One of the most legendary desserts of the 20th century, the cheesecake, at home cuisine can turn out just as good as in a gourmet restaurant with a Michelin star.
And thanks to the peculiarities of cooking technology, bold culinary experiments are possible with a cheesecake.
Historians say that Pliny the Elder’s contemporaries were helping themselves with cheesecakes. And if you understand well, then “cheese (cottage cheese) pies” will be found in Polish, Italian, Turkish cuisines.
And although the American line of dish varieties, led by the New York cheesecake, is considered a classic and exemplar, there is no standard for the recipe.
One can only name its main characteristics:
- Thin base (cake) made of shortcrust (almost always) dough.
- A high, light layer of curd and / or curd cheese.
- Round or square, rectangular (but always strictly clear) shape.
- Before serving, cheesecake can be kept in the refrigerator for 4-8 hours.
- 50 g of flour;
- 5 eggs;
- 800 g Philadelphia cheese;
- 200 ml of 35% cream;
- 4 g of baking powder;
- 360 g of sugar;
- 1 sachet (10-15 g) of vanilla sugar;
- salt on the tip of the knife;
- 30 grams of corn starch;
- 40 g butter.
- Stir flour with baking powder and salt.
- Beat 2 yolks with vanilla sugar and 40 g of regular sugar until the whitening of the mass.
- Add flour, salt and melted butter to yolks.
- Start beating 3 squirrels with 20 g of granulated sugar; when they begin to turn into foam, gently combine with the already mixed ingredients.
- Put the dough into a baking dish (22 cm) and send to the preheated oven at 170 ° C for 12-15 minutes.
- Leave the finished cake to cool in the form.
- In the bowl of the immersion mixer, whip the cheese with starch and the remaining sugar. For the best texture of the mass, it is recommended to add cheese smoothly, in 3-4 parts.
- Next, add 2 eggs (not sharing the yolk whites) and cream to the cheese portion of the cake.
- Put the mass on the cooled biscuit, smooth it and send it to the oven preheated to 170 ° C for 1 hour and 20 minutes.
Cottage cheese on a cookie cake
- 420 g of cookies (like “Jubilee”);
- 800 g of fat cottage cheese;
- 230 g of sugar;
- 130 ml of 20% cream;
- 300 g of 20% sour cream;
- 1 sachet (10-15 g) of vanilla sugar;
- 3 eggs;
- 160 g butter.
- Pound the biscuit into a uniform fine crumb.
- Add melted butter to it.
- Put and paste the “dough” from the cookies into the baking dish (24 cm), spreading evenly along the bottom and sides to the top.
- Place the base for the cake on the fridge shelf.
- Spread curd to a creamy texture.
- Gradually add cream, eggs, 180 g of sugar and all the vanilla into the curd.
- Remove the form from the refrigerator, put the curd mass in it, smooth it out.
- Place the form in an oven preheated to 170 ° C for 45 minutes.
- By the expiration of this time, whisk sour cream with the remaining sugar.
- Remove the cheesecake from the oven and add heat to 200 ° C.
- Pour sour cream over the cake and return to the oven for 5-10 minutes.
Chocolate with raisins
- 300 g of cream cheese (like Mascarpone);
- 200 g of cane sugar;
- 2 bars of not very sweet chocolate with no additives;
- 160 g biscuits (like “Jubilee”;)
- 1.5 Art. l cocoa powder;
- 40 ml of Baileys liquor;
- 120 g butter;
- 100 g raisins;
- 3 eggs;
- 200 g of 20% sour cream;
- 2 hours before cooking, soak the raisins in alcohol.
- Melt 25 g of chocolate and 40 g of butter, mix both products with finely ground crumb biscuits.
- Place the “dough” in the baking dish (20 cm), press firmly and place for 10 minutes in an oven preheated to 170 ° C.
- Melt the remaining butter and chocolate in the same bowl, stir in the cocoa powder.
- Beat curd cheese and sugar in the mixer bowl (due to the small volume of ingredients, everything can be combined at once).
- Add the eggs to the cheese mass, then the chocolate-butter mixture.
- Lastly add sour cream and Beilis (drained from raisins) to the mass.
- Remove the pancake mold from the oven, let it cool slightly.
- Spread the raisins on the base of the cake, put the curd mass on top, level and place in the oven, reheated to 170 ° C for 50 minutes.
Pear with Borodino bread
- 350 g of cream cheese (like Mascarpone);
- 270 g of Borodino bread;
- 60 ml of milk;
- 120 ml of 30% cream;
- 18 g of gelatin;
- pinch of lemon zest;
- 4 sweet pears;
- 50 g butter;
- 100 g of sugar;
- a pinch of cinnamon.
- 150 ml of apple juice.
- Dry the finely chopped bread into very dried rusks, then chop into crumb.
- Peel the pears, cut into pieces, put in a small form, lightly sprinkle with sugar and send for 20-25 minutes in an oven, preheated to 160 ° C.
- Soak 6 g of gelatin in cold water.
- Heat to boil 150 ml of apple juice and mix with gelatin.
- Stir the crumbs with melted butter and spread tightly in a baking dish (18 cm). Put it on the shelf of the refrigerator.
- In the form of a slightly smaller (3-5 cm) diameter, place about 1/3 pears, mix them with juice with gelatin and send everything for 3 hours in the freezer.
- Turn the remaining pears into a puree, add a pinch of lemon zest to them.
- Soak the remaining gelatin in cold water.
- Pour milk and cream into a saucepan on the stove, bring to a boil, add cinnamon.
- Remove dishes from the milk from the stove, mix with gelatin.
- Put fruit puree, sugar, cheese and milk with cream in the mixer bowl, mix everything thoroughly.
- Pour about a third of the resulting mixture onto the cooled bread base of the cake.
- Put the pear slices frozen in the jelly on top (the layer will drop down and this is normal).
- Fill the interlayer with the remaining mixture and put the cheesecake in the fridge. Do not just cool - freeze to full readiness.
The cheesecake / cheese portion of cheesecake cannot be made very sweet - in its light sourness its charm, plus, it serves as a background for additives like creams, glazes, layers.
The latter, by the way, can be supplemented with excess cake in the cheesecake, the main thing to consider is whether they will not be too heavy to suppress its fermented milk part.
It is not recommended to overload the cheese / air part with ingredients like candied fruits, nuts, chocolate chips, fruit pieces, etc. For all of this, there is a cake and a top cheesecake. By the way, you can decorate it in a stylish way:
- a thin stream to apply strokes of chocolate icing;
- pour a jelly translucent layer with pieces of fruit / berries;
- cover with whipped cream.
But it is not customary to decorate cheesecake with mastic or butter cheese flowers.
If the cheesecake contains cheese like Philadelphia / Mascarpone, then the baking mold in the oven must be sent being immersed in a larger mold, into which hot water is poured up to half the height of the cake mold.
Depending on the recipe, some cheesecakes can be stored in the freezer for up to 1 month, and before serving you only need to thaw (in this form, by the way, these pies are sold in supermarkets imported, for example, from the USA).