Cheesecake is the most delicious recipe. New york cheesecake classic recipe

03.07.2020

Greetings, dear friends! Today we will prepare a real New York cheesecake, which is served in American cafes and restaurants. Absolutely incredible ... the most delicate, velvety, creamy, cream cheesecake is as difficult and beautiful as the city of the Big Apple itself.

To be honest, visiting New York is my old dream, and I am going to fulfill it in the near future. In the meantime, we are solving the issue of visas to the United States, let's enjoy an amazingly delicious dessert together.

Cheesecake New York turned out exactly as I imagined it: nothing to do with curd casserole and Lviv cheesecake, with a silky and creamy structure. As a basis, I took a recipe from the American culinary forum, only reduced the proportions by 1.5 times for my 20 cm shape.

Panic cracks aside!

I will hasten to dispel your fears about cracks in the cheesecake - if everything is done consistently and correctly, then there will be no cracks at all, or very little. The main thing in the preparation of dessert is compliance with the baking temperature and time frames. For a predictable result, I used Philadelphia cheese to cook it. Still, for a classic dessert, it is better to use classic ingredients to understand and evaluate the result.

If you want to surprise your guests with exquisite pastries, but do not want to waste time and energy on complicated cakes, I strongly recommend that you learn how to make New York cheesecake. I promise you, you will be satisfied with the result!

Required Ingredients

Cheesecake Cream:

650 gr. Philadelphia cheese 69%, or analogues *
160 g icing sugar
25 gr. corn starch
1 egg
115 ml. cream for the cake 30-35% (for whipping)

Cheesecake base:

100 g shortbread cookies
50 gr. butter

Additionally:

split form 20 cm.
foil
baking paper

Philadelphia cheese analogs:

Almette curd;
Frame Cream Bonjour;
Buko Classic;
Your Smak (Poland);
Violette cream cheese;
Cremette Professional from Hochland.

Make sure the cheese is at least 65% fat.

Technology: step by step

Remove all cheesecake ingredients from the refrigerator ahead of time so that they are at room temperature when cooking. We don't need surprises 100%, so don't ignore this recommendation. Thanks to the same temperature, all the ingredients will "make friends" better, and will dissolve in the cream without lumps, which will significantly reduce the risk of cracks on the cheesecake.

Cooking a sand base

We start with the preparation of the sand base. Place the cookies in a blender and turn them into a homogeneous crumb.

Mix sand crumbs from cookies with melted butter.

Cover the bottom of the baking dish with parchment. Cut off the rest of the paper with scissors.

We send the form with cookies to a preheated oven to 170 degrees. For 10 minutes.

We take out the form with a sand base from the oven, let it cool completely. Then we wrap the mold with foil so that water does not get into the mold when the cheesecake is baked in a water bath. I recommend using a single piece of foil folded three times.

Subtleties and nuances of cream preparation

Mix the icing sugar and starch. For this dessert, it is better to use icing sugar rather than crystalline sugar. The fact is that the cheesecake cannot be whipped with a mixer so that air bubbles do not form, which will come out during baking and form cracks on the surface of the cake. It is much more convenient and easier to work with powder than sugar; it integrates quickly and does not require long beating.

As a result, you should get a thick cream, like in my photo.

Add the egg to the cream.

Gently continue stirring until the egg is completely dissolved in the cream. Beforehand, you can shake the egg a little with a fork or whisk, but not with a mixer, to avoid bubbles.

Stir the cheesecake cream again until smooth, and transfer to a mold with a sand base.

Smooth out the cream with a spatula. Then you need to knock on the sides of the form so that the air comes out. Experienced confectioners recommend another way: lay a towel folded in three on the table, and throw a cheesecake mold 3-4 times on top of the towel. I used the first and second method.

Place the mold in another spacious, high-sided water bath mold.

How to bake properly in the oven

We expose the oven heating only from the bottom to 160 degrees. No convection or other blowing functions.

Place both cheesecake tins on the middle rack on the wire rack. Pour boiling water into a large form, which should reach 1/3 of the level of the form, as in my photo.

We close the oven and bake our cheesecake for 60 minutes. For a small cheesecake on a 20 cm pan, 60 minutes is more than enough. If you are preparing a cheesecake in a large form of 25-26 cm, and for 1 kg of cheese, then the baking time should be increased to 1.5 hours.

When baking the dessert, do not open the oven in order to avoid temperature drops and as a result of cracks on the surface of the cheesecake. But periodically look into the window of the oven, and make sure that the water in the form does not boil too much. There should be an even boiling with bubbles without strong bubbling. If it nevertheless starts to boil strongly, reduce the temperature to 150 degrees.

After baking, leave the cheesecake in the oven with the door ajar for 1.5 hours. We check the readiness as follows: touch the edges of the dessert, they should be tight and springy, and the middle should remain soft and tremble a little. In the case of cheesecake, there is no need to be afraid that it will not be baked or undercooked. The cheesecake has been in the oven for a sufficient amount of time for heat treatment, and this dessert is better not baked than overexposed in the oven for an extra 10 minutes.

But that is not all. A real New York cheesecake must ripen in the fridge. Therefore, we tighten the form with dessert with cling film, and put it in the refrigerator for 5-6 hours.

We release the finished dessert from the split-shaped ring, and decorate as you wish. Fresh berries and mint leaves are an ideal addition to a classic cheesecake.

Use a wet knife to get a nice, even cut on the cheesecake slice.

A little conclusion

As you can see, making New York cheesecake at home is quite realistic. The main thing is to use quality ingredients, and believe not only in yourself, but also in your oven. I really hope that you will definitely like my recipe. I look forward to your feedback and comments on the recipe!

