, one cannot help but notice the wide selection among ready-made breakfasts. So you can also add crispy balls to corn flakes.
How to make shortcrust pastry for cheesecake
Shortbread dough is a separate topic for conversation and cannot be described in a few words. Therefore, anyone interested in all the subtleties and nuances of its preparation: welcome to the next article.
And here we’ll look at just a couple of shortbread recipes for cheesecake.
With the addition of two yolks.
Look at the photos and video instructions.
And the second recipe with one protein. Therefore, the shortcrust pastry base for the recipe is prepared much faster. In the sense that we quickly mixed all the ingredients, rolled them out and into the oven.
Cheesecake crust made from flour
Here, too, I will give only a couple of options, since you can prepare sponge cake according to your favorite recipe or chocolate brownie cake, etc.
Now let’s look at the “troublesome” option with streusel confectionery crumbs with the addition of almond flour and a faster option with chopped almonds. According to the idea, it is fashionable to say an almond base for cheesecake.
Required ingredients for pastry crumbs:
- 75g wheat flour + 75g almond flour
- 75g sugar
- a pinch of salt
- 75g (frozen) + 25g butter
- 40 g chocolate
If you don't have almond flour, you can replace it with regular flour.
I wrote down all the steps in the photo instructions step by step.
In addition, beginners will benefit from video instructions (from 3:17 to 5:55):
And the second recipe. Here the almonds need to be crushed in a blender into fine crumbs. Mix with melted butter, flour and sugar - knead the dough. Place it in a mold, prick with a fork and place in an oven preheated to 180°C for 15-20 minutes (depending on the power of your oven).
Dietary basis for cheesecake
To make a dietary base, you can use three ingredients: oatmeal/flour, chickpeas and, as strange as it sounds, meringue.
Oatmeal (oat cheesecake base)
The oatmeal base for cheesecake, as I mentioned above, can be made either from oatmeal or oatmeal, or you can combine them together. In addition, just like with cookies, you can add different flavorings, even nuts.
Of course, depending on what you supplement them with, you can increase the number of calories. But the very fact of replacing shortbread cookies with oatmeal already reduces the calorie content, and then everyone will decide for themselves which option is right for them.
The first cheesecake crust is made from oatmeal with granola and butter. Those. just replaced the cookies with oatmeal. Butter, just like with cookies, can be added either melted or at room temperature.
Instead of muesli with nuts, you can take pure nuts, and it wouldn’t be a bad idea to add orange or lemon zest.
Shredded coconut is also a great addition to an oat cheesecake base.
In addition, instead of butter, you can use vegetable oil (refined - odorless).
Well, who needs a base with a minimum amount of calories, a recipe with dried apricots or prunes is suitable. In principle, such a base does not need to be subjected to heat treatment (some people like it raw), or it can be “baked” in the oven for a short time.
You can use dates instead of dried apricots. And if you really want to, add a little nuts - after all, this is a healthy product.
Or this duet of oatmeal with chocolate pudding.
The oatmeal base can be prepared with the addition of eggs in one form or another (whole egg, pure yolk or white). However, in this case the cake will need to be baked.
Low calorie cheesecake base with whipped egg white and water.
To improve the taste, you can add cocoa, some kind of sweetener and milk, because it doesn’t contain that many calories. In addition, you can take low-calorie milk - anything is better than just water.
Video recipe for making this crust + ricotta cheese filling.
You can also use applesauce to improve the taste.
You can simply grate the apple. Or pre-bake in the oven, and even faster, use puree for baby food. By the way, it’s not only available with apple flavor.
And of course, a banana is a higher-calorie alternative to an apple.
Both banana and apple can be used in a no-bake recipe (without eggs).
From chickpeas
Chickpeas are a rather unconventional substitute for cookies in cheesecake. And in desserts in general. But if you love it, be sure to try it in this form.
To cook chickpeas faster, soak them overnight, then they will cook in about an hour.
Grind the boiled chickpeas until tender in a blender and mix with honey or maple syrup.
Please note: when chopping, you can leave large pieces, or you can puree it to a perfectly smooth texture.
