Mocha Prunes Cheesecake. Cheesecake lovers, sweet tooth and just the curious! Today I will show you an amazing dessert - delicate, chocolate, with a light coffee bitterness and a layer of prunes. Cheesecakes have been successfully frozen for a long time, they are perfectly stored in the freezer for up to six months. If you have ever tried to come visit with your own baked confectionery, you know how difficult it is to deliver it safe and sound. It is much easier to deliver frozen cheesecake to the address, moreover, it will defrost a little during the journey, and you just have to cut it into pieces. But if your plans do not include treating anyone with this delicacy and you cooked cheese only for yourself, then cut it into segments before freezing. And each tea party will be a holiday for you with a piece of the most delicate chocolate and coffee pleasure!

Waffles Coconut flakes Cocoa powder Butter Curd cheese Curd Milk chocolate Instant coffee Sugar Chicken egg Wheat flour Prunes

Cheese cake - great alternative the usual honey cake and biscuits. And berries, chocolate and other additives will improve traditional recipe American treats. The following is a detailed explanation of how to make a cheesecake at home.

Each housewife should prepare such a dessert at least once. It turns out to be the most delicate and delicious. Ingredients: 190 g of "Yubileinoe" type cookies, 580 g of unsalted cream cheese, vanillin on the tip of a knife, 2/3 tbsp. very heavy cream, 130 g icing sugar, half a pack butter, 3 pcs. chicken eggs.

1. All products are slightly warmed up in advance after the refrigerator. It is enough to leave them for at least half an hour at room temperature.
2. The biscuits and pieces of butter are sent to the blender. From these components, a crumb-base is obtained. It is compacted along the bottom of the split mold. You also need to take care of the sides.
3. The cake is baked in the oven for 12 minutes.
4. For the cream, the cheese is mixed very carefully with the powder. Vanillin is added. One by one pour in raw eggs and then cream.
5. The base is filled with cream. The treat is baked for 70 minutes at medium temperature.

According to the classic cheesecake recipe, the dish in the oven should be set on water bath... This will protect the baked goods from unsightly cracks.

Cheesecake "New York"

This type of sweets is often served in restaurants with European cuisine... But you can easily cook it yourself. Ingredients: 290 g of shortbread cookies, half a pack of butter, 580 g of cream cheese, 1 tbsp. very heavy cream (for whipping), 3 pcs. chicken eggs, 130 g granulated sugar.

1. The base is first prepared from non-cold products. To do this, the cookies are ground in a blender and combined with liquid oil. The base is laid out in a mold and baked for 8-9 minutes.
2. The cheese is kneaded with sand until smooth. You do not need to use a mixer for this. Eggs are slowly introduced one at a time. At the very end, the cream pours in. Whipping is not required at this stage either.
3. The base is filled with filling.
4. First, the New York cheesecake is baked in a very hot oven for 12 minutes. Then another 60-80 minutes at 110 degrees.

The center of the finished dessert should shake slightly.

This option is intended especially for chocolate lovers in any desserts. Ingredients: a large spoon with a slide of cocoa, 190 g of cookies, a pound of good cream cheese, half a pack of butter, 180 g of low-fat sour cream, 3 pcs. selected eggs, 170 g of icing (sugar), 1.5 bars of dark chocolate.

1. The base is prepared in a standard way - from biscuit crumbs and butter. But this time cocoa is added to the ingredients.
2. The base will be baked for 12 minutes at medium heat.
3. The cooled "cake" is poured with cream of carefully mixed cheese, powder, sour cream, eggs and melted chocolate.
4. The bottom of the mold is wrapped in foil to prepare the dessert in the oven on a water bath.
5. Bake chocolate cheesecake will be 70 minutes at 160 degrees.

The refreshment is served with tea only after thorough cooling.

Curd cheesecake with cookies

Fresh berries are best for decorating the dessert. Ingredients: 120 g cookies, 70 g good oil butter, 140 g sour cream, a pound of cottage cheese, 130 g granulated sugar, 3 pcs. selected eggs, a whisper of vanilla sugar.

