Categories
Blanks for the winter
  1. home
  2. ➠ Sweet pastries
  3. ➠ Cheesecake
  4. ➠ Royal cheesecake with cottage cheese without butter

Royal cheesecake with cottage cheese without butter

0
1724
Kitchen Russian
Calorie content 370 kcal
Portions 6 port.
Cooking time 45 minutes
Proteins * 8.9 gr.
Fats * 29.2 g
Carbohydrates* 51.8 g
* per 100 gr. product
Royal cheesecake with cottage cheese without butter
Content

If the soul asks for homemade cakes and cannot make a choice, then we suggest paying attention to the recipe for royal cheesecake with cottage cheese. The crumbly dough base with a crispy crust is ideally combined with the curd filling that melts in your mouth - such a pastry duo simply cannot leave anyone indifferent. Prepare the sand crumbs with the addition of margarine, and the curd mass with sour cream.

Ingredients

Cooking process

step 1 out of 7
We put the margarine in the freezer in advance for a while, so that it hardens, and then it was easier to grate it. To prepare the crumbs, choose a wide dish and sift the flour into it. Grate chilled margarine on a coarse grater. While rubbing, we dip a piece of margarine in flour - this is how the shavings are immediately separated from the grater. Then pour salt and soda into a bowl of flour and margarine. We also add granulated sugar. Now, with dry hands, mix and grind all the ingredients until friable crumbs are obtained. The blank for the base of the cheesecake is ready, set it aside.
step 2 out of 7
Cooking curd mass. It is advisable to choose cottage cheese fatter, so that the filling turns out to be more saturated and tender. We put the cottage cheese in a bowl, break the eggs to it. Pour the specified amount of granulated sugar and vanilla sugar on top. We spread the sour cream. Using an immersion blender, punch through all the components until a homogeneous creamy mass is obtained.
step 3 out of 7
Grease the baking dish with a thin layer of vegetable oil or cover it with oiled parchment. The latter is even more convenient, since it is easier to get the finished cheesecake later. Pour two-thirds of the prepared sand crumbs into the prepared form and distribute it with your hands over the entire area of ​​the container. At the same time, we form the sides of the cheesecake, moving and tamping part of the crumb along the edges.
step 4 out of 7
Put the curd mass on a tamped crumb base. If necessary, level it with the back of a spoon or a spatula.
step 5 out of 7
Gently pour the rest of the butter-flour crumbs onto the curd filling. We try to make an even layer and cover all the curd mass.
step 6 out of 7
Preheat the oven to a temperature of 180 degrees. We put the cheesecake on the middle level and bake for forty to forty-five minutes. The sand crumbs on the surface should brown. We take out the finished baked goods from the oven and let cool completely.
step 7 out of 7
It is advisable to cut the baking into portions only after it has completely cooled down. The sand crumbs will not crumble, and the curd layer will fully keep its shape. When serving, you can sprinkle the sifted icing sugar on the cheesecake.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *