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Cheesecake with ricotta and cottage cheese

0
2043
Kitchen European
Calorie content 222.5 kcal
Portions 8 port.
Cooking time 140 minutes
Proteins * 4.9 gr.
Fats * 9.5 g
Carbohydrates* 34.9 gr.
* per 100 gr. product
Cheesecake with ricotta and cottage cheese
Content

Ricotta is an Italian cheese made on the basis of whey with a creamy and soft texture and a delicate and unique taste. I recommend making a ricotta cheesecake with cottage cheese. Use wild berries for decoration; berries can be either fresh or frozen.

Ingredients

Cooking process

step 1 out of 14
Prepare foods for the base of the cheesecake. Grind shortbread cookies with a blender or meat grinder. Remove the butter in advance to soften it. Prepare the ingredients for the curd filling, products for the top layer.
In a small bowl, stir together the crushed cookies and softened butter. Save a few tablespoons of sand crumbs for later use.
step 2 out of 14
Spread the resulting mass evenly along the bottom of the split form in which you will collect the cheesecake. Refrigerate for 30 minutes to set.
step 3 out of 14
Put the Ricotta cheese in the mixer bowl.
step 4 out of 14
Add cottage cheese and granulated sugar, mix until smooth with a mixer on medium speed.
step 5 out of 14
Add chicken eggs one at a time and mix well with a mixer.
step 6 out of 14
Turn on the oven to preheat. Pour cornstarch, icing sugar and lemon zest into the curd mass. Stir with a mixer.
step 7 out of 14
Pour the chilled cream into another container and use a mixer to beat until airy. Gently, in several steps, add the whipped cream to the previously obtained curd-cheese mass and mix with movements from bottom to top.
step 8 out of 14
Remove the mold from the refrigerator and distribute the mixture evenly. Place in a preheated oven for 1 hour and bake at 160 degrees.
step 9 out of 14
After the time has passed, carefully remove the cheesecake from the oven and cool. Meanwhile, place the sour cream and powdered sugar in a small bowl.
step 10 out of 14
Mix thoroughly.
step 11 out of 14
Cover the cooled cheesecake with the resulting sour cream sauce.
step 12 out of 14
A crack may appear in the center of the cheesecake, but that's okay, you can decorate it.
step 13 out of 14
Wash and dry fresh berries thoroughly. Garnish the cheesecake on top. For decoration, you can use frozen berries, having previously thawed them in a sieve.
step 14 out of 14
Carefully remove the cooked cheesecake from the springform pan and transfer to a dish. Sprinkle with the remaining sand crumbs on top.

Bon Appetit!

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