How to cook cheesecake. Cheesecake Baking Secrets

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 a cosmically complex dish that 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 bailey, with lemon zest, three-layer with cookie pieces 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 are enough for us :) Many people take Rama or Almette cream cheese cheeses - this is not quite right, 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 with 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. A large amount of cream produces a small amount of cheese. And heavy cream will cost no less than a jar of cream cheese.

At one time I was fond of homemade cheeses and realized that the best cheeses are made with 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 a food processor is not available, the cookies can be crushed with a mortar or rolled out with a rolling pin, and then mixed with 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 the appearance does not suit you very much, whip heavy cream with powdered sugar and coat the cake with them.

I went further. I covered it with chocolate icing and decorated it 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!

I noticed that cheesecakes are very popular among you, my dear readers. But every time you have questions related to different moments of preparation. And the questions are mostly the same. In order not to duplicate the same thing every time, I am writing this post. A link to it will show off in every cheesecake recipe.

Preparatory stage

Form for baking

Ideally, the form should be detachable. This ensures that you can safely remove the finished cheesecake from it and not damage it. Some people manage to take the cheesecake out of the one-piece form by turning it over. This option is only suitable if you are going to eat cake in the home circle and do not set yourself the task of impressing someone with its beauty. For the risk that the cheesecake will not come out of the mold without loss is quite large. Alternatively, the cake can be taken out of the one-piece form in pieces - cut into the required number of slices and put each on a plate. But in doing so, you run the risk of scratching the bottom of the form, which is unacceptable in the case of Teflon coating.

The recipes on my blog are designed for a 21-22 cm pan. You can bake in larger diameter pans, but in this case the cake is thinner and takes a little less time to bake.

The most popular and most painful question is what kind of cheese, besides Philadelphia, can be used to make cheesecake.
It has been experimentally found that a good result is obtained with the following cheeses:

• Almette curd

• Frame Cream Bonjour

• Buko Classic

• President Creamy

• "Viennese Breakfast" (for Belarusians) - almost identical in taste. Be sure to take only without additives, in a yellow jar.

I personally do not consider the penultimate option acceptable, but many comrades who have prepared cheesecakes with “President” claim that the result is good. So let it be on the list.

The result is one to one with Philadelphia is unlikely to work, but it will also be delicious.
As for Philadelphia itself. This cheese is not similar to processed cheese either in texture or in taste. It tastes slightly salty, but you should not be afraid of this - the sugar in the filling smooths out this saltiness.

Let's start cooking

Filling

The texture of the final product directly depends on how you prepare the cheesecake filling.
The cheese should be at room temperature before cooking - in this case, it will quickly whip to a creamy consistency and the filling will not be lumpy. In most cases, after whipping the cheese, when adding the remaining ingredients for the filling, the mass practically does not whip, but is stirred until a homogeneous consistency. This is done so that the filling does not become oversaturated with air and the cheesecake does not swell during baking. It is best to stir the mass manually with a whisk.
Eggs should be added to the filling one at a time, each time thoroughly mixing the mass.

Baking

The optimum temperature for baking a cheesecake is 160 degrees, the maximum is 175. It is better to turn on the oven on the lower mode, put the mold on the middle level.

Water bath

Baking in a water bath provides several benefits. First, the heat from water is more uniform than from an oven. Secondly, cheesecakes in a water bath are more tender and silky. And thirdly, when baking in a water bath, the top of the cheesecake does not burn, which is important.

In order to build a water bath, it is necessary to tightly wrap the mold with cheesecake in foil (a piece of foil must be solid) and put it in another, larger mold. Then pour boiling water into a large mold so that it reaches at least the middle of the sides of the cheesecake pan. The water must be boiling, otherwise the baking time will be extended due to the fact that the water will need to boil in the oven. If you do not have foil of the desired width, a cut and flattened baking sleeve can be used instead.
I, as a lazy person, most often bake cheesecakes without a bath, but I always put a large container of boiling water on the bottom of the oven. But you can only do this if you are completely confident in yourself and in your oven.

readiness

It is very important not to overcook the cheesecake in the oven, otherwise it may crack when chilled. It is quite easy to determine the readiness of the cake - tap the side of the mold with a spoon: only the middle (5-6 cm in the center) of the finished cheesecake should tremble.

Cooling

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 cake cracking.

+ About salmonellosis. In baking cheesecakes, eggs are heat-treated, so there is no need to invent schemes for replacing them with other products.

Cheesecake Recipes.

Cheesecake - from one word salivating! If you don’t, then you just haven’t tried the “proper cheesecake” yet. Well, or they didn’t find “your ideal recipe” for 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".

It is New York cheesecake that we will learn to cook at home: we will consider the main points and several valuable recipes with step-by-step photo 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 cooking cheesecake with heat treatment. But it is very successfully used in the preparation of cheesecake without baking.

However, you can experiment: mix curd cream cheese (Philadelphia or any other of its analogues) with mascarpone cheese 50% by 50% when preparing a cheesecake with pastries - the texture of the finished cake will be softer (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 combine cream cheeses with each other (for example: Almette + Hochland, 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 parchment paper for baking (again, to gently remove 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 the dough into 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 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 during further cooling it may settle a little more, and if the edges are interlocked with the shape, cracks may appear along 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 are talking about the classic New York cheesecake, I simply have to show you the "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 the 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, and one more recipe - this time with "homemade cookies" at the base (more precisely, a whole shortcrust pastry cake below). 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, or 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 at a time (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, however, 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, if desired, pieces of fruit can be added to the cheesecake filling itself.

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!

If you do not know how to cook cheesecake at home, then check out the recipes presented. To do this is not as difficult as it seems.

The classic cheesecake recipe is an easy way to make your favorite dessert.

Required products:

• a small package of butter;
• cream cheese, Philadelphia is ideal, but another one is also possible - a little more than half a kilogram;
• 200 grams of cookies to your liking;
• three eggs;
• high-fat cream - about 150 grams;
• a little vanillin;
• about 150 grams of powdered sugar.

Cooking process:

1. The classic cheesecake recipe starts with the preparation of all dairy products. They shouldn't be cold.
2. Next, you need to prepare the cake, for this, with your hands or using a technique, grind the butter along with the cookies.
3. Take the form in which you will bake. On its bottom, lay the resulting mixture of cookies and butter tightly.
4. Preheat the oven to a temperature of 160 degrees and send the cookies in the mold there for 10 minutes. Then let it cool down and proceed to pouring.
5. In a bowl, mix powdered sugar and cheese. Don't make it too intense. Add more vanilla, eggs and stir again.
6. Pour the cream into the same bowl and whisk until smooth.
7. Pour the filling into the mold and prepare a water bath.
8. Everything that happened in the previous step, put in the oven for about an hour with a temperature of 160 degrees.
9. After the cooking time is up, do not rush to get pastries. Open the oven and let the dessert stand there for another hour. Then, without getting out of the mold, let it stand for another 4 hours in the refrigerator.

Cooking without baking at home

A no-bake cheesecake is an option for those who don't want to mess around and turn on the oven for a long time.

Required products:

• any shortbread cookies - about 300 grams;
• about 150 grams of sugar;
• half a kilogram of low-fat cottage cheese;
• a small pack of butter;
• cream packaging - 200 milliliters;
• 20 grams of gelatin.

Cooking process:

1. Prepare gelatin: pour it with a little water and let it stand for about 60 minutes.
2. Grind cookies into crumbs in a blender or meat grinder. Mix it with oil, brought to a liquid state, and fill the form with the resulting mass. Put in the refrigerator for a while.
3. Bring gelatin to a boil and immediately set to cool.
4. In a separate container, beat the cream well, then add the cottage cheese to it and mix so that the mixture becomes homogeneous. Pour in the gelatin.
5. Remove the form from the refrigerator and place the mass of cottage cheese on the cookies. Refrigerate again for about 4 hours.

In a slow cooker

The recipe will certainly appeal to those who like to cook in a slow cooker.

