How to make delicious cheesecake at home. Secrets of the perfect cheesecake: preparing your favorite dessert at home. Why is cheesecake baked in a water bath?

  In this article I will tell you in detail how to prepare cheesecake base. Fortunately, more than once I had to prepare cheesecakes both with a cookie base and a cheesecake base without cookies. With cookies, absurd, but more difficult! Although here, it would seem, he crumbled the cookies, mixed them with melted butter and that’s it! But the "tricks" are like this cheesecake base shows after baking. It is brittle, fragile and requires complete cooling before you begin active actions in relation to it.

At one point I started scouring the Internet, because there must be a normal cheesecake base without cookies or some adequate cheesecake dough! And, to my surprise, I didn’t find a meaningful article. As a result, taking the tried and tested recipe shortcrust pastry, I went to the kitchen - to create from it exactly cheesecake dough. I was extremely pleased with the result! This shortbread dough produces a thin, tasty cheesecake base. It cooks quickly, does not present surprises, and does not crumble. Besides, out of habit, I make it with a sweetener as part of reducing calories and carbohydrates :)

Recipe Ingredients Cheesecake Base

• 100 gr butter
• 1 egg
• 150 g flour
• 50 grams of powdered sugar or 10 tablets sweetener
• a pinch of salt
• 1/2 tsp.

baking powder

Method of preparation for the recipe: Cheesecake base cheesecake base If you need more dietary

without sugar, use a sweetener: dissolve it in a spoonful of boiling water, and then add to the dough instead of powdered sugar. Cheesecake dough cheesecake base Can stay in the freezer for a very long time! It can be made in advance, formed into flat bars and defrosted at the right time. Perfect

• will be ready in a very short time.
  
• Sprinkle the table with flour and roll out the dough to a thickness of 3-4 mm.
  
• Turn the mold in which you will bake the cheesecake base over and cut out a circle of dough along it.
  
  
• Grease the pan with butter and sprinkle with flour.
  
• Carefully place the future cheesecake base into the pan and press down over the entire surface.
  

Bake for 10 minutes at 200 C. Ready! 1. To prepare a classic cheesecake use, for example, “Philadelphia”: it is with it that the cheesecake acquires a creamy consistency. Cream cheese can be replaced with similar cottage cheese or. You can also use cottage cheese as a base, grated is best. In this case, the cheesecake will simply turn out denser.

2. All ingredients should be at room temperature. Due to the difference in food temperatures, lumps may appear.

3. Beat the ingredients by hand or with a mixer at low speed, but very carefully. If there is too much air in the filling, the cheesecake may crack during baking.

4. It is better to take a mold with a removable bottom. You can easily remove the cheesecake from it, especially if you grease the bottom and walls with butter.

5. It is best to bake cheesecake in a water bath. Steam makes the dessert more tender, smooth and airy. Wrap the bottom and sides of the pan tightly to prevent water from getting inside. Then place the pan in a fairly tall baking tray and fill it with water.

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6. Bake the dessert on the lower levels of the oven at a temperature of 160 °C (maximum 180 °C). This will prevent the cheesecake from cracking.

7. A sudden temperature change after cooking can also cause cracks in the filling. After turning off the oven, open the door slightly and leave the cheesecake inside for at least another half hour. Then let it cool for the same amount of time at room temperature.

8. The finished cheesecake must be cooled. It should stand in the refrigerator for at least 4 hours, or better yet, all night. This way the filling will definitely set and the dessert will not fall apart when slicing.

9. A wet knife will help you cut the chilled cheesecake evenly.

11 awesome cheesecake recipes

Photo: Daria Saveleva / Shutterstock

Ingredients

• 150 g;
• 75 g butter;
• 900 g Philadelphia cheese;
• 200 g powdered sugar;
• 200 g sour cream with 20% fat content;
• 3 tablespoons flour;
• 3 eggs;
• 1 egg yolk;
• a pinch of vanillin.

