Recipe: Cheesecake - With sour cream. Sour cream cheesecake Sour cream cheesecake cream

There are many recipes for making cheesecake. This American pie has firmly won the love of sweet tooths around the world. Usually cheesecake is made with Philadelphia cheese, but now the prices for such cheeses are very high. This is why I bring to your attention a cheesecake with sour cream; it tastes absolutely no different. We use sour cream with high fat content, at least 25%. Place the sour cream in a colander lined with gauze and leave for several hours, or better yet, overnight.

To prepare the crust, grind the cookies into crumbs; I did this using a food processor, but the anniversary cookies are easily broken by hand.

Melt the butter in the microwave or any other way.

Place the cake in the refrigerator while we make the cream. Add sugar, eggs and vanillin to the strained sour cream.

Stir, there is no need to beat too much, otherwise the mass will become saturated with air and the cheesecake will subsequently crack. Although in America it is believed that homemade cheesecake must have a crack.

We put some blueberries on the dough, they will add a piquant note to our cake.

Pour cream on top.

We will bake the cheesecake in a water bath in the oven at a temperature no higher than 160 degrees for 1 hour. To do this, pour water into a baking tray with sides, and place the cake pan in the water. After an hour, turn off the oven and leave the cheesecake in the oven until it cools completely. Don’t be confused by the fact that the middle will seem undercooked; it will harden later. Place the finished cake in the refrigerator for 4 hours, or preferably overnight. Once set, the edges of the baking bag allow the cheesecake to be easily removed from the mold.

1. And so, first we need to take the cookies and grind them in any convenient way to the state of bread crumbs. Then take a bowl or bowl and mix it together with butter. It is better if the butter has melted a little at room temperature.
2. Now we need a form, which in turn needs to be completely covered with foil. Transfer the resulting mixture of cookies and butter, and spread evenly along the bottom of the mold and its walls. Refrigerate for about 30-40 minutes.
3. In the meantime, you need to preheat the oven to 160 degrees. Using a mixer, beat all other ingredients until smooth.
4. As soon as the oven heats up and the cookie mixture hardens, pour the filling into it and place the cheesecake in the oven.
5. Thus, it should be cooked within 1 hour. But if the cake in the center “takes” earlier, then you can immediately turn off the oven.
6. It is advisable to let it brew in the oven for at least another 15-20 minutes, and not immediately take it out to the table. It should cool down a little.
7. Finally, we take out the pie, cover it and put it in the refrigerator overnight.

Cheesecake with sour cream and lemon is ready! It is advisable to prepare it in advance so that all guests the next day can appreciate it from the best side. If desired, it can be drizzled with syrup and served with simple . Your family will definitely like it and remember it!

The classic cheesecake is an invention of British housewives, although the first mention of a cheese pie with a similar recipe dates back to Greek cuisine. Be that as it may, now cheesecake is more of an American dish, which has many recipe variations. In almost every European country you can find references to a cheese pie recipe, so this dish can conditionally be considered international.

Despite the fact that there are many recipes for making this pie, we can highlight some important details that contribute to the correct production of this wonderful pie.

Basic nuances of making cheesecake at home:

• The basis for the pie can be very diverse. Usually they use ready-made biscuit or crushed cookies. There is also a no-bake cheesecake recipe with many possible variations. To do this, all the ingredients are taken ready to eat, and then the formed pie is infused in the refrigerator. Some sources may include a recipe for cheesecake in a slow cooker in the cooking algorithm. This technique has long been established in our kitchens, and many housewives are happy to try a variety of dishes and even baked goods prepared in this way.
• The filling is the main component of the cheesecake. To obtain the ideal taste, it should not be too liquid, but should have a creamy consistency. The original recipe uses Philadelphia-style soft cream cheese. Subsequently, as usual, the composition changed slightly and now, for the most part, cheesecake is made from cottage cheese. To obtain a more delicate and uniform consistency, you need to add sour cream or cream. You can use a suitable cheese mass or even thick homemade sour cream. The taste will not suffer from this, but for our sweet tooth it will become more familiar. This will also have a positive effect on the cost of the finished dish, because the filling accounts for about 80% of the total volume of the pie.
• You don't need a special mold to make cheesecake. You can use a standard connector of a suitable size. For convenience, you need to cover the bottom and edges with baking parchment or use a silicone container. If the recipe does not require baking, the cake can be made directly in the cake pan for serving.
• Baking a cheesecake is an extremely responsible and important moment. Under no circumstances should you overdry the cake, otherwise all your efforts will be in vain. To prepare, you need to bake the cheesecake at a temperature of 150-180ºC for about an hour. The finished cake should jiggle a little around the center. If in doubt, you can leave the cake in the turned off oven for another fifteen minutes, and then cool.
• You can often come across recommendations that it is best to bake cheesecakes in a water bath. To do this, you need to take a slightly larger baking tray and place the main one in it. Pour water between the sides, usually about half the height of the baking sheet. Place the installed structure in the oven and bake in this way.
• The cheesecake should cool in a calm environment, away from drafts and temperature changes. It is not recommended to cover the cake with a towel or napkin, otherwise there is a risk of damaging the structure.
• You can add various fruits and berries, citrus zest (lemon cheesecake) and cocoa powder to the composition. The classic strawberry cheesecake has an excellent taste, the filling of which requires the addition of fresh or frozen strawberries.

Each housewife determines the complete algorithm of how to prepare cheesecake herself, and our selection of time-tested recipes will help you quickly make a choice and pamper your household with a tasty and healthy dessert.

The most delicious cheesecake recipes

The main ingredients can be replaced and arranged in different sequences. If the usual curd filling seems too bland, you can include orange or lemon zest in the composition, or you can pour chocolate glaze on top.

Most of the ingredients are harmless and therefore cheesecakes are widely used for children's parties as a tasty and healthy dessert.

Classic cheesecake recipe

For it we will need Philadelphia cream cheese, which can be purchased in specialized departments and large supermarkets. Its delicate taste is perfect for this dish.

Required ingredients:

• Shortbread cookies - 300 gr;
• Butter - 150 gr;
• Soft cream cheese - 700 gr;
• A glass of sugar;
• 3 eggs.

How to make classic cheesecake:

Crush the cookies and mix with melted butter. From the resulting mixture form the bottom and sides of the base, level everything on a baking sheet. Heat the cheese to room temperature and beat it with the eggs, adding one at a time. At the end, add sugar and sour cream, mix everything well.

Pour the resulting filling onto a baking sheet and place in an oven preheated to 160-170º C. Bake for about an hour until fully cooked. Then cool carefully, avoiding sudden changes in temperature. To do this, you can leave the pie in the oven with the door open. After complete cooling, put the cheesecake in the refrigerator to soak for eight hours, or overnight. After such “hardening” it will become unusually tender and soft.

Curd dessert recipe

If you replace the rather rare and expensive cheese with regular cottage cheese, then this cottage cheesecake recipe will become more accessible even for everyday use. It is advisable to take cottage cheese of maximum fat content and uniform consistency. Ideally, it is preferable to use homemade products. To obtain the desired consistency, the cottage cheese is diluted with sour cream or cream.

Required ingredients:

• Ready-made sponge cake in the form of a baking sheet - 1 cake;
• Fat cottage cheese - 700 gr;
• A glass of sugar;
• Sour cream 20% fat - 150 g;
• 3 eggs.

How to make cottage cheesecake:

Beat cottage cheese with sour cream, add eggs and sugar one at a time. The resulting mixture should be thick enough so as not to spread over the mold. You can additionally wrap the sides with foil or parchment. Bake in an oven preheated to 180º C for about an hour. Then cool and leave in the refrigerator for at least three hours.

New York cheesecake recipe

The name itself already testifies to the American roots of this dessert. The recipe for New York cheesecake is extremely simple and requires baking in the oven. To do this, you can prepare the already known base from crushed cookies, and then start making the filling.

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Required ingredients:

• Shortbread cookies - 150 gr;
• Butter - 70 gr;
• Soft cheese of any suitable variety - 650 g;
• Sugar - 100 gr;
• Sour cream or cream 20% fat - 200 ml;
• 2 eggs;
• Vanilla and salt to taste.

How to make New York cheesecake:

Mix the cheese with eggs, sour cream (cream) and beat with sugar. Vanilla sugar and a pinch of salt are added at the end, put everything into the finished base.

It is advisable to bake in a water bath for about an hour. Leave in the switched off oven to cool completely, then transfer to the refrigerator. The pie turns out surprisingly tender and delicious.

With added banana

In order to prepare banana cheesecake, you need to add a banana, crushed into a puree, into the cheese or curd mixture. Banana cheesecake with cottage cheese has an excellent taste and is especially suitable for little ones with a sweet tooth. Thanks to this duet, the dessert will become not only tasty, but also healthy.

