Irisik
Quote: Helen3097
What a beautiful!!!
Thank you)) Girls, you will not believe it, with country cottage cheese))) Well, very expensive cream cheeses, even for ourselves
Kirks
SedneThank you so much for the recipe: rose: the cheesecake turned out to be very tasty. Made with ricotta and two cans of cream cheese. I didn’t beat it, but gently mixed it. Baked at 120g. -1 hour 30 minutes. only next time I will take a smaller one, so that it was higher.
Cheesecake New York
Irisik
Very cool! looks very appetizing
Crochet
Quote: Kirks
Baked at 120g. -1 hour 30 minutes.

Natul, did you bake with or without steam?
Kirks
Crochet, no, whether I was tormented with the steam to bake or not, I decided not to bother for the first time. Next time I will bake less in time, the middle did not waver and I will try with steam.
Sedne
Natalia, if you have a steam oven, set the temperature higher.
Kirks
Sedne, Sveta, is a steamed cheesecake different from a regular baked cheesecake?
Sedne
Natalia, it turns out even more tender.
Kirks
Sedne, thanks, I will definitely try
Seberia
Quote: Sedne
if you have a steam oven set the temperature higher.
Girls, and I did not increase either the temperature or the time when baking with steam.
Everything is strictly according to the recipe of Sende, Svetlana
Always amazing results
Crochet
Quote: Sedne
Shortbread

SvetlanaIs "Jubilee" good?

Oh, it should be delicious with chocolate too ...

Nobody tried it?

Quote: Sedne
add butter, previously melted

But what if softened butter or it doesn't work?

Quote: Sedne
Whisk the cream cheese with powdered sugar until smooth.

Can I do this with a mixer, beaters, at low speed, or is manual whipping preferable here?

For some reason, I always believed that the longer you whip the mass for a cheesecake, the more airy it will turn out ... dilettante, what to take from me ...

Quote: Sedne
if you wake up with a steam oven, set the temperature higher

Quote: Seberia
and I did not increase the temperature or the time when baking with steam.

amazing result

Girls, I'm completely confused ...

So at what temperature to bake with steam?
Sedne
Quote: Krosh
Svetlana, is "Jubilee" good?
Yes
Quote: Krosh
gu is it to be done with a mixer, beaters, at low speed, or is manual whipping still preferable here?
Manual whipping, if you beat with a mixer, the mass will be interrupted, during baking it will rise and then settle,
Quote: Krosh
But what if softened butter or it doesn't work?
I think if you do it in a food processor, you don't need to melt it, it will grind the cookies and butter into crumbs.

Quote: Krosh
So at what temperature to bake with steam?
I am in a gas oven, when I baked with steam at 160 grams, the water bath still reduces the temperature from below to 100 grams.
Crochet
Svetochka, thanks tremendous !!!
tortkonditer77
Good evening! Dear experts, tell me, I want to cook a cold cheesecake, covered with mastic, but I'm afraid that the mastic will float what to do?
Masinen
Svetlana, and I baked your Cheesecake.
My son had Jam Day on Friday, so I decided to make the cheesecake.
True, there was no fatty cream and I put in mascarpone, it turned out very cool!

And the mixture was made in TM5. I didn't beat anything, but just mixed the butterflies well and baked for 1 hour at 140 g in the Steba mini-oven, up / down convection)

Cheesecake New York
Cheesecake New York

I made chocolate icing on top, rubbed white chocolate and sprinkled with colored things for decoration
Cheesecake New York
Sedne
Masinen, I didn't receive a message about the message, what a beautiful cake, super simple.
Masinen
Sedne, Light that notifications began not to come. Well, the main thing is that you still saw)))

