Cheesecake is a very delicate overseas dessert made from expensive Mascarpone or Philadelphia. Domestic housewives have found a more economical way to enjoy a delicious pie, namely, to make soft cream cheese for cheesecake at home.
Cream cheese for milk and kefir cheesecake
Ingredients:
- 1 liter of milk;
- 500 ml of kefir;
- 1 chicken egg;
- 1 tsp each sugar and salt;
- 1/4 tsp citric acid.
Warm all food to room temperature, this is important. Pour milk into a medium saucepan or stewpan, dissolve salt and sugar in it and heat over high heat. Pour in kefir as soon as the liquid boils, and quickly mix everything with a whisk so that the mass does not have time to curl up and separate. Transfer it to a rectangle of thick cloth or several layers of gauze, tie it in a tight knot and hang over the sink for 15 minutes to drain the serum.
Mash eggs with citric acid. Stir in previously cooked homemade cottage cheese and beat well with a mixer or hand blender until smooth. Put the resulting mass in the refrigerator for several hours, then use it as a filling for baking cheesecake.
Soft cream cheese for cottage cheese cheesecake
Ingredients:
- 500 g fat-free soft cottage cheese;
- 200 ml of 30% cream;
- 200 g of 25% sour cream;
- 3/4 tsp salt;
- 1 tsp Sahara.
Whisk the cream on medium mixer until light. Gradually add sour cream in small portions, then cottage cheese, salt and sugar. Mix everything thoroughly until a thick, creamy texture is obtained. Soak the cheese at room temperature for 24 hours, preferably in a glass container with a loose lid. Put it in the refrigerator and keep it until you decide to bake the cheesecake.
Homemade cream cheese a la mascarpone
Ingredients:
- 1 liter of 20% cream;
- 1 tsp white wine vinegar.
Remove the cream from the refrigerator 40 minutes before starting the cheese. Transfer them to a saucepan and heat to 70-80oC over medium heat. Add vinegar and stir everything with a whisk to distribute the acid evenly. Leave the mixture on the stove for a few minutes until it begins to thicken and curdle. Set aside, cool completely and refrigerate for 12 hours.
Cover the sieve with three layers of cheesecloth and carefully place the curdled cream on top of it using a slotted spoon. Substitute the drip tray to collect all the whey that comes out, which will be useful for preparing other dishes, such as pancakes. Then wrap the cottage cheese in a towel or chintz cloth, tie the edges tightly and place under oppression for 8 hours. Delicious cream cheese for cheesecake is ready.
