2 organization of the technological process of making a classic cheesecake. Cheesecake: what is it, rules and recipes
Cheesecake New York
1 AREA OF USE
Cheesecake New York, produced in a cafe.
2. REQUIREMENTS FOR RAW MATERIALS
2.1. For cooking Cheesecake New York the following raw materials are used: butter, chicken egg, granulated sugar, shortbread cookies, cream cheese, cream 33%.
Cheesecake New York
3. RECIPE
4. Technological process.
4.2 Cooking technology: Grind the biscuits into crumbs, let the butter become soft (without melting), combine the biscuit crumbs and butter. Cover the bottom of the mold with baking paper, put the mass into the mold and tamp it down in an even, even layer. Put the finished base in a preheated to 185 ° C for 10 minutes. After baking, remove the base from the oven and let cool. Mix cream cheese with sugar until smooth, add eggs, stirring gently without stopping, but do not beat. Add cream and stir. Pour the finished mass into a mold with a base. Gently flatten in shape and bake for 15 minutes at 190 ° C. After baking, let cool, and then put in the refrigerator for 6 hours. Serve with berries and a mint leaf.
4.3 Technological equipment: Mixer, scales, confectionery oven.
5.4 Submission: decorated fresh berries and mint.
5.5 Supply temperature: +6°C.
5.6 Expiry date: 62 hours in the refrigerator from the moment of preparation, 15 days. frozen.
Appearance: Without damage, cracks, decorated with fresh berries and raspberries.
Color: cream.
Consistency: soft.
Smell: cottage cheese, the smell of berries and mint
Taste: corresponding to the ingredients, fresh berries.
Cheesecake New York
| № | name of raw materials | Weight of products, g | Content dry matter, % | Fat content, % | ||
| Per 100g | In a set of raw materials | Per 100g | In the estimated number | |||
| 1. | Butter | 7,15 | 5,62 | 82,5 | 5,90 | |
| 2. | shortbread cookies | 21,43 | 86,7 | 18,58 | 2,8 | 0,60 |
| 3. | Chicken egg | 9,64 | 52,8 | 26,4 | 21,8 | 2,10 |
| 4. | Sugar | 10,71 | 99,8 | 10,69 | 0,0 | 0,0 |
| 5. | Cream cheese | 42,85 | 72,3 | 30,98 | 69,78 | 29,9 |
| 6. | Cream 33% | 14,28 | 5,85 | 4,71 | ||
| Outcome | 105,4 | - | 98,12 | - | 43,21 |
Xtheor.max \u003d C o + C \u003d 1.05 + 98.12 \u003d 99.17
Xtheor.min \u003d 0.8 * (C o + C) \u003d 0.8 * 98.12 \u003d 79.33
Zhtheor.max = ∑ Zhtheor.= 43.21
Zhtheor.min = K* ∑ Zhtheor.= 0.8*43.21=34.56
Mass fraction of solids, % (not less than) - 79.33
Mass fraction of fat, % (not less than) - 34.56
Cheesecake New York
| Product name | Weight, g | Squirrels | Fats | Carbohydrates | |||
| In a set of raw materials | In a set of raw materials | In a set of raw materials | |||||
| Butter | 7,15 | 0,5 | 0,03 | 82,5 | 5,90 | 0,8 | 0,06 |
| Sugar | 10,71 | 0,0 | 0,0 | 0,0 | 0,0 | 99,8 | 10,69 |
| Cream cheese | 42,85 | 24,28 | 10,40 | 28,60 | 12,26 | 0,10 | 0,04 |
| shortbread cookies | 21,43 | 8,6 | 1,84 | 31,9 | 6,84 | 54,6 | 11,70 |
| Cream 33% | 14,28 | 2,2 | 0,31 | 4,71 | 0,57 | ||
| Chicken egg | 9,64 | 12,7 | 1,22 | 10,9 | 1,05 | 0,7 | 0,07 |
| Total | 105,4 | - | 13,8 | - | 30,76 | - | 23,13 |
EC \u003d 4 * B + 9 * F + 4 * U \u003d 4 * 13.8 + 9 * 30.76 + 4 * 23.13 \u003d 424.56 Kcal
TECHNICAL AND TECHNOLOGICAL CARD No. 3
orange panna cotta
1 AREA OF USE
1.1 This technical and technological map applies to An orange panna cotta made in a café.
2. REQUIREMENTS FOR RAW MATERIALS
2.1. For cooking orange panna cotta
the following raw materials are used: orange, chicken egg, granulated sugar, cream 20%, gelatin.
2.2 Food raw materials, food products and semi-finished products used to make the dish orange panna cotta
must comply with the requirements of regulatory and technical documents and have accompanying documents confirming their quality and safety (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc.) in accordance with the regulatory legal acts of the Russian Federation.
3. RECIPE
4. Technological process.
4.1 Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for enterprises Catering and technological recommendation for imported raw materials.
4.2 Cooking technology: Soak gelatine in boiled water in a ratio of 1:8. Mix the cream with sugar and keep on fire without boiling. After waiting for the sugar to dissolve, turn off the heat and cool. Beat the egg with swollen gelatin and pour into a mixture of cream and sugar. Stir and bring to a boil. After cool and beat thoroughly. Add finely chopped orange to the mixture and stir. Pour into molds and refrigerate for 30 minutes. Serve with orange slices and cinnamon.
4.3 Technological equipment: Mixer, scales, refrigerator.
5. REQUIREMENTS FOR FORMULATION, SUBMISSION, SALES AND STORAGE
5.7 Submission: garnished with orange slices and cinnamon.
5.8 Supply temperature: +6°C.
5.9 Expiry date: 16 hours.
According to SanPiN 2.3.2.1324 - 03.
6. QUALITY AND SAFETY PERFORMANCE
6.1 Organoleptic characteristics of the dish
Appearance: Undamaged, jelly-like, garnished with orange slices and cinnamon
Colour: light orange.
Consistency: jelly.
Smell: cream, orange and cinnamon.
Taste: matching the ingredients, cream and orange.
6.2 Microbiological characteristics of the device orange panna cotta
6.3 physical and chemical indicators:
| № | name of raw materials | Weight of products, g | Dry matter content, % | Fat content, % | ||
| Per 100g | In a set of raw materials | Per 100g | In the estimated number | |||
| 1. | Cream 20% | 16,4 | ||||
| 2. | Gelatin | 7,2 | 0,4 | 0,03 | ||
| 3. | Chicken egg | 52,8 | 20,06 | 21,8 | 8,28 | |
| 4. | Sugar | 99,8 | 29,94 | 0,0 | 0,0 | |
| 5. | Orange | 12,5 | 3,12 | 0,0 | 0,0 | |
| 6. | Water | 0,1 | 0,06 | 0,0 | 0,0 | |
| Outcome | - | 76,78 | - | 16,31 |
Xtheor.max \u003d C o + C \u003d 2.05 + 76.78 \u003d 78.83
Xtheor.min \u003d 0.8 * (C o + C) \u003d 0.8 * 78.83 \u003d 63.06
Zhtheor.max = ∑ Zhtheor.= 16.31
Zhtheor.min = K* ∑ Zhtheor.= 0.8*16.31=13.04
Mass fraction of solids, % (not less than) - 63.06
Mass fraction of fat, % (not less than) - 13.04
7. NUTRITIONAL AND ENERGY VALUE
orange panna cotta
| Product name | Weight, g | Squirrels | Fats | Carbohydrates | |||
| In a set of raw materials | In a set of raw materials | In a set of raw materials | |||||
| Cream 20% | 2,2 | 0,88 | 1,6 | ||||
| Gelatin | 87,2 | 6,98 | 0,4 | 0,03 | 0,7 | 0,06 | |
| Chicken egg | 12,7 | 4,83 | 11,5 | 4,37 | 0,7 | 0,27 | |
| Sugar | 0,0 | 0,0 | 0,0 | 0,0 | 99,8 | 29,94 | |
| Orange | 0,9 | 0,23 | 0,2 | 0,05 | 8,1 | 2,03 | |
| Water | 0,0 | 0,0 | 0,0 | 0,0 | 0,0 | 0,0 | |
| Total | - | 12,92 | - | 12,42 | - | 33,9 |
The energy value is determined by the formula
EC \u003d 4 * B + 9 * F + 4 * U \u003d 4 * 12.92 + 9 * 12.42 + 4 * 33.9 \u003d 299.6 Kcal
Incredible lightness, airiness and tenderness are combined in one piece of this delicious dish. deservedly considered a great addition holiday table. This lightweight air dessert and will not leave indifferent any person who has tried it at least once in his life.
