Today, cheesecake can safely be called one of the most popular desserts in the whole world. It is prepared both in America and Europe, and in Asia, as well as in the countries of the former CIS. The main advantage of this dessert, undoubtedly, is its delicate and unusual taste. It is for this reason that housewives are ready to spend a couple of hours in the kitchen. Today we invite you to take a closer look at this dessert, and also find out how to make cheesecake at home.
Dessert history
Many people mistakenly believe that this delicacy came to us from America. In fact, it was known back in the 6th century BC in Ancient Greece, where cheesecake was especially appreciated by the participating athletes Olympic Games who used it to maintain strength. Somewhat later, the Romans also mastered the recipe for this dessert. By the way, cheesecake was Caesar’s favorite treat. Gradually, the recipe for this dish spread throughout the Roman colonies and was brought to England. And from there, emigrants transferred the ability to cook cheesecake to the USA.
Cheese desserts have been prepared in Rus' since ancient times. Thus, the domestic ancestor of modern cheesecake can be called a cheese loaf.
Varieties of cheesecake
Today, recipes for this dish are divided into two large categories: baked and raw. Therefore, classic cheesecake can be different, and there is no one standard recipe. So, for example, in Foggy Albion this dessert is not baked, but the filling is made from cheese, cream, milk and sugar, and then placed on a pancake made from crushed cookies mixed with butter. The most popular recipe for this dish is American. Thus, the classic New York cheesecake is baked with a filling based on Philadelphia cheese. Previously, it was replaced with cottage cheese with ricotto, havarti and other varieties.
Cheesecake main ingredient
Since the name of this dessert literally translates as “cheese pie,” its main component is cheese. However, it should be borne in mind that not every product is suitable for preparing this dish. The ideal option, of course, is Philadelphia. After all, it is from this that classic American cheesecake is made. However, in our country this product cannot be purchased everywhere, so it is necessary to find a worthy replacement for it. Please note that you should not use processed cheese for the cheesecake. Because in this case you will get the usual cottage cheese casserole. Try to find a cheese with a consistency close to Philadelphia. Some housewives make it themselves. To do this, they mix cream cheese (for example, “President”) with five percent cottage cheese (not grainy and reminiscent of paste). Thus, you get a suitable cheese for cheesecake, which is no worse than Philadelphia.
So, we learned about where this delicious dessert came to us from. We also figured out its varieties and the main ingredient. Now we suggest moving on to the most interesting part, namely, studying the recipes for preparing this dish. We'll start with the classic American version.
How to make New York cheesecake?
This recipe is classic. This is exactly how cheesecake is prepared in America. Many domestic bakeries offer their customers baked goods according to this recipe, adding variety to it in the form of additional fillings from fruits, berries, chocolate, vanilla, etc. We suggest finding out what ingredients we need to make a classic cheesecake.
Products
So, if you are planning to please your household with this most popular dessert, then prepare the following ingredients: Philadelphia cheese - 700 grams, granulated sugar - 100 grams, 33% fat cream - 100 grams, chicken eggs - three pieces, full-fat sour cream - three teaspoons spoons, vanilla extract - one teaspoon. These products will be used to prepare the filling. For the base of the cheesecake, we need half a kilo of cookies, 150 grams of butter, as well as one teaspoon each of nutmeg and ground cinnamon.
Cooking method
First of all, we need to melt the butter and finely chop the cookies. Mix these ingredients and add nutmeg and cinnamon to them. Mix the mixture until smooth and place it on the bottom of the baking dish. It is also necessary to distribute the mixture along the walls. Preheat the oven to 150 degrees, after placing a large container of water in its lower part. When the desired temperature is reached, place the pan on the top rack of the oven for a quarter of an hour. Then we take out our base and let it cool. Preparing the cheesecake filling. Beat the eggs well and then add the remaining ingredients to them. Knead the mixture and spread it onto the base. Place our future classic cheesecake in an oven preheated to 150 degrees for 60 minutes. Then turn off the oven and leave our dessert inside for another 15 minutes. After this, open the door slightly, but do not remove the baked goods for another 10 minutes. After this, the cheesecake should be cooled at room temperature and refrigerated for 5-6 hours. A great dessert is ready!
