Cheesecake with cream cheese

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   How to make cheesecake with cream cheese? Prepare ingredients for making the base. I take simple shortbread cookies from a pack, such as Yubileiny; you can also use crackers, waffles or sponge cake. Choose high-quality oil, without additives, that complies with GOST. The quality of the base will largely depend on its taste.

2. STEP 2

   

   How to make the base? Grind the cookies in any way you like. I put it in a tight bag and hit it with a rolling pin. You can use a blender, meat grinder or food processor. The main thing is to make crumbs out of it.

3. STEP 3

   

   Melt the butter using any available method. Read how to do this at the end of the recipe. I usually heat it in a thick-bottomed saucepan over low heat. Then cool the oil a little.

4. STEP 4

   

   Place the crumbs in a deep bowl, pour in the chilled butter. Mix cookies with butter until smooth.

5. STEP 5

   

   Prepare the pan in which you will bake the cheesecake. I bake in a pastry ring with a diameter of 20 cm, the bottom is formed from foil folded in several layers. I don't lubricate the form with anything. If you are baking in a regular pan, then grease the bottom and sides with oil, and carefully wrap the bottom with foil, because we will bake the cheesecake in water.

6. STEP 6

   

   Pour the crumbs into the bottom and tamp them down thoroughly with something flat, such as the bottom of a glass. I make the cheesecake without sides; if you want with them, you will have to increase the amount of ingredients. Place the prepared base in the refrigerator while preparing the filling.

7. STEP 7

   

   Prepare the ingredients for the filling. It is important to remove them from the refrigerator in advance so that they warm up to room temperature, then the filling will be tender and homogeneous. Take the fattest, highest quality, natural cream. You can use potato starch, but then you need half as much. Take quality cream cheese without additives, like Philadelphia.

8. STEP 8

   

   How to make the filling? Take a large bowl, put cheese and sugar in it, mix well. Then add sour cream and cream, mix again. Next, beat in the eggs. And mix the mixture again until smooth. In general, you don’t need to beat anything for cheesecake, it doesn’t need airiness, so use a regular whisk. Next add starch, lemon juice and a pinch of vanillin. Give a final stir. The filling is ready.

9. STEP 9

   

   Remove the base from the refrigerator. Pour the filling over it. Shake the pan a little to distribute it evenly.

10. STEP 10

    

    Place the pan on a high-sided baking sheet. Pour about a liter of boiling water into the pan. Place in a preheated oven. Bake the cheesecake for 30 minutes at 180 degrees. Then turn off the oven and leave the cheesecake in it for an hour.

11. STEP 11

    

    After an hour, remove the cheesecake from the oven and cool it completely, already at room temperature. Then put it in the refrigerator for 8 hours.

12. STEP 12

    

    Once cooled, the cheesecake will completely stabilize. Remove the pan and transfer the cheesecake to a plate. Bon appetit!

Comments on the recipe

Tatiana

21.12.2023

4.9

I cook cheesecake in a simpler and more budget-friendly version. With cottage cheese and sour cream.

Natalia M

21.12.2023

4.5

I've never made cheesecake myself, but I wanted to try it. I decided to start with this recipe for cheesecake with cream cheese. At first it seemed that everything was very difficult. But thanks to the detailed description of the steps, my cheesecake was quite a success). I had 600 g of cheese, so I increased the weight of all products accordingly using the site’s calculator. I took a mold with a diameter of 22 cm. I made the base from simple “Maria” cookies to reduce the calorie content of the pie. I kneaded the cheese mass first with a spatula and then with a whisk, following the order described in the recipe. The filling turned out completely homogeneous and smooth. A trace of the whisk remains, but it heals quite quickly. I poured boiling water into the pan with the mold in place and then baked according to the instructions. We tried the cheesecake a day later. I don’t know exactly what it should be like; in the cafe I remember it was thicker. Mine turned out to be incredibly tender, as if thick cream had been placed on top of the cookies! It is very tasty! At the same time, it’s also filling; we cut it into thin pieces. By the way, it cuts perfectly and holds its shape wonderfully. My whole family is delighted). Thank you for such a clear recipe! Definitely recommend!