Preparation

Grind the cookies in a blender, add melted butter to it and mix well. Spread the mixture in an even, thin layer over the bottom of a 23 cm diameter mold and press down. Bake in an oven preheated to 180°C for 10 minutes. Then remove and let the base cool.

Meanwhile, mix cheese and powdered sugar. Add sour cream and flour and mix again. Add one egg, yolk and vanilla one at a time, stirring after each ingredient until smooth.

Spread the filling evenly over the base and bake for 45 minutes at 160°C.

Photo: Sergey Fatin / Shutterstock

Ingredients

For the base:

• 125 g shortbread cookies;
• 60 g butter;
• 1 tablespoon cocoa.

For filling:

• 175 g dark chocolate;
• 500 g cream cheese;
• 150 g powdered sugar;
• 1 tablespoon cornstarch or custard mixture;
• 3 eggs;
• 3 egg yolks;
• 150 g sour cream 20% fat;
• ½ teaspoon cocoa;
• 1 tablespoon hot water.

For the glaze:

• 75 g dark chocolate;
• 125 ml heavy cream;
• 1 teaspoon liquid honey.

Preparation

Grind the cookies in a blender. Add melted butter and cocoa and grind again. Place in the bottom of a 23 cm diameter mold, compact and place in the freezer.

Mix flour, oats, sugar, cinnamon and melted butter. Spread this mixture onto the apple layer and place the cheesecake in the oven for 45 minutes.

Photo: Martin Turzak/Shutterstock

Ingredients

• 300 g;
• 100 g butter;
• 500 g cream cheese;
• a pinch of vanillin;
• 300 ml heavy cream;
• 500 g jam from black currant;
• 4 sheets of gelatin;
• 100 ml water;
• 200 g black currants (you can add other berries).

Preparation

Grind the cookies in a blender and mix them with melted butter. Spread the mixture over the bottom of a 23cm diameter mold, compact and refrigerate for 20 minutes.

Mix cheese with vanilla. In a separate bowl, whisk the cream and add to the cheese along with 1 ½ teaspoons of jam. Mix well and place in a 1 cm layer on the cooled base. Add 1 ½ tablespoons of jam to the remaining filling, mix and place another 1 cm layer on top of the previous one.

Repeat these steps until 1 cm remains to the end of the edge of the form. This way you will achieve an ombre effect - a smooth transition of color from light to darker.

Place the cheesecake in the refrigerator for several hours.

Meanwhile, soak the gelatin in cold water according to instructions. Boil the remaining jam for 3 minutes (you will have about ⅓ of the original amount left) over low heat along with water and 50 g of berries. Add gelatin, stir and refrigerate for half an hour.

Then carefully spread the resulting jelly over the cheesecake and set aside to cool. Decorate the finished dessert with fresh berries.

Photo: neil langan / Shutterstock

Ingredients

For the base and filling:

• 175 g shortbread cookies;
• 85 g butter;
• 15 g powdered gelatin;
• 5 tablespoons of cold water;
• 250 g cottage cheese;
• 250 g;
• 150 ml Baileys liqueur;
• 140 ml heavy cream;
• 2 eggs;
• 140 g powdered sugar.

For the top layer:

• 1 heaped teaspoon of powdered gelatin;
• 150 ml strong black coffee;
• 2 tablespoons of powdered sugar.

Preparation

Mix crushed cookies with melted butter. Place in a thick layer on the bottom of a 20 cm diameter mold and refrigerate for half an hour.

Pour gelatin with water and leave for 5 minutes. Then place the bowl of gelatin on water bath and stir until the lumps disappear. Mix cottage cheese, mascarpone and liqueur. Add gelatin and lightly whipped cream and stir. In a separate bowl, beat eggs and powder. Pour the egg mixture into the filling and stir until smooth. Place on the base and refrigerate for several hours.

