“Cookies “Cheesecake” recipe”

Cheesecake

A collection of cheesecake recipes with photos and step-by-step instructions. Our chefs talk and demonstrate how to make cheesecake at home.

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Ingredients

Shortbread cookies – 125 g

Butter – 45 g

Interior:

Philadelphia cream cheese – 400 g

Sweet powder – 125 g

Wheat flour – 1.5 tbsp.

Sour cream – 140 ml

Ingredients

Chicken egg – 4 pcs.

Cream cheese – 160 g

Snow white chocolate – 160 g

Ingredients

Crumbly cookies (“Chess”, “Yubileinoe”) – 300 g

Walnuts – 40 g

Butter – 150 g

For the curd inside:

Soft cottage cheese – 400 g

Lemon zest – 1 tbsp.

Lemon juice – 1 tbsp.

Ingredients

Shortbread cookies – 300 g

Butter – 100 g

Curd:

Sweet powder – 130 g

Snow-white chocolate – 100 g

Cream 35% – 500 ml

Vanillin - on the tip of a knife

Ingredients

Shortbread cookies – 300 g

Butter – 100 g

Whipping cream – 400 ml

Sugar – 1.5 cups

Strawberries – 3 cups

Boiled and cooled water for gelatin – 50 ml

Water for strawberry jelly – 2 cups

Ingredients

Cream cheese – 500 g

Chicken eggs – 4 pcs.

Condensed milk – 150 g

Vanilla sugar – 30 g

Butter – 80 g

Ingredients

Cottage cheese (soft, without grains) – 700 g

Boiled condensed milk – 350-500 g (to taste)

Gelatin – 1 pack (20 g)

Butter – 150-160 g (as needed)

Walnuts – 1 handful

Additionally (for decoration):

Chocolate – 0.5 bars (40-50 g)

Butter – 1-2 tbsp. (of necessity)

Roasted peanuts – 1 handful

Caramel sauce - to taste

Ingredients

Cream cheese – 500 g

Chocolate 72-99% cocoa – 100 g

Butter – 20 g

Large eggs – 4 pcs.

Condensed milk – 200 ml

Vanilla extract – 20 ml

For the cookie base:

Butter – 80 g

Chocolate cookies – 250 g

Ingredients

Sugar cookies – 250 g

Butter – 100 g

Curd inside:

Cottage cheese (fat) – 500 g

Lemon juice – 2/3 tbsp.

Condensed milk – 360 g

Berry inside:

Berry (fresh or frozen) – 300 g

Starch (for frozen berries) – 20 g

Lemon zest - to taste

Ingredients

Wheat flour – 100 g

Instant coffee – 1 tsp.

Butter (cool) – 50 g

Ice water – 1-2 tbsp.

Curd layer:

Soft cottage cheese – 700 g

Condensed milk – 200 g

Espresso – 50 ml (see recipe description)

Chicken egg – 2 pcs.

Corn starch – 25 g

Sour cream layer:

Instant coffee – 0.5 tsp.

Sweet powder – 1-2 tsp.

Ingredients

Butter – 100 g

Curd inside:

Chicken eggs – 3 pcs.

Cream (33% fat) – 50 ml

Wheat flour – 50 g

Vanilla extract – 2 ml

Ingredients

Flour (various types) – 150 g;

Sugar or demerara - 2 tbsp. spoons;

Butter – 80 g;

Egg yolk – 1 piece;

Baking powder – 1 teaspoon;

Salt – 1 pinch;

Ice water - 1-2 tbsp. spoons;

Cinnamon, vanilla - optional.

For the inside:

Curd cheese (Philadelphia, ricotta) – 250 gr;

Sugar – 100 g (to taste!);

Egg white – 1 piece;

Sour cream or cream – 100 ml;

Starch – 1.5 tbsp. spoons.

For berry jelly (option):

Blueberries (frozen) – 0.5 cups;

Agar – 0.3 teaspoon;

Sugar – 1-2 tbsp. spoons.

Ingredients

Butter – 125 g

For the inside:

For jam:

Ingredients

Walnuts – 1 handful

Butter – 140-170 g (as needed)

Orange zest – 1 tsp.

Ground cinnamon - to taste

Curd mixture:

Vanilla sugar – 1 sachet

Sugar/honey - to taste

Milk – 15-18 tbsp. (of necessity)

Gelatin – 25 g + 4-5 tbsp. hot water

Pumpkin mixture:

Pumpkin puree – 700 g (0.8-1 kg of fresh pumpkin)

Honey/sugar - to taste

Orange zest – 1 tsp. + juice 1-2 tbsp.

Ground ginger - to taste

Ground nutmeg – 0.25 tsp.

