Summer cheesecake with raspberries. Cheesecake Andy Chef - classic recipe and variations Andy Chef cheesecake with raspberries

Cheesecake is an American dessert that is loved in our country. Perhaps many people were able to taste the analogue of cheesecake - cottage cheese casserole. Yes, she is the Russian relative of this American dish.

In this article we will share several recipes for this delicious dessert made from a delicate creamy base and soft crust. Below are options for making Andy Chef cheesecake from the famous pastry chef.

To make Classic Andy Chef:

shortbread cookies - 0.2 kg;
butter - 100 g;
cream cheese - 0.75 kg;
sugar - 250 g;
starch - 15 g;
lemon juice - 1 tablespoon;
zest of one lemon;
eggs - 3 pieces;
yolks - 2 pieces;
cream - 100 ml.

Preparation:

We need to grind the shortbread cookies. Melt the butter and pour it into the cookies. It is necessary that the cookie dough is not liquid in consistency, but resembles shortbread. Place the cookie crust in the prepared pan, smooth the edges with a spoon or the bottom of a glass - whatever is convenient.
Squeeze out the juice and prepare the zest. Mix cottage cheese with sugar, zest and starch. Bring the mixture to a homogeneous texture.
Add eggs and yolks to the cream mixture one by one, stirring each time. At the final stage of preparing the base, add lemon juice and cream to the curd and cream mixture and stir well.
Pour half the cream mixture into the mold and scatter the berries to taste. Cover them with the rest of the cream.
Place the cheesecake in the oven preheated to 200 C° for 10 minutes. After this period of time, reduce the degree to 105, keeping the cheesecake at this temperature for an hour and a half.
Additionally, decorate the cheesecake with raspberries to taste.

Delicate pistachio dessert

Ingredients:

cream cheese - 250 g;
cream 33 -35% - 100 ml;
sugar -100 g;
eggs - 2 pieces;
pistachio paste - 1 teaspoon;
shortbread dough.

Preparation:

Roll out the dough to approximately 3-5 mm thick and transfer to the pan. Roll out the dough for the sides along the height of the pan. Bake the base in an oven preheated to 180 C° for 10-15 minutes until cooked.
Pour heavy cream into the cream cheese and mix by hand. Add pistachio paste to this mixture and mix. Add eggs and sugar alternately.
Pour the creamy mixture into the prepared sand base. Pour water onto a baking sheet, place a wire rack on top, where we place the future cheesecake. Place in the oven for 30 -40 minutes at 160 -170 C°.
The baked goods need to be allowed to cool down. Next, put the dessert in the refrigerator overnight.
Remove the cheesecake from the mold and decorate as desired.

Easy cheesecake Andy Chef with mango

We will need:

cookies - 200 g;
butter - 100 g;
heavy cream - 300 ml;
curd cheese - 0.3 kg;
gelatin - 15 g;
powdered sugar - 100 g;
lemon juice - 1 teaspoon;
mango - 1 piece.

Preparation:

Prepare the crust: grind the cookies and melt the butter. Mix the two ingredients together and place in cheesecake pans. Compact and put in the refrigerator for 2 hours.
Prepare the base: beat the cold cream with powdered sugar. Next, beat the cream cheese and pour in the melted gelatin (6 g). Add cream to the base. Send in the cold to harden.
Prepare the fruit layer: grind the mango in a blender and mix with gelatin. Place the mango layer on the cheesecake and place it in the refrigerator to set, preferably overnight.
Mango cheesecake can be removed from the pan and served with any berries as a garnish.

Cold dessert with brownie and oreo

Ingredients:

For the brownies:

dark chocolate - 175 g;
butter - 115 g;
brown sugar - 175 g;
eggs - 3 pieces;
cocoa powder - 40 g;
flour - 80 g.

For filling:

leaf gelatin - 12 g (or gelatin);
heavy cream - 150 g;
sugar - 115 g;
cream cheese - 0.65 kg;
peanut butter - 250 g (or chocolate).

Preparation:

Brownies: Melt chocolate in a saucepan with butter over medium heat. Stir until smooth and add dark sugar, stir and heat for a couple more minutes. Separate the yolk from the white and add it one by one into the chocolate mixture, being very careful so that the eggs do not curl. Pour cocoa powder into the same mass, mix and add flour.
Bake in the oven at 180 C° for about 20-30 minutes until done.
Prepare the base: if you have sheet gelatin, soak it in cold water; if you have regular gelatin, then soak it in 72 g of water.
On the stove, bring the cream and sugar mixture to a boil. In a separate bowl, mix cream cheese and peanut butter. You can add yellow dye, but this is optional.
Place the gelatin sheet or swollen gelatin into the hot cream and stir well. Pour the cream mixture into the creamy mixture, carefully so that the cheese does not curdle due to temperature. Bring until smooth; if desired, you can throw in nuts or pieces of Oreo cookies.
Pour the creamy filling onto the prepared brownie base. It is better to first lengthen the sides using acetate film. Leave in the refrigerator overnight. You can cover the top with a chocolate layer by simply melting the chocolate.

Red Velvet - Andy Chef Cheesecake

Ingredients:

dark shortbread cookies - 200 g;
butter - 70 g;
leaf gelatin - 12 g;
milk - 180 ml;
sugar - 60 g;
dense cream cheese - 0.85 kg;
sour cream - 100 g;
cocoa - 40 g;
vanilla extract - 1 tablespoon.

Preparation:

Prepare a shortbread base from crushed cookies and melted butter. Place the dough on the bottom of the mold and press down well with a spoon or glass. Let cool for 1 hour.
Pour gelatin with cold water. Next, beat the cheese and add sour cream; you can do without it. Beat again and add cocoa powder, mix. Add vanilla extract.
On the stove, bring milk and sugar to a boil. After removing from the heat, add gelatin; the temperature of the milk at this moment should not exceed 80 C°.
Introduce the milk liquid into the filling in a thin stream, constantly whisking the mixture. Add red dye to the desired color. Place the filling on the base, portionwise. First they laid out one part, then they leveled out the rest.
You can decorate with the halves of the cookies that you used, just break or cut them and drown them in the unfrozen filling. Refrigerate Andy Chef's cheesecake for at least 3 hours.

Refreshing cold dessert with basil

Ingredients:

sugar - 40 g;
milk - 40 ml;
butter (82.5%) - 55 g;
flour - 55 g;
nut flour - 55 g;
mascarpone - 0.5 kg;
lemon zest and juice - 15 g;
gelatin - 7 g;
yolk - 3 pieces;
water - 150 ml;
lime - 1 piece;
basil - 50 g.

Preparation:

For the crust, combine sugar and butter and beat with a mixer. Add two types of flour and beat until smooth. The dough should be of such a consistency that it can be collected into a ball.
Roll out the dough to a thickness of 1 cm. Place on parchment and bake at 180 C° until a pleasant golden hue.
Make crumbs from the cooled cake using a rolling pin. Pour a little milk into it, about 25 ml, so that the texture resembles plasticine.
Take a mold with a diameter of 16 - 18 cm, compact the cake at the bottom of the mold. Leave to set in the refrigerator while you prepare the filling.
Leave the gelatin to swell in cold water. Grate the zest and squeeze out the juice. Melt the sugar and yolks in a water bath, whisk constantly until the mixture turns white.
Add juice and zest to the cheese, the mascarpone will curdle a little. Don't be alarmed - that's how it's meant to be. Boil milk and add gelatin.
Pour in the milk that has cooled to body temperature and mix the cheese mixture. Next, add the yolks to the cheese and mix gently with a spatula.
Pour the filling onto the base and leave to harden in the cold for 6 hours.
Soak 3 g of gelatin in cold water to make basil jelly. Grate the lime zest and add the basil water. Grind everything with a blender. Filter through cheesecloth or a sieve.
In a saucepan, combine the resulting liquid and lime juice. Add gelatin to the boiling liquid and stir until dissolved. Let the jelly cool slightly and pour it over the Andy Chef cheesecake.

Curd cheese - 300 g
Sugar - 75 g
Nut butter – 75 g
Sour cream 15% – 150 g
Cream 33% – 100 g
Eggs - 2 pcs
Yolk - 1 pc.
Cookies – 100 g
Butter 82.5% - 45 g
Eggs - 1 piece

There is a group of desserts that quickly took their rightful place in confectionery history forever - these are cheesecakes! Remember how they appeared in our childhood and became a trend for the next decade. We can say that this was the first real dessert that began to teach us that we can drink tea with something interesting, not cloying and surprising. A good cheesecake is always baked because it is impossible to achieve a similar texture using a cold method. And then creativity begins. Portioned mini cakes, cakes of any size and configuration, round, rectangular, with a basic number of layers or entire compositions of three to five components. Cheesecake is a constructor whose main rule is an amazing curd consistency, which manages to combine an amazing external density and a fantastically delicate texture inside.

