Cheesecake is one of the most delicious and popular desserts with cheese content. By the way, despite the fact that this delicacy came to us from American and European cuisines, its homeland is considered to be Ancient Greece-archaeologists have found a book by the Greek doctor Eigimus about the art of making cheesecakes, dated V century BC! However, recipes for this dish existed in Ancient Rome, so in reality cheesecake is much older than it can be assumed initially. And, of course, there are many different variations of its preparation now. Try to make an amazing low-temperature cheesecake with strawberries and caramel – the most delicate cream based on cottage cheese, cream and sour cream will impress even the most sophisticated gourmets! And strawberries and caramel will make the taste of this dessert even brighter and richer!
Sponge cake: beat eggs for 5 minutes with sugar until thick foam. Then gently stir in the flour. Apply a thin layer on a silicone mat and bake for 8 minutes at a temperature of 170 degrees on medium convection.
Cut a sponge cake ring to the size of the ring itself, put parchment on the bottom and fix it with two layers of foil, pour out the simply mixed ingredients that go to the cream for cheesecake (cottage cheese, eggs, sour cream, cream, sugar, vanilla extract).
Bake at 110 degrees for 2 hours in the oven on medium convection.
Allow to cool at room temperature, then refrigerate and cool. Cut into 12 pieces, place the strawberries on top.
Caramel: over medium heat, melt the sugar, adding in two stages, then pour in the cream and mix, cool. Decorate the cheesecake with strawberries and caramel.