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Cheesecake recipe from Valeria. Cheesecake is a classic homemade cheesecake recipe. How to bake cottage cheese cheesecake at home

If you do not know how to cook cheesecake at home, then check out the recipes presented. To do this is not as difficult as it seems.

The classic cheesecake recipe is an easy way to make your favorite dessert.

Required products:

  • a small package of butter;
  • cream cheese, Philadelphia is ideal, but another one is also possible - a little more than half a kilogram;
  • 200 grams of cookies to your liking;
  • three eggs;
  • high-fat cream - about 150 grams;
  • a little vanillin;
  • about 150 grams of powdered sugar.

Cooking process:

  1. The classic cheesecake recipe starts with the preparation of all dairy products. They shouldn't be cold.
  2. Next, you need to prepare the cake, for this, with your hands or using a technique, grind the butter along with the cookies.
  3. Take the form in which you will bake. On its bottom, lay the resulting mixture of cookies and butter tightly.
  4. Preheat the oven to a temperature of 160 degrees and send the cookies in the mold there for 10 minutes. Then let it cool down and proceed to pouring.
  5. In a bowl, mix powdered sugar and cheese. Don't make it too intense. Add more vanilla, eggs and stir again.
  6. Pour the cream into the same bowl and whisk until smooth.
  7. Pour the filling into the mold and prepare a water bath.
  8. Everything that happened in the previous step, put in the oven for about an hour with a temperature of 160 degrees.
  9. After the cooking time is up, do not rush to get pastries. Open the oven and let the dessert stand there for another hour. Then, without getting out of the mold, let it stand for another 4 hours in the refrigerator.

Cooking without baking at home

A no-bake cheesecake is an option for those who don't want to mess around and turn on the oven for a long time.

Required products:

  • any shortbread cookies - about 300 grams;
  • about 150 grams of sugar;
  • half a kilogram of low-fat cottage cheese;
  • a small pack of butter;
  • cream packaging - 200 milliliters;
  • 20 grams of gelatin.

Cooking process:

  1. Prepare gelatin: pour it with a little water and let it stand for about 60 minutes.
  2. Grind cookies into crumbs in a blender or meat grinder. Mix it with oil, brought to a liquid state, and fill the form with the resulting mass. Put in the refrigerator for a while.
  3. Bring gelatin to a boil and immediately set to cool.
  4. In a separate container, beat the cream well, then add the cottage cheese to it and mix so that the mixture becomes homogeneous. Pour in the gelatin.
  5. Remove the form from the refrigerator and place the mass of cottage cheese on the cookies. Refrigerate again for about 4 hours.

In a slow cooker

The recipe will certainly appeal to those who like to cook in a slow cooker.

Required products:

  • a pack of butter;
  • powdered sugar package;
  • a couple of eggs;
  • 300 grams of cottage cheese;
  • cookies to taste - 300 grams;
  • 250 grams of sour cream;
  • packet of vanilla sugar.

Cooking process:

  1. Turn the cookies into small crumbs.
  2. In the “Frying” mode, melt the butter and mix it with the cookies.
  3. Pour the biscuit mixture tightly into the cooking bowl.
  4. In a regular bowl, mix cottage cheese with sugar and pour in the contents of the eggs. After everything is mixed, add vanilla and add sour cream.
  5. The mass that you have turned out is now sent to the container where the cookies are.
  6. Turn on the "Baking" mode for 50 minutes. But after cooking, do not immediately open the device, let the cheesecake stand for about an hour.
  7. When it has completely cooled, put it in the refrigerator overnight.

Cottage Cheesecake with Cookies

This dessert is made on the basis of fatty cottage cheese.

Required products:

  • 200 grams of cookies;
  • butter packaging;
  • about 300 grams of sugar;
  • 700 grams of fatty cottage cheese;
  • some salt;
  • a small jar of sour cream;
  • three eggs;
  • sachet of vanilla sugar.

Cooking process:

  1. Crush the biscuits and toss them with the melted butter.
  2. Prepare a mold and fill the bottom of the mold with the biscuit and butter mixture. Pack well, make small sides and refrigerate.
  3. Stir the cottage cheese, try to get rid of lumps. Separately, beat sugar with eggs and vanilla well. Add the resulting mixture to the curd and beat for another minute.
  4. Place the cottage cheese to the liver, smooth it in shape and send it to the oven already preheated to 170 degrees for 50 minutes. When the time has passed, let it stand a little more and only after it has cooled, remove it from the mold.

With mascarpone

Delicate airy dessert similar to a soufflé.

Required products:

  • a little vanilla sugar;
  • packaging of powdered sugar;
  • 200 grams of cookies;
  • a bag of cream;
  • a small pack of butter;
  • mascarpone - half a kilogram;
  • three eggs.

Cooking process:

  1. Turn the cookies into small crumbs. Mix it with melted butter and put the resulting mass in a baking dish, so that it lies tightly.
  2. In a large bowl, mix the icing sugar and mascarpone until smooth.
  3. Carefully pour the cream there, so that no lumps appear. And then eggs and vanilla. Everything mixes well.
  4. We put the resulting curd filling on the cookies. We make a water bath and send everything to bake for an hour and a half at a temperature of 160 degrees.
  5. After the end of the time, we wait until the dessert has cooled down, and put it in the refrigerator for four hours.

Cheesecake New York

New York Cheesecake is a classic recipe. which has already been described above. Its history began in 1872, when in America they first tried to prepare an analogue of cream cheese. In addition to the standard ingredients, berries and fruits can be added to this cheesecake if desired.