Chocolate Vanilla Cheesecake Recipe
If you want to surprise your family or guests with an interesting dessert with a unique taste, then use this recipe. Preparing cheesecake this way will not take much time or effort, and the result will exceed all expectations. So, for this dessert we need products such as chocolate - 150 grams, butter- 100 grams, the same amount of granulated sugar, flour - 75 grams and three eggs. We need these ingredients for the base. For the filling you will need the following: cream cheese - 600 grams, full-fat sour cream - 150 grams, four eggs, sugar - six tablespoons, flour - three tablespoons and vanilla.
Cooking instructions
We start by preparing the chocolate base. To do this, melt the chocolate in a water bath, add butter and stir until smooth. Beat eggs with sugar until white foam forms. Then add the chocolate mass and flour. Stir until smooth and pour into the mold. Let's move on to preparing the filling. Mix cream cheese with sour cream and flour. Beat the eggs with sugar until foamy and carefully add to the cheese and sour cream mixture. Carefully transfer the filling onto the base. We send our future cheesecake to the oven, preheated to 180 degrees, for 45 minutes. Leave the finished dessert to cool at room temperature for several hours.
Cheesecake in a slow cooker
If you are the proud owner of this kitchen helper, then you probably know that it can be used to prepare a wide variety of first and second courses, as well as delicious desserts. The “cheese pie” we are discussing today is also no exception. Therefore, we suggest finding out how to cook cheesecake in a slow cooker. The base for the dessert will be made from the following products: flour - 220 grams, one egg, 70 grams of sugar, a pinch of salt, butter - 120 grams, 4 grams of baking powder. To prepare the filling, we will need ingredients such as three eggs, 120 grams of granulated sugar, 80 grams of cream 33% fat, 450 grams of Philadelphia cheese, 8 grams of vanilla sugar. You can also top the cheesecake with jelly. To prepare it, we need a pack of jelly powder, two tablespoons of sugar and 250 ml of water for pouring. So, if you have everything at hand necessary products, you can move on to the next step.
First of all, we prepare the base for our cheesecake. Beat the egg with butter room temperature, add salt, sugar, flour and baking powder. Knead the dough and place it in the refrigerator for a quarter of an hour. At this time, let's make the filling, mixing all the ingredients for it into a homogeneous mass. Place the chilled cheesecake dough in the bottom of the multicooker bowl. Also, do not forget to make the sides about 4 centimeters high. Pour the filling mixture on top, close the lid and turn on the “Baking” mode for two hours. We cool our future cheesecake to room temperature, and then put it in the refrigerator for several hours (ideally overnight). After this time, remove the baked goods from the multicooker bowl and transfer them to a plate. Make the jelly by mixing a packet of gelatin with two tablespoons of sugar and pouring water over it all. Cover the cheesecake with jelly. If desired, you can decorate the dessert with berries or fruits.
Cheesecake recipe with cottage cheese
So, we found out how to prepare this dessert based on Philadelphia cheese or its analogues. Now we propose to figure out whether it is possible to make a cheesecake from a more affordable product in the form of cottage cheese. For this dish we will need the following ingredients: full-fat cottage cheese - 600 grams, Yubileiny type cookies - 250 grams, butter - 100 grams, the same amount of sour cream, three eggs, sugar - 150 grams, vanillin to taste and the zest of one lemon.
Let's move on to cooking
The recipe for cheesecake with cottage cheese is quite simple. First of all, we need to prepare the base for our dessert. To do this, grind the cookies into fine crumbs. You can use a blender for this purpose. Then mix it with pre-softened butter. Grease the baking dish and put the dough for the base into it, and then put it in the refrigerator for half an hour. In the meantime, let's start preparing the cheesecake filling. To do this, carefully wipe the cottage cheese, crushing all the lumps. In a separate bowl, beat the eggs, and then add granulated sugar and vanillin to them. Combine the egg-sugar mixture with the cottage cheese and mix well. Then add sour cream and zest. Beat the mixture for about a minute. Take the pan with the base out of the refrigerator and put the filling into it. Carefully level the curd mass. Then we send the form to an oven preheated to 170 degrees. After an hour and a half, the cheesecake can be removed. Let it cool and serve. Homemade cheesecake from cottage cheese, prepared in the described way, it turns out very tasty and healthy. And thanks to the lemon zest, it also acquires a bright sunny shade.
