How to cook a cheesecake at home: recipes with photos

Surprisingly, cheesecake is one of the easiest desserts. You can easily cook it yourself. What you need to prepare a classic cheesecake at home? The recipe given below. For this, you will need:

• Half Cup of shortbread;
• 3 tablespoons tablespoons unsalted butter, melted;
• 300 grams cream cheese;
• 1.5 cups sugar
• 1/4 Cup corn starch;
• 1 liter canteen vanilla extract;
• 2 large eggs;
• 3/4 tbsp. of whipped heavy cream.

How is this dessert?

The day before you plan to submit “sweets”, make it is based. As you can see in the photo, cheesecake, home made, must have thin crust and thick curd (cheese) layer.

Warm up 180 degree oven. Grind cookies into crumbs, process in a blender with melted butter. Cover this mixture in the bottom of the spring form, extrude well. Bake for a few minutes.

In a large bowl, using an electric mixer, whisk on low about 1/4 part cream cheese, one-third Cup sugar and cornstarch. It will take about 3 minutes. Add the remaining cream cheese, a quarter at a time, beating well and scraping the ground with the edge of the bowl.

Increase the speed of whisking and add the remaining sugar, then vanilla. Beat in eggs one at a time, whisking the mixture well after each addition. Pour in the cream and continue stirring until smooth. Properly cooked, the filling will look light and airy. Once you get this consistency, gently spread it with a spoon onto the prepared crust.

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How to bake?

Always bake this cake in a water bath. This allows you to keep the hot air in the oven moist, so the dessert is baked gently and evenly. It also helps to ensure that your cake will have a smooth top, without major cracks.

Cheesecake is a classic in the home baked. Place the spring form into a large shallow pan with hot water. Water mark should be approximately to the middle of the walls of the mold. Bake the cheesecake until the edges do not become light-Golden brown and top is light Golden. It will take about an hour and a quarter. Then remove the cheesecake from the water bath and place on a rack and allow to cool for 2 hours in shape. Then cover with a cling (plastic) wrap and refrigerate overnight or at least 6 hours.

How to serve?

Remove the spring form, leaving cake on the bottom. Cut the dessert into triangles, rinsing the knife with warm water after cutting each slice. Refrigerate the remaining cake, cover it tightly and enjoy within 2 days or wrap and freeze up to 1 month.

Classic cheesecake with strawberry sauce

The following is another recipe for cheesecake - «NYC», complemented by a fragrant sauce of fresh strawberries. It consists of layers of cookies filled with dough made from cream cheese and lemon for a balance of sweet and tart. When the cake is baked, there is no need to water bath. Most importantly – gradually cooling the cheesecake in the home to avoid cracks. At this time you can make strawberry sauce. When both components have cooled, pour the topping on the cheesecake and serve.

For the cheesecake:

• 1 1/4 Cup Graham crackers or vanilla shortbread;
• 2 tablespoons tbsp. unsalted butter, melted (+ more as necessary);
• 1 1/4 cups sugar;
• 1 tablespoon tbsp. all-purpose flour;
• 250 grams of cream cheese, room temperature;
• 1 teaspoon finely grated lemon zest (from about 1 medium lemon);
• 1 teaspoon vanilla extract;
• A quarter of a Cup not cold cream (thicker);
• 1 large egg yolk;
• 3 large eggs.

Topping:

• 700 grams strawberries, washed, hulled and cut into large cubes;
• 1 tbsp. sugar;
• 1 teaspoon finely grated lemon peel;
• 1 tablespoon tbsp. fresh lemon juice;
• 2 tablespoons tbsp. water if necessary;
• 1 tbsp. spoon of corn starch if necessary.

How to make a cheesecake?

Special equipment for this recipe the cheesecake at home you will need a spring form.

Warm up 180 degree oven and position rack in the middle. Generously grease the bottom and sides of spring form with oil. Place crumbs and melted butter in a medium mixing bowl and stir until combine. Put this mixture in a pre-selected shape, evenly tamp the layer on top and sides.

Mix sugar and flour in a medium container and set aside. Place cream cheese in bowl of mixer, equipped with a nozzle in the form of blades, turn on medium speed and beat until smooth consistency, approximately 1 minute. While the mixer is running, slowly add the mixture of sugar and flour and whisk until fully combine. Periodically stop the mixer to clean the sides of the bowl and blades as needed.

Whisking on low, add the lemon zest and vanilla, then slowly pour in the cream. After add egg yolk, then whole eggs 1 at a time, allowing each egg to blend completely before adding the next one.

Pour the filling into the prepared crust and flatten it out. Bake your cheesecake a cheesecake at home until its edges are brown, it will take about 45-60 minutes. Turn off the oven and allow the pie to cool for 1 hour.

Remove the cheesecake from the oven and place it on the cooling rack. Place the baking sheet on top of it and let it cool, carefully removing the sheet every 30 minutes to wipe away any condensation that has formed on the bottom side. All this will take approximately an hour and a half. Remove the baking sheet and refrigerate the cheesecake at least for 4 hours. Meanwhile, make the strawberry sauce.

How to make a topping?

Strawberry topping for cheesecake at home is prepared as follows. Place the strawberries and sugar in a medium saucepan and stir until then, until the berries are coated with sugar. Use the potato masher for the potatoes, while about half of the strawberries will not be completely crushed.

Place the pot over high heat and cook, stirring occasionally, until bubbles appear along the edge of the pan (about 5 minutes). Remove any foam from the surface of the sauce with a spoon. Add the lemon zest and juice, stir to combine, and bring to a uniform mixture until the foam will not cover the entire surface of the mass. It will take approximately 2 minutes. Remove from heat and remove all the foam from the top.

If the sauce needs thickening, mix the water and cornstarch in a small bowl until completely dissolved lumps. Put the saucepan on the heat, bring the strawberry mixture to a boil and add a little mixture of corn starch, whisking often, until the sauce thickens to desired consistency. Remove from heat. Let the sauce cool to room temperature. Transfer to container with lid and cool completely.

When ready to serve dessert, run a knife around the inside edge of the form. Unlock and remove the outer ring. Place cheesecake on a serving dish, pour the strawberry sauce on top, slice and serve.

Chocolate cheesecake

I guess I can't think of anything better than a simple and delicious dessert without baking. This cheesecake recipe at home is very original, because it includes Nutella, chocolate and hazelnuts. This no-bake dessert you can make quickly and simply, and it is quite easy for all, including for beginners in the kitchen.

What you need to know?

The Consistency of the pie should be easily cut, but not tight. This dessert will be much softer than the baked cheesecake at home.

To preserve the texture of the dessert, it is best to first slightly freeze it. Cut cheesecake into portions, preferably a ceramic knife. Use a spring form.

When whipping cream be sure to use caution. You should do this until a soft flexible picks, but they have to save the form. Too liquid cream into the unbaked cheesecake will not appear choir...