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Royal cheesecake with cottage cheese and butter

0
1086
Kitchen Russian
Calorie content 228.3 kcal
Portions 4 port.
Cooking time 45 minutes
Proteins * 13.3 gr.
Fats * 6.9 gr.
Carbohydrates* 43.9 gr.
* per 100 gr. product
Royal cheesecake with cottage cheese and butter
Content

Curd cheese cake with natural butter, light vanilla aroma and crispy golden crust - who can resist these delicious homemade baked goods? A slice of this airy pie will be an excellent breakfast solution or an ideal addition to coffee for an afternoon snack. After the cheesecake is baked, be sure to let it cool completely. It is in the cooled form that it shows its maximum taste and, in addition, it is well cut without crumbling.

Ingredients

Cooking process

step 1 out of 13
We start by preparing the sand crumbs. Put the butter in the freezer for twenty to thirty minutes in advance, so that it hardens and is easier to grate. Pour the sifted flour into a wide bowl.
step 2 out of 13
Add baking powder, fifty grams of sugar and a pinch of salt to the flour. Mix dry ingredients.
step 3 out of 13
Rub the butter on a coarse grater into the flour mixture. If the oil sticks to the grater, we dip it into flour during the rubbing process - this way the shavings are formed faster.
step 4 out of 13
With dry hands, thoroughly grind the butter and flour mixture to get fine crumbly crumbs.
step 5 out of 13
To test the "correctness" of the crumb, squeeze a small handful of the mass in the palm of your hand. A brittle shaped lump should form, which, when pressed, crumbles again. The crumb is ready, put it in the refrigerator and proceed to preparing the curd filling.
step 6 out of 13
It is advisable to use fatty cottage cheese - so the cheesecake turns out to be tastier and more tender. We put it in a bowl. Add eggs, remaining granulated sugar and vanilla sugar.
step 7 out of 13
Using an immersion blender, punch everything together until a completely homogeneous, smooth, homogeneous mass is obtained.
step 8 out of 13
We turn on the oven and heat it up to 180 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. Pour about two-thirds of the sand crumbs into a mold and distribute it evenly over the entire bottom, while forming the sides. For convenience, you can lightly tamp the crumb on the sides.
step 9 out of 13
We spread the curd filling on the distributed crumb, level its surface.
step 10 out of 13
Pour the rest of the sand crumbs on top of the curd filling. We try to make an even layer. If the sides "look out" above the general level, smooth them out.
step 11 out of 13
Place the form with the cheesecake on the middle level of the already preheated oven and bake for forty to forty-five minutes until golden brown. It may take a little more or less time to bake, it depends on the moisture content of the curd and the characteristics of a particular oven.It is important that the surface is well browned.
step 12 out of 13
We take out the finished cheesecake from the oven and let it cool completely.
step 13 out of 13
Then carefully remove from the mold and cut into portions. The dessert looks especially impressive if you decorate it with fresh berries or pieces of fruit.

Bon Appetit!

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