1. When preparing a base for baking from butter and biscuits, some of the latter can be replaced with nuts. The mass is compacted very tightly into the mold. It is convenient to do this with a heavy mug.
2. The base should set in the oven within 12-14 minutes of baking.
3. Cottage cheese, sour cream and both types of sugar are combined with an immersion blender. This will allow the cream to be prepared without grains. The sand should completely dissolve during whipping.
4. At the end, eggs are introduced one at a time.
5. The base is poured with curd mass.
6. The dessert is baked for about 80 minutes at 150-160 degrees.

It is best to let the treat sit in the refrigerator overnight before serving.

With mascarpone

This kind of cream cheese is not cheap, but it makes the dessert special. It will be enough to take 380 g of mascarpone. The rest of the ingredients: half a packet of butter, a pinch of rock salt, 1 tbsp. sugar sand, 4 pcs. chicken eggs, 420 ml of fat sour cream.

1. The crust, tamped with biscuit crumbs and melted butter, must be baked in a hot oven for 8-9 minutes.
2. Whipped sour cream with sugar. Beaten eggs and cheese are added to the resulting mass.
3. Cream is poured onto the cooled cake layer.
4. The treat is baked at a minimum temperature of 85-95 minutes.

Before serving, you need to give the baked goods a little "rest" at room temperature.

With strawberry

A delicacy looks very nice if its base is chocolate. For this, dark cookies with cocoa are taken - 230 grams. The rest of the ingredients: 85 g butter (butter), 280 g fresh berries, 120-140 g of sugar sand, 3 pcs. eggs, a pound of country cottage cheese, half a lemon, 1.5 tbsp. low-fat sour cream, 60 g of strawberry jelly, a pinch of vanilla sugar, 25 g of starch.

1. A shortbread base of cookies and ghee is tamped into a mold. Then it is baked in the oven for 8-9 minutes.
2. The curd is kneaded and combined with the eggs. Two types of sugar, starch, sour cream, juice from half a citrus fruit are also sent there. You do not need to beat the mass.
3. The cream is laid out on a cooled base. The bottom of the form is wrapped in foil. A treat is baked in it on a baking sheet with water for 80-85 minutes at a low temperature.

Already on ready-made baked goods thin slices of berries are laid out, and the jelly prepared according to the instructions is poured. After that, the treat is well cooled.

No baking

Even without an oven, you can pamper your family with the discussed dessert. Ingredients: 170 g of cookies, a little more than a pound of cream cheese, 1 tbsp. whipping cream, 90 g butter, a pinch of vanilla sugar, 25 g of powdered gelatin, 110 ml of milk, 190 g of powdered sugar.

1. Gelatin is poured with ice milk for 12 minutes.
2. Biscuit crumbs with ghee mix well to form the base of the baked goods. By the way, you can even use " Lady fingers". The base is sent to the refrigerator while the filling is being prepared.
3. Cold cream is whipped with powder and vanilla sugar... Cheese is mixed with a spatula. First heated, and then slightly cooled gelatin is sent there. It must be poured through a fine sieve.
4. The base is filled with cream.

The unbaked cheesecake will cool for at least 4-5 hours.

In a multicooker

Interestingly, even a “smart saucepan” can become an assistant in making cheese cake. Ingredients: 1 can of condensed milk, 190 g of low-fat sour cream, 1 tbsp. light flour, 60 g butter, 40 g sugar, 2 whole eggs and 2 yolks, 410 g cottage cheese.

1. Egg yolks are ground with sugar. Oil is added to them. The products are mixed with flour and stored in the cold for half an hour.
2. The dough is rolled out and laid out in the bowl of the device.
3. Curd is mixed with whole eggs and sour cream. Condensed milk is poured into the components. The mass is laid out on the dough.
4. The treat is baked for 55 minutes in the baking program. Then, under a closed lid, the treat is left in the turned off device for another 12 minutes.

You can serve the delicacy to the table without preliminary cooling.

