Cheesecake that always works

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Prepared by: Kristina Trofimkina

10/27/2016 Cooking time: 9 hours 0 minutes

Classic cheesecake is a simple dish that doesn't require much skill. There are many variations of this dessert. Today we will prepare the most delicate cheesecake that melts in your mouth. Try it!

Classic recipe

Cheese cake prepared according to the classic recipe is velvety, rich, sweet and very satisfying. A thin sour cream cap will be a wonderful accent, adding richness to the taste.

Korzh:

• 6 tbsp. melted butter;
• 1.5 tbsp. crumbled cookies;
• 2 tbsp. l granulated sugar;
• salt (pinch).

Filling:

• 0.9 kg unrefrigerated cream cheese;
• 1 and ¼ tbsp. granulated sugar;
• 1 and ¼ tbsp. sour cream;
• 6 lightly beaten eggs;
• 1 tbsp. vanilla essences;
• 1 tsp each lemon and orange zest;

Topping:

• 3/4 tbsp. sour cream;
• 1/2 tbsp. granulated sugar;
• 1/4 tsp. vanilla essence;
• berries (optional).

A classic cheesecake is prepared as follows:

1. Preheat the oven to 160⁰;
2. Dough. Melt the butter in the microwave and grease the springform pan with it.
3. Mix the remaining butter with crushed cookies, sugar, and salt.
4. Distribute the resulting mixture evenly over the bottom and sides of the mold.
5. Brown in the oven for 15-18 minutes.
6. Let's prepare the filling. At medium mixer speed, beat the cream cheese and add the sour cream. We continue to beat, the resulting mass should be light and fluffy; if necessary, clean the sides of the bowl with a whisk.
7. Into the sweet cheese mass we alternately add sour cream, lightly beaten eggs, vanilla, and both citrus zests. Mix thoroughly and pour onto cookies that have already cooled.
8. Place the cheesecake in a deep baking tray, fill it halfway with boiling water so that the water reaches about halfway up the pan. Bake the cake for about 70 minutes. Don't be alarmed if the cake inside is still liquid, that's how it should be.
9. Let's prepare the topping. Mix sour cream, sugar and vanilla. Place on top of the prepared cheesecake and return to the oven for 5 minutes. We turn off the oven, but we don’t take out the cheesecake for another hour. This gentle cream minimizes the risk of cracks in your cake.
10. Remove the cheesecake from the grill. We run a knife along the edges of the mold, cool it to room temperature, cover with a lid and put in the refrigerator overnight.

Half an hour before serving, remove the cheesecake from the refrigerator and bring to room temperature. Remove the split ring. Before cutting each piece, the knife must be dipped in warm water and wiped dry. Serve with berries or jam if desired.

How to cook "Cheesecake in the oven"

I’ll tell you the most important thing right away: the pie will be cooked in the oven, but not in the usual way. To ensure the filling cooks evenly and remains tender, wrap a round baking dish with foil.

The cookies need to be crushed into crumbs in a blender. Then add soft butter, a whisper of salt and cinnamon. Mix everything thoroughly and spread the mixture onto the bottom of the mold, compacting it. Bake the layer at 180 degrees for 10 minutes, take it out, and reduce the oven temperature to 160.

Let's start with the filling. Place the cream cheese in a mixer, knead, then add the eggs one at a time, beat the mixture after each. In the same way, add sour cream, cream and sugar in portions, add a pinch of salt. Whisk everything together and pour it onto the cookies. Boil about 3 liters of water in a saucepan.

Pour enough boiling water into a wide pan so that it covers the round baking pan to the middle when it is inserted into this widest pan. We put this design in the oven for 1.5 hours, and then open the oven slightly and let the cake cool without removing it from the water for an hour.

Then remove the round pan from the water, remove the foil from the outer sides and cover the top of the cake pan with foil. Leave the cheesecake in the refrigerator for about 5 hours. Then you can serve with any sweet sauces, jam or ice cream.

Cheesecake with berries - photo recipe

This delicious and healthy low-calorie dessert is always easy to make. The tender curd dough does not contain heavy fats, and the berry filling gives the baked goods a fresh, rich taste. In winter, you can replace fresh berries with frozen or thick jam.

Your rating: (
2 ratings, average: 5.00 out of 5)
Cooking time: 50 minutes

Quantity: 6 servings

How to make dessert without baking?

Everything about a cheesecake is good, but a long baking time can ruin a lot of plans. It turns out that a delicious dessert can be prepared without the use of an oven. You will need the following products (their proportions are based on using a 24 cm mold):

• 250-300 g of cookies that can crumble easily;
• 120-150 g melted butter;
• 1 half-kilogram package of mascarpone;
• 1 tbsp. cream;
• 1 tbsp. Sahara;
• 20 g gelatin.

How to prepare a no-bake cheese cake:

1. Dissolve the gelatin by pouring half a glass of cold purified water over it and leaving for about 40-60 minutes;
2. Grind the cookies using a meat grinder or blender. The latter will be even more convenient and faster.
3. Mix the cookies with butter, get a crumbly mass, put it on the bottom of a greased mold, compact it and put it in the cold for half an hour.
4. Let's start preparing the filling. We put the gelatin on the fire, heat it up, but remove it before it boils.
5. Whip the cream with sugar, add cheese and mix.
6. Add gelatin, mix everything thoroughly and pour onto the cookie base.

Having leveled the top, refrigerate our cheesecake for 3-4 hours.

How to make a quick cheesecake

Grind the cookies in a blender. Melt the butter until liquid. Mix the cookie crumbs with the butter and half the vanilla sugar and stir thoroughly.

Place the “shortbread dough” in a springform cake pan lined with parchment paper. Distribute it in an even layer over the entire pan and on the sides. Press down the dough to form a single cheesecake base. Place in the refrigerator to harden.

At this time, prepare the cream for the cheesecake. To do this, place the gelatin in a container and fill it with cool wine. Leave for 30 minutes to swell.

Place cheese in a cup, grate lemon zest, 50 g. sugar, lemon juice and the second part of vanillin. Beat with a mixer.

We put gelatin and wine on the fire, pour 100 grams there. sugar, stirring constantly until completely dissolved. Bring to a boil, but do not cook.

Whisk the cold cream with the remaining sugar into a strong foam.

Add the cooled gelatin in small portions to the whipped cheese. Then add whipped cream and mix both creams with light movements.

Pour the cream onto the shortbread dough, which we take out of the refrigerator. Then put it in the refrigerator again until the cream completely hardens for about 3 hours.

Remove the cheesecake from the refrigerator and release it from the springform pan. Our dessert is ready! It looks beautiful even without decoration.

Homemade cottage cheesecake recipe

When you buy a cheesecake in a supermarket or cafe, it will cost you a pretty penny. At home, dessert is cheaper and tastes better. In addition, its most expensive ingredient, cream cheese, can be replaced with more affordable cottage cheese, preferably low-fat.

And we replace the classic crumbly cookies with ordinary wheat flour (230 g), which it is advisable to sift before use. In addition to this you will need:

• 1.5 cups sugar;
• 3 tbsp. l. melted butter;
• 1 tbsp. water;
• 5 eggs;
• 3 tbsp. pasteurized milk;
• 0.9-1 kg of cottage cheese 0%;
• vanillin - a pinch;
• 1 lemon;
• a pinch of salt.

Preparing curd cheesecake:

1. For the dough, mix 200 g of sifted flour with 3 tbsp. sugar, oil and water. The result should be a fairly firm, non-sticky dough. To increase its hardness, we recommend placing it in the refrigerator for a short time.
2. Line the bottom of the baking pan with parchment paper, cutting out a circle of the appropriate size. We assemble the mold, roll out our dough along its bottom, forming sides of approximately the same height.
3. Place the cake base in a hot oven for 10 minutes.
4. We are preparing the filling. Separate the eggs into yolks and whites. Beat the first ones with the remaining sugar, and the second ones with fresh lemon juice and salt.
5. Mix the sifted flour separately, mix it with milk, add the resulting mixture to the whites. We also add vanilla, cottage cheese and yolks with sugar. Stir until smooth, add lemon zest and mix again.
6. Pour the mixture into the cheesecake base. Bake in the oven for about an hour until golden brown.