Until recently, cheesecakes were the property of only american cuisine. And now many of our housewives conjure over the preparation of this dish. Cheesecakes are not easy to make. However, if you strictly follow all our recommendations, everything will work out perfectly!
Cake Ingredients:
- cookies, ground into crumbs (for example, "Anniversary") - 1.25 stacks;
- sugars - 3 tbsp. l.;
- butter - 75 g.
The ingredients for the filling should be at room temperature:
- Philadelphia cream cheese - 450 g;
- sugar - 0.75 stack;
- milk - 0.33 stack;
- chicken eggs- 2 pcs.;
- sour cream - 0.5 cups;
- vanillin - 1 pack.;
- lemon zest - 0.5 tsp;
- flour - 1 tbsp. l.
How to make Classic New York Cheesecake:
1. Start cooking the cake. To do this, mix the ingredients in a deep bowl: cookies, sugar and softened butter. The result should be a greasy crumb for the base.
2. Take a round detachable shape. Wrap it on the outside with several layers of food foil. This will help protect the mold from water intrusion during the cooking process.
3. Distribute the resulting crumb evenly in a detachable round shape, and gently press down. Our cake should take up approximately half the height of the form.
4. Preheat the oven to 175 degrees and bake the cake for 6-8 minutes.
5. While the base is baking and then cooling, prepare the filling for our classic New York cheesecake. To do this, take softened cream cheese and pour sugar into it, mixing thoroughly.
6. Then pour in the milk and stir again.
7. Break the eggs one at a time into the mixture, continuing to mix the mass.
8. Now add the rest of the ingredients: sour cream, vanilla, lemon peel and flour. Mix all the ingredients so that there are no lumps in the mass, and it turns out to be homogeneous. In doing so, we pay particular attention to: no way to beat the cheesecake filling! Just gently mix the mass with a wooden spatula.
9. Pour the resulting filling into the cooled base without pulling it out of the mold.
10. It is necessary to place this form with the base and filling in another vessel, which is larger than the form in volume.
11. Pour boiling water into a large mold to a level that will reach half the height of a small mold with a base.
12. Place this whole structure in a preheated oven and bake at 175°C for one hour. If you cook two mini-cheesecakes from the indicated amount of ingredients, then 50 minutes is enough for baking. If the cheesecake in the oven begins to rise strongly or darken quickly, then you need to lower the temperature to 165 ° C.
13. When the time is up, turn off the oven and take out the cheesecake. While hot, run a silicone spatula or knife between the sides of the pan and the edges of the hot cheesecake. This is necessary so that the cheesecake does not crack when cooling, because when cooling, the size of the finished cheesecake will decrease in size.
14. In this form, put the cheesecake in a mold, but without water, again send it to the oven, which is already slowly cooling down. Leave it there to cool.
15. When the cheesecake has cooled to room temperature, put it in a cold place for a couple of hours. And only after that, carefully remove the foil and remove the cheesecake from the mold. In this case, you need to carefully trim the edges of the cheesecake and put it on a dessert plate.
Ready classic New York cheesecake decorate to your liking - with berries or their sauce, slices or slices of various fruits, your favorite cream or in any other way. This will perfectly complement the already perfect taste of an amazing cheesecake. Now you can make your own New York cheesecake to please your family and friends with this wonderful dish of American cuisine. And if you add your imagination, then every time the taste of New York cheesecake will be different.
In contact with
Cheesecake is sweet cheese pie which is served for dessert. It is prepared in many cafes and restaurants. At the same time, there is no single recipe for a traditional American cheesecake, because each pastry chef prepares it in his own way: someone uses sour cream to make the glaze, and someone uses 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 is not only beautiful, as in the photo, but also delicious.
Cheesecake is a pie whose main ingredient is soft cheese or just curd
Many housewives are sure that it is almost impossible to cook this dessert at home, because the cheesecake recipe is complicated. It would be a misconception that only professional confectioners can make this cake. In fact, if you follow the recipe exactly, you end up with a wonderful classic cheesecake. It is also called "New York".
"Cheesecake" literally translates as "cheese pie". The very name suggests that cheese is present in the composition of the pie. But not every cheese is suitable for cooking. What kind of cheese is used to make "New York", or a classic cheesecake?
To prepare New York cheesecake, like any other dessert, we need soft cream cheese, it has a creamy texture and a very delicate taste. But don't use processed cheeses. They are completely irrelevant here.
Yes, cream cheese is very similar in texture to cottage cheese. But replacing it with ordinary cottage cheese will not work. After all, any curd product gives the dish a sour taste. Yet some housewives replace expensive cheeses cottage cheese when making 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" in its consistency resembles heavy cream. You can find his photo, description of the composition on the Internet. With this neutral-tasting cheese, you will be able to make a very tender classic cheesecake. In addition to cheesecake, Mascarpone is used to make tiramisu, a famous Italian dessert.
Cheese for cheesecake is better to buy in briquettes
It is better to buy cheese packed in a briquette. Those cheeses that are sold in tubes have already been whipped. And in the process of cooking, you will have to beat the cheese again, which will lead to excessive airiness. This is highly undesirable for our dessert.
Making a traditional pie
This dessert is popular all over the world. No wonder housewives want to cook it at home. So, in order to prepare 8-10 servings of a real New York cheesecake, you will need the following ingredients:
For the base:
- cookies or crackers (for example, "Jubilee") - 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 with a meat grinder, blender or just with your hands, mix it with sugar and butter until a homogeneous mass is formed. The resulting mass is tightly tamped in a detachable form. 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. It is not necessary to remove the base from the mold.
Treat base ready to bake
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. Whisking constantly, add the flour, then the eggs.
The resulting homogeneous mass must be poured into a mold with a base, after lubricating the edges of the mold with oil. We put the form in the oven for one hour. Then let cool for 10-15 minutes.
While the dessert is cooling, prepare the frosting. To do this, mix sour cream, vanilla and sugar in a blender. Spread the frosting over the top of the New York cheesecake and bake for another 7-10 minutes.
After baking, carefully remove the cake from the mold. Drizzle with syrup before serving and garnish with berries. In order to decorate the dessert in an original way, you can view some photos with examples. Cheesecake "New York" is ready!
The nuances of making cheese dessert
Baking a New York dessert, or any other, is very simple at first glance, because when you study the recipe, you don’t 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 that the Internet is full of.
Firstly, during the baking process, the cake should never rise. To do this, beat all the ingredients better with a fork or whisk by hand. If you still decide to use a mixer, then beat the mass at the lowest speed. This way less air gets in.
Surprise your friends and loved ones - bake a cheesecake!
Cheese should be whipped only once. When adding ingredients later, it is best to simply mix until smooth. In this way, you will avoid excessive air ingress into the cheese mass.
To make the dessert beautiful and not cracked on top when cooling, you need to bake it at a low temperature. The cheesecake mold in the oven is best placed in a container of water. By building a kind of water bath, you can avoid burning the bottom and edges of your cheesecake.
Water in this container must be poured exactly half the form. In no case should she get into the pie, otherwise the dessert will be spoiled. It is good if the diameter of the form with water is larger than the form 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 long baking time. The cake is considered ready when its edges have already hardened enough, and the middle 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 that, the middle of the cheesecake will no longer look damp, but cracks will not appear on the surface.
If it was not possible to avoid cracks on the surface of the cake - do not be discouraged, they can be easily hidden. Decorate your cake with jam and fruit, and cracks will not be visible.
Look short VIDEO RECIPE to make the cooking process simple and straightforward!
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Today we are making a real classic cheesecake at home. NY according to my favorite proven recipe. Crumbly and crunchy shortbread base, delicate texture cheese cream, light note of lemon - this cheesecake is tastier and better than in a restaurant!
Cheesecake is a popular American pastry with cottage cheese. C heese cake translated from English as cheese cake or cheese cake
, while others call Cheesecake instead of cake - Cheesecake
. Both translations are correct cheese cake literally translated as: cheese - “cheese” (or cottage cheese) and cake “cake” (or pie).
Cheesecake can be called a cake, and a pie, and a dessert - it's just universal recipe. The composition of the cheese includes Philadelphia cream cheese (cream cheese), thanks to which the curd cake acquires a delicate and smooth texture and an unusual creamy taste. Sometimes cream cheese is replaced with analogues or cottage cheese rubbed through a sieve is taken instead. Such a replacement can be successful and gives an excellent result, but today we are preparing a real one. classic recipe cheesecake, so we will cook it with Philadelphia cream cheese. Chopped as a base for cheesecake shortbread, you can take purchased, or you can cook homemade cookies(or cheesecake crust) and grind it in a blender. The sand crumb is mixed with melted butter and distributed over the bottom of the mold.
We bake a cottage cheese pie in a water bath - the top of the cheesecake should remain white. To do this, you just need to choose the right temperature. Baking temperature from 120 to 140 or 160 degrees Celsius - be guided by your oven, for the first time it is better to set the temperature lower.
We cool the finished cheese cake after baking and now you can enjoy an incredibly tender and delicious cheesecake!
Immediately after the recipe, see other cheesecake recipes that I prepared - they are all very tasty and different, and each one is worth making and trying. choose the best recipe and cook with joy!
Ingredients
| For the sand base (form 24 cm) | |
|---|---|
| shortbread | 200 g |
| butter | 110 g |
| For cream | |
| Philadelphia cream cheese (cream cheese) | 750 g |
| sugar | 210 g |
| vanilla sugar | 10 g |
| eggs | 3 pcs |
| cream (33-35% fat) | 180 ml |
| lemon zest (to taste) | 1 tsp |
cheesecake — classic dish American cuisine, which has firmly entered the menu of cafes around the world. It is quite simple to prepare, and the result is an incredibly tasty and delicate dessert. We will make classics of the genre - Cheesecake New York. Shall we try cooking?
The hardest part about making cheesecake is finding the right cream cheese. According to authentic recipes, Philadelphia cheese is used. The main drawback of this cheese is that it is now very difficult to find it in Russian stores. In search of analogues, I tried many different cheeses and settled on the Danish curd cheese Arla Natura Creamy. But at present, again, you can’t get it in Russia, so you have to buy curd cheeses Russian-made, which are on the shelves once or twice and that's it. For example, Bon Cream Cream Cheese - it turns out very well, besides, it is one of the most budget options at the moment. Also, I think Almette Creamy and Hochland Creamy will do.
No processed cheeses, cottage cheese, sour cream and Mascarpone are suitable. And even more so Creme bonjour and other unhealthy cheeses. We don't make casseroles.
Total cooking time for cheesecake: 8-10 hours (taking into account its “ripening” in the refrigerator)!
Ingredients
- shortbread cookies 300 g
- butter 100 g
- cream cheese 600 g
- sugar 150 g
- eggs 3 pcs.
- cream 30-35% 200 ml
Instead of heavy cream, you can use 20% cream.
The number of ingredients is calculated for baking in a form with a diameter of 20-22 cm, for a form of 26 cm we increase the number of ingredients by 1.5-2 times, unless, of course, you like a low cheesecake. If you are going to cook a version of the cheesecake without sides, only with a shortbread base, then use 150 g of cookies and 50 g of butter.
The weight of the cheesecake at the exit is approximately 1.5 kg.
Cooking
We get everything in advance necessary products(eggs, cheese, cream and butter) from the refrigerator and leave them to "warm up" to room temperature.
After 30 minutes, we take the basis - a sand layer. To do this, take any shortbread cookies that you like. White, dark, with nuts - any. I used baby cookies, in its composition butter, not margarine. A trifle, but nice. You can do it yourself.
