Very tasty creamy cheesecake

Very tasty creamy cheesecake

Delicate exquisite dessert with a soft "silk" taste recently tried in one cafe - it was a very tasty creamy cheesecake. It just melts in the mouth, it tastes like a creme brulee and has a very presentable look. At home, I wanted to cook a similar dish - and you would not believe it, but I did it! Now I advise everyone to use my recipe.



  • milk - 200 milliliters;
  • butter - 60 grams;
  • eggs - 6 pieces;
  • cream cheese - 250 grams;
  • powder of sugar - 140 grams;
  • wheat flour - 70 grams;
  • salt - to taste;
  • corn starch -20 grams;
  • vanillin - 6 grams;
  • lemon juice - 1 teaspoon;
  • sprigs of mint, berries - for decoration.

Very tasty creamy cheesecake. Step-by-step recipe

  1. In a bowl, transfer the softened butter. To it we add cream cheese of type "Mascarpone" or "Philadelphia", cheese can be bought or prepared independently. For this, cream with high fat content is needed: it is better to use homemade cream. We warm them in a saucepan with a thick bottom, on a very slow fire. Do not bring to a boil.
  2. Heated to 80 degrees cream, we set aside and squeeze out the juice from one lemon. Filter through a strainer to avoid bones. We mix it and immediately it will be seen how the cream begins to "fold" and cheese is formed. Ready mixture should be filtered through a linen napkin.
  3. Then pick up the edges of the flap and hang the bag with the future cheese, so that it is decanted by its weight, and excess liquid drains from it. After a few hours, cream cheese can be eaten or cooked.
  4. Fill the cheese and butter with chilled milk.
  5. It is necessary to mix the ingredients and preheat the mixture to melt and connect the components.
  6. Once again, the dairy products are mixed with whisk until a homogeneous consistency is obtained.
  7. Separate the six yolks from the proteins.
  8. We pour a third of the powdered sugar and vanillin to the yolks, grate it well so that there are no lumps.
  9. We introduce the sugar-yolk mixture into the milk. Constantly stirring
  10. Wheat flour should be sifted with cornstarch.
  11. Pour gradually the flour into the milk mixture and mix well.
  12. Our workpiece for classical cheesecake must be filtered several times through a fine sieve.
  13. Proteins should be put in the refrigerator for an hour.
  14. Sprinkle a little whites and beat in a light air foam.
  15. Council. It is the cooling of proteins and a pinch of salt that promotes better whipping.
  16. We introduce the remainder of powder from sugar and lemon juice.
  17. Continue to whisk in a steep white foam: until the formation of stable peaks.
  18. Gently put the foam into the dough and gently stir to prevent the foam from settling, in circular motions in a circle.
  19. Dish or baking form is covered with parchment and pour out the dough for a delicate creamy cheesecake. The shape must be metal or plastic.
  20. In a deep tray or a pan we put the forms with a cheesecake dough and fill the tray with boiling water.
  21. Council. Water should be poured carefully, so that not a drop falls on the pie itself.
  22. We put the pan in the heated oven for 50 minutes. The temperature in the oven is 150 degrees Celsius.
  23. When the top of the cake brightens well, cover it with parchment and again we send it to the oven to bake - for half an hour.
  24. When the time allotted for baking comes out, you need to turn off the oven, but do not take the dessert out before cooling. Leave it first when the oven door is closed, and after 20 minutes you can open it.
  25. Ready cheesecake with cream cheese can be decorated with your favorite berries and mint leaves. A very delicious dessert that any housewife can cook at home - cheesecake creamy or, as it is called, Japanese "Cotton".
  26. There is another way of making cheesecakes. For him, you need to use gelatin. Two tablespoons of gelatin is poured into chilled boiled water and left for a full swelling.
  27. Any shortbread cookie, about 200 grams, must be crushed into a crumb. You can do it with a rolling pin or a blender.
  28. Pour the crumbs from the pastry with melted butter: about 3 tablespoons - and stir thoroughly.
  29. At the bottom of a deep form or dish, covered with parchment, we shift the cookies with butter and evenly distribute them all over the surface, well ramming. We send the base for cheesecake to the cold.
  30. In the meantime, 300 grams of cream cheese or a very fatty and non-acidic cottage cheese to grate so that there are no lumps. Pour a glass of cream with 15% fat and stir well. We pour 70 grams of sugar, always vanilla essence, and we beat everything well with a whisk. When gelatin swells, it must be melt: but in no case do not boil. Then the dissolved gelatin is poured into the cheese-cream mixture, constantly whipping.
  31. Fill the cheese-creamy component of the pie on the basis of the cookie and send it to the cold for a few hours: until it freezes completely.
  32. Ready-made delicious soft cheesecake is taken out of the form, we remove the parchment and decorate with berries and mint leaves.

What other types of this classic American dessert "Cheesecake" exist, how to prepare it and how to serve it - check out our website "I love cooking". Be with us - and your dishes will make a worthy competition to the best masterpieces of culinary from the famous chefs.

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