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

  1. Prepare the dough: sift the flour, make a depression in it, put salt and sugar in it.
  2. Place diced butter in the flour.
  3. Release the egg into the recess, pour in warm water.
  4. Shred the flour mass with a large knife.
  5. Knead the dough and place it in the refrigerator for 30 minutes.
  6. 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.
  7. 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.
  8. Bake the curd cheesecake at 180 degrees for 40-45 minutes.

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