How to make cheesecake at home

A little history

Many of us think that America is the birthplace of this dessert. In reality, things are somewhat different. Even the ancient Greeks knew what it was. Cheesecake was invented by the inhabitants of the island of Samos. The first mentions of such a treat date back to the 8th-7th centuries BC. Famous athletes and wedding guests feasted on it.

Over time, the ancient Romans also learned about the delicate curd dessert. Since then, cheesecake has become a favorite delicacy of Julius Caesar and court nobles. A little later, recipes for this dish came to England and other European countries. And after that, thanks to the settlers, the Americans learned about them.

According to another version, the birthplace of this dessert is the Middle East. Many experts are inclined to believe that it was there that the first cheesecake was prepared, and that this dish was originally made from fermented milk. First, it was brought to a curd consistency. And then they added citrus zest, honey and egg yolks, and then baked it. Much later, the recipe began to be supplemented with other ingredients.

General recommendations

We think you already understand that cheesecake is a dessert made from selected varieties of cream cheese or cottage cheese. In addition, it necessarily contains butter and crumbled crumbly cookies. Sour cream, sugar, chocolate, nuts, berries or pieces of fruit are often added to the filling.

It is important that all ingredients used to make the cheesecake are at room temperature. To do this, take them out of the refrigerator in advance. To prevent the surface of the dessert from cracking, beat the curd mass at low speed. It is recommended to bake it at one hundred and sixty degrees. It is advisable to do this in a springform form, so that later it will be easier to remove the dessert without damaging it. Cool the browned cheesecake gradually. First it is left in the open oven, and then on the table.

Classic recipe with 7 ingredients

In this version of the recipe you will learn how to make a classic cottage cheesecake. The most delicious recipes are prepared from selected ingredients. This is the secret to the success of the dish. Only products of the highest quality can give an amazing taste to this simple dessert.

For the base:

1 3/4 tbsp. cracker crumbs;
6 tbsp. l. ghee;
5 tbsp. l. Sahara.

For the cheesecake filling:

1130 g cream cheese;
1/2 tbsp. sour cream;
1 1/4 tbsp. Sahara;
4 eggs;
2 tsp. vanilla extract;
any desired cheesecake toppings.

Classic recipe with 7 ingredients

Cooking order:

Preheat the oven to 190 degrees.
In a bowl, combine sugar, graham cracker (or shortbread) crumbs with melted butter. Do not bring the oil to a boil during the heating process. Mix until the mixture resembles wet sand.
Transfer the crumbs into a 22-23 cm mold and level it over the entire bottom to form an even thin layer.
Bake for 8-10 minutes, remove from oven and set aside. Reduce oven heat to 160 degrees.
All ingredients for the curd cheesecake filling should be at room temperature. The most delicious recipes are made with Philadelphia cream cheese. But you can also use any other.
In the bowl of a mixer or other convenient container, mix the cream cheese until smooth.
Scrape down the sides and bottom of the bowl and add granulated sugar, sour cream and vanilla. Stir again until smooth. Scrape down the sides and bottom of the bowl and stir a little more.
Break the eggs into a liquid measuring glass or bowl and beat with a fork until smooth. Try to beat so as not to allow too many air bubbles to form.
With the mixer running, slowly pour the eggs into the cream cheese mixture and stop mixing once the eggs are incorporated evenly into the cream cheesecake mixture. The most delicious recipes are prepared without lumps. Clean the walls, if there are several small lumps, try to break them with a silicone spatula.
When the dough is completely homogeneous and ready, complete this simple but very important step: tap the bowl on the surface of the table for 30-45 seconds to remove as many air bubbles as possible. You should see them appear on the surface when you tap.
Pour the filling into the center of the crumb base and gently smooth the top.
Bake for 30 minutes.
Reduce temperature to 120 degrees and continue cooking for another 45 minutes.
Turn off the oven when the time is up, but leave the curd cheesecake in it for another 30 minutes. The most delicious recipes are prepared in stages.
Open the oven door slightly and let the cheesecake cool slowly for an hour before removing. The cheesecake should be slightly warm at this point.
Bring the cheesecake to room temperature on the counter for 3 to 4 hours before covering with plastic wrap and refrigerating.
Refrigerate until completely chilled (6 hours to overnight). To serve, open the pan and remove the side. Dip a sharp knife into hot water, wipe off excess water, and slice. This produces smooth, neat cuts. Drizzle with jam, garnish with berries if desired and serve.

Process description

To make sure that cheesecake is an incredibly simple and delicious dessert, you need to try making it yourself at least once. To do this, take eggs, cottage cheese and butter out of the refrigerator in advance. Once all these products have warmed to room temperature, you can proceed to further steps.

In one bowl combine crushed cookies, butter and a quarter of all available sugar. The resulting mass is distributed in an even layer over the bottom of the detachable refractory mold, not forgetting to make high sides.

Now you can start filling. To prepare it, the cottage cheese is rubbed through a sieve, combined with egg yolks, sour cream, lemon juice and remaining sugar. Lightly beat everything with a mixer, gradually adding baking powder and starch. As for proteins, they are placed in the refrigerator. After twenty minutes, the product is whipped into a thick dense foam and carefully introduced into the curd mass. The finished filling is spread on a sand base and sent to the oven. A classic cottage cheese cheesecake, the recipe for which is presented just above, is baked at one hundred and forty degrees. Typically, this process lasts about fifty minutes. The finished dessert is cooled in an open oven and carefully removed from the mold. Then it is sprinkled with powdered sugar, cut into portions and served with tea.

Curd cheesecake

Today we will prepare a delicious cottage cheese dish. The origin of the name is, naturally, English (English cheese - cheese, cake - cupcake).

As it turned out, cheesecake is a simple recipe, and the idea of how to make cheesecake at home arose recently, when in one cafe I ordered it for myself, and received milk jelly on a cookie. Moreover, it has a very dense consistency.

It seems to me that the first time I tried such a dessert was in a French (!) restaurant, where the owner told me that in order to attract customers, he created a sushi bar at his own place, because it was fashionable, and he prepared cheesecake. And he treated us to such a pie. I was delighted. I think my love for this pie is because I like cottage cheese casserole. I would even say that this is an advanced cottage cheese casserole.

And when I made the curd cheesecake, I remembered my school years. There was a girl in our class whose name was Assol. And her dad, our school director, prepared a wonderful cake for Assol’s birthday (as I later found out, it was without baking). This cake was made from ordinary cookies in packs, which were then sold in stores, and they added sour cream, cottage cheese and sugar. It was delicious! But no one knew the recipe. Our cheesecake recipe also contains all of the above components, namely:

Ingredients

150 g shortbread cookies
80 g butter
900 g cottage cheese
300 g sour cream
4 eggs
200 g sugar
A pinch of vanillin
1 tbsp. flour
2 tablespoons lemon juice
Zest of one lemon

Preparation

To make cheesecake at home, you will need a springform pan. From another form, it seems to me that it will be difficult to get it out. I have a springform pan with a diameter of 20-21 cm. It is for her that I present the entire layout. At the very beginning, you need to cut a circle out of baking paper and place this circle on the bottom of the mold, and grease the walls with butter. I strongly recommend doing this so that later it won’t be excruciatingly painful if suddenly the cake doesn’t want to fall out of shape...

So, let's start with cookies. You can use any shortbread cookie. It needs to be crushed. You can grind it in a blender, beat it with a rolling pin, or, like me, mash it with a mashed potato masher. The main thing is to get uniform fine crumbs.

Then melt the butter. And mix the butter with the cookie crumbs, stir until smooth and put this mass in a springform pan. Using your hand or the same masher, crush the mixture thoroughly and place in the oven for 10 minutes (170 degrees).

While the crust is baking, make the filling.

The classic cheesecake recipe involves the use of Philadelphia cream cheese. To be honest, with how much we'll need here, our cheesecake would be very expensive. Therefore, I recommend making cheesecake from cottage cheese. I liked the result. It turns out very worthy. Well, if you want to use Philadelphia, then take it instead of cottage cheese, all the ingredients are according to the list, and 100 g less sour cream.