With added chocolate

You can prepare chocolate cheesecake according to any of the suggested recipes by adding a little chopped or melted chocolate.

The best option is to pour chocolate glaze over the finished cake.

This must be done after it has completely hardened so that the chocolate does not flow. This is an incredibly tasty dish, which is also distinguished by its original appearance and elegant presentation.

Healthy option with pumpkin

It’s simply impossible to pass by such a recipe! The healthiest autumn vegetable is in perfect harmony with the other ingredients in this dessert. This pumpkin cheesecake recipe will definitely add to your family cookbook and will also become one of your favorite dishes for daily tea drinking.

Required ingredients:

• Cookies for the base - 300 g;
• Butter - 100 gr;
• Pumpkin - 900 gr;
• Soft cheese - 300 gr;
• Cream - 250 ml;
• Milk - 100 ml;
• Gelatin - 2 packs.

How to make pumpkin cheesecake:

Bake the peeled and washed pumpkin in foil in the oven until the flesh is soft. After this, beat in a blender until the consistency of puree. Add cheese, powder and beat again. Make a base of cookies and butter according to the above recipe.

Pour milk over the gelatin and leave until it swells. Heat and dissolve in warm liquid, leave to cool. Beat the cream well, add dissolved gelatin and cream to the chopped pumpkin and beat everything with a blender or mixer.

Place the resulting mixture on the prepared base, level it well and put it in the refrigerator overnight to soak. Decorate to your liking before serving.

Cooking with mascarpone cheese

The exceptionally delicate taste of this dessert can surprise the most capricious gourmet. Soft Mascarpone cheese is used to prepare it, so the taste of sunny, cheerful Italy clearly comes through in this dish.

Required ingredients:

• Cookies for the base - 300 g;
• Butter - 100 gr;
• Mascarpone - 500 gr;
• Cream - 200 ml;
• Granulated sugar - 150 gr;
• Gelatin - 2 packs.

How to make cheesecake with Mascarpone:

Mash the cookies and mix with butter. Then put it in the mold, forming the base, as described earlier. Soak the gelatin in cold water, the volume of which will be indicated in the instructions on the package (may differ from one manufacturer to another), usually half a glass of water per pack of dry mixture.

Beat sugar and cream with a mixer until thick foam. Then add mascarpone, stirring thoroughly, but not whipping - the mixture should not be too airy.

Heat the dissolved gelatin over low heat, without bringing it to a boil. Gradually pour into the creamy cheese mixture and stir until smooth.

Spread the resulting mixture onto the prepared cookie base, level it well and leave in the refrigerator until hardened for 2-3 hours. This recipe does not require baking, which saves a lot of time. The finished pie can be decorated with grated chocolate, berries or fruits.

Cheesecake recipe in a slow cooker

To cook cheesecake in a slow cooker, you need to select the appropriate mode. A base of cookies or prepared biscuit is laid out at the bottom of the container. The filling can also be taken from any recipe you like. Afterwards, select the appropriate mode and in a few minutes your pie will be ready. Cooking time depends on the multicooker model and should be indicated in the recipe book.

To quickly and accurately remove the finished cake from the container, you can use a steaming bowl.

The pie is turned over onto its bottom, and then carefully onto a plate or dish. Next, you need to proceed according to the technology described above: the cake first cools naturally and then “rests” in the refrigerator; the advantage of this method will be faster cooking and a guarantee of a good result.

No Bake Cheesecake Recipe

For this recipe, you need to take only ready-made ingredients: biscuit or crushed cookie crumbs mixed with butter. The filling must also be completely prepared, so there are no eggs in this recipe. A simple no-bake cheesecake can be made using the following ingredients.

Required ingredients:

• Cookies for the base - 300 g;
• Butter - 100 gr;
• Soft cheese or cottage cheese - 600 g;
• Cream or fat sour cream - 200 ml;
• Granulated sugar - 150 gr;
• Gelatin - 2 packs.

How to make cheesecake without baking:

Pour gelatin with water, leave and heat until completely dissolved. Then strain from solid residues and mix with pre-whipped cheese, cream and sugar. Pour the mixture into the prepared base of cookies and butter and leave to harden in the refrigerator overnight. Serve garnished with berries or chocolate chips to your taste.

