Classic cheesecake at home - 10 recipes with photos step by step

Have you tried making a classic cheesecake at home? American cheese pie can be of different consistencies, and is prepared in different ways, but one thing is invariably, for any it is airy, light and melting in your mouth. Baked cheesecake in the oven and without baking, with cheese or cottage cheese, berries, fruits and jelly. It's so simple - choose any recipe with a photo and cook at home with pleasure.

Classic oven baked cheesecake recipe

The structure of this cheesecake is silky and closer to the soufflé, it is delicate and goes well with sweet and sour fruits, which can be used to decorate a dessert.

Cooking time: 2.5 hours + 8 hours cold

Servings: 6-8

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  Line the bottom of the 18 cm springform bakeware with baking paper.
• 
  Place the crushed biscuits in the blender bowl.
• 
  Grind the cookies into crumbs and transfer to a clean, dry bowl.
• 
  Add melted butter to the crumb and stir.
• 
  Place the cookies in a mold and, using a spoon, spread them over the bottom. Place in the oven at 180 degrees for 10 minutes.
• 
  Combine mascarpone with powdered sugar, beat and add cream, without ceasing to stir, until smooth with a blender, at the lowest speed or by hand, without beating, otherwise the dish will crack when baking.
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  Add eggs one at a time and stir very gently.
• 
  Remove the seeds from the vanilla pod and add to the cream. Rub the zest of half a lemon. Combine and stir these ingredients, you can exclude them, but they will make the taste richer.
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  The base of the cookies will have cooled down by this time.
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  Place the filling on top of the base and smooth with a spatula.
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  Wrap the mold in foil, pressing firmly. Use multiple sheets if necessary.
• 
  Use a deep baking sheet or a larger dish than the first. Fill it with hot water so that half of the cheesecake pan is in the water. Place the molds in the oven at 160 degrees for 1.5 hours.
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  The middle of the finished treat should shake. If the top is baked ahead of time, cover it with foil on top until the core is baked.
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  The cooked cheesecake should cool for an hour. Place it in the refrigerator for 8 hours or overnight. After that, you can get it out of the mold, for this, run a knife between the walls and sides of the cake and remove the sides. Place the cheesecake on a plate.
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  For cheese cream, whisk soft butter at room temperature with powdered sugar in a blender on high speed for 3 minutes until fluffy. Whisk the cheese separately for 2 minutes. Add the cheese to the butter little by little and beat. Spread cheesecake on all sides with cheesecake. Try to smooth it out, creating a nice finish.
• 
  Top with fresh strawberries, cut in half. Any favorite berries or fruits can be a decoration.

No-Bake Cheesecake with Cottage Cheese and Biscuits

A quick recipe for light cheesecake without baking and gelatin from the most affordable ingredients will be a lifesaver when there is no time for long desserts.It only takes a quarter of an hour to prepare a delicious treat.

Base ingredients:

• Cookies - 350 g.
• Butter - 180 g.

For filling:

• Small grain cottage cheese - 400 g.
• Cream - 200 ml.
• Chocolate - 100 g.
• Sugar - 5 tbsp. l.

Cooking process:

1. Melt the butter in a water bath.
2. Mash the cookies first with your hand, and then grind a little in a blender. You should get an uneven crumb. Combine the cookies and butter, kneading the dough well with your hands.
3. Line the bottom of the springform pan with the dough and shape the sides to 3 cm. Put in the cold and keep filling for now.
4. Scroll the cottage cheese in a blender and add the cream in portions so that the cream does not become liquid. Mix everything.
5. Add the previously melted chocolate and sugar. Stir until fluffy, you should get the consistency of very thick sour cream.
6. Put the cream in a frosty cookie pan and smooth the surface.
7. Sprinkle with grated chocolate and coconut flakes on top. And put in the cold for 1-3 hours or the freezer for 25 minutes, if space permits and as long as time permits. Remove the pan and transfer the cheesecake to a serving dish.

