Curd Cheesecake

by Editorial Staff

Cheesecake is just awesome. It’s easy and cheap to make and tastes just as good as real cheesecake.


For the basics:

  • Shortbread cookies “For tea”
  • Soft butter – 100 g

For filling:

  • Cottage cheese (very fatty) – 500 g
  • Eggs – 3 pcs.
  • Vanilla
  • Flour – 50 g
  • Sugar – 100 g
  • Cream 35% – 120 g
  • Lemon zest – 1 tbsp

To fill:

  • Sour cream 20% – 200 g
  • Powdered sugar – to taste
  • Vanilla

For filing:

  • Fresh mint
  • Strawberry jam


  1. Before preparing the cheesecake, remove all the ingredients from the refrigerator in 2 hours – they must be at room temperature, otherwise, the dessert will burst during the baking process.
  2. We will start the preparation of curd cheesecake with the base, or the so-called dough. Grind the cookies into crumbs using a blender or in a coffee grinder. Then rub the cookies with butter with our hands until smooth.
  3. We take the dishes in which we will bake – they should not be thin, otherwise, the cheesecake will quickly burn from the bottom and will not cook inside. We distribute the “dough” over the entire bottom of the mold and make the sides (it is most convenient to do this with a spoon). The thickness of the base should not be more than 1 cm. We put the mold in the refrigerator for 1 hour – the base must completely solidify.
  4. Now we will make the filling. We take cottage cheese – it should not be grainy and dry. Beat the cottage cheese in a blender or rub through a sieve.
  5. We continue to beat and beat in 3 eggs one by one. Add vanilla and flour, beat on medium speed.
  6. Then we gradually introduce sugar. Pour in the cream and pour in the lemon zest, grated on a fine grater. Beat everything well again.
  7. When the base is completely solidified, pour the curd mass into it. From below, you need to knock a little on the shape with your palm so that the air comes out. We send it to a hot oven and bake at a temperature of 170-180 degrees for 10 minutes. Then we reduce the temperature to 100 degrees and cook the cheesecake for 1 hour. The cheesecake is ready if the center is firm and firm, like a soufflé. To check the readiness, knock with a spoon on the edge of the mold – if the middle shudders, but the edges don’t, then the dessert is ready.
  8. While the cheesecake is baking, mix the sour cream with powdered sugar and vanilla.
  9. We take out the finished cheesecake from the oven and make a layer of sour cream up to 1 cm thick. Put it in the oven for 10-15 minutes at 100 degrees. Then, in the turned-off oven with the door ajar, let the cheesecake cool for 2 hours.
  10. Pry off the edges of the curd dessert and take it out of the mold. Decorate with mint leaves.
  11. Sprinkle with strawberry or other jam.

Bon Appetit!

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