Cheesecake is a dessert made of delicate sand-based soufflé. It is usually prepared from cottage cheese or soft cream cheeses. A cake can be baked or made from crushed cookies. The classic recipe has a lot of variations, cheesecake can be prepared with any filling and even served as a cake on the festive table.
Pick your recipe
Classic Cheesecake Cheese Recipe
On the basis of the classic cheesecake, you can bake any other varieties of this treat, adding various ingredients, such as berries, fruits, chocolate, etc.
You will need:
- 700 grams of cottage cheese;
- 100 grams of butter;
- 150 grams sugar;
- 100 grams of shortbread cookies;
- 4 chicken eggs;
- 120 ml of milk;
- a pinch of vanillin.
Step-by-step cooking process
Put the shortbread biscuits in a bag with a latch and mash it with a rolling pin until small crumbs. You can also grind it with a blender, but in the first method after baking, the base is more airy and crispy.
Pour the crushed cookies from the bag and add softened butter to it. Grind thoroughly and mash the mass with your hands to get a homogeneous friable mixture.
Grease a baking tray with butter and line its edges with parchment paper. Spread the sand base evenly over the bottom of the baking sheet, press lightly so that the finished pie base does not crumble when cut. Put the base bake in the oven at 180 ° C for 10 minutes.
Put cottage cheese in a blender bowl, break eggs, add sugar and pour milk. Beat the ingredients with a blender until a thick creamy creamy mass. Remove the baking sheet from the oven, lay the resulting curd mass on a slightly cooled cake.
To prevent cracks and bumps from forming on the cheesecake, gently shake and twist the shape left and right. Excess air will come out, and the cream layer will be able to more evenly distribute.
Bake the cheesecake in a preheated oven for approximately 40 minutes. Then cool the cake to room temperature and put in the refrigerator for 8 hours, so that it acquires the desired viscosity and reveals its unique taste.
Only after insisting, remove the cake from the mold and remove the parchment; you can decorate the dessert with any berries or jam.
Variant of quick cottage cheese cheesecake with banana
This airy tender dessert has a very interesting banana flavor, it turns out especially tasty if you use slightly overripe bananas.
You will need:
- 500 grams of cottage cheese;
- 6 pcs bananas;
- 1 chicken egg;
- 2 tbsp. l flour.
Beat the curd with a blender nozzle until smooth. For lovers of meticulous work, you can grind cottage cheese through a sieve.
Peel the bananas and also chop in a blender. Combine the banana and curd masses in one bowl and mix everything thoroughly.
Add a fresh egg to the mass, pour in the flour and mix vigorously until a uniform consistency is obtained.
Oil a baking dish and sprinkle with semolina so that the dough does not stick and the finished cheesecake easily moves away from the edges. Pour the dough into the mold and place in the oven, preheated to 180 ° C, for half an hour.
Garnish the cooled cheesecake to taste with syrup, jam, berries, chocolate or banana slices and serve.
Gelatin-free cottage cheese cheesecake: homemade recipe
You will need:
- 300 grams of cottage cheese;
- 300 grams of baked milk type cookies;
- 300 grams of boiled condensed milk;
- 150 grams of butter;
- 120 ml cream;
- 10 grams of instant gelatin.
Grind shortbread cookies in a blender bowl. Melt the butter and mix in a blender bowl with chopped cookies. Pour gelatin with warm water, mix well so that there are no clots, and let it swell.
Transfer the butter-baked mass to a bowl, and in a blender bowl, beat the boiled condensed milk, cream and cottage cheese. After that, add the swollen gelatin to them and whisk the cold filling again.
To prevent dessert from sticking to the baking sheet, cover the bottom with the sides with cling film. After that, spread the base of cookies with butter on the bottom. Pour liquid curd filling on top.
Send the dessert to infuse in the refrigerator for 6-8 hours. Before serving, you can pour the cheesecake on top with your favorite syrup.
Multicooker Cheesecake Recipe
This version of the cheesecake due to languishing cottage cheese in a slow cooker helps to achieve the effect as if the pie was made from Philadelphia cheese.
You will need:
- 500 grams of cottage cheese;
- 150 grams of cookies;
- 80 grams of butter;
- 1 cup of sugar;
- 2 chicken yolks;
- 2 chicken eggs;
- 120 ml cream;
- 1 tbsp. l lemon juice;
- 1.5 tbsp. l flour;
- 2 tbsp. l lemon peel.
Rub the cottage cheese through a sieve or a blender and mix with chopped lemon zest. In the process of whipping, add sugar, eggs and yolks, cream, lemon juice gradually into the mass. Lastly, introduce the flour gradually. Beat the mixture vigorously for 5 minutes to create a uniform, airy curd souffle.
Grind cookies with a rolling pin and add softened butter to it and carefully knead the mass with your hands. Lubricate the multicooker bowl with butter. To prevent the cake from sticking to the bottom of the bowl, lay a circle of baking parchment on the bottom. After that, spread the oil-liver mass along the bottom, pressing it with your hands so that the cake does not crumble. It is possible to form small sides at the cake. Pour the curd liquid on top.
Put the bowl in the slow cooker, trying not to wave, so that the souffle does not lose its airy lightness. Bake the cake for 80-90 minutes in the "Baking" mode.
Shake the cheesecake and shake it. If only the middle fluttered, then everything is ready. It is advisable to leave the cheesecake inside the slow cooker for another 10 minutes after the end of the program.
Take out the bowl with the cake, let it cool to room temperature and leave it to stand in the refrigerator for 6-8 hours. Carefully remove the finished dessert from the bowl, it remains to decorate the cheesecake to taste and serve.
Cottage cheese cheesecake with berries
Fresh berries baked in their composition give a special zest and unusual taste to cheesecakes. Try the amazing combination of cottage cheese with raspberries. This colorful dessert will remind you of summer. You can take frozen berries or choose whole berries from jam.
You will need:
- 700 grams of cottage cheese;
- 80 grams of butter;
- 200 grams of shortbread cookies;
- 200 grams of sugar;
- 3 chicken eggs;
- 2 chicken yolks;
- 1 tbsp. l lemon juice;
- 1-2 tbsp. l lemon zest;
- 15 grams of potato starch;
- a handful of semolina;
- 100 ml cream.
Step cooking
Dip the cookies into the blender bowl and chop it in a pulsed mode. You can take chocolate shortbread cookies. Melt the butter in a water bath or microwave in a thick-walled glass for 30 seconds.
Pour the crumbs from the cookies into a deep bowl and pour the melted butter into it. Knead the mass thoroughly with your hands until a homogeneous, friable consistency is obtained.
Take a detachable cake pan and grease it, lightly sprinkle with semolina finely ground. Spread the base of the future cheesecake evenly across the bottom of the mold. It must be tamped evenly, use a glass for this.
Squeeze the juice from the lemon and grate the lemon zest on a fine grater. Put the cottage cheese in a deep bowl, add sugar, starch and lemon zest to it. Beat there 3 eggs one at a time, then the yolks, after each addition carefully mix the mass. Lastly, while constantly stirring, pour in the cream and lemon juice. Stir everything until smooth.
Put half of the resulting curd into a baking dish on top of the cake. Spread raspberries on top of the mass and shake the mold slightly so that excess air comes out. Lay out the second half of the curd filling.
Put the cake pan in the oven preheated to 200 ° C, the first stage of baking the cheesecake lasts 8-10 minutes. Then lower the temperature to 130 ° C and simmer the dessert for another 45 minutes.
After baking, allow the cake to cool directly in the oven to room temperature. After that, you need to send the cheesecake to cool for 6 hours in the refrigerator. Serve dessert cold with garnish with raspberries or jam.
