Tired of the classic curd casseroles? Then I propose to prepare a trendy American dessert called "cheesecake", where the main component is the same cottage cheese or soft cheese.
Recipe content:
- How to make cheesecake - the secrets of the dish
- Cheesecake from cottage cheese
- Homemade cheesecake
- Classic cheesecake with cottage cheese
- Video recipes
Cheesecake is a famous beautiful American dessert, which is made from cookies and creamy airy young Philadelphia cheese, or from its analogues. The consistency of the product is something between a curd casserole and a soufflé cake. Complement the cake with various additives such as berries, fruits, chocolate, nuts, cinnamon, etc. All cheesecake recipes are prepared in two main ways: with a baked or raw filling.
It is advisable to cool the baked cheesecake to room temperature and keep in the refrigerator for 8-12 hours. Then it will be perfectly cut and, most importantly, will fully reveal the taste. Raw, unbaked cheesecakes are a mousse made with cottage cheese or cream cheese. They keep their shape thanks to gelatin or another gelling substance. Sometimes white chocolate is added to the filling to keep it in shape.
How to make cheesecake - the secrets of the dish
- It is important that all ingredients are at room temperature, so remove them from the refrigerator well in advance.
- A cookie crust is usually baked as a base. It serves as a bottom for the product and absorbs excess moisture from the curd filling.
- Cream cheese for the pie can be of the following varieties: "Philadelphia", "Ricotta", "Mascarpone", "Bucco". However, the dessert is no less tasty from low-fat cottage cheese.
- Beat the curd mass for a short time and at low speed. Otherwise, the surface of the dessert will spread out when oversaturated with air.
- Use a baking dish with removable rims. Then you can be sure that the cheesecake will painlessly get out of it without damage.
- A common problem in baked cheesecake making is cracking when it cools. To prevent this from happening, the cake is baked in a water bath, this will ensure uniform heating. Another way to reduce surface tension is to keep the temperature low for half an hour. The optimum temperature is 160 degrees, the maximum is 175. It is advisable to turn the brazier to the lower mode, and set the mold to the middle level. If these methods fail, then garnish the cheesecake with cookie crumbs, fruit, or whipped cream.
- The water bath is done as follows. The mold is wrapped in foil and placed in another large container filled with boiling water so that it reaches the middle of the sides of the cake mold.
- It is important not to overexpose the product in the oven, otherwise it will crack when cooled. The readiness of the cake is determined by tapping with a spoon on the wall of the mold: only the middle of the finished dessert moves.
- Cool the product slowly. First, with the oven turned off and the door ajar, 15 minutes. After the edge of the cake, use a knife to separate from the walls of the form and leave to cool completely.
Cheesecake from cottage cheese
Cottage cheese cheesecake is made from products that can be easily found in the store. It does not require much time at all, and the main thing is always delicious.
- Caloric content per 100 g - 267 kcal.
- Servings - 8
- Cooking time - 1 hour 15 minutes
Ingredients:
- Baked milk biscuits - 400 g
- Cottage cheese - 800 g
- Butter - 150 g
- Cream 20% fat - 100 g
- Eggs - 3 pcs.
- Sugar - 200 g
- Vanillin - packaging
- Sour cream - 250 g
- Any fruit - 400 g
Step by step cooking:
- Melt the butter on the stove or microwave and pour into a bowl of cookies.
- Mix the mass thoroughly and tamp it with a crust into a mold with removable sides covered with parchment. I advise you not to cut the edge of the paper in a circle. This will make it easier to move the product onto the serving dish. Make sides 5-7 cm high from the cookies. The thickness of the cake layer should be 1 cm. Send the base to the refrigerator.
- Rub the cottage cheese through a sieve or beat with a blender until creamy.
- Add cream to the curd and whisk again until tender.
- Put eggs, sugar, vanillin into the mass and beat again. At the same time, move the blender inside the mixture without bringing it to the surface.
- Fill the cake pan with the curd mass and knock it on the table several times, i.e. raise the form 5-10 cm and drop it on the table. Repeat this action 5 times. This will help all the air out of the curd.
- Place the cheesecake in the oven for 50 minutes at 170 ° C. Do not open the oven.
- Meanwhile, beat the sour cream with 2 tablespoons. sugar until smooth and pour over the cheesecake after 50 minutes.
- Send the product back to the oven, setting t200 ° C. Soak dessert for 7 minutes.
- Decorate the finished pie with any berries and refrigerate overnight.
Homemade cheesecake
Homemade cheesecake is able to endure the improvisation of any housewife, since it can be prepared by adapting it to the tastes of your family. Try to surprise your family with a simple recipe for great pastries.
Ingredients:
- Flour - 250 g
- Butter - 125 g
- Sugar - 1 tablespoon
- Cottage cheese - 500 g
- Sugar - 3 tablespoons
- Eggs - 2 pcs.
- Sour cream - 125 g
Step by step cooking:
- Cut the butter into pieces, add sugar, flour and mash into crumbs with your hands.
- Cover the bottom of the baking dish with parchment, brush with oil and distribute the dough in the form of a crust with sides.
- Put the cake in an oven heated to 200 ° C for 15 minutes.
- Meanwhile, grind the curd through a sieve.
- Add eggs, sugar and beat with a blender.
- Add sour cream and interrupt again.
- Spread the curd filling evenly on the cake.
- Send the product to an oven heated to 160 ° C for 1 hour. Then increase the temperature to 200 ° and bake for 10 minutes until the cake is golden brown. After turning off the oven, open the door and hold the cheesecake for 15 minutes.
- Cool the finished pie well until it cools completely and leave in the refrigerator for 5-6 hours.
Classic cheesecake with cottage cheese
At home, this dessert is prepared only from selected types of cream cheese. However, in some countries, partially or completely cheese is replaced with soft fat cottage cheese, from which the dessert looks very similar to the original, and the taste is no worse.
Ingredients:
- Cottage cheese - 600 g
- Jubilee cookies - 250 g
- Butter - 100 g
- Eggs - 3 pcs.
- Sour cream - 100 g
- Sugar - 150 g
- Vanillin - 1 pack
- Lemon zest - 1 fruit
Step by step cooking:
- Break the cookies into crumbs with the help of kitchen helpers (blender, food processor, rolling pin). Add softened butter and knead until smooth.
- Put the mass in a greased baking dish, smooth the surface of the dough and send it to the refrigerator for half an hour.
- Rub the cottage cheese through a sieve. Add eggs, sugar, vanillin and mix well.
- Pour in the sour cream, add the lemon zest and whisk the food again.
- Pour the curd filling into a baking dish on top of the crust and smooth well.
- Place the product in an oven preheated to 170 ° C for 50 minutes.
- Cool the finished pie to room temperature, then chill in the refrigerator for 6 hours and serve.
video recipes:
