Christmas Cheesecake Recipe
Lots and lots of filling and thin dough – this is for fans of cottage cheese baking! Moderately sweet, with a slight sourness in the layer and the aroma of vanilla pudding – a real feast on the table! Sweet tooth add more sugar, I have it at least.
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Dough:
Filling:
Layer:
Instructions
  1. Grind cold butter with flour and salt. Cut it with a knife. Add sugar.
  2. Beat the egg.
  3. Grind them into crumbs with your hands.
  4. Pour in a spoonful of cold water (or milk, or whey) until the dough begins to gather into a lump.
  5. Knead an elastic dough bun, cover and set aside.
  6. For the filling, it is better to take cottage cheese in a package. If he has grains like mine, then grind with a blender. I have no fat.
  7. Add powdered or fine granulated sugar. Pre-grind in a coffee grinder.
  8. Add vanilla sugar.
  9. Cut the butter into pieces.
  10. Melt in the microwave. Cool it down a little.
  11. Beat the egg, pour into the cottage cheese.
  12. Then add the melted butter.
  13. Mix the mixture and pour into pudding packs.
  14. Mix thoroughly.
  15. Add pure raisins.
  16. The dough is kneaded in a removable mold (21 cm in diameter), covered with parchment, which is lubricated with odorless oil. Bumpers are mandatory. Prick the bottom with a fork.
  17. For the interlayer, crumble any cookie. I used to have spices.
  18. Spread candied fruits or any berries from the syrup on the bottom. I used quince slices from syrup, they are sour.
  19. Here’s what they look like in a jar of syrup. It is usually added in Latvia to tea instead of lemon. quince – mini-quince, grows here in all gardens.
  20. Fill the bottom of the cake with filling
  21. Tamp lightly with a spatula or spoon to avoid voids.
  22. Sprinkle raisins on top.
  23. Bake in a preheated 180 * oven for 40-45 minutes.
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