This pie can be immediately prepared in a decorative cake pan to ensure beautiful and impressive presentation.

Dietary option with minimal calorie content

Despite the fact that the calorie content of cheesecake is quite high: approximately 400-600 kcal/100 g, it is quite possible to consume such sweets during a diet. The main secret is to replace some ingredients with lower calorie ones.. Thus, you can reduce its nutritional value to approximately 300 kcal/100 g. and at least occasionally indulge in tasty treats while on a diet.

Required ingredients:

• Cookies for the base - 180 gr;
• Butter - 90 gr;
• Soft cheese - 200 gr;
• Cottage cheese - 200 gr;
• Yogurt - 200 ml;
• Eggs - 2 pieces;
• Granulated sugar (powdered) - 150 gr;
• Vanillin - 2 teaspoons.

How to make diet cheesecake:

Grind the cookies and mix with butter. Place a thin layer into the prepared baking dish, not forgetting to make two to three centimeters of edges. Bake the resulting mixture for ten minutes in an oven preheated to 180º C.

Mix all other ingredients and beat with a mixer until smooth. Gently distribute the resulting mass over the base and bake in a water bath for about half an hour. Then cool and put in the refrigerator for final soaking for 3-4 hours. Before serving, you can decorate with fruit and grated chocolate chips.

Cheesecake is a versatile dessert, simple and yet surprisingly delicious. To prepare it, you can choose a minimum of products, and the process itself will not take much time. The best option is a no-bake cheesecake with cottage cheese; it can be prepared for a child’s birthday or just for the arrival of guests.

Curd cheesecake in a slow cooker turns out to be unusually tender; the main thing is to choose the appropriate mode. Such a solution will further simplify the task and make preparations almost automated. Our article contains several of the best recipes for making cheesecake, so you can safely start and try at least one of them.

One of my favorite desserts is cheesecake. It’s an old love of mine, and I started making it myself, at home, about a year ago. Any housewife can cook it, and the result is worth a try! Disappears from the refrigerator instantly

As you know, “cheesecake” literally translates as “cheese cake” (“cheese” - cheese, “cake” - cake, pie). That is, cheese is the main ingredient.

But not every cheese is suitable for making cheesecake; you need cream cheese, cream cheese, or curd cheese. Not processed In our understanding, this is not even cheese, but something akin to cottage cheese. However, cottage cheese is not suitable for a classic cheesecake - it will turn out to be a cottage cheese casserole

Experts say that Philadelphia cheese is best suited for these purposes.

There are a great many recipes and variations of cheesecake, this dessert is so delicious and famous. The simplest ones are made from 3-4 ingredients (the actual cheese, egg and cookie crumbs). Complex - include liqueurs, coffee, chocolate, cream, made multi-layered, fancy, with exotic fruits and berries.

Cheesecakes also differ in the method of preparation: without baking, baked in a water bath and simply in the oven.

The most “silky” taste is that of the one baked “in the sauna”, it is divinely tender.

If you've ever tried a dry and hard cheesecake, it was anything but it definitely wasn't it.

Making this dessert for the first time, I dug through the Internet, cookbooks, and interviewed “knowledgeable people” - and settled on “Philadelphia”, this is a simple and almost classic option. Maybe a real cheesecake can only be tasted in the country of origin of... wow... invention? In general, in the birthplace of cheesecake, but... we are here! And we really want to try it!

This one is the most tender, just melts in your mouth, amazingly delicious! Cooking does not require your constant participation and there are no complex operations. And the result is luxurious!

(Source: kuking.net (Lukerya’s recipe); Gastronom magazine).

Writing turned out to be much longer than doing. I'm telling you.

Philadelphia cheesecake (Delightfully delicate taste!)

You will need:

Cake base:

Cookies type "Yubileinoe" - 250 gr.;

Butter - 150 gr.;

Cinnamon

Filling:

Philadelphia cheese" - 600 gr.;

Fine sugar - 3/4 cup;

Sour cream (20-25%) - 400 gr.;

Eggs - 3 pcs. + yolks from 2 eggs;

Vanilla sugar or vanilla, lemon zest.

Comments:

A). Philadelphia cheese fits perfectly, its only drawback is the price (about 100 rubles per 200 grams). Also suitable, for example, is curd cheese called “Almette”

!!! A budget version of cheesecake - replacing Philadelphia with sour cream - fresh and high in fat. Tested - the taste is practically indistinguishable. The sour cream should be soaked in gauze overnight (see below).

b). Cookies “Jubilee. Morning, 4 cereals” I liked the most. You can take any simple cookie that is dry and easy to break.

