Recipes for exquisite chic cheesecake cakes. Unusual cheesecake options

1. To prepare a classic cheesecake, cream cheese is used, for example, Philadelphia: it is with it that the cheesecake acquires a creamy texture. Cream cheese can be replaced with similar curds or. You can take as a basis and cottage cheese, best of all - grated. In this case, the cheesecake will simply turn out denser.

2. All ingredients must be room temperature. Lumps may appear due to the temperature difference between the products.

3. Beat the ingredients by hand or with a mixer at low speed, but very carefully. If there is a lot of air in the filling, the cheesecake may crack during baking.

4. It is better to take a form with a removable bottom. You can easily remove the cheesecake from it, especially if you grease the bottom and sides with butter.

5. It is best to bake a cheesecake in a water bath. Steam makes the dessert more tender, smooth and airy. Wrap the bottom and sides of the mold tightly to prevent water from getting inside. Then place the mold in a fairly tall baking sheet and fill it with water.

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6. Bake the dessert on the lower levels of the oven at 160°C (maximum 180°C). This will keep the cheesecake from cracking.

7. Cracks in the filling can also be caused by a sharp temperature drop after cooking. After turning off the oven, open the door slightly and leave the cheesecake inside for at least another half an hour. Then let it cool down for the same amount at room temperature.

8. Ready cheesecake must be cooled. It should stand in the refrigerator for at least 4 hours, and preferably all night. So the filling will definitely grab and the dessert will not fall apart when slicing.

9. A wet knife will help cut the chilled cheesecake evenly.

11 Cool Cheesecake Recipes

Photo: Daria Saveleva / Shutterstock

Ingredients

• 150 g;
• 75 g butter;
• 900 g Philadelphia cheese;
• 200 g of powdered sugar;
• 200 g of sour cream with a fat content of 20%;
• 3 tablespoons of flour;
• 3 eggs;
• 1 egg yolk;
• a pinch of vanilla.

Cooking

Grind 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 tamp down. Bake in a preheated oven at 180°C for 10 minutes. Then take it out and let the base cool.

Meanwhile, mix cheese and powdered sugar. Add sour cream and flour and mix again. Add egg, yolk and vanilla one at a time, mixing after each ingredient until smooth.

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

Photo: Sergey Fatin / Shutterstock

Ingredients

For the base:

• 125 g shortbread cookies;
• 60 g butter;
• 1 tablespoon cocoa.

For filling:

• 175 g dark chocolate;
• 500 g cream cheese;
• 150 g of powdered sugar;
• 1 tablespoon cornstarch or mixtures for making custard;
• 3 eggs;
• 3 egg yolks;
• 150 g of sour cream with a fat content of 20%;
• ½ teaspoon cocoa;
• 1 tablespoon hot water.

For glaze:

• 75 g dark chocolate;
• 125 ml of heavy cream;
• 1 teaspoon liquid honey.

Cooking

Grind cookies in a blender. Add melted butter and cocoa and grind again. Put on the bottom of the form with a diameter of 23 cm, tamp and put in the freezer.

Mix flour, oatmeal, sugar, cinnamon and melted butter. Pour this mixture over the apple layer and place the cheesecake in the oven for 45 minutes.

Photo: Martin Turzak / Shutterstock

Ingredients

• 300 g;
• 100 g butter;
• 500 g cream cheese;
• a pinch of vanillin;
• 300 ml of heavy cream;
• 500 g jam from black currant;
• 4 sheets of gelatin;
• 100 ml of water;
• 200 g blackcurrant (other berries can be added).

Cooking

Grind cookies in a blender and mix with melted butter. Divide the mixture into the bottom of a 23 cm diameter mold, compact and refrigerate for 20 minutes.

Mix cheese and vanilla. Whip the cream in a separate bowl and add to the cheese along with 1 ½ teaspoons of jam. Mix well and spread in a 1 cm layer on the chilled 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 to cool. Decorate the finished dessert with fresh berries.

Photo: Neil Langan / Shutterstock

Ingredients

For the base and filling:

• 175 g shortbread cookies;
• 85 g butter;
• 15 g of powdered gelatin;
• 5 tablespoons of cold water;
• 250 g of cottage cheese;
• 250 g;
• 150 ml Baileys liqueur;
• 140 ml of heavy cream;
• 2 eggs;
• 140 g of powdered sugar.

For the top layer:

• 1 teaspoon with a slide of powdered gelatin;
• 150 ml of strong black coffee;
• 2 tablespoons of powdered sugar.

Cooking

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

Pour gelatin with water and leave for 5 minutes. Then put the bowl of gelatin on water bath and stir until the lumps disappear. Mix cottage cheese, mascarpone and liqueur. Add gelatin and lightly whipped cream and stir. Whisk the eggs and powder in a separate bowl. Pour the egg mixture into the filling and stir until smooth. Pour over base and refrigerate for a few hours.

Pour the gelatin into, put in a water bath and stir until the gelatin dissolves. Add powdered sugar, mix well and chill. Then gently spread the coffee jelly over the cheesecake and refrigerate for half an hour.

9. Avocado Cheesecake Pie

Ingredients

For the base:

• 120 g shortbread cookies;
• 70 g of sugar;
• 90 g butter;
• a pinch of salt.

For filling:

• 450 g cream cheese;
• 200 g of sugar;
• a pinch of salt;
• 120 ml lime juice;
• zest of 1 lime;
• 180 heavy cream;
• 1 lime - for decoration.

Cooking

Mix crushed biscuits, sugar, melted butter and salt. Lay out in a dense layer on the bottom of a 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 the avocado pulp and lime juice and stir. Then add the zest and cream and mix well again. Put the filling on the base, decorate with lime zest and wedges and refrigerate for several hours.

Photo: BarthFotografie / Shutterstock

Ingredients

• 240 g flour;
• ¼ teaspoon salt;
• 4 tablespoons of sugar;
• 130 g butter;
• 1 egg yolk;
• 1-2 tablespoons of cold water;
• 750 g of cottage cheese with a fat content of 20%;
• 200 g of sugar;
• 80 ml of vegetable oil;
• 3 eggs;
• a pinch of vanillin;
• 4 tablespoons of corn starch;
• 120 ml of milk.

Cooking

Mix flour, salt and sugar. Add softened butter and stir. Then add water, knead the dough, wrap in cling film and refrigerate 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. From the remaining dough, form a long sausage, roll it out and press it against the walls of the mold. Firmly connect both parts of the dough.

Mix cottage cheese and sugar. Add butter and 3 egg yolks and mix well. Then enter vanillin, starch and milk. Stir, add remaining egg whites and stir again. Put the filling on the dough and bake in an oven preheated to 180 ° C for about an hour.

11. Cheesecake with pickles

Ingredients

• 120 g pretzels (salty pretzels);
• 70 g butter;
• 450 g cream cheese;
• 280 g goat cheese;
• 170 g of sour cream with a fat content of 20%;
• 1 tablespoon ;
• 3 eggs;
• 50 g of grated parmesan;
• a few pickled cucumbers;
• 3 cloves of garlic;
• several sprigs of dill;
• 2 teaspoons of salt;
• 1 teaspoon ground red pepper or paprika;
• a pinch of ground black pepper;

Cooking

Chop the pretzels and mix them into the melted butter. Put on the bottom of the form with a diameter of 20 or 23 cm.

Combine cream cheese, goat cheese, sour cream and brine. Add eggs and stir. Add Parmesan, a small diced cucumber, minced garlic and dill, salt and pepper and stir to combine.

Spread half of the filling over the base, sprinkle with the remaining cucumber cubes, and top with the other half of the filling. Bake at 160°C for about an hour. Ready cheesecake can be decorated with salted and chopped dill.

Delicious dessert cheesecake (eng. Cheesecake - literally - curd (cheese) pie) is much older than it might seem. Spread all over the world thanks to the boundless love of American chefs, cheesecake is considered to be an American dish that has some distant English roots. Indeed, a pie based on soft cream cheeses or cottage cheese came to American cuisine along with European settlers and earned popularity there, and at the same time “American citizenship”. Now American cheesecakes are prepared not only in the USA and Europe, but in the Middle East, Israel, Hawaii, Japan, Russia, China and many other countries.

The first mention of a cheesecake, or rather, the progenitor of all modern types of this dessert, was made by the ancient Greek physician Aegimius, who described in detail the methods of making cheese pies. This is indirectly confirmed by the mention of the work of the Greek in the works of Pliny the Elder. According to John Segreto, who wrote the book Cheesecake Madness, the first cheesecakes appeared on the island of Samos in the 8th-7th centuries. BC. This delicacy in Greece was treated to Olympic athletes and wedding guests. Getting to ancient rome, the dessert fell in love with Julius Caesar, which automatically made its preparation mandatory in the homes of the nobility. The Roman hobby was inherited by the European colonies, first of all, to England, where it received a long-term residence permit, especially since England had all the conditions and necessary ingredients for this easy and delicious meal.

