Curd Cheesecake
by Editorial Staff
Curd cheesecake turns out to be very tasty, with a pleasant filling and not dry dough at all. I took this wonderful recipe for cottage cheese cheesecake from the magazine “Lisa”.
Cook: 2 hour
Ingredients
- For the test:
- Butter – 125 g
- Eggs – 1 pc.
- Flour – 250 g (2 cups with a capacity of 200 ml)
- Sugar – 90 g
- Water (warm) – 3 tbsp
- Salt – 1 pinch
* - For filling:
- Cream – 200 g
- Cottage cheese (dietary) – 500 g
- Eggs – 4 pcs.
- Sugar – 100 g
- Starch – 2 tbsp
- Lemon zest – 1 teaspoon
- Salt – 1 pinch
* - Fruit – for decoration
Directions
- Prepare the dough: sift the flour, make a depression in it, put salt and sugar in it.
- Place diced butter in the flour.
- Release the egg into the recess, pour in warm water.
- Shred the flour mass with a large knife.
- Knead the dough and place it in the refrigerator for 30 minutes.
- Prepare the filling: if the curd is grainy, rub it through a sieve. Add starch, a pinch of salt, cream, lemon zest, the remaining eggs, and sugar to the curd. Mix the filling thoroughly.
- Form the cheesecake: roll out a circle with a diameter of 30 cm from the dough and place it in a mold with a diameter of 26 cm, making the sides. Put the filling on the dough. You can garnish the cheesecake with fruit.
- Bake the curd cheesecake at 180 degrees for 40-45 minutes.
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