An airy and unpleasant variation on the theme of cheesecake for lovers of all curd.
It is necessary
- For the basics:
- - 235 g flour;
- - 120 g butter;
- - 135 g of sugar;
- - 1 large egg;
- - 1 tsp baking powder.
- For filling:
- - 4 eggs;
- - 135 g of icing sugar;
- - vanillin on the tip of a knife;
- - 800 g 9% cottage cheese;
- - sour cream 30%;
- - 40 g starch.
Instructions
Step 1
The day before making the cheesecake, we weigh the sour cream in a linen bag to remove excess whey. The next day, chop butter and flour into crumbs. Add baking powder and sugar and mix thoroughly. We make a depression in the dry ingredients and break the egg into it. Knead an elastic and smooth dough that does not stick to your hands.
Step 2
Roll out the dough into a layer 5 mm thick. Lightly grease the baking dish and sprinkle with flour. We transfer the dough into it (I do this by winding the layer on a rolling pin) and level it. We form the sides, cut off the excess and set in the cold.
Step 3
In the meantime, we will deal with the filling, at the same time setting the oven to heat up to 180 degrees. Separate the yolks from the proteins. Beat the latter with 70 g of powdered sugar and a pinch of salt until stable peaks. And beat the yolks with the rest of the powder and vanilla until the mass in volume doubles.
Step 4
Grind cottage cheese with starch until smooth and smooth using a mixer. Add sour cream at the slowest speed.
Step 5
Squirrels in several stages, with the movements of the spatula from the bottom up, combine with the yolks. Add the egg mixture to the curd with sour cream.
Step 6
We take out the base in the form from the refrigerator and pour the mixture into it. We put in the oven for 50-60 minutes. A sign of readiness: a stable high "cap" with a pleasant blush to the eye. Cool the cake in an open oven, and then put it in the refrigerator overnight.