Thanks again for the recipe
Sedne
Quote: Masinen
Thanks again for the recipe
On health, I myself really love cheesecakes, and I love classic New York most of all.
firuza83
Oh, how beautiful and delicious !! I want to bake a cheesecake for a long time, but I still can't get to the recipe ..) after reading the topic, I have two questions - it is imperative to "drown" the cake mold in water (water bath), and if just from below, right under the wire rack, where it will be baked cake, insert this tray of water, will the effect be the same? Or not? The main thing is steam, which does not allow the cake to dry out, And not water procedures?)) Or I don't understand)
And second - is Hochland cheese "cremette" suitable ?? If you just take it .. The rest of us do not sell, you have to go to the city .. What do you say?)
The option without a mixer suits me very much, because temporarily I don't have it yet ..
The recipe is just right for me))
Sedne
Quote: firuza83
"drown" the cake pan in water (water bath), and if just from below,
I think you can pour water into the tray from below.
Quote: firuza83
And the second - is Hochland cheese "cremette" suitable ??
I have not tried it, I did it only in Philadelphia (it works best), mascarpone + Philadelphia (I also like it very much, but it turns out fatter), Ricotta + mascarpone (also good), Ricotta (good), Almetta (normal) and cottage cheese (it turns out just a casserole, Well, I don’t know, I feel cottage cheese in a cheesecake right away).
firuza83
Quote: Sedne
Have not tried
Well, then I'll be the first to try
Mnu has no choice, but I'm afraid I have nothing to compare with, I can only say whether it will turn out tasty or not ..) although I'm sure it's delicious
Sedne
Quote: firuza83
Mnu has no choice
And tell us, we are also interested in how it will come out and show the photo too.
firuza83
Svetlana, be sure to call me "you"
anuta-k2002
firuza83, Yasmina, how did you make the cheesecake? I was also going to do it with Hochland. The rest of the cheeses are more expensive, the toad chokes.
firuza83
anuta-k2002, no, Anh, it didn’t work yet .. The cheese is out of stock, but there is only one seller in our "hole" .. She said it will only be available in two weeks. They broke me off with this cheese, and the cakes for this weekend had to replay the cream on some ..
firuza83
anuta-k2002, I bought cheese, packaging, but ... I read the composition and changed my mind to make a cheesecake with it, as the author of the recipe writes, a real cheesecake is made without cottage cheese, and Cremette is a creamy curd cheese ... Now, I don't know if it is worth making this one out of it cake...
Sedne
Yasmina, real yes, that I, and Seleznev said in one of the "Sweet stories" (though he generally said, without Philadelphia cheesecake, not cheesecake), and now in his pastry shop (about a year ago) they bought a cheesecake in New York, I feel to taste that there is not cream cheese, but cottage cheese and I see the composition for sure, cottage cheese. I can feel the cottage cheese in the cheese right away (by the way, if you overexpose the cheese in the oven, then the taste also curdles, that's why I say the cheese should be strong at the edges, and twitch in the middle, then after the refrigerator the taste will be creamy, and not curd, while the difficulty is that the oven cannot be opened, if I open it earlier, a crack immediately appears).
Eh and Philadelphia from us now you can not buy

But you can try, because even with cottage cheese everything turns out very tasty, it's just not a cake, but a casserole comes out. I personally love casseroles, but cheesecake is something magical.
firuza83
Svetlana, I'll try to find Philadelphia .. or as a last resort any other creamy cheese .. and I'll leave this one for the cream) but I will definitely bake your "New York"
Sedne
YasminaPhiladelphia is not sold in Russia now, but it is very good with Ricotta and mascarpone.
firuza83
Svetlana, why?! Are you under the sanctions?
Sedne
Yasmina, no, even before the sanctions, it was imported with varying degrees of success and was detained at customs, but after the sanctions they stopped bringing it in altogether.
firuza83
Sedne
Yasmina, yes, in any case, we have it 3 times what they cost.
AnastasiaK
Girls, I report to the cheesecake of different composition. The first one was made exactly according to the recipe of Mascarpone + Ricotta + Almette. Divine! But the first is not very beautiful in appearance.
Cheesecake New York
The cut was not beautiful
Cheesecake New York
The second was made only from Hochland Kremette cheese.It turned out! Slightly different in taste, but also quite a cheesecake, not a casserole. The texture is creamy, melting in the mouth. So, if someone does not have the opportunity to buy another cheese, and there is only Cremette, do not hesitate, it will definitely be delicious! We tried both recipes and this one is amazingly tasty, and never a cottage cheese casserole.

Cheesecake New York
You can't cut it off neatly, the cut is smeared

Cheesecake New York
And today I did it again, from "Plavich" mascarpone (I took a new inexpensive brand for trial), Ricotta and Cremette
Cheesecake New York
The oven is easy, the taste is amazing, one sadness is the price! Yesterday I counted - 600 rubles a cake turns out.
Sedne
Quote: AnastasiaK
Yesterday I counted - 600 rubles a cake turns out.
Well, this cake is always expensive, yes, cheeses are expensive, for example, I love most of all with Philadelphia, but it was even more expensive with it, but I did not mind, I really love this cake and its taste oh, how depends on cheese.

I remember watching some French chef TV once in the kitchen, so he said that it was a very big mistake how to drink wine, so good, and add cheap and bad to sauces, I can say that this can be said about other products as well ...
Irina F
Everyone in my family loves cheesecakes)
Here I brought a piece:
Cheesecake New York
I made the base from homemade cookies, reduced butter, added a little milk. I added pistachio paste to the cheese.
I heat up the oven, pour boiling water into the baking sheet, put the dish on the wire rack inside the baking sheet.
Sedne
IRINA, wow, how beautiful.
marina-mm
She brought her experiments. The portion is smaller in terms of the presence of cottage cheese cream cheese, I added 20% cream, it still turned out delicious and not a casserole, but a cheesecake.
Baked in a water bath 140 * hours.
Cheesecake New York
Cheesecake New York
Sedne
Marinawell, very beautiful
firuza83
Svetlana, as I understand it, we do not whip the cream, but simply pour it into the cheese. I bought ricotta, it should fit. And how long is the oven without convection? I have a regular gas oven, do I have to do a water bath?
Sedne
Quote: firuza83
Do you have to do a water bath?
yes, in an ordinary gas oven it is imperative to do a bath, at 160 g, 1 hour 10 minutes approximately
Quote: firuza83
As I understand it, we do not whip the cream, but simply pour it into the cheese.
yes, don't whip cream


Added on Friday 10 Mar 2017 2:01 PM

Girls, gas ovens (even the best ones do not keep the temperature as electric and heating goes only from below, we set the bath to maintain a low temperature (small) in the oven, our goal is to make an airy and very delicate cake, not a casserole, just If you want a casserole, then what is spent on cream cheeses, you can buy cottage cheese. I personally checked, even the most expensive cheesecake, such as Philadelphia, turns into a casserole at high temperatures, or if you overexpose it in the oven. At the same time (by me verified) that real cheesecake cannot be obtained from cottage cheese even at low temperatures and in a water bath (I feel cottage cheese very well).


Added Friday 10 Mar 2017 2:04 PM

But by the way, on the Mascarpone sourdough, I got the desired cheesecake, without the taste of cottage cheese at all, later I will show the cake with this sourdough.
firuza83
Svetlana, thanks for answers! The ritual of baking cheesecake is scheduled for the evening)) for the first time in my life)) keep your fists
Sedne
Yasmina, I believe in you, the main thing is to make sure that no water gets into the cake. And don't open the oven.
firuza83
Svetlana, I put the tray of water one space down from the wire rack where the cheesecake pan is. Timed the time, I'm waiting) all in anticipation

Quote: AnastasiaK
mascarpone "Plavich" (took a new inexpensive brand of
And for some reason I am completely disappointed by this float ... ((I definitely did not fit the cream .. Pure unsalted processed cheese .. I will not buy any more .. I also fell for the price ...
Sedne
Yasmina, well, what about the cake? It’s interesting.
Oli4ka
Svetlana, thank you very much for the recipe.
I have long wanted to share the result, because very often I bake a cheesecake according to your recipe and every time I remember you with a kind word. And now I already consider it the height of indecency on my part not to express public gratitude to you.Forgive me for not doing this before. The recipe is classic and very successful !!! It always works! : girl-yes: The proportions are perfect. Baked with cream cheese and cottage cheese, and always delicious and beautiful. : nyam: By the way, even if with cottage cheese, it’s never a casserole, but a cheesecake. I use liquid cottage cheese, dietary.
And here's a piece of my cake. Help yourself! In this version, I used Ricotta cheese. I overexposed in the oven, so it turned out to be dense in consistency, but this did not affect the taste in any way.
Cheesecake New York
Sedne
Olga, I'm glad you liked it, I also think this cheesecake is the best, I've tried quite a few, but this one. At the expense of cottage cheese, I can feel it, even buying a cheesecake at Seleznev's confectionery (and for me the confectionery is very, very not bad), I immediately realized that there is cottage cheese in the cheesecake, I began to read the composition and definitely eat cottage cheese. I have nothing against zapikanok, only for, I love them, but cheesecake for me is an airy cake and cottage cheese does not belong there. Honestly, my favorite option is either 100% Philadelphia or 50/50 Philadelphia with mascarpone, but you can't buy Philadelphia from us now.
firuza83
Quote: Sedne

Yasmina, well, what about the cake? It’s interesting.
Svetlana, excuse me that it happened .. But I have no account ((the fact is that when the cheesecake was in the oven, he still had half an hour, literally, I received the saddest news about the death of my father ... therefore, I am in a fog began to get ready, to collect the children for a trip, because of all this, he overexposed in the oven .. Then he just remained on the table covered with a towel, did not put it hot in the refrigerator. We got to him only the next day in the evening. it turned out not the same as it should be .. But tasty .. I still mastered the piece, despite the lack of appetite, the children ate with pleasure. Therefore, as you know, there is no photo .. but I will do it again (and I think more than once) , only later .. I will definitely unsubscribe.
Sedne
Yasmina, please accept my condolences.
shurpanita
Svetlana, can a baked cheesecake stand for a day? one and a half? will not spoil? I need it by Saturday))) Thank you

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