New York cheesecake with lingonberry sauce recipe with photos step by step

Classic New York cheesecake

Photo: Daria Saveleva / Shutterstock

Ingredients

150 g shortbread cookies;
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 vanilla one at a time, stirring after each ingredient until smooth.

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

Recipe 2: New York cheesecake made from Yubileinoye cookies and Philadelphia cheese

The long-awaited Philadelphia cheese finally arrived and I baked a normal, human cheesecake. My first experience with mascarpone cheesecake was quite different in both taste and texture. In a word, I was very, very pleased with the result.

NB! If this recipe seems too complicated for you, pay attention to No-Bake Cheesecake!

For the base:

200 g shortbread cookies such as “Yubileiny”, “Slodych”, “Baked milk” 110 g butter

For filling:

600 g Philadelphia cheese 3 eggs 150 ml heavy cream 150 g powdered sugar 1 tsp. vanilla essence

1 tsp lemon zest and/or 1 tbsp. lemon juice optional

All ingredients should be at room temperature.

Grind the cookies into crumbs, add melted butter, mix.

We compact the mixture along the bottom and sides of a springform pan with a diameter of 21-22 cm.

Place in an oven preheated to 160 degrees for 10 minutes. We take it out and cool it.

Beat the cheese with a whisk with powdered sugar until smooth.

Gradually add cream, eggs and vanilla. We try not to overbeat the mixture - if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.

Pour the cheese mixture into the mold.

We wrap the mold with a double layer of foil so that liquid does not flow into it, place it in another mold of larger diameter and pour so much water into the last one so that it reaches from the middle of the sides of the mold with the cheesecake. Place in an oven preheated to 160 degrees for an hour and 20 minutes.

After this time, turn off the oven, open the door slightly and leave it like that for another hour. After this, take out the cheesecake and put it in the refrigerator for at least 4 hours, or preferably overnight.

Before serving, run a knife along the sides of the pan, remove the side and transfer the cheesecake to a plate. Decorate as desired.

Chocolate cheesecake

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.

Melt the chocolate in a water bath or in the microwave and cool. Mix cheese, powder and cream mixture or starch. Add eggs and yolks, mix, add sour cream and mix again.

Dissolve cocoa in hot water and add to filling along with melted chocolate. Stir until smooth.

Spread the filling over the cooled base and place in an oven preheated to 180°C for 50 minutes.

Melt the chocolate, cream and honey, cool slightly and pour over the cold cheesecake.

No-bake lemon curd cheesecake

Photo: Africa Studio / Shutterstock

Ingredients

80 g shortbread cookies;
50 g butter;
200 g cream cheese;
500 g cottage cheese;
200 g powdered sugar;
3 lemons;
4 sheets of gelatin.

Preparation

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

Mix cheese, cottage cheese, powdered sugar and the zest of two lemons. Soak the gelatin in cold water according to the instructions, then heat it over low heat and mix with the juice of all three lemons. Add to curd mixture and mix well.

Spread the filling over the base and refrigerate for 6-8 hours.

Homemade no-bake cottage cheesecake with strawberries

Another no-bake cheesecake recipe based on cottage cheese. It's no secret that in the summer heat you don't even want to go near the oven. And you really need to pamper your loved ones with something sweet; this curd cheesecake will always come in handy. No baking required for preparation. It has berry freshness and pleasant sourness, thanks to the jelly layer covering it.

YOU WILL NEED:

FOR THE BASE:

150 g shortbread cookies
100 g butter, softened

FOR FILLING:

800 g cottage cheese
200 ml cream
150 g sugar
9 tablespoons gelatin
vanillin
gel food coloring

FOR JELLY:

150 g strawberries
80 g sugar
2 teaspoons gelatin

PREPARATION:

