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

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.
  • 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:

  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 the 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 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:

  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. Place the finished filling 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 will be compacted, and the voids in the cheese filling will disappear.
  4. Bake the cheesecake in a double boiler 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. To decorate the finished 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. As a result, the recipe for a classic cheesecake appeared.

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

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 kind of 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 this: first, grind the cookies using a meat grinder, blender, or just 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.

The delicious dessert cheesecake (English Cheesecake - literally - curd (cheese) pie) is much older than it might seem. Cheesecake, which has spread throughout the world thanks to the boundless love of American chefs, is considered to be an American dish with some distant English roots. Indeed, a pie based on soft cream cheeses or cottage cheese came into American cuisine along with European settlers and earned popularity there, and at the same time “American citizenship.” Now American cheesecakes are prepared not only in the USA and Europe, but in the Middle East, Israel, Hawaii, Japan, Russia, China and many other countries.

The first mention of cheesecake, or rather, the ancestor of all modern types of this dessert, was made by the ancient Greek physician Aedjimius, who described in detail the methods of preparing cheese pies. This is indirectly confirmed by the mention of the work of the Greek in the works of Pliny the Elder. According to John Segreto, who wrote the book “Cheesecake Madness,” the first cheesecakes appeared on the island of Samos in the 8th-7th centuries. BC. In Greece, Olympic athletes and wedding guests were treated to this delicacy. Having reached Ancient Rome, Julius Caesar fell in love with the dessert, which automatically made its preparation mandatory in the homes of the nobility. The Roman hobby was inherited by the European colonies, primarily to England, where it received a long-term residence, especially since England had all the conditions and necessary ingredients for preparing this simple and tasty dish.

Another point of view on the origin of cheesecake belongs to Joan Nathan, who believes that this dessert comes from the Middle East. East. There, the original cheesecake was prepared like this: milk was curdled, honey, lemon zest and egg yolks were added, mixed and baked. It is precisely this recipe, according to Nathan, that came to Europe along with the crusaders returning from campaigns.

It is interesting that cheesecake, or rather a loaf with cheese, has been known in Ancient Rus' since the 13th century. In any case, from this time on there are written references to such a dish. But if we consider that there are no surviving written ancient Russian sources older than the 12th century, and more ancient chronicles are known only from later lists, then we can assume that cheesecake was eaten in Rus' long before the Crusaders, and a variety of cheesecakes, cheesecakes, loaves with cheese and cottage cheese, surviving to this day are only additional confirmation of this. Cottage cheese casserole, familiar to everyone born in the USSR, is also a cheesecake, although a little brutal.

Rich history, traditions of different peoples and complex interweaving of the “pedigrees” of similar dishes make cheesecake a universal “reconciling” pie, which is equally appropriate in New York, Moscow, for Easter or a birthday. This delicious pie is a true internationalist and goes well with Chinese or Indian tea, as well as with Caucasian kefir or Colombian coffee. Let's give the Americans credit - the introduction of cream cheese and cream into the pie really changed the taste and appearance of the dessert. Cheesecake has become completely unique gloss, delicate, soufflé-like structure, diversified itself with additional components and became a regular in many modern glamorous cafes and restaurants.

Enough history, let's talk about the dessert itself. Cheesecakes are divided into two categories - baked and raw. The first became popular thanks to the American style of cooking, the second, more ancient version is still used in some countries. You can also divide cheesecakes into those made from cream cheese (New York) and from cottage cheese or homemade cream cheeses. Let us recall that in English the word cheese, in addition to cheese, means cottage cheese. So there is no “wrong” cheesecake, there is only a variety of cooking styles and recipes.

The famous New York cheesecake, synonymous with modern cheesecake, and, in many ways, its standard came about due to several accidents. In 1912, James Kraft developed a new method for pasteurizing inexpensive cream cheese, and in 1929, Arnold Reuben announced that cheesecake had a new recipe. Indeed, what was served at New York's Turf restaurant was nothing like homemade cakes. The dessert acquired gloss and a uniform structure. It has become almost impossible to replicate in the home kitchen. It was this luck that made cheesecake an “iconic American dish.”