V). Preparing the form. The baking dish is suitable for both detachable and one-piece baking dishes. Detachable is preferable. The cake is baked in a water bath, so if the mold is detachable, then it must be tightly wrapped with wide foil on the outside (bottom and walls) so that water does not get inside. One-piece - line the inside with film, behind which you will then pull out the finished cheesecake. I tried both of these options, and also - I didn’t wrap the mold on the outside, but lined the inside with foil (detachable) or baking paper (one-piece) - it seemed easier and more reliable. It's really easy to remove the cake from the edges of the foil/paper/film. Choose which option you like, all are suitable.

1. Take the cheese out of the refrigerator - it needs to warm up to room temperature. Well, or at least warm up a little while we make the cake.

2. First we make the base crust. Place the broken cookies in the bowl of the food processor and chop them into crumbs with a large knife. Then pour in the melted butter and sprinkle with cinnamon. Those who don’t like it can leave it out, or replace it with any flavoring - vanilla sugar, zest, or do without them altogether. At minimum speed, mix the crumbs with the butter until well mixed. You can crush the cookies in a bag with a rolling pin. In general, “Anniversary” can be squashed well with your fists without even opening it; it breaks easily. And mix with butter in a bowl.

3. Take the prepared form, pour the crumbs into it, distribute it evenly and press firmly to the bottom and walls of the form. You need to press with force, we make sides with a height of 2-2.5 cm. We put the finished (compacted) base in the refrigerator to cool, while we ourselves...

4. ...make the filling. With a mixer at minimum speed, lightly (2-3 minutes) beat Philadelphia with sugar. If you like it sweet, you can add a whole glass. Add eggs and yolks (one at a time), mixing with a mixer at minimum speed. Now it’s time for vanilla sugar and finally sour cream.

Important: the cheesecake filling should be homogeneous, but you don’t need to beat it too much - otherwise the appearance will deteriorate during baking. So don’t be overzealous with the mixer and whipping - it’s well mixed and ok.If the mixture still bubbles, shake the bowl a little so that the bubbles burst, and let it sit for a while.

5. Take the base out of the refrigerator, pour (or spread - as it turns out) the filling onto it. And you can bake.

The oven must be preheated to a minimum of 165 degrees. We place the mold with the future cheesecake “in the bath” - in another mold with a larger diameter. It can also be a baking sheet with sides. Pour boiling water into the larger mold, up to about halfway up the mold with the cake. Bake for 50 minutes.

You don’t even have to look, poke, or worry, just keep an eye on the oven thermometer.

6. After 50 minutes - time X (once I baked for an hour - and nothing happened, but don’t wait longer - it will dry out). If you look at the cheesecake after baking (after these 50 minutes), it will seem liquid, the middle will jiggle slightly. That's how it should be! - then it will become denser. You can turn off the oven, but do not take it out for another hour. After an hour, remove the pan and carefully run a knife along the sides around the cheesecake to release it from the pan. (I didn’t spend it or anything).

7. Cover the mold with film and refrigerate, preferably overnight, but no less than 4 hours.

8. Remove the film. If there is condensation on the surface of the cake, blot it with a paper napkin! The crucial moment is to remove the cake from the mold. If you did it in one-piece and there is someone to call for help, it is better to take it out “by the ears” of the foil/paper “with four hands” so that it does not break.

In a springform pan, before unfastening the rim, run a knife along the sides to make sure nothing is stuck.

Top the cheesecake thickly with unsweetened cocoa and grated chocolate.

You can decorate with fruits - in general, according to your taste and desire.

We brew a cup of coffee and enjoy the most delicate “silky” creamy taste of our cheesecake.

Bon appetit!

P.S. - We prepare sour cream for the “budget” version of cheesecake as follows: you need 1 kg. fresh, not sour!, full-fat sour cream (600 gr. instead of “Philadelphia” and 400 gr. - sour cream for itself)

Line a colander with two layers of gauze and place all the sour cream on it;

You can tie it in a knot and hang it for a long time (for example, overnight); or put a colander on a ladle or saucepan and leave it like that.

You can then bake pancakes using the whey that drains from the sour cream.

It will turn out something like this - add sugar, eggs, vanilla to the sour cream and beat (see point 4 and below).