Pour the gelatin into the mixture, place in a water bath and stir until the gelatin dissolves. Add powdered sugar, mix well and cool. Then carefully distribute coffee jelly cheesecake and refrigerate for half an hour.

9. Avocado Cheesecake Pie

Ingredients

For the base:

• 120 g shortbread cookies;
• 70 g sugar;
• 90 g butter;
• a pinch of salt.

For filling:

• 450 g cream cheese;
• 200 g sugar;
• a pinch of salt;
• 120 ml lime juice;
• zest of 1 lime;
• 180 heavy cream;
• 1 lime - for decoration.

Preparation

Mix crushed cookies, sugar, melted butter and salt. Place in a thick layer on the bottom of a round pan (it is not necessary to use a springform pan). Bake for 8–10 minutes at 180°C.

Mix cheese, sugar and salt. Add avocado pulp and lime juice and stir. Then add the zest and cream and mix well again. Spread the filling onto the base, garnish with zest and lime wedges and refrigerate for several hours.

Photo: BarthFotografie / Shutterstock

Ingredients

• 240 g flour;
• ¼ teaspoon salt;
• 4 tablespoons sugar;
• 130 g butter;
• 1 egg yolk;
• 1–2 tablespoons cold water;
• 750 g cottage cheese with 20% fat content;
• 200 g sugar;
• 80 ml vegetable oil;
• 3 eggs;
• a pinch of vanillin;
• 4 tablespoons cornstarch;
• 120 ml milk.

Preparation

Mix flour, salt and sugar. Add softened butter and stir. Then add water, knead the dough, wrap in cling film and put in the refrigerator for an hour.

Roll out ⅔ of the dough into a circle with a diameter of 25 cm and place on the bottom of the mold. Form the remaining dough into a long sausage, roll it out and press it against the sides of the pan. Firmly connect both parts of the dough.

Mix cottage cheese and sugar. Add the butter and 3 egg yolks and mix well. Then add vanillin, starch and milk. Stir, pour in the remaining egg whites and stir again. Place the filling on the dough and bake in an oven preheated to 180°C for about an hour.

11. Cheesecake with pickles

Ingredients

• 120 g pretzels (salty pretzels);
• 70 g butter;
• 450 g cream cheese;
• 280 g goat cheese;
• 170 g sour cream with 20% fat content;
• 1 tablespoon ;
• 3 eggs;
• 50 g grated parmesan;
• several pickles;
• 3 cloves of garlic;
• several sprigs of dill;
• 2 teaspoons salt;
• 1 teaspoon ground red pepper or paprika;
• a pinch of ground black pepper;

Preparation

Chop the pretzels and mix them with the melted butter. Place in the bottom of a 20 or 23 cm diameter mold.

Mix creamy and goat cheese, sour cream and brine. Add eggs and stir. Add Parmesan, small diced cucumber, chopped garlic and dill, salt and pepper and stir.

Place half of the filling on the base, sprinkle with the remaining cucumber cubes and cover with the other half of the filling. Bake at 160°C for about an hour. The finished cheesecake can be decorated with salted and chopped dill.

Hello, cooks and lovers of sweets! Today I’ll tell you how to make cheesecake at home. The hot-cooked dessert is characterized by a light, airy consistency that will not leave anyone indifferent.

The people of Ancient Greece were the first to start making cheesecake. However, the author of the classic recipe is considered to be Arnold Reben, the owner of a restaurant located in New York called Turf.

At the core classic delicacy lies creamy or cottage cheese. But there are recipes for the dish that involve the use of other types of cheeses.

Classic cheesecake recipe

Ingredients

Servings: 6

• "Jubilee" cookies 300 g
• butter 130 g
• cream cheese 450 g
• sour cream 450 g
• sugar 200 g
• egg 3 pcs
• cinnamon 1 tsp.

Per serving

Calories: 267 kcal

Proteins: 5.7 g

Fats: 18.9 g

Carbohydrates: 20.7 g

1 hour. 10 min. Video recipe Print

First, grind the cookies as you would for the cocoa sausage recipe. A coffee grinder or blender is suitable for this purpose.

