Cheesecake (cheesecake, English, literally can be translated as "cheese cake") - a megapopular dish in many countries of Europe and North America. It is a cheese-containing dessert, it can look like a cottage cheese casserole, pie, or cake, or a souffle cake. The first cheesecakes are known since ancient times, according to historians, they appeared in ancient Greece.
Cheesecakes are usually cooked using a variety of cheeses, including Ricotta, Mascarpone, Havartoli and / or a variety of cream cheese. There are many recipes for cheesecake from ordinary home-made cottage cheese. As additional components, eggs, sugar, various fruits and natural cream are also used. These ingredients are mixed with cheese (or cottage cheese) and laid on the base of crackers or other baked finished substrate. In the filling add seasonings (cinnamon, vanilla, chocolate). Sometimes cheesecake from cottage cheese bake, in another variant cook without baking . Often the dish is decorated using a variety of fruits (fresh or candied).
There are many ways how to make cheesecake from cottage cheese. The greatest difficulty in preparing cheesecake from cottage cheese is that cracks can appear in the filling during cooling. This can be avoided by applying certain technological methods. For example, you can cook a cheesecake on a water bath or in a multivark - thus ensuring a uniform temperature regime. The temperature for baking should be low enough, without sharp changes. Cool cheesecake should be directly in shape, slowly, without taking it out until it is completely cooled. If the cracks still appeared, you can mask them with whipped cream, creams, fruits.
Delicious cheese cottage cheese with black currant - a simple recipe
Ingredients:
For the cake:
- any dry biscuits (better unsweetened crackers) or vanilla
- crumbs crushed - about 200 g;
- natural butter - 60 g;
For filling:
- gelatin (plates) - 15-20 g;
- hot water t not more than 80ยบ C (for gelatin) - 2-4 st. spoons;
- berries of black currant - about 150 g;
- cottage cheese - about 250 g;
- sugar - about 150 ml;
- fresh currant juice (sweetened) - about 100 ml;
- vanillin - 1/2 tsp.
- natural milk cream - 300 ml;
For jelly:
- gelatin - 3-5 g;
- fresh currant juice (sent) - 100 ml;
- blackcurrant liqueur or vodka - 50 ml.
Preparation
First we prepare the basis. Take a detachable shape with an approximate diameter of 22-24 cm. Fold the bottom with parchment paper. Mix the crushed cookies with butter until smooth consistency (you can use a mixer). The oil is well heated, then it will be much easier to knead the mass. Lay it on the bottom of the mold and carefully level it with a shovel.
Filling for cheesecake from cottage cheese
Soak the gelatin in a little cold water. Currant and cottage cheese will be cleaned through a rare sieve. Add juice, cream, sugar, vanillin and we take a mixer. We spread the dissolved gelatin in hot water and mix everything neatly. The prepared mass is put into the mold by the second layer and carefully leveled. Place the form in the refrigerator for about 2 hours.
Prepare the jelly. Soak the gelatin in a minimal amount of cold water, then add a little warm water. We mix with juice and liqueur. Pour the jelly onto the cake and put it in the fridge. When cheesecake