1. For the preparation of a classic cheesecake, cream cheese is used, for example, "Philadelphia": it is with it that the cheesecake acquires a creamy consistency. Cream cheese can be replaced with similar cottage cheese or. You can take cottage cheese as a basis, best of all - grated. This will simply make the cheesecake thicker.

2. All ingredients should be at room temperature. Lumps may appear due to temperature differences in food.

3. Beat the ingredients by hand or with a mixer on low speed, but very gently. If there is a lot of air in the filling, the cheesecake may crack when baked.

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

5. The best way to bake the cheesecake is 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 dish on a fairly high 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 prevent the cheesecake from cracking.

7. Cracks in the filling can also result from sudden temperature changes after cooking. After turning off the oven, slightly open the door and leave the cheesecake inside for at least another half hour. Then let it cool down the same amount at room temperature.

8. Ready cheesecake must be chilled. It should stand in the refrigerator for at least 4 hours, and better - all night. This way the filling will surely set and the dessert will not disintegrate when slicing.

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

11 cool cheesecake recipes

Photo: Daria Saveleva / Shutterstock

Ingredients

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

Preparation

Grind the 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 mold and tamp. Bake in an oven preheated to 180 ° C for 10 minutes. Then remove and let the base cool.

In the meantime, combine cheese and powdered sugar. Add sour cream and flour and stir again. Add one egg, yolk and vanillin one at a time, stirring 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 basics:

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

For filling:

• 175 g dark chocolate;
• 500 g cream cheese;
• 150 g icing sugar;
• 1 tablespoon cornstarch or custard mix
• 3 eggs;
• 3 egg yolks;
• 150 g sour cream 20% fat;
• ½ teaspoon cocoa;
• 1 tablespoon of hot water.

For glaze:

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

Preparation

Grind the cookies in a blender. Add melted butter and cocoa and chop again. Place on the bottom of a mold with a diameter of 23 cm, tamp and place in the freezer.

Combine flour, oatmeal, sugar, cinnamon, and melted butter. Place this mixture on 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 heavy cream;
• 500 g of jam from black currant;
• 4 sheets of gelatin;
• 100 ml of water;
• 200 g black currant (other berries can be added).

Preparation

Grind cookies in a blender and mix with melted butter. Spread the mixture over the bottom of a 23 cm mold, tamp and refrigerate for 20 minutes.

Combine the cheese with vanilla. Whisk the cream in a separate bowl and add to the cheese along with 1 ½ teaspoon of jam. Stir well and place in a 1cm layer on a chilled base. Add 1 ½ tablespoon of jam to the remaining filling, mix and place on the previous 1 cm layer.

Repeat these steps until 1 cm is left to the end of the shape's edge. Thus, you will achieve the ombre effect - a smooth transition of color from light to darker.

Refrigerate the cheesecake for a few 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) 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. Garnish 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 heavy cream;
• 2 eggs;
• 140 g icing sugar.

For the top layer:

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

Preparation

Combine the crushed cookies with melted butter. Place in a dense layer on the bottom of a 20 cm dish and refrigerate for half an hour.

Cover the gelatin with water and let sit for 5 minutes. Then place the bowl of gelatin in a water bath and stir until the lumps disappear. Combine curd, mascarpone and liqueur. Add gelatin and lightly whipped cream and stir. Whisk eggs and powder in a separate bowl. Pour in egg mixture into the filling and stir until smooth. Place on a base and refrigerate for a few hours.

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

9. Avocado Cheesecake Pie

Ingredients

For the basics:

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

For filling:

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

Preparation

Combine crushed cookies, sugar, melted butter and salt. Place in a dense layer on the bottom of the round shape (you do not need to take a detachable one). Bake for 8-10 minutes at 180 ° C.

Combine cheese, sugar and salt. Add the avocado pulp and lime juice and stir. Then add the zest and cream and mix well again. Place the filling on the base, garnish with zest and lime wedges and refrigerate for several hours.

Photo: BarthFotografie / Shutterstock

Ingredients

• 240 g flour;
• ¼ teaspoon of 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 sugar;
• 80 ml of vegetable oil;
• 3 eggs;
• a pinch of vanillin;
• 4 tablespoons cornstarch
• 120 ml of milk.

Preparation

Combine 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 ⅔ of the dough into a 25 cm circle and place on the bottom of the tin. Form a long sausage from the remaining dough, roll it out and press it against the walls of the mold. Connect both parts of the dough firmly.

Combine cottage cheese and sugar. Add butter and 3 egg yolks and mix well. Then add vanillin, starch and milk. Stir, pour in the rest egg whites and stir again. Place 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 (salted pretzels);
• 70 g butter;
• 450 g cream cheese;
• 280 g goat cheese;
• 170 g sour cream, 20% fat;
• 1 tablespoon ;
• 3 eggs;
• 50 g grated parmesan;
• a few pickled cucumbers;
• 3 cloves of garlic;
• a few sprigs of dill;
• 2 teaspoons of salt
• 1 teaspoon ground red pepper or paprika
• a pinch of ground black pepper;

Preparation

Chop the pretzels and stir in the melted butter. Place on the bottom of a mold with a diameter of 20 or 23 cm.

Mix creamy and goat cheese, sour cream and pickle. Add eggs and stir. Add the parmesan, small diced cucumber, chopped garlic and dill, salt and pepper and stir to combine.

Place half of the filling on the base, sprinkle with the remaining cucumber cubes and cover with the other half of the filling. Bake at 160 ° C for about an hour. The finished cheesecake can be garnished with salted and chopped dill.

I haven't made cheesecakes before. I just met them in the pictures, admired and thought: someday I will cook such beauty and deliciousness!

And here in the order table on the site a reader Elena wrote to me with a request to cook a cheesecake. What an idea! Here is a reason to learn! Moreover, there is cottage cheese ...

I will warn you right away: this is not classic recipe... But such a simple cheesecake can be prepared by every housewife, even if in your city they have never heard of Philadelphia cheese and similar delicacies.

And it turned out to be VERY delicate and tasty, just melting in your mouth! Delicate, not very sweet curd mass and thin shortbread- a delightful combination! An excellent alternative to the equally tender and tasty lazy dumplings and casseroles, if you have already cooked them and are thinking about what else to build from cottage cheese.

So, our debut is homemade cheesecake with cottage cheese!

After looking at several different recipes, I learned the following:

1. Cheesecake is traditionally prepared with cream cheese. This is understandable, because "chiyiz" 🙂 means "cheese" in English, and cheesecake, respectively, means "cheese-cake." If you find it, it will cost like a shot down plane ... you and I, dear readers, may well replace cream cheese with fat homemade cottage cheese. Of course, this is no longer a classic cheesecake, and perhaps true gourmets they will say that it looks more like a casserole ... but still a very tasty variation on its theme.

2. The basis for the cheesecake is a shortbread cake. Not muffin dough or puff pastry or anything else. It seemed to me easier to make my own universal shortbread dough. But then I tried classic way simpler, and I liked it, both in ease of execution and in taste. You need to twist the cookies in a meat grinder, pour melted butter into the crumbs, mix, tamp on the bottom of the mold covered with parchment and refrigerate. You can take chocolate chip cookies or add cocoa to the crumb, it turns out very tasty!

3. Here is such a base - shortbread cake and cheese (curd filling), but there are many delicious variations! I have not seen enough cheesecakes while collecting information. Blueberry, raspberry, generally berry; marble and chocolate, cherry and lemon! I wish I could try it all !!!

Ingredients:

Dough:

• an incomplete glass of flour (3/4 (three quarters) of a glass with a capacity of 250 g, you can add a spoon or two tablespoons if the dough seems to you not cool enough);
• half a packet of butter - 125 g;
• 1 tablespoon sugar

The dough can be replaced:

• 300-400 g cookies (like " Baked milk"or sand, which crumbles easily);
• 100 g butter.

Filling:

• 500 g fresh homemade cottage cheese(we buy in a trusted place);
• 2 eggs;
• 3 tablespoons of sugar;
• 125 g sour cream 20%.

How to bake:

We make the dough: cut the butter into pieces into flour, add sugar and knead with your hands into crumbs, and then knead until it sticks together into a lump.

We cover the bottom of the detachable form with confectionery parchment (as when baking a biscuit), I greased the sides vegetable oil and the paper itself, too, just in case ... so as not to tear it off later. We distribute the dough in the form of a cake with sides 2-3 cm high. I have a form with a diameter of 24 cm, the dough was enough end-to-end and the cake turned out to be thin. So if you have, take a smaller form 🙂

We bake our cake at about 200 C for 15 minutes, so that it is golden, but not completely baked yet. In the meantime, you can make the filling.

It is very desirable to wipe the cottage cheese through a sieve (colander). I don't really like to do this, but deliciousness requires sacrifices ... for the sake of cheesecake I rubbed the cottage cheese and was very happy with the result: the consistency of the filling turned out to be very pleasant and tender! See how fluffy the curd has become.

Add sugar, 1 egg and a little, 20 seconds, beat with a mixer.

Add the second egg and beat again.

Add sour cream and beat again.

The filling for the curd cheesecake is ready.

We take out the cake, plump the filling there.

Spread evenly with a spoon and set back.

A common tip: when baking cheesecake, put a bowl of water on the bottom of the oven. This is probably done to saturate the oven space with humid steam so that the cheesecake does not crack. This is how I bake butter yeast buns, they turn out to be very soft, and for the cheesecake I did not put a bowl of water.

My cheesecake was baked on a small flame, about 160C, for over an hour. Then, after 1 hour 10 minutes, when the middle had already grabbed well, she slightly increased the heat so that the top became golden. In total, the cheesecake was in the oven for over an hour and a half, but this is an individual indicator for each oven. There is no need to rush to bake it - on high fire it will just crack and not bake.

We keep the finished cheesecake in an open oven for some time, about 10-15 minutes, then take it out and let it cool in the form.

Carefully take out the cooled cake, opening the form, and transport it directly to the dish with paper. Then we carefully take out the paper.

They say that it should be infused for several hours in the refrigerator, but ... it's hard to resist! The cheesecake was tasted by the household while still warm ... and tasted so much that half of it was left. So I recommend it !! Enjoy your tea and good cheesecakes!

And here are some more cheesecakes you can bake:

zebra cheesecake

considered a classic American dessert. Its name translates as "curd (cheese) pie", although in consistency it is a cross between a casserole and a soufflé. The first European settlers brought the cheesecake recipe with them, but now this dish is associated with American cuisine. Curd cheesecake- a capricious dessert, and in order to cook it correctly, you need to know some culinary subtleties... Well, let's try making a real cheesecake at home!

A dish resembling cottage cheese cheesecake was prepared in ancient Greece for athletes who took part in the Olympic Games. This dessert gave strength and energy, raised vitality and strengthened muscles, because it contains a lot of protein. The cheesecake cake was also prepared for wedding celebrations. The ancient Greek physician Aejimius wrote a lot about cheese pies; Pliny the Elder and other authors mentioned them in his writings. Once this delicacy really liked Julius Caesar, who spread the fame about it throughout Europe.

There is another version of the origin of the classic cheesecake. Some modern historians, passionate about cooking, believe that for the first time they began to cook it in the Middle East from homemade cottage cheese, honey, lemon peel and egg yolks. The products were mixed and baked tender and fragrant cake... And in Russia there was a cheesecake - a loaf with cheese, which gradually transformed into a cheesecake.

How to make homemade cheesecake

Is a cake that is a thick layer curd mass, laid out on a thin biscuit base or biscuits, mixed with butter or cream. Sponge cake is made on the basis of eggs, sugar and flour, but most often the cake base is made from shortcrust pastry. For aroma and flavor variety, chocolate, syrups, alcohol, cinnamon or nutmeg are added to the dough or cookies.