Cooking sand crumbs. To do this, you need to grind the cookies. Most simple ways- blender or food processor The method is a little more complicated: we crumble and roll the cookies put into the bag with a rolling pin. 
At this point, our oil has melted on its own, has become plastic and is ready for further work. I do not recommend melting the butter, as it is distributed in the sand crumb in the form of drops, does not hold well and will flow out during baking.
We combine crumbs and butter. You should get a loose mass. 
Now we pour our blank into the form. It is best to use a detachable form, I have a form with a diameter of 24 cm. The bottom can be covered with baking paper - it will be easier to remove the cheesecake. We tamp an even layer with something flat - for example, the bottom of an aluminum mug. You can do it with sides, you can do it without, I love it when a cheesecake has a side. We put the finished base for 5-10 minutes in the oven, heated to 180-200 ° C. Then take it out of the oven and leave to cool. 
Now for the actual cheesecake. Stir the cottage cheese / cream cheese with sugar well until smooth. The easiest way to do this is with a mixer. But! We only need to mix evenly, do not beat! So we do everything at minimum speed, otherwise bubbles will appear and our cheesecake will look like a holey cheese. 
Add eggs one at a time. Mix very well after each addition of eggs. Let's not rush. We try not to whip the mass too much - if the mixture is oversaturated with air bubbles, when baking cheesecake may bulge and crack. Therefore, we are now working not with a mixer, but with a spatula or whisk. 
And at the very end, add the cream (you do not need to whip them) and mix gently again. Pour the filling into the form with the base. 
Lightly tap the mold on the table a couple of times (this way we will avoid bubbles and inhomogeneity of the dough, since those bubbles that are close to the top border of the cheesecake will come out). 
Next, we will bake the cheesecake. In all different recipes on the Internet, it is proposed to wrap the form in foil, pour water into a baking sheet and, in fact, bake in a water bath. This is done so that the cheesecake does not rise too much and does not crack. But in the end, we have only a wet base and the complexity of cooking. We will bake like this: first we put in an oven preheated to 200 ° C for 15 minutes, and then reduce the temperature to 110 ° C and bring the cheesecake to readiness for about an hour. It all depends on some features, for example, on the diameter of your form. Here, navigate like this - the center of the cheesecake should tremble a little (if you move the form), but not be too liquid. It took me 15 minutes + 1 hour to bake a 24 cm cheesecake. I usually put the baking sheet a little closer to the bottom of the oven. If you are afraid that the top of your cheesecake will burn, then prepare a sheet of foil in advance so that in which case you can cover the top of the mold. Cheesecake loves to be watched while it's in the oven, it's important not to neglect it. You don’t need to monitor constantly, but once every 5-10 minutes you should look in and look through the glass at the state of the cheesecake. If the top of the cheesecake starts to rise and crack towards the end of cooking, this is a clear sign of overcooking.
But that's not all. It is also important to properly chill the cheesecake. If it is quickly pulled out of the oven, then it will probably crack. Why do we need a cracked cheesecake?! Cheesecake needs to be chilled in several stages. Immediately after turning it off, it must be left for 40-60 minutes in the oven with the door ajar, then hold for half an hour at room temperature. Next, you need to run a knife along the walls of the form, and after that put it in the refrigerator. Gradual cooling greatly reduces the risk of cracking the cake! 
Cheesecake New York it turns out very soft and uniform. The texture is like a very delicate cottage cheese mixture. To complete the taste, the cheesecake should be in the refrigerator for at least 6-8 hours, I always leave it overnight and the morning will be happier from a great dessert to coffee. Here you can also train your willpower. The peak of taste falls on the third day, this is not a joke. It must be assumed that after turning off the oven, the process of making cheesecake is not over. When cooled and in the refrigerator, the cheesecake continues to cook, but in a slightly different sense from our usual understanding.
Optionally, you can put slices of juicy ripe fruits or berries on the cheesecake. Or serve it classic - a clean cheesecake with a mint leaf and a little strawberry sauce. Enjoy your meal! 
By the way, there is another option to cook if you really really wanted chocolate to raise a dull mood. And if you are too lazy to bake a cheesecake or there is no oven, then pay attention to the recipe. 