Another point of view on the origin of cheesecake belongs to Joan Nathan, who believes that this dessert comes from the Middle East. East. There, the ancestral cheesecake was prepared as follows: milk was curdled, honey, lemon zest and egg yolks were added, mixed and baked. It was this recipe, according to Nathan, that came to Europe along with the crusaders returning from campaigns.

Interestingly, a cheesecake, or rather a loaf of cheese, has been known in Ancient Russia since the 13th century. In any case, since that time there have been written references to such a dish. But given that there are no surviving written Old Russian sources older than the 12th century, and older chronicles are known only from later lists, it can be assumed that cheesecake was eaten in Russia long before the Crusaders, and various cheesecakes, cheesecakes, loaves with cheese and cottage cheese, preserved to this day, only additional confirmation of this. Cottage cheese casserole, familiar to everyone born in the USSR, is also a cheesecake, although a little brutal.

Rich history, traditions different peoples and complex interweaving of "pedigrees" of similar dishes make the cheesecake a universal "reconciling" pie, which is equally appropriate in New York, Moscow, for Easter or Birthday. This tasty pie- a real internationalist and is on friendly terms with both Chinese or Indian tea, as well as with Caucasian kefir or Colombian coffee. Let's give credit to the Americans - the introduction of cream cheese and cream into the pie really changed the taste and appearance of the dessert a lot. Cheesecake found completely unique gloss, delicate, reminiscent of a soufflé structure, diversified itself with additional components and became a regular in many modern glamorous cafes and restaurants.

Enough history, let's talk about the dessert itself. Cheesecakes are conventionally divided into two categories - baked and raw. The first one became popular thanks to the American style of cooking, the second, more ancient version is still used in some countries. You can also divide cheesecakes into those made from cream cheese (New York) and from cottage cheese or homemade curd cheese. Recall that in English language the word cheese, besides cheese, means cottage cheese. So there is no “wrong” cheesecake, only a variety of cooking styles and recipes.

The famous New York cheesecake, synonymous with the modern cheesecake and, in many ways, its benchmark came about thanks to a few accidents. In 1912, James Craft developed a new method for pasteurizing inexpensive cream cheese, and in 1929, Arnold Reuben announced that cheesecake had gained new recipe. Indeed, what was served at New York's Turf restaurant was nothing like homemade cakes. The dessert acquired gloss and a uniform structure. It has become almost impossible to replicate home cooking. It was this luck that made the cheesecake "a cult American dish."

Until 1929, cheesecakes were made from cottage cheese or rather expensive types of cheese (ricotta, havarti), but Philadelphia cheese is much simplified the matter. This cheese is ideal for baking, as it is very fatty and is made not from milk, but from cream. It does not require aging like brie or Italian varieties, and is similar in structure to mascarpone.

In addition to cheese, the cheesecake recipe contains sugar, eggs, cream, fruit and cookies for the base-cake. These are the basic ingredients to which berries, syrups, chocolate, alcohol and other ingredients can be added, depending on the whim and skill of the cook. Decoration of the top is often done to hide cooking defects, such as a crack that has appeared. Cheesecake, perfect in shape, without cracks and defects with an open top, only slightly decorated with fruit or chocolate, can be considered the highest craftsmanship.

New York Cheesecake

Ingredients (8-10 servings):
For filling:
700 g soft cream cheese (Philadelphia),
100 g cream with a fat content of 33%,
3 tsp fat sour cream,
100 g sugar
1 tsp vanilla extract,
3 eggs.

For the base:
500 g cookies,
150 g butter,
1 tsp ground cinnamon,
1 tsp ground nutmeg.

Cooking:
Prepare a 26cm collapsible pan. Crumble the cookies, mix them with melted butter, sugar, cinnamon and nutmeg. Lubricate the mold and spread the resulting mass along the bottom. Sometimes the base is distributed along the walls. Preheat the oven to 150 ° C, put the form on the top shelf for 15 minutes (put a bowl of water on the bottom shelf with a diameter larger than the form). Remove the form and, without disassembling, cool.

Mix the filling ingredients, except for the eggs. Beat the yolks and whites separately with a whisk. Gently insert the eggs into the filling, trying to keep the airiness. Place the filling on the base. Bake at 150°C for 1 hour. Leave the cheesecake in the turned off oven for another 15 minutes, then open the oven door and hold for another 10 minutes. After that, let it cool completely, remove the frame and set to cool for 6 hours.

A few recommendations. All ingredients must be at the same temperature. Eggs can be beaten cold, in the process they will take desired temperature. To prevent the cheesecake from cracking when parsing the mold, run a knife with a narrow blade along the side.

A very curious version of chocolate-based cheesecake is offered by the famous chef Ilya Lazerson.

Chocolate New Yorker.

Ingredients:
For the base:
150 g chocolate
100 g butter,
3 eggs,
100 g sugar
75 g flour

For filling:
600 g Buko cream cheese,
150 g of the fattest sour cream,
3 eggs,
6 art. l. Sahara,
3 art. l. flour,
vanilla.

Cooking:
Melt the chocolate in a water bath with butter until smooth. Whisk 3 eggs with sugar until white foam, add chocolate mixture and flour until smooth. Pour into the bottom of a collapsible mold (26 cm). Mix cheese, sour cream and flour. Beat eggs with sugar until white foam and gently combine with slow movements, trying to keep airiness. Place the filling on top of the chocolate base. With a fork, lift the dark threads from the chocolate layer for a marbling effect. Bake at 180°C for 45 minutes. The center of the cheesecake should jiggle slightly when it's done baking. Cool in the oven with the door ajar. Run a sharp knife around the edge to avoid cracking the top. Let the cheesecake cool naturally in a warm place for 6-10 hours.

In England, from where cheesecakes came to the States, dessert is not baked, but gelatin is added and left in the refrigerator. This greatly simplifies the process, especially when you want to enjoy a cool and delicious dessert on a hot summer evening. In France, cheesecakes are made from Neufchatel cheese with fruit and berry decorations, and in Brazil, cheesecake is poured with guava jam. In Belgium and Holland, it is customary to sprinkle cheesecakes with crushed biscuits and grated chocolate. Cheesecakes are made even in Japan. Asian cheesecakes often contain tea, and some chefs even use tofu, a cottage cheese made from soy milk. Most often, Japanese cheesecake is a slightly modified american recipe with the addition of bright green powdered Matcha tea.

Japanese cheesecake.

Ingredients:
250 g Philadelphia cheese,
50 g butter,
140 g sugar
100 ml milk
60 g flour
20 g starch,
6 eggs
½ lemon (juice)
¼ tsp baking powder
2 tsp Tea,
salt,
5 st. spoons of plum jam,
2-3 tbsp. l. plum vodka,
powdered sugar (for sprinkling).

Cooking:
All ingredients must be at room temperature. Separate the yolks from the whites, beat the whites into foam, add sugar and a pinch of salt, beat until thick. Mix cheese and butter separately, mix or beat with a mixer on low speed, achieving a homogeneous state. Without stopping, add lemon juice and yolks. Pour in milk and stir. Mix flour and tea with starch, add to the mass and mix gently. Enter the whites in a circular motion. Transfer everything to a form, the inside of which is lined with baking paper, wrap with 3 layers of foil, put the “packed” form in a deep baking sheet half filled with water. Bake for 1 hour at 180°C. Take the cheesecake out, remove the foil, run a sharp knife along the edge of the pan to remove from the pan, remove the rim, peel off the paper and let cool for 2 hours. Refrigerate. Sprinkle the finished cheesecake powdered sugar, serve warm plum sauce from jam and plum vodka (heat in a water bath).

Russian cuisine does not have its own signature cheesecake, but the classic honey and berry ingredients may well serve as a symbol of a Russian dessert. Do not be afraid to experiment, perhaps it is your cheesecake own recipe can become a unique Russian recipe recognizable all over the world.

The most popular dish in American and European coffee shops and pastry shops is a delicate and fragrant cheesecake. It consists of light whipped cheese and a shortbread or biscuit dough. Various fillings and decorations make each cake unique. But the main thing that this dessert is famous for is the combination of a presentable appearance, aroma and taste.

Variety of Ingredients

Cheesecakes are prepared in a simplified way, grinding a suitable cookie in a blender and placing a cream of cottage cheese and fruit on it. After that, the dessert is sent to the refrigerator, and served after a couple of hours. A more complicated method involves baking cakes or the whole pie in the oven.

For cooking use

• eggs,
• sugar,
• cream,
• flour or cookies
• berries or fruits
• alcohol additives.

To make the cheesecake appetizing, it is often added to its composition. additional components that improve taste. It is advisable to buy food flavors on a trusted site on the Internet in order to protect yourself from low-quality products. Big choice alcoholic fillers (baileys, whiskey, amaretto) diversify the smell of a cake prepared according to a classic recipe. The use of an additive from the milk-cream group will reduce the cost of the final cost of the pie. After all, instead of expensive cream cheese, you can add regular processed cheese and diversify its taste with the help of a suitable flavoring.

Exquisite flavor combinations

Europeans and British highly value classic recipes cheese cake. Americans are more selective in tastes. Russian confectioners have found the golden mean in this matter: they use classic way, saturating the base and filling with exquisite aromas. You can try making your own cheesecake simple recipe using the winning combination:

• Baileys and cottage cheese;
• chocolate and cream;
• blueberries and coffee biscuits;
• cherry liqueur and chocolate.

Guests will appreciate the memorable taste of a light dessert.

Notes of Irish liqueur

The velvety texture of the baileys flavored cheesecake is the highlight of a dinner for two. cheese cream, saturated with the smell of Irish liquor, emphasizes the taste sand base from cookies. A small piece melts in your mouth, leaving a multifaceted aftertaste.

The memorable texture of "Red Velvet"

One of the most famous American cheesecakes, Red Velvet, strikes with the contrast of red cakes and snow-white butter cream. To give the biscuit a characteristic color, use food colorings: they can be bought on the website in liquid or powder form. Liquid dye is more evenly distributed over the test mass. Having received bright red cakes, confectioners shift them with layers of creamy air cream. The main secret of the cake is the chocolate aftertaste.

Blueberry and coffee flavor

An unusual ensemble of coffee biscuits and blueberries is liked by connoisseurs unusual taste. Dessert is being prepared fast way. Blueberries are used as puree and whole berries (for decoration). Creamy taste achieved through the use of refined Mascarpone cheese.

Cherry covered in chocolate

The rich smell of cherry liqueur and chocolate might seem cloying. But it is effectively complemented by the soft creamy texture of Philadelphia cheese. To make a cake, bake chocolate biscuit and soak it with cherry syrup or liqueur. Cheese cream, canned cherries and white chocolate complements the bouquet of flavors.

Bold combinations of smells and tastes give rise to unsurpassed confectionery masterpieces. And guests do not need to know that the amazing cheesecake was cooked on hastily. And additives that the hostess always has at hand made it bright and odorous.

The classic cheesecake is an invention of British housewives, although the first mention of a cheese pie with a similar recipe is from Greek cuisine. Be that as it may, now cheesecake is more american dish, which has many recipe variations. In almost every European country, you can find references to the recipe for cheese pie, so this dish can be conditionally considered international.

Despite the fact that there are many recipes for making this cake, there are some important details that contribute to the proper manufacture of this wonderful cake.

The main nuances of making cheesecake at home:

• The basis for the pie can be very diverse. Usually use a ready-made biscuit or crushed cookies. There is also a no-bake cheesecake recipe with many possible variations. To do this, all the ingredients are taken ready for use, and after that the formed cake is infused in the refrigerator. Some sources may include a slow cooker cheesecake recipe in the cooking algorithm. This technique has long settled in our kitchens and many housewives are happy to try a variety of dishes and even pastries prepared in this way.
• The filling is the main component of the cheesecake. For getting perfect taste it should not be too liquid, creamy consistency. original recipe uses soft cream cheese like Philadelphia. Subsequently, as usual, the composition has changed a little and now for the most part they make cheesecake from cottage cheese. To obtain a more delicate and uniform consistency, add sour cream or cream to it. You can use a suitable cheese mass or even thick homemade sour cream. The taste will not suffer from this, but for our sweet tooth it will become more familiar. It will also have a positive effect on the cost. ready meal, because the share of the filling accounts for about 80% of the total volume of the pie.
• You don't need a special mold to make a cheesecake. You can use a standard plug of a suitable size. For convenience, you need to cover the bottom and edges with baking parchment or use a silicone container. If the recipe does not include baking, the cake can be made immediately in the cake shop for serving.
• Cheesecake baking is an extremely responsible and important point. In no case should you overdry the cake, otherwise all efforts will be in vain. For cooking, it is necessary to bake the cheesecake at a temperature of 150-180ºС for about an hour. The finished cake should jiggle a little around the center. If in doubt, you can leave the cake in the turned off oven for another fifteen minutes, and then cool.
• Often you can find recommendations that it is best to bake cheesecakes in a water bath. To do this, you need to take a slightly larger baking sheet and place the main one in it. Pour water between the sides, usually a level of about half the height of the baking sheet is required. Place the installed structure in the oven and bake in this way.
• Cheesecake should cool in a calm environment, away from drafts and temperature changes. It is not recommended to cover the cake with a towel or napkin, otherwise there is a risk of damaging the structure.
• Various fruits and berries, citrus zest (lemon cheesecake) and cocoa powder can be added to the composition. A classic strawberry cheesecake with a fresh or frozen strawberry filling is distinguished by its excellent taste.

Each hostess determines the complete algorithm of actions on how to cook a cheesecake herself, and our selection of time-tested recipes will help you quickly make a choice and pamper your household with a delicious and healthy dessert.

The most delicious cheesecake recipes

The main ingredients can be replaced and arranged in different sequences. If the usual curd filling it seems too bland, you can include orange or lemon zest in the composition, or you can pour everything on top chocolate icing.

Most of the components are harmless and therefore cheesecakes are widely used for children's holidays as a tasty and healthy dessert.

Classic cheesecake recipe

For him, we need Philadelphia cream cheese, which can be purchased in specialized departments and large supermarkets. Its delicate taste is the best for this dish.

Required Ingredients:

• Shortbread cookies - 300 gr;
• Butter - 150 gr;
• Soft cream cheese - 700 gr;
• A glass of sugar;
• 3 eggs.

How to make a classic cheesecake:

Chop cookies and mix with melted butter. From the resulting mixture, form the bottom and sides of the base, level everything on a baking sheet. Warm the cheese to room temperature and beat it with eggs, adding one at a time. At the end, add sugar and sour cream, mix everything well.

Pour the resulting filling onto a baking sheet and place in an oven preheated to 160-170º C. Bake for about an hour when fully cooked. Then gently cool, avoiding sudden changes in temperature. To do this, you can leave the cake in the oven by opening the door. After the final cooling, put the cheesecake in the refrigerator for soaking for eight hours, you can overnight. After such a “hardening”, it will become unusually tender and soft.

cottage cheese dessert recipe

If you replace a rather rare and expensive cheese with ordinary cottage cheese, then such a cheesecake recipe will become more accessible even for everyday use. It is advisable to take cottage cheese of maximum fat content and a homogeneous consistency. Ideally, it is preferable to use home-made products.. To obtain the desired consistency, the cottage cheese is diluted with sour cream or cream.

Required Ingredients:

• Ready-made biscuit in the form of a baking sheet - 1 cake;
• Fatty cottage cheese - 700 gr;
• A glass of sugar;
• Sour cream 20% fat - 150 gr;
• 3 eggs.

How to cook cheesecake:

Beat cottage cheese with sour cream, add eggs and sugar one at a time. The resulting mixture should be thick enough so as not to spread over the mold. You can additionally wrap the sides with foil or parchment. Bake in an oven preheated to 180º C for about an hour. After cooling and insisting in the refrigerator for at least three hours.

New York cheesecake recipe

The name itself already testifies to the American roots of this dessert. The recipe for New York cheesecake is incredibly simple and involves baking in the oven. To do this, you can prepare the already known base of crushed cookies, and then proceed to the manufacture of the filling.

Do you want something interesting?

Required Ingredients:

• Shortbread cookies - 150 gr;
• Butter - 70 gr;
• Soft cheese of any suitable variety - 650 gr;
• Sugar - 100 gr;
• Sour cream or cream 20% fat - 200 ml;
• 2 eggs;
• Vanilla and salt to taste.

How to cook New York cheesecake:

Mix cheese with eggs, sour cream (cream) and beat together with sugar. Vanilla sugar and a pinch of salt are added at the end, transfer everything to the finished base.

Bake preferably in a water bath for about an hour. Leave in the turned off oven to cool completely, then transfer to the refrigerator. The cake is surprisingly tender and delicious.

With banana

In order to prepare a banana cheesecake, you need to cheese or curd mass add mashed banana. Banana cheesecake with cottage cheese has an excellent taste and is especially suitable for small sweet teeth. Thanks to this duet, the dessert will become not only tasty, but also healthy.

With added chocolate

You can prepare chocolate cheesecake according to any of the proposed recipes by adding a little crushed or melted chocolate to the composition.

The best option is to pour the finished cake with chocolate icing.

This must be done after it has completely solidified so that the chocolate does not drip. It's extraordinary tasty dish, which also differs from the original appearance and elegant serving to the table.

Useful option with pumpkin

It is simply impossible to pass by such a recipe! The most useful autumn vegetable Perfectly harmonizes in this dessert with the rest of the ingredients. The pumpkin cheesecake recipe is sure to add to your family cookbook, and will also become one of the most favorite dishes for daily tea drinking.

Required Ingredients:

• Cookies for the base - 300 gr;
• Butter - 100 gr;
• Pumpkin - 900 gr;
• Soft cheese - 300 gr;
• Cream - 250 ml;
• Milk - 100 ml;
• Gelatin - 2 packs.

How to make Pumpkin Cheesecake:

Bake the peeled and washed pumpkin in foil in the oven until the flesh is soft. After that, beat in a blender until the consistency of puree. Add cheese, powder and beat again. Make a base of cookies and butter according to the above recipe.

Pour gelatin with milk and leave to swell. Heat and dissolve in warm liquid, leave to cool. Whip the cream well, add the dissolved gelatin and cream to the chopped pumpkin and beat everything with a blender or mixer.

Place the resulting mixture on the prepared base, smooth it well and refrigerate overnight for impregnation. Decorate before serving to your taste.

Cooking with mascarpone cheese

Exclusively delicate taste This dessert can surprise the most capricious gourmet. For its preparation is used soft cheese"Mascarpone", so the taste of sunny, cheerful Italy clearly appears in this dish.

Required Ingredients:

• Cookies for the base - 300 gr;
• Butter - 100 gr;
• Mascarpone - 500 gr;
• Cream - 200 ml;
• Sugar sand - 150 gr;
• Gelatin - 2 packs.

How to make Mascarpone Cheesecake:

Crush the cookies and mix with butter. After laying out in the form, forming the base, as already described earlier. Soak gelatin in cold water, the volume of which will be indicated in the instructions on the package (may vary by different manufacturers), usually half a glass of water per pack of dry mix.

Beat sugar and cream with a mixer until thick foam. After adding mascarpone, mixing thoroughly, but without whipping - the mixture should not be too airy.

Melt the dissolved gelatin over low heat, without bringing to a boil. Gradually pour into the cheese - creamy mass and mix until smooth.

We spread the resulting mixture on the prepared cookie base, level it well and leave it in the refrigerator until it hardens for 2-3 hours. This recipe does not require baking, which saves a lot of time. The finished cake can be decorated with grated chocolate, berries or fruits.

Cheesecake recipe in a slow cooker

To cook a cheesecake in a slow cooker, you must select the appropriate mode. A base of cookies or a finished biscuit is laid out at the bottom of the container. The filling can also be taken from any recipe you like. After that, the appropriate mode is selected and in a few minutes your cake will be ready. The cooking time depends on the multicooker model and should be indicated in the recipe book.

To quickly and accurately remove the finished cake from the container, you can use the steam bowl.

A pie is turned over at its bottom, and then carefully onto a plate or dish. Next, you need to act according to the above technology: the cake first cools naturally, and then “rests” in the refrigerator, the advantage of this method will be more fast cooking and guaranteed good results.

no bake cheesecake recipe

For such a recipe, it is necessary to take exclusively ready-made ingredients: a biscuit or crushed cookie crumbs mixed with butter. The filling should also be completely ready, so there are no eggs in this recipe. A simple no-bake cheesecake can be made with the following ingredients.

Required Ingredients:

• Cookies for the base - 300 gr;
• Butter - 100 gr;
• Soft cheese or cottage cheese - 600 gr;
• Cream or fat sour cream - 200 ml;
• Sugar sand - 150 gr;
• Gelatin - 2 packs.

How to make no bake cheesecake:

Pour gelatin with water, insist and heat until completely dissolved. After sieve from solid residues and mix with pre-whipped cheese, cream and sugar. Pour the mixture into the prepared base of cookies and butter and leave to harden in the refrigerator overnight. Serve garnished with berries or chocolate chips to your taste.

Such a cake can be immediately prepared in a decorative cake rack so that the serving to the table is beautiful and spectacular.

Low calorie diet option

Despite the fact that the calorie content of cheesecake is quite high: approximately 400-600 kcal / 100 g, it is quite possible to consume such sweets during a diet. The main secret- replace some ingredients with less high-calorie ones. Thus, it is possible to reduce its nutritional value to about 300kcal/100g. and at least occasionally indulge in delicious while dieting.