Make your guests and loved ones happy! Listen to compliments!

Classic New York Cheesecake Recipe

This delicacy of American cuisine, as a rule, is served in many cafes in different countries, it is a classic dessert made from cream cheese. Test your willpower, it's so difficult to stop at one piece - your hands reach out for the next.

Ingredients for the base for a diameter of 22 cm:

• Cookies - 350 g.
• Butter - 200 g.
• Sugar - 2 tbsp. l.

For filling:

• Philadelphia cheese - 1,000 g.
• Sugar - 250 g.
• Lemon juice - 2 tbsp l.
• Lemon zest - 2 tsp
• Cornstarch - 3 tbsp l.
• Eggs - 5 pcs.
• Sour cream 20% - 100 g.

For surface:

• Powdered sugar - 2 tbsp. l.
• Sour cream 20% - 150 g.
• Lemon juice - 2 tsp
• Fruit or berries

Cooking process:

1. Take out the ingredients for the filling in advance so that they reach room temperature. Break the cookies into pieces, place in a blender and grind into crumbs. Transfer the crushed cookies to a plate, pour in the melted butter, sugar and mix well.
2. Line the bottom of the springform pan with baking paper and brush the sides and sides with a piece of butter. Tamp down the mass of the base, laying it out on the bottom and forming a side. Send the mold to the oven for 10 minutes at 175 degrees. After - take out to cool.
3. Stir the cream cheese in a bowl until smooth, add sugar in portions and continue mixing. You can use the mixer at low speed to keep out air, otherwise the cheesecake will crack during cooking. Add cornstarch, lemon juice, zest, vanilla and whisk gently for 20 seconds. Add sour cream and stir again. Add eggs one at a time and stir after adding each. Place the filling into the mold.
4. Put the cheesecake in the oven for 10 minutes at 200 degrees, then reduce to 120 degrees and cook for 60-90 minutes. Turn off the oven, do not open it, and leave the treat to cool down inside for 30 minutes. To cover, mix sour cream with powdered sugar and lemon juice. Lubricate the surface of the still hot cheesecake as soon as you remove it from the oven and leave to cool. Place the dish in the cold for 6-8 hours.
5. Open the edges of the mold, remove the finished dessert onto a flat plate and garnish with fresh fruit and berries.

Chocolate cheesecake

This self-made chocolate dessert with Oreo and Brownie cookies looks so complex. This delicacy is easy to prepare if you follow the steps of our recipe. If desired, replace the cookies with the one you prefer.

Base ingredients:

• Bitter chocolate - 130 g.
• Powdered sugar - 165 g.
• Wheat flour - 70 g.
• Butter - 130 g.
• Egg - 2 pcs.

For filling:

• Oreo cookies - 18 pcs.
• Cream 30% or sour cream 30% - 200 ml.
• Cream cheese - 800 g.
• Powdered sugar - 200 g.
• Chocolate - 50 g.
• Egg - 4 pcs.
• Vanilla essence - 1 tsp

For surface:

• Cocoa powder - 1 tspl.
• Fat cream - 300 ml.
• Powdered sugar - 3 tbsp. l.
• White chocolate - 20 g.

Cooking process:

1. To make brownies, melt the chocolate in a water bath.
2. Remove the ingredients from the refrigerator in advance, except for cream and white chocolate, so that they are at room temperature. Combine the softened butter with powdered sugar and beat, adding one egg at a time and whisking each time.
3. Add melted chocolate to the creamy mass, combine with flour and beat until smooth and smooth. Set aside.
4. For the filling, combine cheese and cream with vanilla and powdered sugar, add one egg at a time and knead slowly without beating.
5. Separately put 1/3 of the cheese filling and put 50 g of the previously melted and cooled chocolate to it, mix.
6. Lubricate the springform pan inside with butter and pour the brownie blank, line the cookies in one layer.
7. Pour half of the remaining cheese filling.
8. Top with chocolate cream.
9. Add the broken Oreo cookies to the remaining cheese mixture and stir. Place the mass in the final layer of the dessert. Place the mold in an oven heated to 160 degrees for 1 hour. Place a baking sheet with water at the bottom. Leave the finished cheesecake in a closed oven for 30 minutes, then remove from the oven and leave to cool in the room. After - place in the cold for 4-8 hours.
10. Combine the cooled cream and icing sugar and beat until firm. Spread out three tablespoons of the resulting mixture, and smooth it over the surface of the cheesecake. Add cocoa to the rest and beat until smooth. Transfer the cream to a pastry bag and decorate the dessert by squeezing out portions. Sprinkle with chilled chocolate shavings on top.

Enjoy your tea!

Japanese Cotton Cheesecake

The texture of this delicate dessert is so delicate and airy that the cheesecake has such an unusual name. It is not difficult to bake it if you follow some cooking rules, observe the temperature and humidity of cooking. It is very convenient to use a multicooker, which we will do, but you can also cook in the oven by placing a baking sheet with water on the bottom and bake at 160 degrees for 30 minutes, then at 145-50 minutes.

Ingredients:

• Cream cheese or Philadelphia cheese - 250 g.
• Milk - 200 g.
• Sugar - 150 g.
• Vanilla sugar - 10 g (1 sachet)
• Butter - 60 g.
• Eggs - 6 pcs.
• Corn starch - 30 g.
• Lemon juice - 1 tsp
• Flour - 80 g.
• Powdered sugar - for decoration

Cooking process:

1. Put a small saucepan on the fire, half full of water, so that the bowl that we will put on top later does not touch the water. Boil water. Put the cut butter, cheese into a bowl and cover with milk. Place it in a saucepan and stir everything well. While continuing to stir, wait for the food to dissolve and mix completely. Turn off the fire.
2. Add flour and starch to the warm mixture, sifting through a sieve. Stir with a whisk, do it by hand, this is important at this stage.
3. Rub the mixture through a sieve to make it softer and more uniform. Repeat this procedure 2 times for a creamy and smooth texture.
4. Separate the yolks and whites in the eggs. Whisk the yolks, add the vanillin and half the sugar. Continue whisking until fluffy. The mass will spread, but it will increase in size and become white. Put the yolks in portions into the dough and stir with a spatula from bottom to top, without disturbing the airiness of the mass. All the looseness and splendor of your baked goods depends on the beaten eggs, so pay due attention to this.
5. Whisk the protein in a dry bowl with dry and clean nozzles, add a pinch of salt beforehand. When you get a white, airy foam, add the lemon juice and the rest of the sugar in parts. Transfer the dense protein mass to the dough and mix slowly.
6. Lubricate the multicooker bowl with butter. Pour the dough into the bowl and turn on the Steamer mode for 10 minutes. After this time, the multicooker will switch to heating mode, after 50 minutes you need to repeat the cycle.Switch on the Steamer mode again for 10 minutes and 50 minutes on heating. Do not move or open the appliance during cooking, otherwise the cake will settle.
7. After the end of cooking, open the pan and check the readiness with a toothpick; when you lightly press the center with your fingers, the dessert should shake.
8. Leave to stand in the open position for 20 minutes, then remove by tipping it over the bowl of the steam container.
9. Transfer the pastries to a dish and sprinkle with powdered sugar, sifted through a sieve. Enjoy your tea!

Cheesecake without baking with gelatin

You don't have to bake it to make a delicious and beautiful dessert. Gelatin will do an excellent job of preserving the shape of a treat and will reduce the time it takes to prepare it. With a delicate filling based on soft cottage cheese and decorated with berries, this cheesecake will be a wonderful decoration for a festive table.

Ingredients:

• Cookies - 220 g.
• Soft cottage cheese - 410 g.
• Sugar - 150 g.
• Butter - 100 g.
• Cream 33% - 215 ml.
• Vanilla sugar - 11 g.
• Gelatin granules - 42 g.
• Water - 55 ml.
• Berry syrup - 55 ml.
• Canned berries - 1 can

Cooking process:

1. Place the cookies in a tight bag and use a rolling pin to crumble them. Melt the butter in the microwave and add to the cookies in a slow stream. Stir the mixture until smooth. Place cling film on the bottom of the split form so that it is convenient to remove the dessert from it, and fasten the latch.
2. Spread the crumbled cookies over the bottom in an even layer, tamp the crust and send to the cold.
3. Soak half of the gelatin in cold water so that the granules swell in accordance with the recommendation on the package. Stir the other half of the granules with the canned berry syrup.
4. When the mixture is swollen, place it in a bowl of hot water to warm it up and stir until the gelatin is runny.
5. Combine the chilled cream with granulated sugar and vanilla sugar. Beat on medium speed until thick and fluffy. Add a little soft cottage cheese and stir to keep the dessert airy.
6. Pour clear gelatin into the cream in a thin stream and stir gently with a whisk. Fill the form with this filling, put it back in the cold to solidify for 2 hours.
7. Put the berries on the frozen dessert and pour half of the syrup jelly, send it to the cold so that the jelly layer is fixed, and pour the remaining gelatin. Send in the cold until completely solidified for 2-4 hours.

Serve your fancy dessert and treat by slicing!

Cheesecake in a slow cooker

And why not make a cheesecake using a slow cooker. It is prepared simply and turns out to be quite elegant and festive. The taste of nuts in a sandy base and a jelly lake on a curd-cream base form a wonderful ensemble of amazing and unforgettable taste.

Ingredients for the dough:

• Butter - 75 g.
• Shortbread cookies - 100 g.
• Walnut (kernel) - 100 g.

For curd base:

• Potato starch - 3 tbsp l.
• Eggs - 5 pcs.
• Cottage cheese 5-9% - 750 g.
• Sour cream 25-30% - 150 g.
• Orange zest - 1 tbsp. l.
• Granulated sugar - 1.5 tbsp.
• Orange jelly - 90 g.
• Water - 200 ml.
• Chocolate - 1 bar

Cooking process:

1. Grind the cookies, softened butter, and nut kernels in a food processor into a smooth paste.
2. At the bottom of the multicooker, put a circle of baking paper, on it - a base of cookies and tamp, forming sides.
3. Put cottage cheese, sour cream, yolks, orange zest in the bowl of the food processor.
4. Stir and chop with a knife attachment into a homogeneous mass.
5. Beat the whites and sugar separately into an airy foam. Gently add the egg whites to the rest of the filling and stir slowly with a spatula.
6. Put the mass on the base in a multicooker. Set the baking program and cook for 100 minutes. After the signal is complete, open the lid and let the cheesecake cool.
7. Take a bag of ready-made jelly and combine 200 m (½ of the indicated on the bag) with water. Heat over low heat, stirring until the granules are dissolved, but do not boil.
8. Pour warm jelly into the middle of the dessert and put in the cold overnight.
9. Pour chocolate icing over the edges of the cheesecake, garnish with a sprig of mint.

Bon Appetit!

Ricotta cheesecake

The classic cheesecake is made on the basis of fatty cheese and contains a lot of sugar. The same recipe is for those who prefer a less high-calorie and light, but at the same time tasty alternative to their favorite dessert. Ricotta cream turns out to be delicate with a slight hint of lemon sourness.

Ingredients:

• Oat flour or flakes - 100 g.
• Ricotta - 600 g.
• Eggs - 2 pcs.
• Powdered sugar - 1 tbsp. l.
• Lemon juice - 1-2 tbsp l.
• Vanilla - 5 g.

Cooking process:

1. If you can't find oat flour, it doesn't matter - grind the flakes into flour in the mill. Separate the whites from the yolks. Whisk the whites into a foam and add to the oatmeal, add a couple of tablespoons of water. Leave to swell for 5 minutes.
2. Cover the form with parchment paper, this will allow you to easily get the finished dessert without using oil. Lay out the dough and distribute along the bottom, forming sides, pierce with a fork in different places. Place in the oven at 170 degrees for 15 minutes.
3. Combine ricotta with two yolks, powdered sugar, vanilla and lemon juice.
4. Whisk with a blender until a creamy, yellowish consistency.
5. Pour the cream into the baked base, set the oven temperature to 145 degrees and return the cheesecake to it for an hour.
6. Turn off the oven, open the door and leave the dessert to cool. Transfer it to a dish, remove the paper and place in the cold for an hour to cool.

Banana cheesecake

This recipe's treat consists of baked, lightly crunchy chocolate tops and bottoms, and a delicate middle with a rich banana flavor. The aromas that will creep through your home during cooking are sure to pique the interest and appetite of the whole family. Cheesecake is very easy to prepare, and although the process takes a little time, the result is worth it!

Ingredients:

• Flour - 300 g + 2 tbsp. l.
• Butter - 250 g.
• Cocoa powder - 4 tbsp. l.
• Egg - 3 pcs.
• Curd 9% - 400 g.
• Sour cream - 100 g.
• Banana - 2 pcs.
• Granulated sugar - 1 tbsp.
• Vanillin
• Natural honey - 1 tbsp. l.

Cooking process:

1. In a bowl, grind the soft butter and sugar well.
2. Separately combine flour and cocoa in a dry bowl and stir. Combine both masses and knead well with your hands, kneading large lumps.
3. In a deep bowl, combine eggs with sugar and beat into a fluffy mass, add cottage cheese, which you took out of the refrigerator in advance, to warm up. Remove the peel from the banana, peel and cut into rings, add to a bowl, pour in sour cream, sprinkle with vanilla and put a spoonful of honey, whisk the contents, add 2 tbsp. l. flour to thicken and beat until smooth with a blender.
4. Lubricate the bottom of the pan with butter, add 2/3 of the cocoa base and tamp. Place the airy banana cream filling on top. And cover it with a thin layer of cocoa nibs.
5. Preheat the oven to 170 degrees and let the dessert bake for 45 minutes. The cakes should be crispy. Cool the dessert first in an open oven, then in the room, and later put it in the cold, because the curd cakes should cool down gradually.
6. Slice banana cheesecake into portions and serve with tea or coffee!

Cheesecake with condensed milk

A simple yet delicious recipe for oven baked cheesecake with a pronounced condensed milk flavor and creamy notes.

Ingredients for the 20 cm mold:

• Cookies - 170 g.
• Butter - 80 g.
• Boiled condensed milk - 600 g.
• Cream cheese - 450 g.
• Egg - 3 pcs.

Cooking process:

1. Grind the cookies into crumbs in a food processor or blender. Melt the butter and combine with the crumbs in a separate bowl.
2. Place in a split form and tamp. You can use a jar or spoon for these purposes. Bake in an oven preheated to 160 degrees for 10 minutes, remove and leave to cool.
3. Put the condensed milk and cheese in a bowl, stir with a spatula until smooth, add one egg at a time and knead well after each.Pour in a deep baking sheet until the middle of the water and place in the bottom row of the oven, immediately above it, place the wire rack.
4. Transfer the cream to the cooled base and place on a wire rack in the oven at 160 degrees. Bake the cheesecake for an hour. Do not overdo this dessert. Readiness is determined by the middle trembling in the center when tapping with a spoon on the side.
5. Do not rush to get the finished cheesecake out of the turned off oven, open the door and leave for 40 minutes. After - remove and let cool at room temperature. Later, refrigerate for 4-8 hours.
6. Run a knife along the edge of the walls and remove the mold. Transfer the cheesecake to a flat dish. Put 200 g of condensed milk, whipped with a mixer, on a dessert and spread over the surface.

Enjoy your tea!