Cheesecake at Home

Cheesecake is a two-layer cake-pie, the top layer of which is made of cheese or curd based cream. The dish refers to the American cuisine, where it is most popular, although cooking historians say: similar cakes were made in ancient Greece. Classic cheesecake is an expensive pleasure, especially if you enjoy this cake in a cafe or restaurant. Inexpensive store counterparts of this culinary masterpiece do not differ outstanding taste and contain not only useful ingredients. If you want to get acquainted with the taste of this American cheesecake or treat your loved ones, friends, without overpaying for this pleasure, you should learn how to make a cheesecake at home. If you met with the opinion that this task is too complicated, do not rush to give up your idea: the technology of making cheese cake has a number of subtleties, but if you know them, your culinary experiment will almost certainly be crowned with success.

Cooking Features

Many confectionery products are prepared using a special technology that has many important nuances. Classic cheesecake for such dishes also applies. If you do not know some of the moments, the top layer of the cake may crack, which is why the dessert will lose its aesthetics, although this will not make it any less tasty. To prepare not only the palate, but also the appearance of the cheesecake, it is necessary to study the technology of its preparation in advance and follow the recommendations that accompany the recipe.

• To make the bottom layer of cheesecake, you need shortbread and butter. Any shortbread without any additions in the form of poppy, raisin, nuts will do. Gourmets argue that the best option among domestic products, available in almost all grocery stores, is the cookie "Jubilee". Butter for the cake should be chosen fresh and high quality. This should be a real butter without the addition of vegetable fats.
• Traditionally, cream cheese “Philadelphia” is used to make the top layer of cheesecake. Cream cheese produced under the brand name “Carat” has a similar taste. Cheesecake can also be made from other cream cheeses, but it will have a slightly different density and, most importantly, may not have a slightly salty taste typical of Philadelphia. There are recipes for cheesecake and on the basis of cottage cheese, the cheesecake made using them will cost the least.
• To prevent the cake layers from being damaged when removing the cheesecake from the mold, experienced chefs advise using a split baking dish. Before filling it with ingredients at the bottom you need to lay a parchment. Put the form on a sheet of parchment, circle. Cut a circle with a diameter of about 2-4 cm more, make cuts along the perimeter, then lay the parchment in the form - it will close the bottom and sides.
• You can beat the cheese with other components included in the second layer of cheesecake only at low speeds of the mixer, otherwise air bubbles will form inside, due to which the cheesecake will crack during baking. Even better, be patient and whip the cream with a whisk, without resorting to kitchen appliances.
• To make the cheesecake bake well and keep an attractive appearance, it is baked in a water bath. This will require a form with a diameter approximately 5 cm larger than the split container, where the cake is located. Water is poured into a large form, and a smaller form is installed into it. The container with the cake before it is necessary to wrap the foil, preferably in several layers, so that the liquid does not get inside.
• To prevent cracking of the top layer of cheesecake, cool gradually. First, it is left in the oven for half an hour, then for 15-30 minutes - in the open, after some time kept at room temperature, then removed for 2-3 hours in the refrigerator.

The cheesecake is beautiful on its own, although it looks simple, but when serving to the holiday table, it doesn’t hurt to decorate it: pour chocolate sauce, syrup or condensed milk, decorate with pieces of berries, fruits, chocolate slices.

Classic recipe for New York cheesecake

Calorie dishes: 3604 kcal, per 100 g: 264 kcal.

Composition:

• shortbread (“Jubilee” or similar) - 0, 2 kg;
• butter - 100 g;
• cream cheese (preferably “Philadelphia”) - 0.6 kg;
• icing sugar - 150 g;
• chicken egg - 3 pcs .;
• cream (at least 30% fat) - 150 ml;
• vanillin - 1 g.

Method of preparation:

• Break the cookies, put the pieces in the blender bowl.
• Add sliced ​​and lightly melted butter.
• Grind cookies, at the same time mixing it with butter.
• Cut a circle from parchment paper with a diameter slightly larger than the diameter of the mold. Put in it.
• Pour into a mold a mass made from butter cookies.
• Spread it across the bottom and the bottom of the side of the form.
• Heat the oven to 160-180 degrees, put in it the form with cookies, bake the cake for 10 minutes.
• Beat with a mixer or mash the cheese. Combine it with powdered sugar. Mix thoroughly. Sugar sand powder can not be replaced, otherwise the cheesecake will not have a smooth consistency. If you did not manage to get icing sugar, you can make it from sugar by grinding it with a coffee grinder.
• Add vanilla, mix again.
• One by one, add the eggs, each time stirring the curd until homogeneous.
• Pour in the cream, whisk together a lot.
• Wrap baking tin with foil. Put in the form of a larger diameter. Fill a large form with water.
• Put cream cheese on the cake, level it with a spoon.
• Heat the oven to 160 degrees, place the prepared construction in it. Bake cheesecake for 1 hour and 10 minutes.
• Turn off the oven. For half an hour do not open the door.
• Open the oven door, but do not remove the cheesecake from it for 20-30 minutes.
• Take the cheesecake out of the oven. Allow it to cool to room temperature.
• Cool the cake for 2-3 hours by placing it in the main chamber of the refrigerator.

This cheesecake recipe is considered a classic. Cake, prepared by him, is known under the name "New York".

Classic recipe for cottage cheese cheesecake

Caloric content of a dish: 2606 kcal, per 100 g: 288 kcal.

Composition:

• shortbread - 0, 2 kg;
• fatty cream - 150 ml;
• cottage cheese - 0, 35 kg;
• butter - 90 g;
• icing sugar - 60 g;
• chicken egg - 1 pc.

Method of preparation:

• Crumble the cookies, mix it with melted butter, put it on the bottom of the form, tamp and smooth. You can close the cookies and the lower part of the sides of the form.
• Combine caster sugar, cottage cheese, cream and egg. Beat the blender at low speed, transfer to a shortbread biscuit.
• Place in an oven preheated to 180 degrees, cook for 40 minutes.
• Without opening the oven door, wait until it cools down.
• Take out the form with the cheesecake, leave for a couple of hours at room temperature.
• Cool the cheesecake for 2-3 hours in the refrigerator, remove from the mold and serve to the table.

Cheesecake made from cottage cheese is less calorie than cheese, and is much cheaper.

Curd cheesecake without baking

Caloric value of the dish: 3199 kcal, per 100 g: 234 kcal.

Composition:

• shortbread - 0, 3 kg;
• soft cottage cheese - 0, 5 kg;
• icing sugar - 150 g;
• gelatin - 20 g;
• water - 100 ml;
• butter - 100 g;
• fatty cream - 0, 2 l.

Method of preparation:

• Break the cookies into pieces, put them in a bag. Roll a rolling pin around the package to crush the cookies.
• Place the resulting crumbs in a bowl. Melt butter, pour crumbs over it. Stir.
• Put cookies in shape, tamp, put in the refrigerator for at least half an hour.
• Pour gelatin with cool boiled water, leave for 30-60 minutes. Bring to a boil, remove from heat. Let the gelatin cool slightly.
• Combine cottage cheese with cream and powdered sugar. Whisk. This is best done with a blender.
• Pour gelatin into curd mass, mix.
• Put the curd mass on the cake, filling it with a form.
• Put the cheesecake in the refrigerator for at least 4 hours, but it is better to wait 6-8 hours.

The cheesecake made according to this recipe is somewhat different from the traditional one, but it is much easier to prepare. The taste of the instant cheese curd cheesecake is sure to please you too. This dessert is often decorated with fresh or canned berries, fruits. The decor can also be supplemented with whipped cream.

Chocolate Cheesecake Without Gelatin

Caloric content of the dish: 3514 kcal, per 100 g: 370 kcal.

Composition:

• shortbread - 0, 2 kg;
• cream cheese - 0, 2 kg;
• cocoa powder - 50 g;
• dark chocolate - 100 g;
• butter - 100 g;
• icing sugar - 100 g;
• fatty cream - 0, 2 l.

Method of preparation:

• Crush the cookies to the state of fine crumbs, mix thoroughly with softened butter. Put in the form, spread on the bottom, tamp. Put in the fridge.
• Break the chocolate into slices, put them in a small container, put in a water bath. Melt the chocolate and let it cool slightly.
• Whip the cream. When they form a fluffy foam, pour chocolate into them, add cocoa powder, mix thoroughly.
• Mix cream cheese and icing sugar separately using a mixer.
• Combine cheese mass with creamy chocolate. Stir or whisk together to obtain a uniform composition.
• Put the cream on the prepared cake.
• Remove the form with the cheesecake for 2 hours in the refrigerator.

The consistency of this cake is somewhat different from the classic cheesecake, but it turns out to be no less tasty.

Video: A luxurious simple cheesecake!

Everyone will be delighted!