Royal cheesecake with cottage cheese and condensed milk

First, we prepare the base for the cheesecake - sand crumbs. Pour the sifted flour, granulated sugar and baking powder into a wide bowl. Cut the butter into small pieces or rub on a coarse grater, pour it into a bowl to the dry ingredients.

With dry hands, rub everything together until you get a crumbly fine crumb. Alternatively, you can simplify manual labor and use a blender bowl by adding all the specified crumb components into it and pulsing them. Set aside the finished crumb.

We get down to the filling. Put the fatty cottage cheese in a bowl, break the eggs to it and pour in both types of sugar - regular and vanilla.

Mix everything together with a mixer or blender and beat until you get a homogeneous smooth mass.

Grease the baking dish with a thin layer of butter. Pour half of the cooked crumbs into a mold, align over the entire area.

Pour the curd filling onto a layer of sand crumbs, align.

Pour the remaining half of the sand crumbs onto the curd layer in an even layer.

We put the formed cheesecake in an oven preheated to 180 degrees on a medium level and bake for forty-five to fifty minutes. The finished cake should be well browned. While the baking is in the oven, we pour condensed milk into it. To do this, mix the condensed milk and sour cream in a bowl with a whisk. You should get a completely homogeneous mass. We take out the finished cheesecake from the oven and immediately pour half of the resulting filling onto the hot crust, evenly distributing it over the entire surface. When the cheesecake has cooled to a warm state, pour out the remaining mixture with condensed milk and level it again on the surface. Let the cake cool completely now.

While the cheesecake is cooling, melt the chocolate. We break the tiles into small pieces, pour them into a bowl and pour in the specified amount of milk. We put the bowl in a water bath. With stirring, bring the chocolate to a homogeneous liquid state.

Pour the melted chocolate into a cooking bag or regular small plastic bag. Cut off the corner. Pour the chocolate onto the condensed milk filling in the form of spiral circles from the center to the edges. While the chocolate is still liquid, draw transverse lines from the center to the sides and vice versa with a knife cone or toothpick to form a cobweb-like pattern, as in the photo. Let the chocolate freeze. Cut the finished cheesecake into portioned pieces and serve.