Composition / ingredients
Cooking method
We start with the filling. Break two eggs into the cottage cheese, add granulated sugar to taste and vanilla. Beat everything up. For the dough, mix sour cream, egg and flour. The dough is unsweetened, so the filling can be made sweeter. Turn on the oven at 190 degrees. Now take a mold or a frying pan (23-24 cm.), grease with vegetable oil and pour the dough into it, distributing evenly. And put the filling directly on the raw dough, stepping back from the edge 1-1.5 cm to form the sides.
Bake for forty minutes, until the dough browns, because the cottage cheese does not change in color. While the cheesecake is in the oven, it greatly increases in size, and after cooling it falls off, and the cottage cheese lags behind the dough (you can see in the photo). That's all, you can serve it on the table.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanillin - 288 kcal/100g
