How To Make A Cheesecake With And Without Pastry: The Secrets Of The Perfect Cheesecake

Leticia Celentano Author: Leticia Celentano Time for reading: ~3 minutes Last Updated: August 08, 2022
How To Make A Cheesecake With And Without Pastry: The Secrets Of The Perfect Cheesecake

There are never too many desserts, so today we will learn how to cook the perfect cheesecake!

There are never too many desserts, so today we will learn how to cook the perfect cheesecake!

The basis of the cheesecake is most often crushed shortbread cookies, the filling is a mixture of soft cheese (usually "Philadelphia") or cottage cheese, sugar and cream. Cheesecake is made in a water bath, baked or cooked without baking.

See detailed instructions for making cheesecake!

Cheesecake no bake

 

For the base:

crackers or shortbread cookies - 250 g (bought in a store or homemade); butter - 70 g (use butter at room temperature); salt - to taste.

For filling:

cream cheese ("Philadelphia", "Mascarpone") - 460 g; sugar - 150 g; fresh juice of one lemon - 20 g; vanilla extract - 1/4 tsp; salt - to taste; fat cream - 340 ml; fresh fruit - 340 g (for decoration).

Crush the cookies into crumbs and mix them with soft butter. You should get a pasty elastic mass. Take a deep plate and spread the resulting dough in an even layer along the bottom. Gently press the creamy mass to the edges of the plate so that the cookie crumbs are packed as tightly as possible. To keep the dough in shape better, you can leave the plate in a cool place for several hours.

Now start preparing the filling.

 

Combine cream cheese, sugar, lemon juice, vanilla and salt. It is better to use a mixer so that the filling is homogeneous and smooth. Add heavy cream to the resulting thick paste and beat everything with a mixer at high speed. Beat for 3-5 minutes until the thick creamy mass begins to hold its shape.

Put the resulting filling on a plate on the chilled shortcrust pastry, spread evenly and level with a spoon. Cover the workpiece with cling film and leave in the refrigerator for 6-8 hours to solidify. Before serving, decorate the surface with slices of fresh fruit and berries.

Quick Orange Cheesecake

 

Ingredients:

shortbread cookies - 225 g; butter - 100 g (room temperature); mascarpone cheese - 250 g; soft cream cheese - 600 g; eggs - 4 pcs. (2 eggs and 2 yolks will be used); orange or lemon zest - 3 pcs.; flour - 4 tbsp. l.; powdered sugar - 175 g; heavy cream - 284 ml.

Crush cookies into crumbs and mix with soft butter. Spread the resulting dough on the bottom of the baking dish and leave in the refrigerator for half an hour. During this time, prepare the filling. Mix all products, except whipped cream, until smooth and put on chilled shortcrust pastry. Carefully spread in the center of the baking dish and bake in the oven for 35-40 minutes at a temperature of 160-180 degrees, until the surface of the cheesecake begins to oscillate evenly.

Turn off the oven and leave the cake inside to cool. When the dessert has cooled, remove from the oven and spread the whipped cream on top. 

Creamy cheesecake in the oven

 

Ingredients:

eggs - 3 pcs.; lemon juice - 40 ml; sour cream - 230 g; crushed crackers - 50-70 g; sugar - 1/4 cup; butter - 70 g (room temperature); soft cream cheese - 230 g; condensed milk - 400 ml.

Preheat oven to 150 degrees.

Mix crushed crackers, sugar and butter. Spread the resulting mass on the bottom of the baking dish.

In a large bowl, beat cream cheese until fluffy. While continuing to beat, gradually add the condensed milk. In the resulting homogeneous mass, beat the eggs and add the lemon juice, mix everything well. Spread the finished filling evenly in a baking dish.

Bake in the oven for 50-55 minutes at 150 degrees. Then take it out of the oven and brush the surface with sour cream. Send to the oven for another 5 minutes. Delicious dessert is ready!

Allow the cheesecake to cool before serving.

Bon appetit!

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