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Royal cheesecake with raisins and cottage cheese

0
730
Kitchen Russian
Calorie content 275.9 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 10.8 g
Fats * 5.8 gr.
Carbohydrates* 53.1 gr.
* per 100 gr. product
Royal cheesecake with raisins and cottage cheese
Content

Cottage cheese and raisins are a classic combination that, perhaps, to the taste of most baking lovers and not only. A shortcrust cheesecake with such a filling always turns out to be successful and tasty. Many are frightened by the crumb as the base of such a cheesecake, since in fact it does not hold its shape. However, after baking, the situation changes completely. The cooled cheesecake is perfectly cut into portioned pieces, and the sand layer is firmly held both from below and from above.

Ingredients

Cooking process

step 1 out of 14
We prepare products for making cheesecakes. Rinse the raisins in warm water and sprinkle on a towel to dry. Cool the butter well in the freezer so that it is easy to grate.
step 2 out of 14
Rub the butter on a coarse grater into a wide bowl. If it still sticks, roll the piece in flour during the rubbing process.
step 3 out of 14
Pour granulated sugar, a pinch of salt and sifted flour to the grated butter. In a separate small container, quench the soda with vinegar and pour the resulting gruel over the flour into a bowl.
step 4 out of 14
With dry hands, mix all the ingredients in a bowl. Grind the butter with flour and sugar to form a fine uniform crumb. By the way, this is easier to do if the room is cool. In a hot kitchen, the butter melts faster and the crumbs form into large flakes. The sand base for the cheesecake is ready.
step 5 out of 14
For the preparation of the curd filling, it is better to take exactly the fatty curd, since it has a more delicate texture and creamy taste. We place the product in a bowl. Add eggs.
step 6 out of 14
Next, add granulated sugar and vanilla sugar.
step 7 out of 14
Mix and whisk all the ingredients with a mixer or hand blender. You should get a completely homogeneous smooth mass, like a cream.
step 8 out of 14
Add prepared dried raisins to the curd mass and mix well. The filling is ready.
step 9 out of 14
Grease the baking dish with a thin layer of vegetable oil and sprinkle with a small amount of flour.
step 10 out of 14
Pour half of the sand crumbs into the prepared form. We align it over the entire bottom area.
step 11 out of 14
We spread the curd filling on the resulting base. We do this carefully so as not to displace the layer of base crumbs. We align.
step 12 out of 14
Pour the remaining half of the crumbs onto the curd filling, evenly distributing it throughout the cake.
step 13 out of 14
We put the formed cheesecake in an oven preheated to a temperature of 180 degrees on an average level. We bake for approximately thirty-five to forty minutes. Depending on the specific oven, as well as the moisture content of the curd, baking times may vary slightly. By the end of baking, the cheesecake should be noticeably browned.We take it out of the oven and leave it to cool completely.
step 14 out of 14
Carefully remove the cooled baked goods from the mold and cut into portions. The sand base is quite well compacted and does not crumble, and the curd filling is quite elastic and at the same time tender.

Bon Appetit!

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