Curd Cheesecake with Adyghe Cheese and Black Currant
by Editorial Staff
I would like to bring to your attention a recipe for a delicious cheesecake from cottage cheese, with Adyghe cheese and black currant. Curd cheesecake with currants turns out to be tender, aromatic. The sweet taste is diluted with a pleasant berry sourness.
Cook: 3 hours 45 mins
Servings: 8
Ingredients
For the test:
- Flour – 170 g
- Sugar – 50 g
- Butter – 80 g
- Yolk – 1 pc.
- Baking powder – 1/2 teaspoon
For filling:
- Black currant – 200 g
- Cottage cheese – 500 g
- Adyghe cheese – 200 g
- Sour cream – 350 g
- Eggs – 2 pcs.
- Egg white – 1 pc.
- Sugar – 160 g
- Corn starch – 35 g
- Vanilla sugar – 1 teaspoon
For decoration (optional):
- Powdered sugar
- Ground cinnamon
- Black currant
- Sugar
Directions
- We prepare products for shortcrust pastry. Cut the butter into cubes, it should be soft.
- Sift flour and baking powder into a bowl for kneading the dough.
- We send butter to the dry mixture and grind it a little with flour.
- Add sugar and continue to grind the ingredients.
- We get a soft and airy crumb, to which we add the yolk. Now all the ingredients have been added, we knead the dough.
- Knead the dough on the table.
- Lubricate the split form (I have a diameter of 20-21 cm) with butter. If the form is not airtight, put parchment. We distribute the dough in shape, forming a cake with sides.
- Using a fork, make holes in the cake. We send the shortbread for the cheesecake to the oven, preheated to 180 degrees, until browning, for about 15 minutes.
- In the meantime, the cake is baked, let’s take care of the card base.
- Pour cottage cheese into a bowl, add Adyghe cheese there, breaking it into small pieces. My cheese is slightly salted; if your cheese is too salty, then soak it in cold water beforehand.
- Add sour cream. We mix.
- Grind with a blender until smooth.
- Add sugar, leaving 1 tbsp for berries, vanilla sugar, and eggs. Mix well.
- Now add starch, about 2/3 of the amount indicated in the recipe. Stir until smooth.
- Add 1 tablespoon to the currants. a spoonful of sugar, the remaining starch, and mix.
- Let the cake in the form cool down a little. Lubricate the sides of the mold with butter.
- Put the curd base on the cake, about 2/3 of the total mass.
- Distribute the currants evenly on top.
- Then we spread the rest of the filling. We level with a spatula.
- We bake the curd cheesecake in the oven preheated to 150 degrees, for about 1 hour 30 minutes, a little more or less. I bake on the middle level and put a dish of water on the bottom.
After baking, do not remove the cheesecake from the oven, but let it cool completely in the oven with the door ajar. Then we put the curd cake with currants in the refrigerator for several hours, preferably overnight, to stabilize the consistency.
- I sprinkle the finished cottage cheese cheesecake with Adyghe cheese and currants with powdered sugar and cinnamon. On top in the center, I spread the black currant berries with sugar.
- Be sure to make a current cheesecake and taste this beauty! Just lick your fingers!
Bon Appetit!
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