Combine cookies with softened butter and cinnamon. After mixing, you will get a mixture that resembles greasy crumbs. Place it in a round springform pan, spread it over the sides and bottom, and put it in the refrigerator.

Place the cream cheese in a deep bowl and beat with a mixer at minimum speed. While beating, gradually add sugar and eggs into the cheese mixture. Add sour cream to the mixture and beat.

Remove the previously prepared mold from the refrigerator, carefully pour the cheese mixture into it and smooth it out.

Wrap the bottom of the mold with several layers of food foil. As a result, the liquid from the water bath will not flow into the mold.

Place the mold in a large diameter container with hot water. It is important that the water reaches the middle of the side of the mold.

I recommend baking the dessert in an oven preheated to 160 degrees for 50 minutes. Then turn off the oven and open the door slightly. After half an hour, take out the form with the treat.

Once the cheesecake has cooled, run a wet knife along the sides of the pan and refrigerate for 5 hours. Then remove the form. Sprinkle the finished treat with cocoa and decorate with mint leaves, strawberries, raspberries and other berries. Follow the link to find 4 New York cheesecake recipes.

Could you have ever thought that making cheesecake at home is so easy? Now decorate any holiday table with an excellent culinary masterpiece that will shock your guests.

How to make cottage cheese cheesecake

Cheesecake is a dessert that represents American cuisine. Prepared on the basis of cheese or cottage cheese by baking or in the form of an airy soufflé. Many chefs add vanilla, chocolate, liqueur, fresh fruit and sweet additives to the delicacy.

The main element of the dish is a sweet cheese mass, which is laid on top of a layer of crushed cookies. However, often a regular sponge cake is used as a base.

The technology for making cottage cheese cheesecake is simple, but allows you to create a work of culinary art. That's why it's so popular among confectioners.

Ingredients:

• Crushed cookies – 300 g.
• Melted butter– 150 g.
• Hazelnuts – 100 g.
• Blueberries – 500 g.
• Cottage cheese – 500 g.
• Sugar – 6 tbsp. spoons
• Gelatin – 15 g.
• White chocolate– 100 g.
• Cream – 150 ml.
• Grenadine – 4 tbsp. spoons.

Preparation:

1. To make cheesecake, combine crushed cookies with crushed nuts, melted butter and stir. Place the finished mixture in a mold and compact.
2. Place the blueberries in a blender glass and chop. Whisk and pass through a sieve. Combine the prepared berry mass with cottage cheese and mix.
3. Add sugar, grenadine and pre-soaked gelatin into the resulting aromatic mass. Whisk the mixture until the consistency becomes thicker.
4. Pour the finished blueberry cream over the cookies and smooth out. Place the mold along with the dessert in the refrigerator for a third of an hour. Meanwhile, break the chocolate into small pieces and melt over a fire, adding a third of the cream specified in the recipe.
5. Whip the remaining cream and add to the cooled chocolate mixture. Top the cheesecake with the delicious mixture. Leave it in the refrigerator overnight. During this time, it will reach readiness and acquire the necessary taste.

As you can see, the cheesecake is prepared without ovens or fryers, which is to the advantage of the chef. If you want to diversify the taste of the delicacy, add a little liqueur. As a result, it will receive unsurpassed taste.

New York cheesecake recipe

Cheesecake is a cult dessert. Despite its ease of preparation, it is something more than a New Year's cake or pie. And this is against the backdrop of the fact that preparation does not require hard-to-find and expensive ingredients.

Previously, cheesecake was prepared using cottage cheese, until in 1929 the American chef Reuben replaced it with cream cheese. Thanks to this ingredient, a classic delicacy has turned into a tender, brilliant and pathetic treat.

