Main ingredients
The base of the dessert is made from shortbread cookies and butter. In some cases, cinnamon, vanilla, ground nuts, or cocoa are added to the crust.
The five most commonly used ingredients in classic cheesecake recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Lemon juice | 16 | 0.9 | 0 | 3 |
| Cookies | 510 | 7 | 20 | 69 |
| Egg yolks | 352 | 16.2 | 31.2 | 1 |
The filling for the treat is made from cottage cheese or soft cheese. A delicious cream comes out of mascarpone, Philadelphia, ricotta, and almette. Heavy cream or sour cream, raw chicken eggs, and sugar are added to it. The filling is finished with fruit, berries, melted chocolate, or lemon zest.
How to make a classic cheesecake
This beautiful American dessert is made in two ways: cold and hot. Each has its own advantages and works well at home.
The five fastest classic cheesecake recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Classic cheesecake with mascarpone | 1 hour 40 min | 359 | +184 |
| Cheesecake with cottage cheese classic | 1 hour 50 min | 219 | +74 |
| Classic cheesecake with ice cream | 2 hours 10 minutes | 373 | +12 |
| Creamy classic cheesecake | 2 hours 30 minutes | 414 | +36 |
| Classic cheesecake with banana and cottage cheese | 3 h 20 min | 248 | +90 |
Recommendations:
- The crust is made from soft crushed cookies and melted butter. Combine the two, then press the mixture into a baking pan, forming the bottom, or the bottom and sides, with your hands.
- To make the dessert the cold way, the cheese is whipped and combined with gelatin. The cream is spread over the base and refrigerated for 6–8 hours.
- The hot method means baking the dessert or cooking it in a water bath. First the base goes into an oven preheated to 180 °C. When the crust is browned, take it out and let it cool. Spread the cream over it and bake the dish in the oven at 160–170 °C. The finished treat is also chilled in the refrigerator for several hours.
- To keep the cheesecake filling from cracking, the dessert is cooked in a water bath. This method heats the pan evenly from all sides. To do it, set the cheesecake pan in a deep dish of water and place it in an oven preheated to 160 °C for 60–80 minutes.
- The finished dish is set on a flat plate and sliced. For a clean cut, use a sharp, hot knife.
The treat is decorated with berries, grated chocolate, slices of fruit, and mint leaves.
A classic cheesecake will grace a festive table or a friendly tea party.