Print Recipe
 The Perfect Cheesecake Recipe
Once I set out to make a cheesecake, like in a pastry shop. After cooking several times according to different recipes, I did not get the desired result. Some turned out as a casserole, as a cottage cheese pie, others-as a jelly with the taste of cottage cheese. Through trial and error, after reviewing a bunch of recipes, I brought my own. Unexpectedly, I got the perfect taste and consistency!!! At one time I did it every weekend for a couple of months) Don't be alarmed by looking at such a large amount of information. I tried to point out all the nuances to make it work for You. It is also important that it is done very simply and quickly. All the manipulations take 15-20 minutes, you will only have to bake and stand for several hours in the refrigerator. I usually do it in the evening, and in the morning you can already treat yourself) Having made it once, you won't want any cakes)
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Special Food Dishes
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 600 minutes
Servings
Ingredients
Sand base:
Cream:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Special Food Dishes
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 600 minutes
Servings
Ingredients
Sand base:
Cream:
Instructions
  1. We will prepare all the necessary products. From the specified number of products, a cheesecake weighing 1 kg is obtained. We also need parchment paper and a split form. I have a form with a diameter of 22 cm. The larger the diameter of your mold, the lower the cheesecake will be. We take the most ordinary cookies. We grind it into very small crumbs, even into flour. For my taste, the best comes from cookies with the taste of melted milk. So that your entire kitchen is not covered in crumbs, I advise you to do it in a file using a rolling pin. 280 gr. cookies I grind in this way in 3-4 approaches. If you have a blender with a bowl, you can grind it in a blender.
    We will prepare all the necessary products. From the specified number of products, a cheesecake weighing 1 kg is obtained. We also need parchment paper and a split form. I have a form with a diameter of 22 cm. The larger the diameter of your mold, the lower the cheesecake will be. We take the most ordinary cookies. We grind it into very small crumbs, even into flour. For my taste, the best comes from cookies with the taste of melted milk. So that your entire kitchen is not covered in crumbs, I advise you to do it in a file using a rolling pin. 280 gr. cookies I grind in this way in 3-4 approaches. If you have a blender with a bowl, you can grind it in a blender.
  2. Melt the butter and pour it into the cookies. Stir with a spoon to evenly distribute the oil. We get a wet crumb. If desired, at this stage, you can increase the amount of oil, but I do not do this, because while the cheesecake is in the refrigerator, moisture is redistributed, and part of the cream goes into the sand base, it turns out not as fat as in many options that I have met on the Internet.
    Melt the butter and pour it into the cookies. Stir with a spoon to evenly distribute the oil. We get a wet crumb. If desired, at this stage, you can increase the amount of oil, but I do not do this, because while the cheesecake is in the refrigerator, moisture is redistributed, and part of the cream goes into the sand base, it turns out not as fat as in many options that I have met on the Internet.
  3. Then we take a split form, spread it with paper. You don't need to lubricate anything. We pour out our crumbs and carefully tamp them with our hands. It is important to tamp very well, so that when serving the shortbread does not crumble. I don't make bumpers, I like them better without them. While we set aside our preparation.
    Then we take a split form, spread it with paper. You don't need to lubricate anything. We pour out our crumbs and carefully tamp them with our hands. It is important to tamp very well, so that when serving the shortbread does not crumble. I don't make bumpers, I like them better without them. While we set aside our preparation.
  4. Let's do the cheesecake cream. Take the container and put the cottage cheese in it. I advise you to take cottage cheese, which is more uniform, not grains. By fat content, take it to your taste. I tried with cottage cheese of different fat content, the difference in taste did not feel. Add sour cream, powdered sugar, one egg, and vanilla to the curd. If you will use small eggs (C-1,2), then take two. I draw Your attention that I am using vanillin-intensive. From the usual vanilla, it has a more creamy taste. If you do not neglect such things, then feel free to take it. Add a little vanilla: a small pinch or on the tip of a knife. We punch all the ingredients with an immersion blender until smooth. It is important at this stage to break through to smoothness, so that there are no grains.
    Let's do the cheesecake cream. Take the container and put the cottage cheese in it. I advise you to take cottage cheese, which is more uniform, not grains. By fat content, take it to your taste. I tried with cottage cheese of different fat content, the difference in taste did not feel. Add sour cream, powdered sugar, one egg, and vanilla to the curd. If you will use small eggs (C-1,2), then take two. I draw Your attention that I am using vanillin-intensive. From the usual vanilla, it has a more creamy taste. If you do not neglect such things, then feel free to take it. Add a little vanilla: a small pinch or on the tip of a knife. We punch all the ingredients with an immersion blender until smooth. It is important at this stage to break through to smoothness, so that there are no grains.
  5. Grate the lemon zest (only the yellow part) on the smallest grater and add to our cream.
    Grate the lemon zest (only the yellow part) on the smallest grater and add to our cream.