4.8 / 5 ( 9 votes)

Hello. Today I will share with you cheesecake recipes. Cheese cake, or cheesecake, can be found on the menu of almost every restaurant and assortment of any pastry shop. This dessert is delicious, and making it at home is not as difficult as it might seem at first glance. There is a mass great recipes which you should definitely use. Having familiarized yourself with the following recipes, any, even a novice hostess, will cope with such a task.

This delicious pie based on cream cheese, it is customary to serve for dessert.

Did you know that it is a pretty old dish?

Some people mistakenly believe that classic recipe we got the cheesecake from the chefs in New York, but it's not. The roots of its origin go deep into history, in the days of ancient Greece!

For the first time, cheesecake was prepared on the island of Samos in the 7th century BC. e., it was served exclusively for athletes, as well as for a particularly important event - a wedding. After the capture of Greece by the Romans, some changes were made to the recipe by the culinary specialists of the Roman Empire. The Romans included eggs in it and now it was customary to serve hot. This dessert was one of Julius Caesar's favorites!

IN further recipe pie made it to England, and then to America. The popularity grew inexorably and today - he is very loved throughout Europe, America, the countries of the East, Israel, Russia, China, Japan and many others.

Unfortunately, in Russia, a delicacy is rarely prepared at home, for some reason it is believed that it is very difficult.

Main ingredient in cheesecake

"Cheesecake" literally translates as " cheese pie". The name itself suggests that the pie contains cheese. But not every cheese is suitable for cooking. What kind of cheese is used to make "New York", or a classic cheesecake?
To make New York cheesecake, like any other dessert, we need a soft cream cheese, it has a creamy consistency and is very delicate taste... But don't use processed cheeses. They are completely irrelevant here.
Yes, cream cheese in texture is very similar to curd. But you won't be able to replace it with ordinary cottage cheese. After all, any curd product will give the dish a sour taste. Nevertheless, some housewives replace expensive cheeses with cottage cheese when preparing this cake.
Philadelphia cheese is best for cheesecake. It is made from sour cream and cream. This cheese is very delicate and delicious.
You can replace Philadelphia with Mascarpone cheese, if the recipe allows it. Mascarpone by its consistency resembles heavy cream. You can find his photo, description of the composition on the Internet. Using this neutral in taste cheese, you will be able to prepare a very delicate classic cheesecake. In addition to cheesecake, Mascarpone is also used to make tiramisu, a famous Italian dessert.

Cheese for cheesecake is best bought in briquettes

Better to buy cheese packed in a briquette. Those cheeses that are sold in tubes have already been whipped. And in the process of cooking, you will have to beat the cheese again, which will lead to excessive airiness. This is highly undesirable for our dessert.

Cooking a cheesecake without baking at home

Cheesecake without baking is an option for those who don't want to mess around and turn on the oven for a long time.

For the basics:

250 g cookies "Jubilee"
100 g butter
1 egg

For filling:

450 g cream cheese
1 cup of sugar
5 eggs
1 sachet vanilla sugar
450 g sour cream

Grind cookies, add butter and egg. Mix everything well.
Lay out the bottom and edges of the mold with the resulting dough. Put in the refrigerator.
Beat the cheese, adding sugar, for about 2 minutes. Continuing to beat, add eggs, vanilla sugar and sour cream one at a time.
Pour the filling into the mold with the dough and put it in the oven.
Bake at 165 ° C for 30-40 minutes. Leave the cake for 1 hour in a cooling oven.
Take out, cool and put in the refrigerator for at least 4 hours.

Prep time: 4 h Cooking time: 2 h Servings: 4

New York cheesecake recipe

Cheesecake is an iconic dessert. Despite its simplicity in preparation, it represents more than new year cake or pie. And this is against the background of the fact that the preparation does not require hard-to-reach and expensive ingredients.

Cheesecake used to be made on the basis of cottage cheese, until in 1929 the American chef Ruben replaced it with cream cheese. Thanks to this ingredient, a classic delicacy has turned into a delicate, brilliant and pretentious treat.

Even a novice chef can cope with a culinary task. The main thing is the recipe and a set of products. To prevent the cheese filling from cracking, ingredients at room temperature are used. That's the whole secret of cheesecake, which is combined with cocoa or tea.

Ingredients:

Shortbread cookies - 100 g.
Butter - 30 g.
Cream cheese - 480 g.
Heavy cream - 150 ml.
Sugar - 50 g.
Eggs - 2 pcs.
Vanillin

First, prepare the base. Grind shortbread cookies, combine with softened butter and a few tablespoons of water. Mix thoroughly, get a moistened mass, which put on the bottom of a split form covered with parchment and form a cake. Put the form with the base for the dessert in the oven for ten minutes. Temperature - 180 degrees.

To prepare the filling, mix the eggs with sugar, vanilla and cream. Add cheese to the resulting mass and beat with a mixer until you get a creamy and fluffy consistency. Put the finished filling on top of the crust.

Release excess air from the filling. To do this, lift the form slightly above the table and throw it abruptly. Repeat several times. As a result, the mass will be compacted, and the voids in the cheese filling will disappear.

Bake the cheesecake in a water bath to distribute the temperature evenly. Pour practically boiling water into the container. Bring the cheesecake until cooked at a low temperature, otherwise the soufflé will quickly rise and crack.

At a temperature of 150 degrees, keep the dessert in the oven for 90 minutes. Then turn off the oven, but do not rush to get the treat. I recommend doing this after 3 hours, after the cheesecake, put it in the refrigerator for 6 hours.

Cheesecake with cherry jam

Ingredients:

200 g cookies
150 ml cream
100 g butter
400 g cream cheese
50 g sugar
20 g gelatin
300 g cherry jam

Crumble the cookies, combine with softened butter and put in a mold, completing the sides.
Mix the cheese with sugar, cream, whipped until thickened, and gelatin dissolved in a small amount of water. Pour the resulting mass onto a cookie base and place in the refrigerator for 2 hours. Cover the frozen cheesecake with a layer of cherry jam.

Cheesecake with strawberries

Ingredients:

200 g cookies
150 ml cream
100 g butter
400 g cream cheese
50 g sugar
30 g gelatin
100 ml strawberry juice
Basil greens
Strawberries for decoration

Cooking method:

Crumble the cookies, mix with softened butter and put in a baking dish with the sides. Gelatin will dissolve in a small amount of water according to the instructions on the package. Grind the cheese with whipped cream, sugar and ⅔ gelatin solution, pour over the cake and place in the refrigerator for 1 hour. Combine the strawberry juice with the remaining gelatinous solution, pour over the cake and put it in the refrigerator for another 1 hour. Serve the cheesecake, garnish with basil herbs and strawberries cut in half.

Cheesecake with raspberries

650 g 5% Philadelphia cheese
100 g sugar
50 ml orange juice
300 g yoghurt
20 g gelatin
400 g of finished roll biscuit
700 g raspberries
50 g cocoa

Cooking method:

Soak gelatin and melt.
Beat the cheese with sugar, add yoghurt and gelatin. Beat again.
Cut out circles with a diameter of 8 cm from the biscuit and put them in molds with a diameter of 8 cm. Soak them lightly with orange juice, place raspberries on top and cover with cheese mousse.
Chill in the refrigerator. Remove from the molds, sprinkle with cocoa and garnish with raspberries.

Cheesecake with milk chocolate

125 g crushed biscuits (or dry biscuits)
45 g sugar
1.5 tbsp. cocoa spoons
3 tbsp. tablespoons of melted butter

680 g cream cheese or curd mass
145 g sugar
35 g flour
1 tsp vanilla sugar
227 g Mascarpone cheese
3 eggs
120 g sour cream
170 g milk chocolate

Cooking method:

Prepare the base. Grind cookies in a food processor, add sugar, cocoa and melted butter... Stir well and place in a greased and parchment-covered dish. Tamp the mass along the bottom of a 23 cm diameter, greased and parchment-lined form. Bake at 175 ° C for 5 minutes, cool on a wire rack.

Pour the filling onto a chilled base, align. Cover the mold with foil and place in a larger container. Pour boiling water into it until the middle of the form, put in the oven.

Bake at 170 ° C for 50-60 minutes. After baking, gently run a knife along the walls of the mold and leave to cool. Then refrigerate for 2 hours. Sprinkle with chocolate or cocoa on top. Prepare the filling. Whip cream cheese gradually adding sugar. Pour in flour, vanilla sugar, add mascarpone cheese, eggs (one at a time) and sour cream. Stir well after each addition. Melt chopped milk chocolate in a water bath, cool slightly. Add 1 cup of cheese filling to the chocolate and stir. Combine both masses. Mix everything again.

Chocolate cheesecake

75 g butter
175 g dry biscuits
0.5 tablespoons ground cinnamon
1 tbsp. spoon of cocoa powder

275 g dark chocolate
675 g full-fat creamy cottage cheese (room temperature)
2 large eggs
3 tbsp. spoons of starch
3 tbsp. spoons of liquid honey
285 ml heavy cream
200 g jam

Cooking method:

Prepare the base. Grind the cinnamon and cocoa cookies into small crumbs. Add melted butter and stir.
Transfer the mixture to a greased, parchment-lined cake pan with a diameter of 23 cm and tamp. Chill in the refrigerator.
Put the filling on top of the base and bake at 180 ° C for 40-45 minutes (the cheesecake should be slightly liquid in the middle).
Refrigerate in mold.
Sell with cherry jam. Prepare the filling. Grind the dark chocolate and melt in a water bath. Beat cheese, eggs and starch with a wooden spoon. Add honey to the melted chocolate. Warm up the cream, but do not let it boil. Pour the cream into the chocolate mixture and stir. Add curd and stir again. Pour gently into the prepared form.

Lime cheesecake

1/4 tbsp. shredded coconut cookies
1/4 tbsp. melted butter
3 tbsp. l. Sahara
200 g soft cheese
400 ml condensed milk
1/2 tsp lime zest
1/3 tbsp. lime juice

Cooking method:

Stir the cookies with the sugar and melted butter. Transfer the mixture to a baking dish and spread in a thin layer. Bake the dough for 10 minutes at 175 C. Refrigerate. Whisk soft cheese with condensed milk. Add lime juice and zest. Whisk well again. Place the filling on the finished crust and chill for 8 hours in the refrigerator.

Curd cheesecake with cookies

Cheesecake made from cottage cheese and cookies, step by step recipe which you are about to read, looks amazing in section even in the photo. The kids should really like its taste. The dish comes out high in calories, so you should not offer it to girls on a diet.

shortbread cookies - 0.45 kg;
salt - 2 pinches;
butter - 255 g;
vegetable oil - 1.5 tsp;
cocoa powder - 4.5 tbsp. l .;
starch - 35 g;
vanillin - 5 g;
cottage cheese - 825 g;
chocolate chip cookies- 525 g;
sour cream - 0.3 l;
powdered sugar - 210 g;
eggs - 5 pcs.

Grind shortbread cookies, mix with butter and cocoa.
Lubricate the baking dish with vegetable oil, put the base in it, make the sides.
Stir cottage cheese with yolks, half powdered sugar, vanilla, starch.
Whisk the whites with salt, like on a biscuit. Smoothly add the icing sugar. You should have a thick, lush white mass. Add it to the curd mixture.
Pour a third of the filling onto the base. Spread the cookies over it. Fill with the rest curd soufflé.
Bake an hour at 180 degrees. Then turn off the oven and keep the dessert there for the same amount.

Baking cheesecake in the oven

Baked cheesecake

110 g cold butter
50 g sugar
1 yolk
250 g yogurt
230 g flour

For filling:

750 g Philadelphia cheese (PHILADELPHIA)
5 yolks
200 g sugar
2 tsp vanilla sugar
80 ml orange juice
200 g flour
5 proteins
1 tsp baking powder

Cooking method:

Sift flour for the dough. Toss the yogurt with the yolk and sugar. Add butter and flour. Knead the dough. Transfer the dough to a round baking dish, forming a crust, and bake in the oven for 20 minutes at 180 C.
For the filling, stir well the PHILADELPHIA cheese, sugar, yolks, vanilla sugar and orange juice.
Whisk the whites separately.
Sift flour and mix with baking powder. Combine flour with cheese mixture and proteins, stir gently.
Place the filling on the crust and bake at 150 C for 1 hour.

Simple cheesecake recipe

Ingredients:

1.2 kg cream cheese
300 g sugar
8 eggs
400 ml sour cream,
600 g bread crumbs
400 g butter
powdered sugar.

Cooking method:

Mix cheese, sugar, eggs, sour cream and vanillin. Mix butter, crackers and sugar, knead the dough. Put 2/3 of the dough on a baking sheet, then the prepared filling and the remaining dough. Bake at 160 ° C for 40 minutes, cool, sprinkle icing sugar, garnish with a slice of orange.

Homemade cheesecake

150 g butter
280 g flour
200 g sugar
3 eggs
100 g icing sugar
500 g soft cheese
100 g sour cream
zest of 1 lemon
3 tbsp. tablespoons of flour
blueberries

Melt the butter in a water bath, pour the bread machine into the bucket. Add 250 g flour and sugar, start the "Dough" program. Chill the resulting dough for 1 hour, then place in a dense layer on the bottom of a sealed split form. Bake for 15 minutes at 180 ° C. Mix cheese with sour cream, add powdered sugar, flour and lemon zest. Whisk and add eggs one at a time. Pour the filling over the crust and bake for 10 minutes at 220 ° C, followed by another 30 minutes at 150 ° C. Garnish the finished cheesecake with blueberries.

Pumpkin variant - a recipe that can surprise

You will need:

200 g pumpkin;
220 g of curd cheese (fat-free);
2 eggs;
2 tbsp. tablespoons of cornstarch;
3 teaspoons of sweetener;
2 teaspoons of vanilla essence;
¼ teaspoon each of ginger, nutmeg and cinnamon.

Cooking method:

Cut the pumpkin into small cubes, put in a bowl, put in the microwave for 2-3 minutes.
Beat soft pumpkin with a blender in mashed potatoes.
Add eggs, curd cheese and vanilla essence, beat again.
Add starch, ginger, nutmeg, cinnamon and sweetener and stir.
Pour into silicone mold, put in a preheated oven, bake for 20-30 minutes.
Turn off the oven and let the cheesecake sit in it for about half an hour.
Chill the cheesecake and cut gently into portions.

Cooking cheesecake at home will succeed if 7 rules are followed.

Remove the ingredients from the refrigerator ahead of time. It is important that they are at room temperature.
Do not beat the curd mixture at high speed or for too long. When it is oversaturated with air, the surface of the dessert will crack.
Bake in the oven in a water bath. Thanks to the "work" of steam, the process will be more uniform.
Do not use a high baking temperature. It should be 165–170 °.
Chill the cake slowly. To do this, after turning off the fire, slightly open the oven door, leave it for 15 minutes, and only then take it out. After another 10 minutes, separate the edges of the cake from the walls of the form with a knife, but do not remove from it, but leave to cool completely.
You can add other ingredients to the filling, for example, try making a pumpkin cheesecake. But it is important to consider that such a cake will be even more moist.

How to cook cheesecake in a slow cooker

Classic cheesecake

For the basics:

300 g cheese ( soft varieties),
250 g oatmeal cookies
100 g butter
80 g of sugar.

For filling:

8 quail eggs,
100 ml cream
½ teaspoon vanilla.

Place the cookies in a plastic bag, tie and chop with a rolling pin. Soften 80 g of butter and combine with cookies in a deep bowl. In another cup, combine the cheese with sugar and beat until smooth with a mixer. Grease the multicooker bowl with the remaining butter. Cut 2 strips of baking paper and place in the multicooker bowl crosswise so that the ends of the paper hang from the multicooker bowl. Place the cheesecake base in the multicooker bowl. Quail eggs combine with cream, vanilla and beat with a mixer. Place the filling on top of the cheesecake base. Set the "Bake" mode and cook for 1 hour. Then switch to "Warm" mode and leave the cheesecake in the multicooker for another 20 minutes. Then remove the bowl of cheesecake from the multicooker and leave to cool. Use strips of paper to remove it from the bowl.

Cheesecake with bananas

For the basics:

300 g cookies,
80 g butter
1 egg.

For filling:

250 g of cottage cheese,
20 g sugar
20 g sour cream
2 bananas
2 eggs,
juice of ½ lemon.

Put the cookies in a plastic bag, tie and chop with a rolling pin. Soften 60 g of butter and combine with cookies in a deep bowl. Add the beaten egg and stir. Grease the multicooker bowl with the remaining butter. Cut 2 strips out of baking paper and place them in a multicooker bowl crosswise. Place the cheesecake base in the multicooker bowl. Combine cottage cheese, sour cream, eggs, sugar and beat with a mixer. Cut the bananas into small pieces and then grind with a blender. Add bananas and lemon juice to the curd mixture. Place the filling over the cookie base. Set the Bake setting and cook for 1 ½ hour. Do not open the multicooker while making the cheesecake. After completing the mode, open the lid of the multicooker and let the cheesecake cool down. Then remove the bowl of cheesecake from the multicooker and use strips of paper to remove it from the bowl.

Blueberry cheesecake

For the basics:

100 g butter
2 tbsp. l. Sahara
2 multi-cups butter crumbs

For filling:

400 g cream cheese Mascarpone
100 g icing sugar
4 eggs
50 g blueberries
150 g blueberry jam or preserves

Preparation:

Thoroughly grind the softened butter with sugar.
Prepare a cheesecake pan that fits in the bowl.
Mix cookie crumbs with crushed butter and place in a mold. Spread evenly over the entire bottom of the mold.
Using a blender or mixer, mix the cheese with powdered sugar, beat in the eggs one by one, kneading the mass after adding each egg.
Add blueberries, mix gently with a spoon.
Pour the mixture into the mold in a circular motion, starting in the middle.
Place the dish in the bowl, close the lid and start the Baking program for 50 minutes. At the end of the program, leave the cheesecake to cool in the bowl under the lid (do not forget to turn off the "Maintain temperature" mode).
Run a spatula along the edge of the mold so that the edges of the cheesecake do not crack when it cools (do not use metal kitchen utensils for this purpose).
Remove the dish from the bowl, top with blueberry jam or jam (too thick jam add 1 tsp. water).
Put the cheesecake in the refrigerator for 5-6 hours to solidify completely.

Now, we hope you know exactly how to make a cheesecake at home. And you can cook it without any problems!

Cook with love! Bon Appetit!

30.07.2019

Who doesn't love cheesecakes? Everyone loves cheesecakes! Delicate and airy or creamy and moist, with or without filling and frosting - there is so much variety that it is impossible to list all types of cheesecakes. The Americans are proof of this - each state has a special cheesecake recipe, and Cheesecake Heaven serves 90 types of this dessert. We propose to get acquainted with the most interesting species and, of course, cook them at home.

What is cheesecake

Everything is very simple. Cheesecake is a dessert based on soft cheese or cottage cheese (or their combination) with the addition of eggs, sour cream or cream, flour or starch, and sometimes milk. There are many options for cheesecake - chocolate, with fruits and berries, with jelly or caramel toppings. There is a place where fantasies can roam.

There are two cooking methods - with or without baking. In the first case, the cheesecake is baked and allowed to freeze in the cold, and in the second, the mass is mixed with gelatin and also placed in the cold.

Cheesecake can be prepared on any basis - baked crust or pressed biscuits. You can also make a dessert without a base - if you want to emphasize the curd or cheesy flavor.

The baked cheesecake is considered a classic American dessert, while the “cold” one is a classic British one and is more reminiscent of a cheese and curd soufflé.

History of cheesecake

America is considered the birthplace of modern cheesecake based on cream cheese. But the roots of the dessert are European.

Ancient Greece. Curd was mixed with honey and flour and kneaded until creamy. Then they baked, cooled and served cold. Note - the basic principles have not changed.

Then the cheesecake went through Ancient Rome, where egg yolks were added to the dessert - for a more dessert taste.

Smoothly the cheesecake transformed into European version popular until the 18th century. The classic Old World recipe looked like this: cut soft cheese into small pieces, fill with milk for three hours. Then stir well, add eggs, butter, sugar and bake.

After the 18th century. By this time, Europeans began to use beaten eggs - this made the cheesecake tender, airy and like a dessert.

USA. It was in America that a modern version of the dessert appeared - instead of soft cheese or cottage cheese, they began to add fatty cream cheese to it. In 1872, a New York dairy farmer tried to repeat french cheese Neufchâtel. Instead, he got what is now called Philadelphia cream cheese.

And in 1929 year Diner owner Arnold Ruben came up with a recipe based on Philadelphia cheese, beaten eggs, sugar and cream. This is how the modern New York cheesecake was born.

Types of cheesecakes

American classic cheesecake. A combination of cream cheese, eggs and sugar. Korzh - sweet crackers or any other cookie (usually shortbread).

Cheesecake New York. Based on cream cheese with added cream, eggs and additional egg yolks - adds a denser texture and richer flavor. Traditionally, New York cheesecake is cooked in the oven at high temperatures and then at low temperatures. This is necessary due to the high proportion of cream cheese. To learn more about this wonderful treat, see our article Originally from the USA: New York Cheesecake, or In Search of the Lost Recipe. There are many New York cheesecake recipes on the internet. I will not pretend to be authentic, and yet, I sincerely recommend preparing the classic version. I'm sure you will like it!

Pennsylvania cheesecake prepared from soft fat cottage cheese, in which yolks, flour and starch are mixed, and then proteins are added, whipped with sugar until stable peaks. It looks like a fluffy casserole, but you can vary the taste: add lemon zest, vanilla extract.

Sour cream cheesecake appeared in the United States around the middle of the 20th century. It still has cream cheese, but sour cream is used instead of cream. The main advantage of this type is that it can be frozen for a long time without destroying the structure. Try his variation - the chocolate cheesecake recipe.

Italian (roman) cheesecake combines honey and ricotta with flour. Traditionally, it is wrapped in bay leaves. Some recipes suggest using palm leaves.