I took cottage cheese with the highest fat content (9.5%). Mix cottage cheese with flour, sugar, vanillin, lemon juice and zest. Mix everything well.

Then add eggs one at a time, beating everything thoroughly with a blender. And at the end - sour cream. Beat a little more. Our task is to ensure that there are no curd lumps left in the curd cream that we prepare.

Place the filling in a springform pan on top of the already prepared crust and place in the oven (220 degrees) for 15-20 minutes. After this, reduce the temperature to 100 degrees and bake for another 25 minutes. After this, turn off the oven and do not remove the cheesecake. We need it to cool down slowly. Then it won't crack. Sometimes this happens, then it can be decorated with fruit, sprinkled with powdered sugar or grated chocolate. I couldn't wait to take a picture of it after the oven, so I took the pan off, but quickly put it back because it was starting to crack. Therefore, be sure to wait (2 hours) for it to cool completely in the oven, and then take it out and put it in the refrigerator or in a cold place.

Serve cold.

We liked the cottage cheesecake and the cheesecake recipe is simple. You have convinced yourself of this.

You might like the Fortune Cookie recipe.

And for a romantic mood - a short film. Everything is clear without translation.

Sequencing

This is one of the easiest cheesecake options, so any beginner can easily make it. First of all, you need to do the test. It is divided into two identical pieces. One of them is rolled out and placed in a fireproof form, not forgetting to build sides.

To prepare the filling, combine the egg, sugar and cream cheese in a suitable container. Beat everything well with a mixer or whisk and distribute it over the dough. Place cherries on top in an even layer. The surface of the future dessert is decorated with strips of dough, making a mesh out of them. Bake cherry cheesecake at standard temperature. After forty minutes the oven is turned off. Cut the dessert only after it has cooled completely. Otherwise, it will simply fall apart under the knife.

Cheesecake in a slow cooker

If you are the proud owner of this kitchen helper, then you probably know that it can be used to prepare a wide variety of first and second courses, as well as delicious desserts. The “cheese pie” we are discussing today is also no exception. Therefore, we suggest finding out how to cook cheesecake in a slow cooker. The base for the dessert will be made from the following products: flour - 220 grams, one egg, 70 grams of sugar, a pinch of salt, butter - 120 grams, 4 grams of baking powder. To prepare the filling we will need ingredients such as three eggs, 120 grams of granulated sugar, 80 grams of cream 33% fat, 450 grams of Philadelphia cheese, 8 grams of vanilla sugar. You can also top the cheesecake with jelly. To prepare it, we need a pack of jelly powder, two tablespoons of sugar and 250 ml of water for pouring. So, if you have all the necessary products at hand, you can move on to the next step.

First of all, we prepare the base for our cheesecake. Beat the egg with butter at room temperature, add salt, sugar, flour and baking powder. Knead the dough and place it in the refrigerator for a quarter of an hour. At this time, let's make the filling, mixing all the ingredients for it into a homogeneous mass. Place the chilled cheesecake dough in the bottom of the multicooker bowl. Also, do not forget to make the sides about 4 centimeters high. Pour the filling mixture on top, close the lid and turn on the “Baking” mode for two hours. We cool our future cheesecake to room temperature, and then put it in the refrigerator for several hours (ideally overnight). After this time, remove the baked goods from the multicooker bowl and transfer them to a plate. Make the jelly by mixing a packet of gelatin with two tablespoons of sugar and pouring water over it all. Cover the cheesecake with jelly. If desired, you can decorate the dessert with berries or fruits.

Cheesecake without baking

The technology for preparing this dessert is very different from previous versions. In this case, the oven will not be used. Due to the absence of heat treatment, all products retain all valuable vitamins and microelements. Therefore, a delicate cheesecake will not only be tasty, but also healthy. To prepare it you will need:

A stick of butter.
Half a kilo of not too fatty cottage cheese.
½ cup sugar.
200 grams of heavy cream.
5 tablespoons of agar-agar (two of them will be used to make jelly).
About 300 grams of any berries or fruits.
50 milliliters of water.
Berry syrup.
Coconut cookies.

