Cottage cheese cheesecake made of sour cream and cottage cheese

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients to prepare the base. Cookies can be used sugar or biscuit, with additives in the form of ground nuts, pieces of chocolate or ordinary.

2. Step 2:

   

   Melt the butter over low heat or in the microwave and cool to room temperature.

3. Step 3:

   

   Chop the cookies into fine crumbs in a blender. You can chop cookies with your hands or with a rolling pin instead of a blender.

4. Step 4:

   

   Pour the butter into the cookies and whisk everything in a blender again.

5. Step 5:

   

   A moist homogeneous crumb should be obtained.

6. Step 6:

   

   Line the baking dish with greased baking parchment. So the cheesecake will be convenient to take out and it will not stick. I used a cooking ring without a bottom with a diameter of 20 cm. A split mold with a diameter of 20 to 24 cm is also suitable . Put the cookies in the mold and tamp well, trying to make the cookies fit snugly against the walls and the semi-liquid filling does not leak out. If desired, you can form the sides *. Put the cookie mold in the refrigerator.

7. Step 7:

   

   Prepare all the necessary ingredients for the filling. In order for the cheesecake to have a soft cream filling, it is better to use soft cottage cheese with a fat content of 5-9%. Sour cream must be thick to have a spoon in it. Before using cottage cheese and sour cream, drain the whey from them, if there is any.

8. Step 8:

   

   Put the soft cottage cheese in a bowl, add sugar and beat with a mixer until fluffy.

10. Step 9:

    

    Add sour cream and mix with a mixer on low speed until smooth.

11. Step 10:

    

    Add the eggs one at a time, beating the mass until smooth each time. Eggs can greatly dilute the mass, especially if the mass was not very thick before. Therefore, it is better to use medium-sized eggs. If the mass is still very liquid, sift 1-2 tablespoons of flour directly into it and mix the mass. Leave for 5-8 minutes so that the flour swells and thickens the mass. Flour can also be replaced with corn starch.

12. Step 11:

    

    At the end, pour in the lemon zest and mix with a spoon or spatula. It is better not to use a mixer, since all the zest will gather on the corollas.

13. Step 12:

    

    The final mass should be fluid, but not like water, but slightly viscous.

14. Step 13:

    

    Place the mold with the base on a baking sheet lined with parchment. Pour the filling onto the cookie base. It will disperse itself in an even layer. At the same time, it is advisable not to immediately pour out the entire filling. First pour a little spoon along the sides of the mold to check whether the filling will flow between the cake and the mold. If everything is fine, you can pour out the rest of the mass.

15. Step 14:

    

    Bake the cheesecake for about 1 hour at 170 ° C, then let it stand in the cooling oven with the door open for another 10-15 minutes. At first, the cheesecake will rise a lot. But as it cools down, it will fall off and take an even shape. In a hot cheesecake, the middle will tremble.

16. Step 15:

    

    Completely cool the cheesecake at room temperature, then refrigerate for 6-8 hours to cool completely. As the filling cools, it will acquire the density of a classic cheesecake.

17. Step 16:

    

    Cut the cheesecake into portions and serve to the table. Enjoy your meal!