An incredibly delicious creamy curd cheesecake combined with a delicate biscuit and fresh strawberry aroma creates a divine taste. The cooking process is time-consuming, but this cake is worth it.

Summary

Ingredients

For a biscuit:

• Chicken eggs – 2 pcs.
• Salt – 1 g
• Sugar – 50 g
• Flour – 60 g

For curd soufflé:

• Curd – 1 kg
• Chicken eggs – 5 pcs.
• Sour cream – 400 g
• Softened butter – 80 g
• Sugar – 230 g
• Vanilla sugar – 1 sachet
• Starch – 30 g

For decoration:

• Strawberry – 300 g
• Purchased jelly – 1 sachet

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Instructions

1. Let’s prepare the base for our cheesecake, namely a biscuit for 2 eggs. Add a small pinch of salt to the eggs and begin to beat with a mixer, first at low speed, then gradually increase them.
   When the eggs are beaten until a dense foamy mass, add sugar one spoon at a time, without stopping beating. Beat the mass until a dense glossy state and until the volume increases by 3-4 times.
2. Sift the flour into the beaten egg-sugar mass and gently stir in it with a spatula, whisk or spoon.
3. Cover a detachable form with a diameter of 24 cm with baking paper, pour the biscuit dough into it, level it, and put it in the oven, preheated to 180 degrees, for about 15 minutes. We check the readiness with a wooden stick – it must be dry.
4. We take the finished biscuit out of the oven and let it cool completely right in the mold.
5. During this time, we will prepare the curd mass for the soufflé. Using a blender or a kitchen processor with sharp knives, mix all the ingredients except the eggs. Mix for a long time until the mass is pasty, smooth, and homogeneous.
6. Add eggs and mix at low speed for 20-30 seconds.

   

7. We collect and bake cheesecake. I have a detachable form and there is a possibility that the curd filling will leak out of the cracks. Therefore, I wrapped my uniform with a refractory film (cut with a baking sleeve), and I also increased the height of the sides with baking paper.
8. Pour the curd mass onto the biscuit in a prepared form. We put the mold with the future cheesecake into a mold of a larger dia, after pouring hot water there, taking into account that the water reaches half of the mold with the cheesecake.
9. We put in a preheated oven. The curd cheesecake will be baked at 160 degrees for about 1 hour 40 minutes. or 1 hour 50 min. The middle of the cheesecake should be mobile, but not runny. If you shake the cake a little, then the middle vibrates.
10. We take out the finished curd cheesecake from the oven. Remove the cheesecake mold from the mold with water. To prevent the cheesecake from cracking during cooling, separate it from the sidewalls of the mold with a knife. Let it cool for 3-4 hours and you can already eat or additionally decorate with fresh strawberries, filled with jelly.
    Cut the strawberries into slices and spread them over the curd soufflé according to the principle of laying tiles or according to your taste. We prepare the jelly according to the instructions on the package. When the jelly is almost cold and begins to thicken, pour it over the strawberries.

    

11. We put the curd cheesecake with strawberries in the refrigerator for at least 2 hours, or better overnight so that the jelly hardens well and the curd soufflé stabilizes.
12. I must say that this cheesecake made from cottage cheese with strawberries on the second and third days is much tastier than on the first day.
    I assure you, you will become a real fan and aficionado of this curd cake!

Bon Appetit!