The crumbled cookies are combined with soft butter and the resulting mixture is placed on the bottom of a deep form covered with cling film. All this is put into the refrigerator and they begin to create the filling. To prepare it, combine pureed cottage cheese, sugar and any berries or pieces of fruit in one bowl.

In a separate saucepan, boil the cream combined with three tablespoons of agar-agar. The resulting liquid is cooled and combined with the curd mass. The finished filling is carefully mixed and placed on the frozen cookies. All this is filled with jelly made from agar-agar, sugar and water. The form with the almost finished dessert is put into the refrigerator. He must stay there for at least four hours. Ideally, the cooling process should last overnight. After this time, the frozen cheesecake is removed from the mold by carefully pulling the edges of the cling film and cut into portions. Serve it with aromatic herbal tea or a cup of delicious strong coffee. Bon appetit!

Homemade cheesecake baked in the oven, recipe with cookies

The finished dessert is a delicate, creamy baked mass with a crispy base. Very tasty with the aroma of smoked fish.

Ingredients for 2-4 people:

50 g saltine crackers
35 g butter
60 g ricotta
60 grams of cream cheese (for example: Boursin, Philadelphia, Tartar)
1 egg
20 g walnuts
2 slices smoked salmon
1/2 bunch of green onions
1/2 bunch of chervil or parsley
salt
pepper

How to make delicious homemade cheesecake

To bake this cheesy smoked salmon cheesecake recipe, we start by preparing all the ingredients.

For the classic cookie base, we use crackers. Place them in a small bowl; for convenience, you can divide them into portions. Take an ordinary rolling pin and crush it into small pieces. Of course, you shouldn’t grind it into powder; be sure to leave larger fractions. This consistency will be more pleasant to the taste.

Melt the butter, pour it into the cookies, mix completely with a fork to make a very crumbly dough.

Now we prepare the molds, grease them with vegetable oil. Spread the prepared cracker mixture in a small layer. About 1 centimeter thick. Level the surface with the back of the fork. Set aside.

Preparing the cheese mass. Place the ricotta in a bowl, add Philadelphia, or any cream cheese. Mix the two cheeses thoroughly into a homogeneous mass. Finely chop a few green onions.

Finely chop the walnuts with a sharp knife. You can crush the nuts with a rolling pin to fine crumbs. Using this method, we get identical pieces, they become oily. This oil will add a little extra flavor to the cheese mixture.

Add the onion and chopped nuts to the cheeses and mix gently. Add an egg. First, break it into a glass, stir the whites with the yolk with a fork and pass through a sieve into the cheese mass. This can be done conveniently using a fork.

Mix gently using a silicone spatula.

Take a small piece of smoked salmon. Remove the fatty part, cut into small slices, then cut into thin strips, and these in turn into small pieces. Leave a few slices for decoration.

Add the smoked salmon pieces to the cheese mixture and stir gently. Season lightly to taste.

Fill the molds on top of the crackers with the cheese mixture. We distribute it to compact it, you can tap the mold on the table, the mixture will evenly settle and compact.

Place the molds in a preheated oven at 150°C. Bake for 10–15 minutes. You don't want to cook at too high a temperature to prevent the cheesecakes from burning. Fifteen minutes later they are ready. The surface should remain clean without burns. To check readiness, pierce the flesh with a knife blade. If it is clean, it is ready.

Let cool slightly, turn the pans over, and place the cheesecakes on a plate or wooden stand covered with cling film.

Using a metal triangular spatula, carefully transfer the soft cake onto serving plates. Let's start decorating our dish. Arrange the remaining chopped pieces of smoked salmon that were set aside for garnish earlier.

Add a few sprigs of chervil or parsley. You can add other greens lightly seasoned with olive oil, such as small lettuce, dill and cilantro. Pour in some balsamic vinegar.