Cake cheesecake: original recipes for making a sweet dessert. Cake cheesecake with their own hands: from cookies, cream, cottage cheese, cheese

Cake cheesecake: original recipes for making a sweet dessert. Cake cheesecake with their own hands: from cookies, cream, cottage cheese, cheese

Cake cheesecake is one of the most delicious and popular desserts in Russia.

A great variety of recipes for making cheesecake.

You can add to the classic recipe fruit, berries or chocolate, in any case, the result will be excellent!

Cheesecake Cake - General Cooking Principles

The main and main ingredient for making cheesecake is Philadelphia cheese. It is very suitable for baking cheesecake, as it is made from cream, and not from milk, like other cheeses.

In addition to cheese, the recipe for cheesecake includes eggs, cream, sugar, fruit, and a base. These ingredients are mandatory, you can also add jams, berries, chocolate and much more at the discretion of the hostess. Top cheesecake cake, as a rule, decorated with chocolate or fruit!

Classic Cheesecake Cake

Classic cheesecake is very easy to make. Even the beginning hostess will cope with this dessert. Cheesecake turns out very tasty, tender, just melts in your mouth.


• Packaging 750 grams of soft cream cheese Philadelphia

• 250 grams of biscuits, ground into crumbs

• 125 grams of cream

• 5 eggs

• 250 grams of sour cream

• 2 cups sugar

• Vanillin

• 125 grams of softened butter

Cooking Method:

For the base of the cheesecake, we take the split form and its bed with baking paper. Next, you need to mix the softened butter and crumb biscuits until a uniform consistency. Then lay out the resulting mass in the form and level, firmly pressing down with your fingers. The basis is removed in the refrigerator.

For the filling in Philadelphia cheese we add half of the sugar we need, eggs (one by one), vanillin and cream. As you add ingredients constantly stirring. Everything is poured into the mold with the base and sent to the oven. We bake at a temperature of 175 ° C for about 15 minutes, then reduce the temperature to 120 ° C and wait for the cheesecake to be ready.

To decorate the cheesecake, use sour cream and the remaining sugar. Whip sour cream with sugar, pour our hot cheesecake and remove for another 15 minutes in the oven. After that, we give the cheesecake "rest" by opening the oven. After our cheesecake has cooled, put it in the fridge for 5 hours. Berry cake cheesecake

Cheesecake with the addition of berries is especially rich and juicy.


• A pack of cream cheese

• Liter 33 percent cream

• gelatin

• Half a glass of milk

• 140 grams of sugar

• Vanilla

• 50 grams of powdered sugar

• 50 grams of cherry jam

• Red food coloring

• Raspberry and strawberry berries

• Almond Walnut

• Mint


• Four eggs

• 120 grams of flour

• 150 grams of sugar

• A pack of vanilla

• lemon peel

Method of preparation

For the basics. Beat eggs with sugar to the state of "peaks". Add lemon zest. Gradually add flour, previously sifted. Putting the bottom of the mold with parchment paper and pouring the resulting mass into the mold, put the oven in a preheated 180 ° C and bake for 25 minutes.

For 20 minutes, pour gelatin with water. Pour 40 grams of sugar, add vanilla and heat over low heat until gelatin and sugar completely dissolve, do not boil, remove from heat, filter and leave to cool. With powdered sugar, whip cream.

To 150 grams of whipped cream, add cream cheese, a mixture of gelatin and milk.

We take the base from the mold and cut it along. We cover the bottom of the form with parchment paper, lay out one part of the base, coat it with cherry jam, on top of the jam cream, and remove it in a cold place for 3 hours.

When the cream hardens, we get a cake. Mix the whipped cream that is left with a small amount of dye and 2 teaspoons of cherry jam. The resulting mass through the pastry bag decorate the cake. We also use berries, nuts and mint for decoration.

Cheesecake with condensed milk cake

A specialty will be a cheesecake cake with the addition of condensed milk and almond flakes.


• One hundred grams of biscuits

• 1 liter of 500 grams of natural yogurt

• 150 grams of powdered sugar

• Packing 250 grams of cream cheese

• 1 teaspoon vanilla

• Four eggs

• 1 tablespoon flour

• One hundred grams of boiled condensed milk

• Almond chips

Method of preparation

Weigh the yoghurt in the cloth for 12 hours to drain the excess liquid. We lay out the bottom of the form with parchment paper and lay out the cookies. Beat the icing sugar, vanilla, yogurt and cream cheese.

Alternately add eggs. All whisk until smooth. Pour on the basis of cookies. Put the cake in the preheated oven and bake at 180 ° C for one hour. Give the cake to cool in the room, and then put in the fridge for four hours.

We decorate the cake with boiled condensed milk and nuts.

Lemon cheesecake cake

Lemon cheesecake is a cake that will impress you with its exquisite taste. You will enjoy every slice of cheesecake.


For custard:

• Two eggs

• Two yolks

• Fresh lemon juice

• One tablespoon of cornstarch

• One hundred grams of powdered sugar

• One tablespoon of butter

For interlayer:

• Two hundred milliliters sour cream

• Cream Cheese Packaging

• Four eggs, divided into yolk and white

• One hundred grams of granulated sugar

• Forty grams of flour

• Peel of one lemon

• 70 grams of raisins

For the cake:

• 70 grams of butter

• Two hundred grams of biscuits

Method of preparation

Preheat the oven to 170 ° C. Cover the bottom of the form with parchment paper. Add melted butter to the cookies and mix well. Then you need to put the resulting mass on the bottom of the form. This will be our foundation.

Filling. Cheese, sour cream, yolks, flour, sugar and lemon peel are whipped in a bowl with a blender.

In another bowl, beat the whites to a state of "peaks." Then add the proteins to the bowl with the cheese mass, add the raisins and mix.