The filling is prepared on the basis of cottage cheese, soft curd or cream cheese, mascarpone or Philadelphia cheeses. You can add cream, sour cream, sugar, yolks and whipped whites to the curd-cheese mass. Perfect cheesecake - smooth, correct beautiful shape, without cracks on the surface and other defects.

There are two options for baking a cake. You can first bake the cake and then fill it with the curd filling. Or you just bake a filled cake in the oven. However, it is not even necessary to bake, but in this case, use products that do not need to be cooked.

The finished pie is garnished with fruits, berries, chocolate and whipped cream.

Best cheese for cheesecake

When we make a cheesecake at home, the question is which cheese to use. The most important thing is that it has a low moisture content, otherwise it will not thicken during the baking process and the dessert will not work. Philadelphia, ricotta and mascarpone are ideal, but they are quite expensive. If you took curd cheese and it turned out to be too wet, put the cheese on cheesecloth and place in a sieve or colander, and then put it in the refrigerator until morning. If you have nothing at all, make your own cottage cheese from fat milk.

American housewives use cream cheese for cheesecake, which we cannot find on sale. However, you can make it yourself from 280 g of butter curd cheese, 100 g of soft butter and 80 g of icing sugar. The products are mixed, whipped, and the finished cream cheese is cooled.

V curd filling in addition to cream, powdered sugar and eggs, you can add citrus zest, vanilla, fruit essences, but it is important not to overdo it so as not to drown out the taste of cream cheese, which should be the main one.

Another important point- cheese or cottage cheese must be mixed well until creamy. It is better not to beat it in a blender so that the mass is not enriched with oxygen - in this case, voids form in the curd layer during baking.

Making the right foundation

If you want to cook at home, it is best to take ready-made cookies - sweet crackers, "Jubilee", "Baked milk" or shortbread. It can even be chocolate-covered cookies with Oreo filling or salty sticks. The cookies are whipped in a blender, mixed with soft or melted butter, and then laid out on the bottom of the mold and tamped. For piquancy, you can add to sand crumbs ground nuts, poppy seeds, waffle crumbs, cornflakes, granola or coconut flakes... The cake can be flat or with sides.

For low calorie recipe curd cheesecake is enough to replace butter with milk or juice. True, the cake in this case will lose its crumbly structure and become more juicy and soft.

Vegans cook delicious cheesecake no cookies based on ground nuts mixed with dates, dried apricots, prunes, fruit puree, melted chocolate or banana. You can sweeten it with honey or maple syrup.

A simple homemade cheesecake recipe often involves baking a regular shortbread crust. If you have time, you can make a dessert on this basis, so that later you do not worry if the cookies will grab, if the basis will turn out to be too crumbly.

How to bake cheesecake

It doesn't matter if you use the cheesecake recipe without baking or with baked goods - you need a form. It is better if it is detachable so that you can easily pull out the cheesecake and not damage it. The bottom of the mold should be laid out with parchment to the size of the bottom - this is necessary so that the cake does not stick and does not fall apart.

What's the best way to bake a cheese pie? There are several options for baked cheesecake recipes. You can put the cake in an oven preheated to 220 ° C for exactly 10 minutes and not more. Next, pull out the form from oven, lower the temperature to 140 ° C and continue baking the cheesecake for 45 minutes.

If you are preparing a "raw" version of the dessert, then gelatin must be added to the curd filling. In this case, the cake pan should not be placed in the oven, but in the refrigerator.

How to make sure there are no cracks on the crust

To avoid cracks on the surface of the cake, place a heat-resistant dish of water at the bottom of the oven to humidify the air. After turning off the oven, leave the cheesecake pan in it for half an hour or an hour. Then open the oven and wait 10 minutes. Put the cake on the table, leave it in the form for another hour and only then carefully remove the dessert.

If cracks do form, decor - cream or fruit will save the day. You can grease the surface of the cake with sour cream, whipped with sugar, and then put it in the oven for a short time and decorate with a berry. Agree that cheesecake with strawberries is much tastier!

