One of the most popular delicate Italian desserts is impossible to imagine without the addition of cream cheese. This dairy product becomes the main ingredient of the filling in the resulting treat. Today, it is not only possible to buy cream cheese for cheesecake in a store, but also make it yourself at home.

What is the best cream cheese to use for cheesecake?

Trying to figure out which cream cheese is best for the dessert presented, the reader will most often come across the same answer: "Philadelphia." This brand of cheese is today the most popular in the United States. The product turns the dish into stunning delicate and airy treats. This is also true for cheesecake.

The creamy consistency of such cheese allows housewives to easily use it in their culinary experiments. It is convenient to spread the product on the basis of the dessert and use it to decorate the finished goodies. At first glance, it may seem that the specific and slightly salty taste of cheese can spoil the treat. In fact, these features of it are easily compensated by sugar or its powder.

Equally good for cheesecake is suitable for both store and homemade cream cheese. The latter is obtained even with a more interesting and delicate taste. You can cook Philadelphia yourself at home.

How can I replace the product in the preparation of dessert

There are several options for replacing Philadelphia cream cheese when making a dessert.Mascarpone and Bursin turned out to be similar in taste and consistency. True, the latter variety is rarely found in Russian supermarkets.

There are more budget options. Modern housewives successfully add “Almette” cottage cheese to the dessert (the main thing is that it is without additives in the form of mushrooms, ham, garlic, herbs and others), creamy “President” and other similar products. But the use of cream cheese, even the sweet Omichka type, will have to be abandoned, otherwise the treat will be spoiled.

Cheesecake is planned for dessert, but there is no cream cheese in the nearest store? You just need to make it the most affordable product for every hostess.

Classic Philadelphia Cheesecake Cheese

All dairy components for such a recipe need to be taken with medium fat content. Fermented baked milk and kefir - 2.5%, sour cream - 20%.

Ingredients:

  • fresh fermented baked milk - 1 full glass;
  • kefir - 1 full glass;
  • sour cream - ½ cup.

Cooking:

  1. In a deep dish, take turns sending all the declared dairy products. Mix gently. Do not whisk! It is very important that all ingredients are at room temperature.
  2. Place the smallest strainer over the pan of approximately the same width. Cover at least 5-6 layers of clean gauze on top.
  3. Put a mixture of dairy ingredients on the fabric.
  4. Cover with a plate to prevent food from ventilating. Remove the container in the cold for two days.
  5. At this time, you can not disturb the future of Philadelphia. Serum should separate from the thick mass. And the last - to condense and ripen.

On the remaining whey, you can prepare a delicious dough for pies or dumplings.

Mascarpone at home

It is important to choose high-quality cream for the preparation of such cheese. Their fat content should be at least 20%.

Ingredients:

  • fresh cream - 1 l;
  • lemon fresh - 3 large spoons.

Cooking:

  1. Pour the cream into a small saucepan and heat. The optimum temperature is about 80 degrees.
  2. Immediately after this, add lemon juice, pre-filtered, seedless, to a warm dairy product. If citrus was not at hand, you can replace it with a "lemon" diluted in boiled water.
  3. Warm the ingredients over low heat for 8-9 minutes.
  4. Fold the contents of the container onto a clean linen cloth or gauze folded in 5-7 layers. Tie the “construction” on top, lay on a sieve installed above the pan, and leave to decant for the whole night.
  5. The next day, the mass left in the gauze can be used to make a dessert.

From the specified number of products you get a full portion of Mascarpone, which is enough for one cheesecake. The same cheese is perfect for preparing a wide variety of gentle thick creams for your favorite desserts.

Step by step cooking sour cream

You can cook delicious cream cheese at home from ordinary sour cream. True, it turns out with a slight acidity, but this moment is easily corrected with an increased portion of sugar.

Ingredients:

  • fat sour cream (more than 20%) - 750-800 ml.

Cooking:

  1. Fold clean cheesecloth four times. Cover it with a sieve, and then install the entire structure in a deep plate.
  2. Put sour cream on gauze. It should be oily and with a quality composition - only from cream and sourdough.
  3. Tie the ends of the gauze on top, hang over a deep bowl to collect whey.
  4. Leave the future cheese in the cold for 20 hours.

Collect the cooked product in cheesecloth and use it to make a cheesecake.

Cream cheese

Yogurt for the recipe is suitable only classic, without sugar and other additives. It is advisable to use home.

Ingredients:

  • fat thick sour cream - 320-350 g;
  • natural yogurt - 260–280 g;
  • lemon juice - ½ tsp

Cooking:

  1. In a large bowl, send all prepared fermented milk products. From store yogurts, Greek is perfect.
  2. Add lemon juice. It is very important to pre-strain it and select all the smallest bones and pieces of the fetus. It is also convenient to use a special spray nozzle. It is inserted directly into a whole lemon, after which the juice is sprayed into a spoon.
  3. In a large plate, set a colander. Cover it with a natural cotton towel.
  4. Pour dairy mixture on top. “Wrap” them in fabric.
  5. On the resulting "envelope" set oppression. It can be a saucer or a liter jar filled with water.
  6. Send the whole structure cool for the whole night (12-14 hours).
  7. Drain the resulting serum. Do not throw it away. From it you can cook delicious pancakes, bread, pies and other pastries.

The towel will contain a compressed mass that looks like cottage cheese. But, in fact, it has a smoother structure and is easily distributed over the base for the cheesecake.

Homemade Cream Milk Recipe

All ingredients specified in the recipe must be removed from the refrigerator in advance so that they become the same room temperature.

Ingredients:

  • fat milk (preferably homemade) - 1 liter;
  • cream (not less than 20%) - 380-400 ml;
  • sour cream (at least 20%) - 1 tbsp.

Cooking:

  1. Pour milk into a large saucepan.
  2. Other dairy products should be sent there.
  3. Mix everything with a spoon until smooth.
  4. Leave the resulting mixture in a warm, dry place.
  5. In the process of ripening (it will take from 7 to 25 hours depending on the temperature), a dense clot should appear on the surface of the mass. On it you need to make incisions crosswise, reaching with the knife to the very bottom of the container. But in no case do not mix the contents of the pan.
  6. Send the dishes with the mass to the smallest fire. Warm up under a lid until hot. The main thing is not to bring to a boil.
  7. Leave the future cheese to ripen for 12 hours. After cooling, move it to the refrigerator.
  8. Place a fine sieve over the bowl. Put the cooled composition in it, wrap the sieve with a bag and crush it with oppression.
  9. Leave the structure in the cold for 4 hours.

As a result, the hostess will have about 750-800 g of cream cheese.

Tasty recipe:cheesecake without baking - recipe

Do-it-yourself dairy product must be transferred to a clean plastic or glass container with a lid. In this form, homemade cream cheese can be stored in the refrigerator for no longer than 4 days.

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