New York cheesecake - a classic recipe, in a slow cooker, without baking

Cheesecake - a gentle and pleasant dessert with cream cheese, known throughout the world. The classic New York cheesecake recipe is a favorite American treat, a traditional dish once brought from Old Europe to a new continent.

The consistency of the dessert depends on the cooking technology and the ingredients used. Varies from soft soufflé to dense casserole. Consider three cooking options at home - in the oven, in a slow cooker and a raw method without baking.

Traditional ingredients for the classic recipe: Philadelphia cheese, sugar, eggs, cream, fresh fruits (banana, peach) and berries (strawberries, blueberries, raspberries, blackberries), cookies or sweet crackers. Additional components are vanilla and chocolate.

Features

The main ingredient in modern North American cheesecake is cream cheese, not cottage cheese or home-made cottage cheese. The most commonly used Philadelphia. This is a fatty variety made with cream. It does not require special exposure and simplifies baking technology.

Useful tips before cooking

To prevent cracking on the cheese-based baking, avoid a sharp temperature difference after baking. You cannot immediately remove the New York cheesecake from the oven and immediately send it to the refrigerator for quick cooling.
Butter and crumbly cookies are the perfect base for a delicious homemade dessert.
Fresh fruits, jams, melted milk chocolate, coconut, etc. are suitable for decoration.
The use of low-fat products will lead to too brittle or rubber cake, unpleasant to the taste.
Cheesecake is very high-calorie, so to save a figure, eat it in a limited amount, or completely refuse.
Do not beat the mixture of cheese and other ingredients for too long and thoroughly. This will lead to air saturation, which will adversely affect the appearance.
To check the readiness after gradual cooling to room temperature, just touch the central part with your finger. If the surface is springy, the cake is ready.

New York cheesecake - a classic recipe in the oven

IngredientsServings: - + 8

Philadelphia cheese 1500 g
crackers 130 g
butter 80 g
sugar 500 g
salt 5 g
wheat flour 80 g
vanilla sugar 15 g
sour cream 250 g
5 eggs

Calories and BJU per 100 gCalories: 270 kcalProtein: 5.7 gFats: 18.9 gCarbohydrates: 21 gSteps2 hours 30 min. Video//www.youtube.com/watch?v=ycSKMkVp5ZA

I chop crackers in a food processor. Pour into a deep bowl.
Add butter (not all) at room temperature, 2 large tablespoons of granulated sugar and a pinch of salt. Mix thoroughly until smooth.
Take a large baking dish. I generously coat the sides and bottom with butter residues.
Spread cracker crumbs. Distribute evenly over the entire area of the form.
I wrap the dishes for baking with foil. I make 2-3 layers. I send it to the refrigerator for 10-15 minutes. Performing such a simple procedure will prevent the ingress of moisture when baking in a water bath
In a preheated oven to 180 degrees, I put the form. I set the timer for 15 minutes. The readiness is signaled by the appearance of a ruddy-golden color on the cracker cake. I take out the cheesecake base, leave it in the kitchen for half an hour.
I turn to the preparation of cheese cream for cheesecake. I spread Philadelphia in a large tank. I take an immersion blender and gently beat for 3-4 minutes at low speeds.
In another bowl, mix vanilla sugar with regular. I pour flour.
Gradually I introduce a mixture of sugar and flour to whipped cheese. I carry out the procedure carefully to achieve a homogeneous mass.
I put sour cream, add one egg at a time. Constantly whisk at low speeds. I get an air-creamy mass as a result. Homogeneous and without lumps.
I pour the cream mixture onto the cooled cake. I put a baking dish on a baking sheet with poured boiling water. Hot water should reach a height of up to half the shape.
I put to bake. The temperature is 180 degrees. Cooking time - 45 minutes. Then I lower the temperature to 160 ° and cook for an additional half hour.
Turn off the oven. I can’t take out the New York cheesecake, leaving the door open for 1 hour.
After the oven, I leave a treat in the kitchen (at room temperature) for 60-90 minutes. Then I send it to cool in the refrigerator for 6-7 hours.

Bon Appetit!

Gordon Ramsay recipe without baking

To cook Gordon Ramsay’s New York cheesecake without baking, you will need a functional food processor with flexible speed settings, a design ring and a special blowtorch for cooks.

Ingredients:

Cream Cheese - 400 g
Butter - 75 g.
Powdered sugar - 18 tablespoons.
Cookies - 8 pieces.
Blueberries - 200 g.
Strawberry - 100 g.
Cream - 600 ml.
Vanilla - 1 pod.
Lemon - half.
Liqueur, fresh mint to taste.

How to cook:

Using a food processor, I crush cookies.
I melt and caramelize part of the powdered sugar (6 tablespoons). Add 3 large tablespoons of vegetable oil. To mix the ingredients in a pan, gently shake it.
I send chopped cookies to the pan, mix. I spread the mixture on a plate to cool.
In a large pot I put chopped strawberries, blueberries and 2 large tablespoons of sugar. Add liquor for a special flavor (optional).
Turn on the stove to medium temperature. Stir thoroughly and achieve softening of the berries. After shifting to a separate plate.
I turn to the main ingredient of cheesecake - a gentle curd cream. I put the cheese in a big cup. Add chopped vanilla. I mix the seeds with powdered sugar (2-3 tablespoons) and send to the bowl. Beat with a hand blender. After obtaining a homogeneous mass, pour lemon juice. I repeat the procedure.
Beat the remaining sugar with cream. The mass should become magnificent. Only then I shift the cream to the cheese. Mix thoroughly.
I take a special cooking ring. I put a mixture of cheese and cream. From above I make a beautiful powder from caramelized icing sugar with cookies.
I heat the ring with a culinary blowtorch. I carefully take it out.
I spread the cheesecake on a plate. I put berry syrup next to it, fresh mint on top.

Video from Gordon Ramsay

Quick and easy recipe

Consider the classic quick way to cook a gentle cheese souffle with a base of cookies in a hurry. Unlike Gordon Ramsay's signature recipe, this New York cheesecake is made without a culinary blowtorch.

Ingredients:

Philadelphia Cheese - 600 g
Cookies - 200 g.
Butter - 100 g.
Eggs - 3 pieces.
Cream - 150 ml.
Powdered Sugar - 150 g
Vanilla essence - 1 small spoon.

Cooking:

I crush cookies into crumbs by sending them to a food processor. Add melted vegetable oil. I mix the mixture.
I take the baking dish. I spread the crushed cookies to the bottom, I make the sides. I send it in the refrigerator for 30 minutes.
During this time, beat the powdered sugar with cheese. In the resulting homogeneous mass, gradually pour the cream, eggs and vanilla. Beat all the ingredients.
I spread the cream cheese mass in a mold. I put in the refrigerator for 4 hours (preferably at night) for solidification.

TIP! When serving, garnish the cheesecake on top with freshly chopped strawberries and a sprig of mint.

How to cook a New York cheesecake in a slow cooker

In the recipe for cooking in a slow cooker, instead of Philadelphia cheese, cottage cheese is used, a cheaper and no less tasty product. Dessert is more like a cottage cheese casserole than the classic New York cheesecake.

Ingredients:

Cottage cheese - 300 g.
Sugar - 150 g.
Sugar Cookies - 300 g.
Butter - 100 g.
Sour cream - 300 g.
Zest of one lemon.
Vanilla Sugar - 1 packet.
Eggs - 3 things.

Cooking:

I take my favorite cookies and chop. I use a kitchen hammer. So that the crumbs do not fly apart, I first fold the confectionery into a tight bag.
Melt the butter. I use a water bath to speed up the process. I shift to the mixture of crumbs. I am mixing.
From baking paper I cut a circle for the bottom of the multicooker. Cut off a wide strip. Oil and close the walls of the multicooker around the perimeter.
I put the cookies firmly on the bottom of the kitchen appliance so that the cheesecake has a solid base and does not spread.
Beat eggs. Add to sugar and cottage cheese. After spread the zest, vanilla sugar and sour cream. To speed up the process, you can use the combine. I use a regular whisk.
I spread the thoroughly mixed mass to the base of the cookies.
I set the "Baking" mode. Cooking time - 50-70 minutes, depending on the model and power of the multicooker. After cooking, leave a gentle cheesecake in the tank of the kitchen appliance to cool to room temperature, then rearrange in the refrigerator for 10-12 hours.
Thanks to well-oiled paper, baking is easy to get. I turn it on a solid base with the help of a second plate.

TIP! If the curd dessert has risen, carefully use a knife.

I serve on the table, decorating with chocolate chip on top. This is an inexpensive and tasty way to cook without an oven.

Calorie content

The average energy value of a cheesecake

is 250-350 kilocalories per 100 grams

. The dessert is very nutritious due to fat cheese, cream, butter, cookies.

The New York cheesecake contains a considerable amount of sugar, so you should not abuse the delicacy, despite the incredible taste. Eat moderately and be healthy!