Cheesecake with cottage cheese with pastries

With vanilla flavor and creamy taste - it's impossible to resist! I do not know a single person who does not like cheesecake. There are many variations of it, but I like the classic cheesecake with cottage cheese with pastries. Homemade, with love - it is much tastier than in a coffee shop or pastry shop.

Anna Slavina

The author of the recipe

Winner of the contest Best Recipe of the Week March 23-29

Cheesecake with cottage cheese with pastries

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Composition / ingredients

servings:

Shortbread cookies

350

Butter (130 g for the base and 20 g for greasing the mold)

150

Cottage cheese (I have Philadelphia)

600

Fat cream (33%)

150

Powdered sugar

150

Eggs (Category C0)

Corn starch

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 41 % 23 g

Carbohydrates 48 % 27 g

401 kcal

GI: 15 / 52 / 33

Step-by-step cooking

Cooking time: 3 h

Step 1:
Grind the cookies into crumbs (I used homemade cookies, for me it is more natural and tastier, if there is no homemade, take your favorite shortbread cookies), melt the butter in the microwave, cool to room temperature. If desired, you can replace the third part of the cookies with ground walnuts or almonds, pre-fry them, so it will be fragrant and tastier.
Step 2:
Add the melted butter to the liver, mix.
Step 3:
The bottom and sides of the detachable shape (I have a diameter of 20cm) lubricate with butter, shoot the bottom with parchment, tamp a mixture of cookies and butter on the bottom and sides, 7-8 mm thick. Put it in the freezer for 20 minutes.
Step 4:
Get all the ingredients for the cheese mass in advance from the refrigerator, they must be at room temperature. Add powdered sugar to the curd cheese, mix with a spatula to dissolve the powder and form a homogeneous smooth mass, I use powder because it dissolves faster than sugar.
Step 5:
Gradually add cream, eggs, vanilla, lemon juice and starch. Mix with a spatula, while not whipping the mass too much — if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack when baking.
Step 6:
Pour the mixture into the mold. Twist it several times to remove excess air and level the surface of the cheesecake.Preheat the oven to 180 degrees, heating mode - top / bottom without convection.
Step 7:
Place a baking tray filled with water on the lower level. Bake for 30 minutes at 180 degrees, then reduce to 150 and bake for another 30 minutes, then turn off the oven, leave the cheesecake in the oven with the door ajar for an hour. Then take it out of the oven and let it cool completely, then wrap the top of the mold with cling film and put it in the refrigerator overnight. Before serving, run a knife along the sides of the mold, remove the parchment and transfer the cheesecake to a dish. Decorate as desired.

I want to note that all manipulations with cheesecake at each stage need to be done very carefully, it has a very delicate structure. I would also like to clarify - I like cheesecake with sides, if you want to cook without - you need to use 150 g of cookies and 50 g of butter. Cooking cheesecake is not difficult at all, you just need exposure and time, as well as the exact execution of all the steps from the recipe. The result is worth it - the taste is amazing!