Royal cheesecake with cottage cheese and meringue

We take the butter out of the refrigerator in advance so that it has time to soften well. Put butter in a bowl, add egg yolks and granulated sugar. Rub them together until smooth.

Put sour cream in the specified amount into the resulting mass, mix thoroughly. Then we sift the flour along with the baking powder and add to the bowl with the mass. Knead soft dough. Depending on the characteristics of a particular flour, it may require a little more or less than indicated. It is important that the resulting dough is not tight. It is also important to mix it as quickly as possible - the more movements with the mass, the more dense and rough the base of the cheesecake will turn out. Grease the baking dish with butter. We roll the kneaded dough on a floured surface into a layer according to the size of the mold, with the expectation that it will be necessary to form more small sides, a centimeter and a half in height. We put the dough in the prepared form, align it with your fingers around the perimeter, pressing the sides to the edges.

To prepare the curd filling in a separate bowl, combine cottage cheese, granulated sugar, vanillin, yolks and flour. Stir all the ingredients thoroughly so that they are evenly distributed among themselves, and the sugar crystals dissolve. If you prefer a finer and more homogeneous texture of the curd mass, then it is better to punch the filling with a blender. Put the prepared curd mixture in a mold with dough and level it. We put in an oven preheated to 200 degrees on a medium level and bake until half cooked for twenty minutes.

While the cheesecake is baking, put the proteins in a bowl and begin to beat with a mixer at medium speed, gradually increasing the speed. When the foam becomes dense and stable, add granulated sugar. Beat the whites together with the sugar until the grains are completely dissolved. The meringue should be glossy and form stable peaks well.

We take out a semi-finished cheesecake from the oven and spread the sweet protein mass on its surface.You can do this with a spoon or a piping bag, whichever is convenient. We try to distribute the meringues evenly throughout the filling. We put the cheesecake back in the oven and bake at the same temperature for another fifteen minutes. The meringue should take on a milky beige color.

We take out the finished cheesecake from the oven and let it cool. You can cut and serve it already warm, but such pastries show their best taste when they have completely cooled down and stabilized.