Grind the cookies in any convenient way.
Add melted butter and stir.
Place the crumbs in the mold and compact well.
Place the mold in the refrigerator for a while.
Mix cottage cheese with cream, regular and vanilla sugar, beat until smooth.
Divide the resulting mass into three equal parts and place in bowls.
Place two bowls in the refrigerator.
Add dye to the third part and mix until the desired color is obtained.
Melt 3 teaspoons of gelatin in a steam bath, add it to the colored mass.
Pour the mixture onto the cookie base and place in the freezer for a few minutes.
Add a dye of a different color to the second part of the cottage cheese and repeat the previous procedure.
Pour the mixture onto the slightly frozen previous layer, level it, and put it in the freezer.
Follow the same procedure with the third part of the curd mass, pour it onto the second layer, and put it in the freezer.
For berry jelly, pour gelatin with a small amount of water.
Cook strawberries with sugar for about five minutes.
Rub the slightly cooled mass through a sieve, add gelatin, mix.
Cool until warm, pour onto the cheesecake, cover the pan with film, and place in the refrigerator.
After about 5 hours, use a thin, warm knife to separate the dessert from the walls of the mold and remove the ring.

The result was not just delicious, but also a very beautiful multi-layer cheesecake.

Banana cheesecake

Photo: YuliiaHolovchenko / Shutterstock

Ingredients

120 g shortbread cookies;
60 g butter;
200 g powdered sugar;
1 teaspoon cinnamon;
450 g cream cheese;
2 teaspoons lemon juice;
4 eggs;
230 g sour cream with 20% fat content;
3 ripe bananas.

Preparation

Mix crushed cookies, melted butter, 50 g of powder and cinnamon. Spread over the bottom of a 23cm diameter mold and bake for 10 minutes at 180°C.

Mix cheese, remaining powdered sugar and lemon juice. Without ceasing to stir, beat in the eggs one at a time. Then add sour cream and mashed bananas. Place the filling on the cooled base and bake at 160°C for an hour.

Classic New York cheesecake recipe

You will need:

Cookie;
Cinnamon;
Margarine;
Soft cream cheese;
Sugar;
Vanilla sugar;
Lemon;
Eggs;
Sour cream.
Sauce:
Fresh strawberries;
Lemon juice;
Water;
Sugar.

Classic New York cheesecake recipe: step by step recipe

Preparation:

Grind the cookies and place them in a blender with the addition of a teaspoon of cinnamon. Heat three tablespoons of margarine until liquid.
Pour melted margarine into cookies. Turn on the blender and grind the ingredients until smooth.
Take a baking dish with a removable bottom. Cover the bottom with parchment and grease the inside of the mold with margarine. Place the grated cookies in a thick layer into the mold and press tightly.
Place in the refrigerator for a couple of hours.
Using a blender or whisk, beat soft cheese with sugar.
Add a little vanilla sugar and lemon zest. Then add a few eggs to the resulting mixture and beat all the ingredients until smooth.
Pour the cheese mass into the mold, level the surface and bake in the oven, preheated to 170-180 degrees. Bake the dessert for an hour.
Add 250-300 grams of sour cream in a separate container, add sour cream to taste and half a teaspoon of vanilla sugar. Mix the mixture thoroughly with a spoon or whisk.
Add fresh strawberries, sugar and half a teaspoon of lemon juice to the blender. Add a little water and grind the berries until smooth.
Take the cheesecake out of the oven. Spread the sour cream mixture for dessert and place in the oven preheated to 200 degrees. Bake the sour cream for 4-5 minutes.
Remove the dessert from the mold and place on a plate to cool.
We decorate the dessert with slices of fresh strawberries and serve with strawberry sauce.

Cheesecake "Tiramisu"

Ingredients

For the base:

150 g shortbread cookies;
50 g sugar;
1 tablespoon cocoa;
70 g butter.

For filling:

900 g cream cheese;
300 g sugar;
4 tablespoons cornstarch;
4 eggs;
80 ml rum;
80 ml espresso;
a pinch of vanillin;
10-12 savoiardi cookies.

For decoration:

30 g cocoa;
whipped cream;
a few pieces of chocolate.

Preparation

Grind the shortbread cookies and mix with sugar, cocoa and melted butter. Spread this mixture over the bottom of a 20 or 23 cm diameter mold and press down.

Mix cheese and sugar. Add starch and stir. Then add eggs, rum, coffee and vanilla and mix again. Spread half the cheese mixture onto the base, top with the savoiardi and cover with the remaining filling. Bake in an oven preheated to 160°C for 1.5 hours.

Sprinkle the finished and cooled cheesecake with cocoa, decorate with whipped cream and grated chocolate.

Apple cheesecake

Photo: MShev / Shutterstock

Ingredients

For the base:

120 g shortbread cookies;
70 g oatmeal;
100 g butter;
50 g brown sugar.

For filling:

450 g cream cheese;
2 eggs;
50 g brown sugar;
50 g white sugar;
½ teaspoon cinnamon;
⅛ teaspoon ground ginger;
2 tablespoons cornstarch;
a pinch of vanillin;
2 apples.

For the top layer:

4 tablespoons flour;
4 tablespoons of oatmeal;
50 g sugar;
½ teaspoon cinnamon;
2 tablespoons butter.

Preparation

Mix crushed cookies, oatmeal, melted butter and sugar. Place the mixture in a dense layer on the bottom of a 23 cm diameter mold. Bake for 8–10 minutes at 180 °C.

Beat cheese and eggs until smooth. Add sugar, spices, starch and vanillin to them and mix well. Transfer the filling to the cooled base, and distribute peeled apple slices on top.

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

Jamie Oliver's No-Bake Berry Cheesecake

Photo: Martin Turzak/Shutterstock

Ingredients

300 g oatmeal cookies;
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.

Recipe 3: New York cheesecake made from cottage cheese (New Year's version)

Ingredients
For the crust:

2 cups (200 g) ground cookies,
1/4 cup (50 g) sugar
100 gr. butter (melt)

For filling:

1 kg of cream cheese, such as Philadelphia (can be replaced with 3 packs (200 g each) of low-fat cottage cheese, mixed with 400 ml of heavy cream or full-fat sour cream),
1 cup (200 g) sugar,
3 tbsp. spoons of flour,
5 large eggs,
1/3 cup (80 ml) heavy whipping cream
1 tbsp. spoon of lemon zest,
1 teaspoon vanillin,
Lemon is optional.

How to cook

1. mix ground cookies, sugar and melted butter. Spread the batter evenly across the bottom and sides (about 1 inch high) of the pan. Cover with a lid and put in the refrigerator. At this time, make the filling.

2 Beat the cream cheese with a mixer at medium speed (cottage cheese mixed with plums and sour cream and a pinch of SALT to reduce the sourness), sugar and flour until smooth (about 2 minutes). Beat in the eggs, one at a time, beat for 30 seconds after each egg. After that, add whipped cream, lemon zest and vanilla. Beat well.

3Remove the crust from the refrigerator and pour in the filling. Place the pan with the cheesecake in a larger baking sheet, pour water into the baking sheet and place in the oven on the middle shelf. Bake for 15 minutes, then reduce the oven temperature to 120 C and continue baking for about 1 1/2 hours. Remove from the oven, place on a wire rack and let cool slightly to check the degree of doneness.

4 and into the oven for another 15 minutes. Remove from the oven and carefully remove from the sides of the pan with a knife. Allow to cool, then cover with plastic wrap and refrigerate for 1 day.

Step by step photos of the recipe

1. Grease a frying pan with a diameter of 23 cm. Preheat the oven to 175 C.

2. In a medium bowl, combine ground cookies, sugar and melted butter. Spread the batter evenly across the bottom and sides (about 1 inch high) of the pan. Cover with a lid and put in the refrigerator. At this time, make the filling.

3. Beat cream cheese (curd mixture), sugar and flour with a mixer at medium speed until smooth (about 2 minutes). Beat in the eggs, one at a time, beat for 30 seconds after each egg. After that, add whipped cream, lemon zest and vanilla. Beat well. 4. Remove the crust from the refrigerator and pour in the filling. Place the pan with the cheesecake in a larger baking sheet, pour water into the baking sheet and place in the oven on the middle shelf. Bake for 15 minutes, then reduce the oven temperature to 120 C and continue baking for about 1 1/2 hours. Remove from the oven, place on a wire rack and let cool slightly. 5. put in the oven for another 15 minutes

6. Remove from the oven and carefully separate from the sides of the pan with a knife. Allow to cool, then cover with plastic wrap and refrigerate for 1 day.

7.) New York cheesecake is best served with fresh berries, fruit or fruit sauce

11. And this is how I decorated a cheesecake for jam day) Figures made from special plasticine - sold in the store

Coffee-liqueur cheesecake without baking

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 mascarpone cheese;
150 ml Baileys liqueur;
140 ml heavy cream;
2 eggs;
140 g powdered sugar.

