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Curd cheesecake

0
3315
Kitchen European
Calorie content 183.1 kcal
Portions 6 port.
Cooking time 6 h
Proteins * 4.6 gr.
Fats * 7.4 gr.
Carbohydrates* 29.3 g
* per 100 gr. product
Curd cheesecake
Content

Cheesecake is made from various types of cream cheeses, but they can be replaced with curd mass. Cottage cheese is combined with sour cream, sugar and eggs, all the ingredients are whipped until an airy homogeneous mass. It turns out a very delicate and delicious dessert.

Ingredients

Cooking process

step 1 out of 6
Grind the cookies into crumbs with a blender. Melt the butter. Combine the sand crumbs and butter. Spread the resulting mass on the bottom of the mold, tamp it tightly with a spoon. Place the mold with the base in an oven preheated to 180 degrees for 10 minutes.
step 2 out of 6
Wash the lemon and pat dry with paper towels. Grate the lemon zest on a fine grater. Squeeze the juice out of half of the lemon.
step 3 out of 6
Beat the cottage cheese in a blender until smooth.
step 4 out of 6
Transfer the curd mass to a bowl, add sugar, vanillin and salt, stir. Pour in lemon juice and zest, mix. Beat in 4 eggs one at a time, stirring thoroughly each time. Put the resulting curd mass on a sand base in a mold.
step 5 out of 6
Cheesecake should be baked in the oven on a steam bath. Place a large, deep baking sheet with boiling water in the oven. Place the cheesecake pan on a baking sheet, the water should reach about half the height of the pan. Bake for 50-60 minutes at 160-170 degrees. You can bake without a bath, but then the surface of the dessert may crack.
step 6 out of 6
Leave the finished pie in the oven until it cools down, then put it in the refrigerator for 5-6 hours. Sprinkle cinnamon on the cheesecake before serving it with tea.

Bon Appetit!

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