With strawberry

An updated and more interesting classic recipe.

Required products:

  • strawberry jelly - about 100 grams;
  • half a glass of sugar;
  • heavy cream - 400 milliliters;
  • half a kilogram of cottage cheese;
  • large package of oil;
  • cookies to your taste - at least 300 grams;
  • a little vanillin;
  • lemon;
  • 25 grams of gelatin.

Cooking process:

  1. Grind the butter and cookies by hand or in a food processor until smooth.
  2. Put what you got into a round form that you will use for baking. Distribute tightly along the bottom, making small sides, and put in the refrigerator.
  3. Prepare gelatin: pour boiling water over it and let stand.
  4. Place the cottage cheese in a large container and beat it thoroughly with a mixer. Pour in the cream and sprinkle in the sugar. Whisk again.
  5. Pour the gelatin that you prepared earlier, vanillin into the cottage cheese and squeeze the juice from the lemon.
  6. Put the mixture that you received on the cookies frozen in the refrigerator and again put everything in the cold for an hour.
  7. Cut the strawberries into slices and decorate the surface of the cottage cheese with it. Pour everything with strawberry jelly and send it to the freezer for an hour.

chocolate cheesecake

Chocolate cheesecake is prepared without the use of an oven.

Required products:

  • cream cheese - 200 grams;
  • cocoa - two large spoons;
  • a little more than a bar of good dark chocolate;
  • a bag of cream;
  • about 100 grams of sugar;
  • half a small pack of butter;
  • about 200 grams of cookies.

Cooking process:

  1. Melt the chocolate in a water bath and let it cool.
  2. Turn the cookies into small crumbs and mix with the butter, which must first be brought to a liquid state.
  3. Cover the bottom of the mold you will use with the cookie mixture. Lay it out, tight enough, pressing down well.
  4. Whip the cream well until foamy, pour chocolate into it, pour in cocoa and mix everything.
  5. Whisk the sugar and cheese in another bowl and add to the cream and chocolate mixture.
  6. With what you got, cover the cookies in the form and put them in the cold again for an hour.

Homemade cottage cheese cheesecake with vanilla flavor and a bright layer of cherries is the perfect dessert both in appearance and in taste. A wide layer of cottage cheese filling is not at all like a casserole, cheesecakes and other similar pastries. It is distinguished by its special tenderness, reminiscent of an “airy” soufflé or a thick creamy mass.

Favorably different from, the curd analogue does not involve the use of hard-to-reach or expensive products - Philadelphia cheese, heavy cream. In this case, let's go for a little trick and replace these components with a simple mixture of cottage cheese and sour cream. And to get the smooth texture necessary for the cheesecake, we will use the immersion nozzle of the blender.

Ingredients:

  • cottage cheese (preferably at least 9%) - 600 g;
  • sour cream 20% - 180 g;
  • sugar - 150 g;
  • eggs - 3 pcs.;
  • vanilla sugar - a bag (8-10 g).

For the base:

  • shortbread cookies - 200 g;
  • butter - 100 g.

For the top layer:

  • frozen cherries - 500 g;
  • sugar - 120 g;
  • water - 250 ml;
  • gelatin powder (instant) - 5 g.

Curd cheesecake recipe at home with a photo

  1. First, prepare the cherry for the top layer. Pour sugar (120 g) into 250 ml of boiling water, stir until the grains are completely dissolved. Fill the berry and leave for 2-4 hours (until completely defrosted).
  2. Let's prepare the base. Crush the cookies in a blender bowl to crumbs or grind by hand with a pusher.
  3. Add melted butter.
  4. Thoroughly mix the mass, soaking the entire crumb with an oily liquid.
  5. We lay parchment paper along the bottom of a detachable form with a diameter of 22 cm, and then distribute the cookie crumbs. Ramming, we form an even layer. We put for 10-15 minutes in an oven preheated to 160 degrees.

    Cottage cheese filling for cheesecake recipe

  6. Grind cottage cheese with the help of an immersion nozzle of a blender. We do not skip this step, even if the product initially seems homogeneous. The fact is that the cheesecake filling should be perfectly smooth and have a creamy silkiness, and any cottage cheese is a grainy mass. If you neglect the rubbing process, the curd grains will be felt in the finished dessert.
  7. Add two types of sugar (regular and vanilla), sour cream. Once again, we break through the mass with a blender until a homogeneous consistency.
  8. Add eggs one at a time to the curd mixture, after each stirring with a spoon or whisk.
  9. As a result, we get a smooth mass, in consistency resembling liquid sour cream.

    How to bake cottage cheese cheesecake at home

  10. We will bake cottage cheese cheesecake according to the rules of the classic - in a "water bath". We wrap the form with the baked base with foil in 3-4 layers. This is necessary so that water does not seep into the detachable container.
  11. Pour the curd filling onto a layer of sand crumbs.
  12. We place the form with the future cheesecake in a deep baking sheet and fill it with boiling water. The water level should reach the middle of the mold.
  13. We bake, maintaining the temperature at around 160 degrees, for about 80 minutes (time may vary depending on the characteristics of the oven). Turn on the bottom heat only. To check readiness, you can slightly shake the container - the filling of the baked cheesecake will “tremble” a little in the center. We release the form from the foil and the baking sheet with water, and then leave it in the turned off oven until it cools, with the door slightly open.

