Curd cream cheesecake. Curd cheesecake. Curd cheesecake without eggs and flour

Step 1: prepare the cookie base.

First of all, the cookies need to be crushed. Go over it with a rolling pin or put it in a blender.

Mix soft butter with sugar, and then add cookie crumbs to this mixture and mix everything very well to obtain a homogeneous mass.

Step 2: Place the base in the mold.

Grease a cheesecake pan with a little butter and place the cookie mixture in it.

Using a spoon, stretch the cookies over the entire bottom of the pan and go into 2 centimeters around the edges. For now, put it all in the refrigerator, just enough for as long as you need to prepare the curd mass.

Step 3: mix the curd mass.

To prepare the curd mass, simply mix all its ingredients using a mixer until you get a completely homogeneous consistency. First, mix cottage cheese with sugar and a pinch of salt at low speed, then flour and sour cream, and then beat in one egg at a time, stirring thoroughly after each. Add the lemon zest and vanilla last.

Step 4: bake cheesecake from cottage cheese and cookies.

Remove the pan from the refrigerator and carefully pour the curd mixture onto the cookie base.

Bake the cheesecake first 170 degrees(in preheated oven) for 15 minutes. Then reduce the temperature to 120 degrees and bake some more 60 minutes. But don’t leave the cheesecake unattended, especially if you’re making it for the first time, since it all depends on your oven, and the cottage cheese may start to burn and become too “brown” crusted.

Step 5: decorate the cheesecake with cottage cheese and cookies.

When the cottage cheese and cookie cheesecake is ready, leave it to cool at room temperature. It should cool completely, ideally prepare the dessert in the evening, and decorate and serve it in the morning.
You can decorate the cheesecake with whatever your heart desires. Here it's homemade berry jam. But just powdered sugar and chocolate glaze will do, and even without anything else the dessert will be delicious.

Step 6: Serve cheesecake made from cottage cheese and cookies.

Cut your cheesecake into portions and serve with tea or other drinks.

It turns out a delicious dessert to the delight of those with a sweet tooth.
Bon appetit!

In the summer, to decorate a cheesecake, simply grind the berries with sugar, you can add sour cream and you will get an excellent cream.

- a delicious dessert that came to us from American cuisine. Having tried it once, you will want to enjoy it again and again. Traditionally, it is made from Philadelphia-type cream cheese, but since this is quite expensive, there are many recipes for making cottage cheese cheesecake, one of which I want to introduce you to. The difference between this recipe and all the others is that you will get the dessert the first time, I guarantee!

Well, who among us would refuse a piece of the most tender, melt-in-the-mouth delicacy?! There are no such? Then let’s start preparing cottage cheesecake with cookies at home, recipe with photo.

- cookies – 400 g;
- cottage cheese (fat) – 800 g;
- sour cream (20% fat) – 200 ml;
- cream (10÷20% fat) – 150 ml;
- butter – 150 g;
- chicken egg – 3 pcs.;
- granulated sugar – 200 g + 2 tbsp. l.;
- vanillin – 1 sachet.

Recipe with photos step by step:

Preparing the base
Absolutely any type of cookie is suitable for cheesecake - “For tea”, “Creamy”, “Baked milk” - choose to your taste. Place cookies into blender bowl.

Use it to crush the cookies into crumbs.

Place the cookies in a container with high sides (a saucepan or ladle will do) so that later it is convenient to mix and the cookies do not spill out.

Place the butter in a bowl and melt in the microwave for a minute at 650 W.

Let the oil cool slightly.
Meanwhile, cut out a circle from baking paper with a diameter equal to the diameter of your springform pan. Line the bottom of the mold with paper.

Pour the melted butter into the cookies and mix very thoroughly. The mixture should be manageable and sticky; don’t be alarmed if the cookies become colored at first.
Spread the sticky cookies over the sides and bottom of the pan, pressing down thoroughly.

Place the pan with the cheesecake base in the refrigerator.
Preparing the filling
for cheesecake it should be rich (I have 18%) and in no case should it be grainy, otherwise you will not be able to achieve the desired creamy consistency.
Place the cottage cheese in a saucepan and use a blender to turn it into a soft, homogeneous cream (3÷5 minutes).