French cheesecake very light, with the addition of gelatin. This is usually a short cake. Light texture is possible thanks to cheeses from the southern provinces of France.

The site has a small collection of cheesecakes that need to be baked. Here's a list: Snickers Peanut Cheesecake

Very unusual and delicate texture Mazltov Cheesecake

Cheesecake without baking- a classic for the UK. It looks more like a tart. No eggs are used here. The ingredients are simply mixed together, then the gelatin is added and refrigerated. Prepare it with the addition of completely different types cream cheese and cottage cheese.

Cheesecake - one word drools! If you don't, then you just haven't tried the "right cheesecake" yet. Or didn’t find “your perfect recipe"This stunning dessert, so popular in America, has made its way onto the menus of most restaurants in our country.

We will not delve into the history of origin, let's just say that the cheesecake is of European origin. However, cheesecake has become so entrenched in America that it has become a classic American dish. And now the classic cheesecake is proudly named "New York".

It is cheesecake in new york that we will learn to cook at home: consider the main points and a few valuable recipes with step by step photos 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 make a cheesecake at home the right way

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 consideration of the classic New York cheesecake recipes, pay attention to reading the "useful tips".

Best cheese for cheesecake

Cheese is the main ingredient in cheesecake. Therefore, the very first reasonable question that comes to mind: which is the best cheese for cheesecake to buy?

The composition should not contain vegetable fats, only dairy sources.

Cheesecake requires cream cheese - ideally Philadelphia cheese. However, it is often difficult to obtain or the price is prohibitive.

How to replace Philadelphia cheese?

Philadelphia cheese can be replaced with analogs such as:

Curd cheeses: Almette, Unagrande, Hochland "creamy", Zuger Frischkase;
Creamy: Violetta, Bon Cream, Arla Natura;
Cream cheese (Kremchiz): Hochland Cremette, Unagrande, classic "Baltais";
Cheese for confectioners Mana;
Soft cheese "Syrko".

Mascarpone cheese is not suitable for cooking cheesecakes. But it has been used very successfully when making cheesecake without baking.

However, you can experiment: mix curd cream cheese (Philadelphia or any other of its analogues) with mascarpone cheese 50% to 50% when making cheesecake with baked goods - texture finished cake will be softer (you will get a more “creamy” cheesecake). As they say, the taste and color ...

As a matter of fact, in search of the perfect texture, you can combine cream cheeses with each other (for example: almette + hochland well, etc.). Well, a couple of words about cottage cheese, but instead of cheese you can use cottage cheese, BUT it will already be something different than a classic cheesecake. For those who need a recipe for cheesecake with cottage cheese, I advise you to look into.

It's important to know:

It is better to take all the ingredients out of the refrigerator 30 minutes before cooking. So that they are at room temperature. This will make it easier to get a smooth, uniform texture;
It is best to use a split baking dish (this way you can easily remove ready dessert from the form). In addition, since the base of the cheesecake consists of cookie crumbs mixed with butter, the bottom of the mold must be lined with parchment paper for baking (again, to neatly remove the cake);
Try to choose high-quality cookies for (you can even cook homemade cookies- below we will show you a couple of options);
Most recipes suggest melting the butter before mixing with the cookie crumbs. However, you can use just softened butter;
Cream is needed with a fat content of 30-35%, or 20% sour cream (note, depending on what you choose, there will be slightly different taste and density);
When mixing cheese with other ingredients, use a mixer at low speed (or stir by hand). You just need to mix the ingredients together - never whisk! If you add cream to the cheese mass, you do not need to whip it up either! Just pour it as it is - liquid, and stir gently.

Otherwise the cheesecake will crack! Whipped cream is cream and air, and the presence of air in the cheesecake mass is useless and leads to the fact that when baking, the air tries to get out of the trap and the cheesecake cracks.

How to bake cheesecake

Most recipes speak of the unconditional need 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 - that's why we will tell 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 must be baked slowly and evenly, so it will not rise, and as a result it will crack (we are actually 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 large-diameter mold filled with hot water.

This is where the difficulty arises for many - to make a cake, 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 easy to wrap it in foil in a couple of layers, and that will be enough.

If you have narrow rolls of foil, 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 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. We just put two leaves together and wrap them on one edge (as shown in photo 1-2), tuck them several times. Then we open it like a book - as a result, we get one large sheet (photo №3).

We 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). Place the mold in the center and wrap the edges of the foil No. 5-6.

Second way. We also tear off four strips of foil, and place them on top of each other with an asterisk. The first two are criss-cross (photo # 2) and the remaining ones are diagonal.

Place the sealed form in a form with a large diameter (baking sheet with high sides), pour the cheese mass onto the base cake. We put in the oven on the lower level and pour boiling / hot water(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 sheet 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 20 cm) or 1.5 hours (mold diameter 25-26 cm).

In general, the temperature and cooking time will depend on the characteristics of your oven. The water in the mold should boil slightly (bubbling, but not bubbling).

The finished cheesecake is tight at the edges, but slightly shaky in the middle (if you overdo it, it can crack again).

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 a water bath(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), open the oven slightly.

If the top starts to brown, just cover it with a sheet of foil. In addition, without a water bath, someone may face a problem in the form of a "overcooked base" (cookies). If you run into such a problem, next time place the second grate on a level below and place a sheet of foil on it so that it is under the mold. This will reduce the heat from below and the base should not burn.

For those who have a gas stove (it is difficult to maintain the temperature - some do not have a temperature below 150 degrees), you can bake a cheesecake with a slightly open door.

Ideally, it's a good idea to get an oven thermometer.