The dessert is served chilled and decorated with chocolate, ice cream, and nuts.

How to make Fruit Cheesecake

1. It is best to grind the cottage cheese in a blender. Because we need a smooth curd mass without lumps and grains. Blend cottage cheese and sour cream in a blender until smooth.

2. Now let's prepare the cheesecake dough. Separate egg whites from yolks. Beat 0.5 cups of sugar and egg whites until foamy. Carefully and gradually add flour, remaining yolks, and vegetable oil to the whites. Mix everything thoroughly. Divide the dough into two parts. To bake cheesecake, we need a mold with high walls. Grease the mold with oil and pour half of the dough into it.

3. Place the curd mixture into the second half of the dough. Add a little salt, 0.5 cups of sugar, milk and vanilla sugar. Beat the mixture well with a mixer. Very carefully pour this mixture into the mold onto the dough. The first layer of dough will rise at the edges.

4. Preheat the oven to 180 degrees. The cheesecake will bake for about an hour. He must rise. It will have a brown tint. Turn off the oven, but do not remove the cake from there. Let it cool with the oven.

5. While the cake is baking, prepare the berries. Fresh berries must be sorted and washed. Pour 2 cups of hot water over them and drain this water into a separate bowl. Dissolve gelatin in a glass of water, mix with the water in which the berries were blanched. Place berries on cooled cheesecake and pour jelly over them. Place in the refrigerator for 1.5-2 hours so that the jelly hardens.

"New York" - a popular variation of the cake

This American cuisine recipe is included in the menu of thousands of cafes around the world. The composition is practically no different from what was proposed a little higher in the no-bake cheesecake.

Ingredients:

• crumbly cookies -300 g;
• 5 tbsp. oils;
• half a kilogram package of cream cheese (the original recipe calls for Philadelphia);
• 1 tbsp. heavy cream and sugar;
• 3 eggs.

preparation procedure :

1. We first remove all the ingredients from the refrigerator so that they are at room temperature.
2. Grind the cookies in any way convenient for you. We mix it with oil that has already become soft and plastic, we get a loose mass that needs to be distributed along the bottom of the springform pan, forming sides.
3. Place the pan with the cookie base in the preheated oven and bake for about 10 minutes. Then take it out and let it cool.
4. Mix the cheese and sugar evenly using a mixer, doing this at minimum speed.
5. We remove the mixer, take the whisk in our hands and add the eggs one at a time, stirring slowly.
6. Finish preparing the cream by adding cream.
7. Pour the resulting mixture into the cooled base.
8. Wrap the pan in foil and place in an oven preheated to 160⁰ for 70 minutes. The finished dessert should jiggle, but not spread, if you move the mold.
9. After turning off the oven, leave the cake in it for about another hour. Then we keep it on the table for about 30 minutes, after that we run a knife along the edges of the mold, put it in the refrigerator, where the dessert should spend at least 8 hours.

According to professionals, cheesecake reaches the peak of its taste characteristics only on the third day after preparation.

Five Rules for the Perfect Cheesecake

Preparing this dessert will not take you much time, but you need to take a responsible approach to the choice of ingredients. What additional information do you need to know besides the composition and sequence of actions?

1. The ideal baking dish is a detachable, round one. It is easier to remove a cake from such a baking sheet, whose layers differ in consistency.
2. Use parchment: the dessert itself will suffer less, and it will be more convenient for you to wash the mold.
3. Do not overdo it with the speed of beating the dough - here you need either a mixer at low speed or a manual method.
4. Allow the cake to cool properly, otherwise it will lose its shape. After finishing baking, turn off the oven and leave it there for half an hour.
5. Watch the temperature: when you beat the cheese, it should be at room temperature.

There are many nuances that determine the appearance and taste of your dish. But if you are new to the confectionery world and do not yet know all the intricacies of cooking, then stick to the recipe.

