Cheesecake recipe chilled flow chart. Cheesecake classic homemade recipe

Why do we love classic cheesecakes? For an unusual taste for a Russian person fed on butter-cream cakes, for a creamy texture, for silkiness and unobtrusive sweetness. Until recently, cheesecakes seemed to us beyond exotic, and today almost every Russian woman knows what it is and even tried to cook them.

There is a stereotype that cheesecake is cosmic complex dish, which only eminent confectioners can do. Believe me, it's not. There are some subtleties in the recipes for classic cheesecakes, knowing which, you can make an amazing cake the first time. I will tell you everything I know about cheesecakes - and you will definitely succeed!

I made my first cheesecake 4 years ago. And! I did this in a gas oven without a thermometer, as I temporarily lived in a different apartment due to repairs that had fallen on my head. That was the strong desire to bake it myself. And he did. The first time!

What to say? It tasted just like the restaurant one. And even cracks, which venerable chefs so scared, bypassed my cheesecake. Since then, I have tried many variations - with chocolate, with Baileys, with lemon zest, three-layer with pieces of cookies and chocolate cake… But today I will tell you how to cook that very Classic Cheesecake. Once you try it, you will fall in love forever, that's for sure.

• Total cooking time - 3 hours 0 minutes
• Active cooking time - 0 hours 30 minutes
• Cost - high cost
• Calorie content per 100 gr - 310 kcal
• Number of servings - 6 servings

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How to make a classic cheesecake

Ingredients:

• Cookies - 200 g ("Anniversary")
• Butter - 100 g
• Cream cheese - 600 g ("Philadelphia")
• Powdered sugar - 150 g
• Chicken egg - 3 pcs.
• Cream - 150 ml (fat content 33-38%)
• Vanillin - 1 g (or a teaspoon of vanilla sugar)

Cooking:

About cheese.

By Classic Cheesecake, I mean New York cheesecake. That's why! Only the right cheese to make it is Philadelphia. But, since we do not live in America, getting it is quite problematic even in Moscow. So to start I'll tell you what it can be replaced with.

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 can skip the next paragraph and you will get a real New York cheesecake. If not ... I recommend turning to domestic counterparts.

Very good cream cheese is now made by Karat. It is called “Cream Cheese” and is sold in blue trays in the manner of their world-famous processed cheeses. Its texture is dense, creamy, the taste is salty - 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 exactly 2 cheesecakes will be enough for us :) Many people take creamy curd cheeses“Rama” or “Almette” is not quite the same, they are a little more loose and salty, but, in principle, they can also be used.

Cheesecakes with mascarpone they turn out to be more fatty (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 fresh berries- to dilute excessive cloying and density.

Cheesecakes on ricotta are already striving for the taste of cottage cheese. Ricotta is loose, quite a bit salty, reminiscent of our domestic, only more tender, cottage cheese. When buying ricotta for cheesecake, be sure to check 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 be a curd. And then a casserole. Delicious, of course, but ... not that. Cottage cheese has a more sour and tangy taste than cream cheese, and a patchy texture to boot. However, if you don’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 there are many recipes on the Internet on how to make cream cheese at home, I do not recommend doing this. You won't save money. From a large volume of cream obtained 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 the best cheeses- on sour natural milk. The rest are not at all budgetary and are inferior in taste to store-bought counterparts.

So, I talked about cheese for a classic cheesecake recipe. Now let's go directly to the process.

The proportions are calculated for a detachable form with a diameter of 20 cm.

First, remove the cream cheese, eggs and cream from the refrigerator. All products for cheesecake should be at the same room temperature.

We heat the oven to 160 degrees.

Cooking cake.

To do this, in a food processor with a knife attachment, grind the butter and cookies into small, almost homogeneous crumbs.

The finished mass will be easy to assemble in a lump. What are the nuances here? How to replace "Jubilee" cookies? Ordinary shortbread cookies, any, but preferably without flavorings and fillers such as raisins. If there is no food processor, then the cookies can be crushed with a mortar or rolled out with a rolling pin, and then mixed with a soft butter.

The finished mass for the cheesecake can be rammed along the bottom and walls of the detachable mold to make the cheesecake with sides. And you can make only the bottom out of cookies - both options are quite acceptable. I settled on a cheesecake with sides.

We send the cake to the oven for 10 minutes, after which we take it out and cool it.

Ready to fill. To do this, carefully mix the cream cheese with a whisk with powdered sugar.

Do not replace powdered sugar with sugar, this is essential in a classic cheesecake recipe! We want as uniform, soft, creamy texture as possible, and the sugar may not completely dissolve. If powdered sugar is difficult to obtain, grind the right amount of sugar in a coffee grinder.

Add vanillin. It also needs to be ground in a coffee grinder. It is better, of course, to use vanilla extract - after all, natural flavoring is always more advantageous than artificial. But finding it can be difficult. If you have it, add 1 teaspoon instead of vanilla.

Add eggs one at a time and mix gently.

Important! In this recipe, the filling for the cheesecake should not be beaten, only stirred! Move the mixer away. If you beat the cream too intensively, it will fill with air, which will subsequently lead to the formation of cracks on the surface of the cheesecake. Therefore, mix slowly, carefully, gently and briefly.

Add cream, stir to get a homogeneous mass.

Important! Cream must be heavy. Not less than 33%. See what I have in the photo? They are like that without whipping. Do not replace them with less fatty options, because the result will be unpredictable.

Don't bake cheesecake any longer! It's not a cake, it shouldn't be dry. If the middle trembles a little - this is completely normal for a classic recipe. But do not rush to take it out of the oven, so as not to get insidious cracks.

Turn off the oven, open the door and leave the cheesecake inside for an hour. I usually wait until the oven is completely cool before removing the item.

We take out the form with cheesecake from the container with water, 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 send it to the refrigerator and wait. After that, we carefully draw a knife along the walls of the mold, remove the sides, take out our cake and enjoy.

Classic cheesecake does not need additional decorations, as well as toppings. However, nothing prevents you from serving it, garnishing it with fresh berries or watering it with berry sauce. If appearance you are not very satisfied, whip heavy cream with powdered sugar and coat the cake with them.

I went further. Covered it chocolate icing and decorated with a slide of different sweets - American marshmallow marshmallows, pieces of domestic chocolate and crumbled cookies. But that's only because my spoiled family got 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. Enjoy your meal!

Look short VIDEO RECIPE to make the cooking process simple and straightforward!

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Today we are making a real classic New York cheesecake at home according to my favorite tried and tested 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. 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.
Ready cheese pie cool 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

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 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 Russian-made curd cheeses, 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.

None processed cheeses, cottage cheese, sour cream and Mascarpone are not 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" until 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 it like this: first we put it 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 preparing a 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.

Cheesecake - from one word salivating! If you don’t, then you just haven’t tried the “proper cheesecake” yet. Well, or did not find "your perfect recipe"of this amazing dessert, so popular in America and firmly included in the menu of most restaurants in our country.

We will not delve into the history of origin, we will only say that the cheesecake is of European origin. However, cheesecake has become so ingrained in America that it has become a classic American dish. And now the cheesecake, prepared according to the classic recipe, proudly bears the title of "New York".

Exactly cheesecake NY and we will learn to cook at home: consider the main points and some valuable recipes with step by step photos and video instructions.

Learn how to make a classic cheesecake and you can cook any other! Because according to the idea, a classic cheesecake is a base to which you can add various flavors (all kinds of flavors, berries, syrups and toppings, etc.).

How to cook cheesecake at home

The perfect cheesecake is every housewife's dream. And by the way, if you take into account the little tricks, everyone will succeed in preparing an impeccable dessert. Therefore, before proceeding directly to the classic New York cheesecake recipes, pay attention to reading the "helpful tips".

The best cheese for cheesecake

Cheese is the main ingredient in cheesecake. Therefore, the very first reasonable question that comes to mind is: what is the best cheese to buy for cheesecake?

The composition should not contain vegetable fats, only dairy sources.

To make a cheesecake, you need cottage cheese cream cheese - ideally Philadelphia cheese (Philadelphia). However, it is often difficult to obtain or the price is prohibitive.

What can be substituted for Philadelphia cheese?

Philadelphia cheese can be replaced with analogues, such as:

• Curd cheeses: Almette, Unagrande, Hochland "creamy", Zuger Frischkase;
• Creamy: Violetta, Bon Cream, Arla Natura;
• Cream cheese (Kremcheese): Hochland Cremette, Unagrande, classic "Baltais";
• Cheese for confectioners Mana;
• Soft cheese "Syrko".

Mascarpone cheese is not suitable for making cheesecake with heat treatment. But it is very successfully used in the preparation of cheesecake without baking.

However, you can experiment: mix cottage cheese cream cheese (Philadelphia or any other of the analogues) with mascarpone cheese 50% to 50% when preparing a cheesecake with pastries - texture finished cake will be more tender (you will get a more "creamy" cheesecake). This is, as they say, in taste and color ...

In fact, in search of the perfect texture, you can cream cheeses combine with each other (for example: almette + hochland well, etc.). Well, a couple of words about cottage cheese, yes, instead of cheese, you can use cottage cheese, BUT it will already be something different than a classic cheesecake. For those who need a cheesecake recipe with cottage cheese, I advise you to look at.

It's important to know:

• Remove all ingredients from the refrigerator 30 minutes before cooking. They should be at room temperature. This will make it easier to get a uniform smooth texture;
• It is best to use a detachable baking dish (this way you can easily remove the finished dessert from the mold). Also, since the base of the cheesecake is made up of cookie crumbs mixed with butter, the bottom of the pan should be lined with baking parchment paper (again, to gently eject the cake);
• Try to choose high-quality cookies (you can even make homemade cookies - below we will show you a couple of options);
• Most recipes suggest melting butter before mixing with cookie crumbs. However, you can use just softened butter;
• Cream is needed with a fat content of 30-35%, or 20% sour cream (note that depending on what you choose, there will be a slightly different taste and density);
• When mixing cheese with other ingredients, use a mixer on low speed (or stir by hand). You just need to mix the ingredients together - do not beat at all! If you add cream to the cheese mass, they also do not need to be whipped first! Just pour as is - liquid, and gently stir.

Otherwise the cheesecake will crack! Whipped cream is cream and air, and the presence of air in the mass of the cheesecake is a bad thing and leads to the fact that when baking, the air tries to get out of the trap and the cheesecake cracks.

How to bake a cheesecake

Most recipes say that it is absolutely necessary to bake a cheesecake in a water bath. In fact, you can do without this troublesome method. However, both of them have a place to be - therefore, we will talk about both.

Why is cheesecake baked in a water bath?

Cheese is a rather delicate product that requires gentle handling - accordingly, a pie made from it requires the same. It needs to be baked slowly and evenly, so it will not rise and, as a result, crack (actually we are afraid of cracks).

Now the way itself. A water bath is created not by placing a baking sheet with water at the bottom of the oven, but by directly immersing the mold with dough in a mold with a large diameter, filled with hot water.

This is where the difficulty arises for many - for making a pie, you need a form with a split bottom. And how to make sure that the water does not seep into the cake and soak the entire base? In fact, it is quite simple to wrap it with foil in a couple of layers, and this will be enough.

If you have narrow foil rolls, look at the photo for instructions on how to wrap the form as securely as possible in this case.

In addition, below, when you get to the specific recipes in the video tutorials, you will also see both options.

So, the first way: tear off 4 identical pieces of foil from the roll and connect them in pairs. Just fold two leaves together and wrap from one edge (as shown in photo 1-2), tuck several times. Then we open it like a book - as a result, we get one large sheet (photo No. 3).

Do the same with the remaining 2 halves.

As a result, we get two squares - we lay them on top of each other (we place the seams crosswise). We put the form in the center and wrap the edges of the foil No. 5-6.

The second way. We also tear off four strips of foil, and stack them on top of each other with an asterisk. The first two crosswise (photo No. 2) and the remaining diagonally.

We place the packed form in a form with a large diameter (baking tray with high sides), pour the cheese mass onto the cake base. Place in the oven on the lower rack and pour boiling/hot water into a large mold (be careful not to pour water into the dough).

Why on the lower level? - The top of the cheesecake should not be toasted, but the bottom will be fine thanks to the water bath.

Baking modes with a water bath(baking tray on the lower level, heats both top and bottom):

• 160 degrees Celsius 1 hour 20 minutes;
• 150°C 1.30 minutes;
• 180°C 45 minutes + 160°C 30 minutes

Baking tray in the middle, heats the bottom:

• 160°C 60 minutes (mold diameter 20cm) or 1.5 hours (mould diameter 25-26cm).

In general, the temperature and cooking time depend on the characteristics of your oven. The water in the mold should boil slightly (bubbling, but not bubbling).

The finished cheesecake is firm around the edges, but slightly shaky in the middle (may crack again if overcooked).

A variation of the water bath "for the lazy" put the cheesecake on the wire rack in the middle. And a baking sheet with water right under it! It turns out great! In addition, the cooking time is reduced.

Experiment gentlemen!

Baking modes without water bath(we put the baking sheet in the middle or one division to the bottom, top and bottom):

• 200°C 15 minutes + 110°C hour - hour thirty;
• 200°C 10 minutes + 105°C hour fifteen - hour thirty minutes;
• 200°C 10 minutes + 105°C 25 minutes + turn off the oven and leave for 1 hour somewhere in the middle (meaning after 30-40 minutes) slightly open the oven.

If the top starts to brown, just cover it with a sheet of foil. In addition, without a water bath, someone may encounter a problem in the form of an “overcooked base” (cookie). If you encounter this problem, next time place the second wire rack one level lower and place a sheet of foil on top of it so that it is under the pan. This will reduce the heat from below, and the base should not burn.

Those who have a gas stove (it is difficult to keep the temperature - someone does not have a temperature below 150 degrees) can bake the cheesecake with the door slightly ajar.

Ideally, it would be nice to get an oven thermometer.

Option for you:

• 15 minutes at 210°C (this is a six somewhere on gas), then 30 minutes at 150°C (at the very minimum - 1ka) and at the end of 30 minutes already with the door slightly ajar.

How to chill a cheesecake

And the last, but not least step, cooling down. It is very important not to expose the baked cake to sudden changes in temperature. Otherwise, it may crack here too!

So, we will cool in several stages:

1. After turning off the oven, slightly open the door and leave the cake to stand for 30-60 minutes;
2. Next, take it out of the oven and leave it at room temperature again for at least 30 minutes;
3. Then, with a wet knife, we pass along the walls of the mold (we separate the cheesecake from the mold, but do not take it out). This is necessary due to the fact that with further cooling it may settle a little more, and if the edges are interlocked with the shape, cracks may appear around the perimeter and in the middle;
4. Many people put the cheesecake in the refrigerator, covering it with cling film or foil. I would not recommend doing this due to the fact that condensation drops form on the surface of the film and it drips onto the cake;
5. We put it in the refrigerator for 6-8 hours.

The longer your cheesecake stays in the fridge, the better. By the way, true gourmets believe that the taste of cheesecake is fully revealed by the third day!

Classic cheesecake with pastries recipes with photos step by step

Do not be afraid of the large amount of text above - the whole difficulty lies in the individual characteristics of the ovens. But after all, every housewife knows her stove, so don't be afraid of baking cheesecakes at home. In order to finally dispel your fears, below we will consider specific recipes with photo and video lessons.

Cheesecake in a water bath in the oven

Since we're talking about the classic New York cheesecake, I just have to show you " original recipe And from Martha Stewart herself! Please note that according to this recipe, flour is added to the cheese base.

The rest of the recipes will be more “Russified” or something (without flour / starch), however, we have prepared a separate article with recipes from Anna Olson and other eminent authors.

And now a slight deviation from the “norm” is shortbread cookies (in our country it is most often used) and we will mix crumbs not with butter, but with milk (you can take water or coffee instead - for chocolate cookies). In this design, the sand base is tender (not dry).

Well, one more recipe - this time with “homemade cookies” at the base (more precisely, a whole cake of shortcrust pastry). And by the way, this recipe uses cream cheese + mascarpone cheese (60% by 40%, 450 g cream cheese + 300 g mascarpone).

Cheesecake without a water bath recipe

I’ll start this collection of recipes with a couple of recipes with the addition of cornstarch (don’t throw slippers at me - a little starch makes the cheese look like “silk”).

By the way, the recipes from the previous selection can also be prepared without a water bath! In this collection, we consider recipes that differ only in tiny proportions. As I said, everyone has their own “perfect cheesecake recipe”! - Choose yours!

See the video for detailed instructions.

The following recipe for Andy Chef's cheesecake differs from the previous one only by the additional addition of 2 yolks. The cooking process is the same.

And the third option - art lunch cheesecake - is simplified as much as possible.

