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➠ New York cheesecake with cottage cheese

New York cheesecake with cottage cheese

3184

Kitchen American

Calorie content 242 kcal

Portions 6 port.

Cooking time 7 h.

Proteins * 5.7 g

Fats * 8.7 g

Carbohydrates* 42.8 g

Content

The well-known New York cheesecake can be easily made with cottage cheese if you don't have cottage cheese on hand. The taste of this dessert will be no worse than the classic recipe. An appetizing dessert is perfect for any tea party or even a festive table. Try it!

Ingredients

Butter 150 g Biscuits 350 gr. Cottage cheese 350 gr. Egg 3 pcs. Powdered sugar or Granulated sugar 300 gr. Sour cream 26% 400 gr. Vanillin taste

Cooking process

First you need to cut the vegetable oil into cubes and melt it on the stove, water bath, or in the microwave.

Smash the cookies into very fine crumbs, then add sugar to the cookies and add the butter you just melted. Stir the mixture well.

Create a cheesecake base in a split mold. To do this, place the cookie mixture into a mold and tamp it well over the bottom of the mold.

For the curd filling, you need to wipe the curd through a sieve and beat it additionally with a blender so that the curd becomes creamy and tender. The filling for the cheesecake should be completely homogeneous and not contain grains of cottage cheese.

Combine eggs with fine sugar (200 grams) and mix well without beating. Then combine this base with vanilla and cottage cheese and mix thoroughly. Pour the mixture onto the cheesecake base and remove the mold on a baking sheet in the oven for five minutes at 180 degrees. Then lower the temperature to 140 degrees and bake the dessert for about fifty minutes more.

Whisk the sour cream with the remaining sugar and pour this mixture into the nearly finished cheesecake. Then bring the dish to readiness in the oven. Cool the finished cheesecake and put it in the refrigerator for five to six hours, and only then serve the treat to the table.