For the top layer:

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

Preparation

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

Pour gelatin with water and leave for 5 minutes. Then place the bowl of gelatin 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 gelatin into coffee, place in a water bath and stir until gelatin dissolves. Add powdered sugar, mix well and cool. Then carefully spread the coffee jelly over the cheesecake and refrigerate for half an hour.

Three chocolate cheesecake

Before you start preparing the cheesecake, you need to decide on the form in which we will assemble the dessert. You can use either a regular culinary ring or a springform ring. Diameter from 17 to 19 cm.

Prepare the ingredients for making the cheesecake base. It's like the foundation for a house. Without the base, the cheesecake would be considered a giant panna cotta.

Prepare the form. We place the ring on the surface on which we will assemble the cake. I have a round cutting board (in fact, it’s specifically for cakes; I don’t cut anything on it). For reliability, fix the ring with a small amount of tape. It is better to line the edge inside the ring with acetate film - this way the cheesecake will not stick to the edge and the sides of the dessert will look beautiful and even. We also fix the film with tape. If there is no film, then we can do without it, what can we do...

Grind Oreo cookies (150 g) into crumbs. Right along with the filling, it doesn’t interfere. The most convenient way to crumble cookies is with a blender or chopper. But you can also put the cookies in a bag and roll them with a rolling pin, a simple folk method.

Melt the butter (20 g), add it and milk (10 g) to the shortbread crumbs and mix until smooth. The result is a wet plastic crumb - an ideal material for our base.

Carefully place the resulting mass into a ring, distribute it evenly and compact it with something flat, for example, the bottom of an aluminum mug. The cheesecake base is ready. We put the ring with the base in the refrigerator.

Now let's make the main creamy mixture for the cheesecake. We prepare all the necessary ingredients for this.

First, soak the gelatin in advance. Pour cold water (70 ml) into a small bowl, add gelatin (8 g) and mix well. If you have instant gelatin, then there is no need for pre-soaking. In any case, we focus on the instructions on the packaging.

Cream cheese is stored in the refrigerator, so when cold it has a fairly dense structure. We need to heat it so that the cheese “melts” and becomes soft, with the consistency of low-fat sour cream. It is much more convenient to work with cheese in this form, other ingredients are easily combined with it, and the finished mass when pouring the cheesecake is quite liquid and fits evenly into the mold.

We will heat the cream cheese in a water bath. Therefore, put the cheese (400 g) either in a metal bowl or in a saucepan, add sugar (120 g), collect a “bowl on a saucepan” water bath and slowly heat the bowl with cream cheese, stirring from time to time so that the sugar dissolves and mixes with cheese.

There is no need to heat it up too much; after a couple of minutes in the water bath, we will get a porridge-like mass, which will be pleasant to work with in the future. It looks like perfect semolina porridge - smooth and without lumps.

Heat the gelatin in the microwave (or again in a water bath) until it is completely dissolved in water. We act carefully, the main thing here is not to overheat, otherwise the gelatin will partially lose its gelling properties. Usually 60 degrees is enough to completely dissolve the gelatin.

Pour the gelatin solution into the bowl with the cream cheese and carefully, without creating unnecessary bubbles, stir until combined. It is more convenient to mix in a circular motion.

In a separate container, beat the cream (120 g) to soft peaks. This is when the mixer whisk begins to leave a small disappearing mark on the surface of the cream, but when the container with cream is tilted, it flows over, that is, it still remains of a thin consistency.

Add the cream to the bowl with the cheesecake mixture and mix gently in a circular motion.

Then we act quickly and energetically, we cannot be distracted, so turn off the TV and hide the remote control. We divide the resulting cheesecake mass into three almost equal parts: 230 g, 240 g, and 250 g. These will be our layers with dark, milk and white chocolate, respectively. Why weren't they divided equally? So that the layers in the finished dessert are approximately the same height. During the creation of the layers (about 40 minutes), the whipped cream will lose a little volume (the white chocolate layer will lose the most, which is why there is more of it).

And immediately we begin to create a layer with dark chocolate. Chop dark chocolate (120 g) into small pieces in a small bowl, add cream (40 g) and melt the chocolate in the microwave or in a water bath. We must act carefully so that the chocolate does not curl from overheating, therefore, if we are working with a microwave, we do this: heat in the microwave for 5 seconds, stir for 10 seconds, and so on until the chocolate dissolves and a homogeneous mass is formed.

Mix the chocolate mass and part of the cheesecake mass (which is 230 g) until smooth, the color of the entire mixture should be uniform. Pour into the mold onto the base, shake a little to even out the mass and put it in the freezer for 20 minutes.

After 10 minutes, start preparing the milk chocolate layer. We work using the same technology as with dark chocolate. Melt milk chocolate (120 g) in cream (40 g).

Pour the melted milk chocolate into a bowl with part of the cheesecake mixture (which is 240 g) and stir until combined and an evenly colored mixture is obtained. We take out the mold and pour a new layer into it and put it back in the freezer for 20 minutes.

We do the same with white chocolate. After 10 minutes, crumble white chocolate (120 g) into a small bowl, add cream (40 g) and gently melt.

Add the melted white chocolate to the rest of the cheesecake mixture and gently stir until the ingredients combine. We take out the mold and fill it with a white layer. Place in the freezer for an hour.

Then we take out the mold, remove the ring and film. Now the dessert can be put in the refrigerator for several hours. During this time, the cheesecake will thicken, the taste will intensify and the dessert will be wonderful both in appearance and taste. Three chocolate cheesecake can be served in the form in which we prepared it. But it's better to decorate it a little. This can be done in different ways, it all depends on your imagination.

I prefer light minimalism in decoration, so I’ll just make some stripes of white and dark chocolate glaze like rocher (or as it’s also called gourmet) on top of the cake, but without nuts. Mix 10 g of dark chocolate and 3 g of odorless and tasteless vegetable oil, melt and pour into a pastry bag. We do the same with white chocolate.

We cut off small corners on the envelopes, adjust the lines and practice on the plate, and only then apply the design to the dessert. You can also simply make circles on the surface of the cake or any other design if you are an artist and poet at heart.

You can also decorate with berries, fruits, all kinds of sauces and syrups. Anything. After all, in front of you is as if a white sheet of paper, which represents an opportunity to show your talent.

Three chocolate cheesecake is ready! Before serving, the dessert must be cooled, so put it in the freezer for 1 hour. Cold cheesecake tastes better and is less messy when cutting. Enjoy your tea!

If you are still not inspired by these beautiful step-by-step photos or you are not confident in yourself, then try making just a no-bake chocolate cheesecake .

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;
2 ripe avocados;
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.

How to make New York Cake

1. The ingredients presented are designed for a cake in a 23 cm tin. For this dessert, soft Philadelphia cheese is used; you can also use Mascarpone or a similar cheese.

2. Right away we need to make a cookie base. To do this, place it in a blender and grind until crumbly. Add melted butter and stir until smooth.

3. Take a baking dish and lay out the base (along with the sides). To be 100% sure, cover the base with parchment. Place in the freezer until the buttered cookies are completely hardened.

4. Meanwhile, prepare the cream: mix cheese and sugar using a mixer. All ingredients should be at room temperature. Add eggs one at a time: add the next one only until the previous one is completely beaten. The result is a smooth and fluffy cream.

5. Then add sour cream, vanilla extract or vanillin and lemon zest (you can use lemon juice). Beat everything again with a mixer until smooth.

6. Pour the cream into our base and distribute it evenly over the entire surface. Wrap the baking pan tightly with foil to keep water out. Preheat the oven to 180 degrees. Now the baking dish needs to be placed in a tray with high sides. Pour water in there so that it reaches the middle of the cheesecake pan. Bake for about 60 minutes at 160 degrees.

7. After the specified time, turn off the oven and open the door. Leave the cheesecake in this position in the oven until it cools completely.

8. After cooling completely, cover with film and place in the refrigerator for 8 hours.

9. Then remove the mold and decorate the cheesecake to taste. For me it was seasonal fruits and berries.

German cottage cheese cheesecake

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 of 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 the yolk and 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.

Cheesecake with pickles

Ingredients

120 g pretzels (salty pretzels);
70 g butter;
450 g cream cheese;
280 g goat cheese;
170 g sour cream with 20% fat content;
1 tablespoon brine;
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 pickles and chopped dill.