Royal cheesecake with shortcrust pastry in the oven
0
1011
Kitchen
Russian
Calorie content
305.7 kcal
Portions
6 port.
Cooking time
30 minutes.
Proteins *
6.8 g
Fats *
10.6 gr.
Carbohydrates*
66.7 g
Delicious homemade shortcrust pastry pie. As a filling - curd mass with the addition of eggs. Usually, a crumbly sand crumb is formed for the base of such cheesecakes, but in this case we will knead the classic shortbread dough - this will provide a denser and crisper crust. But we will decorate the surface with crumbs from the prepared dough. If desired, you can additionally add raisins, candied fruits, chopped nuts to the filling: the scope for imagination is huge and is limited only by your taste preferences.
Ingredients
Cooking process
We start by making shortcrust pastry. We take the butter out of the refrigerator in advance so that by the time of kneading it has already softened well. Sift wheat flour into a wide bowl, add a pinch of salt and half of the specified volume of granulated sugar. Mix dry ingredients with a fork. We break the egg and divide it into yolk and white. Put the yolk in the dry mixture, then spread the soft butter.
We grind everything together with a fork: you need to quickly mix the wet ingredients with the dry mixture. Then, with dry hands, roll the mass into a lump. Separate a quarter of the prepared dough and place this piece in the freezer. Later we will rub this cooled part on a grater to sprinkle the surface of the cheesecake.
Grease the baking dish with vegetable oil using a silicone brush. Alternatively, you can cover it with oiled parchment to make it easier to remove the finished cake later. We spread the prepared dough into the mold and distribute it with our hands over the entire area of the mold, at the same time forming the sides. The optimal mold size for the indicated proportions is twenty-six centimeters. We set the form with the base aside.
To prepare the curd filling, put the cottage cheese, the remaining protein in a bowl, break the second egg, spread the sour cream and pour the rest of the granulated sugar. Add vanillin for flavoring. Mix everything together with a spoon or punch with an immersion blender. In the first case, the texture of the filling will be with grains, and in the second - smooth and homogeneous. The curd filling is ready.
Preheat the oven in advance to a temperature of 180 degrees. We put the form with the cheesecake on the middle level and bake for twenty five to thirty minutes.The baking time may take a little more or less, depending on the specific oven and the moisture content of the curd. It is important that the crust on the surface becomes distinctly golden.
We take out the finished cheesecake from the oven, cool it slightly and remove it from the mold. The cake separates easily and does not crumble. Place it on a serving platter and let cool completely. The surface can be sprinkled with sifted powdered sugar for decoration. Cut the cooled cheesecake into portioned pieces and serve.
Bon Appetit!