Cheesecake with Raisins and Dried Apricots (in the Oven)

by Editorial Staff

The most delicious recipe for cheesecake with raisins and dried apricots, which goes well with chocolate dough. This cheesecake, or cottage cheese casserole, can be prepared without chocolate dough. It is advisable to bake the cheesecake in the oven only from homemade fatty cottage cheese, then it turns out to be truly tender, juicy, and very tasty!

Ingredients

For chocolate dough:

  • Flour – 350-400 g
  • Butter – 150 g
  • Eggs – 2 pcs.
  • Sour cream with a fat content of at least 20% – 2 tbsp
  • Sugar – 100 g
  • Baking powder (baking powder) – 2 teaspoon
  • Dark cocoa – 3 tbsp or 30 g
  • Salt – a pinch

For curd mass:

  • Cottage cheese (preferably homemade) – 1.5 kg
  • Eggs – 6 pcs.
  • Butter – 100 g
  • Vanilla or cream pudding – 1 sachet or corn starch – 3 tbsp
  • Sugar – 300-350 g
  • Seedless raisins – 100 g
  • Dried apricots – 100 g
  • Lemon – 1 pc.
  • Vanilla sugar – 2 tbsp

Directions

  1. First, you need to rinse the raisins and dried apricots, pour hot water, and leave for 15 minutes. Then drain the water and dry the dried fruit with a paper towel. Then cut the dried apricots into small cubes.
  2. Grind soft butter with sugar and salt. Add eggs, sour cream and grind well into a homogeneous mass. Then add the sifted flour mixed with sifted cocoa and baking powder and knead the dough. The dough should be tender, elastic, not sticky to your hands.
  3. Divide the dough into two parts – large and small. Wrap a smaller part of the dough with cling film and put it in the freezer.
  4. Spread the other (most) part of the dough with your hands on parchment over the entire bottom and sides of your mold (I have a 26×26 cm mold), making uniform sides from the dough. Then send the form with chocolate dough to the refrigerator for 30-40 minutes.
  5. During this time, prepare the curd mass. Pass the cottage cheese through a meat grinder with fine holes so that it becomes homogeneous and airy.
  6. Divide eggs into yolks and whites. Add half the sugar, vanilla sugar to the egg yolks. Beat the yolks with sugar with a mixer until whitening, about 3-4 minutes. Add whipped yolks to the curd.
  7. Add pudding or starch, raisins, chopped dried apricots, 2 tablespoon. tablespoons of lemon zest, juice of half a lemon, as well as melted and slightly chilled butter. Mix everything well.
  8. At the very end, beat the egg whites with the remaining sugar until fluffy and firm (soft) peaks. Add the whipped egg whites in portions to the curd mass and mix gently.
  9. Take the form with the dough out of the refrigerator, distribute the curd mass over the entire form. Take out a smaller part of the chocolate dough from the freezer and grate on a coarse grater on top of the curd mass.
  10. Bake curd pie or cheesecake in an oven preheated to 180 ° C for about 60-70 minutes. The baking time and temperature must be adapted to each oven individually!
  11. Remove the finished curd pie from the oven, let it cool completely in the form.
  12. Only then carefully remove the cheesecake pie from the mold, turning it over on a board or a large plate. And most importantly, it is very important to let the finished cheesecake stand for at least 10-12 hours, or better all night.
  13. When the cheesecake stands well, it will set perfectly and acquire its own special structure and unique taste. A fragrant delicate cheesecake with raisins and dried apricots, complemented by crunchy chocolate dough, is ready. The weight of the finished product is 3.5 kg.

Bon appetit and good baking!

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