Cheesecake is a classic homemade recipe. Baking cheesecake - a delicious American dessert Cheesecake dessert description

Cheesecake is a sweet cheese pie served for dessert. It is prepared in many cafes and restaurants. At the same time, there is no single recipe for traditional American cheesecake, because each pastry chef prepares it in his own way: some use sour cream to prepare the glaze, others use cream, and some prefer to add condensed milk. Some people prefer Mascarpone cheesecake, others prefer Philadelphia or Ricotta. Therefore, everyone who decides to cook a classic cheesecake has their own recipe. But whatever the recipe, the dessert turns out not only beautiful, as in the photo, but also delicious.

Cheesecake is a pie whose main ingredient is soft cheese or just cottage cheese.

Many housewives are sure that it is almost impossible to prepare this dessert at home, because the cheesecake recipe is complicated. It would be a misconception to think that only professional pastry chefs can prepare this pie. In fact, if you follow the recipe exactly, you will end up with a wonderful classic cheesecake. It is also called "New York".

“Cheesecake” literally translates as “cheese pie.” The name itself suggests that the pie contains cheese. But not every cheese is suitable for cooking. What cheese is used to make New York or classic cheesecake?

To prepare New York cheesecake, like any other dessert, we need soft cream cheese; it has a creamy consistency and a very delicate taste. But you should not use processed cheeses. They are completely out of place here.

Yes, cream cheese is very similar in texture to cottage cheese. But you can’t replace it with regular cottage cheese. After all, any curd product will give the dish a sour taste. Still, some housewives replace expensive cheeses with cottage cheese when preparing this pie.

Philadelphia cheese is best for cheesecake. It is made from sour cream and cream. This cheese is very tender and pleasant to the taste.

You can replace Philadelphia with Mascarpone cheese if the recipe allows it. Mascarpone has a consistency similar to heavy cream. You can find its photo and description of its composition on the Internet. Using this neutral-tasting cheese, you will be able to prepare a very delicate classic cheesecake. In addition to cheesecake, Mascarpone is used to make tiramisu, a famous Italian dessert.

It is better to buy cheese for cheesecake in briquettes.

It is better to purchase cheese packaged in a briquette. Those cheeses that are sold in tubes have already been whipped. And during the cooking process you will have to beat the cheese again, which will lead to excessive airiness. This is extremely undesirable for our dessert.

Making a traditional pie

This dessert is popular all over the world. It is not surprising that housewives want to cook it at home. So, in order to prepare 8-10 servings of real New York cheesecake, you will need the following ingredients:

For the base:

cookies or crackers (for example, “Yubileinoe”) – 300 g;
sugar – 4 tbsp. l.;
butter – 150 g.

For filling:

Philadelphia cheese – 450 g;
egg – 5 pcs.;
flour – 3.5 tbsp. l.;
sugar – 1.5 cups;
zest of half a lemon;
vanilla sugar – 1 tbsp. l.

sour cream – 2 tbsp;
sugar – 0.5 tbsp;
vanilla – 0.5 tsp.

The recipe is as follows: first, grind the cookies using a meat grinder, blender, or simply with your hands, mix them with sugar and butter until a homogeneous mass is formed. We compact the resulting mass tightly into a springform pan. This will be the base for the cheesecake. The base must be baked in an oven preheated to 180 degrees for 10 minutes, and then cooled. There is no need to remove the base from the mold.

The base for the treat is ready for baking

Mix Philadelphia cheese at room temperature with sugar, lemon zest and juice, salt and vanilla. Beat the resulting mass with a mixer at low speed. Without stopping whisking, add flour, then eggs.

The resulting homogeneous mass must be poured into a mold with a base, having previously greased the edges of the mold with oil. Place the mold in the oven for one hour. Then cool for 10-15 minutes.

While the dessert is cooling, prepare the glaze. To do this, mix sour cream, vanilla and sugar in a blender. Spread the glaze over the surface of the New York cheesecake and bake for another 7-10 minutes.

After baking, carefully remove the cake from the pan. Before serving, pour syrup over and decorate with berries. In order to decorate the dessert in an original way, you can view some photos with examples. New York cheesecake is ready!

Nuances of preparing cheese dessert

Baking a New York dessert, or any other, at first glance is very simple, because when studying the recipe, you do not notice any difficulties. But there are a number of nuances that must be taken into account in order for the cheese dessert to turn out not only amazing in taste, but also beautiful, as in the photos with which the Internet is replete.

Firstly, the cake should never rise during the baking process. To do this, it is better to beat all the ingredients with a fork or whisk by hand. If you still decide to use a mixer, then beat the mixture at the lowest speed. This way less air will get into it.

Surprise your friends and family - bake a cheesecake!

The cheese should only be beaten once. When adding ingredients later, it is best to simply stir until smooth. This way you will avoid excess air getting into the cheese mass.

To make the dessert beautiful and not crack on top when cooling, you need to bake it at a low temperature. It is best to place the cheesecake pan in the oven in a container of water. By creating a water bath of sorts, you can prevent the bottom and edges of your cheesecake from burning.

Water should be poured into this container to fill exactly half the mold. Under no circumstances should it get into the pie, otherwise the dessert will be ruined. It’s good if the shape with water is larger in diameter than the shape with cheesecake. The distance between the walls of these two forms should be at least 3 - 5 cm.

Cracks can also appear due to too much baking time. The cake is considered ready when its edges are sufficiently hardened and the center trembles a little when shaken. It is at this stage that the oven should be turned off and the cake itself should be left in it for another hour. After this, the center of the cheesecake will no longer look damp, but cracks will not appear on the surface.

If you couldn’t avoid cracks on the surface of the pie, don’t worry, they can be easily hidden. Decorate your pie with jam and fruit and the cracks won't show.

Cheesecake – just the word makes your mouth water! If this is not the case for you, then you simply haven’t tried the “proper cheesecake” yet. Well, or you haven’t found “your ideal recipe” for this amazing dessert, so popular in America and firmly included in the menu of most restaurants in our country.

Let's not delve into the history of origin, let's just say that cheesecake is of European origin. However, cheese pie has taken root in America to such an extent that it has become a classic American dish. And now the cheesecake, prepared according to the classic recipe, proudly bears the title “New York”.

It is New York cheesecake that we will learn how to cook at home: we will look at the main points and several valuable recipes with step-by-step photos and video instructions.

Learn how to make a classic cheesecake and you can make any other! Because, in theory, a classic cheesecake is a base to which you can add various flavors (all kinds of flavors, berries, syrups and toppings, etc.).

How to make cheesecake at home

The perfect cheesecake is every housewife's dream. And by the way, if you take into account small tricks, everyone can prepare a perfect dessert. Therefore, before moving directly to the consideration of recipes for the classic New York cheesecake, pay attention to reading the “helpful tips”.

The best cheese for cheesecake

Cheese is the main component of cheesecake. Therefore, the very first reasonable question that comes to mind is: what is the best cheese to buy for cheesecake?

The composition should not contain fats of vegetable origin, only dairy sources.

To make cheesecake you need cream cheese - ideally Philadelphia cheese. However, it is often difficult to obtain or the price is prohibitive.

What can you substitute for Philadelphia cheese?

Philadelphia cheese can be replaced with analogues, such as:

Curd cheeses: Almette, Unagrande, Hochland "creamy", Zuger Frischkase;
Creamy: Violetta, Bon Cream, Arla Natura;
Cream cheese (Cremcheese): Hochland Cremette, Unagrande, classic "Baltais";
Cheese for confectioners Mana;
Soft cheese "Syrko".

Mascarpone cheese is not suitable for making heat-treated cheesecake. But it is used very successfully when making no-bake cheesecake.

However, you can experiment: mix cream cheese (Philadelphia or any other analogue) with mascarpone cheese 50% to 50% when preparing a cheesecake with pastries - the texture of the finished cake will be more tender (you will get a more “creamy” cheesecake). This is, as they say, a matter of taste and color...

As a matter of fact, in search of the ideal texture, you can combine cream cheeses with each other (for example: Almette + Hochland, etc.). Well, a few words about cottage cheese, yes, instead of cheese you can use cottage cheese, BUT it will be something different than a classic cheesecake. For those who need a recipe for cheesecake with cottage cheese, I advise you to look at.

