Cheesecake

Cheesecake

Category: Confectionery

Ingredients
biscuit:
eggs	2 pcs.
sugar	50gr.
flour	50gr.
lemon zest	1/2 lemon
cheese soufflé:
eggs	4 things.
cream 10%	200 ml.
Gouda cheese	100gr.
flour	2st. l.
sugar	100gr.
butter	90gr.
lemon juice	1 st. l.
salt	pinch
additionally:
canned pineapple	180gr.

Cooking method

• Preheat the oven to 180C,
• Beat eggs with sugar until the volume increases (I have a regular mixer, beat for 8-10 minutes) the mass becomes almost white and looks like a very seductive cream, add zest and flour, mix gently, put in a 28cm mold. We bake at 180C for 10-15 minutes.
• Get it out, cool it down.
• Separate the whites from the yolks.
• Heat the cream in a saucepan, add grated cheese (the original source was Gouda), after dissolving the cheese, add flour with sugar and heat until thickened, then add the yolk and butter.
• (I had King Arthur cheese. Not very successful, because it melts poorly. But where ours did not disappear, I poured this heated mass with poorly dissolved cheese into a blender, beat the flour, sugar and butter in the same place. I added yolks, again whipped.)
• Cool the mass.
• Beat the whites into a cool foam, adding lemon juice and a pinch of salt.
• Gently mix the protein mass with the cheese.
• (this is where I realized that I had lost my heart - the yolk mass had to be heated until it thickened, I did not do this and it was completely liquid), but there was nothing to do, I began to gently mix with a whisk and everything worked out - a homogeneous very airy cream:
• 
• Put pineapples on a baked sponge cake (I had pieces):
• 
• pour the cheese soufflé on top:
• 
• put the cheesecake mold in a large mold with hot water and in the oven at 120C for 2 hours. I even stood a little more - I forgot about it
• Leave to cool in the oven. I got this one after cooling down, it pulls out well - I moved away from the form around the edges:
• 

Seebcake, or diet cheesecake (Anna1957)

Cheesecake "Air Cloud" on yogurt cottage cheese in a multicooker Philips 3077/40 (arxideia)

[luchok]

luchok, but in fact, tenderness itself is very beautiful and ... sunny!

Handsomely!! Does the cheese taste strongly ??

Girls thank you
there is no cheese taste at all, instead, a very exquisite citrus-pineapple-biscuit some kind of aroma

Thank you for the pleasant answer, I will try it in the near future, I never baked cheesecakes.

Girls thank you
there is no cheese taste at all, instead, a very exquisite citrus-pineapple-biscuit some kind of aroma

such a miracle must be done ...

Gouda cheese

or you can show a photo of cheese (at least roughly know what it is)

in structure, this cheese is not solid, so plastic, therefore, it should melt perfectly. One of the sites says:

Edam. In our country, a very common called Dutch cheese. Its closest relative is Gouda cheese. They are both hard cut varieties. The taste of Edam cheese is slightly nutty, and the aroma is stronger the more mature the cheese is. Edam cheese is made in many countries of the world, it is so popular. This variety is perfect for fitness nutrition, as it is relatively low in fat (28%) and, at the same time, very rich in protein (25%). The total calorie content is 352 kcal. Edam cheese is a wonderful breakfast and dessert.

, that is, each of these cheeses is interchangeable.

[Tatjanka_1]

Tatiasha, thanks

Tatjanka_1, as I already wrote, I did not use Gouda - you can take any soft cheese that melts well
And what do you call Gouda in German, you can ask Stern, she uses it in many recipes.

girls thanks for the information, I get it.
I think it is also called here, I needed to see the structure. THANKS

Thank you very much for the recipe. It turned out very tasty and tender!

Girls, I'm bringing a very belated photo of this cheesecake. I did it a long time ago, but I decided to show it only now ...

[how much should the cheesecake pan be immersed in hot water? Should the water boil? Should the oven heat be on top, bottom or both sides?]

Girls, a question for everyone who made this cheesecake, about the baking mode - how much should the cheesecake pan be immersed in hot water? Should the water boil? Should the oven heat be on top, bottom or both sides? I baked in an airfryer, hot water reached half of the mold, respectively, it did not boil. From above, the soufflé was baked well, but on the sides it did not lag behind the mold. When pressed from above, the crust slowly straightened, and a little squelched on the sides. After cooling in the refrigerator, of course, everything froze into a homogeneous mass. You can eat it, it looks like a cheesecake, but I would like to achieve a normal result.
Perhaps a few joints in the manufacture of the soufflé influenced the situation. I write everything as it is so that the diagnosis can be made (not to me, everything has been clear with me for a long time).
First, I didn't have 10% cream. I took 150 ml of 35% (natural cream, without any thickeners and preservatives, shelf life 5 days) and 50 ml of 4% milk. Could the higher fat content affect the baking process?
Secondly, I tried the cheese mass before introducing proteins into it, and then ... emptiness! When I woke up, I found myself selflessly eating a fat sweet mass with a spoon after seven in the evening !!!!
In general, in view of the temporary clouding of my mind, it was not possible to correctly assess the damage caused to the cheesecake, and therefore I whipped and added all the cooked proteins to the mass and then acted according to the recipe. You know the result. I'll do a photo in the evening.Maybe a smaller amount of yolks, flour, and a lower mass density in the end also affected the baking?

I forgot the most important thing ... well, it ... it was delicious The cheese mass without proteins reminded me of custard. Delicious custard. I took nut cheese made by KOMO (I will sell my soul for it). The mass had a cheese-nut flavor and gave me great pleasure when eating it. I will experiment with it like a cream. Girls, this is something! I never have shrinkage and weariness in the manufacturing process, and even more so, mice, I just try a little if necessary, but here ... Well, ooooooo delicious!
But pineapples I somehow got out of the general taste. They were harsh in comparison with the tenderness surrounding them, maybe you need to cut them very finely, or replace them, say, with peaches.
Thanks for the interesting recipe, please help me figure it out to the end.

News from the fields. Husband loved the cheesecake. So the questions are still relevant. Help if you can!