How to make cheesecake at home: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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

• one and a half glasses of shortbread cookies;
• 3 tablespoons uns alted butter, melted;
• 300 grams of cream cheese;
• 1.5 cups of sugar;
• 1/4 tbsp. corn starch;
• 1 l. a tablespoon of vanilla extract;
• 2 large eggs;
• 3/4 st. whipped heavy cream.

How is this dessert made?

The day before you plan to serve the "yummy", make it the base. As you can see in the photo, a homemade cheesecake should have a thin crust and a thick curd (cheese) layer.

Preheat the oven to 180 degrees. Crush the cookies into crumbs, mix with a mixer with melted butter. Cover the bottom of the springform with this mixture, press well. Bake for a few minutes.

In a large bowl, using an electric mixer, beat on low about 1/4 ofcream cheese, a third cup of sugar and cornstarch. This will take about 3 minutes. Add the remaining cream cheese, a quarter at a time, beating well and scraping the sides of the bowl.

Increase the speed of beating and add the remaining sugar, then vanilla. Beat in the eggs one at a time, beating the mixture well after each addition. Pour in the cream and continue stirring until completely smooth. Properly cooked filling will look light and airy. Once you have this consistency, carefully spoon it into the prepared cake.

How to bake?

Always bake this cake in a water bath. This keeps the hot air in the oven moist, so the dessert bakes smoothly and evenly. It also helps ensure that your cake has a smooth top without big cracks.

Classic homemade cheesecake is baked like this. Place the springform in a large shallow pot of hot water. The water mark should be approximately to the middle of the mold walls. Bake the cheesecake until the edges are light golden brown and the top is light golden. This will take about an hour and a quarter. Remove the cheesecake from the water bath, transfer to a wire rack and let cool for 2 hours in the tin. After that, cover with cling film (possibly plastic) and refrigerate overnight or at least 6 hours.

How to serve?

Remove the springform, leaving the cheesecake at the bottom. Cut the desserttriangles, rinsing the knife with warm water after cutting each slice. Refrigerate leftover cake, cover tightly and enjoy within 2 days, or wrap and freeze up to 1 month.

Classic cheesecake with strawberry sauce

Below is another New York cheesecake recipe topped with a flavorful fresh strawberry sauce. It consists of a cookie crumb crust filled with dough made with cream cheese and lemon for a balance of sweet and tart. When the cake is baking, there is no need for a water bath. The main thing is to gradually cool the cheesecake at home to avoid cracking. At this time, you can make strawberry sauce. When both ingredients have cooled, pour the topping over the cheesecake and serve.

For the cheesecake:

• 1 1/4 cup crackers or vanilla shortbread;
• 2 tbsp. uns alted butter, melted (+ more as needed);
• 1 1/4 cup sugar;
• 1 tbsp. all-purpose flour;
• 250 grams cream cheese, room temperature;
• 1 teaspoon finely grated lemon zest (from about 1 medium lemon);
• 1 teaspoon vanilla extract;
• a quarter cup of non-cold cream (thicker);
• 1 large egg yolk;
• 3 large eggs.

For topping:

• 700 grams of strawberries, washed, peeled and cut into large cubes;
• 1 tbsp sugar;
• 1 teaspoon finely grated lemonzest;
• 1 tbsp. freshly squeezed lemon juice;
• 2 tbsp. water if needed;
• 1 tbsp. corn starch, if needed.

How to make this cheesecake?

From special equipment for this homemade cheesecake recipe you will need a springform.

Preheat the oven to 180 degrees and place the rack in the middle. Grease the bottom and sides of the springform generously with oil. Place crumbs and melted butter in a medium bowl and stir until combined. Pour this mixture into your pre-selected baking dish, tamp the layer evenly on top and sides.

Mix sugar and flour in a medium bowl and set aside. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment, turn to medium speed and beat until smooth, about 1 minute. While the mixer is running, slowly add the sugar and flour mixture and beat until completely combined. Stop the mixer periodically to clean the sides of the bowl and spatula as needed.

Whisking on low, add the lemon zest and vanilla, then slowly fold in the cream. Then add the egg yolk, then the whole eggs 1 at a time, allowing each egg to fully mix in before adding the next one.

Pour the filling onto the prepared cake and smooth it out. Bake your cheesecake at home until the edges are golden brown, about 45-60 minutes. Turn off the oven and let the cakecool in it for 1 hour.

Remove the cheesecake from the oven and place it on a cooling rack. Place a baking sheet on top of it and let it cool, carefully removing the sheet every 30 minutes to wipe off any condensation that has formed on the underside. This will take approximately one and a half hours in total. Remove the baking sheet and refrigerate the cheesecake for at least 4 hours. Meanwhile, make 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 the berries are coated in the sugar. Use a potato masher until about half of the strawberries are completely crushed.

Place the pot over high heat and cook, stirring occasionally, until bubbles start to appear along the edge of the pot (about 5 minutes). Skim any foam off the surface of the sauce with a spoon. Add the lemon zest and juice, stir to combine, and work until the mixture is smooth until foam covers the entire surface of the mixture. This will take approximately 2 minutes. Remove from heat and remove any foam from the top.

If the sauce needs to thicken, mix the water and cornstarch in a small bowl until the lumps are completely dissolved. Place the saucepan over the heat, bring the strawberry mixture to a boil, and add the cornstarch mixture a little, whisking frequently, until the sauce has thickened to the desired consistency. Remove fromfire. Let the sauce cool to room temperature. Transfer to a container with a resealable lid and refrigerate completely.

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

Chocolate Cheesecake

Probably nothing better than a simple and delicious no-bake dessert. This version of the homemade cheesecake recipe is very original, as it includes Nutella pasta, chocolate and hazelnuts. This no-bake dessert is quick and easy to make and easy enough for everyone, including those new to the kitchen.

What you need to know?

The consistency of the cake should be easy to cut, but not dense. This dessert will be much softer than a homemade cheesecake.

To preserve the texture of the dessert, it is best to lightly freeze it first. Cut the cheesecake into portions, preferably with a ceramic knife. Use a springform.

Be sure to be careful when whipping cream. You must do this until soft, flexible peaks form, but they must still hold their shape. Too thin cream in an unbaked cheesecake will not look good.

It is better to sift the powdered sugar, this will give the dessert a smoother texture. It is recommended to use cream cheese like Philadelphia, which hardens well. However, you can dothis cottage cheese cheesecake at home.

What do you need for this?

To make this cheesecake you will need:

• chocolate cookies - 300 grams;
• butter, melted - 120 g;
• heavy cream, whipped to soft peaks - 600ml;
• cream cheese - 400 grams
• sifted powdered sugar - 75 grams;
• juice of half a lemon;
• 600 grams of Nutella plus 150 grams for garnish;
• roasted chopped hazelnuts - 100 grams.

Cooking process

How to make a cheesecake at home? Crumble the cookies as finely as possible into powder. Mix with melted butter and spread the mass firmly along the bottom and sides of the mold.

Combine whipped cream, powdered sugar, cream cheese, lemon juice until smooth. Add 600 grams of Nutella and mix thoroughly. Spread the mixture over the top of the cookie base and smooth with a spoon. Place in the freezer and chill for 2 hours.

Then slowly heat 150 grams of Nutella and pour over the top of the cheesecake. Top with a layer of chopped hazelnuts. Return the product to the freezer for another hour. Then use a sharp knife to remove the cheesecake from the pan. Leave the dessert for about half an hour at room temperature before serving.

Red Velvet Cheesecake

If you love red velvet cake as much as you docheesecake, this recipe is for you. The red base here is covered with a layer of cocoa and filled with a creamy layer. For such an original cheesecake at home, you will need:

• one and a half cups of chocolate chip cookies, crushed;
• cup butter, melted;
• 1 tablespoon granulated sugar;
• 250 grams cream cheese, softened;
• one and a half cups of granulated sugar;
• 4 large eggs, lightly beaten;
• 3 tablespoons unsweetened cocoa powder;
• 1 cup sour cream;
• half cup whole buttermilk;
• 2 teaspoons vanilla extract;
• 1 teaspoon distilled white vinegar;
• 30 grams of red food coloring;
• 100 grams cream cheese, softened;
• 1/4 cup butter, soft;
• 2 tbsp. powdered sugar;
• 1 teaspoon vanilla extract;
• fresh sprigs of mint.

Cooking original cheesecake

Homemade cheesecake (recipe pictured below) looks like this:

• Stir cookie crumbs with melted butter and 1 tablespoon granulated sugar.
• Spread in an even layer on the bottom of the springform.
• Beat 250 grams of cream cheese and 1.5 cups of granulated sugar at medium speed with an electric mixer, about 1 minute.
• Add the eggs and the next 6 listed ingredients, mixing on low speed until the mixture is completely smooth.
• Pour batter overprepared base in an even layer.

Bake at 180 degrees for 10 minutes, then reduce the temperature to 150 degrees and bake for another hour and a quarter, or until the center of the dessert is firm. Run the knife along the outer edge of the cheesecake to avoid sticking to the edges of the pan. Leave the dessert in the turned off cooling oven for another 30 minutes. Then cool it slightly to room temperature and place in the refrigerator for 8 hours.

Finishing touch

Beat 100 grams of cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and vanilla, beat until a soft cream is obtained. Spread evenly over the cheesecake. The recipe at home ends like this - remove the sides of the springform, decorate the cake with mint leaves and serve dessert.