Last June, I went to Beijing for a week to remember what real cheesecakes taste like. Then I tried more than thirty cakes! Different tastes, textures, unusual flavors and additional layers - all this delighted me, and in my head I wrote down important details, what I liked, what I wanted to change. Many people have the wrong attitude towards cheesecakes due to the fact that finding a good one today is quite difficult. That's why I want to restore the good name of the CHEESECAKE dessert this year.

Let's start with pistachio! The most tender you've ever tasted. Its body literally melts in your mouth, however, it adequately holds its shape and geometry and has a good shelf life. The base will be neutral in taste, so as not to distract you from the most important thing, and at the same time it will be tender, and this is important for this cheesecake texture, you will not pick it with a fork, as sometimes happens. In addition to pistachio, I will give you a couple more flavor options for heating. And most importantly, I’ll teach you how to cook them correctly! You will get a perfectly smooth top, not a single crack and the correct geometry, all without a water bath or other complications! The ingredients will also be the most common, believe me, I’m an expert in this! I highly recommend starting because with this cheesecake we will start falling in love with dessert all over again! Therefore, let's not waste time and # Let's Cook!

The first and most important rule for making cheesecake is to minimize bubbles. Not only does air in the mass not help us, but it can even cause those very cracks and dips that are often associated with making cheesecakes.

Therefore, use a paddle attachment if you have a planetary mixer. If not, use the mixer at minimum speed, or maybe even just a silicone spatula. Place cottage cheese (300 g) in a mixer bowl. I took Hochland in blue packs, it is available in every city and I recommend starting your experiments with it. Next is sugar (75 g).

Three important points:

1. we want to get a homogeneous mass, so after each addition of new ingredients, we stir it until smooth

2. Our mass thins out gradually, that is, the thickest ingredients come first, and the thinnest ones at the end

3. all ingredients are at room temperature - this means take them out at least an hour and a half before cooking

Mix ingredients at minimum speed.

Add sour cream (150 g) and pistachio paste (75 g). Mix again.

Add heavy cream (100 g).

After mixing the ingredients again, add the eggs one at a time (2 pcs).

And then one yolk. As you can see, there are almost no air bubbles on the surface.

Now the basics.

Break 100 grams of cookies. I used Savoiardi (lady fingers) for extra tenderness. Plus, they are not as sweet as many other types of cookies. But you can take whatever you like.

Break the cookies and add soft butter (50 g) and an egg (1 pc).

A planetary mixer with a paddle attachment does an excellent job of homogenizing the future base. You can puree the same ingredients in a stationary blender.

We will bake the cheesecake in a metal ring (160 mm), which we will place on a silicone mat. We line the sides with parchment, the denser it is, the better. Now I would advise taking acetate film.

Distribute the entire mass of the base along the bottom. Do this carefully so that the “bottom” of the cheesecake is even.

The bottom is distributed tightly, so the cheesecake mass will not leak.

Carefully pour the filling on top. You will end up with approximately 5-5.5cm in height for the entire cheesecake.

Place in the oven preheated to 95 degrees (top and bottom). Low temperature is also one of the factors influencing the appearance of cracks on the surface of the cheesecake. Bake it for 2.5-3.5 hours.

Do not open the oven for the first 2 hours. Then, once opened, simply pull the pan slightly towards you. You should see the cheesecake jiggling only in the center (an area about 3cm in diameter). This means it is ready and you can turn off the oven. However, the cheesecake will remain in it until it cools completely.

Do you like desserts? Cheesecake Andy Chef came to us from traditional American cuisine. This is the most authentic version of making the notorious cake. You can easily reproduce it at home using the following recipes.

Classic Cheesecake Andy Chef

Classic Andy Chef will be a delicious dessert that can be served on the table during the holidays, or just at ordinary times, if you want to please your household with something unusual. It is prepared very simply and quickly, and the result will delight you with a delicate and delicate taste.

What you will need:

cookies (preferably shortbread) – 200 g;
drain cheese – 0.7 kg;
chicken eggs – 3 pcs.;
cream – 100 ml;
drain butter – 100 g;
starch - ½ tbsp. spoons;
sugar – 250 g;
lemon – 1 pc. (you will need zest and juice);
salt – ½ teaspoon;
raspberries or any other berries.

Prepare all the necessary ingredients. Absolutely any cookies are suitable, you can even use “Anniversary Traditional”. Melt the butter in the microwave for about half a minute, and while the bowl with it cools, you should start chopping the cookies.

You can use a blender or meat grinder. As an alternative to this method, the cookies are placed in a bag and rolled out with a rolling pin to fine crumbs. After this, the oil is mixed together with the crumbs to a “wet sand” state. This will be the basis for the future cheesecake.

Take a round baking dish and place cookies and butter on the bottom. All this is compacted evenly at the bottom. You can lay down parchment paper to make it easier to remove the finished dessert. The form is put into the refrigerator.

The juice is squeezed out of the lemon and the zest is cut. Now let's get started making the cheesecake. The cheese is gently mixed with a spatula, but not whipped. Then lemon zest, starch, sugar and salt are added. The whites and yolks are divided into two parts and added one by one to the cheese mass. Gently mix again, taking your time.

At the very end, add heavy cream or milk mixed with sour cream. Beat with a mixer at low speed and divide the resulting mixture into two equal parts. The first is poured into the mold. We put the berries there, depending on the size you can literally put a few things. Pour the remaining mass on top.

For the first 10 minutes, the raspberry cheesecake is baked at 200 degrees, then it is reduced to 100 and cooked for about an hour and a half. It is better to put the finished dessert in the refrigerator overnight so that it hardens and becomes even tastier.

Delicate pistachio dessert

Have you ever tried cheesecake with pistachios? Try making this original delicacy at home, delighting yourself and your loved ones. The recipe itself came to us from China.

Consider a few rules when preparing it:

All ingredients should be at room temperature. Therefore, take them out of the refrigerator in advance.
The thinnest ingredients are added first, then the thickest ones. This is due to the gradual liquefaction of the cheese mass for the cheesecake.
After each addition of a new component, the mixture is thoroughly mixed.

What you will need:

Mascarpone cheese - 300 g;
nut butter with pistachios – 80 g;
cookies – 100 g;
sugar – 80 g;
fat sour cream – 150 g;
cream 33% - 150 ml;
chicken eggs – 4 pcs.;
drain butter – 50 g.

Place cheese and sugar in a bowl. Gently mix them with a spatula, or beat with a mixer at minimum speed. Sour cream and nut butter are added, after which the mixture is mixed again. Let's not forget one of the rules. Then cream and a couple of eggs are added to the mixture. The yolk is separated from the third egg and also added to the cheese mass. Make sure that no air bubbles appear on the surface.

Now it’s time to prepare the base for the cheesecake. The cookies are crushed into crumbs in any way convenient for you and mixed with a softened piece of butter. One egg is added. Take a baking dish and line the bottom with parchment paper. The base is laid out evenly and compacted with a glass or hands. Now pour the cheese mixture there evenly. The height should be about 5 and a half centimeters.

Preheat the top and bottom of the oven to 100 degrees, place the pan in there and bake the cheesecake this way for about 3 hours. After two hours, open the oven door slightly and watch the dessert. If the middle begins to “tremble”, you can take it out. Garnish the finished dish with chopped pistachios and grated white chocolate.

Light mango cheesecake

A delicious dessert with exotic mango notes.

What you will need for preparation:

drain cheese – 400 g;
Ricotta cheese - 400 g;
chicken eggs – 4 pcs.;
sugar – 150 g;
shortbread cookies – 200 g;
mango – 1 pc.;
drain butter – 70 g;
gelatin – 1 sachet.

First of all, preheat the oven, since preparing the dessert will not take much of your time. The cookies are ground into fine crumbs and mixed with melted butter. The base is compacted to the bottom of the baking dish, covered with stretch film on top and sent to the refrigerator.

In another bowl, mix ricotta and cream cheese. Add eggs and sugar one at a time. The mixture is stirred until a homogeneous mass is obtained. Then it is poured into a baking dish and placed in the oven for 1.5 hours. After this, the cheesecake should cool for another hour and only then can the mold be removed.

Gelatin is diluted in water and left to swell. The mango is peeled, cut into slices and ground in a submersible blender to a puree. Gelatin is mixed with sugar and brought to a boil in a saucepan. After this, it is stirred for a couple of minutes, cools and mixed with mango. Meanwhile, the cheesecake can be placed on a plate and topped with mango puree. Place the dessert in the refrigerator for 4 hours. Before serving, you can decorate it as desired.