We shift everything to the base and make an even layer of confectionery spatula. We put in the oven for about an hour. After baking, we give the cake a “rest” in the open oven for an hour. Then we put the cheesecake in the fridge for four hours.

Cooking a thick custard cream of lemons. The remaining ingredients are mixed (except butter) and put in a water bath, without ceasing to interfere. Cooking cream in a water bath until thickened. Add oil to the thickened cream, mix, remove from the water bath. We clean in the refrigerator for several hours. Then decorate the cheesecake cream.

Cake Cheesecake “Delicious”

The combination of cottage cheese, bitter chocolate and berry jam will make cheesecake cake unforgettable.


• 400 grams of cottage cheese

• A pack of butter

• One tablespoon of gelatin

• Four tablespoons of powdered sugar

• Two teaspoons of vanilla

• Three bars of dark chocolate

• One hundred grams of oatmeal cookies

• One hundred grams of berry jam

Method of preparation

Cooking cake. Grind cookies, melt two hundred grams of chocolate. All mix. We lay out the bottom of the form with parchment paper, spread the resulting mass, press it. We clean in the refrigerator for three hours. Gelatin is soaked in water. We are waiting for the butter to soften. Add to the bowl 400 grams of cottage cheese, softened butter, icing sugar and vanillin. All beat with a mixer until smooth. Add gelatin to the bowl. Put the resulting mass on our biscuit cake and put in the fridge for two hours. Then, decorate with jam and melted chocolate.

Cold cake cheese cake “striped”

For this cake is preparing two types of cream - dark and white. At the exit we get a “striped” cheesecake.


• Three hundred grams of cream cheese

• Three hundred milliliters 35% cream

• One hundred grams of white chocolate

• One hundred grams of black chocolate

• One tablespoon of caster sugar

For the cake:

• Three hundred grams of biscuits

• Half a pack of butter

Method of preparation

Melt the butter and butter and leave to cool. Make a crumb out of cookies using a blender. Combine butter and crumb biscuits until smooth. This will be the basis for the cheesecake, which we will lay out in the form. Then, put in the fridge for three hours.

In one bowl, mix cream cheese and icing sugar using a mixer. In another bowl, also using a mixer, beat the cream.

Melt white and dark chocolate in a water bath and leave to cool.

The cheese mass is divided into two parts and mixed with dark and white chocolate, respectively. Then add whipped cream to both masses. We get our cake from the refrigerator and put on it alternately dark and white cream. Thus, you get a striped cheesecake. You can also make portioned cakes.

Orange Cheesecake Cake

Bright and original is cheesecake with the addition of dried apricots, orange juice and pumpkin.


For the filling:

• Five hundred grams of cream cheese

• Two hundred milliliters of pumpkin puree

• Half cup of granulated sugar

• Half a teaspoon of cinnamon

• One pack of vanilla

• Three eggs

• Ten pieces of dried apricots

• Half a glass of orange juice

For the cake:

• One glass of cookie crumbs

• Half a glass of almond nut

• One hundred grams of melted butter

Method of preparation

Cooking cake. Preheat the oven to 170 ° C. Cover the bottom of the form with parchment paper. Mix cookie crumb, chopped almonds and one hundred grams of melted butter. Put in shape and press tight. We bake ten minutes.

For filling. Pre-dried apricots should be soaked in orange juice. Whip cream cheese and granulated sugar in the bowl. Add mashed pumpkin, ground cinnamon and vanillin into the bowl, mix everything well. Add eggs alternately and mix well.

On the cake lay out the resulting mass, then lay out the stuffing. After that, the cake is covered with foil and put in the oven. In the oven you need to put a bowl of water so that the cheesecake does not crack.

Reduce the temperature to 160 ° C and bake for fifty minutes. Then we put the cheesecake in the fridge for six hours.

Marble Cheesecake Cake

Cheesecake on this recipe is prepared on the principle of a pie with a filling.


For the filling:

• Two hundred grams of curd mass

• One hundred grams of granulated sugar

• Three hundred grams of sour cream

• Two eggs

• One pack of vanilla

• Three tablespoons of starch

For the basics:

• Two hundred grams of butter

• One hundred grams of granulated sugar

• One egg

• Three hundred grams of flour

• One teaspoon baking powder

• Two tablespoons of cocoa

Method of preparation

In the softened butter add sugar, then one egg, one teaspoon of baking powder, and two tablespoons of cocoa.

Flour, pre-sifted, add to the dough. Wrap the dough in a film and put into the fridge for thirty minutes. Curd mass, sour cream, granulated sugar, vanilla, egg and three tablespoons of starch mix with a mixer.

We take out the dough from the refrigerator and divide it into parts - larger and smaller. We roll the first part with a rolling pin and place it in a pre-oiled bowl, make the boards out of dough. Add stuffing. Cut the smaller part of the dough into small pieces and lay out on top of the filling, leaving open areas.

In the slow cooker, select the program “Baking” and set the time one hour thirty minutes. After the signal, open the lid and give the cheesecake "rest." Remove from the bowl and put in the fridge for one hour.

Cheesecake Cake - Tricks and Tips

1. As soon as the cake began to dip in the oven, the baking process was over.

2. Do not whip the components of the cake too much. The main task is to mix them up to a homogeneous mass.

3. Always add sugar into the whipped mass gradually, this is a guarantee of a smooth cream.

4. To avoid cracks on the cake, you do not need to whip the cream at the maximum speed of the mixer, you also need to install a bowl with water in the oven during baking the cake.

5. If your cake still cracked, do not worry! Just mask it with cream or boiled condensed milk.

6. Always after making a cake, put the cheesecake in the fridge for a few hours. So his taste will be “brighter”.

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