Cheesecake

Let's see what will happen tomorrow from the refrigerator, we could not resist - we tried it as soon as it got cold)))

There are many things in the world about which it can be said that they do not tolerate fuss. The cheesecake is probably in that category. After a long courtship of cottage cheese, hot stirring of cream in the oven, and hysterical aromatization of the entire kitchen with notes of zest and vanilla, the cheesecake should calm down. As a true gentleman, he can only get on the table in a balanced state, his consistency should be noble, and his mind should be cold. And only in this state can he conquer hearts and lips.
It's like with ice cream, they fiddled with a liquid substance by hand, courted and supplemented with different tastes, but only after contact with severe cold, something amazing appeared.

I tried this kind of robiti That is very tasty)

You suggested an interesting option. I think someone will also take note of it. I can only give you one tip for the apples in your recipe: use green apples, not red ones. Since apples of red varieties are often softer than green ones. And because of this, they can quickly give off juice and then the lower layers of your baked goods can become unnecessarily moist.

I did everything almost like in the recipe, only from philodelphia. Sour cream found only 1 spoon 20%, cream 33%. The cookies were enough for both the bottom and the walls thinly. In the oven for a maximum of 250 and kept for 4-5 minutes. Blushed grabbed. The dough came out like pancakes. I don't think it's liquid. Liquid is for pancakes. It stood for an hour and a half at 100% - the color of the top was yellowish, but the finger touched the liquid. added another 40 minutes. It ceased to be liquid. Kohler has not changed. the middle seemed thin (softer). Cooling down in the kitchen overnight. Today is a fairy tale !!

But yesterday I cheated: I made the cake only to the bottom - it came out thick. Mm7. And after 2 hours at 100 degrees, the color did not change at all. With a fool, I added up to 120 and another 40m. And this is too much. Cracked. And the consistency became a little cheesy. Not so tender (((the first time was better. You can't fuss with him

Thanks for the recipe! My daughter baked with pleasure. I even bought a detachable form, as there was no need for it before. Baked with cottage cheese. Special thanks for the discovery of kaymak cheese - the cheese is very tender, it went very well with sushi.

Yesterday I did it with mascarpone (I had to urgently dispose of it, the shelf life was out, and I took a very successful batch with a reserve in the fall). The dough with it comes out thick, laid out with a spoon, but already in the oven at 100 degrees it becomes completely liquid. By the end of an hour and a half, the top yellowish crust is thin. It's completely liquid under it. Interestingly, with mascarpone, it seems to rise like Leara's (but liquid-liquid inside). I leave it for another 40 minutes at 100 degrees, as if the crust is covered with small cracks, it is still liquid under it. In the morning, everything cools down on the balcony and the middle also falls through. It seems to me that there was no point in leaving this 40 extra minutes. The cheesecake would still acquire its homogeneous non-liquid consistency after cooling.
Mascarpone is still a bit fat for cheese. During the heat treatment, the fat oozed straight out of the mold onto the pan. And eat-significantly fatter than with Philadelphia. Although the difference in fat content is not big at all.

I'm not a pastry chef by profession, my "kitchen horizon" is very small, but at work I spy on the girls in the sweet shop)))) So far I've seen the use of mascarpone only in creams, that is, without heat treatment. Apparently the fat content of the products is relative: the fat content of 40% cheese is not the same as that of 40% sour cream. I do not know what this fat holds in the product, protein or something else.Maybe that's why it started flowing.
I once had a story with purchased boiled condensed milk, I decided to make it a little thinner, so that it would be easier to smear (I probably had to add water). And I added one spoonful of ordinary Rogachev condensed milk to a can of boiled milk. What happened next did not give in to my logic. The dumpling turned into water !!! and all from carelessness - did not read the label. Boiled condensed milk was made from plant components, and the fat of real condensed milk destroyed the stable formula of the artificial product.
Now you interested me in using mascarpone, there is a post ahead, and I have experiments in my thoughts))

It would be necessary to talk with technologists-specialists on this topic. I have not experimented with products based on purely vegetable fats, but ganache always has a different comsistency. I sinned on cream, but the culprit is most likely the chocolate icing. You can usually fix the liquid consistency by adding natural cocoa butter (10 percent).
But about the percentage of fat, for sure. Mass fraction in dry matter 80 (I have 76, maybe the mascarpone was already "Belarusian". But in reality there are just 40
And this leaking fat is rather the result of the fact that I cannot heat my stove very hot. 250 is my limit. And the butter may be from the crust.But curiously, when cooling, the crust soaked in oil becomes so tasty that the son eats it and assures that it is necessary to make it in percentage more, and less cheese

[vagsal]

vagsalThanks for the recipe! I liked it very much!

I didn't want to bother with cookies, and I made only 1/3 of the cheese mass for my daughter. It turned out GREAT !!!
She did it according to the first option (but without lemon and cream they were less fat), baked at 100 *, 1.5 hours. Here's what happened



I greased the form White non-stick grease... Nothing is fried. At the end, the mass rose to the brim, but when it cooled down, it took its original form
What surprised me: it didn’t get fried on the side, as usual and calmly settled evenly when it cooled down, without failures. The cheese mass did not stick to the sides. Perhaps in a split form it will be the same if you use a lubricant I'll try.

and calmly evenly settled when cooling

Oh, how wonderful it turned out, and the color is the most cheesecake. And rightly so, it drops evenly, all this is due to the temperature. If it is higher, then in places of contact with the edges, moisture will disappear faster and the hardening curd mass, sticking to the sides, will not be able to sink. These edges will taste like a regular curd casserole.

[Alexei]

Alexei, but I just tasted the difference between cottage cheese casserole and cheese - BIG difference My husband and I love cottage cheese casseroles more, juicy and their texture is completely different. But my daughter does not eat cottage cheese, only cheesecakes, dry and dense cheese. I just baked it one after the other and tasted it. I didn't understand the difference before.

glued to the sides

This moment ... In the ceramic mold with grease, nothing stuck. Next time I will try to lubricate the sides of the split form so that they do not stick and do not fry.

Thank you! I really liked how the cheesecake looks in your performance, so I chose this recipe. It turned out to be very tasty, everyone appreciated

HELLO EVERYONE ! exhibiting my first cheese experience I don’t know what it really should be, the structure turned out to be soft creamy, I did everything according to the recipe with cream, maybe something spartacular, but it's still delicious!