Option for you:

15 minutes 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 with the door slightly open.

How to cool 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 even here!

So, we will cool down in several stages:

After turning off the oven, slightly open the door and leave the cake like this for 30-60 minutes;
Next, take it out of the oven and leave it at room temperature again for at least 30 minutes;
Then with a damp knife we go along the walls of the mold (separate the cheesecake from the mold, but do not remove it). This is necessary due to the fact that with further cooling it may settle a little more, and if the edges are adhered to the form, cracks may appear along the perimeter and in the middle;
Many people put cheesecake in the refrigerator, covering it with cling film or foil. I would not recommend doing this due to the fact that droplets of condensation form on the surface of the film and it drips onto the cake;
We put it in the refrigerator for 6-8 hours.

The longer your cheesecake stays in the refrigerator, the better. By the way, true gourmets believe that the taste of cheesecake is fully revealed by the third day!

Classic cheesecake with baking recipes with photos step by step

Do not be intimidated by 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 intimidated by baking cheesecakes at home. In order to finally dispel your fears, below we will consider specific recipes with photo and video lessons.

Cheesecake on a water bath in the oven

Since we're talking about the classic New York cheesecake, I just have to show you “ original recipe"And from Martha Stewart herself! Please note that this recipe adds flour to the cheese base.

The rest of the recipes will be more "Russified" or something (without flour / starch), but we have prepared a separate article with recipes from Anna Olson and other eminent authors.

And now a small deviation from the "norm" - shortbread cookies (in our country it is most often used) and we will mix the crumbs not with butter, but with milk (instead of it, you can take water or coffee - for a chocolate chip cookie). In this performance sand base it turns out tender (not dry).

Well, and one more recipe - this time with "homemade cookies" at the base (more precisely, below is a whole cake of shortcrust pastry). And by the way, this recipe involves cream cheese + mascarpone cheese (60% by 40%, 450 g cream cheese + 300 g mascarpone).

Cheesecake without water bath recipe

I will start this collection of recipes with a couple of recipes with the addition of cornstarch (do not throw slippers at me - a little starch makes the cheese "silk").

By the way, the recipes from the previous collection can also be cooked without a water bath! In this collection, we will consider recipes that differ only in tiny proportions. As I said before, everyone has their own “perfect cheesecake recipe”! - Choose yours!

See the video for detailed instructions.

The next recipe for cheesecake andy chef 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 (flavors in the form lemon juice and zest can be added, or you can do without them).

In addition, for this cheesecake recipe, the base of the cookies was prepared with simply softened butter.

Otherwise, everything is the same:

Crumbs of cookies were mixed with butter, laid out in a form lined with parchment, tamped well and sent to an oven preheated to 200 ° C for 10 minutes. After they were allowed to cool;
Meanwhile, the cheese was stirred with sugar, eggs were introduced one at a time (stir well after each addition) and at the end, cream was poured (not whipped - ordinary liquid cream), once again everything was carefully mixed until a homogeneous mass was obtained;
Pour the resulting mixture onto the cooled cookie crust, knock on the table a couple of times (to expel the bubbles);
We put the mold on the middle level in an oven preheated to 200 ° C for 10-15 minutes, then lower the temperature to 105-110 ° C and cook for another 60-90 minutes.

How to properly check the readiness and cool the cheesecake has already been described 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 English. With cold, everything is much easier, but no less tasty. Cold tastes like a creamy ice cream, and hot tastes like ... mmm a creamy casserole, I don't know how to describe the taste more accurately. In any case, tasty this way and that - you can alternate their preparation!

Moreover, a classic cheesecake without baking will not cause any difficulties at all, because it does not need to be baked for a painfully long time, observing the temperature regime, and cooled. All you need is the ability to handle gelatin.

Since the article, so, has already turned out to be large, we will consider one classic cheesecake recipe, read more about cheesecake without baking here.

So, mascarpone cheese and (attention!) Whipped cream are added to the cheesecake without baking.

Instead of mascarpone cheese, you can take all the same cream cheeses that were mentioned in the beginning.

And one more difference is gelatin. Here you need to take into account the fact that gelatin must 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, cheesecake without baking, as a rule, is poured on top with fruit or berry jelly.

Cheesecake without baking with photo step by step

Detailed instructions in the photo step by step and text explanations below.

Pour gelatin for cheese (20 g) with 100 ml of boiled cooled water, and for jelly (10 g) strawberry juice(or any other of your choice). Forget about soaked gelatin for an hour. Just during this time, you can prepare the base.
For the base, crumbling cookies;
Mix it with ghee;
We line the form with a split bottom with parchment, put cookie crumbs on it, distribute them evenly and tamp them with a glass with a flat bottom. We put the form in the refrigerator;
Bring the gelatin soaked in water to a boil, but do not boil, remove it to the side for now (let it cool down a little). For filling ;
Add mascarpone cheese to them, stir gently until smooth. Pour in the dissolved gelatin, mix again;
Pour the resulting creamy mixture onto the cookie crust. And we put it in the morizil chamber for 10-15 minutes (we need the top to grab so that the berries do not sink - put pieces of strawberry on top under a layer of berry jelly);
In the meantime, we warm up the gelatin with berry juice... Cut the strawberries into thin slices. 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 will not be beautiful), but carefully pour a small amount between all the berries with a spoon. And again put it in the freezer for a few minutes;
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 recipe for cheesecake without baking, we took 20 g of gelatin - this is quite enough, but someone loves the texture "denser" so you can increase its content to 30-40 g (but you cannot reduce it).

Use different fruits and berries and you will have a “new cheesecake” every time. So you will never get bored of it! After all, that's why he is a classic cheesecake! In addition to it, it is perfect: raspberries, cherries, peaches, pineapples, pears, blueberries, etc.

