Cheesecake

Category: Confectionery
Cheesecake

Ingredients

Biscuits 2 packs
butter 80 gr.
wheat flour 1 tbsp. l
eggs 3 pcs.
cottage cheese 18% (9%) 1 kg.
sugar 250 gr.
salt 0.5 tsp
grated zest from one lemon
vanillin 1 pack.
for the first option:
sour cream 15% 1 full art. l.
cream 38% 200 gr.
for the second option:
sour cream 15% 300 gr.

Cooking method

  • THE FOUNDATION:
  • I take 2 packs of jubilee cookies (there are 20 cookies in total), but you can
  • any other, if only it was crumbly (baked milk, creamy).
  • butter 80 grams.
  • in a meat grinder, scroll through the cookies and then add softened butter to it
  • and mix with a fork until smooth.
  • In a blender, this can be done faster, add butter to the crushed cookies and scroll.
  • At the bottom of a detachable cake mold, I put parchment (as you can see in the photo) and clamp the paper with a detachable ring as when embroidering the base with a hoop)))). I spread the ground biscuits into the mold and evenly distribute them with my hands over the entire bottom, press the dough with my fingers so that it sticks together and does not crumble.
  • at this time, I preheat the oven to 300 degrees and put a cake of cookies there 4 !!!!!! minutes !!!!!!!! follow the clock and the color - let it brown but not burn.
  • I take out the cake, and open the oven to cool down, and turn it on at 100 degrees
  • while the cake is cooling I make a cheese mixture:
  • CHEESE MIX:
  • 1 tbsp. a spoonful of flour
  • 3 eggs,
  • 1 kg. cottage cheese 18% (9% is also possible) - spreading delicate consistency, not grained !!!
  • 250 gr. Sahara.
  • 1/2 teaspoon of salt.
  • grated zest from 1 lemon.
  • 1 bag of vanillin.
  • 1st option: 200gr. cream 33-38% fat + 1 tablespoon of sour cream or /
  • 2nd option: 300gr. sour cream.
  • mix everything until smooth and put in a split form on a prepared and slightly cooled base of cookies.
  • bake for an hour and a half (1.5 hours)
  • at 100 degrees - no more !!!!! - like meringue
  • after baking, wait until it cools completely, only then you can remove the sides of the split form (carefully draw with a knife to separate the cake from the edges). I do not remove the cake from the springform cake pan, but leave it on it.

Time for preparing:

2 hours

Cooking program:

oven

Note

Cheesecake
Cheesecake

Arka
Understandably, mentally and attractive!
1. What else (besides heavy cream) can you notice sour cream?
2. Do you also know how to embroider?
Balamutka
Probably delicious. We need to cook.
vagsal
Quote: Arka

1. What else (besides heavy cream) can you notice sour cream?
In general, I made this cake for the very first time generally without cream and sour cream, and it turned out, but only less oily, but I do not particularly advise putting this option without cream and sour cream in the refrigerator. or after the refrigerator should stand at room temperature to thaw.
CHEESE MIX:
1 tbsp. a spoonful of flour
3 eggs,
1 kg. cottage cheese 18% (9% is also possible) - spreading delicate consistency, not grained !!!
250 gr. Sahara.
1/2 teaspoon of salt.
it was the very first and cheapest option
Quote: Arka

2. Do you also know how to embroider?
Are you a clairvoyant by any chance ?! embroider)))
Yulia
1) cooks deliciously
2) cross stitch
3) handsome
4) Muscovite
eh, maybe he wants to get married
Twist
vagsal, very gentle and beautiful!
Arka
Quote: vagsal

Are you a clairvoyant? embroider)))
clairvoyant

Quote: vagsal

In general, I made this cake for the very first time without cream and sour cream at all, and it turned out, but only less oily, but I don't really recommend putting this option without cream and sour cream in the refrigerator.or after the refrigerator should stand at room temperature to thaw.
it was the very first and cheapest option

and how is this option? does not it lose in taste to fat?
another question: should it be cooled in the refrigerator?
Violochka
looks delicious
vagsal
Quote: Arka

and how is this option? does not it lose in taste to fat?
another question: should it be cooled in the refrigerator?
1- No, it does not lose to "fat", only a little more dense. And I put "fatty" in brackets because the fat content is not particularly felt in the taste, it even seems less fatty than ordinary biscuit-butter cakes.))
2- you can cool it at room temperature, the refrigerator is not important, the main thing is not to be warm. But I really wanted to try, so I put it on the balcony, and now the weather is not hot))
Dr. Lena
The recipe, of course, is interesting, but, vagsal, 300 gr. in the oven did not overdo it?
vagsal
Quote: Dr. Lena

but, vagsal, 300 gr. in the oven did not overdo it?
You can do it for 250, but not less, the oil will simply melt and leak out. Moreover, only 4 minutes for 300 grams is not so much.
although your right to cook as you wish)))), but, I checked the recipe 3 times.
Dr. Lena
In my kaiser (e) the edge is 250 g. What will not work?
vagsal
Quote: Dr. Lena

In my kaiser (e) the edge is 250 g. What will not work?
it will turn out)))) I just tried it on 250, just hold it for a minute more))
Arka
Alexey, we have tried the "diet" option! All liked it! It's that simple! Thanks for the recipe and tips!
vagsal
Quote: Arka

Alexey, we have tried the "diet" option! All liked it! It's that simple! Thanks for the recipe and tips!
Urrrrra !!!!!! At last!!!!!
I am very glad that there is a result, and it is not bad)))))
You made me very happy!
Arka
Quote: vagsal

Urrrrra !!!!!! At last!!!!!
I am very glad that there is a result, and it is not bad)))))
You made me very happy!
There is even a photo!
Somehow I'll post it in my previous post.
Alenushka
Alexey, I read the title and decided that I would never cook this !!! But, having carefully read the recipe, I was pleasantly surprised that everything is not so difficult. I will definitely try at my leisure! Thanks for the interesting recipe! And I also embroider with a cross ...
vagsal
Quote: Alenushka

I was pleasantly surprised that everything is not so difficult. I will definitely try at my leisure! And I also embroider with a cross ...
Try it, and you will really understand that the recipe itself is not complicated)))
I see an amazing trend, creative people are multifaceted. They do a lot in different spheres of activity! Cooking, and handicrafts, photography and versification)))) I am glad to be a member of this forum, to be next to all of you !!!!
Lozja
We were preparing an option with sour cream! It was delicious! Thanks for the recipe!
vagsal
Lozja very glad that you liked it !!! Bon appetit and successful creativity!
Arka
The promised photo
Cheesecake

Thanks for the recipe!
AlenaT
Why is the top so yellow?
What is covered?
I know the option when the top is smeared with lemon curd - a very pleasant combination ...
Arka
If the question is for me, then it was with lemon curd that I lubricated
AlenaT
Arch, thanks for the answer!
For a long time, no one in the topic was noted, so she asked at random - suddenly someone will answer!)))
vagsal
Quote: AlenaT

Why is the top so yellow?
What is covered?

good day! in the original recipe there is no shaving brush, I got yellow on top due to the temperature of 100 degrees, with it, as confectioners say, the "correct color" cottage cheese with cream is not baked, but slightly melts. this technology is close to the preparation of some types of cheese. hence the name - cheese-cake))))
although this dessert does not hurt some sour icing for flavoring contrast. for example, cherry.
AlenaT
Alexei, thank you very much for such a cool and delicious recipe!
Liked more than all the cheesecakes I've made so far.
I especially liked that the filling does not rise during the baking process and, accordingly, does not fall off afterwards.
The structure of the filling is compacted and can be cut and kept in shape practically without problems.
The lower base also does not disintegrate and crumbles.
And the filling is very oily and soft.
Next time I will definitely try the lemon-coated one.
Thank you!)))
Iriska
And here's my cheesecake. It turned out very tasty. But I still want to try with mascarpone. And feel the difference.
Cheesecake
vagsal
Quote: Iriska

