Do you like cottage cheese pastries? And cheesecakes? If Yes – cook with us on this recipe. If not – cook with us on this recipe. Yes,cook with us anyway! We offer you to cook a very interesting version of the traditional cheesecake. Though a cheesecake can it be called except for ingredients: cheese and dough. Nothing else in common. In appearance it is rather a cake. And here is way to preparations. In General, better let us try. Believe me, your kids will ask to cook it again and again.
Flour – 1.5 cups
Butter (or margarine of good quality) – 100 grams
Baking soda or baking powder – 1 teaspoon
Cottage cheese – 0.5 kg.
Egg – 2 PCs
Sugar – 1 Cup less if you don’t like much sweet
Sweetened condensed milk (not vegetable dyes, and high-quality «real») – 1 Bank
Sour cream or cream – 100 gr
Preparing the crumb
She will have cakes to cake-cheesecake. Flour sift together with soda, cold (!) butter for convenience, chop into cubes and add to the flour. In a bowl of flour with a knife first chop the oil. As soon as the pieces of oil become small enough, just RUB with your hands. It will be faster and more convenient.
Turn on the oven for preheating. By the time it’s ready, we’ll have our cheesecake.
The filling is not harder to prepare crumbs. Eggs, sugar, vanilla and curd grind together. With a mixer or a dip blender, punch until smooth.
Assembly and baking
Take a split mold with a diameter of 22-24 cm. Lubricate with oil, pour a spoonful of flour and shaking the form, evenly distribute the flour in the oil. We will get the so-called «French shirt» – a very convenient way to prepare the form for baking. Baking then easily lags behind the edges of the form and does not burn.
At the bottom, spread a thin layer of flour crumbs. Now you need to put a layer of grated cottage cheese. Make it a little difficult, because if you smear, as we used to spread the cream, the filling is mixed with flour crumbs. Therefore, take a teaspoon and dot small portions spread cottage cheese-filling evenly over the entire area of the form. Carefully level. Now again pour a layer of crumbs (everything is simple) and again – the filling. So we get two or three layers. The top layer should be crumbs.
Place in the oven and bake for about an hour at 170 degrees. Products with cottage cheese filling are always baked in the middle heat, so the cottage cheese is tastier. While the cheesecake is baking, prepare the sauce.
Whisk the cream with a blender with condensed milk. All! Fill is ready. One little tip. If you have a choice, take better heavy cream, not sour cream. Sour cream gives a small sourness to the finished dish. Though, maybe you’ll like the version with sour cream. So try both options and decide which one is tastier.
In the fill, you can add a variety of flavors and fillers (poppy, mashed nuts, crushed dry berries, etc.).)
As soon as the top layer of crumbs becomes Golden, cheesecake is ready. Take it out of the oven, let cool for five minutes, no more, and directly in the form of pour a Mixture of condensed milk and cream. Leave in this form until cool.
As soon as the cake-cheesecake is completely cooled (it will take a few hours), remove it from the mold and serve. The liquid from the cottage cheese will be absorbed during baking into butter crumbs, so that it will turn into delicious sand cakes and cheesecake will keep its shape perfectly.
Delicate creamy caramel taste of filling will not leave anyone indifferent.Put the kettle on and invite the family to the table. Bon appetit!