How to make a cheesecake at home

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

Classic Oreo Cookie Cheesecake

Korzh:

• peanuts or almonds - 55 gr.
• butter - 210 gr.
• shortbread cookies - 260 gr.

Filling:

• granulated sugar - 165 gr.
• cottage cheese (fat content 2-5%) - 420 gr.
• cream with a fat content of 20% - 420 ml.
• purified water - 125 ml.
• icing sugar - 25 gr. (approximately 2 tablespoons)
• Oreo cookies - 110 gr.
• classic yogurt without additives - 220 gr.
• vanillin - 1 pinch
• gelatin - 12-15 gr. (1 sachet)

1. Chop the butter into small squares, leave the composition to cool at room temperature. The final product should be malleable, soft.
2. Grind cookies in a convenient way, turning it into small crumbs. You can use a blender, combine or rolling pin.
3. Peel almonds or peanuts, chop them into thin slices, and sauté them in a preheated pan without adding oil.
4. Mix cookies with nuts, mash them into dust. Add the melted butter, knead the composition with your hands to get a homogeneous, but friable base.
5. Prepare the mold, cover the bottom with baking paper or food foil. Lay out the resulting mass and tamp it well.
6. Place the container in the refrigerator, wait 30-45 minutes until completely solidified. During this time, prepare gelatin: dilute it with water, mix with a fork, wait for swelling (about 15-20 minutes).
7. Since this cheesecake is cooked without baking, get pasty, not loose curd. In cases where the latter option is used, it is necessary to skip the dairy product through a sieve or meat grinder.
8. Mix cottage cheese with granulated sugar and vanilla, rub it with a fork, then place in a blender and bring to uniformity.
9. Start whipping the mass with a mixer at high speed, gradually pouring cold cream into it. Turn off the device at the moment when the composition rises at least 2 times.
10. Take a container with swollen gelatin, place it on a stove and heat until dissolved. After this, remove the pan from the stove, let cool.
11. Stir the cream based on cottage cheese with a fork and pour gelatin mixture into it at a time.
12. When the composition becomes more or less homogeneous, pour the crushed crumbs of Oreo cookies into it, mix again.
13. Take out the base for the cake, lay out the filling and level the product with your hands. Place in the refrigerator for 8-10 hours.
14. After the specified period, grease the cheesecake with yogurt filling, again send the cake for 2 hours in the refrigerator.

Cranberry Cheesecake

• sweet curd or cheese - 380-400 gr.
• fresh or frozen cranberries - 220 gr.
• shortbread chocolate cookies - 225 gr.
• cream with a fat content of 27-35% - 225 ml.
• granulated sugar - 145 g.
• cranberry juice or juice - 120 ml.
• butter (fat content 60–72%) - 75 gr.
• gelatin - 1 sachet (12-15 gr.)

1. Cut the butter into small squares, place on a flat dish and leave at room temperature for half an hour to make it soft. Then refrigerate the cream.
2. Grind cookies into crumbs in a convenient way. You can put it in a bag and go with a rolling pin, or you can do it with a blender. Add the crushed crumbs to the butter, mash thoroughly to get a homogeneous mixture.
3. Choose a suitable baking dish with a diameter of 22-26 cm., Roll the resulting mixture of butter and cookies along the bottom. Place the container in the refrigerator, start preparing the filling.
4. Pour a bag of gelatin into a bowl, pour cranberry juice into it, mix. Leave the composition to swell for a quarter of an hour.
5. Take out the cold cream, turn on the mixer at maximum speed and whisk them in a thick foam. Start gradually pouring sugar, whisking it at a low speed at the same time, achieve complete dissolution of the granules.
6. Rinse the cranberries through a colander, transfer to a sieve, pour over with steep boiling water and rub until the juice comes out. Mix it with sweet curd 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. As soon as this happens, remove the pan from the stove and let cool at room temperature.
8. Mix the gelatin mixture with a mixture of cottage cheese, cranberries and cream. Remove the cake-based cake from the refrigerator, level it with a rolling pin or hands, spread the filling over the entire surface. Wrap the bowl with cling film or cover with a plastic bag.
9. Put in the refrigerator for 9-13 hours, wait until it solidifies. When the time is up, decorate the cranberry cheesecake with slices of kiwi or ripe strawberries.

Chocolate Cheesecake

Korzh:

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

Filling:

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

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

Slow Cooking Banana Cheesecake

Korzh:

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

Filling:

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

1. Put cookies in a plastic bag, walk on it with a rolling pin, turning it into crumbs. Cut the butter into cubes, place it in an enamel pan, melt and cool. Add the chicken egg, beat with a mixer.
2. Mix the whipped mass with a cookie crumb, mix well with a fork. Remove the container from the multicooker, distribute the base along the bottom and walls (2 cm up), press it with your hands or a potato crush. Make a few holes with a fork for even baking.
3. Pound the cottage cheese 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 compounds (banana puree and curd), whisk with a mixer. Put on the cake, set the mode to "Baking" (duration 1 hour 25 minutes). After time, cool the cake at room temperature.

There are many cheesecake recipes that even the most sophisticated desserts lover will appreciate. The original American pie won widespread approval, for this reason it is often prepared for family holidays and gatherings with friends.

Video: how to make cheesecake in 10 minutes