New York cheesecake - recipes in the oven and in the slow cooker

When defining the word “Cheesecake”, ordinary words are used, like “cheese cake” or “pie with cheese inside,” although the images in your head are of a soft and tender dessert served with berry syrup or with slices of fruit. If ricotta, mascarpone cheese or other soft cream cheeses are used to make a “cheese pie,” then the New York cheesecake recipe contains Philadelphia cheese.

Philadelphia cheese is a soft, sweet and creamy cheese. It is known for its mild milky taste.

This cheese interior, with its delicate sweet and sour taste, has a special thickness, but in order to preserve the appearance of the pie you need to know the secrets. The cheesecake is cooked in the oven and cooled in 2 steps. But you can cook dessert in a slow cooker.

New York cheesecake in a slow cooker

While making cheesecake in a traditional kitchen requires skill, making cheesecake in a slow cooker requires only a detailed recipe.

Using one of the favorite “Baking” functions, inexperienced cooks can create masterpieces. A masterpiece can be New York cheesecake in a slow cooker.

For production you will need:

200-250 gr. shortbread cookies;
100 gr. butter;
600 gr. cream cheese;
150-200 ml heavy cream;
eggs – 3 pcs;
150 gr. sugar or sweet powder.

Manufacturing:

Shortbread cookies must be crushed into crumbs. A blender, a meat grinder, and the ancient “grandmother’s” method of using a rolling pin on a bag of cookies will do.
The butter is melted over low heat in a deep bowl.
Pour the cookie crumbs into the container with the butter and mix until smooth. The mass must remain loose, like wet sand.
Place parchment paper with the highest edges on the bottom of the bowl. This could be a large sheet of paper or 2 long strips, laid crosswise so that 4 large tails remain above the pie. The “secret” will help you simply pull the pie out of the deepest bowl.
Place the mixture of cookies and butter in a bowl and press down, leaving edges. The “workpiece” can be stored in the refrigerator or other cold space.
Separately and carefully mix the ingredients for the inside. Mix cream cheese and sugar or sweet powder into a uniform cream mixture. It is imperative that the cream is not very airy; in other words, it is better to beat with a whisk or mixer at low speeds.
Add the eggs one at a time into the cream. This is necessary so that the inside does not gain excess airiness.
Lastly, add the cream to the filling. Without whipping, bring the cream until smooth.
We transfer the filling into the base with sides, which was previously placed in the multicooker bowl.
Close the multicooker and set it to cook in the “Multicook” or “Baking” mode. The multicooker can cook for 60-90 minutes, depending on the program settings.
After finishing the multicooker, without removing the cake from the bowl, let it cool for 30-40 minutes.
Remove the cheesecake using the ends of the parchment paper and place in the refrigerator to cool. There it will “rest” for at least 3 hours before serving.

To decorate the dessert, you can use chocolate – both crumbled and melted. For fruity notes, add sweet syrups or pieces of fruit to the dish.

Traditional New York Cheesecake Recipe

New York cheesecake is as simple as a pie in composition and as delicate in taste as a unique dessert. The New York cheesecake recipe originated in the town of the same name and gained popularity among all chefs in the world for its original taste, and among housewives for its ease of preparation.

For production you will need:

250-300 gr. shortbread cookies;
100 gr. butter;
600 gr. cream cheese;
150-200 ml heavy cream;
eggs – 3 pcs;
150 gr. sugar or sweet powder;
zest of half a lemon.

Manufacturing:

You need to create sandy crumbs from the cookies: knead with a rolling pin or grind in a blender.
The butter can be melted over low heat, but it is better to remove it from the refrigerator in advance and let it warm until soft at room temperature.
Add crushed shortbread cookies to a container with soft melted butter and mix so that there are no lumps of butter or dry crumbs left.
We put the wet but loose mass into the mold without grease. We level it all over the bottom, press it down and make low sides along the edges - they will be a limiter when you have to fill in the filling.
Place the mold with the sand mass in the oven, preheated to 180-200° for 15-20 minutes until lightly baked.
In a separate container, prepare the cheesecake filling. Mix sweet powder or sugar with cheese.
Add eggs to the filling. Add one at a time and mix into the mixture. At this step and further, it is better to use a whisk or mixer at the lowest speed, because we must knead the cream into a homogeneous mass, but not beat it!
Add cream and lemon zest, crushed in a blender.
Pour the finished filling into a mold where we have baked a shortbread and butter crust.
The traditional New York cheesecake recipe often involves making the dessert in the oven in a water bath. The essence of the method is that the heat is gentle and the inside does not crack during baking. The same effect can be achieved this way: put the cheesecake in the oven preheated to 200° for 15-20 minutes, and then simmer the semi-finished dessert at a temperature of 150-160° for 40-60 minutes.
After the time has passed, do not remove the pan from the oven. Let the oven cool with the pie turned off with the door open. At this stage, the center of the cake is unstable and like jelly - it trembles when shaken. Place in the refrigerator. Before production, infusion is required - at least 3-4 hours. Afterwards the inside will become a homogeneous thick mixture and settle tightly into the mold.

New York cheesecake in a slow cooker

With the appearance of a multicooker in our kitchen, tender, melt-in-your-mouth desserts can be cooked in it. You can find out all the secrets of this amazing pastry by opening the recipe for New York cheesecake, and at the moment the manufacturing method is specifically in a slow cooker.

This kitchen appliance is capable of almost anything, including preparing this delicious delicacy that is loved by almost everyone. Naturally, the recipe for cheesecake in a slow cooker differs slightly from the traditional one, which is cooked in the oven, but it still turns out very tasty.

Ingredients:

“Jubilee” cookies – 200 g
butter - 110 g
Philadelphia cheese - 600 g
chicken eggs - 3 pcs.
cream 33% fat - 150 ml
sweet powder - 150 g
vanilla sugar - 1 teaspoon
lemon zest - 1 teaspoon

How to make New York cheesecake in a slow cooker

1. Grind the cookies into crumbs, melt the butter on the “Heat” mode. Stir well.

2. There is no need to lubricate the multicooker bowl, just spread it on the walls. But you definitely need to lay wide, long strips of parchment paper crosswise on the bottom so that the cheesecake can be pulled out later using them. Press the cookie and butter base into the bowl, creating a rim.

3. Mix cheese and sweet powder until smooth. Add the eggs one at a time, whisking, then vanilla and lemon zest.

4. Pour in the cream and stir again to create a thick, smooth and homogeneous cream, which then needs to be moderately distributed over the cheesecake base.

5. It is necessary to cook on the “Baking” mode with the lid closed for an hour.

6. After the signal, turn off the unit, but do not open the lid immediately; let the New York cheesecake stand in the slow cooker for another half hour.

7. Then pull it out by the ends of the paper, cool it, cut off the excess sides of the base and put it in the refrigerator for several hours or overnight (that is, in the dark) .

There is another option for baking cheesecakes in a multicooker with the “Multicook” function. No cream is added to the cheese.

You need to turn on this mode, set the temperature to 120°C and cook for 1 hour 15 minutes. Remove the bowl of cheesecake and leave for 15 minutes. Prepare the cream. In a bowl, beat cream with 2 tbsp. spoons of sugar 1 teaspoon of lemon juice. Place the cream on the cheesecake, put the bowl back into the multicooker and cook on the same mode for another 20 minutes. Allow to cool one hundred percent.

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New York cheesecake in a slow cooker

Traditional New York cheesecake is a light and airy dessert.
In my opinion, Philadelphia cheese can simply be replaced with any curd cheese without additives. I've tried different versions and the taste is virtually the same, but here's the cheesecake budget. ))) Be sure to use ingredients at room temperature!
And it’s also very important - do not whip the cream for a long time. I made cheesecake for Valentine's Day, so the photos are appropriate)

Ingredients:
“Jubilee” cookies 200 gr.
Butter 110 gr.
Philadelphia cheese 600 gr.
Testicles 3 pcs.
Cream 33% 150 ml.
Sweet powder 150 gr.
Vanillin 1/2 tsp.
Lemon zest 1 tsp.