Until 1929, cheesecakes were made from cottage cheese or rather expensive varieties of cheese (ricotta, Havarti), but Philadelphia cheese is much more simplified the matter. This cheese is ideal for baking, as it is very fatty and is made not from milk, but from cream. It does not require aging, like brie or Italian varieties, and its structure is similar to mascarpone.

In addition to cheese, the cheesecake recipe contains sugar, eggs, cream, fruit and cookies for the crust base. These are the basic ingredients, to which berries, syrups, chocolate, alcohol and other components can be added, depending on the whim and skill of the cook. Decorating the top is often done in order to hide cooking defects, for example, a crack that has appeared. The highest skill can be considered a cheesecake, perfect in shape, without cracks or defects with an open top part, only slightly decorated with fruit or chocolate.

New York cheesecake

Ingredients (8-10 servings):
For filling:
700 g soft cream cheese (Philadelphia),
100 g cream with 33% fat content,
3 tsp. fat sour cream,
100 g sugar,
1 tsp. vanilla extract,
3 eggs.

For the base:
500 g cookies,
150 g butter,
1 tsp. ground cinnamon,
1 tsp. ground nutmeg.

Preparation:
Prepare a collapsible mold with a diameter of 26 cm. Crumble the cookies, mix them with melted butter, sugar, cinnamon and nutmeg. Grease the mold and spread the resulting mixture over the bottom. Sometimes the base is distributed along the walls. Preheat the oven to 150°C, place the mold on the top shelf for 15 minutes (place a bowl of water with a diameter larger than the mold on the bottom shelf). Take out the mold and cool without disassembling it.

Mix filling ingredients except eggs. Whisk the yolks and whites separately. Gently fold the eggs into the filling, trying to keep it fluffy. Place the filling on the base. Bake at 150°C for 1 hour. Leave the cheesecake in the turned off oven for another 15 minutes, then open the oven door and leave for another 10 minutes. After this, let it cool completely, remove the frame and let it cool for 6 hours.

A few recommendations. All ingredients must be at the same temperature. The eggs can be beaten cold; during the process they will reach the desired temperature. To prevent the cheesecake from cracking when removing the pan, run a knife with a narrow blade along the side.

A very interesting version of chocolate-based cheesecake is offered by the famous chef Ilya Lazerson.

Chocolate New Yorker.

Ingredients:
For the base:
150 g chocolate,
100 g butter,
3 eggs,
100 g sugar,
75 g flour

For filling:
600 g Buko cream cheese,
150 g of the fattest sour cream,
3 eggs,
6 tbsp. l. Sahara,
3 tbsp. l. flour,
vanilla.

Preparation:
Melt the chocolate in a water bath with butter until smooth. Beat 3 eggs with sugar until white foam, add chocolate mixture and flour and until smooth. Pour into the bottom of a 26cm springform pan. Mix cheese, sour cream and flour. Beat eggs with sugar until white foam and gently combine with slow movements, trying to maintain airiness. Place the filling on top of the chocolate base. Use a fork to lift the dark threads from the chocolate layer for a marbling effect. Bake at 180°C for 45 minutes. The center of the cheesecake should jiggle slightly when finished baking. Cool in the oven with the door ajar. Run a sharp knife along the edge to prevent the top from cracking. Let the cheesecake cool naturally in a warm place for 6-10 hours.

In England, where cheesecakes came to the States, the dessert is not baked, but gelatin is added and left in the refrigerator. This greatly simplifies the process, especially when you want to enjoy a cool and tasty dessert on a hot summer evening. In France, cheesecakes are made from Neufchatel cheese with fruit and berry decorations, and in Brazil, cheesecake is topped with guava jam. In Belgium and Holland, it is customary to sprinkle cheesecakes with crushed cookies and grated chocolate. Cheesecakes are even made in Japan. Asian cheesecakes often contain tea, and some cooks even use tofu, a curd made from soy milk. Most often, Japanese cheesecake is a slightly modified American recipe with the addition of bright green Matcha tea powder.

Japanese cheesecake.

Ingredients:
250 g Philadelphia cheese,
50 g butter,
140 g sugar,
100 ml milk,
60 g flour,
20 g starch,
6 eggs
½ lemon (juice)
¼ tsp. baking powder,
2 tsp. Matcha tea,
salt,
5 tbsp. spoons of plum jam,
2-3 tbsp. l. plum vodka,
powdered sugar (for sprinkling).

Preparation:
All ingredients should be at room temperature. Separate the yolks from the whites, beat the whites until foamy, add sugar and a pinch of salt, beat until thick. Mix the cheese and butter separately, stir or beat with a mixer at low speed until smooth. Without stopping, add lemon juice and yolks. Pour in milk and stir. Mix flour and tea with starch, add to the mixture and mix gently. Fold in the egg whites in a circular motion. Place everything in a mold, line the inside of it with baking paper, wrap it in 3 layers of foil, place the “packed” mold in a deep baking tray half filled with water. Bake for 1 hour at 180°C. Remove the cheesecake, remove the foil, run a sharp knife around the edge of the pan to release from the pan, remove the rim, peel off the paper and let cool for 2 hours. Cool in the refrigerator. Sprinkle the finished cheesecake with powdered sugar and serve with warm plum sauce made from jam and plum vodka (heat in a water bath).

Russian cuisine does not have its own signature cheesecake, but the classic honey and berry ingredients may well serve as a symbol of the Russian dessert. Don’t be afraid to experiment; perhaps your own cheesecake, based on your own recipe, can become a unique Russian recipe, recognizable throughout the world.

1. To prepare a classic cheesecake, use cream cheese, 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.

Frame: @/ / YouTube

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 compact. 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 vanillin 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, oatmeal, 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 blackcurrant jam;
  • 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, press down 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 the 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 water over gelatin and leave for 5 minutes. Then place the bowl of gelatin in a 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 spread the coffee jelly over the 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 mix 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 (salted 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 cream cheese, 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.

The base of the dessert is made from shortbread cookies and butter. In some cases, cinnamon, vanilla, ground nuts, and cocoa are added to the dough.

The five most commonly used ingredients in classic cheesecake recipes are:

The filling for the treat is made from cottage cheese or soft cheese. A delicious cream is made from mascarpone, Philadelphia, ricotta and almette. Cream or sour cream, raw chicken eggs, and sugar are added to it. The filling is supplemented with fruits, berries, melted chocolate, and lemon zest.

How to make classic cheesecake

This beautiful American dessert is prepared in 2 ways: cold and hot. Each of them has its own advantages and is suitable for home use.

Five of the fastest classic cheesecake recipes:


  1. The crust is made from soft crushed cookies and melted butter. The products are combined, then the resulting mass is placed in a baking dish, and the bottom or bottom and sides are formed with your hands.

  2. To prepare the dessert using the cold method, the cheese is whipped and combined with gelatin. The cream is spread on the base and sent to the refrigerator for 6-8 hours.

  3. The hot method means baking or boiling the dessert in a water bath. First, the base is heated to 180 °C. When the cake is browned, take it out and cool. Place cream on it and bake the dish in the oven at a temperature of 160-170. The finished treat is also cooled in the refrigerator for several hours.

  4. To prevent the cheesecake filling from cracking, the dessert is boiled in a water bath. This method allows you to heat the workpiece evenly from all sides. To do this, the mold with the cheesecake is immersed in a deep bowl of water and the structure is placed in an oven preheated to 160 °C for 60-80 minutes.

  5. The finished dish is placed on a flat dish and cut. To ensure an even cut, use a sharp, hot knife.

The treat is decorated with berries, grated chocolate, fruit slices, and mint leaves.


A classic cheesecake will decorate a festive table and a friendly tea party.