This base can also be prepared without baking (we cooked chickpeas, so you don’t have to bake it).
Same with baking.
You can also add applesauce or banana.
From meringue
Well, the last option is meringue. A very unusual and non-standard base for cheesecake - why not?
Prepare meringues according to your favorite recipe or buy ready-made ones at the store. Just break them into the bottom of the pan and the original cheesecake crust is ready (and most importantly, it is low-calorie). Fill the meringue crumbs with cream cheese and jelly and you will have an amazing cheesecake. I think this is a very cool idea!
Any better ideas? – Share your cheesecake crust options in the comments.
And with this I conclude the selection of options for how to prepare the base for cheesecake. Good luck with your experiments!
I haven't made cheesecakes before. I just saw them in pictures, admired them and thought: someday I will cook such beauty and deliciousness!
And so, in the order table on the website, reader Elena wrote to me asking me to make a cheesecake. What an idea! Here's a reason to learn! Moreover, there is cottage cheese...
Let me warn you right away: this is not a classic recipe. But every housewife can make such a simple cheesecake, even if in your city they have never heard of Philadelphia cheese and similar delicacies.
And it turned out VERY tender and tasty, just melting in your mouth! Delicate, not very sweet curd mass and thin shortbread cake - a delicious combination! An excellent alternative to equally tender and tasty lazy dumplings and casserole, if you have already prepared them and are wondering what else to make from cottage cheese.
So, our debut is homemade cheesecake with cottage cheese!
After looking at several different recipes, here's what I learned:
1. Cheesecake is traditionally made with cream cheese. This is understandable, because “cheese” 🙂 is “cheese” in English, and cheesecake correspondingly means “cheese-cake.” But since you can’t find “Philadelphia” in small towns during the day with a flashlight, what if If you find it, it will cost like a downed plane... You and I, dear readers, can easily replace the cream cheese with full-fat homemade cottage cheese. Of course, this is no longer a classic cheesecake, and perhaps true gourmets will say that it is more like a casserole... but that’s all equally a very tasty variation on its theme.
2. The basis for the cheesecake is shortbread. And not cake dough, or puff pastry, or anything else. It seemed easier to me to make my own universal shortbread dough. But then I tried the simpler classic method, and I liked it, both in terms of ease of execution and taste. You need to grind the cookies in a meat grinder, pour melted butter into the crumbs, mix, press into the bottom of a mold lined with parchment and put in the refrigerator. You can use chocolate chip cookies or add cocoa crumbs, it’s delicious!
3. This is the base - shortbread and cheese (curd filling), but there are many different delicious variations! I saw so many cheesecakes while I was collecting information. Blueberry, raspberry, generally berry; marble and chocolate, cherry and lemon! I wish I could try all this!!!
Ingredients:
Dough:
- an incomplete glass of flour (3/4 (three fourths) of a glass with a capacity of 250 g, you can add a spoon or two tablespoons if the dough does not seem tough enough);
- half a stick of butter - 125 g;
- 1 tablespoon sugar.
The dough can be replaced:
- 300-400 g of cookies (like “Baked milk” or shortbread, which crumbles easily);
- 100 g butter.
Filling:
- 500 g of fresh homemade cottage cheese (we buy it from a trusted place);
- 2 eggs;
- 3 tablespoons sugar;
- 125 g sour cream 20%.
How to bake:
Make the dough: cut the butter into flour pieces, add sugar and knead it into crumbs with your hands, and then knead until it sticks together into a lump.
We cover the bottom of the springform pan with confectionery parchment (as when baking a sponge cake), I greased the sides with vegetable oil and the paper itself, too, just in case... so as not to tear it off later. We distribute the dough into the mold in the form of a cake with sides 2-3 cm high. I have a mold with a diameter of 24 cm, there was enough dough right up to the top and the cake turned out thin. So if you have one, take a smaller form :)
We bake our cake at about 200 C for 15 minutes, so that it is golden, but not yet completely baked. In the meantime, you can make the filling.
It is very advisable to rub the cottage cheese through a sieve (colander). I don’t really like to do this, but deliciousness requires sacrifice... for the sake of the cheesecake, I grated the cottage cheese and was very happy with the result: the consistency of the filling turned out to be very pleasant and tender! Look how fluffy the curd has become.
Add sugar, 1 egg and beat with a mixer for about 20 seconds.
Add the second egg and beat again.
Add sour cream and beat again.
The filling for the curd cheesecake is ready.
We take out the crust and pour the filling into it.
Spread evenly with a spoon and put back.
A frequently heard tip is to place a bowl of water in the bottom of the oven when baking cheesecake. This is probably done to saturate the oven space with moist steam so that the cheesecake does not crack. This is how I bake rich yeast buns, they turn out very soft, but for the cheesecake I didn’t put a bowl of water in it.
My cheesecake was baked on low heat, approximately 160C, for more than an hour. Then, after 1 hour 10 minutes, when the middle had already set well, I increased the heat slightly so that the top became golden. In total, the cheesecake was in the oven for over an hour and a half, but this is an individual indicator for each oven. There is no need to rush into baking it - over high heat it will simply crack and not bake through.
Keep the finished cheesecake in the open oven for some time, about 10-15 minutes, then take it out and let it cool in the pan.
Carefully remove the cooled pie by opening the pan and transport it directly with the paper onto a plate. Then carefully pull out the paper.
They say it should sit in the refrigerator for several hours, but... it's hard to resist! The cheesecake was tasted by the household while it was still warm... and so tasted that half of it was left. So I recommend it!! Enjoy your tea and happy cheesecakes!
Here are some other cheesecakes you can bake:
curd and chocolate zebra cheesecake
Cheese cake is a great alternative to the usual honey cakes and biscuits. And berries, chocolate and other additives will improve the traditional recipe for the American treat. The following describes in detail how to make cheesecake at home.
Classic step-by-step cheesecake recipe
Every housewife should make this dessert at least once. It turns out to be the most tender and delicious. Ingredients: 190 g of Yubileiny cookies, 580 g of unsalted cream cheese, vanilla on the tip of a knife, 2/3 tbsp. very heavy cream, 130 g icing sugar, half a stick of butter, 3 pcs. chicken eggs.
- All products are slightly warmed in advance after refrigeration. It is enough to leave them for at least half an hour at room temperature.
- Cookies and pieces of butter go into a blender. From these components a crumb base is obtained. It is compacted along the bottom of the springform pan. You also need to take care of the sides.
- The cake is baked in the oven for 12 minutes.
- For the cream, the cheese is very carefully mixed with powder. Vanillin is added. Raw eggs are poured in one by one, and then cream.
- The base is filled with cream. The treat is baked for 70 minutes at medium temperature.
According to the classic cheesecake recipe, the pan should be placed in a water bath in the oven. This will protect the baked goods from unsightly cracks.
Cheesecake "New York"
This version of sweets is often served in restaurants serving European cuisine. But you can easily prepare it yourself. Ingredients: 290 g shortbread cookies, half a stick of butter, 580 g cream cheese, 1 tbsp. very heavy cream (for whipping), 3 pcs. chicken eggs, 130 g granulated sugar.
- The base is first prepared from non-cold products. To do this, the cookies are ground in a blender and combined with liquid oil. The base is laid out in a mold and baked for 8-9 minutes.
- The cheese is mixed with sand until smooth. No need to use a mixer for this. The eggs are slowly introduced one at a time. At the very end, cream is poured in. Beating is not required at this stage either.
- The base is filled with filling.
- First, the New York cheesecake is baked in a very hot oven for 12 minutes. Then another 60-80 minutes at 110 degrees.
The center of the finished dessert should jiggle slightly.
Chocolate cheesecake
This option is intended specifically for lovers of chocolate in any dessert. Ingredients: a large heaped spoon of cocoa, 190 g of cookies, half a kilo of good cream cheese, half a stick of butter, 180 g of low-fat sour cream, 3 pcs. selected eggs, 170 g of powder (sugar), 1.5 bars of dark chocolate.
- The base is prepared as standard - from cookie crumbs and butter. But this time cocoa is added to the ingredients.
- The base will bake for 12 minutes at medium temperature.
