Cheesecake with shortcrust pastry recipe. Shortcrust pastry cheesecake with cottage cheese

1. To prepare a classic cheesecake use cream cheese, for example, “Philadelphia”: it is with it that the cheesecake acquires a creamy consistency. Cream cheese can be replaced with similar cottage cheese or. You can also use cottage cheese as a base, grated is best. In this case, the cheesecake will simply turn out denser.

2. All ingredients should be at room temperature. Due to the difference in food temperatures, lumps may appear.

3. Beat the ingredients by hand or with a mixer at low speed, but very carefully. If there is too much air in the filling, the cheesecake may crack during baking.

4. It is better to take a mold with a removable bottom. You can easily remove the cheesecake from it, especially if you grease the bottom and walls with butter.

5. It is best to bake cheesecake in a water bath. Steam makes the dessert more tender, smooth and airy. Wrap the bottom and sides of the pan tightly to prevent water from getting inside. Then place the pan in a fairly tall baking tray and fill it with water.

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6. Bake the dessert on the lower levels of the oven at a temperature of 160 °C (maximum 180 °C). This will prevent the cheesecake from cracking.

7. A sudden temperature change after cooking can also cause cracks in the filling. After turning off the oven, open the door slightly and leave the cheesecake inside for at least another half hour. Then let it cool for the same amount of time at room temperature.

8. The finished cheesecake must be cooled. It should stand in the refrigerator for at least 4 hours, or better yet, all night. This way the filling will definitely set and the dessert will not fall apart when slicing.

9. A wet knife will help you cut the chilled cheesecake evenly.

11 awesome cheesecake recipes

Ingredients

• 150 g;
• 75 g butter;
• 900 g Philadelphia cheese;
• 200 g powdered sugar;
• 200 g sour cream with 20% fat content;
• 3 tablespoons flour;
• 3 eggs;
• 1 egg yolk;
• a pinch of vanillin.

Preparation

Grind the cookies in a blender, add melted butter to it and mix well. Spread the mixture in an even thin layer over the bottom of a 23 cm diameter mold and compact. Bake in an oven preheated to 180°C for 10 minutes. Then remove and let the base cool.

Meanwhile, mix cheese and powdered sugar. Add sour cream and flour and mix again. Add one egg, yolk and vanilla one at a time, stirring after each ingredient until smooth.

Spread the filling evenly over the base and bake for 45 minutes at 160°C.

Ingredients

For the base:

• 125 g shortbread cookies;
• 60 g butter;
• 1 tablespoon cocoa.

For filling:

• 175 g dark chocolate;
• 500 g cream cheese;
• 150 g powdered sugar;
• 1 tablespoon cornstarch or custard mixture;
• 3 eggs;
• 3 egg yolks;
• 150 g sour cream 20% fat;
• ½ teaspoon cocoa;
• 1 tablespoon hot water.

For the glaze:

• 75 g dark chocolate;
• 125 ml heavy cream;
• 1 teaspoon liquid honey.

Preparation

Grind the cookies in a blender. Add melted butter and cocoa and grind again. Place in the bottom of a 23 cm diameter mold, compact and place in the freezer.

Mix flour, oats, sugar, cinnamon and melted butter. Spread this mixture onto the apple layer and place the cheesecake in the oven for 45 minutes.

Ingredients

• 300 g;
• 100 g butter;
• 500 g cream cheese;
• a pinch of vanillin;
• 300 ml heavy cream;
• 500 g blackcurrant jam;
• 4 sheets of gelatin;
• 100 ml water;
• 200 g black currants (you can add other berries).

Preparation

Grind the cookies in a blender and mix them with melted butter. Spread the mixture over the bottom of a 23cm diameter mold, press down and refrigerate for 20 minutes.

Mix cheese with vanilla. In a separate bowl, whisk the cream and add to the cheese along with 1 ½ teaspoons of jam. Mix well and place in a 1 cm layer on the cooled base. Add 1 ½ tablespoons of jam to the remaining filling, mix and place another 1 cm layer on top of the previous one.

Repeat these steps until 1 cm remains to the end of the edge of the form. This way you will achieve an ombre effect - a smooth transition of color from light to darker.

Place the cheesecake in the refrigerator for several hours.

Meanwhile, soak the gelatin in cold water according to the instructions. Boil the remaining jam for 3 minutes (you will have about ⅓ of the original amount left) over low heat along with water and 50 g of berries. Add gelatin, stir and refrigerate for half an hour.

Then carefully spread the resulting jelly over the cheesecake and set aside to cool. Decorate the finished dessert with fresh berries.

Ingredients

For the base and filling:

• 175 g shortbread cookies;
• 85 g butter;
• 15 g powdered gelatin;
• 5 tablespoons of cold water;
• 250 g cottage cheese;
• 250 g;
• 150 ml Baileys liqueur;
• 140 ml heavy cream;
• 2 eggs;
• 140 g powdered sugar.

For the top layer:

• 1 heaped teaspoon of powdered gelatin;
• 150 ml strong black coffee;
• 2 tablespoons of powdered sugar.

Preparation

Mix crushed cookies with melted butter. Place in a thick layer on the bottom of a 20 cm diameter mold and refrigerate for half an hour.

Pour gelatin with water and leave for 5 minutes. Then place the bowl of gelatin on water bath and stir until the lumps disappear. Mix cottage cheese, mascarpone and liqueur. Add gelatin and lightly whipped cream and stir. In a separate bowl, beat eggs and powder. Pour the egg mixture into the filling and stir until smooth. Place on the base and refrigerate for several hours.

Pour the gelatin into the mixture, place in a water bath and stir until the gelatin dissolves. Add powdered sugar, mix well and cool. Then carefully spread the coffee jelly over the cheesecake and refrigerate for half an hour.

9. Avocado Cheesecake Pie

Ingredients

For the base:

• 120 g shortbread cookies;
• 70 g sugar;
• 90 g butter;
• a pinch of salt.

For filling:

• 450 g cream cheese;
• 200 g sugar;
• a pinch of salt;
• 120 ml lime juice;
• zest of 1 lime;
• 180 heavy cream;
• 1 lime - for decoration.

Preparation

Mix crushed cookies, sugar, melted butter and salt. Place in a thick layer on the bottom of a round pan (it is not necessary to use a springform pan). Bake for 8–10 minutes at 180°C.

Mix cheese, sugar and salt. Add avocado pulp and lime juice and stir. Then add the zest and cream and mix well again. Spread the filling onto the base, garnish with zest and lime wedges and refrigerate for several hours.

Ingredients

• 240 g flour;
• ¼ teaspoon salt;
• 4 tablespoons sugar;
• 130 g butter;
• 1 egg yolk;
• 1–2 tablespoons cold water;
• 750 g of cottage cheese with 20% fat content;
• 200 g sugar;
• 80 ml vegetable oil;
• 3 eggs;
• a pinch of vanillin;
• 4 tablespoons cornstarch;
• 120 ml milk.

Preparation

Mix flour, salt and sugar. Add softened butter and stir. Then add water, knead the dough, wrap in cling film and put in the refrigerator for an hour.

Roll out ⅔ of the dough into a circle with a diameter of 25 cm and place on the bottom of the mold. Form the remaining dough into a long sausage, roll it out and press it against the sides of the pan. Firmly connect both parts of the dough.

Mix cottage cheese and sugar. Add the butter and 3 egg yolks and mix well. Then add vanillin, starch and milk. Stir, pour in the remaining egg whites and mix again. Place the filling on the dough and bake in an oven preheated to 180°C for about an hour.

11. Cheesecake with pickles

Ingredients

• 120 g pretzels (salty pretzels);
• 70 g butter;
• 450 g cream cheese;
• 280 g goat cheese;
• 170 g sour cream with 20% fat content;
• 1 tablespoon ;
• 3 eggs;
• 50 g grated parmesan;
• several pickles;
• 3 cloves of garlic;
• several sprigs of dill;
• 2 teaspoons salt;
• 1 teaspoon ground red pepper or paprika;
• a pinch of ground black pepper;

Preparation

Chop the pretzels and mix them with the melted butter. Place in the bottom of a 20 or 23 cm diameter mold.

Mix cream cheese, goat cheese, sour cream and brine. Add eggs and stir. Add Parmesan, small diced cucumber, chopped garlic and dill, salt and pepper and stir.

Place half of the filling on the base, sprinkle with the remaining cucumber cubes and cover with the other half of the filling. Bake at 160°C for about an hour. The finished cheesecake can be decorated with salted and chopped dill.

I haven't made cheesecakes before. I just saw them in pictures, admired them and thought: someday I will cook such beauty and deliciousness!

And so, in the order table on the website, reader Elena wrote to me asking me to make a cheesecake. What an idea! Here's a reason to learn! Moreover, there is cottage cheese...

Let me warn you right away: this is not classic recipe. But every housewife can make such a simple cheesecake, even if in your city they have never heard of Philadelphia cheese and similar delicacies.

And it turned out VERY tender and tasty, just melting in your mouth! Delicate, not very sweet curd mass and thin shortbread cake - a delicious combination! An excellent alternative to equally tender and tasty lazy dumplings and casserole, if you have already prepared them and are wondering what else to make from cottage cheese.

So, our debut is homemade cheesecake with cottage cheese!

After viewing several different recipes, I learned the following:

1. Cheesecake is traditionally made with cream cheese. This is understandable, because “cheese” 🙂 is “cheese” in English, and cheesecake correspondingly means “cheese-cake.” But since you can’t find “Philadelphia” in small towns during the day with a flashlight, what if If you find it, it will cost like a downed plane... You and I, dear readers, can easily replace the cream cheese with full-fat homemade cottage cheese. Of course, this is no longer a classic cheesecake, and perhaps true gourmets will say that it is more like a casserole... but that’s all equally a very tasty variation on its theme.

2. The basis for the cheesecake is shortbread. And not cake dough, or puff pastry, or anything else. It seemed easier to me to make my own universal shortbread dough. But then I tried the simpler classic method, and I liked it, both in terms of ease of execution and taste. You need to grind the cookies in a meat grinder, pour melted butter into the crumbs, mix, press into the bottom of a mold lined with parchment and put in the refrigerator. You can use chocolate chip cookies or add cocoa crumbs, it’s delicious!

3. This is the base - shortbread and cheese (curd filling), but there are many different delicious variations! I saw so many cheesecakes while I was collecting information. Blueberry, raspberry, generally berry; marble and chocolate, cherry and lemon! I wish I could try all this!!!

Ingredients:

Dough:

• an incomplete glass of flour (3/4 (three fourths) of a glass with a capacity of 250 g, you can add a spoon or two tablespoons if the dough does not seem tough enough);
• half a stick of butter - 125 g;
• 1 tablespoon sugar.

The dough can be replaced:

• 300-400 g of cookies (like “Baked milk” or shortbread, which crumbles easily);
• 100 g butter.

Filling:

• 500 g of fresh homemade cottage cheese (we buy it from a trusted place);
• 2 eggs;
• 3 tablespoons sugar;
• 125 g sour cream 20%.

How to bake:

Make the dough: cut the butter into flour pieces, add sugar and knead it into crumbs with your hands, and then knead until it sticks together into a lump.

We cover the bottom of the springform pan with pastry parchment (as when baking a sponge cake), I greased the sides vegetable oil and the paper itself, too, just in case... so as not to tear it off later. We distribute the dough into the mold in the form of a cake with sides 2-3 cm high. I have a mold with a diameter of 24 cm, there was enough dough right up to the top and the cake turned out thin. So if you have one, take a smaller form :)

We bake our cake at about 200 C for 15 minutes, so that it is golden, but not yet completely baked. In the meantime, you can make the filling.

It is very advisable to rub the cottage cheese through a sieve (colander). I don’t really like to do this, but deliciousness requires sacrifice... for the sake of the cheesecake, I grated the cottage cheese and was very happy with the result: the consistency of the filling turned out to be very pleasant and tender! Look how fluffy the curd has become.

Add sugar, 1 egg and beat with a mixer for about 20 seconds.

Add the second egg and beat again.

Add sour cream and beat again.

The filling for the curd cheesecake is ready.

We take out the crust and pour the filling into it.

Spread evenly with a spoon and put back.

A frequently heard tip is to place a bowl of water in the bottom of the oven when baking cheesecake. This is probably done to saturate the oven space with moist steam so that the cheesecake does not crack. This is how I bake sweets yeast buns, they turn out very soft, but I didn’t put a bowl of water in for the cheesecake.

My cheesecake was baked on low heat, approximately 160C, for more than an hour. Then, after 1 hour 10 minutes, when the middle had already set well, I increased the heat slightly so that the top became golden. In total, the cheesecake was in the oven for over an hour and a half, but this is an individual indicator for each oven. There is no need to rush into baking it - over high heat it will simply crack and not bake through.

Keep the finished cheesecake in the open oven for some time, about 10-15 minutes, then take it out and let it cool in the pan.

Carefully remove the cooled pie by opening the pan and transport it directly with the paper onto a plate. Then carefully pull out the paper.

They say it should sit in the refrigerator for several hours, but... it's hard to resist! The cheesecake was tasted by the household while it was still warm... and so tasted that half of it was left. So I recommend it!! Enjoy your tea and happy cheesecakes!

Here are some other cheesecakes you can bake:

Oh, this mysterious word “cheesecake”, how it attracted me with its mystery. And then it turned out that this was nothing more than a foreign cottage cheese casserole. 🙂 True, I was pleasantly pleased with the taste and I began to cook curd cheesecake with shortcrust pastry often. Today I want to treat you, practically, to an overseas cheesecake, baked in our home conditions - from cottage cheese. For these purposes, it is better to take homemade and fatty cottage cheese. I defiantly do not accept the base from ready-made store-bought cookies, so we will prepare it from homemade shortcrust pastry. The step-by-step recipe with photos demonstrates in detail all the intricacies of preparing the classic American dessert.

Cheesecake Ingredients

Shortbread dough:

• flour - 200 gr;
• sugar - 100 g;
• cream margarine - 100 g;
• chicken eggs - 1 pc.

Curd mass for the pie:

• fat cottage cheese - 800 g;
• cream 25% and above - 200 g;
• corn starch - 2 tbsp. with a slide;
• zest from 1 orange;
• chicken eggs - 4 pcs.
• sugar - 180 gr;
• vanillin - 1 gr.

Photo necessary products in case your visual memory is better developed than verbal memory. By the way, cream can be replaced with sour cream with a fat content of at least 25% without damaging the cheesecake.

Cheesecake base

We start preparing the dessert with a sand base. You can find a detailed description of the recipe by going. We remove the finished product shortbread dough into the refrigerator and start making the filling.

How to prepare curd filling for a pie

Remove the orange part of the zest from an orange that has been thoroughly washed with soap. If you are not a fan of citrus fruits, you can either reduce the amount or skip this supplement altogether.

In a deep bowl, combine cottage cheese with cream (150 g), sugar, vanillin and zest.

Beat everything with a blender until you obtain a homogeneous paste.

Now it’s time for the mixer to work. Beat the eggs into the filling one at a time and beat until smooth each time.

Mix the remaining cream with starch and add this mixture to the curd mass, mix with a mixer.

How to bake Cheesecake

Before baking, we need to form our Cheesecake. To do this, line the bottom of a mold with a diameter of 24 cm with parchment and lay out the dough, forming high sides.

Pour the filling onto the sand base. By this time, the oven has already been preheated to 170 degrees, put our cottage cheese sweet in the lower third of the oven and bake for 1 hour.

It looks very appetizing and tastes even better.

Be sure to make sure of this, because anyone can bake curd cheesecake with shortcrust pastry at home. Beautiful and delicious to you!

  In this article I will tell you in detail how to prepare cheesecake base. Fortunately, more than once I had to prepare cheesecakes both with a cookie base and a cheesecake base without cookies. With cookies, absurd, but more difficult! Although here, it would seem, I crumbled the cookies, mixed them with melted butter and that’s it! But the "tricks" are like this cheesecake base shows after baking. It is brittle, fragile and requires complete cooling before you begin active actions in relation to it.

At one point I started scouring the Internet, because there must be a normal cheesecake base without cookies or some adequate cheesecake dough! And, to my surprise, I didn’t find a meaningful article. As a result, taking the tried-and-true recipe for shortcrust pastry, I went to the kitchen to create exactly cheesecake dough. I was extremely pleased with the result! This shortbread dough produces a thin, tasty cheesecake base. It cooks quickly, does not present surprises, and does not crumble. Besides, out of habit, I make it with a sweetener as part of reducing calories and carbohydrates :)

Recipe Ingredients Cheesecake Base

• 100 gr butter
• 1 egg
• 150 g flour
• 50 grams of powdered sugar or 10 tablets sweetener
• a pinch of salt
• 1/2 tsp. baking powder

Method of preparation for the recipe: Cheesecake base

If you need more dietary cheesecake base without sugar, use a sweetener: dissolve it in a spoonful of boiling water, and then add to the dough instead of powdered sugar.

Cheesecake dough Can stay in the freezer for a very long time! It can be made in advance, formed into flat bars and defrosted at the right time. Perfect cheesecake base will be ready in a very short time.

• Sprinkle the table with flour and roll out the dough to a thickness of 3-4 mm.
  
• Turn the pan in which you will bake the cheesecake base over and cut out a circle of dough along it.
  
• Grease the pan with butter and sprinkle with flour.
  
  
• Carefully place the future cheesecake base into the pan and press down over the entire surface.
  
• Bake for 10 minutes at 200 C. Ready!
  

To prepare an original and very tasty dessert that will surprise your loved ones and guests, you should pay attention to the recipe for cottage cheese cheesecake. This dish does not require special cooking skills and is prepared from available ingredients. Classic cottage cheese cheesecake is an excellent option for tea drinking; it can even be given to children without fear of developing an allergic reaction. All components are useful for humans.

Compared to the cost of mascarpone cheesecake, of course, cottage cheese is a more affordable, but no less tasty option. Many housewives have already taken note of the recipe for curd cheesecake; at home, you can add berries and other fillings to it at your discretion.

When preparing the dish, you should focus not only on the classic cottage cheese cheesecake recipe, but also on the basic tricks:

1. Do not overcook the cake in the oven, otherwise it will crack.
2. Cool the homemade cheesecake with cottage cheese gradually - first with the oven door open, then on the table, and only after that, you can put the delicacy in the refrigerator.
3. You should use a springform baking pan to avoid breaking the cake after cooking.
4. The mold must first be covered with baking paper.
5. To avoid cracks in the filling, mix it at the minimum speed of the mixer.
6. All ingredients should be at room temperature before starting cooking.
7. For the filling, it is recommended to choose soft cottage cheese with high fat content, stirring it until it has a creamy texture; you can also make a cheesecake with cottage cheese.
8. The base is made from shortbread crumbs with the addition of butter or from shortbread dough prepared independently.
9. Chill the cheesecake before serving.

These features of making curd cheesecake will make the process much easier.

Classic recipe

Classic curd cheesecake tastes as closely as possible to dishes prepared according to original recipes from mascarpone cheese. But making a dish with cottage cheese is much more accessible; for this you need the most simple ingredients, the result will delight any housewife with its originality, taste and sophistication. It can be decorated with fruits or berries, confiture

Ingredients

Cooking steps

Recipe with mascarpone

Initially, it was customary to prepare the dish from mascarpone cheese, and not from cottage cheese, but over time, to reduce the cost, many housewives began to make dessert with cottage cheese. Some people use cheesecake with mascarpone and half-and-half cottage cheese as a base. The cooking process is very fast and the taste is excellent.

For the shortbread you will need:

• 100 g butter;
• 2 heaped tablespoons of powdered sugar;
• salt;
• one protein;
• approximately 1 cup of flour (the exact amount is determined by the consistency of the dough - it should become like slightly melted plasticine).

For the cream you will need:

• 200 g mascarpone cheese;
• 200 g fat cottage cheese;
• 2 tablespoons of powdered sugar;
• salt;
• 1 egg and 1 yolk.

Cooking process

Cooking begins with shortbread.

No Bake Recipe

There are cheesecake recipes that don't require the use of an oven. Curd cheesecake Anyone can make it without baking.

Ingredients

To prepare without baking you will need:

• baked milk cookies – 300 g;
• hazelnuts – 150 g;
• melted butter – 150 g;
• cottage cheese – 500 g;
• gelatin – 15 mg;
• granulated sugar – 120 g;
• cream – 50 ml.

Cooking steps

1. Cooking starts with the base. The hazelnuts are finely chopped, the cookies are ground into crumbs and mixed with nuts and melted butter.
2. The resulting mass is spread into the mold in an even layer and compacted thoroughly.
3. To prepare the filling, gelatin is dissolved in warm water, any berries are ground by hand or in a blender, cottage cheese is passed through a sieve or also in a blender.
4. All components are mixed until a homogeneous mass is obtained and placed on the bottom cake.
5. Curd cheesecake with gelatin is placed in the refrigerator for 20 - 30 minutes.

This is a super easy no bake cheesecake recipe.

Recipe in a slow cooker

This dessert takes about two hours to prepare. This is easier to do than in the oven; you don’t need to constantly monitor the temperature and worry that the cheesecake will burn or crack. The multicooker will provide ideal conditions for preparing a wonderful dish.

Ingredients

To bake in a slow cooker you will need:

• 400 g shortbread cookies;
• 600 g of cottage cheese (can be divided into 300 g with cottage cheese);
• 200 g butter;
• 4 things. eggs;
• 150 ml heavy cream;
• lemon zest.

Cooking steps

Video

Cheesecake recipes with and without baking: