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Royal cheesecake with berries and cottage cheese

0
978
Kitchen Russian
Calorie content 331.9 kcal
Portions 8 port.
Cooking time 80 minutes
Proteins * 8.5 gr.
Fats * 4.8 gr.
Carbohydrates* 70.8 g
* per 100 gr. product
Royal cheesecake with berries and cottage cheese
Content

We offer to cook a royal cheesecake with cottage cheese and berries - the pastries are so tasty and tender that they have every chance of becoming a signature recipe. At the same time, cooking is not particularly difficult. According to the principle of formation, a cheesecake resembles a cheesecake, but its composition is much cheaper, the cooking process is still simpler, and the calorie content is lower. For the berry layer, of course, an assortment of fresh berries is ideal. But in winter, frozen raw materials are also perfect, which must first be defrosted and then drained of excess juice.

Ingredients

Cooking process

step 1 out of 22
To prepare the sand base, pour the specified amount of flour, powdered sugar and a pinch of salt into a bowl. Cut the cooled butter into small cubes or rub on a coarse grater. Pour into flour.
step 2 out of 22
With dry hands, grind the flour with butter and powdered sugar until you get a uniform fine crumb.
step 3 out of 22
It is advisable to use a detachable baking dish to make it easier and safer to take out the finished cheesecake. We lay the bottom with oiled parchment, and grease the inner sides with butter. Pour three quarters of the cooked sand crumbs into the prepared form. With our hands we distribute it in an even layer in shape, at the same time tamping it.
step 4 out of 22
When distributing, we form the sides. Press the crumb against the walls with our palms.
step 5 out of 22
When the "shape" of the crumb is formed, we align it well with our hands, making sure that the thickness of the sides is more or less the same along the entire circumference.
step 6 out of 22
If you want a beautiful, even edge, then trim the walls of the dough protruding along the height with a knife.
step 7 out of 22
Additionally, you can smooth the edges with a silicone spatula. We remove the form with the dough in the freezer for a while, while we are preparing the curd filling.
step 8 out of 22
We put the remaining crumb in the refrigerator - later it will be used for sprinkling the surface.
step 9 out of 22
Put the fatty cottage cheese in a separate bowl and break the egg. Using an immersion blender, punch everything together until you get a homogeneous creamy mass.
step 10 out of 22
We break the second egg and continue working with the blender.
step 11 out of 22
Add the third egg, punch again with a blender until smooth.
step 12 out of 22
Thanks to the gradual introduction of eggs, the curd mass is completely homogeneous and very tender.
step 13 out of 22
Mix granulated sugar and cornstarch in a separate container.
step 14 out of 22
Pour the resulting dry mixture to the curd-egg mass, add vanillin and beat with a mixer until the sugar grains dissolve.
step 15 out of 22
Delicate melting curd filling is ready.
step 16 out of 22
We take out a form with compacted crumb from the freezer. Pour the prepared curd filling into it.
step 17 out of 22
Sprinkle the curd mass with the remaining sand crumbs.
step 18 out of 22
Preheat the oven to a temperature of 170 degrees. We put the form with the cheesecake on the middle level and bake for one hour. Then turn off the oven, and leave the cheesecake in it for another twenty minutes.
step 19 out of 22
We take the finished product out of the oven and let it cool completely. Then carefully remove it from the mold and separate it from the parchment.
step 20 out of 22
We transfer the cheesecake to a flat plate.
step 21 out of 22
Put the washed and dried berries on the surface of the baking. If the berries have been thawed, then the released juice must be drained before decorating the cheesecake.
step 22 out of 22
Before serving, sprinkle the berry layer with sifted icing sugar. The ideal addition to a slice of this dessert is a cup of tea or coffee.

Bon Appetit!

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