How to make a perfect Cheesecake step by step?

You don’t need to know a foreign language to understand that your chinsake name is made up of two English words: “cheese” – cheese and “cake” – cake. True, a cheesecake is not a cake, but a pie and cheese require a special cheese to make it – cream cheese. Cheesecake is a dessert of European and North American cuisine, which is very popular around the world. We will know how to make a perfect Cheesecake at home.

You don’t have to buy expensive Philadelphia cream cheese to make a perfect cheesecake at home, and it’s more affordable. Fortunately, there is now a huge repository in any supermarket. The best cheesecake recipe is soft cream (cottage cheese) with medium fat content.

All products for perfect cheesecake should be taken out of the fridge at least half an hour before the start of cooking:

• Shortbread cookies – 200 g;
• Butter – 110 g;
• Cream cheese “Philadelphia” – 600 g;
• Fat cream – 150 ml;
• Powdered sugar or sugar – 150 g;
• Eggs – 3 pieces;
• Vanilla Fertilizer – 1 tsp;
• Lemon peel – 1 teaspoon.

Preparation:

• Cut the cookie into pieces. The butter melts—mix cookies and butter. Keep the mixture in a separate form, distribute it at the bottom and tamp.
• Beat the cream cheese with the sugar with a whisk until smooth. Add Chris, raw eggs, vanilla essence, and zest (can be replaced with lemon juice) constantly while continuing to shake.
• Put the cheese mixture on a cookie base. Wrap the baking dish around with foil so that no liquid falls. Place the mold in a large container on the side. Pour enough water into the container so that it reaches the center of the mold.
• Place the cheesecake in an oven preheated to 160 degrees for 80 minutes. After the time is up, open the oven door and leave the cheese there until cool.
• Place the finished cake in the fridge for 4 hours. Before serving, carefully remove the detachable form, and sort to your liking.

Marble cheese

The base of the perfect cheesecake can be a layer of melted butter or biscuit cake mixed with biscuits. Cocoa can add to the base of choice. So, If you want a darker filling, add dark chocolate. Alternative chocolates and regular fillings are best for getting a “marble” effect.

Ingredients:

• Shortbread cookies – 100 g;
• Butter – 125 g;
• Cocoa powder – 2 tbsp. Spoon;
• Cream cheese – 450 g;
• Icing sugar – 150 g;
• Dark chocolate – 100 g;
• Eggs – 5 pieces.

Preparation:

1. Crush the cookies, add the cocoa and softened butter. Mix well with your hands until smooth. In a detached shape, place a circle cut out of leather paper. Place the mass of cookies, tamp.

2. Beat eggs and powdered sugar with a mixer, add cream cheese. Dissolve the chocolate in a water bath. Cheese cream is divided into two parts. Add the cold melted chocolate to one portion and mix well.

3. Darker and lighter creams are alternately placed at the beginning of the cookies. Mix them lightly with a fork to create a “marble” effect.

4. Place the mold in the oven, preheated to 150 degrees. Cook for 2 hours, then carefully open the oven door and leave until the cake is completely cool.

Mini cheese

An ideal dish for making perfect cheesecake is considered to be an isolated form. However, mini cheesecake versions can be baked using small round muffin tins and paper capsules.

Ingredients:

• Shortbread cookies – 130 g;
• Butter – 60 g;
• Cream cheese – 260 g;
• Fat cream – 150 ml;
• Sugar icing sugar or sugar – 50 g;
• Eggs – 1 piece.

Preparation:

1. Add the butter mixed with the cookie pieces. Stir until smooth. Place the paper capsules without patterns in the small muffin molds, distribute the base of the cookies into the capsules and connect with the spoon.

2. Beat the cream cheese with the sugar at the low speed of the mixture. Add cream, whip again. Add eggs, mix. Vanilla sugar can be added as desired. Place the cheese mass on a cookie base.

3. Place the pan in a hot water pan. Place in a preheated oven at 180 degrees and bake for 30-40 minutes. Cool without removing from the mold.

4. Remove the cheesecakes that have cooled completely in the fridge for a while, then carefully remove the paper capsules. Refrigerate again for at least 3 hours.

When preparing a cheesecake in the filling, cracks can often occur. Baking cakes can avoid this problem in a water bath. In this case, the heat will be uniform. In addition, at the end of cooking, you do not need to immediately remove the finished cake from the oven; it is better to cool the cheesecake gently by simply opening the oven door.

Before removing the finished dessert from the mold, you must carefully separate it from the walls with a knife and leave it until it is completely cool. And if your cheesecake still has cracks, you can garnish it with fresh berries, pieces of fruit, whipped cream, or a glass.

Chilled cheesecake should be refrigerated at least 3-4 hours before serving, and even better – at night.