Here's my cheesecake

Great idea with chocolate !!! Of course, you have to try, experiment and compare. This is where our creativity is expressed, and it is based on the results of feedback on recipes that we replenish our notebooks with golden family recipes.. But regarding cheese, are you by any chance mistaken? Indeed, it is not Mascarpone that is added to the classic cheesecake, but Philadelphia.
Scarecrow
Try better with Philadelphia. We need to lay out the recipe. Cheesecake "New York" is my hit, I've been making it for several years.
Iriska
So I made a Philadelphia cheesecake.
My husband and I decided to spend money, but try a real cheesecake. Only one cheese cost 120 hryvnia, the total amount turned out to be about 160 hryvnia ($ 20), taking into account the cost of a vanilla stitch, a pack of cream 33%. I don't post the photo, because it looks like the previous one.
Of course, there is a difference. From Philadelphia, it turned out to be more delicate, creamy. Very tasty, I admit it, but ... mine were asked to make such a dessert every week (I always try to make baked goods myself, we don't buy almost anything sweet in markets except sweets). Therefore, this option is not everyday. Of course for the holiday - super.
And the conclusion is that you can often cook from cottage cheese (pasty, not granular). Also awesome delicious.
By the way, I didn't have to buy Philadelphia before, and to my surprise it tasted like our processed cheese curds, like amber, but softer and just as salty. Compared to mascarpone, it tastes different.
AlenaT
Quote: Iriska

From Philadelphia, it turned out to be more delicate, creamy.

Iriska, I haven't experimented so thoroughly with basic products, but ...
Recently my sister made a cheesecake with Homemade Cream Cheese (from the same site).
To say that very, very, very means to say nothing !!!
This is such a delicate homogeneous creamy structure that melts in your mouth - beyond words!
Just smear your tongue across the sky and enjoy!
That time she put more sour cream in that cream cheese.
And yesterday I made the same cheesecake, but the crême was with more fermented baked milk.
A completely different structure, denser and less high in calories, but not the same!
It seems to me that Homemade cream is a worthy replacement for all imported analogues,
and the family can be pampered more often!)))
Iriska
Cheesecake ... mmmm ... how delicious!

Cheesecake

Cheesecake
melrin
Yesterday I baked a cheesecake, chic, delicate smack of lemon and vanilla, indescribable beauty, thanks for the recipe

True, my temperature in the oven is at least 140 grams, but I baked for more than 2 hours, did it all seem alive to me, or did I have to take it out after 1.5 hours?
Kara
Alexey, the indicated amount of ingredients is calculated for what diameter mold?
vagsal
Quote: Kara

Alexey, the indicated amount of ingredients is calculated for what diameter mold?
I have a detachable form of 24 cm. You can use a larger size, but I do not recommend a smaller one. while baking, the cheesecake increases slightly in volume.
Kara
Made from mascarpone, added twice as much flour. But all the same it seems to me that it is watery. In the oven at 100 grams it stood for two hours, but inside it was liquid. I already think, come what may, put it again at 120 grams
Kara
Bulletins from the front in the third hour of baking my piece began to rise
Kara
In general, this is what happened
🔗
An adapted version of the recipe for mascarpone and a split form with a diameter of 22 cm:

jubilee cookies 14 pieces
butter - 80 grams (first I tried half a portion - it was clearly not enough, since the cookies did not grab at all)
eggs - 2 medium
mascarpone cheese - 500 gr
salt - 1/3 tsp.
zest of 1 lemon - not added
lemon juice - 1 tbsp l.
vanillin - a pinch
cream 22% - 100 gr
sour cream 15% fat - 1 tbsp. l.
flour - 1 tbsp. l.(but obviously it was possible and 2 tbsp. l. in the original source it is clear that the chef smeared the curd mass with a spoon, mine was so liquid that it just spread on the cookies)
sugar - 100 gr.

She baked without convection the "top-bottom" mode for 1.5 hours at 100 degrees and 1 hour at 120 grams. I'm sure you can bake for 1.5 hours at 120 gr.
Chilled in the oven, then 30 minutes. in the refrigerator, on top lemon Kurd and chocolate sprinkles

It turned out to be insanely tender and tasty!
Thanks to the author for the recipe
vagsal
Quote: Kara

An adapted version of the recipe for mascarpone and a split form with a diameter of 22 cm:

Doesn't this option remind you of TIRAMISU anymore?

Now I looked at all your cakes, and it immediately pulls back into the kitchen))))
vagsal
Quote: AlenaT

Recently my sister made a cheesecake with Homemade Cream Cheese (from the same site).
To say that very, very, very means to say nothing !!!

here it is also interesting for me to try it (fermented baked milk probably adds notes of crème brulee to the taste).
Scarecrow
Quote: vagsal

here it is also interesting for me to try it (fermented baked milk probably adds notes of crème brulee to the taste).

Yes, I did it on cottage cheese from baked milk - a thing. The cottage cheese itself is off the charts, especially with the maple syrup gravy, and in pies it's inimitable.
vagsal
Quote: Scarecrow

Yes, I did it on cottage cheese from baked milk - a thing. The curd itself is off the charts, especially with the maple syrup gravy, and in pies it's inimitable.
That's for sure, I myself tried such cottage cheese, I liked it very much, but I did not think about products made from it. This is a find! Thank you Chuchelka !!!!
Iriska
Cream cheese cheesecake flomage blank 7.8%. I bought it in Auchan.

Cheesecake Cheesecake
tali
Good people, but where has all the philodelphia from the shops of Moscow gone? I'm trying to make a cheesecake from cottage cheese with a purchased mixture from a delicious store. I would like to compare with the original and this curd version, but it turns out that there is nothing to choose
vagsal
Another interesting option for replacing Philadelphia cheese has appeared.
Try kaymak!
Cheesecake
Cheesecake
Cheesecake
Screwdriver
Megaspasibo for the cheesecake recipe! I baked 1/2 the norm and a very dietary option. The cake was made of cookies and margarine 40%, the curd layer consisted of starch, cottage cheese 1.8%, sour cream 10% and 1 egg. Before turning off the oven, I turned on the grill for 5 minutes and the top of the cheesecake turned into a beautiful pale brown color.
Well, delicious cake! I will bake some more.
Leara
And I have a bunch of questions ... I did almost everything as indicated in the recipe, except for sour cream ... I took 200 g of 33% cream and 2 tablespoons of 21% sour cream (that was all that remained in the bag). There was no lemon, but I had a mill with zest and spices for baking, so I turned it a couple of times. The curd was from Auchan flomage blank 7.8%. The dough was runny, it just poured onto the crust. I sat my cheesecake in the oven for 2 hours at 100 degrees. Then I got tired of it and I increased it to 120 degrees, the cheesecake grew. I sat there for another hour, the top already looked like a pudding, it began to brown, I turned on 150 degrees, and the cheesecake got out of the mold by 1 cm
I decided to let it brown for about 15 minutes, but after 10 minutes I lowered the temperature back to 120 and gave it another 10 minutes. The top is pale yellow, but at the last minute it took and cracked. It turned out ugly. I pulled the cheesecake out of the oven, it cooled down and settled to the original level of the dough piece (it fell about 2.5 cm), and the edges higher than the middle, it turned out in the form of a plate ... and moved away from the sides of the form. What's wrong? Really from batter? Or non-compliance with the temperature regime? But in 1.5 hours the top was still liquid ...
Somehow like this:
Cheesecake
vagsal
Quote: Leara

And I have a bunch of questions ... The dough was liquid, it just poured onto the cake. But in 1.5 hours the top was still liquid ...
Tell me, how thin was the batter? I have how it turned out for pancakes.
Did you have liquid cottage cheese? or briquettes?
And for an hour and a half in the oven at 100 degrees, the middle swayed if you push the mold, you can clearly see that it was liquid, and when it cooled down overnight, it became stable.
The cooks explained to me the difference between cheesecake and cottage cheese casserole by the fact that the cheesecake is TOMY in the oven and does not form crusts when languishing. and the casserole is BAKED at a higher temperature and crusts and bubbles-pores form in the dough due to the fact that the mass quickly sets in heat. and evaporating moisture and other gases do not have time to leave the mass.
But on the issue of cream I can't say, I haven't tried it with 33%.
Leara
Quote: vagsal

Did you have liquid cottage cheese? or briquettes?

The curd was pasty, like very thick sour cream. The dough was thinner than the pancakes. Apparently, with such a consistency of cottage cheese, more flour should be added. Although Iriska did it on the same curd. The cheesecake itself is rather porous, moist, even the cookie crust is soft. Let's see what will happen tomorrow from the refrigerator, we could not resist - we tried it as soon as it got cold))) it turned out rather a very tender casserole. Because the cheesecakes I tried were more, how to put it, tough and rubbery, possibly due to the addition of starch. But the dish turned out to be very tender. Thank you
Arka
Thanks again to Alexey for the recipe!
I did it again, now from grain cottage cheese. Dividing it into two portions, I poured the cottage cheese along with sour cream, sugar, zest and eggs in a blender. It turned out to be a homogeneous creamy paste without a single lump, even the zest broke up. I am very pleased with the result.

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