- The cooled “cake” is filled with cream from carefully mixed cheese, powder, sour cream, eggs and melted chocolate.
- The bottom of the mold is wrapped in foil to cook the dessert in the oven in a water bath.
- The chocolate cheesecake will be baked for 70 minutes at 160 degrees.
The treat is served with tea only after thorough cooling.
Curd cheesecake with cookies
Fresh berries are best for decorating dessert. Ingredients: 120 g of cookies, 70 g of good butter, 140 g of sour cream, half a kilo of cottage cheese, 130 g of granulated sugar, 3 pcs. selected eggs, a whisper of vanilla sugar.
- When preparing the base for baking from butter and cookies, some of the latter can be replaced with nuts. The mass is compacted very tightly into the mold. It is convenient to do this with a heavy mug.
- The base should set in the oven after 12-14 minutes of baking.
- Cottage cheese, sour cream and both types of sugar are combined with an immersion blender. This will allow you to prepare cream without grains. The sand should completely dissolve during whipping.
- At the end, eggs are introduced one by one.
- The curd mass is poured into the base.
- The dessert is baked for approximately 80 minutes at 150-160 degrees.
It is better for the delicacy to sit in the refrigerator overnight before serving.
With mascarpone
This cream cheese is not cheap, but it makes the dessert special. It will be enough to take 380 g of mascarpone. Other ingredients: half a stick of butter, a pinch of rock salt, 1 tbsp. granulated sugar, 4 pcs. chicken eggs, 420 ml of fat sour cream.
- The cake, compacted from cookie crumbs and melted butter, must be baked in a hot oven for 8-9 minutes.
- Whip sour cream with sugar. Separately beaten eggs and cheese are added to the resulting mass.
- Cream is poured onto the cooled cake.
- The treat is baked at a minimum temperature of 85-95 minutes.
Before serving, you need to let the baked goods rest a little at room temperature.
With strawberry
The delicacy looks very beautiful if its base is chocolate. To do this, take dark cookies with cocoa - 230 grams. Other ingredients: 85 g butter (butter), 280 g fresh berries, 120-140 g granulated sugar, 3 pcs. eggs, half a kilo of village cottage cheese, half a lemon, 1.5 tbsp. low-fat sour cream, 60 g strawberry jelly, a pinch of vanilla sugar, 25 g starch.
- A sand base of cookies and melted butter is compacted into a mold. Next, it is baked in the oven for 8-9 minutes.
- The cottage cheese is kneaded and combined with the eggs. Two types of sugar, starch, sour cream, and juice from half a citrus fruit are also sent there. There is no need to beat the mixture.
- The cream is spread on the cooled base. The bottom of the form is wrapped in foil. The treat is baked in it on a baking sheet with water for 80-85 minutes at low temperature.
Thin slices of berries are already laid out on the finished baked goods, and the jelly prepared according to the instructions is poured. After this, the delicacy is well cooled.
No baking
Even without an oven, you can pamper your family with the dessert in question. Ingredients: 170 g of cookies, a little more than half a kilo of cream cheese, 1 tbsp. whipping cream, 90 g butter, a pinch of vanilla sugar, 25 g powdered gelatin, 110 ml milk, 190 g powdered sugar. Pour it through a fine sieve.
The no-bake cheesecake will chill for at least 4-5 hours.
In a slow cooker
Interestingly, even a “smart pan” can become an assistant in preparing a cheese cake. Ingredients: 1 can of condensed milk, 190 g of low-fat sour cream, 1 tbsp. light flour, 60 g butter, 40 g sugar, 2 whole eggs and 2 yolks, 410 g cottage cheese.
- Egg yolks are ground with sugar. Oil is added to them. The products are mixed with flour and put in the cold for half an hour.
- The dough is rolled out and placed in the bowl of the device.
- Cottage cheese is mixed with whole eggs and sour cream. Condensed milk is added to the ingredients. The mass is laid out on the dough.
- The treat is baked for 55 minutes in the baking program. Then, with the lid closed, the treat is left in the switched off device for another 12 minutes.
The delicacy can be served without pre-cooling.