Delicious creamy cheesecake

Delicious Creamy Cheesecake

Recently I tried a gentle gourmet dessert with a soft "silk" taste in one cafe - it was a very delicious creamy cheesecake. It just melts in your mouth, tastes like creme brulee and has a very presentable appearance. At home I wanted to cook a similar dish - and you won’t 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;
  • sugar powder - 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.

A delicious creamy cheesecake. Step by step recipe

  1. Transfer the softened butter to the bowl. To it we add cream cheese like "Mascarpone" or "Philadelphia", you can buy or cook cheese yourself. To do this, you need cream with high fat content: it is better to use homemade cream. We heat them in a pan with a thick bottom, on a very slow fire. Bring to a boil is not worth it.
  2. Heated cream to 80 degrees, set aside and squeeze the juice from one lemon. We filter through a strainer so that no bones fall. Mix and immediately it becomes visible how the cream begins to “curl up” and cheese forms. The finished mixture must be filtered through a linen napkin.
  3. Then pick up the edges of the flap and suspend a bag of future cheese so that it is pumped out under its own weight and excess liquid flows from it. After a few hours, cream cheese can be eaten or cooked.
  4. Pour cheese and butter with chilled milk.
  5. It is necessary to mix the components and warm the mixture to melt and combine the components.
  6. Once again, mix the dairy products with a whisk until a homogeneous consistency.
  7. Separate six yolks from the proteins.
  8. Pour a third of the icing sugar and vanilla to the yolks, rub it well so that there are no lumps.
  9. Introduce the sugar-yolk mixture into the dairy. Stir constantly
  10. Wheat flour should be sifted along with corn starch.
  11. Pour the flour into the milk mixture gradually and mix well.
  12. Our blank for classic cheesecake needs to be filtered several times through a fine sieve.
  13. Proteins need to be refrigerated for an hour.
  14. Salt the squirrels a little and beat in a light airy foam.
  15. Tip. It is the cooling of proteins and a pinch of salt that contribute to better whipping.
  16. Enter the remainder of the powdered sugar and lemon juice.
  17. We continue to whip into a steep white foam: until stable peaks form.
  18. Gently introduce the foam into the dough and mix gently so that the foam does not settle, in a circular motion in a circle.
  19. Cover the dish or baking dish with parchment and pour out the dough for a gentle creamy cheesecake. The shape must be metal or plastic.
  20. In a deep pan or baking sheet, set the forms with the cheesecake dough and fill the pan with boiling water.
  21. Tip. Water must be poured carefully so that not a drop falls on the cake itself.
  22. We put the pan in a preheated oven for 50 minutes. The temperature in the oven is 150 degrees Celsius.
  23. When the top of the pie is well browned, cover it with parchment and again send it to bake in the oven - for half an hour.
  24. When the time allotted for baking runs out, you need to turn off the oven, but do not remove the dessert until it cools. Leave first with the oven doors closed, and after 20 minutes you can open it.
  25. You can decorate the finished cheesecake with cream cheese with your favorite berries and mint leaves. A very exquisite dessert that can be prepared at home by any housewife - cream cheesecake or, as it is also called, Japanese "Cotton".
  26. There is another way to make cheesecakes. You need to use gelatin for it. Two tablespoons of gelatin are poured with chilled boiled water and left to fully swell.
  27. Any shortbread cookie, approximately 200 grams, needs to be crushed into crumbs. You can do this with a rolling pin or a blender.
  28. Pour the crumbs from the cookies with melted butter: about 3 tablespoons - and mix thoroughly.
  29. At the bottom of a deep form or dish covered with parchment, we shift the cookies with butter and evenly distribute them on the entire surface, tamping well. We send the base for the cheesecake to the cold.
  30. Meanwhile, grind 300 grams of cream cheese or very fatty and non-acidic cottage cheese so that there are no lumps. Pour one glass of cream with a fat content of 15% and stir well. Pour 70 grams of sugar, necessarily vanilla essence, and beat everything well with a whisk. When the gelatin swells, it must be melted: but in no case boil. Then pour the dissolved gelatin into the creamy cheese mixture, constantly whipping.
  31. Pour the cheese and creamy component of the pie onto the base of the cookies and send it to the cold for several hours: until completely solidified.
  32. We take out the finished delicious soft cheesecake from the mold, remove the parchment and decorate it with berries and mint leaves.

What other types of this classic American dessert “Cheesecake” exist, how to cook it and how to serve it - find out on our website “I Love Cooking”. Be with us - and your dishes will compete with the best culinary masterpieces from eminent chefs.

Add a comment