Royal cheesecake with cottage cheese on margarine in the oven

Put margarine in the freezer for twenty to thirty minutes in advance. It will cool and harden: it will be much easier to grate

Grate chilled margarine on a coarse grater into a wide bowl.

Pour a pinch of salt, vanilla sugar and one hundred grams of regular granulated sugar on top. Next, sift the flour with the baking powder to the margarine. Mix everything together and rub thoroughly with dry hands. You should get a small, uniform crumb that does not stick to your hands. The base of the cheesecake is ready, we put it in the refrigerator.

Put the curd in a bowl. Add eggs and the remaining amount of granulated sugar.

Punch everything together with an immersion blender. You should get a completely homogeneous smooth mass.

We turn on the oven and heat it up to 190 degrees. Then we prepare the baking dish. Lubricate it well with butter. Alternatively, we cover it with oiled parchment - this will simplify the task of removing the ready-made cheesecake. If the mold is silicone, you don't need to lubricate it - the cheesecake will come off so easily. Pour about two-thirds of the sand crumbs into a mold and distribute it evenly over the entire bottom. We also form a side so that the curd filling does not flow out. Put the curd filling on the crumb layer, level it. Pour the rest of the crumbs on top, trying to completely cover the curd mass.

We send the form with the cheesecake to the already hot oven. Bake for forty to forty-five minutes, until golden brown forms. We take out the finished cheesecake from the oven and let it cool completely. Carefully remove the cake from the mold and cut into portions.