An airy and cheesy variation on the theme of cheesecake for lovers of all the cottage cheese.
Pick your recipe
You will need
- For the basics:
- - 235 g of flour;
- - 120 g butter;
- - 135 g sugar;
- - 1 large egg;
- - 1 tsp baking powder.
- For filling:
- - 4 eggs;
- - 135 g of powdered sugar;
- - vanillin on the tip of a knife;
- - 800 g of 9% cottage cheese;
- - sour cream 30%;
- - 40 g of starch.
Instruction manual
1
The day before making the cheesecake, sour cream is weighed in a linen bag to remove excess whey. The next day, chop the butter and flour into crumbs. Add baking powder and sugar and mix thoroughly. We make a deepening in the dry ingredients and break the egg into it. Knead an elastic and smooth dough that does not stick to your hands.
2
Roll out the dough into a 5 mm thick layer. Lightly grease the baking dish with oil and sprinkle with flour. We shift the dough into it (I do this by wrapping the layer on a rolling pin) and level it. We form the sides, cut off the excess and set it in the cold.
3
In the meantime, let's get into the filling, while putting the oven up to 180 degrees. Separate the yolks from the proteins. Beat the last with 70 g of icing sugar and a pinch of salt until stable peaks. Whisk the yolks with the rest of the powder and vanilla until the mass doubles in volume.
4
Grind cottage cheese with starch until smooth and smooth with a mixer. At the slowest speeds add sour cream.
5
Proteins in several stages, with spatula movements from the bottom up, connect with the yolks. Add the egg mixture to the cottage cheese with sour cream.
6
We take out the base in the form from the refrigerator and pour the mixture into it. We put in the oven for 50-60 minutes. Sign of readiness: steady high "hat" with a pleasant blush on the eye. We cool the cake in an open oven, and then put it in the refrigerator for the night.