Cheesecake is a delicate shortbread soufflé dessert. It is usually prepared from cottage cheese or soft cream cheese. And the crust can be baked or made from crushed biscuits. The classic recipe has a lot of variations, the cheesecake can be prepared with any filling and even served as a cake on the festive table.
Classic curd cheesecake recipe
On the basis of the classic cheesecake, you can bake any other varieties of this delicacy, adding different ingredients, such as berries, fruits, chocolate, etc.
You will need:
- 700 grams of cottage cheese;
- 100 grams of butter;
- 150 grams of sugar;
- 100 grams of shortbread cookies;
- 4 chicken eggs;
- 120 ml of milk;
- a pinch of vanillin.
Step-by-step cooking process
Place the shortbread biscuits in a snap-on bag and crush them with a rolling pin until finely crumbled. You can also grind with a blender, but with the first method, after baking, the base is more airy and crunchy.
Pour the shredded cookies out of the bag and add softened butter to it. Grind thoroughly and knead the mass with your hands to get a homogeneous crumbly mixture.
Grease a baking tray with butter and line the edges with parchment paper. Spread the sand base evenly over the bottom of the baking sheet, press lightly so that the finished cake base does not crumble when cutting. Bake the base in the oven at 180 ° C for 10 minutes.
Put cottage cheese in a blender bowl, break eggs, add sugar and pour milk. Whisk the ingredients with a blender until a thick, creamy, creamy mass. Remove the baking sheet from the oven, put the resulting curd mass on the slightly cooled crust.
To prevent cracks and bumps when baking on the cheesecake, gently shake and twist the pan to the right and left. Excess air will escape, and the cream layer will be able to distribute more evenly.
Bake the cheesecake in the preheated oven for about 40 minutes. Then cool the cake to room temperature and refrigerate 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.
Option for a quick cottage cheese cheesecake with a banana
This airy delicate dessert has a very interesting banana taste, 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 attachment until smooth. For lovers of meticulous work, you can grind the cottage cheese through a sieve.
Peel the bananas and grind them in a blender as well. Combine the banana and curd mass in one bowl and mix everything thoroughly.
Add a fresh egg to the mass, add flour and stir vigorously until a homogeneous consistency is obtained.
Grease a baking dish and sprinkle with semolina so that the dough does not stick and the finished cheesecake easily comes off the edges. Pour the dough into a mold and place in an oven preheated to 180 ° C for half an hour.
Garnish the cooled cheesecake to taste with syrup, jam, berries, chocolate or banana pieces and serve.
No-bake cheesecake with gelatin: homemade recipe
You will need:
- 300 grams of cottage cheese;
- 300 grams of Baked Milk 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 blend with the chopped cookies in a blender bowl. Pour gelatin with warm water, mix well so that there are no clots, and let it swell.
Transfer the oil-baked mass to a bowl, and whisk the boiled condensed milk, cream and cottage cheese in a blender container. Then add the swollen gelatin to them and beat the cold filling again.
To prevent the dessert from sticking to the baking sheet, line the bottom with sides with cling film. Then spread the butter and cookie base over the bottom. Pour the liquid curd filling on top.
Send the dessert to infuse in the refrigerator for 6-8 hours. Top the cheesecake with your favorite syrup before serving.
Multicooker Cheesecake Recipe
This version of cheesecake, due to the simmering of cottage cheese in a slow cooker, helps to achieve the effect that 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 Art. l flour;
- 2 tbsp. l. lemon peel.
Rub the cottage cheese through a sieve or blender and stir in the chopped lemon zest. Add sugar, eggs and yolks, cream, lemon juice gradually in the process of beating. Finally, add flour gradually. Whisk the mixture vigorously for 5 minutes to create a smooth, fluffy curd soufflé.
Grind the cookies with a rolling pin and add softened butter to it and knead the mixture thoroughly with your hands. Lubricate the multicooker bowl with butter. Place a circle of baking parchment on the bottom to prevent the crust from sticking to the bottom of the bowl. After that, spread the oil-baked mass along the bottom, pressing it with your hands so that the cake does not crumble. You can form small sides at the cake. Pour the curd liquid mass on top.