Another way of baking is in a water bath, while between the walls of the form and the walls of the container with water there should be at least 5 cm. Pour water at least to the middle of the form. In this case, the dessert will turn out to be unusually tender, airy, snow-white, without toasty edges.

The cake should stand in the refrigerator for at least 5 hours. During this time, it will thicken a little, and its taste will become brighter and more saturated.

Cheesecake "New York": recipe step by step

Let's try to cook cheesecake step by step, so as not to get confused and to do everything right. True, for this traditional American dessert you will have to buy Philadelphia cheese and any seasonal berries and fruits.

You can also drizzle melted chocolate or any fruit sauce over the cheesecake. Call your dearest guests and enjoy a magnificent and delicate dessert!

No baked chocolate cheesecake

This gentlest airy dessert it is prepared "cold", so the cooking process does not take much time.

Melt 150 g of dark chocolate in a water bath and grind 150 g of shortbread cookies in a blender. Pour 50 g of melted butter into the sand crumbs and add 1 tbsp. l. sugar, and then grind well. Spread the mixture over the bottom of the cake pan and refrigerate.

Whip 120 ml heavy cream until thick foam and mix with chocolate. Dissolve 3 tbsp. l. cocoa powder in minimum quantity water (to dissolve the cocoa, no more) and enter into butter cream... Separately mix 200 g of soft cream cheese and 100 g of sugar, whisk lightly and also send the cheese to the filling.

Place the cream on the shortbread and place in the freezer for an hour. Then move the dessert to the refrigerator shelf and taste it after half an hour. The velvety creamy taste of the cheesecake is unforgettable!

Japanese cheesecake with matcha tea

Asian ones are a real exotic, as oriental chefs prepare them from tofu and matcha instant tea. Try to make this dessert if you want to surprise guests and households.

Separate the whites from the yolks of 6 eggs, beat the whites, add 140 g of sugar and a pinch of salt and continue whisking until stiff. Mix 250g Philadelphia cheese and 50g soft butter and beat in a blender on a very low speed, gradually adding the yolks and juice of half a lemon to the cheese. Now pour in 100 ml of milk and stir well. Separately combine 60 g flour, 20 g cornstarch and 2 teaspoons in one bowl. matcha tea, and then add the resulting free-flowing mixture to the cheese mass. Finally, add the beaten egg whites and mix gently in a circular motion.

Place baking paper on the bottom of the baking dish, wrap the outside with three layers of foil and lay out the cheese and egg mass, and then place the baking dish in a deep baking sheet half filled with water. Bake the cheesecake at 180 ° C for an hour. Cool the pie, remove it from the mold, let it rest for 2 hours at room temperature, then refrigerate.

Sprinkle the cooled dessert with matcha tea and serve with plum syrup... To do this, mix 5 tbsp. l. plum jam and 2-3 st. l. plum vodka and heat them in a water bath. You will certainly love the spicy and refreshing taste of this dish!

Cream cheesecake without cottage cheese

It turns out that cheesecake can be made without cottage cheese or cheese. To do this, you will need high-quality heavy cream of at least 33% fat and natural condensed milk without plant additives.

Grind 300 g of any cookies and 160 g of melted butter, and then put the resulting mass on the bottom of a mold with a diameter of 22-23 cm. Smearing the cookies along the bottom, grab the sides of the mold as well.

Whip 0.5 liters of cream until fluffy, thick foam, pour in a can of condensed milk and mix well with a spoon without a blender. Juice 2 lemons, strain and add to the cream.

Place the filling on the biscuit crust, preheat the oven to 180 ° C and bake the cake for 12 minutes. When done, chill the cheesecake and refrigerate for 12 hours.

Garnish with fresh raspberries.

There are a lot of cheesecake recipes on the Eat at Home website! Here you will find a variety of dessert options and mouth-watering photos of cheesecakes that you cannot tear yourself away from. With such an assortment of sweets, guests will visit your home much more often. Bon Appetit!