Even a novice cook can cope with the culinary task. The main thing is the recipe and a set of products. To prevent the cheese filling from cracking, ingredients at room temperature are used. That's the whole secret of cheesecake, which is combined with cocoa or tea.

Ingredients:

• Shortbread cookies – 100 g.
• Butter – 30 g.
• Cream cheese – 480 g.
• Heavy cream – 150 ml.
• Sugar – 50 g.
• Eggs – 2 pcs.
• Vanillin.

Preparation:

1. First of all, prepare the base. Grind the shortbread cookies, combine with softened butter and a few tablespoons of water. Mix thoroughly to obtain a moistened mass, which you place on the bottom of a springform pan lined with parchment and form a crust. Place the pan with the dessert base in the oven for ten minutes. Temperature – 180 degrees.
2. To prepare the filling, mix eggs with sugar, vanilla and cream. Add cheese to the resulting mass and beat with a mixer until a creamy and fluffy consistency is obtained. Ready stuffing place on top of the crust.
3. Remove excess air from the filling. To do this, slightly lift the pan off the table and drop it sharply. Repeat several times. As a result, the mass is compacted, and the voids in cheese filling will disappear.
4. Bake the cheesecake in a water bath so that the temperature is evenly distributed. Pour almost boiling water into the container. Bring the cheesecake to readiness at a low temperature, otherwise the soufflé will quickly rise and become covered with cracks.
5. At a temperature of 150 degrees, keep the dessert in the oven for 90 minutes. Then turn off the oven, but do not rush to take out the treat. I recommend doing this after 3 hours, then place the cheesecake in the refrigerator for 6 hours.
6. For decoration ready-made dish I recommend using powdered sugar, icing, grated chocolate or fresh berries.

Video recipe

Before making New York cheesecake, watch Jamie Oliver's master class. Thanks to the training video, you will cope with the task perfectly. An experienced chef will give you a few ideas for decorating the dessert.

How to make cheesecake without baking

American cheesecake, which is based on cottage cheese or cream cheese, is baked in the oven. However, the British, contrary to tradition, make the dish differently and do without baking.

Ingredients:

• Cookies – 200 g.
• Milk – 2 tbsp. spoons.
• Honey – 4 tbsp. spoons.
• Cream – 200 ml.
• Butter – 50 g.
• Powdered sugar – 2 tbsp. spoons.
• Cottage cheese – 400 g.
• Lemon juice – 3 tbsp. spoons.
• Bananas – 3 pcs.
• Sour cream – 100 g.
• Gelatin – 8 g.
• Vanilla sugar – 1 teaspoon.

Preparation:

1. Combine crushed cookies with milk and butter. After mixing, place the mixture in a mold, covering it with greased parchment. Carefully level everything and press down a little. Place in the refrigerator for half an hour.
2. Make puree from peeled bananas, and add lemon juice to the gelatin in a small bowl. Once it has puffed up, transfer it to a saucepan and heat until it dissolves.
3. Combine the banana mass with gelatin, mix and put in the refrigerator for 10 minutes. Constantly look at the clock, otherwise it will turn out to be jelly.
4. Mix the cottage cheese passed through a strainer with lemon zest, honey and sour cream. Lightly beat the resulting mixture. Proceed in the same way with the mixture consisting of powdered sugar, vanilla sugar and cream. Combine the mixture with banana puree.
5. Mix the finished filling and place on top of the cookies. In this form, the cheesecake should stand in the refrigerator until the morning.

The recipe calls for the use of a variety of cookies, and instead of honey, add cocoa powder. As a result, instead of a banana delicacy, you will get a chocolate cheesecake.

Cheesecake is a dessert dish that can stand up to any holiday baking. According to gourmets, it is impossible to imagine a delicious life without a delicacy that melts in your mouth. I don’t recommend eating this dish every day, it will ruin your figure.

There is information that a dish similar to the cheesecake described in the article was prepared by the Greeks before our era. Cooks of those times mixed flour with honey and whipped soft cheese. The resulting mixture was placed in small molds and cooled. Later, berries began to be used for decoration, and nuts appeared in the composition.

