How to cook a cheesecake at home

Cottage cheese dessert with a loud name "Cheesecake" came to us from America. The cake consists of crumbs of cookies and cheese (cottage cheese) filling, which is subsequently baked. Later, the British came up with their cooking technology, but without baking. Consider the important aspects in order.

Classic cheesecake based on cookies "Oreo"

Korzh:

• peanuts or almonds - 55 gr.
• butter - 210 gr.
• Shortbread - 260 g.

Filling:

• sugar sand - 165 gr.
• cottage cheese (fat content 2-5%) - 420 gr.
• Cream fat content of 20% - 420 ml.
• purified water - 125 ml.
• icing sugar - 25 gr. (about 2 tablespoons)
• Oreo Cookies - 110 gr.
• Classic yoghurt without additives - 220 gr.
• vanillin - 1 pinch
• gelatin - 12-15 gr. (1 bag)

1. Chop the butter into small squares, leave the mixture to cool at room temperature. The final product must be supple, soft.
2. Grind cookies in the convenient way, having turned it into a small crumb.You can use a blender, combine or rolling pin.
3. Peel the almonds or peanuts, chop them into thin slices and fry in a pre-heated pan without adding oil.
4. Mix cookies with nuts, mash them into dust. Add the melted butter, knead the composition with your hands to make a homogeneous, but crumbly base.
5. Prepare the mold, cover the bottom with baking paper or food foil. Put the resulting mass and well tamp it.
6. Put the container in the fridge, wait 30-45 minutes until it solidifies. During this time, prepare the gelatin: dilute it with water, mix with a fork, wait for the swelling (about 15-20 minutes).
7. Since this cheesecake is cooked without baking, purchase a pasty, and not loose cottage cheese. In cases where the latter is used, it is necessary to pass the dairy product through a sieve or meat grinder.
8. Mix the cottage cheese with sugar and vanilla, pound it with a fork, then place in a blender and bring to homogeneity.
9. Begin to beat the mixture with a mixer at high speed, gradually pouring cold cream into it.Turn off the device at a time when the composition rises at least 2 times.
10. Take a container with swollen gelatin, put it on the stove and heat it to dissolve. After that, remove the pan from the stove, let cool.
11. Stir the cream on the basis of cottage cheese with a fork and simultaneously pour into it a mixture of gelatin.
12. When the composition becomes more or less homogeneous, pour chopped Oreo cookies into it, mix again.
13. Take out the base for the cake, lay out the filling and smooth the product by hand. Put in the refrigerator for 8-10 hours.
14. After the specified period, grease the cheesecake with yogurt filling, again send the cake to the refrigerator for 2 hours.

Cranberry Cheesecake

• sweet curd mass or curds - 380-400 gr.
• fresh or frozen cranberries - 220 gr.
• Chocolate Shortbread Cookies - 225 gr.
• Cream fat content of 27-35% - 225 ml.
• granulated sugar - 145 gr.
• cranberry juice or juice - 120 ml.
• butter (fat content 60-72%) - 75 gr.
• gelatin - 1 bag (12-15 gr.)

1. Cut the butter into small squares, place on a flat dish and leave at room temperature for half an hour so that it becomes soft.Then put the cream in the fridge to cool.
2. Crush cookies in a crumb in the convenient way. You can put it in a bag and walk around with a rolling pin or do it with a blender. Add the crushed crumb to the butter, carefully rub it in order to get a homogeneous mixture.
3. Choose a suitable baking dish with a diameter of 22-26 cm., Roll out the mixture of butter and biscuits along the bottom. Place the container in the refrigerator, proceed to the preparation of the filling.
4. Pour a bag of gelatin into a bowl, pour cranberry juice into it, mix. Let the compound swell for a quarter of an hour.
5. Remove the cold cream, turn on the mixer at maximum speed and whip them into a thick foam. Begin gradually to pour in sugar, simultaneously beating it at low speed, achieve complete dissolution of the granules.
6. Rinse the cranberries through a colander, move to a sieve, pour over boiling water and rub to make juice. Mix it with a sweet curd mass or curds, add cream, whisk again with a mixer.
7. Heat cranberry juice mixed with gelatin in a water bath. Bring the composition to such a state that the granules are completely dissolved.Once this happens, remove the pan from the stove and leave to cool at room temperature.
8. Mix the gelatin mixture with a mass of cottage cheese, cranberries and cream. Remove the cookie-based cake from the refrigerator, level it with a rolling pin or with your hands, spread the filling over the entire surface. Wrap a bowl with cling film or cover with a plastic bag.
9. Put in the fridge for 9-13 hours, wait until it solidifies. After the expiration date, decorate the cranberry cheesecake with slices of kiwi or ripe strawberries.

Chocolate Cheesecake

Korzh:

• cocoa powder - 75 gr.
• sugar - 55 gr.
• salt - 2 pinches
• butter - 210 gr.
• wheat flour - 325 gr.

Filling:

• curd fat content 5-9% - 365 gr.
• chicken egg - 3 pcs.
• whole milk or cream (fat content 10-15%) - 65 ml.
• granulated sugar - 115 gr.
• black or milk chocolate - 100 gr.
• sour cream (fat content of 20%) - 55—60 gr.
• cocoa powder - 80 g.

1. Crush the butter into thin slices or squares, place in a bowl and leave to warm to soften. After that, mash the butter with a fork, rub it with sugar, whisk with a blender or mixer.Achieve complete dissolution of the granules.
2. Move the cream mixture into a wide bowl, put a sieve over it, sift cocoa powder and flour. Stir the composition first with a fork or knife, and then knead the dough with your hands so that it resembles a flour crumb. Preheat the oven to 190-210 degrees.
3. At this time, grease the baking dish with butter, spread the resulting dough, tamp well and make the sides. Lift the flour crumb along the walls of the dish 2-3 cm. Pierce the base for the cheesecake with a fork so that it is better baked.
4. Send the form to the oven for a quarter of an hour, bake until cooked. After the expiration date, remove the baked dough, let it cool at room temperature. Start cooking the curd filling.
5. Pound curd with a fork or pass it through a sieve, add chicken eggs, mix. Place the cottage cheese with eggs in a blender, chop well, then beat with a mixer so that the mixture is understood 1.5 times. Ideally, you should get a creamy mass of delicate texture.
6. After all the preparations, divide the composition into 2 sections in the ratio of 2: 3 (200 gr. To 300 gr.).Break the chocolate bar into small pieces, place it in an enamel pan, pour in milk / cream. Heat the mass in a water bath, stir constantly. Bring the mixture to homogeneity, then turn off the burner.
7. Cool the melted chocolate paste for about 5-10 minutes, then add the smallest curd mass to it. Proceed to the formation of a cheesecake "Zebra", namely, the creation of a picture.
8. Take the container with the baked cake, pour into the center 1 tablespoon of chocolate paste. Then in the middle of this composition, add 2 tablespoons of regular cream. Repeat the manipulations until the composition spreads across the surface, forming a striped pattern.
9. Preheat the oven to 190 degrees, put the form with the prepared mass, bake about 35-45 minutes. After this time, turn off the stove, do not open the door, leave the cake until the oven is completely cooled.
10. The cheesecake is ready, it remains to get it out of the mold and cut into portions. If desired, you can decorate the dessert with fresh raspberry berries.

Banana cheesecake in a slow cooker

Korzh:

• Cookies oatmeal or shortbread - 350/400 gr.
• butter (fat content 65-72%) - 85 gr.
• chicken egg - 1 pc.

Filling:

• low-fat cottage cheese - 600 gr.
• banana - 3-4 pieces
• sour cream with fat content from 15% - 175 gr.
• chicken egg - 3 pcs.
• sugar - 155 gr.
• lemon juice - 45 ml.

1. Put the cookies in a plastic bag, go over it with a rolling pin, turning it into a crumb. Cut the butter into cubes, place it in an enamel pan, melt and cool. Add chicken egg, beat with a mixer.
2. Mix the beaten mass with a crumb of cookies, mix well with a fork. Remove the container from the multicooker, spread the base along the bottom and walls (2 cm up), tamp with your hands or a potato squash. Make a few holes with a fork for even baking.
3. Pound curd through a sieve, mix it with sugar, eggs and sour cream, beat until smooth. In a separate bowl, crush the bananas with a fork, mix it with the juice of half a lemon, pass through a blender.
4. Combine both ingredients (banana puree and curd mass), whisk with a mixer. Put on the cake, put the mode "Baking" (duration 1 hour 25 minutes). After time, cool the cake at room temperature.

There is a mass of cheesecake recipes that even the most sophisticated connoisseur of desserts will appreciate. The original American pie won universal approval, for this reason it is often prepared for family holidays and get-togethers with friends.

Video: how to make a cheesecake in 10 minutes