Step 1
For the cheesecake base, grind the cookies into small crumbs using a blender.
Step 2
Melt the butter.
I do this in a slow cooker on the “Keep Warm” or “Heat” mode. Step 3
Pour the butter into the bowl with the crumbs and mix well.
Step 4
Because the multicooker bowl is already in oil, we simply spread it moderately on the walls.
We line the bottom with strips of parchment paper crosswise and make a “basket” from the sand mass. The mass is very warm, so we do everything carefully and slowly) Step 5
Prepare the filling.
Combine cheese with sweet powder and mix the mixture with a spoon. Then lightly beat with a mixer at low speed until smooth. Step 6
Add eggs one at a time, whisking the mixture well each time.
Add lemon zest and vanillin and mix gently.
Step 7
Add cream and mix the mixture with a whisk again.
You should get a thick, smooth and homogeneous cream.
Step 8
Distribute the cream moderately in the cheesecake base.
Cook on the “Baking” mode with the lid closed – 1 hour. Step 9
After the signal, do not open the lid, let the cheesecake stand for approximately 30 minutes. Then take the cheesecake out by the ends of the parchment, cool it, cut off the excess sides of the base and put it in the refrigerator for several hours or overnight (that is, in the dark) .

NEW YORK CHEESECAKE WITH CARAMEL IN A Crock-Pot

I don’t have a multicooker at home in Moscow. Somehow it didn’t arouse my interest. But here, on a visit to Athens, there is a slow cooker, and I immediately decided to try creating a cheesecake in it! I’ll say right away that for those who don’t have a multicooker, at the end I’ll tell you how to bake in an ordinary oven.

The slow cooker for cheesecake is perfect. It keeps an even, low temperature, knows how to steam everything itself, and even in the Baking mode it doesn’t brown the top. This is what cheesecakes need! And you don’t need to bother with heavy baking sheets with bubbling water, everything is very simple and clear.

The result eclipsed all my expectations. The cheesecake came out tender and creamy, and half a day later we had already eaten half of it!

I researched the question and realized that almost all cheesecakes in a multicooker are cooked directly in the bowl on the Baking mode. I believe that steam when making a cheesecake gives it extraordinary tenderness and softness, so I baked it in an 18 cm springform pan using the Steamer mode. I'll have to try out the Baking mode as well, but I have vague doubts that I'll be able to pull the cheesecake out of the deep bowl given to us. I'll try it and report back :-)) In the meantime, let's steam it. For this you need an 18 cm mold.

The 18 cm springform pan is not sold in stores. For some reason, it is customary to sell only tubs with a diameter of 28 cm. So such a small and luxurious form will have to be ordered from an online store, for example, from OZONE. If you plan to bake directly in the bowl, keep in mind that it has a diameter of 24-26 cm, so all proportions need to be increased by one and a half to two times.

THE BASIS

200 g sweet crackers or savoiardi

Don't bring anniversary cookies to the base. It is quite fatty, plus it has a very pronounced taste. You eat a luxurious homemade cheesecake, and it tastes like an anniversary cookie... Fiee. So we take cookies that are neutral in taste, savoiardi as a standard, but you can use any ordinary sweet crackers.

Grind or crush the cookies into small crumbs, mix with melted butter and condensed milk.

We line the bottom of the springform pan with baking paper, and line the multicooker bowl both at the bottom and along the edges. We put a circle of paper on the bottom and a paper strip on the sides in a circle. If you dare to bake in the “steamer” mode or in the oven, then you need to wrap the mold with 3 layers of foil so that water does not flow inside.

Spread the cookie mass in an even layer on the bottom and sides of a springform pan or bowl and press down.

Keep in mind that when baking in a water bath, the cookie layer will inevitably become soggy and become soft and tender!

450 g cream cheese (Philadelphia, a la Kaymak, Violetta, Kremette)

100 g (half a glass) sugar

1 packet vanilla sugar

Firstly, I’ll immediately say about cheese. Mascarpone won't work. Melted will not work. Cottage cheese will not work. Ricotta won't work. Only creamcheese! Fortunately, this is not a drawback today.

Secondly, the basic rule in making cheesecakes is that you cannot beat the mixture. Either we mix everything by hand, or with a mixer at low speed, and stop as soon as we have achieved homogeneity. An over-beaten cheesecake will rise and then fall, leaving a cheesy, grainy mixture. In general, we don’t beat it.