This cheesecake is prepared without a sand base, which does not prevent it from being self-sufficient and delicious.
Mix cottage cheese with sugar, whisk until smooth.
Add eggs, vanilla, mix well.
Now it's condensed milk. In the original recipe, they asked to use 300 g, I added half a jar of about 150 g. It was a matter of taste, it was so sweet.
Whisk everything well.
Pour the mass into a baking dish, send it to the oven preheated to 160C.
Put a container of water on the lower level of the oven.
Cook for about 30-40 minutes. Until the mass is compacted, and whisk the middle a little.
The finished cheesecake is cooled in the oven, then kept in the refrigerator for at least 2 hours.
Serve with berries, chocolate or fruit sauce.
Very pleasant, caramel taste and delicate texture.