It is important to know:

It is better to remove all ingredients from the refrigerator 30 minutes before cooking. So that they are at room temperature. This will make it easier to obtain a uniform, smooth texture;
It is best to use a springform baking pan (this way you can easily remove the finished dessert from the pan). In addition, since the base of the cheesecake consists of cookie crumbs mixed with butter, the bottom of the pan should be lined with parchment paper for baking (again, for careful removal of the cake);
Try to choose high-quality cookies (you can even make homemade cookies - below we will show you a couple of options);
Most recipes call for melting the butter before mixing it with the cookie crumbs. However, you can simply use softened butter;
You need cream with a fat content of 30-35%, or 20% sour cream (note that depending on what you choose, the taste and density will be slightly different);
When mixing cheese with other ingredients, use the mixer on low speed (or stir by hand). You just need to mix the ingredients together - never beat! If you add cream to the cheese mixture, you don’t need to whip it first! Just pour it as it is – liquid, and stir it carefully.

Otherwise the cheesecake will crack! Whipped cream is cream and air, and the presence of air in the mass of a cheesecake is a bad thing and leads to the fact that during baking the air tries to get out of the trap and the cheesecake cracks.

How to bake cheesecake

Most recipes state the absolute need to bake the cheesecake in a water bath. In fact, you can do without this troublesome method. However, both of them have a place - so we’ll talk about both.

Why is cheesecake baked in a water bath?

Cheese is a rather delicate product that requires gentle handling - and accordingly, a pie made from it requires the same. It needs to be baked slowly and evenly, so it will not rise and, as a result, crack (in fact, we are afraid of cracks).

Now the method itself. A water bath is created not by placing a pan of water at the bottom of the oven, but by directly immersing the pan with dough in a large diameter pan filled with hot water.

This is where a difficulty arises for many - to make a pie you need a mold with a split bottom. How can you prevent water from seeping into the cake and soaking the entire base? In fact, it is quite simple to wrap it in a couple of layers of foil, and that will be enough.

If you have narrow rolls of foil, look at the photo for instructions on how to wrap the form as securely as possible.

In addition, below, when you get to specific recipes in the video lessons, you will also see both options.

So, the first method: tear off 4 identical pieces of foil from the roll and connect them in pairs. Just put two leaves together and fold them at one edge (as shown in photo 1-2), fold them several times. Then we open it like a book - in the end we get one large sheet (photo No. 3).

We do the same with the remaining 2 halves.

As a result, we get two squares - we lay them on top of each other (we place the seams crosswise). Place the mold in the center and wrap the edges of foil No. 5-6.

Second way. We also tear off four strips of foil and lay them on top of each other in a star pattern. The first two are crosswise (photo No. 2) and the remaining ones are diagonal.

Place the packaged mold in a mold with a large diameter (baking tray with high sides), pour the cheese mixture onto the base crust. Place in the oven on the lower rack and pour boiling/hot water into the large pan (be careful not to pour the water into the dough).

Why on the lower level? - The top of the cheesecake should not be browned, but the bottom will be fine thanks to the water bath.

Baking modes with water bath(baking tray on the lower level, heats both top and bottom):

160 degrees Celsius 1 hour 20 minutes;
150°C 1.30 minutes;
180°C 45 minutes + 160°C 30 minutes.

Baking tray in the middle, warms the bottom:

160°C 60 minutes (mold diameter 20cm) or 1.5 hours (mold diameter 25-26 cm).

In general, the temperature and cooking time depend on the characteristics of your oven. The water in the pan should be slightly boiling (bubbling, but not bubbling).

The finished cheesecake is firm around the edges, but slightly jiggly in the middle (if you overcook it, it may crack again).

A variation of the water bath “for the lazy”, place the cheesecake on a wire rack in the middle. And a baking tray with water right under it! It turns out great! In addition, cooking time is reduced.

Experiment, gentlemen!

Baking modes without a water bath(place the baking sheet in the middle or one division down, top and bottom):

200°C 15 minutes + 110°C hour – hour thirty;
200°C 10 minutes + 105°C hour fifteen – hour thirty minutes;
200°C 10 minutes + 105°C 25 minutes + turn off the oven and leave for 1 hour somewhere in the middle (meaning after 30-40 minutes) open the oven slightly.

