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Classic royal cheesecake with cottage cheese in the oven

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628
Kitchen Russian
Calorie content 233.5 kcal
Portions 4 port.
Cooking time 45 minutes
Proteins * 14.8 g
Fats * 11.2 gr.
Carbohydrates* 34.8 g
* per 100 gr. product
Classic royal cheesecake with cottage cheese in the oven
Content

If you love curd baked goods, you will definitely love this cheesecake. A sandy crumbly base and an airy curd filling is a classic combination that is always relevant. To make the curd layer tender and porous, add whipped egg whites. And so that the sandy does not get hardened, we recommend that you responsibly grind the dry ingredients with butter until you get a fine, homogeneous crumbly crumb. And when forming a cheesecake, we do not tamp the crumb under any circumstances.

Ingredients

Cooking process

step 1 out of 14
We start the preparation of the cheesecake by preparing the filling. For this purpose, it is better to use fatty cottage cheese - so the cheesecake turns out to be noticeably tastier and more tender. We put it in a bowl. Add eggs, starch, a pinch of salt, half of the specified volume of granulated sugar and one teaspoon of vanilla sugar.
step 2 out of 14
Using a submersible blender, mix and grind all the ingredients with cottage cheese until a homogeneous mass is obtained.
step 3 out of 14
Prepare the baking dish right away. It is convenient to use a detachable one for cakes. Lubricate it well with butter. Alternatively, we cover it with oiled parchment - this will simplify the task of removing the ready-made cheesecake.
step 4 out of 14
We divide the eggs into yolks and whites. We will beat the whites and add them to the curd filling at the last moment, and we will use the yolks to make sand crumbs.
step 5 out of 14
Let's move on to preparing the sand crumbs. Cool the butter in the freezer for twenty to thirty minutes, so that it is more convenient to grate it later. Pour the sifted flour into a wide bowl. Add baking powder, one teaspoon of vanilla sugar and the rest of the regular granulated sugar. Stir dry ingredients. Rub the butter on a coarse grater directly into the flour mixture. Use a wide knife to chop the butter and flour to make a crumb. With dry hands, grind the mass additionally to get smaller particles.
step 6 out of 14
After the small crumbs have formed, put the yolks in it. Sprinkle them on all sides with crumbs so that there is no stickiness, and continue to grind everything together with our hands.
step 7 out of 14
You should again get a crumb, already a little more wet and yellow. We set it aside and proceed to the completion of the preparation of the curd filling.
step 8 out of 14
Beat the whites with a mixer until a dense, stable foam is obtained.
step 9 out of 14
The resulting foam is introduced in parts into the curd mass, each time kneading with a spoon in a circular motion.
step 10 out of 14
Pour three quarters of the sand crumbs into the prepared form.With our hands or with the help of a spatula, distribute it in an even layer along the bottom and at the same time form the sides along the walls. We try not to compact the crumb so that it retains its airiness.
step 11 out of 14
Put the curd filling on the placed crumb, level it.
step 12 out of 14
Pour the rest of the sand crumbs on top of the curd filling.
step 13 out of 14
Preheat the oven to a temperature of 180 degrees. Place the form with the cheesecake on the middle level and bake for forty to forty-five minutes until golden brown.
step 14 out of 14
We take the finished cheesecake out of the oven, cool it and then carefully remove it from the mold. It is recommended to cut into portions and serve after the product has completely cooled down.

Bon Appetit!

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