Gelatin – 25 g + 4-5 tbsp. hot water

Chewy marshmallow frosting (optional):

Marshmallow – 100 g + 3-4 pcs. for decoration

Butter – 50 g

Lemon juice – 0.5–1 tbsp. (of necessity)

Sweet powder - to taste/optional

Ingredients

Chocolate shortbread cookies – 170 g

Butter – 70 g

Leaf gelatin – 10 g

Food coloring – 3-4 drops

Ingredients

Shortbread cookies – 200 g

Soft cottage cheese – 500 g

Butter – 80 g

Chicken egg – 2 pcs.

Sour cream – 5-7 tbsp.

Ingredients

Butter – 50 g

Philadelphia cheese – 250 g

Heavy cream (at least 35%) – 100 ml

Sweet powder – 60 g

Leaf gelatin – 5 g

Vanilla extract – 1 ml

Strawberry sauce:

Strawberries – 250 g

Sweet powder - to taste

Ingredients

Coconut flakes – 220 g

Vegetable oil – 1-1.5 tbsp (as needed)

Agar-agar – 4-5 tsp.

or gelatin – 40 g (according to the manufacturer’s advice, non-vegetarian option)

Cheesecake recipes (30 recipes arrow_downward)

Cheesecake is a traditional South American dessert that has become mega-popular all over the world. It is baked in pastry shops and served in cafes and restaurants. Well, almost all housewives already have their own signature cheesecake recipes, which they use to amuse their loved ones.

The main ingredient without which it is impossible to make cheesecake is cream cheese. Just a few years ago it was necessary to try very hard to find and purchase the right cheese. Well, it was expensive. Now this is no longer such a problem - there are many economical options for cream cheese in stores, and you no longer need to scour the neighborhood if you want to bake a cheesecake.

Some housewives cheat and bake cheesecakes from cottage cheese. Although, by and large, such a dessert is not a cheesecake in its traditional sense. It is more fair to call it cottage cheese or cottage cheese pie.

The most traditional cheesecake is, of course, New York. It's a buttery cookie base with a silky soft interior made of cream cheese, eggs, cream and sugar. For flavoring, vanilla is added to the filling, and in some versions, lemon zest is also added. But there are also a lot of other options and recipes - chocolate cheesecake, cheesecake with berries, with caramel, with Nutella, with poppy seeds. This selection contains more than 3 to 10 recipes for various cheesecakes. And I think that everyone will be able to find something here to suit their own taste.

Traditional cheesecake involves baking in the oven in a water bath. I wrote in detail about how to prepare cheesecake in the article “Cheesecakes. Individuality of production.” It describes almost all aspects that should not be neglected if you want to get an impeccable result. There are also explanations of why a crack may appear on a cheesecake, and advice on certain brands of cheeses and baking dishes.

So-called “cool” cheesecakes, which do not require baking, are even easier to prepare. And the texture of the inside turns out to be different. In fact, a “cool” cheesecake is a jelly or mousse thickened with gelatin or starch.

All cheesecake recipes collected in this menu have been repeatedly tested by me personally and hundreds of my readers. Therefore, choose what suits your liking and taste best - and go to the kitchen!

Curd cheesecake

Tuesday, May 16, 2017

Now we are preparing curd cheesecake at home, specifically with baked goods. This dessert has much in common with traditional cream cheese cheesecake, but their main difference is in the inside. In this case, the finished dish will definitely have a pleasant light sourness, which is characteristic of cottage cheese, but otherwise these two sweet dishes are difficult to distinguish.

Everything should be clear about the ingredients (if you have any questions, I’ll be happy to answer in the comments). I propose to touch on one of the possible problems that housewives often encounter when preparing cheesecakes (not only traditional ones, but also cottage cheese ones) at home. For example, it happens that cracks appear on the surface of the finished dessert. This can happen either while the cheesecake is baking or while it is cooling. I must say that when made correctly, there are no such problems, which is why it is so important to follow the recipe correctly.

Why can cracks appear and how can this be avoided? First of all, you should not beat the filling with a mixer to prevent the formation of air bubbles in the curd mass. In addition, if you bake a cake at a very high temperature and without a water bath, the inside rises (this should not happen under any circumstances), and then falls - this is how cracks appear. And, in the end, if we neglect the step of long cooling of the cheesecake, the similar problem of internal ruptures is also completely relevant.

I hope you will need my moderate advice and you will definitely prepare curd cheesecake with pastries. This is a very delicate delicacy with a silky and smooth texture, pleasant curd sourness and a slight vanilla scent. Serve it with dessert sauces, fresh or frozen berries, pieces of fruit, garnished with greenish lemon balm or mint leaves.