Required Ingredients:

• Cookies for the base - 180 gr;
• Butter - 90 gr;
• Soft cheese - 200 gr;
• Cottage cheese - 200 gr;
• Yogurt - 200 ml;
• Eggs - 2 pieces;
• Sugar (powder) - 150 gr;
• Vanillin - 2 teaspoons.

How to make Diet Cheesecake:

Crush cookies and mix with butter. Put in a prepared baking dish in a thin layer, not forgetting to make sides of two to three centimeters. Bake the resulting mixture for ten minutes in an oven preheated to 180º C.

Mix all other ingredients and beat with a mixer until smooth. Gently spread the resulting mass over the base and bake in a water bath for about half an hour. Then cool and put in the refrigerator for final impregnation for 3-4 hours. Before serving, you can decorate with fruit and grated chocolate chips.

Cheesecake is a versatile dessert, simple yet surprisingly delicious. For its preparation, you can choose a minimum of products, and the process itself will not take much time. The best option is a cheesecake without baking with cottage cheese, it can be prepared for a children's birthday and just for the arrival of guests.

An unusually tender cheesecake turns out in a slow cooker, the main thing is to choose the appropriate mode. Such a solution will further simplify the task and make cooking almost automated. In our article, several best recipes, how to cook a cheesecake, so you can safely proceed and try at least one of them.

Unusual porous cheesecake.

• 6 eggs
• 250 g cream cheese
• 150 ml milk
• 130 g sugar
• 60 g butter
• 60 g flour
• 20 g starch
• 10 g vanilla sugar
• 1 st. l. lemon juice
• a pinch of salt

A very unusual cheesecake, due to its unusual structure, it is also called "cotton". It is called a cheesecake because it contains cream cheese, but its structure is completely different, not like the classic one. Japanese cheesecake has long attracted me with its originality, and now I have embodied it. It is prepared according to a principle similar to a biscuit, that is, separately whipped proteins and yolks, which are carefully mixed, only here cream cheese, pre-mixed with milk, is additionally added.
Well, let's move on to the taste and structure, and they turned out to be very unusual! While I was trying a piece of ready-made cheesecake, a lot of associations flashed through my head, it is both a cheesecake, and a casserole, and a “juicy” biscuit, and a cheese soufflé, and even pancakes)) In my opinion, Japanese cheesecake is similar to all this, and with it doesn't look like anything in particular. So the taste is unique! The structure is similar to a porous sponge, but I don’t know why it is called cotton, in my opinion, it doesn’t really look like fluffy cotton, but it certainly sounds beautiful))

Cooking:

Place cream cheese, butter and milk in a bowl.

Lightly heat in a water bath so that the cheese disperses and the butter melts. Cool down.

Wipe through a mesh colander to make the mass homogeneous.

Whisk egg whites thoroughly for 7-12 minutes or longer, gradually adding half the sugar and lemon juice until stiff peaks form.

Beat the yolks thoroughly, adding the second half of the sugar, vanilla sugar and salt.
Beat until the moment of significant clarification and increase in mass in volume.

Add the cheese mass to the yolks, mix gently.
Sift flour and starch together.
In parts, add them to the yolk-cheese mass, gently mixing it from the bottom up with wrapping movements.

Prepare a detachable form, if necessary, cover the sides and bottom with baking paper. I used a cooking ring fixed at 20 cm, the bottom was made from folded foil and baking paper.
Transfer the whipped mass, gently level.
As for baking a regular cheesecake, it is advisable to make a water bath in the oven for a Japanese cheesecake.
I poured boiling water into a baking sheet, a wire rack on the baking sheet, and a cheesecake mold was already on it. This is such an average option, baking already with steam, but without immersing the form in water.
Put in an oven preheated to 160 degrees, bake for about 50-70 minutes.

Ready cheesecake leave to cool in the oven (the door is slightly open). Then remove the form, it is very desirable to let the cheesecake stand either overnight in the refrigerator, or at least for 4-5 hours, so the taste of eggs disappears and the cheesecake will not look like an omelette, which those who prepare it sometimes complain about.

Let the cheesecake come to room temperature before serving from the refrigerator.
And here is the cut.

Japanese cheesecake is best served with liquid jam, caramel syrup etc. It goes very well with just such things, I poured syrup from raspberry jam and sprinkled with chopped walnuts. Berries or fruit slices will also be good here.
Japanese cheesecake is unusual, juicy and airy, and of course delicious!