Add cream and use the blender again, grind until the texture of the cottage cheese becomes even smoother and glossier.

Now add eggs, a glass of sugar, vanillin (can be replaced with vanilla sugar) and mix again with a blender.

When using a blender, I advise you to move it inside the curd mass and not take it out; we don’t need air inside the curd.
Baking dessert
Transfer the resulting curd mass into the mold with the base and spread evenly with a silicone spatula.

Preheat the oven to 170 degrees and place the mold in it for 50 minutes. It is advisable to set the heating mode to both upper and lower.

During cooking, do not open the oven door under any circumstances; the cheesecake should be cooked with even heating, without sudden cooling.
Preparing the sour cream layer
Combine sour cream with 2 tbsp. l. granulated sugar and beat with a mixer or blender.
After 50 minutes, remove the pan from the oven and pour sour cream on top of the curd mass, carefully smoothing it out.
Increase the temperature in the oven to 200 degrees and leave the pan for another 10 minutes.
Then remove from the oven and let cool.

But now it’s a disappointment - you can only eat the cheesecake the next day, because it needs to spend the night in the refrigerator. Sadness...
But in the morning you will enjoy the most delicious and tender cheesecake, praising yourself for your skills, craftsmanship and, of course, patience!
If desired, the cheesecake can be decorated with fruit or chocolate.

We cook quickly and eat with pleasure!
Bon appetit!
Author Elena Martan

Agree, we have all become accustomed to the fact that a tasty, beautiful and fabulously aromatic dish is not cheap. Therefore, we have become accustomed to saving on everything, replacing products, or following the path of differentiation: the best is for the guests, for the festive table, and we will prepare something more modest for our family. So the expensive curd cheese is so tempting to replace it with regular cottage cheese. But in this case, the result is not a cheesecake with its homogeneous dense structure, but an ordinary cottage cheese casserole.
Today I will tell you how to make a budget cheesecake from cottage cheese, which will not be inferior in taste and structure to the real thing.

Ingredients for cottage cheese cheesecake:

For the base

Shortbread cookies – 200 g (I use “Yubileinoe”, but any will do);
Butter – 100 g (good quality and with a fat content of 82% or higher).

For the top layer

Cottage cheese 9% (a higher percentage of fat content is also suitable) – 600 g;
Sugar – 150 gr;
Sour cream 20% – 180 gr;
Eggs – 3 pcs.;
Vanilla extract - 1 tsp. (can be replaced with 1 tbsp vanilla sugar)

How to make cottage cheese cheesecake (step-by-step recipe with photos)

I crush cookies (200 g).

Add softened butter (100 g) to cookies. The butter can (if desired) be melted on the stove or in the microwave.

Stir until the cookies are saturated with butter.

I put parchment paper on the bottom of the pan. I spread the cookie mixture into the mold and compact the layer, compacting it.

To ensure that the base lays in an even layer, you can press it down using the bottom of the glass.

I put the base in a preheated oven to bake. Its temperature should be 180 degrees (Top-Bottom mode). 15 minutes are enough for the layer of cookie crumbs to turn into a cake.

Now, while the base is cooling, you need to turn the cottage cheese into “curd cheese” by thoroughly rubbing it through a sieve. It is convenient when the cottage cheese is soft, paste-like, and the sieve is metal.

The better you puree the curd, the more beautiful the structure of the cheesecake will be (you can additionally run it with an immersion blender after rubbing).

I add sour cream (180 g) and vanilla extract (or vanilla sugar) to the prepared cottage cheese.

Add granulated sugar (150 g).

I grind the curd mass with sour cream and sugar in a blender. The result is a homogeneous mixture.
I add the eggs into the cottage cheese one at a time, stirring after each one.

Each time I carefully break the mixture with a spoon (you can also use a whisk).

I pour the curd mixture onto the baked base.

I’ll share how to bake cheesecake in a water bath.
I wrap the mold with foil in 2-3 layers (if the foil is thick, a double layer is enough.)

I place the mold in a deep baking tray or a mold of larger diameter, into which I pour water, two fingers thick.

Oven temperature 160 degrees. I turn on the “Top-Bottom” mode and bake for 1.5 hours.
I check the readiness by slightly shaking the shape. If the center of the cheesecake jiggles slightly, the dessert is ready.