If the top starts to brown, simply cover it with a sheet of foil. In addition, without a water bath, someone may encounter the problem of “overcooked base” (cookies). If you encounter this problem, next time place a second rack at a lower level and place a sheet of foil on it so that it is under the pan. This will reduce the heat from below and the base should not burn.

For those who have a gas stove (it is difficult to maintain the temperature - some do not have a temperature below 150 degrees) you can finish baking the cheesecake with the door slightly open.

Ideally, it would be a good idea to purchase an oven thermometer.

Option for you:

15 minutes at 210°C (this is six somewhere on gas), then 30 minutes at 150°C (at the very minimum - 1ka) and at the end of 30 minutes with the door slightly open.

How to cool cheesecake

And the last but not least step is cooling down. It is very important not to expose the baked pie to sudden changes in temperature. Otherwise, it might crack here too!

So, we will cool it in several stages:

After turning off the oven, slightly open the door and leave the cake standing there for 30-60 minutes;
Next, remove it from the oven and leave it at room temperature, again for at least 30 minutes;
Then use a damp knife to run along the sides of the mold (separate the cheesecake from the mold, but do not remove it). This is necessary because with further cooling it may settle a little more, and if the edges adhere to the mold, cracks may appear around the perimeter and in the middle;
Many people put the cheesecake in the refrigerator, covering it with cling film or foil. I would not recommend doing this because droplets of condensation form on the surface of the film and it drips onto the cake;
Place in the refrigerator for 6-8 hours.

The longer your cheesecake sits in the refrigerator, the better. By the way, true gourmets believe that the full taste of cheesecake opens by the third day!

Classic cheesecake with baking recipes with photos step by step

Don’t be intimidated by the large amount of text above - the whole difficulty lies in the individual characteristics of the ovens. But every housewife knows her stove, so don’t let baking cheesecakes at home scare you. In order to finally dispel your fears, below we will consider specific recipes with photos and video lessons.

Cheesecake in a water bath in the oven

Since we are talking about the classic New York cheesecake, I simply have to show you the “original recipe” from Martha Stewart herself! Please note that this recipe requires flour to be added to the cheese base.

The rest of the recipes will be more “Russified” or something (without flour/starch), however, we have prepared a separate article with recipes from Anna Olson and other famous authors.

And now a small deviation from the “norm” - shortbread cookies (in our country they are most often used) and we will mix the crumbs not with butter, but with milk (instead, you can take water or coffee - for chocolate cookies). In this design, the sand base turns out to be soft (not dry).

Well, another recipe - this time with “homemade cookies” at the base (more precisely, there is a whole shortcrust pastry cake below). And by the way, this recipe involves cream cheese + mascarpone cheese (60% to 40%, 450 g of cream cheese + 300 g of mascarpone).

Cheesecake recipe without water bath

I’ll start this collection of recipes with a couple of recipes using cornstarch (don’t throw slippers at me - a little starch makes the cheese “silky”).

By the way, the recipes from the previous collection can also be prepared without a water bath! In this collection we will look at recipes that differ only in tiny proportions. As I already said, everyone has their own “ideal cheesecake recipe”! – Choose yours!

For detailed instructions, watch the video.

The next Andy Chef cheesecake recipe differs from the previous one only by the additional addition of 2 yolks. The preparation process is the same.

And the third option - art lunch cheesecake - is as simplified as possible.

The amount of cream is increased, and the sugar is reduced (flavors in the form of lemon juice and zest can be added, or you can do without them).

In addition, according to this cheesecake recipe, the cookie base was prepared with simply softened butter.

Everything else is the same:

The cookie crumbs were mixed with butter, placed in a mold lined with parchment, compacted well and placed in an oven preheated to 200°C for 10 minutes. Then let it cool;
Meanwhile, the cheese was mixed with sugar, the eggs were added one at a time (after each addition, stir well) and at the end the cream was poured in (not whipped - regular liquid cream), and everything was carefully mixed again until a homogeneous mass was obtained;
Pour the resulting mixture onto the cooled cookie crust, knock on the table a couple of times (to expel bubbles);
Place the pan on a medium level in an oven preheated to 200°C for 10-15 minutes, then reduce the temperature to 105-110°C and cook for another 60-90 minutes.