If for some reason you can’t make a classic cheesecake, try making it without baking - with gelatin. A delicate delicacy with a silky and smooth texture, a pleasant creamy taste, and a light aroma of vanilla and lemon will be appreciated by all guests at the table. Serve this cheesecake with fresh (frozen) berries, pieces of fruit, berry sauces, or just with a cup of coffee or tea.
A few words about the main products that make up the cheesecake. For the base you only need two ingredients: any shortbread(optional, sweet cracker) and butter. Forget about margarine and spread! The base filling for any cheesecake is cream cheese. In the original it is Philadelphia, but in Lately it simply disappeared from the shelves of Belarusian stores. That is why I use a locally produced product called Cream Cheese - it is in no way inferior to foreign analogues, and the price is quite reasonable.
Just like a cheesecake without baking, you need something to stabilize the cheese mass - in this recipe Let's do this using gelatin. I should note that exact amount This gelatin can be selected exclusively experimentally and may differ from the specified one - this factor depends on the brand and characteristics of the product. I really hope that my humble tips, as well as the no-bake cheesecake recipe itself, will be useful to you and you will definitely prepare this wonderful dessert.
Ingredients:
(500 grams) (200 milliliters) (100 grams) (100 grams) (50 grams) (10 grams) (1 tablespoon ) (1 teaspoon)
Cooking the dish step by step with photos:
To make a no-bake cheesecake, we need the following ingredients: cream cheese, cream (I used only 10% fat), powdered sugar and vanilla sugar, shortbread, butter, lemon zest and gelatin. Please note (okay, I'll remind you again later) that the cream cheese must be at room temperature, so take it out of the refrigerator in advance and leave it on the kitchen counter.
First of all, let's work on the basis for the future cheesecake: we turn 100 grams of any shortbread cookies into large crumbs in a convenient way for you. Most often I use a blender for this purpose, but here I really wanted to chop the cookies with a knife. If you wish, you can diversify the taste and texture of the future base - chocolate or nut cookies are suitable, and you can also replace some of the cookies with toasted chopped nuts.
Any round mold with a diameter of 16-20 centimeters is suitable for molding a cheesecake. In my case, this is an extendable pastry ring, which I made with a diameter of 18 centimeters and placed directly on a flat dish. Pour the sand crumbs directly into the mold - this amount of cookies with butter is designed only to cover the bottom. If you want to make sides, double the ingredients for the sand base.
Gently level the sand crumbs with your fingers. Alternatively, after this you can further compact and level the base with the bottom of a regular glass, but this can be done very quickly and easily with your hands. By the way, it’s not visible in the photo, but in this recipe I used border tape - it’s transparent, so it’s not visible. Place the dough in the refrigerator so that the butter hardens and the cake becomes dense.
In the meantime, let's get busy cheese filling for cheesecake. Since the dessert will be without baking, we will take gelatin - 10 grams. I use instant, that is, one that does not need to be pre-soaked in liquid. If you have gelatin that needs to be soaked in cold liquid, fill it with cold cream in advance and leave for 30 minutes. When the gelatin swells, heat it until completely dissolved, without bringing it to a boil, and then strain.
We work with instant gelatin: in a separate bowl, heat the cream to 80-85 degrees (if you want, you can take it thicker, but 10% is enough for us), pour in a tablespoon of vanilla sugar, gelatin and stir until dissolved. It is clear that not all grains can be completely dispersed in the cream, so then do not forget to strain the mixture through a sieve. Leave the cream to cool until slightly warm.
In another bowl, combine 500 grams of cream cheese (don't forget, at room temperature!), a teaspoon of finely grated lemon zest and 100 grams of powdered sugar. As you can imagine, lemon zest (like vanilla sugar) are flavorings that can be added as desired.
As a result, you should get a completely homogeneous, smooth and very tender cheese mass. The consistency is similar to sour cream with 20% fat content.
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.
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.
Cheesecake Recipes
bbc.co.uk Ingredients
- 150 g;
- 75 g butter;
- 900 g Philadelphia cheese;
- 200 g powdered sugar;
- 200 g sour cream with 20% fat content;
- 3 tablespoons flour;
- 3 eggs;
- 1 egg yolk;
- a pinch of vanillin.
