Surprisingly, cheesecake is one of the easiest desserts. You can easily cook it yourself. What do you need to make a classic cheesecake at home? The recipe is given below. For him you will need:
- one and a half glasses of shortbread cookies;
- 3 tablespoons unsalted butter, melted;
- 300 grams of cream cheese;
- 1.5 cups of sugar;
- 1/4 Art. corn starch;
- 1 liter tablespoon vanilla extract;
- 2 large eggs;
- 3/4 Art. whipped cream.
How is such a dessert made?
The day before you plan to serve a "delicious", make its basis. As you can see in the photo, the cheesecake made at home should have a thin cake and a thick curd (cheese) layer.
Preheat the oven to 180 degrees. Pound the cookies into crumbs, mix with a mixer with melted butter. Coat the bottom of the spring form with this mixture, compress well. Bake for a few minutes.
In a large bowl, using an electric mixer, beat low about 1/4 of the cream cheese, a third glass of sugar, and corn starch. It takes about 3 minutes. Add the remaining cream cheese, a quarter at a time, whisking and scraping the mass well from the edges of the bowl.
Increase the speed of whipping and add the remaining sugar, then vanilla. Beat the eggs one at a time, whisking the mixture well after each addition. Pour in the cream and continue mixing until completely homogeneous. A properly prepared filling will look light and airy. Once you have this consistency, carefully spread it with a spoon on the prepared cake.
How to bake?
Always bake such a cake in a water bath. This allows you to keep the hot air in the oven moist, so that the dessert bakes smoothly and evenly. It also helps ensure that your cake has a smooth top, without large cracks.
Classic cheesecake at home baked like that. 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 form. Bake a cheesecake until its edges turn light golden brown and the top light golden. It takes about an hour and a quarter. Then remove the cheesecake from the water bath, reposition on the wire rack and let cool in the mold for 2 hours. After that, cover with food (polyethylene) film and place in the refrigerator for the night 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 pie, 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 cheesecake recipe, New York, complemented by a fragrant sauce of fresh strawberries. It consists of a crust of cookies crumbs filled with dough made from cream cheese and lemon to balance sweet and tart. When the cake is baked, there is no need for a water bath. The main thing is to gradually cool the cheesecake at home to avoid cracks. You can make strawberry sauce at this time. When both components have cooled, pour the topping onto the cheesecake and serve.
For cheesecake:
- 1 1/4 cup crackers or vanilla shortbread cookies;
- 2 tablespoons unsalted butter, melted (+ more as needed);
- 1 1/4 cup sugar;
- 1 tablespoon universal flour;
- 250 grams of cream cheese, room temperature;
- 1 teaspoon finely grated lemon peel (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 peel;
- 1 tablespoon freshly squeezed lemon juice;
- 2 tablespoons water, if necessary;
- 1 tablespoon corn starch, if necessary.
How to make such a cheesecake?
Of the special equipment for this cheesecake recipe at home, you will need a spring form.
Preheat the oven to 180 degrees and position the rack in the middle. Generously grease the bottom and sides of the spring mold with oil. Place crumbs and melted butter in a medium bowl and mix until fully combined. Put this mixture in a pre-selected shape, evenly compact the layer on top and on the sides.
Combine the sugar and flour in a medium bowl and set aside. Place cream cheese in a mixer bowl equipped with a spatula-shaped nozzle, turn on medium speed and beat until smooth for about 1 minute. While the mixer is working, slowly add the mixture of sugar and flour and whisk until completely combined. Stop the mixer periodically to clean the sides of the bowls and vanes as needed.
Whisking at a low level, add lemon zest and vanilla, and then slowly pour in the cream. After that, add the egg yolk, then whole eggs, 1 at a time, allowing each egg to mix completely until the next one is added.
Pour the filling onto the prepared cake and level it. Bake your cottage cheese cheesecake at home until its edges are lightly browned, it takes 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 a cooling rack. Place a baking sheet on top of it and let it cool, 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 refrigerate the cheesecake for at least 4 hours. Meanwhile, make strawberry sauce.
How to make topping?
Strawberry topping for cheesecake at home is prepared as follows. Place the strawberries and sugar in a medium saucepan and stir until the berries are covered in sugar. Use a potato crusher until about half of the strawberries are completely crushed.
Place the pan over high heat and cook, 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.
If the sauce needs to be thickened, mix the water and corn starch in a small bowl until the lumps are completely dissolved. Put the pan on the fire, bring the strawberry mixture to a boil and add a little cornstarch mixture, whisking often until the sauce thickens to the desired consistency. Remove from heat. Let the sauce cool to room temperature. Transfer to a container with lockable lid and refrigerate completely.
When you're ready to serve dessert, run a knife around the inside edge of the mold. Unlock and remove the outer ring. Place the cheesecake on a serving plate, pour the strawberry sauce on top, chop and serve.
Chocolate Cheesecake
Probably nothing better could be invented than a simple and tasty dessert without baking. This version of the cheesecake recipe 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 a baked cheesecake at home.
To preserve the texture of the dessert, it is best to slightly freeze it first. Serve the cheesecake, preferably with a ceramic knife. Use a spring form.
When whipping cream, be sure to be careful. You must do this until soft, flexible peaks form, but they must retain their shape. Too thin cream in an unbaked cheesecake will not look quite good.
It is better to sift the icing sugar, this will give the dessert a smoother texture. It is recommended to use a cream cheese like Philadelphia, which solidifies 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 chip cookies - 300 grams;
- butter, molten - 120 g;
- butter cream whipped to soft peaks - 600 ml;
- cream cheese cream - 400 grams
- sifted icing sugar - 75 grams;
- juice of half a lemon;
- 600 grams of Nutella paste plus 150 grams for decoration;
- roasted chopped hazelnuts - 100 grams.
Cooking process
How to cook a cheesecake at home? Crush the cookies as finely as possible, into powder. Mix with melted butter and firmly spread the mass on the bottom and walls of the mold.
Combine whipped cream, icing sugar, cream cheese, lemon juice until smooth. Add 600 grams of Nutella and mix thoroughly. Spread the mixture on top of the cookie base and smooth with a spoon. Put in the freezer and refrigerate for 2 hours.
Then slowly heat 150 grams of Nutella and pour on top of the cheesecake. Cover with chopped hazelnuts. Return the product to the freezer for another hour. Then use 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 as much as cheesecake, this recipe is for you. The red base here is covered with a layer of cocoa and filled with a creamy layer. For such an original cheesecake at home, you will need:
- one and a half glasses of chocolate chip cookies crumbled;
- a quarter cup of molten butter;
- 1 tablespoon granulated sugar;
- 250 grams of cream cheese, softened;
- one and a half glasses of granulated sugar;
- 4 large eggs, slightly beaten;
- 3 tablespoons unsweetened cocoa powder;
- 1 cup sour cream;
- half a glass of whole buttermilk;
- 2 teaspoons vanilla extract tea;
- 1 teaspoon of 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 with photo below) is as follows:
- Stir the cookie crumbs with melted butter and 1 tablespoon of granulated sugar.
- Spread evenly on the bottom of the spring form.
- Beat 250 grams of cream cheese and a half cup of granulated sugar at medium speed with an electric mixer, for about 1 minute.
- Add eggs and the following 6 ingredients on the list, mixing them at low speed until the mixture is completely homogeneous.
- Pour the dough onto the prepared base evenly.
Bake at 180 degrees for 10 minutes, then reduce the temperature to 150 degrees and bake for another hour and a quarter, or until the center of the dessert becomes firm. Run the knife along the outer edge of the cheesecake to avoid sticking to the edges of the mold. Leave the dessert in the turned-off cooling oven for another 30 minutes. Then cool slightly to room temperature and refrigerate for 8 hours.
Finishing touch
Beat 100 grams of cream cheese and a quarter cup of butter at medium speed with an electric mixer until smooth. Gradually add icing sugar and vanilla, whisk until a gentle cream is obtained. Spread evenly over the curd cheesecake. The recipe at home ends like this - remove the side parts of the spring form, decorate the cake with mint leaves and serve dessert.