Royal cheesecake with jam in the oven

Prepare the sand crumbs for the base of the cheesecake. To do this, pour the specified amount of flour into a large bowl. Rub the butter on a coarse grater directly into a bowl of flour. So that the oil is well separated into shavings and spread on a grater, keep it in the freezer for twenty to thirty minutes beforehand. You can also use margarine instead of butter.

Pour granulated sugar and vanillin on top of the grated butter.

Add baking powder to the dough.

Now, with dry hands, grind the ingredients in a bowl until an even crumb is obtained. Set aside the finished sand mixture.

Prepare the curd filling for the cheesecake in a separate bowl. We spread the cottage cheese, add granulated sugar.

Next, break the eggs to the cottage cheese and sugar.

We mix everything together. It is best to use an immersion blender for this purpose in order to break up the curd grains well, quickly dissolve the sugar and achieve a creamy texture - such a filling turns out to be very tender after baking.

Grease the baking dish with butter. If the mold is silicone, then you don't need to lubricate it. Pour half of the prepared sand crumbs into the mold. We distribute it in an even layer over the entire area of ​​the form.

Next, carefully pour the curd filling onto the laid crumb. We level the curd layer with the back of a spoon or a spatula.

Put jam on the curd layer. You can do this with a teaspoon or a pouch with a cut off corner. If the jam contains a lot of syrup, it is better to simply drain it and use the thick part. Pour the rest of the sand crumbs over the placed jam. It is better to do this little by little with a tablespoon, and not immediately pour out the entire amount, since then it is difficult to evenly distribute the crumb over the delicate filling. Preheat the oven to a temperature of 190 degrees. Set the dish with the cheesecake to the middle level and bake for forty-five to fifty minutes. Depending on the specific oven, the baking time may be slightly longer or slightly less.The finished cheesecake should be well browned.

We take the finished product out of the oven and let it cool completely. If you cut the cheesecake while still hot, then the sandy base will crumble and crumble, and the delicate filling will not keep its shape well. After cooling down, the baked goods become more stable and can be easily cut into portions. In addition, the full-fledged taste of the cheesecake is revealed in the cooled form. When serving, the pieces of cheesecake can be additionally sprinkled with jam for juiciness.