I pour out the water from the baking sheet and remove the foil from the pan. And I return the cheesecake to the turned off oven with the door ajar until the oven has cooled completely.

Place the cooled cheesecake directly in the mold in the refrigerator for 6-8 hours (preferably overnight).

The trick to cheesecake is that it needs to sit overnight in the refrigerator to transform the dessert into a gourmet-worthy dish!

There is another cooking option on the website, you can follow the link and read it.

Then I run a knife along the sides and unzip the springform pan, releasing the cheesecake.

The finished cheesecake can be cut and served for breakfast!

I decided to dress up my cheesecake by sprinkling it with crushed strawberry powder.

It turned out aromatic and tasty). Powdered crushed strawberries are a real find for me; I add them to cupcake cream, cake filling, and even marshmallow mixture. Concentrated taste, minimal consumption, amazing aroma.

So, to summarize:

To get the perfect cottage cheese cheesecake filling, you need:

rub the cottage cheese through a sieve and punch it with a blender (or do both)
mix cottage cheese with sour cream, this will add homogeneity to it
as an alternative: pour sour cream over the cottage cheese, let it brew for several hours. Stir the mixture periodically, then beat with a blender until smooth.

When crushed through a sieve and after using an immersion blender, the cottage cheese becomes homogeneous. With this product, the finished cheesecake is amazing! Its top layer is exactly like a cream cheese cheesecake!

And, of course, it matters what kind of cottage cheese you use: choose pasty, with a fine-grained structure. Cottage cheese with large grains will not work!

I usually buy cottage cheese from our Saratov producer “Belaya Dolina”, called from “Sela Udoevo”. The cheesecake I made today takes about three packets.

And, of course, I won’t limit myself to just one recipe!

What else can you make cheesecake from?

In this part, we'll work together to look for ways to turn cheesecake into an affordable option that will fit any budget. First, I will continue the topic of cottage cheese. How to make miracle cheese from it. And then, together with you, we will begin to experiment with other products.

From milk and butter

But you can make a product suitable for cheesecake from cottage cheese, not with sour cream, but with milk and butter. I admit, I don’t have much experience here. And yet, I tried it once and it worked. I’ll tell you about this.

Ingredients:

Cottage cheese – 800 gr;
Oil – 150 g;
Milk – 1.5 l;
Sugar – 4 tbsp;

Preparation:

I grind the cottage cheese with a blender.
Add milk and continue whisking until smooth.
Pour melted butter into the mixture.
I put this whole mass in a water bath. When the water in the bowl boils, I keep the cottage cheese in the bath for another 20 minutes. I don't forget to stir constantly.
I remove it from the bath and send it to cool, and then put it in the refrigerator for another hour. The result is a curd product that is good to use for cheesecake filling!

From fermented milk products

Ingredients:

Ryazhenka – 900 gr;
Sour cream (20%) – 400 gr;
Kefir – 400 gr.

Preparation:

I pour all the products into one bowl, mix until smooth and freeze them for 4-6 hours.
When the fermented milk products have frozen so much that they have become a solid lump, I remove them from the bowl. I place it in several layers of gauze (you can just put it on a sieve) and let the whey drain. I have already written how to make soft curd cheese from kefir. Now I’ve diversified this recipe with fermented baked milk and sour cream.
The cheese is ready and can be used in the cheesecake recipe.

Made from cream, milk and yoghurt

Ingredients:

Milk (3.2%) – 1 l;
Cream (20%) – 250 ml;
Yogurt – 1 tbsp;
Apple cider vinegar (lemon juice) – 1.5-2 tbsp.

Preparation:

I heat the milk and add apple cider vinegar. The milk should curdle. As soon as the whey boils, I remove the “milk” from the heat.
I drain the whey through cheesecloth or a very fine sieve. I leave the curd mass in the sieve so that all the whey comes off.
I add yogurt and sour cream and beat the mixture with a blender.
I put the whole mass in gauze and hang it for 5-6 hours.
After this, I transfer the mixture into a bowl and put it in the freezer again for 6 hours.
Of course, a troublesome process, but very economical. And most importantly, the cheese turns out tender.

Here again I encourage everyone to experiment and create. How many more ways to find suitable cheese for cheesecake are available for our wallet!
And further! As you can see, cheesecake is easy! And it's not expensive if you use cunning, knowledge and skill!

Sometimes you really want something very tasty and original for tea, and cheesecake, which has become a favorite in our countries in recent years, comes to mind. Although it is called “cheese pie,” most housewives do not use expensive cheeses or cheese creams, but ordinary cottage cheese.

List of cottage cheese cheesecake recipes:

In fact, our village grandmothers cooked something similar in the form of cheesecake pies or cottage cheese casseroles.

However, now these pies look almost like culinary masterpieces and are based on crushed biscuits, which speeds up the cooking process and creates the feeling of shortcrust pastry.

Classic cottage cheesecake

Making a classic cheesecake is quite simple. On its basis, you can bake any other varieties of this delicacy, simply adding your favorite ingredients (for example, berries, chocolate, fruits, etc.).

Ingredients:

Cottage cheese – 700 gr.
Cookies – 100 gr.
Butter – 100 gr.
Chicken egg – 4 pcs.
Sugar – 150 gr.
Milk – 120 ml.
Vanilla – a pinch.

Preparation:

1. Place shortbread cookies in a zip-lock bag and knead them with a rolling pin until they form fine crumbs.

The grinding procedure can also be done using a blender, but this is the method that allows you to achieve a more “airy” and crispy base after baking.

2. Pour the crushed cookies out of the bag and add slightly melted butter.

3. Carefully rub and knead with your hands so that the butter is well mixed with the crumbs and a homogeneous crumbly mass is obtained.

4. Grease the baking dish well with butter and line the edges with parchment paper.

If the parchment is pressed tightly against the oiled sides of the pan, it will hold without any help.

5. Spread the sand base evenly over the bottom of the pan, pressing lightly so that the cake base does not crumble when slicing. Place in the oven to bake for 10 minutes at 180 degrees.

6. Place cottage cheese in a blender bowl, break eggs, pour in sugar and pour in milk.

7. Mix the ingredients thoroughly with a blender until they reach a thick, creamy, creamy consistency.

8. Place the curd mass in the mold directly onto the slightly cooled crust.

9. To prevent cracks and lumps from appearing during baking, gently shake and rotate the pan clockwise and counterclockwise. This will release excess air and distribute the creamy layer more evenly.

10. Bake in a preheated oven for about 40 minutes. Let the cake cool to room temperature and put it in the refrigerator for 8 hours so that it finally acquires the desired “viscosity”, is easy to cut and can reveal that unique taste of cheesecakes that are prepared by professional chefs.

11. Remove from the mold and remove the parchment. The top of our creation can be covered with your favorite jam and decorated with berries.

Enjoy your tea!

This airy, delicate dessert produces a very interesting banana flavor if you use bananas that are a little overripe. Somewhat reminiscent of banana soufflé.

Ingredients

Banana - 6 pcs.
Cottage cheese - 500 gr.
Chicken egg - 1 pc.
Flour - 2 tbsp. l.

Preparation:

1. Grind the cottage cheese until smooth using a blender attachment.

If you have time and desire, you can rub it with a spoon through a sieve.

2. Peel the bananas and grind them in a blender.

3. Combine the curd and banana masses in one bowl and mix thoroughly.

4. Add a fresh egg, add flour and mix vigorously, achieving a homogeneous consistency.

5. Coat the baking pan with any oil and sprinkle finely ground semolina so that the dough does not stick and the finished cake easily pulls away from the edges. Pour the dough into the mold.

6. Place in an oven preheated to 180 degrees for half an hour.

7. Decorate the cooled cheesecake with your favorite syrup, jam, chocolate, berries or banana slices and serve.

Bon appetit!

Recipe for no-bake curd cheesecake with gelatin

It turns out you don't have to bake the cheesecake! It is enough to flavor it with gelatin and let it brew a little so that it acquires the desired consistency and you can serve a great dessert.

Boiled condensed milk will give a very interesting and familiar taste to the “Milk Cow” sweets from childhood to the “cold” delicacy.

Shall we try to cook?

Ingredients:

Cottage cheese – 300 gr.
Cookies – 300 gr.
Cream – 100 ml.
Boiled condensed milk – 300 gr.
Butter – 150 gr.
Instant gelatin – 10 g.

Preparation:

1. Grind the shortbread cookies in a blender bowl.

The best choice is Baked Milk Cookies, which will give the crust a creamy taste.

2. Melt the butter and also mix with the crushed cookies in a blender bowl. At the same time, pour the gelatin with warm water, stir it well to avoid lumps and lumps, and let it swell (be sure to see the method for preparing the gelatin mass on the back of the manufacturer’s bag).

3. Transfer the butter-baked mass into a deep bowl, and add boiled condensed milk, cottage cheese and cream to the empty container for mixing. After thoroughly beating these ingredients, add the swollen gelatin and carry out the final beating of our “cold” filling.

4. To prevent our dessert from sticking to the pan, line it with cling film, grabbing the sides, and only after that distribute the no-bake cookie base with butter. Then pour in the liquid curd and condensed milk filling.

5. We send the dessert to infuse on the middle shelf of the refrigerator for 5-8 hours.

6. You can pour your favorite syrup on top and serve with tea.

Enjoy your tea!

Cooking cheesecake in a slow cooker

For those who like to cook in a slow cooker, many different recipes for sweet pastries have already been invented. Popular cheesecakes were also included. It is worth noting that “simmering” the cottage cheese during the cooking mode helps to achieve the effect as if we were preparing a Philadelphia cheese pie.

Ingredients:

Cottage cheese - 0.5 kg.
Cookies – 150 gr.
Sugar – 1 glass.
Cream – 100 ml.
Butter – 80 gr.
Egg – 2 pcs.
Yolk – 2 pcs.
Flour – 1.5 tbsp. l.
Lemon zest – 2 tbsp. l.
Lemon juice - 1 tbsp. l.

Preparation:

1. Rub the cottage cheese through a sieve or grind it with a blender and mix with lemon zest. While beating, gradually add sugar, yolks and eggs, cream, lemon juice and, at the final stage, flour. Whisk vigorously for about five minutes to form an airy curd soufflé.

2. Add butter to the cookies crushed with a rolling pin and knead thoroughly with your hands right in the bowl.

3. Grease the multicooker bowl with butter. To prevent the cake from sticking to the bottom of the multi-bowl, place a circle of baking parchment on the bottom and only then distribute the butter-baked mass along the bottom, pressing well with your hands so that the resulting cake does not crumble. For beauty, you can make small sides.

4. Pour liquid curd soufflé onto the cake.

5. Place the multi-bowl in the kitchen appliance, trying not to shake so that the soufflé does not lose its airy lightness.

6. Bake for 80-90 minutes in the “Baking” mode.

7. To check readiness, lightly shake the multi-bowl. If only the middle trembles slightly, then everything is ready. It is advisable to leave the cheesecake inside the multicooker for another 10 minutes.

8. Having taken out the bowl along with the pie, let it cool to room temperature and put it in the refrigerator for 5-8 hours.

9. Carefully remove the dessert from the container and, after decorating, offer your household and guests a taste of the wonderful delicacy.

Bon appetit!

The fresh berries baked into them add a special flavor to the cheesecakes.

Let's try to remind ourselves of summer with an amazing combination of cottage cheese and raspberries. The berries can be thawed or whole berries can be caught from the jam.

Ingredients:

Cottage cheese – 700 gr.
Cookies – 200 gr.
Cream - 100 ml.
Chicken egg – 3 pcs.
Yolks - 2 pcs.
Sugar – 1 glass.
Lemon juice – 1 tbsp. l.
Lemon zest – 1-2 tbsp. l.
Butter – 80 gr.
Starch - 15 gr.

Preparation:

1. Grind the cookies in a blender bowl. It's better to take chocolate.

2. Melt the butter. This can be done in half a minute in the microwave in a thick-walled glass.

3. Pour the cookie crumbs into the bowl and pour in the melted butter.

4. Mix thoroughly until a homogeneous crumbly mass is obtained.

5. Grease a springform pie pan with oil, lightly sprinkle with finely ground semolina and evenly distribute the pie base over the bottom of the pan. It is advisable to lightly “tamp” evenly with a glass.

6. Scratch the lemon zest and squeeze the juice out of the lemon.

7. Mix cottage cheese in a deep bowl with sugar, starch and lemon zest.

8. Beat in the eggs one at a time and mix the mixture after each egg. Then pour in and stir until smooth.

9. While constantly stirring, pour in the cream and lemon juice.

10. Spread half of the curd mass on top of the cake.

11. Sprinkle with raspberries and shake the pan slightly to release excess air.

12. Spread the second part of the curd filling.

13. Place in an oven preheated to 200 degrees and leave for 8-10 minutes. Then we reduce the temperature to 130 degrees and simmer for 45 minutes. Then let it cool directly in the oven to room temperature and send it to cool in the refrigerator for 6 hours.

This creamy curd cheesecake will be loved by everyone in the household from the very first bite.

Another version of a curd culinary masterpiece with a hint of vanilla will not leave you indifferent. It is advisable to use homemade fatty, slightly undercooked cottage cheese.

Ingredients:

Cottage cheese – 1 kg.
Cookies – 250 gr.
Sour cream – 1 glass.
Egg - 4 pcs.
Sugar – 1 cup + 50 gr.
Butter – 100 gr.
Vanilla sugar – 50 gr.
Lemon zest – 2 tbsp. l.
Flour - 3 tbsp. l.

Preparation:

1. Grind the cookies in any way convenient for you.

2. Add slightly melted butter with 50 g to the crumbs. sugar and knead until smooth.

3. Place the base of the cake into a greased mold.

4. Distribute the cake evenly over the bottom of the pan, making two-centimeter sides, and place in the refrigerator for 10 minutes.

5. Beat the cottage cheese until smooth, and then gradually add eggs, zest, regular sugar along with vanilla sugar, flour and sour cream while constantly whisking.

6. Spread the resulting curd mousse onto the chilled crust.

7. Place your dish in an oven preheated to 180 degrees for a quarter of an hour, and then, lowering the temperature to 130, simmer it for an hour.

8. After cooling directly in the oven, send the dessert to cool in the refrigerator for 5 hours.

9. To avoid damaging the integrity, run a knife along the edge of the cheesecake. This will help separate the fried edge from the walls of the pan (if, of course, this happens).

10. Coat the top of the treat with your favorite jam to make it look like a cake. Cut into portions and serve with hot drinks.

Bon appetit!

Ingredients:

Cottage cheese - 900 gr.
Chocolate cookies - 250 gr.
Chocolate – 300 gr.
Fat sour cream – 1 cup.
Sugar – 1 glass.
Cream – 50 ml.
Chicken egg - 4 pcs.
Butter – 150 gr.

Preparation:

1. Grind chocolate cookies in any way convenient for you and mix with melted butter until smooth.

2. Place the resulting chocolate chips into the greased pan, pressing lightly so that the cake does not fall apart.

3. Bake in an oven preheated to 180 degrees for 10 minutes.

4. Mix cottage cheese with sugar, eggs and sour cream and beat thoroughly until it becomes a soufflé.

5. Melt 200 gr. chocolate in a water bath.

6. Combine the curd and chocolate consistency and beat until smooth.

7. Place the filling on the cooled crust directly into the pan and smooth it out. Place in an oven preheated to 160 degrees and simmer for an hour.

To prevent the cheesecake from drying out while baking, it is advisable to place a dish of water in the oven.

8. Leave the finished pie to cool in the oven, and then set it directly in the pan to cool in the refrigerator for 6-8 hours.

9. After boiling the cream, add crushed 100 g. chocolate and stirring constantly until thickened.

10. Remove the baking dish from the cheesecake and pour over the chocolate buttercream. Cool for about an hour in the refrigerator and serve.

Bon appetit!

Video recipe for making cottage cheese cheesecake without baking at home

The video recipe contains another interesting way to make homemade cottage cheesecake.

I would like to believe that you liked all the recipes and you will definitely please your loved ones with your homemade “cheese pies”.

They will definitely work out! If the top cracks a little, that's okay! This can easily be disguised with spectacular decoration when served with tea.

Enjoy your tea party and the fabulous pleasure of wonderful creamy curd pies!

The classic recipe for cottage cheese cheesecake involves the use of high-fat dairy products. It is better to take homogeneous cottage cheese and pass it through a meat grinder or blender until a soft consistency is obtained.

Even a novice cook can always make a pie according to this recipe; it is only important to strictly follow the technology for its preparation.

Required Products:

400 g cookies with baked milk;
150 g butter;
800 g fattier cottage cheese;
3 eggs;
10 g vanilla sugar;
1 g vanillin;
250 g thick sour cream;
120 ml 20% cream;
240 g granulated sugar.

Recipe.

The cookies are crushed into crumbs. It is convenient to do this with a blender, but you can also use a regular masher.
Melt the butter in a water bath or in the microwave.
The cooled butter is poured into the crumbled cookies and mixed thoroughly.
The bottom of the mold (it’s better to take a detachable one) is covered with parchment. The resulting mass is poured into the mold and compacted, leaving low sides along the edges.
The container with the base for the pie is placed in the refrigerator and proceed to preparing the filling.
Beat the cottage cheese with a blender until a creamy structure is obtained (about 4 minutes). Pour in the cream and continue beating for another 2 minutes.
Add sugar (200 g regular and vanilla) and eggs to the curd and cream mixture and beat again with a blender.
The cooled base is evenly covered with the whipped mixture.
Place the cheesecake pan in an oven preheated to 170°C for 50 minutes. It is not recommended to open the door during this time.
While the pie is baking, beat the sour cream with the remaining sugar and vanilla.
After 50 minutes, the cheesecake is removed from the oven and topped with sour cream. Then it is continued to bake for another 6 minutes at 200° C.
Before serving, put the curd cheesecake in the refrigerator for at least 4 hours.

Helpful tip: to ensure that the food combines better, you need to remove it from the refrigerator an hour before cooking.

No bake recipe

A delicious, delicate dessert can be prepared without using an oven. The desired cheesecake texture is achieved by adding gelatin.

Required:

300 g of cookies like “Jubilee”;
100 g butter;
600 g of cottage cheese with a fat content of 15%;
200 ml heavy cream;
150 g granulated sugar;
1 g vanilla;
100 ml purified water;
25 g gelatin without additives.

Cooking technology.

Gelatin is poured into water and left for an hour.
The cookies are crumbled, combined with melted butter, stirred until smooth, placed more tightly into the mold and put in the refrigerator.
In order for the gelatin to disperse well, place the container with it in a water bath, but do not bring it to a boil.
Using a mixer, beat the cream with sand, add cottage cheese and beat again until a soft mass is obtained. Add gelatin.
The resulting composition is laid out on the base of the pie, evenly distributed over the surface.
The no-bake cheesecake should sit in the refrigerator for 6 hours.

In a slow cooker

Cheesecake in a slow cooker is prepared quickly, simply, and tastes just as good as a dessert made in the usual way.

Required components:

400 g cottage cheese;
125 g butter;
160 g flour;
2 eggs and 2 yolks;
30 g sugar;
200 g high fat sour cream;
200 g whole condensed milk.

Cooking steps.

Whisk the yolks and sugar with a fork.
Add soft butter.
Add flour, knead the dough and put it in the refrigerator for half an hour.
The chilled dough is rolled out and placed in a multicooker bowl lined with baking paper. Form low sides.
In a bowl, mix cottage cheese, eggs, sour cream with a mixer, and add condensed milk at the end.
The cream is spread on top of the cake.
Start the “Baking” program for 50 minutes.
After turning off the multicooker, leave the pie inside for another 15 minutes.

With mascarpone at home

Fatty mascarpone cheese harmonizes perfectly with the sandy base. The dessert prepared according to this recipe resembles a soufflé and simply melts in your mouth.

Required Products:

200 g cookies;
0.5 kg mascarpone;
200 g thicker cream;
3 eggs;
150 g powdered sugar;
1 g vanillin;
100 g butter.

Recipe.

The cookies are passed through a meat grinder or rolled out with a rolling pin to form crumbs.
The butter is softened in the microwave and mixed with the cookies.
The resulting base is placed in the mold, leveling the surface and making sides, then put in the refrigerator.
For the filling, mascarpone is mixed with powdered sugar. It is better to do this with a mixer at medium speed. Continuing to beat, carefully add cream, vanillin, then eggs (one at a time).
The delicate filling is spread on a cookie base.
The mold is placed on a baking sheet with water poured to the middle of the sides. If the pan is detachable, it is first wrapped in foil to prevent the cake from getting wet.
The delicacy is placed in the oven and baked at 160° C for about 100 minutes. After the mascarpone cheesecake has cooled in the switched off oven, place it in the refrigerator for 5 hours.

With added strawberries

This cheesecake captivates with its extraordinary tenderness, airiness, and velvety quality. The dessert is easy to prepare: even a novice housewife can make it.

Required:

300 g fat cottage cheese;
150 g sugar;
60 g wheat flour;
3 eggs;
150 g sour cream as thick as possible;
400 g strawberries.

Cooking method.

The berries are washed, pureed using a blender, then ground through a fine sieve to separate the seeds.
Strawberry puree is combined with cottage cheese and mixed in a blender.
Beat the eggs with a mixer, gradually adding sugar and flour. Add sour cream, curd and strawberry mixture and beat again.
The result is poured into a mold with parchment and placed in the oven, preheated to 150° C, for 70 minutes.
Once cooled at room temperature, the delicacy is placed in the refrigerator overnight or for at least 6 hours.

Chocolate cheesecake

The peculiarity of this cheesecake is its crispy dough, prepared in a special way. The filling for this recipe turns out white, but you can make it chocolate by adding a little cocoa.

Ingredients:

250 g flour;
170 g butter;
3 eggs;
320 g granulated sugar;
5 g baking powder;
20 g cocoa;
600 g fattier cottage cheese;
15 g corn starch;
200 g 20% sour cream.

Cooking technology.

Prepare the dough in advance, as it needs to be kept in the refrigerator for 3-4 hours. To do this, melt the butter, add 160 g of sugar, 1 egg and stir until all the grains disperse.
Separately combine cocoa, sifted flour, baking powder. Bulk and oil-egg compositions are mixed.
Knead the mass with your hands for 5–7 minutes until you get a stiff dough. It is divided into 2 unequal parts, placed in bags and put in the refrigerator.
Beat the cottage cheese in a blender, add separately mixed eggs, remaining sugar, starch, and sour cream.
The chilled dough (most of it) is rolled out and placed on the bottom of the mold, and sides are formed along the edges.
Place curd filling on the dough.
Cover the cheesecake with a flatbread made from the remaining dough, connecting the sides to the edges of the top cake.
The pie is baked for an hour at 190° C.

With bananas

Banana cheesecake is especially juicy and tender. Only overripe bananas are suitable for its preparation.

You will need:

300 g cookies;
150 g butter;
400 g cottage cheese;
180 g 25% sour cream;
3 eggs;
3 bananas;
150 g sugar;
20 ml lemon juice;
20 g lemon zest.

Recipe.

The base of crumbled cookies and melted butter is distributed over the bottom of the mold.
In a blender, beat bananas, lemon zest and juice.
Cottage cheese, separately beaten eggs with sugar and sour cream are added to the banana puree. Beat until smooth.
The mixture is poured onto the base. The pie is baked at 190° C for 50 minutes.

New York cheesecake - classic recipe

This cheesecake is a different version of cheesecake. The classic version is designed in a simple style and does not involve the inclusion of any additives.

Required Products:

60 g wheat flour;
40 g corn flour;
6 eggs;
10 g butter;
300 g sugar;
100 ml lemon syrup;
150 ml whipping cream;
1 kg of Philadelphia cheese;
2 g vanillin;
1 g citric acid;
3 g salt.

Cooking method.

The yolks of three eggs are separated from the whites. Beat the yolks with 50 g of sugar and salt, the whites separately.
Carefully add sifted wheat flour and 1 g of vanillin.
Knead the biscuit dough and immediately transfer it to the mold. Bake at 170° C for 30–40 minutes (until golden brown).
The cooled cake, without removing it from the mold, is soaked in lemon syrup.
In a food processor, beat the cornmeal, remaining sugar, and cheese. At the end, add vanilla, 3 eggs and cream without turning off the equipment. The mass should be very fluffy.
The cream is spread over the surface of the cake.
Place the cake pan on a baking sheet filled with hot water. The dessert is baked for a little over an hour at the same temperature.

The finished cheesecake can be decorated with fresh berries, fruit slices, nuts, chocolate chips, mint leaves, and coconut.