Cheesecake is one of the most popular cakes, which works both as a Christmas delicacy and is perfect for afternoon tea. Cheesecake has a huge advantage – it gives a huge field for the imagination. By juggling your favorite toppings, as well as choosing the type of cheese and auxiliary ingredients, you can easily create your favorite version. How to make a cheesecake?
The main ingredient of the cheesecake is of course white cheese, i.e. curd. Other ingredients are eggs, butter or cream, sugar and any additives, e.g. raisins. The cheesecake can be baked on the bottom or without the bottom, it can be a shortcrust pastry, or we can make it from ready-made crushed cookies. In addition to ground curd, you can also use ricotta, mascarpone or Philadelphia cheese for cheesecake, maneuvering the proportions. Cheesecake can be baked in a round or rectangular form for the dough. It can also be made cold, using gelatin or agar. As you can see – one cake and so many possibilities.
Cheesecake recipe: cheesecake without bottom
The simplest recipe for cheesecake baked without bottom. It is delicious, juicy and most importantly quick and simple! Prepare: 500 g of ground cheese, 3 incomplete spoons of wheat flour, 1/3 cup of sugar, 80 g of butter, 5 medium eggs. You can add any additions to the cheese mass, such as dried fruit. Preheat the oven to 160 degrees. Line the oiled baking tray with baking paper. Place all ingredients in a large bowl in any order and blend to a smooth mass with a hand blender (as you can see, you don’t have to whip sugar and yolks before the dough comes out). You can mix everything with a mixer, but the blender will be better because it will make the mass even smoother and the rind or raisins will mix into the cheese in small pieces. If you don’t want to crush additions, add them at the very end. Bake cheesecake at 160 degrees with hot air for 1 hour. If you bake cheesecake in ovens with an up / down heater, set 170 degrees. You can remove the dough immediately after baking.
Cheesecake recipe: cold cheesecake
Start by preparing the jelly. Then boil the milk from the heat set, pour the gelatin, dissolve all the time stirring. Put cheesecake curd in a bowl, add cream, powdered sugar, vanilla sugar and mix. To still warm and liquid gelatin, add 1-2 tablespoons of cheese and mix with a rod. Add another 2-3 tablespoons of cheese and mix again with the rod. Repeat a few more times, then transfer the whole to the remaining cheese in a bowl and mix with a rod into a homogeneous mass. Pour the mass into a cake tin or mold. Put in the fridge for about half an hour. Take the cheesecake out of the fridge and pour the jelly on top, you can also arrange any fruit on top of the cake. Put the cheesecake back in the fridge until the jelly is concentrated. You can also make a cold version of the cheesecake with the bottom of crispy cookies or biscuits. All you have to do is place the cake on the bottom before pouring the mass into the mold.