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 that you can experiment with indefinitely! Inspiration and successful experiments!

About cheese.

By Classic Cheesecake I mean New York cheesecake. Therefore! 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 begin with I'll tell you about what you can replace it with.

The three pillars of overseas cream cheeses are Philadelphia, Mascarpone and Ricotta. If you are 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 the Karat company. It is called “Cream Cheese”, sold in blue trays in the manner of their world famous processed cheeses... Its texture is dense, creamy, salty taste - what we need.

I also recommend paying attention to the cheeses "Buko" and "Hortek". I saw them in one and a half liter buckets ... a little expensive, of course, but exactly 2 cheesecakes will be enough for us :) Many people take creamy curd cheeses "Rama" or "Almette" - this is not quite right, they are a little looser and salty, but, in principle , they can be used too.

Mascarpone cheesecakes They turn out to be fatter (80% fat is not a joke), heavy and sweet, since mascarpone is completely unsalted cheese. Therefore, if you have mascarpone, reduce the amount of powdered sugar by about a third. And I personally recommend garnishing such cheesecakes with fresh berries to dilute the excessive sweetness and density.

Ricotta cheesecakes already strive to taste the curd. Ricotta is loose, quite a bit salty, reminiscent of our domestic, only more tender, cottage cheese. When buying ricotta for cheesecake, be sure to look at the expiration date - this young, delicate cheese spoils very quickly!

And finally, cottage cheese. Yes, you can substitute cottage cheese for cream cheese. But this will already be a curd. Or even a casserole. Delicious, of course, but ... not that. Cottage cheese has a more sour and pungent flavor than cream cheese, and a patchy texture, in addition. However, if you don't find anything at all, take the cottage cheese and rub it through a sieve - to get rid of the lumps, and then you can also grind it with a blender for fidelity.

While there are many recipes on the internet on how to make cream cheese at home, I don't recommend doing it. You will not 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 sour natural milk ... The rest are not at all budgetary and are inferior in taste to store counterparts.

So, I told about cheese for a classic cheesecake recipe. Now let's go directly to the process.

The proportions are designed for a split mold with a diameter of 20 cm.

First, take out the cream cheese, eggs and cream from the refrigerator. All cheesecake products should be at the same room temperature.

Preheat the oven to 160 degrees.

Cooking the cake.

To do this, in a food processor with a knife attachment, grind butter and cookies into small, almost homogeneous crumb.

The finished mass will be easy to collect in a lump. What nuances can there be? How to replace "Jubilee" cookies? Regular shortbread cookies, any, but preferably without flavors and fillers such as raisins. If you don't have a food processor, you can grind the cookies with a mortar or roll them out with a rolling pin and then mix with soft butter.

Ready mass for cheesecake, you can tamp it along the bottom and walls of a split form so that the cheesecake turns out with sides. And you can make only the bottom out of the cookies - both options are perfectly acceptable. I settled on a rimmed cheesecake.

We send the cake to the oven for 10 minutes, after which we take it out and cool it.

Preparing the fill. To do this, gently mix the cream cheese with a whisk with powdered sugar.

Don't substitute sugar for powdered sugar, this is important in a classic cheesecake recipe! We want the texture to be as homogeneous, soft, creamy as possible, and the sugar may not completely dissolve. If powdered sugar is difficult to buy, grind the correct amount of sugar in a coffee grinder.

Add vanillin. It also needs to be pre-ground in a coffee grinder. Better, of course, to use vanilla extract - after all, a natural flavor is always more advantageous than an artificial one. But finding it can be problematic. If you have it, add 1 teaspoon instead of vanillin.

Add eggs one at a time and mix gently.

Important! In this recipe, the cheesecake filling cannot be whipped, just stir! Move the mixer away. If you beat the cream too vigorously, it will fill with air, which will subsequently lead to the formation of cracks on the surface of the cheesecake. Therefore - slowly, thoroughly, gently and briefly mix.

Add cream, stir to get a homogeneous mass.

Important! The cream should be fatty. Not less than 33%. See how in my photo? They are even without beating like that. Do not replace them with less bold options, because the result will be unpredictable.

Making a water bath. We wrap the baking dish with a double layer of foil (so that no water flows inside) and put it in a wider and deeper container. We spread the fill into the mold.

Pour hot water somewhere 2-3 cm from the bottom. Important! Do not neglect the water bath. Yes, it's much easier to bake a cheesecake without it and not bother, but believe me, only a water bath guarantees that the cheesecake will turn out without cracks, will not fall off, will not burn and come out perfect. We send our structure to the oven for 1 hour 10 minutes and bake at a temperature of 160 degrees.

Don't bake your cheesecake any longer! This is not a cupcake, it should not be dry. If the middle shakes 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 for the oven to cool completely before taking out the product.

We take out the form with the cheesecake from the container with water, remove the foil. Do not remove the cheesecake from the pan immediately after baking! He must spend at least 4 hours in the refrigerator.

So, we send it to the refrigerator and wait. Then we gently run the knife along the walls of the form, remove the sides, take out our cake and enjoy.

A classic cheesecake does not need additional decorations, as well as toppings. However, nothing prevents you from serving it, garnishing it with fresh berries or pouring it with berry sauce. If you are not very happy with the look, whip heavy cream with powdered sugar and coat the cake with them.

I went on. Covered it up chocolate icing and decorated with a slide of different sweets - American marshmallows, pieces of domestic chocolate and crumbled cookies. But this is only because my spoiled home people are tired of the classic cheesecake, serve 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. Bon Appetit!