Curd Cheesecake

by Editorial Staff

Today I propose to cook the most delicate, light, airy, curd cheesecake on a spicy, aromatic, carrot base. The combination of a moist crust with nuts and spices and a curd layer with citrus notes is just perfect! Recipe based on cottage cheese, without cream cheese and heavy cream. Simple and delicious!

Cook: 1 hour

Servings: 8


  • For carrot crust:
  • Carrots – 110-120 g
  • Nuts – 50 g
  • Orange (zest) – 1 pc.
  • Egg – 1 pc.
  • Vegetable oil – 35 g
  • Sugar – 50 g
  • Flour – 80 g
  • Salt – 1 g
  • Soda – ¼ teaspoon
  • Baking powder – ¼ teaspoon
  • Spices- ½ teaspoon

For the curd layer:

  • Cottage cheese – 400 g
  • Egg white – 2 pcs.
  • Yolks – 3 pcs.
  • Sour cream – 50 g
  • Milk – 160 g
  • Sugar – 90 g
  • Corn starch – 30 g
  • Orange juice – 20 g


  1. Let’s start with the carrot crust. All liquid ingredients must be at room temperature! I combine the sifted flour with baking powder, soda, salt, and spices, mix and set aside for now. I shoot only the brightest part from the orange.
  2. I combine sugar with orange zest and grind. Then the egg and beat well for 2-3 minutes. The mass will turn white and increase slightly. I add vegetable oil and continue to beat. Next, dry ingredients and just mix everything.
  3. And at the very end, carrots (grated on a fine grater, without juice) and nuts (walnuts, fried, finely chopped). I mix everything gently.
  4. I bake in a split ring 19 cm in diameter. I covered the bottom with foil, greased the sides with vegetable oil. I spread the dough, level it.
  5. I bake in an oven preheated to 170 degrees for 30 minutes, until a dry toothpick. Allow cooling completely on the wire rack.
  6. Products for the curd layer. All liquid ingredients should be at room temperature.
  7. Beat the whites with a pinch of salt and 45g. to white and “medium” peaks. I put it aside for now.
  8. Cottage cheese (5% fat, pasty) can be rubbed through a sieve for a more uniform consistency or punch with an immersion blender. To make it easier to interrupt, you can add a little milk from the total amount.
  9. The mass should be homogeneous, without large lumps. I put it aside for now.
  10. Beat the yolks with the remaining sugar until white and fluffy. I also add sour cream (20% fat) and milk (2.5% fat) and mix everything there. Followed by starch, orange juice, and mix again. Or whisk at minimum speed.
  11. I also add cottage cheese there and at the very end with gentle movements so as not to disturb the splendor – proteins. The mass will turn out to be fluffy, light, and quite liquid.
  12. I trim the top of the cooled cake by cutting off the cap and put it in the shape upside down. Collect in a split ring 18.5 cm in diameter. The bottom was covered with foil.
  13. At the bottom of the cake and on top of the curd mass. You can hit the table several times to get the largest air bubbles out. I bake with steam! I put a container of boiling water at the bottom of the oven.
  14. I send it to an oven preheated to 150 degrees for 1 hour. The cheesecake should not rise too much or lower the temperature. I leave it in the oven with the door ajar until it cools completely.
  15. Then it is better to put it in the refrigerator for 3-4 hours, but better at night! I extract it from the form. Decorate at will. For this autumn season with a cup of a hot tea or aromatic coffee, a slice of such cheesecake is bliss 🙂

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