    Cheesecake decoration

  14. Drain the cherries in a colander (do not pour out the liquid). We spread the berry on the cooled curd filling.
  15. Soak gelatin in 40 ml of cold water. Leave to swell.
  16. We measure out 250 ml of cherry juice, warm it up. The liquid should be hot, but not boiling. Temperature 50-60 degrees, no more (the finger is hot, but tolerable). Dissolve the swollen gelatin in the heated cherry juice.
  17. After cooling, pour the juice with gelatin on a layer of cherries. We remove the form in the refrigerator.
  18. When the jelly has completely hardened, gently run a knife along the sides. Remove the ring, transfer the dessert to a plate. Before tasting, let the cheesecake stand overnight in the refrigerator so that its structure is fully strengthened.
  19. Cheesecake at home is ready!

Bon appetit!

In fact, the birthplace of cheesecake is not America at all, but Eastern Europe. It was in some regions of Russia, as well as in Ukraine and Belarus, where cottage cheese was traditionally eaten, that the first casseroles and cheesecakes appeared, which are considered the “ancestors” of the famous dessert. The Americans made only some adjustments to it, replacing the cottage cheese with more fatty varieties of cream cheese, in particular, Philadelphia. But it is worth noting that the overseas version of the cheesecake allows you to get a more delicate dish. Such a dessert can be served at the festive table along with other delicacies: chicken heart skewers or pork liver pate.

Dish features

Behind the fashionable name is a pie with cheese or cottage cheese filling, which can be prepared in two ways.

  • Hot - as a base, a grated biscuit cake is used, which serves not only as a bottom. But it also helps to remove excess moisture from the curd. When we cook cheesecake at home, it is important to remember that “hot recipes” require patience: the finished dish should be kept in the refrigerator for at least 8 hours so that it reveals all its flavors and cuts well when served.
  • Cold - no-bake cheesecake is a mousse made from cream cheese or cottage cheese. Gelatin or other gelling component helps to keep its shape. Sometimes this is white chocolate. Especially attractive is the no-bake cheesecake recipe in summer, in combination with fruit sauces or berries.

7 cooking secrets

Cooking cheesecakes at home will succeed if you follow 7 rules.

  1. Take the ingredients out of the refrigerator ahead of time. It is important that they are at room temperature.
  2. Do not beat the curd mass at high speed or for too long. If it is oversaturated with air, the surface of the dessert will crack.
  3. Bake in the oven in a water bath. Thanks to the "work" of the steam, the process will be more uniform.
  4. Do not set the baking temperature to high. It should be 165-170 °.
  5. Chill the cake slowly. To do this, after turning off the fire, slightly open the oven door, leave for 15 minutes, and only then take it out. After another 10 minutes, separate the edges of the cake from the walls of the mold with a knife, but do not remove it from it, but leave it to cool completely.
  6. Cream cheese for cheesecake can be Philadelphia, Bucco, Ricotta, Mascarpone. But no less tasty will be a dessert made from low-fat cottage cheese.
  7. Other ingredients can be added to the filling For example, try making pumpkin cheesecake. But it is important to consider that such a cake will be even more moist.

Delicious and easy cheesecake recipes step by step

Take advantage of any cheesecake recipe at home. And make sure that this dish is not difficult to prepare.

Classic recipe

For making cheesecake according to the classic recipe (as in the photo) you will need:

Cooking

  1. Grind the cookies, add 4 tablespoons of sugar, pour in melted butter and mix well. Knead a homogeneous mass with your hands.
  2. Place in a round detachable form, firmly tamp with a spoon or the bottom of a glass.
  3. Bake in a preheated 180° oven for 10 minutes.
  4. Beat cheese with sugar, lemon juice and zest, salt, vanilla.
  5. Add flour and continue beating.
  6. Enter the eggs one at a time.
  7. Pour the cheese mixture into the form with the cooled cake. Put in the oven for 1 hour. Place a smaller bowl filled with water underneath.
  8. The finished cheesecake is browned on the sides, but retains a quivery, gelatinous center.
  9. Cool at room temperature and refrigerate.

New York Cheesecake

The recipe for New York cheesecake is also very simple. You will need:

Cooking

  1. When preparing the shortbread base, grind the cookies in a blender, pour in melted butter, mix, pack tightly and bake for 10 minutes in an oven heated to 180 °.
  2. Take out the form, cool, wrap it with a couple of layers of foil.
  3. Peel the zest from the lemon, chop.
  4. Grind sugar into powder in a coffee grinder.
  5. Mix cheese with sugar, vanilla, beat at minimum speed with a mixer. Add the zest, pour in the cream and beat again.
  6. Pour the butter cream into a mold with a ready-made base, level it and put it in a preheated oven in a water bath. Bake for approximately 80 minutes.
  7. Cool and serve.

Chocolate cheesecake. Easy step by step quick recipe

This homemade chocolate cheesecake dough is prepared without turning on the oven. Even a teenager can bake it.

You will need:

  • shortbread cookies - 150 g;
  • butter - 50 g;
  • sugar - 100 g;
  • fat cream - 120 ml;
  • bitter chocolate - 150 g;
  • cocoa - 2 tbsp. spoons;
  • cream cheese - 200 g.

Cooking

  1. Melt the chocolate in a water bath, cool.
  2. Crush the cookies into crumbs, mix with one tablespoon of sugar and melted butter. Grind and tamp into shape. Put the workpiece in the refrigerator.
  3. Whip the cream into soft foam, add chocolate and cocoa, previously diluted with a small amount of warm water. Stir.
  4. Beat cheese with sugar, mix with chocolate mass.
  5. Pour into a mold and put in the freezer for an hour.
  6. Then put in the refrigerator for 30 minutes, serve.

Now, we hope you know exactly how to make cheesecake at home. And you can do it without problems!

The classic cheesecake is an invention of British housewives, although the first mention of a cheese pie with a similar recipe is from Greek cuisine. Be that as it may, now cheesecake is more of an American dish that has many recipe variations. In almost every European country, you can find references to the recipe for cheese pie, so this dish can be conditionally considered international.

Despite the fact that there are many recipes for making this cake, there are some important details that contribute to the proper manufacture of this wonderful cake.

The main nuances of making cheesecake at home:

  • The basis for the pie can be very diverse. Usually use a ready-made biscuit or crushed cookies. There is also a no-bake cheesecake recipe with many possible variations. To do this, all the ingredients are taken ready for use, and after that the formed cake is infused in the refrigerator. Some sources may include a slow cooker cheesecake recipe in the cooking algorithm. This technique has long settled in our kitchens and many housewives are happy to try a variety of dishes and even pastries prepared in this way.
  • The filling is the main component of the cheesecake. To get the perfect taste, it should not be too liquid, creamy consistency. The original recipe uses Philadelphia type soft cream cheese. Subsequently, as usual, the composition has changed a little and now for the most part they make cheesecake from cottage cheese. To obtain a more delicate and uniform consistency, add sour cream or cream to it. You can use a suitable cheese mass or even thick homemade sour cream. The taste will not suffer from this, but for our sweet tooth it will become more familiar. This will also have a positive effect on the cost of the finished dish, because the filling accounts for about 80% of the total volume of the pie.
  • You don't need a special mold to make a cheesecake. You can use a standard plug of a suitable size. For convenience, you need to cover the bottom and edges with baking parchment or use a silicone container. If the recipe does not include baking, the cake can be made immediately in the cake shop for serving.
  • Baking a cheesecake is an extremely responsible and important moment. In no case should you overdry the cake, otherwise all efforts will be in vain. For cooking, it is necessary to bake the cheesecake at a temperature of 150-180ºС for about an hour. The finished cake should jiggle a little around the center. If in doubt, you can leave the cake in the turned off oven for another fifteen minutes, and then cool.
  • Often you can find recommendations that it is best to bake cheesecakes in a water bath. To do this, you need to take a slightly larger baking sheet and place the main one in it. Pour water between the sides, usually a level of about half the height of the baking sheet is required. Place the installed structure in the oven and bake in this way.
  • Cheesecake should cool in a calm environment, away from drafts and temperature changes. It is not recommended to cover the cake with a towel or napkin, otherwise there is a risk of damaging the structure.
  • Various fruits and berries, citrus zest (lemon cheesecake) and cocoa powder can be added to the composition. A classic strawberry cheesecake with a fresh or frozen strawberry filling is distinguished by its excellent taste.

Each hostess determines the complete algorithm of actions on how to cook a cheesecake herself, and our selection of time-tested recipes will help you quickly make a choice and pamper your household with a delicious and healthy dessert.

The most delicious cheesecake recipes

The main ingredients can be replaced and arranged in different sequences. If the usual curd filling seems too bland, you can include orange or lemon zest in the composition, or you can pour everything with chocolate icing on top.

Most of the components are harmless and therefore cheesecakes are widely used for children's holidays as a tasty and healthy dessert.

Classic cheesecake recipe

For him, we need Philadelphia cream cheese, which can be purchased in specialized departments and large supermarkets. Its delicate taste is the best for this dish.

Required Ingredients:

  • Shortbread cookies - 300 gr;
  • Butter - 150 gr;
  • Soft cream cheese - 700 gr;
  • A glass of sugar;
  • 3 eggs.

How to make a classic cheesecake:

Chop cookies and mix with melted butter. From the resulting mixture, form the bottom and sides of the base, level everything on a baking sheet. Warm the cheese to room temperature and beat it with eggs, adding one at a time. At the end, add sugar and sour cream, mix everything well.

Pour the resulting filling onto a baking sheet and place in an oven preheated to 160-170º C. Bake for about an hour when fully cooked. Then gently cool, avoiding sudden changes in temperature. To do this, you can leave the cake in the oven by opening the door. After the final cooling, put the cheesecake in the refrigerator for soaking for eight hours, you can overnight. After such a “hardening”, it will become unusually tender and soft.

cottage cheese dessert recipe

If you replace a rather rare and expensive cheese with ordinary cottage cheese, then such a cheesecake recipe will become more accessible even for everyday use. It is advisable to take cottage cheese of maximum fat content and a homogeneous consistency. Ideally, it is preferable to use home-made products.. To obtain the desired consistency, the cottage cheese is diluted with sour cream or cream.

Required Ingredients:

  • Ready-made biscuit in the form of a baking sheet - 1 cake;
  • Fatty cottage cheese - 700 gr;
  • A glass of sugar;
  • Sour cream 20% fat - 150 gr;
  • 3 eggs.

How to make cheesecake:

Beat cottage cheese with sour cream, add eggs and sugar one at a time. The resulting mixture should be thick enough so as not to spread over the mold. You can additionally wrap the sides with foil or parchment. Bake in an oven preheated to 180º C for about an hour. After cooling and insisting in the refrigerator for at least three hours.

New York cheesecake recipe

The name itself already testifies to the American roots of this dessert. The recipe for New York cheesecake is incredibly simple and involves baking in the oven. To do this, you can prepare the already known base of crushed cookies, and then proceed to the manufacture of the filling.

Do you want something interesting?

Required Ingredients:

  • Shortbread cookies - 150 gr;
  • Butter - 70 gr;
  • Soft cheese of any suitable variety - 650 gr;
  • Sugar - 100 gr;
  • Sour cream or cream 20% fat - 200 ml;
  • 2 eggs;
  • Vanilla and salt to taste.

How to make New York Cheesecake:

Mix cheese with eggs, sour cream (cream) and beat together with sugar. Vanilla sugar and a pinch of salt are added at the end, transfer everything to the finished base.

Bake preferably in a water bath for about an hour. Leave in the turned off oven to cool completely, then transfer to the refrigerator. The cake is surprisingly tender and delicious.

With banana

In order to prepare a banana cheesecake, it is necessary to add a banana, crushed to a puree state, into the cheese or curd mass. Banana cheesecake with cottage cheese has an excellent taste and is especially suitable for small sweet teeth. Thanks to this duet, the dessert will become not only tasty, but also healthy.

With added chocolate

You can prepare chocolate cheesecake according to any of the proposed recipes by adding a little crushed or melted chocolate to the composition.

The best option is to pour the finished cake with chocolate icing.

This must be done after it has completely solidified so that the chocolate does not drip. This is an unusually tasty dish, which is also distinguished by its original appearance and elegant serving to the table.

Useful option with pumpkin

It is simply impossible to pass by such a recipe! The most useful autumn vegetable perfectly harmonizes with the rest of the ingredients in this dessert. The pumpkin cheesecake recipe is sure to add to your family cookbook, and will also become one of the most favorite dishes for daily tea drinking.

Required Ingredients:

  • Cookies for the base - 300 gr;
  • Butter - 100 gr;
  • Pumpkin - 900 gr;
  • Soft cheese - 300 gr;
  • Cream - 250 ml;
  • Milk - 100 ml;
  • Gelatin - 2 packs.

How to make Pumpkin Cheesecake:

Bake the peeled and washed pumpkin in foil in the oven until the flesh is soft. After that, beat in a blender until the consistency of puree. Add cheese, powder and beat again. Make a base of cookies and butter according to the above recipe.

Pour gelatin with milk and leave to swell. Heat and dissolve in warm liquid, leave to cool. Whip the cream well, add the dissolved gelatin and cream to the chopped pumpkin and beat everything with a blender or mixer.

Place the resulting mixture on the prepared base, smooth it well and refrigerate overnight for impregnation. Decorate before serving to your taste.

Cooking with mascarpone cheese

The exceptionally delicate taste of this dessert can surprise the most capricious gourmet. For its preparation, soft Mascarpone cheese is used, so the taste of sunny, cheerful Italy clearly appears in this dish.

Required Ingredients:

  • Cookies for the base - 300 gr;
  • Butter - 100 gr;
  • Mascarpone - 500 gr;
  • Cream - 200 ml;
  • Sugar sand - 150 gr;
  • Gelatin - 2 packs.

How to make Mascarpone Cheesecake:

Crush the cookies and mix with butter. After laying out in the form, forming the base, as already described earlier. Soak gelatin in cold water, the volume of which will be indicated in the instructions on the package (may vary from manufacturer to manufacturer), usually half a glass of water per pack of dry mix.

Beat sugar and cream with a mixer until thick foam. After adding mascarpone, mixing thoroughly, but without whipping - the mixture should not be too airy.

Melt the dissolved gelatin over low heat, without bringing to a boil. Gradually pour into the cheese - creamy mass and mix until smooth.

We spread the resulting mixture on the prepared cookie base, level it well and leave it in the refrigerator until it hardens for 2-3 hours. This recipe does not require baking, which saves a lot of time. The finished cake can be decorated with grated chocolate, berries or fruits.

Cheesecake recipe in a slow cooker

To cook a cheesecake in a slow cooker, you must select the appropriate mode. A base of cookies or a finished biscuit is laid out at the bottom of the container. The filling can also be taken from any recipe you like. After that, the appropriate mode is selected and in a few minutes your cake will be ready. The cooking time depends on the multicooker model and should be indicated in the recipe book.

To quickly and accurately remove the finished cake from the container, you can use the steam bowl.

A pie is turned over at its bottom, and then carefully onto a plate or dish. Next, you need to act according to the technology described above: the cake first cools down naturally, and then “rests” in the refrigerator, the advantage of this method will be faster cooking and a guarantee of a good result.

no bake cheesecake recipe

For such a recipe, it is necessary to take exclusively ready-made ingredients: a biscuit or crushed cookie crumbs mixed with butter. The filling should also be completely ready, so there are no eggs in this recipe. A simple no-bake cheesecake can be made with the following ingredients.

Required Ingredients:

  • Cookies for the base - 300 gr;
  • Butter - 100 gr;
  • Soft cheese or cottage cheese - 600 gr;
  • Cream or fat sour cream - 200 ml;
  • Sugar sand - 150 gr;
  • Gelatin - 2 packs.

How to make no bake cheesecake:

Pour gelatin with water, insist and heat until completely dissolved. After sieve from solid residues and mix with pre-whipped cheese, cream and sugar. Pour the mixture into the prepared base of cookies and butter and leave to harden in the refrigerator overnight. Serve garnished with berries or chocolate chips to your taste.

Such a cake can be immediately prepared in a decorative cake rack so that the serving to the table is beautiful and spectacular.

Low calorie diet option

Despite the fact that the calorie content of cheesecake is quite high: approximately 400-600 kcal / 100 g, it is quite possible to consume such sweets during a diet. The main secret is to replace some ingredients with less high-calorie ones.. Thus, it is possible to reduce its nutritional value to about 300kcal/100g. and at least occasionally indulge in delicious while dieting.

Required Ingredients:

  • Cookies for the base - 180 gr;
  • Butter - 90 gr;
  • Soft cheese - 200 gr;
  • Cottage cheese - 200 gr;
  • Yogurt - 200 ml;
  • Eggs - 2 pieces;
  • Sugar (powder) - 150 gr;
  • Vanillin - 2 teaspoons.

How to make Diet Cheesecake:

Crush cookies and mix with butter. Put in a prepared baking dish in a thin layer, not forgetting to make sides of two to three centimeters. Bake the resulting mixture for ten minutes in an oven preheated to 180º C.

Mix all other ingredients and beat with a mixer until smooth. Gently spread the resulting mass over the base and bake in a water bath for about half an hour. Then cool and put in the refrigerator for final impregnation for 3-4 hours. Before serving, you can decorate with fruit and grated chocolate chips.

Cheesecake is a versatile dessert, simple yet surprisingly delicious. For its preparation, you can choose a minimum of products, and the process itself will not take much time. The best option is a cheesecake without baking with cottage cheese, it can be prepared for a children's birthday and just for the arrival of guests.

An unusually tender cheesecake turns out in a slow cooker, the main thing is to choose the appropriate mode. Such a solution will further simplify the task and make cooking almost automated. In our article, there are several best recipes for making cheesecake, so you can safely proceed and try at least one of them.

Cheesecake - from one word salivating! If you don’t, then you just haven’t tried the “proper cheesecake” yet. Well, or they didn’t find “your ideal recipe” for this amazing dessert, so popular in America and firmly included in the menu of most restaurants in our country.

We will not delve into the history of origin, we will only say that the cheesecake is of European origin. However, cheesecake has become so ingrained in America that it has become a classic American dish. And now the cheesecake, prepared according to the classic recipe, proudly bears the title of "New York".

It is New York cheesecake that we will learn to cook at home: we will consider the main points and several valuable recipes with step-by-step photo and video instructions.

Learn how to make a classic cheesecake and you can cook any other! Because according to the idea, a classic cheesecake is a base to which you can add various flavors (all kinds of flavors, berries, syrups and toppings, etc.).

How to cook cheesecake at home

The perfect cheesecake is every housewife's dream. And by the way, if you take into account the little tricks, everyone will succeed in preparing an impeccable dessert. Therefore, before proceeding directly to the classic New York cheesecake recipes, pay attention to reading the "helpful tips".

The best cheese for cheesecake

Cheese is the main ingredient in cheesecake. Therefore, the very first reasonable question that comes to mind is: what is the best cheese to buy for cheesecake?

The composition should not contain vegetable fats, only dairy sources.

To make a cheesecake, you need cottage cheese cream cheese - ideally Philadelphia cheese (Philadelphia). However, it is often difficult to obtain or the price is prohibitive.

What can be substituted for Philadelphia cheese?

Philadelphia cheese can be replaced with analogues, such as:

  • Curd cheeses: Almette, Unagrande, Hochland "creamy", Zuger Frischkase;
  • Creamy: Violetta, Bon Cream, Arla Natura;
  • Cream cheese (Kremcheese): Hochland Cremette, Unagrande, classic "Baltais";
  • Cheese for confectioners Mana;
  • Soft cheese "Syrko".
Mascarpone cheese is not suitable for cooking cheesecake with heat treatment. But it is very successfully used in the preparation of cheesecake without baking.

However, you can experiment: mix cottage cheese cream cheese (Philadelphia or any other of its analogues) with mascarpone cheese 50% by 50% when preparing a cheesecake with pastries - the texture of the finished cake will be softer (you will get a more “creamy” cheesecake). This is, as they say, in taste and color ...

In fact, in search of the perfect texture, you can combine cream cheeses with each other (for example: Almette + Hochland, etc.). Well, a couple of words about cottage cheese, yes, instead of cheese, you can use cottage cheese, BUT it will already be something different than a classic cheesecake. For those who need a cheesecake recipe with cottage cheese, I advise you to look at.

It is important to know:

  • Remove all ingredients from the refrigerator 30 minutes before cooking. They should be at room temperature. This will make it easier to get a uniform smooth texture;
  • It is best to use a detachable baking dish (this way you can easily remove the finished dessert from the mold). Also, since the base of the cheesecake is made up of cookie crumbs mixed with butter, the bottom of the pan should be lined with baking parchment paper (again, to gently eject the cake);
  • Try to choose high-quality cookies (you can even make homemade cookies - below we will show you a couple of options);
  • Most recipes suggest melting butter before mixing with cookie crumbs. However, you can use just softened butter;
  • Cream is needed with a fat content of 30-35%, or 20% sour cream (note that depending on what you choose, there will be a slightly different taste and density);
  • When mixing cheese with other ingredients, use a mixer on low speed (or stir by hand). You just need to mix the ingredients together - do not beat at all! If you add cream to the cheese mass, they also do not need to be whipped first! Just pour as is - liquid, and gently stir.
Otherwise the cheesecake will crack! Whipped cream is cream and air, and the presence of air in the mass of the cheesecake is a bad thing and leads to the fact that when baking, the air tries to get out of the trap and the cheesecake cracks.

