Cheesecake - how to cook a delicious delicacy

Cheesecake today is one of the most famous in the world of desserts. It is made in America, and in Europe, and on the East, and in Russia. Delicate taste is the main advantage of this dessert, for which many are willing to spend in the kitchen for an hour or two. Let's talk about cooking secrets and recipes of the cheesecake.

Interestingly, the birthplace of cheesecake is not the US, as is everywhere. He was known as early as the 6th century BC as one of the most popular dishes of Ancient Greece, which were especially appreciated participating in the Olympic games athletes - to them it was given to raise the tone and sustain forces. From Greece the recipe of this cake was removed to Rome (by the way, the cheesecake was one of the favorite dishes of Caesar), then in the European colonies, including in England, and from there together with the emigrants in the United States. According to another version of the recipe cheesecake in England brought with them from the Middle Vostoka crusaders.

Loved to indulge in this dessert and our ancestors - loaf with cheese can be considered a Russian ancestor of the modern cheesecake. Another confirmation of the fact that the cheesecake was popular in Russia - a variety of tarts, cakes, loaves of cheese and cheese - they are all, in essence, close relatives of the cheesecake.

Today, cheesecake, recipes which over the centuries has accumulated countless, divided into two large groups: raw and baked. So, in the UK its not bake the stuffing is made from milk, cheese, cream and sugar, sometimes with gelatin, and laid on a thick pancake made of crushed biscuits mixed with butter. The version of cheesecake that is most popular all over the world - American. Considered today a classic cheesecake "new York" is made from cream cheese Philadelphia (before its appearance in 1929, they were baked cottage cheese with ricotta cheese, havarti, and others).

Recipe classic cheesecake "new York"

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You will need: 700 g cheese, 100 g sugar, 100 g cream (33%), 3 eggs 3 tsp. fat sour cream, 1 tsp. vanilla extract; to basics - 500 g of cottage cheese, 150 g butter, 1H.l. ground cinnamon and nutmeg.

How to cook classic cheesecake. Cookies can crumble and mix with butter (melted), cinnamon, nutmeg, and sugar until smooth, spread on the bottom of a split form, to distribute a mixture and also on the walls, on 15 min to put on top of the oven, preheated to 150 degrees, down supply capacity larger diameter with water, then pull out and let cool. Mix all the ingredients for the filling except the eggs, which should be beaten separately, divided into whites and yolks, then gently stir in mass, put the filling on the base. Bake the cheesecake at a temperature of 150 degrees for an hour, after which the oven is switched off, the cake is left in it for 15 minutes, then opened the door, pie left so another 10 min, then cooled cheesecake at room temperature and removed at 6 hours in the cold.

This is the classic cheesecake recipe from basic ingredients that you can also add berries, chocolate, syrups, alcohol, and other ingredients to taste. However, knowledge of the basic formulation does not mean that he will be successful. Will tell you about some of the tricks and secrets of cooking cheesecake:

• The form must be split, otherwise it is hardly possible to remove the dessert without damaging it;
• In addition to the Philadelphia cream cheese for a classic cheesecake suitable curd almette, Rama cream Bonjour, classic Buko and other creamy cheeses;
• The texture of the dessert depends on the correct preparation of toppings - cheese is better to first separately beat (so the cheese quickly whipped to a creamy state, it should be room temperature), after adding the other ingredients should all just stir with a whisk so that the stuffing does not become too haughty air, whip the egg whites separately and yolks are not necessarily enough to add the eggs one at a time, knead it well a lot every time;
• To prepare the cheesecake should be at a temperature of 150-160 degrees, to a maximum of 175 degrees, the form is placed on the middle level, and the oven is switched on for the lower mode;
• To check the readiness of the cheesecake is simple: just knock on the side of the shape with a knife - ready dessert to quiver will only center (5-6 cm of the surface in the middle);
• After baking the cake should be left in the oven, opening the door for 40-60 min, then kept at room temperature for 30-40 min, then hold along the walls of the mold with a knife and then remove the cheesecake in the cold.

The most common problem when cooking cheesecake - crack filling. That is why you want dessert gradual cooling. Also this will help avoid baking the cheesecake in a water bath.

Like thousands of years ago, today the cheesecakes are baked from such cheeses like ricotta cheese, havarti, cottage cheese, replace the cream and mascarpone cheese used for making tiramisu. A very popular option was and chocolate cheesecake.

Recipe chocolate cheesecake

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You will need: 150 g chocolate 100 g butter and sugar, 75 g flour, 3 eggs; filling - 600 g cream cheese, 150 g fat sour cream, 4 eggs 6 tbsp. sugar, 3 tbsp. flour, vanilla.

How to cook chocolate cheesecake. On a water bath to melt the chocolate, add butter, stir until smooth. Beat eggs with sugar for the dough in white foam, add the chocolate mixture, flour, knead until smooth, pour the dough in the form of split. Mix the cream cheese with the flour and sour cream, white foam beat eggs with sugar, mix gently with cheese mass, while maintaining lightness, put the filling on the base. Use a fork to lift with a layer of dark chocolate threads so will create a marble effect. Bake chocolate cheesecake in a preheated 180 degree oven for 45 minutes, then allow it to cool at room temperature for 6-10 hours.

With all the particulars of making cheesecake, armed with patience and inspiration to create a masterpiece might even any aspiring mistress in your own kitchen. The ability to cook the cheesecake will appreciate both adults and children, happy cooking!