Andy Chef Cheesecake - Classic Recipe and Variations

Cheesecake is an American dessert that is loved in our country. Perhaps many managed to try the analogue of cheesecake - cottage cheese casserole. Yes, she is the Russian relative of this American dish.

In the article, we will share several recipes for this delicious dessert made from a soft cream base and soft cakes. Below are the options for making cheesecake andy chef from a famous pastry chef.

Classic cheesecake andy chef with raspberries

To cook the classic Andy Chef:

• shortbread cookies - 0.2 kg;
• butter - 100 g;
• cream cheese - 0.75 kg;
• sugar - 250 g;
• starch - 15 g;
• lemon juice - 1 tablespoon;
• zest of one lemon;
• eggs - 3 pieces;
• yolks - 2 pieces;
• cream - 100 ml.

Cooking:

1. We need to grind shortbread cookies. Melt the butter and pour it into the cookie. It is necessary that the cookie dough is not liquid in consistency, but resembles shortbread. We spread the cake from the cookies in the prepared form, level the edges with a spoon or the bottom of the glass - as convenient.
2. Squeeze the juice and prepare the zest. Mix curd cheese with sugar, zest and starch. Bring the mass to a homogeneous texture.
3. Alternately introduce eggs and yolks into the creamy mass, stirring each time. At the final stage of preparation of the base, you need to add lemon juice and cream to the curd - creamy mass, stir well.
4. Pour in half the creamy mass and sprinkle the berries to taste. Cover them with the rest of the cream.
5. We send the cheesecake into the oven preheated to 200 ° C for 10 minutes. After this period of time, reduce the degree to 105, keeping the cheesecake at this temperature for an hour or a half.
6. Garnish with raspberry cheesecake to taste.

Delicate pistachio dessert

Ingredients:

• cream cheese - 250 g;
• cream 33 -35% - 100 ml;
• sugar -100 g;
• eggs - 2 pieces;
• pistachio paste - 1 teaspoon;
• shortbread dough.

Cooking:

1. We roll out the dough, about 3 -5 mm thick, and shift it onto the mold. Roll out the dough for the sides along the top of the form. We bake the base in an oven preheated to 180 ° C for 10-15 minutes until cooked.
2. Pour in cream cheese and cream by hand. In this mass, lay the pistachio paste, mix. Add eggs and sugar in turn.
3. In the finished sand base, pour the creamy mass. Pour water on a baking sheet, put a grate on top, where we put the future cheesecake. Sent in the oven for 30 -40 minutes at 160 -170 ° C.
4. Baking should be allowed to cool. Then we send the dessert to the fridge for the night.
5. We take out the cheesecake from the mold and decorate it at will.

Easy cheesecake andy chef with mango

We will need:

• cookies - 200 g;
• oil - 100 g;
• fat cream - 300 ml;
• curd cheese - 0.3 kg;
• gelatin - 15 g;
• powdered sugar - 100 g;
• lemon juice - 1 teaspoon;
• Mango - 1 piece.

Cooking:

1. Cooking cake: grind cookies and drown butter. We mix the two ingredients together and put it into the cheesecake molds. Tamp and refrigerate for 2 hours.
2. Preparing the base: whip cream with icing sugar. Next, beat the cream cheese and pour the melted gelatin (6 g). Put the cream in the base. Sent in the cold for solidification.
3. Prepare the fruit layer: grind the mango with a blender and mix with gelatin. We spread the mango layer on the cheesecake and send it to freeze in the refrigerator, preferably at night.
4. Mango cheesecake can be taken out of the form and served with any berries, as a decoration.

Cold dessert with brownie and oreo

Ingredients:

For brownie:

• dark chocolate - 175 g;
• butter - 115 g;
• brown sugar - 175 g;
• eggs -3 pieces;
• cocoa powder - 40 g;
• flour - 80 g.

For filling:

• sheet gelatin - 12 g (or gelatin);
• fat cream - 150 g;
• sugar - 115 g;
• cream cheese - 0.65 kg;
• peanut butter - 250 g (or chocolate).

