A layer of apricot jam gives the delicate cheesecake a bright flavor accent. This recipe is used to make cheesecake from cottage cheese. Cheesecake is baked in the oven.
Prepare products for cheesecake with cottage cheese and apricots. The curd should be soft and uniform, without grains. You can use sugar cookies, they are easier to grind. Leave the butter at room temperature in advance.
Wash the apricots, divide them into halves, remove the seeds. Pour half a glass of sugar to the apricots, add 2 tbsp of water and put on fire. Cook the apricots until the syrup thickens, about 20 minutes, over low heat, stirring constantly. Then puree the apricots with a blender and cool. Grind the cookies into small crumbs. Add soft butter to the liver. Grind the cookies with butter until smooth.
Cover a baking dish (20 cm in diameter) with parchment. Place the cookie crumbs on the bottom of the dish and tamp.
Place the dish with the base for the cheesecake in the oven, preheated to 170 degrees, for 10 minutes, so that the cookies and butter are baked.
Add eggs, remaining sugar, and vanilla essence to the curd.
Grind with a blender.
Add sour cream and grind everything together. The curd mass should become completely homogeneous.
Place a layer of cooked apricot jam on the cookie base. (Leftover jam can be folded into a jar, refrigerated, and used for other dishes.)
Then lay out the curd mass, smooth out.
Place the dish in a preheated oven. Bake cottage cheese cheesecake at 170 degrees for 40-45 minutes.
Then turn off the heat and leave the cheesecake in the oven with the door ajar for 20 minutes.
Remove from the oven, cool, and refrigerate, preferably overnight. The chilled cheesecake will become denser and cut well.
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