I have already described above how to properly check the readiness and cool the cheesecake - I won’t repeat it.

Classic cheesecake recipe at home without baking

The hot version is considered to be American, and the cold version is considered English. With cold everything is much simpler, but no less tasty. The cold one tastes like a creamy ice cream, and the hot one tastes like... mmm, a creamy casserole, I don’t know how to more accurately describe the taste. In any case, it’s delicious either way – you can alternate cooking them!

Moreover, a classic no-bake cheesecake will not cause any difficulties at all, because it does not need to be baked for a painfully long time, observing the temperature regime, and cooled. All you need is the ability to handle gelatin.

Since the article has already turned out to be long, let’s look at one classic cheesecake recipe; read more about no-bake cheesecake here.

So, mascarpone cheese and (attention!) whipped cream are added to the no-bake cheesecake.

Instead of mascarpone cheese, you can use the same cream cheeses that we talked about at the beginning.

And one more difference is gelatin. Here you need to take into account the fact that gelatin must stand in water for an hour (swell). Therefore, in this recipe, we start cooking by soaking the gelatin. Of course, if your gelatin requires it (in general, read the instructions on your package).

And by the way, no-bake cheesecake is usually topped with fruit or berry jelly.

Cheesecake without baking with photos step by step

Detailed instructions in the photo step by step and text explanations below.

Pour gelatin for cheese (20 g) with 100 ml of boiled cooled water, and for jelly (10 g) with strawberry juice (or any other juice of your choice). Forget about the soaked gelatin for an hour. Just during this time you can prepare the base.
For the base, crumble the cookies;
Mix it with melted butter;
Line a springform pan with parchment paper, place the cookie crumbs on it, distribute them evenly and tamp them with a glass with a flat bottom. Place the mold in the refrigerator;
Bring the gelatin soaked in water to a boil, but do not boil, put it aside for now (let it cool a little). For filling ;
Add mascarpone cheese to them, stir gently until smooth. Pour in the dissolved gelatin and mix again;
Pour the resulting creamy mixture onto the cookie crust. And put it in the freezer for 10-15 minutes (we need the top to set so that the berries do not sink - put strawberry pieces on top under a layer of berry jelly);
Meanwhile, heat the gelatin with berry juice. Cut the strawberries into thin pieces. Then we spread it beautifully on the surface of the cheesecake and (attention!) do not pour out all the berry jelly at once (otherwise the berries will float unevenly and it will not be beautiful), but carefully pour a small amount between all the berries with a spoon. And again put it in the freezer for a few minutes;
Then pour out all the remaining jelly and now put the cheesecake in the refrigerator for several hours, or even overnight.

The result is simply excellent!

In this no-bake cheesecake recipe, we used 20 g of gelatin - this is quite enough, but some people like a “thicker” texture, so you can increase its content to 30-40 g (but you cannot reduce it).

Use different fruits and berries and you will get a “new cheesecake” every time. So you will never get tired of it! After all, that’s why it’s a classic cheesecake! In addition, they are perfect for: raspberries, cherries, peaches, pineapples, pears, blueberries, etc.

In addition, if desired, you can add pieces of fruit to the cheese filling of the cheesecake itself.

To summarize, I can say one thing: classic cheesecake is a dish with which you can experiment endlessly! Inspiration to you and successful experiments!

Hi all. Today I will share with you a recipe for classic New York cheesecake. This delicious dessert came to us from America, where creamy curd cheese was actually invented. There are a great many options for cheesecakes, but I’ll probably start with the classics.

I love cheesecakes not only for the incredible bliss of its taste, but also for the fact that you can easily change the original composition of the ingredients. Don't you have any cream? No problem, replace them with sour cream or milk! No lemon? Yes, please make it without it, add more vanilla sugar and you will have vanilla cheesecake! No cornstarch? Take flour or do without this ingredient altogether (although the structure will change a little, but the taste will remain the same).

Perhaps the only thing that remains unchanged is cream cheese. Although, if you take cottage cheese instead... but no, it will already be a casserole! By the way, in one of the following articles I will share with you a recipe for an incredible dietary casserole, don’t miss it!

How to make classic New York cheesecake? Recipe step by step with photographs.

Ingredients (for a 26 cm pan):

380 gr. shortbread cookies
100 gr. butter
800 gr. cream cheese
200 gr. powdered sugar
200 ml. cream with fat content from 30%
3 eggs
15 gr. corn starch
10 gr. vanilla sugar
juice of half a lemon
lemon zest
a pinch of salt

Preparation:

First, let's start preparing the base. Today it will be made from shortbread cookies, you can take absolutely any cookie, from primitive Jubilee cookies to some with seeds and nuts, or you can even take children’s cookies, they do not contain margarine. The number of cookies depends on whether you want to make borders or not. This time I made it with sides, for a 26 cm mold it takes me a pack of 380g cookies, if I make it without sides then I think 250g. will be sufficient.

Let's turn the cookies into crumbs; the easiest way to do this is in a blender; if you don't have one, you can simply crush them with your hands or use a rolling pin.

The butter must be melted. I do this in the microwave, it literally takes 30 seconds.

Combine our cookies with butter and rub with your hands until combined.

Let's prepare our form. By the way, we need a detachable mold, mine has a diameter of 26 cm. You definitely need to line the bottom with paper, otherwise you won’t be able to pull out our finished dish later. We place the cookies in the mold, press them down well, it is most convenient to do this with the bottom of a faceted glass, form the sides if you want to do this with them.

If you are not sure about the quality of your mold, then it is better to additionally wrap the bottom with foil from the outside. After several experiments, I recommend that everyone do this, since not a single form held up, everything was a little bit, but it leaked. This is an example of how to wrap the bottom with foil.

Place our base in a preheated oven for 10 minutes at 200 degrees.

After the base is baked, we need to cool it. I usually put the mold on the balcony, and while our cookies are cooling, I prepare the filling.

The cream cheese must be taken out of the refrigerator in advance, otherwise it will be difficult to work with. In my case it is Violetta. You can take any that you sell in the store - Hochland, Almette, Philadelphia, but I’ll just say right away - this is not processed cheese, but curd cheese! The cheese must be mixed with powdered sugar, vanilla sugar, starch, salt and lemon zest.

I warn you, this is very difficult to do, since the cheese still has a slightly hard structure. And here is the main mistake of many - you cannot mix with a mixer, otherwise the mass will begin to whip, air bubbles will appear, and our cheesecake structure will be disrupted. Everywhere they say to mix with a silicone or wooden stick, but this is very difficult. Mix with your hands, firstly, the warmth of your hands will make the cheese more plastic, and secondly, this is the only way you can achieve a perfect combination of ingredients.

Also mix everything.

Pour our mixture onto the cooled base.

And put it in the oven. I bake first for 10 minutes at 180°, then lower the temperature to 100-110° and bake for another 1 hour 20 minutes. You can check the readiness of the cheesecake by twisting it a little, the middle should shake a little.

After that, I turn off the oven, open the door slightly and put a matchbox in there, so my cheesecake cools there for another hour. And only then do I take it out of the oven. It sits on my table for a couple of hours, and then I put it in the refrigerator.

It was with this baking scheme that I have never had cracks appear, and I always do without a water bath! Unfortunately, if you have a gas oven, you may still need a bowl of water. Just don’t put the cheesecake itself in this container, just place the bowl on the bottom of the oven, so the cheesecake won’t get soggy.

The cheesecake needs time to brew, paradoxically, but it only gains its flavor on the third day. Unfortunately, by this time I only have a small part of it left.

The cheesecake is so soft in texture that you enjoy every little piece. You can decorate it with fresh berries or sweets on top, you can pour it over it, this time I left it “naked”.

Here's what I got.

And here's a cross-section.

Do you still think that cheesecake is difficult to prepare and can only be tasted in a cafe? Try my recipe and you will understand how much time you wasted before seeing it on your table. I assure you, he will firmly take a place in your heart.

P.S. As promised, I’ll list point by point what needs to be done to avoid cracks on the cheesecake.