Preparation
Grind the cookies in a blender, add melted butter to it and mix well. Spread the mixture in an even, thin layer over the bottom of a 23 cm diameter mold and press down. Bake in an oven preheated to 180°C for 10 minutes. Then remove and let the base cool.
Meanwhile, mix cheese and powdered sugar. Add sour cream and flour and mix again. Add one egg, yolk and vanilla one at a time, stirring after each ingredient until smooth.
Spread the filling evenly over the base and bake for 45 minutes at 160°C.
nigella.com Ingredients
For the base:
- 125 g shortbread cookies;
- 60 g butter;
- 1 tablespoon cocoa.
For filling:
- 175 g dark chocolate;
- 500 g cream cheese;
- 150 g powdered sugar;
- 1 tablespoon cornstarch or custard mixture;
- 3 eggs;
- 3 egg yolks;
- 150 g sour cream 20% fat;
- ½ teaspoon cocoa;
- 1 tablespoon hot water.
For the glaze:
- 75 g dark chocolate;
- 125 ml heavy cream;
- 1 teaspoon liquid honey.
Preparation
Grind the cookies in a blender. Add melted butter and cocoa and grind again. Place in the bottom of a 23 cm diameter mold, compact and place in the freezer.
Mix flour, oats, sugar, cinnamon and melted butter. Spread this mixture onto the apple layer and place the cheesecake in the oven for 45 minutes.
jamieoliver.com Ingredients
- 300 g;
- 100 g butter;
- 500 g cream cheese;
- a pinch of vanillin;
- 300 ml heavy cream;
- 500 g jam from black currant;
- 4 sheets of gelatin;
- 100 ml water;
- 200 g blackcurrants and blackberries.
Preparation
Grind the cookies in a blender and mix them with melted butter. Spread the mixture over the bottom of a 23cm diameter mold, compact and refrigerate for 20 minutes.
Mix cheese with vanilla. In a separate bowl, whisk the cream and add to the cheese along with 1 ½ teaspoons of jam. Mix well and place in a 1 cm layer on the cooled base. Add 1 ½ tablespoons of jam to the remaining filling, mix and place another 1 cm layer on top of the previous one.
Repeat these steps until 1 cm remains to the end of the edge of the form. This way you will achieve an ombre effect - a smooth transition of color from light to darker.
Place the cheesecake in the refrigerator for several hours.
Meanwhile, soak the gelatin in cold water according to instructions. Boil the remaining jam for 3 minutes (you will have about ⅓ of the original amount left) over low heat along with water and 50 g of berries. Add gelatin, stir and refrigerate for half an hour.
Then carefully spread the resulting jelly over the cheesecake and set aside to cool. Decorate the finished dessert with fresh berries.
bbcgoodfood.com Ingredients
For the base and filling:
- 175 g shortbread cookies;
- 85 g butter;
- 15 g powdered gelatin;
- 5 tablespoons of cold water;
- 250 g cottage cheese;
- 250 g;
- 150 ml Baileys liqueur;
- 140 ml heavy cream;
- 2 eggs;
- 140 g powdered sugar.
For the top layer:
- 1 heaped teaspoon of powdered gelatin;
- 150 ml strong black coffee;
- 2 tablespoons of powdered sugar.
Preparation
Mix crushed cookies with melted butter. Place in a thick layer on the bottom of a 20 cm diameter mold and refrigerate for half an hour.
Pour gelatin with water and leave for 5 minutes. Then place the bowl of gelatin 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.
thenexttycoon.biz 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 round shape(it is not necessary to take a detachable one). 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.
thespruce.com 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 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.
delish.com Ingredients
- 120 g pretzels (salty pretzels);
- 70 g butter;
- 450 g cream cheese;
- 280 g goat cheese;
- 170 g sour cream with 20% fat content;
- 1 tablespoon ;
- 3 eggs;
- 50 g grated parmesan;
- several pickles;
- 3 cloves of garlic;
- several sprigs of dill;
- 2 teaspoons salt;
- 1 teaspoon ground red pepper or paprika;
- a pinch of ground black pepper;
Preparation
Chop the pretzels and mix them with the melted butter. Place in the bottom of a 20 or 23 cm diameter mold.
Mix creamy and goat cheese, sour cream and brine. Add eggs and stir. Add Parmesan, small diced cucumber, chopped garlic and dill, salt and pepper and stir.
Place half of the filling on the base, sprinkle with the remaining cucumber cubes and cover with the other half of the filling. Bake at 160°C for about an hour. The finished cheesecake can be decorated with salted and chopped dill.
About cheese.
By Classic Cheesecake I mean New York cheesecake. That's why! Only the right cheese for its preparation is Philadelphia. But, since we do not live in America, it is quite problematic to get it even in Moscow. So, for starters I’ll tell you what can replace it.
The three pillars of foreign cream cheeses are Philadelphia, mascarpone and ricotta. If you were lucky enough to buy the first one, congratulations, then you don’t have to read the next paragraph, and you will get a real New York cheesecake. If not... I recommend turning to domestic analogues.
The Karat company now makes very good cream cheese. It’s called “Cream Cheese” and is sold in blue tubs in the manner of their world famous processed cheeses. Its texture is thick, creamy, and the taste is salty - just what we need.
I also recommend paying attention to Buko and Horteka cheeses. I saw them in one and a half liter buckets... a little expensive, of course, but enough for exactly 2 cheesecakes :) Many people take creamy curd cheeses “Rama” or “Almette” - this is not quite the same, they are a little looser and saltier, but, in principle , they can also be used.
Cheesecakes with mascarpone they turn out to be fattier (80% fat is no joke), heavy and sweet, since mascarpone is a completely unsalted cheese. Therefore, if you have mascarpone, reduce the amount of powdered sugar by about a third. And I personally recommend decorating such cheesecakes with fresh berries - to dilute the excessive sweetness and density.
Cheesecakes with ricotta They are already eager to taste cottage cheese. Ricotta is loose, just a little salty, reminiscent of our domestic cottage cheese, only more tender. When buying ricotta for cheesecake, be sure to look at the expiration date - this young, delicate cheese spoils very quickly!
And finally, cottage cheese. Yes, you can replace cream cheese with cottage cheese. But it will already be cottage cheese. Or even a casserole. Tasty, of course, but... not that. Cottage cheese has a more sour and sharp taste than cream cheese, and an uneven texture to boot. However, if you can’t find anything at all, take the cottage cheese and rub it through a sieve to get rid of lumps, and then you can also grind it with a blender to be sure.
Although you can find many recipes on the Internet on how to make cream cheese at home, I do not recommend it. You won't save money. A large amount of cream produces a small amount of cheese. And heavy cream will cost no less than a jar of cream cheese.
At one time I was fond of homemade cheeses and realized that best cheeses– with sour natural milk. The rest are not at all budget-friendly and are inferior in taste to store-bought counterparts.
So, I talked about cheese for the classic cheesecake recipe. Now let's move directly to the process.
The proportions are calculated for a springform pan with a diameter of 20 cm.
First, remove the cream cheese, eggs and cream from the refrigerator. All ingredients for cheesecake should be at the same room temperature.
Preheat the oven to 160 degrees.
Preparing the crust.
To do this, in a food processor fitted with a blade attachment, grind the butter and cookies into fine, almost uniform crumbs.
The finished mass will easily come together. What nuances might there be? How to replace "Jubilee" cookies? Ordinary shortbread cookies, any kind, but preferably without flavorings and fillers such as raisins. If you don’t have a food processor, the cookies can be crushed with a mortar or rolled out with a rolling pin, and then mixed with soft butter.
The finished cheesecake mixture can be compacted along the bottom and walls of the springform pan to create a cheesecake with sides. Can you line the form? cling film and making only the bottom of the cookies - both options are quite acceptable. I settled on a cheesecake with sides.
Place the cake in the oven for 10 minutes, then remove it and cool.
Preparing the filling. To do this, carefully mix the cream cheese with a whisk with powdered sugar.
Do not replace powdered sugar with sugar, this is important in a classic cheesecake recipe! We want the texture to be as uniform, soft, and creamy as possible, and the sugar may not completely dissolve. If powdered sugar is difficult to buy, grind the required amount of sugar in a coffee grinder.
Add vanillin. It also needs to be ground in a coffee grinder first. It is better, of course, to use vanilla extract - after all, natural flavoring is always more advantageous than artificial. But finding it can be problematic. If you have it, add 1 teaspoon instead of vanilla.
