| Cook Time | 180 minutes |
| Servings |
Ingredients
- 300 gram Cookies sand
- 100 gram Butter
- 800 gram Cottage cheese
- 200 gram Sugar
- 4 pieces Chicken eggs
- 250 ml Cream (30%)
- 600 gram Fruit puree strawberry with sugar
- 15 gram Gelatin sheet
Ingredients
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Instructions
- All the ingredients were taken out of the refrigerator in advance to warm up to room temperature. Cookies crushed in a food processor.
- To the crumbled liver, I added butter at room temperature, stirring. You should get a loose mass.
- Split form with a diameter of 26 cm covered with baking paper and put the sand mass.
- Leveled the bottom of the glass. I did the base without the sides, I like it better this way. Sent the base for 5-7 minutes in the oven, preheated to 180-200 gr.
- With a mixer, I mixed curd cheese with sugar at the lowest speed. You can't whip it up!
- Next, enter one egg, again mixed, but not whipped.
- Then poured in the cream and mixed the cheese mass well with a silicone spatula.
- Transferred the mass to the form, on a ready-made basis. Leveled and sent to the warmed up to 200 gr. the oven, for 15 minutes. Then I lowered it to 110gr. and cooked for another 1 hour.
- Cooled the cheesecake in several stages. After switching off, left in a slightly open oven for 1 hour. Then I kept it at room temperature until it was completely cold and then put it in the refrigerator. But it still cracked.
- Leaf gelatin soaked in cold water for 10 minutes. Strawberry puree with sugar (frozen in summer) brought almost to a boil. When it was a little cold, I introduced gelatin. Stir well until the gelatin dissolves and pour over the finished and chilled cheesecake. Put it in the refrigerator for the night.
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