After some time, the recipe for this culinary masterpiece was borrowed by chefs from other countries. As a result, cooking began in the Scandinavian countries and in the territory of modern Britain. In 1929, cheesecake caught the eye of Arnold Reben, the owner of a famous restaurant in New York. Having tasted a piece of “cheese pie,” he prepared it himself, making adjustments to the recipe. The result was a recipe for a classic cheesecake.

I hope the story about making cheesecake turned out to be useful and interesting. Good luck in the kitchen. See you!

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Today we are preparing a real classic cheesecake at home. NY according to my favorite proven recipe. A crumbly and crispy shortbread base, a delicate texture of cheese cream, a light hint of lemon - this cheesecake is tastier and better than in a restaurant!
Cheesecake is a popular American pastry made with cottage cheese. C heesecake translated from English as cheese cake or cheese cake , and others call Cheesecake instead of cake - Cheesecake . Both translations are correct, cheesecake literally translated as: cheese - “cheese” (or cottage cheese) and cake “cake” (or pie).
Cheesecake can be called a cake, a pie, and a dessert - it’s just a universal recipe. The cheese contains Philadelphia cream cheese (creamcheese), thanks to which the curd pie acquires a delicate and smooth consistency and an unusual creamy taste. Sometimes cream cheese is replaced with analogues or cottage cheese rubbed through a sieve is taken instead. Such a replacement can be successful and gives an excellent result, but today we are preparing the real one. classic recipe cheesecake, so we will cook it with Philadelphia cream cheese. As a base for cheesecake, use crushed shortbread, you can take store-bought, or you can cook homemade cookies(or cheesecake crust) and grind it in a blender. Sand crumbs mixed with melted butter and distributed over the bottom of the pan.
We bake the cheesecake in a water bath - the top of the cheesecake should remain white. To do this, you just need to choose the right one temperature regime. Baking temperature is from 120 to 140 or 160 degrees Celsius - be guided by your oven, for the first time it is better to set the temperature lower.
Ready cheese pie Cool after baking and now you can enjoy an incredibly tender and delicious cheesecake!
Immediately after the recipe, see other cheesecake recipes that I have prepared - they are all very tasty and different, and each one is worth making and trying. Choose best recipe and cook with joy!

Ingredients

For the sand base (24 cm mold)
shortbread	200 g
butter	110 g
For cream
Philadelphia cream cheese	750 g
sugar	210 g
vanilla sugar	10 g
eggs	3 pcs
cream (33-35% fat)	180 ml
lemon zest (to taste)	1 tsp

I want something tasty and sweet for tea, but sugary cakes and hearty pies Tired of it? Try a very fashionable lately, tender and airy dish - cheesecake. The first mentions of such a dessert are found among the culinary manuscripts of Dr. Greece. But he reached the peak of popularity in America. It was there that the recipe got its name “cheese cake”. Subsequently, it spread all over the world, winning the hearts of those with a sweet tooth. There are countless variations on the theme of cheese and curd pie. We present the most delicious and easy recipe cheesecake at home. With photos, we will tell you step by step about all the secrets of preparing this wonderful delicacy.

Classic versions of cheesecakes are open pie on a sand base filled with soft curd or cream cheese (mascarpone, Philadelphia, brie, etc.) with fruits or berries.

Most often, the base is not baked, but is made from compressed cookie crumbs mixed with butter. There are recipes in which the cake must first be baked and cooled. And there are options when the cake is baked entirely, along with the filling.

As for the filling itself, instead of store-bought cream cheese, you can easily use homemade one made from cream, milk and sour cream. Or replace it with soft grated cottage cheese with low fat content.

Whatever the chosen recipe, there are several main points, taking into account which you will always get an excellent result.

Secrets of a successful cheesecake

The hardest part about making cheesecakes is getting the cake out of the pan without damaging it. This process is greatly simplified by using a springform pan. But if you don’t have one at hand, use parchment or foil. You just need to lay them with a large margin so that you can easily remove the cake by pulling the edges.

For the base you will need shortbread cookies. Of course, you can also use store-bought (for example, anniversary), but it turns out much tastier if you bake homemade in advance.

Another key to a successful cheesecake is that the crust should be very dense. That is, the cookies should be thoroughly crushed, as finely as possible, so that they are better saturated with oil. And then the resulting mass must be compacted very firmly using a glass or a small rolling pin.

To avoid cracks during baking (about 50 minutes), it is necessary to maintain a stable low temperature in the oven, and then let the cake cool slowly, without removing it from the oven, but only by opening the door slightly. Then place the cheesecake in the refrigerator for at least 3-4 hours, and only then decorate with fruit or chocolate.

All ingredients should be at room temperature during cooking, especially eggs and sour cream. This will make the filling more airy and tender.

Traditional cheesecake with soft cheese

This orange cheesecake recipe is very easy to make and great for making at home. By using detailed photos And step-by-step description, even a not very experienced cook can handle it. This dessert would be appropriate for evening tea and festive table. Even for little sweet tooths this is perfect option treats. Orange, if necessary, can be replaced with lemon, or with any berries (if you are allergic to citrus fruits, for example).

Ingredients

• shortbread cookies – 350 gr.;
• butter – 180 g;
• soft cream cheese – 400 gr.;
• egg – 4 pcs.;
• sugar – 1 tbsp;
• orange – 1 pc.;
• sour cream 20% - 150 gr.;
• starch - 1 tbsp. with a slide;
• vanillin – 1/2 tsp;
• baking powder – 1 tsp;
• dark chocolate (for decoration).

How to make cheesecake at home

1. First, grind the cookies into fine crumbs. To do this, you can use a rolling pin or mortar. Or you can grind it in a blender.
   
2. Combine it with melted, but not hot, butter and knead well.
   
   
   
3. Now from the resulting mass we form the basis of our pie. To do this, line the pan with parchment or foil and distribute the “dough” evenly over the bottom and sides. You need to compact it very tightly so that the cake does not fall apart when taken out.
   
4. For the filling, you need to grate the zest of a small orange and squeeze out all the juice, which should be strained. We will need about half a glass.
   
5. Then separate the yolks from the whites.
   
6. Beat the egg whites and a pinch of salt with a mixer until a dense white foam forms.
   
7. IN egg yolks pour in a glass of sugar and start beating at very slow speed. With the mixer running, gradually add sour cream, cream cheese, orange juice, zest, starch, vanillin and baking powder.
   
8. Very carefully, so that the foam does not settle, add the beaten yolks into the resulting mixture and mix until smooth.
   
9. Next, pour the filling onto the base, leaving about 1-2 cm to the top edge, because During the baking process, the egg-cheese mass will rise well. From the given amount of ingredients, a pie with a diameter of approximately 24 cm is obtained.
   
10. Place the cheesecake in an oven preheated to 160-180°C and bake for 45-55 minutes. The density of the filling should resemble a runny omelette or soufflé.
    
11. Now the most IMPORTANT! Turn off the oven, open the door, but do not remove the pan for 15-20 minutes (until the oven cools down). After that, carefully take out our cake and leave it at room temperature until it cools completely. We make sure that there are no drafts or sudden temperature changes. We move the cooled cheesecake into the refrigerator for 4-6 hours, or preferably overnight. During this time, it will infuse, take on the desired consistency, and the cake will become saturated and become more elastic. Then it will be easier to get it.
12. After the required time has passed, very carefully so that cracks do not appear, remove the cake from the mold. Then we decorate it with dark chocolate grated on a coarse grater. It is also good to use slices of fresh orange or lemon, mint leaves, coconut flakes or fresh berries.
    