Cheesecake in a slow cooker

With the help of a universal kitchen assistant - a multicooker - it is also possible to prepare your favorite dessert. Take the composition and quantity of ingredients from any recipe you like given in this article. Then we proceed according to the following preparation scheme:

1. Grind the cookies and mix them with butter.
2. Cover the bottom of the multicooker bowl with the resulting crumbly mixture. We try to compact the cookies as efficiently as possible so that the base of our dessert turns out dense.
3. Separately mix cream cheese/cottage cheese with eggs, sugar and cream. Add vanillin and, if desired, citrus zest.
4. Pour the resulting homogeneous filling onto the cookie base.
5. Turn on the “Baking” mode for standard time (hour). After its completion, we do not take out the cake for another hour.
6. Directly in the form, which we cover with cling film, leave the cake on the table, and after cooling completely, put it in the refrigerator overnight.
7. We remove the cold pie from the bowl, first walking along its sides with a knife or silicone spatula.

What should not be allowed in the kitchen

This dessert is delicate in taste, but also very capricious. One awkward or simply wrong move in his direction, and the appearance is definitely ruined. Therefore, we want to warn you what not to do while preparing this confectionery product.

Do not use food directly from the refrigerator. All ingredients must be the same temperature, and since the cheese is whipped warm, all other elements of the future pie must be warm.

Do not quickly beat or mix the dough, otherwise during baking it will burst and give an unsightly crack.

You can’t check the doneness with a knife, this also ruins the whole composition - cracks appear again. In addition, you should not leave the cake in the oven for a long time. It turns out that the middle is not baked well, it seems raw while the edges are already ready. You just need to let your dish sit for nothing, and not overdry it in the oven.

You can't eat it right away. First, give it time to cool, wrap it in cling film and put it in the refrigerator. At the same time, it is important that there are no strong odors in the kitchen or in the refrigerator itself - the dessert immediately absorbs them.

Delicious chocolate cheesecake

Chocolate lovers also deserve their own version of cheesecake. To prepare it, we take either the crumbly cookies we are used to in other recipes (1 cup of crumbs) and add 2 tbsp to it. cocoa, or replace the cookies with chocolate ones. For the base you will also need 2 tbsp. l. soft butter.

filling will be unusual this time:

• Philadelphia or Mascarpone cheese – 1 half-kilogram package;
• 2 eggs;
• 1 tbsp. Sahara;
• 1 tbsp. corn starch;
• ½ tbsp. cocoa;
• dark chocolate bar.
• 100 g cream.

The cooking steps follow the classic cheesecake recipe.

Preparation procedure:

1. We prepare the base in the usual way by mixing cookie crumbs with melted butter and compacting the resulting mass to the bottom of the mold.
2. Cool it in the refrigerator or put it in the oven for 10 minutes.
3. Mix the ingredients for the filling, add chocolate melted in a water bath.
4. Slowly pour the filling onto the base and bake in the oven for about an hour.
5. Then cool according to the scheme described above.

Can this cake be made without cottage cheese? Yes! Unusual and tasty recipe

Cottage cheese, due to its availability and price, began to gradually displace cream cheeses from the composition of the favorite dessert, Cheesecake. However, there is a variation in which it can be removed. We prepare the base according to the standard scheme, mixing cookies with butter, and for the filling take:

• 800 g fat sour cream;
• 200 g powdered sugar;
• 40 g starch;
• 4 eggs;
• 1 lemon (for zest);

Preparation procedure:

1. Before starting the cheesecake filling, mix the starch with powder. Then add sour cream, zest and eggs to them. Mix with a fork.
2. Pour the filling onto the base, then place the mold in a preheated oven for an hour.
3. Cool according to the scheme described above.

Delicate banana dessert

The delicate banana note fits perfectly into the taste of the cheese cake. However, we recommend selecting perfectly ripened fruits for a brighter result.

Banana cheesecake is prepared without baking according to the standard recipe. The base, as in other versions of your favorite recipe, is prepared from a mixture of cookie crumbs and butter.

Preparation:

1. Since the dessert is being prepared without baking in the oven, we will need gelatin, which should first be dissolved in cold water.
2. Combine it with a mixture of mascarpone, mashed two bananas, powdered sugar and cream.
3. Pour the filling onto the cookies and put them in the refrigerator to harden.
4. You can decorate the dessert with chocolate, nuts, caramel.

Cake with mascarpone - a very delicate dessert

Delicate, creamy mascarpone cheese serves as the basis for many delicious desserts. Quite often it is used to make cheese cake, replacing the classic Philadelphia. The basis for the cheesecake according to this recipe is the same cookies mixed with butter and baked in the oven, and for the filling you will need:

• 1 pack of Mascarpone per 0.5 kg;
• 1 tbsp. cream and sugar;
• 3 eggs;
• vanilla pod.

Procedure:

1. Mix cheese with sugar, add cream, eggs and vanilla. It is better to use a whisk rather than a mixer.
2. Pour the filling into the mold.
3. Place the pan on a deep baking sheet, fill it halfway with boiling water, and bake for a little over an hour.
4. Cool according to the scheme described above.

Basic tips for preparing cheesecakes correctly

1. Try to avoid adding a lot of sugar to the top of this dessert. The peculiarity of cheesecake is that you should feel a light sour milk taste. Otherwise, your dessert will just be a casserole. Various additions and decorations to the cheesecake will take on the responsibility of sweetening its taste.
2. Great options for decoration include nuts, jellies, frosting, whipped cream, jellies, and various fruit pieces. It is not advisable to use mastic or butter, because they are not suitable for cheesecake.
3. If you use Philadelphia or cream cheese when making cheesecake, then when cooking, place the pan with the dessert not just in the oven, but in a larger container, the water level in which reaches half the level of your cheesecake.
4. Do not add large amounts of nuts, dried fruits and candied fruits to the curd part of the cheesecake. They will only spoil the taste of your dessert and deprive it of that very tenderness.
5. Before eating the cheesecake, you need to let it sit for several hours (2-7) in the refrigerator. Then it will acquire the necessary consistency and express the taste of a real cheesecake.

Pumpkin version - a recipe that can surprise

This recipe brings back memories of golden autumn thanks to its delicate color.

For the base, prepare:

• 200 g oatmeal cookies;
• 1 tbsp. honey and milk;

For filling:

• 400 g cottage cheese;
• 5 eggs;
• 1 tbsp. heavy cream;
• 800 g pumpkin;
• 1 packet of vanillin;
• 100 g sugar.
• optional ground ginger (pinch).

Preparation procedure:

1. This version of the base will differ from the classic base in that it holds its shape perfectly, remaining tasty and low in calories. Prepare cookie crumbs, mix them with honey and milk. Knead thoroughly with a spatula for several minutes.
2. Place the base on a springform pan and distribute it evenly along the bottom, forming sides.
3. We put the base in the refrigerator to give it additional rigidity.
4. Grind the cottage cheese in a blender, add eggs and sugar to it.
5. Pour the curd mixture onto the base and bake in a preheated oven for a quarter of an hour.
6. Peel the pumpkin, cut into portions, bake in the oven for about an hour.
7. Use a blender to puree the baked pumpkin, add vanilla and ginger to it, and pour it on top of the cooled curd filling.
8. Bake for about an hour until the filling hardens.

Homemade diet cheesecake

We invite you to prepare a dietary version of your favorite dessert. In this case, we make the base from oatmeal, and instead of cream cheese, we put low-fat cottage cheese in the filling.

Ingredients:

• oat flakes – 100 g;
• 2 eggs (only whites are needed);
• 0.7-0.8 kg of cottage cheese;
• 20 g gelatin.
• 2 tsp will add sweetness to the dish. stevia extract.

Preparation procedure:

1. Grind the flakes into powder, pour it into the bottom of the mold and dry in the oven for 10 minutes.
2. Dissolve the gelatin by soaking it in 0.1 liters of water. After half an hour, when it swells, put it on the fire, melt it, but do not bring it to a boil.
3. Pour part of the resulting (¾) gelatin into the stevia-sweetened cottage cheese, combine the resulting mass with the whipped egg whites.
4. Spread the filling on the oatmeal base and place in the refrigerator for a couple of hours.
5. Decorate the resulting dessert with berries and fill it again with gelatin and return it to the cold.