Add eggs one at a time and mix gently.
Important! In this recipe, you cannot beat the cheesecake filling, just stir it! Move the mixer away. If you beat the cream too vigorously, it will fill with air, which will subsequently lead to the formation of cracks on the surface of the cheesecake. Therefore, mix slowly, thoroughly, carefully and briefly.
Add cream, stir to obtain a homogeneous mass.
Important! The cream should be full fat. Not less than 33%. Do you see how it is in my photo? This is what they look like even without beating. Do not replace them with less fatty options, because the result will be unpredictable.
Let's make a water bath. We wrap the baking dish with a double layer of foil (so that water does not flow inside) and place it in a wider and deeper container. Place the filling into the mold.
Let's pour hot water somewhere 2-3 cm from the bottom. Important! Don't neglect the water bath. Yes, it is much easier to bake a cheesecake without it and not bother, but believe me, only a water bath guarantees that the cheesecake will turn out without cracks, will not fall off, will not burn, and will come out perfect. Place our design in the oven for 1 hour 10 minutes and bake at 160 degrees.
Don't bake the cheesecake longer! This is not a cake, it shouldn't be dry. If the middle shakes a little, this is completely normal for the classic recipe. But don’t rush to take it out of the oven, so as not to get insidious cracks.
Turn off the oven, open the door slightly and leave the cheesecake inside for an hour. I usually wait until the oven has completely cooled down before removing the item.
Take the cheesecake pan out of the water container and remove the foil. Do not remove the cheesecake from the mold immediately after baking! It should spend at least 4 hours in the refrigerator.
So, we put it in the refrigerator and wait. Then we carefully run a knife along the walls of the mold, remove the sides, take out our cake and enjoy.
A classic cheesecake does not need additional decorations or toppings. However, nothing prevents you from serving it by garnishing it with fresh berries or topping it with berry sauce. If appearance If you're not very happy with it, whip the heavy cream with powdered sugar and coat the cake with it.
I moved on. Covered it with chocolate glaze and decorated it with a pile of different sweets - American marshmallow marshmallows, pieces of domestic chocolate and crumbled cookies. But this is only because my spoiled family is tired of the classic cheesecake, give them something more complex. I strongly recommend that you first try the cheesecake in its original form, without decorations, in order to fully appreciate its delicate, delicate taste and airy texture. Bon appetit!
If you don’t know how to make cheesecake at home, then check out the recipes below. Doing this is not as difficult as it seems.
Cheesecake - classic step-by-step recipe
The classic cheesecake recipe is easy way preparing your favorite dessert.
Required Products:
- small package of butter;
- cream cheese, Philadelphia is ideal, but you can use another one - a little more than half a kilogram;
- 200 grams of cookies to your taste;
- three eggs;
- high fat cream – approximately 150 grams;
- a little vanillin;
- about 150 grams of powdered sugar.
Cooking process:
- A classic cheesecake recipe starts with preparing all the dairy products. They shouldn't be cold.
- Next, you need to prepare the cake; to do this, grind the butter along with the cookies using your hands or using a technique.
- Take the form in which you will bake. Place the resulting mixture of cookies and butter tightly along its bottom.
- Preheat the oven to 160 degrees and place the cookies in the pan for 10 minutes. Then leave it to cool and proceed to pouring.
- In a bowl, mix powdered sugar and cheese. Don't do it too intensely. Add more vanilla and eggs and stir again.
- Pour the cream into the same bowl and bring everything until smooth.
- Pour the filling into the mold and prepare a water bath.
- Place everything that was obtained in the previous step in the oven for about an hour at a temperature of 160 degrees.
- After the cooking time is up, do not rush to take out the baked goods. Open the oven and let the dessert sit there for another hour. Then, without removing from the mold, let it stand in the refrigerator for another 4 hours.
Cooking without baking at home
No-bake cheesecake is an option for those who don’t want to fuss around and turn on the oven.
Required Products:
- any shortbread cookies - about 300 grams;
- approximately 150 grams of sugar;
- half a kilogram of low-fat cottage cheese;
- small stick of butter;
- packaging of cream - 200 milliliters;
- 20 grams of gelatin.