Place the bowl in a slow cooker, being careful not to shake it so that the soufflé does not lose its airy lightness. Bake the cake for 80-90 minutes on the Bake setting.
Shake the multi-bowl to check if the cheesecake is done. If only the middle fluttered, then everything is ready. It is advisable to leave the cheesecake inside the multicooker after the end of the program for another 10 minutes.
Take out the bowl along with the pie, let it cool to room temperature and put it in the refrigerator for 6-8 hours. Carefully remove the finished dessert from the container, 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 curd and raspberries. This colorful dessert will remind you of summer. You can take the berry frozen or choose whole berries from the 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 peel;
- 15 grams of potato starch;
- a handful of semolina;
- 100 ml of cream.
Step by step cooking
Dip the biscuits into a blender bowl and pulse to chop. You can use chocolate shortbread cookies. Melt the butter in a water bath or microwave in a thick-walled glass for 30 seconds.
Pour the cookie crumbs into a deep bowl and pour the melted butter into it. Knead the mass thoroughly with your hands until a homogeneous crumbly consistency is obtained.
Take a split baking pan and grease it with oil, lightly sprinkle with finely ground semolina. Spread the base of the future cheesecake evenly over the bottom of the pan. It needs to be tamped evenly, use a glass for this.
Squeeze the juice out of the lemon and finely grate the lemon zest. Put cottage cheese in a deep bowl, add sugar, starch and lemon zest to it. Beat in 3 eggs one at a time, then the yolks, mix thoroughly after each addition. Lastly, stirring constantly, pour in the cream and lemon juice. Stir everything until smooth.
Place half of the curd mass in a baking dish on top of the crust. Spread the raspberries over the top and shake the mold slightly to release excess air. Spread out the other half of the curd filling.
Place the cake pan in an 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, let the cake 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 cold and garnish with raspberries or jam.
Recipe for making cottage cheese and chocolate cheesecake
Sweet tooth lovers will love the triple chocolate treat offered in this recipe. This variation of the cake involves the use of both chocolate chip cookies and pure chocolate. For cooking, choose a product with a maximum cocoa content and fresh cottage cheese.
You will need:
- 900 grams of cottage cheese;
- 150 grams of butter;
- 300 grams of chocolate;
- 1 cup of sugar;
- 250 grams of chocolate chip cookies;
- 4 chicken eggs;
- 50 ml cream;
- 1 cup full-fat sour cream.
Cooking process step by step
Crush the chocolate chip cookie using any convenient method, such as placing the cookie in a bag and walking over it with a rolling pin. Mix the resulting crumb with softened butter, grind the mass until smooth.
Put the chocolate chips in a greased baking sheet, tamping them lightly with the bottom of the glass so that the cake does not fall apart later. Bake the cake for 10 minutes in an oven preheated to 180 ° C.
During this time, mix cottage cheese with sugar, sour cream and eggs in one bowl. Whisk the mixture thoroughly with a blender until a soufflé is obtained. Melt 200 grams of chocolate in a water bath. Mix the curd and chocolate masses and beat with a blender until smooth.
Remove the finished crust from the oven and leave to cool. On the cooled crust, without removing it from the baking sheet, put the curd-chocolate filling and smooth. Reduce the oven temperature to 160 ° C. Place the baking sheet in the oven and simmer the cheesecake for 1 hour. To prevent the cake from drying out during baking, place a dish of water in the oven.
The finished cake should cool in the oven, then put it to cool in the refrigerator directly in the baking sheet for 6-8 hours. Boil the cream and add chopped 100 grams of chocolate to it, with constant stirring, bring the mass to a thickening state.
Remove the cheesecake from the baking sheet, transfer to a serving platter and pour over the chocolate cream. Chill dessert for about an hour in the refrigerator and serve.
