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 Simple Cheesecake Recipe
Very tasty pastries with cottage cheese. The proposed cheesecake in composition exactly repeats the usual royal cheesecake, but it is made using a special technology that fabulously changes the taste. It turns out almost a pie, very tasty and tender.
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Flour mix:
Curd filling:
Filling:
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Swiss Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Flour mix:
Curd filling:
Filling:
Instructions
  1. Prepare the flour mixture: mix the flour in a bowl with baking powder, add pieces of butter at room temperature and rub with your hands into fine crumbs. Turn on the oven so that it warms up to 175 degrees C.
    Prepare the flour mixture: mix the flour in a bowl with baking powder, add pieces of butter at room temperature and rub with your hands into fine crumbs. Turn on the oven so that it warms up to 175 degrees C.
  2. Put eggs, sugar, vanilla sugar and cottage cheese in a bowl.
    Put eggs, sugar, vanilla sugar and cottage cheese in a bowl.
  3. Whisk into a homogeneous fluffy mass.
    Whisk into a homogeneous fluffy mass.
  4. At the bottom of the mold (22 x 18 cm), pour a thin (!) layer of butter and flour crumbs. If the mold is silicone, then nothing can be done with it, and if it is metal, then it must be covered with oiled parchment so that "tails" remain on the sides, pulling by which you can extract the finished cheesecake from the mold.
    At the bottom of the mold (22 x 18 cm), pour a thin (!) layer of butter and flour crumbs. If the mold is silicone, then nothing can be done with it, and if it is metal, then it must be covered with oiled parchment so that "tails" remain on the sides, pulling by which you can extract the finished cheesecake from the mold.
  5. Spread the cottage cheese filling on a layer of crumbs with a teaspoon. It is almost impossible to spread the filling on the crumbs without mixing them, so leave it in small heaps, half a teaspoon each.
    Spread the cottage cheese filling on a layer of crumbs with a teaspoon. It is almost impossible to spread the filling on the crumbs without mixing them, so leave it in small heaps, half a teaspoon each.
  6. Repeat the application of layers. The top layer should be crumbs. The more layers, the tastier. Place in a preheated oven and bake for about an hour until golden brown.
    Repeat the application of layers. The top layer should be crumbs. The more layers, the tastier. Place in a preheated oven and bake for about an hour until golden brown.
  7. While the cheesecake is baking, prepare the sauce. Mix sour cream and condensed milk with a mixer. You can add any flavor to the filling: essence, lemon zest, cognac and anything else.
    While the cheesecake is baking, prepare the sauce. Mix sour cream and condensed milk with a mixer. You can add any flavor to the filling: essence, lemon zest, cognac and anything else.
  8. Remove the cheesecake mold from the oven and immediately pour the sour cream filling into the mold.
    Remove the cheesecake mold from the oven and immediately pour the sour cream filling into the mold.
  9. Leave in the mold until cool. Take out the cheesecake and cut it, you can sprinkle powdered sugar or cocoa on top. You can try it!
    Leave in the mold until cool. Take out the cheesecake and cut it, you can sprinkle powdered sugar or cocoa on top. You can try it!
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