That's it, our tender and fragrant orange cheesecake is ready! We cut the cake into portioned pieces and you can invite everyone to the table! Dessert can be served not only with hot drinks (tea, coffee, cocoa), but also with cold milk or fruit cocktails. Using different toppings will help add a touch of variety and make the taste of the cake brighter.

Cheesecake with sour cream

Classic soft curd cheese for cheesecake is not always available, not only on hand, but also in the store. But this is not a reason to deny yourself the opportunity to prepare dessert yourself at home. Therefore, let's consider the option with sour cream.

Ingredients

• shortbread cookies without filling - 250g;
• butter – 150g;
• sour cream 20% - 1l;
• eggs – 4 pcs;
• sugar – 1 glass (250 ml capacity);
• starch - 1 tbsp;
• zest of 1 lemon;
• salt - a pinch.

How to make cheesecake with sour cream

1. The process of preparing the base is similar to what I showed in the photo in the recipe above: grind it into crumbs, mix with melted butter, compact it in a mold.
2. We will use starch as a thickener for sour cream. If the sour cream is liquid, then its quantity should be increased. Add starch to sour cream, add sugar, lemon zest and salt. Mix well with a spoon. There is no need to beat, the mass should be homogeneous, but without air bubbles.
3. Pour the filling into the mold with the base. If your springform pan is not very airtight, then it is better to additionally wrap the outside with a couple of layers of foil. Place it in a baking tray with water. The water level should reach the middle of the height of the mold.
4. Place in the oven preheated to 170°C for 1 hour.
5. After an hour, the filling should “set” around the edges, but remain “quivering” in the center. Turn off the oven heat, but do not remove the cake until it has cooled completely.
6. Place the cooled one in the refrigerator for at least 5 hours. Before serving, the surface of the cheesecake can be sprinkled with cinnamon or cocoa.

In fact, cheesecake is one of those dishes that encourages improvisation. The only ingredients that remain unchanged are shortbread cookies, butter and eggs. In addition to the traditional filling soft cottage cheese(cheese) and sour cream, you can add condensed milk, nuts, dried fruits, pumpkin puree, chocolate, etc.

Chocolate cheesecake

Ingredients

• cookies – 250g;
• butter – 150g;
• eggs – 4 pcs;
• cottage cheese – 500g;
• cream 33% – 100ml;
• sugar – 2/3 cup;
• cocoa – 1 tbsp;
• dark chocolate – 100g;
• butter - 1 more tbsp.

Making chocolate cheesecake

1. We prepare the base for the cheesecake from cookies, which we crumble and mix with melted butter, transfer to a mold and compact.
2. For a homemade cheesecake recipe, it is better to take soft cottage cheese, without pronounced grains, which can be easily crushed with a spoon. Grind it together with sugar and eggs.
3. Whip the cream and mix into the cottage cheese.
4. Add cocoa and mix everything well again.
5. Transfer the filling into the mold. You can lightly hit it on the table a couple of times so that there are no empty spaces inside.
6. Place on a baking sheet with water and in an oven heated to 200°C. After 7 minutes, without opening the oven door (this is very important!), reduce the temperature to 160°C and bake the cheesecake for another hour.
7. After an hour, turn off the oven, but leave the dessert to cool right in it.
8. Then put it in the refrigerator for 5-7 hours.
9. Cover the top of the frozen cake chocolate icing, which we prepare like this: break the chocolate bar into pieces, put it in a bowl or small saucepan, add 1 tbsp. butter, place over a large saucepan in which water is boiling, i.e. melt the chocolate in a water bath.
10. Cover the cheesecake with melted chocolate and decorate with fruit and chocolate chips if desired.

Once you understand the principle of making cheesecake at home, you can experiment on your own. Prepare desserts:

Following the recipe with photos step by step, making cheesecake at home is not at all difficult. And although the process takes a lot of time, believe me, the result is worth it. Your friends and family will definitely appreciate your efforts.