Cottage Cheese and Blueberry Cheesecake Recipe
I’m going to bake a stunningly delicious blueberry pie/cheesecake. The excellent combination of the sandy base, which literally melts in your mouth, with juicy cottage cheese and sweet and sour blueberries guarantees you a truly heavenly pleasure! We pamper our loved ones and ourselves with delicious treats!
Servings
6
Cook Time
90minutes
Servings
6
Cook Time
90minutes
Ingredients
Dough:
Filling:
Instructions
  1. Butter from the refrigerator cut into pieces, add sugar, vanilla sugar, egg yolk, lemon juice, most of the flour, baking powder and knead the dough.
  2. Then add the remaining flour. The dough does not need to be kneaded for a long time, just collect it in a ball.
  3. We put the dough in a bag and send it to the refrigerator for 30 minutes.
  4. For the filling, cottage cheese, sugar, vanilla sugar, sour cream, egg yolks, juice and lemon zest will be beaten with a blender into a homogeneous mixture.
  5. Take 3 proteins, add a pinch of salt and beat into a fluffy foam with a mixer.
  6. Add a little whipped whites to the curd mass and stir well with a spatula from the bottom up. Here we also add corn starch.
  7. The baking dish is 24 cm, the bottom I covered with parchment paper. Spread the dough, distribute it with your hands in the form, forming the sides.
  8. Spread the curd filling alternating with blueberries.
  9. Blueberries can be taken both defrosted and frozen.
  10. Bake the cheesecake in a preheated 180 degree oven for 55 minutes.
  11. The finished cheesecake is allowed to cool and put in the refrigerator for 1 hour.
  12. Then we put the kettle on and call everyone to drink tea. Bon Appetit!
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