  6. Then we add mascarpone. Since the cheese is quite thick, I advise you not to spread it with a "washer", but to break it into parts with a spoon, so that it is easier to punch with a blender. When choosing cheese, pay attention to its consistency. I figured it out experimentally, of course. Mascarpone should not be too liquid. The consistency should resemble the consistency of slightly melted butter from the refrigerator. I do not recommend replacing this cheese with cottage cheese or cream. Look for the word "Mascarpone"on the packaging. Just make a reservation that you can, of course, replace the cheese, but the taste will not be the same.
    Then we add mascarpone. Since the cheese is quite thick, I advise you not to spread it with a "washer", but to break it into parts with a spoon, so that it is easier to punch with a blender. When choosing cheese, pay attention to its consistency. I figured it out experimentally, of course. Mascarpone should not be too liquid. The consistency should resemble the consistency of slightly melted butter from the refrigerator. I do not recommend replacing this cheese with cottage cheese or cream. Look for the word "Mascarpone"on the packaging. Just make a reservation that you can, of course, replace the cheese, but the taste will not be the same.
  7. Punch everything until smooth with a blender. At this stage, you can try on sugar, who does not have enough sweetness, add more powdered sugar and once again punch in the light. I do not advise you to punch all the components of the cream in one go, because mascarpone can curdle from excessive punching. It is better to do everything in stages, adding mascarpone at the very end.
    Punch everything until smooth with a blender. At this stage, you can try on sugar, who does not have enough sweetness, add more powdered sugar and once again punch in the light. I do not advise you to punch all the components of the cream in one go, because mascarpone can curdle from excessive punching. It is better to do everything in stages, adding mascarpone at the very end.
  8. Spread the cream-curd cream on the cookies, level with a silicone spatula.
    Spread the cream-curd cream on the cookies, level with a silicone spatula.
  9. I don't have an oven, I bake cheesecake in an aerogrill. I put the form on the grill, pour a little water down so that the top does not dry out. Bake at a temperature of 130 gr. 80 minutes. If you will bake in the oven, then adjust. You may need to reduce the temperature slightly or increase it. I also advise you to put a container of water, especially if you have an oven with convection. Here, baking is done in order to curl the egg white, so that we get a delicate, but preserving the shape when slicing consistency.
    I don't have an oven, I bake cheesecake in an aerogrill. I put the form on the grill, pour a little water down so that the top does not dry out. Bake at a temperature of 130 gr. 80 minutes. If you will bake in the oven, then adjust. You may need to reduce the temperature slightly or increase it. I also advise you to put a container of water, especially if you have an oven with convection. Here, baking is done in order to curl the egg white, so that we get a delicate, but preserving the shape when slicing consistency.
  10. At the end of time, we get our cheesecake. Visually, there should be no special changes. It just has to "grab". Cool the product at room temperature.
    At the end of time, we get our cheesecake. Visually, there should be no special changes. It just has to "grab". Cool the product at room temperature.
  11. Cover with cling film and put in the refrigerator for 6 hours, preferably overnight.
    Cover with cling film and put in the refrigerator for 6 hours, preferably overnight.
  12. After the time has passed, we take out the cheesecake and remove it from the mold. If you need to transfer it to a nice plate, it is better to transfer it to your dishes together with the paper, and then carefully pull the paper out from under the cheesecake. Cut it better with a raw warm knife. From such a number of products, it is not very high, but it does not matter)If desired, you can double the layout of the cream. To taste, you can decorate with fresh fruit, pour syrups, you can make a layer of jelly on top, sprinkle with cocoa, make an inscription, etc. Here you can already taste and color. I like to use it in its original form) Enjoy your tea!
    After the time has passed, we take out the cheesecake and remove it from the mold. If you need to transfer it to a nice plate, it is better to transfer it to your dishes together with the paper, and then carefully pull the paper out from under the cheesecake. Cut it better with a raw warm knife. From such a number of products, it is not very high, but it does not matter)If desired, you can double the layout of the cream. To taste, you can decorate with fresh fruit, pour syrups, you can make a layer of jelly on top, sprinkle with cocoa, make an inscription, etc. Here you can already taste and color. I like to use it in its original form) Enjoy your tea!
0 0 votes
Article Rating
       

Related posts:

Cottage Cheese Casserole “Perfect” Recipe Perfect Brownies Recipe Cheesecake with Sea Buckthorn and Apple Recipe Cheesecake with Melted Cheese Recipe Cheesecake with Cranberry Mousse Recipe Blueberry Cheesecake Recipe Cheesecake “Zebra” Recipe Cheesecake with Halva Recipe Lime Cheesecake Recipe Cheesecake “Cold Heart” Recipe Carrot Cheesecake with Caramel Recipe Cheesecake with Pecan Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments