Cheesecake with Homemade Cream Cheese
by Editorial Staff
Many of us love this cake very much, but it is not always possible to cook it at home. One of the reasons is the cream cheese, which is required to make cheesecake, is not cheap. But I found for myself a not very complicated and inexpensive cheesecake recipe from the homemade cream cheese.
Ingredients
For the test:
- Dry biscuits (for example, anniversary or baked milk) – 250 g
- Butter – 100 g
- Egg – 1 pc.
For filling:
- Cream cheese (homemade) – 450 g
- Sugar – 1 glass
- Eggs – 4 pcs.
- Sour cream – 400 ml
- Vanillin – 1 sachet
- For homemade cream cheese:
- Kefir – 0.5 l
- Ryazhenka – 0.5 l
- Sour cream – 0.3 l
- Apple cider vinegar or wine vinegar – 1 tbsp
- Salt – 2 pinches
To begin with, we will prepare our own, homemade cream cheese.
Mix sour cream, fermented baked milk, and kefir in a saucepan, add salt and vinegar, mix well until a homogeneous mass is formed.
We take a colander or sieve, put it on a large container into which the whey will drain. We cover the colander with a dense, clean cloth, pour our mass onto the cloth, and leave for a couple of hours at room temperature.
Two hours later, when the mass began to thicken slightly, we wrap the cloth and send our future cheese to the refrigerator for a day.
After a day, we take out the cheese from the colander, transfer it to a clean container.
That’s it, delicious and tender cream cheese is ready. Now you can start making the cake.
Directions
- Grind the cookies into crumbs in a blender.
- Add butter and egg to this crumb, knead the dough.
- In the cake mold, we form the bottom and sides of the dough. It is better to take a detachable form, it is more convenient to pull out the finished cake from it. Now we send our dough in the form to the refrigerator.
- Let’s take some time to prepare the filling.
Beat the cream cheese with a blender and gradually add sugar.
Then we drive in all the eggs one by one, add vanilla and, last of all, sour cream. - When the filling is ready, we take out the mold with the dough from the refrigerator, pour the filling into it. We send it to an oven preheated to 180 degrees for about 40 minutes. After 40 minutes, turn off the oven, but we can’t get the cake out of it, leave it there to cool for another hour so that it bakes well.
- Then we take the cake out of the oven, let it cool completely, and put it in the refrigerator for at least 4 hours. Ideally at night. In the morning we get our cake out of the refrigerator. Now you can gently pull it out of the mold. We decorate at our discretion and serve.
Bon Appetit!
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