Cottage Cheese Cake “Frost and Sun” Recipe
Our answer to Western cheesecake is a delicate air cake based on cottage cheese. This is the golden mean between cheesecake and casserole, since the original cheesecake recipe uses soft cheese. But with cottage cheese, the dessert turns out faster, and the taste is not inferior to the original. This dessert will be a great start to the day for your loved ones, an afternoon snack for children or a light treat for dinner for yourself. The white curd mass looks like a snow cover, and the yellow glaze symbolizes the sun. The aroma of vanilla will give you a wonderful mood, and tangerines – anticipation of the New Year.
Servings
2
Cook Time
90minutes
Servings
2
Cook Time
90minutes
Ingredients
Instructions
  1. Grind the cookies with a blender into crumbs, mix with soft butter.
  2. Cover the baking dish with foil so that the edges of the foil are equal to the height of the mold. This is necessary so that the dough can be easily removed together with the foil without damaging it. Flatten the cookies into shape, forming small sides at the edges. Dry in a preheated 180° oven for 5 minutes.
  3. Beat the cottage cheese with a blender until a homogeneous curd mass is obtained. Add sour cream and mix again.
  4. Beat the eggs with powdered sugar. It is advisable to mix all the ingredients at low speeds or manually. Thus, no bubbles form on the mass, the surface will become smooth.
  5. Add flour and vanilla to the egg mixture and mix gently.
  6. Mix the egg-curd mass, squeeze out the lemon juice. In the end, you should get a homogeneous mass without bubbles, similar in consistency to sour cream.
  7. Fill the mold with cookies with cottage cheese. Place in a large container with hot water, and then in a preheated 220 ° oven for 15 minutes. Then reduce the oven power to 180° and bake for an average of 30 minutes. The baking time will depend on the shape. If it is small, but deep, as in the photo, it will take a little longer. If the shape is larger around the perimeter, but low – a little less. Readiness can be determined by the smell of vanilla. As soon as the kitchen is filled with vanilla flavor, you can turn off the oven and leave the casserole to cool by slightly opening the oven door.
  8. If time permits, you can put the dessert in the refrigerator for several hours. Then pour over the finished lemon glaze.
  9. Remove the finished dessert from the mold together with the foil, remove the foil, put it on a plate and decorate the cake with tangerine slices.
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