Ingredients:

Sand base:

Curd inside:

Making a dish step by step:

To make curd cheesecake with baking, you need the following products: full-fat cottage cheese (I use 12%), granulated sugar and vanilla sugar, shortbread cookies, butter, chicken eggs and sour cream (the fattier the better - I use 26%). All components of the dessert must be at room temperature, so remove them from the refrigerator in advance and leave them on the kitchen table.

First, turn on the oven to heat up - 180 degrees. Let's make the base for the curd cheesecake: turn 100 grams of any shortbread cookie into coarse crumbs using a method that suits you. If you wish, you can use chocolate, nut, or replace some of the cookies with chopped nuts.

I like best to create this in a blender: I break the cookies, almost 15-20 seconds and the big crumbs are ready. If you don't have a blender or food processor, you can break the cookies, put them in a bag and roll them with a rolling pin. Melt 50 grams of butter in advance (you can do it on the stove, but I prefer in the microwave) and let it cool to room temperature. Combine the shortbread crumbs with melted butter and mix everything thoroughly.

Read also: Homemade sausages

In a blender or food processor, I advise you to do this in a pulsating mode and for a very short time (almost 3-4 presses), otherwise you will get a homogeneous mass, which, when baked, will turn out dense and sticky.

To bake curd cheesecake, I recommend using a springform pan with a small diameter - 16-20 cm (mine is 18 cm). If you choose a huge one, the finished dessert will turn out low and flat. It is better to cover the bottom of the mold with parchment paper.

Pour the sand crumbs directly into the mold - this amount of cookies with butter is designed only to cover the bottom. If you wish to create sides, double the sand base products.

Gently level the sand crumbs with your fingers. Alternatively, after this you can further compact and level the base with the bottom of an ordinary glass. Place the pan with the preparation in an oven preheated to 180 degrees on a medium level and bake for about 10-15 minutes. During this period of time, the sand base should set and slightly brown. If this is not created, moisture from the inside will simply be absorbed into the sand base and it will soften.

While the base is baking, let's quickly create the curd filling for the cheesecake. Unlike New York cheesecake, where all the filling ingredients are combined using a tablespoon or a whisk, in this case an immersion blender is the perfect option. The fact is that any cottage cheese is a grainy mass, so these grains will be felt in the finished baked goods. But thanks to an immersion blender, you will get a completely homogeneous mass without grains of cottage cheese. Place 500 grams of full-fat cottage cheese in a suitable bowl, add 150 grams of sour cream and sugar, and also a tablespoon of vanilla sugar. If you wish, you can replace granulated sugar with sweet powder, but this is not important.

We beat everything with an immersion blender until the sugar is one hundred percent dissolved - about a minute.

Then add medium-sized chicken eggs one at a time. Mix the first one into the sweet curd mass, achieving homogeneity of the mass, only after that add the second and third eggs.

The result is a completely smooth and silky curd inside. It is not thick and the mixture resembles pouring watery sour cream.

During this period of time, the sand base for our upcoming dessert also had time to bake. Remove the pan from the oven and let the crust cool slightly. We do not turn off the oven itself, but only lower the temperature to 160 degrees.

Pour the curd filling into the mold - there is no need to level it, because it will become even on its own.

Then we wrap the mold with food foil in 3-4 layers so that we get a waterproof shell. The fact is that we will be preparing the curd cheesecake in a water bath, so it is important that water cannot seep into the mold.

We build a water bath. To do this, place the mold with the future curd cheesecake in a larger deep dish (mold or baking sheet). Pour boiling water into a huge mold so that the water level reaches the middle of the height of the dessert mold.

Place the system in a hot oven on a medium level and cook at 160 degrees for about 80 minutes. Cooking time depends on your oven and may vary. You can check the readiness of the curd cheesecake simply: if you lightly push the mold with the dessert, its center will not shake much (like jelly). Turn off the oven, remove the pan with the cheesecake from the water bath, remove it from the foil and leave it in the now turned off oven with the door ajar for an hour and a half.

After this, let the dessert cool one hundred percent on the table (preferably on a wire rack) to room temperature. In fact, the curd cheesecake is ready and can be served, but it’s still better to give it time to ripen. To do this, cover the top of the mold with cling film and put the dessert in the refrigerator for 6-8 hours, or even better, overnight (that is, in the dark) .

To carefully remove it from the mold, take a long narrow knife, heat it in hot water, quickly dry it with a towel and run it along the side. In this way we separate the curd cheesecake from the walls of the mold. Remove the split ring. To transfer the cheesecake itself to a flat dish or plate, you can use 2 spatulas. Decorate the finished dessert as your imagination dictates, and serve.

This dessert, like all cheesecakes, must be cut with a sharp, hot knife. After each cut, wash the blade, heat it in boiling water and quickly dry it. This is if it doesn’t matter to you how even, smooth and careful the cut turns out. Polinochka, thank you so much for this delicious order – I hope you will need the recipe. Cook for your health, friends, and bon appetit!

How to make a perfect cheesecake: recipes with photos

Cheesecake is an indescribably delicious airy dessert; the recipe for this dish is popular all over the world. The delicacy is prepared on the basis of soft cheese or cottage cheese. In cooking, there are 2 options for making dessert: cool and hot, in other words, by baking. It is in the oven that a traditional cheesecake is prepared; the recipe involves baking the base, in other words, the crust, and baking the inside.

How to make perfect cheesecake at home?

The finished dessert consists of a crispy base and a rather tender creamy middle. The layers are quite heterogeneous in texture. Therefore, it is not always possible to simply remove the finished delicacy from the mold. As a standard, it should be prepared in a round springform pan, from which it will not be difficult to get the dessert out.

Other secrets of making a delicious cheese pie include:

Delicious traditional cheesecake: recipe with photo

Traditional cheesecake features a delicate, airy mixture. It is moderately sweet and very nutritious. Therefore, 1 piece is completely enough to have a snack or finish lunch. The traditional recipe uses cheese, cream, and chicken eggs, which add the most airy texture to the mixture.

The traditional dessert is served with fresh berries or berry/fruit sauces. The delicacy comes out very tasty {in itself}. Therefore, it can be served without additional toppings.

Ingredients:

Cookies type “Yubileinoe” - 250 g;
Butter – ½ pack or 100 g;
Philadelphia cheese – 750 gr;
Sugar – 1 glass (250 g);
Cream 30% fat - 180 ml;
Lemon zest – 1 teaspoon.

Delicious traditional cheesecake: recipe with photo

Manufacturing method:

First we make the base for our dessert. To do this, grind the cookies in a bowl using a blender or masher. It must transform into a homogeneous little crumb;
Melt the butter in the microwave;
Mix butter with cookies. Place the base in a baking dish on parchment paper. Tamp the mixture with a spoon or the bottom of a glass. It is necessary that the base be very dense so that it can withstand a rather heavy filling;
Preheat the oven to 180 degrees. We send our base there for 10 minutes. It is important that it grabs and becomes dense;
Grind the sugar into sweet powder. This will ensure the smoothness and uniformity of the cream;
We begin to beat the cheese, adding sweet sand evenly. We work with the mixer at low speed!
Once the cream becomes fluffy, begin adding one egg at a time, beating evenly each time;
Add lemon zest and cream to the cream. Whip the cream. It should turn out smooth and silky;
Pour the cream onto the sand base and carefully level it with a spatula;
Prepare the dessert in a water bath at 160 degrees for about 60-80 minutes. If you are using a springform pan, then you should not pour water directly into the pan; you can simply place a container of water on the bottom of the oven;
Cool the dessert as indicated above.B/dshYu

Another homemade cheesecake recipe

As you already realized, traditional cheesecake takes quite a long time to prepare; the no-bake recipe allows you to prepare the dessert with minimal time, even for those who are far from cooking.

To make the cream set, a gelling component is added to it: gelatin, pectin, agar-agar. The base is also made from cookies, but it is cooled in the refrigerator rather than baked.

Ingredients:

Cookies – 25 g;
Butter – 130 g;
Philadelphia or mascarpone – 500 g;
Heavy cream – 200 ml;
Sweet powder – 150 g;
Gelatin – 20 gr.

Another homemade cheesecake recipe

Manufacturing method:

Pour 150 ml of gelatin with cool boiled water and let it swell for at least 40 minutes;
Grind the cookies in a blender until crumbly, melt the butter in the microwave;
We combine both components and place the mixture on the bottom of the mold. We compact the base well and send it to cool in the refrigerator. At this time, they are passionate about making cream;
Whip cream with sweet powder. They should thicken and rise;
Add cheese to the cream and beat gently. You can operate the mixer at high speeds;
Bring the gelatin to a boil in a water bath. The liquid should become transparent without grains. Gelatin can also be dissolved in a microwave oven (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) ;
Mix gelatin with cream until smooth;
We spread the cheese mixture on the base and send the dessert to harden for 4-6 hours in the refrigerator.

There are a huge number of recipes for making cheesecakes. There are options for adults too. In this case, various sweet liqueurs are added to the cheese cream. This delicacy is perfect for parties and romantic evenings.

Unfortunately, the dessert is quite high in calories. But adherents of a healthy lifestyle and those who are on a diet should not despair. After all, you can always prepare a better candidate. Butter is replaced with apple juice, low-fat cottage cheese is used instead of fatty cheese, and cream is replaced with natural yogurt. The purchased dessert will contain only 160 calories - a real find for those who want to constantly stay in shape.