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Classic royal cheesecake with cottage cheese and margarine in the oven

0
851
Kitchen Russian
Calorie content 397.4 kcal
Portions 4 port.
Cooking time 45 minutes
Proteins * 8.3 gr.
Fats * 22.4 gr.
Carbohydrates* 50 gr.
* per 100 gr. product
Classic royal cheesecake with cottage cheese and margarine in the oven
Content

A completely uncomplicated pie in preparation that even a novice housewife can cook. The recipe is described in detail and accompanied by step by step photos. It is important to know that when forming sand crumbs, all flour must be thoroughly mixed with margarine - the crumbs should be fine and slightly damp. There should be no free flour residue, otherwise the base will turn out to be dryish and too crumbly. After baking, the cake should be allowed to cool completely - this makes it easier to cut it, and the taste of the baking itself becomes richer.

Ingredients

Cooking process

step 1 out of 10
Chill the margarine in the freezer for some time to make it harder. This will make it easier to grind it. We rub it on a coarse grater in a wide bowl. Sift flour over the resulting shavings and pour half of the specified amount of granulated sugar.
step 2 out of 10
Mix everything together and quickly rub with dry hands. It is necessary to obtain fine crumbly crumbs that do not stick to hands. The sand base for the cheesecake is ready
step 3 out of 10
Preparing a baking dish. Lubricate it well with butter. You can also cover it with oiled parchment - this will make it easier to remove the already baked cheesecake. If the mold is silicone, you do not need to lubricate it. Pour two-thirds of the cooked sand crumbs into a mold and distribute them over the entire bottom, forming small sides. Lightly tamp the crumb layer. We set aside the form with the base and proceed to the preparation of the curd filling.
step 4 out of 10
Put the cottage cheese in a bowl. Add soda, salt, vanillin and the remaining half of granulated sugar to it. Mix everything thoroughly together. You can use an immersion blender - the curd filling in this case will be more tender and homogeneous.
step 5 out of 10
Next, add eggs to the curd mass and knead thoroughly until completely mixed.
step 6 out of 10
The finished curd mass should be similar in consistency to thick sour cream.
step 7 out of 10
We spread the prepared curd filling in a mold with a base of sand crumbs, level it.
step 8 out of 10
Pour the rest of the sand crumbs on top of the curd filling. We try to distribute it in an even layer.
step 9 out of 10
Preheat the oven to 190 degrees. We put the form with the cheesecake on the middle level and bake for about forty minutes. It may take longer or less time to bake. Focusing on the color of the crust on the surface - the cheesecake should be noticeably reddened.
step 10 out of 10
We take out the finished baking from the oven and let it cool completely. Then carefully take the cheesecake out of the mold, cut it into portions and serve.

Bon Appetit!

 

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