Cheesecake with Cream Cheese Curd Recipe
As much as I was afraid to cook this cheesecake, it turned out to be easy and unpretentious. The most common foods that you will find in your refrigerator.
Servings
10
Cook Time
120minutes
Servings
10
Cook Time
120minutes
Ingredients
Instructions
  1. Break the cookies into medium pieces.
  2. So that they easily pass into the neck of the meat grinder.
  3. Grind.
  4. Melt the butter in a way that is convenient for you. You can use a microwave or a water bath…
  5. Add the slightly cooled butter to the liver. Rub it with your hands.
  6. Transfer the resulting mass into a detachable mold (I have 26cm), level it, make the sides. Bake at 160 degrees for 10-13 minutes. Cool.
  7. Tightly, in several layers, wrap the cake mold in foil.
  8. Beat the cottage cheese, sugar and cream with a mixer. The sugar should completely dissolve. Then add one egg at a time and keep beating for a few seconds (we don’t need a lot of air bubbles).
  9. Preheat the oven to 160 degrees. Pour the cheese filling onto the base. Lightly tap the mold on the surface to remove excess air bubbles.
  10. I decided to experiment and divided the filling into 2 parts. I added some food coloring to one of them. You can skip this moment.
  11. Boil water in a kettle. Carefully pour onto a baking sheet, put the cake pan on top. My baking tray is shallow. Ideally, of course, there would be more water… Bake for 60 minutes. Let stand in a hot oven for another 30 minutes.
  12. Cool slightly.
  13. Leave it overnight in the refrigerator. And enjoy tea and coffee.
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