Cooking:

1. Brownie: drown chocolate in a saucepan with butter over medium heat. Stir until smooth and pour in dark sugar, stir and warm for a couple of minutes. Separate the yolk from the protein and introduce it one by one into the chocolate mass, very carefully so that the eggs do not curl. Pour cocoa powder into the same mass, mix and pour flour.
   Bake in the oven at 180 ° C for about 20-30 minutes until cooked.
2. We prepare the basis: if you have sheet gelatin, soak it in cold water, if ordinary gelatin, then soak in 72 g of water.
   On the stove, bring to a boil a mixture of cream and sugar. In a separate container, mix the cream cheese and peanut butter. You can add a yellow dye, but this is optional.
   A sheet of gelatin, or a swollen gelatin is tossed into hot cream, stir well. Pour the cream mixture into the creamy mass, gently so that the cheese does not curdle from the temperature. Bring to homogeneity, if desired, you can throw nuts or pieces of Oreo cookies.
3. On the finished base - brownie, pour the creamy filling. It is preferable to lengthen the sides due to the acetate film. Leave in the refrigerator for the night. You can cover with a chocolate layer on top, just by melting the chocolate.

Red Velvet - Andy Chef Cheesecake

Ingredients:

• dark shortbread cookies - 200 g;
• butter - 70 g;
• sheet gelatin - 12 g;
• milk - 180 ml;
• sugar - 60 g;
• thick cream cheese - 0.85 kg;
• sour cream - 100 g;
• Cocoa - 40 g;
• vanilla extract - 1 tablespoon.

Cooking:

1. Preparing a shortbread base from crushed cookies and melted butter. We spread the dough at the bottom of the mold and carefully tamp with a spoon or a glass. We send to cool for 1 hour.
2. Pour gelatin with cold water. Next, beat the cheese, spread the sour cream, you can do without it. Beat and pour cocoa powder again, mix. Add vanilla extract.
3. On the stove, bring the milk and sugar to a boil. After removing from the fire we introduce gelatin, the temperature of the milk at this moment should not be higher than 80 ° C.
4. We introduce the milk liquid with a thin stream into the filling, constantly whipping the mixture. Add the red dye to the desired color.We spread the filling on the basis, in batches. First, one part was laid out, then everything else was leveled.
5. You can decorate with the halves of the cookies that you used, just break or cut it and drown in a not frozen filling. Send the cheesecake andy chef to cool for at least 3 hours.

Refreshing cold dessert with basil

Ingredients:

• sugar - 40 g;
• milk - 40 ml;
• oil (82.5%) - 55 g;
• flour - 55 g;
• nut flour - 55 g;
• Mascarpone - 0.5 kg;
• lemon zest and juice - 15 g;
• gelatin - 7 g;
• yolk - 3 pieces;
• water - 150 ml;
• lime - 1 piece;
• basil - 50 g.

Cooking:

1. For cakes, combine sugar and butter, whisk with a mixer. Pour two types of flour and beat until smooth. The dough should be of such consistency that it can be collected in a ball.
2. We roll out the dough 1 cm thick. We spread it on parchment and bake at 180 ° C until a pleasant golden hue.
3. We make crumbs from the cooled cake using a rolling pin. Pour a little milk into it, about 25 ml, so that the texture resembles plasticine.
4. We take a shape with a diameter of 16 - 18 cm, ram on the bottom of the mold cake. Leave to freeze in the refrigerator while preparing the filling.
5. We leave gelatin to swell in cold water. Rub the zest and squeeze the juice. In a water bath, we heat sugar and yolks, constantly beat, until the mass turns white.
6. Add the juice and zest to the cheese, the mascarpone curds a bit. Do not be alarmed - it is so conceived. We boil milk and pour gelatin.
7. Pour milk cooled to body temperature, mix the cheese mass. Next, add the yolks to the cheese, mix gently with a spatula.
8. Pour the filling onto the base and leave it to harden in the cold for 6 hours.
9. Soak 3 g of gelatin in cold water for basil jelly. Grate lime zest and add water with basil. Grind everything with a blender. Filter through gauze or sieve.
10. In the stewpan, mix the resulting liquid and lime juice. Add the gelatin to the boiling liquid and stir until dissolved. Allow the jelly to cool slightly and pour in the cheesecake andy chef.