Required products:

• a pack of butter;
• powdered sugar package;
• a couple of eggs;
• 300 grams of cottage cheese;
• cookies to taste - 300 grams;
• 250 grams of sour cream;
• packet of vanilla sugar.

Cooking process:

1. Turn the cookies into small crumbs.
2. In the “Frying” mode, melt the butter and mix it with the cookies.
3. Pour the biscuit mixture tightly into the cooking bowl.
4. In a regular bowl, mix cottage cheese with sugar and pour in the contents of the eggs. After everything is mixed, add vanilla and add sour cream.
5. The mass that you have turned out is now sent to the container where the cookies are.
6. Turn on the "Baking" mode for 50 minutes. But after cooking, do not immediately open the device, let the cheesecake stand for about an hour.
7. When it has completely cooled, put it in the refrigerator overnight.

Cottage Cheesecake with Cookies

This dessert is made on the basis of fatty cottage cheese.

Required products:

• 200 grams of cookies;
• butter packaging;
• about 300 grams of sugar;
• 700 grams of fatty cottage cheese;
• some salt;
• a small jar of sour cream;
• three eggs;
• sachet of vanilla sugar.

Cooking process:

1. Crush the biscuits and toss them with the melted butter.
2. Prepare a mold and fill the bottom of the mold with the biscuit and butter mixture. Pack well, make small sides and refrigerate.
3. Stir the cottage cheese, try to get rid of lumps. Separately, beat sugar with eggs and vanilla well. Add the resulting mixture to the curd and beat for another minute.
4. Place the cottage cheese to the liver, smooth it in shape and send it to the oven already preheated to 170 degrees for 50 minutes. When the time has passed, let it stand a little more and only after it has cooled, remove it from the mold.

With mascarpone

Delicate airy dessert similar to a soufflé.

Required products:

• a little vanilla sugar;
• packaging of powdered sugar;
• 200 grams of cookies;
• a bag of cream;
• a small pack of butter;
• mascarpone - half a kilogram;
• three eggs.

Cooking process:

1. Turn the cookies into small crumbs. Mix it with melted butter and put the resulting mass in a baking dish, so that it lies tightly.
2. In a large bowl, mix the icing sugar and mascarpone until smooth.
3. Carefully pour the cream there, so that no lumps appear. And then eggs and vanilla. Everything mixes well.
4. We put the resulting curd filling on the cookies. We make a water bath and send everything to bake for an hour and a half at a temperature of 160 degrees.
5. After the end of the time, we wait until the dessert has cooled down, and put it in the refrigerator for four hours.

Cheesecake New York

New York Cheesecake is a classic recipe. which has already been described above. Its history began in 1872, when in America they first tried to prepare an analogue of cream cheese. In addition to the standard ingredients, berries and fruits can be added to this cheesecake if desired.

With strawberry

An updated and more interesting classic recipe.

Required products:

• strawberry jelly - about 100 grams;
• half a glass of sugar;
• heavy cream - 400 milliliters;
• half a kilogram of cottage cheese;
• large package of oil;
• cookies to your taste - at least 300 grams;
• a little vanillin;
• lemon;
• 25 grams of gelatin.

Cooking process:

1. Grind the butter and cookies by hand or in a food processor until smooth.
2. Put what you got into a round form that you will use for baking. Distribute tightly along the bottom, making small sides, and put in the refrigerator.
3. Prepare gelatin: pour boiling water over it and let stand.
4. Place the cottage cheese in a large container and beat it thoroughly with a mixer. Pour in the cream and sprinkle in the sugar. Whisk again.
5. Pour the gelatin that you prepared earlier, vanillin into the cottage cheese and squeeze the juice from the lemon.
6. Put the mixture that you received on the cookies frozen in the refrigerator and again put everything in the cold for an hour.
7. Cut the strawberries into slices and decorate the surface of the cottage cheese with it. Pour everything with strawberry jelly and send it to the freezer for an hour.

chocolate cheesecake

Chocolate cheesecake is prepared without the use of an oven.

Required products:

• cream cheese - 200 grams;
• cocoa - two large spoons;
• a little more than a bar of good dark chocolate;
• a bag of cream;
• about 100 grams of sugar;
• half a small pack of butter;
• about 200 grams of cookies.

