Surprisingly, cheesecake is one of the mostsimple desserts. You can easily cook it yourself. What you need to cook a classic cheesecake at home? The recipe is given below. For him you will need:
- a half cup of shortbread;
- 3 tablespoons unsalted butter, melted;
- 300 grams of cream cheese;
- 1.5 cups of sugar;
- 1/4 Art. corn starch;
- 1 l. table vanilla extract;
- 2 large eggs;
- 3/4 Art. whipped heavy cream.
How is such a dessert made?
The day before you plan to serve"Snack", make it the foundation. As you can see in the photo, the cheesecake, made at home, should have a thin cake and a thick curd (cheese) layer.
Heat up to 180 degrees oven. Pound the cookies in the crumb, mix with a mixer with melted butter. Cover the bottom of the spring form with this mixture, press it well. Bake a few minutes.
In a large bowl using an electric mixer,Beat at a low level about 1/4 of the cream cheese, a third of a cup of sugar, and cornstarch. It takes about 3 minutes. Add the remaining cream cheese, a quarter at a time, whipping well and scraping the mass from the edges of the bowl.
Increase beating speed and addthe remaining sugar, then vanilla. Beat the eggs one at a time, beating the mixture well after each addition. Pour in the cream and continue mixing until smooth. Properly cooked filling will look light and airy. As soon as you get such a consistency, carefully spread it with a spoon on the prepared cake.
How to bake?
Always bake such a pie in a water bath.This allows you to keep hot air in the oven moist, making the dessert bake smoothly and evenly. It also helps to ensure that your cake has a smooth top, without large cracks.
Classic cheesecake at homebaked so. Place the spring form in a large shallow pan with hot water. The water mark should be approximately to the middle of the walls of the mold. Bake the cheesecake until its edges are light golden brown and the top light golden. It takes about an hour and a quarter. Then remove the cheesecake from the water bath, transfer to a wire rack and let it cool for 2 hours in the pan. After that, cover the food (can be plastic) film and place in the refrigerator overnight or at least 6 hours.
How to serve?
Remove the spring form, leaving the cheesecake at the bottom.Cut the dessert into triangles, rinsing the knife with warm water after cutting each slice. Cool the remaining cake, cover it tightly and enjoy for 2 days, or wrap and freeze for up to 1 month.
Classic Cheesecake with Strawberry Sauce
Below is another recipe for cheesecake -"New York", complemented by fragrant fresh strawberry sauce. It consists of a crumb of cookie crumbs filled with dough made from cream cheese and lemon for a balance of sweet and tart. When the cake is baked, there is no need for a water bath. The main thing - gradually cool the cheesecake at home to avoid cracks. At this time you can make strawberry sauce. When both ingredients cool, pour the topping on the cheesecake and serve.
For cheesecake:
- 1 1/4 cup crackers or vanilla shortcake;
- 2 spoons Art. unsalted butter, melted (+ more as needed);
- 1 1/4 cup sugar;
- 1 spoonful Art. universal flour;
- 250 grams of cream cheese, room temperature;
- 1 teaspoon finely grated lemon zest (from about 1 medium lemon);
- 1 teaspoon vanilla extract;
- a quarter cup of cold cream (thicker);
- 1 large egg yolk;
- 3 large eggs.
For topping:
- 700 grams of strawberries, washed, peeled and cut into large cubes;
- 1 tbsp. Sahara;
- 1 teaspoon finely grated lemon zest;
- 1 tablespoon freshly squeezed lemon juice;
- 2 spoons Art. water, if necessary;
- 1 spoonful Art. cornstarch, if necessary.
How to make such a cheesecake?
From the special equipment for this recipe cheesecake at home you will need a spring form.
Preheat oven to 180 degrees and positionrack in the middle. Generously lubricate the bottom and sides of the spring-shaped oil. Place the crumbs and melted butter in a medium bowl and mix until completely combined. Put this mixture in a pre-selected shape, evenly tamp the layer on top and sides.
Mix the sugar and flour in a medium bowl andset aside. Place the cream cheese in a bowl with a paddle, turn on medium speed and beat to a smooth texture for about 1 minute. While the mixer is working, slowly add the mixture of sugar and flour and beat until fully combined. Stop the mixer periodically to clean the sides of the bowl and scoop as needed.
Взбивая на низком уровне, добавьте лимонную цедру and vanilla, and then slowly pour in the cream. Then add the egg yolk, then the whole eggs 1 at a time, allowing each egg to completely stir before adding the next one.
Pour the stuffing on the prepared cake andlevel it. Bake your cottage cheese cheesecake at home until its edges are reddened; it will take about 45-60 minutes. Turn off the oven and let the cake cool in it for 1 hour.
Remove the cheesecake from the oven and place it on thecooling rack. Place a baking sheet on top of it and let it cool by carefully removing the sheet every 30 minutes to wipe off any condensation that has formed on the underside. In total, it will take about an hour and a half. Remove the baking sheet and cool the cheesecake for at least 4 hours. Meanwhile, make a strawberry sauce.
How to make topping?
Клубничный топпинг для чизкейка в домашних conditions is prepared as follows. Place the strawberries and sugar in a medium saucepan and mix until the berries are covered with sugar. Use potato tolkushka until about half the strawberries are completely crushed.