Cold dessert with brownie and Oreo

What you will need:

dark bitter chocolate – 170 g;
drain butter – 120 g;
Oreo cookies - 1 pack;
sugar – 170 g;
curd cheese – 0.6 kg;
chicken eggs – 3 pcs.;
cocoa powder – 40 g;
flour – 80 g;
nut butter – 250 g;
gelatin – 1 sachet.

Melt chocolate and butter in a small bowl over medium heat. This is necessary to prevent the chocolate from overheating. When the mass becomes homogeneous, add sugar, stir and heat for another 2 minutes.

The whites of two eggs are separated from the yolks and added to the mixture. There should be one yolk. Place in a bowl with the chocolate, stir and make sure that the eggs do not start to curdle. Cocoa is added and finally flour.

Prepare a round baking dish. At this time, you need to start preheating the oven to 180 degrees above and below. The chocolate mass is poured into the bottom of the mold and baked until ready for half an hour. This will be the basis for the dessert.

To prepare the filling, you first need to soak the gelatin in water. Cream and 100 g of sugar are placed on the stove and brought to a boil. Mix nut butter and cream cheese separately. When the gelatin swells, it is added to the cream. When it is completely dissolved, the cheese and creamy parts are combined and mixed well.

Oreo cookies are broken into small pieces and added to the mixture. To prevent them from turning into crumbs, it is better to stir the mixture with a spatula. Remove the dessert base from the oven and pour the filling into the mold. The dish is put in the refrigerator overnight. You can decorate the top with grated chocolate.

Refreshing cold dessert with basil

What you will need:

drain butter – 50 g;
milk;
flour – 50 g;
sugar – 200 g;
nut flour – 50 g
Mascarpone cheese - 0.5 kg;
lemon – 1 pc.;
gelatin – 1 sachet;
chicken eggs – 3 pcs.

Mix sugar (150 g) and softened butter in a bowl, then beat gently with a mixer at low speed. Pour in nut and regular flour. Beat again until you get the consistency of shortcrust pastry that can be rolled into a ball.

Roll out the dough on parchment paper to 1 centimeter thick. After this, place the baking sheet with it in the oven and bake at 180 degrees until golden brown.

After the base has cooled completely, use a blender to turn it into fine crumbs. Make sure there are no large pieces. After this, mix with a small amount of milk until the mixture becomes plastic. Literally 2-3 tablespoons are added. It’s better to put it in teaspoons to control the process. Place the base on the bottom of the mold, compacting it in any convenient way, and place it in the refrigerator.

Gelatin is soaked in cold water. The juice is squeezed out of the lemon and the zest is cut. The yolks, separated from the whites, and sugar are beaten in a water bath. This continues until the sugar crystals are completely dissolved and the mass begins to foam.

The cream cheese needs to be softened. To do this, just warm it up for half a minute. Lemon juice and zest are added to it. A tablespoon of milk is brought to a boil and the gelatin is melted with it.

First, cooled milk is added to the cheese. Don’t forget to stir the mixture after adding each ingredient. Then come eggs with sugar. At the end, the frozen base is taken out of the refrigerator and the filling is carefully poured onto it. The surface is leveled and the dessert is placed in the refrigerator overnight.

What you will need:

flour – 350 g;
sugar – 300 g;
baking powder - 2 teaspoons;
cocoa – 1 tbsp. spoon;
salt - a pinch;
chicken eggs – 3 pcs.;
rast. oil – 300 ml;
soda – 1 teaspoon;
kefir – 280 ml;
food coloring – 2 teaspoons.

Mix flour, sugar, cocoa, soda, salt and baking powder in a bowl. Beat with a mixer at low speed, then add eggs and vegetable oil. Mix the dough again. At the end, kefir and 2 teaspoons of red food coloring are added.

Beat the dough thoroughly with a mixer and leave for a while to activate the soda. It should have a liquid consistency. At the same time, grease the baking dish with oil and line its bottom with parchment paper. Pour the required amount of dough into it and make several cakes, depending on the size of the mold.

Bake the cakes one at a time at 180 degrees for 20 minutes. You can check the readiness with a toothpick: when it comes out of the dough dry, you can take out the mold and start preparing the next cake.

When all the layers are ready, wrap them in cling film and put them in the refrigerator for a couple of hours. It is better to cut off the top after this time; it will rise a little. Take out the cake layers and assemble the cake, brushing it with cream and decorating it on top. To prevent the sides from turning brown, they need to be trimmed a little.

Cheesecake – just the word makes your mouth water! If this is not the case for you, then you simply haven’t tried the “proper cheesecake” yet. Well, or you haven’t found “your ideal recipe” for this amazing dessert, so popular in America and firmly included in the menu of most restaurants in our country.

Let's not delve into the history of origin, let's just say that cheesecake is of European origin. However, cheese pie has taken root in America to such an extent that it has become a classic American dish. And now the cheesecake, prepared according to the classic recipe, proudly bears the title “New York”.

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

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

How to make cheesecake at home

The perfect cheesecake is every housewife's dream. And by the way, if you take into account small tricks, everyone can prepare a perfect dessert. Therefore, before moving directly to the consideration of recipes for the classic New York cheesecake, pay attention to reading the “helpful tips”.

The best cheese for cheesecake

Cheese is the main component of 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 fats of vegetable origin, only dairy sources.

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

What can you substitute 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 (Cremcheese): Hochland Cremette, Unagrande, classic "Baltais";
Cheese for confectioners Mana;
Soft cheese "Syrko".

Mascarpone cheese is not suitable for making heat-treated cheesecake. But it is used very successfully when making no-bake cheesecake.

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

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

It is important to know:

It is better to remove all ingredients from the refrigerator 30 minutes before cooking. So that they are at room temperature. This will make it easier to obtain a uniform, smooth texture;
It is best to use a springform baking pan (this way you can easily remove the finished dessert from the pan). In addition, since the base of the cheesecake consists of cookie crumbs mixed with butter, the bottom of the pan should be lined with parchment paper for baking (again, for careful removal of 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 call for melting the butter before mixing it with the cookie crumbs. However, you can simply use softened butter;
You need cream with a fat content of 30-35%, or 20% sour cream (note that depending on what you choose, the taste and density will be slightly different);
When mixing cheese with other ingredients, use the mixer on low speed (or stir by hand). You just need to mix the ingredients together - never beat! If you add cream to the cheese mixture, you don’t need to whip it first! Just pour it as it is – liquid, and stir it carefully.

Otherwise the cheesecake will crack! Whipped cream is cream and air, and the presence of air in the mass of a cheesecake is a bad thing and leads to the fact that during baking the air tries to get out of the trap and the cheesecake cracks.

How to bake cheesecake

Most recipes state the absolute need to bake the cheesecake in a water bath. In fact, you can do without this troublesome method. However, both of them have a place - so we’ll talk about both.

Why is cheesecake baked in a water bath?

Cheese is a rather delicate product that requires gentle handling - and 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 (in fact, we are afraid of cracks).

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

This is where a difficulty arises for many - to make a pie you need a mold with a split bottom. How can you prevent water from seeping into the cake and soaking the entire base? In fact, it is quite simple to wrap it in a couple of layers of foil, and that will be enough.

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

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

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

We 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). Place the mold in the center and wrap the edges of foil No. 5-6.

Second way. We also tear off four strips of foil and lay them on top of each other in a star pattern. The first two are crosswise (photo No. 2) and the remaining ones are diagonal.

Place the packaged mold in a mold with a large diameter (baking tray with high sides), pour the cheese mixture onto the base crust. Place in the oven on the lower rack and pour boiling/hot water into the large pan (be careful not to pour the water into the dough).

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

Baking modes with 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, warms the bottom:

160°C 60 minutes (mold diameter 20cm) or 1.5 hours (mold diameter 25-26 cm).

In general, the temperature and cooking time depend on the characteristics of your oven. The water in the pan should be slightly boiling (bubbling, but not bubbling).

The finished cheesecake is firm around the edges, but slightly jiggly in the middle (if you overcook it, it may crack again).

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

Experiment, gentlemen!

Baking modes without a water bath(place the baking sheet in the middle or one division down, 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) open the oven slightly.

If the top starts to brown, simply 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” (cookies). If you encounter this problem, next time place a second rack at a lower level and place a sheet of foil on it so that it is under the pan. This will reduce the heat from below and the base should not burn.

For those who have a gas stove (it is difficult to maintain the temperature - some do not have a temperature below 150 degrees) you can finish baking the cheesecake with the door slightly open.

Ideally, it would be a good idea to purchase an oven thermometer.

Option for you:

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

How to cool cheesecake

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

So, we will cool it in several stages:

After turning off the oven, slightly open the door and leave the cake standing there for 30-60 minutes;
Next, remove it from the oven and leave it at room temperature, again for at least 30 minutes;
Then use a damp knife to run along the sides of the mold (separate the cheesecake from the mold, but do not remove it). This is necessary because with further cooling it may settle a little more, and if the edges adhere to the mold, cracks may appear around the perimeter and in the middle;
Many people put the cheesecake in the refrigerator, covering it with cling film or foil. I would not recommend doing this because droplets of condensation form on the surface of the film and it drips onto the cake;
Place in the refrigerator for 6-8 hours.

The longer your cheesecake sits in the refrigerator, the better. By the way, true gourmets believe that the full taste of cheesecake opens by the third day!

Classic cheesecake with baking recipes with photos step by step

Don’t be intimidated by the large amount of text above - the whole difficulty lies in the individual characteristics of the ovens. But every housewife knows her stove, so don’t let baking cheesecakes at home scare you. In order to finally dispel your fears, below we will consider specific recipes with photos 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” from Martha Stewart herself! Please note that this recipe requires flour to be 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 famous authors.

And now a small deviation from the “norm” - shortbread cookies (in our country they are most often used) and we will mix the crumbs not with butter, but with milk (instead, you can take water or coffee - for chocolate cookies). In this design, the sand base turns out to be soft (not dry).

Well, another recipe - this time with “homemade cookies” at the base (more precisely, there is a whole shortcrust pastry cake below). And by the way, this recipe involves cream cheese + mascarpone cheese (60% to 40%, 450 g of cream cheese + 300 g of mascarpone).

Cheesecake recipe without water bath

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

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

For detailed instructions, watch the video.

The next Andy Chef cheesecake recipe differs from the previous one only by the additional addition of 2 yolks. The preparation process is the same.

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

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

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

Everything else is the same:

The cookie crumbs were mixed with butter, placed in a mold lined with parchment, compacted well and placed in an oven preheated to 200°C for 10 minutes. Then let it cool;
Meanwhile, the cheese was mixed with sugar, the eggs were added one at a time (after each addition, stir well) and at the end the cream was poured in (not whipped - regular liquid cream), and everything was carefully mixed again until a homogeneous mass was obtained;
Pour the resulting mixture onto the cooled cookie crust, knock on the table a couple of times (to expel bubbles);
Place the pan on a medium level in an 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 above how to properly check the readiness and cool the cheesecake - I won’t repeat it.

Classic cheesecake recipe at home without baking

The hot version is considered to be American, and the cold version is considered 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 more accurately describe the taste. In any case, it’s delicious either way – you can alternate cooking them!

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

Since the article has already turned out to be long, let’s look at 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 use the same cream cheeses that we talked about at the beginning.

And one more difference is gelatin. Here you need to take into account the fact that gelatin must stand in water for an hour (swell). Therefore, in this recipe, we start cooking by soaking the 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 photos step by step

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

Pour gelatin for cheese (20 g) with 100 ml of boiled cooled water, and for jelly (10 g) with strawberry juice (or any other juice of your choice). Forget about the soaked gelatin for an hour. Just during this time you can prepare the base.
For the base, crumble the cookies;
Mix it with melted butter;
Line a springform pan with parchment paper, place the cookie crumbs on it, distribute them evenly and tamp them with a glass with a flat bottom. Place the mold in the refrigerator;
Bring the gelatin soaked in water to a boil, but do not boil, put it aside for now (let it cool a little). For filling ;
Add mascarpone cheese to them, stir gently until smooth. Pour in the dissolved gelatin and mix again;
Pour the resulting creamy mixture onto the cookie crust. And put it in the freezer for 10-15 minutes (we need the top to set so that the berries do not sink - put strawberry pieces on top under a layer of berry jelly);
Meanwhile, heat the gelatin with berry juice. Cut the strawberries into thin pieces. Then we spread it 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 put it in the freezer for a few minutes;
Then pour out all the remaining jelly and now put the cheesecake in the refrigerator for several hours, or even overnight.

The result is simply excellent!

In this no-bake cheesecake recipe, we used 20 g of gelatin - this is quite enough, but some people like a “thicker” texture, so you can increase its content to 30-40 g (but you cannot 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, they are perfect for: raspberries, cherries, peaches, pineapples, pears, blueberries, etc.

In addition, if desired, you can add pieces of fruit to the cheese filling of the cheesecake itself.

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

Today we have cheesecake with raspberries, and I have prepared a recipe with photos for you so that you can cook it too.

The children and I are now spending the holidays with our grandmother - we spend them actively and cheerfully, the girls lose a lot of energy and need to somehow restore it.

In addition to the banal hearty breakfast, healthy lunch and light dinner, the little ones also have several minor snacks during the day - they often carry some kind of cookies, sometimes (if they're lucky!) fruits and berries, sometimes candy.

And I, naturally, want everything that enters the body of my children to be as healthy, vitamin-rich and natural as possible. The best option in this case is to prepare something yourself.

But yesterday it was an incredibly hot day, so I also didn’t want to turn on the oven! And my salvation, once again, was a no-bake cheesecake based on delicious homemade cottage cheese, cookies and fruit.

I have already shared with you, dear readers, summer versions of this ideal, as for me, summer dessert - strawberry and cherry... And now, in the wonderful raspberry season, I will tell you how to make an amazing cheesecake with this favorite berry.

So, first, I’ll list everything you need (the ingredients are designed for a small mold with a diameter of 18 cm).

Ingredients

For the cheesecake base you need:

125 g oatmeal cookies (can be replaced with regular shortbread)
50 g softened butter

For the curd layer:

250 g of good cottage cheese (my own production)
200 g condensed milk
5 g instant gelatin
80 g cold boiled water

For the chocolate layer:

50 g dark chocolate
2 tbsp. milk (or cream)

For the raspberry jelly layer:

1 package of dry raspberry jelly
300 ml boiling water

For decoration (top layer):

a good handful of fresh raspberries (straight from the bush)
a couple of mint sprigs

How to make raspberry cheesecake - step by step recipe

I suggest you start by preparing gelatin for use - simply fill it with cold boiled water and leave it aside. Now let's start preparing the base.
For the base, this time I decided to use not ordinary shortbread cookies, but oatmeal ones - so to speak, for variety. But, by the way, such a replacement will be very useful for those who follow a gluten-free diet in their diet and exclude all products containing gluten. For such people, gluten-free baking is the only opportunity to treat themselves to homemade goodies. There is no gluten in oats, although it does contain a gluten-like substance, avenin, and you need to remember this or consult with specialists.
So, break the oatmeal cookies a little, put them in a large blender bowl, add softened or slightly melted butter.
Grind the entire contents of the bowl into crumbs.
From the resulting mass we now form the basis for our raspberry cheesecake - for this we will need a springform pan and a sheet of parchment. We compact the crumbs tightly along the bottom of the mold in an even layer and immediately put them in the refrigerator.
Next we will have a chocolate layer - for it you just need to melt the dark chocolate broken into pieces in a steam bath.
Then mix it with a couple of spoons of milk or cream.
Spread the melted chocolate over the already frozen oatmeal cheesecake base and put it back in the refrigerator.
The next step in our preparation is the curd layer. We will also prepare it using a large blender bowl. So, put cottage cheese in it.
Next, pour the required amount of condensed milk. Grind everything into a homogeneous mass.
Now we dissolve the already swollen gelatin - this can be done in a water bath or by placing it in the microwave for half a minute. Add the dissolved gelatin to the curd mass and beat everything together.
This is the kind of creamy mass we should have for the curd layer.
We conditionally divide it into two parts and place the first half on the already frozen chocolate layer. We put it in the refrigerator again - for about 40 minutes - for an hour (you just need to constantly check the solidification process).
In the meantime, dissolve dry raspberry jelly from a bag in hot boiled water (I agree that it is not the healthiest product, but for now it is - if you wish, you can prepare a fruit layer using natural berry puree or juice and gelatin). The dissolved jelly should be completely cooled.
When the curd layer “sets”, pour half of the raspberry jelly onto it and remove it again to harden.
After 40-50 minutes you can pour out the second half of the curd mass.
And when it also hardens, put fresh raspberries on it.
Then pour in the remaining raspberry jelly and put it in the refrigerator again - this time for a couple of hours, or even overnight.
Carefully remove the completely frozen dessert from the mold by carefully running a thin sharp knife between the mold and the cheesecake.
But all the beauty is revealed when cutting the dessert into portioned pieces. Is it true?
This is the very light, incredibly tender and incredibly tasty raspberry cheesecake I made, and the step-by-step recipe with photos will help you prepare this delicious summer dessert.