Cooking process:

1. Melt the chocolate in a water bath and let it cool.
2. Turn the cookies into small crumbs and mix with the butter, which must first be brought to a liquid state.
3. Cover the bottom of the mold you will use with the cookie mixture. Lay it out, tight enough, pressing down well.
4. Whip the cream well until foamy, pour chocolate into it, pour in cocoa and mix everything.
5. Whisk the sugar and cheese in another bowl and add to the cream and chocolate mixture.
6. With what you got, cover the cookies in the form and put them in the cold again for an hour.

The hotel's chief pastry chef talks about New York cheesecake The Ritz-Carlton Moscow Svetlana Tristan. Interviewed by Anna Karmanova

How long has Moscow been familiar with cheesecake?

Since 1992, when international cuisine came here. So we have the twentieth anniversary of the cheesecake, and it is still in vogue. The cheesecake recipe is easy. To properly prepare this dessert, you just need to know where not to go too far.

And where?

If you have a gas stove at home - do not even try to start. Cheesecake should be baked at a low temperature: 105-110 degrees, and a gas oven does not bake below 130, for example. You also need to mix the base correctly - slowly, in no case with a whisk, but with a spatula. Then the cheese base will not exfoliate into irreconcilable water and oil.

Let's go in order: should we start with "Philadelphia"?

Everyone thinks so, although "Philadelphia" is just the name of an American brand. In fact, any cream cheese will do - German Hochland or Asian Buko. It was they who rescued the confectioners when the deliveries of the classic American "Philadelphia" to Moscow were stopped. The food crisis happened against the backdrop of some political disagreements six months ago, but no one noticed the substitution. Both in rolls and in cheesecakes then there were other cream cheeses, even domestic, which is prepared by the Karat processed cheese factory. Today, the status quo has been restored, classics have returned to store shelves, and confectioners are again working with the product they are more comfortable with.

What does the right cream cheese look like?

Outwardly, it is a snow-white mass, thicker than thick sour cream. It has a dense structure, absolutely non-plastic. If you know how textured a ready-made tender cheesecake looks like, this is something that creamy semi-finished cheese from a can should be like. The cheese mass has a characteristic salty taste and no smell.

In what order do we knead the cheese with the other cheesecake ingredients?

It is necessary to mix the ingredients for such a dessert in a bowl that has the shape of a hemisphere - so we can evenly mix the whole mass without losing what is "stuck" in the corners of the pan. Pour 225 g of granulated sugar and 90 g of heavy cream and 42% fat sour cream into a mass of cream cheese (800 g). Without ceasing to stir with a spatula, break three eggs here. Then you can fantasize - add berry puree, vanilla grains, mint syrup, Nutella, small cookie crumbs, small pieces of chocolate to the mass. But the additive should not exceed 10% of the cheese base, otherwise the cheesecake will not bake.

In addition to the cheese base, there is also a sand cushion - how thick should it be according to New York GOST?

I don’t know, maybe someone likes to eat shortbread cheesecake, then you can measure it with your fingers ... The commonly used thickness of the “featherbed” is half a centimeter, but there are no strict rules. We put a baking ring of the desired shape on the parchment, you can crumble cookies on the bottom or buy ready-made shortcrust pastry. It must be compacted under pressure, otherwise the cheesecake cannot be pulled out of the mold - it will be a pretty tasty baked porridge.

Need to soak shortcrust pastry?

No, the dough already contains oil, which will be released during heat treatment. Liqueurs like amaretto or grand marnier can be added to the cheese base. Or dark rum, which will share a caramel touch with dessert.

How long does it take to bake a cheesecake?

If the form is large - about two hours, if the cheesecake is portioned - about an hour. Wait for a golden color on the surface, push the mold after a while: if the cheesecake does not wave, it is ready. You can’t eat it warm, but when it cools down, too. Give him a night to "come to his senses".

What is the best accompaniment to cheesecake?

Don't eat cheesecake with coffee. Neutral tea is the best.