The amount of cream is increased and the amount of sugar is reduced (flavorings in the form of lemon juice and zest can be added, but you can do without them).

In addition, according to this recipe for cheesecake, the cookie base was prepared with just softened butter.

Everything else is the same:

1. Cookie crumbs were mixed with butter, laid out in a form lined with parchment, well tamped and sent to an oven preheated to 200 ° C for 10 minutes. After they let it cool;
2. In the meantime, the cheese was mixed with sugar, eggs were added one by one (stir well after each addition) and at the end cream was poured (not whipped - ordinary liquid cream), again everything was gently mixed until a homogeneous mass was obtained;
3. Pour the resulting mixture onto the cooled cookie crust, knock on the table a couple of times (to expel the bubbles);
4. We put the form on the middle level in the oven preheated to 200 ° C for 10-15 minutes, then reduce the temperature to 105-110 ° C and cook for another 60-90 minutes.

I have already described how to check the readiness and cool the cheesecake correctly above - I will not repeat myself.

Classic cheesecake recipe at home without baking

The hot version is considered to be American, and the cold version is considered to be English. With cold, everything is much simpler, but no less tasty. The cold one tastes like a creamy ice cream, and the hot one tastes like ... mmm a creamy casserole, I don’t know how to describe the taste more accurately. In any case, delicious and so and so - you can alternate their preparation!

Moreover, a classic no-bake cheesecake will not cause any difficulties at all, because it does not need to be baked painfully for a long time, observing the temperature regime, and cooling. All you need is the ability to handle gelatin.

Since the article, so, has already turned out to be large - consider one classic cheesecake recipe, read more about no-bake cheesecake here.

So, mascarpone cheese and (attention!) whipped cream are added to the no-bake cheesecake.

Instead of mascarpone cheese, you can take all the same cream cheeses that were mentioned at the beginning.

Another difference is gelatin. Here you need to take into account the fact that gelatin should stand in water for an hour (swell). Therefore, in this recipe, we start cooking by soaking gelatin. Of course, if your gelatin requires it (in general, read the instructions on your package).

And by the way, no-bake cheesecake is usually topped with fruit or berry jelly.

Cheesecake without baking with a photo step by step

Detailed instructions in the photo step by step and text explanations below.

1. Gelatin for cheese (20 g) pour 100 ml of boiled cooled water, and for jelly (10 g) strawberry juice (or any other to your taste). Forget about soaked gelatin for an hour. Just during this time, you can prepare the base.
2. For the base, crumble cookies;
3. Mix it with melted butter;
4. We line the form with a split bottom with parchment, put cookie crumbs on it, evenly distribute them and tamp with a glass with a flat bottom. We remove the form in the refrigerator;
5. Bring the gelatin soaked in water to a boil, but do not boil, remove it to the side for now (let it cool a little). For filling ;
6. Add mascarpone cheese to them, gently stir until a homogeneous mass is obtained. Pour in the dissolved gelatin, mix again;
7. Pour the resulting creamy mixture onto the cookie crust. And we put it in the freezing chamber for 10-15 minutes (we need the top to grab so that the berries do not sink - we put pieces of strawberries on top under the layer of berry jelly);
8. Meanwhile, warm the gelatin with berry juice. Cut strawberries into thin pieces. Then we lay it out beautifully on the surface of the cheesecake and (attention!) Do not pour out all the berry jelly at once (otherwise the berries will float unevenly and it will not be beautiful), but carefully pour a small amount between all the berries with a spoon. And again we put it in the freezer for a few minutes;
9. Then we pour out all the remaining jelly and now we put the cheesecake in the refrigerator for several hours, or even overnight.

The result is simply excellent!

In this no-bake cheesecake recipe, 20 g of gelatin was taken - this is quite enough, but someone likes the “tighter” texture, so you can increase its content to 30-40 g (but you can’t reduce it).

Use different fruits and berries and you will get a “new cheesecake” every time. So you will never get tired of it! After all, that's why it's a classic cheesecake! In addition to it, raspberries, cherries, peaches, pineapples, pears, blueberries, etc. are perfect.

In addition, at will and at the very cheese filling cheesecake, you can add pieces of fruit.

Summing up, I can say one thing: a classic cheesecake is a dish with which you can experiment endlessly! Inspiration to you and successful experiments!

Cheesecake is a sweet cheesecake 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 do not 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.