Royal cheesecake with cottage cheese without eggs

Cool the butter in the freezer in advance for twenty to thirty minutes. In solid form, it is much easier to grate quickly. Sift flour in the specified amount into a volumetric bowl. Rub the cooled oil on a coarse grater. In the process of rubbing, immerse a piece of butter in flour - this is how the chips are formed crumbly. Pour salt and baking powder, as well as granulated sugar in a bowl with flour and butter. With dry hands, grind all the components until a crumbly fine crumb is obtained. Grease a baking sheet or mold with a thin layer of butter and pour into it half of the total amount of prepared sand crumbs.

Now we are preparing the curd filling. It is better to use fatty cottage cheese - this way the cheesecake turns out to be richer in taste and softer in consistency. Put the curd in a bowl. Add sour cream and granulated sugar.

Using an immersion blender, punch everything together until a completely homogeneous creamy mass is obtained.

Using a tablespoon, spread the curd filling on a layer of sand crumbs in a baking sheet. We do this carefully and gradually so as not to displace the crumbly base. Then we spread the curd mass with the back of a spoon or a silicone brush with stroking movements.

Pour the remaining half of the butter-flour crumbs onto the evenly distributed curd filling. We also try to form an even layer so that the cake is the same height.

Preheat the oven to a temperature of 180 degrees. Set the baking sheet with the cheesecake to the middle level. Baking time is approximately twenty five to thirty minutes. The finished cake should turn golden.

We take out the finished baked goods from the oven and let cool completely. Then cut into portions and transfer to a serving plate. When serving, you can additionally sprinkle the sifted icing sugar on the cheesecake.