How to bake a cheesecake

Most recipes say that it is absolutely necessary to bake a cheesecake in a water bath. In fact, you can do without this troublesome method. However, both of them have a place to be - therefore, we will talk about both.

Why is cheesecake baked in a water bath?

Cheese is a rather delicate product that requires gentle handling - accordingly, a pie made from it requires the same. It needs to be baked slowly and evenly, so it will not rise and, as a result, crack (actually we are afraid of cracks).

Now the way itself. A water bath is created not by placing a baking sheet with water at the bottom of the oven, but by directly immersing the form with the dough in a large diameter form filled with hot water.

This is where the difficulty arises for many - for making a pie, you need a form with a split bottom. And how to make sure that the water does not seep into the cake and soak the entire base? In fact, it is quite simple to wrap it with foil in a couple of layers, and this will be enough.

If you have narrow foil rolls, look at the photo for instructions on how to wrap the form as securely as possible in this case.

In addition, below, when you get to the specific recipes in the video tutorials, you will also see both options.

So, the first way: tear off 4 identical pieces of foil from the roll and connect them in pairs. Just fold two leaves together and wrap from one edge (as shown in photo 1-2), tuck several times. Then we open it like a book - as a result, we get one large sheet (photo No. 3).

Do the same with the remaining 2 halves.

As a result, we get two squares - we lay them on top of each other (we place the seams crosswise). We put the form in the center and wrap the edges of the foil No. 5-6.


The second way. We also tear off four strips of foil, and stack them on top of each other with an asterisk. The first two crosswise (photo No. 2) and the remaining diagonally.


We place the packed form in a form with a large diameter (baking tray with high sides), pour the cheese mass onto the cake base. Place in the oven on the lower rack and pour boiling/hot water into a large mold (be careful not to pour water into the dough).

Why on the lower level? - The top of the cheesecake should not be toasted, but the bottom will be fine thanks to the water bath.

Baking modes with a water bath(baking tray on the lower level, heats both top and bottom):

  • 160 degrees Celsius 1 hour 20 minutes;
  • 150°C 1.30 minutes;
  • 180°C 45 minutes + 160°C 30 minutes

Baking tray in the middle, heats the bottom:

  • 160°C 60 minutes (mold diameter 20cm) or 1.5 hours (mould diameter 25-26cm).
In general, the temperature and cooking time depend on the characteristics of your oven. The water in the mold should boil slightly (bubbling, but not bubbling).

The finished cheesecake is firm around the edges, but slightly shaky in the middle (may crack again if overcooked).

A variation of the water bath "for the lazy" put the cheesecake on the wire rack in the middle. And a baking sheet with water right under it! It turns out great! In addition, the cooking time is reduced.

Experiment gentlemen!

Baking modes without water bath(we put the baking sheet in the middle or one division to the bottom, top and bottom):

  • 200°C 15 minutes + 110°C hour - hour thirty;
  • 200°C 10 minutes + 105°C hour fifteen - hour thirty minutes;
  • 200°C 10 minutes + 105°C 25 minutes + turn off the oven and leave for 1 hour somewhere in the middle (meaning after 30-40 minutes) slightly open the oven.
If the top starts to brown, just cover it with a sheet of foil. In addition, without a water bath, someone may encounter a problem in the form of an “overcooked base” (cookie). If you encounter this problem, next time place the second rack one level lower and place a sheet of foil on top of it so that it is under the pan. This will reduce the heat from below, and the base should not burn.

Those who have a gas stove (it is difficult to keep the temperature - someone does not have a temperature below 150 degrees) can bake the cheesecake with the door slightly ajar.

Ideally, it would be nice to get an oven thermometer.

Option for you:

  • 15 minutes at 210°C (this is a six somewhere on gas), then 30 minutes at 150°C (at the very minimum - 1ka) and at the end of 30 minutes already with the door slightly ajar.

How to chill a cheesecake

And the last, but not least step, cooling down. It is very important not to expose the baked cake to sudden changes in temperature. Otherwise, it may crack here too!

So, we will cool in several stages:

  1. After turning off the oven, slightly open the door and leave the cake to stand for 30-60 minutes;
  2. Next, take it out of the oven and leave it at room temperature again for at least 30 minutes;
  3. Then, with a wet knife, we pass along the walls of the mold (we separate the cheesecake from the mold, but do not take it out). This is necessary due to the fact that with further cooling it may settle a little more, and if the edges are interlocked with the shape, cracks may appear around the perimeter and in the middle;
  4. Many people put the cheesecake in the refrigerator, covering it with cling film or foil. I would not recommend doing this due to the fact that condensation drops form on the surface of the film and it drips onto the cake;
  5. We put it in the refrigerator for 6-8 hours.
The longer your cheesecake stays in the fridge, the better. By the way, true gourmets believe that the taste of cheesecake is fully revealed by the third day!

Classic cheesecake with pastries recipes with photos step by step

Do not be afraid of the large amount of text above - the whole difficulty lies in the individual characteristics of the ovens. But after all, every housewife knows her stove, so don't be afraid of baking cheesecakes at home. In order to finally dispel your fears, below we will consider specific recipes with photo and video lessons.

Cheesecake in a water bath in the oven


Since we are talking about the classic New York cheesecake, I simply have to show you the "original recipe" and from Martha Stewart herself! Please note that according to this recipe, flour is added to the cheese base.

The rest of the recipes will be more “Russified” or something (without flour / starch), however, we have prepared a separate article with recipes from Anna Olson and other eminent authors.

And now a slight deviation from the “norm” is shortbread cookies (in our country it is most often used) and we will mix crumbs not with butter, but with milk (you can take water or coffee instead - for chocolate cookies). In this design, the sand base is tender (not dry).


Well, and one more recipe - this time with "homemade cookies" at the base (more precisely, a whole shortcrust pastry cake below). And by the way, this recipe uses cream cheese + mascarpone cheese (60% by 40%, 450 g cream cheese + 300 g mascarpone).

Cheesecake without a water bath recipe

I’ll start this collection of recipes with a couple of recipes with the addition of cornstarch (don’t throw slippers at me - a little starch makes the cheese look like “silk”).

By the way, the recipes from the previous selection can also be prepared without a water bath! In this collection, we consider recipes that differ only in tiny proportions. As I said, everyone has their own “perfect cheesecake recipe”! - Choose yours!

See the video for detailed instructions.

The following recipe for Andy Chef's cheesecake differs from the previous one only by the additional addition of 2 yolks. The cooking process is the same.


And the third option - art lunch cheesecake - is simplified as much as possible.


The amount of cream is increased, and the amount of sugar is reduced (flavorings in the form of lemon juice and zest can be added, or you can do without them).

In addition, according to this recipe for cheesecake, the cookie base was prepared with just softened butter.

Everything else is the same:

  1. Cookie crumbs were mixed with butter, laid out in a form lined with parchment, well tamped and sent to an oven preheated to 200 ° C for 10 minutes. After they let it cool;
  2. In the meantime, the cheese was mixed with sugar, eggs were added one by one (stir well after each addition) and at the end cream was poured (not whipped - ordinary liquid cream), again everything was gently mixed until a homogeneous mass was obtained;
  3. Pour the resulting mixture onto the cooled cookie crust, knock on the table a couple of times (to expel the bubbles);
  4. We put the form on the middle level in the oven preheated to 200 ° C for 10-15 minutes, then reduce the temperature to 105-110 ° C and cook for another 60-90 minutes.

I have already described how to check the readiness and cool the cheesecake correctly above - I will not repeat myself.

Classic cheesecake recipe at home without baking

The hot version is considered to be American, and the cold version is considered to be English. With cold, everything is much simpler, but no less tasty. The cold one tastes like a creamy ice cream, and the hot one tastes like ... mmm a creamy casserole, I don’t know how to describe the taste more accurately. In any case, delicious and so and so - you can alternate their preparation!

Moreover, a classic no-bake cheesecake will not cause any difficulties at all, because it does not need to be baked painfully for a long time, observing the temperature regime, and cooling. All you need is the ability to handle gelatin.

Since the article, so, has already turned out to be large - consider one classic cheesecake recipe, read more about no-bake cheesecake here.

So, mascarpone cheese and (attention!) whipped cream are added to the no-bake cheesecake.

Instead of mascarpone cheese, you can take all the same cream cheeses that were mentioned at the beginning.

Another difference is gelatin. Here you need to take into account the fact that gelatin should stand in water for an hour (swell). Therefore, in this recipe, we start cooking by soaking gelatin. Of course, if your gelatin requires it (in general, read the instructions on your package).

And by the way, no-bake cheesecake is usually topped with fruit or berry jelly.

Cheesecake without baking with a photo step by step


Detailed instructions in the photo step by step and text explanations below.


  1. Gelatin for cheese (20 g) pour 100 ml of boiled cooled water, and for jelly (10 g) strawberry juice (or any other to your taste). Forget about soaked gelatin for an hour. Just during this time, you can prepare the base.
  2. For the base, crumble cookies;
  3. Mix it with melted butter;
  4. We line the form with a split bottom with parchment, put cookie crumbs on it, evenly distribute them and tamp with a glass with a flat bottom. We remove the form in the refrigerator;
  5. Bring the gelatin soaked in water to a boil, but do not boil, remove it to the side for now (let it cool a little). For filling ;
  6. Add mascarpone cheese to them, gently stir until a homogeneous mass is obtained. Pour in the dissolved gelatin, mix again;
  7. Pour the resulting creamy mixture onto the cookie crust. And we put it in the freezing chamber for 10-15 minutes (we need the top to grab so that the berries do not sink - we put pieces of strawberries on top under the layer of berry jelly);
  8. Meanwhile, warm the gelatin with berry juice. Cut strawberries into thin pieces. Then we lay it out beautifully on the surface of the cheesecake and (attention!) Do not pour out all the berry jelly at once (otherwise the berries will float unevenly and it will not be beautiful), but carefully pour a small amount between all the berries with a spoon. And again we put it in the freezer for a few minutes;
  9. Then we pour out all the remaining jelly and now we put the cheesecake in the refrigerator for several hours, or even overnight.

The result is simply excellent!


In this no-bake cheesecake recipe, 20 g of gelatin was taken - this is quite enough, but someone likes the “tighter” texture, so you can increase its content to 30-40 g (but you can’t reduce it).

Use different fruits and berries and you will get a “new cheesecake” every time. So you will never get tired of it! After all, that's why it's a classic cheesecake! In addition to it, raspberries, cherries, peaches, pineapples, pears, blueberries, etc. are perfect.



In addition, if desired, pieces of fruit can be added to the cheesecake filling itself.


Summing up, I can say one thing: a classic cheesecake is a dish with which you can experiment endlessly! Inspiration to you and successful experiments!