Поместите кастрюлю на сильный огонь и варите, stirring occasionally until bubbles begin to appear along the edge of the pan (about 5 minutes). Remove any foam from the surface of the sauce with a spoon. Add lemon zest and juice, mix to combine everything, and bring to a homogeneous mixture until the foam covers the entire surface of the mass. It takes about 2 minutes. Remove from heat and remove all foam from above.
Если соус нуждается в сгущении, перемешайте воду and cornstarch in a small bowl until the lumps completely dissolve. Put the pot on the fire, bring the strawberry mixture to a boil and add the cornstarch mixture a little, often beating until the sauce thickens to the desired consistency. Remove from heat. Allow the sauce to cool to room temperature. Transfer to a container with a resealable lid and cool completely.
Когда будете готовы подавать десерт, запустите knife around the inner edge of the mold. Unlock and remove outer ring. Place the cheesecake on a serving dish, pour the strawberry sauce on top, slice and serve.
Chocolate Cheesecake
You probably can't think of anything better thansimple and tasty dessert without baking. This version of the recipe for cheesecake at home is very original, because it includes Nutella pasta, chocolate and hazelnuts. You can make such a dessert without baking quickly and simply, and it is easy enough for everyone, including for beginners in the kitchen.
What do you need to know?
The consistency of the cake should be easily cut, but not dense. This dessert will be much softer than homemade baked cheesecake.
To preserve the texture of the dessert, it is best to freeze it slightly at first. Cut the cheesecake into portions, preferably with a ceramic knife. Use spring form.
При взбивании сливок обязательно соблюдайте caution. You must do this before the formation of soft flexible peaks, but at the same time they must maintain shape. Too thin cream in unbaked cheesecake will not look very good.
It is better to sift icing sugar, it will givedessert smooth texture. It is recommended to use cream cheese like “Philadelphia”, which freezes well. However, you can make this cottage cheese cheesecake at home.
What is needed for this?
To make such a cheesecake, you will need:
- chocolate cookies - 300 grams;
- butter, melted - 120 g;
- heavy cream, whipped to soft peaks - 600 ml;
- cream cheese - 400 grams
- sifted icing sugar - 75 grams;
- juice of half a lemon;
- 600 grams of Nutella pasta plus 150 grams for decoration;
- roasted ground hazelnuts - 100 grams.
Cooking process
How to cook a cheesecake at home? Crumble the cookies as small as possible into powder. Mix with melted butter and tightly spread the mass on the bottom and sides of the mold.
Combine whipped cream, icing sugar, cheesecreamy, lemon juice to complete uniformity. Add 600 grams of Nutella and mix thoroughly. Spread the mass over the top of the biscuit base and smooth out with a spoon. Put in the freezer and cool for 2 hours.
Then slowly heat 150 grams of Nutella andpour the cheesecake on top. Cover with chopped hazelnuts. Return the product to the freezer for another hour. Use then a sharp knife to remove the cheesecake from the mold. Hold the dessert for about half an hour at room temperature before serving.
Red Velvet Cheesecake
If you like red velvet cake the same waylike a cheesecake, this recipe is for you. The red base here is covered with a layer of cocoa and filled with a cream layer. For such an original cheesecake at home you will need:
- one and a half glasses of chocolate crumbled cookies;
- a quarter cup of melted butter;
- 1 tablespoon granulated sugar;
- 250 grams of cream cheese, softened;
- one and a half glasses of granulated sugar;
- 4 large eggs, slightly whipped;
- 3 tablespoons unsweetened cocoa powder;
- 1 cup sour cream;
- half a cup of whole buttermilk;
- 2 teaspoons vanilla extract;
- 1 teaspoon distilled white vinegar;
- 30 grams of red food coloring;
- 100 grams of cream cheese, softened;
- 1/4 cup butter, soft;
- 2 tbsp. powdered sugar;
- 1 teaspoon vanilla extract;
- fresh sprigs of mint.
Cooking original cheesecake
Made at home, cheesecake (recipe from the photo below) is as follows:
- Mix cookie crumbs with melted butter and 1 tablespoon of tablespoon sugar.
- Lay out evenly on the bottom of the spring form.
- Beat 250 grams of cream cheese and one and a half cups of granulated sugar at medium speed with an electric mixer, about 1 minute.
- Add the eggs and the next 6 ingredients on the list, mixing them at low speed until the mixture is completely homogeneous.
- Pour the dough on the prepared base evenly.
Выпекайте при 180 градусах на протяжении 10 minutes, then reduce the temperature to 150 degrees and bake another hour and a quarter, or until the center of the dessert is hard. Run the knife along the outer edge of the cheesecake to avoid sticking to the edges of the mold. Leave the dessert in the cooled oven for another 30 minutes. Then cool it slightly to room temperature and place in the refrigerator for 8 hours.
Finishing touch
Взбейте 100 граммов сливочного сыра и четверть a cup of oil at medium speed with an electric mixer until smooth. Gradually add the icing sugar and vanilla, beat until a delicate cream is obtained. Spread it evenly over the curd cheesecake. The recipe at home is completed as follows - remove the side parts of the spring form, decorate the cake with mint leaves and serve dessert.
