Fashionable cheesecakes are essentially cottage cheese or cheese cakes. They are considered the invention of the Americans, but this is not so.
Initially, this method of cooking cottage cheese was born in Eastern Europe.
There are dozens of options for making homemade cheesecake - it’s just right to publish a separate book.
Its undoubted advantage is ease of preparation, a relatively small amount of ingredients and, of course, benefits.
Especially if you use homemade natural cottage cheese.
Homemade Cheesecake - General Cooking Principles
Homemade cottage cheese delicacy consists of two main components: the base and the filling. Moreover, the filling is clearly more important: it is capable of both fixing the failed foundation and spoiling the most wonderful. It is not surprising, because sometimes ninety percent cheesecake consists precisely of cottage cheese or cheese filling.
For the filling of cheesecake at home are used:
1. soft cream cheese (Mascarpone, Philadelphia, Almette, Ricotta);
2. cottage cheese (regular storey or soft, but not grainy!);
3. cream and yogurt with gelatin;
4. cream cheese.
To get the perfect homemade cheesecake, the filling must be tender, uniform (without lumps), dense. It is easiest to use soft cheeses, they allow you to get just such a consistency without much hassle. If only homemade or storey cottage cheese is available, then to turn it into a pasty state, you need a mixer. If there is no mixer, wipe the cottage cheese through a sieve, and then mix with cream, sour cream or yogurt.
Cheesecake base at home - this is either a baked sponge cake with your own hands or chopped ready-made cookies from the store. Both options are tasty, although the second is less troublesome. I bought a packet of cookies - and half of the work has already been done. On the taste, by the way, it is practically not reflected.
Grind cookies (or crackers) conveniently in a blender. If it is not, you can simply fold the cookies into a plastic bag and roll with a rolling pin.
Baked homemade cheesecake at a low temperature from 170 to 180 degrees. The oven must be preheated in advance, grease the form with butter. If possible, it should be placed between the heating elements in order to bake evenly the top and the base of the product. the main thing - do not dry the treat. If the hot dessert jerks a little in the center of the mold, that's fine.
Cut and serve not only a completely cooled dessert, but a delicacy that stood for several hours in the refrigerator. It is in a chilled state that the taste and consistency of the filling achieve the ideal.
Classic New York Weekend Cheesecake
Getting started with cheesecake at home is best with a classic recipe. It is so tasty that for a long time it can linger in pets. The incomparable creamy taste did not accidentally make this dessert option popular around the world.
Ingredients:
• two hundred grams of unsalted crackers;
• one hundred grams of unsalted butter;
• three tablespoons of granulated sugar;
• fifty grams of peeled walnuts;
• 900 grams of soft cream cheese (some can be replaced with soft cottage cheese, but the taste will change);
• 220 grams of store sour cream;
• 230 grams of sugar (two hundred grams for the filling, thirty for the sour cream finish);
• 80 ml of heavy cream;
• four chicken eggs;
• three tablespoons of white flour;
• lemon;
• a bag of vanillin.
Cooking method:
Grind crackers and nuts.
Mix them with sugar.
Melt the butter and pour it into the future base.
Grind everything into crumbs using a fork.
Put the crumbs in a detachable form, forming bots.
While preparing the filling, the form must be removed in the refrigerator.
Remove the zest from the lemon.
Mix cream cheese with sugar and flour, mix everything with a fork or mixer.
One at a time, drive eggs into the filling, each time beating with a mixer for at least thirty seconds.
Add the zest, vanilla and cream, whisk again.
Remove the mold, pour the filling over the dough and put it in the preheated oven for about fifteen minutes.
Then lower the temperature to 110-120 degrees, bake for an hour. If the top is not baked, increase the baking for another half hour.
Mix sour cream with sugar.
Take out the form, with a knife, separate the cake from the sides.
Coat the top of the product with sweet sour cream, bake for another fifteen minutes.
Cool homemade cheesecake without removing the restrictive ring.
Remove the form, and send the dessert for several hours in the refrigerator.
When serving, you can decorate with jam syrup, condensed milk, a piece of chocolate.
Homemade Strawberry Yogurt Cheesecake
Delicious delicate cheesecake at home is easy to prepare using gelatin. The dense top of yogurt and strawberries makes the treat very light, not as high in calories.
Ingredients:
• two hundred grams of shortbread shop cookies;
• half a liter of thick storey yogurt with strawberry flavor;
• 75 grams of butter;
• 150 grams of granulated sugar;
• four hundred grams of strawberries;
• 200 ml cream (optional);
• a tablespoon of gelatin.
Cooking method:
Dice the butter.
Combine the crumbs of cookies with butter, grind with your hands.
Lay the base in the mold, firmly crushing the crumb and forming the sides.
Put in the refrigerator.
Pour gelatin over the juice from berries (if frozen strawberries are used) or any fruit juice and leave to swell for about twenty minutes.
Dissolve gelatin in a water bath.
Put berries, yogurt, sugar in a blender bowl, beat everything for fifteen seconds.
Pour the berry-yogurt mixture into another container, inject the gelatin solution, mix and leave for twenty minutes.
If you want to make the cake tastier, you can add an additional incomplete glass of fat cream.
Get the mold, fill the base with the filling and put it in the refrigerator for two or three hours.
When the gelatin top has completely hardened, you can serve.
Homemade Cheesecake "Cottage Cheese"
A very light, slightly sour homemade cheesecake with a cinnamon note can be prepared from ordinary cottage cheese, any frozen or fresh berries, flour and cream. The basis in this recipe will have to be done independently, without store cookies.
Ingredients:
• three glasses of white flour;
• 150 grams of butter;
• 150 ml cream;
• 350 grams of shop or home-made cottage cheese;
• lemon;
• two glasses of sugar;
• three hundred grams of berries (any);
• some cinnamon powder (on the tip of the knife);
• 70 ml of water;
• a tablespoon of gelatin.
Cooking method:
Mix soft but not melted butter with flour and grind into crumbs.
Pour half a glass of sugar, cinnamon, pour in water and knead a thick dough.
Form the base of the dough in the form of pricking with a fork.
Bake for twenty minutes.
Remove the lemon peel with a grater.
Mix a glass of sugar, mashed cottage cheese, cream and zest.
Beat the cream with a mixer.
Mix the berries with the remaining sugar, pour half a glass of warm water, boil for about ten minutes.
Pour gelatin with water, dissolve according to instructions and pour into berry jam.
Put the curd mass on the cooled sand cake.
Then make a berry gelatin layer.
Leave dessert to solidify overnight in the refrigerator.
Homemade Dietary fructose cheesecake
For girls who follow the figure, there is a low-calorie version of cheesecake. To make it, you need biscuits with fructose, low-fat dairy products and a little starch.
Ingredients:
• four hundred grams of fat-free cottage cheese;
• 150 grams of cookies without sugar with fructose;
• 350 grams of natural low-fat yogurt;
• two chicken eggs;
• one and a half tablespoons of corn or potato starch;
• three tablespoons of granulated sugar;
• half a lemon;
• a quarter cup of apple clarified juice.
Cooking method:
Mix cookie crumbs with apple juice without pulp.
Put the mass in a mold, seal, put on the shelf of the refrigerator.
Grate half a lemon.
Beat yogurt, cottage cheese, lemon in a blender.
Add eggs, starch and beat again for about two minutes.
Pour the filling into the sand base and bake at 160 degrees for about an hour.
Turn off the oven, but do not remove the cake.
When the dessert has cooled, send it in the refrigerator for four hours.
When serving, garnish with jam syrup, coconut flakes, or almond petals.
Homemade Chocolate-cognac cheesecake without baking
Peerless, delicious chocolate dessert with a light cognac note will bring real pleasure. Who would have thought that making a great cheesecake at home is so easy!
Ingredients:
• two hundred grams of ordinary cookies;
• fifty grams of butter;
• 250 grams of mascarpone;
• 150 mo cream of the highest fat content;
• three tablespoons of powdered sugar;
• bar of any chocolate;
• two tablespoons of cocoa powder without sugar;
• two tablespoons of cognac (rum, liquor).
Cooking method:
Grind cookies.
Dissolve the oil without boiling.
Mix shortcrust with butter.
Put the mixture into the mold, wash it into a dense base with a side.
Melt chocolate with three tablespoons of cream in a water bath.
Beat soft cheese, powdered sugar and cream separately.
Combine the cream cheese, chocolate and cognac, mix.
Put the filling on top of the sand base, level with a silicone spatula.
Put the dessert overnight in the refrigerator.
Sprinkle cocoa and serve.
Homemade creamy vanilla cheesecake in a slow cooker
Making a dessert in a slow cooker will take a lot of time, but it is worth a try. The optimum temperature supported by the device will not allow the treat to dry out or burn.
Ingredients:
• a pound of homemade fatty cottage cheese;
• one hundred grams of creamy fresh butter;
• two hundred grams of ordinary store cookies;
• three chicken eggs;
• three tablespoons of sour cream;
• three tablespoons of corn or potato starch;
• 150 grams of granulated sugar;
• a teaspoon of baking powder;
• a third of a teaspoon of salt;
• A bag of vanillin or vanilla sugar.
Cooking method:
Melt the butter.
Mix cookie crumbs with butter.
Lubricate the walls of the bowl with butter.
Spread the base on the multicooker bowl, pressing it with your hands.
Separate the yolks.
Mix cottage cheese, yolks, sugar with a mixer.
Add salt, vanillin and baking powder, beat again. It is necessary to achieve an airy, uniform consistency from the cream.
Beat the whites to a state of persistent peaks and send to the curd.
Stir the cream with a spoon (not a mixer!).
Pour cream on top of the base.
Cook in baking mode for exactly one hour.
Do not open the lid after a beep. The device will enter the temperature maintenance mode. To sustain the dessert in this condition, you need at least two hours.
Open the lid and cool the cheesecake.
Put on a plate, hold in a refrigerator and serve.
Homemade Cranberry Marshmallow Cheesecake with Mascarpone
Marshmallows will love this cheesecake option. The gelatinous top is beautiful and very tasty.
Ingredients:
• a pound of mascarpone;
• four hundred grams of multi-colored marshmallows;
• 350 grams of shortbread cookies;
• 300 ml of skim milk;
• 130 grams of butter;
• two hundred grams of cranberry jam;
• lemon;
• a teaspoon of gelatin.
Cooking method:
Grate crushed cookies with butter.
Seal the crumbs in the mold, put in the refrigerator.
Mix half mascarpone and half marshmallows (choose marshmallows of the same color).
Set the power of 800 W in the microwave, hold the soft cheese in the chamber for exactly two minutes. The mixture will swell.
Stir the cheese mixture with a fork, pour in half the milk, stir again.
Squeeze three tablespoons of lemon juice, enter into the filling.
Repeat the entire process of preparing a cream with marshmallows of a different color from the remaining half of the ingredients.
Pour the base of the cheesecake, alternating creams of two colors. First, pour three tablespoons of the first cream into the middle, then three tablespoons of the second, etc.
Put the cake in the refrigerator for three hours.
Dissolve gelatin according to the instructions.
Mix gelatin water with cranberry jam.
Pour the cake and put it in the cold.
When the jelly hardens, the cheesecake is ready.
Homemade Melted Cheesecake
A budget but tasty version of a cheesecake with cream cheese filling is unusual and original. The main feature is in high-quality cream cheese. Suitable "Viola", "Nature", etc.
Ingredients:
• three hundred grams of store cookies;
• 150 grams of butter;
• 800 grams of good cream cheese;
• 220 grams of granulated sugar;
• 180 grams of store sour cream;
• three chicken eggs.
Cooking method:
Make a base from crumbs of cookies and butter.
Put in the form, send to the cold.
Put the cheese in a bowl, add sugar, mix with a spoon, then beat with a mixer.
Add eggs, beat again.
Introduce sour cream, whisk the cream a little more.
Do not whisk for a long time so that air bubbles do not appear.
Pour cream onto a cold base.
Bake in the oven for at least an hour in a water bath. To do this, put the form with dessert in a larger form filled with water.
Turn off the oven, open the door, but do not remove the mold.
When the cheesecake has cooled, put it on the top shelf of the refrigerator for at least another four hours.
Homemade Cheesecake - Tips and Tricks
Very often, cottage cheese cheesecakes crack on top. This happens if the dessert is improperly cooled or the surface tension is too strong. To maintain a beautiful appearance, you need to cool the cheesecake in three steps: first with the oven door open, then at room temperature, and then in the refrigerator. To loosen the upper tension, you can carefully separate the cheesecake from the walls of the split mold.
Chocolate icing will help to hide the cracked top.
The ingredients for the filling should be at room temperature. This is especially true for cheeses (including processed) and cottage cheese. The components mix more evenly, the filling is beautiful.