The ingredients should be at room temperature; take them out of the refrigerator an hour or two before cooking.
Mix all the ingredients with a spatula or your hands, do not use a mixer!
If the base is baked, it must be cooled to room temperature.
We observe the temperature regime. Each oven fibs a little, if your crust is too brown, then lower the degrees, or bake with the top covered with foil.
Cracks most often appear from temperature changes, so it is necessary to cool it smoothly, first we leave it in the switched off oven for an hour with the door ajar, then it cools on the table for a couple of hours and only then we put it in the refrigerator.
After the cheesecake is baked, it is not ready yet! He needs at least 10-12 hours to get into the desired shape. Let me remind you once again that the peak of its taste occurs only on the third day.
Try following these recommendations first, and if that doesn’t work, then try the advice about a water bath.

By the way, he appeared, just look how beautiful he is.

Have delicious desserts. See you soon.

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.

The classic delicacy is based on cream or cottage cheese. But there are recipes for the dish that involve the use of other types of cheeses.

Classic cheesecake recipe

Ingredients:

Cookies “Jubilee” – 300 g.
Butter – 130 g.
Cream cheese – 450 g.
Sour cream – 450 g.
Sugar – 200 g.
Eggs – 3 pcs.
Cinnamon – 1 pinch.

Preparation:

First, grind the cookies as 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.

Video recipe

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.
Ghee – 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:

To make cheesecake, combine crushed cookies with crushed nuts, melted butter and stir. Place the finished mixture in a mold and compact.
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.
Add sugar, grenadine and pre-soaked gelatin into the resulting aromatic mass. Whisk the mixture until the consistency becomes thicker.
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.
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 culinary specialist 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:

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.
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. Place the finished filling on top of the crust.
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 will be compacted, and the voids in the cheese filling will disappear.
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.
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.
To decorate the finished dish, I recommend using powdered sugar, icing, grated chocolate or fresh berries.

Video recipe

Before making New York cheesecake, watch this master class from Jamie Oliver. 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:

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.
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.
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.
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.
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.

Making New York cheesecake is quite simple, just follow the steps below and use exactly the ingredients listed. Only by strictly adhering to this recipe will you get a classic New York cheesecake and be able to feel the taste of this magnificent pride.

To prepare the base for cheesecake, beat 100 grams of butter and 50 grams of sugar well with a mixer.
Continuing to beat, add 1 egg to the mixture and beat until the mixture becomes homogeneous.
After this, add 150 grams of flour in small portions and mix well until the flour is evenly distributed in the mixture.
Roll out the resulting dough to form a circle 5 millimeters thick.
Place the dough on a baking sheet lined with parchment paper and bake for 15 minutes in the oven at 200 degrees Celsius.
Remove the biscuit base from the oven and leave to cool.
To prepare the cream for the New York cheesecake pie, you need to mix 1 kilogram of Philadelphia cream cheese with 300 grams of sugar and beat with a mixer for 3-5 minutes. It is strongly recommended to use only Philadelphia cheese or, as a last resort, Mascarpone cheese, otherwise the New York cheesecake will not turn out classic.
In a separate bowl, beat 7 chicken eggs with a spatula or whisk, adding 1 tablespoon of lemon juice, 50 grams of corn starch and 1.5 teaspoons of vanilla sugar.
Melt 25 grams of butter.
Continue beating the cream cheese with a mixer and gradually pour the egg mixture into the cheese mixture in a small stream, and as soon as the mass becomes homogeneous, add the melted butter and continue beating until smooth.
Take a round baking dish, grease it with butter and carefully place the New York cheesecake base there.
Pour buttercream on top.
New York cheesecake according to the classic recipe is prepared in a water bath to preserve the tenderness and refinement of the taste of this dessert. To create a water bath, you need to find a deep baking sheet and place a round baking dish with a cheesecake pie in it. Then pour boiling water into a deep baking sheet up to half of the mold, but so that the water gets only into the deep baking sheet, and not into the round mold with the base and cream. The round New York cheesecake pan should stand in boiling water up to the middle of the round pan in a deep baking pan. The baking tray must be chosen so that the distance between its walls and the round walls is at least 5 centimeters.
Bake New York cheesecake in a water bath for 1 hour at 160 degrees Celsius, preferably in a microwave or convection oven. You can check the readiness of the cheesecake as follows: the cheesecake in the center with a diameter of 4-8 centimeters should tremble. The main thing is not to overbake and take it out of the oven on time; cheesecake is quite unpredictable in preparation.
Let the cheesecake cake cool.
Once the cheesecake has cooled, you can top it with fresh berries.